Green Peas

½ Lb. ground beef
1 bag frozen peas (or 2 cans)
1½ Tbs tomato paste (or 2 cans of tomato sauce)
Salt, pepper and chili powder to taste
1 large onion chopped
2 cloves of garlic
2 Tbs shortening
3 cups water
  1. Fry meat in Dutch oven in shortening.
  2. Add chopped onion and garlic and cook for 10 minutes. 
  3. Add rest of ingredients. 
  4. Cover Dutch oven and cook for 20-30 minutes or until cooked. 
  5. Make a side dish of rice and serve.
Scalloped Potatoes
10 medium sized potatoes
10 slices of bacon, pork or turkey
2 sticks of butter (melted)
1 cup milk
Salt and pepper (to taste)
1 cup shredded cheddar cheese or 6 Tbsp cheddar cheese dip
½ tsp nutmeg (optional)
3 eggs beaten

  1. Peel potatoes and slice into thin slices on hand slicer.
  2. Cut bacon into small pieces.
  3. Mix all ingredients except for eggs and put into Dutch oven (keep some cheese to sprinkle on top).
  4. Sprinkle some cheese on top of mixture.
  5. Pour beaten eggs evenly over top.
  6. Cook in 12" Dutch oven at 350° for 45 minutes (or bake in oven)
Upside Down Cauliflower
2 cauliflowers
1 pkg. mushrooms
1 onion
1 lb. cubed chicken breast or ground beef
Seasoning (salt, pepper, chili pepper)
1 cup rice
1 small can garbanzo beans

Before you start cooking, soak rice in water and keep on the side for at least half an hour.
  1. Cut cauliflower into pieces; sauté with mushrooms in some shortening halfway. Then remove and put aside.
  2. Cook meat in same shortening; add in the seasoning with the chopped onion and cook them halfway.
  3. Line a 12 in. dutch oven pot with aluminum foil.
  4. Pour in the cauliflower with the mushrooms.
  5. Pour in the meat with onion on top of the cauliflower.
  6. Pour in the rice, mixed with the garbanzo beans, on top of the meat; add 1 cup water.
  7. Cook for approximately ½ hour or until the rice is cooked. Let it rest.
  8. Remove the dutch oven lid, cover the pot with a large plate, held tightly with one hand on top of the plate and one hand below the pot, and turn it upside down quickly. Remember that the dutch oven is hot.
  9. Remove the pot and the aluminum foil. Enjoy.
Sliced Potato Dish
8 large potatoes
Salt and pepper to taste
½ cup flour
1 chopped onion
1 tsp. tomato paste
½ Lb. chopped meat
2 eggs

  1. Peel potatoes, slice them about 3/16" thick and keep them in a bowl of salty water for 15 minutes. Drain well and fry in the Dutch oven with shortening. Put on the side.
  2. Fry meat with onion. Add tomato paste and salt and pepper. Put on the side.
  3. Put half the potatoes back in to the Dutch oven as a layer. Cover the meat evenly with the remaining potatoes.
  4. Beat the eggs with flour and pour them on top of the potatoes.
  5. Cook at 350°F for about 15 minutes or until golden brown.
Eggplant With Large Size Meat
2 lg.-sized eggplants, round shape
½ tsp. tomato paste
Seasoning (salt & pepper)
2 lbs. meat, 1 piece
2 c. water

  1. Saute meat in some shortening until brown.
  2. Add water; cook until rice is tender. Leave only about 1 cup of broth.
  3. Slice eggplants; then fry in shortening.
  4. Arrange fried eggplants in oven; put the cooked meat over the eggplant.
  5. Melt tomato paste in meat sauce, then pour it over mixture.
  6. Cook until juice is absorbed.
  7. Serve hot.
Okra Stew
(Middle Eastern Cuisine)

1 lb. meat, cut into squares
1 lg. sliced onion
3 cloves garlic
1 lg.-sized sweet green pepper
Some dry mint or fresh leaves
1 to 2 c. water
Seasoning (salt & pepper)
1 lg. tomato, skin removed
1 tsp. tomato paste
1 T. lemon juice
12 oz. fresh tender okra
Shortening, as needed

  1. Wash okra well; remove stem by cutting the thin cone-shaped skin off the top, being careful   not to make an opening at the end to prevent the stick juice from running out.
  2. Melt some butter; sauté okra very carefully, leave on one side.
  3. Fry meat; add onions, garlic and tomatoes. Stir several times.
  4. Then add green pepper, mint, water, and tomato paste. 
  5. Cook until meat is tender; then add in fried okra and lemon juice.
  6. Cook for a short time until okra is well cooked. Serve with simple pilaf (rice). Serve hot.