Text 13114, 63 rader
Skriven 2007-03-17 13:37:28 av Carol Shenkenberger (6:757/1)
  Kommentar till text 11419 av Ruth Haffly (1:396/45.28)
Ärende: Re: footsie
===================
*** Quoting Ruth Haffly from a message to hap newsom ***


 hn> Of course, whatever else could it be? (grin)

RH> He doesn't read this echo so he's not as aware of the nonsense that go
RH> on from time to time.

Tell him to checkout Charlotte's latest detention reasons <g>.

Oh, a new one I hadnt posted before.  For a truely deep broth off the stove
top, roast the neck bones for 15 mins at 450 then put a whole unpeeled onion
in and use 14 cups water and cook on the stove top.  This one works well
though for a crockpot as it is with the bones still frozen.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's Porky Beans
 Categories: Xxcarol, Crockpot, Beans, Pork
      Yield: 14 Servings
 
      2 lb Meaty pork neck bones
     16 oz Dry black eyed peas
     20 ea Cloves peeled whole garlic
    1/2 tb Korean red chile pepper
      1 ts Salt
     10 c  Water
 
  This is a grow with it recipe you adapt to what you have handy.  Other
  versions use black ground pepper and oregano and are often called
  'mexican black eye peas'.  This one uses a flaked red chile pepper
  commonly seen in Korean markets, sold by the cup or the small bag
  with no label.  It is a fairly mild chile and if you must use a
  hotter one, use less.  Taste is not far off from true hungarian SWEET
  red pepper.  It may even be the same except it isnt ground as fine.
  
  The garlic used here is Japan local and less 'hot' so the 20 cloves is
  about right.  Those with hotter garlics may want to adapt to 10 for
  the start and then add more at need.
  
  Put it all on a big crockpot, the meat can still be frozen and work
  fine. Add water (10 cups is an estimate, might be 12 depending on how
  much broth you want at the end).  Cook on low for 12 hours and stands
  up very well to 36 hours cooking.
  
  optional additions:  Cubed raw turnip or rutabega.  Daikon in large
  chunks added in last 2 hours of cooking.  Jufran sauce or sweet
  bannana bits (browned one ready for making bread work well).
  
  Serving suggestion: Have a bowl at the side for the bones. If serving
  to toddlers, carefully check the serving for bones first as there
  might be some smaller less obvious ones in there and adult would note
  right away but a toddler might miss.
  
  From the Sasebo Japan kitchen of:  xxcarol 10MAR2007
  `
 
MMMMM
                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (6:757/1)