Cas City Forum Hall & CAS-L
Special Interests - Groups & Societies => Cosie's Corner & Feed Bag => Topic started by: mestiza letty on February 18, 2011, 08:29:31 PM
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This soup is from some of my hispanic/native american heritage....
4 C beef stock
1lb of ground beef
1/3 C chopped onion
1/2 C chopped or sliced carrots
1/2 flour
1/2 C white rice
1 sm can whole peeled tomatoes
1 tsp of dried mint leaves
I egg
1 tsp of red chili flake
Place large porclain dutch oven soup pot or your favorite pot on with the beef stock.. Old school was an oxtail or neck bone to make a good stock. On this side of the map these "cheap cuts" ain't cheap anymore with the influx of supply & demand...
Knorrs bullion cubes (2) will do it.
Season ground beef with garlic salt & pepper adding in flour, egg, mint leaves and 1/4 C of rice to make your meatballs.
You should get around 20 or so. Simmer meatballs, onion & sqeeze in stewed tomatoes with juice added in for approx. 1/2 hr.
Add in remaining rice, chili flake & carrots and simmer another 1/2 hr to 45 min.
Serve with warm tortillas or crackers...
Personally I like it the next day as the soup is thicker with the rice ;D
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Looks good, thanks, yep some of them parts have become the in things, add butchers (skirt) steaks, tongues and chicken wings into the over priced cheap cuts.
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Stupid huh?? Thought it was "this side of the map" on the grocery hikes fer what cheap cuts of meat was.
Alot of my maternal family were butchers by trade from Germany... yeah mix that heritage again with some Apache...
Had beef tongue sammiches and the like..now they're in tacos..ech
Enjoy the soup ;D
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Stupid huh?? Thought it was "this side of the map" on the grocery hikes fer what cheap cuts of meat was.
Alot of my maternal family were butchers by trade from Germany... yeah mix that heritage again with some Apache...
Had beef tongue sammiches and the like..now they're in tacos..ech
Enjoy the soup ;D
Yeah, used to buy chicken wings cheap for chicken and noodles, now they can be higher than good steak. BTW chicken wings are kind of dumb to cook up as hot wings at that price, thighs with drumsticks on them are far cheaper and much meatier. ;D
Price of chicken I eat little anymore anyway, when beef is cheaper that's what I get.
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Yard bird is good no matter what 'ya do to it
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This soup is from some of my hispanic/native american heritage....
4 C beef stock
1lb of ground beef
1/3 C chopped onion
1/2 C chopped or sliced carrots
1/2 flour
1/2 C white rice
1 sm can whole peeled tomatoes
1 tsp of dried mint leaves
I egg
1 tsp of red chili flake
Place large porclain dutch oven soup pot or your favorite pot on with the beef stock.. Old school was an oxtail or neck bone to make a good stock. On this side of the map these "cheap cuts" ain't cheap anymore with the influx of supply & demand...
Knorrs bullion cubes (2) will do it.
Season ground beef with garlic salt & pepper adding in flour, egg, mint leaves and 1/4 C of rice to make your meatballs.
You should get around 20 or so. Simmer meatballs, onion & sqeeze in stewed tomatoes with juice added in for approx. 1/2 hr.
Add in remaining rice, chili flake & carrots and simmer another 1/2 hr to 45 min.
Serve with warm tortillas or crackers...
Personally I like it the next day as the soup is thicker with the rice ;D
ML, I'm thinkin that would be real good wth venison. WM
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Yard bird is good no matter what 'ya do to it
A little goes along ways, although this is mighty good:
(http://i72.photobucket.com/albums/i200/Delmonico_1885/Chicken%20post/Chicken4.jpg)
Braised chicken with carmelized onions. Made it once as an experiment, was pretty good, but not really a dish for making for large crowds, sucks up too much oven space.
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Yer makin me hungry, I gotta go make breakfast. WM
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Yer right on the venison...
ML, I'm thinkin that would be real good wth venison. WM
Good experiment I see ;D ;DA little goes along ways, although this is mighty good:
(http://i72.photobucket.com/albums/i200/Delmonico_1885/Chicken%20post/Chicken4.jpg)
Braised chicken with carmelized onions. Made it once as an experiment, was pretty good, but not really a dish for making for large crowds, sucks up too much oven space.
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Me too... I cooked the last 2 campfies..Yer makin me hungry, I gotta go make breakfast. WM
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I guess for one of the smaller groups I could cook it in a couple deep ovens and stransfer it to the 20 inch skillet to brown the meat the second time and carmelize the onions:
(http://i72.photobucket.com/albums/i200/Delmonico_1885/Chicken%20Fried%20SteaK/cfs7.jpg)
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Yum :)
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Yum :)
Well that's Chicken fried steak, yep it's being cooked in real pig lard. ;)
One of my blacksmith friends made me a stand for it and now I don't have to balance it over logs:
(http://i72.photobucket.com/albums/i200/Delmonico_1885/Ft%20Hartsuff%202009/DelStirrin.jpg)
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One of my blacksmith friends made me a stand for it and now I don't have to balance it over logs:
(http://i72.photobucket.com/albums/i200/Delmonico_1885/Ft%20Hartsuff%202009/DelStirrin.jpg)
A "must have" for sure...prolly lots easier on yer legs & back..
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I got a nice neat new folding stool to use instead of my plack chairs. I can walk all day long, just can't stand long and squating is really bad. It's only worse when I've been liftin' iron for a few days. Hey that gives me an idea, Delmonico's Gym "Pay me money and I'll teach you to lift iron." ;)
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I got a nice neat new folding stool to use instead of my plack chairs. I can walk all day long, just can't stand long and squating is really bad. It's only worse when I've been liftin' iron for a few days. Hey that gives me an idea, Delmonico's Gym "Pay me money and I'll teach you to lift iron." ;)
You'd be the new Jack La lanne ;D
You got a great teachin' tool with the pics & recipes...just hope some whippersnappers are payin' enough mind like the otta.
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You'd be the new Jack La lanne ;D
You got a great teachin' tool with the pics & recipes...just hope some whippersnappers are payin' enough mind like the otta.
Some of the local Boy Scout leaders are using it, in fact some not so local. ;)
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Just gettin' a few converts makes it worth it....
Had a guy I worked with that wuz a Boy Scout leader who would do demos of dutch oven cookin' for folks to try out his recipes...
My younger brother has all your stuff,but don't use it much nowadays where he's livin' now
I did my share with the Girly Scouts...many,many moons agoSome of the local Boy Scout leaders are using it, in fact some not so local. ;)
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I think your soup recipe got hijacked. I was going to report it to the moderator but got this message:
You can't report your own post to the moderator, that doesn't make sense! ;)
I will try that soup sometime though.
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Well no #*^t ;)
Thought I wuz OK in the "hijackin' incident"... I ain't no snitch either...
Let me know how yer batch of soup comes out... did 'ya ever try my salsa on here??
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I do a cooked salsa an Lil does a fresh one. Everyone that comes ta call has a preference of which they like better. We can em both an use em all year. (Mine is better, but don't tell the missus I said so).
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I use so much salsa thru the year I'd havta make it by the urns... 16 oz containers lasts me 'bout a week 'ta 10 days by my self. Wish I could figure a way put it jars without changin' the flavor :P
I just hate the thought of usin' preservatives my 'ol granny would be spinnin' like a top ::)
Mum's the word fer the missus :-XI do a cooked salsa an Lil does a fresh one. Everyone that comes ta call has a preference of which they like better. We can em both an use em all year. (Mine is better, but don't tell the missus I said so).
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We don't use preservatives, just get a good vacuum on the jars. Good for about 3 years. Ingredients are all fresh. Do the same with apple butter. Still need the machine to do meats.
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Just make sure you use canning salt for your salt if yer gonna can it.
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I'll hafta try this...wuz just skeert of the granny's hatchet 'tis all
Thanks so much fer the tipsJust make sure you use canning salt for your salt if yer gonna can it.
We don't use preservatives, just get a good vacuum on the jars. Good for about 3 years. Ingredients are all fresh. Do the same with apple butter. Still need the machine to do meats.
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I'll hafta try this...wuz just skeert of the granny's hatchet 'tis all
Thanks so much fer the tips
Can it with a water bath canner just like tamaters.
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Lil don't salt her salsa, neither of us care for it much. Will remember the special salt though just in case. Berry preserves work out nice with nothin but Karo syrup an water cooked down. You can use empty sauce jars if ya don't have Masons or Bell. When that pop up button on the lid sucks back in you know you are good. Just boil the jars first.
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Can it with a water bath canner just like tamaters.
Have done Apple butter & boysenberries this way...will wait fer some decent 'maters this summer.The ones that are "imported" from other states now have NO taste :P
Will start savin' the jars again...had a pile of 'em, then moved and dumped 'em.Lil don't salt her salsa, neither of us care for it much. Will remember the special salt though just in case. Berry preserves work out nice with nothin but Karo syrup an water cooked down. You can use empty sauce jars if ya don't have Masons or Bell. When that pop up button on the lid sucks back in you know you are good. Just boil the jars first.
Thanks guys 'preiciate the tips ;) ;D
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Lil don't salt her salsa, neither of us care for it much. Will remember the special salt though just in case. Berry preserves work out nice with nothin but Karo syrup an water cooked down. You can use empty sauce jars if ya don't have Masons or Bell. When that pop up button on the lid sucks back in you know you are good. Just boil the jars first.
Canning salt has no iodine in it, the iodine will form a salt with the metal in the lid ferric iosomething,. non iodized table salt has an anti-clumping agent in it, will casue discolorization.
Iuse hot water with about a 1/2 cup of chlorox in it and then rinse good, kills more microbes than just boiling water. Might be over kill but there are a few that can survive boiling.
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And would this also apply to the "spice mixture" I use to "sub" it fer the cannin' salt instead?
Canning salt has no iodine in it, the iodine will form a salt with the metal in the lid ferric iosomething,. non iodized table salt has an anti-clumping agent in it, will casue discolorization.
Iuse hot water with about a 1/2 cup of chlorox in it and then rinse good, kills more microbes than just boiling water. Might be over kill but there are a few that can survive boiling.
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And would this also apply to the "spice mixture" I use to "sub" it fer the cannin' salt instead?
Ferrous Iodide thats it, used in some types of water treatment to remove suspended particles.
Yep anything to be canned should use canning salt, sometimes called picking salt.
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Got it!! Can "alter the salt" 8)
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Check this out......Meatball soup........It's as close to "Original Recipe" as I can find...........
Why everyone who is the least bit interested in our historical survival goinz on.Does not have at least 6 of "The Foxfire Books" is beyond me........They are exactly what we wish to know about how our progenators did all kinds of things........Make soap, put up food for a long time. how to do no end of things without modern contrivances......How to survive in the old days, which just may be the new days....... :)...........They cover pickleing to a great extent..........Pickleing no end of stuff............How to put up salt meat in barrels.....It just don't stop, the information from a lost age that is...........Moonshining is covered extensivly.......... ;D ;D
Fox Fire books can be found used on Amazon .com........like $7 bucks apice, and well worth it........
Demonical, you have to have all the Fox Fire books? Yes????
Just goes to show that meatballs from Spain or Italy just ain't all that far apart.................
http://spanishfood.about.com/od/beefrecipes/r/Andalucian-Meatballs-Recipe-Albondigas-A-La-Andaluza.htm
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Demonical, you have to have all the Fox Fire books? Yes????
Of course, but they are still packed from the move, workshop first and library later.
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This soup is from some of my hispanic/native american heritage....
4 C beef stock
1lb of ground beef
1/3 C chopped onion
1/2 C chopped or sliced carrots
1/2 flour
1/2 C white rice
1 sm can whole peeled tomatoes
1 tsp of dried mint leaves
I egg
1 tsp of red chili flake
Place large porclain dutch oven soup pot or your favorite pot on with the beef stock.. Old school was an oxtail or neck bone to make a good stock. On this side of the map these "cheap cuts" ain't cheap anymore with the influx of supply & demand...
Knorrs bullion cubes (2) will do it.
Season ground beef with garlic salt & pepper adding in flour, egg, mint leaves and 1/4 C of rice to make your meatballs.
You should get around 20 or so. Simmer meatballs, onion & sqeeze in stewed tomatoes with juice added in for approx. 1/2 hr.
Add in remaining rice, chili flake & carrots and simmer another 1/2 hr to 45 min.
Serve with warm tortillas or crackers...
Personally I like it the next day as the soup is thicker with the rice ;D
Sounds good but have a couple of questions. First 1/2 flour what is that a 1/2 cup, half pound or is it used as a binding agent/filler for the meat balls which I assume it is. My other question is in regards to the rice, I assume the rice is precooked? Just want to be sure as it does sound good and would like to try making it.
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As I thought.You haven't expired, as such..........Your simply cranked into the restoration of "Chateau Demonical"......
Nail on BoYo....We're here for your sparrin pleasure...................... ;D
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Sounds good but have a couple of questions. First 1/2 flour what is that a 1/2 cup, half pound or is it used as a binding agent/filler for the meat balls which I assume it is. My other question is in regards to the rice, I assume the rice is precooked? Just want to be sure as it does sound good and would like to try making it.
Sorry Joec...I hadn't realized someone had responded to this :-[
Yes that is 1/2 cup of flour... NO the rice is not pre-cooked..
Good luck!!! I just made some the other day ;D
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Hi,
I guess that is one of the problems of living on the left coast ...
When I want soup, I go to this great tacqueria near my house and get a big bowl of Pozole .... and I don't have to clean up the mess ..... *S*
TTFN
P.S. They have albondigas sopa ... but the Pozole is about $8.00 served ....
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Eureka! I don't know how I missed this thread before. Some GREAT tips! I love it when cooking styles cross breed with other traditions. Looking at these recipes, and the grand style of thread-hijacking, it has always struck me how flexible and adaptable the traditional recipes are.
My wife is Greek-American (Cyprus) and I am Swedish/Anglo/Canadian, so we blend the Mediteranian and the North temperate traditonal styles. Lots of Salads, boiled leafy greens, many styles of meat dishes, and more recently - lots of soups and stews (Stoup!)
Lettie's origional posted recipe seems very much like one we have on the go at the moment that started as an ox-Tail soup but ended up with, diced steak (it was too tough to BBQ!) lots of winter veggie, barley, Bulgar wheat and Quinoa.
Me troublin" & I are empty nesters and making a large batch of "whatever" makes sense. Do all the work on one day and enjoy often later. We freeze a lot, but sometimes we will just have a container in the fridge and heat up what we need for each meal for a few days.
I am not a great cook, but my wife is. I guess that is why I stick around! I do a lot of the prep work and clean up. And, I enjoy every thing she cooks ;D ;D