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.

[SandRat]

An EGG-Ceptional Brunch for Two

Southwest Brunch Casserole

Prep: 15 min + overnight chilling
Bake: 20 - 25 min

4 tsp butter, softened
2 English muffins, split
1/2 lb. bulk pork sausage
4 eggs
1/4 cup sour cream
1/2 cup shredded sharp cheddar cheeses
1/4 cup canned chopped green chilies (well drained)

Spread butter over cut slices of each muffin half. Place buttered side up in an 8-in. square baking dish coated with cooking spray; set aside

In a small skillet; cook sausage over medium heat until no longer pink; drain. Spoon sausage over muffin halves. In a small bowl, whisk eggs and sour cream; pour over sausage. Sprinkle with cheese and chilies.Cover and refrigerate for 3 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Bake at 350 degrees for 20 - 25 minutes or until a knife inserted near the center comes out clean, Let stand for 5 min. before serving.

[MS.BEHAVIN]

My Mom used to make this cake.
It is very moist and a little tart.
Give it a try!

Chocolate Mayonnaise Cake:
Ingredients

1 1/2 Cups Sugar
2 Cups Flour
2 Tablespoons Baking Soda
1 Egg, Beaten
1/2 Cup Cocoa
1 Cup Mayonnaise
1 Cup Warm Water
1 teaspoon Vanilla

Instructions
Sift together flour, sugar and cocoa.
Stir in the egg and mayonnaise.
Mix baking soda in the warm water with vanilla. Combine the two.

Bake in two 8” greased & floured cake pans @ 350 for 25 ~ 30 minutes or until done.

Let cool compeletly. Frost as desired

[MS.BEHAVIN]

BB!!
LBH!
Would you please re-post your Mexican Skillet breakfast?
Mega Yummy!!

[PROCON]

I take it your mom learned to cook real fast!!

[MS.BEHAVIN]

Hey Lady!
This thread would not be complete without your Kick A$$ Enchiladas!!
Will you post it for us, pretty please?
LOL

[TASMANIANRED]

Audience is important.

[PROCON]

Tea???????

I'm talking serious hot toddys here!!sheesh

[Kathy in Alaska]

wh!!

TS.....#250!!
Luv.....#300 and #350!!
Pro.....#400!!

[TASMANIANRED]

OK

[MS.BEHAVIN]

Well post the recipe for it, already!
LOL

[TASMANIANRED]

8^)

[mylife]

As an aside, I ordered this tonight http://www.amazon.com/Kaito-Worldband-KA1103-Shortwave-Antenna/dp/B0006OCEFY

looks promising. Good reviews

[luvie]

Here! Now....we want the
recipe for.....

...this!!
Your skillet breakfast! YUM!

[TASMANIANRED]

Back in harness tomorrow.

[luvie]

That sounds yummy, Kathy!

[mylife]

TheMom’s KickAss Enchilada’s

Ingredients needed:

Corn tortillas
Hamburger meat
Cooking oil
Enchilada sauce (Old El Paso is the best)
If you like spicy, get the hot. Otherwise get the medium
Cheddar Cheese, grated
Lettuce, chopped
Tomato, chopped
Eggs

Fry hamburger meat, season with salt, pepper, garlic powder, onion power. Drain.

Fry corn tortillas in oil until crisp.

Place tortillas in an oven safe dish (I use glass pie plates), cover with hamburger meat. Pour enchilada sauce over hamburger meat (one enchilada uses about ½ to ¾ can). Cover with cheese.

Cook until cheese is melted at 350 (about 15 minutes).

Here is the secret – right before you take the enchiladas out of the oven fry an egg. Take enchiladas out of oven, add lettuce and tomato, then place the egg on top.

To start with use one corn tortilla per person – that normally is enough

FANTASTIC!

[TASMANIANRED]

Gotta go for a bit.

The hounds are begging to be fed.

Night All.

[MS.BEHAVIN]

Myu, I thought you might like thid recipe:

Corn Chowder with Bacon:

A delicious corn chowder with bacon.
INGREDIENTS:
1/2 cup diced bacon
4 medium potatoes, chopped
1/2 medium onion, chopped
2 cups water
2 1/2 to 3 cups cups cream-style corn, 2 (12 ounces each) cans or 1 pound, 4 ounce package frozen
2 teaspoons salt
pepper to taste
2 cups half-and-half or light cream, scalded
PREPARATION:
Sauté bacon until browned and crisp; add chopped potatoes and onions. Add water, corn, and seasonings; cover and simmer for 15 to 20 minutes. Stir in half-and-half; heat through but do not boil.

[luvie]

I use the biggest pot I have. When I reach the rim, I have
to stop. At least till it cooks down a bit. Then I can throw
in a few more things. I never know quite how my soup will
turn out, but it’s always good....at least we think so! :D

[MS.BEHAVIN]

WOO HOO!!
Thank you, My!
YOM!!!