Remove wing tips and skin from chicken; brown chicken in hot oil. Drain. Season chicken to taste. Add remaining ingredients. Bring to boil; simmer, ...

Brown the venison (or other wild game) with some butter. Venison tends to be somewhat dry, so add butter as needed. Drain well. Add to 6-8 quart slow ...

Preheat oven to 350 degrees F. Cut four franks into quarters lengthwise. Slice remaining granks into 3 pieces. Heat 2 T oil in large skillet, add ...

Chop the scallions very finely; chop the ginger finely and mix with the scallions soy sauce,sherry, sugar, salt and pepper. Cut the chicken into ...

Heat just enough oil to cover bottom of skillet. Brown cops. Drain well and place in shallow casserole dish. Discard oil in skillet and melt ...

This is a real fisherman's stew, dependent on whatever the boats have brought in. The spices and hervs give the dish its special Portuguese identity. ...

Heat 2 tablespoons butter in a fry pan, saute' fillets 5 minutes om each side. Remove filllets and drain pan. Add 2 tablespoon butter to pan, saute' ...

In a large saucepan or Dutch oven cook ribs, covered, in enough boiling salted water to cover for 45 to 60 minutes or till ribs are tender; drain ...

In a large bowl pour hot water over oatmeal, margerine, and bouillon granules: let stand 5 minutes. Stir in powdered milk, cornmeal and egg. Add ...

Wash the beans well amp; soak them overnight in water to cover. Soak the dried beef separately in water to cover. Drain the beans. Add 6 cups water ...