Mama Green's Cookbook

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.

1/3 cup finely minced shallots (about one shallot)

1/2 t sesame oil

2 1/2-3 TBLE miso paste (try either red or white)

1 qt vegetable stock

1/4-1/2 cup diced firm tofu

3 TBLE chopped scallions (about 2 scallions)

1. In a medium sauce pan, over medium heat, saute shallots in oil until some slightly crispy

2. Add a little miso paste and then add vegetable stock.  Mix well and then add remainder of miso and mix again.  Bring to simmer.  Reduce heat to low and simmer 10-15 minutes.

3. Garnish with tofu and scallions.

Variations:  Add diced tofu while cooking.

Can add 2 dried shitake mushrooms (can use a Tble of the liquid from soaking mushrooms.  Also might add a bit of sherry,  little bit of cut up ginger root.

Other additions– eggs, vegetables…

1 cup lentils (I use red)

1 tble extra virgin oil

1 medium onion chopped

2 garlic cloves minced

1 carrot diced

1 stalk celery chopped

salt to taste

1 14-oz can pureed tomatoes

5 cups water

1 bouquet garni made with 2 sprigs rosemary and 1 bay leaf

Freshly ground pepper to taste

Grated parmesan or gruyere for serving

1 to 2 tble chopped flat leaf parsley

1. Heat the olive oil over medium heat in heavy soup pot or dutch oven, and add onion. Cook, stirring, until tender, about five minutes.  Add the garlic, carrot and celery, and a generous pinch of salt, and continue to cook for another five minutes until tender.  Add the tomatoes and bouquet garni, and cook, stirring often, until the tomatoes have cooked down somewhat and smell fragrant, about 10 minutes.   Add the lentils, water, and salt to taste.  Bring to a boil.  Reduce the heat, cover and simmer gently one hour.  Taste and adjust seasonings.  Remove the bouquet, and stir in parsley.  Serve, garnishing each bowl with grated cheese.

Variation:  for an even more substantial, minestrone-like soup, add 1 cup pasta or rice just before serving.

2 sticks butter

1 c brown sugar

1 egg yolk

1 c flour

1/4 tsp salt

1 tsp vanilla

12 oz choc morsels

nuts for sprinkling

Blend with mixer until smooth.   Spread w/spatula on large cookie sheet with sides (17 x 11 1/2).  Bake 325 for about 20 minutes or until lightly browned.

Immediately after removing from oven spread top with chocolate morsels. Spread evenly and sprinkle with chopped walnuts or pecans.  Cool slightly, cut into squares. Don’t try to remove from pan until all cool.

Yield 2 3/4 cups

a pound mangoes (around 2 small) peeled and cut into large pieces

2 cups cranberries

1/2 medium unpeeled orange, seeded, and cut into large pieces

1/2 cup sugar

Pulse first three ingredients in food processor till coarsely done.  Transfer to medium bowl. Stir in sugar.  Let relish stand at least 30 minutes before serving.  Can be prepared 3 days ahead.  Cover and refridgerate