A few recipes for the coming Fall/Winter.
4 cups peeled, diced Irish (white) potatoes
1 medium onion, coarsely chopped
3 Tbsp. flour
1 Tbsp. butter or margarine
1 qt. whole milk
1 egg, beaten
salt and pepper to taste
green onions, parsley, and grated carrots for garnish
How to make it:
Boil potatoes and onion in just enough water to cover. When tender, add milk, salt, and pepper and reheat.
In small skillet, brown flour in butter and slowly blend into potato mixture. Add a bit of water to beaten egg and slowly stir into soup. Let simmer a few minutes to thicken. Stir often to keep from sticking. (I like to transfer this soup to a double boiler when it begins to simmer, as there’s less danger of sticking.)
Garnish bowls of soup with chopped green onions, parsley, or grated carrots to add a touch of color.
Dragon’s breath chili
1/3 lb. kidney beans
1/3 lb. pinto beans
1/3 lb. navy beans
6 cups water
2 medium onions, chopped
1 garlic clove, minced
1 lb. lean ground beef (or lean ground turkey)
1 lb. pork or turkey sausage
1 can tomatoes (28 oz. or 1 qt. home-canned)
1 Tbsp. chili powder
1 tsp. cumin
1 tsp. paprika
1 tsp. salt
1/2 tsp. crushed red pepper
1/2 tsp. cayenne pepper
How to make it:
Sort beans to remove any sand or pebbles, then wash and drain. Cover beans with 6 cups of water. Bring to a boil for about 15 minutes. Cover and let stand for about 1 hour.
(When cooking ground meats, stir gently to avoid smashing and compacting.)
Cook sausage on medium heat. Remove sausage with a slotted spoon and add to beans. Sauté onion and minced garlic in sausage fat until slightly golden. Add ground meat (beef or turkey) and cook on medium-high heat until meat is browned. Add to beans.
Break up tomatoes into bite-sized pieces and add to beans. (Hint: Press tomatoes against the inside of can (or jar) with sharp knife, or hold each tomato over pot and crush it between fingers). Add spices.
Simmer, uncovered, for about 1 1/2 hours. Taste-testing is the only sure way to know when chili is done. Beans should be slightly soft all the way through (no “gritty” texture in the middle) and should leave the taste-tester thinking only of water. Serves 5-6.
Ham & Kidney Bean Soup
1 pound spicy or sweet Italian sausage
2 Smoked pork hocks, sawed in half by butcher.
3 medium Potatoes, peeled and cubed
3 Celery stalks with leaves, sliced fairly thin
2 Tablespoons Dried Parsley
3 (15 oz) cans Kidney beans
1 (15 oz) can Tomato Sauce
1 (28 oz) can Stewed tomatoes, cut up
1/2 teaspoon ground Black pepper
1 (28 oz) bottle Chili Sauce
5 Bay Leaves
1/2 teasspoon Garlic Powder
3 Tablespoons Worcherstershire Sauce
1 medium Onion, Chopped fine
1 Cup Water
How to make it:
Boil sausage to remove excess fat and salt, changing the water once, until the sausage is cooked through. Remove sausage from pan, let cool, then cut into 1/4" slices.
Remove and discard the skin from the pork hocks, then soak in cold water, changing water several times, to remove salt. DO NOT BOIL, as that will remove not only salt but a lot of the flavor. You may leave the hocks soaking over night.
Brown sausage & pork hocks in a frying pan sprayed with cooking spray.
Drain off excess fat, if any, then transfer to the soup pan.
Add the canned goods, including any liquid, then add the remaining ingredients.
Bring to a boil, then reduce to simmer. Cover & continue to simmer for 2-3 hours.
Remove pork hocks. Let cool & cut into bite-size pieces. Return meat to pot and serve.
Makes about 10 servings.
All found at http://www.backwoodshome.com/recipes/recipes.html