[CH] Song List & Pozole

Kurt Faria (kfaria@tgn.net)
Mon, 4 Jan 1999 17:48:30 +0000 

OK, that's all I can stands, and I can't stands no more!
Here's my list....

Chuck Wagon & The Wheels:
The Gas Song (Lets Drop the Neutron)
Drunk and Asleep at the Bar
Red Hot Women and Ice Cold Beer
How Can I Love You If You Won't Lay Down
How Can I Get Over You When You're Under Me
Caught You With Your Pants Down
Asshole/Lasso From El Paso
Being Alone Is Better Than Going Back To You

John Prine:
Your Flag Decal Won't Get You Into Heaven Anymore
Yes I Guess They Oughta Name A Drink After You
He Was In Heaven Before He Died
Come Back To Us Barbara Lewis Hare Krishna Beauregard

Jerry Reed:
I'm Just a Redneck In A Rock and Roll Bar

Bobby Bare:
Dropkick Me, Jesus (Through The Goalposts Of Life)

Kinky Friedman:
We Reserve The Right To Refuse Service To You
Ride 'Em Jewboy
Get Your Biscuits In The Oven & Your Buns In The Bed
Waitret, Please, Waitret

Utah Phillips:
Moose Turd Pie

John Hartford:
Also Love You For Your Mind
(Hey Babe Ya Wanna) Boogie
Dancing In The Bathtub

Ontopicizer:

MM: Pozole - KFar
---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Pozole - KFar
 Categories: Soups, Pork, Chicken, Kfar, Tested
      Yield: 1 Batch
 
---------------------------SAUTE---------------------------
      1 sm Onion; sliced thin
      3 ea Cloves garlic; minced

-------------------------THE SOUP-------------------------
      3 ea Country style pork ribs,
           - boneless; chopped bitesize
      2 c  Clear broth, chicken or pork
      4 c  Water
      1 ea Carrot; diced
      1 ea Bell pepper; chopped
      2 ea Celery tops; chopped with
           - leaves
      1 ea Bay leaf
      2 tb Parsley; fresh, chopped
      1 tb Good chile powder; to taste
      1 tb Sweet Hungarian paprika
      1 tb Chipotles en adobo; to taste
      1 ts Fresh ground black pepper
    1/2 ts White pepper
    1/2 ts Salt; to taste
    1/2 ts Mexican oregano; dried
    1/2 ts Rosemary; dried
    1/2 ts Thyme; dried
      1 ts Cumin; powdered, =or=
    1/2 ts Cumin; whole, toasted, crush
      1 tb Worcestershire sauce
        x  Chiles; as needed

--------------------ADD TOWARDS THE END--------------------
      1 lg Can white hominy; minimum
           - 16 oz, double is better

-------------------------GARNISHES-------------------------
        x  Tortillas, corn or flour
        x  Lettuce leaves; torn
        x  Monterey jack cheese; thin
           - sliced
        x  Radishes; sliced
        x  Avocados; sliced
 
  Pozole is a traditional Mexican soup that contains
  pork (and/or chicken) and hominy.  The result should
  be as clear as possible.
  
  Brown the onions in a skillet with =no oil= over
  medium heat for about 15 minutes, stirring as
  necessary to make sure they do not burn.  Add the
  garlic and cook for additional 2 minutes, stirring
  constantly.
  
  Add the soup ingredients and cook at a slow simmer for
  and hour or so.
  
  When almost ready to serve, add the hominy, liquid and
  all.  Cook for an additional 15 minutes.  Cut
  tortillas in strips 2" x 1/2" and either fry in a
  shallow bath of oil or nuke to get them crispy.  Place
  the tortilla strips in a soup bowl, ladle over the
  pozole, and top with cheese, lettuce, radishes,
  avocado slices, whatever sounds good at the time.
  
  %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
  Recipe by KFar, concocted on 01/03/1999.
  Can be spiced up to suit your tastes.
  Good on a cold night.
  %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
 
-----
 
Take care.....from Kurt (CH#1155) in Angleton, Tejas.
              kfaria@tgn.net