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wessongroup
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Mexican soup
Another favorite of mine from the wife's family... this one is taken from a cook book of my wife's aunt.. the family as a whole put their collective
head togather back in the 60's and wrote down all there family dishes which everyone liked the best..
My wife usally fixes this once it starts getting wintery, to her.....
I really like it with the potatoes and cabbage added, it's a labor of love.. some of the family call it "witches brew" ... but, good
enjoy...
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DENNIS
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Sounds really good. Simple, basic ingredients. If it was just a bit cooler, I'd try it today.
This winter, I'm going to explore the limitations of my crock pot and this recipe seems made to order.
Thanks.
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noproblemo2
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Will make it this week, Thanks for sharing...
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wessongroup
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Mediterranean Lentil Soup
Will throw in this one in too, got hooked on this soup a few years ago ... a really great dish, that goes with a crock pot like hand and glove...
This is served in many Italian restaurants.. And it's very easy to prepare, and goes a long way too in serving for a week of lunches and/or dinners as
main or side dishes...
Enjoy
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noproblemo2
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My mouth is watering!!! Do you know if these can be frozen for later use?
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wessongroup
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Keeping
| Quote: | Originally posted by noproblemo2
My mouth is watering!!! Do you know if these can be frozen for later use? |
Never done it, it always has gone too fast...
Not sure what would happen to the taste... today, just about everything gets frozen, but for sure I dont' know what would happen...
Just asked the wife if she has ever frozen it, no... was the resonse.. sorry can't be of more help.
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noproblemo2
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I'll let you know soon how it does, like to make big batches of soups. Again, Thanks...
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TMW
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| Quote: | Originally posted by wessongroup
Another favorite of mine from the wife's family... this one is taken from a cook book of my wife's aunt.. the family as a whole put their collective
head togather back in the 60's and wrote down all there family dishes which everyone liked the best..
My wife usally fixes this once it starts getting wintery, to her.....
I really like it with the potatoes and cabbage added, it's a labor of love.. some of the family call it "witches brew" ... but, good
enjoy...
|
Sounds really good. When you say 2-3 ears of corn cut into 2inch pieces do you mean with the corn still on the cob? In other words cob and all.
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wessongroup
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corn
| Quote: | Originally posted by TW
| Quote: | Originally posted by wessongroup
Another favorite of mine from the wife's family... this one is taken from a cook book of my wife's aunt.. the family as a whole put their collective
head togather back in the 60's and wrote down all there family dishes which everyone liked the best..
My wife usally fixes this once it starts getting wintery, to her.....
I really like it with the potatoes and cabbage added, it's a labor of love.. some of the family call it "witches brew" ... but, good
enjoy...
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Sounds really good. When you say 2-3 ears of corn cut into 2inch pieces do you mean with the corn still on the cob? In other words cob and all.
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We used to just break the corn off the ear with our hands... now some times that is hard (bad hands too) so we use a big meat cleaver to chop the
ears..
Always found it ok to use some of that butter, used on the flour and/or corn tortillas, on a chunk of corn that I found in my soup, size is a matter
of taste ... this soup can be come a "Meal".. have fun with it..
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mulegejim
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That sounds like many of the bowls of cocido I have enjoyed in East Los Angeles restaurants over the years. Great eating - be sure to include all of
the ingredients including rice on the side with lemon.
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wessongroup
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East LA
| Quote: | Originally posted by mulegejim
That sounds like many of the bowls of cocido I have enjoyed in East Los Angeles restaurants over the years. Great eating - be sure to include all of
the ingredients including rice on the side with lemon. |
My wife is from Soto St.
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DENNIS
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| Quote: | Originally posted by wessongroup
My wife is from Soto St. |
I'll bet she's happy to be FROM there. What a snake pit.
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wessongroup
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Getting home from school
| Quote: | Originally posted by DENNIS
| Quote: | Originally posted by wessongroup
My wife is from Soto St. |
I'll bet she's happy to be FROM there. What a snake pit. |
She has some good stories about trying to get home from school, seems the girls around there used to put "razor" blades in their hair so if you
grabbed their hair in a fight, you got a little cut.... she was quite a runner when I first met her, real struggle to hold on to her long enough to
tell her I would not "cut" her...
Met her in 1964 at a Christmas Party, where I had Menudo was served to me by her Grandmother… It had a cows hoof in it… I didn’t know at the time I
had been given a “treat”.. I was a really stupid white boy at my first Mexican Family Christmas Party..… it lasted weeks... and I had never seen that
much food in my life... ALL GOOD
We have been married for a little over 43 years..
And yes, she can use a knife and isn’t afraid of many men that I have known....
Baja… East L.A., South Central, Queen's, Harlem... it’s all the same.. keep your eyes open and don’t be stupid
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noproblemo2
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I can't wait for more of her recipes... Got a good one for Chie Rellenos??
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Gypsy Jan
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These Handwritten Recipes
Are great treasures.
But, would you generous people sharing their family recipes please. please, please transcribe them into easily readable text?
I promise that I will return the favour by transcribing some of the recipes that my fondly-remembered and much-missed, late mother-in-law shared with
me from her years in Hawaii ('20's-'50's). I will U2U or post on off-topic, I am just bargaining here.
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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BajaNuts
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I remember Gypsy Jan's information about vision problems. I was just about to post how I LOVE the hand written recipe.... both the hand writing and
the recipe.
I would be happy to transcribe any recipe's that show up for you.
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DENNIS
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| Quote: | Originally posted by wessongroup
I had Menudo was served to me by her Grandmother… It had a cows hoof in it… I didn’t know at the time I had been given a “treat”..
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How could you not know? They bestowed upon you the Hoof? A great honor and treat to nibble on as all seventy of you huddled around the TV to watch
Siempre En Domingo.
Ahhhh....those close family moments. 
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BajaNuts
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Cocida (Mexican Soup)
2 lb beef shank or stew meat
3 qts water
1 clove garlic
1 onion
3 carrots thickly slices (1”)
2-3 zucchini (cut in 1” pieces}
˝ # green beans cut in 1” pieces
2-3 ears of corn- cut in 2-3” pieces
Cilantro
Place meat in large soup pot. Add cold water, bring to boil, let simmer with onion, garlic, salt and pepper. When meat is tender, add vegetables and
cook slowly until tender. Serve with fresh cilantro and hot tortillas, with a side dish of rice. Note- potatoes and cabbage may also be added *
cut pieces into 1” pieces.
try this?....
[Edited on 10-7-2009 by BajaNuts]
[Edited on 10-7-2009 by BajaNuts]
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wessongroup
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Huddled around TV?
| Quote: | Originally posted by DENNIS
| Quote: | Originally posted by wessongroup
I had Menudo was served to me by her Grandmother… It had a cows hoof in it… I didn’t know at the time I had been given a “treat”..
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How could you not know? They bestowed upon you the Hoof? A great honor and treat to nibble on as all seventy of you huddled around the TV to watch
Siempre En Domingo.
Ahhhh....those close family moments. |
Missed this one, and Siempre En Domingo.. never even heard of it.. had to Google it...
No, typically we ate, danced, drank and opened Christmas presents for the kids before 12 and then went to midnight mass... on New Years it was a
repeat except for the presents..
Sooo Now...... you know the rest of the story!! 
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Gypsy Jan
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Thank You, Baja Nuts
And here is a token of my gratitude:
Tournedos of Prime Beef Surabaya
(From the Culinary Arts Exhibition of January 28, 1960, sponsored by the International Geneva Association, Aloha Branch)
12 slices of beef tenderloin, 3˝ to 4 oz. each
2 tablespoons chopped scallions
1 tablespoon chopped onion
˝ clove garlic, chopped
6 tablespoons butter
1 tablespoon curry powder
2 1 tablespoons chili sauce
1 tablespoon shoyu (naturally fermented soy sauce)
1 teaspoon ginger
1 tomato, with skin removed, finely chopped
Juice of 1 lemon
1 cup beef gravy
Steamed wild rice
Broil beef tenderloin over coals, 1˝ minutes per side.
Serve with the following sauce:
Sauté scallions, onions and garlic in butter for 1 minute. Then add curry powder, ginger, chili sauce, shoyu, tomato, lemon juice and beef gravy.
Cook the mixture for about 2 minutes, and then correct seasoning if needed.
Arrange meat slices on steamed wild rice. Top with sauce and garnish water chestnuts, bean sprouts and wild or black mushrooms.
Submitted by Chef Paul Koy, Royal Hawaiian Hotel
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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