Modified Tuscon Jailhouse Chili *cwb Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
***A VERY HOT CHILI***
Serves six to eight
INGREDIENTS
2 pounds lean ground beef 6 cloves garlic 1 can (four ounces) diced
green chilies (Casa Fiesta brand) 1 can (four ounces) nacho-sliced
jalapeno peppers (Casa Fiesta brand) 6 TBS chili powder 1 can (six
ounces) Hunts tomato paste 1 can (sixteen ounces) diced tomatoes 1
TBS balsamic vinegar 1 TBS Extra-Virgin olive oil 1 can (twenty one
ounces) Bushs Best pinto beans, drained 1 whole bay leaf 3 ts ground
cumin 1 ts salt 1 ts pepper 2 TBS brown sugar 1 large yellow onion
weighing about one pound
PREPARATION
Dice onion, and puree garlic. To puree garlic, put a clove under a
knife blade, hit the blade, which will remove the peel, then dice the
clove, add a little salt, and crush the diced clove under the blade
of a heavy knife until pureed.
Saute onions in olive oil; when onions clear, add garlic puree. Stir
quickly (less than a minute) to avoid onions browning. Remove sauteed
onions and garlic from skillet. Brown beef in skillet; drain well. Add
sauteed onions and garlic, stir quickly, then pour into crockpot. Add
all other ingredients and stir. Cook eight hours on low, four hours
on high.
OPTIONAL: Best cooled and re-heated. Garnish with grated sharp
Cheddar cheese and sliced green onions; serve with corn chips.
To use dried instead of canned beans, soak two and two-thirds cups
(one pound) pinto or kidney beans overnight in three times their
volume of water. Add salt to the water the next morning, and
slowly bring to a boil. Boil ten minutes, cover, and let simmer
for two hours until beans are tender. Drain before using in
recipe. Family Circle Great Ideas, Vol 12, No. 4, originally posted
by Fred ****************************************
Title: MOGGY
Categories: Cakes, Ethnic
Yield: 1 Servings
1 1/2 lb Plain flour
3 ts Baking powder
6 oz Lard
6 oz Margarine
8 oz Golden syrup
8 oz Sugar
Salt
Milk as necessary
Mix together the flour, salt and baking powder. Rub in the fats, add
the sugar and syrup. Mix to a stiff dough with milk. Shape into two
pieces 1
" thick . PLce on a greased baking tin and bake in a
moderate oven for about 25 mins, until firm and light brown. Cut and
serve thickly buttered.
Remarks: This recipe can be found in many very old books, and may
have come form the Old Norse language, where a heap of corn was known
as Mugi. The word can be traced back through early English, where
corn was refered to as Muge and later Muga. In its ealiest form, it
was probably made with yeast and honey instead of baking powder and
syrup/sugar.
Source from luhu.jp
Serves six to eight
INGREDIENTS
2 pounds lean ground beef 6 cloves garlic 1 can (four ounces) diced
green chilies (Casa Fiesta brand) 1 can (four ounces) nacho-sliced
jalapeno peppers (Casa Fiesta brand) 6 TBS chili powder 1 can (six
ounces) Hunts tomato paste 1 can (sixteen ounces) diced tomatoes 1
TBS balsamic vinegar 1 TBS Extra-Virgin olive oil 1 can (twenty one
ounces) Bushs Best pinto beans, drained 1 whole bay leaf 3 ts ground
cumin 1 ts salt 1 ts pepper 2 TBS brown sugar 1 large yellow onion
weighing about one pound
PREPARATION
Dice onion, and puree garlic. To puree garlic, put a clove under a
knife blade, hit the blade, which will remove the peel, then dice the
clove, add a little salt, and crush the diced clove under the blade
of a heavy knife until pureed.
Saute onions in olive oil; when onions clear, add garlic puree. Stir
quickly (less than a minute) to avoid onions browning. Remove sauteed
onions and garlic from skillet. Brown beef in skillet; drain well. Add
sauteed onions and garlic, stir quickly, then pour into crockpot. Add
all other ingredients and stir. Cook eight hours on low, four hours
on high.
OPTIONAL: Best cooled and re-heated. Garnish with grated sharp
Cheddar cheese and sliced green onions; serve with corn chips.
To use dried instead of canned beans, soak two and two-thirds cups
(one pound) pinto or kidney beans overnight in three times their
volume of water. Add salt to the water the next morning, and
slowly bring to a boil. Boil ten minutes, cover, and let simmer
for two hours until beans are tender. Drain before using in
recipe. Family Circle Great Ideas, Vol 12, No. 4, originally posted
by Fred ****************************************
Title: MOGGY
Categories: Cakes, Ethnic
Yield: 1 Servings
1 1/2 lb Plain flour
3 ts Baking powder
6 oz Lard
6 oz Margarine
8 oz Golden syrup
8 oz Sugar
Salt
Milk as necessary
Mix together the flour, salt and baking powder. Rub in the fats, add
the sugar and syrup. Mix to a stiff dough with milk. Shape into two
pieces 1
" thick . PLce on a greased baking tin and bake in a
moderate oven for about 25 mins, until firm and light brown. Cut and
serve thickly buttered.
Remarks: This recipe can be found in many very old books, and may
have come form the Old Norse language, where a heap of corn was known
as Mugi. The word can be traced back through early English, where
corn was refered to as Muge and later Muga. In its ealiest form, it
was probably made with yeast and honey instead of baking powder and
syrup/sugar.
Source from luhu.jp