Creole Kidney
Ingredients
- 1 fresh beef kidney or 6 lamb kidneys
- 6 slices of bacon
- 2 small onions
- 1 green pepper
- 1 cup tomato juice
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- bit of bay leaf
- 1 tablespoon flour
- cold water
Directions
- Trim kidney and cut into half-inch slices.
- Dredge with flour.
- Brown diced bacon.
- Combine kidney and bacon.
- Add chopped onions and chopped green pepper.
- Stir until the meat is well seared.
- Add tomato juice, salt, pepper and bay-leaf.
- Cover closely and simmer about 24 hour.
- Mix flour and water to a paste.
- Add a small portion of the hot mixture, stirring to prevent lumping, then add this to the rest of the hot creole and cook until thickened, stirring constantly.
- If desired, this may be served on toast points.
Other Information
Author: Order of Eastern Star Chapter 69
Contributor: Mary Cullen's Department, Household Arts Service of the Journal
Source: Food Fashion Revue Cooking School Second Session (1938-01-01)
Category: Meat
Ingredients: kidney, bacon, onion, green pepper, tomato juice, salt, pepper, bay leaf, flour, water
Equipment: measuring cups, measuring spoons, knife, saucepan, pot, stove
See Also
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Jazyk, Ledviny, Srdce na Kyselo (Fresh Tongue, Kidney, Heart with Sour Cream Gravy)
Author: Clarkson Woman's Club
Source: Old Czech Recipes for Today's Kitchens (1920-01-01)
Category: Meat
Ingredients: water, pepper, salt, clove, bay leaf, onion, tongue, kidney, sour cream, flour, vinegar
Equipment: measuring cups, measuring spoons, bowl, stove, pot, strainer
Swiss Steak
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Ingredients: steak, pepper, water, flour, onion, bay leaf, clove, salt, bacon
Equipment: measuring cups, measuring spoons, stove, frying pan
State of Maine Chicken Pie
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Meat, Soup, Main Dish
Ingredients: chicken, water, onion, celery, salt, pepper, bay leaf, flour, evaporated milk, carrot, baking powder biscuit
Equipment: oven, measuring spoons, measuring cups, kettle, saucepan, knife, baking pan
Clam Chowder
Author: Mrs Jennie Olson
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Ingredients: bacon, onion, celery, potato, water, salt, pepper, clam, butter, milk, flour
Equipment: measuring cups, measuring spoons, pan, stove, pot
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove