Colder Weather Settling In Chili

The thread the link takes you to also has my recipe for Hangover Soup a couple posts down from Yvsa'a Cornbread recipe.
 
The all purpose forum. From the meaning of life to chili and cornbread and even hangover cures.
 
Originally posted by Rusty
The thread the link takes you to also has my recipe for Hangover Soup a couple posts down from Yvsa'a Cornbread recipe.
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Didn't mean to forget you, Rusty, got as far as the chili and cornbread and posted. I did copy the thread off for future planning and eating. DAG
 
No problem. Saved me from a search or typing in the hangover soup recipe. Back to the top one last time so anyone can check the recipes.
 
Originally posted by lcs37
YVSA - I hope you don't mind. Bringing your chili and corn bread recipe up . Sounds darn good, will have to try it. Too much for two, but think it will freeze for later eating. DAG

Recipes for Knife knuts

http://www.bladeforums.com/forums/showthread.php?s=&threadid=125760
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No problem. I was wondering where it had gone off to myself. I checked my computer files and for some reason I didn't have the recipe in them; I do now.:)

And you're spot on!!!! The Green Chile does freeze wonderfully and I think it tastes even better after a few days in the frig. A few days in the freezer seems to break down the ingredients making them even more tasty.:)
We've made the chile with most of the fat removed from the pork shoulder / aka Boston Butt Pork Roast as well as leaving all the fat on a really fat one.
I think it's best when only a moderate amount of fat is removed from the pork.
If you get it from a decent butcher it will be trimmed perfectly and no other tweaking is needed.

We're having probably my most favorite dinner tomorrow evening.
A pork shoulder rubbed with a little salt and pepper and a goodly amount of cayenne and then roasted until it falls off the bone.
Mashed potatoes and pan gravy along with some fresh green beans cooked way down sets everything off really nice.
A little tart apple sauce to go along at the end finishes off the dinner perfectly!!!!:D
 
Originally posted by Yvsa .......
A pork shoulder rubbed with a little salt and pepper ..... then roasted until it falls off the bone.
Mashed potatoes and pan gravy along with some fresh green beans cooked way down sets everything off really nice.
A little tart apple sauce to go along at the end finishes off the dinner perfectly!!!!:D
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Ahhhhh........Memories. ;)

& sometimes Mom put it in the pressure cooker with sauerkraut.

Both versions are tops.
 
Three words, biscuits and gravy. It's another gray rainy day here in the Lone Star State, might just have to go home, light a good fire in the fireplace, put on a pot of cowboy coffee, and cook up some biscuits and jerky gravy. Then again, I've got this fresh venison tenderloin that's begging to be eaten. Reading some of the great recipes here on the forum has got me feeling kind of sorry for the kind of folks that think mashed potatos come out of a box.:( ;)

Sarge
 
Here's a great cornbread variation from my Mom. She got it from Mickey Gilley's mother (he's the owner of the famous Gilley's bar/nightclub in Ft. Worth). You'll need a cast-iron pan for this.

1 Cup cornmeal
1/2 Cup self-rising flour
1/2 tsp baking soda
1 tsp salt
1 Cup buttermilk
2 eggs

Preheat oven to 450. Stir together all ingred except eggs. Beat eggs and stir gently into the batter. Heat 2-3 Tbl oil in the iron pan on the stovetop. Sprinkle in some flour and brown it VERY lightly in the hot oil (i.e. make a thin blonde roux). Pour in the batter and slip the pan into the oven. Bake until lightly brown on top.

Some of the best cornbread you'll ever eat :)
 
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