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SOUPS, STEWS, and CHILI (Read 39881 times)
C. B. Williams
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Re: SOUPS, STEWS, ETC.
Reply #4 - Oct 13th, 2004 at 4:06pm
 
PAWCLAWS OWN PERFECT BEEF STEW BY: PHIL FOREMAN
 
4 pounds good beef cut into 1/2 inch cubes (Fat removed and reserved)  
6 to eight carrots pared and cut into 1 inch cubes  
28 ounces of canned diced, or fresh peeled, seeded , and diced tomatoes with liquid/juices  
3 medium onions quartered (Vidalia preferred)  
3 large celery ribs  (large dice)  
1 T sugar or Sweetener  
1 T course sea salt  
8  to 10 cranks on the pepper mill  
1 t each of thyme, rosemary, and marjoram (crushed together)  
1 C red or white wine (white is sweeter)  
water as required
Preheat your dutch oven and add the beef fat pieces to the bottom. .  Cook over low heat just enough to render some of the lard and spread over the bottom of the dutch oven. Remove the fat pieces and all but about 2 tablespoons of the rendered fat from the dutch oven  Add the beef cubes, vegetables, tomatoes, then the spices, and the wine.  Cover and place in a 250 degree oven or use coals to sustain 250 degrees for five hours. Stir occasionally (about once an hour). At the end of the fourth hour adjust seasonings to taste and skim the grease/fat from the top.
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C. B. Williams
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*****
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WAGS: The heartbeat of
collecting cookware!

Posts: 6247
Meridian, MS
Gender: male
Re: SOUPS, STEWS,  ETC.
Reply #3 - Oct 13th, 2004 at 4:01pm
 
BOSTON BAKED BEANS BY RICHARD DAVIS

              I'll set the record straight right away...  I'm NOT a great cook by any stretch.   However,  when there's a family outing and I bring the beans,  the women in the family have TEARS in their eyes and burn with jealousy...   
 
The critical part of cooking these beans is in the soaking.  Most recipes tell you to soak the beans overnight.   Soak 'em overnight but make sure they soak a MINIMUM of 12 hours. 
 
Sort and clean a 1 pound bag of beans per instructions.  I use Great Northerns but any bean will work.  Put them in a large kettle to soak and put a couple of inches of water over the top of the beans. 
 
After the required soaking time, par boil them in the same water on the stove top.   Boil them 'til the skins peel back when blown on.  This doesn't take more than a few minutes of boiling... 
 
At this point, remove the water from the beans (saving the water) and pour the beans into a preheated dutch oven.  I warm my #7 up on the stovetop with just a little water in the bottom.   
 
Now mix 1 ts. salt, 1/2 ts. pepper, 1/2 cup molasses, 1/2 ts. dry mustard, 1/4 cup brown sugar and 1/2 cup of water.  Bring to a boil stirring.  Add this mixture to the D.O. along with 1 medium onion.   Just peel the onion and set it on top of the beans. 
 
Cover a 1/4 lb. salt pork with boiling water and let sit for 2 minutes.   Add drained salt pork to D.O..  I make diagonal cuts every 1/2 inch or so through the salt pork down to, but not through the rind... 
 
Now retrieve the water left from boiling the beans and add enough to the D.O. to cover the beans.  Save the remaining water to add to the D.O. as the beans cook... 
 
Cover and bake in a pre-heated oven @ 300 degrees   
for 6/8 hours.  Check frequently and add water as needed to keep the beans covered.   
 
Towards the end of this process, I remove the cover and let the beans cook down to the consistancy I'm looking for.... 
 
This little recipe produces the best baked beans I've ever had...   
 
 
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C. B. Williams
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WAGS: The heartbeat of
collecting cookware!

Posts: 6247
Meridian, MS
Gender: male
Re: SOUPS, STEWS,  ETC.
Reply #2 - Oct 13th, 2004 at 3:57pm
 
GREEN CHILI STEW BY JON SWALBY      

                   * One 3-4 lb. pork roast.. a pork roast is traditional, but you can use round steak. It's leaner and it tastes OK.   
 
* Green Chile..we roast our own and pack it into Ziplock bags. I usually use one bagfull per batch. 
This is comparable to about 3 small cans of prepared chile.   
 
* Cornstarch..enough to dredge the meat.   
* Chicken Broth..this is a hint from our old friend Gene Gene the Dancing Machine. Use about 1 can, or one tablespoon of chicken base   
* Onion..one small to medium onion, diced.   
* Garlic..two cloves, smashed   
* Cumin..about 1/2 teaspoon, or to taste   
* Cilantro..about 1/4 cup, or to taste   
* Oregano..to taste   
* Potato..this is optional, and frankly I rarely use them. If I do, I only use one small potato cut into 1/2 inch cubes.   
* Water to cover. 
 
Here's how to make it....   
 
1. Cut the meat into 1/2 inch cubes.   
2. Dredge the meat in the cornstarch.   
3. Salt the meat to taste, and place in a preheated dutch oven to brown.   
4. While the meat is browning, clean your chile and cut into a large dice. If you're using canned chile, open the cans.   
5. Dice the onion.   
6. When the meat has browned, add the chile, onion, garlic, cumin, cilantro, oregano, potato, chicken broth or base and water to cover.   
7. Simmer covered at least until the meat is tender. The longer you simmer it, the thicker and tastier your stew will be! Add more water if necessary.   
 
8. Serve with flour tortillas and wait for the compliments to roll in!   
 
 

 

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C. B. Williams
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WAGS: The heartbeat of
collecting cookware!

Posts: 6247
Meridian, MS
Gender: male
Re: SOUPS, STEWS, ETC.
Reply #1 - Oct 13th, 2004 at 2:26pm
 
CLAM CHOWDER
BY: GREG STAHL      

                      Made this one today.  Need at least a #9 DO.  
 
1/2 pound bacon (slab bacon if possible, remove rind), medium dice  
1 C chopped leeks (about 1 pound)  
1 C chopped yellow onions  
1 C chopped celery  
1 C chopped carrots, peeled  
Salt  
Freshly ground white pepper  
3 bay leaves  
1 T chopped fresh thyme (use 1 teaspoon of dry ground if fresh is not available)  
1/2 cup flour  
1 pound white potatoes, peeled and medium diced  
4 C clam juice  
2 C heavy cream  
2 pounds littleneck clams, shucked, chopped (you can substitute 4-5 12 oz cans of clams.  reserve the fluid for clam juice and if you use 5 cans you'll only need one bottle of clam juice to make the 4 cups OR just add water to bring up the volume).  
2 T finely chopped parsley  
 
 
In a #9 Dutch Oven, over medium-high heat, render the bacon until crispy, about 8 minutes. Stir in the leeks, onions, celery, and carrots. Saute' for about 2 minutes or until the vegetables start to wilt. Season the vegetables with salt and pepper. Add the bay leaves and thyme. Stir in the flour and cook for 2 minutes. Add the potatoes. Stir in the clam juice. Bring the liquid up to a boil and reduce to a simmer. Simmer the mixture until the potatoes are fork tender, about 12 minutes. Add the cream and bring up to simmer. Add the clams and simmer for 2 minutes. Stir in the parsley. Season with salt and pepper if needed.  

 

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C. B. Williams
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WAGS: The heartbeat of
collecting cookware!

Posts: 6247
Meridian, MS
Gender: male
SOUPS, STEWS, and CHILI
Oct 13th, 2004 at 2:21pm
 
QUICK FRENCH ONION SOUP BY: C. B. WILLIAMS

 One can Campbell's French Onion soup, 3/4 can water ( not 1 can as per directions) - One pkg. grated Mozzarella (or Gruyere or Swiss) cheese- One pkg. seasoned croutons. Heat French onion soup pour into oven proof soup bowls, add croutons to cover the top of the soup then cover with the cheese. (the croutons will support the cheese) Broil until cheese melts and is beginning to brown, just a spot or two. This will make one serving. So easy, it's like cheating. ( An update-- try a 50/50 mixture of water and dry red wine rather than the 3/4 can of water only. nice) (note:a lightly toasted French bread slice can be used in lieu the croutons)

Note: This is very quick and easy but, the real French onion soup recipe is also in this section.
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