Ineed a recipe for cha cha, it is a southern style condiment. Thanks, Shirl?

Answer 1

Chow Chow is a southern condiment used to accompany meats & vegetables much the same way as any relish or ketchup - but is far more interesting and very tasty. In my family it was standard, a jar was always on the table with lunch or dinner. The recipe has many steps but is not complicated. Chow Chow is a canned product. This recipe makes 3 quarts which will last you a good long while.

3 cups green cucumbers diced with skin on unless very tough
3 cups green tomatoes - chopped
2 cups wax or snap beans, chopped
1 dozen small onions, keep whole if you can
1 large cauliflower, separated into flowerettes
1 dozen small gherkins, chopped
Par boil each vegetable separately with salted water for 2-3 minutes, drain well and combine in a large bowl. In a saucepan combine 1 cup of flour with 4 Tb dry mustard, 1 Tb turmeric, 1 &1/2 cup mild cider vinegar, bring to a boil, add 3 cups of malt vinegar and 1/3/4 cup of sugar with 2 Tb celery seeds. When mixture thickens, cook for 2 or 3 minutes to cook the flour, pour over your vegetables and process as usual for canning in 3 (1 Qt) jars with lids, and seal. Process in boiling water bath for 15 minutes. Remove, cool and set aside until ready to use. I have never tried to do this as a fresh condiment, but I think it could be done - cut down on the amounts keeping the vegetables more or less equal, add your dressing, toss well and serve. The men in my family would often eat chow chow beside their beans. It is truly a southern dish.

Answer 2

Cha Cha Recipe

Answer 3

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Answer 4

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Answer 5

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Answer 6

CHA-CHA CHICKEN

2-3 boneless, skinless chicken, cut in strips
2 flour tortillas (large, freeze the rest)
1 sm. jar Ragu Garden-Style Italian Garden combination
1 jar Ortega mild thick 'n chunky salsa
1-2 carrots, cut in chunks
1 lg. potato, cut in chunks
1 green pepper, cut in chunks
Other desired vegetables (e.g., onions, red pepper, jacama, chilies, celery, etc.)
4-5 oz. Monterey Jack cheese
Mrs. Dash (optional)

Cover bottom of pan with Pam. Add chicken, cook until white on all sides; don't brown. Cover with water, lower heat, cover and simmer until cooked through (about 20 minutes). Drain on paper towel. Add more Pam, add all vegetables. Cook until hot and just tender, sprinkling with Mrs. Dash if desired.
Keep stirring veggies. Add both jars of sauce, stir and add chicken. Make sure chicken is covered by liquid (if necessary, add water). Preheat oven to 350 degrees. Cover and simmer chicken and vegetables 20 minutes.

Place tortillas on pan. Spoon chicken down center with a few vegetables. Fold both sides over, top with cheese. Bake until cheese melts, top with remaining sauce and vegetables.

Answer 7

Cha Cha Bowl
Recipe courtesy Orlando's Caribbean BBQ
Ingredients
Pineapple and Zucchini Salsa:
2 1/2 pounds zucchini, shredded
1 large carrot, shredded
1/2 pineapple, chopped
1 large yellow onion, chopped
1/2 bunch cilantro, leaves chopped
1 teaspoon chopped garlic
1/2 teaspoon ground black pepper
2 ounces jalapeno peppers, chopped
3 ounces rice wine vinegar
3 ounces olive oil
1 teaspoon sugar
Salt

Black Beans:
1 cup black beans, triple-washed
1 cup water
1 teaspoon chopped garlic
Salt

White Rice:
1-ounce vegetable oil
1 cup medium-grain rice
2 cups hot water
1 tablespoon granulated garlic
1 tablespoon salt

Al Pastor Adobo Marinade:
4 arbol chiles
3 Guajillo chiles
3 ancho chiles
2 chipotle chiles
6 ounces white vinegar
6 ounces pineapple juice
5 ounces water
1 teaspoon black pepper
1/2 teaspoon sugar
1/4 yellow onion, chopped
2 cloves
1/4 piece cinnamon stick
2 teaspoons salt
4 garlic cloves
2 teaspoons chopped oregano leaves
2 teaspoons ground cumin
2 pounds pork tenderloin (chicken may be substituded)

Instructions
Pineapple and Zucchini Salsa:
Mix all ingredients together in a bowl. Season with salt, to taste. Refrigerate, covered, until
ready to use. Bring to room temperature just before serving.

Black Beans:
Place beans in a saucepot. Cover with water and cook at a low simmer until tender but not mushy. Add
garlic and salt, to taste.

White Rice:
Heat oil in a 4-quart pot. Add rice and cook approximately 3 minutes or until rice starts turning
light brown. Then add water, garlic, and salt. Simmer until the water is absorbed, then cover and
let stand for 20 minutes. Fluff just before serving.

Al Pastor Adobo Marinade:
Place chiles in a pan and cover with water. Bring to a boil and cook until softened. Transfer
softened chiles to a food processor. Add all remaining ingredients, except pork or chicken, and
puree until smooth. Cover pork tenderloin in marinade.

Preheat a grill. Grill pork tenderloin, turning as needed, until it reaches 150 degrees F when
measured with an instant-read meat thermometer. Let rest for 10 minutes before dicing into cubes.

To serve:
In 4 or 6 serving bowls, layer rice, beans, and pork. Top with pineapple and zucchini salsa.

Answer 8

It's actually chow chow. I'm not sure how to make it, I know it's strong. It takes tomotoes and onions, but I'm not sure of the other ingredients.

Answer 9

I think you might mean chow chow

Answer 10

http://www.florenceshomestyle.com/recipes.html
http://www.chitterlings.com/cgi-bin/chit_index.cgi?noframes;read=29311
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_27933,00.html