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.

[SevenofNine]

Sport news here there is report off ESPN.com just broke one of coach of New England Patriots said he has more dirt if HOOTIE spy on other team that goes back to probably when he first got hired

Also another report it getting bad in Serbia right now well report that Serbia PM did resign now both Koseveo and Serbia may talk before they start a war over each other according to Tass news wire

I don’t know if you guys haer there is report of guy in Russian tank going on Vodka run and he hit a house according to Tass news wire

SO Where is Tomkow?????

[Kathy in Alaska]

Good job with your schooling, Seven. You are really gaining speed.

[TASMANIANRED]

If they are over 50 lbs you can count them twice.

[SevenofNine]

HEY KATHY I just hear from my uncle recently on Yahoo that your governor is Pregger with her fifth rugrat I just hear about that just couple days ago

[luvie]

I’m doing fine. Had the weekend off and really enjoyed myself.

I even cooked!!!!

I made my homemade beef veggie soup and had friends over to share it. There is still a bunch of it left.

How ‘bout you?

(((hugs)))

[Kathy in Alaska]

Somebody stole a tank??? Or a soldier took a tank? Either way, not a good idea.

[SevenofNine]

Actually there is two typing sites I am going on one is learn to type

http://www.learn2type.com/tenkeytest

There another one called Typingmaster pro

I order software downloaded on my computer if you want spent 40.00 you could on this baby I decided I buy there is russian folk story there i was only typing 60 wpm on that baby So I decided downloaded this program to improve my speed and accuracy

http://www.typingmaster.com

[Kathy in Alaska]

Thanks, ms b, for today's Recipe Swap.

[laurenmarlowe]

Evening MS.TAZ *HUGS*

[TASMANIANRED]

I know they made you proud.

Good thing nobody said any thing about it. You’d have been picking your teeth with liberal shin bone if they did.

[Mrs.Nooseman]

Here are two Rotkraut recipes.

Suss-Saures Rotkraut (Sweet-And-Sour Red Cabbage)

Ingredients
1/4 cup butter
1/3 cup brown sugar
4 medium apples, peel, slice
2 bay leaves
1/2 red onion, chopped
1/4 cup vinegar
1 head red cabbage, finely shredded
1/4 cup butter
1 cup red wine
1 lemon, juice of
1/2 medium lemon
4 whole cloves

Directions
Melt butter in 4-quart dutch oven.
Add apples and onions, sauté slightly.
Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves.
Simmer, covered, for 1 hour.
Then add the remaining ingredients.
Heat to melt the butter and serve immediately.
************************************************************

ROTKRAUT

This is a good side dish for Sauerbraten.

1. 1 red cabbage
2. 2 tbsp of olive oil
3. ½ cup vinegar
4. ½ cup red wine
5. 3 tbsp sugar
6. 2 tbsp currant jelly
7. ½ tsp powdered cloves
8. 2 tart apples, peeled cored and sliced

Clean the head of cabbage. Shred it and dust it with salt and pepper. In a large sauce pan put the olive oil in and add the shredded cabbage and pour the vinegar over the cabbage. Over low heat cook it while stirring and pressing down the cabbage. Once it softens, add the red wine. In a small frying pan dissolve the sugar in 3 tbsp of water and cook till the syrup is brown. Add the syrup to the cabbage and cover the pan. Simmer for 1 ½ hours. Add the apples, jelly and cloves and simmer for 20 more minutes. Drain it and serve with dinner.

[SevenofNine]

Some Russian soldier stole the tank Kathy LOL!

Sound like people around here I am not naming names

[laurenmarlowe]

Doing great here, thanks MM!

Take care, and I hope you have a good week.

[Kathy in Alaska]

Well, it sounds like it was worth the $40 to you. Keep up the good works.

[mylife]

Mmmm Mmmm cuttlefish

[Kathy in Alaska]

Good evening, AZ...guess what I have in my backyard. Yes, about 30 ducks!

[Mrs.Nooseman]

I am doing okay and I had a busy weekend at work.

Am I reading this right?~rubbing eyes~

YOU COOKED,oh my.:D

Glad you had a great weekend.

[Kathy in Alaska]

And Grumpa had a hand in Daddy’s (I think) raising too.

[Randy Larsen]

Chili Pepper Flakes are a must!

Asparagus Grilled With An Asian Touch

[MS.BEHAVIN]

*HUG*
Dere you are!
There’s some great stuff on here!