Recipes for Knife knuts.:-)

Yvsa

Yvsa

Joined
May 18, 1999
Messages
15,395
:
I will put the cornbread recipe on here by tomorrow night.
I thought you guys might like this one.

Green Chile

Thought everyone might enjoy this now that it is getting cooler. The recipe was given to us by a Yaqui man that reallly knew how to Cook.
Ingredients:

3-4 lbs Boston butt or Pork shoulder roast cut into small pieces ( about 1" )

2 Tblspns Seasoned salt (you might want to cut back on this.We do.The chicken broth is salty.

3 Tblspns Cumin

3 Tblspns Galic powder.

1 Green pepper.

2 bunches green onions.

10 to 12 or 1 lb. of Jalepeno or your choice of hot peppers. ( or to your preference.) We use
1/2 lb.

6 Large or more ( I like more ) Tomatillos. The little green tomatoes with husks.:-)

1 ea. 32oz. can of chicken broth.( I like the Swansons )

1/3rd cup of flour & 1/3 cup of corn meal. ( I like to use more corn meal than flour. ) and water to mix.

Have skins removed from tomatiios and have everything cut into small pieces.

In a LARGE pan ( We use a stock pot ) lightly brown meat in a small amount of oil. Put in salt,cumin and garlic pwder.Add chicken broth.Cook until almost tender.Add all other ingredients except flour and corn meal. Simmer until done.You may have to add water or more chicken broth if desired. When done mix flour and corn meal and water like thickening for gravy. Pour in slowly stiring to keep from making it lumpy.
Enjoy.


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>>>>---¥vsa---->®
Cornbread ain't s'possed ta be sweet!....Dagnabit gurl,whut did they teach you way up north in ....;) hehehe.


 
:
Here y'all go just as promised.Sorry it's later than I though,but I been workin on a Khukuri most of the day.
smile.gif


Sorry about your ulcer Uncle.This will fix it right up along with some good cold milk.

Ingredients.

1 cup all pupose flour.

3/4 cup cornmeal.

2 teaspoons baking powder.

3/4 teaspoon salt.

1 egg beaten.

3/4 cup milk.

1/4 cup butter or margarine,melted.

Mix first 5 ingredients.Add egg,milk and butter.Stir until blended. ( Do not overmix.) Spread into greased pan ( 8 X 8 X 2 inches.) and bake in preheated hot oven ( 425*) for 20 to 25 minutes or until lightly brown.

Double everything for twice as much for cornbread and milk later.
smile.gif


Enjoy.
smile.gif


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>>>>---¥vsa---->®
Cornbread ain't s'possed ta be sweet!....Dagnabit gurl,whut did they teach you way up north in ....;) hehehe.


 
I will try the recipes, cooking is a secret love of mine. I like sweet cornbread though,
a little honey might accidentally spill in there.
 
Well Tom,if I get to Okie,I`ll have to look you up.I dearly love what gives my cardiologist bad dreams.Ho da hey.So long as I can pass my flight physical.I have kin in Supulpa.
 
HANGOVER SOUP ( aka sauerkraut soup )

Don't let the name put you off. Hungarians came up with this to eat before going home after a night out drinking. And after waking up the next morning.It may sound like it shouldn't, but everything melds together, tasting good even to a queasy stomach and settles it down. It's good for the morning after the night before, for breakfast on a freezing morning, or lunch or dinner.

3 cups sauerkraut, drained, juice reserved.
1 pound bacon, strips sliced every 1".
1 & 1/2 pounds kolbase/kielbasa sliced.
2 large onions, diced about size of sausage.
1 pint sour cream.
1 heaping Tablespoon hot paprika, or 3 or 4 Tablespoons of noble rose paprika to taste.
Reserved sauerkraut juice and water to make 10 cups.

optional:
Liquid Smoke seasoning, to taste.
Salt, if desired.
Garlic couldn't hurt.

In large ( 6 quart ) size pot or stockpot,

Brown and separate bacon slices til done, remove bacon and drain.

Reserve and return to pot 3 Tablespoons bacon grease. Add onions and cook til translucent.

Add sauerkraut and liquid. Cook at simmer for 30 minutes, then add sausage (edit correction) AND BACON, cook five minutes.

Put sour cream in a large mixing bowl, stir in paprika and flour til blended. Reduce heat, and then slowly stir one to two cups of soup into the sour cream mixture. Making sure the soup does not boil, return the sour cream and soup mixture into the soup and continue to heat gently until soup has thickened ( about 5+ minutes ). Adjust seasoning - add 1/4 teaspoon or more of liquid smoke, and/or salt, pepper.

If cooled overnight and then reheated, sauerkraut flavor will become stronger. Allowing the soup to boil at any time after sour cream is added will cause soup to curdle.

Variations may include deleting bacon, substituting other types of sausage, etc.


[This message has been edited by Rusty (edited 02 October 1999).]
 
:
Rusty that sounds really good.I am sure to try it.It will fit right in around our house.
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>>>>---¥vsa---->®
Cornbread ain't s'possed ta be sweet!....Dagnabit gurl,whut did they teach you way up north in ....;) hehehe.


 
Thanks for the green chile recipe, Yvsa! I tried it out today and it's delicious. As a long-time "chili head" I couldn't pass up an opportunity to try a new chili verde variant. It's plenty spicy, but not unpleasantly so…the green chiles (I used a mix of jalapenos and serranos) and other ingredients mellow out nicely during the cooking and produce a deep, rich flavor. I was just disappointed that I didn't have the ingredients (baking powder) on hand to try your cornbread recipe
frown.gif
…I can vouch that the chili is excellent with flour tortillas, though…

MANDATORY KHUKURI CONTENT: I did make a point to use the karda from my 20" AK to chop some of the chiles…it's not an optimal tool for kitchen work, but it will do in a pinch
wink.gif
.

It just goes to show you that you never know what kind of cool information you'll find on the HI Forum! Thanks again...

Jim
 
That chillis looks great.

How about this.

Aussie Damper. (This is the recipe as I was taught, with the amounts as accurate as I could make them)
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1. 2-3 handfulls plain flour, or SR flour, or cornflour, whatever is handy.

2. Enough water, milk or beer to make a firm dough.

3. - optional- anything else that might taste good can be thrown in, raisins are popular, the result being known as "Spotted Dog"

4. Wrap dough in Aluminium foil and cook in the embers of a campfire. - Alternative: wrap around stick and cook in over campfire, marshmallow style.


Andre



[This message has been edited by Andre Simpson (edited 03 October 1999).]
 
<put on Resident Linguist hat>
dick dog duff -- all cognate to dough when referring to that sort of thing.
<remove Resident Linguist hat>



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Namaste,
Jeff Paulsen

"Oh, a magic khukuri. Why didn't you say so?"
 
:
Glad you like the chili Jim.
smile.gif

It is good with flour tortillas or corn and also white cornbread if ya cain't get the yellow.

Uncle you can leave out a lot of the chilis and cut back on the spices some and unbelieveably it still ain't bad.It's hard to mess anything up that has good pork shoulder in it.

For those of you that cain't eat pork for whatever reason I think a good cut of beef or veal would work.
Since it has chicken broth a boned and skinned chicken with the fat left on would probably work too.
I may just try that one of these days.In many places south of the border it can be much like Nepal with little or no refrigeration and chicken and fish become the meat of choice for that reason.

Barb makes some dayum-ed good Tamales out of ground turkey.They're pretty spicy too.
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&gt;&gt;&gt;&gt;---¥vsa----&gt;®
Cornbread ain't s'possed ta be sweet!....Dagnabit gurl,whut did they teach you way up north in ....;) hehehe.

 
Yvsa, I think I can handle everything except the jalapenos. Yangdu eats very hot stuff. When we make something like this there are two pots -- one for her with about double the dose of hot peppers and one for me with no hot.

[This message has been edited by Bill Martino (edited 04 October 1999).]
 
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