Text 13165, 75 rader
Skriven 2007-03-18 11:51:21 av Carol Shenkenberger (6:757/1)
Ärende: Flock attack, run and hide!
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My but they were hungry today!  

It's one of those perfect 'almost spring' days out here and the kids are
kicking up their heels and runningf amuck.  With all that excess energy, they
got tired easy and swooped in on my crockpot.

I made up a big batch of rice (perfect sticky) and put a goodly scoup at the
bottom of each bowl then ladeled the below recipe over it.  We served it with
hunks of rye bread from Elise and fresh asian apple-pear thingies sliced up.

I see others starting a cookout downstairs so I made up a batch of 'garlic
bread' (breadmaker white bread with a chewy consistancy and lots of minced
garlic cooked in with it).  The dough has been separated and is rising in a
slow oven in little 'garlicy logs' which the kids decorated with seeds and
things after brushing lightly with olive oil so they'd stick.

My crockpot is now empty and we are eyeing ideas for what we want to make next
;-)

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's porky butt
 Categories: Xxcarol, Crockpot, Diabetic
      Yield: 12 Servings
 
      2 lb Pork butt, whole frozen
      1 lb Pork cutlets, frozen
    1/2 ea Head cabbage, torn up bits
      1 lg White onion, chopped big
     10 ea Peeled garlic cloves, whole
      2 ea Cans (16 oz) sliced tomatoes
      1 c  Tomato juice
      5 c  Water (estimated)
      2 ts Patis (alt 1 TB soy sauce)
      2 ts Sesame oil (alt olive oil)
      1 ts Black pepper
      1 ts Salt
 
  This is a sort of 'trash cooking for the crockpot' born of a day when
  I wanted to cook but didnt want to stir out of the house.  I have
  this extra freezer than could hold a whole hog so I always have
  'stuff' about even if frozen. This time, it was markdown pork bits
  and I clobbered 2 types together to make about 3 lbs of meat.
  
  I added 1/2 head of cabbage and tore it by hand up to big chunks, then
  sliced a large white onion up in about 8 pieces.  Toss in 10 cloves of
  garlic (ours is a bit milder, you may want to use 6 cloves with
  regular USA types) then add the rest.  The tomato cans are contadina
  brand. The patis is Tiparos brand (lower sodium than all others I
  have seen).  The tomato juice is actually a local vegetable juice,
  close to a can of spicy V-8 so you can use that if you have it handy.
  
  You will see soy sauce as an alternate to patis and it will work but
  change the dish.  Same for the olive oil in place of a good sesame oil
  (highly suggest stick with the sesame oil if you can! Very distinctive
  difference).
  
  Optional additions:  Carrots would be a natural.  The tougher woody
  parts of asparagus would work well and cook to soft in the crockpot.
  Mushrooms, dried or fresh would be a nice touch (leave them whole).
  
  Serving suggestions: With rice at the side or as a bed you place the
  'stew' on.  This one cries for fresh fruit at the side, such as
  cantalope or honeydew.  Oranges or sliced pears would work.  Most
  berry types would be too 'tart' to match well but muskdine 'grapes'
  would be perfect.  Deep red wine will match this dish but make it a
  table wine, not a dry one.
  
  From the Sasebo Japan kitchen of:  xxcarol 17MAR2007
 
MMMMM
                                       xxcarol

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