Tumbleweed Chowder Recipes

FOUR INGREDIENT TUMBLEWEEDS

Steps:

• In a microwave-safe bowl, melt butterscotch chips and peanut butter; stir until smooth. Stir in peanuts and potato sticks. , Drop by tablespoonfuls onto waxed paper-lined pans. Refrigerate until set. Store in an airtight container.

TUMBLEWEED CHOWDER

Steps:

• The computer threw a fit but then how many tumbleweed recipes do you see on here.
• Missing ingredient 1 POUND TUMBLEWEED SHOOTS, young about 4 inches.
• Note as written by poster Jim:.
• Do NOT edit.
• Gather enough plants to make you a sizeable chowder. I guess maybe a pound or two for about 4 people is good. Wash the plants and chop them up real fine and put in a saucepan with enough water to barely cover. Salt and pepper to taste. I added a little fresh chopped jalapeno pepper to mine but that's optional. Throw in about 1/2 cup of finely diced smoked ham chunks, cover with lid and simmer until the tumbleweed is tender. Then you can run it all through a blender or food processor to puree. You should have a thick soup as an end result that tastes very well. I've tried it using bacon instead of ham and it's ok but I prefer ham. If you want a chunkier soup you don't have to puree it. There are quite a few variations. Any split pea soup recipe will do, substituting the tumbleweed for the peas of course.

TEXAS TUMBLEWEEDS

Steps:

• In a large microwave-safe bowl in a microwave or in a large metal bowl over simmering water, melt butterscotch chips and peanut butter; stir until smooth. Gently stir in potato sticks., Drop mixture by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate 10-15 minutes or until set.

MULBERRY MUFFINS

Steps:

• Beat Eggs milk and liquid shortening. In a Medium sized bowl combined all dry ingredients. Come Egg mixture with dry ingredients. Add nuts if desired.
• Bake at 425 degrees F. for 20-25 minutes.

LANDLUBBER'S COD CHOWDER

Steps:

• Take a potato in hand and with a small paring knife, chip off irregular angular potato bits, large enough to be toothsome but small enough to blend in with the fish chunks; repeat with the remaining potatoes, and reserve them (I reserve peeled potatoes in a bowl of water to prevent browning, then drain them when ready to use).
• In a big saucepan, warm the drippings over medium heat; stir in the onion and saute until soft and translucent, about 5 minutes.
• Add in the garlic and cook another minute.
• Pour in the Madeira, followed by the clam liquor and chicken stock; add in the potatoes, carrot, and a good seasoning of salt and pepper.
• Simmer until the potatoes are very tender, about 15 minutes.
• Stir in the milk, cream, and fish, and heat through.
• Turn off the heat and let the chowder sit for about 30 minutes.
• Reheat the chowder, just bringing it to a simmer, not to a boil.
• Whisk about ¼ cup of the stock into the egg yolks, then pour the mixture into the chowder, continuing to whisk until incorporated and thickened.
• Season with more hot pepper sauce and salt/pepper; serve immediately.