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]

New Thread PING!

[SevenofNine]

OH MONKKKK get in here honey LOL!

[MS.BEHAVIN]

CUB GRUB AND FUN FOODS

Magic Cookie Bars
Alice, Golden Empire Scout Council

This is the favorite recipe using Eagle Brand milk – the magic is that you can create a cookie without eggs – and they taste great!

Ingredients:
• 1 1/2 cups graham cracker crumbs
• 1/2 cup (1 stick) butter or margarine, melted
• 1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk
• 2 cups (12 ounces) semi-sweet chocolate chips
• 1 1/3 cups flaked coconut
• 1 cup chopped nuts

Directions:
• Preheat oven to 350°F (325°F for glass dish).
• In small bowl, combine graham cracker crumbs and butter; mix well.
• Press crumb mixture firmly on bottom of 13X9-inch baking pan.
• Pour EAGLE BRAND® Condensed Milk evenly over crumb mixture.
• Layer evenly with remaining ingredients;
• Press down firmly with fork
• Bake 25 minutes or until lightly browned.
• Cool.
• Cut into bars or diamonds. Store leftovers covered at room temperature.
• Makes 2-3 dozen bars
• You can also substitute chocolate chips or nuts with: candy coated pieces, dried cranberries, raisins, mini marshmallows or butterscotch chips.

Edible Wands
Sam Houston Area Scout Council

Ingredients:
• Pretzel sticks
• White frosting in a tub
• Knife or small spatula
• Small bowl
• Edible star sprinkles
• Wax paper

Directions:
• Scoop out a small amount of frosting and put in a small bowl. (Note: The pretzels will make the frosting taste salty, so only take out as much as you need. Save the rest of the frosting for icing cookies, etc.)
• Dip the pretzel in the frosting and twist and pull the pretzel out of the frosting.

Magic Peanut Butter Pie
Alice, Golden Empire Scout Council

Watch out for Peanut Allergies!

Ingredients:
• 1 graham cracker pie crust
• 1 18 oz. jar of peanut butter
• 1 8oz package softened cream cheese
• ¾ c. honey
• 1 8oz tub frozen non-dairy whipped topping
• 1 semi-sweet chocolate baking squares
• ½ t. vegetable oil

Directions:
• Beat together cream cheese and honey until well mixed.
• Stir in peanut butter; mix well.
• Gently fold in whipped topping.
• Spoon into crust.
• Using a microwave, melt chocolate and vegetable oil in a glass, liquid measuring cup for 1 1/2 minutes; drizzle over pie.
• Chill 4 hours. Refrigerate leftovers.

Magic Pie, It makes its own crust!
Sam Houston Area ScoutCouncil

Ingredients:
• ½ cup butter or margarine
• 2 cups milk
• 2 teaspoons vanilla
• 1 cup sugar
• 4 eggs
• ½ cup flour
• ¼ teaspoon salt
• 1 cup shredded coconut or crushed pineapple

Directions:
• Preheat oven to 350 degrees F.
• Place all ingredients in a blender and combine thoroughly.
• Grease and flour 10” deep dish pie plate.
• Pour mixture into pie plate and bake in preheated 350-degree oven for 30 to 40 minutes or until set.
• “Pie” will make its own crust as it cooks.
• Serve at room temperature.

Abracadabra – Bigger Edible Wands!
Sam Houston Area Scout Council

Ingredients:
• ½ cup white chocolate pieces
• 1 teaspoon shortening
• 10 long pretzel logs
• Decorative candies or colored sugar (the kind you decorate cupcakes with)

Directions:
• Melt the white chocolate with shortening.
• Dip pretzels half way in chocolate,
• Then roll the pretzels in candy or sugar.

Magic Potion
Sam Houston Area Scout Council

Ingredients:
1 package unsweetened drink mix (any color)
Lemon-lime flavored carbonated soda, chilled
Water

Directions:
• Mix the drink mix with 1 ½ cups water. Pour mixture into an ice cube tray and freeze solid.
• To serve, pour the soda into clear cups. Put 1-2 flavored ice cubes into each glass.
• As the ice cubes dissolves, the drink will change color and flavor – like magic.

Thank you, Sandy!

[AZamericonnie]

Supporting our Soldiers, Sailors, Marines, Airmen, and Coast Guardsmen
at more than 1,000 places across the U. S. and around the world.

~Tribute to Our Troops~

[MS.BEHAVIN]

Good evening Seven!
Nice to see you!

[MS.BEHAVIN]

*HUG*
Thank you, Connie!

[MS.BEHAVIN]

PING!
Come join the fun!

[PROCON]

Evening MS. Behavin, thanks for the thread!!

[South40]

1oz shot glass
Bottle of Dark Rum, preferrably Bacardi Añejo

Best recipe I can think of.

[MS.BEHAVIN]

Good evening!
You are very welcome!

[SevenofNine]

I been busy with school BTW every mode we have typing test and 10 key OKAy well currently my goal was 7,300 keystroke on 10 key

And 65 wpm but this mode I broke it both of them double it

I am currently doing 10,000 keystrokes and 80 wpm with 1 mistakes so far

[MS.BEHAVIN]

LOL!
Sounds good to me!
Cheers!

[MS.BEHAVIN]

That’s awesome!
I wish I could type that well!
(or that fast!)

[AZamericonnie]

Thank you for this evenings thread Ms B~......love the cooking threads! *Hugs*

[Kathy in Alaska]

Click on the pic and I'll guide you
to the start of today's thread




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[AZamericonnie]

Good to see you Diva! *Hugs*

[MS.BEHAVIN]

*HUG*
You are welcome!
I couldn’t have done it without ya!
Thanks so much!

[Randy Larsen]

You really don’t want to get me started posting recipes!

[MS.BEHAVIN]

Mustard Fried Catfish:

2/3 cup yellow cornmeal
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/2 cup prepared mustard
2 eggs
a few shots of hot sauce
4 catfish fillets (6 ounces each)
Oil for frying
Directions:
In a shallow bowl, combine the first six ingredients.
Dredge the fillets in mustard, egg and hot sauce; coat with cornmeal mixture.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fillets, a few at a time, for 2-3 minutes on each side or until fish flakes easily with a fork. Drain on paper towels. Yield: 4 servings.