Freeper Canteen~Recipe Swap~10 March 08

10 March 08 | Ms Behavin

[MS.BEHAVIN]

The Freeper Canteen Presents

A Regional and Ethnic Cooking Recipe Swap!


It’s cold outside! A perfect time to try new recipes! What’s your specialty? Come share it with us! Here’s a few to get us started!

From Mylife:

Albondigas(Mexican meatballs) soup or with chili gravy
Albondigas (Meatballs)
Although albondigas (Mexican meatballs) are usually served in soup, they make a nice appetizer or main dish , too.

* 1-1/2 pounds ground pork
* 1/3 cup finely chopped onion
* 2 large or 3 small garlic cloves, minced or put through a garlic press
* 2 canned chipotle chiles in adobo sauce, finely chopped
* 1/2 tsp ground coriander or coriander seed, toasted and ground
* 1/2 tsp freshly ground black pepper
* 1/2 teaspoon dried oregano leaves, crumbled
* 1 tablespoon chili powder
* 1/2 teaspoon salt
* 2 tablespoons Masa Harina
* 1 large egg
* 2 quarts chicken broth or 2 cups Chili Gravy

Combine the ground pork with the onion, garlic, chiles, coriander, pepper, oregano, chili powder and salt, mixing well. Beat the Masa Harina into the egg until well incorporated. Then pour egg mixture over meat mixture and combine well.

For soup:
Form the meat mixture into 1-inch balls. Bring the chicken broth to a boil in a dutch oven or stockpot. Gently lower the meatballs into the broth and bring to a simmer. and add:
1 1/2 tsp. chili powder
1 tsp. cumin or 1/2 tsp. cumin seed
1/2 tsp. oregano
1/2 tsp. basil
3 sliced carrots
1/2 head cabbage, coarsely chopped
1 green pepper, sliced diagonally
1 (16 oz.) can tomatoes, chopped with juice Simmer for 1 1/2 hours. Garnish individual servings with chopped fresh cilantro.

For an appetizer or main dish:
Form the meat mixture into 2-inch balls. In a large skillet, fry the meatballs in 2 tablespoons corn oil, turning until browned on all sides. Remove meatballs from skillet and drain on paper towels. Drain grease from skillet. Return meatballs to skillet, add chili gravy, and simmer briefly until heated through.

Chili Gravy
This chili gravy is indispensable for enchiladas, tamales, and a host of other Tex-Mex dishes.


* 3 tablespoons melted shortening or lard
* 1 medium onion, finely chopped
* 1 large garlic clove, minced or put through a garlic press
* 1 tablespoon bacon drippings
* 1/4 cup good chili powder (preferably Gebhardt’s or your own homemade)
* 1/4 teaspoon ground cumin
* 1/4 teaspoon dried oregano, preferably Mexican
* 2 cups beef stock
* 2 cups water
* 1 tablespoon Masa Harina
* salt to taste


Over medium heat, sauté the onion and garlic in the oil until the onion is softened, but not browned. Stir in the bacon drippings, chili powder, cumin, oregano; then gradually add the beef stock and water, stirring well.

Simmer, uncovered, for 30 minutes until mixture is slightly reduced and thickened. Mix the Masa Harina with a few tablespoons of water or the gravy, itself, and stir back into the gravy. Simmer for 10 minutes more. Taste the gravy and add salt only if you think it necessary.

Makes about 4 cups.

Note: A word about chili powder: The most-recommended chili powder in Texas is Gebhardt’s, and for good reason. Also, if you make your own chili powder and can get your hands on some dried chiles pasillas, make some pure ground pasillas, and you’ll have an extraordinary powder for Tex-Mex enchiladas. However, if neither is accessible to you, you can still make perfectly acceptable and delicious Tex-Mex enchiladas with McCormick’s or Durkee’s chili powder, or whatever it is that your store carries. If you know nothing whatsoever of chili powder or chiles, then my instructions to you are very simple: Buy a product called “chili powder” — not cayenne, not crushed red pepper, not ground red pepper.

From SandRat:

Southwestern Nacho Casserole

Prep 40 min Cook 7-8 hours for the slow cooker and then 15-20 minutes after that for the goodies to cook at 375.

2 boneless whole pork loin roasts (3-1/2 pounds ea.) 2 cup unsweetened apple juice 6 garlic cloves, minced 1 tsp salt 1 tsp Liquid Smoke, optional 2-1/2 cups barbecue sauce, divided 1/3 cup packed dark brown sugar 2 TBLs honey 1 pkg (11 oz) tortilla chip scoops 1-1/2 cups frozen corn 1 can (15 oz) black beans, rinsed and drained 1 medium tomato, seeded and chopped 1 medium red onion, chopped 1/3 cup minced fresh cilantro 1 jalapeno pepper, seeded and chopped 2 tsp lime juice 1 pkg (16 oz) process cheese (Velveeta), cubed 2 TBLs milk

Cut each roast in half, place in two 5-qt slow cookers. Combime the apple juice, garlic, salt and Liquid Smoke if desired, pour over meat. Cover and cook on low for 7-8 hours or until tender.

Shred pork with two forks; place in a very large bowl. Stir in 2 cups barbeque sauce, brown sugar and honey. Divide tortilla chips between to greased 13-in x 9-in x 2-in baking dishes; top with pork mixture. Combine the corn, beans, tomato, onion, cilantro, jalapeno and lime juice; spoon over the pork mixture.

Bake, uncovered, at 375 for 15-20 minutes or until heated through. Meanwhile, in a small saucepan, melt cheese with milk. Drizzle cheese sauce and remaining barbeque sauce over Nacho Casserole.

Yields 30 servings.

From Ms B:
This is a wonderful Lobster Bisque Recipe from Cooks.Com:
Try it!

LOBSTER BISQUE

2 live chicken lobsters (1 lb. each)
1 onion, coarsely chopped
1 stalk celery, coarsely chopped 1 carrot, coarsely chopped
3 bay leaves
1/2 lb. butter
2 quarts water
1/4 cup flour
2 cups heavy cream
1/2 cup sherry
1/4 cup brandy
white pepper and salt, to taste

Place the lobsters in a large heavy pot. Cover with salted water. Bring to a boil and cook 5 minutes. Reduce heat and simmer 10 to 12 minutes more. Drain and plunge into cold water to arrest further cooking. Extract the meat, chop it and set it aside.
Place the lobsters’ remains in a roasting pan with the onion, celery, carrot, bay leaves and butter. Roast in a preheated 400°F oven for 45 minutes.

Remove from the oven and strain off the butter into a heavy saucepan. Place the remaining contents of the roasting pan into the 2 quarts water and boil until the liquid is reduced by half. Strain the stock.

Heat the butter in the saucepan. Add the flour and cook the roux for 4 minutes, stirring constantly. Add the stock and blend well. Then add the cream, Sherry and brandy.

Simmer slowly for 30 minutes. Season with white pepper and salt to taste.

Strain the bisque and add the lobster meat.

Serve immediately.

Come share your recipes!
Have fun!

*Canteen Mission Statement*

Showing support and boosting the morale of
our military and our allies military
and the family members of the above.
Honoring those who have served before.

[Kathy in Alaska]

What a wonderful birthday dinner, and some history to go with it. And what a good Grumpa you are, teaching the grandbabies such good lessons about our flag. A ((HUG)) for the oldest for being able to recite the Pledge.

Hi Grumpa's grandbabies...

[laurenmarlowe]

MANILA, Philippines (March 4, 2008) Storekeeper 2nd Class Juan C. Ornelas, a reservist with Fleet Post Office, U.S. Embassy Manila, serves a young Filipino child. Ornelas and other servicemembers served the meals to underprivileged children sponsored by the Foundation of Our Lady of Peace Mission, Inc. U.S. Navy photo by Ensign Adam R. Cole (Released)

WILLIAMSBURG, Va. (March 6, 2008) Navy Reservists deploying with the Navy Expeditionary Logistics Support Group qualify for M-16 rifle training as part of their six-week training to become Navy Customs inspectors. The detachment, known as NAVELSG Forward HOTEL come from 107 Navy Operational Support Centers in 43 states, plus Puerto Rico and Guam. They will depart for the Middle East and will relieve Navy Customs Battalion TANGO. U.S. photo by Chief Mass Communication Specialist Cliff Bergstrom (Released)

ATLANTIC OCEAN (March 5, 2008) Sailors stationed aboard the guided-missile destroyer USS Bulkeley (DDG 84) partake in a M-16 gun qualification shoot. Each Sailor must accumulate a score equal or greater than 140 points to successfully pass the shoot. U.S. Navy photo by Mass Communication Specialist 3rd Class David Wyscaver (Released)

POHANG, Republic of Korea (Feb. 29, 2008) Capt. F. Winton Smith, commanding officer of the guided-missile destroyer USS Higgins (DDG 76), spins a child while playing games at the House of Love Orphanage during a port visit. Higgins is participating in the bi-lateral exercise Key Resolve/Foal Eagle 2008 with the Nimitz Carrier Strike Group. U.S. Navy photo by Mass Communication Specialist 3rd Class Gretchen M. Roth (Released)

[Mrs.Nooseman]

Evening Lauren.{{{HUGS}}}

[BIGLOOK]

Warten Sie bis Montag Morgen!

[laurenmarlowe]

Thank ya MS.B. for the great thread! *HUGS*

[Randy Larsen]

In and Out?

[Mrs.Nooseman]

LOL.

Ja,Sie haben recht.:)

[laurenmarlowe]

Howdy Mrs. Noosie! *HUGS*

Hope you’re doing well!

[laurenmarlowe]

Mine?

[MS.BEHAVIN]

Indian Chicken Curry:
This is from Allrecipes.com

INGREDIENTS
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/2 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper

DIRECTIONS
Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Serve with Basmati Rice and Naan bread.
Enjoy!

[laurenmarlowe]

Mine?

[MS.BEHAVIN]

Uh oh!
I’m sorry!

[Mrs.Nooseman]

I am doing okay.

[laurenmarlowe]

Hello there Randy, it’s good to see you.

Thanks for the recipes!

[laurenmarlowe]

Hehehehe, WOO HOO MS.B!

[TASMANIANRED]

You sent winter down here..

I was actually chilly before this hound decided to sit on me.. Now I think I’m leaning into a boiler.

Cowboy Cookier
1/2 cup of butter softened
1/2 cup of creamy peanut butter
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 lg eggs
2 cups sifted flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups quick cooking oats
1 cup of semi sweet chocolate chips
1 cup of chopped pecans.

oven 350

Cream butter and sugars till light and fluffy. Add eggs and mix well. Blend flour, baking powder, soda, salt..stir then blend into creamed mixture. Abandon power tools and resort to a spoon.

Stir in chips and pecans. Add the oats..You will need to abandon the spoon and mix with your hands.

Roll into balls about 1 inch and flatten...They don’t spread much so you can place them on a nonstick cookie sheet.

Bake 7-9 minutes. Start watching closely at about 6 minutes. You want the cookies dry on top and just beginning to brown. They will continue to cook a bit from residual heat after removal.

Cool about 2-3 minutes and remove with a twist to a cooling rack.

[MS.BEHAVIN]

Thank you, Sis!
*HUG*
A three dog night, and you only have 2 dogs!
LOL

[Tanniker Smith]

he goes in for carpal tunnel surgery Tuesday.

Ouch. Good luck with that.
I haven't got any complaints that come anywhere near that. I've had it kinda good, I guess.

[Mrs.Nooseman]

Naturschnitzel (Veal Cutlets)

2 each veal cutlets, each 1/2-inch thick a; nd 1-1/2 lbs
1 salt
1 lightly sifted flour
4 tablespoon butter
6 slice lightly sauteed ham

Trim 2 veal cutlets- each about 1/2 inch thick and weighing 1-1/2 pounds- remove the bones, and cut the meat into 6 serving pieces. Cut the pieces across the grain of the meat, leaving the little ‘nut’, which is divided from the rest of the cutlet by a skin, in a single piece. Pound each piece lightly: the pieces should be thicker than Wienerschnitzel or scallopine. Sprinkle the 6 cutlets with salt and dredge them lightly in sifted flour. Saute them in a large skillet in 4 tablespoons butter for 10 minutes, until they are brown on both sides. Keep the sauteed cutlets hot in a very slow oven (250 degrees F) until all are done.

Sauce for Veal Cutlets (Naturschnitzel)

To the juices in the skillet, add 1/2 cup beef or veal stock, 2 tablespoons butter, the juice of 1/2 lemon, and 1/2 teaspoon ‘glace de viande’ or meat extract. Bring the sauce to a boil and pour it over the cutlets. Garnish the platter with lemon wedges and parsley. Naturschnitzel are best prepared for a small number of people and served at once, without being kept hot in the oven.

[Randy Larsen]

Thank You Ma!

They weren’t perfect angels but they sure made Grumpa proud as they stood there saluting the flag with left and right hands!

The youngest’s salute looked like he was looking through a telescope! LOL!

The sad part was every liberal that walked by, scowled at them...but said nothing like the cowards they are!