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| This is a collection of recipes for dishes that I prepare myself . I learned them from various places. From my Mother, and Grandmother from my Mothers side, some from watching cooking shows on television, from books, and some of them I made up myself. I'm still here to make this page, so they can't be to bad. |
| PORK CHILE |
| Really the main difference in my pork chile from beef chile is that you use cheap pork steak, in place of beef. I get the pork steaks in a package of usually four. That is enough for making the chile, and having two steaks left for any other use you may have.? Use two of the steaks to make enough chile for two people. Trim most of the fat from the steaks. You wont be able to get all of it, but you don't want to. Slice the steaks into strips about one half inch wide, and then cut the strips into smaller pieces about an inch long. Brown the meat in a skillet like you would ground meat, and drain Put the pork back into the skillet, and saute it with one half of a chopped onion of your choice, along with two medium sized garlic cloves that you have minced, or squeezed. In a five quart pan, or Dutch oven add the contents of the meat, and onion/garlic. Now add a fifteen ounce can of tomato sauce, and the chile seasoning you can buy in any grocery store. For this amount of chile you will only need half of the contents of the package. Sometimes I like to put in a can of stewed tomotoes . Again that is a matter of personal choice. If you use the tometoes, be sure to drain them, and slice them into smaller pieces. After this combination has simmered for about fifteen minutes with occasional stirring to prevent burning it's time for the beans. Drain the juice from a fifteen ounce can of beans. Again, you can save the juice for anything you want to use it for.Hum I prefer to use Ranch Style brand pinto beans with jalapenos. Any knid of bean can be used, but if you are a brave soul you will opt for the ones with jalapenos. Now let the whole concoction simmer for another five minutes, and it's done. Serve it however you like chile. With grated cheddar cheese, chopped onions, or even some nice hot Picante sauce. Yummy. |
| This is a fairly easy thing to make. Put a slice of bread in a toaster. Use any kind of bread that you like. If you burn it, just scrape off the burnt part. If you burn it real bad, you can use it as a natural medicine for dysentary. |
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| This comes from my sister Belle She is a wizz in the kitchen. In an ice cube tray add water to the tray as high as you can without spilling it when you put it in the freezer. After the ice cube tray ,and water have been in the freezer for at least an hour you will have ice cubes. Add them to your favorite cold drink, such as tea, lemonade, or carbonated beverage. |
| II just put this on after chatting with a friend in Scotland. Those people have some strange food. Take a whole haggis and skin it carefully, preserving its cheery, rotund shape. Slice it into .. er, slices, about half an inch thick (or 1.5 cm in new money). Now you can either grill it or fry it, making sure you do each side, until it is nice and brown. Don't worry if it starts disintegrating a bit - this is normal - just squash it back together with a couple of teaspoons. (Don't burn your fingers). Have your assistant butter some rolls for you and look out all those chutneys and things you got for Christmas - you'll need them. Place a slice of haggis on each roll and anoint it with chutney - or tomato sauce, brown sauce or piccalilli. You might like some kind of contrasting vegetation such as chopped onion, chopped gherkin or sliced tomato which generally goes well with it. Or, to stick with tradition - if a haggis burger can possibly be described as traditional - add some neeps or tatties and gravy on the top. Sounds yummy |
| Haggis Burger |