A r c h i v e d  I n f o r m a t i o n

Stews, Casseroles, Soups, and Gumbo

1 pound pork shoulder
1 pound veal shank
1 pound beef shank or ox tail
2 pounds mutton or lamb breast
6 quarts water
1 teaspoon dried sage
2 teaspoons dried thyme
2 whole bay leaves
2 dried red pepper pods
4 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 hen weighing about 4 pounds, with giblets
1 pound boiling potatoes, peeled and sliced
1 pound onions, peeled and chopped
1/2 pound carrots, peeled and chopped
2 cups chopped cabbage
2 cups tomatoes (blanched, peeled, and seeded) chopped
1 cup lima beans
1 1/2 cups fresh, cut corn
1 cup thinly sliced okra
1 1/2 tablespoons Worcestershire sauce
1/2 cup fresh chopped parsley

Recommended equipment: a 16-quart stockpot, food grinder if desired.

Combine the pork, veal, beef, and mutton or lamb breast in the large stockpot with the water, sage, thyme, bay, red pepper, salt, and black pepper. Bring to a boil over high heat, reduce heat, and simmer gently for 30 minutes. Add the hen with its giblets?heart, gizzard, and liver. Continue simmering gently for another 1 1/2 hours, or until all the meats are tender. Remove the meats and let them cool.
Bone and chop all the meat, or put it through the coarse blade of a food grinder. Do not use a food processor. Return the meat to the broth and add the potatoes, onions, carrots, cabbage, and tomatoes. Simmer for 30 minutes and add the lima beans. Cook at the barest simmer for 1 1/2 hours. Add the corn, okra, and Worcestershire sauce and cook for an additional 30 minutes. Stir in the fresh parsley, taste for salt and pepper, and serve to a hungry crowd.

Louisiana Seafood Gumbo

1 pound (35 count) shrimp, peeled and deveined
1 pound jumbo lump crabmeat
2 dozen shucked oysters, reserve liquid
1 cup vegetable oil
1 1/2 cups flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell pepper
1/4 cup diced garlic
1/2 pound sliced andouille sausage
1 pound claw crabmeat
3 quarts shellfish stock
2 cups sliced green onions
1/2 cup chopped parsley
salt and cayenne pepper to taste

In a two-gallon stock pot, heat oil over medium high heat. Once oil is hot, add flour and using a wire whisk, stir constantly until brown roux is achieved. Do not allow roux to scorch. Should black specks appear in roux, discard and begin again. Once roux is golden brown, add onions, celery, bell pepper, and garlic. Saute approximately three to five minutes, or until vegetables are wilted. Add andouille, blend well into vegetable mixture and saute additional two to three minutes. Add claw crabmeat and stir into roux, as this will begin to add seafood flavor to the mixture. Slowly add hot shellfish stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a low boil, reduce to simmer and cook approximately thirty minutes. Add additional stock if necessary to retain volume. Add green onions and parsley and season to taste using salt and cayenne pepper. Fold shrimp, lump crabmeat, oysters and reserved liquid into soup. Return to a low boil and cook approximately five minutes. Adjust seasonings and serve over cooked rice.

New Mexico's Santa Fe Style Turkey or Chicken Enchilada Casserole

1 chicken cooked, deboned and cut up into bite size pieces equal to 3 cups
1 large onion chopped
Shortening
1/2# sharp cheddar cheese grated
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup chicken broth or 1 bullion cube
1 4 oz can of frozen New Mexico green chili
1 package tortillas

Saute onions in shortening
Mix soups, broth, peppers and onions
Make layers in a 9X13 inch pan of torn tortillas, soup mixture, chicken and cheese
Repeat layering
Bake at 350 degrees for 30 minutes