Recipe: Assorted Recipes (4)
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Assorted Recipes - 2000-10-12 (4)
Patti/Dnvr (07:00:21) :
Hidtsa Stuffed Sugar Pumpkin
1 4-5 lb sugar pumpkin
2 teas salt
1/2 teas dry mustard
1-2 tbls vegetable oil or rendered fat
1 lb ground meat (venison is meat of choice for this recipe but a good quality ground beef does very nicely.
1 medium onion, chopped
1 cup wild rice, cooked
3 eggs, beaten
1 teas crushed dried sage
1/4 teas pepper
Preheat oven to 350 degrees farenheit. Cut top from pumpkin and remove seeds and strings. prick cavity with fork and rub with 1 teas. salt and the mustard.
Heat oil in large skillet. Add meat and onion and saute over med-high heat until browned. Off the heat, stir in wile rice, eggs, remaining salt, sage, and pepper.
Stuff pumpkin with this mixture. Place 1/2 inch water in the bottom of a shallow baking pan.
Put pumpkin in the pan and bake for 1 1/2 hours, or until tender. Add more water to the pan as needed to prevent sticking. Cut pumpkin into wedges, giving each person both pumpkin and stuffing.
Serves 6
calliope,.NY (03:16:51) : Though I am certainly not a doctor, nor do I have any training in nutrition,
I do have some firmly held beliefs about the health benefits of chicken soup and about the chicken fat in it in particular, that at least some in those fields share with me.
I believe in leaving the chicken fat in the soup. It certainly makes it more flavorful and I believe that it contributes to its power to truly help treat the common cold. Of course you must all decide for yourselves, but I think there are far worst types of fat, and there are surely other places we can cut it from in our diets. Now, on to the recipe....I'll give you my proportions, (as best I can, not much of a measurer) but you must feel free to choose your own.CALLIOPE'S CHICKEN SOUP...with variations
1-whole frying chicken, cut up and sauteed in a little olive oil till the skin is golden adding as many garlic cloves as you like near the end of the saute.
Cover it completely with water, enough so that as it cooks down you'll have plenty of stock when you've added the vegetables and, if you want, some noodles or rice or even potatoes.
Bring just to a boil, reduce to a simmer and skim off all the brown foam.
Peel one very large yellow onion and cut in quarters, add
Peel one large carrot, cut in three pieces, add
Slice one large rib of celery in three pieces, add
More garlic!...this will be a recurring theme with me, I ADORE it!
about 10-whole cloves
about 10-whole black peppercorns
3-large bay leaves
12-6 inch long fresh thyme sprigs, folded in half and tied with string.
you can use dry, but it really isn't the same...
2- tsp. Kosher salt
*Note....never, never, NEVER used the crushed leaves! They are very dangerous and can either cut the throat or become lodged there, causing choking!!! The whole ones can easily be removed, as must the peppercorns and cloves, which are also dangerous if ingested!!!
Simmer gently uncovered for about 45 minutes.
Remove the chicken from the pot and reserve, ( see below for my ideas for what to do with the meat and soup) Also remove and discard the vegetables.
Strain the stock through a fairly fine sieve.
While the soup has been simmering, cut up at least the following vegetables in the amount you wish, saute in more olive oil for a few minutes. Add at least one cup of white wine...or water if you prefer, lower heat, cover and simmer till tender;
onion
carrot
celery
garlic
other vegetables you may want to try;
leeks, sweet red peppers, zucchini, yellow squash, peas, green beans, chic peas, Chinese or Savoy cabbage, escarole, spinach or Swiss chard, fennel (anise) bulb, artichoke hearts.
If you want to make it a noodle soup (you could even like to try cheese tortellini) or have potatoes in it, I like to simmer them in the stock. I think they take the flavor on better that way. If using rice, I would prepare it in a separate pot adding it at the very end
When the starch is al dente, add the finished vegetables, and the chicken in pieces, unless you save it and use it in my idea below, along with some fresh chopped Italian parsley. You might also like to use some fresh tarragon or basil as well. Taste it and add more fresh thyme, salt, ground pepper if you want/need it. Turn off the heat, you're done!
*Sometimes I add a cup of white wine to my soup too and often some fresh lemon juice as well*
*I also add some more fresh minced garlic...keeps the vampires at bay, even the motional ones, ehy?*
AND for those that missed it the first time I posted it......
Here's what I do to stretch a chicken.
First, I make my pot of chicken stock, as usual. Then I fish out all the meat and shred it into a bowl...and while its still warm, I add some dill, salt and pepper and some currants. (you could use raisins if you want). Once its cool, I add the scallions, (or red onion, if you love onion), celery...with some leaves, parsley, chopped pecans, walnuts or cashews and the mayonnaise. Sometimes, I even add a few dashes of raspberry vinegar.
Then into the wonderful stock, I put every vegetable "the boys" like, sometimes including beans, escarole or spinach...and even a can of tomatoes and some pasta if I want to turn it into a Minestrone.
Then I can alternate the suppers. One day serving the soup with broiled cheddar or Asiago toasts....and the next, the chicken salad sandwiches with lots of nice, warm cinnamon applesauce. Doesn't that sound lovely?
Oh my!...that one chicken certainly goes a long way.
P.S.......one of the secrets to my FABULOUS Chicken Soup..is the use of cloves!
calliope,.NY (03:02:32) : CALLIOPE'S SLIGHTLY DIFFERENT STUFFED CABBAGE
Stuff with cooked bulgar, (make the amount on the box-back...for 6 servings). ground toasted pine nuts, brazil nuts or almonds, (I use walnuts, 1-1/2 cups once toasted and ground course ) and some chopped prunes (I used 12-14, whole prunes I removed the pit from and then minced them ) or use currants, 1-2 cup chopped fresh Italian parsley, nutmeg or allspice, some cayenne, a few dashes of clove, Worcestershire sauce or A-1, other herbs of choice like thyme, marjoram and dill, you could even try some mint, (eggs are not necessary but if you like add 1-2 beaten eggs), some lemon zest and one, medium-large yellow or red onion, minced.
Buy a large regular cabbage, (or use a Savoy cabbage or even a red one) core it the best you can, plunge into a large pot of boiling salted water...boil at least 8 minutes before you begin to remove the leaves as they become soft with a set of tongs. Drain each leaf and cut a "V" shaped piece of the tough rib out of the base, pat dry and lay flat on a plate. Double wrap large meatball-sized amounts of the filling, first in a small leaf and then again in a larger leaf so they are completely enclosed. Place seam side down in the baking dish.
Cook the stuffed cabbages in 1-cup chicken stock with 1/2-cup white wine and a bit of lemon juice with a grating of nutmeg and some fresh cracked black pepper over the top for at least 1 hour at 375, covered with foil, in a glass lasagna pan.
Serve with sour cream and mashed home made cranberry sauce made with brown sugar, thinned with orange juice and enhanced with grated lemon peel.
Or you could cook them in tomato sauce with a bit of brown sugar and serve with sour cream only.
I like to serve this dish with carrots that have been steamed and then drizzled with butter and lemon juice, adding chopped fresh parsley and black pepper.
pauline (12:36:36) :
MY SISTERS SURPRISE MEATBALLS
I usually make my own meatballs, but I will use the pre-made you find in the meat markets. You will need 20 to 30 medium size for this recipe.
In a large crock-pot, mix one large bottle chile sauce, one cup firmly packed dark brown sugar, and one large can well drained sauerkraut. Mix well. Add meat balls, stir to coat well. Heat on low for 3 to 4 hours. I serve mine with a loaf of the round, dark rye bread, torn into pieces so you can dip it in the sauce. (I usually have to double the sauce recipe because everyone eats so much of it) I don't tell people what's in the sauce till they try it. They are surprised about the sauerkraut.
Assorted Recipes - 2000-10-12 (4)
Patti/Dnvr (07:00:21) :
Hidtsa Stuffed Sugar Pumpkin
1 4-5 lb sugar pumpkin
2 teas salt
1/2 teas dry mustard
1-2 tbls vegetable oil or rendered fat
1 lb ground meat (venison is meat of choice for this recipe but a good quality ground beef does very nicely.
1 medium onion, chopped
1 cup wild rice, cooked
3 eggs, beaten
1 teas crushed dried sage
1/4 teas pepper
Preheat oven to 350 degrees farenheit. Cut top from pumpkin and remove seeds and strings. prick cavity with fork and rub with 1 teas. salt and the mustard.
Heat oil in large skillet. Add meat and onion and saute over med-high heat until browned. Off the heat, stir in wile rice, eggs, remaining salt, sage, and pepper.
Stuff pumpkin with this mixture. Place 1/2 inch water in the bottom of a shallow baking pan.
Put pumpkin in the pan and bake for 1 1/2 hours, or until tender. Add more water to the pan as needed to prevent sticking. Cut pumpkin into wedges, giving each person both pumpkin and stuffing.
Serves 6
calliope,.NY (03:16:51) : Though I am certainly not a doctor, nor do I have any training in nutrition,
I do have some firmly held beliefs about the health benefits of chicken soup and about the chicken fat in it in particular, that at least some in those fields share with me.
I believe in leaving the chicken fat in the soup. It certainly makes it more flavorful and I believe that it contributes to its power to truly help treat the common cold. Of course you must all decide for yourselves, but I think there are far worst types of fat, and there are surely other places we can cut it from in our diets. Now, on to the recipe....I'll give you my proportions, (as best I can, not much of a measurer) but you must feel free to choose your own.CALLIOPE'S CHICKEN SOUP...with variations
1-whole frying chicken, cut up and sauteed in a little olive oil till the skin is golden adding as many garlic cloves as you like near the end of the saute.
Cover it completely with water, enough so that as it cooks down you'll have plenty of stock when you've added the vegetables and, if you want, some noodles or rice or even potatoes.
Bring just to a boil, reduce to a simmer and skim off all the brown foam.
Peel one very large yellow onion and cut in quarters, add
Peel one large carrot, cut in three pieces, add
Slice one large rib of celery in three pieces, add
More garlic!...this will be a recurring theme with me, I ADORE it!
about 10-whole cloves
about 10-whole black peppercorns
3-large bay leaves
12-6 inch long fresh thyme sprigs, folded in half and tied with string.
you can use dry, but it really isn't the same...
2- tsp. Kosher salt
*Note....never, never, NEVER used the crushed leaves! They are very dangerous and can either cut the throat or become lodged there, causing choking!!! The whole ones can easily be removed, as must the peppercorns and cloves, which are also dangerous if ingested!!!
Simmer gently uncovered for about 45 minutes.
Remove the chicken from the pot and reserve, ( see below for my ideas for what to do with the meat and soup) Also remove and discard the vegetables.
Strain the stock through a fairly fine sieve.
While the soup has been simmering, cut up at least the following vegetables in the amount you wish, saute in more olive oil for a few minutes. Add at least one cup of white wine...or water if you prefer, lower heat, cover and simmer till tender;
onion
carrot
celery
garlic
other vegetables you may want to try;
leeks, sweet red peppers, zucchini, yellow squash, peas, green beans, chic peas, Chinese or Savoy cabbage, escarole, spinach or Swiss chard, fennel (anise) bulb, artichoke hearts.
If you want to make it a noodle soup (you could even like to try cheese tortellini) or have potatoes in it, I like to simmer them in the stock. I think they take the flavor on better that way. If using rice, I would prepare it in a separate pot adding it at the very end
When the starch is al dente, add the finished vegetables, and the chicken in pieces, unless you save it and use it in my idea below, along with some fresh chopped Italian parsley. You might also like to use some fresh tarragon or basil as well. Taste it and add more fresh thyme, salt, ground pepper if you want/need it. Turn off the heat, you're done!
*Sometimes I add a cup of white wine to my soup too and often some fresh lemon juice as well*
*I also add some more fresh minced garlic...keeps the vampires at bay, even the motional ones, ehy?*
AND for those that missed it the first time I posted it......
Here's what I do to stretch a chicken.
First, I make my pot of chicken stock, as usual. Then I fish out all the meat and shred it into a bowl...and while its still warm, I add some dill, salt and pepper and some currants. (you could use raisins if you want). Once its cool, I add the scallions, (or red onion, if you love onion), celery...with some leaves, parsley, chopped pecans, walnuts or cashews and the mayonnaise. Sometimes, I even add a few dashes of raspberry vinegar.
Then into the wonderful stock, I put every vegetable "the boys" like, sometimes including beans, escarole or spinach...and even a can of tomatoes and some pasta if I want to turn it into a Minestrone.
Then I can alternate the suppers. One day serving the soup with broiled cheddar or Asiago toasts....and the next, the chicken salad sandwiches with lots of nice, warm cinnamon applesauce. Doesn't that sound lovely?
Oh my!...that one chicken certainly goes a long way.
P.S.......one of the secrets to my FABULOUS Chicken Soup..is the use of cloves!
calliope,.NY (03:02:32) : CALLIOPE'S SLIGHTLY DIFFERENT STUFFED CABBAGE
Stuff with cooked bulgar, (make the amount on the box-back...for 6 servings). ground toasted pine nuts, brazil nuts or almonds, (I use walnuts, 1-1/2 cups once toasted and ground course ) and some chopped prunes (I used 12-14, whole prunes I removed the pit from and then minced them ) or use currants, 1-2 cup chopped fresh Italian parsley, nutmeg or allspice, some cayenne, a few dashes of clove, Worcestershire sauce or A-1, other herbs of choice like thyme, marjoram and dill, you could even try some mint, (eggs are not necessary but if you like add 1-2 beaten eggs), some lemon zest and one, medium-large yellow or red onion, minced.
Buy a large regular cabbage, (or use a Savoy cabbage or even a red one) core it the best you can, plunge into a large pot of boiling salted water...boil at least 8 minutes before you begin to remove the leaves as they become soft with a set of tongs. Drain each leaf and cut a "V" shaped piece of the tough rib out of the base, pat dry and lay flat on a plate. Double wrap large meatball-sized amounts of the filling, first in a small leaf and then again in a larger leaf so they are completely enclosed. Place seam side down in the baking dish.
Cook the stuffed cabbages in 1-cup chicken stock with 1/2-cup white wine and a bit of lemon juice with a grating of nutmeg and some fresh cracked black pepper over the top for at least 1 hour at 375, covered with foil, in a glass lasagna pan.
Serve with sour cream and mashed home made cranberry sauce made with brown sugar, thinned with orange juice and enhanced with grated lemon peel.
Or you could cook them in tomato sauce with a bit of brown sugar and serve with sour cream only.
I like to serve this dish with carrots that have been steamed and then drizzled with butter and lemon juice, adding chopped fresh parsley and black pepper.
pauline (12:36:36) :
MY SISTERS SURPRISE MEATBALLS
I usually make my own meatballs, but I will use the pre-made you find in the meat markets. You will need 20 to 30 medium size for this recipe.
In a large crock-pot, mix one large bottle chile sauce, one cup firmly packed dark brown sugar, and one large can well drained sauerkraut. Mix well. Add meat balls, stir to coat well. Heat on low for 3 to 4 hours. I serve mine with a loaf of the round, dark rye bread, torn into pieces so you can dip it in the sauce. (I usually have to double the sauce recipe because everyone eats so much of it) I don't tell people what's in the sauce till they try it. They are surprised about the sauerkraut.
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