Recipes published in ‘Mimi’

Pickled Ginger

Recipe

10 Jan

Pickled Ginger (simplified)

I thinly slice up some fresh mature ginger root, put it in any tightly
sealed jar and fill with a solution of 1/4 vinegar (any kind), 1/4
sugar and the rest water. I use no salt. Refrigerate a couple of days
and eat. Lasts indefinitely (I found a jar hidden behind something
that was nearly a year old and it was still perfect).

Filed under: Mimi, Salads

Navajo Green Chili

Recipe

4 May

Navajo Green Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Regional
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Pork shoulder — trimmed
fat
2 cups Stewed tomatos
3 tablespoons Bacon grease
1 6oz. can tomato paste
1/3 cup Flour
3 cups Water
3 Medium onions chopped
2 1/2 teaspoons Salt
4 6 cloves of garlic — minced
1/2 teaspoon Dried — ground Mexican

2 16 oz. cans of whole green — chiles

Melt bacon grease in a skillet over med-high heat. Put flour into a paper bag
and shake the meat with the flour to coat meat. Add the meat to the bacon
grease a little at a time and brown well evenly. Remove the meat to a 5 qt.
Dutch oven. Add the onions garlic to the skillet and saute until
transluscent. Add these to the pork in the pot. Stir in the remaining
ingredients, bring pot to a boil, and keep stirring every 2-3 minutes. When
boiling lower heat to low simmer for 45 minutes. Taste, adjust seasonings as
per personal taste, cook for 30 mins. more.

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Filed under: Mimi, Salads

Mrs. Kings Windemere Clam Chowder

Recipe

31 Jul

MRS. KING’S WINDEMERE CLAM CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 cn Clams, minced,(6 1/2 oz.)
2 ea Potatoes, diced very fine
2 ea Onions diced fine/sauteed
1 qt Whole milk
1/2 pt Heavy cream
1/4 lb Margarine or butter
3 ea Eggs
1/4 ts Baking soda
1 x Worcestershire sauce to tast
3 ea Strips of bacon rendered unt
1 x Dry and crumbled very fine
1 t Horse radish

l/4 c flour
1. Open 11 cans of clams. (Save 12th can for
blending with thickening ingredients.) Separate clams
into a bowl and pour clam juice into a large cooking
pot. 2. Add potatoes and onions to clam juice. Cover
and simmer until potatoes are tender. From this point
on, always cook in an uncovered pot over low or medium
heat. NEVER allow the chowder to boil! 3. Add clams,
worcestershire sauce and optional bacon. 4. In a
blender, mix very thoroughly 2 cups of milk, 12th can
of clams and its juice, flour, cream, horse radish,
and eggs. 5. Slowly stir the blended mixture into the
cooking clams. Add the remaining 2 cups of milk.
Turn heat down to low. 6. Cook for 10-15 minutes;
stir occasionally, but do NOT allow the contents to
come to a boil. 7. Dissolve the baking soda in one
teaspoon of water and add it to the chowder to prevent
ingredient separation. 8. Taste and season if
necessary. 9. Float the stick of butter or margarine
on the chowder. When it melts, fold it in.
Allow the chowder to ripen for at least 3 hours before
serving —

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Filed under: Appetizers, Mimi, Salads

Hearty Russian Beet Soup

Recipe

8 Apr

HEARTY RUSSIAN BEET SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Navy beans, dry
2 1/2 lb Lean beef
1/2 lb Slab bacon
10 c Cold water
1 Bay leaf
8 Whole peppercorns
2 Cloves garlic
2 tb Dried parsley
1 Carrot
1 Celery stalk
1 Large red onion
1 t Salt (opt)
8 Beets for soup
2 Small beets
2 c Green cabbage, shredded
2 Large leeks, sliced
3 Medium potatoes, cut
Into eighths
1 cn (1 lb 13 oz) tomatoes
1 tb Tomato paste
3 tb Red wine vinegar
4 tb Sugar
1 lb Kielbasa (opt)
2 tb Flour
1 tb Butter, melted
1/2 c Sour cream (opt)

Cover beans with water and allow to soak overnight;
cook until tender; drain; set aside. Place beef,
bacon and water in large soup pot; bring to a boil.
Skim fat from surface. Add bay leaf, peppercorns,
garlic, parsley, carrot, celery, onion and salt.
Cover and simmer over low heat for about 1 1/2 hours.

Scrub beets for soup and cook in boiling water until
tender, about 45 minutes; drain and discard water;
cool. Peel and cut each beet into eighths. Scrub
small beets; grate; cover with water to soak.

Remove meat from soup; set aside. Strain soup into
another pot and add cooked beets, cabbage, leeks,
potatoes, tomatoes, tomato paste, vinegar, sugar, beef
and bacon. Bring to a boil and simmer 45 minutes.

Cut kielbasa into chunks and add with navy beans to
soup. Simmer 20 minutes more.

Mix flour and butter together to form paste. Stir
into soup to thicken slightly. Strain raw beets,
saving liquid and discarding beets. Add beet liquid
to soup.

Additional sugar or vinegar may be added for sweeter
or more sour flavor. Slice meat and arrange in
individual soup bowls. Pour hot soup with vegetables
over meat. Garnish each serving with a dollop of sour
cream, if desired.

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Filed under: Cakes, Mimi

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Recipes published in ‘Mimi’

Pickled Ginger

Navajo Green Chili

Mrs. Kings Windemere Clam Chowder

Hearty Russian Beet Soup

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