Four All Saints' Food Fest recipes

Beef Carbonades
6 strips of good bacon
3 pounds beef cubes from chuck roast
3 large onions, thinly sliced
4 cloves garlic crushed or pressed
3 tablespoons flour
1
12 cups beef broth
1 bottle Guinness Stout beer
1 tablespoon brown sugar
1 tablespoon red wine vinegar
13 cup fresh parsley
Salt and pepper to taste
2 bay leaves
12 teaspoon thyme leaf
Cooked egg noodles

Cook bacon until crisp. Remove and reserve drippings. Put 1 tablespoon of drippings into a Dutch oven and brown beef in three batches. Do this quickly and remove. Save any liquids. Add more bacon drippings to Dutch oven and cook onions for 10 minutes, stirring often. Add garlic and cook for 30 seconds. Remove to platter. Add last 2 tablespoons of drippings and add flour. Make a roux, cooking for about 5 minutes. Gradually add beef broth, beer, brown sugar and leftover liquids, stirring until smooth. Then add vinegar, parsley, salt and pepper, bay leaves and thyme. Stir. Add meat, onions, and crumbled bacon and cook in over at 325 for 21⁄2 hours covered tightly. Serve over egg noodles.

Granny’s Buttermilk Cake
1 cup shortening
3 cups sugar
5 eggs, separated
3 cups all-purpose flour
1 cup buttermilk
12 teaspoon baking soda, dissolved in buttermilk
1 teaspoon vanilla

Cream shortening, sugar and egg yolks Add flour and buttermilk alternately until all added. Beat egg whites and fold into the batter. Add vanilla. Pour into a greased and floured angel food cake pan and cook 1 hour and 15 minutes at 325 degrees.

Chicken Chalupas
3 cups Monterey Jack cheese, grated
3 cups sharp Cheddar cheese, grated
2 bunches green onion, green parts only, chopped
2 cans cream of chicken soup
1 (4-ounce) can chopped green chilies
2 cups sour cream
1 cup pitted black olives, sliced

4 large chicken breasts, cooked and chopped
12 (6-inch) flour tortillas
Combine cheeses and reserve half for the topping and half for the filling. Divide green onion into 2 equal portions.
In a bowl, combine half the cheeses, half the green onions, soup, chilies, sour cream and olives. Set aside 11⁄2 cups of this mixture for the topping.
Add the chicken to the remainder for the filling and mix well. Put 3 heaping tablespoons of filling on each tortilla and roll up. Place tortillas, seam side down, in a lightly oiled shallow baking dish. Arrange in a single layer, using two baking dishes if necessary. Spread reserved 11⁄2 cups topping mixture over the tortillas, covering all. Cover with remaining shredded cheeses and chopped green onions. Refrigerate overnight or freeze. Bake uncovered at 350 degrees for 45 minutes. Let stand a few minutes before serving.
Serves 8 to 10.

White Chili
8 skinless, boneless chicken breast halves
2 medium onions, chopped
2 garlic cloves, crushed
1 tablespoon vegetable oil
2 cans chicken broth
4 cans Great Northern Beans, drained
1 can Great Northern Beans, mashed
2 (4-ounce) cans chopped green chilies
1 teaspoon salt
1 teaspoon chili powder
34 teaspoon dried oregano
1 teaspoon cumin
12 teaspoon pepper
18 teaspoon ground cloves
18 teaspoon ground red pepper
Crumbled tortilla chips, shredded cheese and sour cream

Cut chicken into bite-sized pieces. Sauté chicken, onion and garlic in hot oil 10 minutes or until chicken is done. Stir in broth and remaining ingredients. Bring to a boil. Cover and reduce heat to simmer for 30 minutes. Serve with crumbled tortilla chips, cheese and sour cream.

NEMS Daily Journal