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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: E.G.C.

Good afternoon, E...((HUGS))...hope your Monday goes well.


701 posted on 03/10/2008 10:17:23 AM PDT by Kathy in Alaska (~ RIP Brian...heaven's gain...the Coast Guard lost a good one.~)
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To: Tanniker Smith

Good afternoon, TS....happy lunchtime.


702 posted on 03/10/2008 10:18:11 AM PDT by Kathy in Alaska (~ RIP Brian...heaven's gain...the Coast Guard lost a good one.~)
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To: beachn4fun

703 posted on 03/10/2008 10:27:06 AM PDT by Sonora
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To: Kathy in Alaska

LOL
It’s good for ya, Ma!


704 posted on 03/10/2008 10:29:02 AM PDT by MS.BEHAVIN (Women who behave rarely make history)
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To: blackie

Thanks blackie!
Hubby’s gonna LOVE that recipe!


705 posted on 03/10/2008 10:30:35 AM PDT by MS.BEHAVIN (Women who behave rarely make history)
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To: GodBlessUSA
Welcome home from school, Booboo. Hi, GB...((HUGS))


706 posted on 03/10/2008 11:06:33 AM PDT by Kathy in Alaska (~ RIP Brian...heaven's gain...the Coast Guard lost a good one.~)
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To: Arrowhead1952; beachn4fun; mylife; MEG33; laurenmarlowe; Allegra; LUV W; GodBlessUSA; Lady Jag; ...













Good morning to everyone at the Canteen.
39º this morning and we actually saw snow flurries on the way to work today.


707 posted on 03/10/2008 11:14:54 AM PDT by Kathy in Alaska (~ RIP Brian...heaven's gain...the Coast Guard lost a good one.~)
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To: Mrs.Nooseman

Welcome home from work, Mrs.N...((HUGS))...hope you had a great day....kill’em with kindness.


708 posted on 03/10/2008 11:47:08 AM PDT by Kathy in Alaska (~ RIP Brian...heaven's gain...the Coast Guard lost a good one.~)
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To: Kathy in Alaska

Thank you. And same to you.


709 posted on 03/10/2008 11:56:10 AM PDT by Tanniker Smith (I kid because I love . . . and I loved and now have kids.)
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To: MS.BEHAVIN
Italian Beef Sandwiches

1 - 3 to 4 lb rump roast
2 - cloves garlic
1 1/2 to 2 - packages dry Italian salad dressing
1 - cup pepperincini juice
1 - package Aus Jus sauce

Clean your roast with running water and pat dry with paper towel, or cloth towel
Crush garlic and rub onto the bottom of a 5 to 6 quart crock pot
pour 1/4 cup of pepperincini juice into the crock pot
Salt and pepper roast to taste
place roast into crock pot
pour other 3/4 of cup of pepperincini juice over roast
Sprinkle contents of dry Italian salad dressing over roast (1 package for mild, 2 packages for bold)
Cook on low for 9 to 11 hours

Take two heavy forks and shred roast
Add water, or more pepperncini juice, if needed to "juice up" the shredded roast
Add package of Aus Jus sauce and mix well

Cook 1 to 1/2 more hours on high

Serve on hoagie rolls with chips and pepperincini.

MMMMM MMMMMM

710 posted on 03/10/2008 12:10:26 PM PDT by Just another Joe (Warning: FReeping can be addictive and helpful to your mental health)
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To: Sonora

WooHoo! Thanks, Sonora, for another terrific graphic for our troops. Whistling.....


711 posted on 03/10/2008 12:33:48 PM PDT by Kathy in Alaska (~ RIP Brian...heaven's gain...the Coast Guard lost a good one.~)
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To: All; MS.BEHAVIN; beachn4fun; Arrowhead1952; Kathy in Alaska


Thanks for the great recipe thread MsB!
We are having a cloudy, drizzly Monday..I slept late.

Thank You To All Who Serve Our Country

712 posted on 03/10/2008 12:37:18 PM PDT by MEG33 (God Bless Our Military)
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To: Kathy in Alaska

Hi Ma. Just getting to “my computer” for the first time in two days. Thanks for posting that. We’ve had .75 of much needed rain today.


713 posted on 03/10/2008 1:16:57 PM PDT by Arrowhead1952 (Both dim candidates promise change and/or hope. I don't think the USA can afford their message.)
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To: MEG33

Good afternoon Meg. It has been a drizzly day here too.


714 posted on 03/10/2008 1:17:55 PM PDT by Arrowhead1952 (Both dim candidates promise change and/or hope. I don't think the USA can afford their message.)
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To: TASMANIANRED; MS.BEHAVIN; mylife; LUV W; All
From Taz...her girls frolicking in the snow.


715 posted on 03/10/2008 1:36:18 PM PDT by Kathy in Alaska (~ RIP Brian...heaven's gain...the Coast Guard lost a good one.~)
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To: Just another Joe; mylife

Joe, that’s a fantastic recipe!
Thanks so much!
Hey Mylife, I think you’ll love this!


716 posted on 03/10/2008 1:49:24 PM PDT by MS.BEHAVIN (Women who behave rarely make history)
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To: MEG33

*HUG*
Oh how cute!
Thanks, Meg!
Glad you are enjoying the thread!
Cold and windy up here today.
My driveway is glare ice!


717 posted on 03/10/2008 1:51:54 PM PDT by MS.BEHAVIN (Women who behave rarely make history)
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To: Lady Jag

Yes just once.

Although my dishwasher did flame up one time too.


718 posted on 03/10/2008 1:52:40 PM PDT by TASMANIANRED (TAZ:Untamed, Unpredictable, Uninhibited.)
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To: Kathy in Alaska

719 posted on 03/10/2008 1:53:15 PM PDT by Sonora
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To: Kathy in Alaska; TASMANIANRED

LOL
What a great pic!
Dawgs love snow!


720 posted on 03/10/2008 1:53:17 PM PDT by MS.BEHAVIN (Women who behave rarely make history)
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