December 4, 2010


1/4 c. flour
1 tsp. salt
1/2 tsp. white pepper
1 tsp. Hungarian paprika (sold in wine shops)
6 pork fillets, about 2 lbs. or use tenderloin pounded flat
2 lg. garlic cloves, crushed
3 tbsp. butter, melted
1 c. Riesling wine

Combine flour, salt, paprika and pepper. Coat meat. Brown in melted butter and garlic on both sides about 10 minutes. Blend in 2 tablespoons with left over seasoned flour. Stir in wine and cream, cook and stir until slightly thick and smooth. Return meat to pan, cover and simmer 30 minutes. Serve over poppy seeded noodles or parsley rice. Yield: 4 to 6.

Black Eyed Pea Taco Soup

Prep: 15 mins. Cook: 6 to 8 hours on low or 3 to 4 hours on high, Makes: 8 servings

1 lb. ground chuck
1 15-1/2oz. can. black eyed peas, undrained
1 15-or 15 3/4oz. can. chili beans with chili gravy, undrained
1 15oz can. black beans, undrained
1 15oz. can. garbanzo beans (chickpeas) undrained
1 14-1/2oz. can. Mexican-style stewed tomatoes, undrained
1 11oz. can. whole kernel corn with sweet peppers, undrained
1 1-1/4oz. pkg. taco seasoning mix

      In a 4 quart Dutch oven cook ground chuck until brown. Drain off fat. Spoon beef into a 3-1/2 or 4 quart slow cooker. Stir in undrained black eyed peas, undrained black beans, undrained chili beans, undrained garbanzo beans, undrained tomatoes, and undrained corn. Stir in taco seasoning mix until mixed.
   Cover and cook on low heat setting for 6 to 8 hours or on high heat for 3 to 4 hours.

Serve with: Sour Cream, Salsa, Tortilla chips