Sunday, August 15, 2010

Ready to throw away my computer!

I keep trying to post a recipe... but every time I try to upload my photos it won't let me do it where I can type in between each photo and it doesn't put the photos in the right order... what am I doing wrong?

Saturday, August 14, 2010

Red Pork Chili

~okay it's not Green Pork Chili, I forgot!

Red Pork Chili:

1 1/2 lbs. lean, boneless pork, trimmed and cut into 1" cubes
2T shortening or lard
2C Fresh Red Chili Sauce~see below
2C cooked rice

Fresh Red Chili Sauce:

1/2 lb. fresh red chilis, stemmed, seeded and coarsely chopped **
1C boiling water
1/2C coarsely chopped onion
1/4C vegetable oil
2T chopped garlic
2t dried oregano
2t salt

Heat the shortening or lard in a heavy 12" skillet until very hot, but not smoking. Add the pork and brown, turning the pork frequently so they color well without burning. Stir in the red chili sauce and bring to a boil over medium-high heat. Reduce the head to low and simmer 1 hour or until tender. (or cook all day in the slow cooker on low)

Transfer the chili to a heated bowl and serve with the rice.

The Sauce:

Combine the chilies and boiling water in a bowl and let them steep for about 15 minutes. Transfer the mixture to a blender or food processor and blend at high speed for 30 seconds. Scrape the sides. Then add the onions, oil, garlic, oregano and salt. Blend again until the chili sauce is reduced to a smooth puree and taste for seasoning. This sauce can also be used as an accompaniment to tacos or enchiladas.

**Hot peppers, or chilies, vary in strength-sometimes even on a single plant. The oils in any chilies may burn your skin and make your eyes smart! Use caution wile working with them. Gloves are a good idea and be careful not to touch your face while working with them. After handling them, wash everything thoroughly with soap and water.

Aunt Edi's 'Deluxe Cheese Torte'

For Debbie:


3 C graham cracker crumbs
3/4 stick margarine, melted*
1/4 C sugar

Blend all of the above and press into bottom of a spring form pan (mine is 8" and it fits perfectly). Save a few for the top for garnish.

*I found her crust too crumbly so I use a whole stick of margarine.


1, 3 oz, lemon jello
12 oz. cream cheese, softened
1/2 C granulated sugar
1, 12 oz. Cool Whip

Add 1 cup of boiling water to jello, stir until disolved. chill until partially set. (I have thrown it in the freezer to speed up the process a bit, just keep an eye on it) Cream the cheese, add sugar and mix well. Add the jello ad then blend in Cool Whip. Pour onto crust and refigerate.

Side notes: I have added grated lemon peel, about 1t, or a few drops of lemon extract to give it a bit more 'zip'. It's good by itself though. Nice, easy, quick too.

I have also tried it with other flavors of jello and it was't as good.

I'd post a picture but we just finished it!

Peter Piper Picked a Peck

Well, the heatwave we've been having here in Southwest Missouri (its supposed to be 103 today -- without the heat index) has not affected Eric's pepper plants in the least!  So, I needed to figure out what to do with all these:

These are ripe and unripe halapenos, and the long ones are called "Holy Mole."  I have no idea what they taste like -- I just bought the plants 'cause I liked the name.  I tasted one today, and its hot, similar to a halapeno, but not quite as intense.  Close, though.

This morning I harvested about 3 lbs.  I'm going to pickle them.  With onions.  After that, I have no idea what to do with them.  There's plenty more growing, so if anyone has any ideas, I'm open. 

For 3 lbs of peppers, you will need:

10 cups plain 5% vinegar
2 cups water
4 Tablespoons sugar
8 Tablespoons pickling salt
whole, peeled garlic cloves, 1 for each jar (2 if they're small)

My yield was 11 pints.

Sterlize your jars, lids & rings. 

While they're sterilizing, make your brine by combining the vinegar, water, salt & sugar.  Bring to boil to allow everything to dissolve and get happy.

Slice up your peppers & onions.  (Wear gloves!)  Don't rub your eyes. The peppers, after slicing, came to 2.75 lbs.  I added 3 onions, quartered & sliced, to add up to about 4 lbs. total.  (I suppose I could have used the mandoline for this, but after almost losing the tip of my thumb with the ginger, I thought better of it.)

Mix them all up and pack into sterilized jars.  Add one clove of garlic to each jar (2 if they're small).  Make sure there's at least a 1/2 inch clearance at the top of the jar.

Add brine to 1/2 inch from top. 

Add lids, screw in rings finger tight.  Process in water bath for 15 minutes. 

Let them sit around in the pantry for about 3 weeks to fully develop their flavor. 

Aren't they pretty?  Just like Christmas!

My sweet peppers are going to ripen at the end of the week.  I think this would be a good way to preserve those, too.  Matthew loves pickled sweet peppers.