Category Archives: Meats

Beef, Pork, Lamb recipes

Chuckwagon Turkey Stew

Chuckwagon Stew

There is a long history behind the Chuckwagon.  They were used by the cowboys working on the Texas cattle drives as early as 1867.  Each had their own cook, often called “Cookie” and was king of his chuckwagon.  The chuckwagon was the social center for the cowboys out on a drive.  He determined when, what to eat and sometimes, how much. 

Turkey Chuckwagon Stew  Chuckwagon Turkey Stew

Not much different than the  home “Cookies”   However, I doubt turkey was very the main meat in the stew, not when moving beef across the land.  There are some very interesting stories of the chuckwagon history.

Every ready baked potatoes.

My real intention of taking about this stew was the use of prebaked potatoes to have in the refrigerator to add to soups, stews, or for stir frying without the waiting for the potato to bake.  I bake four russet potatoes, wrapped in foil for 1 hour at 400 F.  They are cooled to room temperature in the foil, and stored until ready for addition to a recipe.  That was the beginning of the Chuckwagon Turkey Stew.

Chuckwagon Turkey Stew

Julia Ann
A savory stew to enjoy around a camp fire or picnic. Just as great to have for a quick evening week day dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Stew
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 pound ground turkey
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1/2 cup onion diced
  • 1 cloves garlic minced
  • 1-2 tablespoons of jalapeno pepper diced (more if preferred hotter)
  • 1 tablespoon flour
  • 1/2-3/4 cup cooked or canned navy beans drained (other canned beans if preferred)
  • 14.5 ounces of diced tomatoes with juice
  • 1-2 cups baked potatoes diced
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground dried thyme
  • 1/4 teaspoon Netta Belle's Choice Crushed Red Pepper Flakes
  • 1/4 cup of ketchup
  • Netta Belle's Choice Sea Salt
  • Netta Belle's Choice Ground Black Pepper

Instructions
 

  • Brown the ground turkey in the olive oil, drain on paper towels, set aside.
  • Brown the onion, garlic, jalapeno pepper in olive oil until soft.
  • Add the browned turkey to the skillet.
  • Sprinkle the flour over the turkey, stir to blend. This is to thicken the juices.
  • Add beans, tomatoes and potatoes.
  • Stir to blend together.
  • Add the seasonings.
  • Simmer for 25 minutes.

Notes

This recipe is versatile to prepare to your family's taste. Ground beef or sausage could be used in place of the turkey, as well as your choice of beans and seasonings. Enjoy for a quick supper/dinner.-----------------------------------
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery®cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® .All rights reserved.
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Chuckwagon Turkey Stew

Stone Ground Corn Bread

Stone Ground Corn Bread                                                                                                       

 

Enjoy Stone Ground Cornbread
with Chuckwagon Turkey Stew.

 

 

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience. ©2007-2020 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Roasted Vegetables, Cheese & Crumb Topping

Roasted Vegetables, Cheese, Sausage, Crumb Topped

Roasted Vegetables, Cheese, Sausage, Crumb Topped

The recipe for Roasted Vegetables, Cheese & Crumb Topping is an adaption of a recipe I found on the internet.  Thanks to The Cooking Coach of Amsterdam Private Tasting Tours for sharing her recipe of Roast Vegetable, Ham and Cheese Crumble.

This winter it seems I have been into one dish dinners and of comfort foods for the family.  This is a perfect fit recipe with ample  variety in choice of vegetables, meat or without meat, and cheese.  We all have our favorite fruit crisps or streusels for dessert.  This is a savory crumb topping to be used on other dishes such as chicken pot pie and green bean casserole.

Mixed vegetables to roast

Mixed vegetables to roast

I used the vegetables available in my refrigerator:  leeks, zucchini, yellow onion,  and crimini mushrooms.   Fresh sausage links were cut into bite sizes to dot over the top of the vegetables.

Vegetables, sausage with cheese sauce

Vegetables and sausage topped with cheese sauce.

The cheese sauce was a combination of  mild Colby jack cheese and Asiago Cheese.   The crumb topping was of flour, butter and Asiago cheese.

Before assembling, the sausage was cooked to remove extra fat, and the vegetables roasted at a high temperature to lightly brown and soften the vegetables.  While roasting the vegetables, the crumb topping was made of flour, butter and seasoned with dried thyme, salt and pepper.

Roast Vegetables, Cheese Crumb Topping

Baked Roasted Vegetables, Sausage, Cheese Sauce and Crumb Topping

Roasted Vegetables, Cheese & Crumb Topping

Julia Ann
Savory blend of roasted vegetables with sausage, cheese sauce with a crumb topping of flour and cheese to make a one-dish dinner, just add salad.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Course Entree
Cuisine American
Servings 3 -4

Ingredients
  

  • VEGETABLES
  • 2 tablespoons olive oil
  • 2 leeks cleaned, halved and cut into 3 inch lengths
  • 2 zucchini cut into quarters length ways and cut into 3 inch lengths
  • 1/2 cup yellow onion sliced
  • 2 garlic cloves minced
  • I /2 cup sliced crimini mushrooms
  • 1 fresh sausage link cut into inch pieces
  • 1/4 teaspoon red pepper flakes
  • CHEESE SAUCE
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 cups low-fat milk
  • 6 ounces grated Colby cheese
  • 3 ounces grated Asiago cheese
  • CRUMB TOPPING
  • 1/3 cup all-purpose flour
  • 1/3 cup whole wheat flour
  • 1/3 cup unsalted butter
  • 1/3 cup Asiago cheese
  • 1 teaspoon dried thyme leaves
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt or to taste

Instructions
 

  • Preheat oven to 400 F.
  • Cover baking tray with aluminum foil, spread out vegetables and drizzle with the olive oil, mix to coat with the oil.
  • Bake for 15-20 minutes, or until browned and partially tender.
  • CHEESE SAUCE
  • Melt the butter in a heavy pan.
  • Add the flour, stir with a whisk, it will be thick.
  • Gradually add milk, whisking to smooth out the lumps.
  • Cook over low heat about 2 minutes, stirring with wooden spoon.
  • Add the cheeses to melt and stir occasionally.
  • CRUMB TOPPING
  • Mix the flours.
  • Grate in the butter or cut with pastry cutter until resembles course cornmeal.
  • Stir in the cheese, thyme leaves black pepper and salt.
  • TO ASSEMBLE:
  • Pour the roasted vegetables into a shallow oven proof dish.
  • Spread the mushrooms and cooked sausage on top of vegetables.
  • Pour the cheese sauce over the vegetables.
  • Sprinkle the crumb topping over all.
  • Add a sprinkling of cheese if desired.
  • Bake 400 F 20 25-minutes until browned and bubbling..

Notes

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox®“Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.
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Now it is your salad choice with the Roasted Vegetables, Sausage, Cheese Crumb.

 

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Julia Ann and cookbookinabox® for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.”Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

Ham Salad Spread

Spring time and ready for a picnic lunch!

These are times of minus temperatures,  –1 to  -21 degrees, piles of snow, school closings, road accidents, frozen water lines,  etc.  Enough of that!  How about looking for some spring flowers and plan the first picnic?  I will bring Ham Salad Spread for sandwiches and cracker appetizers.  Let’s see;  we need carrot and celery sticks, broccoli florets, a vegetable dip. I think a fruit bowl would be good:  fresh strawberries, blueberries, grapes, pineapple, diced orange and sprinkling of fennel seeds on top.   Just because it is the first picnic of year, I would add a big bag of potato chips.  Are you with me?

Ham Salad spread on Sandwiches and Crackers

Ham Salad Spread on Sandwiches and Crackers

I will even bring the spring flowers.  The purple crocus are such a delightful surprise in the spring, and sometimes have to come up in the snow.  They are hardy little buggers to enjoy.

Spring Crocus

Spring Crocus

Then soon daffodils  will be showing off.

Daffodils awaking from winter

Daffodils awaking from winter.

Keep looking at the trees as you travel along the highways and back roads of the Midwest to see the pink of the red bud tree and white of the dogwoods.

Back Yard Red Bud Tree

Back Yard Red Bud Tree                                                                                                           

Enough dreaming about spring.

Ready for a Ham Salad Spread sandwich and crackers.

Ham Salad Sandwich and on crackers for appetizer

Ham Salad Sandwich and  crackers for appetizer

Ham Salad Spread

Julia Ann
A sweet and spicy Ham Salad Spread to be used on crackers topped with veggies or a sandwich spread for luncheon, buffet or an anytime picnic.
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Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer or Sandwich Spread
Cuisine American
Servings 3 cups

Ingredients
  

  • 2 cups ham in 1-inch cubes
  • 1/2 cup Colby Cheese in 1-inch cubes
  • 3 tablespoons chopped onion
  • 3 tablespoons sweet pickle relish
  • 1 tablespoon lemon juice
  • 1/2 to 3/4 cup mayonnaise
  • 3 tablespoons Dijon mustard
  • 8 drops hot pepper sauce

Instructions
 

  • To reduce the salt in the ham cubes, drain and rinse with running water.
  • Put the ham cubes, cheese cubes, onion, relish and lemon juice into food processor.
  • Pulse about 3-4 times until ham is finely chopped.
  • Add the remaining ingredients and process until well blended.
  • Scrape the sides of the bowl as needed.
  • More mayonnaise, mustard or hot sauce may be added to your taste.
  • Put ham salad into serving bowl and refrigerate until ready for use.
  • Serve on assorted crackers or breads.

Notes

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®
brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “
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All rights reserved.
Tried this recipe?Let us know how it was!

 

Ham Salad Spread Sandwich and appetizer.

Ham Salad Spread Sandwich and Appetizer

And for dessert American Apple Pie

Apple Pie

 

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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Turkey Salisbury Steak and Mushrooms

Turkey Salisbury Steaks with Mushrooms

Turkey Salisbury Steaks with Mushrooms

Let’s Talk Turkey!

 Turkey Salisbury Steak and Mushrooms

Browned Turkey Patties

Browned Turkey Patties

Making the gravy

Making the gravy

Thickened Brown Gravy

Thickened Brown Gravy

Turkey Salisbury Steaks with Mushrooms

Turkey Salisbury Steaks with Mushrooms

 I adapted this recipe from The Fannie Farmer Cookbook.

Turkey Salisbury Steak and Mushrooms

Julia Ann
Ground turkey patties smothered in mushroom gravy to make a distinctively different Salisbury Steak satisfying dinner.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Meats
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 lb. ground turkey
  • 1/2 cup fine ground whole wheat saltines
  • 1/2 teaspoon onion powder
  • seasalt to taste
  • black pepper to taste
  • spice or herb blend to taste
  • 1 teaspoon Worcestershire Sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon rubbed thyme
  • 1/2 teaspoon whole dried thyme
  • 1/4 cup flour for coating the patties
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 4 oz. can mushroom slices drained
  • 1 cup chicken broth
  • 1/4 cup milk

Instructions
 

  • Mix all the ingredients together from the turkey to the thyme.
  • Make 4 thick patties with the turkey mixture.
  • Dredge in flour, set in refrigerator for 20 minutes.
  • Melt the oil and butter.
  • Brown the patties on both sides with moderate heat.
  • Remove to plate and keep warm while making the gravy.
  • Add the remaining flour to the fat in the skillet, brown.
  • Add the chicken broth and milk.
  • With wire whisk stir to a smooth and thickened gravy.
  • Add more broth or milk as needed for right consistency.
  • Fold in the mushrooms.
  • Add the turkey patties and cover with gravy.
  • Heat through.
  • Serve with mashed potatoes, brown rice or noodles.

Notes

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings
you great recipes for your cooking experience. ©2007-2020 Netta Belle’s Choice®
The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”
Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice®
The Art of Gourmet Cookery® cookbookinabox® All rights reserved.
Tried this recipe?Let us know how it was!

 

 

Netta Belle's Choice cookbookinabox logo

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  brings you great recipes for your cooking experience. ©2007-2020 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.

 

 

 

Butternut Squash, Chicken & Pecan Tart

Butternut Squash, Chicken & Pecan Tart

Butternut Squash, Chicken & Pecan Tart

Fall is in the air and  the coloring of the leaves is happening…    The beauty of the fall season is something to behold when the sun is shining.   I have been given a couple of butternut squash to enjoy in older recipes and create a couple of new ones.  This is back to a recipe I put up  in October 2014.  Still good!

Nienaber'sFarm Market

At A Local Farm Market 

 

Acorn and Butternut Squash

Acorn and Butternut Squash

The  butternut squash beauty on the right was selected for the autumn tart.  The wonderful thing about this entree tart it is as tasty as  eating dessert.  In this  particular tart I used shredded chicken from chicken drumsticks previously cooked in the slow cooker.  Drumsticks were tried as a means of trying to be economical.  Chicken breasts are also very nice to use with this tart. Chicken was used this time as ham is not a part of this household’s diet anymore due to the high sodium and alas….extra fat.

12 inch Squash, Chicken and Pecan Tart

Butternut Squash, Chicken & Pecan Tart baked in a 12-inch tart pan.

 

Butternut Squash, Chicken & Pecan Tart

This make a wonderful tart with the ginger pastry.  It will fill a 11-12 inch tart pan giving it a thick filling.  This was a  perfect tart, it did not crumble when the tart pan rim was removed or crumble when it was cut.   Just add a green salad or vegetable with fruit for dessert and lunch is served.

Butternut Squash, Chicken, Pecan Tart with steamed broccoli

Butternut Squash, Chicken & Pecan Tart with steamed broccoli

Butternut Squash, Chicken & Pecan Tart

Julia Ann
This recipe combines a favorite autumn vegetable with chicken, pecans and apples for a dessert like entree to become a Thanksgiving favorite.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Main Dish
Cuisine American
Servings 8

Ingredients
  

  • GINGER PASTRY

Notes

Adapted from Country Living Magazine, November 1998.----------------------------Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com. All rights reserved.
Tried this recipe?Let us know how it was!

2018 Version of the Tart:  I turned it into a 9-inch pie.  I cheated and bought a frozen pie crust.  I omitted the chicken, added just a little more squash, reduced the sugar some and proceeded as instructed.  Really had more filling than needed.  Baked the remainder in a small dish.  

Suggested Menu

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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  brings you great recipes for your cooking experience.  ©2007-2018 Netta Belle’s Choice®The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice®The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.