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Recipes (Soups and Stews)


Ruff Justice:
3 pounds stew meat
1 quart water
1 pint butter beans
1 pint peas
4 large carrots, cut in small pieces
4 sticks of celery, cut in small pieces
5 large potatoes, cut small pieces
1 quart tomatoes
1 pint cut corn
1 can green beans
6 pods of okra
1 large onion
water, if needed

Put stew meat and quart of water in iron pot with handle. Put on tripod stand over preheated wood, not too hot but keep it hot. Let meat cook about 1 hour before adding vegetables. Cook until done.

Ruff Justice:
4 medium potatoes
1 pound tomatoes
1 bell peppers
2 tablespoons vinegar
1 pound pork shoulder butt
3 garlic cloves, crushed
1 cup stock
1 bay leaves
1 medium onion, chopped

Cut pork into large chunks. Coarsely chop tomatoes. Peel potatoes and cut into thick chunks. Seed, core, and thinly slice bell pepper. Brown pork in 2 tablespoons oil if desired. Layer ingredients in crock pot in order; cook until meat is tender, about 10 hours. Stovetop preparation: Heat oil in Dutch oven over medium heat. Add pork and sauté a few minutes, until lightly browned. Add garlic and sauté well. Add onion and sauté until tender. Add tomatoes and cook 5 minutes. Add water, vinegar, and bay leaf. Salt and pepper to taste. Bring to boil. Cover and simmer until pork is almost tender, about 40 minutes. Stir in green pepper. Add potatoes around sides and simmer, covered, until tender, about 15 minutes. Avoid stirring or overcooking potatoes.


Potatoe Soup

1 sweet onion (chopped fine)
6-7 red potates (diced fine)
enough beef broth to cover

Bring to a boil, simmar till potatoes and onions are tender and almost falling apart. 
Add 1/2 pound grated sharp cheddar cheese and a couple pinches of parsely and a pinch of dill weed plus a couple of grinds of black pepper.

When cheese is well melted add a nice blob of real butter and a pint of Half and Half, bring to a slight boil and serve.


Capt. Hamp Cox:

1 calf's foot (1 to 1 1/2 pounds)
2 pounds honeycomb tripe (beef)
1 large onion 3 cloves garlic, peeled
6 peppercorns
2 teaspoons salt, or to taste
4 quarts of water
A  griddle
3 large chiles anchos
A large chile poblano, peeled or 2 canned, peeled green chiles
The calf's foot
1/2 cup canned hominy (1 pound) drained (see note below)
Salt as necessary
1  teaspoon oregano

Have  butcher cut the calf's foot into four pieces. Cut tripe into small squares. Put them into a large pot with the rest of the ingredients. Cover with water and bring to a boil. Lower the flame and simmer uncovered for about 2 hours, or until the tripe and foot are just tender but not too soft. Meanwhile, toast the chilies well. Slit them open and remove the seeds and veins from the chile poblano, cut it into strips, and add to the meat while it is cooking. Remove the pieces of calf's foot from the pan, and when cool enough to handle, strip off the fleshy parts. Chop roughly and return to the pan.

Add hominy and continue cooking the menudo slowly, still uncovered, for another 2 hours.

Add salt as necessary. Sprinkle with oregano and serve.  Should be sufficient for 7 or 8 people. It should be served in large, deep bowls with hot tortillas and small dishes of chopped chile serranos, finely chopped onion and wedges of lime for each person to help himself, along with Salsa de Tomate Verde Cruda (Below) to be eaten with tortillas.

   Salsa de Tomate Verde Cruda

1/2  pound           tomatillos
1      clove            garlic -- peeled
4      whole           serrano chiles -- chopped
salt -- to taste
1/3  cup               cold water
2      tablespoons   white onions -- chopped
2      tablespoons   coriander -- chopped
 Remove  husks from  tomatillos. Rinse  and chop coarsely.
 Add  tomatillos to  blender along with garlic, chiles, salt and
 water. Pulse until the ingredients are chopped finely but not blended. Stir in
 onion and coriander. Serve slightly warmed.

Some more from  Sir Charles deMouton-Black

Barley Soup

Simmer soup bones, boiling beef or chunks of wild meat in water, with onions, a bit of salt and pepper until meat is tender and broth is good. Add barley, small chunks of carrot and potatoes and continue to simmer for at least another hour, eat and enjoy!
Classic Metis Soup
Sauté ground or chunks of meat with diced onions, celery, carrots and potatoes, when cooked, add water, a bit of macaroni, a can of tomatoes, a bit of salt and pepper and simmer for another half an hour. It’s very good with bannock.
Soupe au Pois – Pea Soup
Simmer ham bone or chunks of ham in water with finely diced onions, split green or yellow peas until everything is tender. Add diced carrot for colour and simmer for another half hour, salt and pepper to taste.

Soupe au Bean – Bean Soup

Soak white beans overnight, drain and add fresh water, a bit of salt pork, or ham bone, onion and simmer for a few hours, very basic, very good!

Boulette Soup

Get a pot and peel and cube about 3 inches worth of potatoes into the pot. Chop some onions and put in with the potatoes as you like. Sprinkle some salt over it and cover the mixture with water. Take some lean ground beef and put it in a bowl and sprinkle in salt and pepper to your liking. If you like garlic, add about 2 tsp of crushed garlic. Make little boulettes (meatballs) about the size of a spoon. Add your boulettes (meatballs) to the pot and cover until it starts boiling. Lower the temperature and let simmer stirring occasionally, until the potatoes are done and the boulettes (meatballs) are cooked thoroughly and you do not see any pink in the middle of the boulettes (meatballs). You will then add milk and pepper to make a nice base for the soup. To thicken the soup you will mix 4 t.b.s.p of flour with a ¼ cup of water. Stir the paste into the soup and let it simmer for an additional 5 minutes. Serve with bannock

Elk Burger Dumpling Stew

1 1/2 lbs. lean elk, ground 1 1/2 tsp. salt 1/8 tsp. pepper onion juice 1/3 cup fat 1 tbsp. flour 2 cups hot water 1 cup tomato juice 1 tbsp. chilli sauce 1 recipe dumplings
Mix elk with salt, pepper and onion juice, shape lightly into small cakes and sear in fat in hot frying pan until well browned; remove cakes. Stir flour into dumplings in pan, add water, tomato juice and chilli sauce and bring to a boil. Return cakes to pan and drop 1 tbsp. dumpling mixture ontop of each, cover tightly and cook 10 minutes. Approximate yield: 6 portions.


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