Pot Likker Chili With Beans

Recipe By : Tom Solomon
Serving Size : 1 Preparation Time :0:00
Categories : Hot Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
FOR THE POT LIKKER:
1 large bunch of collards
8 quarts water
2 whole tabasco peppers
1 1/2 pounds smoked pork jowls
8 whole cloves of garlic — peeled
2 cups distilled vinegar
2 tablespoons black pepper
1/2 onion
FOR THE CHILI:
6 quarts pot likker
2 bay leaves
1 3 pound smoked chuck roast
2 1/2 pounds hamburger
2 pounds pinto beans
84 ounces canned tomatoes — roughly chopped
6 ounces tomato paste
5 chipotle peppers — roughly shredded
4 red jalapeno peppers — chopped
1 habanero pepper — chopped
3 large onions — chopped
2 heads garlic — pressed
2 tablespoons whole cumin seeds — roasted
2 tablespoons whole black mustard seeds — roasted
4 tablespoons cumin powder
4 tablespoons paprika
2 tablespoons oregano — crushed
2 tablespoons dried shrimp
2 tablespoons black pepper
1/2 cup worcestershire sauce
1/2 cup nuoc mam
12 ounces cheap American beer

This is hardly a traditional (Texas) recipe for chili, but it turned out
pretty good.

First, make the pot likker. Wash and soak the collard greens, remove the
leaves from the stems, and put into a large pot. Add water, vinegar,
tabasco peppers, garlic cloves, onion, smoked pork jowl, and black pepper.
Bring to a boil, reduce heat, and simmer for six to eight hours. Remove and
reserve collards for another meal; strain pot likker and reserve.

Now, add pinto beans and bay leaves to the pot likker, bring to a boil, and
simmer until beans are semi-soft. Cut smoked chuck roast into bite-sized
chunks and add to the pot. Fry up hamburger, drain fat, chop, and add to
the pot. In a small frying pan roast the cumin and mustard seeds, crush in
a mortar and pestle, and add to the chili. Add all other ingredients, bring
to a boil, reduce heat, and simmer for 2 hours, stirring occassionally.
Remove from heat, and serve.

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Serving Ideas : Cornbread, Dixie Beer

NOTES : Nuoc mam (Vietnamese fish sauce) can be found in most Asian markets.

Ham and bean soup

Recipe By : Amish Cooking
Serving Size : 6 Preparation Time :2:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound navy beans — See directions
2 1/2 quarts water
2 ham shanks *try to get large ones* — see directions
1 clove garlic — minced
1 small bay leaf — see directions
1 cup potatoes — cubed
1 cup celery — thinly sliced
1 cup onion — finely chopped
1 cup carrots — cubed
salt — to taste
pepper — to taste

Boil the beans in the water for 2 minutes before removing them from the heat to
let stand for 1 hour. Then add the ham shanks, garlic and bay leaf to the bea
ns and cover and simmer for 2 hours or until the ingredients are almost tender.
Add the vegetables and salt and pepper to taste and simmer them for 1 hour lo
nger. Remove the ham shanks, cut off the meat and dice it to add back to the b
eans. Reheat the soup to almost boiling then remove the bay leaf. Ready to se
rve.

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Title: Frosting for Cut-Out Cookies
Categories: Cookies
Yield: 1 servings

1 lb Box confectioner’s sugar
1 ts Vanilla
1 Butter; softened
3 ts Cream; (3 to 4)
1/8 ts Salt

Mix all ingredients until smooth. Add cream if too stiff, add
confectioner’s sugar if too runny. Use a decorator’s tube to “draw” on the
cookies.

Source: Recipe on the C H sugar box.

—–

BUTTERY ONION SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–COUNTRY WOMAN 01/93—–
2 c Onions — thinly sliced
1/2 c Margarine
1/4 c Flour
2 c Chicken broth
2 c Milk
1 3/4 c Mozzarella cheese shreded
-(6-8 oz)
Salt pepper — to taste
Croutons — optional

In a large kettle, saute onions in margarine over
low heat until tender and transparent, about 20-30
minutes. Blend in flour. Gradually add broth and milk;
cook and stir over medium heat until bubbly. Cook and
stir for 1 minute more; reduce heat to low. Add
mozzarella cheese and stir constantly until melted (do
not boil). Season to taste with salt and pepper. Serve
with croutons if desired. Yield: 6 servings (about 1
1/2 qts.) A recipe of Sharon Berthelote of Sunburst,
Montana.

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NO-FAIL BAGELS

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Packets active dry yeast
1/2 c Warm water (105-115f)
2 ts Sugar
2 c Lukewarm water
2 1/2 ts Salt
6 c Bread flour
1/2 c Yellow cornmeal

Place yeast in glass with 1/2 cup warm water. Stir in
sugar until yeast is disolved. Let stand for 5
minutes, until foamy on top. Pour this mixture into a
bowl and add 2 cups lukewarm water. Stir in salt. Add
the 5 1/2 cups flour a cup at a time, mixing with a
wooden spoon to blend after each addition. Dough will
be sticky.

Spread 1/4 cup of the remaining flour on a work
surface. Place dough on flour. Place 1/4 cup flour
on top of the dough.

Begin kneading slowly until the flour comes together
with the rest of the dough. Knead vigorously for 15
minutes. You may have to add several tablespoons of
flour if the mixture is sticky.

Use a sharp knife dipped in flour cut the dough into
16 equal portions. Roll each portion into a ball.
Poke your thumbs through the center to make a hole
about the size of a quarter.

Spread 1/4 cup cornmeal on each of two trays or
cutting boards and place 8 formed bagels on each about
1 inch apart. Cover with a clean dish towel and place
in a warm draft free spot for 45 minutes to rise.

Remove towel and place trays of bagels in the
refrigerator for 1 hour.

Pre-heat oven to 400 degrees. Boil 3 cups water in a
large pot. Spread 1/4 cup yellow cornmeal on 2 cookie
sheets.

Place bagels four at a time into the boiling water.
The perfect bagel should sink to the bottom and rise
immediatly. Boil about 4 minutes turning about every
30 seconds. Don’t worry if your bagels don’t sink to
the bottom; however if they sink to the bottom and lie
there, wait until they flost to the top before timing
the 4 minutes.

Remove bagels with a slotted spoon and place on a
clean towel for a few seconds to drain excess water.
Place 8 bagels on each cookie sheet.

You can now add a favorite topping sesame, garlic or
onion if desired. Bake 35 minutes or until golden.
Remove bagels from cookie sheet and let them cool on a
wire rack. From: Gary Fricke

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Title: Lentil Soup with Franankfurters
Categories: German, Soups/stews
Yield: 4 servings

1 c Lentils; dried quick-cooking 6 c Water
2 ea Bacon; slices, diced 1 ea Leek or green onion; *
1 ea Carrot;large, finely chopped 1 ea Celery;stalk, finely
chopped
1 ea Onion; finely chopped 1 tb Vegetable oil
2 tb Unbleached flour 1 tb Vinegar
4 ea Frankfurters; thickly sliced 1 tb Catsup; tomato
1 ts Salt 1/4 ts Black pepper

* Leek or Green Onion should be finely chopped.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
Wash the lentils thoroughly. In a 2 1/2-quart saucepan bring 6 cups of
water to a boil. Add the lentils, bacon, leek or green onion, carrot and
celery. Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a
frypan, saute chopped onion in vegetable oil until soft. Sprinkle flour
over onion, and stir. Lower heat, stir constantly, and cook until the
flour turns a light brown. DO NOT burn flour. Stir in 1/2 cup of hot
lentil soup into the browned flour; beat with a wire whisk until
well-blended. Beat in vinegar. Add contents of frypan to lentil pan and
stir together. Cover and simmer for 30 minutes or until lentils are soft.
Add the frankfurters and catsup. Cook to heat frankfurters through. Season
with salt and pepper and serve hot.

—–

Title: Floridian Chicken Salad *
Categories: Chicken, Salads, Fruits, Vegetables
Yield: 4 servings

———————-PATTI – VDRJ67A———————-
1/4 c Olive oil
3 tb Balsamic vinegar
1 ts Dijon mustard
1/4 ts Marjoram
6 c Salad greens; leaf lettuce,
– romaine, spinach, etc…
1 Papaya; peel, seed, chop
1 Mango; peel, seed, chop
6 oz Raspberries
4 Chicken breast halves;
– boneless, cooked, bite siz
1 tb Fresh mint; minced
1/2 c Walnuts; chopped, toasted

Make sure chicken is cooled and cut into bite sized
pieces. Can use leftover chicken. Combine olive oil,
vinegar, mustard and marjoram in a bowl and mix well.
Add some dressing to greens and toss well. Combine
chicken, papaya, mango, raspberries and mint in a
bowl. Add dressing and toss well. To serve, divide
greens among 4 plates and top with chicken and fruit.
Sprinkle with walnuts.

—–

Title: Danish Meat Balls (Frikadeller)
Categories: Danish, Pork, Veal, Ceideburg 2
Yield: 1 servings

1/2 lb Veal
1/2 lb Pork
1 g Onion
2 c Milk
Pepper to taste
2 tb Flour or
1 c Bread crumbs
1 Egg
Salt to taste

Put veal and pork together through a grinder 4 or 5 times. Add flour
or bread crumbs, milk, egg, onion, salt and pepper. Mix thoroughly.
Drop on frying pan from a large tablespoon and fry over low heat.
Serve with browned butter, potatoes and stewed cabbage.

From “Danish Cookery” by Suzanne, Andr. Fred. Host Son, Copenhagen,
1957.

Posted by Stephen Ceideberg; March 9 1993.

MMMMM

Title: Raspberry-Beaujolais Sorbet
Categories: Desserts, Fruits, Sherbet, Wine
Yield: 6 servings

3 c Frozen raspberries; thawed
1/2 c Water
3/4 c Sugar
2 tb Lemon juice
1 c Beaujolias -OR-
– other dry red wine
1/4 c Whipping cream

Combine raspberries and water in container of a food processor or
blender; process until smooth. Pour mixture through a wire-mesh
strainer, pressing raspberries with back of spoon against the sides
of the strainer to squeeze out juice. Discard pulp and seeds
remaining in strainer. Return to blender; add sugar and remaining
ingredients, and process 1 minute. Pour mixture into a 9″ square pan;
freeze until almost firm. Break mixture into chunks, and place in a
large mixing bowl; beat at low speed with an electric mixer until
smooth. Return to pan, and freeze until firm. Yields 3 cups.

MMMMM

TOO SIMPLE CREAM OF CHICKEN NOODLE SOUP

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Chicken Breasts [bone in
skin on}
2 lg Chicken Thighs [bone in
skin on]
1 pk Green beans {frozen]
1 pk Carrots [frozen]
1 pk Corn [frozen]
5 md Potatoes (thin skinned or
Peeled) [/“ cubed]
2 tb Minced onion
1/4 c Chicken bouillon (or 6
Crushed cubes)
1 lb (1 box) macaroni (or equiv-
-alent amount of pasta)
6 tb Butter
1/3 c Flour
1 1/2 c Milk
1/2 tb Bell’s Seasoning
1/4 ts Sage [ground]
1/4 ts Thyme [ground]

1) In a dutch oven, boil the chicken `til it is ready to fall of the bones;
then remove from the broth and set aside…
2) Add the macaroni (or the pasta) and all of the veggies to the broth and
cook `til tender..
3) Remove the skin, bone the chicken and slice/dice the meat to /” to /“
pieces as desired and add to the broth…
4) Add the bouillon a little at a time `til the desired flavor is achieved,
being sure to mix well, sampling as required…
5) In a small bowl, melt the butter, then whisk in the flour to form a
paste, slowly whisk in the milk `til smooth and creamy, then add to the
soup stirring `til well blended…
6) Add the ”Bell’s Seasoning" and the remaining spices and simmer for 20
min.; Cool to desired temp. and serve…

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