Subj : Re: You say to-may-to To : Ruth Haffly From : Dave Drum Date : Sat Sep 02 2023 06:45:06 -=> Ruth Haffly wrote to Dave Drum <=- RH> I think I'd be making salsa and chili sauce, then canning the rest. We RH> grew tomatoes several years while we were in AZ and that, plus green RH> tomato mincemeat were the main forms of dealing with the super RH> abundance. Wish I had the same now; most of the time if I want fresh RH> tomatoes, I get them at the farmer's market. Otherwise it's the grocery RH> store, either Publix's (pre Wegman's) or, now that it's open, RH> Wegman's. DD> Do you have a Winn-Dixie near you? They just (last week) got snapped DD> up by ALDI. Bv)= RH> There was a W-D in town but it folded long before we moved here. We RH> have Aldi, Lidl, Food Lion, Publix, Lowe's, Harris Teeter and Wegman's RH> in addition to grocery sections in Wal-Mart and Target. AFAIK, the only RH> place we've lived in that had a W-D was in Copperas Cove, TX back in RH> the mid 80s. Do know there was one near my in-laws when they lived in RH> Zephyerhills, FL but they moved a couple of years ago so we don't go RH> down there any more. Interpreting the announcement-most of the stores left were in DeSantis' fiefdom. (Florida) As I told Mike Powell the first and only one I was ever in was in Hayneville, AL whilst getting chilli fixin's for my first ever echo picnic at Pat Stockett's. DD> My salsa - which is technically a pico de gallo - would not can well. DD> Although it "eats" very well. Bv)= DD> If all goes to plan I'll have my raised bed garden in place of the DD> evergreen hedge in front of my house. ty-five feet by six feet and DD> two feet high. Planned first crops will be chilies, tomatoes, radishes DD> (red globe) and cucumbers. RH> Sounds good to me. We found we were gone too often during the growing RH> season to make a regular garden feasible. Do have an herb garden in a RH> raised bed that seems to thrive on neglect tho. (G) Not to mention that I'll have someplace to dump my coffee grounds rather than putting then into old plastic or metal/glass cans/jars/bottles and contributing to the trashman's incipient hernia. Bv)= DD> Title: Black Bean & Corn Salsa DD> Categories: Salsa, Chilies, Citrus, Beans, Vegetables DD> Yield: 4 Servings DD> I've won prizes at several chilli cook-offs with this DD> recipe. RH> But I can't make it at our house unless I want to be the only one RH> eating it. Yeah, I know, Steve has that burden to carry. If I were allergic to corn Kenvue (benadryl makers) stock would rise several points. Bv)= Does the corn allergy extend to hominy and/or grits? I would not miss those but there are some who like them. Have they identified what in the corn causes his reaction? My friend, Les, is allergic to fresh tomatoes. But he's OK with the cooked stuff. Apparently heat kills/neutralises whatever is giving him a problem. If Steve's allergy extends to hominy you can sub chickpeas in this recipe. It is in a quantity suitable to a pot luck or churck supper. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Posole Rojo Categories: Pork, Vegetables, Herbs, Chilies Yield: 12 Servings 4 oz Guajillo or ancho chilies; - or a combination of both Salt 108 oz Can white hominy; drained, - rinsed * 3 lb Bone-in pork shoulder; in 1" - cubes (can also use pork - shanks), make sure to use - a cut well marbled w/fat 8 cl Garlic; 4 rough chopped, 4 - left whole 3 Califo0rnia bay leaves 1 ts Ground cumin 2 tb Dry Mexican oregano MMMMM-------------------------GARNISHES------------------------------ 1/2 sm Cabbage; thin sliced 1 bn Cilantro; chopped 1/2 md White onion; chopped 2 Avocados; seeded, chopped 4 Limes; quartered 1 bn Red radishes; sliced thin A couple dozen tostada - shells ** * you can substitute chickpeas if you don't care for hominy. ** Tostadas are crispy fried corn tortillas. You can make your own by frying stale corn tortillas (or tortillas that have dried out a bit in a warm oven), in hot vegetable oil until stiff. Fill a large 10-12 quart stockpot with 5 quarts of water. Set on heat to bring to a boil while you proceed with the next steps. Remove and discard the stems, seeds, and large veins from the chile pods. Heat a cast iron pan on medium high and lightly roast the chili pods for a couple minutes, until they begin to soften. Do not let them burn. While the chilies are heating, bring a medium pot with 3 cups of water to a boil. Once the chiles have softened, submerge them in the pot with the 3 cups of hot water, cover the pot and remove from heat. Let the chiles soak in the hot water for 15 to 20 minutes. Heat a tablespoon or two of olive oil (enough to coat the bottom of the pan) in a large sauté pan on medium high heat. Pat the pork pieces dry with paper towels. Sprinkle them generously with salt. Working in batches, taking care not to crowd the pan or stir the meat much, brown the meat on all sides. Right at the end of browning the meat, add 4 cloves of roughly chopped garlic to the pan with the meat, let cook with the meat for about a minute. Once the meat has browned, transfer it to the large stockpot of boiling water. Scrape up any browned bits at the bottom of the pan, and any garlic, and add those to the pot as well. Add the rinsed hominy. Add bay leaves, cumin, and oregano. When you put the oregano in, smoosh together with your hands so that the oregano breaks up more as it goes in. Add a tablespoons of salt. Bring to a simmer, reduce the heat and cook for 15 minutes. Prepare the red sauce by puréeing in a blender the chilies, 2 1/2 cups or so of their soaking liquid, a teaspoon of salt, and 4 cloves of garlic. (To prevent the blender from creating too much pressure, it's probably best to start with the chiles and garlic and only a cup of the liquid in the blender, and then adding the rest of the liquid.) Strain the red sauce through a sieve, discarding the tough bits of the sauce. Add the red chile sauce to the pot with the pork and hominy. Add another couple teaspoons of of salt. Return to a simmer, lower the heat to just high enough to maintain a simmer, partially covered. Cook for 2-3 hours until the pork is completely tender. Skim away excess fat. Taste for seasoning and add more salt to taste (you will likely need more than you expect, perhaps a tablespoon or more.) The resulting soup should be rather brothy, as you will be adding a lot garnishes. Add more water if necessary. When getting ready to serve the pozole, you can prep the garnishes (slice the cabbage, chop the cilantro, etc.) To serve, arrange the garnishes in bowls on the table and serve the pozole soup into bowls. Serve with tostada shells (or tortilla chips if you can't find tostada shells). Yield: Serves 12, plus plenty for leftovers. From: http://www.simplyrecipes.com Uncle Dirty Dave's Archives MMMMM .... Ducks are failed dinosaurs. --- Talisman v0.47-dev (Windows/x86) * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452) .