On 10-10-21 21:57, Jim Weller <=-
spoke to Dale Shipp about pot herbs <=-
I have no idea what "pot herbs" means.
It's a generic term for a variety of herbs that go well together in
soups and stews. You can basically throw in whatever leafy green you
want.
Title: Philadelphia Pepper Pot
1 Bun
-parsley, chopped
-pot herbs
add the potatoes, which have been cut in squares, and the pot
herbs.
I suspect the recipe got cut off and mangled when it was converted.
That should have read 1 bunch of pot herbs all in one line.
Good idea. That sort of thing happens when a two column recipe is
exported as a one column recipe. I wish that two column recipes could
be outlawed.
I have recipes for PPP that call for these herbs: bay leaves,
celery, green onions or leeks, basil, marjoram and thyme.
I am getting the idea that "pot herbs" is as generic a term as "garam
masala", "curry powder", or "chili powder".
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Brisket Chunk Wagon Stew
Categories: Stew, Beef
Yield: 1 Servings
2 tb Bacon grease or vegetable
Oil
3 lb Beef brisket, fat trimmed
And cut into 1 1/2 in cube
3/4 ts Salt
1/2 ts Black pepper, freshly
Ground
1 lg Onion, chopped
2 Cloves garlic, minced
4 c Beef stock (preferably
Homemade or canned
-low-sodium broth)
8 oz Chopped mild green chilies,
Drained
2 lb Red-skinned potatoes,
Scrubbed and cut into
- 1 in pieces
2 c Fresh or thawed frozen corn
Kernels
1/4 c Fresh cilantro (coriander)
Or parsley, chopped
1 c Flour
In a large flameproof casserole or Dutch oven, heat the bacon grease
over medium heat. Season the beef brisket with salt and pepper.
Working in batches to avoid crowding, add the brisket and cook,
turning occasionally, until browned on all sides, about 8 minutes.
Transfer the brisket to a plate.
Add the onion and garlic to the casserole and cook, stirring often,
until the onion is softened, about 4 minutes. Stir in the beef stock.
Return the brisket to the pot and add the chilies. Bring to a simmer
over high heat, skimming off any foam that forms on the surface.
Reduce the heat to low, cover and simmer until the brisket is tender,
about 2-1/2 hours.
During the last 30 minutes, stir in the potatoes, corn, and cilantro.
Remove from the heat and let stand 5 minutes. Skim any fat from the
top of the stew. (It's easier to remove the fat if the stew is cooled
to room temperature, covered and refrigerated overnight. Discard
hardened fat from surface. Reheat gently over low heat before
proceeding.)
In a small bowl, whisk 1 cup of the cooking liquid with the flour
until smooth. Stir into the stew and simmer until the sauce is
thickened, about 3 minutes. Season the stew with additional salt and
pepper; serve hot. Freezes and reheats well.
Makes 8 servings.
Per serving: 2 vegetable, 2 bread/starch, 4 medium-fat meat, 1 fat;
543 calories, 38 gm carbohydrate, 37 gm protein, 27 gm fat,
509 mg sodium, 114 mg cholesterol, and 41 mg calcium
(Diabetic exchanges and nutrient data calculated by
Bea Krinke, St. Paul, a registered dietitian.)
Recipe: "National Cowboy Hall of Fame Chuck Wagon Cookbook, Authentic
Recipes from the Ranch and the Range" by B. Byron Price
(William Morrow & Co., Hearst Books, New York, 1995, hardcover,
$20, 302 pages).
From: David Pileggi Date: 07-15 Cooking
MMMMM
... Shipwrecked in Silver Spring, Maryland. 01:07:29, 12 Oct 2021
___ Blue Wave/DOS v2.30
--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)