• Hominy and tumbleweed

    From JIM WELLER@1:135/392 to DALE SHIPP on Sun Dec 19 21:16:00 2021
    o
    Quoting Dale Shipp to Ruth Haffly <=-

    Title: Apache Stew
    1 lb Venison, cut into 1 1/2 inch
    -cubes
    3 c Cooked Indian hominy
    1 c Tumbleweed greens

    the hominy rules out my making it.

    Maybe gabanzo beans would sort'a work??

    Any starchy thing should work. Beans, even rice.

    I'd go with barley as venison is beef-like and Scotch broth is a
    favourite food of mine.

    If you want to be authentic, consider tepary beans which are drought
    resistant and historically grown in the American southwest and
    northern Mexico deserts.

    I never would have considered tumbleweed as edible but I don't see
    where it wouldn't be.

    when we think tumbleweed, we think the dried up bunches of
    spherical stalks that roll with each breeze. Perhaps it is sort of
    like harvesting dandelion greens -- have to get them early when tender.

    There are none in my part of the world so none of my knowledge is
    first hand, but I've read that there are several plants that dry up
    and tumble around in the wind when mature. Some are edible when
    young and others mildly toxic. I think it would be cool to sample
    the greens if I ever get the opportunity.

    My last Yorkshire recipe for a while:

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Bft Wensleydale Tarts
    Categories: British, Appetizers
    Yield: 6 Servings

    250 g Shortcrust pastry
    225 g Onions, finely chopped
    50 g Butter
    1 lg Pinch Freshly grated nutmeg
    25 g Plain flour
    150 ml Milk, warmed
    Salt
    Freshly ground black pepper
    75 g Wensleydale cheese, finely
    Grated
    15 g White breadcrumbs

    Wensleydale cheese from Yorkshire is mild with a flaky texture. If
    you cannot get any then try another crumbly cheese.

    Roll out the pastry and line six 9 cm flan rings. Bake blind at
    200 C for 15 minutes. Gently fry the onions in 25g butter for 5
    minutes.

    Melt the remaining butter in a saucepan, add the nutmeg and cook
    gently for 30 seconds, then stir in the flour. Gradually blend in
    the milk, stirring continuously until sauce boils. Season. Add the
    onions and half the cheese to this 'thick' sauce.

    Spoon the hot sauce into the pastry cases. Sprinkle with a mixture
    of the remaining cheese and breadcrumbs. Place on a grill pan and
    grill under a moderate heat until golden.

    From: The Great British Kitchen Cookbook of the British Food
    Trust

    MMMMM


    Cheers

    Jim


    ... MSG is just salt on crack.

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