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68 Side Dishes
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68 Side Dishes
Apple Coleslaw
1 sm Head of cabbage, shredded
1/8 ts Cinnamon Thinly sliced
1/8 ts Cloves (if desired)
1 lg Apple cubed
1/2 ts Salt
2 tb Sugar
1/2 c Mayonnaise or Sour Cream
1 ts Grated orange peel
1 ts Lemon juice
In a large bowl, combine all
ingredients; toss lightly.
Apple Slaw
2 Apples, thinly sliced
1 Med Onion, thinly sliced
2 tb Lemon Juice
1/2 c Sour Cream
3 c Shredded Cabbage
1/4 c Mayonnaise
1 x Stalk Celery, chopped
3/4 ts Celery Salt
1 x Carrot, grated
Sprinkle sliced apples with lemon juice.
Mix with cabbage, celery, carrot, and
onion. Combine
sour cream, mayonnaise and celery salt. Toss with apple mixture and
serve. Lemon
juice keeps apples from discoloring.
Aunt Ro's Coleslaw
2 Tb Super Fine Sugar
1/2 Ts Salt
2 Lb Cabbage
1 C Sour Cream
1/2 Ts Celery Seed
Pinch White Pepper
1 C Mayonnaise
2 Tb Vinegar
Cut Cabbage Into Quarters and cut Out
Core. Slice Cabbage Into Long, thin
Slices mix Mayonnaise, sour Cream, vinegar, sugar, celery Seed, salt And Pepper
In A Large Bowl add Shredded Cabbage And Toss Lightly makes Three Quarts.
 Bad Attitude Chili
2 lbs pork roast cut into 1"
pieces
2 lbs cheap ground beef
1/2 cup GOOD chile powder
1 large onion roughly chopped
1 head garlic- minced
8 New Mexican green chiles
1 Tb hot Hungarian paprika roasted, peeled, seeded,
4 beef boullion cubes chopped.
1 bottle amber Mexican beer
1 Tb ground cumin
2 squares bitter baker's chocolate
1 28 oz can crushed tomatoes
1/4 cup bourbon salt to taste
Sautee 1/4 of the garlic and onions
until translucent. Add 1/4 of the meat, chile powder and brown. Salt the meat
while cooking. Put into your chili
pot. Cast iron is best. Repeat until all
the meat is done. Put the rest of the ingredients in you chili pot and
simmer for for a hour. As in any recipe, the amount of
ingredients is variable.
Add more of
anything you want, especially
chiles.
Baked Beans
2 c Pork & beans (16 oz cans) 1/3 c
Bottled bar-b-que sauce
1/4 c Brown sugar 1/4 c Golden rasins
1/3 c Tart (granny smith) apples 1/2 c
Chopped onion
8 ea Bacon strips
Drain pork and beans and place into
oven-proof bowl. Chop onion and apples
and add to beans. Also add Bar-B-Que
sauce, brown sugar and rasins. Mix
together and lay bacon strips on top.
Place in covered grill and bake at
350 degrees for 1 to 1 1/2 hours.
Baked Potato Salad
3 Potatoes,Idaho,medium-size 1 ts
Mustard,prepard
Water 1/4 ts Celery seed
1 1/3 ts Salt 2 tb Cider vinegar
2 tb Salad oil 1/2 c Green pepper,diced
1/2 c Onion,chopped 1/4 c
Carrot,shredded
1. Put potatoes in a large saucepan with
1 inch cold water and 1 teaspoon
salt; bring to a boil.
2. Cover, reduce heat and simmer 25
minutes, until potatoes are tender; drain and cool.
3. Peel potatoes and slice 1/4-inch
thick; set aside.
4. Heat oil in a medium-size skillet;
saute onion until soft.
5. Stir in flour, mustard, celery seed
and remaining 1/3 teaspoon salt.
6. Gradually add 1/2 cup water and
vinegar; cook over low heat, stirring constantly, until mixture boils and
thickens.
7. Combine potatoes, green pepper and
carrots in a bowl; add sauce, mixing well.
8. Spoon half the mixture into a shallow
8x8-inch baking dish; sprinkle with 1/2 cup cheese.
9. Cover with remaining potato mixture
and cheese.
10. Bake, uncovered, in preheated 350'F.
oven 15 to 20 minutes, or until
cheese is melted and vegetables are hot.
BBQ Beans
1 lg Onion; chopped 1/2 ts Turmeric;
dried
1 lg Pepper; chopped 1 c Tomato sauce
1 Garlic clove; crushed 1 1/2 tb
Molasses
1 1/2 ts Dry mustard 1/2 ts Apple cider
vinegar
1 1/2 ts Chili powder 1 ds Tabasco sauce
1/2 ts Cumin 4 c Beans; cooked
Time: 0:35
Saute onion, pepper
and garlic in 1/4 c water for 5 minutes.
Add mustard, chili, cumin, tumeric
and stir well to mix. Add remaining
ingredients and mix well. Cook over low
heat until heated through, about 15
minutes. HELPFUL HINT: This is great on
a bun like sloppy-joe mix, with ketchup
and mustard. Good take-along for
picnics. Use either hot or cold. Also
good over whole grains or as a
sandwich spread.
BBQ, Potatoes-Deer Camp
2 Large baking potatoes 1/4 c Parmesan
cheese-grated
1/2 c Deer camp bbq sauce
Cut the potatoes in half lengthwise. Cut
each half into 3 long wedges.
Place the wedges in a bowl with the
sauce. Toss together and allow to
Marinate for 30 min. Toss a couple times
while marinating. Place the
potatoes skin side down in a greased
13x9" glass baking dish. Bake at 375
for about 40 min. Baste the potatoes
with the sauce while Baking. When the
potatoes become barley tender sprinkle
them with the Grated cheese. Turn
the oven to medium broil and brown the
tops of the Potatoes.
Bear's Beans
1 lg Can kidney beans 1 lg Sweet onion
1 pk Bacon Salt and pepper, to taste
Put onion in fridge.
Put beans in pot and lots o bacon cover
with water salt and pepper to
taste. Add Texas Pete for a good kick.
cook forever. and then some...
(4-5) hours at a simmer till reduced and
thickened. If its going to fast
add more water. Chop cold onion and
serve on side to go over beans.
Don't kiss nobody for a day.
Boston Baked Beans
4 c Navy beans 4 tb Brown sugar
3 ts Salt 1 tb Dry mustard
1 ea Onion, chopped 1/2 lb Salt pork
Soak beans overnight. Drain, cover with
fresh water. Bring to boil, simmer
until tender, drain. Pour 1/2 of beans
into bean pot. Combine remaining
ingredients and add to pot. Pour in
remaining beans. Cover with boiling
water and bake 8 hours at 250 degrees.
Watch & add more water if necessary.
Coleslaw
1/4 c Currants 1/2 lg Pepper
1/4 c Low Cal. Mayonnaise 1/4 c Cider
Vinegar
1/4 ts Celery Seeds 4 ts Low Cal.
Mayonnaise
1/8 ts Pepper 1 tb Minced Onion
4 c Shredded Green Cabbage 2 ts Lemon
Juice
(About 10 Oz.) 2 ts Sugar
1/2 c Shredded Carrot (1 Medium) 1/4 ts
Celery Seed
1/2 c Finely Slivered Green 1/8 ts Salt
Pepper Pepper To Taste
In A Small Bowl Combine Cabbage,
Carrot & Green Pepper.2. in A Small
Bowl, Combine Vinegar, Mayonnaise,
Minced Onion, Lemon Juice, Sugar, Celery
Seed, Salt (If Desired) &
Pepper.Mixing Them Well & Pour Dressing Over
Cabbage Mixture. Toss The Slaw And Chill
It For At Least 2 Hours, Tossing
It Again Just Before Serving.
Dressing Is Excellent With Other Salads.
Cabbage-Pepper Slaw
4 c Finely shredded cabbage Dash pepper
1 Chopped onion 1/2 c Miracle whip
1/2 c Chopped green pepper 2 tb Tarragon
vinegar
1 ts Celery seed 1 tb Prepared mustard
1 ts Salt 2 tb Sugar
Combine chilled vegetables. Combine
remaining ingredients, stirring to
dissolve sugar. Pour dressing over
vegetables and toss lightly.
Refrigerate before serving for several
hours to let flavors mix.
Cajun (Spicy) Potato Salad
4 Medium-size white or red 2 ts Ground
red pepper
Potatoes; cooked, peeled and
-(preferably cayenne)
-chopped 2 ts Prepared mustard
3 Eggs; finely chopped 1/4 ts White
pepper
1/4 c Finely chopped onions Green onion
salad dressing
1/4 c Finely chopped bell peppers (see
following recipe)
Cajun Coleslaw
5 tb Mayonnaise, (heaping) 1 ts
Louisiana hot sauce
2 tb Yellow mustard (heaping) 2 tb
Ketchup
2 tb Olive oil
1 tb Wine vinegar
1 ts Garlic salt
1 tb Lea & perrins
1 ea Juice of mediums size lemon 3 ts
Salt (to taste)
4 ea Bell peppers, sliced 2 ea Onions,
medium, shredded
1 ea Large cabbage, shredded
Put mayonnaise and mustard in a bowl
large enough to hold complete mixture,
but shaped so that the mixture can be
beaten with a fork. Beat mayonnaise
and mustard until combined. Add olive
oil slowly, beating all the time.
Beat until mixture has returned to the
thickness of original mayonnaise.
Add Louisiana hot sauce, continuing to
beat. Add ketchup and keep beating.
Add salt and garlic salt, beating all
the time. Add wine vinegar (this will
thin the sauce down). Beat this
thoroughly, adding the lemon juice as you
do so.
Taste for salt and pepper. Place
shredded cabbage, peppers, and
onions in a large salad bowl. pour sauce
over and toss well.
This should be
done about an hour before serving.
Tastes even better the next day.
Cajun Red Beans & Rice
2 c Red kidney beans, soaked
1 c Diced
green bell pepper
2 Bay leaves
1 ts Salt
1 1/2 c Onion, chopped
2 tb Red miso
1/2 ts Thyme
4 c Freshly cooked brown
rice
3 Garlic cloves, minced Chopped
scallions to garnish
3/4 c Fresh parsley, minced
Rinse beans & drain well. Cook in 5
cups of water for 50 minutes or until
tender, with the bay leaves. Add onion, thyme, garlic, parsley, green
pepper & salt to pot, simmer over medium low heat for 15 to 20 minutes.
Add miso & simmer for another 5 minutes. Remove bay leaves.
Serve over hot rice, garnished with
scallions.
Cattleman's Beef & Beans
1 lb Dried pinto beans
6 c Water
3 lb Beef brisket or round roast
1 lg
Onion; chopped
1/2 c Dark molasses 2 ts Salt
1/2 ts Ground ginger
1/2 ts Dry mustard
1/4 ts Pepper 1 Bay leaf
1. Rinse beans undeer running water,
place in a large kettle with water;
bring to boiling; cover kettle; lower
heat; cook 15 minutes; let stand 1
hour.
2. Trim all excess fat from beef;
brown meat on all sides
in remaining fat in a large skillet.
3.
Place meat in the bottom of the
slow cooker; add beans and liquid,
onion, mollasses, salt, ginger, mustard,
pepper and bay leaf. Add more water, if
needed to cover meat and beans;
cover.
4. Cook on high for 2 hours, stir
beans, adding more liquid if
needed to keep beans and meat covered.
5. Turn heat control to low and cook
for 8 hours, or until beans are very
tender and liquid is absorbed. Taste
and season with a spoonful of hot
prepared mustard, if you wish.
6. Remove
meat to a carving board and cut into
slices; spoon beans around beef on
platter.
Chili Beans
1 c Dried black beans
3 c Chicken stock
or water
1 c Dried black-eyed peas -or low-sodium
chicken broth
1 sm Ham hock Salt; as desired
These are good either by themselves or
as an addition to chili base. (See
RECIPE).
THE NIGHT BEFORE, cover beans and peas
with water and let stand to soften.
Preheat oven to 275F. Combine beans, ham
hock, stock or water and desired
salt in a heavy 2-quart ovenproof pot,
over medium heat.
Cover and then bring to a
boil and place in the oven.
Check the
beans every 30 minutes and add 1/2
cup more stock each time if all the
liquid has been absorbed.
Cook for 1
1/2 hours or until beans are soft.
Chili with Beans
1 pk Pinto beans
3 tb New Mexico (or
other hot)
2 lb Chili meat OR Chili powder
4 lb Lean beef sirloin, chopped in 1/2 inch cubes
1 ts
Dried oregano
2 tb Ground cumin
1 lb Low-fat turkey sausage
1 tb
Vegetable oil
1 c Onions, chopped
1 ts Louisiana (or Tobasco) Hot
1 tb Garlic powder Sauce
1 tb Red cayenne pepper
1 cn Jalapenos,
chopped
2 can Tomato sauce
1/2 tb Salt
Contributed by: Michael
Gallagher
Here is my variation of
a chili recipe with beans in it. If the
people here don't like beans with
their chili, I'll give a substitution.
DON'T change anything, for this is
the way you should make authentic Texas chili --not the cheap imitation
stuff.
Wash beans in colander and soak
overnight. Wash again next day, and place
in large chili pot. Cover with water
about 1/2 to 3/4 inch over beans;
simmer, covered, for about 2-1/2 hours
or until done. If substituting beans with the lean beef
sirloin, brown the meat 1 pound at
a time, preferably in a non-stick
skillet without any oil. Place the meat
in large chili pot. You will also need 1
more 12 ounce can of tomato sauce
and 1 to 2 10-ounce cans of fat-skimmed
beef stock. You will add the extra
can of tomato sauce and the can of beef
stock in the next paragraph of
directions.
Brown meat and place in large saucepan.
Add all of the other ingredients
and spices. Mix well. Simmer, covered,
for 1 hour. When beans are done, add
contents of saucepan to chili pot and
simmer for 30 to 45 minutes.
Makes 15
to 20 servings, 225 calories each (205
with out the oil). Salt and pepper
to taste.
Chinese Cabbage & Cilantro Slaw
1 lb Chinese Cabbage Finely Shredded
1/4 c Lime Juice
2 tb Vegetable Oil
3/4 c Thinly Sliced Red Pepper
1/8 ts
Salt
2 tb Finely Chopped Green Onions
1/8 ts
Red Pepper Flakes
2 tb Finely Chopped Fresh Cilantro
1 cl Garlic
Sliced
Combine Cabbage, Red Pepper, Green
Onions & Cilantro in A Large Bowl. Toss
& Set Aside. Combine Lime Juice,
Oil, Salt, Red Pepper Flakes & Garlic in A
Smallbowl, Stirring With A Wire Whisk
Unitl Well Blended. Pour Lime
Juice mixture Over Cabbage Mixture,
Tossing Well. Cover & Chill Throughly.
(Fat 4.8. Chol. 0.)
Chinese Coleslaw
4 c Chinese cabbage, shredded
1/4 c
Green onions, sliced
8 1/4 oz Pineapple, crushed, drained*
1/4 c Mayonnaise, reduced calorie
8 oz Water chestnuts, sliced **
1 tb
Mustard, prepared
1 c Parsley, fresh, snipped
1 ts
Gingerroot, grated
* packed in its own juice
** drained
PER SERVING: 57 cal., 1g pro., 9g carbo.,
2g fat, 0mg chol., 80mg sodium
Combine cabbage, pineapple, water
chestnuts, parsley, and onion.
Cover and
chill. For dressing, combine mayonnaise,
mustard, and gingerroot.
Cover
and chill. Spoon dressing over the
cabbage mixture; toss to coat.
Chinese Coleslaw a la Poggi
1 pk Coleslaw 9 8 oz.
1/2 c Sunflower
seeds
1 pk Top ramen noodles (oriental)
1/2 c
Slivered almonds
1 bunch Green onions
2 ts Butter (split in
half)
----DRESSING----
1/2 c Oil
3 tb Balsamic vinegar
3 tb Sugar Ramen seasoning
Break the top ramen noodles apart, being
careful not to grind them in
your hands, then brown them in butter.
Noodles should be crisp. Set aside.
Next brown green onions, sunflower seeds
and almond slivers in skillet
with butter.
Set aside.
Mix oil, sugar, vinegar and ramen
seasoning to make the dressing. Shake vigorously.
Note: Do not mix ingredients until you are
ready to serve.
Chipotle Chiles
1 lb Ripe jalapenos
Americans who
love the smoky taste and fiery bite
of chipotles have recently been hit with
high prices and a scarcity of
product. With prices for these smoked
jalapenos reaching $15 a pound
wholesale, home growers yearn to smoke
their own. But the Mexicans have
been fairly secretive about their
techniques, and none of the books on
chiles describe home smoking. After a
trip to Delicos Mexico, I think I
have solved this mystery, but the
process takes some dedication. First, let's look at how the Mexicans do it.
They use a large pit with a rck to
smoke-dry the jalepenos. The pit
containing the source of heat is
underground, with a tunnel leading to the
rack. The pods are placed on top of the
rack where drafts of air pull the
smoke up and over the pods. The
jalapenos can be whole pods or pods without
seeds. The latter are more expensive and
are called "capones", or castrated ones.
It is possible to make chipotle in the
back yard with a meat smoker or
Weber-type barbecue with a lid. The
grill should be washed to remove any
meat particles because any odor in the
barbecue will give the chile an
undesirable flavor. Ideally, the smoker
or barbecue should be new and dedicated only to smoking chiles.
The quality of homemade chipotle will
depend on the maturity and quality of
the pods, the moisture in the pods, the
temperature of the smoke drying the pods, and the amount of time the peppers
are exposed to the smoke and heat.
The aroma of wood smoke will flavor the
jalapenos, so carefully choose what
is burned. Branches from fruit trees, or
other hardwoods such as hickory,
oak, and pecan, work superbly. Pecan is
used extensively in parts of Mexico
and in southern New Mexico to flavor
chipotle. Do not be afraid to experiment with different woods.
The difference between the fresh weight
of the fruits and the finished
product is about ten to one, so it takes
ten pounds of fresh jalapenos to
produce approximately one pound of
chipotles. A pound of chipotles goes a long way, as a single pod is usually
enough to flavor a dish.
First, wash all the pods and discard any
that have insect damage, bruises,
or are soft. Remove the stems from the
pods before placing the peppers in
a single layer on the grill rack. Start
two small fires on each side of the
grill with charcoal briquettes. Keep the
fires small and never directly
expose the pods to the fire so they
won't dry unevenly or burn. The intention is to dry the pods slowly
while flavoring them with smoke.
Soak
the wood in water before placing it on
the coals so the wood will burn
slower and create more smoke. The
barbecue vents should be opened only
partially to allow a small amount of air
to enter the barbecue, thus preventing the fires from burning too
fast and creating too much heat.
Check the pods and the fires hourly and
move the pods around, always
keeping them away from the fires. It may
take up to forty-eight hours to
dry the pods completely. The pods will
be hard, light in weight, and brown in color when dried. If necessary, let
the fires burn through the night.
After the pods have dried, remove them
from the grill and let them cool. To
preserve their flavor, place them in a
zip-lock bag. It is best to store
them in a cool and dry location. If
humidity is kept out of the bags, the chipotles will last for twelve to
twenty-four months.
Buen apetito!
Christmas Coleslaw
2 c Green cabbage, shredded
1 ea Onion,
red, grated
2 c Red cabbage, shredded
1 c Mayonnaise
1 ea Green pepper, grated
1/2 c Oil
& vinegar dressing
1 ea Red pepper, grated
2 ea Carrots,
grated
Toss vegetables in a glass bowl.
Combine
mayonnaise and dressing and pour over and toss gently.
Cover & chill
overnight.
Cole Slaw
5 tb Mayonnaise, (heaping)
1 tb Lea
& Perrins
1 ts Louisiana hot sauce 1 ea Juice of
mediums size lemon
2 tb Yellow mustard (heaping) 3 ts Salt
(to taste)
2 tb Ketchup
4 Bell peppers, sliced
2 tb Olive oil
2 Onions, medium,
shredded
1 tb Wine vinegar
1 Large cabbage,
shredded
1 ts Garlic salt
Put mayonnaise and mustard in a bowl
large enough to hold complete mixture,
but shaped so that the mixture can be
beaten with a fork. Beat mayonnaise
and mustard until combined. Add olive
oil slowly, beating all the time.
Beat until mixture has returned to the
thickness of original mayonnaise.
Add Louisiana hot sauce, continuing to
beat. Add ketchup and keep beating.
Add salt and garlic salt, beating all
the time.
Add wine vinegar (this
will thin the sauce down). Beat this
thoroughly, adding the lemon juice as
you do so. Taste for salt and pepper.
Place shredded cabbage, peppers, and
onions in a large salad bowl. pour sauce
over and toss well. This should be
done about an hour before serving.
Tastes even better the next day. From
Justin Wilson's "Outdoor Cooking
With Inside Help"
Coleslaw (Low-Cal)
----DRESSING----
2 tb Balsamic vinegar
2 ts Honey
6 tb Cider vinegar
1/2 ts Celery seed
2 tb Dijon mustard
1/2 ts Caraway seed
1 tb Low-sodium soy sauce
1/4 ts
Pepper; black
----SALAD----
2 c Green cabbage; shredded Green
pepper; julienned
2 c Red cabbage; shredded Yellow pepper;
julieened
Carrot; julienned 1/4 c Scallions;
finely chopped
Red pepper; julienned 1/4 c Fresh
parsley; minced
----PER SERVING----
38 x *cals 6 x *gm carbo
*gm protein 130 x *mg sodium
13/16 x *gm fat *gm fiber
Dressing: Mix dressing ingredients
together in a small jar. Set aside.
Salad: Combine vegetables in a large
bowl. Pour dressing over vegetables
and toss to coat. Refrigerate at least 1
hour to blend flavors. Serves 8.
Corky's Cole Slaw
1 md Head of green cabbage; shred
1/4 c
Dijon mustard
2 md Carrots; grated
1/4 c Cider vinegar
1 Green pepper; finely diced
2 tb Celery
seeds
2 tb Onion; grated
1 ts Salt
2 c Mayonnaise
1/8 ts White pepper
3/4 c Sugar
Recipe by: Kit Anderson
Mix vegetables
in a bowl. Mix remaining ingredients in another. Mix together and toss well.
Cover and refrigerate 3-4 hours.
Creole Beans & Rice
3 c Red kidney beans, cooked 3 ea Celery
stalks, chopped
1/2 ts Cayenne pepper 1 lg Carrot, diced
1/4 ts Allspice 2 ea Green peppers,
chopped
3 ea Scallions 1/3 c Tomato paste
1 ea Cucumber, peeled & sliced 1 ts
Cider vinegar
2 ea Tomatoes, chopped 1 1/2 ts Brown
sugar
3/4 c Fresh parsley 1 ts Dijon mustard
1/4 c Vegetable oil 1 pn Salt
3 1/2 tb Cider vinegar 2 ts Oregano
1 ds Tabasco oil 1/8 ts Cayenne
3 tb Vegetable oil 1/8 ts Allspice
1 lg Onion, chopped 2 1/2 c Rice, cooked
4 ea Garlic cloves, minced
Combine scallions, cucumber, tomatoes,
parsley, oil, cider vinegar, tabasco with the cayenne & allspice
to make the salsa.
Sauté onions & garlic in remaining
oil for 2 to 3 minutes. Add celery &
carrots & cook for another 2
minutes. Add pepper & continue to sauté till
the vegetables are tender.
Whisk together the tomato paste with 1/4
cup of red wine, cider vinegar,
sugar, mustard, herbs & spices. Add
to the vegetables. Combine the beans
with the vegetables & stir
thoroughly, Simmer for 30 minutes.
Layer the sauté mixture with the hot
rice & salsa & serve.
Crimson Slaw
1/4 c Vegetable Oil
1 c Chopped
Cauliflower
1/4 c Tarragon OR White Wine Vinegar
1 c
Shredded Carrot
1 c Shredded Red Cabbage
1 tb Lemon Juice
1/2 t. Pepper
1/4 c
Chopped Green Pepper
1 ts Sugar
1 t. Dried Dillweed
1/4 c
Chopped Fresh Parsley
1 ts Dried Basil
1 t. Tarragon
1/4 c
Chopped Green Onions
Combine Oil, Vinegar, Lemon Juice,
Pepper, Sugar, Dillweed, Basil& Tarragon
in A Medium Bowl, Mixing Well. Add
Remaining Ingredients; Toss Well. Cover
& Chill.
Use A Slotted Spoon To
Serve.
(Fat 7. Chol. 0.)
Crunchy Bacon Coleslaw
3/4 c Dressing, Miracle Whip
1 c
Cabbage, red, shredded
1 tb Sugar
1/2 c Peanuts, chopped
4 c Cabbage, green, shredded
4 Bacon,
crisply cooked, crumbled
Mix dressing and sugar in large bowl.
Add remaining ingredients; mix lightly. Refrigerate.
Dutch Slaw
1 Cabbage
1 tb Sugar
1 Egg 1 ts Salt
1/4 c Vinegar
1 ds Pepper
DIRECTIONS
Shred cabbage rather fine. Put in sauce
pan and sprinkle with salt.
Cover pan and place over a low flame and
steam until very tender.
Beat
the egg, add the sugar, salt, pepper and
vinegar and pour over the
steamed cabbage. Heat for 5 minutes.
Serve at once.
Four Vinegar Cole Slaw
1 Cabbage ; chopped fine
1 tb Honey
1/2 lg Yellow onion ; chopped fine
1 tb
Worcestershire sauce
1 c Celery ; chopped fine
1 tb Soy
sauce, superior grade
2 tb Sugar
1/2 tb Nuoc mam
3 tb Basil vinegar
2 tb Brown mustard
seeds ; crushed
3 tb Balsamic vinegar
Black pepper (sprinkle to taste)
3 tb Malt vinegar
Crushed dried tabasco
pepper
3 tb Red wine vinegar
1 tb Garlic powder
Finely chopped jalapenos
Recipe by: Liz Linton & Tom Solomon
Chop cabbage fine and soak in water and
ice in the refrigerator for one hour.
Drain. Place a small cloth towel in
the bottom of a bowl. Line the bowl with
paper towels and put the cabbage
in. Chill for another one to two hours,
meanwhile mixing all the remaining
ingredients together. Bring out the
cabbage, remove the towels, and combine
cabbage thoroughly with other
ingredients. Let warm to room temperature, and serve.
Fresh Pineapple Slaw
2 c Chopped fresh pineapple
3 tb
Unsweetened pineapple juice
1 md Carrot, shredded
1 tb Honey
1 md Green pepper, julienned
1 ts Oil
3 tb White wine vinegar
2 oz Crumbled
blue cheese
1. Combine pineapple, carrot, and green
pepper in a medium bowl, toss
gently. Combine vinegar, and the next 3
ingredients and stir well with a
wire whisk. Pour over pineapple mixture
and toss. Cover and chill 1 hour.
Top with blue cheese just before
serving.
Per serving (1/2 cup) - 90 cal.
Frijoles Borachos (Drunken Beans)
2 cn Goya pinto beans 1/2 ts Cumin
1/2 md Onion; chopped 2 Cl Garlic;
minced
1 Tomato; chopped 6 oz Beer
2 Fresh jalapenos; chopped
Bring to boil. Cook on low for 10
minutes until
onions get soft. Salt and white pepper
to taste Add fresh cilantro just
before serving
Frontier Beans
1 c Green Onions/Tops;
Sliced 3 ea
Poblano Chiles; Roasted, **
1/2 lb Chorizo Sausage;
Bulk 1 c Tomato;
Chopped,
1 Lg.
32 oz Pinto Beans;
* 1/4 ts Salt
* Use 2 16-oz cans of pinto beans. Drain
one and leave one UNDRAINED.
** Use small Poblano Chiles and refer to
Sowest 1 on how to roast, and
seed them. Chop them into small pieces
when you are done roasting them.
Heat the oven to 350 degrees F. Cook and
stir the onions and sausage
together until the sausage is done.
Drain of excess fat. Mix the sausage
mixture and remaining ingredients in an
ungreased 2-quart casserole. Bake
uncovered until hot and bubbly. Serve.
Grapefruit, Avocado & Spinach Salad
1 bn Fresh spinach (1 1/2 pounds) 1
Lemon juice
3 Red grapefruit 1 Orange juice
2 Ripe avocados 1 ts Sugar
2/3 c Grapefruit Vinaigrette 2 tb
Champagne vinegar
; Grapefruit Vinaigrette, 1/2 c Corn oil
1 Grapefruit juice Salt; to taste
Remove stems from spinach. Wash spinach
throughly and dry. Tear leaves into
bite-size pieces. Wrap gently in paper
towels and refrigerate in zip-lock
bags until ready to toss salad. Peel and
section grapefruit. Slice avocados
into quarters, then cut each slice into
two inch chunks. At serving time,
toss spinach with vinaigrette. Add
grapefruit and avocados and gently toss
again. Or, arrange grapefruit and
avocado slices decoratively on bed of
dressed spinach on individual serving
plates. Pass additional dressing, if
desired.
Grapefruit Vinaigrette Place the
grapefruit juice, the lemon juice, the
orange juice and the sugar into a small
sauce pan over medium heat. Reduce
to about 2 tablespoons. Transfer to a
glass bowl and add the champagne
vinegar and oil. Salt to taste. Makes
about 1 cup.
Green Onion Salad Dressing for Cajun
Potato Salad
1 Egg + 1 egg yolk
1 tb White vinegar
1 1/8 c Vegetable oil
1/4 ts Salt
1/2 c Finely chopped green onions
1/8 ts
White pepper
1 1/2 tb Creole or brown Mustard
Blend the egg and egg yolk in food
processor or blender until frothy, about
2 minutes. With the machine on,
gradually add the oil in a thin stream.
When the mixture is thick and creamy,
add the remaining ingredients and
blend thoroughly. Refrigerate until
ready to use.
Grilled Eggplant
1 lg Eggplant 1/2 ts Italian seasoning
1/3 c Butter (or marg.); melted 1/4 ts
Salt
1/2 ts Garlic salt 1/8 ts Pepper
Peel the eggplant, and then cut into
3/4" slices.
Combine butter, garlic salt, and Italian
seasoning; stir well. Brush
eggplant sliced with butter mixture, and
sprinkle with salt and pepper.
Place eggplant about 3 to 4 inches from
coals. Grill over medium coals 10
minutes or until tender, turning and
basting occasionally.
Grilled New Potatoes with Garlic
1 lb Potatoes ; new not tiny scr
2 tb
Olive oil
2 c Garlic
1 ts Salt
1 ts Rosemary ; dried 1 x Ground pepper
Cook potatoes on stove top in water to
cover or in microwave oven on HIGH
(l00T power) until almost tender. Drain
potatoes. Toss with garlic, rose-
mary and olive oil. Season to taste with
salt and pepper. Can be prepared
day ahead to this point and
refrigerated. To grill, divide potatoes in
half.
Place each batch in single layer be-
tween large pieces heavy duty foil
(or double thickness regular foil).
Bring up ends of foil to close
airtight.
Puncture several holes in each packages.
Place on grill rack over hot
coals, turning several times, until
cooked, about 7 minutes total. Unwrap
and serve immediately. Makes 6 serv-
ings. Puncturing the foil with holes
allows some ot the smokiness to perme-
ate the potatoes.
Grilled Portabella Mushrooms
1 package portabellas
1 whole shallot
1/4 cup olive oil
1 clove garlic
2 tablespoons balsam vinegar
Recipe by: Portabella Mushroom Cap
Package
1. Remove stems and wipe caps clean with
a damp paper towel.
2. Combine oil, vinegar, shallots and
garlic.
3. Turn mushrooms on their backs, with
dark "gill" side up. Spoon
dressing over gills.
4. Grill on rack over hot coals, gill
sides up, for 4 minutes.
Slice and serve.
Grilled Sweet Peppers
4 tb Red wine vinegar Pepper, to taste
1 tb Dijon mustard 2 lg Red bell
peppers, quartered
2 tb Red onion, minced 2 lg Green bell
peppers, quarter'
4 ea Garlic cloves, minced
Preheat broiler or grill. In a small
bowl, combine the mustard, onion,
garlic & pepper. Place bell peppers
on the grill or broiler & brush with
the mustard mixture. Cook until lightly
browned, then turn. Brush the
other side & cook until browned
& slightly softened. Serve hot or cold with
what is left of the marinade.
Grilled Vegetables
Shepherd writes: "BBQing vegetables
brings out their sweetness and imparts
a smoky, nutty quality that is
extraordinarily delicious. Make them
whenever you light up the coals all
harvest season."
"Choose colorful ripe garden-fresh
vegetables, such as summer squash,
eggplants, onions and different colored
bell peppers. Cut eggplant, onions
and squash on the bias into about
1/2" thick slices. Cut peppers into 2 to
3" strips or big scallops. About an
hour or so before cooking, combinevegetables with any good olive oil-based
vinaigrette or use balsamic
vinegar and olive oil with added minced
garlic, basil, pepper and salt.
"Prepare a BBQ fire, preferably
using some fruit wood or mesquite chips.
When coals are evenly at the white ash
stage, drain vegetables well and
grill on fine mesh BBQ grid about 4 to
6" from the coals. Grill as slowly
as possible until tender when pierced,
turning several times and moving
vegetables around with a fork so that
they cook evenly. A little charring
on the edges doesn't hurt them. Enjoy
warm with or without a meat course,
and have crusty French bread to sop up
the tasty juices."
Grilled Whole Chilies
Fruit - select firm ripe fresh fruit
chopped
110 ml Plain yoghurt Mint sprigs
1 ts Honey
2. Serve with a dollop of yoghurt mixed
with honey and mint. Garnish with
mint sprigs.
How To Roast Peppers
Method 1 wash and dry bell peppers
leaving them whole. Place them on rack
of broiler pan or on foil covered jelly
roll pan. Broil under preheated Broiler 1-1 to 2" from heat, until
skin scorches and blackens. Turning every 5 min or so until the skin is
blistered and charred.
Method 2 roast peppers on
foil covered
jelly roll ban at 450 degrees Until charred and blistered. Turn often
do this for 25 min.
Method 3 hold peppers with long handled
fork aver open flame turning 2-3 Min or until skins are blackened. This
is a good way to do one or two
Peppers as it gives a firmer product.
How To Smoke Citrus
1. Using a large knife, cut fresh
ggrapefruit and orangges into sixths and pineapple into long pieces, or
spears.
2. Place hickory chips in the bottom of
one utility pan
3. Put broccoli,carrots and other stalk vegetables on
top of hickory Chips, using just
enough to keep the fruit app 1-2"
above the chips.
4. Place fruits on vegetables skin side
down.
5. Cover pan with another utility pan
creating a sealed chamber. Place on
very low heat for 3-5 min( if smoke is
visible reduce heat.)
6. THE
finished citrus should have a very
light-brown tint, but not be Too dark.
The smoky taste can be modified by the
time spent over the Heat, so taste
testing is recommended before adding the
citrus to a Recipe. Discard
veggies.
KFC Style Coleslaw
8 c Cabbage; finely chopped
1/4 c Milk
1/4 c Carrot; shredded
1/2 c Mayonnaise
1/3 c Sugar
1/4 c Buttermilk
1/2 ts Salt
1 1/2 tb White vinegar
1/8 ts Pepper
2 1/2 tb Lemon juice
Recipe by: Dan Garpow
Cut cabbage and
carrots into small pieces about the
size of rice kernels. (The food
processor is great for this!) In salad
bowl, combine the sugar, salt, pepper,
milk, mayonnaise, buttermilk,
vinegar and lemon juice. Beat until
smooth.
Add the cabbage and carrots.
Mix well. Cover and refrigerate for at
least 2 hours before serving. Serves
6 to 8.
Lemon Coleslaw
1/2 c Mayonnaise 1/2 c Sour cream
1/4 c Fresh lemon juice 2 tb Dijon
mustard
2 tb Olive oil 2 tb Sugar
1 tb White wine vinegar 1 tb Prepared
horseradish
1 ts Salt 1/2 ts Celery seeds
1/2 ts Pepper 8 c Shredded cabbage
(about 1 1/2 ea Red bell pepper (cut into ma 1/2
ea Green bell pepper (cut into
1/4 ea Red onion (cut into matchsti 1 ea
Carrot, shredded
2 tb Chopped fresh parsley 2 ts Grated
lemon peel
Combine first 11 ingredients in bowl;
wisk to blend. Refrigerate dressing
until cold. (Can be prepared 1 day
ahead). Combine cabbage, bell peppers,
onion, carrot, parsley and lemon peel in
large bowl. Toss with enough
dressing to season to taste and serve.
Marinated Bean Salad
1/2 c Salad dressing (see recipe 1/2 ts
Salt; to taste
-below) ; Salad Dressing,
1 cn (15 oz) black beans 1 tb Balsamic
vinegar
1 cn (15 oz) pinto beans 2/3 c Olive oil
1 cn (15 oz) white navy beans 1 ts
Cilantro; minced
2 Jars (7 oz) roasted bell 1/2 ts Thyme;
minced
-peppers, drained & chopped 1/2 ts
Basil; minced
1 lg Sweet onion; sliced 1/4 ts Ground
cumin
-paper-thin 1 ts Honey mustard
1/4 c Cider vinegar 1 Clove garlic;
minced
2 ts Sugar
Salad Dressing: In a mixing bowl,
combine all ingredients. Process in food
processor until smooth. Makes 2/3 cup.
Salad: Drain beans in colander. Place in
large bowl with peppers. Add 1/2
cup of prepared salad dressing and toss
gently. Cover and refrigerate at
least 1 hour, preferably overnight.
Reserve and refrigerate remaining salad
dressing.
In another bowl, toss the onion with the
vinegarm sugar and 1/2 teaspoon
salt.
Cover and refrigerate.
At serving time, adjust seasoning on
beans. Add remaining salad dressing,
if desired. Garnish with sliced onion
mixture.
Mexican Cole Slaw
1/2 c Shredded Red Cabbage
1/4 ts Ground
Cumin
1/2 c Shredded Green Cabbage
1/8 ts Salt
1 md Carrot, Pared, Grated
1 pn Fresh
Ground Pepper
1/4 c Low Fat Yogurt
Combine all ingredients in a medium
mixing bowl.
Serve at once or
refrigerate and serve cold. 49 calories
per serving.
Mexican Refried Beans
1 tb Olive oil 1 cn Pinto beans (15-1/2
oz can)
2 Cloves garlic, minced 1/8 ts Freshly
ground black pepper
Place olive oil and garlic in 9-inch
microwave-proof pie plate.
Microwave on HIGH (100% power) 45
seconds.
Drain pinto beans, reserving 1/3 cup of
juices. Add beans and reserved
juiced to garlic mixture in
microwave-proof pie plate. Mash beans with
potato masher until all are broken up.
Stir in pepper. Cover with wax
paper and microwave on HIGH 3 minutes.
Stir well and smooth out top to
make even. Makes 2 cups.
New Mexico Pinto Beans
3 c Dry pinto beans (1-1/2 lb)
2 1/2 qt
Water
1 ea Meaty hambone or 1/4 lb Salt pork
or cubed bacon
1 ts Salt, or more to taste
Wash and pick over the beans, removing
loose skins or shriveled beans. Put
in a large covered pot and cover with
hot water. Soak over night if you
want to cut down on cooking time. When
beans start to simmer add ham bone,
salt pork or bacon. Add more water as
needed but only hot or boiling
water. Never add cold water the beans
will turn dark. If you cook without
a lid the beans will also turn a dark
color. When the skins are almost as
tender as the inside of the beans, they
are done. They should not be
broken. Add salt and allow to stand
before serving.
North Carolina Style Slaw
1 Cabbage; shredded
1 ts Pepper
2 Red and green bell peppers -
1 ts
Ground red pepper
1 c Cider vinegar
1/4 c Brown sugar
1 ts Salt
1/4 c Ketchup
Mix everything but cabbage and peppers
and taste!!!!! Add
whatever you think you might want more
of ( ketchup and sugar reduce bitterness).
Dump it in with the veggies and mix well.
Let sit in fridge to chill.
Enjoy on a sandwich next to it or with a
pile of Q.
North Carolina: Eastern Style Slaw
6 ea Medium heads (about 36 cups)
3/4 c
Vinegar
Cabbage, finely shredded
3 tb Celery
seed
1 1/2 c Green onions, sliced
2 tb Salt
(or to taste)
1 1/2 qt Mayonnaise or salad dressing
Combine cabbage and onion in a large
bowl. In a smaller bowl, blend
mayonnaise, sugar, vinegar, celery seed
and salt. Mix well and drizzle
mayonnaise mixture over cabbage mix.
Toss lightly to coat well.
Refrigerate until serving.
Outrageous Baked Beans
1 ea Green beans
1 ea Bell pepper; diced
1 ea Pork & beans
1 c Chili sauce
1 ea Kidney beans; (all drained)
2/3 c
Brown sugar
1 ea Chili; with & without bean
4 oz
Bacon; cooked crisp and crumbled
1 x Green onions; sliced
All 14-16 oz. cans: Put all of the above
ingredients in a crock pot or
large pot or dutch oven and bring to a
boil for 15 minutes, stirring every
few minutes. Then simmer for at least 2
hrs.,Stirring occasionally, so
mixture doesn't catch & burn. I
always make quadruple this recipe so there
will be some left over but there never
is!!! Thanks for requesting this
one-I knew that if you tried it, you'd
like. It's always real nice to hear
such nice compliments from others much
more experienced than I. I think
this is a real nice alternative to the
usual bean fare. Makes 1 1/2 quarts
on single recipe.
Pennsylvania Pepper Cabbage (Cole Slaw)
2 c Cabbage, shredded 1 ea Bell pepper,
green, finely c
1 x *or: 1 ea Bell pepper, red, finely
cho
1/2 c *hot salad dressing 1 ts Salt
Mix the shredded cabbage, pepper and
salt and let stand about 1 hour. Drain
off all liquid. Pour the Hot Dressing
over the cabbage and mix well. Serve
at once.
Picnic Potato Salad
10 lb Potatoes 1 c Celery, finely
chopped
8 ea Eggs, hard-boiled 1 c Fresh
parsley,finely
- -chopped
2 c Dill relish 1 1/2 pt Mayonnaise
1 c Sweet relish 1/2 c Yellow mustard
2 c Salad olives, chopped 1 x -Salt, to
taste
2 c Onions, finely chopped 1 x
-Louisiana hot sauce
Boil potatoes in their jackets. Let
cool, then peel and chop into large
chunks. Mix mayonnaise, yellow mustard,
Louisiana hot sauce, and salt
together. Add potatoes, along with the
rest of the ingredients, and mix
well. You can make this the day before
and refrigerate it overnight. You
may need to put a little more dressing
on it if it is a little dry. "Serves
8 Cajuns or 24 other peoples for a good
picnic."
Pineapple Coleslaw
----DRESSING----
1/2 c Dairy Sour Cream 1 tb Onion;
Finely chopped
1/2 c Mayonnaise 1 ts Lemon Juice
2 ts Sugar
----SALAD----
2 c Green Cabbage; shredded 1 c Carrots;
shredded
1 c Red Apple; chopped 3/4 c Pineapple
tidbits; drained
In small bowl, combine all dressing
ingredients; blend well. In large
bowl, combine all salad ingredients;
toss lightly. Pour dressing over
salad; mix well. Cover; refrigerate to
blend flavors.
Calories 160 Protein
1g Carbohydrate 9g Fat 14g Cholesterol
15mg
Sodium 95mg Potassium 150mg
Pinto Beans
4 c Water 1 ts Salt
2 c Pinto Or Black Beans; 1 lb 1 ts
Cumin Seed
1/2 c Onion; Chopped, 1 Md 2 ea Cloves
Garlic; Crushed
1/4 c Vegetable Oil 1 ea Bacon; Slice
Mix the water, beans, and onion in a
4-quart Dutch oven. Cover and heat to
boiling. Boil 2 minutes and remove from
the heat; let stand for 1 hour.
Add just enough water to the beans to
cover. Stir in the remaining
ingredients and heat to boiling. Cover
and reduce the heat. Boil gently,
stirring occasionally, until the beans
are very tender, about 2 hours, (add
water during the cooking time if
necessary); drain the beans. Beans can be
covered and refrigerated up to 10 days.
Red Beans & Rice w/ Smoked Sausage
1 lb Dried red beans
1 ea Garlic clove
chopped
1 1/2 lb Smoked sausage cut
1 ts Dried
thyme
1 x Into chunks
1 ts Ground pepper
8 oz Smoked ham shanks
1/2 ts Sage
1 ea Large onion chopped
1 pn Cayenne
pepper
1 x Salt
1 x Freshly cooked rice
Place beans in Dutch oven and cover
generously with water. Let soak 30
minutes.
Add remaining ingredients to
beans except salt and rice. Bring to
boil over medium high heat. Reduce heat
to medium low, cover and simmer
until beans are tender, adding more
water if necessary (about 2 1/2
hours). Add salt to taste. Discard ham
bones.
Remove about 3
tablespoons of beans from mixture and
mash to paste; return to Dutch oven
and stir. Simmer 15 more minutes. Serve
over hot rice.
Red's Prize Winnin' Pintos
6 Canned jalapeno peppers ; or 2 lb
Pinto beans ; dry
1/2 ts Cayenne pepper
1/2 lb Salt port ;
cubed 1x1x1/4"
1 ts Black pepper
2 md Onion ; chopped
1 tb Chili powder
2 Cl Garlic ; minced
Recipe by: Chile Pepper Magazine -
Sep/Oct 1990 Soak the beans overnight.
Drain, place in a pot, and refill with
water to cover the beans and add
everything else. Cook very slowly for 4
to 6 hours. When the beans are
done, test for salt and adjust to our
preference. Don't salt in advance,
because the salt pork will do that for
you.
Roman Coleslaw
1 md Cabbage
1 ts Caraway seed
3 oz Olive oil 1 Leek, trimmed, chopped
fine
1 tb Liquamen (sep. recipe)
1 Coriander
leaf, chopped
1 tb White wine (optional)
1/2 ts Cumin seed, ground Pepper and
salt to taste
1) Peel off the tough outer layers of
the cabbage and core the
remainder. Boil the cored cabbage in
enough water to cover for 15-20
minutes, until tender. Drain, then rinse
the cabbage in cold water until
cool. Drain again, then chop well.
2) Mix together the remaining
ingredients and pour over the chopped cabbage.
Mix well and serve.
NOTE: This recipe may be prepared
without chopping the cabbage leaves;
also, with the cabbage still warm; and
lastly, with 2 boiled and sliced
leeks added to it.
Smoked Mashed Potatoes
8 Smoked Idaho potatoes;
peeled and heated
1/2 c Cream or
half-and-half;
6 c Chicken broth Black pepper; to taste
4 tb Butter White pepper; to taste
1 1/2 ts Salt
To Smoke Potatoes: The day before
smoking (two days before serving) wash
and air dry the potatoes. If you wash
them immediately before smoking, the
skin pours will be closed and the smoke
will not penetrate.
Next day, smoke the potatoes for 2 1/2
to 3 hours at 225 degrees using
hickory if possible. Mesquite should be
avoided. After smoking, while
potatoes are still hot, wrap them
tightly in plastic wrap and refrigerate
overnight. The potatoes also may be
frozen, peel on, for later use.
On serving day, peel the outer layer of
skin from each potato. Peel only
the outer skin, not down to the white
because a thin layer of brown smoke
discoloration should be left on the
potato. The smoked potatoes may be used
for soups, chowders and stews.
Mashed Potatoes: Halve the peeled
potatoes lengthwise and cut into 1/2 inch
slices. Place potatoes and 4 cups
chicken stock in a large covered saucepan
over medium-high heat. As soon as broth
comes to a boil, lower heat and
simmer gently until potatoes are tender,
about 10 to 15 minutes. Add
additional broth if necessary.
Drain potatoes and transfer to a large
bowl. Mash the potatoes with butter,leaving some lumps for texture. Stir in
cream and season with salt and peppers to taste.
Smoky Baba Ghanoush
2 md Eggplants 1/2 c Tahini, *
3 Garlic cloves, chop coarsely 4 tb
Lemon juice, fresh
2 ts Salt 1 ts Pepper
1 ts Sugar
Wash eggplants and, with fork, prick
them in about 5 spots. Grill whole
eggplants over medium-hot coals. Turn
about every 5 minutes to evenly char
skin. Grill until just soft and charred
all over, about 20 minutes. Cool.
Cut in half and scoop out insides (you
may find it easier to peel skin off with your fingers if eggplant gets too
mushy).
In food processor fitted with metal
blade, combine eggplant, garlic,salt,
sugar, tahini, lemon juice and pepper.
Puree until smooth. If mixture seems
too thick, add a little water to achieve
desired consistency. Adjust
seasoning.
*This paste, made from sesame seeds, is
available at most grocery stores.
Makes 2 cups depending on size of
eggplants.
Slaw
1 Cabbage
1/4 c Sugar; heaping
1 Carrot
1/4 c White vinegar
1 1/2 c Mayonnaise (hellman's)
1 pn
Celery seed
Mix mayo, sugar, vinegar, and celery
seed in a
bowl. Set aside. Chop the cabbage into
-small- pieces (I use the coarse
cheese shredder attachment on my
KitchenAid mixer). Grate (or finely shred) the carrot and mix with the cabbage. Add
the mayo mixture and mix well with a large spoon. Cover and refrigerate for
4 or more hours. Enjoy!
Sweet Corn Relish
4 Ears Corn; Husked And -Choice, Minced
-Desilked 1 c Red Wine Vinegar
1/2 Red Bell Pepper; Seed And
Dice Small
1/3 c
Olive Oil
3 tb Molasses
1/2 Green Bell Pepper; Seed
and Dice Small
1/2 c
Fresh Parsley; Roughly-Chopped
1 sm Red Onion; Peel And Dice Salt And
Freshly Cracked
-Small -Black Pepper, to taste
2 tb Fresh Chile Pepper Of Your
Blanch corn in boiling salted water for
2 minutes and drain.
Place the corn around the edges of a HOT
FIRE, where the heat is lower, so
it is just barely over the coals. Cook
the corn, rolling it around
frequently, for about 3 minutes, or
until well browned. Remove from the
grill.
As soon as the ears are cool enough to
handle, slice the kernels from the
cobs into a small bowl.
Add the
remaining ingredients and toss well.
Sweet Potato Mold
2 1/2 lb Sweet potatoes; boiled until 1
ts Salt
-soft, peeled & mashed
1 c Low-fat
milk
2 tb Butter; melted
3 Eggs; separated
1 ts Orange peel; grated
1/2 c Brown sugar
3/4 c Applesauce
1 1/2 c Pecans; halves
or chopped
350 degrees Preheat oven to 350 degrees.
Butter bottom and sides of 10 cup
cake pan, ring mold, or oven proof
baking dish. Set aside. In a large bowl,
mix mashed potatoes, butter, orange
peel, applesauce, salt and milk with a
spoon until blended. Mix in eggs yolks
and 1/4 cup brown sugar. Beat egg
whites until stiff peaks form. Gently
fold into sweet potato mixture. Place
pecan halves or pieces in bottom of
baking dish with tops of halves facing
the bottom. Sprinkle with remaining 1/4
cup brown sugar. Spoon sweet potato
mixture into dish. Bake until firm,
about 30 to 40 minutes. Remove from
oven and let stand for 5 minutes before
unmolding. To unmold, place serving
platter over the top of dish, invert and
shake gently to loosen.
Thead Family Slaw
1 Cabbage 2 tb Heavy cream
1 lg Carrot 1 ts Celery seed
Mayonnaise 1 ts Seasoned salt
2 tb Sugar 1 ts Black pepper
1 tb Cider vinegar
Chop the cabbage. Shred the carrot. Mix
with all
ingredients except mayonnaise in large
bowl. Add mayonnaise to desired
consistency. Usually in the neighborhood
of 3/4 to 1 cup. Refrigerate for
at least 1 hour. It'll collapse
significantly.
Veggies on the Grill - Super Easy
Any quantity of zucchini, carrots,
onions, broccoli, mushrooms, peppers
- or any other veggies you wish Marinate
with garlic and your favorite
Italian dressing.
Grill on a hot griddle plate (not open
grate) on your favorite grill.
~Delicious and ezzzz.
Jalapeno peppers
Recipe by: William Wight
I made my first
batch of chipotles two weekends
ago and they tasted great. My
Mexican-American friends at work gave them a
positive thumbs up.
How I did it:
Preparing the smoker:
I borrowed my neighbors Cajun Cooker II
water smoker (borrowing is much
better than buying). His unit has two
grills, one near the top and one
just above the water pan. I put 5 lbs of
self-lighting briquettes in the
bottom, and set them on fire. I put 3
qts. of cold water in the water pan
that sits above the charchol pan. I
bought a 3 lb. bag of mesquite wood
chips and soaked them in water while the
briquettes got going.
Preparing the Meat:
I bought a fresh whole pork loin, cut it
in half and rubbed it with a
smoker spice recipe (will post if anyone
wants it) did the same with two
fresh turkey legs. I put the meat on the
bottom shelf.
Preparing the chiles:
I picked them in my garden the morning
of the smoking. About half of the
chiles were red. I washed them and cut
off the tops, at the calyx. I put
about 2 lbs of standard Jalapenos and
TAM Jalapeno (50:50) about two
peppers thick on the top shelf of the
smoker. I prepared a second
similar-sized batch of Jalapas and
Fresno chiles for the second batch.
The Smoking:
When the briquettes got going, I started
to put a few mesquite chips on the
charchole. About every 15 minutes I had
to add more mesquite as the smoke
would stop when the mesquite was
consumed. I did the first batch of chiles
for 3 1/5 hours and removed them. I
added the second batch.
At 8 hours (4 1/2 for the second batch
of chiles) I took out the chiles and
meat. The pork loin was just about the
best pork I've ever eaten and my wife said the turkey leg was for sure
the best she'd ever had.
After dinner, I put all the smoked
chiles on two foil-lined cookie tray and
put them in the oven set at the lowest
setting. I left them in the oven to
dry for about 24 hours. I tested the
chiles until they were crisp and
would break when I squeezed one. I let
them cool and put them into my
blender and chopped them to fine
flakes/powder. Beware of the powder,
it'll make you cough big time! I them
blended them all together and was
surprised how little I ended up with,
about 3/4 qt.
My powdered chipotles have a very rich
smokey flavor and are mildly hot. So
far, I have used them on tacos and I
tried them sprinkled on top of cream
cheese spread on crackers. Wow, what a
taste. I just hope the bottle of
powdered chipotles will last me until
next season.
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