MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Couscous
Categories: Breakfast, Cereals, Pasta
Yield: 4 Servings

1 c Couscous
1 c Water; boiling
2 tb Butter

MMMMM--------------------------OPTION 1-------------------------------
2 Bananas; diced
Walnuts

MMMMM--------------------------OPTION 2-------------------------------
Raisins
Dried pineapple

MMMMM--------------------------OPTION 3-------------------------------
1 c Cottage cheese

MMMMM--------------------------OPTION 4-------------------------------
Apples; diced
Sunflower seeds

Couscous is a staple of North African cuisine. It has a delicate
flavor with a texture similar to corn grits. It is simple to prepare
and can be deliciously made with fruit for breakfast or as a rice
substitute for dinner.

Boil water.

Add couscous and butter and simmer, while stirring, three minutes.

Add optional add-ins.

Simmer until cooked.

Recipe by Cycle Food by Lauren Hefferon

MMMMM
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hi Ben,

Title: Couscous
Categories: Breakfast, Cereals, Pasta
Yield: 4 Servings

1 c Couscous
1 c Water; boiling
2 tb Butter

I use 1/2 c couscous to 3/4 c water or stock (prefer the latter, for
flavor) and a bit of olive oil or butter blend. Around here it's an
alternate to potatoes, rice or kasha, goes well with the Moroccan
chicken I do from time to time.

Couscous is a staple of North African cuisine. It has a delicate
flavor with a texture similar to corn grits. It is simple to prepare
and can be deliciously made with fruit for breakfast or as a rice
substitute for dinner.

Never had it for breakfast but don't see why it wouldn't work. It's a
smoother texture (IMO) than grits.

Boil water. Add butter or oil at the same time.

Add couscous and butter and simmer, while stirring, three minutes.

Add couscous, stir for several minutes (about 3) and turn off heat.

Cover, let stand for about 5 minutes, fluff with a fork.

Serve, enjoy.

I've inserted the way I cook regular couscous (the fine grained
version). I've read about how it's done in the African countries but I'm
not going to invest in the special pot they use. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Re: Couscous
By: Ruth Haffly to Ben Collver on Tue Jan 09 2024 13:43:37

Around here it's an
alternate to potatoes, rice or kasha, goes well with the Moroccan
chicken I do from time to time.

I got my recipe from a bike touring cookbook. I don't eat couscous
often, but i know it is a convenient travel food. I read about it
being used as travel food centuries ago by traders who traveled by
camel in Africa.

Seid furnished him with some food, which I now learned they called cous-koo-soo, with some slices of pumpion or squash spread over it
in the bowl, and well peppered. This dish, which is made of small
balls of flour, boiled with a fowl and vegetables, looked (for I
had not the pleasure of tasting it) like a very nice dish.

... the others were provided with scanty portions of barley, of
which they made their cous-koo-soo.

From the narrative of James Riley

<https://archive.org/details/authenticnarrati00rile_0>

A friend of mine made couscous from scratch. He used a window bug
screen to shape the grains of pasta.
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hi Ben,

I got my recipe from a bike touring cookbook. I don't eat couscous
often, but i know it is a convenient travel food. I read about it
being used as travel food centuries ago by traders who traveled by
camel in Africa.

It's one of those grains that's been around for centuries in other parts
of the world but never really became popular over here. I think most
Americans would cite white rice as their favorite potato alternative but
both my dad and father in law were never that enamoured of it. Me, I
prefer alternatives to potatoes but would go with most anything other
than white rice if possible.

Seid furnished him with some food, which I now learned they called cous-koo-soo, with some slices of pumpion or squash spread over it
in the bowl, and well peppered. This dish, which is made of small
balls of flour, boiled with a fowl and vegetables, looked (for I
had not the pleasure of tasting it) like a very nice dish.

... the others were provided with scanty portions of barley, of
which they made their cous-koo-soo.

From the narrative of James Riley

<https://archive.org/details/authenticnarrati00rile_0>

Might have to look that up some time.

A friend of mine made couscous from scratch. He used a window bug
screen to shape the grains of pasta.

I might have done that at some point in my life, probably when we were
making almost everything from scratch, but now I'm content to buy it.
Wegman's carrys the whole wheat version so I've no trouble getting it.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... ... Life is what happens to you while you're busy making other plans-J. Lennon

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Ben Collver <=-

I got my recipe from a bike touring cookbook. I don't eat couscous
often, but i know it is a convenient travel food. I read about it
being used as travel food centuries ago by traders who traveled by
camel in Africa.

It's one of those grains that's been around for centuries in other
parts of the world but never really became popular over here. I think
most Americans would cite white rice as their favorite potato
alternative but both my dad and father in law were never that enamoured
of it. Me, I prefer alternatives to potatoes but would go with most anything other than white rice if possible.

Couscous is *not* a grain. It's pasta. To wit: Couscous is a type of
pasta made from durum wheat semolina, or a popular North African dish
with couscous. https://www.allrecipes.com/article/what-couscous/

Orzo is the next size up and oftern substituted for rice. Followed by
rosmarina which are larger but still rice-shaped.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: One-Pan Shrimp Scampi w/Orzo
Categories: Seafood, Citrus, Pasta, Wine, Chilies
Yield: 4 Servings

1 lb Large (U25) shrimp; peeled,
- deveined
3 tb Extra-virgin olive oil
1 tb Fresh lemon zest
+=PLUS=+
1 tb Juice; from 1 lemon
1/2 ts Red-pepper flakes
Salt & black pepper
4 cl Garlic; minced
2 tb Unsalted butter
1 c Orzo or rosmarina pasta
1/3 c Dry white wine
2 c Boiling water, seafood stock
- or chicken stock
3 tb Fine chopped parsley

In a medium bowl, stir together the shrimp, 1 tablespoon
olive oil, the lemon zest, red-pepper flakes, 1/2
teaspoon salt, 1/4 teaspoon pepper and half the garlic.
Set aside to marinate (this step can be done up to 1
hour in advance).

To a medium skillet, add the butter, the remaining olive
oil and garlic, and heat over medium. When the butter
starts to bubble, add the orzo and 1/2 teaspoon salt and
cook, stirring often, until the orzo is toasted, about 2
minutes, adjusting the heat as necessary to prevent the
garlic from burning. Carefully add the wine (it will
bubble) and stir until absorbed, about 1 minute. Stir in
the water or stock, reduce heat to low, cover, and cook
until the orzo is al dente, about 12 minutes.

Add the shrimp in a snug, even layer on top of the orzo,
cover, and cook until all the shrimp is pink and cooked
through, 2 to 4 minutes. Remove from heat and let sit,
covered, 2 minutes.

Sprinkle with parsley and lemon juice, season to taste
with salt and pepper and serve immediately.

by Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

MMMMM

... "A cheapskate won't tip a server. I'm just careful with my money" Dave Drum --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Couscous is *not* a grain. It's pasta. To wit: Couscous is a type of
pasta made from durum wheat semolina, or a popular North African

True, I had turned off the brain for a moment there.

Orzo is the next size up and oftern substituted for rice. Followed

by DD> rosmarina which are larger but still rice-shaped.

I've got whole wheat orzo in the pantry as well. No rosamarina but do
have some small (white) pasta that I got at Olindo's (the Italian store
we go to in Rochester, NY) that I intend to use for pasta fagole. (know
that's not spelled right) I have adapted my mother in law's recipe that
uses tomato soup and canned pork and beans to use tomato sauce and
canneli beans instead.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Get shopping while the gettin' is good!!!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

Couscous is *not* a grain. It's pasta. To wit: Couscous is a type of
pasta made from durum wheat semolina, or a popular North African

True, I had turned off the brain for a moment there.

Orzo is the next size up and oftern substituted for rice. Followed

by DD> rosmarina which are larger but still rice-shaped.

I've got whole wheat orzo in the pantry as well. No rosamarina but do
have some small (white) pasta that I got at Olindo's (the Italian store
we go to in Rochester, NY) that I intend to use for pasta fagole. (know that's not spelled right) I have adapted my mother in law's recipe that uses tomato soup and canned pork and beans to use tomato sauce and
canneli beans instead.

The old Dagoes (their self-description) around here call it "Pasta Fazool"

One of them steered me to this recipe which he claims his mother used
to use.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pasta E Fagioli Con Carne
Categories: Beans, Pork, Vegetables, Cheese
Yield: 6 Servings

1 c Dried white beans
+=OR=+
2 1/2 c Drained, rinsed, canned
- cannellini beans
+=OR=+
1 1/2 lb (to 2 lb) fresh cranberry
- beans *
1/4 c Olive oil
4 (4 oz ea) individual lean
- pork spareribs
1 md Onion; in 1/2" dice
1 md Rib celery; w/leaves, thin
- sliced
1 md Carrot; peeled, thin sliced
2 lg Cloves garlic; minced
1 ts Fine chopped fresh rosemary
+=OR=+
1/2 ts Dried rosemary; crushed
1 c Peeled, seeded, chopped
- fresh tomatoes, or canned
- Italian plum w/juice
Salt & fresh black pepper
3/4 c Small pasta; such as small
- elbows
4 c Special Holiday Broth **
+=OR=+
4 c Canned beef broth; + more
- as needed
1 c Freshly grated Parmigiano-
- Reggiano cheese; to serve

If using dried beans, pick over, discarding any stones.
Soak the beans overnight in cool water to cover by 2".
Drain the beans and place in a medium-size saucepan with
water to cover by 3 inches. Bring to a boil over medium
high heat, then reduce the heat to a very slow but steady
simmer. Cook, covered, until the beans are tender, about
1 1/2 hours. Drain and set aside.

Heat the oil in a large soup pot over medium heat. Add the
spareribs, onion, celery, carrot, garlic, and rosemary.
Saute, uncovered, until the ribs begin to brown, about 10
minutes. Reduce the heat to low and add the tomatoes,
salt, and pepper. Cook until the liquid in the tomatoes
cooks off and the oil and tomatoes begin to separate, 15
to 20 minutes.

Meanwhile, prepare the pasta according to package
directions.

NOTE: I use ditalini pasta when making this. The little
tubes are just so much more to my taste than the called
for elbows.

Add the beans and broth to the soup pot. Raise the heat,
bring to a boil, then reduce the heat to a very slow but
steady simmer. Cover and cook 15 minutes. If more broth is
needed, add a little more, but remember this is a thick
soup. Drain the pasta and add to the soup, stirring well.
Serve with the grated cheese.

* Make this with fresh cranberry beans, if they are
available. It takes a little more time but the results are
worth it. Shell and rinse the beans, and add them to the
soup pot with the broth in step 4. Cover the pot and
simmer until the beans are tender, about I hour. Mix the
drained pasta and serve as directed.

** Separate recipe

Makes 6 servings

From: http://www.recipelink.com

Uncle Dirty Dave's Kitchen

MMMMM

... Someday you'll buy food with a longer expiration date than yourself.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

I've got whole wheat orzo in the pantry as well. No rosamarina but do
have some small (white) pasta that I got at Olindo's (the Italian store
we go to in Rochester, NY) that I intend to use for pasta fagole. (know that's not spelled right) I have adapted my mother in law's recipe that uses tomato soup and canned pork and beans to use tomato sauce and
canneli beans instead.

The old Dagoes (their self-description) around here call it "Pasta
Fazool"

That's the pronunciation, spelling is different. BTW, Olive Garden
referrs to their version as soup; I make mine thicker, more like a stew,
and much better tasting, IMO. (G)

One of them steered me to this recipe which he claims his mother used
to use.

Title: Pasta E Fagioli Con Carne
Categories: Beans, Pork, Vegetables, Cheese
Yield: 6 Servings

1 c Dried white beans
+=OR=+
2 1/2 c Drained, rinsed, canned
- cannellini beans
+=OR=+
1 1/2 lb (to 2 lb) fresh cranberry
- beans *
1/4 c Olive oil
4 (4 oz ea) individual lean
- pork spareribs
1 md Onion; in 1/2" dice
1 md Rib celery; w/leaves, thin
- sliced
1 md Carrot; peeled, thin sliced
2 lg Cloves garlic; minced
1 ts Fine chopped fresh rosemary
+=OR=+
1/2 ts Dried rosemary; crushed
1 c Peeled, seeded, chopped
- fresh tomatoes, or canned
- Italian plum w/juice
Salt & fresh black pepper
3/4 c Small pasta; such as small
- elbows
4 c Special Holiday Broth **
+=OR=+
4 c Canned beef broth; + more
- as needed
1 c Freshly grated Parmigiano-
- Reggiano cheese; to serve

Quite the production there. I use short cuts like tomato paste and
sauce, canned beans, no meat and a somewhat different spicing but I
guess there are as many versions as there are Italian mamas.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Multitask: make twice the mistakes in 1/2 the time.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

I've got whole wheat orzo in the pantry as well. No rosamarina but do
have some small (white) pasta that I got at Olindo's (the Italian store
we go to in Rochester, NY) that I intend to use for pasta fagole. (know that's not spelled right) I have adapted my mother in law's recipe that uses tomato soup and canned pork and beans to use tomato sauce and
canneli beans instead.

The old Dagoes (their self-description) around here call it "Pasta
Fazool"

That's the pronunciation, spelling is different. BTW, Olive Garden
referrs to their version as soup; I make mine thicker, more like a
stew, and much better tasting, IMO. (G)

The recipe I posted is thick so yone could get away with calling it a
"stew".

One of them steered me to this recipe which he claims his mother
used to use.

Title: Pasta E Fagioli Con Carne
Categories: Beans, Pork, Vegetables, Cheese
Yield: 6 Servings

Quite the production there. I use short cuts like tomato paste and
sauce, canned beans, no meat and a somewhat different spicing but I
guess there are as many versions as there are Italian mamas.

Or chilli recipes. Bv)=

Not as big a deal as it might seem. Good for a lazy Sunday afternoon
(I'm not a football fan) as I use all the shortcuts I can without any compromising taste or texture.

Here's the recipe I use most often (twice ot thrice a year) w/no meat
and lotsa shortcuts. And it crockpots nicely once the onions are done
in the skillet.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pasta Fagioli
Categories: Pasta, Vegetables, Herbs, Beans, Soups
Yield: 4 Servings

1 tb Olive oil
2 Ribs celery; chopped
1 md Onion; peeled, chopped
3 cl Garlic; minced
2 ts Dried parsley
1 ts Italian seasoning
1/4 ts Crushed red pepper flakes
Salt
14 1/2 oz Can chicken broth
2 md Tomatoes; peeled, seeded,
- chopped
+=OR=+
14 1/2 oz Can Red Gold diced tomatoes
8 oz Can tomato sauce
1/2 c Uncooked spinach fusilli
- pasta
15 oz Can cannellini beans;
- w/liquid

Heat olive oil in a large saucepan over medium heat.
Cook celery, onion, garlic, parsley, Italian seasoning,
red pepper flakes, and salt in the hot oil until onion
is translucent, about 5 minutes. Stir in chicken broth,
tomatoes and tomato sauce, and simmer on low for 15 to
20 minutes.

Add pasta and cook 10 minutes, until pasta is tender.

Add undrained beans and mix well. Heat through. Serve
with grated Parmesan cheese sprinkled on top.

Recipe By: Star Pooley

RECIPE FROM: https://www.allrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... Laughter doesn't cost anything and it doesn't taste yucky!
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

The old Dagoes (their self-description) around here call it "Pasta
Fazool"

That's the pronunciation, spelling is different. BTW, Olive Garden
referrs to their version as soup; I make mine thicker, more like a
stew, and much better tasting, IMO. (G)

The recipe I posted is thick so yone could get away with calling it a "stew".

I saw that but I'll probably stick with the recipe my MIL gave me. It's
close to what Steve grew up with; I just tinkered it a bit to come up
with how we cook.

One of them steered me to this recipe which he claims his mother
used to use.

Title: Pasta E Fagioli Con Carne
Categories: Beans, Pork, Vegetables, Cheese
Yield: 6 Servings

Quite the production there. I use short cuts like tomato paste and
sauce, canned beans, no meat and a somewhat different spicing but I
guess there are as many versions as there are Italian mamas.

Or chilli recipes. Bv)=

True, glancing at some of the ones you posted, just today, the name
leaves a wide open field.

Not as big a deal as it might seem. Good for a lazy Sunday afternoon
(I'm not a football fan) as I use all the shortcuts I can without any compromising taste or texture.

Here's the recipe I use most often (twice ot thrice a year) w/no meat
and lotsa shortcuts. And it crockpots nicely once the onions are done
in the skillet.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pasta Fagioli
Categories: Pasta, Vegetables, Herbs, Beans, Soups
Yield: 4 Servings

Looks pretty good but I'll stay with my version. We're not into football (except my checking how certain teams--NOT the Panthers--did the day
before. Sunday afternoons I usually read the paper (on the tablet) and
Steve usually works on either computers or radios.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... History repeats itself because nobody listens ...

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

Title: Pasta E Fagioli Con Carne
Categories: Beans, Pork, Vegetables, Cheese
Yield: 6 Servings

Quite the production there. I use short cuts like tomato paste and
sauce, canned beans, no meat and a somewhat different spicing but I
guess there are as many versions as there are Italian mamas.

Or chilli recipes. Bv)=

True, glancing at some of the ones you posted, just today, the name
leaves a wide open field.

That's why I called them "Chilli Chumps" Only a few are what I would
call chilli. The rest, especially the vegetarian ones get away with the "Chilli" title only because the editorial staff at Taste of Home doesn't
seem to know the definition of chilli.

According to Serious Eats "Chilli was invented in San Antonio is said
to be a bowl of "red": tender, individual stewed chunks of beef swaddled
in a spicy, cumin-spiked sauce made from red chiles, which lend the dish
an appealing russet hue."

The International Chili Society (a subsidiary of World Food Championships)
says of "competition chilli "Traditional Red Chili is defined by the International Chili Society as any kind of meat or combination of meats, cooked with red chile peppers, various spices and other ingredients,
with the exception of BEANS and PASTA which are strictly forbidden.
No garnish is allowed."

Until we get to their "Homestyle" competition - "Homestyle Chili is
any kind of meat, or combination of meats, and/or vegetables cooked
with beans, chile peppers, various spices and other ingredients.
Homestyle chili may be any color. Beans are required and should be
visible in every spoonful. Preference is not given to either cut,
ground, shredded or cubed meat."

Or Chile Verde - "Chile Verde is any kind of meat, or combination of
meats, cooked with green chile peppers, various spices and other
ingredients. Beans and non-vegetable fillers such as rice and pasta
are not allowed. Preference is not given to either cut meat, ground
meat, shredded meat or cubed meat."

Traditional meats in ICS chile verde are pork or chicken. Personally
I like verde made with lamb - if I get a "deal" on the meat. Lamb is
pretty 'spensive around here. Only if I find a really good sale do I
use it to make chile verde.

Not as big a deal as it might seem. Good for a lazy Sunday afternoon
(I'm not a football fan) as I use all the shortcuts I can without any compromising taste or texture.

Here's the recipe I use most often (twice ot thrice a year) w/no meat
and lotsa shortcuts. And it crockpots nicely once the onions are done
in the skillet.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pasta Fagioli
Categories: Pasta, Vegetables, Herbs, Beans, Soups
Yield: 4 Servings

Looks pretty good but I'll stay with my version. We're not into
football (except my checking how certain teams--NOT the Panthers--did
the day before. Sunday afternoons I usually read the paper (on the
tablet) and Steve usually works on either computers or radios.

The only sports I follow these days are motor-sports. Actually only the
Formula One and/or motorcycles. The rest of the overly hyped marketing platforms can go suck rocks so far as I am concerned. Bv)=

Here's a favourite verde recipe using sheep meat:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Navajo Chile Verde (Lamb/Goat)
Categories: Lamb/mutton, Chilies, Pork, Vegetables
Yield: 6 Servings

3 lb Lamb or goat shoulder
2 c Stewed tomatoes
3 tb Bacon grease
6 oz Can tomato paste
1/3 c Flour
3 c Water (or chicken broth)
3 md Onions; chopped
2 1/2 ts Salt
6 cl Garlic; minced or pressed
1/2 ts Dried, ground oregano
32 oz (2 cans) whole green chilies

Melt bacon grease in a skillet over med-high heat. Put
flour into a paper bag and shake the meat with the flour
to coat meat. Add the meat to the bacon grease a little
at a time and brown well & evenly. Remove the meat to a
5 qt. Dutch oven. Add the onions & garlic to the skillet
and saute until translucent. Add these to the pork in
the pot. Stir in the remaining ingredients, bring pot to
a boil, and keep stirring every 2-3 minutes. When boiling
lower heat to low & simmer for 45 minutes. Taste, adjust
seasonings as per personal taste, and cook for 30 mins.

This recipe comes to us from the Native Americans we call
the Navajo. They call themselves the Di-neh. It is a great
stew and deserves your attention!

Enjoy!

Source: Mary R. Neh, Economist, Navajo Cultural Center File

Meal Master Format by Dave Drum - 02 November 1996

Uncle Dirty Dave's Kitchen

MMMMM

... I won't eat any cereal that doesn't turn the milk purple.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Or chilli recipes. Bv)=

True, glancing at some of the ones you posted, just today, the name
leaves a wide open field.

That's why I called them "Chilli Chumps" Only a few are what I would
call chilli. The rest, especially the vegetarian ones get away with
the "Chilli" title only because the editorial staff at Taste of Home doesn't seem to know the definition of chilli.

I had one last night that was the homestyle, overall good but no heat
and quite sweet.

Here's the recipe I use most often (twice ot thrice a year) w/no meat
and lotsa shortcuts. And it crockpots nicely once the onions are done
in the skillet.

Title: Pasta Fagioli
Categories: Pasta, Vegetables, Herbs, Beans, Soups
Yield: 4 Servings

Looks pretty good but I'll stay with my version. We're not into
football (except my checking how certain teams--NOT the Panthers--did
the day before. Sunday afternoons I usually read the paper (on the
tablet) and Steve usually works on either computers or radios.

The only sports I follow these days are motor-sports. Actually only
the Formula One and/or motorcycles. The rest of the overly hyped
marketing
platforms can go suck rocks so far as I am concerned. Bv)=

I usually just catch the scores of certain teams the next day, one each baseball, football and hockey teams.

Here's a favourite verde recipe using sheep meat:

Title: Navajo Chile Verde (Lamb/Goat)
Categories: Lamb/mutton, Chilies, Pork, Vegetables
Yield: 6 Servings

3 lb Lamb or goat shoulder
2 c Stewed tomatoes
3 tb Bacon grease
6 oz Can tomato paste
1/3 c Flour
3 c Water (or chicken broth)
3 md Onions; chopped
2 1/2 ts Salt
6 cl Garlic; minced or pressed
1/2 ts Dried, ground oregano
32 oz (2 cans) whole green chilies

Looks good, I'd try it with pork.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... KEYBOARD, A device used to enter errors into a computer.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

Looks pretty good but I'll stay with my version. We're not into
football (except my checking how certain teams--NOT the Panthers--did
the day before. Sunday afternoons I usually read the paper (on the
tablet) and Steve usually works on either computers or radios.

The only sports I follow these days are motor-sports. Actually only
the Formula One and/or motorcycles. The rest of the overly hyped
platforms can go suck rocks so far as I am concerned. Bv)=

I usually just catch the scores of certain teams the next day, one each baseball, football and hockey teams.

I don't even care that much.

Here's a favourite verde recipe using sheep meat:

Title: Navajo Chile Verde (Lamb/Goat)
Categories: Lamb/mutton, Chilies, Pork, Vegetables
Yield: 6 Servings

Looks good, I'd try it with pork.

My friend, Larry Eastep, won the Verde World Championship (and U$25K)
at the annual big ICS cook-off held in Myrtke Beach, SC last year.
Being Jewish he used chicken for his meat.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow Cooker Chicken Chile Verde
Categories: Poultry, Chilies, Citrus, Herbs
Yield: 7 Servings

2 lb Tomatillos; husked, washed,
- dried, halved
10 md Anaheim chilies; stemmed,
- halved, seeded
1 Jalapeno chile
1 c Diced onion
4 cl Garlic
2 c Rough chopped cilantro
1 tb Cumin
1 ts Paprika
Zest and juice of 1 lime
1/2 ts Sugar
1/2 ts Salt
1/2 ts Black pepper
2 c Chicken broth
2 lb Chicken breast halves or
- large thighs; skinned,
- boned

MMMMM-----------------------ACCOMPANIMENTS----------------------------
Tortillas
Beans
Rice

Set oven @ 450-|F/232-|C.

Place tomatillos and Anaheim peppers on two large greased
baking sheets. Roast until tomatillos are golden brown
about 5-7 minutes, and until peppers are charred.

Place peppers in a brown paper bag to sweat for about
ten minutes. Remove the peppers from the bag and peel.

In a blender or food processor, combine 6 peppers (12
pepper halves), tomatillos, jalape|#os, onion, garlic,
cilantro, cumin, paprika, lime zest and juice, sugar,
and salt & pepper to taste. Blend until smooth.

Dice the remaining Anaheim peppers. Pour salsa verde,
chicken broth, diced Anaheim peppers, and chicken into the
slow cooker. Add salt and pepper.

Cook on high for 3-4 hours or on low for 6-8 hours.

Once chicken is cooked using a slotted spoon remove
chunks of chicken to a cutting board and shred and return
to crock pot with chile verde sauce. Season with salt and
pepper, to taste.

Serve warm with tortillas, beans, and rice.

YIELD: SERVES 6-8

RECIPE FROM: http://www.twopeasandtheirpod.com

Uncle Dirty Dave's Kitchen

MMMMM

... "People who love to eat are always the best people." -- Julia Child

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