Recipes

[Rowdy66]

Pattipoo, You Know My Family Loves The Bread Pudding That You Gave Me The Recipe For And I Can Hardly Wait To Try The Potatoes In The Pan, They Sound Outstanding. I Think We Need A Thread That Is Just Our Recipes So We Don't Have To Go Through A Jillion Old Posts When We Want A Recipe That We Wrote Down And Immediately Lost. Help Out Pattipoo And Get The Recipes Here And Everybody Else Too. I Get Tired Of My Same Ole Same Ole. Rowdy

[JenniferG]

Good idea. Can we move the already mentioned ones to this thread? "Patti Potatoes", nanner pudding, dougs dip and pork shoulder & rice etc.

[1jt@atime]

Salsa

I learned to make this salsa years ago when I lived in San Diego. It's much much better then it sounds and definitely better the second day. My family loves it.

Place the following items in a blender:
1 or 2 cans of stewed tomatoes
chopped onions
fresh cilantro
jalapeno peppers (start with one)
just a little lemon juice

Blend to mix ingredients. Onions, cilantro and peppers should be according to your taste preference.

[doug]

Dipping sauce for pork roast.
2 cups apple cider vinegar
1 cup Yellow mustard
1 1/2 teaspoons black pepper; fine ground, light
1 tablespoon Worcestershire sauce
1 cup brown sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon hot sauce

[Josephine]

Why only "Patti and the gang" please?

[JenniferG]

Josephine,
Not only patti and the gang
Recipes only, like the pix only thread
Rumor has it you have a no chocolate cake recipe to post here

[Rowdy66]

Sorry If Anyone Took Offense To "the Gang" I Was Referring To Everyone Else On The Forum And As For Patti I Had Just Read Her Recipe For Potatoes And Since She Had Given The Recipe For Bread Pudding. Just Never Dreamed Anyone Would Think Of Themselves As EX-cluded By Using The Term The Gang. I Have Never Seen This Forum As One That Excluded Anyone Or One That Had Cliques. Again, Sorry, Rowdy

[blondie42550]

Éclair Cake

1 cup water
1 stick margarine, or butter
1 cup flour
4 eggs
Dash of salt (optional)

Boil water, salt and margarine together, remove from heat, add flour, mix well. Add eggs one at a time combining well between each egg.
Lightly spray a 13x9 pan with non-stick spray. Spread mixture evenly in the bottom. Bake at 350°for 30 minutes. Cool completely.

Filling
3 cups milk
1 8oz package cream cheese
3 boxes instant vanilla pudding 3.5oz each

Cool whip
Chocolate magic shell


Measure 3 cups of milk, use a small amount of the milk and blend it with one 8oz package of cream cheese (softened) until smooth. Add 3> 3.5 oz boxes of instant vanilla pudding mix and remaining milk and beat until smooth. Spread over crust.
Spread a thin layer of cool whip over pudding, drizzle magic shell over top and refrigerate.


This is very easy and quite yummy, if you try it let me know what you think!

[Newwoman]

My daughter gave me this one: You beat up a bunch of eggs and cut up a lot of toppings like ham, bacon, cheese, onions and any thing else you can think of and put a scoop full of the eggs in a quart size plastic bag and any ingredients that you want and place it in the fridge. When you are ready to eat place a big pot on the stove of boiling water and place the baggies in the water for 13 minutes and voilà you have an omelet. How cool is that?
Cathy

[Nursepair]

BELGIAN LOAF

1 Cup Sugar
1 Cup Milk
1 Cup Raisins (or cranberries etc.)
4 ozs Margarine
2 Cups Plain Flour
½ Teaspoon Baking Powder
½ Teaspoon Bicarbonate of Soda
1 Egg (Beaten)


METHOD

1) Place sugar, sultanas, milk and margarine into a saucepan and bring slowly
to a boil, and remove from heat. (Do not allow to boil).
2) Allow to cool.
3) Add rest of ingrediants and place in a greased loaf tin or pyrex.
4) Bake for 1 hour on 350˚, or Gas Mark 4.


(Serve with or without butter or margarine when cold.)

[Jamie]

I wasn't sure what "sultanas" were, so I looked it up and .... it's the RAISINS!!! Thanks, Sue. I've learned a new word! I was picturing some guy in a desert tent with a turban. LOL

[Barb123]

So where is the recipe for bread pudding?? That's sounds good to me. I'm
fairly new to this board so missed that.

[Josephine]

of course, a sultana IS a sultan's wife!

Non-chocolate chocolate cake

I call this cake 'vanishing' because whenever I make one - it vanishes! Especially if I take it to work where my colleagues fall on it like a flock of gannets!! It was a Bero original recipe from during WWII when chocolate was on ration - there's no chocolate in this! (Anyone old enough to remember Bero??!!!) And it's really, really easy to make, honest!

Sift together:
7 ozs SR flour
8 ozs caster sugar (fine sugar)
3/4 teaspoonful of salt
1/2 oz cocoa powder

Rub in:
4 ozs hard margarine (NOT the soft stuff!!)

(You can mix the flour, sugar and marg in a food processor but then transfer it to a bowl to continue)

Stir in:
2 beaten eggs mixed with
2 fl ozs evaporated milk
2 fl ozs water
1 teaspoonful of vanilla essence (the real stuff, NOT flavouring)

Prepare 2 sponge tins with a greaseproof paper circle in the base.
Divide the mixture evenly between the two
Bake in and oven Gas mk 3 or 170 C for 35 mins.
Take out of tins and leave to cool.
Then trim a little off the top of one sponge to make a flat surface to stand the other upon.

For the icing:
Sift into a bowl
8 ozs icing sugar (VERY fine sugar, much finer than caster as used for Royal icing)
and
3/4 oz cocoa powder

In a saucepan melt 2-and-1/2 ozs hard margarine

Add to it the icing sugar and cocoa powder with
1-and-1/2 fl oz scalded milk that is, brought rapidly to the boil and used immediately) and
1 teaspoonful of vanilla essence. Mix thoroughly with a spatula.

Beat the mixture until it is fully combined and has attained a glassy appearance, then pour a little over the cut surface of the bottom cake, enough to make a filling. Place the other cake on top and pour the mixture over it. Start with a steady, even stream that runs onto the centre of the cake. It will gradually spread over the cake and down the sides. If you're very clever, it will set as the icing reaches the table top. But if you're like me, you need a nice pallete knife to keep sweeping the excess up and back onto the cake's sides until it gets stiff enough to stay there. A turntable is useful for this. You could sprinkle hundreds and thousands on the top but I've never been quick enough to do that and they just roll off!!

To cut the cake, I suggest a large but slender bladed knife and a jug of boiling water. Before each cut, dip the knife in the water and it will go through the cake without pulling it to pieces.

Enjoy!!

[doug]

The rib eye steaks marinated in yellow mustard and grilled------FANTASTIC!!!!!!!!
No they don't come off yellow.

[Jamie]

The rib eye steaks marinated in yellow mustard and grilled------FANTASTIC!!!!!!!!
No they don't come off yellow.

You know, Doug, I wondered if they would be yellow after grilling. I was trusting Patti and hoping not. Ours are on the counter (and have been for several hours) and will be on the grill shortly. Taters are cooking in the covered pan on low. We certainly owe dinner to Patti, huh!!! Think my hubbie will be a happy camper this evening. Taters, steak and salad....a guy's dinner! Heck I might even put a little Tillamook cheese on the salad just to be nice.

[JenniferG]

Jo, that cake looks great for church functions. I'll give it a try soon.

[Jamie]

Patti.....your steak recipe was really good! The mustard made the meat taste completely different and yummy!!! I LOVED it !!! The recipe is a definite keeper. And the taters came out perfectly. I found a heavy aluminum dutch oven that worked like a charm. Took about 30 minutes just like you said to get to potato heaven. I must admit that I did melt a little Tillamook cheese on top, though....just to be thoroughly decadent. My husband wants me to make taters like this every time we have them. I've created a monster!!! Thanks for sharing the recipes.

[Nursepair]

I wasn't sure what "sultanas" were, so I looked it up and .... it's the RAISINS!!! Thanks, Sue. I've learned a new word! I was picturing some guy in a desert tent with a turban. LOL


Sorry, Jamie, it is an English recipe and I tthought I had "translated" it, but now see I forgot on the method part!!

Cathy. I will definately try your omlettes, I always make a mess of omlettes cooked the usual way!

Thanks all for the recipes, I plan to try a lot of them soon.

[Jamie]

No need to apologize, Sue. Actually I enjoy reading the differences between English and American recipes. There are even slight differences in the way ingredients go together that will make these things fun to try. Your recipe looked especially good as we like sweet breads like this. I'm happy to know I don't have to go out and find a Sultan and kidnap his wife, the Sultana to make this treat.....LOL

[Nursepair]

Jamie, I made one with fresh cranberries the other day (actually I had frozen some fresh ones when I had bought too many), put them in frozen. It was really good, had a tart/sweet taste, but was great.

Tried the taters tonight Patti, they stuck a bit, but were still great, Thanks

[Pattipoo]

Sue..it took me a time or two to get it down pat. Remember that they have to stick to get a good crust.....you'll have to determine the exact time to pry them loose. ALSO, remember that they'll have NO seasoning while cooking....that's where the good stuff comes into play. One night, I mixed a concoction of sour cream, bacon, minced onions, mayo and cheese for dipping......the same ingredients you'd put into a twice baked potato.....it was yummy. Like I said, my boys find it easier to dip them since they're so crispy. The heavier the pan, the crispier.

[klinger]

How to cook pike/muski.... gut and descale the pike. Stuff cavity with fresh wild herbs,sliced lemon,salt and black pepper. Carefully wrap pike in damp thin cardboard and bake in oven for 1 hr. Remove from oven, unwrap and throw pike in the bin and eat the cardboard cos pike is bloody horrible...lol ! cheers klinger

[doug]

Pork or Chicken Marinade

1/2 cup apple juice or cider
1/4 cup cider vinegar
1/4 cup coarse grain brown mustard
2 tablespoons olive oil
2 tablespoons brown sugar
2 tablespoons minced garlic
1 1/2 soy sauce
1/4 teaspoon ground black pepper

Whisk it all together and marinade the chicken or pork 4-6 hrs.
Great for ribs..Make sure a peel off the membrane so both sides get the flavor.

[Pattipoo]

SIMPLE and DEEEEELICIOUS!

Fruit dip for Apple slices (and other fruits)

Cream together:
1 block of cream cheese (8 oz)
1/3 cup of brown sugar
1 tsp. of vanilla
(optional - kick it up a notch with a handful of toffee crumbles)


4-5 apples (I used Gala and Granny Smith) - washed (soak in aciduated water) cored and sliced

Dip and Eat....Dip and Eat....Dip and Eat....yum yum yum

[Nursepair]

Thanks Patti, I will try again soon. Will try the toppings too. I only had sour cream to hand at the time.

Doug, I'm gonna try the marinade on the pork I got out for tomorrow's supper. Thanks

Klinger, try this recipe for the Pike.

Catch pike on a warm summers day.
Get friend (Tippy at our trailer park) to fillet it expertly
Get all trailer trash friends around the camp fire that evening with lots of booze
Dip pike into some cream
Put into a baggie containing flour and lemon pepper seasoning or curry powder (shake gently)
Pan fry on camp stove in vegetable oil (this can be heated to a higher temperature)
Put on serving dish and all dive in, yummy (and I don't like fish very much at all)
Drink lots of rum and coke etc (Kevvy sized) or beer
Laugh a lot, look through telscope at the beautiful sky full of stars and galaxies, aaaahhhhhhhhhhh, can't wait to open up the trailer again!!!

[edk]

I made Pattipoo's crusty potatos and they were just as advertised. Had to cook
mothers day dinner for my wife sauteed brocoli sprouts with garlic, swordfish,
and Patti's potatos. They were great and certainly on the I'd make this again list.

Thanks!

[Pattipoo]

Awesome, Ed!! What did you put on the potato??? Butter? Ranch? Sour Cream? Cheese? All of the above??
Isn't that a CRAZY SIMPLE little recipe??? They are a great diet food, too.

Speaking of diet....I've found the best tasting diet margarine. I use "Promise"....it's delicious.
That's BIG coming from a gal that LOVES butter!!

[Jamie]

Speaking of diet....I've found the best tasting diet margarine. I use "Promise"....it's delicious.
That's BIG coming from a gal that LOVES butter!!

Patti, have you ever tried Brummel and Brown tub butter? I used to use Promise, but now use Brummel exclusively because it tastes so much like creamery butter. It is VERY low in calories and is made with yogurt, believe it or not. Try it some time and see how you like it.

[Pattipoo]

YES, I've used it...loved it....will have to try it again. I get hooked on one thing and then another!! Diet margarine is SOOOOO much better than it used to be.

[Pattipoo]

I had a physical last week....my cholesterol was very good. I have to think that it was due, in part, to the "Promise" and "EVOO"....

[doug]

I use Promise for most of my cooking. I haven't tried Brummel. I'll keep an eye open for it.

[Josephine]

Hey Patti - not seen you around so much. How's it going?

[Josephine]

I use Promise for most of my cooking. I haven't tried Brummel. I'll keep an eye open for it.

Is Brummel a spread? Don't think we have that over here.

[edk]

Awesome, Ed!! What did you put on the potato??? Butter? Ranch? Sour Cream? Cheese? All of the above??
Isn't that a CRAZY SIMPLE little recipe??? They are a great diet food, too.


Actually, catsup - I'm on a low fat diet so it had to do, but slathering it with
butter would have been my choice.

[JenniferG]

I like the "I can't believe it's not butter". Or the real thing. And I also use EVOO in the frying pan.

[Pattipoo]

Hey Jo!!....just been busy with life and lots of yard work!! I'm always checking in, though! Plus I don't have much to offer in terms of rehabilitation anymore and hate to clog the threads up with my useless drivel!!

As for "frying"....I'm trying to knock that out of my repertoire of cooking techniques...I love it but it doesn't love me!

[Jamie]

Is Brummel a spread? Don't think we have that over here.

Yes, it comes in a tub. The brand name is Brummel & Brown. It's made with natural yogurt (10%) and 35% vegetable oil spread. Just a trace of trans fats, 5 g fat and 45 calories per serving (1 tablespoon) and no cholesterol.

For all the things it does NOT contain, it tastes really good. You'll have to try it when you get to the USA! It also comes in a creamy strawberry spread too, but I've never tried that. They have a web site at www.BrummelandBrown.com . I sent them a note to see if it is available in Great Britain.

[doug]

FRIED DILL PICKLES

1 egg, beaten
1 c. milk
1 tbsp. flour
1 tbsp. Worcestershire sauce(optional)
6 drops hot sauce(if you like it)
3/4 tsp. salt
3/4 tsp. pepper
3 1/2 c. flour
1 qt. sliced dill pickles or I like to use those big pickles in a bag.
Wesson oil for deep frying

Combine first 5 ingredients, stirring well. Set aside. Combine 3 1/2 cups flour, salt and pepper, stirring well. Dip pickles in milk mixture and dredge in flour mixture, repeat process. Deep fry in hot oil, 350 degrees until pickles float to surface and are golden brown. Drain on paper towels.

Good to dip in ranch dressing.

A word of caution...If you're on a sodium restricted diet, this one isn't for you.

[Pattipoo]

Fried pickles are SOOOO good.
I"ll try your recipe....I've always used "House of Autry Blooming Onion Mix" to coat them.

Fried pickles and ice cold Corona.....yummmmmmmmmmmmmmmmmmmmmmm!!

[doug]

Well just think of me at about 6:30pm because I'll be at the Shrimp Basket having exactly that!!!

[Pattipoo]

MAN!!....I got to quit druggin so I can start drankin'

[gatiger]

MAN!!....I got to quit druggin so I can start drankin'

Why?????????????? you aint cord'nated?

[Pattipoo]

I ain't thought 'bout it that way!

[gatiger]

What you meant to say was, "I aint thought 'bout it that way in awhile".

[Josephine]

hmmm - could just fancy a nice glass of sherry!

[JenniferG]

It's evening there now, right Miss Jo?

[Josephine]

Sure is. But sherry is very calorific so no sherry!

[Nursepair]

Oooh I love Sherry, especially the Emva Cream Jo. I always have it at Christmas. I use it in my trifle too of course, along with a sip or two!! I acn't get Emva here though, get it from the UK when Kevin goes over or friends and relations. Be glad when I'mm off the percs. Not doing bad though, went 7 hours between tonight opn just a half.

[JenniferG]

Sherry must be a British thing. We certainly have it here but I don't think it is as popular.

[Josephine]

EMVA CREAM!!! yeeuuuwww!

I prefer Harvey's Bristol Cream or Croft Original if I really have to. But NOT Emva cream!! It reminds me of Christmases at the hospital where cheepo consultants would gift a bottle of it to the ward to thank all us little darlings (iow - slaves!) for our hard work during the year.

I also had a consultant who every year gave us a bottle of an unrecognisable sherry that was generally referred to as "Henry's cooking sherry' - actually I wouldn't even have used it for that! Every year after Christmas I would have a raffle for the bottles of wine and stuff left over but that bottle was never claimed! When I left we had about 11 bottles lined up in the cupboard!

[doug]

From my little sister. Dump a chunk of it on some Vanilla ice cream and have a blast.

"Apple Cake"


Blend together:

1 3/4 cups Sugar
3 Eggs
7 oz Oil

Add:

1/8 tsp. Salt
1 tsp. Vanilla
1 tsp. Cinnamon
2 cups Self Rising flour *

* Note, if you don't have self rising flour you omit the Salt and add 3 tsp. Baking Powder and 2 tsp. Salt to the regular flour.

Add:

2 cups diced apples...I like the green ones, but you can use any.
1 cup chopped Walnuts

Mix well and pour into a 9x13 baking pan sprayed with non-stick spray.

Bake at 350 for about 45 minutes...start checking at 30 minutes with a toothpick...

Also, if you use a glass baking pan, bake at 325 instead of 350.

After your check at 30 minutes, start making the caramel sauce.

In small pan add:

1/2 cup Brown Sugar
1/2 stick Real Butter
1/2 cup Evaporated Milk
1/8 tsp Salt
1 tsp real Vanilla

Bring sauce slowly to boil. At boiling point reduce heat to simmer and simmer 2 to 3 minutes. Will thicken slightly.

When cake is done pour over hot cake. Cool on counter. Store in refrigerator.

[Josephine]

no - that is just too sinful

[doug]

A cool addition to Cole Slaw.
If you're having a fish fry and serve cole slaw, add some cocktail shrimp to the slaw. Those little tiny shrimp.
We had it in a restaurant in Gulf Shores. Not only did it add flavor, it looked cool!

[doug]

Pigcicles.....O.K. they're Pork Ribs. But this is soooo good you would think it is a desert!!!

INGREDIENTS
2 tablespoons paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon salt
1 teaspoon ground black pepper
2 teaspoons ground cumin
1 1/2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
5 pounds pork spareribs
2 pounds hickory wood chips, soaked



In a medium bowl, stir together paprika, cayenne pepper, garlic powder, onion powder, salt, ground black pepper, cumin, brown sugar, cinnamon, cloves, and nutmeg.
The cinnamon, cloves, and nutmeg are an unusual spice for ribs but really do add a unique flavor.
I prefer to peel off the membrane on the back of the ribs. It exposes both sides of the meat. Lift an edge, use a paper towel and peel it off.
Apply the above rub liberally to the ribs. Place ribs in a large roasting pan, cover, and refrigerate overnight. Remove ribs from the refrigerator 1 hour before smoking.
Bring your smoker to 200 to 225 degrees F (95 to 110 degrees C). If you use a grill rather than a smoker, place the coals on one end and the ribs on the other. This is smoking not grilling.
Smoke ribs for 4-6 hours, adding wood chips to maintain a steady smoke (approximately one handful every 30 to 45 minutes). Ribs are done when they shrink in from the tip and you can turn the bone .

[Josephine]

5lbs! http://i21.photobucket.com/albums/b286/flagady15/smilies/smilieyikes.gif Just how many does this feed!

[Josephine]

I'd like to see a picture of that! Remember next time you do one!

[doug]

Chicken Pilau (pronounced perlow)

O.K. folks, here is a real deep south poor folks meal.
Around here in the town of Coon Bottom, there is a pilau cookoff every year. It is usually cooked in very large quantities. I've personally cooked 30 gallons in one pot.
Best eaten with saltine crackers or cracklin (surly you know what those are)corn bread, and lots of Crystal Hot Sauce.
The good thing with it is that as it's cooking, you can add any additional ingredients to it to suit your taste. I've seen peas and corn added. No seafood though. That's a different recipe.


This is a cut down version.


Ingredients:
1 tablespoons olive oil
1 cup chopped onion
1/2 cup diced ham or bacon
1lb. diced smoked sausage
1/2 green bell pepper, coarsely chopped
1 rib celery, diced
2 cups long-grain rice
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste(I like red pepper flakes also.)
2 cups chicken broth
1 can whole tomatoes (or 1 cup fresh, peeled and chopped)
2 cups cooked cubed chicken
salt and pepper, to taste
2 tablespoons minced parsley
Preparation:
In a large deep skillet or Dutch oven, heat the olive oil; add the ham or bacon. Sauté until meat is lightly browned. Add the chopped onion, green pepper, and celery. Sauté until the onion is tender. Add the rice and sauté, stirring, until lightly browned. Add the 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the 2 cups chicken broth and tomatoes to the skillet. Cover and simmer 25 minutes, or until the rice is tender and liquid absorbed. Stir the cooked chicken into the rice; heat through, about 2 to 3 minutes. Taste and add salt and pepper, if needed.

[Jamie]

Yum, Doug. This latest chicken recipe looks great! I made your apple cake and it is dreamy! You're right, it's really good chilled from the fridge.

[Jamie]

Well, I guess I know where that puts me, cuz it still sounds good. Think I've been in the Ozarks too long and need to git back to the city!

[SportHog]

Come on up to Canada Doug. But you will need a shotgun to handle the Black Flies. Just sayin eh!
Cheers, Ross

[Jamie]

I know what you mean, Doug. I like having both. Sometimes I really need to get away and when we come down to our cottage, it's like a whole 'nother world...especially in winter when all the tourists are gone. It's great. People are so nice and things don't cost an arm and a leg. But....I do miss the city sometimes....not the REAL city. We live in a suburb and never go to downtown Kansas City. In fact, being retired, we never even drive in Olathe on the weekends...too much traffic. It is fine during the week when all the people are at work. Kansas City itself has such a bad murder rate. You have to know where not to go in town, but the drug crime is spreading out of those areas now now and then. I certainly don't like that. But.....down in the Ozarks, the big crime is meth labs. So I guess you just can't get away from it. I miss the "safe" times when I grew up around here. Kids could be kids then.

[Josephine]

Anyone noticed you're in the new forum?

[Jamie]

Uhhhhhh.....not until you just mentioned it. Now we're "lifestyles"??? Oh boy, we can certainly mess with THAT one, Josephine. Now if you can just keep us on thread.....you'll need a big whip! And some of the guys will like that.

[JenniferG]

Yes miss Jo I did. I resist change so it will take some time, but really is a good plan. Just initially weird when you are so used to the old way. But we really enjoy the friendships and banter that has developed here and this allows us the opportunity to continue and maybe still be helpful. (Boy does that sound too politically correct?!)

[JenniferG]

And it is JOINT, not hip or knee, so we have to share. But we have all been sneaking back and forth lately anyway and the hippies have become more active.

[Jamie]

LOL, Jenn....."JOINT???"......pretty funny!

[Josephine]

Hee hee! Part of my master plan - to get you all mixing together more. I think that will be good for all of you and for the forum. And you can pretty much talk about anything you want in here whilst I shall be keeping stricter tabs on what goes on the the other forums. But kindly!

[JenniferG]

Hee hee! Part of my master plan - to get you all mixing together more. I think that will be good for all of you and for the forum. And you can pretty much talk about anything you want in here whilst I shall be keeping stricter tabs on what goes on the the other forums. But kindly!


Ok, but promise me that hip issues are not contagious. lol Can't you all just see miss Jo with her little pinky to her mouth while she pets one of her kittys (like mini me) while she talks about her "master plan"?

[Josephine]

Today BoneSmart -


TOMORROW THE WORLD!!!

http://www.virginmedia.com/microsites/movies/slideshow/animal-movie-stars/img_2.jpg

[JenniferG]

You got it sweetie!

[Jamie]

Hee hee! And you can pretty much talk about anything you want in here whilst I shall be keeping stricter tabs on what goes on the the other forums. But kindly!


Oh.....Josephine.....haven't you learned by now that you never, NEVER tell THIS group they can talk about "anything" they want to......oh my....what a Pandora's box you have opened!!!

[Pattipoo]

Yippee....let me run a bubble bath....where's my camera?!!!

[Josephine]

Hey - I thought this was a recipe thread!

Last night I had kedgeree for supper. I got some smoked haddock, poached gently in some milk and water, two hard boiled eggs chopped up and a packet of microwave (pilau - cus I didn't have anything else) rice. Was GORgeous!
Yum yum.

Delia's recipe (http://www.deliaonline.com/recipes/buttery-kedgeree,1284,RC.html)

[doug]

That's true Josephine. But when in the last six months have we stayed on topic. I will go back and delete my non recipe comments.
Don't know that I've ever had haddock. I love pickled eggs and I like rice way too much.

[Josephine]

Don't you delete anything! I love all your posts and there's nothing in here that can officially be off topic! http://i21.photobucket.com/albums/b286/flagady15/smilies/1whosonline.gif

[doug]

Black Eyed Peas
I came up with this one about six year ago. My family loves it. The cream cheese smooths out the recipe.

four/six cans of peas.or soaked dried peas
1 4-6lb smoked pork roast.
3 strips of bacon.
6 cups water water
1 large onion, coarsely chopped
1 red bell pepper
1 teaspoon crushed red pepper
1 can of crushed tomatoes
1 block of cream cheese.
1/4 teaspoon sugar
salt, to taste

Smoke the pork roast or cook it in the oven until it falls apart.
Depending on how meaty you like the beans pull off what you want in the peas and make sandwiches out of the rest.

cook the bacon then brown the onion and red pepper in the drippings.
add the the other ingredients and slow simmer for a couple of hours.
You can play around with the quantities to suit your taste. I cook by taste most of the time and seldom follow a set recipe.
Since I started with the cream cheese, I pretty much always add some to bean recipes.

[westexas]

COPYING THAT NOW..CREAM CHEESE? SOUNDS INTERESTING...AND DELICIOUS.....
HAVE ONE FOR YOU DOUG AND ALL THOSE WHO LOVE TO COOK BEEF LIKE YOU DO.

THESE ARE REALLY FANTASTIC RECIPES IN "TEXAS COWBOY COOKING" TOM PERINI IS FROM BUFFALO GAP, TEXAS OUTSIDE ABILENE. HIS STEAKHOUSE IS RANKED #3 BY TEXAS MONTHLY AND I BELIEVE IN THE TOP 20 IN US. HE CATERED ONE OF GEORGE W.'S PARTIES AT THE LAST INAUGURATION.

GO TO THE WEBSITE AND CLICK ON ABOUT US THEN CLICK REVIEW AND THEN SOUTHERN LIVING WEDDINGS. THIS WAS CRAZY. IT WAS LOCATED OUTSIDE OF VAN HORN GOING TOWARDS EL PASO ON I-20 WEST ON THE DUFF RANCH AND ADJACENT TO TOMMY LEE JONES RANCH. IN OTHER WORDS, WAY THE HE@@ OUT IN THE MIDDLE OF NOWHERE. PERINI CATERED AND IF YOU CHECK THE PICTURES OUT GO TO #3. THE LITTLE GIRL IN GLASSES IS MY DAUGHTER AMY(NOW 15)AND ON #5 THAT WOULD BE MY BROTHER KIRK. NEVER HAVE BEEN TO ANYTHING QUITE LIKE IT.
THE WEBSITE IS:www.periniranch.com
ENJOY!

[westexas]

A RECIPE OUT OF PERINIS COOKBOOK:
I ONLY DO IT ON NEW YEARS AND MY HUSBAND LOVES IT...HEARTATTACK RECIPE...YES.....

BREAD PUDDING WITH WHISKY SAUCE

2 EGGS
2 TBLS MELTED BUTTER
2 TBLS VANILLA (PREFER MEXICAN, IF AVAIL.)
21/2 CUPS MILK
2 CUPS SUGAR
2 CUPS SOURDOUGH BREAD (CUT INTO 1-INCH CUBES)
1/3 CUP CHOPPED PECANS

Preheat oven to 325. Beat the eggs, add the butter, vanilla and milk. Gradually add sugar and mix thoroughly until sugar dissolves. Place bread cubes in the bottom of a 9-inch round baking dish. Pour liquid over bread. Make sure all the pieces are fully saturated. Sprinkle pecans over bread. Be sure to push them down into the bread. Bake in oven for 50 to 60 minutes.

WHISKEY SAUCE:
1/2 CUP SUGAR / 1/2 CUP CREAM
1 STICK BUTTER / 1/4 CUP JACK DANIELS(oh yes...)

Combine all ingredients in a medium saucepan. Stir constantly over low heat until mixture reaches a low rolling boil. Pour a small amount over the individual servings of bread pudding.

YOU CAN DOUBLE THIS, AD LIB WITH MORE BREAD. IT SHOULD SERVE 8 DEPENDING ON THE PORTIONS. I PROMISE, THIS IS DELICIOUS AND ESPECIALLY WHEN YOU FINISH THE REST OF THE JACK DANIELS. CANNOT LET THAT GO TO WASTE...PATTY

[doug]

I might have to try the rub...I'm a big believer in using a rub and let it sit for 24 hrs. We have one here called Butt Rubb...It is good on everything. In fact, you can add some of it to your beans and kick them up a little bit.

[doug]

Just walking through the living room and saw this one on T.V. I'll cook it next week..I love meatloaf.

Cornbread Stuffed Meatloaf.

Stuffing:
2 large or 5 small corn muffins (2 to 3 cups), crumbled by hand
1/2 pound bacon, chopped
1 red bell pepper, diced
1 tablespoon seeded and minced jalapeno
2 tablespoons minced garlic
2 tablespoons chopped fresh flat-leaf parsley
Salt and pepper
1 egg, beaten
Meatloaf:
3 tablespoons olive oil, plus 3 tablespoons
1 cup diced red onion
1 tablespoon seeded and minced jalapeno
2 tablespoons minced garlic
2 pounds ground beef
1 pound ground pork
2 teaspoons sea salt
2 teaspoons freshly cracked black pepper
2 tablespoons chopped parsley leaves
1 tablespoon chopped thyme leaves
1 teaspoon dry mustard
1/4 cup ketchup
1 tablespoon Worcestershire sauce
2 eggs
6 ounces sliced Cheddar


For the stuffing: Preheat oven to 275 to 300 degrees F.
Spread the cornbread crumbs on a sheet pan and let toast for about 20 minutes, or until lightly toasted and dry. Turn oven up to 350 degrees F.

In a skillet brown the bacon until crispy. Drain. To the same skillet add the red pepper, jalapeno, and garlic and cook until soft.

In a bowl, combine the cornbread crumbs, bacon, and vegetable mixture. Add parsley and salt and pepper, to taste. Add the egg and mix thoroughly.

For the meatloaf: In medium skillet over medium heat add oil, red onions, jalapeno and garlic. Cook until caramelized, remove from heat and let cool.

In a bowl combine the meat, salt, pepper, parsley, thyme, mustard, ketchup Worcestershire, and eggs and thoroughly mix.

Divide the meat mixture in half. Shape 1 half into a rectangle, creating a canoe, and then loosely fill with stuffing. Do not pack it in. Use the other half of the meat to fully enclose the stuffing. Transfer to the oven and bake for 1 1/2 hours, or until internal temperature reaches 145 degrees F. Layer the cheese slices on top and bake for another 5 minutes to melt the cheese. Remove from oven and let rest for about 10 minutes. Cut into thick slices and serve.

[westexas]

Butt Rub.....???

[doug]

Yep, Butt Rub. As in Pork Butt roast. Occasionally, I go to a family owned butcher shop and they sell a variety of cooking sauces and rubs there. I have spent allot of time with them talking about various grilling and smoking techniques. They make their own brown sugar smoked sausage with jalapeno that is to die for.
http://www.buttrub.com/[/url]

[westexas]

We Need To Put You On "TOP CHEF". Love That Show....

[doug]

I was going to go to a culinary arts school after I retired. My wife said to go ahead but that I didn't need it.
I would like to learn more about sauces and use of herbs.

[westexas]

Do You Ever Watch "Take Home Chef" TLC-Curtis Stone?
Love That Show, Except It Is Now In Rerun And I Have Seen Them All. He Loves Using Different Herbs. Check Out Of Few Of His Recipes On Their Website. He Is A Very Healthy, Organic Cooking Kind Of Guy. Unfortunately, I Have Very Little Access To Very Fresh Produce. You On The Other Hand Probably Have Some Great Vege-fruit Markets In your area. Curtis Also Loves Seafood And Man Does It Make My Mouth Water Watching Some Of His Crab-shrimp-fresh Any Kind Of Fish Dishes....

[doug]

Yep I've seen some of his shows. And we do have tons of fresh produce and seafood available here.
I made a crab stuffed grouper a while back and it turned out great.
Right now, I've had a pork shoulder on the smoker since 9am. I just covered it up with tin foil and I have a feeling it is going to be a good one. Served with garlic bread and pinto beans with sausage. With a side of cider vinegar mustard based sauce loaded down with red pepper flakes.

[Skeet]

I love that show... but not for the cookin'!

Funny, I'm having a hard day today, too. I thought what a great idea to take the four flights of stairs up and down at work yesterday...seemed like such a great idea at the time.

[doug]

I might actually have to down a half pill. This sucker is feeling in in the knee cap tendon.

[JenniferG]

Do You Ever Watch "Take Home Chef" TLC-Curtis Stone?
Love That Show, Except It Is Now In Rerun And I Have Seen Them All. He Loves Using Different Herbs. Check Out Of Few Of His Recipes On Their Website. He Is A Very Healthy, Organic Cooking Kind Of Guy. Unfortunately, I Have Very Little Access To Very Fresh Produce. You On The Other Hand Probably Have Some Great Vege-fruit Markets In your area. Curtis Also Loves Seafood And Man Does It Make My Mouth Water Watching Some Of His Crab-shrimp-fresh Any Kind Of Fish Dishes....

Love that show or love that chef? What eyes and smile!

[doug]

Patti got me addicted to this a couple of months ago. I've made it 5 or 6 times and it is a heck of a crowd pleaser. How can you not have this to finish up a BBQ dinner??

I've never been able to find the chessmen cookies so I've used Pecan Sandies. My mom used to use vanilla wafers.
I also add an extra box of pudding.
To me, it is better the next day after the cookies have soaked up the flavor.




Not Yo’ Mama’s Banana Pudding

2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

[westexas]

As We Call It Here....nanner Puddin...lol...love It With Lots And Lots Of Wafers. Will For Sure Try This One. Hey Doug, Good One For You Mr. Chef. My Husband, Clay Actually Wants A New Grill For Father's Day. We Have The Brinkman-charcoal. Had It For Years But He Wants The Gas Grill This Time. Any Suggestions? We Have Home Depot, Sears...drawing A Blank On Where Else To Look.....patty

[Skeet]

Watch for the chef, but he does have some good recipes. Encouragement to go to the grocery store...

[1jt@atime]

Doug, the Chessman cookies are by Pepperidge Farms in the little bags. Have you looked for them there?

[doug]

Yep, I looked for them in the little bags but they didn't have them.

Patty, I've used Char Broil gas grills for years.. They get heavy use. I always get the three burner wide style so I can do indirect grilling and did use it for smoking until I bought a smoker. It is easier to regulate and maintain the proper temperature which is usually 225-250.

[Skeet]

Patty, I checked on Consumer Reports for gas grills. The number 1 medium sized grill is the Weber Genesis E320 at $700. If you want something more reasonable priced, you could consider the Blue Ember by Fiesta (FG50069 U409 at Home Depot) for $450 or the Brinkman (810-8410S at Home Depot) for $200. Last recommendation is the Char-Broil (Commercial Series 463268008 [item #242266]) at Lowe's for $300. Those are all considered Consumer Reports Best Buys.

If you want a larger grill, then consider Kenmore at Sears #16315 for $570 or the Char-Broil Quantum 463248208 [item #271572] at Lowe's for $500.

I included the model numbers so you could Google them to see all the specific features. Consumer Reports has never steered me wrong. Good luck!

[westexas]

Skeet And Doug,
Thanks For The Tips. I Actually Take Consumer Reports And Did Not Think To Look In That Direction. The Real Kicker Is Having My Husband Use It. My Son And I Are The Grillers Around Here. But The Ol' Charcoal Brinkman Is Still Good But Getting Very Old....patty

[Pattipoo]

I bought Mike a Jenn-Aire Gas grill a couple of years ago for Father's Day. We LOVE it.
Very heavy duty.....it was around 650.00...that was 4 years ago.

[westexas]

I WANT TO DEDICATE THIS RECIPE TO REFEREE 54. FROM THOSE SOUTHERN FOLK BRAVE ENOUGH TO CONQUER THE NORTH. (#2 ON HIS LIST)

BAKED CHEESE GRITS

(Grits is ground Hominy)

11/2 CUPS OF WATER
1 CUP DRY, QUICK-COOKING GRITS
1 TSP SUGAR
1/2 TSP SALT
11/2 CUPS MILK
3 TBLS BUTTER
1 CUP GRATED LONGHORN (OR) PARMESAN CHEESE
2 EGGS, WELL BEATEN

Bring the water to a boil. Add the grits, sugar and salt. Bring back to a boil. Lower heat to medium. Cook for about 5 minutes, stirring constantly, adding the milk a little at a time. Remove from heat. Add the butter, grated cheese and the beaten eggs. Stir thoroughly to combine and pour into a buttered 2-quart baking dish. Bake at 350 degrees for about 30 minutes. Serves 6

[doug]

Serve it with some fried catfish and you're in heaven on earth!!

[doug]

Westexas,
What great timing...I just got back from a day at the springs again. Sat down, read your post, made my little comment..
Then I opened my E-mail and saw a request from a friend of mine in Louisiana. She needed a recipe that included Dairy products. Sent your recipe to her and she already responded with much thanks.

[westexas]

From One Southerner To Another, You Have Made My Day....but??? Can We Make A Northerners' Day?????

[doug]

It's up to them...If they just eat some grits, it will make'um smile.

[JenniferG]

I'm so northern I have no idea what would be considered northern in our foods. Baked beans? lol I do know our BBQ sauce runs a little thicker and sweeter. Or the fact that we use sauce at all.

[doug]

In old posts a couple of months ago, the north vs. south discussion pretty much had Ref. refusing to eat grits and telling us how great home fries or skillet potatoes are.
As a student of BBQ, the sauce is very regional. In fact the Carolina's are split between a mustard/vinegar base and a tomato base sweet sauce. Alabama has a white sauce.

[JenniferG]

Tell about the white sauce.
Yes, hash browns are good, I'd eat grits but out of the norm for sure.

[doug]

I copied this...It says it better than I can.
I don't know what region of Alabama it is popular but I do know that my family is from N. Alabama and they don't do white sauce. I've tried it. It's o.k. but just seems weird to me. I'm a mustard/vinegar/red pepper base fan.

This traditional Alabama Barbecue Sauce uses Mayonnaise as its base rather than tomato sauce, vinegar, or any of the other traditional barbecue sauce bases. Like many barbecue sauces you want to apply this only at the very end of your grilling or smoking. It will breakdown and separate if it is heated too long. Use this sauce on chicken and turkey. It is also good on pork. Alabama White Barbecue Sauce has a tangy flavor that is a great addition to grilled foods.
Prep Time: 20 minutes
Ingredients:
1 cup mayonaise
1 cup cider vinegar
1 tablespoon lemon juice
1 1/2 tablespoons black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne
Preparation:
Mix ingredients together and refrigerate for at least 8 hours before using. Brush lightly over chicken, turkey or pork during the last few minutes of grilling. This barbecue sauce is also great as a dipping sauce so set some aside before you start grilling to serve on the table.

[Skeet]

I'm gonna try the cheese grits but not tell my family they are grits. My kids are definitely Oregonians...

Speaking of which right now it is raining sideways the wind is blowing so hard. The rain is just a light mist though. What I wouldn't give for some sunshine and warmth.

I'll let you all know if the kids go for the grits. I think I'll tell them it is a cheesy corn dish and see if that flies. If not, all the more for me and dad.

[westexas]

Skeet,
I Will Be Curious As To What They Think.....and As Far As Rain...we Had A 30% Chance For West Texas And Nothing.....what I Would Give For A Little Rain And Some Cool Clouds.....dream On.......

[westexas]

Doug,
Barbecue Sauce Is Like Potato Salad.....I Have To Have The Mustard Base And As For Bb Sauce, Has To Be Tomato Based.......Would Not Know How To Handle The Mayo.....????

[doug]

Skeet, I look forward to hearing what the kids think of grits. I am surprised they sale grits in Oregon. Slip some browned Jimmy Dean sausage in it and they'll probably clean the plate.

Westexas, for me, if I cooked it right, I really don't use a sauce at all. I'm a big believer in using a rub. I may use a vinegar base mop sauce for keeping it moist. But now, after more discussion with some pros, I do the smoking and then wrap it in tin foil for several hours, then unwrap it towards the end.
Now you got me to thinking about "tater salad". I like mustard and like to add a spicy pickle relish to it.

[westexas]

DOUG,
WHAT ARE WE GOING TO DO WITHOUT OUR TOMATERS? KILLED A POOR MAN IN HOUSTON EATING PICA DE GALLO....I AM HAVING TO BUY VINE RIPED. I GUESS I"LL JUST GO DIG UP PART OF MY BACKYARD AND GROW MY OWN....LOL....THEY WOULD BE SO SPECIAL???? WE HAVE TO REMEMBER THE "VARMINTS" MIGHT ATTACK THEM THOUGH.....(#17 on referee's list)

[JenniferG]

With the tomato problem, I know it is samonella, but is it something grown in them that is the problem? Wouldn't just a good washing help alot here? Poison tomatoes in the beginning of summer, prime tomato season. hmmmm?

[doug]

I had heard that sometimes it is where the water comes from for watering the fields.
Fox News said a good washing doesn't make it safe.
I guess there will be on mater and mayo sandwiches for awhile.
As for varmints. There are about to be 5 former living armidillos in my back yard.

[westexas]

They Say The Saminello Gets In The Skin. Still No One Can Find The Source.
As For Those Poor Armidillos....that's Part Of The South. They Are So Ugly But So Cute. I Saw One On The Side Of The Road Years Ago On It's Back With A Lone Star Beer Perched In Its Arms Like He Was Drinking It In His Sleep. Having Been Married To An Ex Golf Pro, We Do Not Discuss The Aftermath Of Those Poor Creatures On A Golf Course.....or In Anyone's Backyard....lol.....PATTY

[Skeet]

I love mater and mayo sandwiches. Hope our tomatoes don't have issues. And nothing is better than a good home grown tomato still warm from the garden. Yum!

Hey has anyone eaten grape jelly and mayo sandwiches? I had them a lot as a child and I wondered if they were specific to a region or if I was just a messed up kid.

[JenniferG]

Skeet, sorry but all I can say is ewww! Really!? Grape jelly and mayo?
Wonder if (hope) home grown or local farmres market ones will be OK on the tomato front.

[westexas]

Jennifer,
I Say Yes, On The Homegrown And Local Farmers.

Skeet,
Grape Jelly And Mayo????? Ewwww Tooo, But You Were Not A Messed Up Kid, Just Hungry......

[westexas]

Now Skeet,
I Know What Is Really Fixing To Be Good...yum...Peaches From Around Fredericksburg, Johnson City...I Will Be In That Area In Mid July...Cannot Wait To Bring Some Home...Nothing Like Fresh Peaches With A Little Milk On Top Or Peach Ice Cream On Top Of Fresh Hot Peach Cobbler....and I will have to post some recipes later.

[doug]

Skeet, I have given the issue careful consideration and I do believe after much contemplation, that----you were a messed up kid....just sayin'

Now I was normal. My dad gave me pickled pigs feet, kept Vienna Sausages and Slim Jims in the glove box in case I got hungry!!!

[westexas]

And Another Thing:
My Dad Loved Spam Sandwiches. He Would Eat It When Mom Would Go Out Of Town.
How About Good Ol' White Bread With Catsup Only Or Mayo And Peanut Butter Sandwiches?????????
I Did Love Vienna Sausages And Catsup....that's Normal Enough....

Skeet And Doug,
Were Yall Brother And Sister In Another Life? Just Sayin'

[doug]

I love Spam. It is always on the breakfast menu when I camp out. Spam and scramble eggs.

Over that past 5+ months it has been amazing how much Skeet in I have in common. Of all the odd things we are both scuba Dive Masters.

[Jamie]

Yep, Doug....the big BBQ discussion here in Kansas City, where we have the BEST barbecue, you know : ) ...... is ALWAYS to wrap or not to wrap. We are with you and are definitely wrappers. It just seems to consistently work well, especially when you are having a party and not tending the Q every single second. My hubbie has been known to spend the entire night out in the back yard with a bottle of Jack and the radio while lovingly tending his smoker. He's a fanatic about it and makes the BEST smoked everything.

[westexas]

I'll Be Sure And Send You The Small Spam After Christmas. It Ends Up In Someones Stocking Every Year. I'll Be Sure It's A New One Though.....

And A Great Barbeque Story...

My Three Sons Were At Lake LBJ This Weekend. On The Way Home, My Very Very Tightwad Husband Asked Them To Stop At Cooper's Barbeque In Llano To Bring Back Food To Odessa. He Thought They Would Spend 40 Or 50 Bucks. They Walk In With A Brisket, Sausage And One Rack Of Ribs(no Sides).....$128.00.....my Husband's Face Was Priceless and they have stayed very,very far away from him since Sunday.....lol.....

[doug]

Jamie, I know you all THINK you have the best BBQ, BUT, Oh well, it's all good!!!

Westexas, did he need Tums before or after he ate it???

[westexas]

BEFORE, DURING AND AFTERWARD(not your average barbeque)....WITH SOME ANGER MANAGEMENT DRUGS, ALSO......

[Skeet]

Doug, I forgot you were a Dive Master. Did you get your SLAM certification?

Ya'll are missing sumpin not havin the grape jelly and mayo sandwiches. And I LOVE Vienna Sausages. That was such a treat as a kid. Never did the pickled pigs feet... I ain't much into the pickle stuff except for fried ones, dill, and sweet.

[Jamie]

Jamie, I know you all THINK you have the best BBQ, BUT, Oh well, it's all good!!!

Westexas, did he need Tums before or after he ate it???

I wuz jist messin' with you, Doug. You are right, of course....there isn't really any such thing as BAD barbecue. We do have a good time with our smoker, though!! And rubs....it's fun to make them up and try new things.

[doug]

Skeet, it's been so long, I don't even remember what SLAM is. Other than when I SLAMed the car door on my thumb yesterday while having an intense discussion with my son...The only good thing was that he immediately shut up and dropped his side of the argument.

[JenniferG]

Man Doug, how's the thumb? You're having a rough run of things lately it seems. Skeet, Vienna weenies too!!!???

[doug]

The thumb is fine. It was just caught the tip and did a pinch. I just hated to pause for a thumb in the door when I was actually winning an argument...

[doug]

I saw this on T.V. while I was washing dishes. I love Chili and I love rice. This combines them both. It looks like a great side dish to a BBQ.


Chili Rice Recipe

3 tablespoons canola oil
1 red onion, minced
1 jalapeno, seeded, minced
1 green bell pepper, minced
1 red bell pepper, minced
2 tablespoons garlic, minced
1 cup Roma tomatoes, diced
3/4 pound ground beef or turkey
2 cups long-grain rice
8 ounces kidney beans
2 cups chicken stock
1 1/2 cups water
1 teaspoon paprika
1 tablespoon chili powder
1 tablespoon salt
1 teaspoon freshly ground black pepper
3 tablespoons green onion, sliced, for garnish

In medium stock pot over medium heat, add oil, onions and peppers and saute until translucent. Add the garlic, tomatoes and ground beef. Cook until meat is browned.
Add rice to mixture and cook over low heat for 3 minutes, coating rice with the oils from the pan. Add beans, chicken stock, water and seasonings, bring to a simmer, then cover and cook on low for 20 minutes.

Fluff with fork and garnish with green onions.

[westexas]

Now that's what I call a good chili recipe.....BAM

[sewell44@bellsouth.net]

This northerner now in So. cal got too hungry trying to read this thread. I have not had an apetite since a week or 2 before surgery (JUne 6th)
I'll be back when well fed
Judy

[Skeet]

Doug, thanks! Sounds like a great recipe. I don't know if I would use it as a side dish for BBQ. Wouldn't it be pretty heavy for a side dish? Are you thinking like a substitute for pork 'n' beans or something?

[Skeet]

SLAM = Scuba Lifesavings and Accident Management. It was a bear of a course and certification. Had to swim out 1/4 mile through the surf in full gear and bring in another diver with full gear, giving them mouth to mouth all the way through the surf and keep water out of their nose, etc. while doing so. We actually had to do the breathing for the person - not simulate it. Well, my instructor accidentally forgot to tell the local fire department so when my partner brought me through the surf and up onto the beach, we were met by the full department. I was so embarrassed. And of course I couldn't wear the standard black wetsuit. Nope, mine was royal blue with bright yellow stripes down the sides... so I really stood out in that crowd.

[Skeet]

Yep, I love those Vienna Sausages. Slice them in half and lay them all next to each other on a piece of bread, slap on some mayo, and eat. Yum! Ain't nothing fancy 'bout this here gal. My poor gourmet chef of a husband is often disappointed with my lack of appreciation for fancied up stuff. I like my green beans plain and whole. He likes to doctor them up with onions, vinegar/wine, etc. Same for other things. I like it plain and simple... BBQ brisket, corn on the cob, cornbread, salad, chocolate or pecan pie with homemade vanilla ice cream. Simple pleasures.

[Skeet]

See, Doug, that's why you hang onto some extra pain meds... you jest never know when you gonna be a hurtin'

Hope your thumb has stopped throbbing and that the soreness is going away. You are lucky you didn't break nothing.

[doug]

Skeet, my wife said I am a "beanologist". I do tend to doctor them up with other items. To me, they just have to have at least a little bit of meat for flavoring. That recipe really could be a main dish...include some jalapeno cornbread and "hi ho silver"!!!!

I did the PADI rescue diver course which had the same requirements you described. The instructor had a couple of volunteers who did the fake drowning thing. I , as is my luck, had to rescue a rather "large" female in full gear and pull her to shore. She was going for an Oscar with her flailing around. Being a cop, I got pissed, put her in a choke hold and told her I would drown her butt if she didn't quit flailing around. She did and I passed.

The thumb is fine this a.m., the tip of the nail is a beautiful blue/green.

[westexas]

Just Curious...did She Get The Oscar Or Did You?

[Skeet]

I did NAUI training. I used to dive in Monterey Bay, CA every weekend and helped teach classes twice a week, but then I met my husband and he's not much for water (grew up in KS where there aren't many lakes, etc.) so not much diving since then. When I moved away from CA I left all my gear with my favorite dive buddy for her to use. It's probably not even used now - have to have better technology, etc. I loved how soothing it was to be underwater and hear only your breathing in and out, floating around the reefs looking at nudibranchs (sp?) and fish, etc. Very relaxing.

[Skeet]

Doug, leave it to us to have drama in the SLAM certs. Why does it gravitate to us?

[doug]

Skeet, Just our bubbly personalities???

Westexas, This was, let's see how do I say this? A full grown woman. She had messed with a couple of other students so I had to opportunity to plan for her antics. When I got her to the beach, let's just say the wind was out of her sails. The instructor was laughing...He was an ex cop in Alabama.

[westexas]

I Can Only Imagine The Picture Of That One...hilarious....and The Cop From Alabama....

[Skeet]

I wish ya'll had that on video, Doug. It would be a classic. I got a couple of gals here that I wouldn't mind you slappin' up side the head.

[doug]

Taser Tango,Pepper Spray Squint, Night Stick counselling, Flashlight prayer service, I've done it all.

[Skeet]

And that's why I would love you to work on a couple of gals out here. Change of attitude, that's what they need... and you're just the man to do it!

[1jt@atime]

Skeet, I've got a short video for you. I tried to post it on here but it was too large. I have your email address from a Patti email and I'll send it to you. Karen

[westexas]

Doug,
Should Have Had You Outside My House Thursday Night. Which Is Relatively In A Nice Neighborhood, Except For One Family. There Son And Daughter Are Considered Thugs In These Parts. The Son Came Out To Fight Another Kid That Showed Up And Then 20 Cars. What Cell Phones And Texting Can Do. I Was The Only Adult That Was Around. Like A Dummy, I Did Not Call The Police And It Broke Up Quicker Than It Started. So Pepper Spray Would Have Worked Wonders....and Maybe The Taser...only On The Thuggy Neighbors...

[JenniferG]

Sounds like this has become the "Recipe for trouble" thread.

[westexas]

THAT'S WHY WE NEED ONE MEAN RECIPE TO CALM US DOWN.....FOR FATHER'S DAY....PLANNING ON GRILLED CHICKEN...ANY GOOD HOMEMADE OR STORE BOUGHT MARINADES....GRILLED VEGES.....I'M STILL THINKING OF WHAT ELSE....SURPRISE ME.....YOU MANY CHEFS OUT THERE......patty

[doug]

Bourbon and Apricot Barbecue Sauce

Great for chicken and especially good on a grilled fresh ham.

2 cups Apricot preserves
3/4 cup of Dijon mustard
1/2 cup of bourbon
1 tablespoon grated peeled fresh ginger
2 cloves of minced garlic
1/2 tsp. of red pepper flakes.(I put more for my family. Less for company)

Combine the ingredients in a sauce pan and bring to a low boil.
Drink 1/2 cup while mixing
Whisk to mix it together.
Drink 1/2 cup while wisking.
Let it simmer until thick..About 8-10 minutes.

[1jt@atime]

Doug, You are the sauce and rub MAN!

[Nursepair]

Doug, you are such a good cook, I really dislike cooking so relish summer when the guys Bar B Q. My daughter and her husband have invited the family over to their place Sunday for Fathers Day, so all I have been asked to take is my trifle (I have just popped it in the fridge before I came into town, I will finish it at home tomorrow when I get back). Yippee, no cooking for me tomorrow.

[westexas]

Doug,
On My Way To The Store Now....sounds Deeelish.....we Will Still Be Using The Brinkmann Charcoal Grill...he Will Make His Final Gas Grill Decision On Monday....

[Skeet]

What is the single most important thing to know if you are grilling out?

BTW, my husband and kids call it BBQing... but for me that implies BBQ sauce being included. So early on my husband said we were going to have BBQ'd chicken and boy, was I disappointed... no sauce at all!! Is this regional? What do ya'll call it?

[ship4]

What is the single most important thing to know if you are grilling out?

BTW, my husband and kids call it BBQing... but for me that implies BBQ sauce being included. So early on my husband said we were going to have BBQ'd chicken and boy, was I disappointed... no sauce at all!! Is this regional? What do ya'll call it?

We call it "using the grill"....... We use our gas grill year round. there have been days when it it way below zero and there I am grilling dinner on the LP Gas grill! It is located at the last step off the porch and is easy access for us from the porch.
We love it! Pork, beef, seafood, veggies are all great grilled. We have been enjoying the home grown asparagus grilled in olive oil and lemon pepper. Our 30 year son loved it when he came to visit!
French Fries are great on the grill too! We put them in a grill basket on the top shelf and they are wonderful.
It is healthy for you too!
Best,
Crystal

[westexas]

Skeet,
We Just Call It Good Ol' Barbequeing Which Means Anything...sauce..no Sauce...grilling Veges...etc.....

Now How About Fresh, Fresh Asparagus.....oh My Gosh Love It But It Is Never Fresh Here...patty

[doug]

Skeet,
I've got an answer but have to build up to it. What is most important depends on the the method of grilling. Two methods of using a grill are direct, and indirect. Direct is like grilling hamburgers or chicken. Indirect is cooking a larger piece of meat for a long time. Like a big pork roast, beef brisket, or ribs.
So, the answer is, grill temperature, and temperature of the meat. For the direct method, you don't want it so hot that the outside is overdone and the inside raw.
For indirect, also smoking, the heat source is away from the meat. On a gas grill I usually use the left end burner, and place the meat on the right side. I keep the temperature at 220degrees.
I use a remote meat thermometer to keep track of the internal temperature of the meat. To make something like pulled pork, though pork is cooked at 170, you want to bring the temperature to 190-195. At that temperature, the collagen in the meat fibers breaks down and makes the meat "fall off the bone".
See what happens when ya get me talkin bout grillin???

[Skeet]

YOu should write a book, Doug. Include your recipes and you'd be able to have a house on both sides of the country!!

[JenniferG]

Party at Doug's. BYOPP (bring your own pain pills)!

[westexas]

JenniferG,
Byoppaow......yc.....bring Your Own Pain Pills And/Or Wine....your Choice.....lol.....

[Josephine]

Chili, I probably never make it the same way twice. I add cumin, cinnamon, and believe it or not a little chocolate.

http://i21.photobucket.com/albums/b286/flagady15/smilies/ideaIPB.gif Did I hear the C word? http://i21.photobucket.com/albums/b286/flagady15/smilies/chocolate.gif

[Skeet]

Made the 'Nana Puddin' for Fathers' Day... big hit. Even my youngest who hates bananas loved it!

Didn't get to the cheese grits... later this week.

[westexas]

Skeet,
Just Don't Feed Those Leftover Grits To Ants Afterwards......i Hear They Eat Em And Blow Up And Go To La La Land.....or That's What Our Northern Friends Tell Us...lol...

[1jt@atime]

Okay, I learned the little grits trick when I lived in Florida so it's not a northern thing. You won't see them die in front of your eyes but it does work!

I can't say I'm a northerner or a southerner. Grew up in Missouri (considered south but didn't seem that way. More midwest) and spent most of my adult life in Tennessee, South Carolina, FLorida, now Virginia and when I lived in California and Germany it was the southern part of the state/country. So, what does that make me? Don't have an accent but I'm married to a Floridian and all the cousins definitely accept me. Oh, and that's north Florida, not the other half that's not really south.

Doug, get them nasty Florida fire ants! You will be ecologically sound by not using poison!

[westexas]

So Doug or better yet Mr. Florida,

Where Does That Put You And Your Big Fire Ants....somewhere Between The Mason/Dixon Line?

[westexas]

NOW LISTEN HERE,

You leave Johnny and Judy ARMADILLO alone along with their adorable children, Little Dougie, Little Susie and baby Sarah....ahhh...There so "Cute"

[Skeet]

Are armadilloes considered varmits? If so, shoot the little suckers!

[westexas]

All Joking Aside, Yes They Are Considered Varmints To My Husband Since He Was A Golf Pro For Many Years In The Hill Country. The Poor Little Creatures Just Love To Dig Up Golf Courses.
I Am Like The Wife....just Don't Want To Know What Happened To Them.... Bye bye, Johnny and Judy Armadillo

[doug]

Potato Salad


5 potatoes
4 eggs
1/2 stalk celery, chopped very fine
1/4 cup sweet relish or diced dill pickle
1 clove garlic, minced
2 tablespoons prepared mustard
3/4 cup mayonnaise
1/2 tsp. hot sauce.
salt and pepper to taste



Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together(you don't want mashed potato salad) and serve warm or cold.
I prefer mine cold.

[JenniferG]

WestTex, no mixy of the wine & PP.
Jo, Mixy of chocolate and PP or wine - OK
LOL

[JenniferG]

I made doug's potato salad for dinner. Yumo!

[westexas]

Nothing Like Potato Salad, Grits, Wine, Chocolate, Pills, Charcoal, Steaks, Butt Rub, Armadillos, Ants and Northerner Hash Browns....Oh My Gosh The Threads Are All Coming Together.............HELP

[JenniferG]

Nothing Like Potato Salad, Grits, Wine, Chocolate, Pills, Charcoal, Steaks, Butt Rub, Armadillos, Ants and Northerner Hash Browns....Oh My Gosh The Threads Are All Coming Together.............HELP

Honey, you're on your own. Happens to me too!

[Skeet]

Just goes to prove good food is good food wherever it comes from. And ants is ants... yuck. Insects - not good. Food - good. Armadillos - cute but not so good. TKR - priceless.

[westexas]

just Goes To Prove Good Food Is Good Food Wherever It Comes From. And Ants Is Ants... Yuck. Insects - Not Good. Food - Good. Armadillos - Cute But Not So Good. Tkr - Priceless.Could Not Have Said It Better....TKR And THR.....priceless..........

[doug]

JUST FOR REF AND HIS TATER EATIN SELF!!!!



Southernwestern Grits

2 Cups cooked stone-ground grits
½ cup shredded sharp or favorite cheese
1 medium onion
¼ cup chopped, seeded jalapeño peppers
Butter
Cook grits. Set aside. Sauté onion and peppers in butter until onion is translucent.
Add onion & pepper mixture to cooked grits. Add cheese. Reheat grits on stove top or microwave until cheese is melted. Season with salt and pepper. Serves 4-6

Variation: Add an egg and 1 pound of cooked and drained mild sausage to grits mixture. Bake at 375 for 25 to 30 minutes. Let set 5 minutes. Serve!


Buttermilk Cornbread Mix
1 Cup Flour
1 Tsp. Salt
1 Cup Stone-ground Cornmeal
4 Tbls melted butter or oil
1 Tsp. Baking Powder
1 egg beaten
¼ Tsp. Baking Soda
1 ½ Cups buttermilk
Preheat oven to 425. Grease Skillet. Mix together dry ingredients. Set aside. Mix egg and buttermilk together and add to dry ingredients. Mix gently and batter will be lumpy. Add melted butter and stir again. Pour into greased skillet and bake 25-30 minutes. Serve Hot!

[JenniferG]

Awww Ref, Got to admit, doug does make it sound good. If you fry them in the pan long enough you might get a golden brown thing going, almost like HBs. Ya think?

[sunshine]

I just wanted to say you knee people have a lot of fun over here and these recipes look so YUMMMMMY! I didn't realize this was here till today., made me hungry.
Can someone show me the way to Patty's pan potatoes because I looked but can't find them. Thanx Gonna go eat something.....Lol

[westexas]

Sunshine,
That would be Pattipoo and I think it may be on another thread....Patty???

[Josephine]

There is a Patty - something bumleg, I think.

[westexas]

There is a Patty - something bumleg, I think. Well this Patty has a bumleg too......lol......I could see the mixup....Will the real Patty please come forward with our FAMOUS PAN POTATOES.......What was that show called...Truth or Dare with all the imposters except for one that you had to figure out at the end????? They would act like they were all Chef's or a Fireman, etc....

[Nursepair]

West Texas. Here is Patti's Potato Recipe

I've got the perfect potato to go with it.
You'll need a heavy bottomed frying pan with snug fitting lid. Put your burner on low....preheat pan...cut, clean baking potatoes in half (lengthwise)...place cut side down on pan (it will immediatley sizzle and stick so place it where you want it...there's no do-over!) (NO butter - NO oil - NO nothing or you'll screw the pooch) Place lid on....leave it the heck alone. After 30 minutes, you'll have the crustiest bottom potato with a tender inside.....kind of like a potato skin.....add some butter and sour cream and send me another gift card.
My boys eat two pan fulls of these every time I cook them.

[westexas]

Nursepair,
Sounds Absolutely Delish.....Will Do That Soon. This Family Loves Potatoes And Especially Adding The Butter And Sour Creme....yum....thanks....

[Skeet]

Can someone find the bread puddin' recipe??

[1jt@atime]

I started putting all the recipes in a word document a couple of weeks ago before my surgery. I'll try to get it caught up with the most recent recipes and post it on here within the next couple of days in case anyone wants it. I know that bread puddin recipe is in this thread somewhere.....

[westexas]

Can someone find the bread puddin' recipe??

Skeet,

I had a bread pudding recipe on page 8 with Whiskey Sauce. That is the one from Perini Ranch outside Abilene. Heart attack waiting to happen but ohhh so goood....Patty

[sewell44@bellsouth.net]

The potato recipie sounds much too simpe (my type of cooking). Am I missing something with my drugged mind???
Judy

[1jt@atime]

Josephine,

I put all the recipes in a word document (64.5 kb), not too big, but bonesmart's limit is only 19.5 kb which is PRETTY small. Any ideas how to post so I can share it with everyone?

Karen

[sunshine]

Oh Thank you for the potatoe recipe, I can't wait to try this. I know the bread pudding in in the front of this document maybe like 3 or 4 pages I think. Sandy

[westexas]

Adding another recipe:
By Bobby Flay.....I have a somewhat picky family...have made this twice and all is gone after I make it.....

Avocado and Grilled Tomatillo Salsa:

3 Large, ripe Haas avocado, peeled and coarsley chopped
1/4 cup finely chopped yellow onion
3 small tomatillos, husked, washed and coarsley chopped
1 jalapeno, finely chopped
3 tbls fresh lime juice
3 tbls finely chopped fresh cilantro
Salt and freshly ground pepper

Combine all ingredients in a medium size bowl and season with the salt and pepper. Serve with the following:

Grilled Tortillas:

Brush each tortilla on both sides with olive oil and season with salt and pepper to taste. Grill for 30 seconds to 1 minute on each side. Serve with avocado salsa inside.

Serves about 8......

To keep avocado mixture fresh use Glad Press n Seal...Press it down tightly and store in refrig.

[westexas]

To Compliment the Avocado Salsa......also by Bobby Flay....

Red Chile-Citrus Marinated Chicken Breasts

Marinade:
1 cup fresh Orange Juice
1 cup fresh Lime Juice
1/2 cup fresh Lemon Juice
1/4 cup Ancho Chile Powder(found with most chile powders)
2 tbls Paprika
4 cloves Garlic, very coarsely chopped
1 cup Olive Oil

8 Chicken Breasts, bone in skin on(I did skin off)
Salt and Pepper to taste

Whisk together all ingredients except Olive Oil in a large bowl until combined. Slowly whisk in the Olive Oil until emulsified. Reserve 1 cup of the marinade and set aside. Transfer remaining marinade to a large shallow baking dish, add chicken breast and turn to coat completely. Cover and refrigerate for at least 1 hour.
Preheat grill. Take out chicken and season on both sides with salt and pepper. Grill the breasts, skin side down for 4 minutes. Turn over and baste with reserved marinade and cook 4 more minutes. Do this two more times turning and basting for a time of 16 minutes or until chicken is well browned and totally cooked through. Remove to a platter, cover and let sit for ten minutes. Serve with the Avocado Salsa and Grilled Tortillas......YUM......

[Skeet]

I saw tomatillos tonight at the grocery and was tempted to buy some. Now I have a reason! Thanks!

[doug]

I made this one last night. It is darn good. So good in fact that I'm going to use the same baste for some grilled sea scallops tonight.


Grilled Salmon.

Ingredients:
4 Salmon Fillets or Steaks (6 oz each)
1/4 cup Peanut Oil
2 tablespoons Soy Sauce
2 tablespoons Balsamic Vinegar
2 tablespoons Green Onions, chopped
1 1/2 teaspoon Brown Sugar
1 clove Garlic, minced
3/4 teaspoon Grated Ginger
1/2 teaspoon red Chili Flakes (or more to taste)
1/2 teaspoon Sesame Oil
1/8 teaspoon Salt



Directions:

Place Salmon in a glass dish. Whisk together all remaining ingredients and pour over Salmon. Cover with plastic wrap and marinate in refrigerator 4-6 hours.

Remove Salmon from marinade and place on a well-oiled grill (or barbecue) 5" from coals. Grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with fork. Turn halfway through cooking.

[doug]

FRIED GREEN TOMATOES

This one was actually on T.V. yesterday.. This is exactly the way my grandmother made them..
I prefer to use a cast iron skillet. It just feels right.
Try and keep the oil at 360 so they fry well and don't absorb the oil.
Another little trick is to add about three tablespoons of bacon drippings to the oil....Not a low fat option but it kicks the flavor way up.



Ingredients
1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste


Preparation
Combine egg and buttermilk; set aside.
Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.

Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 360°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.


Now let me give you a serving option.
Fry up the tomatoes. Toast a hoagie roll. Put a lite coat of mayo on it. Fill it up with hot tomatoes. Put three slices of bacon in it and dump about a half bottle of hot sauce on it.
Lock the family out of the room and just get it all over your face and shirt.

[Jamie]

Man oh man....that fried green tomato sandwich sounds like heaven!!! Think we could count it as a veggie serving? Well....pro'ly not. At least the hot sauce kicks up your metabolism a little.

[JenniferG]

Man oh man....that fried green tomato sandwich sounds like heaven!!! Think we could count it as a veggie serving? Well....pro'ly not. At least the hot sauce kicks up your metabolism a little.

Fruit Tomato counts as a fruit. Really!

[Lbee]

My two bits!

Oriental cabbage crunch salad
1 bag shredded cabbage
1 bunch to two bunches green onion (use only the green part)
2 packages of top ramen noodles, chicken flavor (set chicken packages aside for the dressing)
1 cup silvered almonds
1/4 cup sesame seeds
crumble the noodles and combine the above ingredients.

For the salad dressing combine the ingredients below and pour over the mixture above:
6 tablespoons of red vinegar
1 cup good salad oil, like olive oil
1/4 cup sugar
2 packages of the chicken flavor saved from above
1/4 pepper

This is great for picnics or spare of the moment low impact knee exercise because it is a quick recipe and no cooking involved.

have fun!
Lbee

[JenniferG]

Back to the top! Typed recipe in the search box and go.

[doug]

Not Yo’ Mama’s Banana Pudding

2 bags vanilla wafers or Pecan sandies.
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

[jessie]

Finally found my way to the correct thread for food. It's all coming together now. Yah me!!

[beachcomber]

Doug--- on your marinade from an earlier post---

Pork or Chicken Marinade

1/2 cup apple juice or cider
1/4 cup cider vinegar
1/4 cup coarse grain brown mustard
2 tablespoons olive oil
2 tablespoons brown sugar
2 tablespoons minced garlic
1 1/2 soy sauce
1/4 teaspoon ground black pepper

Whisk it all together and marinade the chicken or pork 4-6 hrs.
Great for ribs..Make sure a peel off the membrane so both sides get the flavor.

What is the unit of measurement for the soy sauce?

thanks
Carolyn

[doug]

teaspoon....sorry

[beachcomber]

That's what I figured. I just did a splash.... I'm not always a very good measurer..... and was doing a 1/2 yield. Chicken's on the grill right now. Serving it with roasted potato medley and garden grown green beans and sliced tomatoes. I just love cooking this time of year!

thanks!

[beachcomber]

Crumb Apple Pie

Preheat oven to 450 degrees.

Ingredients:

One-Crust Pie Shell- unbaked (your favorite home-made or purchased)

6-8 peeled, sliced apples (using more than one variety adds depth to the flavor)

Sugar, cinnamon and nutmeg to taste (depends on tartness of apples used. For very sweet apples, I sometimes add some lemon juice for tartness)

3 Tbsp. flour

Toss apples, sugar, spices, and flour together and mound into pie crust. Apples will "cook down" so start with a generous amount.

Topping:

3/4 cup flour
1/2 cup sugar
1/3 cup real butter, cold (do not use soft margarines)

Combine flour and sugar. Cut cold butter up into 1/2" cubes and mix into sugar and flour with pastry blender until crumbly. Mound on top of apples, spreading to cover.

Bake in 450 degree oven for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 45-55 minutes or until filling is bubbling and apples are soft.

(This pie tends to bubble over--- so I always bake it over a baking sheet to catch the drips!)

[Linda2]

That's MY apple pie! I guess it's really no surprise to find that my wonderful friends here would have similar tastes. lol

[nin]

Irish Soda Bread
Sory its taken a while to post Family over from Eire plus physio = knackered
4 Cups Stoneground Flour. or All Purpose Flour
Half Teaspoon Bicarb Soda
Half Teaspoon Salt.
2 Cups Buttermilk.

Pre heat oven to 425f
Lightly grease and flour a cakepan.
Sieve all the dry ingredients into a large bowl
Add the buttermilk until it forms a sticky but workable dough.
Place doung on a lightly floured board
Knead for about 5mins,.
Shape into a round
Place into the cake tin,and cut a cross in the top of the dough.
Before you place in the oven cover the ckaetine with another tin or plate to fit snugly over the dough.
Bake like this for 30 mins,then remove the covering tine and cook for a furthe 15 mins.
When Bread is turned out is should make a hollow sound when knocked on the bottom.
If your not going to eat warm,cover with a slightly wet tea towe; as this will keep it fresh for a while.
I have been asked to point out never use Self rasing Flour
And in the U.S a flour called Odlums Irish can be found and this is perfect to use.
Alos real Soda bread does not contain Whiskey,raisen,s any sort of spices...the Irish Rele's were quite hot on that point..lol
Hope you enjoy we always do
Nin

[jessie]

My pot roast recipe:
THE BEST POT ROAST YOUR HAND EVER PUT IN YOUR MOUTH

3 1/2 POUND Roast. Sprinkle with Lawrys' seasoning
salt, pepper and Italian seasoning all over.

Sear all sides in 1 table spoon of olive oil in bottom
of pot (This just means to brown all the sides - use
the same pot you're using the rest of the way)
cut one yellow onion (I chopped these)
3 cloves garlic (chopped)

add onion and garlic to bottom of pot and place meat
on top of them

3 sprigs of cerlery, cut up.

one can of double beef broth (Campbells)

3/4 bottle of beer - your choice.

cook covered on low simmer.

Total cook time should be about 4.5 to 5.0 hours.
Just check. Meat should be fall apart tender.

About an hour before it's ready add any veggies you want. Fresh
mushrooms add a great flavor. I had carrots,
mushrooms and potatoes. You will want a second bite while the fork is still in your mouth from the first bite. Really.

[Josephine]

This is beef, I take it? If so, what kind of cut?

[jessie]

HEY DOUG!!!! What cut of beef is pot roast? I just buy the one at the store that says "Pot Roast". Anyone, anyone? By the way, my partner just got her Masters' Degree in Advertising. Has been a graphic designer for 10 years. She said that she has the technology to make a book of recipes happen. What say all? Anyone interested?

[JenniferG]

HEY DOUG!!!! What cut of beef is pot roast? I just buy the one at the store that says "Pot Roast". Anyone, anyone? By the way, my partner just got her Masters' Degree in Advertising. Has been a graphic designer for 10 years. She said that she has the technology to make a book of recipes happen. What say all? Anyone interested?

I think it is what ever cut you chhose to use. Works well for cheap chuck cuts cause you can cook low and slow.

[jessie]

I thought I saw a recipe for cornbread. Where is it?

[doug]

Rump, Chuck arm or chuck roast. A loin works also but expensive. I've used a pork shoulder and it is really good. ..I mostly cook those in a crock pot with carrots, potatoes, onions, celery and mushrooms. Make a gravy from the juices, and serve over yellow rice...with cornbread of course.

[doug]

Here ya go..It was back over on page 18

Buttermilk Cornbread Mix
1 Cup Flour
1 Tsp. Salt
1 Cup Stone-ground Cornmeal
4 Tbls melted butter or oil
1 Tsp. Baking Powder
1 egg beaten
¼ Tsp. Baking Soda
1 ½ Cups buttermilk
Preheat oven to 425. Grease Skillet. Mix together dry ingredients. Set aside. Mix egg and buttermilk together and add to dry ingredients. Mix gently and batter will be lumpy. Add melted butter and stir again. Pour into greased skillet and bake 25-30 minutes. Serve Hot!

One other thing..I like cornbread with a crust on it. To get it, pre heat your skillet in the oven. Then pour your mixture in the hot skillet.
Oh, and I'm talking about a cast iron skillet...

[JenniferG]

I think we discuss cornbread on this forum almost as much as TJRs. LOL!

[JenniferG]

We can call the cookbook "Now that you can walk off those extra calories..."

[Josephine]

Ooops! And me sitting here witha lump of chocolate melting in my mouth!

[doug]

Don't worry about it Jo. I don't gamble, cheat on my wife, seldom drink, don't smoke...O.K., I do cuss some...but dad gum, I like to cook and eat!!!

[JenniferG]

Ooops! And me sitting here witha lump of chocolate melting in my mouth!


Mmmmmmmmmmmmmmmmmm!

[westexas]

To add to the Buttermilk Cornbread hot off the skillet:

Mary Lou's Meat Loaf

2 cups bread crumbs
3/4 cup chopped onion
1/4 cup chopped green pepper and/or
1/4 cup finely chopped celery
2 eggs beaten
3 lbs lean ground beef
3 Tbsp horseradish
2 tsp salt
1 tsp dry mustard
1/4 cup catsup
1/4 cup milk

Mix ingredients and shape into a loaf. Place loaf in baking dish large enough to hold loaf and Sweet n Sour Sauce. (13x9 or larger).

Sweet n Sour Sauce

1- 8oz can tomato sauce
1- 8oz can water
1/4 cup cider vinegar
1/4 cup brown sugar
1/4 cup prepared mustard

Mix ingredients and pour over meat loaf before putting in oven. (I poke a few holes in mine before pouring). Bake at 350 degrees for 1 hour or until done.

Catsup Sauce

3 Tbsp brown sugar
1/4 cup catsup

Mix and pour over top of meat loaf for last 15 minutes of baking.

Serve with a nice crisp green salad, yummy mashed potatoes and Buttermilk Cornbread hot off the skillet. Serves 8
(Doug, you can knock it up a notch with the horseradish)

Still hungry....look up the Banana Pudding recipe and try to get up from the table afterwards....

[doug]

I'll definitely try this one next week..with the sweet and sour...Thanks.

[westexas]

Doug,
Do not hesitate to add or subtract...The Sweet and Sour was doubled in the original recipe and I cut it in half after cooking recipe twice. Overflowed....So, play with that part.... Still good....Patty

[doug]

Have you ever smoked a meatloaf? On a grill that is...Not with rolling papers.

[westexas]

L O L No, but would love to know how to grill a meatloaf. Bet that would be tasty. Let me know..... Planning on chicken kabobs this afternoon and maybe some shrimp, too. Any combos out there?

I put on the skewers: Chicken breasts cut up to bite size pieces, bell pepper, mushrooms (stems off), onions, pineapple chunks. marinated in a little soy seasoning. Place on skewers any combo you like. Grill 8 to 10 minutes using left over soy sauce until lightly browned and chicken is cooked through.

Found a good recipe for Shrimp:

12-16 large whole cloves garlic plus 3 large garlic cloves minced
2 lb large or jumbo shrimp
1/3 cup extra virgin olive oil
1/4 cup tomato sauce(pureed tomatoes)
2 Tbsp red wine vinegar
2 Tbsp chopped fesh basil or 1 1/2 tsp of dried basil
1/2 tsp sea salt
1/2 tsp cayenne pepper (can knock it up a notch)

Drop garlic whole in boiling water and blanch for three minutes. Drain well and set aside.

Peel, devein shrimp.(tails on) In a large bowl stir together the olive oil, tomato sauce, vinegar, basil, minced garlic, salt and cayenne pepper. Add shrimp and toss to coat evenly.
Cover and refrigerate for about 30min. tossing once or twice.

Prepare your grill. Have the oiled grill rack 4-6 inches above the fire. Remove shrimp from marinade (reserve left over marinade).Thread the shrimp and garlic cloves alternately onto the skewers as follows: Bend each shrimp almost in half so that the large end nearly touches the small end. Insert the skewer just above the tail so that it passes through the shrimp twice. Follow each shrimp or two with a garlic clove.

Place skewers on the rack. Grill, turning them frequently and brushing two to three times with reserved marinade until the shrimp become pink 6-8 minutes or less. Do not overcook them..Should serve 4-6.

With these I serve regular white rice or wild rice, grilled asparagus (coated in olive oil, sea salt and pepper), green salad and warm french bread. Enjoy...

[doug]

Boy, you're hot on it today...Another one for me to try. I bet big sea scallops would be good on the skewers too.

As for the smoked meatloaf, us your recipe, and place it on tin foil. As with any smoking, use indirect heat. I use a meat thermometer to gage doneness. I just use a light smoke like apple wood..

[Jamie]

The meatloaf sounds like a great idea. We have smoked hamburgers and we LOVE them that way. I'm thinking a meatloaf would be really good!

[ship4]

Interesting the shrimp recipe is here today. We are having Cajun grilled shrimp ( skewered sprayed with Olive Oil and sprinkled with Tony Chachere's seasoning on a salad of baby greens & baby spinach with, tomato, raw walnuts, mandarin oranges, dried cherries, with Bleu Cheese dressing on the side for dinner tonight.
The sun is shining, the rain has brought to color change here to central NH. The colors are beautiful!
Enjoy your day everyone!
Best,
Crystal