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Post by kenh on Jan 24, 2005 7:51:38 GMT 12.75
One of my favorites is a real winner - I won the Newport, OR Chowder Cook off with this about 8 years ago:
Smoked Salmon Chowder 4-6 oz. Smoked Salmon, flaked - not the soft Scottish/Jewish kind, the hard Pacific Northwest kind 2+ cans Garbanzo beans or equivalent soaked from dry 8 Crimini mushrooms, chopped 3 Tbsp dried Dill Weed 1 stick Butter 1/4 cup Flour 1 qt heavy Cream 1 Qt Half & Half
Use flour and butter to make a blond roux. Start to thin the roux out with the half & half whisking to prevent lumps. Add the salmon, mushrooms, beans and dill. Add the cream and simmer until everything is heated through and the flavors meld.
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Post by Paws on Jan 24, 2005 8:01:40 GMT 12.75
How many folk asked; "Where's the taters?" Outstanding recipe there Ken. Would have never thought of garbanzo's but they are perfect!!
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Post by Steve M on Jan 24, 2005 9:59:47 GMT 12.75
Limberger cheese and brawnswager sandwitch...With maybe a little hot sauce...
Sorry for the spelling, I just spelled it like it sounds..
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Post by Reddbow on Feb 27, 2005 8:44:27 GMT 12.75
This is my favorite as posted in the Recipe Box: It takes a while, but it's worth the wait.
Cowboy Chili
Ingredients:
3 lbs. venison--cut into 1/2 to 3/4 inch cubes (remove all deer fat as that is what causes the "gamy" flavor) 1/4 cup pork lard or Crisco 4 tbsp chili powder 3 dried red peppers, crushed 1 tbsp dried oregano 1 tsp whole dried cumin, bruised 2 cloves garlic, sliced 2 tsp salt and black pepper to taste 3 onions peeled and chopped at fireside Instructions The first instructions are for making at fireside when camping out or on the trail, after that are a list of adaptations I've made for making it on the stove top. The spices should be combined at home and carried in a can or plastic bag, the lard and garlic should be packaged separately. You can make chili powder from scratch by mixing ground cayenne, oregano, cumin and salt in a 3:2:1:1 ratio. Use a dutch oven, 3-quart size or better, nestled in a generous bed of coals. It's easiest if the supply fire is a couple feet away, giving the chef a chance to work over the pot, adding fresh coals to the cooking area as needed. Brown the meat in the lard, half at a time. With a large slotted spoon set the browned meat aside, adding more lard as necessary. After all the meat is well browned, pour off any extra grease. Combine the meat, chili powder and all the spices. Dice and add the garlic. Stir the meat vigorously, coating each piece with the spices, and continue cooking over lower heat for 10 to 12 minutes. It may be necessary to remove the kettle from the coals to prevent burning, but the heat of the pot should be sufficient to allow the herbs and peppers to soften and blend. Add enough water to cover the meat. Return to the fire with enough coals to bring the chili to a boil. Cover and simmer, stirring occasionally, for one hour. Grate or chop the onions finely and add to the chili. Continue cooking for an additional hour, adding more water as necessary until the onion dissolves. Only heretics add beans to chili. Allow the chili to stand for 10 minutes before serving, skimming off any fat that rises to the top. Bannock baked in another oven makes good drop biscuits. Serves 6.
My adaptations for the stove top (Corresponding to the numbers above) My family loves it this way
1. I use 4-5 lbs. of venison (or barring venison, a good lean cut of beef)
2. I usually use 5 tbsp of hot chili powder adding gradually during the cooking process
3. I use 2 tbsp of ground cayenne to start
4. I omit the oregano (there's enough in the chili powder)
5. For this much chili I use 1 1/2 tbsp of ground cumin and add more to taste as I cook the chili (adjust to your taste)
6. I use 2 tbsp of chopped garlic (or more, I love garlic)
7. 1 heaping tbsp of salt and 1 1/2 tsp of black pepper (adjust these to you taste)
8. 3-4 medium to large onions, chopped
The only other thing I do is thicken the chili with a mixture of milk and flour, as I like chili with a stew-like consistency
I hope you enjoy this recipe. Let me know how it comes out for you.
Enjoy!
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Post by OLKoot on Feb 27, 2005 14:18:30 GMT 12.75
There yah go Redbow....that will blow someones shorts, but I would think some endu'e sausage out of the casing and just mixed for the added kick would liven it up some more......Now I'm going to have to listen to PAWS do his impression of deep a rooted Cajun in heat......OOOOOWWHHHHEEEEEEEEE!!! ;D ;D Brings tears to my eyes!!
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dalef
Water Fetcher
Posts: 3
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Post by dalef on Apr 27, 2005 5:08:31 GMT 12.75
Cant hardly wait for the tomatoes to start ripening on the vine. Nothing like a good ole peanut butter, tomato mayonaise sandwich to fill your belly.
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Post by Paws on Apr 27, 2005 5:21:16 GMT 12.75
Oh man! I love those fresh warm tomatoes right off the vine!! Need to remember to get a couple of baskets for McConnelsville in July!! ;D
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Post by trblmandy on Jun 29, 2005 7:44:03 GMT 12.75
What i like is mashed potatos (real ones!) and sweet corn on buttered white bread! thats pretty good stuff!
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Post by Paws on Jun 29, 2005 7:50:41 GMT 12.75
What i like is mashed potatos (real ones!) and sweet corn on buttered white bread! thats pretty good stuff! Oh my Gawd, Brian's kid is a carboholic!!
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Post by OLKoot on Jun 29, 2005 7:55:37 GMT 12.75
MANDY,MANDY,MANDY....You and I have to have a long talk!!!.....tsk,tsk,tsk....after reading that, I heard my arteries harden even more...... ;D
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Post by trblmandy on Jun 29, 2005 7:59:24 GMT 12.75
Awww its not that bad i dont eat them to often. I do like a tomato slice with mayo an cheese on bread also! thats not as bad.
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Post by Paws on Jun 29, 2005 8:06:22 GMT 12.75
Yes Mandy, I hate to agree with Steve (even just a little bit) but I think your doctor would ask you to cut back on the carbs. No need to replace them with fats though. Best ask the doctor his/her advce. I do not know what nutrient changes he/she might want to make considering pregnancy. I would suggest to follow your bodies cravings; but, then I remember one morning around 3 AM when the wife, pregnant with our first, demanded I find her some chocolate chip ice cream in a yellow cup!!
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Post by trblmandy on Jun 29, 2005 8:27:46 GMT 12.75
My doc suggested fruits an veggies to eat for snacks so we had alot of fruit around here now. Id eat some odd things if i went with the bodys cravings.
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Post by OLKoot on Jun 29, 2005 11:46:36 GMT 12.75
Mandy, I really think these doctors got their education at the University of Botswanna, or something like that...Most fruits have carbs which broken down equals sugar...some veggies are high in carbs too... So by just nibbling on fruits and veggies, although sounds very healthy, if your possibly in line for diabetes during your pregnancy, I'd nibble in true moderation....I for one need to lay off potasium, so I had to cut out one of my favorite breakfast items, and that was a nice big orange....also as PAWS pointed out to me once since I take aspirin for my heart condition, eating spinach nullifies the effect of the aspirine....sobasically, I'd look closely at even what the doctors say to eat....In a normal situation, you would look to limit your carbs to about 45 per meal.......I limit myself to alot less....
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Post by Brikatw on Jul 1, 2005 5:01:27 GMT 12.75
Dang Steve, the snacks the Dr has me eating have over 50. Then again, I have 40 lbs to get back too. ;D
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Post by OLKoot on Jul 1, 2005 8:51:48 GMT 12.75
Just watch your sugar my friend....you dont need to get that weight gain, by doing something wrong....I just have to look at a carb, or one grain of sugar, and my body does trix..........
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Post by Paws on Jul 1, 2005 9:40:22 GMT 12.75
Mandy, I really think these doctors got their education at the University of Botswanna, or something like that...Most fruits have carbs which broken down equals sugar...some veggies are high in carbs too... So by just nibbling on fruits and veggies, although sounds very healthy, if your possibly in line for diabetes during your pregnancy, I'd nibble in true moderation....I for one need to lay off potasium, so I had to cut out one of my favorite breakfast items, and that was a nice big orange....also as PAWS pointed out to me once since I take aspirin for my heart condition, eating spinach nullifies the effect of the aspirine....sobasically, I'd look closely at even what the doctors say to eat....In a normal situation, you would look to limit your carbs to about 45 per meal.......I limit myself to alot less.... Now Steven remember that fruit come with their own fiber and fiber produces insulin. Besides fructose is assimilated and dissipated in just a couple of hours. So if fruit is used for a between meal snak it does an excellent job of providing nutrients, moving waste products out, and fueling the body too. Mandy sounds like she is more of a "count the calories" situation than "count the carbs." Besides she likes tomatoes!
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Post by OLKoot on Jul 1, 2005 11:34:04 GMT 12.75
As I said..all in moderation....she sounds like she's gonna just snack on them all day....therefore moderation is the key word here...thats where people make the mistake....sure its good and healthy , but you also cant over do a good thing............
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Post by Brikatw on Jul 1, 2005 14:11:27 GMT 12.75
I hate to admit it but, your both right. Mandy is one who gets up, eats her bran for breakfast and then snacks off and on all day. Me on the other hand. It's a cup of coffee and just so I can actually put some substance in my belly I pour an "ENSURE +". I almost have to force something in my belly at lunch and with the heat lately, I got to do the same thing for supper. Ice Cream before bed is always good though. I'm supposed to get 2700 calories a day and 100 gr of protien. Mandy's favorite snack laytely has been some fresh honey dey or cantalope very cold. I love tomato's. I had cherry tomatos a couple of years ago that were close to 12 ft tall and produced an average of 60 fruit a day. Not bad for 6 plants. Nothing yet this year, we got started real late but they're coming.
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Post by Paws on Jul 1, 2005 16:26:40 GMT 12.75
Bet those melons would be great spiked with Vodka! ;D Seriously though When I'm watching my food closely on Monday I'll fix up a big Tupperware box full of vegies. Green pepper, carrot sticks, green onions, daikon strips, sliced globe radishes, celery sticks, parsnip sticks, sliced turnips, cucumber spears and whatever else I can find that is all fiber and has lots of texture. Then I'll make myself an "on purpose" snack with those twice a day between breakfast and lunch then lunch and dinner. I'll fill a sandwich plate with them and give them a little salt, a lot of pepper and sometimes use a little low fat salad dressing as a dip. That is great to overcome the munchies, adds a lot of fiber to your diet better controlling glucose levels and provides a ton of vitamins and minerals. Also the Tomato Fizzy thing is very filling especially when I'm drinking two quarts of it a day. Again, more fiber, increased vegie servings (well actually fruit).
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