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.

[MS.BEHAVIN]

A quiet weekend for once!
We got alot of rain, but at least it didn’t freeze!

[TASMANIANRED]

Evening Noosie. Hugs.

[MS.BEHAVIN]

Too cute!
Thanks, Ma!

[stand watie]

may i offer one of my favorite recipes for a "remembrance of" my time in Venzuela?

the "remembrance" is called AREPAS (a corn flour "flat roll"), once the mainstay of the "poor person's diet" in the "back country". today they are "comfort food" for MOST people there (the army of VZ serves Arepas EVERY meal!). recipe follows:

AREPAS, VZ-style

preheat oven to 350 degrees F.

to 2 cups of Masa Harina (available from MOST supermarkets) stir in 3 cups of boiling water & a teaspoon of salt.

let dough stand for 5-10 minutes. then hand knead the dough for 3-4 minutes. pinch of pieces of the dough & flatten into circles about 3-4 inches in diameter/ about 1/4 inch thick.

grease a heavy skillet with butter & cook the circle until it is lightly browned.

then put the partially cooked Arepas into a flat baking pan (like a cookie sheet) & bake them in the oven until a light tap in the center of the Arepas sounds "hollow, like a drum" .

slice open from the edge & serve hot with butter, meat slices, cheese or jam for breakfast/brunch/dinner/casual dessert. (i sometimes serve Arepas, with a tray(s) of "fillings", to company as "finger food" at cocktail parties.)

ENJOY!

NOTE: the Arepas of Columbia are LARGER in diameter, MUCH thinner & resemble "fat" corn tortillas.

free dixie,sw

[TASMANIANRED]

We didn’t get to walk today..and they are loving playing in it.

Got up to 42 today so it won’t last long at all.

I’m working on pictures, but I don’t know what Old Stone Age will allow me to do.

Trying to overheat on me right now..

[SandRat]

If it had then the roads would have been called “Glazed Doughnuts.”

[Tanniker Smith]

Evening QT pi.

Evening, QT 2.
:-D

[MS.BEHAVIN]

That sounds wonderful!
Thanks so much, Stand!

[BIGLOOK]

Aloha Frau Nooseman!

How do you like DST so far?

[MS.BEHAVIN]

LOL
I would have called them something else!

[Randy Larsen]

The kids took me to a restaurant that my mother used to waitress in back in the very early 60’s after we first moved to Kalifornia when I was just a baby...

When I told them that I lived there as a small baby, they thought I was fibbing. I had to tell the whole story for them.

We had the House cut Prime Rib(20 oz) with all the trimmings.

Just when I was ready to leave, the waitress showed up with a 4 layer German Chocolate Cake!

It was Great Food and an outstanding evening!

I took the grandbabies outside before we left...and taught them all how to salute the flag, and the oldest, recited the “Pledge Of Allegience” for us all. He just learned it in kindergarten.

[Kathy in Alaska]

Would Old Stone Age like an assist?

[SandRat]

NOW - NOW.. not on FR. We don’t want you banned. lol

[MS.BEHAVIN]

Thanks Radix!
I’d like to take a trip to Boston sometime soon.
It’s been awhile since I was down there..

[stand watie]

WELCOME!

once "Chavez, the TYRANT" is GONE from VZ, i may very go back to Caracas to remain forever.

Caracas is a GRAND place to live & (by US standards) CHEAP to live WELL.

free dixie,sw

[laurenmarlowe]

United States Marine Corps Band~National Anthem

[MS.BEHAVIN]

*HUG*
Thank you, Ms lauren!

[Randy Larsen]

You never have to!

[Mrs.Nooseman]

I guess I like it okay so far.

It stays lighter out a little longer.;)

[Mrs.Nooseman]

Happy belated Birthday,Randy.

May you have many returns of the day.