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Freeper Canteen~Recipe Swap~10 March 08
10 March 08 | Ms Behavin

Posted on 03/09/2008 5:07:16 PM PDT by 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.




TOPICS: Culture/Society
KEYWORDS: canteen; food; recipes; troopsupport
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To: yorkie

You’re welcome. It’s such a small thing, it seems...but then something happens to show us how much a difference we’re making.


581 posted on 03/09/2008 10:37:04 PM PDT by HiJinx (~ Support our Troops ~ www.americasupportsyou.mil ~)
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To: moonpie57

Neat, we call that Chinese Red Soup - almost always have bean sprouts in it.

We got the recipe while on a weight loss program.


582 posted on 03/09/2008 10:38:13 PM PDT by HiJinx (~ Support our Troops ~ www.americasupportsyou.mil ~)
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To: MS.BEHAVIN

Everyone loves this. The first time I made it for my aunt she didn’t think she would like it, but ate it til she was sick...lol

My Stuffed Shells

1 16 oz box of manicotti or jumbo sea shells
1 1/3 cups Mozzarella Cheese
1 1/3 cups Monteray Jack Cheese
1 1/3 cups Sharp Cheddar Cheese
2-3 eggs
1/2 pound ground beef
1 16 oz jar of Spaghetti Sauce

Cook shells according to package directions.
Brown ground beef. Drain. Add seasonings to taste.
Mix Cheeses together with eggs. You want enough egg to hold the mixture together.
Spread a thin layer of sauce in the bottom of a large pan or baking dish.
Stuff half of the shells with 2/3 of the cheese mixture. Mix the remaining cheese mixture with the ground beef and stuff the remaining shells. Spread spaghetti sauce over the top of the shells. Be sure to cover the tips of the shells so they don’t get hard.
Bake at 350 until the cheese is melted and the egg is done, about 30 minutes.


583 posted on 03/09/2008 10:38:41 PM PDT by moonpie57 (Fred Howell McMurray, Jr. The man on my POW bracelet.)
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To: moonpie57

Welcome to the Canteen, moonpie57, and thanks for sharing your found recipes.


584 posted on 03/09/2008 10:38:59 PM PDT by Kathy in Alaska (~ RIP Brian...heaven's gain...the Coast Guard lost a good one.~)
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To: MS.BEHAVIN
LOL Has he ever tried rubbing alcohol?

That's what he thinks soju smells like. I can't even get him to taste it. I can't stand Maneschewitz--way too sweet.

585 posted on 03/09/2008 10:41:08 PM PDT by Tamar1973 (Riding the Korean Wave, one recipe at a time http://www.youtube.com/Tamar1973)
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To: moonpie57

Oh that sounds gooood!
I’m gonna try that this week!
Some nice bread and wine, and Yummers!


586 posted on 03/09/2008 10:42:21 PM PDT by MS.BEHAVIN (Women who behave rarely make history)
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To: Kathy in Alaska

Thanks Kathy. I haven’t posted often, but have been a lurker for quite awhile. I was on Tonk’s ping list. Yall really got my interest tonight cause I love to cook :)


587 posted on 03/09/2008 10:43:12 PM PDT by moonpie57 (Fred Howell McMurray, Jr. The man on my POW bracelet.)
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To: HiJinx

Quite the job, huh, HJ? Good job!! Gonna be some happy troops.


588 posted on 03/09/2008 10:43:26 PM PDT by Kathy in Alaska (~ RIP Brian...heaven's gain...the Coast Guard lost a good one.~)
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To: Tamar1973

Yeah..
I’m not much for sweet wines either.
I tried a really nice white wine..Fume Blanc.
Most nice!
Kind of like a white Cabernet..


589 posted on 03/09/2008 10:43:57 PM PDT by MS.BEHAVIN (Women who behave rarely make history)
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To: HiJinx
How about a Korean cabbage soup.

Kimchi Chigage

I usually replace the beef with tuna, which is how they serve it in Chuncheon, where I used to live.

Serve with white rice and Korean side veggies.


590 posted on 03/09/2008 10:44:56 PM PDT by Tamar1973 (Riding the Korean Wave, one recipe at a time http://www.youtube.com/Tamar1973)
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To: HiJinx

You do so much for the Troops, Jinx.
Another jewel in your crown!
*HUG*


591 posted on 03/09/2008 10:45:02 PM PDT by MS.BEHAVIN (Women who behave rarely make history)
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To: MS.BEHAVIN

Some of the icewines from New York or Canada are a little on the sweet side but that’s about as sweet as I can go.


592 posted on 03/09/2008 10:45:43 PM PDT by Tamar1973 (Riding the Korean Wave, one recipe at a time http://www.youtube.com/Tamar1973)
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To: yorkie

Good Sunday evening, yorkie...how ya doin’?


593 posted on 03/09/2008 10:47:25 PM PDT by Kathy in Alaska (~ RIP Brian...heaven's gain...the Coast Guard lost a good one.~)
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To: MS.BEHAVIN
Speaking of wines...for those who are reading this thread who are living/stationed in the UK, check out this site.

Wine for spice dot com This sommelier in the UK came with wines to complement spicy foods such as Thai and Indian dishes.

594 posted on 03/09/2008 10:47:41 PM PDT by Tamar1973 (Riding the Korean Wave, one recipe at a time http://www.youtube.com/Tamar1973)
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To: MS.BEHAVIN

Aw shucks...


595 posted on 03/09/2008 10:48:38 PM PDT by HiJinx (~ Support our Troops ~ www.americasupportsyou.mil ~)
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To: Tamar1973

Boy, that looks and “sounds” good!
I wanna try that!


596 posted on 03/09/2008 10:49:23 PM PDT by MS.BEHAVIN (Women who behave rarely make history)
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To: MS.BEHAVIN

It’s spicy stuff! Can you handle the heat? ; )


597 posted on 03/09/2008 10:49:52 PM PDT by Tamar1973 (Riding the Korean Wave, one recipe at a time http://www.youtube.com/Tamar1973)
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To: HiJinx; Kathy in Alaska

*smiling*
Heroes never talk about themsleves..
You’re one of mine, Hi Jinx!
BTW, I met a WWII Vet who was holding open a door for me, while I was holding another for him at the Post office.
We finally laughed and both let go of the doors we were holding.
I thanked him for his service, and he crinkled up his blue eyes and smiled.
On the back of his pick up was a bumper sticker that said:
“Not as lean, not as mean, but STILL a Marine!”
*sniff*


598 posted on 03/09/2008 10:53:54 PM PDT by MS.BEHAVIN (Women who behave rarely make history)
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To: LUV W
Now?

Why not?

599 posted on 03/09/2008 10:54:51 PM PDT by HiJinx (~ Support our Troops ~ www.americasupportsyou.mil ~)
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To: LUV W
Now?

Why not?

600 posted on 03/09/2008 10:54:53 PM PDT by HiJinx (~ Support our Troops ~ www.americasupportsyou.mil ~)
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