Ma Cleary's Recipe Exchange

ABOUT THIS PAPER

This newspaper is about the people who live and work in Chenango County. I would like these people to write the articles found in this paper. I want you to tell me about your hobbies, crafts, side businesses and, of course, share your family recipes.

Here is a place for you to publish your family recipes for others to enjoy. There is no charge for this and everyone will be publicly acknowledged.

It is also about reminding folks to BUY LOCAL. The businesses that advertise in this paper are our neighbors; they not only make their living selling their products and services, they also buy other products and services. It is in this way we are all connected.

What better way to start a conversation than by sharing family recipes? This first paper will highlight my mother’s recipes. These are the meals I grew up eating. I will also share some of the wisdom I gained around our family kitchen table.

Having done that, I would now like to turn this paper over to you, the good citizens of Chenango County. It is yours to write, to talk about your interests, your hobbies, your crafts and your start-up businesses.

Don’t be shy, we are all friends here.

Send me your news...

Email me: norm-townsend@hotmail.com

BUY LOCAL!

ONLY HAD ONE RECIPE

We often joke that Ma Cleary only had one recipe. “Put whatever meat and vegetables you have in a pot and boil it for an hour.”

The truth is, Ma Cleary made some of the best soups and stews in town. She could feed a family of six for a week with just one chicken (think Campbell’s chicken soup).

Ma Cleary’s Irish Stew

2 Tablespoons Vegetable Oil 1 pound lamb, beef, veal or chicken

cut into two inch chunks.

2 Tablespoons of all purpose flour 2 pounds of potatoes, quartered.

1 large Onion, rough chopped.

2 or 3 Carrots, rough chopped.

3 cups beef broth (home made) 3 or 4 Cabbage leaves, rough chopped.

Salt and pepper to taste

Ma Cleary would start by dredging the lamb chunks in flour and browning them in the vegetable oil in a cast-iron dutch oven.

After the meat has browned, add any left over flour into the grease and stir.

Add the beef broth and simmer for about an hour.

Add the vegetables, salt and pepper and simmer for about another hour.

Add a little more flour mixed with water if the stew is not thick enough and simmer long enough to cook the added flour.

Serve with fresh made bread to mop up the gravy.

ADVERTISERS ARE YOUR NEIGHBORS!

We are all interconnected in Chenango County. Our advertisers are your neighbors; they are there when you need them.

They advertise to let you know what they do and where you can find them.

One of the best ways to support your community is to BUY LOCAL.

Please let our advertisers know you have seen their ads and will keep them in mind when you are in the market for their products or services.

Thank you Ma Cleary

A COMMON MISCONCEPTION

It is a common misconception that animals end up in shelters or rescue groups because they’ve been abused or done something “wrong.” In fact, most animals are given to shelters or rescue groups because of “people reasons” not because of anything they have done. Things like a divorce , a move,lack of time, and financial constraints are among the most common reasons pets lose their homes.

Before you buy a pet...

THINK ADOPT Thank you, Ma Cleary

Ma Cleary’s FREE Recipe Exchange 607-843-6417 THE BEST OF MA CLEARY...

Wiener Schnitzel

Ma Cleary did not use a lot of seasoning when she cooked other than salt and pepper. She kept a small vegetable garden and would add tomatoes and peppers to her stews when they were in season. She canned a lot of stuff for the winter as well.

4 veal cutlets (traditional) pounded to 1/4 inch thickness (about 5 oz. each) (you may use chicken or pork, as well) 1/4 c. flour (all purpose or brown rice) 1/4 tsp. salt 1/2 c. bread crumbs 2 eggs Oil or lard for frying (lard is traditional)

Beef Stroganoff

Ma Cleary would come home from work, yell at the girls to set the table and have this meal on the table 30 minutes later.

1-1/2 lb. sirloin steak, cut into strips 1 med. onion, sliced thin 1 container fresh mushrooms, sliced 1/2 cup burgundy wine 1 cup sour cream Put a pot of salted water on the back burner to cook the noodles in.

Brown onions in butter, add meat and mushrooms and brown quickly. Add wine, cover and simmer approximately 20 minutes or until wine is absorbed. Before serving, add sour cream.

Heat and serve over wide egg noodles.

Tuna ala King

1/2 cup butter or margarine 1small green bell pepper, chopped (1/2 cup) 3 ounces fresh mushrooms, sliced (3 ounces) 1/2 cup Gold Medal® all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/2cups milk 1 1/4 cups Progresso® chicken broth (from 32-ounce carton) 2 cans Good Tuna Fish drained 1 jar (2 ounces) diced pimientos, drained 3 cups hot cooked rice Melt butter in 3-quart saucepan over medium-high heat.

Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.

Stir in flour, salt and pepper.

Cook over medium heat, stirring constantly, until bubbly; remove from heat.

Stir in milk and broth.

Heat to boiling, stirring constantly.

Boil and stir 1 minute.

Stir in Tuna and pimientos; cook until hot.

Serve over rice.

To pound meat thin you may want to place the cutlet between sheets of plastic wrap for easier washing up. Use a heavy, flat-surface pan to pound if you don’t have a meat mallet.

Pound the meat evenly to 1/4 inch thickness for best results.

Do not press the bread crumbs into the meat. The crust should not adhere completely, but form a loose shell around the schnitzel.

Make sure the breaded meat “swims” in fat. Contrary to instinct, the breading will take on less oil than if the meat is sticking to the pan. Also, the breadcrumb topping has a chance to puff up a little, and your clean up is easier!

Wiener Schnitzel in pan.

Set up 3 shallow dishes. Place the flour and 1/2 teaspoon salt in one and breadcrumbs in another. Beat eggs well and place in the third dish.

Heat at least 1/4 inch of oil in the pan to 350°F.

Working one at a time, dredge cutlets first in flour until the surface is completely dry. Dip in egg to coat, allow the excess to drip off for a few seconds and then roll quickly in the breadcrumbs until coated. Do not press breadcrumbs into the meat. Place meat immediately in the pan with the hot oil. Do not crowd the pan.

Cook the schnitzel in batches, if necessary.

Fry the schnitzel for 3-4 minutes on one side. You may want to swish them around a little with your fork to make sure they are not sticking to the pan. Turn them over once and fry until both sides are golden brown. Remove from pan, allow the oil to drain off, place on a plate with lemon slices and potato salad or green salad and serve.

Send Recipes to: norm-townsend@hotmail.com I was “Home Schooled”

by Ma Cleary:

1. My mother taught me TO APPRECIATE A JOB WELL DONE . If you’re going to kill each other, do it outside. I just finished cleaning.”

2. My mother taught me RELIGION. “You better pray that will come out of the carpet.”

3. My father taught me about TIME TRAVEL. “If you don’t straighten up, I’m going to knock you into the middle of next week!”

4. My father taught me LOGIC. “ Because I said so, that’s why.”

5. My mother taught me MORE LOGIC . “If you fall out of that swing and break your neck, you’re not going to the store with me.”

6. My mother taught me FORESIGHT. “Make sure you wear clean underwear, in case you’re in an accident.”

7. My father taught me IRONY. “Keep crying, and I’ll give you something to cry about.”

8. My mother taught me about the science of OSMOSIS . “Shut your mouth and eat your supper.”

9. My mother taught me about CONTORTIONISM. “Just you look at that dirt on the back of your neck!”

10. My mother taught me about STAMINA. You’ll sit there until all that spinach is gone.”

11. My mother taught me about WEATHER. “This room of yours looks as if a tornado went through it.”

12. My mother taught me about HYPOCRISY. “If I told you once, I’ve told you a million times, don’t exaggerate!”

13. My father taught me the CIRCLE OF LIFE. “I brought you into this world, and I can take you out...”

14. My mother taught me about BEHAVIOR MODIFICATION . “Stop acting like your father!”

15. My mother taught me about ENVY. “There are millions of less fortunate children in this world who don’t have wonderful parents like you do.”

16. My mother taught me about ANTICIPATION. “Just wait until we get home.”

17. My mother taught me about RECEIVING. “You are going to get it from your father when you get home!”

18. My mother taught me MEDICAL SCIENCE. “If you don’t stop crossing your eyes, they are going to get stuck that way.”

19. My mother taught me ESP. “Put your sweater on; don’t you think I know when you are cold?”

20. My father taught me HUMOR. “When that lawn mower cuts off your toes, don’t come running to me.”

21. My mother taught me HOW TO BECOME AN ADULT . “If you don’t eat your vegetables, you’ll never grow up.”

22. My mother taught me GENETICS. “You’re just like your father.”

23. My mother taught me about my ROOTS. “Shut that door behind you. Do you think you were born in a barn?”

24. My mother taught me WISDOM. “When you get to be my age, you’ll understand.

25. My father taught me about JUSTICE .

“One day you’ll have kids, and I hope they turn out just like you!”

CHICKEN FRIED STEAK WITH CREAM GRAVY Kim Severson Vegetable oil for frying 2 cups flour 1 ½ tablespoons salt 1 ½ tablespoons pepper 2 cups milk 2 pounds cube steak, cut into 6 pieces Heat oven to 200 degrees. Pour a half-inch of oil into a cast-iron or other large, heavy skillet and place over medium-high heat.

1. Put flour, salt and pepper in a large zip-top bag or in a large baking dish and mix well.

Pour milk into a large bowl. Dip each piece of steak in milk, shake off excess and then shake in bag of flour or press into dish of flour, making sure both sides are well coated.

Shake off excess.

2. Lay steaks into hot oil until skillet is full, but not crowded. Cook for about 3 minutes a side, or until a good crust is formed. You may need to do this in batches, moving steaks to a platter in the warm oven as they cook. When done, pour off all but about 4 tablespoons of fat from pan, leaving in as many browned bits as possible, and turn off heat.

3. Pour milk into a saucepan and add enough water to make 3 cups. Heat over medium heat until just before boiling point.

4. Turn heat under frying pan to medium.

When oil is hot, sprinkle in 3 tablespoons of flour mixture, 1 tablespoon at a time, quickly stirring until flour starts to brown, 1 to 2 minutes. Gradually add liquid, stirring constantly to remove lumps and cook until thickened.

Adjust seasoning.

Ma Cleary’s FREE Recipe Exchange 607-843-6417 Traditional Irish Shepherd’s Pie 1 tablespoon olive oil 1 teaspoon black pepper 1 lb ground beef 1 large onion, finely diced 3 -4 large carrots, finely diced 1 cup frozen peas 3 -4 sprigs fresh thyme, finely chopped 2 tablespoons flour 1 tablespoon butter 1 glass red wine 2 tablespoons tomato paste or ketchup 2 tablespoons Worcestershire sauce 1 cup stock 1 large quantity mashed potatoes ( about

6 cups, fresh or leftover) 1 egg, beaten grated parmesan cheese (optional) Pre-heat oven to 400°F. Saute carrots in the olive oil until starting to get tender.

Add in the onions and saute for a minute or two then add the meat.

Season with black pepper and thyme.

Cook until browned then drain fat.

Add the butter and peas.

Sprinkle with flour and stir through.

Add tomato paste, wine and Worcestershire sauce.

Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.

Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce.

Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.

Bake for about 20 minutes or until the potato is nice and browned on top.

Serve as is or with some crusty bread to mop up that yummy sauce!

Swiss Steak

recipe makes 4 servings 2 tablespoons vegetable oil 2 (1/2 pound) beef sirloin tip steaks salt and pepper to taste 1 cup (1 small) chopped onion 1 (16 ounce) can diced tomatoes 2 cups sliced fresh mushrooms

1 stalk celery, chopped (optional) 1/2 cup chopped green bell pepper (optional) 1 1/2 teaspoons dried oregano 1 bay leaf 1 cup water (optional) 2 tablespoons cornstarch (optional) Heat oil in a large Dutch oven over medium-high heat.

Place steaks into the pot one at a time, quickly browning on each side.

Remove steaks, and set aside.

Add the onion to the pot, and cook over medium-low heat until wilted, about 3 minutes.

Return the steaks to the pot, and add the tomatoes, mushrooms, celery and green pepper.

Season with oregano and add the bay leaf.

Cover the pot, and cook over medium-low heat for about 1 1/2 hours, or until meat is fork tender.

If you wish to thicken the gravy, remove the meat to a plate. Stir together the cornstarch and water; stir into the pan juices.

Let simmer for about 2 minutes to thicken.

Return the beef to the pot.

S.O.S. aka: Creamed Hamburger I will never forget the first time I was served this dish during my Army Basic Training. I am now happy to report it is delishious.

1 1/2 pounds extra lean hamburger or ground chuck 2 tablespoons oleo or butter 1 cup chopped onion 3 tablespoons flour 2 teaspoons granulated garlic 2 tablespoons soy sauce (or less to taste) 1 tablespoon Worcestershire sauce 2 cups milk Salt and pepper to taste Brown meat; add butter and stir.

Add onions and cook until you can see through them.

Add flour, stir and cook two or three minutes.

Add garlic, soy sauce, Worcestershire sauce, salt and pepper. Mix thoroughly.

Add milk and stir until thickens.

Serve over toast or biscuit.

Send Recipes to norm-townsend@hotmail.com German Skillet Dinner

1 pound ground meat 1/4 teaspoon pepper Dash of oregano 1 small can sauerkraut, drained 2/3 cup regular uncooked rice 1 medium onion, chopped 1 small can tomatoes, cut up, plus liquid 1 (8 ounce) can tomato sauce Brown ground meat, pepper and oregano.

Remove from skillet and remove any fat. Heat a couple tablespoons of butter and spread the sauerkraut over butter in the skillet. Sprinkle in the rice and chopped onion. Top with the beef mixture. Sprinkle with salt and pepper. Add tomatoes (with their liquid) and tomato sauce.

Cook, covered, over low heat, for 30 minutes.

DO NOT STIR.

Chicken Nachos 2 skinless, boneless chicken breast halves chopped 2 tablespoons vegetable oil 1 teaspoon cayenne pepper, or to taste 1 (12 ounce) package corn tortilla chips, or as needed 1 (8 ounce) package shredded Mexican-style cheese blend 1 (7 ounce) can diced green chilies, drained In a medium bowl, stir together the chicken, vegetable oil, and cayenne pepper. Let stand for 15 minutes, or longer if desired.

Heat a skillet over medium-high heat. Add the chicken mixture, and fry until chicken is no longer pink. Remove from heat, and set aside.

Preheat the oven to 325 degrees F (165 degrees C). Spread a thin layer of tortilla chips in a 9x13 inch baking dish. Sprinkle 1/4 of the chicken, 1/4 of the chilies, and 1/4 of the cheese over the chips. Repeat layers ending with cheese on the top.

Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and everything is heated through. Serve with your favorite nacho toppings.

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HOT DOG CHILI SAUCE 1 Pound Hamburger 1/4 Cup Chopped Onion 1 Can Tomato Soup 2 1/2 Teaspoons Chil Powder 1/2 Teaspoon Garlic Powder 1 Teaspoon Oregano 1 Teaspoon Sugar Salt & Pepper to taste Cook & drain hamburger & onions.

Add the tomato soup, chili powder, garlic powder, oregano, sugar, salt & pepper, and add water to cover.

Cook on medium heat until reduced. ** You can add your hotdogs to the chili sauce while it’s cooking for a one skillet meal.

Home Style Salisbury Steak 1 lb. lean ground beef 1/3 cup dry bread crumbs 1/4 cup chopped onion 1 egg - beaten 1 tsp. salt 1/4 tsp. black pepper 2 cups beef broth 1 lrg. onion - sliced thin 1 cup sliced fresh mushrooms 3 Tbls. cold water mixed with 3 Tbls. Cornstarch Directions: Combine beef, bread crumbs, onion, egg, salt, and pepper with hands.

Shape into 4 patties, about 3/4” thick.

Brown patties in a skillet for 5 minutes per side.

Add broth, onion, and mushrooms to skillet.

Heat to boiling, then reduce heat to low, cover, and simmer for 10 minutes.

Remove patties from skillet. Keep warm.

Bring onion mixture to boil.

Add water/cornstarch, bring to boil, stirring constantly, for 1 minute.

Pour gravy over patties.

BEST CORN ON THE COB EVER:

Fill your pot with water and add a stick of butter and one cup of milk. Bring to a boil.

Place ears of corn in the pot: reduce heat to a slow simmer for 10 to 15 minutes.

Enjoy the BEST CORN EVER!

Ma Cleary’s FREE Recipe Exchange 607-843-6417 Sirloin Tips and Mushrooms Servings: 6

“Beef sirloin cubes browned with garlic then simmered in tomato sauce and red wine until tender. Great over buttered noodles.”

Mix in ketchup, water, Worcestershire sauce and mustard powder.

Pour over meat in skillet.

Cover, and cook for 20 minutes, stirring occasionally.

3 tablespoons olive oil 3 cloves garlic, minced 1 1/2 pounds beef sirloin 1 (16 ounce) can mushrooms, with liquid 1 (8 ounce) can tomato sauce salt to taste freshly ground pepper, to taste 3/4 cup red wine

Potato Latkes (Potato Pancakes)

1.

Cut beef into cubes. In a large skillet over medium/high heat, heat the olive oil and brown beef cubes with the garlic.

2.

Add mushrooms with liquid, tomato sauce, salt, pepper and red wine. Cook for 30 minutes or until beef cubes are tender. Add a little more wine while cooking if desired.

Top with: 3/4 cup Sour Cream 3/4 cup applesauce 1 Tbsp. chopped fresh chives

Salisbury Steak 1 (10 1/2 ounce) can campbells French onion soup 1 1/2 lbs ground beef 1/2 cup dry breadcrumbs 1 egg 1/4 teaspoon salt 1/8 teaspoon ground black pepper, to taste 1 tablespoon all-purpose flour 1/4 cup ketchup 1 -3 teaspoon Worcestershire sauce, to taste 1/2 teaspoon mustard powder 1/4 cup water In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper.

Shape into 6 oval patties.

In a large skillet over medium-high heat, brown both sides of patties.

Pour off excess fat.

In a small bowl, blend flour and remaining soup until smooth.

1 lb. baking potatoes (about 3), peeled 1 small onion 2 eggs, beaten 1/4 cup flour 1/4 tsp. ground black pepper 1/4 cup oil, divided

GRATE potatoes, then onion using large holes of box grater; place in center of large clean kitchen towel. Bring up ends of towel and twist together to form pouch. Hold pouch over sink, then squeeze to remove as much moisture from vegetables as possible. Empty vegetable mixture into large bowl. Add eggs, flour and pepper; mix well.

HEAT 2 Tbsp. oil in large nonstick skillet on medium-high heat. For each latke, carefully drop 1/4 cup potato mixture into skillet, cooking 6 latkes at a time. Press with back of spatula to flatten.

Cook 3 to 4 min. on each side or until golden brown on both sides.

Remove latkes from skillet; drain on paper towels.

Repeat with remaining oil and potato mixture.

SERVE warm topped with remaining ingredients.

I NEED YOUR HELP...

I need to know what you like and don’t like about this paper so we can make it better.

The idea of a newspaper written by the readers is new so there is no model to look at.

Send me your ideas norm-townsend@hotmail.com

BUY LOCAL!

Send Recipes to: norm-townsend@hotmail.com Cabbage Pie

Italian Parmesan Chicken

1 lb. Lean Ground Beef 1 Onion, chopped 1 head Cabbage, chopped 1 can (10.75 oz) Cream of Mushroom Soup, undiluted 2 cans Refrigerated Crescent Rools

1 cup Kellogg’s® All-Bran® Original cereal 1 tablespoon flour 2 tablespoons Parmesan cheese 2 teaspoons Italian seasoning 1/4 teaspoon garlic salt 4 boneless, skinless, split chicken breast (about 1 lb.)

1/4 cup non-fat Italian salad dressing Directions 1. In food processor or electric blender container, process KELLOGG’S ALL-BRAN cereal, flour, cheese, Italian seasoning and garlic salt until cereal is fine crumbs.

Place in shallow pan. Set aside.

2. Wash and dry chicken. Dip in salad dressing letting excess drip off. Coat with cereal mixture. Place in single layer in shallow baking pan coated with cooking spray or foil lined.

Spray chicken lightly with cooking spray.

3. Bake at 350°F about 30 minutes or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking.

Serve with bottled spaghetti sauce.

Submitted by: Bobbie Cook

Directions: Brown ground beef and onion in skillet. Blot grease. Set aside.

Meanwhile, cook cabbage in stock pot with a little water for about 25 minutes until softened.

Drain.

Stir together soup, cabbage and meat mixture.

Press 1 can dough into a rectangle. Line bottom of un-greased 8” x 11” baking dish with dough.

Bake at 375°F until slightly golden, about 5 minutes.

Remove from oven and spoon cabbage mixture over crust.

Press out second can of dough to form rectangle. Put over top.

Press edges in. Bake 25 minutes or until golden brown. Serve warm.

Helpful Tips: To make the bottom and top crusts, press the seams together to make rectangles. Or buy the crescent sheets without perforations.

SIMPLE POTATO SALAD

Ma Cleary Recipe Exchange 843-6417 4 large baking potatoes 1 small white onion 2 large eggs 1/2 teaspoon salt 1/3 cup mayonnaise 4 oz. sweet relish paprika to sprinkle Boil the potatoes, until they are done but not overcooked.

Boil the eggs until done.

Allow eggs and potatoes to cool. You can run cold water over them to speed up the process.

Peel the potatoes and slice into 1 inch chunks.

Peel the eggs and slice into 1/2 inch chunks Chop the onions as small as you like.

Stir all of the ingredients together except for the paprika. Sprinkle paprika on top.

Refrigerate until ready to serve.

Submitted by: Mary Esposito

Navy Bean Soup

Ma Cleary’s Recipe Exchange 843-6417 1 pound dried navy beans 2 quarts boiling water 2 large ham hocks or a meaty ham bone 1/4 cup chopped onion 1/2 cup chopped celery chopped ham or ham from the meaty bone salt and pepper to taste (I add a little seasoned salt along with regular) Wash the navy beans and pick over for small stones and malformed beans. Pour the beans into a large bowl or pot and add 2 quarts of boiling water. Let beans soak for a 2 to 4 hours.* In a large pot, simmer the ham bone or ham hocks with the beans (and their soaking water) until the beans are tender, about 1 1/2 hours. Remove bones and chop ham. Add chopped onions and celery. Add enough water to make about 1 gallon. Add the ham meat back to the pot. Taste the broth and add salt and pepper, as needed. Cook about 30 minutes to 1 hour longer.

Makes about 10 to 12 servings.

Ma Cleary’s FREE Recipe Exchange 607-843-6417 Dutch Baby

The Parson’s Daughter 607-336-3395

Preheat oven and 10 inch cast iron skillet on middle rack in oven to 450˚. Prepare batter in blender, or bowl with hand mixer: 3 eggs, room temperature 1/2 cup milk, room temperature 1/2 cup all purpose or bread flour 1/8 tsp vanilla 1/8 tsp cinnamon or nutmeg 3 tablespoons butter New York maple syrup, agave syrup or your favorite local honey Fresh fruit, optional Powered sugar, optional Beat eggs until light and frothy then add in milk, flour, vanilla and spice. Beat for 3 to 5 minutes. Batter will be thin and free of lumps.

Slide out oven rack with pan and add butter.

Lift pan with hot mitt and tilt around to melt butter by gently swirling around pan. Return to oven rack and pour in batter. Carefully push in rack and bake for apx 20-25 minutes (until puffed and golden brown). Take to table in pan immediately for spectacular presentation.

Cut in wedges and serve with your choice of syrups, fruit, compotes, powered sugar, pie fillings or whipped cream.

Beefy Tomato Macaroni Soup.

Annie Moon What you need: 1 pound ground beef 1/2 cup onion, diced 2 cloves garlic, minced...

6 cups beef broth 1- 26.46 ounce can Chopped Tomatoes 1- 26.46 ounce can Strained Tomatoes 3 teaspoons Worcestershire sauce 2 tablespoons brown sugar 1 teaspoon dried basil 1 1/2 teaspoons steak seasoning 3 cups cooked elbow macaroni salt and pepper, as desired

Directions: In a large sauce pan or soup pot, brown ground beef, onion and garlic until ground beef is no longer pink. Season with salt and pepper while browning.Add broth,

chopped and strained tomatoes, Worcestershire, brown sugar, basil and steak seasoning.

Bring to slight boil over medium high heat, stirring occasionally. Reduce heat and simmer for 10 minutes. Add cooked macaroni and heat through and serve!

ENJOY!!!!!

Hot German Potato Salad

3 to 4 medium potatoes, boiled in skins and cut in chunks 4 slices bacon 1/4 cup chopped onion 1 tablespoon all-purpose flour 1 tablepoon sugar 3/4 teaspoon salt 1 teaspoon crushed celery flakes 1/4 teaspoon pepper 3/4 cup water 2 1/2 tablespoons vinegar Directions: Add potatoes to saucepan, cover with water, add 1 tsp salt, cover with lid; cook 30 to 35 minutes or until done. Drain; set aside.

Saute bacon slowly in a frypan, then drain on paper towels. Saute onion in bacon fat until

golden brown. Blend in flour, sugar, salt, celery flakes, and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar.

Heat to boiling, stirring constantly. Boil for 1 minute.

Carefully stir in the potatoes and crumbled bacon bits. Remove from heat, cover and let stand until ready to serve.

Serves 4.

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Send Recipes to: norm-townsend@hotmail.com Ma Cleary’s Meatballs Makes about 28 meatballs

1 pound ground lean beef ½ pound ground veal ½ pound ground pork 2 large eggs 1 cup freshly grated Pecorino Romano cheese 1½ tablespoons chopped Italian parsley ½ small garlic clove, peeled and minced 2 cups bread crumbs 2 cups lukewarm water Salt & pepper to taste 1 cup Extra Virgin Olive Oil Combine beef, veal, and pork in a large bowl.

Add eggs, cheese, parsley, garlic, and salt and pepper to taste. Using your hands, blend ingredients together.

Blend bread crumbs into meat mixture. Slowly add water,1 cup at a time, until the mixture is quite moist.

Shape the meat mixture into balls (2½ to 3 inch balls).

Heat olive oil in a large sauté pan. When oil is very hot but not smoking, fry meatballs in batches. When bottom half of meatball is very brown and slightly crisp turn and cook top half. Remove from heat and drain on paper towels.

Lower cooked meatballs into simmering Marinara Sauce and cook for 15 minutes. Serve over pasta or on their own.

Country Fried Steak And Gravy 1 cup vegetable oil 1 pound cubed steak, cut into 4 (4−ounce) pieces Salt Freshly ground black pepper Poultry seasoning 1 egg, beaten 3 cups plus 3 tablespoons milk 1−1/2 cups plus 3 tablespoons all−purpose flour Heat the oil in a heavy 9−inch cast iron skillet, to 360F. Season the steak with salt, pepper, and poultry seasoning. Combine the egg with 3 tablespoons of the milk. Put 1 1/2 cups of the flour in a 1/2 gallon zipper−lock plastic storage bag and season with salt and pepper.

Dredge the steaks in the flour, coating each piece evenly and tapping off any excess. Dip the steak in the egg wash, coating it completely and let the excess drip off. Dredge again in the flour, shaking off any excess.

Fry the steaks in the hot oil, until golden brown on each side, about 3 minutes. Remove and drain on paper towels. Season with salt and pepper.

Carefully pour off the oil, leaving behind about 1/4 cup along with the brown bits.

Reduce heat to medium and add the remaining 3 tbls. flour; cook for 3 to 4 minutes, whisking constantly. Add the remaining 3 cups milk, 1/2 cup at a time, whisking constantly. Bring to a boil, then reduce the heat to medium−low. Season with salt and plenty of pepper. Cook for 8 to 10 minutes, whisking constantly. The gravy should be thick enough to coat the back of a spoon. Serve over steak with fresh biscuits and corn on the cob.

Crockpot Swiss Steak 1−1/2 lbs. beef round steak, cut 3/4 inch thick 3 teaspoons flour 1 teaspoon salt 1 teaspoon dry mustard 1 teaspoon black pepper 1 teaspoon garlic powder 2 teaspoons shortening 1 (16 ounce) can tomatoes 1 small onion, sliced 1 stalk celery, sliced 2 medium carrots, sliced 1 teaspoon Worcestershire sauce 1/4 water Cut meat into pieces that will fit in your crockpot.

Combine flour, salt, mustard, pepper, and garlic powder.

Pound 2 tablespoons of the flour mixture into the meat. Brown the meat in the shortening on both sides.

After browning meat, transfer to crockpot.

Stir remaining flour into pan drippings in the skillet.

Stir in the remaining ingredients and cook until thick and bubbly.

Pour over meat in the crockpot.

Cook on low for 8 to 10 hours.

Serve with hot cooked noodles, rice or mashed potatoes.

Ma Cleary’s FREE Recipe Exchange 607-843-6417 Ma Cleary’s Famous Chili 1/2 pound dried pinto beans, picked over and washed 5 cups canned crushed tomatoes 3 medium green bell peppers, cored, seeded and coarsely chopped 1−1/2 tablespoons vegetable oil 4 medium yellow onions, peeled and coarsely chopped 2 cloves garlic, peeled and minced 1/2 cup finely chopped fresh parsley 1/2 cup (1 stick) butter 2 1/2 pounds ground lean beef chuck 1 pound ground lean pork shoulder 1/3 cup chili powder 2 tablespoons salt 1−1/2 teaspoons black pepper 1−1/2 teaspoons ground cumin Soak beans overnight in a large heavy kettle in cold water to cover by 2 inches.

Next day, cover and simmer beans in soaking water until tender −−about 1 hour.

Add tomatoes and simmer 5 minutes longer.

Stir−fry green peppers in oil in a very large heavy skillet over moderate heat until limp −− about 5 minutes.

Add onions and stir−fry until glassy −− 5−8 minutes.

Stir in garlic and parsley and set aside.

In a second very large heavy skillet, melt butter over moderately high heat. Add beef and pork and saute, stirring often, 15 minutes.

Add meat to onion mixture, blend in chili powder and cook, stirring occassionally, 10 minutes.

Add meat mixture to beans, along with salt, black pepper and cumin.

Bring to boiling, adjust heat so chili bubbles gently, cover and simmer 1 hour.

Remove cover and cook, stirring now and then, 30 minutes longer.

Skim as much fat from chili as possible, ladle into heated soup bowls, and serve with fresh crusty bread.

Meatloaf

2 teaspoons vegetable oil 1 green onion, minced 2 cloves garlic, minced 2 tablespoons minced green bell pepper 2 tablespoons grated carrot 2 eggs, beaten 1 cup milk

2 teaspoons salt 1/2 teaspoon ground black pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1−1/2 pounds ground chuck 3/4 pound ground pork 1 cup bread crumbs 1/2 cup all−purpose flour 1/4 cup ketchup plus an additional 1/4 cup ketchup (for top) Preheat oven to 350F. Saute green onion, garlic, green pepper, and carrot in vegetable oil over medium heat for a couple minutes.

Combine beaten eggs with milk, salt, black pepper, garlic powder, and onion powder in a medium bowl.

Mix bread crumbs and flour into ground chuck and ground pork with your hands.

Add egg and milk mixture, sauteed veggies, 1/4 cup ketchup and mix it up using your hands.

Press the mixture into a meat loaf pan (the kind of pan with drainage holes in the bottom) or a large loaf pan.

Bake for 30 minutes, then spread 1/4 cup of ketchup over the top of the meatloaf and bake for another hour.

Remove from oven and allow it to sit for awhile before slicing and serving Slow Cooker Pot Roast 2 (10.75 ounce) cans condensed cream of mushroom soup 1 (1 ounce) package dry onion soup mix 1 1/4 cups water 5 1/2 pounds pot roast In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water.

Place pot roast in slow cooker and coat with soup mixture.

Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

To find out how easy it is to advertise in Ma Cleary’s FREE Recipe Exchange, call Norm Townsend 607-843-6417 or Email: norm-townsend@hotmail.com

Send Recipes to: norm-townsend@hotmail.com Homemade Breakfast Sausage Sage Sausage: 16 ounces ground pork 1 teaspoon salt 1/2 teaspoon dried parsley 1/4 teaspoon rubbed sage 1/4 teaspoon ground black pepper 1/4 teaspoon dried thyme 1/4 teaspoon crushed red pepper 1/4 teaspoon coriander 1/4 teaspoon Accent

Hot Sausage:

16 ounces ground pork 1 teaspoon salt 1/2 teaspoon cayenne pepper 1/4 teaspoon rubbed sage 1/4 teaspoon ground black pepper 1/4 teaspoon crushed red pepper 1/4 teaspoon coriander 1/4 teaspoon Accent

Maple Sausage:

16 ounces ground pork 3 tablespoons maple flavored syrup 1 teaspoon salt 1/2 teaspoon Accent 1/4 teaspoon coriander Combine all ingredients for the flavor of your choice in a medium bowl.

Form the sausage into patties and cook in a skillet over medium heat until brown.

Each recipe makes 1 pound of sausage.

Black Beans and Rice 1 cup long-grain white rice 1 tablespoon olive oil 1 onion, chopped 1 bell pepper, cut into 1/4-inch pieces 2 cloves garlic, chopped kosher salt and black pepper 1 teaspoon ground cumin 2 15.5-ounce cans black beans, rinsed 1 teaspoon dried oregano 1 tablespoon red wine vinegar Cook the rice according to the package directions.

Meanwhile, heat the oil in a large saucepan over medium-high heat.

Add the onion, bell pepper, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper and cook,

stirring occasionally, until softened, 5 to 7 minutes.

Stir in the cumin and cook for 1 minute.

Add the beans, oregano, and 1 cup water.

Simmer, covered, for 10 minutes.

Add the vinegar and smash some of the beans with the back of a fork to thicken.

Serve the beans over the rice.

Irish Beef Hand Pies 2 tablespoons olive oil ¼ head of green cabbage, shredded ½ pound potatoes, small diced 1 pound lean ground beef 3 tablespoons tomato paste 1 tablespoon Worcestershire Sauce ½ cup beef broth ½ teaspoon thyme 2 (9 inch) pie crusts (commercial or homemade) Line a large baking sheet with foil and set aside.

Preheat the oven to 400 degrees F. In a large skillet, heat the olive oil over medium heat.

Add the potatoes and cabbage. Stirring frequently, cook until they start to brown (about 8-10 minutes).

Add the ground beef and cook until no longer red. Break the beef up into small pieces with a cooking spoon or spatula.

Add the tomato paste, thyme, Worcestershire sauce and beef broth. Cook until the potatoes are tender (about 15 minutes).

Use a potato masher or fork to mash the mixture… leaving some small potato lumps.

Allow to cool.

Roll out the pie crusts into 14 inch squares.

Cut each pie crust into 4 equal squares.(mine ended up far less than equal… they had that homemade look) Place about ½ cup of filling on half of the square leaving a ½ inch border around the side. Brush the border with water. Fold the empty half over the filling. Crimp the edges with a fork.

Pierce the top with 3 tiny slits.

Place on the foil lined baking sheet and bake for 10-12 minutes or until golden brown.

Ma Cleary’s FREE Recipe Exchange 607-843-6417 Crock-Pot Chicken Cacciatore

Ma Cleary’s Recipe Exchange 607-843-6417 1 large onion, thinly sliced 3 pound chicken, cut into pieces 2 (6 oz) cans tomato paste 4 ounces fresh mushrooms, sliced 1 tsp. salt 1 or 2 cloves garlic, minced 1 or 2 tsp. oregano 1/2 tsp. celery seed 1 bay leaf 1/2 cup wate 1 cup red wine Place onions in the bottom of the crock-pot.

Add chicken pieces.

Add mushrooms.

In a small bowl, stir together the rest of the ingredients; pour over chicken.

Cook on Low 7 to 9 hours or High 3-4 hours.

Serve over Spaghetti.

Oven-Fried Pork Chops 4 pork loin chops, 3/4” thick 2 Tablespoons butter, melted 1 egg, beaten 2 Tablespoons milk 1/4 teaspoon black pepper 1 cup herb-seasoned stuffing mix, finely crushed Trim fat from the pork.

Pour butter into a 13x9x2 baking pan to coat the bottom.

In a shallow dish, combine egg, milk and pepper.

Place stuffing mix in a second shallow dish.

Dip chops into egg mixture.

Coat both sides with stuffing mix.

Place in prepared baking pan.

Bake, un-covered, in a 425 degree F oven for 10 minutes.

Turn chops.

Bake 10 to 15 minutes more or until juices run clear.

Fish and Chips Ma Cleary

1 pound fresh (or frozen) skinless fish fillets, about 1/2” thick.

4 medium potatoes Cooking oil for deep fat frying.

1 cup all purpose flour.

1 cup beer 2 eggs 1/2 tsp. baking powder 1/2 tsp. salt 1/2 tsp. pepper Course salt (optional) Tartar sauce Thaw fish (if frozen), cut into 3” x 2” pieces.

Rinse fish; pat dry with paper towels. Cover and refrigerate until needed.

For the chips: cut potatoes into 3/8” wedges; pat dry with paper towels.

Heat 2 inches cooking oil in a 3 qt. sauce pan.

Fry potatoes in batches 4 to 6 minutes or until lightly brown; remove potatoes; drain on paper towels. Sprinkle lightly with salt; keep warm in 300 degree oven.

Meanwhile: for batter, combine flour, beer, eggs, baking powder, salt and pepper in a medium mixing bowl; whisk until smooth.

Dip fish in batter.

Fry fish in oil, one or two at a time, 3 to 4 minutes or until fish turns to golden brown and flakes when tested with a fork.

Drain on paper towels; transfer to baking sheet and keep warm in 300 degree oven.

Serve and pass the Tartar Sauce.

White Sauce This basic sauce, also known as bechamel sauce is the base for many sauces.

2 tablespoons butter or margarine 2 tablespoons all-purpose flour Salt and pepper to taste 1 1/2 cups milk.

In a small sauce pan, melt butter over medium heat.

Stir in flour, salt and pepper.

Cook 2 to 3 minutes before adding milk.

Stir until thick and bubbly.

Ma Cleary would add browned ground beef, peas, carrots, corn or even onions to this sauce and spoon it over mounds of mashed potatoes or toast to fill up five hungry children.

BUY LOCAL

Send Recipes to: norm-townsend@hotmail.com Enchiladas 1 Tablespoon Shortening 1 pound Ground beef 3 Tablespoons Flour 1 8−oz. can Tomato sauce Water 2 Tablespoons Chili powder Salt, to taste 3/4 teaspoon Garlic powder 12 Corn Tortillas 1 pound Cheese, longhorn − coarsely grated 1 large Onion, chopped fine Melt shortening in heavy skillet. Add the ground meat and brown.

Sprinklemeat with flour; mix in skillet.

Add tomato sauce and 1 cup water.

Mix 1/2 cup water with the chili powder to form a smooth paste; add to the meat mixture.

Add salt to taste and garlic powder.

Cook over medium heat, uncovered, until it is of gravy consistency.

Cover and simmer over very low heat.

Add more water if the chili gravy becomes too thick.

Dip tortillas one at a time in the hot chili gravy with a wide metal spatula. The tortillas will become pliable almost immediately, which will make rolling the enchiladas easier.

Soaking too long will cause the tortillas to fall apart.

Place a good sprinkling of grated cheese and minced onion and about a tablespoon of the meat mixture to one side of the center of the tortilla.

Roll tortilla tightly around the filling and place loose side down in a glass casserole baking dish.

For best results place the enchiladas in a row with sides touching.

When all enchiladas have been formed, pour the remaining hot chili gravy over all, and sprinkle generously with grated cheese, and top with chopped onion.

Bake at 350 degrees. F until the cheese is melted.

Serve immediately.

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norm-townsend@hotmail.com Homemade Red Sauce Fresh tomatoes Fresh garlic chopped Fresh onion chopped Fresh basil (preferred) Extra virgin olive oil

A little water or chicken stock (in case you need it) 1. Chop all your tomatoes and place in a sauce pan.

2. Cook at medium heat until the tomatoes have fully cooked down and the majority of the water is evaporated.

3. Next, pull out your blender and place over a large empty bowl as shown below.

4. Add in the tomatoes and work it until the skins are fully removed and dry and the juice is in the bowl 5. Once done with the blender, saute some garlic and onion in the extra virgin olive oil for about 3 or 4 minutes until translucent 6. Add in your fresh tomatoes and simmer for about 30-45 minutes until you have the consistency you want and flavor has cooked through. If it starts getting too thick, add a little water or stock.

7. Tear the basil into pieces and add into the sauce.

This type of Italian tomato sauce is not a heavy sauce, rather it is lighter and works well with thin pasta such as angel hair or capellini.

If you would like to turn it into a heavier sauce, add some meatballs, sausages or chicken and let it cook down a little more.

BUY LOCAL

Ma Cleary’s FREE Recipe Exchange 607-843-6417 Batters and Fritters Batter I

1 cup bread flour Few grains pepper 1/2 teaspoon salt 2/3 cup milk 2 eggs Mix flour, salt, and pepper.

Add milk gradually, and eggs well beaten.

Batter II

1 cup bread flour 2/3 cup water 1 tablespoon sugar 1/2 tablespoon olive oil ¼ teaspoon salt White 1 egg Mix flour, sugar, and salt. Add water gradually, then olive oil and white of egg beaten until stiff.

Batter III

1 1/3 cups flour ¼ teaspoon salt 2 teaspoons baking powder 2/3 cup milk 1 egg Mix and sift dry ingredients, add milk gradually, and egg well beaten.

Batter IV

1 cup Flour 1/4 teaspoon salt 1 1/2 teaspoons baking powder 1/3cup milk 3 tablespoons powdered sugar 1 egg Mix and sift dry ingredients, add milk gradually, and egg well beaten,

Batter V

1 cup flour ¼ teaspoon Salt Yolks of 2 eggs Whites of 2 eggs 2/3cup milk or water 1 tablespoon melted butter or olive oil Mix salt and flour, add milk gradually, yolks of eggs beaten until thick, butter, and whites of eggs beaten until stiff.

Apple Fritters I 2 medium-sized sour apples Batter III Powdered sugar Pare, core, and cut apples in eighths, then cut eighths in slices, and stir into batter.

Drop by spoonfuls and fry in deep fat Drain on brown paper, and sprinkle with powdered sugar.

Serve hot on a folded napkin.

Apple Fritters II

2 medium-sized sour apples Batter IV Prepare and cook as Apple Fritters I.

Apple Fritters III

2 medium size Sour apples Lemon juice (a few drops) Powdered sugar (sprinkle) Batter II Core, pare, and cut apples in one-third inch slices.

Sprinkle with powdered sugar and few drops lemon juice ; cover, and let stand one-half hour.

Drain, dip pieces in batter, fry in deep fat, and drain!

Arrange on a folded napkin in form of a circle, and serve with Hard Sauce.

Hard Sauce ½ cup Butter ½ cup Sugar 1 Tablespoon Brandy a dash of Almond Extract In a medium mixing bowl, cream together the butter and sugar.

Beat in by degrees the brandy and a drop of almond essence.

Best Corn on the Cob Ever!

Submitted by: Havey Sutton Bring a large stock pot of water to a boil.

Add one stick of butter One cup of milk Drop ears of corn into water and simmer for 10 to 15 minutes for the best corn on the cob... ever!

Send Recipes to: norm-townsend@hotmail.com GERMAN PANCAKE 3 large eggs 1/3 cup whole milk 1/3 cup heavy cream 2 tablespoons granulated sugar 1/4 teaspoon salt 1/4 teaspoon vanilla 1/2 cup all­purpose flour 1 tablespoon melted butter (salted)

Grease a 10-inch Bundt pan. Mix flour, zest, baking powder, soda, cinnamon, salt, allspice and set aside.

Combine sugars, oil, eggs, and vanilla. Beat together, thoroughly. Mix flour combo into liquid until just blended. Pour into Bundt pan.

Bake 1 hour in moderate (350F) deep Dutch oven on a trivet. Test for a clean toothpick.

Cool for 10 minutes before inverting pan on rack. Cool completely on rack.

Garnish with powdered sugar

Berry Angel Torte

1. Preheat oven to 475 degrees F. preheat cast iron skillet about 5 minutes while batter rests.

1 Prepared Angel Food Cake 1 Pkg. (8 oz.) Cream Cheese, softened 1 Cup Sugar 1 Cup Confectioners Sugar 16 Oz. Pkg. Whipped Topping 1 Can (21 oz.) Berry Pie Filling

2. In a medium bowl, beat eggs with an electric mixer. Mix in milk, cream, sugar, salt, and vanilla. Mix until sugar is dissolved. Sift in flour and mix until smooth. Let batter rest for about 10 minutes.

3. Coat the bottom of a 9­or 10­inch oven­safe skillet (cast iron is best) with melted butter.

Pour batter into the pan, and bake for 14 to 16 minutes or until golden brown on top and dark brown around the edges.

Pancake will rise substantially while cooking.

Remove the pancake from the oven and let it sit for about a minute. Loosen the pancake around the edge with a spatula, then slide it out of the pan onto a plate.

Dust with powdered sugar, and serve with lemon wedges, butter and maple syrup on the side.

Makes 1 large pancake.

Cakes

Apple Cake

2 Eggs, beaten 3 Cup Flour 2 Tsp. Lemon Zest 1 Tsp. Baking Powder 1 Tsp. Baking Soda 1 Tsp. Cinnamon 1/4 Tsp. Allspice 1/4 Tsp. Salt 1 Cup Sugar 1 Cup Brown Sugar 1 Cup Corn Oil 1 Tbsp. Vanilla 3 Cup Chopped, Peeled Apples (Tart) 1 Cup Toasted Pecans or walnuts

Split cake into four layers. Beat cream cheese and sugars until smooth, then fold in half of the whipped topping. Place bottom layer on serving plate. Spread with whipped topping and topping-berry mix. Repeat for next two layers. Place in ice chest until served.

Chocolate-Raspberry Cheese Cake 8 Oz. Cream Cheese, softened 1 Egg 1 Tsp. Vanilla 14 Oz. Eagle Brand Milk 3 Tbsp. Lemon Juice 1 Cup Raspberries 2 Sq. Baker’s Semi-sweet Chocolate 9-inch Chocolate Graham Prepared Crust.

Beat cream cheese until fluffy. Combine Eagle Brand milk and chocolate and cream together.

Add to fluffy cream cheese.

Add egg, vanilla and lemon juice and mix well.

Put berries into shell and spoon mix over top.

Bake moderate (321F) Dutch oven, on a trivet for 35 minutes, or until just about set. Cool on wire rack.

Well, folks, that’s it for this month. Let us know how we did.

Send in your family recipes and Advertise your businesses in

Ma Cleary’s Recipe Exchange!

Thank you Norm Townsend

Ma Cleary’s FREE Recipe Exchange 607-843-6417