Thread: BASIC LIST / SUGGESTED ITEMS FOR LONG TERM SURVIVAL

Hillbilly Recipes.

El Cholo's Green Corn tamales

these tamales have a legendary taste and are only made seasonal in Southern California but once you tried them the flavor haunts you forever.....

Ingredients
24 ears yellow corn
1/2 pound cornmeal
1/4 pound shortening
1/4 pound butter
3/4 cup sugar
1/2 cup half-and-half or cream
1 teaspoon salt
12 (1-ounce) strips Cheddar
24-ounce can chiles (recommended: Ortega)

Directions
Special equipment: Parchment paper

Cut both ends of corn, remove husks and save for wrapping. Cut corn kernels off the cob. In a food processor, grind the kernels with the cornmeal.

Beat shortening and butter together until creamy. Add the sugar, half & half and salt. Add the corn mixture and mix well.

For each tamale, overlap 2 corn husks. Spread some of the corn mixture onto the husks. Place 1 cheese strip and 1 chile strip on top of the mixture. Top with more corn masa. Bring the edges of the corn husks over the filling to cover completely. Place the husk on a piece of square parchment paper. Fold ends of corn husks, then fold sides of parchment over tamale and fold up ends. Tie string around ends to hold in place. Continue until all tamales are tied. Place on a rack and steam approximately 35 to 45 minutes.

Hillbilly Recipes.

This is really good!!

Hillbilly Recipes.

White Chicken Chili

I did cheat a little and used McCormick WCC powder.
Sautéed onion and garlic
Cumin
Bag white beans
3 large boneless skinless chicken breast
Can rotel
Soak beans over night, sauté onion and garlic. Add 6 cups water, 2 large chicken bouillon, and all other ingredients. Cook on slow simmer for 2 hours. Shred chicken. Top with preferred toppings.

Hillbilly Recipes.

Sausage Rolls (British Recipe) - Meaty sausages wrapped in puff pastry - Sausage Rolls are a perfect food for a picnic, buffet, party, lunch box or simply a snack. Sausage rolls are so quick and easy to make and as they freeze really well, make a large batch.

I have made these here in the US and people just can't get enough of them. You will have to trust me on this but I know you will not be disappointed.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Makes according to size.

Ingredients:

1 onion, finely chopped
1 tbsp vegetable oil
24 oz/750g sausage meat
3 medium sized eggs
24 oz /750g puff pastry

Preparation:

Preheat the oven to 400°F/200°C/Gas 6
Gently cook the onion in the vegetable oil for 7 minutes. .
Place the sausage meat into a large mixing bowl, add the onion mixture and two eggs. Mix well until all the ingredients are thoroughly and evenly mixed.
On a lightly floured surface, roll out half the pastry to a 8" x 10" (20cm x 25cm) rectangle. Cut lengthwise into 2 strips. Repeat with the remaining pastry. Rest the pastry for at least 10 mins in the refrigerator.
Form the sausage meat into 4 long sausages the length of the pastry strips. Place each sausage into the center of each pastry strip. Beat the 3rd egg in a basin and lightly brush the edges of the pastry with the beaten egg.
Fold the pastry over the meat filling to form two long rolls then flip the sausage roll over so the seam is underneath. Brush the top surface lightly with beaten egg.
Cut the rolls into 1/1/2"/4cm lengths - you can vary the length to the style of roll you want, for a canape size you may want to make tiny rolls. Place the sausage rolls on a greased baking sheet and cook in the preheated oven for 20 minutes or until golden brown.
Pack into your picnic basket, lunch box, or simply eat and enjoy when cool.

illbilly Recipes.

****Homemade Chicken Dumplins****

-2 cups flour (lots extra for your hands, rolling pin and cutting board)
-1/2 teaspoon baking powder
-3 tablespoons softened butter
-1 1/4 cups butter milk (you can use regular but it ain't as good)
-1 whole chicken (or a 2lb bag of chicken breasts)
-5 celery stalks (optional, but I'm a celery lover and it gives it a pop)
-salt and pepper

Okay first things first, you need to wash your chicken and dig the guts out. Throw the whole chicken in a stock pot and fill 2/3 of the put with water. Chop up your celery and toss it in the pot, Adding generously salt and pepper. Set on high and boil for about 45 minutes. While you're boiling the chicken and making your own broth, get started on your Dumplins.

In a mixing bowl, measure out flour, baking powder, a few shakes of salt, butter milk, and butter. Mix as well as you can with a fork in the bowl.it's going to be sticky. On a clean cutting board cover the board with flour. Spoon sticky mixture onto floured surface. Sprinkle a handful or so of flour on top of dough and with cover hands in flour. With your bare hands, knead dough until no longer sticking to your hands, adding a little flour from your cutting board along the way. Add some flour to your rolling pin and roll your dough out thin. With a pizza cutter slice dough into Dumplin strips. Scoop strips up with spatula. Repeat the process cause you'll need two batches of Dumplins.
Pull the chicken out of the pot and turn the broth down to medium heat. De-bone entire chicken skin and all. Add de-boned chicken back to broth, drop in each dumplin one by one tapping loose flour before you drop them in the put. Stir gently and keep cooking about 20 minutes.
****I don't read comments on this page cause people get mean and rude. But yall can go like my personal recipe page at "pinchin' tails southern recipes" and I'll be more than happy to answer any questions on any of my recipes****

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