[Boink]

Welcome to the new Canna community cookbook! Meats & Main Dishes

This is the place for food! The place we will get together and share recipes, pictures and stories.....hopefully with everyone's help. Our fine member Wamen came up with the idea originally and it has grown from there. With an ok from womens MOD Mrs Babba we will begin.

This thread will be for Meats and main dishes. This would include anything that would be considered a main dish. From meats and casserole's to hearty soups etc. IMHO anyway but certainly doesn't matter.

It would be easier for search purposes if we seperated recipe's with threads. Meats/Main dishes- Salads/Vegetables- Breads/Pasta/Rice- Deserts- and Appetizers/Snacks/Beverages.

We all love to eat and who doesn't need a new idea for dinner now and then. Coming to our favorite place (IC Mag) and finding recipe's to cut and paste will make it our one stop web shop. Get envolved everyone has a favorite recipe or food. Maybe someday we can compile them all and make a members cook book. Wamen may start a threat with just Italian recipe's feel free to follow suit but lets have a little fun with this.

[Boink]

Recipe For a Happy Home


Ingredients:

1/2 cup of friendship
1 cup thoughtfulness
Pinch of powdered tenderness
1 bowl of loyalty
1 cup faith
1 cup of charity
1 teaspoon of gaiety that sings
1 teaspoon ability to laugh at little things
sudden tears of heartfelt sympathy

Preparation:

Cream together friendship, thoughtfulness, and powdered tenderness. Very lightly beat in a bowl of loyalty with faith and charity. Be sure to add gaiety that sings, and also the ability to laugh at little things. Moisten with the sudden tears of heartfelt sympathy. Bake in a good natured pan and serve very often.

[Grat3fulh3ad]

Great Idea boink... Give us a chance to see what others cook and eat, and a chance to try some new things...

[Boink]

Back in the 70's we used to go to a restaruant in Berkeley called Bertolli's they were known for there Minestrone soup and their single, double and triple shot drinks. The drinks were cheap as I remember. We used to get the muchies then head to Bertolli's where we'd eat drink and somehow find our way back home. With those clouded memories in my mind and the fact that it's freakin cold today I decided to make Minestone soup to warm my family up. Very healthy, hearty and warm.

Zesty Minestrone Soup
3 T. best olive oil
4 medium garlic cloves - crushed
1/2 C. diced onions
1 1/2 C. sliced carrots
1 C. chopped celery
2 C. finely shredded cabbage
1 C. diced zucchini
16 C. water
1 28-oz. can crushed tomatoes
1 C. mixed dried beans (romano, kidney, fava, pinto, cranberry, etc.)
1/4 C. whole dried peas
1 to 3 T. pearl barley
1 1/2 T. salt (or more, to taste)
2 to 4 T. sugar (to taste)
1 t. pepper
1/2 t. original Tabasco
3/4 t. garlic powder
2 bay leaves
2 t. oregano
2 t. basil
1 t. celery seed
1/4 C. minced fresh parsley or 2 T. dried parsley
1/4 t. dry chili pepper
2 T. red wine
1/4 to 1/2 t. citric acid (*)

Lightly grease stock pot bottom to prevent beans from sticking. Saute or sweat vegetables (garlic, onions, carrots, celery, cabbage, zucchini) in olive oil until vegetables are softened.

Add water, crushed tomatoes, dried beans, peas, barley, salt, sugar, pepper, garlic powder, bay leaves, oregano, basil, celery seed, parsley, chili pepper, wine and citric acid. Simmer 2-3 hours until beans are soft. Adjust seasonings.

Serve with fresh parmesan cheese, cooked bite-sized pasta and homemade garlic croutons or Italian bread. Freezes well. Recipe can be halved.

(*) Citric acid, tartaric acid or sour salts - available in ethnic food stores or larger drug stores. Substitute 4-8 tablespoons of fresh lemon juice. I use lemon juice.

Serves 12-16 but is easy to cut in half. You can also freeze.

I usually do all my prep (cutting, mincing, chopping) before getting started. I also take a smoke break as frequent as possible. (still have all my fingers)

[Mrs.Babba]

ohhh yummmm Boink!!!...that soup looks absolutly delicious, I will be trying that soup very soon indeed..its been in the teens at night here, so that will be great comfort food, thanks B-man

any recipe that has wine in it, works for me hehe

This looks like it could become another great resource.

Very few of my recipes use measured ingredients, but rather more of a description of amounts to be used in visual or other terms.

Anyway, soup looks good.

We also tend to reserve the cold months for stews and soups; keeps from over-heating the house in Summer, instead making them when you want more internal heating too.

"I'll be back.."

moose eater

[Boink]

Grat3ful come on back soon and bring some of the H3ads recipes. Hi Mrs. Babba hope to see some of the Babba's here soon too. moose it doesn't matter at all regarding measurements you can explain. I change things abit to my likenesses as most do. Come on back bring a lil somtin somtin.

Ok this one I haven't made and I don't have pictures. It's a fun one

Elephant Stew

Ingredients:

1 large elephant
10 cups of salt
10 cups of oil
5 cups of oregano
3 cups of basil leaves

Preparation:

Cut elephant into 1 inch cubes. (This should take approximately 72 days.) Salt and pepper well. Simmer for 4 weeks at 450 degrees. (If more than 48 are expected for dinner you may add two rabbits. But do this only if necessary as most people don't like hare in their stew.

[Mrs.Babba]

Boink, glad I wasnt drinking anything when I read that stew!! ...lol

[Boink]

Hi Mrs. Babba, You enjoy wine so you'll love this one for sure. hehehehehe.

I'm not sure if this belongs in the Desert thread or the drinks. lol


Fruit Cake
I've never cared much for fruitcake, but I may try this one.

1 Cup Water
1 Cup Butter
1 Cup Sugar
4 Large Eggs
2 Cups Dried Fruit
1 teas. Baking Soda
1 teas. Salt
1 teas. Watkins Vanilla Extract
1 Cup Brown Sugar
2 Cups of Flour
1 Tbsp. Lemon Juice
1 Cup Chopped Nuts
1 Gallon Wine

Sample the wine to check for quality.

Take a large bowl.

Check the wine again to make sure that it is of the highest quality.

Pour 1 level cup and drink.

Repeat if you're not sure.

Turn on the electric mixer and beat 1 cup of butter in a large fluffy

bowl.

Add 1 tsp. sugar and beat again.

Make sure the wine is still okay. Cry another tup.

Turn off the mixer.

Break two legs and add to the bowl along with some Watkins Vanilla Extract and chuck in the cup of dried fruit.

Mix on the turner.

If the fried druit gets stuck in the beaterers, pry it loose with a drewscriver.

Sample the wine again to check for tonsisticity.

Next sift 2 cups of salt, or something. Who cares.

Check the wine.

Now sift the lemon juice and strain your nuts.

Add 1 table. Spoon. Of sugar or flour or something. Whatever you can find.

Grease the oven.

Turn the cake pan to 350 degrees.

Don't forget to beat off the turner.

Throw one bowl out the window.

Check the wine again. Go to bed.

Who the heck likes fruitcake anyway?

We're gathering our supplies together to make a humongous batch of hot chicken, pork, and beef tamales with red chili sauce.

I've got enough of an assortment of mild, warm, hot, and "Oh SHIT, LOOK OUT!!" peppers to make a variety of fillings so as to allow everyone here to have the degree of 'burn' of their choice.

Unfortunately, we're starting too late to do them today.

So, for tonight, we're doing moose bratwurst, braised on medium heat, with a touch of oil, and about 1/3 cup of water, covered until time to turn 'em. Cooked 'til nicely browned on both sides.

We'll do those on potato rolls/buns.

We'll also have some steamed green beans.

And, lastly, Yellow Finn potatoes (from this last Summer's garden; they had no German Butterball seed spuds when I looked around last year, which are my favorite, so we settled on the Yellow Finn as a near second choice), mashed with a touch (1/2 cup??) of mayo, (a tablespoon?) of yellow prepared mustard, several individual cloves of pressed fresh garlic, grated onion (several Tbsp??), enough butter and milk to make it fluffy and rich (but not soupy), and salt and fresh ground pepper.
------------------------------------------------------

A potato-base meal taught to me by friends in Holland is called Shtampot (not sure how it's spelled, but that's close). It's supposed to be a traditional Dutch farm meal, especially suited to Winter time..

Brown about a 1/2 lb. or so of cubed bacon pieces in a skillet, adding a whole medium chopped onion when the bacon is almost done.

Have a pot of perhaps 8-10 medium-sized boiled potatoes ready to mash, and mash them.

When bacon and onion are cooked, mash bacon, onions, and drippings altogether into the potatoes.

Lastly, mash in some chopped green endive (perhaps a couple or so cups). (The kind that looks like Nappa cabbage, -not- the Belgian endive that looks like immature ears of corn in a husk). (In place of endive, you can use nappa cabbage if you like, or need to).

The endive/nappa cabbage is mashed in uncooked, relying on the heat of the spuds and bacon to slightly wilt or soften it as it is mashed in.

This is a high carbohydrate and fat meal for Winter days/nights, and hard work.

Our Dutch friends have done with this what some here do with pizza; detoured away at times from tradition, and added many different things to the mix, including adding fresh chopped mushrooms to the bacon and onions while they are browning, and even adding crushed pineapple.

I have not been able to force myself to add pineapple or other oddities to this recipe, though I admit that the 'shrooms add a nice (albeit non-traditional) touch.

moose eater