Vegetarian Chili

Vegetarian Chili

Olive oil
5 decent sized onions
a lot of garlic, you decide how much.
1 tbsp cumin
   I prefer to use whole cumin, toast it in a dry skillet, and grind it in a mortar and pestle,
   but you may not be as anal as this. It is a step worth taking, imho)
a pinch of cinnamon, just a pinch
2 tsp. oregano
2 - 4 chipotle chiles (the kind canned in adobo sauce, see note below)
one eggplant, peeled and cut into 1" dice
1/2 lb mushrooms, chopped
4 bell peppers, red and/or green, diced
one cup diced carrots
3/4 cup unsalted cashews
   (if you can only get salted ones, rinse them off before using)
1 lb of black beans dried, or three 15 oz cans of same
   (you can use red kidney or pinto, or all three, doesn't really matter)
1 (28 oz) can crushed tomatoes in puree
1 bottle beer (need not be fancy beer, but don't use yak piss either)
handful of chopped cilantro

(If you are using dried beans, the night before soak them in cold water. Then drain, refresh water, and simmer them for 90 minutes or until tender but not mushy. Drain and set aside. If using canned beans, just dump them into a colander and thoroughly rinse the slimy stuff off of them before putting them into the chili when the recipe directs you to.)

Peel and chop onions and garlic. Sauté in olive oil till onions begin to become translucent. Add spices, including chiles. Add eggplant and mushrooms. Sauté 5 minutes, stirring frequently. Add carrots and sauté for a few more minutes. Add tomato, beer and cashews, cover, lower heat and simmer for 30 - 45 minutes.

Add peppers and beans. Simmer until beans are heated thru and pepper is soft but not mush. (10 minutes is fine). Add vinegar, cilantro, and correct for salt and pepper.

Serve over rice, passing cheddar, guacamole (mash up some Haas avocado with minced garlic, lime, green chili and salt), or salsa, or all of the above!

This recipe is legendary in my family, and I make it every year at our holiday Christmas party, as most of DH's family are vegetarian. Even meat eaters like it. Leftovers are good filling for burritos, or you can make tamale pie out of it.

About chipotles: These are generally available canned, in adobo sauce (a concentrated spicy puree) in hispanic markets. They taste like smoked jalapenos, which in fact, is what they are. They are worth seeking out because they lend a wonderful smokiness to this meatless dish. One pepper will make a mild chili, three will be fairly hot. I like to use two, and a spoonful of the sauce. (Leftover chiles freeze well). If you can't get them, use regular jalapenos.

Carolyn D.
(1/24/00)

Collards

Collards

Okay, here is an altogether heretical way to cook collards -- to you Southerners, but try it nonetheless.

1 large bunch of collard greens, well rinsed
an abundance of garlic, don't be shy
a liberal amount of hot red pepper flakes
olive oil, preferably virgin
one large glug of balsamic vinegar

If I were to use meat, I'd use either pancetta or even some good Italian hot sausage, crumbled. Put it in when you do the garlic, and let it get nice and brown.

Separate collard leaves, but don't chop, yet. Bring a large pot of water to boil, drop collard greens in. Blanch for seven minutes. No more, no less.

Drain. Chop coarsely. Heat up olive oil in skillet, add garlic and red pepper. (You can also add a can of anchovies minced finely -- I know what you are thinking, but they really go well with greens--) Sauté until garlic is golden. Add chopped collards, and a ladleful or two of water. Lower heat, cover, cook about 5 - 10 minutes more.

Just before serving, add one glug of balsamic vinegar.

Serve over pasta. I like Orechiette (the little ear shape) but any shape that will soak up all the juices and catch the little bits of green, is good.

Carolyn D.
(1/21/00)

Pasta with Brocolli Rabe and Gorgonzola

Pasta with Brocolli Rabe and Gorgonzola
(better than sex!)
  • two bunches of brocolli rabe (three bunches if you have PMS, this is a good cure)
  • an abundance of garlic
  • red pepper flakes, to taste
  • olive oil
  • one can canellini beans, drained and rinsed.(Goya brand is pretty good)
  • a pound of pasta, again, I like orechiette, bow ties, gemelli or anything in that vein
  • about a cup of crumbled gorgonzola
Put pasta water on to boil. Chop brocolli rabe into bite size pieces (I generally discard the bottom inch of stem, if it looks tough). In another large pot or deep skillet, sautee garlic and red pepper. Rinse brocolli rabe and add to skillet, along with a few ladlefuls of water.

Cover and simmer, on medium while pasta cooks. Shortly before serving, add beans and heat them through. When pasta is done and brocolli is tender, combine the two, and toss in the gorgonzola. Add salt and pepper, and pecorino romano cheese to taste. Please do not use the grated cheese in the green can, if you can possibly avoid doing so.

Carolyn D.
(1/21/00)

Easy Peasy French Baguettes

Easy Peasy French Baguettes

Combine in a small bowl, or a 1 cup measuring cup:

1/4 warm water (I try for about 115° F to 120° F, but 110° F-115° F should do it)
1 pkg dry yeast (I use Hodgson Mill, which has 25% more yeast and is sold in single pkg)
pinch sugar

Let stand about 15 minutes. This will foam up to almost fill the cup, so don't use anything smaller.

While you're proofing the yeast, put in food processor bowl (with steel knife):

3-1/2 cups unbleached all purpose flour (bread flour didn't perform as well for me)
1 tbsp sugar
1 tsp salt (I always use kosher. I don't like the iodine in regular salt)

Process this for about 10 seconds to blend it up. When the yeast is ready, get another 1 cup of very warm water ready (same temp as you started yeast in) and with the processor running, pour the yeast mixture and this additional cup of water into the feed tube. The dough should form a ball and pull away from the sides. If it doesn't, add a little flour or water (VERY little amounts, like a tsp water, or a tbsp of flour) until it does. Then process for 15 to 20 seconds. When you take the lid off, the dough will be soft, warm and "sticky" but you can easily pull it off your hands and the bottom of the bowl if you need to. This is perfect. Don't add any more flour.

Grease a bowl (or spray it with Pam) and dump the dough in. Roll it over to get all sides greased. Then, kinda gather it into a ball at the bottom of the bowl, turning it so that the side facing up is smooth. Cover the bowl with plastic wrap and put it in a warm place to rise (about 85° F, if possible). (I have an oven with a pilot light). Let it rise 1 hour.

Punch the dough down, turn it out of the bowl on a VERY lightly floured board, and divide into two equal halves. Kinda shape it out into a rectangle, and roll it up jelly-roll fashion. When I do this, I pinch the starting side down thinner, and then roll it, pinching it tight to make it adhere to itself so there won't be any holes in it. Once it is rolled, roll it back and forth like a rope (remember your clay training?) to make it about 15"-long. Do the same with the other piece. Then, put it in a double baguette pan . (I have never tried placing it on a baking sheet, but I imagine it would work fine. I have always used baguette pans. With a razor blade, or a very sharp knife, slash diagonally 2" apart. Let rise for 30 minutes or until doubled.

Brush top with 1 egg white and 1 tbsp. water (I actually omit this step, not wanting to waste an egg yolk, plus I hate the mess). Bake at 425° F for 15 minutes, and then lower heat to 374° F and bake an additional 10 minutes. (I'm picky about this. I use an oven thermometer to make sure it's the 425° F to start... just lower oven to what it says is 375° F... not as picky about this step).

Voila.... French bread.

Broomhilda
(1/21/00)

The Hansel and Gretel Sandwich

The Hansel and Gretel Sandwich

Alright, I'll give up my special peanut butter sandwich concoction. Meant for kids...guaranteed to clog the adult eaters arteries!

3 slices of bread
Peanut butter
Chocolate Hazelnut Spread
Bananas
  1. Spread 1 side of bread with peanut butter.
  2. Slice banana over top.
  3. Middle slice of bread, spread 1 side with peanut butter and one with chocolate hazelnut spread.
  4. Lay peanut butter side on top of bananas.
  5. Slice banana over top of chocolate hazelnut spread side.
  6. Spread 1 side of last piece of bread with chocolate hazelnut spread.
Butter the outside and grill.
Kids will think you're an angel!

Roberta
(1/20/00)

Roggebrot

Roggebrot

2 cups All Bran cereal
1 cup white flour
5 cups whole wheat flour
3 tsp. baking soda
1 tsp. salt
1/2 cup molasses
2 pints brewed coffee, cold ( can use decaf )

Soak the All Bran in the coffee until mushy. Add remaining ingredients.

Put into greased loaf pans and bake 1 hour at 325° F, covered with foil.

This is an unusual, heavy, dark, brown bread. Not particularly sweet. You may have to acquire a taste for it. It sure helps "keep things moving"! It spoils quickly, so I generally slice it after it cools and freeze it, putting wax paper in between the slices. This is great with a slice of cheese, peanut butter and/or honey. They eat it with a Canadian Corn Syrup we call "Stroup". Unsure of the proper spelling. The label says "Roger's Golden Syrup, Sirop Diore".

LaVonne
(1/19/00)

Cream and Cookie Recipe

Cream and Cookie Recipe

These cookies are based on the recipe in the book "The Art of the Cookie" by Jann Johnson, but I don't bother making them fancy - the crumbgrabbers and I like them just fine this way ;-)

3 cup flour
1-1/2 tsp baking powder
1/2 tsp salt

1 cup butter (you can substitute real margarine if you must, but do not substitute "spread" which many margarine's changed to, as the water content is much higher and will ruin your cookies.)

1 cup sugar
1 egg
1/4 cup Devon double cream or heavy cream
1-1/4 tsp vanilla extract or vanilla powder

Oven to 350°F. I use parchment on my baking sheets, but they can be lightly greased instead.

Sift flour, baking powder, (vanilla powder) and salt. Cream butter and sugar together, add egg. On low speed, add half the dry ingredients, then the cream (and vanilla extract), then the other half of the dry ingredients.

Divide dough in half, wrap in plastic wrap, refrigerate for at least 30 minutes (to overnight).

On a lightly floured surface, roll out to 1/4" thick. Try to keep it from sticking to the surface, adding more flour as necessary. Cut out cookies. Bake for 10-12 minutes until just set but not browned at the edges.

Elizabeth O.
(1/14/00)

Homemade Clotted Cream

Homemade Clotted Cream

1 quart raw or pasteurized (but not homogenized) milk and 1 cup light or heavy (not ultra-pasteurized) cream. (Heavy cream makes the clot richer but not much more of it.) Pour these without mixing into the heaviest, widest frying pan you have (not cast iron) and set it, covered, in the refrigerator overnight, so that all the cream will rise to the top.

The next day, carefully set the frying pan over the lowest possible heat (you may have to use a heat diffuser). and bring the milk slowly to about 140°F and keep it there for about 2 or 3 hours, until a faintly yellow crust forms on top of the milk/cream mixture. (If the milk gets much hotter, the butterfat will melt, giving the clot a waxy taste. ) This is the clot.

Remove from the heat, being careful not to disturb the clot. When cool, set it -- still in the pan -- into the refrigerator to rest overnight. In the morning, you should be able to lift off the clotted cream with a spatula or palette knife and put it in a separate dish.

If you like, thin it to a smooth consistency by stirring in a tablespoon or so of heavy cream. It should keep well for up to 5 days.

It is, of course, wonderful with fresh strawberries, but you should reserve a few spoonfuls to have on toasted English muffins with raspberry jam. If there's a better thing on earth to eat, I don't know what it is."

from: John Thorne http://www.outlawcook.com/Page0221.html

Posted by Cate
(1/14/00)

Carolyn's Macaroni and Cheese

Carolyn's Macaroni and Cheese

1 lb elbow macaroni (try to find the ridged variety)
2 lbs white VT cheddar (see note on cheese below), grated
4 cups whole milk, or, to really do yourself in, use 3 cup milk and 1 cup cream
4 tbsp flour
4 tsp butter (1/2 stick) Don't even THINK about margarine!
1 tsp. Coleman's dry mustard
several dashes Tabasco
freshly ground black pepper
1/2 cup fresh bread crumbs

Preheat oven 350° F. Butter a 9" x 13" baking dish. Cook elbows in vigorously boiling water for 3 minutes. Drain, rinse with cold water briefly, and place in baking dish.

Make bechamel: melt butter in heavy saucepan, over low heat. Add flour, and, using whisk, incorporate flour into butter until thoroughly amalgamated. Add Coleman's mustard and dashes tabasco and whisk some more.

SLOWLY add milk/cream, about 1/2 cup at a time, whisking all the way. Wait until the mixture thickens a bit before you add more milk. Stir constantly, esp. in the beginning, to avoid lumps. When all of the milk has been incorporated, allow to thicken a bit (should coat the back of a spoon).

With heat on very low, slowly (if you do not add the cheddar slowly, it will be stringy), add 1/2 the grated cheddar cheese, in small batches, stirring after each addition. Add several goodly grinds of black pepper, and correct seasonings, if necessary (may need another nip of tabasco). Pour cheese sauce over elbows, stir it around, then add remaining cheese, mixing some in with the pasta, and putting some right on top. Top with bread crumbs, dot with butter.

Bake at 350° F uncovered until bubbly and brown, approx 30 minutes. I like to very briefly run the pan under the broiler to get a nice browned crust.

Carolyn D.
(1/14/00)

Peggy's Kimchee

Peggy's Kimchee

Kimchee is nectar of the gods for those that like spicy foods!

Its a Korean dish, sort of a hot salad dish, fermented cabbage and very easy to make. Can be made with cabbage or cucumbers.

  1. Chop up a head of cabbage (or a bunch of cucumbers, if you prefer)
  2. Sprinkle liberally with salt (Koreans didn't have refrigeration and salted everything)
  3. Sprinkle very liberally with red pepper (my friend who taught me to make this buys red pepper in huge mayonnaise style jars) -- enough to turn the mixture sort of red.
  4. You can eat it right away, but its best if you let it sit a few days (in the refrigerator -- food
  5. poisoning is too risky!)

Kimchee ferments. Store-bought Kimchee should never be left in a warm car -- the jar will explode and your car will smell like fermented cabbage for weeks. If you drop the jar it will explode. Do not shake the jar (it may explode). Stuff sounds very dangerous, but tastes great!

Peggy in Louisiana
(1/13/00)

Cabbage Kimchee

Cabbage Kimchee

1 lb chinese cabbage, sliced into 1" sections
3 tbsp + 1 tsp salt
2 tbsp finely chopped fresh ginger
2 tbsp finely chopped garlic
2 tbsp cayenne pepper (or real Korean red pepper, if you can get it)
1 tsp sugar

Soak the cabbage in 6 cups of water in which the 3 tbsp salt has been dissolved. Weight it down with something like a glass plate. Leave it for about 12 hours, stirring it around occasionally. Take the cabbage out with a slotted spoon and mix it with the ginger, garlic, pepper and sugar. Stuff it into jars. Cover with the salt water to about 1" below the jar rim and add the extra tsp of salt. (Throw out the salt water that's left over--you'll have a lot).

Put a clean handkerchief or tea-towel over the top of the jar and just let it sit for about a week in winter or maybe 4 days in summer. It'll smell vile but that's part of the fun. Then cover with a non-metallic cap and stick it in your fridge.

The liquid is good to add to soup stock. If you find any dead snails or other once-animal debris, send them to this list.

Oh, almost forgot-- how do you eat it? I like to add a generous quantity to chicken soup before heating it. I stick it on rice and tofu. Also eat it straight out of the jar. *g*

Avital Pinnick
(1/13/00)

Avital's Cabbage Kimchees (two recipes)

Avital's Cabbage Kimchees (two recipes)

1 lb chinese cabbage, sliced into 1" sections
3 tbsp + 1 tsp salt
2 tbsp finely chopped fresh ginger
2 tbsp finely chopped garlic
2 tbsp cayenne pepper (or real Korean red pepper, if you can get it)
1 tsp sugar

Soak the cabbage in 6 cups of water in which the 3 tbsp salt has been dissolved. Weight it down with something like a glass plate. Leave it for about 12 hours, stirring it around occasionally.

Take the cabbage out with a slotted spoon and mix it with the ginger, garlic, pepper and sugar. Stuff it into jars. Cover with the salt water to about 1" below the jar rim and add the extra tsp of salt. (Throw out the salt water that's left over--you'll have a lot).

Put a clean handkerchief or tea towel over the top of the jar and just let it sit for about a week in winter or maybe 4 days in summer. It'll smell vile but that's part of the fun. Then cover with a non-metallic cap and stick it in your fridge.

The liquid is good to add to soup stock. If you find any dead snails or other once-animal debris, send them to this list.

Oh, almost forgot-- how do you eat it? I like to add a generous quantity to chicken soup before heating it. I stick it on rice and tofu. Also eat it straight out of the jar. *g*

Avital
(1/13/00)


(Editor's note: The Recipe below is slightly different in how it is made and tweaks in the recipe, I am guessing, being sent to the list years later.)

Kimchee (from Avital)

1 small cabbage (works best with Chinese cabbage but it's not easy to find in Israel)
3 tbsp + 2 tsp salt
2 tbsp finely chopped fresh ginger
1-1/2 tbsp finely chopped garlic
1 tbsp hot red pepper (or more, to taste)
1 tsp sugar

Core the cabbage and cut into 1" pieces. Dissolve the salt in 1-1/2 liters of water. Pour over the cabbage, in a large bowl. There should be enough salt water to cover. If you need more liquid, dissolve 1 tbsp salt in .5 liter water and add.

Weight down with a glass plate and a cup. Leave for 12 hours, turning the cabbage occasionally.

Put the ginger, garlic, red pepper, sugar and the 2 tsp of salt in another large bowl. Mix well.

Take the cabbage out of its soaking liquid with a slotted spoon (save the liquid) and put it in the bowl with the seasonings. Mix well.

Put this cabbage mixture into a 2 liter jar or crock. Pour enough salt water over it to cover the cabbage, leaving 1" of empty space at the top of the jar. Cover loosely with a clean cloth and set aside for 3 to 7 days. In the summer, fermentation takes place much faster.

Taste the pickle after 3 days to check on the sourness. When it is done to your liking, cover the jar with a non-metallic lid and refrigerate.

To serve, remove about 1/4 cup per person of the kimchee solids. The liquid is left behind in the jar and may be used to flavour stews and soups.

Adapted from Madhur Jaffrey, "Eastern Vegetarian Cooking" (1990).
 posted by Avital
(5/22/01)

Gail's Grilled Venison with Savory Fruit Sauce

Gail's Grilled Venison with Savory Fruit Sauce

(I just made some last night.)

I took some venison and cut it into steaks about 1" thick about 4" around:
  • Marinated it in soy sauce and garlic.
  • Throw it on the grill and cook fast (about 4 minutes a side) until brown.
  • In pan fry up 1/4 onion, chopped in 1 tbsp. oil until soft.
  • Add any sweet alcohol (brandy) about 1/4 cup, cook off a little.
  • Add 1 cup stock or water.
  • Any kind of tart jam (raspberry?) about 3 tbsp. and some herbs (my fav is thyme).
  • Cook till it reduces a little and pour over steaks, came out yummy.

Served it with potatoes sliced and boiled till almost tender, dumped into baking dish, pour on some cream (from where ever you like!) and top with some sharp cheese. Bake till melted and golden.

Hope you like it.

Gail
(1/11/00)

Mock Bailey's Irish Creme from Denise B. (2 recipes and tips)

Mock Bailey's Irish Creme from Denise B.* (2 recipes)

1 can sweetened condensed milk (chocolate was also suggested)
1 pint non-dairy coffee creamer OR half and half OR heavy cream
1-1/2 tsp instant coffee crystals dissolved in 2 oz of hot water
1 cup *blended* whiskey
1 tsp vanilla (opt.)

Put in blender, or whisk for 3 minutes; chill
Recipe may be multiplied as needed! LOL!

A note about the whiskey--the original recipe given to me said to use only GOOD quality BLENDED whiskey. (translate $$) This will make it taste just like the "real" Bailey's. We are not connoisseurs of fine whiskey and we always buy the cheapest one. :-D Believe me, it tastes JUST FINE!

A note about the cream/coffee-mate stuff--we have tried it with both dairy and non-dairy products and we prefer the taste and agricultural support of real dairy, but the non-dairy product tastes more like real Bailey's and it has a longer shelf life in the fridge. NOT that shelf life is a big problem with such yummmy stuff.

Denise Bachelder
(1/11/00)


Denise sent in another version with very slight variation on Nov. 25, 2008:

Mock Bailey's Irish Cream

1 can of sweetened condensed milk
1 pint of half/half or non-dairy liquid creamer
1-1/2 tsp of instant coffee dissolved in 2 oz (2 tbsp) hot water
1 cup booze*

Whirl in the blender briefly, or whisk until well blended, or put it all in a large jug and shake vigorously. Serve cold, taste improves after a day or two.

About the booze -- the original recipe specifies Blended Whiskey. We generally use the cheapest whiskey (5 star or Black Crow), because my husband drinks it as if it were malted milkshakes. I have also had varying amounts of success with bourbon, rum and "let's empty all these bottles with
a little bit in them" This year I want to try it with Brandy. I think you will like it if you make it with whatever booze you already like.

About the cream -- it will be much thicker (and so will your blood) if you use all or part whipping cream, but that's too much for me. It will keep much longer if you use non-dairy creamer, but I don't like how it tastes. In the beginning we did try a few of the flavored creamers with limited
success. YMMV The sweetened creamers made it too sweet, IMO.

IIRC, I think we also make a double batch, but use only one can of sweetened cond. milk. Not sure about that, we only make it during the holidays.
Denise



I made my Bailey's recipe with Eagle Brand *Chocolate* Sweetened Condensed milk the last time - mmmmmmmmmmm, Chocolate Booze.

It's about the same as Denise's version, plus a tsp. of vanilla.

Kate

Roberta's Tapioca Pudding

Roberta's Tapioca Pudding

Yum! Love tapioca; goes right along with rice and bread pudding! If it's the quick cooking variety, here's how to make tapioca pudding.

1 Egg slightly beaten
1/4 cup Sugar
pinch of Salt
2-3/4 cups Milk
3 tbsp Tapioca
3/4 tsp Vanilla

Measure all ingredients except vanilla in a saucepan. Let stand 5 minutes.

Cook over medium heat, stirring constantly, until mixture comes to a full boil. Stir in vanilla. Stir once after 20 minutes.

Serve warm or cold.

Roberta
(1/10/00)

Fluffy Tapioca

Fluffy Tapioca

(...'Er, don't you mean like "fish eggs and glue"?)

Make the fluffy kind, using a regular tapioca recipe.

Separate the eggs, beat up the whites pretty stiff in the biggest mixer bowl.

Cook the pudding and put in just a drop of pink food coloring.

Then set the mixer on real low and pour the pudding into the whites in a thin stream.  It fluffs up into a big batch.

Don't forget the vanilla, and put some nutmeg on top.

Now you have something edible.  Pretty, too.

Diane -- who likes tapioca
(1/10/00)

Princess Re's Venison Stew

Princess Re's Venison Stew

Soak the deer meat in vinegar for at least 24 hrs.

Cut into cubes, throw into a crock pot (yours or borrowed, the venison doesn't care), add carrots, onions, celery, potatoes (cut vera, vera small, otherwise they won't cook)....add burgundy wine, some pepper, a bit 'o cayenne pepper, beef broth or those cubes (can't spell bouillon) and enough water to cover and set at high for one hour....turn down to low (there are only two settings) and dump in 1/4 cup oatmeal (this will thicken the mess eventually). Let it cook 8-10 hours.

Your best bet is now to dump it into something else, put in the refrigerate then reheat the next day.

Stew is never at it's best the first day. The gravy will be thick after the stew has cooled. The next day put the entire mess into the oven at 350ºF for about 45 minutes. It's wonderful, even though my recipe sounds like hell.

Yours in venison,
Princess Re
Home of the Funny Farm
(1/9/00)

Czarnina (Duck's Blood Soup)

Czarnina is the correct spelling for the duck soup and here is the recipe I have, even though I don't make it:

Czarnina (Duck's Blood Soup)
1 duck cut up
1 lg. onion, held together with toothpick

Bouquet garni: 5-8 whole allspice, 4-6 whole cloves, 1 tsp mustard seed, 1 lg.
bay leaf, 1-3" cinnamon stick, tied in a cheese cloth bag

1 cup chopped carrots
1/2 cup pitted prunes
1/2 cup raisins
1 small apple, chopped
1 tbsp salt
1/4 tsp pepper
1 cup ducks blood

Cover duck with water, bring to boil. Skim off foam. Add spices wrapped in cheesecloth, salt, and pepper. Cover and simmer over low heat about 2 hours, until meat is tender. Remove meat and bones from soup.

Cut up meat and return to soup. Add prunes, raisins, and apple. Cook 20 more minutes. Stain 3 cups broth from soup; cool before adding blood mixture. If broth is cool, it is not as apt to curdle when the blood mixture is added.

To prepare blood mixture:
Mix about 2-4 tbsp flour and 1 cup of blood to form a smooth paste. Add cooled broth a little at a time to make a smooth mixture. When the flour, blood, and broth reach pour-able consistency, add slowly to soup in kettle; stir constantly but gently. Serve with kluski noodles. Don't let soup come to a boil when reheating.

Good luck with this recipe. As far as finding ducks blood, if you live near Toledo Ohio, I can tell you where to buy it but anywhere else, I am not sure. If you live near a city, look for a meat market that makes and sells their own kielbasa and fresh duck or someone that raises and processes their own ducks. DH says his mother used to buy the duck and get the blood herself but I won't go into any details! Polish people did not waste even the smallest amount of any foods, everything was used. The only thing that I make is Polish coffee cake which is a cross between a coffee cake and bread. Maybe one day I will make this soup!

Sandy C
(1/3/00)

Czarnina 2 (Duck's Blood Soup)

Czarnina 2 (Duck's Blood Soup)

Duck Blood
1-2 tbsp sugar, if desired
1 pkg. neck bones or spareribs
handful of raisins, (optional)
1/2 box prunes
neck and giblets of duck
1 apple, peeled and quartered
2 carrots
1/4 small jar of vinegar
1 stalk celery
salt and pepper to taste
1/4 cup flour

Bring water to a boil, add neck bones or spareribs, giblets and neck. Add carrots and celery, salt and pepper. Cook until tender.

Remove all meat, carrots and celery. Add fruit.

Put flour in bowl and work in blood with vinegar. Add to soup gradually as not to curdle. Stir constantly. Add sugar, if desired.

Enjoy!

Peggy
(1/2/00)

Anna's Baked Beans

Well, I am making my recently-traditional New Year's Day food, baked beans made with the ham-bone from my Christmas dinner replacing the bacon and the dripping from said ham replacing the molasses. Since I glaze my ham with my super-secret home-made pickled-peach glaze, the drippings are sweet, fragrant and VERY spicy ... YUM. I started this the other year when I was unemployed and at the very end of my unemployment checks (they just barely paid the house payment each month, so food was secondary) and now I do it on purpose because it came out so well. I do it on New Year's Day because I have to a) soak the beans for 12-18 hours, then cook for 2 or 3 and b) bake the beans for 10 hours after I've poured them into the baking dish. Perfect thing to make on New Year's Eve/Day, when I don't want or need to be anywhere for about 48 hours. Good stuff, too!

Anna's Baked Beans

1 pound or so of pink beans (I like pintos, but I bet any large-ish bean would work), washed then soaked 12-18 hours, simmered in covered pan for 2 or 3 hours, until the skins dance around enthusiastically when you dip out a spoonful and blow on them.

Pour off the cooking water into a container for later, then mix the beans with:

1 tsp salt (or thereabouts, depending on taste)
2 tbsp Coleman's Mustard Powder (or whatever your favorite powdered mustard is)
1 tsp ground ginger + a couple of shakes of the container for extra flavor

Add the ham drippings, including the fat. I had about 1-1/2 cups, and it was in the 'fridge for a week, so it was completely gelled when I took it out. I let it sit in the hot beans until it had melted completely. (If anyone wants to try the peach-pickle glaze, let me know. (grin) It's only secret because no one is brave enough to try it out!)

Put the ham-bone in the bottom of a biggish baking dish (I love Corelle dishes!), pour the beans over the top, cover and put it into the oven.

Bake covered at 250°F for 10 hours, adding extra cooking water from the beans if it starts to dry out. I keep a cookie sheet (or other pan with sides) underneath in case it starts dripping over the edge. Smells heavenly right now, even if it's only been in for an hour. I'll be eating this for the rest of the week. :)

Anna
(1/1/00)

Be warned!

*Most of the list members who posted recipes are not available for any questions.
*Some have left the list. Some have died.
*There are no photos and there may not ever be any.
*This is not a recipe "book" geared to those who cannot cook without someone holding their hand.
*The blog owner and list members who posted the recipes are not responsible for the recipes or their content. Spoons do not make you fat.
*The standard disclaimers on any and all content apply to appease the Gummit brownshirts and their allies.