Chow Chow Pancakes Food

SOUTHERN CHOW CHOW

Steps:

• Clean and sterilize 2 quart-size canning jars with lids.
• Add the vinegar, sugar, salt, cloves, mustard seeds, peppercorns, mustard, turmeric, red pepper flakes and bay leaf to a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the sugar dissolves and the flavors start to marry, about 5 minutes.
• Add the green tomatoes, green and red bell peppers, onion and cabbage and bring to a boil, lower the heat and let simmer, stirring occasionally, for 15 to 20 minutes. Remove from heat. Divide the mixture between the two jars and let cool to room temperature. Serve immediately or seal and refrigerate for up to 6 weeks.

CHOWCHOW

Steps:

• Mix together the bell peppers, cabbage, onions, tomatoes, jalapeno and salt in a large bowl. Cover and refrigerate for 8 hours or overnight. Drain the liquid from the mixture.
• In a large pot over medium-high heat, toast the mustard seeds and celery seeds until they begin to pop, about 3 minutes. Add the sugar, vinegar and 1 cup water, and heat until the sugar is dissolved. Add the vegetable mixture and the crushed red pepper, mustard powder, turmeric, ginger and cinnamon, and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thick, about 1 hour.
• Allow to cool. Serve over beans and cornbread or as a relish for pulled pork or hot dogs.

CHOW-CHOW PANCAKES

Steps:

• In medium mixing bowl, combine all ingredients for pancakes and mix well.
• (Do not include the optional topping ingredients.) Over medium heat, prepare an oiled griddle or large frying pan.
• Spoon 1/4 cup of mixture onto hot, oiled griddle.
• Flatten with spatula to about 1/4 inch thickness.
• Repeat with remaining mixture, cooking a few pancakes at a time for about 3 minutes per side or till golden.
• Remove; keep pancakes warm in a single layer on a baking sheet in a warm oven while cooking the remainder.
• These pancakes are delicious plain, but desired toppings may be used.
• For Applesauce Topping: Combine applesauce and horseradish in a small saucepan and heat through.
• For Sour Cream Topping: Stir sour cream and dijon mustard together and combine well.

PANCAKES

Steps:

• In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
• In another bowl, beat the eggs and then whisk in the milk and vanilla.
• Melt the butter in a large cast iron skillet or griddle over medium heat.
• Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
• Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
• Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.
• Copyright 2003 Television Food Network, G.P. All rights reserved

SHANGHAI-STYLE CHOW MEIN (SHANGHAI CHAO MIAN)

Steps:

• Heat oil in saucepan and sauté the garlic, chillies and onion over high heat for 1 minute.
• Add the carrot, shiitake, cabbage, green capsicum and bean sprouts and stir-fry, with the heat still on high for 2-3 minutes.
• Add the soy sauce, vinegar, sugar, pepper and salt.
• Stir in the noodles and heat through. Serve garnished with chives.

MAWMAW'S CHOW-CHOW

Steps:

• Put in large pot all ingredients bring to boil simmer about 20 minutes or until cabbage is almost cooked not all the way.
• Boil jars and lids.
• Place in hot jars seal right away. Set at least 2 weeks. Holds for a at least a year.

CHOW CHOW PENNSYLVANIA DUTCH

Steps:

• Combine vinegar, sugar and salt in large stockpot or kettle large enough to hold all ingredients. Bring to a boil, being certain sugar and salt are completely dissolved. Add the cooked beans, vegetables, canned onions and gherkins. Bring back to boil, then reduce heat and keep at a simmer. Place in hot sterilized jars, leaving 1/2-inch head space, and process in a boiling water canner for 10 minutes at an altitude up to 1,000 feet, 15 minutes at 1,000 to 6,000 feet. (Processing times are based on guidelines provided by the USDA National Food Safety Database.).
• Notes: Recipe can be made in smaller amounts and, rather than processing, kept in the refrigerator for up to two months.
• RATATOUILLE VERSION; diced eggplant, diced zucchini, tomatoes, tomato paste, onion, garlic, peppers, oregano, basil, wine, prepare, add to large pot and simmer until veggies done (fork test). Recipe ingredients from a shopper at Monroe Street Farmers Market. Fall 2017.