<body bgcolor="#FFFFFF"> <!-- Free gourmet recipies for free from Woodstockmoveablefeast.com - upstate New York caterers offering free recipies. Catskill catering company for gourmet catering in upstate New York! --> <h1>Free recipes from <a href="index.html">Woodstock Moveable Feast</a> - upstate New York Caterers</h1> <h2>This free recipe page works best with frames, but is presented here in text form as a courtesy from <a href="index.html">Woodstock Moveable Feast</a>, upstate New York caterers. Free recipes from upstate New York caterers Woodstock Moveable Feast in Woodstock New York. Send your free recipes!</h2> <dl> <dt><strong>keywords:</strong></dt> <dd><h4>free, recipes, free recipes, recipes, recipie, recepes, recapes, resapes, resipes, recipies, potted cheddar cheese spread, Mr. B's Gumbo Ya Ya, New England Baked Beans, Crockpot Chiken Stew, Mouraccan Vegetable Couscous, North Carolina Chopped Barbeque, Crockpot Beef Stroganoff</h4> </dd> </dl> <h3><font face="Trebuchet MS,Arial,Helvetica" color="#980A3A"><b><a href="index.html" target="_top">Woodstock Moveable Feast</a><br> ph: 914-679-2109<br> fx: 914-679-4234<br> <a href="mailto:feast@netstep.net">feast@netstep.net</a></b></font></h3> <table width="399" border="0" bgcolor="#980A3A"> <tr> <td height="419"><table width="408" border="0"> <tr> <td><b><u><font color="#B99B5B"><p align="center"></font><font color="#FFFFCC">POTTED CHEDDAR CHEESE SPREAD<br> </u>(YIELDS 2 CUPS)</font></b></td> </tr> </table> <table width="372" align="center" cellspacing="4" cellpadding="8"> <tr> <td width="189" valign="top"><font face="MS Sans Serif"><b>10 oz. x-tra sharp Cheddar Cheese, diced<br> 1/3 Cup Port wine<br> 1/2 Stick sweet butter<br> 1 Tbls. Dijon</b></font></td> <td valign="top" width="189"><font face="MS Sans Serif"><b><b>1/8 tsp. cayenne <i>(optional)</i></b> <br> 1/2 tsp. white pepper<br> 1/4 Cup finely minced scallions <br> Assorted Crackers</b></font></td> </tr> </table> <table width="399" border="0"> <tr> <td><font face="MS Sans Serif" size="4">Combine first 6 ingredients in processor. Process until smooth, scraping down sides of bowl. Add scallions until just blended. Transfer to a crock or bowl and refrigerate. Serve at<br> room temperature (Can be made 3 or 4 days ahead).</font></td> </tr> </table> <p> </td> </tr> </table> <p align="left"> </p> <p align="left"><br> </p> <p align="left"> </p> <div align="left"><table width="399" border="0" bgcolor="#980A3A"> <tr> <td> <table width="408" border="0"> <tr> <td><div align="center"><p><b><u><font color="#B99B5B"><a name="gumbo"></a></p> <p></font><font color="#FFFFCC">MR. B's GUMBO YA YA</u><br> (Serves 2 to 4)</font></b></p> </div></td> </tr> </table> <table width="355" align="center" cellspacing="4" cellpadding="8"> <tr> <td width="182" valign="top"><font face="MS Sans Serif"><b>1/2 Cup oil<br> 3 Tbls. flour<br> 1 lb. Andouille sausage<br> 1 med. onion, chopped<br> 1 red bell pepper, chopped<br> 2 Stalks celery, chopped<br> 1 Tbls. butter<br> 1 tsp. minced garlic</b></font></td> <td valign="top" width="153"><font face="MS Sans Serif"><b>1 tsp. thyme<br> 1/2 tsp. black pepper<br> 1 1/2 tsp. salt<br> 2 bay leaves <br> Crushed red pepper<br> 2 cups chicken stock<br> 1 cup diced chicken<br> hot cooked rice</b></font></td> </tr> </table> <table width="399" border="0"> <tr> <td><font face="MS Sans Serif" size="4">Make a dark, dark brown roux, Cher! Set aside. In another saucepan, sauté Andouille, onion, peppers, celery, garlic and seasonings in butter for 10 minutes. Add chicken stock and simmer for 10 min. Add roux and simmer for 1 hour. Add chicken and serve gumbo over hot rice. This is a terrific gumbo from a great New Orleans joint!</font></td> </tr> </table> <p> </td> </tr> </table> </div><p align="left"> </p> <p align="left"> </p> <div align="left"><table width="399" border="0" bgcolor="#980A3A"> <tr> <td> <table width="408" border="0"> <tr> <td><div align="center"><p><b><u><font color="#000033"><a name="beans"></a></p> <p></font><font color="#FFFFCC">NEW ENGLAND BAKED BEANS<br> </u>(Serves 6)</font></b></p> </div></td> </tr> </table> <table width="355" align="center" cellspacing="4" cellpadding="8"> <tr> <td valign="top"><font face="MS Sans Serif"><b>3 1/2 Cups dry navy beans, soaked overnight<br> 1/2 Cup chopped onion<br> 1/2 Cup brown sugar<br> 1/2 Cup Molasses<br> 1 lb. smoked ham or hocks</b></font></td> <td valign="top"><font face="MS Sans Serif"><b>1 tsp. salt<br> 1/2 lb. bacon, chopped<br> 1 tsp. minced garlic<br> 1 Tbls. Worcestershire Sauce<br> 1/2 tsp. dry ginger<br> 1 tsp. dry mustard</b></font></td> </tr> </table> <table width="399" border="0"> <tr> <td height="144"><font face="MS Sans Serif" size="4">Drain beans, reserving 1 Cup liquid. Put beans in crockpot; add all remaining ingredients and 1 cup reserved bean liquid. Mix well. Cover and cook on low 10 to 12 hours. Cut ham from bone and return to crockpot. If thicker beans are desired, turn heat to high and cook, uncovered until desired thickness occurs.</font></td> </tr> </table> <p> </td> </tr> </table> </div><p align="left"> </p> <p align="left"> </p> <p align="left"> </p> <div align="left"><table width="399" border="0"> <tr bgcolor="#980A3A"> <td> <table width="409" border="0"> <tr> <td><div align="center"><p><b><u><font color="#000000" face="MS Sans Serif"><a name="crockpot"></a></p> </font><font color="#000000"><p></font><font color="#FFFFCC">CROCKPOT CHICKEN STEW<br> </u>(Serves 8)</b> <br> </font></p> </div></td> </tr> </table> <table width="355" align="center" height="164" cellspacing="4" cellpadding="8"> <tr> <td valign="top" width="208" height="163"><font face="MS Sans Serif"><b>2 lbs. chicken breast,<br> boneless, cut in one inch pieces<br> 3 Cups chicken stock<br> 3 Cups potatoes, peeled & cubed<br> 1 Cup onion, chopped<br> 1 Cup celery, chopped<br> 1 Cup carrots, sliced</b></font></td> <td valign="top" width="127" height="163"><font face="MS Sans Serif"><b>1 tsp. paprika<br> 1/2 tsp. pepper<br> 1/2 tsp. sage<br> 1/2 tsp. thyme<br> 6 oz. tomato paste<br> 1/4 Cup cold water<br> 3 Tbls. Cornstarch</b></font></td> </tr> </table> <table width="399" border="0"> <tr> <td><font face="MS Sans Serif" size="4">In a crockpot, combine the first 11 ingredients; cover and cook on HIGH for 4 hours. Mix water and cornstarch until smooth and stir into stew. Cook, covered, 30 minutes more until vegetables are tender. You can also add some white wine to this recipe.</font></td> </tr> </table> <p> </td> </tr> </table> </div><p align="left"> </p> <p align="left"> </p> <p align="left"> </p> <div align="left"><table width="399" border="0" bgcolor="#980A3A" height="510"> <tr> <td><table width="408" border="0"> <tr> <td><div align="center"><p><b><u><font color="#000000"><a name="couscous"></a></p> <p></font><font color="#FFFFCC">MOROCCAN VEGETABLE COUSCOUS</u><br> (Serves 4)<br> </font></b></p> </div></td> </tr> </table> <table width="355" align="center" cellspacing="4" cellpadding="8"> <tr> <td valign="top" width="173" height="136"><font face="MS Sans Serif"><b>2/3 Cup sliced almonds<br> 2 Tbls. olive oil<br> 6 Cups cut up vegetables (i.e. zucchini, onion, cauliflower, carrots, chick peas, etc.)<br> 3 tsp. cumin</b></font></td> <td valign="top" width="162" height="136"><b><p align="left"><font face="MS Sans Serif">3 tsp. coriander<br> 2 Cups dry white wine<br> 2/3 Cup golden raisins<br> 1 1/2 Cups vegetable or chicken stock.<br> 1/8 tsp. cinnamon<br> 2 boxes couscous</b> </font></td> </tr> </table> <table width="399" border="0"> <tr> <td><font face="MS Sans Serif" size="4">Place almonds in a skillet. Stir over medium heat until they turn pale golden, about 4 minutes. Transfer to bowl. Add oil to skillet and add veggies & seasonings and cook about 3 minutes. Add wine and raisins. Boil until wine is reduced by half, about 3 minutes. Add broth. Simmer until veggies are tender, about 6 minutes. Season with salt & pepper. Meanwhile, prepare couscous according to directions. Mound couscous on a platter. Spoon vegetables and juices over them and sprinkle with almonds.</font></td> </tr> </table> </td> </tr> </table> </div><p align="left"> </p> <p align="left"> </p> <p align="left"> </p> <div align="left"><table width="399" border="0" bgcolor="#980A3A"> <tr> <td><table width="408" border="0"> <tr> <td><div align="center"><p><b><u><font color="#000000"><a name="bbq"></a></p> <p></font><font color="#FFFFCC">NORTH CAROLINA CHOPPED BBQ</u><br> (Serves 3)</font></b></p> </div></td> </tr> </table> <table width="355" align="center" cellspacing="4" cellpadding="8"> <tr> <td valign="top" width="175"><font face="MS Sans Serif"><b>1 1/2 lb. pork shoulder roast<br> 1/2 tsp. salt<br> 1/2 tsp. celery salt<br> 1/8 tsp. cinnamon<br> 1/4 Cup cider vinegar<br> 1/4 Cup Ketchup<br> 1/4 tsp. chili powder</b></font></td> <td valign="top" width="160"><font face="MS Sans Serif"><b>1/4 tsp. nutmeg<br> 1 tsp. brown sugar<br> 1/2 Cup Water<br> 1 tsp. liquid smoke<br> salt & pepper<br> Tabasco Sauce</b></font></td> </tr> </table> <table width="399" border="0"> <tr> <td><font face="MS Sans Serif" size="4">Brown pork in some oil and place in dutch oven. Mix the next 10 ingredients in a saucepan and bring to a boil. Pour over pork and cover. Bake in a preheated 350 deg. oven, 40 minutes to the pound, until done, basting occasionally with drippings. Transfer cooked meat to a chopping board and chop into fairly fine pieces. Season to taste w/additional vinegar, salt, pepper & Tabasco. Serve hot on burger buns. </font></td> </tr> </table> <p> </td> </tr> </table> </div><p align="left"> </p> <p align="left"> </p> <p align="left"> </p> <div align="left"><table width="399" border="0" bgcolor="#980A3A"> <tr> <td><table width="408" border="0"> <tr> <td><div align="center"><p><b><font color="#988638"><font color="#000000"><u><a name="beefstrog"></a></p> <p>CROCKPOT BEEF STROGANOFF</u><br> (Serves 6 or more)</font><br> </font></b></p> </div></td> </tr> </table> <table width="355" align="center" cellspacing="4" cellpadding="8"> <tr> <td valign="top"><font face="MS Sans Serif"><b>1 1/2 to 2 1/2 lbs. boneless beef chuck or round steak<br> salt & pepper<br> 1 tsp. minced garlic<br> 1 Tbls. Worcestershire sauce<br> 1 1/4 to 1 1/2 Cups beef stock<br> 1 Tbls. ketchup <i>(optional)</i></b></font></td> <td valign="top"><font face="MS Sans Serif"><b>3 Tbls. white wine<br> 1/3 lb. sliced fresh mushrooms<br> 1/3 Cup flour<br> 1 Cup sour cream<br> cooked egg noodles</b></font></td> </tr> </table> <table width="399" border="0"> <tr> <td><font face="MS Sans Serif" size="4">Cut beef in strips or cubes. Coat w/ salt & pepper. Place in bottom of crockpot. Mix garlic, Worcestershire, stock & ketchup & pour over meat. Cover and cook on LOW for 6 to 8 Hours, until tender. Turn heat to HIGH, add 2 Tbls. wine and mushrooms. Dissolve flour in small amount of water & add to meat mixture. Stir to blend. Cook on HIGH for 15 minutes until slightly thickened. Stir in sour cream. Serve over noodles.</font></td> </tr> </table> <p> </td> </tr> </table> </div><p align="center"><font face="Trebuchet MS,Arial,Helvetica" color="#980A3A"><b>Call or e-mail now for free party planning and consultation.<br> <a href="index.html" target="_top">Woodstock Moveable Feast</a><br> ph: 914-679-2109<br> fx: 914-679-4234<br> <a href="mailto:feast@netstep.net">feast@netstep.net</a></b></font></p> </body>