Soups
| BORDER BEANS | |
| 4 lbs. Pinto Beans 3/4 lb. chopped pork shoulder butt, salt pork or ham 3 or 4 chopped garlic cloves 8 to 12 small red chilies, chopped 1/2 level tsp. red cayenne pepper |
2 Tbs. vinegar 1 heaping Tbs. sugar 2 level Tbs. Accent 1/2 level tsp. powdered oregano salt to taste |
| Allow 5 hours cooking time. Wash beans and start in cold
water. Beans will about double in size, so begin with this much water. At the same time start a tea kettle of water heating. This will give you a supply of boiling water to add when necesssary (never add cold water) As soon as the water boils, turn flame down on low. An occasional bubble is all you need for slow cooking.
1 hour - Add pork or ham. Stir occasionally.
Do not be afraid of the pepper. You will have trouble identifying this |
|
| This recipe is from Al E. Moore, M.D., Dr. Steelquist's partner
in their surgical medical group. Many hours were spent sitting around the kitchen table enjoying Border Beans. The aroma in the kitchen while cooking is wonderful. (Certainly better than the aroma after the beans have taken their effect!). |
|
| CHOPPINO | |
| 2 lbs. fish 1 lb. cooked crab, broken 1 lb. mussels, steamed 1 doz. clams, steamed 1 cup shelled, devained shrimp 1/2 cup mushromms, sliced 2 cloves garlic, chopped |
3 Tbs. chopped parsley 1 large green pepper 1 large onion, chopped 1 cup cooked tomatoes 1 bay leaf 2 whole cloves 1 cup red wine |
| Break cooked crab into pieces and break shells. Steam mussels and clams, save liquor. Set all aside. In large pot, heat 1/2 cup olive oil. Add parsley, garlic green pepper, onion and mushrooms. Cook over low heat for 5 minutes, stirring. Add tomatoes, cloves, bay leaf, red wine and liquor from clams and mussels. Cover and simmer for 1 hour. Season to taste with salt and cayenne pepper. Add fish and shrimp, cook for 15-20 minutes, without stirring. Add mussels, clams and crab and heat through. |
|
| A deep sea fisherman, John Steelquist would bring home his catch and Marie would have to find some imaginative ways to prepare. This was always great, especially served with sour dough bread with Herb Spread (see recipie). |
|
| COLD CUCUMBER SOUP | |
| 1 Cucumber, peeled 1/2 Clove Garlic 1 Tbsp. White Vinegar |
1 Cup Chicken Broth 1 Cup Sour Cream Condiments (below) |
| Place all ingreidents in a blender and puree until smooth. Serve in bowls with condiments of chopped bacon, bell peppers, green onion and tomato in separate dishes. |
|
| Very refreshing for a hot day. Stores well in a juice pitcher in the refrigerator for several days. This was often served for patio lunches. |
|
| MENUDO | |
| 6 lbs. Tripe, cut in small pieces 6 fresh Pigs Feet (Boil above for 7 hrs in salted water.) Add 3 large cans Hominy |
5 Onions, chopped Celery, chopped 2 large cans red Chili Sauce Garlic, Cumin, Oregano, Chili Powder, Vinegar |
| Serve hot, particularly after a previous night of heavy drinking, with tortillias, lemon wedges, fresh celantro. |
|
| This was always the show stopper, especially for the more squeamish. It is the dish you learn to love. (Believe me, this is easier to take than the Lamb Tongue Soup) |
|