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Ajmoht & Cowboy Pork and Beans - Alice Kuhar's Recipes

(Ann Tercek)
2 Tablespoons shortening
1 large onion, chopped
1 lb. Pork cut in 1-inch cubes
2 lbs. Veal cut in 1-inch cubes
4 ribs celery diced
4 carrots diced
4 quarts water
1 bay leaf
2 Tablespoons salt
3 Tablespoons shortening
4 Tablespoons flour
1 Teaspoon vinegar
1 can (16 oz.) peas
Melt 2 tablespoons shortening in a large pot. Add onions and saute until golden. Add pork and veal and let meat cook for about 1 hour, stirring occasionally. Meanwhile cook celery and carrots for 15 minutes in just enough water to cover vegetables. After meat has cooked add the vegetables and liquid. Stir in 4 quarts of water, bay leaf, and salt. Cook at a low boil for 30 minutes. Prepare ajmpren (brown roux) : Melt 3 tablespoons shortening; add the flour, stirring slowly until brown. Add slowly to AJMOHT. Remove bay leaf and add vinegar and peas. Let cook 15 minutes more. “Bleke” (noodle squares) may also be needed.

1 lb. Ground beef
2 medium onions finely chopped
1 small bell pepper finely chopped
2 cups ketchup
1 teaspoon vinegar
1/4 cup brown sugar
2 teaspoons prepared mustard
2 (16 oz.) cans pork and beans
1 teaspoon salt
1 teaspoon black pepper
Brown ground beef, onions, and bell pepper in a 10-inch skillet. Add remaining ingredients. Pour into baking dish and bake at 350 degrees for 15 to 20 minutes or until mixture is bubbly.

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