Real Country Cooking: Authentic and Hearty Country Recipes

80 Pages·2·2.539 MB·English

Real Country
Cooking
Authentic and Hearty Country
Recipes
By
BookSumo Press
All rights reserved
Published by
http://www.booksumo.com
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Table of Contents
Kale Stew 9
Polish Sausage and Cabbage 12
German Dumplings and Sausage 13
Cajun Stew 15
Advanced Lasagna 16
Eastern European Kielbasa 18
Baked Veggies and Sausage 19
Portuguese Black Beans 22
Bangers and Mash 23
Apple & Oat Crisp 24
Countryside Apple Pie 25
Fall Season Apple Muffins 26
Apple Crisp 27
Elegant Apple & Cheddar Stuffed Chicken Breast 28
Crunchy Apple Cobbler 29
Authentic Texas Chili 32
Potato Salad 33
Baked Macaroni and Cheese 34
Classical Meatless Stuffing 35
Sausage, Wild Rice Stuffing 36
Sausage Celery Stuffing 38
Fried Chicken Cutlets 39
Classical Fried Chicken 42
Pierogies 43
Emily’s Marsala 44
Mushroom Loaf 45
Fried Cabbage 46
Simply Jalapeno and White Bean Chili 47
Classical American Style Chili 48
New Mexico Style Chili 49
Black Bean turkey Chili 52
Cranberry Bread 53
Scones 54
Chicken Salad 55
Creamy Chicken Salad 56
Cranberry Sauce II 57
Cranberry Chicken 58
Chicken and Dumplings I 59
Apple Dumplings III 62
Pierogies Re-Imagined 63
Potato Dumplings 64
Chicken Loaf 65
Country Meat Loaf 66
Milky Yukon Mashed Potatoes 67
Goat Cheese and Chives Mashed Potatoes 68
Canadian Style Mashed Potatoes 69
Simple Cream of Meatball 72
Country Roasted Turkey 73
Pineapple Bake 75
Dinner Bead 76
Creamy Mushrooms 77
Classical Quinoa 78
Rice & Carrots 79
Kale
Stew Prep Time: 15 mins
Total Time: 9 hrs 15 mins
Servings per Recipe: 8
Calories 373 kcal
Fat 23.8 g
Carbohydrates 20.3g
Protein 19.2 g
Cholesterol 50 mg
Sodium 775 mg
Ingredients
1 C. dry navy beans, soak in water for 8 hrs 4 C. chicken broth
1 large bunch kale, rinsed, stemmed and diced salt and pepper to taste
1 tbsp olive oil 1/2 tsp hot sauce, or to taste
1 lb spicy linguica sausage, sliced
1 C. diced shallots
Directions
1. Remove your beans from the liquid and place them in a pressure cooker with 4 C. of fresh water for
30 mins, then release the pressure of the cooker.
2. At the same time begin to boil your kale in water and salt for 4 mins then remove all the liquids.
3. For 6 mins brown your sausage, place them to side, and fry your shallots for 4 mins.
4. Add in some broth and scrape the bottom of the pan, then add the sausages and beans into the mix.
5. Add the rest of the broth as well, the hot sauce, some pepper, and some salt.
6. Stir the mix and get everything boiling.
7. Once the mix is boiling set the heat to low and gently cook everything for 17 mins.
8. Now add in the kale and get it hot.
9. Enjoy.
Kale Stew 9