BHM forum user recipe's

[preliator]

First off I would like to thank Oliver for making this sticky for us here.
Okay what I was hoping to accomplish would be to have a thread of BHM forum user recipes. I know that i have backtracked through hundreds of posts looking for one or another.
Please just post the recipes in this thread as to not fill it with troubleshooting or problem questions I would ask that everyone post them in a seperate thread in the food forum.
I will take the time myself as to not trouble anyone to go through the food forum and copy all recipes to this one, giving proper credit of coarse to the orginal writers. if there is anyone who does not want me to copy and paste there recipes from the forum to here please "PM" me as to your wishes. I will start with my own tonight and begin copying others as soon as I am finished.
Thanks for the help folks, hope this makes things a bit easier for everyone who likes to use this section of the forum.
Anthony

[preliator]

Minted mango salsa & Mango salsa:


MINTED MANGO SALSA
1 large mango
1/2 red onion, finely chopped
Juice of 2 limes
1 1/2 teaspoons coarse salt
Pinch of freshly ground black pepper
1/2 bunch mint leaves, chopped


Stand a mango upright and cut off four slices around the flat pit inside. Remove skin and cut mango into large pieces. In a blender combine mango with the onion,lime juice, salt and pepper, and puree until smooth. Cover and let stand for 1 hour. Stir in chopped mint.

Mango Salsa:
Juice of 1 lime
1 large cucumber, peeled, seeded and diced
5 scallions, trimmed and sliced thinly
2 mangoes, peeled, pitted and chopped
1 jalapeno, stemmed and minced
1/3 cup minced cilantro leaves
Salt, to taste

Combine all the ingredients together in a bowl. Season to taste with salt and toss together

[preliator]

Veggie Chips:

VEGGIE CHIPS:

2 taros, peeled
2 yams, peeled
2 parsnips, peeled
Vegetable oil for deep frying
1/2 teaspoon coarse salt

Using a mandoline or vegetable slicer, slice the vegetables very thinly, about 1/8inch thick.
Pour the oil into a large pot, to a depth of 2 to 3 inches, and heat to 375 degrees F. Test by dropping in a vegetable slice. If it bubbles immediately and rises to the surface, the oil is ready.

Fry the vegetable slices a handful at a time, stirring to separate, until very lightly browned, 1 to 2 minutes. Remove with a strainer or slotted spoon, shaking off excess oil, and transfer to paper towels to drain.

Sprinkle with salt while still warm, and continue frying in batches

[preliator]

Sweet Potato Icecream:

INGREDIENTS
1 (1-pound) sweet potato
1 cup milk
1/2 cup heavy or whipping cream
3 large egg yolks
1/2 cup firmly packed brown sugar

Preheat oven to 450°F. Line a small cookie sheet with foil. Place sweet potato on sheet and bake until tender, 45 minutes to 1 hour. When cool, remove peel; puree in food processor until smooth.

In a medium saucepan, bring milk and cream to a boil over medium-high heat.

Meanwhile, in a medium bowl, whisk egg yolks and sugar until smooth. Gradually whisk cream mixture into egg-yolk mixture. Return mixture to saucepan and cook over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon (do not boil or it will curdle).

Remove saucepan from heat; whisk in sweet potato puree. Strain custard through a sieve into large bowl. Refrigerate custard until well chilled, at least 2 hours, but no more than overnight.

Freeze in ice cream maker as directed by manufacturer.

[preliator]

Roasted Red Pepper Dressing:
2-sweet red peppers roasted
juice from 1 large lemon
1 0z of sherry vinegar
2.5 tablespoons finely minced shallots (approx 2 1/2 shallots)
1/4 teaspoon cumin seed, dry roasted
2/3 cup olive oil
1/2 teaspoon sea salt
1/4 teaspoon white pepper

Place indredients into belnder except olive oil and puree slowly add olive oil and spin till blended. transfer to airtight jar and put in frig

[skinny]

Apricot stuffed Pork Loin

Ingredients:

Pork Loin, 8-12" Long is best
Dried Apricots
White Wine (Scuppernong or muscadine is best)
Cinnamon
Ground Clove
Nutmeg

Directions:

Dice 1-2 cups of dried apricots and place in bowl with lid. Cover with wine and add spices to taste. Let sit overnight adding more wine to keep apricots covered.

Using a long thin knife, insert blade into the end of the Pork Loin, in the center. Expand hole towards edges and other end being careful not to create other entrances. Stuff pork loin with apricot mixture. Pour excess wine & spice mixture over top of pork loin. Cook on grill fat side up over med heat for 60-90 minutes or until done.

[freezit]

Eggplant, Mozzarella and Basil Pizza

Pizza Dough: (or use your favorite recipe)
1 package active dry yeast
1 1/4 cups lukewarm water
3 1/2 cups all-purpose flour (or use 1/2 ww)
1 teaspoon salt

for Pizza:
1 pound small eggplants
3 tablespoons olive oil
2 cloves garlic
12 ounces fresh mozzarella

for the Pesto:
2 cups gently packed fresh basil
5 tablespoons olive oil
2 tablespoons toasted pine nuts
2 cloves garlic
1/3 cup grated parmesan cheese
1/2 teaspoon salt

Make your pizza dough (I will use a seperate thread for making the dough-not enough room)

Preheat oven to 450 degrees. Brush a baking sheet lightly with oil.
Slice eggplants lengthwise into thin slices. Place the eggplants on the baking sheet, fanning them out gently. Brush lightly with olive oil. Bake until they turn soft and golden, about 10 minutes. Cool and set aside.
Reduce oven to 425.
Sprinkle bread dough with garlic slices, then cover with mozzarella. Arrange the eggplants on top of cheese. Bake for about 25 minutes.
While the pizza is baking make the pesto sauce.
Place basil, olive oil, pine nuts and garlic in food processor. Process to fine puree. Stir in cheese by hand. Season with salt.
Remove pizza from oven. Drizzle pesto evenly over the pizza. Let sit for about 5 minutes to warm the pesto.

[freezit]

Pizza Dough

Dissolve yeast in lukewarm water in a large bowl.
Stir in 1 cup of flour. Then add salt and 2 more cups of flour; 1 cup at a time. Mixing well after each addition. Mix the dough until it is smooth and glossy, about 4 minutes. Turn the dough out onto a heavily floured work surface and gradually knead in the remaining 1/2 cup flour until the dough is smooth and glossy. Will take about 8 minutes.
Return the dough to the bowl, cover with a damp towel. Let it rise in a warm place until doubled in bulk, about 1 hour.
Punch down the dough and roll it out on a lightly floured surface to fit the baking sheet you made your eggplants on.

[preliator]

Chereb (Angel) food cake:

10 large egg whites, at room temperature
1 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
1 teaspoon pure vanilla extract
1 cup all-purpose flour, sifted

Preheat the oven to 375 degrees F. Using an electric mixer beat the egg whites on medium speed with the cream of tartar and the salt until soft peaks form, about 2 minutes. Add the sugar and vanilla and beat until stiff peaks form, about 2 minutes. Add the flour and beat for 2 minutes, scrapping down the sides of the bowl as needed. Pour the batter into an ungreased angel food cake pan. Bake until golden brown and springy when touches, 30 to 35 minutes. (The top of the cake may crack a little.) Remove the pan from the oven and turn it upside down over the neck of a bottle. Let cool completely.


I like to top mine with fresh whipped creame and fresh fruit strawberries are best although raspberries do well also


Anthony

[preliator]

here are a few favorite jam & jelly recipes

FIG JAM:

5 pounds figs
6 cups sugar
3/4th cup water
1/4th cup lemon juice
To prepare figs: Completely cover figs with boiling water. Let stand 10 minutes. Drain, stem and chop figs. Measure 2 quarts chopped figs.
To prepare jam: Combine figs, sugar and water in a large saucepot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Add lemon juice and cook 1 minute longer. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner.
Yield: about 5 pints.


Strawberry Jam with pectin

2 quarts strawberries
1 package powdered pectin
1/4th cup lemon juice
7 cups sugar
Wash and crush berries. Combine berries, pectin and lemon juice in a large saucepot. Bring mixture to a boil, stirring occasionally. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
Yield: about 8 half-pints.

GREEN PEPPER JELLY:

7 sweet green peppers
1 jalapeno pepper
1 1/2 cups vinegar, divided
1 1/2 cups apple juice
1 package powdered pectin
1/2 teaspoon salt
5 cups sugar
Wash peppers; remove stems and seeds; cut into 1/2 inch pieces. Puree half the peppers and 3/4 cup vinegar in blender or food processor. Puree remaining peppers and vinegar. Combine purees in a large bowl; stir in apple juice. Cover and refrigerate overnight. Strain pureed mixture through a damp jelly bag or several layers of cheesecloth. Measure 4 cups juice. Add apple juice to make 4 cups, if needed. Combine juice, pectin and salt in a large saucepot. Bring to a boil over high heat, stirring constantly. Add sugar, stirring till dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Add a few drops of green food coloring, if desired. Ladle hot jelly into hot,sterilized jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 5 minutes in a boiling water canner.
Yield: about 6 half-pints.
RECIPE VARIATION: Substitute sweet red peppers and red food coloring for sweet green peppers and green food coloring.
This jelly is soooooo good with a dab of cream cheese on a ritz!!

these are a few i have tried and tested to be fairly easy to make and yummy to eat
anthony

[preliator]

Okay this ones for all you LOW AND SLOW cookers and you know who you are. I have prepared this dozens of times and man it gets better every time

PULLED PORK (BBQ)

1 whole pork shoulder
1 gallon chicken broth
3 cups homemade or commercially prepared dry barbecue spice rub, ground to a powder
1 cup sugar
1 cup homemade or commercially prepared barbecue sauce plus additional for glazing
1/4 cup Worcestershire sauce
1 pound butter, melted
1 cup olive oil
About 1 gallon apple juice
2 tablespoons corn syrup for glaze, optional
Special equipment: A charcoal or wood-fired grill or smoker; a meat injector



Light a fire in the smoker or grill. Allow the fire to burn for about 2 hours until the temperature in the cooker is 225 degrees F.
Meanwhile, remove the pork shoulder from the refrigerator and it rest at room temperature for 1 hour.

Bring the chicken broth to a boil in a large pot. Add 2 cups of the rub, then add the sugar, barbecue sauce, and Worcestershire sauce and simmer until dissolved. Using a handheld mixer or whisk, gradually incorporate the melted butter and olive oil. Mix until the broth and fat emulsify then set the marinade aside to cool.

Rub the pork shoulder all over with the remaining cup of dry rub then set the meat aside for 20 minutes. Measure the marinade, and then add enough apple juice to achieve a 3 to 1 marinade-to-juice ratio. Inject the marinade and juice mixture into the pork repeatedly until the meat is saturated and can absorb no more.

Cook the pork shoulder at 225 degrees F in the grill or smoker (adding more coal or wood as necessary to maintain the temperature). After about 4 hours the pork should have turned a rich red-brown. Remove the meat from the cooker, wrap it in aluminum foil, and then return it, fat side down, to the grill or smoker. At this point begin checking the temperature of the meat with a thermometer every hour until it reaches an internal temperature of between 180 and 190 degrees F. at the center. (This should take about 4 more hours; the bones will pull clean while the meat stays firm.)

Glaze the shoulder with barbecue sauce, mixed with a little corn syrup for extra shine if you like. Using a large fork, pull the meat from the bones and serve.

this is a personally made favorite, i plan to use this one in a local comp this year if i can make it there.

a little rub that works real well for me on just about everything. hope you all enjoy this one.

1 1/4 cups brown sugar (packed)
1/2 cup of granulated white sugar
2/3 cup paprika
3 Tbs. dried parsley
2 Tbs. dried basil
3 Tbs. dried oregano
3 Tbs. dried thyme
3 Tbs. dried onion powder
2 Tbs. dried garlic powder
2 Tbs. lemon pepper
2 Tbs. seasoned salt (lawrys or your favorite)
1/4 coarse sea salt
1 tsp. chipotle powder
1/2 tsp. ground cumin

combine all ingredients in a large bowl and stir or wisk to blend. store in an airtight container until ready to use. I also grind a small amount of this rub in a spice mill to ad during the cooking process

anthony

[preliator]

Thanks gwenn,

Peafowl Pot Roast

2 tsp vegetable oil
1 peafowl (or pheasant or large chicken or I guess a small turkey)
4 slices bacon, cut in 2 inch pieces
1/2 lb baby carrots
1/4 lb celery, cut into 2 inch pieces
1/2 lb small whole mushrooms (now I like shitake, cut into pieces, but go with your preference on this)
1 medium onion, thickly sliced (I use spanish red for this)
1/4 cup flour
6 large sprigs fresh thyme
1 cup red wine
1 cup water
salt
black or white pepper (I went with white)
1: Preheat oven to 350 degrees
2: Heat the oil in a dutch oven or heavy casserole (must be stove-top and oven safe).Quickly brown fowl on all sides. Remove from pan and set aside on plate.
3: Add the bacon to the pan and fry lightly until lightly browned. Add carrots, celery, mushrooms, onion and 3 sprigs of thyme. gently saute' until lightly browned.
4:Stir in the flour, then add the red wine and the water. Stir well and gently bring to a boil. Add the fowl and season with salt and pepper to taste. Put remaining 3 spigs of thyme in pan.
5: Cover and pot roast for 1 1/2 hours or until tender. When cooked, remove the peafowl from the pan and place on serving dish or platter. Strain the sauce into a gravy boat and serve on side.

[preliator]

Thanks rangerrick,

Trout Recipes

Trout have been described as "the quintessential low-fat, low-sodium food." It is a wonderful source of protein, and low in calories. Fish are the only significant source of oils containing Omega III fatty acids. These oils are beneficial as a preventive in heart disease, arthritis and other aliments.

To prepare trout for cooking:


1. Make a crosswise cut behind the head, through the backbone, stopping just before you cut the throat.
2. Make a second cut lengthwise along the abdomen from the vent toward the head.
3. Place one hand on the head of the fish, the other on the body. Insert both thumbs in the first cut and pull downwards, removing the head and intestines.
4. Open the body cavity and remove the kidneys (bloodline) by running your thumbnail along the backbone.
5. Rinse in running water, cook or refrigerate. If desired, scales or skin may be removed.
Trout can be prepared with the head on. To do this, omit steps one and three. Follow step two and remove the intestines and gills.

Trout handling "How-To's"

Fresh trout should be glistening, flawless and clean smelling. The flesh should be firm and spring back when pressed. Pack your trout on ice for the trip home. Fresh trout should be in the coldest part of your refrigerator (32°) and use quickly--within two days. Otherwise freeze for no longer than three months.

•To thaw trout— Gradually defrost overnight in refrigerator. Avoid thawing at room temps. To thaw quickly immerse in cold water for about an hour. Use fresh trout immediately NEVER RE-FREEZE trout. This will impair flavor!

•Baking—To preserve flavors and moisture bake trout at moderately high temperatures. 400° to 450° F for the shortest period of time. Enhance moisture with seasoned oil. Test for doneness by probing with a fork. Do not turn.

•Broiling—Never place trout closer than 4 inches from source of heat. Baste well with a basting oil or sauce before and during cooking. Broil 8 to 10 minutes. Do not turn.

•Grilling—Season to taste or baste trout with a selected sauce before and during grilling. Place trout on grill approximately 4 to 6 inches from charcoal. Cooking time depends on size but will be 1 to 2 minute per oz of trout. Cook naturally folded, not open even if boned, unless otherwise directed by recipe. To turn, trout will roll easily on its rounded back. To remove from grill, slide spatula under trout from head to tail. To test for doneness, check inside that no pink is left. Trout that is done will flake easily with a fork. To help prevent sticking use a non-stick spray.

•Poaching— Immerse trout in a liquid barley covering it. For a flavor bonus, add wines or other liquids. DO NOT BOIL.

•Pan-frying— Use a small amount of hot vegetable oil, about 1/8 inch deep in a heavy fry pan. Roll in coating and fry lightly a moderate temperature until browned on one side. Place meat side down first. Turn and brown second side. Do not overload skillet. Trout is done when flaky.

•Deep Frying— Fill fryer about 1/2 full of oil. Use light breading. Fry at 325° to 350° until trout is brown and flakes easily.

•Microwave— Microwaving is especially suited to the high temperature and short time required for cooking trout. Always thaw trout completely to ensure even cooking. Cover trout with plastic wrap, but turn back one corner for venting. Cook at high for 5 to 6 minutes per pound for one whole fish, increase time for a larger number of fish. Allow to stand 3 to 5 minute to complete cooking

[preliator]

thanks rangerrick,

Smoked Trout
1.5 gallons water
1.25 cups salt
5 lbs trout fillets
1 lb hickory chips
Dissolve salt in one gallon water. Place fish in salt water and marinate in refrigerator for one hour.

Remove trout, rinse and dry thoroughly. In two quarts water, soak hickory chips for several hours or overnight. Store in cool place while soaking.

Use a covered grill (charcoal, gas or electric); low heat. Cover heated coals with 1/3 of the hickory chips. Place fish, skin-side down, on well-greased grill about 4 to inches from coals. Close grill hood and open vent to circulate smoke. Add additional hickory chips as necessary.

Smoke trout at 105ºF to 175º F approximately 1 hour or at 200ºF 30 to 40 minutes. Trout is done when the cut surface is golden brown and flakes easily with a fork.

Serves 6

[preliator]

thanks wyobuckaroo, trout recipe

Here is his recipe, as well as I can remember.

Clean and pack fish in pint jars, snug but not tight.
Cover with peanut oil
10 drops Tobasco sauce
2 table spoons catsup
1/2 tea spoon salt
Preasure cook as needed for fish
After cooling to room temp, store in cool dry basement a minimum of 30 days.

Would be best to check with a good canning book to check if this can be done safely. I may have forgotten an ingrediant or step in the process. Your county or state U extension service should be able to help out with details.

[preliator]

thanks alchemy acres,

Baked Stuffed Trout

4 trout (gutted and heads and tails removed)
2 cups stale bread (cut or torn into1-inch pieces)
1/2 small yellow onion (chopped)
1 teaspoon minced garlic
1 stalk celery (diced)
4 ounces chicken stock or chicken bouillon
2 tablespoons butter (unsalted) or margarine
1 teaspoon chopped fresh thyme
1 teaspoon salt
1/2 teaspoon black pepper
couple dashes Tabasco sauce


Sauté the onions, celery, and garlic in the butter until the onions are just beginning to turn brown.
Add the chicken stock and seasonings to the pan and simmer for 2 to 3 minutes.

Pour over the bread and stir until the bread is completely moistened.

Stuff the trout, using an quarter of the stuffing per fish. Bake for about 20 minutes at 350 degrees or until the fish is cooked through.

Take 8 tablespoons unsalted butter, melted, 3 tablespoons lemon juice, mix together and drizzle over the trout before serving.

[preliator]

thanks alchemy acres, refrigerator pickle recipe

Refrigerator Pickles

6-8 lbs small cucumbers
3 large onions
4 cups sugar
4 cups cider vinegar
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons celery seeds
1 1/2 teaspoons turmeric
1/3 cup salt

1. Slice and layer cucumbers and onion in a gallon jar.
2. Mix remaining ingredients in a lg.
3. pan and bring to a boil.
4. Carefully pour over cucumbers and onions.
5. Cool.
6. Stir.
7. Keep in frige.

~Martin

[preliator]

thanks alchemy acres, Iron pie recipes,

campfire time.....Gosh, I love mountain pies.....

Perfect Pie Iron Pizza

1 Canister of Pillsbury Croissant Dough
Pizza Sauce
Mozzarella Cheese
Pepperoni, Mushrooms, Onions, Etc.
Non-Stick Cooking Spray

Directions:
You should use a pie iron that breaks down into two pieces. Spray non-stick cooking spray onto one half of the pie iron. Take two sections (making one square) of the raw croissant dough and cover the bottom of the pie iron. Add sauce and cheese (and any other topping) as desired. Lay pie iron on hot coals "open faced" for about 5 minutes. Dough will rise and cheese will melt making the perfect pie iron pizza!

Sausage and Egg Muffins

1 Lb. Sausage - formed into patties
8-10 Eggs - scrambled
2 Tbsp. Milk
1/2 C. Cheese
Butter or Vegetable Spray (butter tastes better!)
Salt & Pepper to taste
Pkg. English Muffins - split in half

Directions:
Butter or spray side of muffin, put butter side toward iron, then start to layer ingredients: sausage patty, a little egg (it will run but set when cooked) sprinkle with cheese and top with other muffin that has been buttered too! Cook over campfire until sausage and egg are set. they are easy & Tasty!

Pie Iron Reubens

This is a favorite pie iron variation the Hill family makes at our family reunion campouts.

2 Slices Rye Bread, outside buttered
1 Slice Swiss Cheese
2-3 Slices Corned Beef
2-3 Spoonfuls Sauerkraut (don't forget the can opener!)
1-2 Spoonfuls 1000 Island Dressing

Directions:
Assemble and toast over the campfire.

And many more.............



~Martin

[preliator]

thanks judge-the-cat, dandelion recipes

Harvest: Early spring (leaves, buds); Spring - Early Summer (flowers); Fall - Early Spring (roots).

DANDELION SALAD

1/2 lb tender, fresh dandelion greens
1/2 cup thinly sliced red onions
2 tomatoes, cut in fourths
1/4 lb sharp Cheddar cheese, grated 1/2 tsp black pepper
1/4 cup salad oil
3 Tbsp vinegar
1 tsp dill

Wash the dandelion greens carefully. Drain well and cut into pieces. Add the onions, tomatoes, and cheese. Toss to mix. Make a salad dressing by mixing the pepper, salad oil, vinegar, and dill. Dress the salad, toss, and serve.


FRIED DANDELION BLOSSOMS

New blossoms on short stems
1 cup milk
1/2 tsp salt
Hot cooking oil 1 egg
1 cup flour
Pinch of pepper

1.Pick new dandelion blossoms, those on short stems, and rinse well in cool, lightly salted water.
2.Cut off the stem ends close to the flower heads, leaving only enough to hold the petals together, because the stems and greenery are bitter.
3.Roll the dandelion flowers in paper towels to blot up the excess moisture, then dip each one in a batter made of the remaining ingredients (except cooking oil).
4.Drop the batter-coated blossoms into deep hot cooking oil (375°F) and fry until lightly browned.
5.Drain on paper towels.
6.Sprinkle with more salt, if needed, and serve at once.


DANDELION JELLY

2 cups dandelion blossoms
2 cups water
2 cups sugar 2 Tbsp powdered pectin
1 Tbsp lemon juice

Place clean, dry blossoms in large pan with water. Boil for 3 minutes. Strain mixture and add pectin and lemon juice to liquid. Boil once more for 3 minutes, adding sugar and stirring constantly. Pour into hot sterilized jars and seal with paraffin. Or seal with lids and screw bands and process in a boiling water bath for 5 minutes.


DANDELIONS & POTATOES

Clean and wash dandelion roots thoroughly. Boil potatoes and dandelion roots and cook until both are tender. Remove from water (the water makes excellent base for soups), mash potatoes and dandelions and add chopped parsley, basil and one medium diced onion. In large skillet, sauté garlic and red pepper in olive oil about a minute. Add potatoes and dandelions and continue to cook another 15 minutes.


DANDELION WINE

Gather about one gallon of dandelion flowers on a dry day. Put these in a two gallon crock and pour one gallon boiling water over them. Cover the crock and let steep for three days. Strain through a jelly cloth so you can squeeze out the excess from the flower petals. Put this liquid in a stainless steel pot and add one small ginger root, the thinly pared peels and juice of three oranges and one lemon. Stir in 3 pounds of sugar and boil gently for 20 minutes. Return liquid to cleaned pot and allow to cool. Add wine yeast. Pour into a large jug and cover the jug with a cloth and allow to set in a warm room for 6 days. Then siphon the wine into a 1 gallon jug and place airlock on jug. When bubbles stop coming through airlock, siphon into wine bottles and cork. Keep in a dark place and let set until Christmas.


SAUTEED DANDELIONS

4 cups chopped dandelion leaves
3 cups chopped onion
3 Tbsp olive oil
2 cloves garlic, minced 2 cups grated wild carrots
1 Tbsp soy sauce
1 Tbsp wine
Black Pepper to taste

1.Sauté the onions in the olive oil.
2.When soft, add the carrots, dandelions, garlic, wine and soy sauce.
3.Cook for 10 to 20 minutes until all the flavors blend.

Makes 4 to 6 servings.


VITAMIN C TEA

1 part dandelion leaf
1 part rose hip 1 part hibiscus flower
1 part raspberry leaf

Pour boiling water over the herbs. Let it sit for about 10 minutes. Strain. Sweeten with honey.

These vitamin C-rich herbs are also high in flavonoids, which help the body to absorb the nutrients.


WILD GREEN SALAD

1 cup wild onions, chopped
1 quart watercress
1/4 cup sheep sorrel
1-1/2 cups dandelion leaves Dressing:
1/3 cup cider vinegar
3 Tbsp maple syrup
1/3 cup sunflower seed
3/4 tsp salt
1/4 black pepper

Toss together the salad ingredients. Combine the dressing ingredients and mix well. Toss the salad in the dressing and serve.


PASTA WITH DANDELION GREENS
4 to 6 servings

1 lb. pasta (shells, fusilli, or rotini)
2 TBSP butter
1/4 cup olive oil
2 cloves garlic, peeled and sliced
1 1/2 cups cooked dandelion greens, chopped coarsely
1/2 tsp hot red pepper flakes (optional)
Salt and freshly ground black pepper to taste
1/2 cup grated Parmesan or Romano cheese (or a blend)

Cook pasta as desired and drain. Toss with butter and keep warm in the pot. Heat olive oil in a pan and saute garlic slices until just lightly golden. Remove garlic and add chopped greens (and red pepper, if using) to the hot olive oil, stirring to coat; salt and pepper lightly. Saute greens for a few moments until the sauce is thoroughly heated.

Toss with the hot pasta in a serving bowl. Serve immediately with grated cheese on the side.

Dandelion also has medicinal properties.

[preliator]

thanks alchemy acres, PA. funnel cakes

Pennsylvania Dutch Funnel Cakes

2 large eggs,lightly beaten
1 1/2 cups milk
1/4 cup packed brown sugar
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
vegetable oil (for frying)
confectioners' sugar

1. Combine the eggs, milk and brown sugar in a large mixing bowl.
2. In a separate bowl, combine the flour, powder and salt and beat into egg mixture until smooth.
3. Heat at least a half inch of oil to 375 degrees.
4. Using a measuring cup or a funnel (keep your finger over the bottom of the funnel) and using a about a 1/2 cup of batter, release your finger and move the funnel or measuring cup in a spiral motion, forming the cake.
5. (Pour from several inches above the hot oil) Fry for about 2 minutes on each side or until golden brown.
6. Remove with tongs and place on paper plate or paper towels.
7. Repeat with remaining batter.
8. Dust each with confectioner's sugar and serve warm.

[preliator]

thanks alchemy acres, doughnut flavored muffins


I made some of these today. They were darn good !!!!

Kathleen Stewart's Doughnut Muffins

For the muffins:

12 oz. (24 Tbs.) unsalted butter, warmed to room temperature
1-3/4 cups sugar
4 large eggs
1 lb. 11 oz. (6 cups) all-purpose flour
1 Tbs. plus 2 tsp. baking powder
1/2 tsp. baking soda
1-3/4 tsp. salt
1 tsp. ground nutmeg
1-2/3 cups milk
1/4 cup buttermilk

For dipping:

8 oz. (16 Tbs.) unsalted butter; more as needed
2 cups sugar
2 Tbs. ground cinnamon

To make the muffins -- Put a rack in the middle of the oven and heat the oven to 350°F. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix. Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch, 30 to 35 min.

To finish -- Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.

Recipe from The Jimtown Store Cookbook.

http://www.taunton.com/finecooking/pages/c00205.asp

~Martin

[preliator]

thanks freezit, coffe creamer

Just found this recipe. I'm really picky about coffee and good flavored creamer. This one works.

1 (14 ounce) can sweetened condensed milk (make your own)
1 1/2 cups skim milk

Flavorings (your choice)
Chocolate Almond: 1 tablespoon cocoa powder, 1 teaspoon almond extract
Vanilla: 2 teaspoons vanilla extract
Cappuccino: 1 teaspoon almond extract, 1/2 teaspoon orange extract
Strudel: 1 tablespoon cinnamon, 1 teaspoon vanilla extract, 1 teaspoon almond extract.
Chocolate Raspberry: 2 teaspoons cocoa powder, 2 tablespoons raspberry syrup

Measure all ingredients into a 32 ounce container (with a cover), seal container and shake vigorously.

Homemade Sweetened Condensed Milk:
Sweetened Condensed Milk

2 cups instant nonfat dry milk
1 1/2 cups sugar
2/3 cup boiling water
6 tablespoons sweet butter, melted and slightly cooled.

Mix dry milk and sugar together then slowly add the boiling water and stir in melted butter. Whip by hand or in a blender until smooth

[preliator]

thanks freezit, Pimento cheese recipe

This is the best PC.
People cry when I fix this.
lol.

4 ounces pimientos, undrained
1 pound sharp cheddar cheese, grated
1 cup mayo
1/2 cup coarsely chopped pecans
salt and freshly ground black pepper
sugar to taste

Coarsely chop the pimientos. Reserve the juice.
Combine pimientos, reserved juice and mayo in a bowl. Toss with cheese until all the ingredients are thoroughly combined. Stir in pecans and season with S&P to taste.
You may or may not want to add sugar at this point.
Southern Pimento Cheese most definitely calls for sugar.

freez

[preliator]

Okay try rubbing your but with this...lol...pork butt that is:

A VERY easy and delicious one for pork of all kinds is Southern Succor Rub:

1/2 C ground black pepper
1/2 C Paprika
1/2 C Turbinado Sugar
1/4 C Salt
4 tsp dry mustard
2 tsp cayenne

I also like Wild Willy's Number One-derful Rub on danged near anything (ribs, butt, chicken so far):

3/4 C Paprika
14 C black pepper
1/4 C salt
1/4 C Sugar
2 T chili powder
2 T garlic powder
2 T onion powder
2 tsp cayenne

Both are from "Smoke and Spice" by Cheryl & Bill Jamison.


enjoy
anthony

[preliator]

another BBQ sauce rub and mop:

This is a GREAT basic mop for pork.

Feel free to doctor it up, but you have to post your recipe here I have no idea where this originated, I got it and modified it after someone else modified it... so here it is to enjoy for all.

I use this on pulled pork starting about 1/2 way through cooking (after the smoke stops).

Mop this on the pork warm. I've also used this on the meat when it's done -- I just spoon some sauce over pulled pork right on the bun.

Smokin Okie's Pulled Pork Baste & Serving Sauce

(makes about 5 cups)


4 cups apple juice
1/2 cup Worcestershire sauce
4 tablespoons cider vinegar
2 tablespoon dry mustard
4 tablespoon brown sugar
3 bay leaf
6 cloves of garlic
2 teaspoon ground ginger
1 teaspoon cayenne (I sometimes use Hungarian Paprika)
1/2 teaspoon ground cloves (the secret ingredient)
Heat all of the ingredients in a nonreactive pan (the acid in the vinegar will react with some pans be careful) Bring it to a boil, reduce and simmer for 15 min.

I make extra and put it in the fridge and it should last for a couple of months. But it's never around that long.

When I put some pork in food saver bags, I'll put some of this sauce in there with it -- when I reheat the pork it taste just like the first time.

This is a great sauce for pulled pork and after the initial laughs from people who have never heard of mustard based sauce (uh, can you say, get out and travel...) you find this is great.

Feel free to doctor it up (add more heat) but my request is always the same, post your improvements here for us to share... I'm still looking for great rubs, sauces, mops, bastes, finishing sauces......

A friend gave me this recipe, if you know where it's from, I'd like to thank them... I'm told this is a Piedmont Sauce Most mustard sauce come from the east of the Carolina'/Georgia (as opposed to the tomato sauce from Lexington)

Smokin'Okie's Virgin Mustard Sauce
(virgin for you first time mustard sauce people)


4 cups yellow mustard
1 cup lemon juice
1 cup honey
1/2 cup cider vinegar
1 teaspoon salt
1 teaspoon cayenne

that's it, combine, boil, simmer, eat.
Enjoy and let me know how you like it.
Good Q'in

Okay Gang, Our last adventure today in Pulled Pork is a Vinegar Based Sauce. I've used this as a baste/mop, as a finishing sauce (finishing to me is putting the sauce on during the last hour) and also a serving sauce. Kick up the heat a notch in this one if you like:

Smokin Okies Vinegar Mop for Pulled Pork

(also called an Eastern Carolina Sauce)


2 cups cider vinegar
1/2 cup brown sugar (packed)
2 tablespoons salt (I like the flavor in Kosher/Sea Salt and bigger granules)
2 tablespoon red pepper (crushed)
1 teaspoon cayenne (I've also used Hungarian Paprika)
Don't need to cook this sauce, just combine, let sit overnight. Put this on your Butt, it'll go wild.

enjoy
anthony

[preliator]

this is a cut and paste form another BBQ forum i am active in its a great set i had to bring it over, all props go to tom at CS forum.....

enjoy it , I did and do
anthony

--------------------------------------------------------------------------------
Competition Bar-B-Q Ribs Recipe courtesy Chris Lilly



Recipe Summary
Prep Time: 15 minutes
Cook Time: 4 hours 25 minutes
Yield: 8 to 10 servings
User Rating:




4 slabs pork loin back ribs
First Stage Dry Rub:
1/2 cup dark brown sugar
1/2 cup paprika
1/3 cup garlic salt
2 tablespoons onion salt
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 1/2 teaspoons dried oregano
1 1/2 teaspoons white pepper
1 teaspoon cumin

Second Stage:
1/2 cup apple juice per slab
1/2 cup grape juice per slab

Third Stage:
3/4 cup First Stage rub
1/4 cup brown sugar

Finishing Glaze:
1 1/2 cup Big Bob Gibson Championship Red Sauce or your favorite red sauce
1/2 cup honey


Raw Preparation: Place slab of ribs bone side down on table. Slide knife under the membrane and against the end bone to separate the 2. With a dry paper towel, grasp the edge of the thin membrane and pull. The entire membrane should separate from the rib.
Preheat oven to 250 degrees. Combine First Stage rub and mix well. Generously apply rub onto the front and back sides of ribs. Gently pat to ensure that rub will adhere. Place ribs meat-side up on a broiler pan and bake for 2 1/4 hours.

Remove ribs from oven. Place each rib meat-side down on its own doubled aluminum foil square. Foil should be large enough to completely wrap rib. Mix the Second Stage juices. Pour 1 cup of liquid over each rib. At the same time wrap and seal each rib tight. Return to the oven for 1 hour.

Remove wrapped ribs from oven. Remove from foil and apply a medium coat of the Third Stage rub to the meat-side of the ribs. Place uncovered in the oven meat-side up for 30 minutes.

Remove ribs from oven and increase oven temperature to 350 degrees. Brush finishing glaze on both sides of ribs. Place ribs in oven for 10 minutes, or until sauce caramelizes.

[Terri]

i honestly do not remember if I have posted this or not. What the heck, maybe I did not!

EGG PIE

Beat about 8 eggs with salt and pepper.

Then, add whatever you like in an omlet. For example, lightly sauted onion and pepper and mushrooms, diced ham, whatever.

If you add velveeta, add it last or it may sink and stick to the bottom of the pan.

Bake until done.

[preliator]

STUFFED LEG OF LAMB:

*

6 tablespoons extra-virgin olive oil
2 small onions, chopped into medium dice
6 ounces pancetta or good quality bacon, cut into 1-inch dice
1 pound green peas, fresh or frozen
3/4 pound ground lamb
Salt and freshly ground black pepper
2 eggs, beaten
Chili flakes
1/2 cup bread crumbs
1/2 cup freshly grated caciocavallo cheese
1/2 bunch fresh chopped parsley leaves
1 (3 pound piece) leg of lamb, butterflied
1/2 cup dry white wine

In a Dutch oven heat 3 tablespoons olive oil over medium-high heat until hot but not smoking. Add onion and saute until just beginning to soften, about 5 minutes. Add pancetta and peas and toss. Add the ground lamb, season with salt and pepper and cook 8 to 10 minutes. Let cool, add eggs and chili flakes and stir through fat, about 3 to 5 minutes. Remove from the heat and let cool. Once the meat mixture is cool, add the bread crumbs, grated cheese, and parsley, Stir to blend.
Use the mixture to stuff the leg of lamb, dividing the stuffing evenly throughout the meat flaps created by the butterfly cut. Use butcher's twine to tie the leg so that none of the stuffing will spill out. Season with salt and pepper.

Heat the remaining 3 tablespoons olive oil in the 12-inch saute pan over high heat. When the oil is hot but not smoking add the stuffed leg to the pan and sear it. Pour in the white wine and allow it to evaporate. Season, to taste, with salt and pepper and cover with the lid. Lower the heat to medium and allow the leg of lamb to cook until medium, about 45 minutes. Add water when necessary to keep the leg from sticking to the pan. Serve hot, drizzled with gravy from the pan.

[freezit]

This one came from the October/November 1991 MEN mag.

Persimmon Beer:
five pounds of lump sugar
three gallons of water
a quarter of a teacupful of yeast
a slice of toasted bread
two lemons
eight persimmons

Boil the sugar and water for an hour. When it is cold add the persimmons (sliced),the juice and the peels of the lemons and the yeast on the bread.
Let stand for two or three days in a tub covered with a thick cloth. Then strain and bottle it. It will be ready to drink in five days after it is bottled.

[freezit]

EASY FRUIT COBBLER

1 stick butter
1 cup flour
1 cup sugar
dash of nutmeg and/or cinnamon (optional)
2 teaspoons baking powder
1 cup milk
4 cups (2 pints) any fruit

Preheat oven to 350 degrees. Melt butter in baking dish in oven or microwave. Mix together flour, sugar, nutmeg and/or cinnamon (if used), baking powder and milk. Pour batter over melted butter. Don't mix. Cover with fruit. Don't mix. Bake about one hour or until top is golden brown. Batter will rise to top.

[preliator]

Chocolate Almond Puff Roll

3/4 cup dark chocolate or bittersweet chocolate chips
1/4 cup skim milk
1 sheet 8" x 10" puff pastry. Remove from freezer 30 minutes before using
1/2 cup slivered toasted almonds
neutral oil or butter for pan

Preheat oven to 400 F.

Oil or butter a cookie sheet lightly. Lay the sheet of puff pastry on it.

Put an inch of water in a small saucepan and put on medium heat. Fit a steel or aluminum bowl over the saucepan and melt the chocolate chips in the bowl, stirring frequently. When chips are melted, add milk and stir to incorporate.

Spread chocolate mix over puff pastry evenly, covering entire surface. Use almost all the chocolate.

Evenly distribute all but a tablespoon of slivered almonds over chocolate on puff pastry. Take one end of dough and roll in. Roll entire dough up like a rug. Press last edge lightly in and pinch dough together.

Spread or drizzle remaining chocolate over top of roll. Sprinkle last tablespoon of almonds on top of chocolate.

Bake in oven on cookie sheet for 15-20 minutes until golden, brown and delicious.

Let cool on rack completley, at least one hour. BE VERY CAREFUL. Hot molten chocolate is like molten lead. It will burn you badly if you try to slice or eat the roll as it comes out of the oven.

Slice 2" wide slices. Serve with ice cream or as a sweet breakfast roll.

[preliator]

Fannie Farmer's Strawberry Shortcakes (makes 8 generous desserts)

Did you know that the "short" in shortcake (and shortbread, incidentally) refers to the shortening in them? Well it does. And that's why you can take it from me that this is the original way to make shortcakes for your strawberries and not those cute little sponge cakes. They should be called Strawberry SpongeCakes to be honest. Anyway, on with the recipe.

500 grams/at least a pound of fresh ripe strawberries
1/2 cup (roughly) sugar for the strawberries

1 cup heavy whipping cream

2 cups/280g flour
4 tsp bakikng powder
1 tsp salt
1 1/2 Tbs sugar
5 Tbs butter
2/3 cup/150 ml milk

First wash and slice the strawberries in big chunks and sprinkle with the sugar to taste, depending on how sweet the strawberries are. You might have to force yourself to try a couple to determine how much sugar you'll need. Set them aside in the fridge while you make the biscuits.

Preheat the oven to 425F/220C. Butter and flour a cookie sheet. Mix the flour, baking powder, salt and sugar in a bowl. Cut the butter into bits and work it into the flour mixture with a pastry blender or your fingers until the mix resembles coarse meal. Slowly stir in the milk, using just enough to hold the dough together. Turn out onto a floured board and knead for a minute or two. Roll the dough into a sheet about 3/4 of an inch or slightly more than a centimeter thick. Cut out rounds and place them on the cookie sheet. Bake for 12-15 minutes, until they have risen and are golden.

While the biscuits are cooling slightly, whip the cream until it's light and fluffly. Split the warm biscuits, butter them, cover them with the sweet strawberries and top with whipped cream. Serve with a nice dry glass of bubbly wine and dream of the summer days around the corner!

[preliator]

Bavarian Rice Pudding with Chocolate Sauce Recipe


1 packet unflavored gelatin
1 1/2 cups skim milk
3 tablespoons sugar
2 cups cooked rice
2 cups light whipped topping
1 tablespoon almond flavored liqueur (Amaretto, etc)
1/2 teaspoon vanilla extract
2 tablespoons sliced almonds, toasted
Chocolate Sauce:
3 tablespoons cocoa
3 tablespoons sugar
1/2 cup nonfat buttermilk
1 tablespoon almond flavored liqueur (Amaretto, etc)

Place milk in a small saucepan and sprinkle gelatin over milk. Cook over low heat, stirring constantly until gelatin dissolves. Add sugar and stir until dissolved. Add rice and mix well. Chill rice mixture until slightly thickened. Fold in whipped topping, liqueur and vanilla. Spoon into individual serving cups or a mold sprayed with cooking spray. Cover and chill until firm. Serve individual cups topped with chocolate sauce or un-mold onto a serving platter and spoon sauce over the top.

Sauce: Combine cocoa and sugar in a small saucepan, add buttermilk and mix well. Cook over medium heat until sugar dissolves, stirring constantly. Stir in liqueur and remove from heat.

Makes 10 Servings
Serving Size: 4-6 ounces

Nutrients per serving:
Calories: 152
Total fat: 3 grams
Saturated fat: trace
Cholesterol: 1 mg
Sodium: 44 mg
Carbohydrate: 26 grams
Protein: 4 grams
Dietary fiber: 1 gram

[preliator]

Apple Cherry Granola Crisp


1 cup thawed frozen sweet dark cherries
3 green apples, sliced with seeds removed (peel if desired)
2 tablespoons cherry or apple juice
1 tablespoon flour
1/2 cup sugar
1/2 teaspoon cinnamon
1 cup lowfat granola

Preheat oven to 350 degrees. In medium bowl, mix cherries, apples and juice. In separate small bowl, mix together flour, sugar and cinnamon. Pour flour mixture over fruit and toss well to coat. Arrange in 9x9-inch baking dish sprayed with cooking spray. Top with granola. Cover with foil and bake 30 minutes. Uncover and continue baking another 15 minutes or until apples are tender and mixture is bubbly.

Makes 6 servings
Serving size: 1/6 of ingredients

[jude_the_cat]

CRANBERRY-ORANGE SCONES

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
1 tablespoon grated orange rind
1/2 cup (1 stick) butter, cut up
2/3 cup buttermilk
1 cup dried cranberries
1 tablespoon milk
1 tablespoon sugar

COMBINE first six ingredients; cut in butter with a pastry blender until mixture is crumbly. Add buttermilk and dried cranberries, stirring just until moistened.

TURN dough out onto a lightly floured surface; knead 5 or 6 times. Pat into an 8-inch circle. Cut into 8 wedges, and place 1 inch apart on a lightly greased baking sheet. Brush with milk, and sprinkle with 1 tablespoon sugar.

BAKE at 425 degrees for 15 minutes or until scones are golden brown.

Yield: 8 servings.

Moggy, who can't get enough of these. :)

[jude_the_cat]

FLOUR TORTILLAS

3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons salt
1/2 cup shortening
3/4 cup warm water

COMBINE first four ingredients in a large mixing bowl, and beat at medium speed with an electric mixer until blended.

ADD water gradually in a steady stream, beating until blended.

LET dough stand 15 minutes.

DIVIDE dough into equal portions, depending on the size tortillas you need. Coat hands with shortening, and roll each portion into a ball, coating ball completely with shortening.

PLACE each dough ball between 2 sheets of wax paper, and roll dough into a thin circle.

HEAT an ungreased cast-iron skillet or griddle over medium-high heat. Cook tortillas, one at a time, about 1 minute on each side or until lightly browned and beginning to puff. Remove from skillet, and wrap in foil to keep warm.

YIELD: 20 (6-inch), 10 (8-inch), or 6 (10-inch) tortillas.

Moggy

[jude_the_cat]

EGGPLANT SAUTE

1 (12-ounce) package fettuccine, uncooked
1 to 2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 medium eggplant, peeled and cubed
1 large red bell pepper, sliced
2 (14 1/2-ounce) cans pasta-style tomatoes
1/2 cup freshly grated Parmesan cheese

COOK fettuccine according to package directions; drain and place in a large serving bowl.

POUR oil into a large skillet; place over medium-high heat until hot. Add onion and next 3 ingredients; cook, stirring constantly, 10 minutes or until vegetables are tender.

STIR in tomatoes; spoon mixture over fettuccine, and sprinkle with cheese.

YIELD: 4 servings.

Moggy

[jude_the_cat]

CHILI SANS CARNE - (Half-Hour Chili)

You will not miss the beef in this hearty chili. Bulgur adds texture to the spicy mixture of vegetables and beans.

1 Tablespoon vegetable oil
3 onions, chopped
1 carrot, chopped
1 Tablespoon minced jalapeno pepper (fresh or canned)
2 cloves garlic, minced
3-4 teaspoons chili powder
1 teaspoon ground cumin
1 (28-ounce) can and 1 (14-ounce) can tomatoes, chopped, with their juice
1 teaspoon brown sugar
2 (15-ounce) cans red kidney beans, drained and rinsed
1/3 cup fine or medium-grain bulgur
1/2 cup low-fat yogurt
1/3 cup chopped scallions
1/4 cup chopped fresh cilantro or parsley

In a Dutch oven or a large saucepan, heat oil over medium heat. Add onions, carrots, jalapenos, garlic, chili powder and cumin.

SAUTE for 5 to 7 minutes, or until the onions and carrots are soft.

ADD tomatoes with their juice and the sugar; cook for 5 minutes over high heat. STIR in beans and bulgur, and reduce heat to low.

SIMMER the chili, uncovered, for 15 minutes, or until thickened.

SERVE with yogurt, scallions and cilantro or parsley on the side. Serves 4.

I make a crater of mashed potatoes and pour the chili into it. Yum!

Moggy

[jimlad]

We all get to thank top UK tv chief Jamie Oliver for the next few recipes !

Cajun Spicy Rub

2 tablespoons paprika
2 tablespoons cayenne pepper
1 tablespoon black peppercorns, ground
2 cloves garlic, peeled and crushed
3 tablespoons onion flakes
2 tablespoons dried oregano
Salt
Pound all the ingredients together until you have a powdery consistency and rub all over your chosen meat.
Yield: 1/2 cup
Prep Time: 5 minutes
Cook Time: 7 minutes

[jimlad]

Fennel Seed, Thyme and Garlic Rub

4 tablespoons fennel seeds
2 good handfuls fresh thyme leaves
2 cloves garlic
1 bay leaf, ripped
Salt and freshly ground black pepper
Pound together and rub all over your chosen meat.
Yield: 1/2 cup
Prep Time: 10 minutes
Cook Time: 5 minutes

[jimlad]

Hot and Fragrant Rub

2 tablespoons fennel seeds, crushed
2 tablespoons cumin seeds, crushed
2 tablespoons coriander seeds, crushed
1/2 tablespoons fenugreek seeds, crushed
1/2 tablespoon black peppercorns, crushed
1 clove, crushed
1/2 a cinnamon stick, broken into small pieces
2 cardamom pods, crushed
Salt
Mix together the ingredients and smear over your chosen meat before leaving it to marinate
Yield: 1/2 cup
Prep Time: 10 minutes
Cook Time: 2 minutes

[jimlad]

Rosemary, Garlic and Lemon Marinade

2 good handfuls fresh rosemary, pounded
6 cloves garlic, crushed
10 lugs (10 tablespoons) olive oil
3 lemons, halved, juiced and skin squashed
Freshly ground black pepper
Mix everything together and massage on to your chosen meat. Leave the meat in the marinade until your ready to cook it
Yield: 1 cup
Prep Time: 10 minutes
Cook Time: 5 minutes

[jimlad]

Yoghurt, Mint and Lime Marinade

1 pint natural organic yoghurt
2 good handfuls of fresh mint, chopped
2 limes, zested and juiced
1 tablespoon coriander seeds, crushed
Salt and freshly ground black pepper
A couple of lugs (2 tablespoons) olive oil
Mix together the ingredients and smear over your chosen meat before leaving it to marinate.
Yield: 2 1/2 cups
Prep Time: 10 minutes
Cook Time: 3 minutes

[jimlad]

Asian Marmalade

2 stalks lemon grass, crushed and bruised
1 small handful kaffir lime leaves, torn
2 tablespoons soy sauce
2 cloves garlic, crushed
1 thumb-sized piece ginger, peeled and chopped
1 fresh red chile, finely chopped
2 limes, zested, halved, and juiced
10 good lugs (tablespoons) olive oil
Scrunch the whole lot together in a bowl and coat over your chosen meat. Also works brilliantly with fish.
Yield: 1 cup
Prep Time: 15 minutes
Cook Time: 2 minutes

[meancoyote]

a few snakes and or lizards
like 1/4 cup mayonase
bit of salt
whatever herbs and spices you got
lemon juce

clean the snakes and/or lizards , get just the meat no bones. put the meat in a bowl and mix in all the other stuff till the meat is all coverd with it. the put the meat on a butterd pan and put in the oven at about 300 or so for an hour.

[humbug]

PORK LOIN WITH CURRANT SAUCE

3/4 cup sherry or apple juice
3/4 cup soy sauce
6 garlic cloves minced
4 tsp ground mustard
1-1/2 tsp ground ginger
1-1/2 tsp dried thyme
1 5lb bone in pork loin roast

Sauce
2/3 c currant jelly
1 tbs sherry or apple juice
1-1/2 tsp soy sauce

In a bowl combine first six ingredients. Pour 1-1/4 c marinade into a 2 gallon reseable bag, add pork roast. Seal, shake to coat. Marinate overnight in refrigerator. Cover and refrigerate remaining marinade.

Remove roast from marinade. Bake in 325 oven for 2-1/2 to 3 hours until meat thermometer reads 160. Baste ever 30 minute with reserved marinade. Let stand for 10 minutes before slicing.

To make sauce combine sauce ingredients and bring to a boil over medium heat. Serve over pork.

Enjoy

[catinhat]

Easy and Yum, but I don't think it needs the salt - you may want to taste before adding it *:) *I serve the soup and put little bowls out on the table with diced jalapenos, diced tomato, shredded cheese, crushed tortilla chips, sour cream and green onions tops - people sprinkle what they want where they want it. *If you try it, I hope you like it. *It is rich, we just make it once in a while. . . and this came from the allrecipes.com site.


Chicken Enchilada Soup II
This hearty soup won't leave you hungry! Chicken broth
* hosts enchilada sauce, processed cheese, onion and garlic
* for this soup version of a Mexican inspired favorite.
* Garnish with shredded cheese and crumbled tortilla chips, if
* desired. Prep Time: approx. 20 Minutes. Cook Time: approx. 40
* Minutes. Ready in: approx. 1 Hour . Makes 12 servings.
* Printed from Allrecipes, Submitted by letha
--------------------------------------------------------------------------------
1 tablespoon vegetable oil
1 pound boneless, skinless
* chicken breast halves
1/2 cup diced onion
1 clove garlic, minced
4 cups chicken broth
1 cup masa harina
3 cups water, divided
1 cup enchilada sauce
1 pound processed cheese, cubed
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin


Directions
1 Heat oil in a large pot over medium heat. Brown
* chicken breasts for 4 to 5 minutes on each side. Shred and
* set aside.
2 To the pot add onions and garlic; saute for 2 minutes,
* or until onions are translucent. Pour in chicken broth.
3 In a medium bowl combine masa harina with 2 cups of
* water and whisk until well blended.
4 To the onions and garlic add the masa harina mixture,
* remaining water, enchilada sauce, cheese, salt, chili powder and
* cumin. Bring to a boil; add shredded chicken. Reduce heat
* to low and simmer 30 to 40 minutes, or until thickened.

[meancoyote]

stew type stuff ive made a few times, kinda guessing
on the amounts, ive never really mesured.

2 tablespoons dried and crushed grasshoppers
1 pound jackrabbit meat, cut into 3/4-inch cubes
2 slices of bacon cut into 1/4 peices
3 cups cubed yucca root
1 cup cut up prickly pear cactus pads
1 cup pinon nuts crushed
1 cup boiled and mashed cattail root
1 handfull wild onions, cut into small peices
1 teaspoon dried sage, crushed
1 teaspoon dried juniper berries, crushed
1/8 teaspoon dred and crushed pine needles
1 can of v8 juice
2 tablespoons crushed mesqete seeds
3 cups of water


put all the stuff in a pot, cover it and
cook for about 5-6 hours on a light heat
stir every so often.

[BlueRidgeChick]

this is really easy but my family love em-

Baked Macaroni and Cheese

1 can evaporated milk or 1 3/4 cups milk
1 lb shredded sharp cheddar cheese
salt and pepper to taste
2 eggs, beaten well with milk
1 lb cooked macaroni or shaped pasta


Mix milk and eggs, stir in cheese and cooked pasta. Combine well, pour in greased casserole dish and season. Bake at 250 for 30 minutes.


Macaroni salad

1 lb cooked macaroni, drained and rinsed in cold water
1 large cucumber, peeled and diced
1 large tomato, diced
1 sweet onion, diced
salt and pepper to taste
1 cup catalina style or russian salad dressing

Mix well, use more dressing if needed. Cover and refrigerate overnight for best taste.

Cabbage Rolls

1 medium head cabbage

Put on metal strainer in large pot with several inches of boiling water, cover tightly and steam for about half an hour. Uncover and let cool, cut out core and seperate leaves.

Cook 2 cups rice with 4 cups water, salt and pepper, a dab of butter til tender. When you turn off the heat crumble in a pound of ground meat. Cover again and let sit til you are ready to make rolls.
Place 1/2 cup of rice filling on center of leaf towards stem part, flip bottom up, fold in the sides, and continue rolling up til it makes a little package. Use your big ugly leaves off the outside and the little wimpy ones from the inside to line a greased baking dish. Layer rolls in dish, liberally oiling each layer. Pour 2 cups chicken broth and 1/2 cup lemon juice over all, top with last of leftover leaves, and cover tightly with lid or foil.
Bake at 300 degrees for 45 minutes, turn off oven and let sit at least half an hour. We eat these with sour cream, plain yogurt, or buttermilk.
Enjoy!

[docjered]

Thought I would throw my two cents worth in with my favorite apple pie recipe, cause pies are my passion!

First I always keep a few boxes of Kraft minute tapioca in my food stores for just such uses! It is the best thickener for pies, the old fashioned way. The following recipe makes one large, deep dish pie... bout a quart. Multiply it for your canning needs.

6 cups of apple slices
2 tbsp of Minute tapioca
3/4 cup sugar or 1/2c white, 1/4 cup brown
1/2 tsp cinnamon
1/4 tsp ground nutmeg

Soak apples as you are slicing in lemon water, then add them with a slotted spoon to the other ingredients. Cook over medium heat until the fruit starts to weep and dissolves all the ingredients. When it begins to bubble, can immediately. Top each jar with a tsp of lemon juice before sealing. Wanna do something special? Buy a bag of caramels and add three or four to each jar. Hot water bath can for 25 minutes in quart jars. Nothing like caramel apple pie this winter! If you do not add the caramel, you will need to add a few pats of butter when you make the pies.

When you use the apple pie mixture, do your bottom crust, fill with a quart of the mixture, pat with butter or not if you used caramels in the recipe, seal top crust and cut vents, cook at 400 F for 45 to 50 minutes or until the juices form bubbles that burst slowly, like in a candy mixture.

I will also offer the following fruit pie recipes: Each is for one average depth fruit pie.

Blueberry Pie
4 cups blueberries
1/4 cup minute tapioca
1 cup sugar
1 tbsp lemon juice
1/8 tsp cinnamon

Cherry Pie
4 cups cherries
3 tbsp minute tapioca
1-1/2 cups sugar
1/4 tsp almond extract

Peach Pie
4 cups sliced peaches
1/4 cup minute tapioca
3/4 cup sugar
1 tbsp lemon juice
1 tsp vanilla extract

Strawberry Rhubarb
2 cups sliced berries
2 cups halved rhubarb
1/4 cup minute tapioca
1-1/4 cups sugar
1 tsp grated orange peel or lemon zest

Strawberry
same as above only 4 cups sliced berries
skip the orange peel and add 1 tsp lemon juice

ANYWAY, Minute Tapioca is cheap, makes a great many things like pies and puddings, does not add any flavor of its own unless you are making tapioca pudding, but enhances the flavor of any fruit, and is shelf stable for about ten years... a great addition to any food storage plan! With it you can even make great puddings with any fruit juice as follows:

1/3 cup sugar
3 tbsp minute tapioca
pinch of salt
2 cups of your favorite fruit juice.
Cranberry, orange, lemon, pineapple,or pomegranite add an extra tbsp of minute tapioca.

Place all ingredients in a sauce pan, let stand 5 minutes to start dissolving the tapioca. bring to a full rolling boil, on medium heat, stirring constantly. Cool at least 20 minutes. Mixture will thicken as it cools. Serves 4

[docjered]

PRE:
Here is the recipe for the pickles we talked about. They taste just like grandmas sweet pickles tasted when I was a little boy!

OLD SOUTH CUCUMBER LIME PICKLES

7 lbs. cucumbers
1 cup Pickling Lime
2 gallons water
12 cups distilled white vinegar
12 cups sugar
1 tbsp canning salt
4 tsp mixed pickling spices

1. Soak clean cucumbers in water and lime mixture in crockery, enamelware, stainless or plastic bucket (no aluminum). Cover pickles with a plate so they stay submerged. Soak overnight.

2. Remove sliced cucumbers from lime water, discard lime water. Rinse 3 times in fresh cold water. Soak overnight in fresh iced water.

3. Combine vinegars, sugar, salt, pickling spices in a large pot. Bring to a low boil. Stir until sugar dissolves. Remove syrup from heat and add cucumber slices. Soak overnight.

4. Boil slices in the syrup for 35 minutes. Turn down to simmer and fill sterilized jars with hot slices. Ladle hot syrup into jar to cover slices, leaving 1/2 " headroom. Cap each jar as soon as it is filled.

5. Process in boiling water bath. Pints = 10 minutes, quarts = 15 minutes.

Three weeks later, open a jar and enjoy. The above recipe makes exactly 6 quarts or 12 pints.

[docjered]

These are the easiest dill pickles I have ever made... you can make them a jar at a time!

Aunt Alice's Kosher Dill Pickles

7 parts water
1 part vinegar

In each pint, place the following in the bottom of the jar:

1/2 tsp salt
1 garlic clove (button) peeled and cut in half
1 sprig of dill, dill head, or 1/4 tsp dill seed
1 small dried red pepper or 1/4 tsp ground red pepper or seed

Heat seven parts water, 1 part vinegar to slow boil (180 degrees, surface shimmering but not rolling boil

In clean pint jars, place the spices in the bottom of the jar, fill with cucumbers sliced any way you like, but if you use small whole cukes, you will need to prick the surface several times to allow the brine to penetrate.

After filling the jar with cukes, pour hot water/vinegar mixture over, leaving 1/2" headroom. Cover with 2 pc lid immediately.

Can using hot water bath for 15 minutes. NOTE: These pickles must cure on the shelf at least a month before opening to assure the pickling process is complete.

If you want a very crisp pickle, add a pinch of alum to each jar when you add the spices to the bottom.

Easy as can be. This recipe was developed by a wheelchair bound housewife, because it can virtually all be done while seated.

[freezit]

These are really easy and the 8 year old even eats them. :)

Pumpkin Muffins
1 1/3 cups flour (I use 1/2 white-1/2 whole wheat)
1/2 cup brown sugar
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
4 tbs butter
1/2 cup canned or pumpkin puree
1/2 cup milk
3/4 cup raisins (if desired-i leave these out)
1 egg
sift dry ingredients. Cut in butter. Fold in pumpkin, milk and raisins. Stir in egg until lightly blended. Grease a muffin tin and fill 2/3 full. Bake @ 400 degrees for 18-20 min. Makes 12 muffins.

[docjered]

Thanks for the oven dried cherry tomatoes, Martin. My grape tomatoes went wild this year, and I dont want to peel and mash the little suckers! Sounds like a plan for preserving them in the dehydrator.

Found a great recipe site with many canning recipes that I have never seen before. it is:

http://www.recipegoldmine.com

[freezit]

Honey Catalina Dressing

1/4 to 1/3 cup honey
1/3 cup ketchup
1/4 cup vinegar
1 teaspoon onion powder
1/2 teaspoon salt
1 cup oil
1 tablespoon poppy seeds

Pour all into a glass jar. Shake Shake Shake.

I make this as a dip for the kids chicken fingers also. For dipping sauce I use 1/2 cup of oil.

[annabella1]

here is an excelent and easy shortbread cookie recipe. I made them for a womens association meeting at church two weeks ago and I am still getting pestered for the recipe.

1 lb butter (4 sticks), softened
1 cup sugar
4 cups flour

1 1/2- 2 cups of whatever you want to mix in


Preheat oven to 35O^ F. Cream together the butter and sugar untill light and fluffy, thouroughly mix in the flour. You can bake these plain like they are now or mix in whatever you would like to have in the cookies. I used chocolate chips and pecans for the womens association, the original recipe had white chocolate and dried cranberries. You could add raisins, cherries, almonds, walnuts, any kind of chocolate. I think the next time I make it I will try chopped dried apricots and almonds. You could also drop the dough by teaspoonfulls on a cookie sheet make a thumprint in the middle and put in some of your favorite preserves. Now the original recipe said to drop the dough on an ungreased cookie sheet, slightly flatten the dough and bake untill lightly brown 10-13 minutes. But I was in a hurry and I just pushed the dough onto a jelly roll pan and baked it around 25 minutes. I plan to make this more and more frequently.

[yogabutt75]

was looking thru various posts, and found a recipe for pumpkin butter. i wasn't sure how to use our new printer, (ok so we have had it all summer!) and have finally learned, after the fact, how to cut and paste!!! i am not sure where i saw the recipe. i have been going thru again and looking for it, but so far, can't the really neat part is that you use the crock pot for it. does anybody remember seeing it, and where?

[MYellowRose]

I make a large pot of vegetable soup using one can each of several types of vegetables, some bouillon, and if I have it I can also add something like cooked chicken to make it chicken vegetable soup.

1 can whole kernel corn
1 can cut green beans
1 can sliced carrots
1 can whole potatoes, chopped
1 can whole tomatoes, crushed as they are added
1 can green peas

Open each can and pour vegetables and the juice into a large pot. Add enough bouillon, either chicken or beef, to taste. Heat on stove until almost boiling then serve.
Yesterday I used the chicken bouillon and added about a third of a large can of boned chicken that I had.
Sometimes I add a can of pinto beans.
Thought about adding a can of black-eyed peas yesterday but decided against it, will just heat and eat them with something else.
You can even add rice if you want and simmer till it's done or just serve the soup over cooked rice. I imagine you could also add noodles but I like it just plain, so to speak. Yesterday I served it with cornbread. Yum! Yum!
This is good, cheap, and quick.

[JakeLeg]

Since I've been doing a lot of baking lately, which i always do in winter, I'll post a few of my favorite baked goods.

This is my favorite Pumpkin Bread recipe. It freezes well and goes very well with some soft butter or margarine spread.

Shaker Pumpkin Bread

Ingredients
3 cup sugar
1 cup corn oil
4 eggs
1 can (16 oz.) pumpkin
3 1/2 cup flour
1 tsp baking powder
2 tsp baking soda
2 tsp salt
1/2 tsp ground cloves
1 tsp allspice
1 tsp nutmeg
1 tsp cinnamon
2/3 cup water

Directions
1. Preheat oven to 350 degrees. Combine sugar and oil in a large bowl. Stir to combine well. Add eggs; stir well. Stir in pumpkin.

2. Sift together flour, baking powder, baking soda, salt, cloves, allspice, nutmeg and cinnamon. Add to pumpkin mixture in three additions, alternating with water.

3. Grease and flour three loaf pans. Divide batter among prepared pans. Bake at 350 degrees for 1 hour, or until bread tests done with a toothpick. Cool in pans on a rack for 10 minutes. Remove from pans and allow to cool fully on rack.

[BudgieWoman]

Cheeseburger Pie
(with leftover mashed potatoes)

Bake at 350 Degrees

take 1 1/2 pounds gr. beef

mix in 3/4 cup salsa

add salt and pepper to taste

mix in two beaten eggs

pat into the bottom of a round cake pan bake until done

meanwhile, mix 2 - 3 cups mashies with a beaten egg, salt and pepper

Drain meat loaf mixture, and spoon mashies over meat, sprinkle with shredded cheddar and bake until potatoes are warmed through and cheese melts.


So good on a cold day! We usually make two and eat for several days.

Budgie

[JakeLeg]

This is what I made for dinner tonight.

I know what you're thinking... "Salisbury Steak. I can buy it frozen in the supermarket, why would I spend the time to make it?"

Well, I'll tell you why. Most people think that Salisbury Steak is just a hamburger in brown gravy. No. No. No. A good Salisbury Steak is made in a savory ONION gravy, and this recipe will have your husband/wife/kids/friends rubbing their belly with glee, and begging you to make it early and often. It is that good.

We like a LOT of gravy, to pour over mashed potatoes. In this case, you can double all of the ingredients except for what goes into the patties.

Keep in mind, that unless your skillet is REALLY BIG you will want to make the patties in a cast iron skillet (a George Foreman works well, too) and then transfer them to a heavy soup pot to mix the gravy together and simmer. This will prevent boilover or spilling.

*** JakeLeg's Salisbury Steak ***

Ingredients
1 (10.5 ounce) can condensed French onion soup
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1 egg
1/4 tsp salt
1/8 tsp ground black pepper
1 (15 ounce) can Beef Broth
3 Tbsp all-purpose flour
1/2 cup ketchup
2-3 Tbsp prepared brown mustard
1/2 cup water
2 Tbsp Worcestershire sauce
1 tsp mustard powder

Directions
1. In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into patties. (I tend to make them kinda small... maybe 2 ounces)

2. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.

3. In a small bowl, blend flour and remaining soups until smooth. Mix in ketchup, brown mustard, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and simmer over low heat for 20 to 30 minutes, stirring occasionally.

[oldnndway]

Frijoles al Charra ... Mexican Bean Soup

1 20 oz. can Bushs Best Pinto Beans

1 10 oz. can Ro-Tel minced tomatoes and green chilies

1 10 oz. can of water (to start with, add more as it cooks down)

1/2 of a pretty good size yellow onion chopped coarse and thick

a handful of chopped cilantro

a spoonfull and a half of minced garlic

a spoonfull of meat grease (bacon drippings)

salt and pepper


I cook it for an hour or better so the flavors can meld.
Keep adding water as it cooks down.

It's served in a bowl pretty thin.

Put some tore up tortillas and some cheese in it...that makes it even gooder.

The brands are what I had (although that Ro-Tel is hard to beat)
spoonfull is a mounded eating spoon

[daphodil]

Seven Bean Soup

(just threw this together this a.m.)

first soak 1 1/2 cup of seven been mix overnight (baby limas, cranberry beans, pinto beans, blackeye beans, kidney beans, great northern beans, black turtle beans); I got this at a Mennonite store. . . any sort of bean concotion should work. . . just so it's colorful; there weren't any lentils in this mix, so that might alter the taste considerably--mine was just a bean mixture

drain mix; put beans in crock pot and cover with chicken or turkey broth (I happened to have turkey that I had had frozen; I'll guess it was about equal to two cans of store broth)

1 quart tomato juice/sauce; put in one whole, peeled onion and bay leaf (I remove these later)

let this cook in crock (mine sets at 350 degrees, so I'd guess cook it on your medium or high setting) for two or three hours, checkiing to see if beans are beginning to soften some. . .

before beans are completely done, add 1 cup uncooked wild/white rice

Season soup with seasoning salt, cumin, thyme, tabasco sauce, a good squeeze of catsup

if I would have had a ring of polska kielbasa sp? I would have chopped up some of that and added it with the rice to make it meatier, but didn't have any. . .

[HS]

quick Daph, add baking soda to the the water the 7 bean mix is in or you'' be wishing you had gas masks to wear to bed :Plol

HS

[daphodil]

;D tooooot! toot, toot, toot
(next time I'll remember that) good thing I didn't get the TWELVE bean mix ;D
toot, toot, toot

[MYellowRose]

This was an experiment the other night that turned out pretty good so I thought I'd post it here.
1 pound ground turkey (can also use beef, etc.)
1 can 28 oz. baked beans
1/2 c. chopped onion
Seasonings to taste, I used garlic powder, salt, and both black and white pepper.
Brown turkey in skillet with onion and seasonings, drain if necessary. Add baked beans, stir to combine and heat through. Makes a quick, cheap meal and is a good use for ground turkey.

[Man-what-a-ride]

Great for using up the leftovers!!!

Shepherd's Pie

Brown hamburger with onions and garlic, put in bottom of cassarole dish. Then dump in (drained) green beans to form second layer. Third layer is drained corn. Fourth layer is mashed potatoes (pack them down to form a seal around the top of the dish. This will hold in all the yummy juices!). Top with grated cheddar cheese and bake it. You can use other stuff too. I've made it with pepper steak instead of hamburger, Augratin potatoes instead of mashed... You get the picture. Favorite at our house.

[StatHaldol]

I love cobbler! Here is a recipe so easy that even I can do it!
We have blueberries, blackberries and peaches to add.

NGREDIENTS:
· 1 stick (1/2 cup) butter
· 3/4 cup sugar
· 3/4 cup milk
· 1 teaspoon vanilla extract
· 1 cup self-rising flour
· 2 cups fresh sliced peaches
PREPARATION:
Melt butter in a shallow 2-quart baking dish. Mix together flour, sugar, vanilla extract, and milk to make a batter; pour over the hot melted butter. Do not stir. Arrange peaches evenly over the top. Bake at 375 to 400° for about 40 to 50 minutes, or until top is nicely browned.

[Hallo]

Easy *shredded pot roast - great for burritos.

1 cheap beef (or pork) roast any size- a chuck roast is what I use.

1 serving size bottle of pepsi or coke (or Sam's etc)
1 bottle bbq sauce (or homemade)

1 or 2 raw , whole hot peppers - jalapeno etc (or use a good dose of Louisiana hot sauce)
1 onion sliced or diced
1 red or green bell pepper cut in wide strips
a few shakes or pinches of cumin seeds
salt to taste
garlic to taste - * raw mashed or dry granulated

Brown the roast with the spices (EXCEPT the garlic - it burns too easily) and all of the produce in a large stew pot (I use my pressure cooker for this recepie).
Add the bottle of bbq,the garlic and about half the cola.
Let it simmer , pressure cook or crock-pot until the liquid cooks down and the meat is falling apart.
Add more cola during cooking if the liquid evaporates before the meat shreds.

The peppers will cook down and lose some heat.

Once the meat is done just shred it *and stuff it in a tortilla with all your favorite fixin's ! I love to add a dose of sour cream, cherry tomato and raw onion !

Goes great with well iced beer, or iced-tea, margaritas or chilled home-recepie sangria ;D ;D ;D

[Hallo]

My iced-tea.

8 cups spring water (yours or store-bought)
9 tea bags - I like Earl Grey - use more if you will be serving on ice.
combine tea bags - minus the tag- and water in a glass pitcher. Set on the kitchen counter for a couple of hours.
Taste test and adjust with more tea or water.
Add sugar (okay or splenda if you must).
Chill...

Garnish serving glasses with a mint sprig or sugared lemon/orange peel...
8) 8) 8) ahhhh ....

[Hallo]

Lemonade...

Slice as many lemons as you think you'll need.
About 1 per serving (? ???)

Layer the slices in a glass mixing bowl sprinkling with lot of sugar as you go.
Bruise the slices and sugar with a spoon.
Let sit awhile until a syrup forms.
POur the syrup and some/all the slices into a pitcher and
Add chilled water
stir and serve -- yum !

[Hallo]

Little pecan tassies-- these are so good-no corn syrup ! *;D ;D ;D

crust - use your own pie crust or try this fool proof one:
( this dough will freeze well for about 4 weeks- )

1/3 lb butter at room temp
4 oz cream cheese - rm tmp
1 + 1/4 c all purpose flour

Cream the butter and cream cheese then add the flour until just mixed. Form a rectangle 1'' thick. Wrap and chill about 2 hours - or freeze for future use.

Remove wrap from chilled dough and let sit for 10-20 minutes.

pre-heat oven/solar oven etc @ 350.

On a floured surface roll out the dough to about 1/8'' thick ( roll 1/2 the dough if you don't have a surface large enough to accomodate the whole batch)

use a small water glass to cut circles from the rolled dough. Line the cups of a cupcake pan with the dough-circles-- doesn't matter if there are wrinkles or folds.Allow a bit of dough to extend over the tops of the cups. Chill while mixing the filling.

Easy filling:
2 tblsp butter - room temp
1 1/2 c brown sugar - packed
2 eggs
1.5 teasp vanilla
1 batch dough
1 1/4c chopped pecans

Cream butter and sugar
add eggs and vanilla - mix 'till all combined
add some pecans to each dough cup- about 1/2 full
spoon filling over pecans
bake for 15 minutes
Filling should be gooey but set !!
Let cool in pans.
Yum ! Serve ala-carte or w/ice cream or softly whipped cream. ;D ;D ;D yum ! slurp !!

alternate realities:
Walnuts instead of pecans ?
Tiny cube of green apple and a tiny cube of gorganzola on top before baking ! *

[limpingoatfarm]

Thought everone knew about these, my new daughter-in-law and her parents never had them, this is a good way to get rid of zuchinni that got away from you, not so big they're too seed tho
Hard to give exact measurements, I just approximate, you can adjust easily so don't be afraid to wing it.

Corn Zuchinni Fritters
1 largeish 10-11" or so or two small-meduim zukes
1 can of corn, vacuum packed(I always use GG)
about 1 C of allpurpose flour mixed with
1/2 C of yellow cornmeal
1 1/2 tsp of baking powder
2 eggs
1 tsp salt
1tsp pepper(we like pepper)
Tabassco (optional and to taste)
1/2 tsp garlic powder(not garlic salt)
1/2 tsp Turmeric
1/2C-3/4C good quality vegetable oil for frying(don't use olive oil, it's a waste of a wonderful product)
water how much depends on the moisture in your corn/zuchinni and the size of you eggs, be flexible

Grate the zuchinni into a large bowl, add the eggs and corn and stir. Next dump in the flour/cornmeal mix, add the baking soda on top of that and stir while adding the water about 1/4 C at a time, slowly. When you have the consistencey of thick lumpy pancake batter, add the seasonings and stir well to mix. Refrigerate for a couple of hours to let the flour and liquids combine properly, moisture will exude from the veggies check to make sure the batter is about like thick pancake batter, if it has become too thin, add a little corn meal or flour, too thick add a little more water.
Cook these when you're ready to serve. I preheat the skillet (cast iron) then add the oil, about 1/2- 3/4" deep in the skillet. I use a serving spoon and spoon a rounded spoonful into the hot oil( check for temp by first using a tiny amount it should sizzle when you drop it in) let the fritter sit there and get golden brown, only turn these once.I like to drain these on an old oven rack placed over paper towel covered newspaper. This will make 12-14 fritters.
Other things you can add(I'd suggest only one other at a time) 1/4C grated onion or 1/2 cup finely diced green or red pepper, 1/2 C grated carrot, 1/4C Parmesean Cheese.

[txanne63]

Has anyone got a good stuffed-cabbage recipe?

The last time I ate it--there was a touch of spice in it--maybe nutmeg?

I love the stuff and I cant fine a recipe in any of my books.

Thanks annie

[Marissa]

Hi,

I make stuffed cabbage in my slow cooker.

12 large cabbage leaves
4 cups water
1 pound lean ground beef
1/2 cup cooked rice
1/2 teaspoon salt
1/4 teaspoon crushed dried thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon black ground pepper
1 (6-ounce) can tomato paste
3/4 cup water


1-Rinse cabbage leaves. Boil 4 cups water. Turn heat off. Soak leaves in water 5 minutes. Remove, drain, and cool.
2-Combine remaining ingredients except tomato paste and water. Place 2 tablespoons mixture on each leaf and roll firmly. Stack in slow cooker.
3-Combine tomato paste and 3/4 cup water and pour over stuffed cabbage rolls.
4-Cover and cook on LOW 8 to 10 hours.


Marissa

[txanne63]

Too cool--Thank you Marissa.

I love the stuff--and it can cook while I am work--work nites so when I get home---Supper---

Appreciate it!!

annie

[Mitzi]

Re Aunt Alice's Kosher Dill Pickles:

What does this mean??

"Can using hot water bath for 15 minutes."

[gypho]

It means to can your pickles in their jars, then place them in a large boiler of some sort, cover them completely with water, and boil the jars for 15 minutes. Make sure you have them separated, even if you have to place an old towel between each jar, because when they get hot, touching another jar may cause one or more of them to burst open. Be careful.

gypho

[Mitzi]

Gypho,
Got it! Thanks!!

[pinetreefarm]

Iltalian Roasted Vegetables

1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 green pepper, thinly sliced
2 yellow squash or 1 small eggplant, thinly sliced
toss in a baking dish with:
3 tbsp. olove oil, I use garlic oilve oil.
1 tbsp. Italian Herb blend. (such as oregano,basil and thyme)
1 tbsp. granulated garlic
1/2 cup fresh Parmesan cheese, thinly sliced.

Bake at 400 degrees until tender and browned. Before service top with more Parmesan cheese.

This is easy, showy and yummy.

Pine Tree

[okiefrmsapulpa]

Taco Bake


2 lbs hamburger meat
2 pkgs taco seasoning
1 pkg large tortillas
Shredded cheese( I use taco cheese)
salsa, picante sauce, sour cream, as desired.

Brown meat & drain. Mix with taco seasoning & let simmer until juiceis almost gone. Lightly grease or Pam spray a 9 x 12 pan. Line the bottom with tortillas, then, the taco meat & cheese. Continue to layer until pan is full or out of ingredients. Place in oven long enough to melt the cheese. Garnish with salsa &/or sour cream, picante sauce.


MY DAD'S FAVORITE DESSERT

Banana Pudding

Depending on how much you want to make:

1-2 pkgs vanilla wafers
bananas
2-4 pkgs instant vanilla pudding

Make vanilla pudding as directed. Line a bowl with vanilla wafers, then pudding, then bananas. Continue layering until bowl is full. Chill, covered. Enjoy!!!

[gypho]

Yesterday I was visiting with a friend, and she came across a recipe that I hadn't tried. She gave me the recipe, and wouldn't ya know it? She had made this recipe that morning so I was able to taste it right away. heh heh heh

If you like pecan pie, you'll LOVE this recipe. Yeah, I'm gonna share it with ya. ;D

gypho


PECAN PIE MUFFINS

1 Cup firmly packed light brown sugar
1 Cup chopped pecans
1/2 Cup All-Purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 Cup butter, melted
2 large eggs, lightly beaten
1 teaspoon vanilla

*Note*
All I use is Gold Medal flour, and real butter.

COMBINE first 5 ingredients in a large mixing bowl; make a well in center of mixture. Stir together butter, eggs, and vanilla; add to dry ingredients, and stir just until moistened.

PECAN PIE MUFFINS: Spoon Pecan Pie Muffin Batter evenly into lightly greased miniature muffin pans, filling three-fourths full. Bake at 425 degrees for 8 to 10 minutes. Makes 24 muffins.

( I use the paper cupcake cups for mine.)

ENJOY!!!

gypho

[SubVetChief]

Oh Lord............. ;D ;D ;D

[opsrto]

I was just talking to my sister about somthing my Mom used to make and I thought I would ask. Does anyone have a resipe for Corn Cob Jelly?
All I remember is lots of corn cobs boiling in a big pot .

[new-attitude]

CORN COB JELLY


Here you go...my grandma always used to add 1/2 to 1 teaspoon pure vanilla extract in when she put in the sugar, but thats a matter of taste.


12 corn cobs, cut in sm. pieces
4 pts. water

Boil corn cobs for 30 minutes. Remove cobs, strain juice through cheese cloth. You should have 2 cups of liquid (or so), bring that to a boil, add 1 box of Sure Jell. Bring to a rolling boil, stir in 2 cups of sugar. Boil 1 minute. Skim and put in jars.

[12vman]

Gourmet "Mac & Cheese" * ;D

1- box of mac and cheese
1-can tuna-drained
1/2-3/4 cup sour cream

Cook macaroni, add cheese powder and sour cream and fold togather.(No butter or milk) Fold in the tuna and VALA! Hillbilly Vittles!

A can of drained peas can be added for a real treat.. ;)

[gypho]

MY FAVORITE BROWNIES

1 Cup Sugar
1 1/2 Tablespoons Cocoa
1/4 Cup Butter
1 Egg
1 Teaspoon Vanilla
1/2 Cup Flour
1/2 Cup chopped walnuts


Cream sugar, cocoa, and butter together and then add other ingredients, mixing well. Sprad dough in a shallow, greased and floured pan (dough will be THICK). Bake in a Moderate Oven (350 degrees) for 30 minutes. Turn out and cut into pieces while warm.



MY FAVORITE CARAMEL BROWNIES

1 Cup Flour
2 teaspoons baking powder
1 teaspoon salt
5/8 Cup (10 Tablespoons) shortening
2 Cups Light Brown Sugar
2 eggs
2 teaspoons Vanilla
1 Cup nuts, chopped

Sift flour. Measure and sift again with baking powder and salt. Measure shortening. Add sugar, eggs, vanilla, and sifted dry ingredients mixed with the nuts. Spread thinly in a well oiled and floured pan 10" X 15". Bake in a moderate oven (350 degrees) for 30 minutes. Cool and cut.


*Note*

1.) Flour that is not specified to be self-rising is automatically All-Purpose.

2.) I only use Gold Medal Flour, and only Crisco shortening.

3.) If the recipe calls for butter, I only use real butter.

Substitutions have not been tried.

These recipes are tried and true, from a 1951 Edition of American Family Cookbook. Enjoy! ;)

gypho

[Hallo]

croutons-
forget the store bought ones- these are way better :
Any combination of oil/vinegar/spices will work.

cut up leftover bread into cubes (use bread, bagels,croissant etc)
toss with a little Italian dressing
add a little bit of finely grated cheese if ya want
spread out on a cookie sheet or foil
roast under the broiler for about 5 minutes

That's it.
*Use them right now or store them for a week.

Also: Knarly croutons for winter soup:
A grilled cheese sammich cut into little cubes !! YUM !

[gypho]

Okay, this one's been comin', I've been asked for it. Here ya go, buddy.


'MATER GRAVY

Roux
1/4 Cup veg. oil OR 4 T Crisco shortening
1/4 - 1/2 Cup Self-Rising flour

Make a roux by heating the oil/shortening over a medium-high heat and adding the flour. Continually stir it and let it cook until it is a dark brown, but not burnt.

(Quickly)
Add to the roux:
1 Pint Canned Tomatoes (then stir)
Water, to desired consistency (stir again)
Tomato sauce, if desired (keep stirring)


I usually add tomato sauce as well as the fresh tomatoes because I like a strong tomato flavor. Let the mixture come to a boil, then turn down the heat to a simmer. Add salt and pepper to taste. Let it cook on simmer for about 15 - 20 minutes. Stir occasionally. Taste often.

Serve over biscuits.
(Homemade, of course.)

*Notes*

I only and always use Gold Medal flour and Crisco shortening.

You can also add weiners/hot dogs to this gravy and serve it over mashed potatoes. I call that, "Weiners and Red Sauce." I serve it for supper sometimes, also with biscuits. My kids love it.

Enjoy!
gypho

[gypho]

Squirrel in Gravy (Thin)

3 or 4 squirrels, cut up
1 large onion, chopped (large pieces okay)
1 bunch green onions
5 Tablespoons (or 1 big cookspoon) Crisco shortening
2 or 3 cloves garlic, chopped (optional)
salt & pepper
preferred seasonings (your choice)
water
rice, cooked


Season squirrel with salt and pepper (and other seasonings). Heat shortening in large cast iron dutch oven on high heat until it sizzles when a drop of water hits it. Add squirrel parts to melted shortening all at once. Stir with big cookspoon until meat begins to brown, letting it "rest" in the d-oven for a few seconds each time you stir it around. Add the onions when the meat changes color from red to brownish-gray. (Add the garlic when the meat is almost entirely brown.)

Let the squirrel continue to cook until it almost looks "fried".... it will be darker in some spots than others; this is normal. Immediately add water, covering the squirrel. Let it come to a boil, turn it down to low heat, put the drip lid on the d-oven, and continue to simmer until your squirrel is tender. Right before serving, throw in green onions. The heat will cook them just enough.

Serve over cooked rice.
And yes, the gravy will be thin, but delicious.


gypho

[gypho]

If I'm not mistaken, either TXanne or Kelli wanted this peanut butter recipe.... so girls, here it is!


PEANUT BUTTER COOKIES

Yeilds 8 dozen


Cream together:

1 Cup Crisco shortening
1 Cup white sugar
5/8 Cup brown sugar
1 tsp. vanilla


Add:

2 beaten eggs
1 Cup peanut butter


Sift together and add:

2 Cups flour (All-Purpose)
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder (optional)


Form into balls and flatten with fork on cookie sheet. Flattened marks will be vertical and horizontal, forming a checker-board design. Bake 8 minutes at 375 degrees F.


Enjoy!

gypho

[MYellowRose]

This is something I cooked up at my DD suggestion and really liked so I thought I'd post here for you folks.


1 pound pork for carnitas
1 tablespoon oil
1 can guisada sauce
1 1/3 cups cooked rice

Cut pork up into bite size pieces. Heat oil on medium in non stick skillet, add pork and cook until it is no longer pink. Add guisada sauce and bring to a boil then turn down to low and cook at a simmer until meat is done, I think I left it about 20-30 minutes or so. Serve over hot rice. It made 3 servings for me.

I made something similar a couple of days later substituting green chile enchilada sauce for the guisada sauce but only made 1 cup of rice so it didn't go as far.

Both of these are somewhat spicy but very quick to make and tasty. Oh yes I also warmed up part of a can of pinto beans to go with the pork in guisada sause. I'm afraid I don't know exactly what kind of pork meat this is as it was labled as "pork for carnitas" by the store.

[annabella1]

Mom's doctor has limited her to one teaspoonfull of salt a day. So we have been reading lots of labels. One thing that has a lot of salt in it is bread. So I found this recipe that has no added salt and it makes a delicious whole grain loaf of bread.

Flaxseed, Caraway, Bread.

1 Tablespoon active dry yeast
1 2/3 Cup warm water
3 Tablespoon Honey (or 1/8 cup sugar)
1 Tablespoon Olive Oil
1 cup flaxseed meal (2/3 cup of whole flaxseed when ground is approximately 1 cup flaxseed meal, it's best to grind it fresh.)
1 cup Rye flour
1 Tablespoon caraway seeds
2 cups Whole wheat flour
extra caraway seeds for top



In a large bowl, dissolve yeast in warm water. Set aside until bubbly (about 5 minutes) mix in the honey, oil, flaxseed meal, caraway seeds and rye flour. Stir in the Whole wheat flour 1/2 half cup at a time until it makes a soft kneadable dough. Turn dough onto a floured surface. Knead for about 10 minutes. sprinkle extra caraway seeds on the kneading surface, form dough into a loaf pressing the extra caraway seeds into the surface. Grease a bread pan and place the loaf in it. Cover, and let rise in a warm place for about an hour, or until it has risen about an inch over the top of the pan.
Bake at 350 for 45 to 50 minutes or until loaf is browned on top and sounds hollow when tapped. Cool 10 minutes in the pan and then remove.

[Katrina-Sisu]

On my ministry I have a permnant link to all my frugal recipes. We have a food budget of 80 US dollars a month so it's a balancing act.

Here is the link, it's full of desserts and main courses. Very good if you like Great Northern beans too :D

http://www.freewebs.com/ourfatherministries/FrugalFoods.htm

[Katrina-Sisu]

http://recipefinder.nal.usda.gov/index.php?mode=ing_search&ing_term=show_all

This is a recipe bank for the ingredients you can buy with foodstamps. They have very good recipes and my husband who is mucho picky has liked everything I've cooked :).

Nice thing is nutritional info is included too.

Katrina

[theresehirko]

We came up with this after Katrina when we were cooking with nonperishables.

Smoked Salmon Corn Chowder

12 ounces smoked canned salmon (you could use nonsmoked if you prefer)
2 tbsp. olive oil
2 leeks, fresh or rehydrated if you use dehydrated as we did
clove of garlic minced
3 cups of fish or chicken broth
pint of white potatoes, diced
pint of canned corn
powdered milk
salt and pepper to taste

Saute leeks and garlic in oil until soft and wilted. Add broth, corn and potatoes. Heat through. Add salmon. Add enough powdered milk to make broth creamy. Add salt and pepper to taste.

[Naughty_Pines]

I'm a fast food guy (don't like million ingredient recipes) I like the KISS kind ( keep it simple smiley.) All of the posts look great, no liver recipes ( ate it once while I was semi-comotose in the hospital)
I copied and emailed myself two cobler recipes to try.
Do most of my cooking in crockpot.
Darn, I'm getting hongry now.

Jerry, Wrightwood, CA.