Sounds yummy. Do you prefer cornbread?Beef stew in thick broth with home made bread.
Post your favorite winter time stew or soup (Bonus points if it's easy)
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jeff9366
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I made 2LaneCruzer's recipe yesterday afternoon:
One small (2 lb) pork roast, cut into 1/2 inch cubes
I used two X 1 pound pork steaks, floured. I like a little bone in stew.
One can of diced tomatoes (Low salt.)
One medium yellow onion, chopped
Potatoes, 2 or 3 medium, cubed
I used yellow potatoes, which do not dissolve.
Chopped Green Chile, (to taste, depending on how hot they are).
I used one 4-ounce can of Walmart diced mild Green Chiles.
One clove of garlic, chopped.
Salt and pepper to taste
Put potatoes on to boil with enough water to cover; and begin browning pork in skillet with pepper, garlic andsalt.
When meat is done to a golden brown, put all ingredients into the pot with the potatoes; simmer until the potatoes are done.
I used my 25-year old Le Creuset enameled cast iron pot. After browning floured pork steaks I put other ingredients in the pot on top of browned pork, including raw yellow potatoes.
Heated on stove top to a rolling boil**, then baked/braised in the oven at 250 degrees for two hours. Stir after one hour, add a little water if necessary.
**Meat will not become tender unless pot contents cook at or above 200 degrees F.
Fabulous gravy. All pork fell off the bones.
YUM.
“Green Chile Stew (Pork)”
One small (2 lb) pork roast, cut into 1/2 inch cubes
I used two X 1 pound pork steaks, floured. I like a little bone in stew.
One can of diced tomatoes (Low salt.)
One medium yellow onion, chopped
Potatoes, 2 or 3 medium, cubed
I used yellow potatoes, which do not dissolve.
Chopped Green Chile, (to taste, depending on how hot they are).
I used one 4-ounce can of Walmart diced mild Green Chiles.
One clove of garlic, chopped.
Put potatoes on to boil with enough water to cover; and begin browning pork in skillet with pepper, garlic and
When meat is done to a golden brown, put all ingredients into the pot with the potatoes; simmer until the potatoes are done.
I used my 25-year old Le Creuset enameled cast iron pot. After browning floured pork steaks I put other ingredients in the pot on top of browned pork, including raw yellow potatoes.
Heated on stove top to a rolling boil**, then baked/braised in the oven at 250 degrees for two hours. Stir after one hour, add a little water if necessary.
**Meat will not become tender unless pot contents cook at or above 200 degrees F.
Fabulous gravy. All pork fell off the bones.
YUM.
2LaneCruzer thank you for posting this recipe.
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Last edited:
Thomas
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Butter bread right out of the oven.
Sounds tasty. Is this a personal recipe?
jeff9366
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- Joined
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- Tractor
- Kubota Tractor Loader L3560 HST+ ~~~~~~~~~~~~~ 3,700 pounds bare tractor, 5,400 pounds operating weight, 37 horsepower
Post #11 by 2LaneCruzer. This recipe is a keeper.
2LaneCruzer
Super Member
Here's the story. My younger brother (RIP) lived in Albuquerque for about 50 years. He was a fireman there, where he retired. He was also, for the most part, the cook. It was his personal recipe, and he made it a lot. I know he cooked a lot of Mexican recipes; and this one is the only one I ever used. I cook it occasionally for the Elks Lodge when they cook Mexican; my friend Speedy Gonzales loved it!
Any Okahoma country cooking recipe you like? I am collecting favorite recipes of rural folks.
2LaneCruzer
Super Member
Yeah, I have a few; I'll do some research and post them...maybe even a new thread? I'll start with this one; my Mom got this from my Grandmother. I love it!
“Sharn Jean’s Wilted Leaf Lettuce Salad”
Ingredients
2 or 3 eggs, boiled and sliced
Bowl of fresh leaf lettuce, washed and drained in colander
¼ cup sugar (approximate)
4 slices smoked bacon
several fresh green onions and radishes
½ cup cider vinegar
¼ cup water
Boil your eggs, cool them and slice.
Fry the bacon crispy and remove the skillet from the burner.
Drain, cool and crumble the bacon, and set aside the bacon drippings.
Slice the onions and radishes.
Remove the drained lettuce from the colander to a large salad bowl, and sprinkle with sugar;
Mix the vinegar and water and add to the bacon drippings. Heat to boiling, and immediately pour over
the lettuce to wilt.
Add the eggs, onions, radishes, bacon bits and salt and pepper to taste. Toss and serve immediately.
(Note: you will probably want to adjust the sugar/vinegar to your own taste)
This is my particular favorite. It does require a bit of art, but you should be able to get it right after a
couple of times. Make sure the vinegar/bacon drippings get very hot, and are poured over
immediately. The lettuce should be as fresh and tender as possible. I have never eaten a bad batch.
After a hard day in the yard, just open up a cool beer, put a thick rib eye on the grill and get ready for a
meal fit for a king. Time the steak, a platter of fried okra and the wilted leaf salad to come off about the
same time…it doesn’t get much better than this. I couldn’t recommend it more highly.2 or 3 eggs, boiled and sliced
Bowl of fresh leaf lettuce, washed and drained in colander
¼ cup sugar (approximate)
4 slices smoked bacon
several fresh green onions and radishes
½ cup cider vinegar
¼ cup water
Boil your eggs, cool them and slice.
Fry the bacon crispy and remove the skillet from the burner.
Drain, cool and crumble the bacon, and set aside the bacon drippings.
Slice the onions and radishes.
Remove the drained lettuce from the colander to a large salad bowl, and sprinkle with sugar;
Mix the vinegar and water and add to the bacon drippings. Heat to boiling, and immediately pour over
the lettuce to wilt.
Add the eggs, onions, radishes, bacon bits and salt and pepper to taste. Toss and serve immediately.
(Note: you will probably want to adjust the sugar/vinegar to your own taste)
This is my particular favorite. It does require a bit of art, but you should be able to get it right after a
couple of times. Make sure the vinegar/bacon drippings get very hot, and are poured over
immediately. The lettuce should be as fresh and tender as possible. I have never eaten a bad batch.
After a hard day in the yard, just open up a cool beer, put a thick rib eye on the grill and get ready for a
meal fit for a king. Time the steak, a platter of fried okra and the wilted leaf salad to come off about the
Last edited:
2LaneCruzer
Super Member
"Elsie's White Holiday Cake"
I am going to give you a treasured family recipe for a special kind of cake. It's not fruit cake, and it's not
your everyday kind of cake either. Anyone can make it, even me. I use to take it to work and they
gobbled it up. This is not a fruit cake; don't get the two confused.
2 cups sugar
2 cups flour
1 pound of butter
6 eggs
1 pound of white raisins
2 ounce bottle of lemon extract
1 pound of chopped nuts
Cream Butter and sugar. Add eggs one at a time; cream. Sift flour once, then measure. Mix flour,
raisins and nuts together & add to creamed batter. Add extract and mix well. Bake at 300 - 325
degrees for one hour or longer in an angel food cake pan. Remove from oven, cool and remove from
pan. Wrap in Saran Wrap, then in aluminum foil. Best if aged at least 30 days before serving.your everyday kind of cake either. Anyone can make it, even me. I use to take it to work and they
gobbled it up. This is not a fruit cake; don't get the two confused.
2 cups sugar
2 cups flour
1 pound of butter
6 eggs
1 pound of white raisins
2 ounce bottle of lemon extract
1 pound of chopped nuts
Cream Butter and sugar. Add eggs one at a time; cream. Sift flour once, then measure. Mix flour,
raisins and nuts together & add to creamed batter. Add extract and mix well. Bake at 300 - 325
degrees for one hour or longer in an angel food cake pan. Remove from oven, cool and remove from
Oaktree
Super Member
I wonder if it's a regional thing. Only ever seen one size ground beef anywhere here, at least in the supermarkets. Not sure where there is a butcher shop anywhere nearby, only one I know of closed maybe 10 years ago.