Hungarian squash stew

Hungarian squash stew

• lard
• butter
• 4 medium zucchini and/or yellow squash, finely shredded
• 1/2 onion, finely diced or sliced
• 1 tsp. sea salt
• 4 oz. bacon, chopped
• 1 Tbs. red wine vinegar
• 1 to 2 tsp. dried dill
• 2 tsp. paprika
• ~1/4 c. heavy cream
• 1 Tbs. potato starch

Saute the squash and onion in a little bit of lard and butter until they begin to soften. Add the bacon and salt, cook about 5 min. Add the vinegar, dill, and paprika. Let stew on low. About 5 to 10 min. before serving, mix the cold heavy cream with the potato starch until creamy smooth. Add to the stew, stir and warm on low.

Thousand Island style salad dressing

Thousand Island style salad dressing

• 1/2 c. mayonnaise
• 2 Tbs. ketchup
• 2 Tbs. pickle, minced (or favorite relish)
• 2 tsp. onion, minced
• 1/4 tsp. garlic, minced (or garlic powder)
• 1 tsp. white vinegar
• 1 tsp. rapadura
• 1/4 to 1/2 tsp. sea salt
• dash of hot sauce (optional) or cayenne

Stuffed pepper stew

Stuffed pepper stew

• 1 lb. ground meat (beef, turkey, or bison)
• 1 to 2 bell peppers (green, red, or orange), chopped
• 1 c. onion, finely diced
• 1 tsp. garlic, minced
• 1 (29 oz.) can diced tomatoes
• 1 (15 oz.) can tomato sauce
• 1 (14 oz.) can beef broth (or chicken)
• 1 Tbs. thyme
• 1/2 tsp. dried sage
• 1 bay leaf
• 1 c. rice or barley (cooked)
• 1 tsp. sea salt

Brown the meat in a large stock pot. Remove. Saute the pepper, onion, and garlic (do not brown). Add the tomatoes, salt, tomato sauce, beef broth, herbs, rice, and the browned meat.  Simmer on low for at least an hour.