GAZPACHO - A Spanish Salad

Here is a terrific, full-flavored salad for hot weather meals.

1 - medium tomato - chopped
1 - medium Vidalia or Spanish onion - chopped
1 - medium green pepper - chopped
1 - stalk celery - chopped
1/2 - medium cucumber - chopped
2 - tsp. fresh parsley, chopped, or same amount parsley flakes
1 - tsp. garlic powder
2 - tsp salt
1 - tsp. black pepper
3 - tablespoons wine vinegar
3 - tablespoons olive oil
3 - tablespoons Worchestershire sauce

Combine ingredients in glass bowl. Cover and chill at least 3 hours. Must be prepared ahead. Terrific the first day, but better the second and third days, if it lasts that long. Make sure that you stir thoroughly before serving each time.
Prep time 30 minutes. Serves 6.

Holy Tea

A very good product for cleansing, digestive issues and good health can be found at www.holyteaclub.com/medicineman.

Easy Beef Stew

Wonderful, flavorfull beef stew. Easy to prepare.

2 - lb. boneless beef chuck, cut in 1 to 1/2-inch cubes
1/4 - tsp. garlic salt
1 - tsp. salt
1/4 - tsp. black pepper
2 - medium onions, sliced
3 - medium carrots, scraped and cut into circles
1 - large parsnip, cut into circles
1 - large turnip - sliced
4 - small redskin potatoes, not peeled
1 - 14,5-oz. can whole or diced tomatoes
1 - tbsp. Worcestershire sauce
1/2 - cup beef broth
2 - tbsp. vinegar or lemon juice

Butter a large, shallow casserole. Arrange beef cubes
in bottom of casserole. Arrange the vegetables on top
of meat. Mix tomatoes, beef broth, vinegar or lemon
juice, and spices in a large bowel. Pour the mixture
over meat and vegetables.
Cover and bake in a 350-degree over for 2 hours or
until meat is tender.
Especially good served over noodles.
Prep time: 15 minutes
Baking time: 2 hours at 350-degrees
Serves 4 to 6

Franks and Kraut

Easy, very tasty recipe.

1/2 small onion, chopped
2 tbsp. cooking oil
3/4 cup catsup
3/4 cup water
1 tbsp. dark brown sugar
1 tsp. prepared mustard
1 #2 1/2 can sauerkraut, drained
10 to 12 frankfurters

Saute onion in cooking oil until tender, then add catsup, water,
sugar and mustard. Bring to a boil. Drain sauerkraut and place
in large casserole. Slash or split frankfurters and place on top
of the sauerkraut. Pour on the sauce, bake uncovered at
350-degrees for 30 minutes. This recipe can be done ahead.
Prep time: 15 minutes
Cooking time: 30 minutes
Serves 6 to 8.

Barbequed Ham Sandwiches

This is a very easy recipe for Barbequed Ham. Quick and good.

1/4 cup chopped onion
2 tsp. dark brown sugar
3/4 tsp. dry mustard
1/4 tsp. salt
1/8 tsp. black pepper
1 tsp. paprika
3 tbsp. vinegar
6 tbsp. catsup
2 tsp. Worcestershire sauce
1/2 cup water
1/2 lb. chipped ham

Cook onions in a little fat or olive oil until browned. Add the rest of
the ingredients, except for the ham, and simmer for 15 minutes,
uncovered. Tear the chipped ham into smaller pieces, add to
mixture. Cook another minute over low heat.
Serve on hamburger buns.
Prep time: 15 minutes
Cooking time: 15 minutes
Serves 6 to 8

Extreme Pickeled Eggs

Here is an idea for a different type of egg dish. Instead of the usual pickeled egg recipe, with beets and vinegar, and possible chopped onion, try this. You will have to think ahead for all the items, but the final result will be worth it.

Before preparing the eggs in the usual way by boiling and removing the shells, go to the market and buy a large jar of hot peppers or hot mixed vegetables. Remove the peppers or vegetables, saving all the liquid, and store the peppers or vegetables for your future use, but not in this recipe.

After the eggs are cooked and shelled, put the eggs in the jar containing the liquid from the hot peppers or hot mixed vegetables, close tightly, and store in your refrigerator for two or three days before using. Or, you can put the eggs and liquid in a tight container, making sure that the liquid covers the eggs entirely, place in refrigerator for two or three days before using.

This is guaranteed to pep up your lunches or dinners.

Recipe question - Salt Cod In White Gravy.

This is not a recipe, but a question about one of my favorite foods.

I can remember my parents buying salted cod fish at our local market. The fish was packed in wooden boxes, was very salty. I believe the product was packed by Gorton's.

I remember my mother preparing this fish in the following manner.

She would tear off strips of the fish, wash it in cold water to get most of the salt off the fish, then cut the strips into much smaller pieces, and soak the pieces in cold water for awhile.

She would then prepare a gravy of flour and water, not too thick to start, and cook the pieces of salt cod in this gravy for awhile.

She would have boiled potatoes prepared, and we would spoon the fish and gravy over boiled potatoes, add a bit of black pepper, and eat. To me, it was one of the most wonderful meals anyone could serve. Some of my relatives would put the gravy over toast, but I much preferred the gravy over boiled potatoes. I once tried it over mashed potatoes, but didn't care much for that.

Anyway, does anyone out there have a recipe for the gravy? I imagine a white sauce recipe might work, but don't want it to become too thick.

Any information will be appreciated.