Thursday, May 26, 2005

Green Chile and Cabbage Soup


8 tablespoons Butter
1/2 head Cabbage shredded
10 ounces Potatoes new, unpeeled, diced (small dice)
1 Onion medium, chopped
1 pound Mushroom sliced thinly
8 tablespoons Flour
8 cups Chicken stock
1 cup Poblano chiles roasted, peeled, and cleaned
2 teaspoons Salt
1 teaspoon Black pepper ground
2 teaspoons Dill fresh, chopped coarsely
1/2 pound Smoked sausages cooked, and diced
2 tablespoons Cilantro coarsely chopped


Heat the butter in a large pot. Saute the cabbage, potatoes, onions and mushrooms for a few minutes.

Sprnkle the flour over all the ingredients and stir to combine. Add the stock, green chiles, salt, pepper, and dill. Simmer another 15 - 20 minutes.

Add the sausage and continue simmering another 5-10 minutes. Stir in the cilantro and serve with croutons or fried tortilla strips.
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Bobbie's BBQ Sauce

I got this from my mother. It's fantastic. Make up some and add to your pulled pork to keep it moist. Put the rest in a bottle and serve at the table.


1 1/2 pints white vinegar
1/2 cup brown sugar
2 tablespoon salt (try cutting back on this)
1 tablespoon black pepper
2 1/2 teaspoon liquid woodsmoke flavoring
1 1/2 teaspoon cayenne
1 1/2 teaspoon allspice
1 1/2 teaspoon onion powder
1 1/2 teaspoon chili powder
1 tablespoon cornstarch
1 tablespoon water


Mix vingegar and sugar. Bring to a boil. Add spices and simmer 30 minutes. Make a paste of the water and cornstarch. Remove the sauce from the heat and stir in the cornstarch mixture. Allow to cool and thicken.
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