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.

[PROCON]

Evening yorkie, how are ya??!!

[BIGLOOK]

Aloha Tamar!

What's that all about? The lady is taking the stuffing out. I thought they always came stuffed naturally.

[Tamar1973]

I have a friend who bakes cakes with whole wheat flour and yet she can get them just as fluffy as cakes baked with cake flour or AP flour. At least when I try them I can pretend they're healthy.

[moonpie57]

Got an easy one for yall. And it’s good.

Vegetable and ? Soup

Whatever veggies you like...fresh, frozen, maybe even throw in a can of something.

Ground beef, browned or chicken, cooked and chopped up.

Cover with V8 or a decent vegetable juice and cook til veggies are done.

Delicious and esay.

I usually use some frozen mixed veggies and add other stuff like potatoes, onions, minced garlic, some black eyed peas, maybe lima beans...whatever is available. Good stuff.

[Kathy in Alaska]

Good night, Luv, and rest well. Have a good day at work. ((HUGS))

[Kathy in Alaska]

Good night, my. Thanks for helping honor our military, and thank you for your service to our country.

[Tamar1973]

Lady Jag, did you feed that guy some of my Chuncheon Wings"?!

[yorkie]

Thank you, I am doing just wonderful! No snow or rain, here in the high desert, I’ve got a roof over my head and food in my tummy. What more could I want? Friends - I’ve got you all!

I was just researching ‘oleo’. I was talking to a friend on the phone tonight, and I brought up ‘oleo’. (Thanks, Kathy!) She doesn’t remember the plastic bag with the white ‘oleo’ and the yellow dye capsule.

As children, Grandma would hand us the bag to mush and squeeze on, breaking the capsule, and turning the contents all yellow, so it would look like butter.

I found this:

“Oleo is margarine, a substitute for butter as a spread for bread or in cooking and baking. It is made from vegetable oils. I remember years ago back in the 30’s it was all white when it was sold in my state. If you really wanted it to look like butter it came with a little capsule of food coloring that you broke and stirred the contents into it. A few years later it came in plastic like bag and the color capsule was inside with it. You would squeeze the cap to break it and then squish it around in the bag til it was yellow. You would the cut the corner off the bag and squeeze the colored margarine- Oleo- out into a dish or a mold. It had a good flavor and was much more economical than regular butter. Us kids thought it was great fun to get to mix it.
It was salted.”

Anybody else remember those bags?

[PROCON]

G'night Ma, the alarm will sound too quickly!!

Have a good Monday!!

[moonpie57]

Here are a few good recipes I’ve found. Will be back with some other stuff.

Sausage Casserole
http://allrecipes.com/Recipe/Sausage-Casserole/Detail.aspx

Super Squash
http://allrecipes.com/Recipe/Super-Squash/Detail.aspx

Lil Cheddar Meat Loaves
http://allrecipes.com/Recipe/Lil-Cheddar-Meat-Loaves/Detail.aspx

Potatoes In Paper
http://allrecipes.com/Recipe/Potatoes-in-Paper/Detail.aspx
I sometimes put a hamburger patty in with this.

I have tried all of these and recommend them.

[Tamar1973]

Here's a hot toddy recipe for ya.

1 tbsp honey
3/4 glass tea
2 shots soju
1 slice lemon

[MS.BEHAVIN]

Thanks moonpie57!
A quick and yummy recipe is most welcome!

[Tamar1973]

The lady is taking the stuffing out.

Trust me, you don't want to eat the stuffing the Almighty put in there originally! LOL!

[MS.BEHAVIN]

Thank you!
I really like the suasage casserole recipe!
I like the potataoes in paper too!
I love trying new stuff!

[MS.BEHAVIN]

What does soju taste like?

[Kathy in Alaska]

And a good Monday to you as well, Pro. Good night and rest well and thanks for helping honor our troops. Thank you for your service to our country.

[MS.BEHAVIN]

No, but I remember my Mom telling me about it!

[Tamar1973]

What does soju taste like?

My hubby says it tastes like "sweet rubbing alcohol" but he likes Manischewitz.

[MS.BEHAVIN]

LOL
Has he ever tried rubbing alcohol?
*teasing*
Hmm..
I don’t like sweet wines, but I might try that in a toddy..

[HiJinx]

There’s a whole lot of that going on. We’re one of the America Supports You home-front groups. I think they said that there are several hundred home-front groups now.

God Bless you for making sure these guys and gals know how much they’re appreciated.