Mama Green's Cookbook

1 lb chop meat

4 small potatoes (make mashed potatoes.  Add warm milk, butter, and salt to taste)

2 small onions

1 8 oz tomato sauce

3/4 teaspoon chili powder

Dice onion and saute in butter till limp. Put aside and saute meat in same pan.  Then drain fat from meat in colander.  Put back into pan with onions and add chili powder and anything else you might want to flavor it with like basil, tyme ???  Original recipe just has  chili powder.

Simmer for 15 minutes

Put meat into 9″ pie pan.  Top with mashed potatoes.  Sprinkle some paprika on top.

Bake uncovered for 25-30 minutes at 400.  Should bubble.

8 medium potatoes (I use red bliss with skin)  If you use other kind of potato, then peel of course.

1 tsp salt

1/2 tsp ground pepper

1/4 cup wine vinegar

2 tble consomme

2 tble dry white wine

1/2 tble dried tarragon

1 tble chopped parsley

1/2 cup oil (I use canola)

1. cook  the potatoes in boiling water until tender but still firm, about thirty minutes.  My variation is that I like to steam the potatoes, not boil.  I find that the skins tend to stay on and that the potato is less watery.

2.  slice potato while still warm into 1/4 ” thick pieces.  Place in large bowl.

3. In another bowl, combine the salt, pepper, vinegar, consomme and wine.  Mix until the salt dissolves.  Add the remaining ingredients and mix well.  Pour over the potatoes and toss gently but thoroughly, until all the liquid is absorbed.  May be served warm or cold.

About 4 servings
2 TBLE lemon juice from about 1/2 lemon
1/4 cup olive oil
2 TBLE minced cilantro
1 cup fresh or frozen corn –about one cooked corn should do it
Save one cup liquid from cooking the corn
1/2 cup quinoa
1/4 tea cumin seed
1/2 cup rinsed canned black beans (although I have tried soaking and cooking dry beans and find them to be far superior. Use 1/4 cup dry and you’ll have some extra to use elsewhere.
1 medium tomato, diced
2 TBLE minced red onion

Mix first three ingredients plus 1/2 tea salt in small bowl. Set aside
Bring corn cooking liquid to boil and add quinoa and cumin, cover and simmer until quinoa absorbs all liquid, about 10 minutes. Transfer quinoa to large bowl; cool slightly and add corn, remaining ingredients, and dressing; toss to combine and chill. Lasts a couple of days.
This salad looks lovely on a bed of spinach leaves.

Cut off some of the fat from the meat
(first cut)– put into heavy bottomed pot.  Sear.

Add small can tomato sauce (2 if large piece).  Add 2-3 stalks celery cut up (include leaves)  and 1-2 lb cut up carrots.  2 onions quartered and 2 cloves garlic pressed.  Add pepper and 1 1/2 Tble soy sauce.

Cover entirely with water.  Boil and cover.  Simmer but cook about 2 hours (knife will go through meat without too much resistance).

Pour out liquid, strain onion and celery into rest of gravy.  Put gravy into fridge for next day.

Slice meat into thin pieces and put back into pot.  Cover with carrots and put in fridge.

Next day:  take any fat off gravy and then pour back into pot with meat and carrots.  Cook uncovered (simmer) for another two hours–till meat falls apart and gravy cooks down (not down to nothing though).   Can serve next day, freeze (separate meat from gravy), or will keep in refrigerator for many days.