[CnD] Sugar's Caldo De Rez(Beef Soup)
nancyam1111 at att.net
Wed Feb 29 04:10:07 GMT 2012
Would a 15-ounce can or two cups of frozen corn be too much in this recipe?
From: cookinginthedark-bounces at acbradio.org
[mailto:cookinginthedark-bounces at acbradio.org] On Behalf Of Sugar
Sent: Tuesday, February 28, 2012 8:38 PM
Subject: [CnD] Sugar's Caldo De Rez(Beef Soup)
Sugar's Caldo De Rez(Beef Soup)
1lb beef for stew: I usually cut the fat off
3 sticks of celery
1half a head of a full cabbage
1 sm. green bell pepper
1 lg.can Italian stewed, or diced tomatoes with juice
3-4 chopped fresh carrots
garlic powder to taste
salt and pepper to taste
haf a cup of onion chips
Knor Swissa chicken conssume(boullion)1-2 Tea spoons
corn on the cob cut in half
in a large pot of water, place the meat in with your seasonings.
let boil for about 1 hour, or until meat is tender, over medium heat.
I find it much easier being blind to boil the potatos seperately from the
rest of the veggies, same with the carrots.
For carrots: I place all chopped carrots in a microwavable container in the
microwave for about 4 minutes, or some what tender.
For the potatos, once peeled(optional( I cut in to bite size and let them
boil for about 25 minutes, or tender, as if I was making potato salad.
in the mean time, the meat is still in the boiling water.
as for the corn, I also boil seperately, for about 15 minutes.
once meat is tender enough where you can poke through with a fork, you can
check if the water needs more flavor by adding more garlic, etc....;add the
chopped veggies, your onions, green bell pepper, celery, and if you wish you
can add corn, and carrots, leaving the cabbage and potatos for the last 15
once a simmer has occured, you are through.
for topping, you can add salsa, and lemon juice for your own likeing
I serve with either corn chips or corn tortillas, and at times fresh slice
of avocados can be served.
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