Get the latest Vegies flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/vegies This is my version of Bigos it is considered the national dish of Poland. It's a hearty, long-simmered meat-and-sauerkraut stew that goes back centuries. It was traditionally served at the start of the hunting season, from fall through Mardi Gras, or until the family's supply of barrel-cured sauerkraut ran out! This recipe is adjust as a wedding present to GreekGirl and her husband adding in Italian meats to celebrate his ancestry of Polish and Italian, I was going to try to incorporate a Greek flair into this also but I thought better and decided since I created a Greek dish in her honor before we would play safe for now. He he he he But I digress any combination of game, beef, pork, poultry and vegetables works. This recipe is just one version. Bigos also is an excellent way to use up leftover cooked meats, and for the family hunter's quota of venison. Please Enjoy and congratulations on your marriage guys!! http://www.grouprecipes.com/102849/bigos-polish-hunters-stew.html Remember Emperor Norton the 1st? He was credited by being crazy as a bed bug. But frankly I think that he had a great idea. “I am Emperor of America and Protector of Mexico.” Issue your own money and decree that a hotel house you or you would banish them. Where you might banish a hotel I don’t know. Get invited to all sorts of events to give your blessings and so on. What a job! Of course you would have to live in San Francisco. One hundred and fifty years ago that was a great prospect. Now…Norton would not cause a ripple in the flood of insanity that comes from that city. Don’t misunderstand me on this or think that, “Well he lives in Kansas what does he know about California? And how dare he tear down San Francisco!” For what it is worth everyone comes from somewhere. My Moms family was 49ers (no not the football fans) my Dads side were latecomers to Contra Costa County they showed up in 1861. I am the only on that has fled. I had a great uncle that was Commodore of San Francisco (something to do with the harbor commission) and his widow ran for Harbor Commissioner in the late 40s. So we have a bit of history together. He was quite a character in his own right. He was a sea captain for one of the shipping lines. When Aunt Marge graduated collage in the 20s her parents sent her on a world cruse. She married Uncle Gerard who was the ships captain on their return. The story is that he got into some difficulties for smuggling in opium and “undocumented” Chinese immigrants (to be politically correct) or drugs and coolies. We are talking the 20’s and 30’s when that was not looked on as such a horrendous crime. Uncle Bud was an interesting guy. He died way before I came along, but my mom still remembers him fondly. Oh why link Emperor Norton and fried rice? He lost his mind after trying to corner the rice market in San Francisco. http://www.grouprecipes.com/93787/emperor-fried-rice.html Called avgolemono in Greece, this velvety-smooth chicken soup is thickened with eggs and rice. It's best served soon after you make it. http://www.grouprecipes.com/87382/greek-lemon-soup-avgolemono.html Rich and meaty with hearty vegetables slow simmered through the day, and old family recipe we make every winter. We will put in on a low flame before we head out to ski and in the evening come back to the rich wonderful aromas and a succulent hot soup that will fill you up with out over filling you. http://www.grouprecipes.com/85844/ochsenschwanzsuppe-ox-tail-soup.html Sweet succulent veal stuffed with mushrooms onions and fresh herbs with a light sour cream sauce to add a wonderful finishing touch, served with potato dumplings or spaetzle and a cold beet salad and a hearty beer will have you looking for your lederhosen http://www.grouprecipes.com/76930/kalbsbrust-mit-krauterfllung---veal-breast-with-herb-stuffing.html Many people dont know how to use roasting bags. Let's look at the up-side of it. *Easy to use *Clean *Blends all the tastes together *Doesn't let food dry out *Doesn''t let food burn *All-in-one meal * Great taste *Nothing to wash up *Ready-made gravy ################## OK! Now the down-side! * ????????? Try it with anything .This is one of my simplest and best recipes. ENJOY! I DID! I ALWAYS DO! http://www.grouprecipes.com/75221/all-in-one-chicken-and-vegie-roasting-bag.html Easy and cheap beef roast. Add a salad and you have a complete meal. http://www.grouprecipes.com/69728/pot-roast-with-noodles.html Wife made this one for a President Nixon fan. It is a Mrs. Richard Nixon recipe. Not to my taste but others really liked it. http://www.grouprecipes.com/66061/la-casa-pacifica-braised-steaks.html This salad is chock-full of vegetables and can be served as either a main or side dish. You can substitute a five-ounce box of tabbouleh mix for the bulgur if you like; just omit the seasoning packet. Calories 159 Protein 5g Total fat 5g Carbs 22g Cholesterol mg Sodium 283mg Fiber 6g Sugars g http://www.grouprecipes.com/51846/tabbouleh-primavera.html Adapted from a recipe by chef Todd Aarons of Tierra Sur. Ask your kosher butcher in advance to grind the chicken if you don't have a grinder at home, as well as for chicken back bones for the stock. Persian limes (lemon omani) are available at select Iranian and Middle Eastern markets, as well as online at kalustyans.com and sadaf.com. . If you follow Sephardic tradition, you may garnish the soup with English peas. http://www.grouprecipes.com/49677/passover-recipe-persian-chicken-soup-with-chicken-dumplings.html