Sweet Sour Cabbage
2 lbs. ground chuck or turkey
1-2 chopped onions
1-2 chopped cloves of garlic
Brown and Drain
1 can white hominy
1-2 cans corn
1 16 oz. can stewed tomatoes
1 can Rotel (diced) tomatoes
1 can Pinto beans
1 can black beans or red kidney beans
2 envelopes of taco seasoning
1 pkg. dry Hidden Valley Ranch dressing mix
Stir - Heat - Serve with Tortilla Chips
opt. (add chopped cilantro to each serving)
Comments: Frozen peas work and save time. Crock pot works as well as oven; stove top is OK, too. Quick cook peas saves 2 hours or so. Instant rice does not need to cook as long as the other types. It will get mushy. Use only 1 cup of rice for a more soup like recipe. This one cooks up to a rice casserole. Or cook rice separately and spoon beans and ham over dish. Use barbecued turkey wings or turkey ham to save on fat calories.
New Year tradition to bring Good Luck. Eat Hoppin John.
2 1/2 Cups (1Pound) dried black eyed peas
2 Medium - large onions
1 Dried chilies, including seeds, crumble,
or to taste.
1 teaspoon salt, plus more to taste
2 ham hocks (about 2 pounds)
(smoked turkey legs work, too) (a pound of salt pork works, too.) (Remove fat)
10 cups boiling water or chicken or vegetable stock
2 cups long grain white rice, preferably Jasmine or basmati
Chopped cilantro, Optional
Heat the oven to 250 degrees. Rinse and pick over the beans. Soak over night and pre-boil for 30 minutes. (Use frozen peas and forget this first step) Turn them into a deep baking dish, crock pot, or big soup pot of at least 4 1/2 quarts. Chop the onion. Mix onions, chilies and 1 teaspoon salt into the beans. Push ham hocks into the beans and pour water over all. (Chicken or vegetable stock works too.) (More flavor)
Cover and bake in the center of the oven, in crock pot or stove top pan stirring once or twice, until the beans are barely tender. 2 1/2 to 3 hours.
If you are using jasmine or basmati rice, rinse it well.
Remove the dish from the oven and drain all the stock into a bowl. Pull out the ham hocks. Remove their rind and fat. Take the meat from the bones and chop it into small pieces. Mix the meat, rice (if using minute rice or instant add rice about an hour later) and most of the stock back into the beans..
Cover and return to the oven or pot. Bake until the rice is cooked 1 1/2 to 2 hours more. The dish can be refrigerated now for a day or two. Reserve the leftover stock. If you reheat the dish, you will need to stir it in for moisture. Top each serving with cilantro, if desired.
3 lbs. oxtails
8 cups water
2 l6 oz. cans tomatoes
1/3 cup chopped onion
1 Tb. salt
2 tsp. worchestshire sauce
1/4 tsp. chili powder
2 bay leaves
1 cup diced celery
1 cup shredded carrot
1 cup diced potatoes
Add bones, water, seasonings, tomatoes, and onions to soup pot. Simmer 2 hours covered. Add vegetables. Simmer 1 hour longer. Skim fat. Remove bay leaves. Serve with french or italian bread.
This recipe calls for three types of vinegar; but any combination will work.
6 cups coarsely chopped tomato (about 3 pounds)
1 (32-ounce) bottle low-sodium tomato juice
2 cups coarsely chopped peeled cucumber (about 2 medium)
1 1/2 cups chopped green bell pepper
1 1/4 cups finely chopped Vidalia or other sweet onion
1 cup finely chopped celery
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon basil-flavored vinegar
1 tablespoon rice vinegar
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon hot sauce
3 garlic cloves, minced
Combine all ingredients in a large bowl; stir well. Cover and chill.
tablespoons olive oil
cup grated carrot (optional)
cream and finely chopped fresh chives, as accompaniments
In a large
heavy pot heat olive oil over moderate heat and cook the onions until
minced garlic and crushed red pepper flakes and cook, stirring, for 1
Stir in the
balsamic vinegar and the brown sugar and bring to a simmer.
cabbage and stir to combine.
tomatoes, carrots and the chicken stock and bring to a simmer.
salt and pepper, to taste.
the soup, uncovered, for 30 to 40 minutes until the cabbage is very
and adjust seasoning with more balsamic vinegar, brown sugar, salt and/or
hot with a dollop of sour cream and chives.
large can V-8 juice (46 oz. approx)
large can crushed tomatoes
2 cans beef broth
pkg prepared cabbage slaw (I throw away the big pieces) OR you can buy
onions ) Chop till you drop or think you have
enough. Probably 1/2 c. onions
celery ) and 1 c. celery (I like
all ingredients, except vinegar and brown sugar, until vegetables are
soft. Add vinegar and brown sugar to taste. I suggest you
start with 1/4 c. vinegar and 2 T. sugar and taste until satisfied.
This has more flavor with 2 cans of beef broth.