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SOUPS, STEWS, and CHILI (Read 36505 times)
C. B. Williams
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Re: SOUPS, STEWS, and CHILI
Reply #20 - Aug 7th, 2011 at 8:40pm
 
BEAN SOUP by: Jesse and Kim Dunfee

1 pound Great Northern Beans
8 cups of water, I use four bottles of bottled water.
2 cups diced ham
1 cup of diced onion
1 cup diced celery.
3 Tbsp. Fresh parsley, NOT dried.
1 teaspoon Kosher salt (coarse salt)
1/4 teaspoon ground black pepper
1 small can of tomato juice
2 smoked ham hocks or shanks split down the bone.  The butcher should do this for you at no cost.  The bone morrow has a lot of flavor.

Place split hocks in the bottom of a well seasoned #8 Griswold Dutch Oven split side down.

Add all the other ingredients and bring to a boil.

Lower heat to simmer and cook for two hours then check the doneness of the beans.  Stir everything well.

Continue cooking checking the bean about every hour until the beans are tender.

Discard the ham hocks or pull off the meat and add back into the soup.

Simmer is the key...the lower the heat the better.  Usually four to five hours for mine.....Jesse
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C. B. Williams
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WAGS: The heartbeat of
collecting cookware!

Posts: 6231
Meridian, MS
Gender: male
Re: SOUPS, STEWS, and CHILI
Reply #21 - Dec 7th, 2011 at 1:06pm
 
ROASTED VEGETABLE CHILI by: Gary Hays


Ingredients:

1-can Hatch Green Chilies (diced or chopped)
1-can diced tomatoes
2-yellow squash
1-jalapeno (whole or seeded depending how hot you like)
2-zuchini
1-eggplant
4-stalks celery
1-red onion
½ pound dried pinto beans
4-cloves garlic
1-cup diced fresh carrots
3-tablespoons chili powder
2-tablespoons ground cumin
Salt & pepper to taste (I always use kosher salt and course ground pepper.
32-oz chicken stock (maybe a little more). Vegetable stock can be substituted for chicken stock.

Wash & soak pintos overnight. Pour off water and rinse again thoroughly. Cook beans in the chicken stock until tender.  

Dice all of the vegetables in uniform sizes so that they will cook evenly. Finley chop the garlic and jalapeno. Spread the veggies out on a cookie sheet sprayed with cooking spray. I also give the veggies a light spray as well and add a little salt & pepper. You may need two cookie sheets or cook twice if too many veggies for one cookie sheet. Roast in the oven at 450 degrees turning occasionally until the start to get a little golden brown.

Transfer the veggies to the pot with the beans. Add green chilies and diced tomatoes. Add the chili powder and cumin, salt & pepper to taste. You may add more chicken stock if you need more liquid. Serve with fresh tortilla chips, diced avocado & shredded cheese if desired.
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C. B. Williams
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WAGS: The heartbeat of
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Posts: 6231
Meridian, MS
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Re: SOUPS, STEWS, and CHILI
Reply #22 - Oct 16th, 2012 at 9:13pm
 
RED BEANS AND RICE by: Maynard Stanley, Jr.


Cook Time
30 mins

1 cup chopped onions
1 1/2 cups chopped celery
2 tablespoons minced garlic
1lb andouille or kebasa sausage sliced about 1/2" thick
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 teaspoon cayenne
1 teaspoon Sea salt
2 smoked ham hock
3 cans Dark red kidney beans drained
4 cups chicken stock plus 2 packets chicken bulion  
2 cup brown rice
1 stick butter ( opional )
Directions

In a  # 8 or #9 Cast Iron Dutch Oven , saute the onions, celery, and garlic for 1-2 minutes. Add the sausage, black pepper, thyme, cayenne, and salt, saute . Cover the mixture with the stock. Bring up to a boil and reduce heat to a simmer and add the 2 cups of rice and stir the rice  every two min. twice . Add the ham hock and beans.  Simmer until hot and serve with sourdough bread. Like most things this is best the next day. More stock will be needed when you reheat.
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Re: SOUPS, STEWS, and CHILI
Reply #23 - Mar 23rd, 2015 at 6:31pm
 
BEEF STEW by: Paul Okarma


Brown Stew


Take time to brown the meat slowly for that gives the stew extra-fine flavor.

3 tblsp. fat
1 clove garlic, cut in half
2 lbs. beef chuck, cut into 1 ½” cubes
2 tsp salt
¼ tsp pepper
1 tsp Worcestershire sauce
1 tsp. lemon juice
1 small bay leaf
4 c. hot water
3 medium potatoes, peeled and cut in halves
4 carrots, peeled and cut in thirds
1 c. celery, cut in 1” pieces
1 c. cooked lima beans
1 c. cooked peas
¼ c. flour
½ c. water

Heat fat in Dutch oven, deep stew pan, or large fryer.  Add garlic and meat.  Brown meat on all sides in hot fat.

Add salt, pepper, Worcestershire sauce, lemon juice, bay leaf, and 2 c. water.  Simmer 2 hours; stir occasionally.

Remove bay leaf.  Add 2 c. water, potatoes, carrots, and celery.  Continue cooking 30 minutes or until vegetables are tender.  Add beans and peas.  Blend together until smooth ¼ c. flour and ½ c. water.  Stir into liquid to thicken.  Makes 8 servings.

Paul’s note: Substitute some red wine for a portion of the 2 c. water used to braise the beef. Use barley as thickener rather than flour and water; add with potatoes. Use baby red potatoes cut in pieces. Also add pearl onions with peas and beans.  Cook until barley is done, or just add the barley 1 ½ hour into the 2 hour braise.
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C. B. Williams
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WAGS: The heartbeat of
collecting cookware!

Posts: 6231
Meridian, MS
Gender: male
Re: SOUPS, STEWS, and CHILI
Reply #24 - Jan 29th, 2016 at 3:00pm
 
BUTTERNUT SQUASH AND CORN SOUP by:
Paul Okarma

Ingredients

2 butternut squash
12 bacon strips, cut across length into small strips
1 large onion, diced
2 celery ribs, diced
2 tablespoons all-purpose flour
1 container (32 ounces) reduced-sodium chicken stock (also MSG-free)
1 can (14 ¾ ounces each) cream-style corn
Corn, frozen, defrosted and coarsely chopped
2 cups half-and-half cream
1 tablespoon parsley
1 teaspoon sea salt
½ teaspoon freshly ground pepper
Sour cream

Directions

Cut squash lengthwise, seed, oil cut side, and roast, cut-side down on jelly roll or 13- by 9-inch baking pans, at 325 F until a fork slides in easily, 1 – 1 ½ hours. Let cool until warm and can be handled. Scrape out squash into 13- by 9-inch pan with a spoon. Mash.

In a 7-quart Dutch oven, cook bacon. Remove with slotted spoon. Reserve some bacon grease in pot and saute onion and celery until tender. Stir in flour until blended. Gradually stir in half the stock. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

Reduce heat to medium. Stir in the squash, corn, cream, parsley, salt, and pepper. Cook and stir until heated through. Add additional broth to give consistency desired. Ladle into bowls, and top with bacon, croutons, and sour cream.

Also … reserve squash seeds in strainer. Separate seeds and rinse. Soak in salted water, strain, and bake in 325 F oven, turning a couple of times, until dry. Will make a 99-cent bag of pumpkin seeds seem like the bargain of the century.
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