Posted on 02/09/2009 12:36:11 AM PST by nw_arizona_granny
You are absolutely right, and an extreme lack of confidence ultimately equals fear and panic. I hope we don’t get to that point, but I wouldn’t bet on it.
Dr. Bill Wattenberg is going to be on the air in 5 minutes, he does the science programs and is a scientist.
Listen at http://www.kgo.com
You can listen on the internet, he will be on for 3 hours.
I am so glad you got to see the cat pictures.
I haven’t had time to start a new terrorist thread, it got too out of date while my computer was not working.
I do keep on mailing them to those who want them, some days there are a lot, others not.
Haven’t you heard Velveeta scream when opens her mailbox at Yahoo and finds a heavy day of my posts.
There is a lot of terror news that is not getting passed around and should be.
It takes all I have to keep this one going, as I want to do and to forward the terror.
Are you ok and happy?
I pray so.
Welcome, we are glad you are reading the thread, do join in if you want to do so.
Clutter to one is gold to another.
If anybody is interested, Safeway has five pounds of potatoes for 99 cents today and tomorrow only. (Well, at least in my part of AZ.)
This is the time to get that dehydrator out of the garage, and slice up those babies, dehydrate them and store them in a zip lock for future use.
Wild pigs will dig up any that I put into the ground, if the moles don’t get to them first.
Every sprout on a potato, will yeild an abundance of potatoes to dehydrate or can or freeze for future use.
http://www.soulfoodandsoutherncooking.com/chitterlings.html
Folks It Doesn’t Get Any Country’er Than This
Chitterlings and Hog Maws have long been a southern favorite. Down south we also call them chitlins. Most often you will find southerners cooking up chitlins and hog maws during large family gatherings or holidays.
If you have ever had the experience of tasting some well cooked chitlins you’d agree that you just can’t get enough of them. I like to eat my chitlins topped with hot sauce and served with rice, collard greens and corn bread. My father in-law loves to eat his chitlins with spaghetti.
Just in case you don’t know chitterlings are pig intestines and hog maws are the pigs stomach. Here is the recipe for your enjoyment.
Chitterlings Recipe
Recipe Ingredients:
5 - Pounds Frozen Chitterlings
1 – Pound Hog Maws
1 – Small Onion, Roughly Chopped
1 – Teaspoon Salt
1 - Teaspoon Of White Vinegar
1 - Teaspoon Minced Garlic
1/2 - Teaspoon Red Pepper Flakes
Cookware and Utensils:
1 – 6 Quart Boil Pot
1 - Cutting Board
1- Sharp Knife
Recipe Instructions:
As always the key to great cooking is preparation and quality ingredients.
You can find chitterlings and hog maws at your local grocery store. They are usually found with the frozen foods and come in 5 or 10 pound buckets or plastic. It will take several hours to thaw out your frozen chitlins. The hog maws come in packages and are also usually frozen. The hog maws are very tough, so it’s a good idea to cook them while you’re cleaning your chitlins.
To prepare the hog maws for cooking rinse them in water and trim away excessive fat. Place your hog maws into a 6 quart cooking pot. Fill the pot with water to the half way point. Bring the water to boil over medium-high heat, reduce heat to medium-low and cook for 1 hour. Don’t let the water cook out, add additionally water if necessary. When the meat is fully cooked, using a cutting board cut your hog maws into 2 inch thick pieces. The chitlins will be added to the hog maws later.
Most people are too intimated to try to cook chitterling on their own. But with the instructions that follow on how to cook chitterlings you’ll be okay.
If you want your recipe to turn out right wash your chitlins thoroughly...let me reemphasize, this is very important. Once your chitlins have thawed it’s time for a good cleaning. Using one side of your sink, soak your chitlins in cold water. Examine each chitlin thoroughly removing by hand all foreign matter. The best way to do this is under running water.
Under running water you need to repeatedly pick clean each chitlin. While picking clean the chitlins you should remove extra fat and any specks that you see.
A good technique is to work out of both sides of your sink. Soak your chitlins in one side and clean and rinse in the other side of your sink. Once you have cleaned a chitlin place it in the container that it came out of.
After all chitlins are cleaned they must be run through several changes of cold water. Just fill your sink with enough water to cover the chitlins. The chitlins should be washed until the water is nearly clear when they are removed.
Now that wasn’t so hard was it? Okay now that the chitlins are cleaned and the hog maws have cooked a little. It’s time to finish up this tasty recipe.
Place your chitlins into the pot with the hog maws and fill with water. Bring to full boil, and then add chopped onion, salt, red pepper and vinegar. Reduce heat and simmer for 3-5 hours until meat is tender to your liking. Add more water if necessary.
Once the chitlins and hog maws have tendered remove from heat. Using a cutting board and knife, cut the chitlins and hog maws into 1 inch thick pieces. Serve on a bed of rice or with spaghetti.
Enjoy your Chitterlings and Hog Maws.
More hard to find chitterlings recipes
Return to Soul Food Recipes
http://www.soulfoodandsoutherncooking.com/barbecued-pigs-feet.html
Taking Boiled Pigs Feet To Another Level
Barbecued pigs feet is another old school, soul food favorite. If you liked the boiled pigs feet recipe you’ll definitely enjoy this one.
Here is the pigs feet recipe for your enjoyment.
Barbecued Pigs Feet
Recipe Ingredients:
4 – pigs feet, split in half lengthwise
2 - medium onions, chopped
2 - stalks celery, chopped
1 - garlic clove, chopped
1 - bay leaf
1 - teaspoon salt
1/4 - cup cider vinegar
1/4 - teaspoon pepper
water
Cookware and Utensils:
1 – Dutch oven or large boiling pot
1 – slotted spoon
1 – baking pan
1 – cutting board
1 – measuring spoons
Recipe Instructions:
As always the key to great cooking is to be prepared and to use quality ingredients.
Okay, so where do you buy pigs feet? Often times you will have to ask the grocery store butcher for the pigs feet because they’re usually frozen and sometime stored in the back of the store.
Begin by giving the pigs feet a good washing. For presentation purposes remove any unsightly hair that you observe. Yes pigs grow hair on the toes and feet just like humans. A disposable razor will remove the hair.
Place all the ingredients in a large boiling pot and cover with water. Bring water to a boil over medium-high heat and then reduce heat to a simmer. Cover pot with lid and allow pigs feet to cook for about 2-1/2 hours. While your meat is cooking stir constantly and skim away any foam that develops.
Preheat your oven to 325 degrees during the last 5 minutes of cooking your meat.
Using a slotted spoon remove the pigs feet from the cooking juice. Try to keep the meat intact. Place the meat on a baking pan, in single layers with skin facing up. Also use the slotted spoon to remove some of the onions and spices from the cooking juice.
Add the onions and spice to the top of the pigs feet and then apply a thick layer of your favorite barbecue sauce. Finally, place the pan in the oven and bake for about 40 minutes, until meat is tender.
I’m sure this barbecued pigs feet recipes will turn out to your liking. Serve this delectable meat with a side dish of collard greens, macaroni and cheese, corn bread and your southern beverage of choice.
Enjoy your meal.
More delicious meat recipes
To Soul Food homepage
[I had not thought of french fried cauliflower.
Why not?
And Broccoli and why not cabbage leaves stuffed with something good, cheese, meat & rice, any thing, dipped and french fried...
It appears to me that a half cup of garlic is more than I would like.
granny]
http://www.ethnic-spicy-food-and-more.com/gobi-manchurian-cauliflower-masala.html
Gobi Manchurian – Cauliflower masala
by Sophiya
(Thanjavur, Tamilnadu, India)
Ingredients:
Cauliflower - Pookosu - 1 no. (Large)
Onion - Vengayam - 1 no. (Large)
Ginger - Inji - 1/2 cup
Garlic - Poondu - 1/2 cup
Cumin seeds - Jeeragam - 1 tea spoon
Green chillies - Pachai Milagai - 2 nos.
Red chilly powder - Kaintha milagai thul - 1 table spoon
Coriander powder - Dhaniya thul - 2 table spoons
All purpose flour - Maida - 1 cup
Corn flour - Makka chola mavu - 2 table spoons
Soya sauce - 1 table spoon
Curry leaves - Karuvepilai - small quantity
Coriander leaves - Kothamali - small quantity
Salt to taste
Oil for frying,
Butter - 1 table spoon
Method:
1. Soak cauliflower florets in hot water for 10 minutes. Then boil it in water for 10 minutes.
2. Now mix all purpose flour (Maida), butter and corn flour and make them to paste. Make ginger garlic paste and add to this. Mix them well. Now dip these florets in this flour paste and deep fry in oil. Keep them on a tissue paper so that excess oil will be absorbed.
3. Now heat oil in a pan/kadai (It can be done in the same kadai in which the florets are fried) and add ginger and garlic which are chopped, add cumin seeds, curry leaves, chopped onions, little salt and fry them well. Now add soya sauce and then the florets which are dipped. Now add chilly powder and coriander powder and mix them well. Garnish with coriander leaves.
Hot red Gobi manchurian is delicious and ready to be served. Yummy!!! Yummy!! It can be served as a starter or along with parathas, naan, chappathis or rice. It can be served for 4 persons. It takes hardly 30 minutes to cook.
Note: Ginger and garlic should be cut into small pieces after peeling off the skin. Half of them should be kept as such and the remaining half should be made to a paste which is added to all purpose flour.
Cauliflower should be soaked in hot water because it will kill if any germs are there.
http://www.freerepublic.com/focus/f-news/2201474/posts
Monsanto’s Many Attempts to Destroy All Seeds but Their Own
Holy smokes ... that cauliflower recipe sounds wonderful! I like to dredge and deep fry squash blossoms that have been stuffed with goodies like cream cheese/bacon/mushroom mixture.
http://www.garlic-recipes.net/
I wasn’t sure about this site, it says garlic will cure every thing that you have and taste good too.
And then I saw this one:
# Infantile malnutrition (Post on: 2008-11-25)
Infantile malnutrition is usually caused by gastrointestinal disorders because of improper feeding. In early term the children are thin and sickly in appearance, can eat food but easily hungry, the ex..<<<
And I remembered my daughter, she was not doing well at all and I finally had to stop nursing her.
When she was about a week old, my grandmother came to visit, saw that she had problems and boiled a big onion until it almost disappeared, put a drop of whiskey in a little of it and fed it to Debra.
In a couple days, we took her to our old doctor and he told me to not nurse her and she has not stopped eating since then.
granny
Very interesting garlic recipes:
http://www.garlic-recipes.net/cooking/index.html
Pineapple-marinated loin back pork ribs with honey-garlic tomato glaze recipe
Ingredients
Honey-Garlic Tomato Glaze:
1/4 cup olive oil
1/4 cup chopped onion
2 teaspoons minced fresh garlic
4 cups ketchup
1 1/3 cups packed dark brown sugar
1 cup vinegar
1 cup apple juice
1/4 cup honey
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons liquid smoke
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon celery seed
6 slabs loin back ribs (12 large servings)
Dry rub marinade
4 1/2 cups pineapple juice
Directions
Lightly saute the onions and garlic with olive oil in a large saucepan. Pour in remaining glaze ingredients and heat until the sauce bubbles. Remove from heat and serve at room temperature. Preheat cooker to 250 degrees. Generously apply your favorite basic rub, with 4 1/2 cups of pineapple juice added, to the demembraned ribs. Place the ribs meat-side up in your smoker and cook for 2 1/4 hours. Remove them from the smoker and wrap each slab meat-side down in double aluminum foil, sealing tightly. Cook for 1 hour. Remove the wrapped ribs from the smoker and apply a light coat of rub to the meat side of the ribs. Place uncovered in the smoker, meat-side up, for 30 minutes. Remove the ribs from the smoker, and brush the glaze on both sides of the ribs. Place them back in the smoker for another 15 minutes until the sauce caramelizes.
From : http://www.garlic-recipes.net
Clutter to one is gold to another.<<<
I laugh, when I hear someone asking for some of the stuff that would have been tossed on the Free Cycle group.
I never understood why people throw out jars and boxes.
Thanks for the alert on the potatoes.
Wild hog, see about post 4107 and 8 for wild hog ideas.
MILLIONAIRE PATRIOT WANTS
YOU ARMED AND TRAINED
Offers His Own Money to Provide You With Springfield
Armory Pistol and 30-State Concealed Weapon Permit
Dear Reader,
The next four years may prove to be a turning point for all freedom loving Americans.
With the new administration holding party majorities in the House and Senate, we are facing the worst political environment for the passage of unchecked gun control legislation and further erosion of our constitutional right to bear arms than we have previously seen in our lifetimes.
As the nation creeps from recession to depression, the potential for civil unrest in every major city grows more likely. There has never been a more crucial time in our nation's history to make sure you are armed and trained for the protection of yourself and your family.
One man in our country knows this better than most, and I'm proud to tell you, he is doing something about it.
His name is Dr. Ignatius Piazza.
He is the Founder and Director of Front Sight Firearms Training Institute and is known by his hundreds of thousands of students as ‘The Millionaire Patriot’ because he has literally given away millions of dollars in free and discounted training to law abiding citizens to assist them is securing what he refers to as “The Comfort of Skill at Arms.”
Dr. Piazza, the Millionaire Patriot, wants YOU armed and trained and he is putting his money where his mouth is.
He is providing you with the opportunity to attend five days of world class training at his Front Sight Firearms Training Institute with everything you need to secure permits to carry a concealed handgun in over 30 states-all for pennies-on-the-dollar!
Plus, if you act quickly before all the guns he set aside are gone, he will give you, free of charge, a Springfield Armory XD Pistol in your choice of 9mm, .40SW, or .45ACP!
That's right. This is legitimate. Thousands of people have already taken advantage of it AND YOU SHOULD TOO!
I can personally vouch for Dr. Piazza and his Front Sight Firearms Training Institute.
I believe now more than ever before that EVERY American should be armed and trained to the highest levels possible-levels that exceed law enforcement and military standards. Take advantage of the Millionaire Patriot's offer. Get armed and trained to prepare for what may be coming in the next four years!
NOW is the time to get armed and trained. Don't wait until it is too late.
Click for more details about the Millionaire Patriot's amazing offer.
Sincerely,
Joseph Farah
Editor and Chief Executive Officer
WorldNetDaily.com
P.S., You have never seen me make such a personal endorsement, so take heed to the fact that I am telling you to take advantage of Dr. Piazza's offer to get five days of world class training at Front Sight, concealed weapon permits good in 30 states, and a FREE Springfield Armory XD Pistol.
http://www.freerepublic.com/focus/f-news/2201474/posts
Monsanto’s Many Attempts to Destroy All Seeds but Their Own<<<
I see Illinois already has laws, so they will be ready for the rest of us.
Thanks for the link, as I still have not tackled the ping file.
I like to dredge and deep fry squash blossoms that have been stuffed with goodies like cream cheese/bacon/mushroom mixture.<<<
Will you post your recipe, if I say “Pretty Please”?
Your recipe is interesting and sounds good.
I was considered strange in my youth, french fried squash, and Okra, even the Onions were rare as a french fry back then.
They would know that I am strange, if they saw all that I would be tempted to french fry today.
Sincerely,
Joseph Farah
Editor and Chief Executive Officer
WorldNetDaily.com <<<<<
I wondered whose name would be on the information, this one is a surprise.
It would be interesting to know what this is all about.
Thanks for posting the information, some of the folks may know.
Folks, see post 4115, free guns and training, in the U.S.
Cool!!! Thanks so much.
Do potatoes grow all year round?
http://www.ethnic-spicy-food-and-more.com/spicycorncakes.html
Spicy Corn Cakes
Try this spicy corn cakes recipe and I promise you wont be disappointed. This makes a light quick meal you can make during the week just complete with a side salad. I’ve added jalapeno cheddar cheese giving this recipe extra protein. You can create your own spin to it by adding your favorite ingredients.
(Makes two servings)
2 cups of frozen corn
1 small red onion, diced
½ cup of jalapeno shredded cheddar cheese
3 eggs
½ teaspoon of kosher salt
¼ cup of all-purpose flour
2 tablespoons of fresh chopped parsley or 2 teaspoons of dried parsley
1 tablespoon of sugar
2 teaspoons of melted unsalted butter
Salt and pepper to taste
2 teaspoons of canola or light olive oil
In a large bowl, whisk the eggs until thoroughly mixed. Throw in the frozen corn, diced red onion, flour, sugar, melted butter and salt and pepper. Stir in the jalapeno cheddar cheese and parsley to complete.
In a large nonstick pan that has been heated on medium heat, add 1 teaspoon of oil and swirl around the pan to evenly coat. Drop ¼ cup of the corn mixture for each pancake to the pan. Cook for about 3 minutes on each side. Complete cooking the rest of the corn cakes by doing a second batch. Serve warm.
http://www.ethnic-spicy-food-and-more.com/sweetpotatostew.html
Sweet Potato Stew
This sweet potato stew is African inspired with hints of cinnamon and allspice. Be sure to serve this stew with jasmine rice for an even more flavorful dish.
2 tablespoons of light olive oil
1 tablespoon of butter
1 and ½ pounds of sweet potatoes or yams, peeled and cut into ½ inch chunks
1 cup of butternut squash, cut into ½ inch chunks
1 large red onion, chopped
1 habanero or scotch bonnet pepper, minced (seeds removed)
¼ teaspoon of cayenne pepper
1 large red bell pepper, chopped
3 cloves of garlic, minced
1 can of diced tomatoes with juice
1 can of red kidney beans, drained and rinsed
½ teaspoon of cinnamon
½ teaspoon of allspice
2 cups of vegetable stock
Salt and pepper to taste
In a large saucepan, bring the pan to medium heat. Add the olive oil.
Add to the pan the chopped red bell pepper, onion, minced garlic, sweet potatoes, butternut squash and hot peppers. Cook for 10-15 minutes until the sweet potatoes soften.
To the pot, add in the tomatoes with juice, allspice cayenne pepper and cinnamon. Bring the mixture to a boil and then reduce the heat to a simmer. Cook for another 15-20 minutes.
Stir in the drained beans and cook the stew uncovered for another 10-15 minutes. Add salt and pepper to taste.
Pour half of the mixture in a blender or food processor and puree. Add the puree back into the remaining stew and heat through. Serve with jasmine rice.
http://www.ethnic-spicy-food-and-more.com/pumpkinbeansoup.html
Pumpkin Bean Soup
This is a quick to make Pumpkin Bean soup using canned pumpkin and pigeon peas. It is Jamaican inspired made spicy with hot pepper.
(4 servings)
1 15-ounce can of pumpkin
1 14-ounce can of Jamaican coconut milk
1 15-ounce can of pigeon beans, drained and rinsed
2 cups of vegetarian broth
½ teaspoon of dried thyme
1 tablespoon of freshly grated ginger
2 cloves of garlic, minced
1 teaspoon of vegetable oil
1 small scotch bonnet pepper or habanero pepper, minced (seeds removed)
Salt and pepper to taste
Toasted pumpkin seeds (optional)
In a large soup pan, bring the pan to medium heat and add the vegetable oil. Add the garlic, ginger, hot pepper and thyme and sauté for about two minutes. Add in the vegetable broth, coconut milk and drained pigeon peas. Heat through for about 5-10 minutes.
Season the soup to taste with salt and pepper. Sprinkle with toasted pumpkin seeds if desired.
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