"KLINGON MEAT STEW"
(by Mark "Liam the Long Lost" Collins - a.k.a; "Madwulf")
This was invented by me while I was in the military, back in 1984. It was first called "West Virginia Meat Soup". I have perfected the stew as of 2001 - when this was first served to a group of friends at a Klingon costuming club meeting. It was a big hit and it was dubbed "Klingon Meat Stew". It has since been made for several "Klingon Feasts" at Wolftown, as well as several NORWESCON events.
Kitchen Items needed:
Time duration start ~ finish: Start early on the morning you wish to serve this.
Main Ingredients [put all these items in a LARGE size pot]:
4 pounds Ground Hamburger, 95% extra-lean
2 pounds Boneless Chicken Breast, diced into small ½" cubes
2 pounds Turkey Breast, diced into small ½" cubes
2 pounds Pork Sausage (hot & spicy optional)
1 large can Tuna, in spring water
1 pound "Chopped" Ham (or cubed ham) < or chop up a 1lb piece of ham
2 - 26.5 oz cans Hunt's Manwich 'SloppyJoe' sauce (or similar)
2 - 30oz cans Rosarita's NoFat Refried Beans (or similar)
1 - 46 fl.oz Can Tomato Juice (or similar)
1 - 20 oz package Lloyd's Barbeque Shredded Beef (or similar)
1 - 20 oz package Lloyd's Barbeque Shredded Chicken (or similar)
1 - 20 oz package Lloyd's Barbeque Shredded Pork (or similar)
1 - Spice: Mrs.Dash Salt Free Garlic & Herb Spices < in a small table shaker size
2 - three whole Green or Red (not hot) Peppers diced into small chunks
1 - Small mild onion, finely diced
*
Optional Ingredients: (
for the other "hot" version )
One ounce jar crushed red pepper flakes (hot) [ sprinkle on top to taste ]
16 oz jar Jalapeño Slices, diced into smaller chunks. [ add as much as you like ]
(
[NOTE: save the liquid from the jar of Jalapeño slices
for later use as salad dressing! ...try it, you'll be surprised! )
Steps: ASSEMBLY:
01. In very large skillet,
fully brown both the hamburger and sausage - drain off and discard liquid fat.
02. In 4 gallon cooking pot (or larger) place cooked hamburger & sausage.
03. Drain and discard water from tuna and add tuna to pot.
04. Add cubed ham chunks to pot.
05. Add Diced Chicken Breast
to pot.
06. Open all remaining Cans & Tubs and add all of contents
of each to pot.
07. Open and empty in all of Mrs.Dash seasoning contents
to pot.
07-b. Add any/all other *optional ingredients*.
ACTIVATION:
08. Now:
Stir this into a reasonably mixed goo. Heat on
'25% low' (stir occasionally), until uniformly warm...
09. Heat on '50% medium' (stir more frequently), until uniformly hot...
10. Heat on '75% high' setting (keep stirring constantly)
. . .
stir CONSTANTLY > DO NOT LET
IT BURN !!!!
11. Once it's too hot to sip - Remove from heat source - let cool down for an
hour or so...
< TIME TO EAT!!
If there was any left over, feel free to stick it in the fridge. It will keep quite well for several days of feasting.
...Liam
the Long Lost.