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.

[luvie]

?

[mylife]

This is a recipe from Tennessee that I discovered in Tx.

Pig Pickin Cake

INGREDIENTS * 1 (18.25 ounce) package yellow cake mix * 1 (11 ounce) can mandarin oranges, juice reserved * 4 eggs * 1/4 cup vegetable oil * 1 (16 ounce) package frozen whipped topping, thawed * 1 (15 ounce) can crushed pineapple, drained * 1 (3.5 ounce) package instant vanilla pudding mix DIRECTIONS 1. Mix together cake mix, canned oranges with juice, eggs, and oil. Pour batter into three greased and floured 8 inch round pans. Layers will be thin. 2. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool layers on wire racks. 3. Mix together whipped topping, drained pineapple, and instant pudding mix. Fill and frost the cooled cake. Refrigerate until ready to eat.

[MS.BEHAVIN]

Luvw, you asked me about tortieres the other night.
I will post the recipe here.
Long ago, in Old Quebec, they were made into small pies that would go into a man’s lunchbucket.
As the years progressed, they were made into the average 10 inch pie.
The filling is very savory, and this has been a family tradtion to have these at Thanksgiving and Christmas, for as long as I can remember..

Tourtiere
Makes two pies

Filling

3/4 lb ground veal
3/4 lb ground pork
1 1/2 lbs ground beef
1 onion, chopped finely
1/2 large carrot, diced finely
1 stalk celery, diced finely
1 tsp chopped garlic
1/2 tsp savory
1/2 tsp sage
1 tblsp olive oil
salt & pepper to taste
Optional: 1/2 cup bread crumbs *or* 3/4 cup mashed potatoes

1. Saute vegetables until a little soft, starting with carrots, then celery, then onions & garlic

2. Start browning the meat with the vegetables. Start with the pork, then add the veal, then the beef. Once the meat is browned and everything is well combined, add the savory and sage.

3. While browning, make sure the mixture doesn’t get too dry and crumbly. You can add some bread crumbs or mashed potatoes at this point to act as a binder.

4. Let cool completely before putting in crust.

Crust & final prep

1 lb vegetable shortening (ie. Crisco)
4 cups all purpose flour
1 tsp salt
1/2 cup (approx) of ice water
egg wash (1 egg beaten with a splash of water)

1. In a large bowl, using a pastry cutter, gradually add the shortening to the flour & salt about an eighth at a time.

2. Make a well in the middle and slowly add the water, mixing quickly with a spoon.

3. Using your hands, combine & knead the dough.

4. Roll out the dough into the tops and bottoms.

5. Put the bottoms in 9” pie plates, add 1/2 the filling to each, to the top of the plate.

6. Carefully put the tops on the pies & trim excess. Using a sharp knife, cut some vents in the pies for steam to escape.

7. Using a pastry brush, lightly brush egg wash on the tops. This will help them get a nice golden brown.

8. Put the pies into a 450 degree oven. Immediately reduce the temperature to 350. Bake for 50 minutes or so, until the pies are a golden brown.

[mylife]

12 hr watch with a typical 4 hour turn over

[Randy Larsen]

She has learned to expect the unexpected around here!

[luvie]

HAR!!!

I have help!

[TASMANIANRED]

Rum Cake

1 cup of chopped pecans
1 box of yellow cake mix
1 pk vanilla instant pudding
4 eggs
1/2 cup cold water
1/2 cup of oil
1/2 cup dark rum

Bundt pan, oil and flour. Sprinkle with nuts

Mix cake, pudding, eggs, water and oil..Mix for 2 minutes low and another 3 minutes medium. Pour over nuts. Bake 1 hr at 325. Invert on serving plate..Cool completely.

Pierce cake in many places. Pour glaze over cake.

Glaze:
1/2 cup butter
1/4 cup of water
1 cup sugar
1/2 cup dark rum

Boil first 3 ingredients for about 5 minutes..Sugar should be completely disolved. Cool slightly..Stir in rum.

[MS.BEHAVIN]

Oh Man!
I got fat just READING that!
LOL

[luvie]

Hi, Tiff!

Poor you having to put up with that BRAT, Randy! LOL!

[mylife]

That sounds moist and delish

[Mrs.Nooseman]

That all depends on what is playing.

I think the last time I went to the movies was when my daughter was 8 or 9.

[luvie]

Mmmmmmm....I can almost smell that yummy pie cooking as
I read the recipe! Thanks, Sis!

[Mrs.Nooseman]

You are welcome.

{{{HUGS}}}

[mylife]

That is a really good cake. Easy to make too.

Most folks just make it in a single sheet pan

[MS.BEHAVIN]

Hey Ma!
We need some cookin’ music!
LOL
Got Doug Kershaw doin “Jambalaya?”?

[MS.BEHAVIN]

You are most welcome!
;0)

[Randy Larsen]

Ha!

She loves US more than her own Fam Damily!

She has been Larsenised!

We love her as one of our own!

[Lady Jag]

LOL! Gee and I don’t even have to take the blame!

[MS.BEHAVIN]

It seems easy to make!
I’m gonna try it one of these days!

[luvie]

What sounds good?

I would just like to find a good DVD and last time I went in
to look, I left without one. They were all just awful. *sigh*