Text 39775, 115 rader
Skriven 2010-07-03 23:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av ELEANOR CREIGHTON
Ärende: Burgoo etc.
===================
-=> Quoting Eleanor Creighton to Jim Weller <=-

 JW> My step-daughter [...] (She's in Nanaimo right now
 JW> for a year at college, along with my two youngest grandkids.)

 EC> Is she going to VIU?

Yep. A one year course in construction technology.

Neekha will be there too soon visiting her cousins and her other
grandfather (her dad is my step-son not my son). I just got a text
advising me she's on the ferry as I type this.

 EC> I only live 45 minutes away from Nanaimo now.

It would be fun to hook up but I don't plan on visiting the island
this summer. The family will be starting the drive back home July 31
(Raine, Lexi and Charlee to Yellowknife, Neekha, her dad, his new
girl friend and Neekha's soon to be step sister to Peace River,
Alberta, to their new home there. Roslind is going down to Peace
River August 2nd to pick up the youngest two so that Raine can go to
Fort McMurray for a few days by herself to visit an old high school
friend before coming home. I'll be staying here; somebody has to
work to pay for all those trips!

Two more boiled dinner, this time northern style:

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

      Title: Old Crow Boiled Caribou Ribs W/potatoes & Carrots
 Categories: Native, Venison
      Yield: 4 Servings

     12    Caribou ribs
      5 lg Potatoes
      5 lg Carrots
      2 ts Salt
    Water

  Clean and wash the 12 pieces of caribou ribs. Ribs may be cut in
  half. Place ribs in cooking pot and add enough water to cover the
  ribs. Put on top of stove or fire and heat until boiling. Add salt
  and cover with lid. After a boil is reached turn down heat
  slightly to a medium boil. Cut potatoes in half, carrots
  quartered. Boil for an hour and add potatoes and carrots. Boil
  until vegetables are tender. Serve. For years, our people have
  enjoyed the broth from this recipe. This is very nutritious. Scoop
  up in a cup, add a little salt and enjoy!

  The Gwitchin Kitchen, Vuntut Gwitchin First Nation, Old Crow, Yukon

  Submitted by: Tracy Kassi

MMMMM

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

      Title: Old Crow Ch'agwat (Boiled Caribou Leg)
 Categories: Native, Venison
      Yield: 6 Servings

      6    Pieces Caribou leg bones
      1 ts Salt
      1 c  Rice, Uncooked
      4 lg Carrots
      2 lg Potatoes
      1 c  Elbow Macaroni
      2 pk Lipton Tomato Vegetable Soup
    Mix
      1 cn Tomato Soup
      1 cn Vegetable Soup

  Remove meat from the leg leaving 2-3 inches of meat attached.
  Separate the leg at the knee into two pieces. With a small axe
  divide the upper portion of the leg into two pieces. Do the same
  for the lower half of the leg, keeping only the top portion of the
  lower half. You will now have 3 bone pieces from which to make the
  Ch'agwat. With a knife, score the meat at 1 inch intervals down to
  the bone. Clean and place leg bones in a large pot and add enough
  water to cover the bones. Add salt and boil 1-2 hours on
  medium-low heat.

  Dice carrots and potatoes. Add rice, carrots, potatoes, macaroni,
  Lipton vegetable soup mix, tomato soup, and vegetable soup to the
  pot. Boil on medium heat until vegetables are tender.

  Serve vegetables and broth in a bowl with the meat bone on a side
  dish. The bone meat mixed with the marrow is delicious. Retrieve
  marrow from the bone with the handle end of a spoon.

  The Gwitchin Kitchen, Vuntut Gwitchin First Nation, Old Crow, Yukon

  Submitted by: Rosalie Abel

MMMMM





 EC> ... Multitask: make twice the mistakes in 1/2 the time.
 EC> ___ Blue Wave/DOS v2.30 [NR]



Cheers

YK Jim


... Boiled chicken is the semi-ultimate blank slate right after tofu.

___ Blue Wave/QWK v2.20
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