Text 4265, 192 rader
Skriven 2013-09-04 07:29:06 av Dave Drum (1:261/38)
     Kommentar till en text av Jim Weller
Ärende: Chile 3721
==================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Title: Camp Chilli *
 DD> 1 c  Lentils

 JW> That's deer camp chili before you bag the first deer!

 DD> If you could pack in lentils, and all that other stuff you'd
 DD> think that a can or two of mass-produced chilli (even Hormel)
 DD> would hold you

 JW> Back in Ontario, if we didn't get a deer the first day, by around 4
 JW> PM we would settle for small game like rabbit and partridge for the
 JW> supper pot. Before that we wouldn't fire a shot on anything that
 JW> small as the noise would spook any deer that might be in the
 JW> neighbourhood. And the ultimate fallback was bacon and eggs, not
 JW> lentils.

Well, lentils were the first call-out in the recipe. I realise that *I* am the
one who posted it. But, I also (with my hand up) avow that I would NEVER make
that recipe. It was included for the chile content that made it fit the
category I am posting currently.   Bv)=

Some years in my area you could nearly walk up on bunnies and/or quail and bop
them with something - no loud noises required. Squirrels were somewhat more
skittish at their calmest.

 JW> Up here with caribou and in Peace River with deer, they are so
 JW> plentiful that there is almost no risk of coming up empty handed.
 JW> The last time I was in Peace River I saw over 20 deer, in 4
 JW> different fields, in the 6 miles between Ray's place and the town.
 JW> Neekha even saw two moose on the edge of town from her school bus
 JW> window earlier that week.

I saw four deer yesterday in a 140 mile excursion along the highways of
Illinois. All were in various stages of disrepair - alongside the roadways.
About three weeks ago, on the south edge of Springfield (pop 125K) is saw two
*very* late season fawns (dappled white sides and obviously young) going into a
corn field - after I honked my horn to keep them from darting into the roadway
and forcing me to fill out a bunch of paperwork.

 JW> I made this recently. It is just as tasty as hummus and pita bread:

I'll take your word for that.

 JW> MMMMM-----Meal-Master - formatted by MMCONV  2.10

 JW>      Title: Moldovian Fasolita
 JW> Categories: Moldovan, Beans, dips
 JW>   Servings: 4

NOTE: Two (2) recipes follow

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.

  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 Archives

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

      Title: Special Holiday Broth (Brodo Misto Speciale)
 Categories: Soups, Beef, Poultry, Vegetables, Herbs
      Yield: 1 gallon

  1 1/2 lb Beef shank
  1 1/2 lb (to 2 lb) beef marrow bones
           - for soup
  1 1/2 lb Beef chuck neck bones
    1/2    Chicken; rinsed, drained
  1 1/2 lb (2) turkey thighs; rinsed,
           - and drained
  3 1/2 qt Water
      6 md Onions; quartered
      6 md Ribs celery w/leaves; in 2"
           - pieces
      6 md Carrots; each in 4 pieces
      4 md Fresh, ripe tomatoes; chop'd
           +=OR=+
 14 1/2 oz Can Italian plum tomatoes;
           - drained, chopped
      4    Sprigs fresh flat-leaf
           - parsley
      3 ts Salt
      2 ts Fresh ground black pepper

  Combine all of the meat and poultry in a large soup pot
  and add the water. Bring to a boil over high heat,
  uncovered, frequently skimming off the foam, then reduce
  the heat and simmer for 20 minutes.

  Add the onions, celery, carrots, tomatoes, parsley, salt,
  and pepper. Return to a boil, then reduce the heat to a
  very slow but steady simmer, and cook, partially covered,
  until the meat falls off the bones, about 4 hours. Check
  the level of the water about every hour.

  Allow the broth to cool. Remove the large pieces of meat
  and poultry from the broth (the meat is long-cooked, but
  still edible) before straining through a fine sieve, lined
  if desired with several layers of dampened cheesecloth.
  Discard the contents of the sieve and refrigerate the
  broth, covered, overnight.

  THE NEXT DAY: Remove and discard the congealed fat on top.
  Use immediately or store, covered, in the refrigerator for
  up to 3 days (bringing it to a boil before using) or a
  freeze for up to 6 months.

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... Lawyers, I suppose, were children once. -- Charles Lamb.

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 * Origin: Prism bbs (1:261/38)