Barfield Cabbage and Potato Stew
 
this is what we normally serve up during cold winter gatherings, but it is 
good 
any time of the year. 
 
2 lb.  cajun andouille sausage, sliced diagonally into bite size
piece 
6 Tbsp  beacon drippings or lard
4 lb.  russet potatoes, peeled and quartered
2 large  cabbage heads, quartered and quarters cut in half
3 large  yellow onions, chopped
4 large  tomatoes, quartered and quarters cut in half
1   habanero pepper, seeds and stems removed, chopped
3   serrano peppers, stems removed, chopped
1/2 large  green bell pepper, seeds and stem removed, chopped
1/2 large  red bell pepper, seeds and stem removed, chopped
1/2 large  yellow bell pepper, seeds and stem removed, chopped
1 Tbsp  salt
1 Tbsp  course ground black pepper
1 tsp  ground cayenne pepper
4 Tbsp  dark chili powder
1 Tbsp  garlic powder
2 tsp  dried thyme
  water
 
with the bacon drippings, saute the sausage in a large soup pot on medium 
heat, until just lightly brown. add the onions and saute until clear. add 
peppers and saute another 2 minutes. add potatoes, cabbage, tomatoes, dry 
ingredients and enough water to cover everything and about 3/4 full. bring 
to a boil then turn down heat and simmer for about 2 hours or until 
cabbage and potatoes are tender. serve with hot cornbread. 
 
barfield cornbread 
 
2 cup  cornmeal
2/3 cup  all-purpose flour
4 Tbsp  sugar
1 tsp  salt
2   dashes black pepper
1 Tbsp  double-acting baking powder
1 tsp  baking soda
4 large  eggs beaten
2 cup  cold buttermilk
3/4 cup  vegetable oil
16 oz.  creamed corn
2/3 cup  yellow onions minced
2   habanero peppers, finely chopped
1/4 medium  green bell peppers, finely chopped
1/4 medium  red bell pepper, finely chopped
2 Tbsp  pimientos minced
1 cup  sharp cheddar cheese, shredded
 
combine the cornmeal, flour, sugar, salt, pepper, baking soda and baking 
powder. combine the remaining and add to the first mixture. blend only 
until mixed; do not over-mix. place mixture in 2 preheated 10-12 inch 
greased iron skillets. bake at 350f 35-40 minutes or until golden brown. 
 
 
-- 
a1 hot food group 
william barfieldsr 
 
-- 
(ID: 11741) Mirror: rec.food.recipes: Sat, Jul 19, 2003


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