Conference turris::cooks

479.0. "WINTER FOOD" by SKYLRK::WILDE (Dian Wilde) Mon Jan 05 1987 13:33

Some winter recipes to warm your toes:


		CIDER SYRUP AND WHOLE WHEAT PANCAKES

SYRUP INGREDIENTS:

	1 an 1/2 cup clear apple cider
	1 cup brown sugar
	1 cup corn syrup
	4 tablespoons butter or margarine
	2 tablespoons lemon juice
	1/2 teaspoon cinnamon
	1/8 teaspoon nutmeg
	grated rind of 1 lemon
	2 tart apples, peeled, cored and thin sliced

Bring all ingredients except apple slices to a boil in a heavy sauce 
pan.  Reduce heat and simmer, uncovered, for 15 minutes or until
mixture is syrup consistency.  Put into container and store in
refrigerator until ready to use.  When serving, heat to simmer,
add apple slices and simmer until apples are tender.

PANCAKE INGREDIENTS:

	1 cup whole wheat flour
	1 cup unbleached white flour
	1 teaspoon baking powder
	1/2 teaspoon salt
	1 and 3/4 to 2 cups buttermilk (how thick do you want them?)
	1/4 cup vegetable oil
	2 eggs slightly beaten

In a medium bowl, mix all dry ingredients will with a wire wisk
(this is like sifting, but works better with whole wheat flour).
In another bowl mix the buttermilk, oil, and eggs together.
Pour liquids into dry ingredients and mix until just until all
is moistened (there can be lumps, it doesn't matter).
Cook on heated, oiled griddle using 1/8 cup - 1/4 cup batter
for each cake.  This makes from 6 to 12 cakes depending on how
much batter you use for each.  Serve with apple cider syrup.


		CHEDDAR CHEESE SOUP (I LUV this stuff!!!!)

INGREDIENTS:

	1 large spanish or red onion (thin slice)
	1/2 cup chopped celery
	1 cup (2 medium) chopped carrots
	1/4 cup (1/2 stick) butter
	1/4 cup flour
	1 teaspoon dry mustard
	1 tablespoon worcestershire sauce
	2 cups chicken broth
	3 cups (2 large) cubed potatoes
	3 cups milk
	3 cups (12 ounces) shredded sharp cheddar cheese
	1/2 teaspoon pepper

	salt (optional)
	1/2 pound kielbasa sliced 1/4 inch (optional)

In large kettle, saute onion and celery in butter until soft.
Stir in flour, mustard, and worcestershire sauce.  Cook 2 minutes
or until vegetables are coated and mixture is bubbly.
Stir in broth, carrots and potatoes (and kielbasa if used).
Bring to boil, lower heat, cover and simmer for approx. 25 minutes
until potatoes are tender.
Add milk, cook over medium heat until almost boiling BUT DO NOT BOIL.
Reduce heat to low and stir in cheese.  Add pepper and salt.
Serve garnished with extra cheese if you wish.

Serve this stuff with warm sourdough bread, butter, and a salad.
Your tummy will love you...your toes will love you.


		SPICEY PORK STUFF (okay, then you name it!)

INGREDIENTS:

	2 pounds boneless, lean pork cut in 1 inch cubes
	flour to coat meat (as much as needed - approx. 1/4 cup)
	olive oil to brown meat (as much as needed - approx. 1/4 cup)
	1 large onion thinly sliced
	1 cup carrots (approx. 2 medium) sliced
	1 can (16 ounce) whole tomatoes
	1 can (15 ounce) tomato sauce
	dry red wine (optional)
	1 - 4 cans (4 ounce) chopped green chiles (to your taste)
	1 can (20 ounce) chick-peas drained
	1 pound (approx. 4 medium) zuchini sliced
	3 cloves garlic minced
	1 teaspoon salt
	1 - 2 oregano leaf, crumbled
	1/4 - 1/2 teaspoon coriander
	1 teaspoon pepper

	2 teaspoons NEW MEXICO chile powder and
	1/2 teaspoon ground cumin (or to taste)

		or

	3 - 4 teaspoons chile powder (or to taste)

Mix chile powder and cumin (or regular chile powder) into a paste with
a dribble of vinegar.
Coat pork with flour and brown in oil in large kettle.
Set aside as it is browned and add oil as needed.  Saute onion and garlic
in fat until tender but not brown.  Add tomatoes, breaking up with
spoon, tomato sauce, chiles, carrots, spices, chile powder paste, and pork,
stirring well to get browned stuff off the bottom.

At this point, you can bring to a boil on stove top and then bake
covered, in pre-heated 350 degree F. oven for 3 - 5 hours (adding
red wine as needed to keep moist) or you can cover and simmer on
the stove for approx. 1 - 1 and 1/2 hours.  Add zuchini and chick
peas and simmer until it looks good and done...approx. 25 - 30
minutes more.

Serve this with buttermilk cornbread (topic 425) and beer, LOTS of beer.

    Here's a good winter dish that I used to make.  Found the recipe the
    other day and decided to put it back on my "active" list since cool
    nights are about to arrive...
    
    			SAUSAGE-BEAN CHOWDER
    
    2 pounds bulk pork sausage
    2 16-ounce cans kidney beans, undrained
    2 16-ounce cans whole tomatoes, undrained and chopped
    2 medium onions, chopped
    2 medium potatoes, peeled and cubed
    1/2 cup chopped green pepper
    1 large bay leaf
    1/2 teaspoon salt
    1/4 teaspoon garlic powder
    1/2 teaspoon thyme
    1/4 teaspoon black pepper
    
    Brown sausage, stirring to crumble; drain well.  Combine in crock pot
    with other ingredients and cook on low for 12 - 20 hours.
    
    Or place ingredients in a large Dutch oven and add 4 cups water.  Cover
    and bring to a boil, reduce heat, and simmer one hour.