Share a Recipe with me [Old Café]

[John Atkinson]

Archive Located At: http://www.apostolic.net/cafe/messages/23/1414.html?1047595548

[ddc101]

This is a good covered dish for a fellowship.The kids love it for its technically junk food.
Preheat your oven to 350 degrees F

1 large bag nacho cheese flavored Dorito Corn Chips
1 pound ground meat...brown and drain excess fat and season this meat with salt and ground pepper either black or red
1 large onion...I prefer red onions..dice and put into small pan with 2 tblsp oil and heat stirring until onions are clear.
1 can cream of mushroom soup.
1 large bag Mexican Shred Cheese.
1 can Rotel Tomatoes...I use mild,diced.

Layer a large baking pan with foil or spray with oil.
Place a layer of chips on bottom
stir together the meat,cream of mushroom and onions,rotel.
Place a layer of this over the chips.
Top with cheese and repeat layers.
In addition you may substitute chicken for the beef or use pinto beans mashed if you don't do meat.
If you don't use Doritos you can substitute Blue Corn Chips or any organic corn tortilla.
If you don't do cheese use Soy Shreds by Melissa.You can find these at Walmart Superstores or Albertson stores.

You can also make your own homemade cream of mushroom soup by buying fresh mushrooms and using 2 cups of soy milk and stirring into it 1/2 cup water with 4 Tbsp cornstarch disolved and cook it down until bubbly.Don't for get to add Sea Salt or Salt or it will be bland.
Rotel is simply tomatoes cooked down with Jalapeno peppers.
If this is not available where you live then substitute stewed tomatoes Mexican style.Just chop them or process them.Or you can process tomatoes with some green pepper and jalapeno and add a few tablespoons vinegar and a dash of salt and voila..you have your sauce.
For the oil I always use Light Olive Oil but canola or peanut will do in a pinch.
Place this cassorole in a 350 degree oven for 30 minutes.

This is my kids favorite cassarole there is never any leftovers.

[ddc101]

What I am cooking tonight:
Well I thought I'd play Grandpaw on HeeHaw for a change....
Whats cooking Grandpa..
Oh...Homemade beef stew with vegetables in the crockpot
Hot baked sweet potatoes
Fresh green salad with homemade dressing
Big fluffy wheat rolls floating in butter
Yum...Yum...Boy aren't we blessed to eat such fare!!!!

[truemessianic]

Good recipe for me:
2 lbs. ground meat
1 egg
1 lg. yellow onion
1 bel pepper, green
cream of mushrooom soup mix
1 sm can tomato sauce

Mix all ingredients together except for tomato sauce. Mold into a bread pan that has been well greased. Cook on 375 for 45 minuthes. Take the tomato sauce, and cover the dish, baking for another 10 minues. Remove and serve.
Name...
Bill Bob's Meatloaf Surprize!!!
(the surprize if it anyone else likes this one but me!!!)

[ddc101]

Hey you guys can cook.
Bro.Messianic if my husband had his way we'd eat meatloaf every night.
You almost make it like his recipe for onion burgers.
Here it is:
Onion Burgers
3 1bs Ground Chuck
2 envelopes Lipton dry onion soup mix
1 small can tomatoe sauce
Tony Chachares or any Cajun Seasoning.

Stir all ingredient except seasoning in large bowl.sprinkle with Seasoning and grill unto done.Serve on big hamburger buns with Honey mustard or barbeque sauce.

[truemessianic]

My Mom is the one who taught me how to cook. I have a lot to thank her for, especially my girth!!! (LOL)
Anyways, how about another one from the files of Billy Bob's recipe Collection.
Mom's Chicken and Dumplings
2 lbs. chicken
1 can Cream of Mushroom soup
1 stick of butter
2 cans mixed vegetables
2 cans of biscuits
salt
pepper

Boil chicken in dutch oven in water that covers chicken. Reduce heat to simmer. Simmer for 60-90 minutes, depending on parts of chicken used. Debone chicken, but do not throw water out. Place chicken back in water. Add butter, soup, salt, and pepper. Return to heat. Cook 20 minutes on simmer, until butter and soup dissolves. Add vegetables and seasoning to taste. Cut biscuits into in halves. Bring chicken mix to boil again. Place biscuits in mix. Cook 7-10 minutes, stirring occasionally. Cover, and cout off stove. Let set until dinner. The longer it sets, the better it is.

[ddc101]

Your mama has to be a country girl!!!!Thats south Alabama cooking like my mom in law does.Where are you originally from Brother?

[truemessianic]

I sho am born, bred, raised, and saved in Houston, Texas. I am a man of sinple tatses, especially when it comes to good ole- fashioned down hom cooking. Nothin' like pinto beans with the salt pork in 'em, big old pan of rice, cornbread, iced tea, and some pecan pie for dessert. Nothin' like it!

[truemessianic]

All these recipes, I gotta go get me a bite to eat! Made me hungry, dllong!!!

[truemessianic]

That's OK. I'm full now. Got some Corn Flakes in me, and now guzzling some water. Those recipes do sound wonderful. Will have to try some of them, when I get paid Thursday.

[ddc101]

Bro.Long,
Good posts!!! sis.c

[bishop1]

:D " WORLD FAMOUS ELEPHANT STEW "

1 Elephant
200 lbs. Flour
250 gal. Water
15 lbs. Salt
10 lbs. Pepper
5 lbs. Baking Powder
2 lbs. Soda

2 Rabbits {optional}

Pre-prepare elephant by cutting into bite size pieces and place into kettles, adding enough water to cover, and bring to a slow boil and let cook at 475 degrees overnight.
Combine flour, water, salt, pepper, and baking powder in 5 open kettles. Heat to form a smooth brown Gravy and add 20% of soda to each pot stirring rapidly.
Slowly add pre-cooked elephant pieces into the gravy mixture and let simmer 4 to 6 hours.

Will Serve Tasty Bite-size Meal For Approximately 3,418 people'.

*note - - ADD RABBITS ONLY IF MORE PEOPLE SHOW UP UNEXPECTEDLY ! {however, most people don't like a hare in their stew}
:bow:

[bishop1]

Tune in tomorrow for MORE exerps from "Dave's Cook Boks Ltd.

[Hnovilla]

His Name is Jesus!

1 1/2 cups of water
heat to boiling
pour in cup
add 1/2 tspn of granulated instant coffee
stir lightly
add milk (to personal flavoring)
(Some will prefer sweetener)
hold cup with right hand
sweet roll on left hand
mmmm--delicious!

Brither Villa

[ddc101]

Bro.Villa...too funny...you are a junk food junkie...
Bro.Long...you are one good cook!!!!
Bro.Bishop...you wouldn't happen to have Shirley Welch's cook book from First Pentecostal Pensacola Fl would you? That same recipe is listed there by sis.Betty Davis...just wondering...sis.c

[bishop1]

ddc101;
She probally copied that from one of our cook books.
We have used church cookbooks as fund raising material
since publishing our 1st. one in 1957.

We highly recomend this method for small mission churches.
We find that *COOKBOOKS by MORRIS PRESS*are the BEST !
P.O.Box 2110, - KEARNEY, Nebraska, - 68848
Phone # 1-800-445-6621
request copy of book # 26456-1 {Apostolic Cookbook}

This company will send you all materials needed. We used their forms sucessfully. They printed and shipped the books to us and billed us. We sold the books and paid off 1/2 within 30 days. The sales were sucessful that 15 dayslater we paid off the balance and reordered. The last cookbook that we made we pre-sold advertizing to local businesses that fully pre-paid all puplishing costs so that the proceeds were all profit.
In all of our cookboks we print the following:
Picture of the church outside/inside - - - service times - -
Imfromation page about the church - -40 Reasons why we baptize in the Name of JESUS- - - The Gospel - - - 40 reasons why we must be Born Again - -

[Hnovilla]

His Name is Jesus!

I almost envy the brethren that can cook! I'm also sorry that my recipe for instant coffe was not up to gourmet standards. Well, I will just have to borrow your recipes.
Brother Villa

[ddc101]

Here you go Bro.Villa,
Cafe Aulait
Two cups very strong coffee.
2 cups skimmed milk or vanilla soy milk
1 t real vanilla extract
sweetner to taste

In a saucepan heat milk on very low heat until simmering hot.
Do not boil.Add coffee and vanilla.Stir in sweetner.continue to heat until steaming hot.
Place coffee mug under facet and run very warm to hot water over it.Dry off outside and pour hot aulait into mug about 3/4
May top with a dollop of whipped creme and a sprinkle of dry cocoa or pumpkin pie spice/nutmeg/or cinnamon.
This goes well with French Toast.

[ddc101]

French Toast or Lost Bread as we call it
1 loaf of bread or 1 french bread sliced
6 eggs
2 cups milk
1 t real vanilla extract
1/2 tea cinnamon

In large mixing bowl mix eggs,milk,vanilla,cinnamon well.
Heat large griddle or skillet pre sprayed with cooking spray
Dip bread into mixture and coat well.Let get really soggy
place on griddle until nice and brown on both sides.Not overly brown though or eggs will burn.
You many put your syrup on before cooking or after.If you like it before just add it to the egg mixture.We like to do this it is a tradition and will make your toast very sticky.The children love it like this and eat it for supper sometimes.
Happy cooking...lv sis.c

[bishop1]

HO-MAID APPLE PIE

Get a Mrs. Smiths Apple Pie from the frozen food section of your Super Market.
Cook as directed. {directions on back of box}
Throw away the box.

Cut large slice and serve with 1 large cup of Bro. Hnovilla's original recipie .

Who says that Men Can't KooK !
:D :bow:

[bishop1]

Tune in tomorrow for another episode
from "Dave's Cook Boks, ltd."

[ddc101]

Bro.Long,
Does your mother have a good recipe for Borsch? If I am spelling it right...Beet Soup.I would love to have one.Also one for a good blintze.lv sis.c

[bishop1]

PARSON's NINE BEAN SOUP

1 c. water
1 beef boullion cube
9 cooked beans

Heat water in small sauce pan. Disolve boullion cube. Add the 9 beans and simmer.
Serve to the visiting preacher with a piece of stale bread.

{this wa actually served to me after a service}

[Sandy]

Not for Bro. Long

You Know You Are a Bad Cook When...

- You use the smoke alarm as a cooking timer.

- You consider it a culinary success if the pop-tart stays in one piece.

- Your dog goes to the neighbors' to eat.

- Your family buys Alka Seltzer and Kaopectate in bulk.

- When you barbecue, two of your kids hold water guns and the third stands ready by the phone with 911 on speed-dial.

- Your family automatically heads for the dinner table every time they hear a fire truck siren.

- The EPA insists that all your garbage cans be marked with biohazard symbols.

- Your microwave display reads "TILT!"

- Your two best recipes are meatloaf and apple pie, but your dinner guests can't tell which is which.

- Your pie filling bubbles over and eats the enamel off the bottom of the oven.

- You've used three boxes of scouring pads and a bottle of Drano and a crowbar, and that macaroni and cheese still won't let go of the pan.

- Pest control companies keep pestering you for your recipes.

- You make tuna noodle surprise and the surprise is that it glows in the dark and melts the silverware.

- Your family prays AFTER they eat!

[Goodshepherd]

Here is a recipe from ....... Jamaica I want to share with everyone. If you are interested in any Caribbean style cooking please feel free to visit http://www.gracefoods.com/

Grace Corn and Pumpkin Beef Stew
Preparation Time: 5 minutes Cooking Time: 20 minutes
Serves: 4

1/2 cup onion
3 cups irish potatoes (plain potatoes is fine)
1 Tbs. GARCE VEGETABLE OIL
1 can GRACE CREAM STYLE CORN
1/2 cup GRACE BEEF AND PUMPKIN SOUP MIX
1/2 tsp. GARCE CRUSHED PEPPER SAUCE (hot sauce)
1 can GRACE CORNED BEEF


1. Chop onion, dice irish potatoes.
2. Heat oil in thick bottom pan.
3. Saute` onions, add cream style corn, pumpkin beef soup, crushed pepper and potatoes.
4. Cover and cook over low flame for about 20-25 minutes, stirring occasionally.
5. Gently stir in corned beef.

[ddc101]

Thank you so much Bro.Long,
Do you have a good recipe for Cholent? And inquiring minds want to know...if you mother was Jewish..did you whole family celebrate passover growing up? How about more recipes from your mom? lv sis.c

[ddc101]

Sister Coopers Fantastic Pecan Pralines
I know the title is bragging but when I make these as gifts people rave about the buttery taste and since we have pecan trees in our yard I get to make them with fresh ingredients...yum
yum...but don't eat them alot or you'll end up not able to pass through the door and have to have your car and coffin special made.lv sis.c
4 1/4 c.Sugar...I use organic sugar..but you can use white if you can't get organic but honestly you will be missing that special taste because organic has a hint of molasses taste.
2 c.milk(canned evaporated milk is the best taste)
1 stick butter(real butter not margerine)
1 tsp.REAL vanilla extract(if you can't get real vanilla in your area
take one vanilla bean and split it and place in (half pint)small bottle of burbon and let cure at least two weeks(wear a scarfand dark glasses when you purchase it..hehehe).This is what real vanilla is.The alcohol will disolve in the cooking)
2 cups Pecans
In a large heavy pot, mix 4 cups sugar,milk and butter.In another very small pot, melt or brown about 1/4 cup or less of sugar(this is what gives pralines the brown color.We do not use brown sugar)
When large pot starts to boil, add the small pot of sugar, stirring
constantly.Bring to a soft boil stage and immediately take off of fire.Add vanilla and pecans.Stir until it starts to turn a dull color and you feel that it is getting hard to stir; you may hear a cracking sound! Pour on waxed paper.
Note: When I make these I put line cookie sheets with wax paper and turn them out on these.I use a large stainless steel cooking spoon and about a spoonful like this is enough for each praline.
They do not take long to cool.I store them in tins or give them away in glass jars.These are fantastic and this is the recipe the real Acadian women make.lv sis.c

[ddc101]

Yummy Dave,
that last recipe sounds great!!!I must be hungry tonight.sis.c

[tufluv]

Sister Cooper:
This may be a dum question, but how simple IS IT to make unleavened bread? We're having the Lord's Supper on Easter morning service, and I may offer to make it, if they'll let me!
Answer at your convenience, since I am turning in now. GOD BLESS!:angel:

[tufluv]

Thanks Bro.Dave, for that recipe. Do you really do all this cooking?
As for that bread, chucks, I may not be able to make that, unless I can get someone else to do the kneeding!
My wrists are bad now, due to carpal tunnel syndrome, which I have mentioned before, its a wonder I can type at all! Ouch!
Sometimes they really hurt, and sometimes not at all.
I might could get my son to do it, but it seems to me this should be done by someone with some experience at it. He has been asking me to teach him how to make tortillas! He has watched, and as I'm not as able to do it often, anymore, I have not repeated it again and let him try it, but I need to soon, I doubt either he or his brother will find a woman that can make them like momma! Or can cook, for that matter! Heheh! Young folks these days prefer eating out. I must pass on this family tradition, they do prefer the homemade ones, husband too!

[Xerf]

Thank you for joining us today on the:

CHEF DAVE THE COMSUMATE COOKER OF COOKS SHOW!


(no wonder he works for HORMEL)

[foreverblessed]

A man that can cook?? Wow, Not too many of those around... My Dad was a wonderful cook. Sure do miss him.. and his cookin'.:)

[Xerf]

Nothing amazing about the fact that a man can cook, afterall man was the FIRST cooker! How do you supose that Adam made it all those eons without a woman.....but when the dishes stacked up....God said, man needs a helpmeet.........voila......Eve!

[foreverblessed]

Well, a "real" man can clean up too! :D So can you cook too? I am finding out that more and more men can cook.... I was deprived for years! My ex would open a can of raviolies and get it all over the counter, the cabinet doors, and make a mess of the microwave.... and he thought he had accomplished something.

I need to get out more often, I spent the weekend with a friend a couple weeks ago, and her husband spent all day cooking each meal, I was on KP duty, but I didn't care, he taught me a thing or two. I was amazed, my kids didn't want to go home, or at least they wanted to pack up Nick and take him with us.... Don't worry, he found that funny!:).

[Xerf]

Most of the world's greatest chefs are male. (Chefess doesn't sound right anyway). Most of the world's men can't cook. The divorce rate could be a lot lower if chaps married for love, rather than out of a sense of panic at reaching the point of wanting and needing to leave behind mum's cooking, realising that starvation will follow, and then taking the easy option of marrying a wielder of pots and pans.

A Man's Omelette!

Equipment is the most important thing here. Ingredients are easy – 2 eggs, a knob of butter, salt and pepper.

BUT you do need a 6-inch omelette pan. And you only need a fork to do the beating with.

Set up: Frying pan. A Pyrex 1 pint jug (for mixing the eggs in), a knife, a fork, and the ingredients.

Put the heat on under the pan – medium to high setting. Crack the eggs into the jug, and break them up just a little bit with the fork. Don’t whisk it furiously . It should look like there are some snotty bits left, as well as broken up yolks. Put in a pinch of salt and pepper.

Put in a knob of butter. Tip the pan slightly, to cover the base with melting butter. It’s easy and scientific with butter. You’ll hear the butter crackling away as it is warming up. You also need to keep your jug of omelette mix to hand. Wait until the crackling sound stops. The butter is now at exactly the right temperature to make a really fluffy omelette. Pour in the egg mixture, to the middle of the pan. Let it harden for about 30 seconds. Tip the pan away from you slightly, holding back some of the hardened mixture, (with the fork not your finger) and letting the still liquid bits run to the other side. Lay the pan flat again, and repeat this twice. When it all looks fairly hard, with just a few really liquid bits left, fold the omelette in half, with the fork, and leave another 20 seconds. Panic, and find a plate to serve it on. Just tip it on out, (on to the plate duh!) and try your first ever full-scale kitchen production. It will be gloriously fluffy, hot, tasty and, best of all, your own work. A Man's Omelette!!

:) :)

[foreverblessed]

What you mean I shouldn't have cooked for him while we were dating??? :D I always knew he married me for two things. I am a wonderful cook, and the other... well,....

Wonderful recipe! I am sure you are very proud of your omelet....... You'll be a famous chef some time! :)


There!! That make you happy?? :bow:

I even corrected my spelling error! :)

[Xerf]

NO time is not the same as SOME time! Some time means at a future date, No time means NEVER!!!!

uhhhhhhhhh...........please edit your post to SOME TIME!!!!!!!!!

[foreverblessed]

Done :p

[Xerf]

Thank you verrrrrrrry much!

NOW I HAVE A FUTURE!!!!!!!

[tufluv]

My husband when we first met, cooked me up a smorgasboard, everything was great!
And he cooked some times after that, but slowly yet surely, he has STOPPED cooking, and on occasion when he does, he makes a mess, does not bother to clean, so I give up!
I'm the type that cleans as I go, its only logical, common sense, something a lot of men lack! (no one here, of course).
AND, his cooking is like too fattening, anyway.
He's really good at making sandwiches, though, but even THAT he can't clean up after :realmad:
I'm luck that he's not picky, he'll always find something to eat, or make himself something., my sons also, but I do prefer to feed my family right, with a hot meal for supper at least., AND, breakfast, too.

[Xerf]

I got a cookbook once, but I could never do anything with it.

:shrug:

Because every one of the recipes began the same way -
'Take a clean dish'".

:)

[ddc101]

The reason the whole world thinks that most great chefs are men is that they are so surprised when men can cook that they put it on tv to prove it.hahahahahahahhaha
You all just haven't tried my cooking......sis.c

[ddc101]

I love brownies and bar cookies.Here is a fantastic recipe that I love.
Chocolate Oat Squares
1 cup plus 2 tbsp butter(no substitutes)softened and divided
2 cups packed brown sugar
2 eggs
4 teaspoons vanilla extract,divided
3 cups quick cooking oats
2 1/2 cups flour
1 1/2 tsp.salt,divided
1 tsp baking soda
1 can sweetened condensed milk
2 cups semisweet chocolate chips
1 cup chopped walnuts
Preheat oven to 350
In bow, cream 1 cup butter and brown sugar.Beat in eggs and 2 tsp vanilla.Combine the oats,flour,1 tsp salt and baking soda; stir into creamed mixture.Press two-thirds of oat mixture into greased 15 in.x10 inx1 in baking or bar pan.I love the stone bar pans for more even cooking.
In a saucepan,combine milk,chocolate chips and remaining butter and salt.Cook and stir over low heat until chocolate is melted.Remove from the heat; stir in the nuts and remaining vanilla.Spread over the crust.Sprinkle with remaining oat mixture.Bake for 25 minutes until golden brown.
These are great with coffee....lv sis.c

[ddc101]

Here is a chocolate cake recipe from 1943 off of a hersheys can.
Classic chocolate cake
2/3 cup butter
1-2/3 cups sugar
3 eggs
2 cups unbleached flour-all purpose
2/3 cups baking cocoa
1-1/4 tsp baking soda
1 tea salt
1-1/3 cups milk
Frosting of your choice.
Cream butter and sugar unto fluffy.Add eggs one at a time.Combine flour,cocoa,baking soda and salt.Ad to creamed mixture alternately with milk.Beat smooth after each addition.
Pour batter into greased and floured 13x9 pan.Bake at 350 for
35-40 minutes or until a toothpick inserted comes out clean.( I have always loved to read this in any recipe)Cool on a wire rack.Frost with the frosting of your choice.lv sis.c
This is really neat with that kind of chocolate frosting you cook.
I have a recipe for it somewhere.If anyone else does please post it.All the way homemade is always so much better.lv sis.c

[Xerf]

Wild Possum Kabob


Ingredients:
1 Still breathing, corn-fed Possum
3 Ripe but firm tomatoes
1 Large white or yellow onion
1/2 pound large mushrooms
2 large green peppers
1 package meat marinade
1/2 cup soy sauce
12 skewers (sticks are okay in Arkansas)

Preparation:
The possum must be alive so that you can scare it, giving you the "wild" taste from all the adrenaline it produces. It is best to hit it over the head with a large object in a humane manner. Boil the possum for 3 minutes to loosen the fur then skin and gut it.
De-limb (chop the little knubby legs off) the possum and cut the meat into 1/2 inch square chunks.
Marinate overnight in a mixture of meat marinade and soy sauce. Kentucky residents who have no fridge can use an ice chest and may use radiator coolant instead of soy sauce.
Thread the meat and veggies onto your skewer/stick in alternating sequences to distribute the delicious flavor evenly.
Cook over a barbecue, pit, 50 gallon drum or any other fire till you get the desired result. For added flavor, you can cook it over burning tires.

Servings: 6
Calories: 12,342
Carbs: Holly 4-barrel
Fat: If you eat this kind of food, fat probably isn't your biggest concern.


:) enjoy! :)

[Xerf]

That's what the possum said also!

(look where he ended up)

[Xerf]

Nooooooooooow you know you have seen worst at Hormel, right?

hahaha!

[Xerf]

Not to mention an excellent chef! (I specialize in redneck cuisine)

Haha!

Dave your a good guy.............


you just need to try some different things.....get a little cultural experince in food..................


:)

[ddc101]

Laugh if you please but here in La people eat possum all the time.
Remember we are all part of the La. purchase.That includes Arkansas as well.Also they eat baked coon and sweetpotatoes.
Never have I even tried it but hey to each his own......lv sis.c

[Xerf]

But no armadillo..................they carry the leperosy bug, right?

ANd how about neutra-rat, ddc?

[Xerf]

Pour some water on poor Dave (or maybe he is oven size..........)

[ddc101]

Hey there are folks here and in Pecan Island,La who still trap and cook Nutra.In fact the governor tried to get a legislature bill passed here supporting processing nutra for nationwide consumption.I kid you not.They are cute as babies but mean as fire as adults.I have never eaten one.As for Armadillo you'll have to talk to John.Though we have them here those are TEXANS>>>sis.c

[Xerf]

Jalapeno Fried Potatoes

Spuds
A jar of sliced jalapenos
Oil

Slice up your spuds, and then soak them in the vinegar that comes with the sliced jalapenos for a few minutes, but not so long they start to turn brown.

Throw the spuds and a hand full off the sliced jalapenos in the oil and fry until golden brown.

[Xerf]

Nutra Rat: nickname for Nutria, a giant rodent that infests the canals and marshes of Louisiana

[Xerf]

Now time to do my Cagney impression.......

"You dirty rat you"

Neat huh?


YES A BIG FAT AND JUICY RAT.........some say it taste somewhat like pork...............

[Xerf]

Can I take that as a ..... YUMMMMMMMM?

[Xerf]

Like I say some thinks a Nutra taste like pork, but the one I ate was hard to tell, because the tire tracks seem to have embedded other foreign ingredients into the bugger..................

[ddc101]

. NUTRIA
Coypú or swamp beaver? Actually, both are common names of the aquatic mammal we most frequently call the Nutria (Myocastor coypus). Or, is it "nutra," "neutral," or "neutral rat," as frequently mispronounced in south Louisiana?

Now one of our most familiar rodents, the nutria had a most interesting introduction to our continent from its native Argentina. A few were released in the marshes around New Orleans during the early 1930s, but were presumably all captured by trappers. About that time, the great Louisiana naturalist, E. A. McIlhenny, better known for his famous Tabasco hot sauce, imported 20 or so nutria and placed them in an enclosure at his wildlife refuge on Avery Island near New Iberia. The nutria did well, but in the late 1930s they invaded the adjacent wetlands - and there are two stories of how this happened. The urban myth is that a storm allowed their escape into the marshes. The truth is that Mr. McIlhenny was urged by the Louisiana Department of Wildlife and Fisheries to import the animals and release them into the marsh to create a new fur crop!

The stage was set - miles and miles of suitable habitat virtually devoid of competitors. An additional positive feature was that there were only two real potential predators for adult nutria: large alligators and humans. Juveniles, however, are preyed upon by an assortment of predators such as snakes, turtles, gar, and some raptors.

At first, the trapper considered them a nuisance, but once the value of the pelt and carcass were realized, the nutria became economically valuable. In less than 30 years, nutria became the number one fur crop in the U.S., with most pelts going to France where they were popular wear. For some reason, they never caught on in the U.S., even though they were marketed as "Hudson Bay Seal," a name that drew attention to their pelt's similarity to seal fur while hiding its less than attractive source! They continue today to be utilitarian wear in southern South America.

There is a connection between nutria and a beautiful yellow flower that literally covers the surface of swamps and freshwater marshes each fall. This flower is Smooth or Nodding Sticktight (or Beggertick) (Bidens laevis or B. cernua, respectively; flowers erect in the former and nodding in the latter), but better known as "fourchette" in south Louisiana. These flowers produce a seed that has barbed awns which hook into the skin of nutria, causing a severe dermatitis and ruining the pelt. It is strange that a plant that provides such beauty can have such a devastating affect on the economy!

Nutria are strict vegetarians, but they do not eat only nuisance plants such as water hyacinth and alligatorweed. They eat a wide variety of species, including rice and sugarcane. Their messy feeding habits make them particularly wasteful - they only consume 10% of what they cut down with their sharp incisors. Nutria are aquatic by nature and live in burrows. This habit frequently causes problems for humans, because their burrows weaken levees. In areas with tall vegetation, they often form "hides" by tunneling about under matted grass.

They are quite social and family units may stay together for a time. Their babies frequently cling to their backs as the adults swim about. Nutria can often be heard calling to one another in the wetlands. Their voices sound like "n-e-e-w" or a nasal "nan-cy."

Humans who work in the marsh may get an occasionally case of "nutria itch," resulting in severe itching and swelling. It is caused by a small roundworm (a nematode of the genus Strongyloides, pronounced "strong eh loy' dees") that is parasitic in nutria intestines. Nematode eggs leave the nutria in its feces, and they hatch into tiny larvae that swim about in the water. Normally, these larvae burrow into a nutria, become adults, and the cycle begins again. If some hapless human who is not wearing boots comes along, the larvae burrow into his or her skin. Since humans are not the normal host, the larvae burrow about until they die. The whole process can cause three weeks of unmitigated agony!

Since they are now rarely hunted and the number of large alligators has declined, nutria populations are out of control. Populations in some stretches of Louisiana marsh may reach 6,000 nutria per square mile! When the populations of these ravenous critters get too high, they may eat all the vegetation, including the roots. This results in barren areas, sometimes hundreds of acres in size, referred to as "eat outs." This leaves the marsh vulnerable to further destruction by natural forces. Marsh ecologists now believe that the uncontrolled nutria population is a major contributor to the demise of our coastal wetlands.

So, nutria are eating out coastal marshes since there is no present market for their pelts. What are we to do? Let's eat them! They actually have a wonderfully lean meat that tastes great. Just after World War II, they were sold in the U.S. as "Hoover Hogs." Nutria is marketed in Europe under the name "ragondin" (the French name for nutria). Obviously, we have to convince folks that they are not rats (note: not all "rodents" are "rats," e.g., squirrels). We may get a little help from science

[tufluv]

SIS COOPER:
Yuck! :eek: , if it looks like a rat, smells like a rat, walks like a rat, then ITS A RAT!
'course I've never seen one, never even heard of such a rodent, (Nutria?) until this very moment.

DAVE: I second your .................................................. .!!

XERF: Remember the parable about the man who owed money to someone, they forgave him that debt? Then that man was not merciful to one owing him?
Well, you were shown mercy, in that you were not "fried", after all!,on another thread) :D, yet you THOUGHT about cooking DAVE! [(i.e. "(or maybe he is oven size..........)]?Shame, shame!:realmad:
Remember also, what happened to that fellow, when the King found out? Hmmm...?
Your'e incorrigable! You just may be exiled to a NUTRiA farm if you don't watch it! The long arm of the law may just extend its invitation once again!

:jk: Luv ya, you prankster, you!

[Xerf]

I REPENT!!!!!!!!!!

Now go to the "let off steam thread" and see what I really want to say.....!!

HAHAH>..............love ya too

[Xerf]

Dave, Old Bean, my brother, you really need to get out of the kitchen and see that there is a great big world out there, besides you cast us guys in a bad light.......to many women reading your stuff will start to wonder about their husbands lack of cookability. So stop this madness!!!!!!!

[Xerf]

Only if you will come cater my anniversary party!



(keep those recipes coming Chef Dave!)


:)

[foreverblessed]

Yea Dave,

You wouldn't want my tall order for a husband to get any taller now would you? It might take God 20 years to find me one to fit the bill. :)

[ddc101]

Was that an order for a tall husband?
Sis.Tufluv,
People eat wierd things here trust me.
Dave,
I have never eaten gefelte fish.What is it like?sis.c

[nightwatchman]

Dave,
I have never eaten gefelte fish.What is it like?sis.c



Taste like chicken!

[Xerf]

And you can't eat neutra-rat, but you can eat that!!!!!!!!

.................................................. ..............!


:)

[Xerf]

If you were to ever wrap your lips around one flavorful chunk of Neutra you would never allow some dead and cold fish to ever get between your teeth again!!!!!!!!

hehe

:)

[Xerf]

Sweat is good, it helps to baste the rat while it is charring.........

[tufluv]

You guys are SICK, I tell you, SICK!!
:D

[servant]

1 can of chicken noodle soup
1 can of water
pour into a saucepan
bring to a boil
serve with crackers

Serv :)

[servant]

Oops! I forgot to mention to open the can first!

Serv :)

[servant]

And stir occasionally!!!

Serv :)

[Xerf]

AND when I put the crackers in the pot of boiling soup it was a sight to see...much less to try and eat!!!!!!!!!!

[Xerf]

My friend and I were at a restaurant. The waiter told us about that night's special which was chicken almondine and fresh fish.

The chicken sounds good, I'll have that," my friend says. The waiter nods. And the vegetable?" he asked. Oh, He'll have the fish," my friend replies.


:flame:

[tufluv]

AND for those wishing to order from the "DRANGED" menu:
Speciality of the DAY:
XERF INCOGNITO, CAJUN STYLE! :D Bon Appetit!

[Xerf]

I see another trip to the "let off steam" thread is my NEXT post............BBL!!!

:realmad:




:)

[Xerf]

Recently I was lucky enough to be the 10,000th attendee at the State Fair in Texas and was asked to fill in to be a judge at a chili cook-off. Apparently the original Judge #3 called in sick at the last moment, and I happened to be standing there when the call came in. I was assured by the other two judges (Native Texans) that it would be a fun event and a true taste of Texas hospitality. They assured me that the chili wouldn't be all that spicy. Here are the scorecards from the event.

Chili # 1: Mike's Maniac Mobster Monster Chili

JUDGE ONE: A little too heavy on tomato. Amusing kick.

JUDGE TWO: Nice, smooth tomato flavor. Very mild.

ME: Aaaaaaaarg, what is this stuff!!?? You could remove dried paint from your driveway with it. Took me two gallons of water to put the flames out. Hope that's the worst one. These Texans are crazy.

Chili # 2: Arthur's Afterburner Chili

JUDGE ONE: Smoky, with a hint of pork. Slight Jalapeno tang.

JUDGE TWO: Exciting BBQ flavor, needs more peppers to be taken seriously.

ME: Keep this out of reach of children! I'm not sure what I am supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver.

Chili # 3: Fred's Famous Burn Down the Barn Chili

JUDGE ONE: Excellent firehouse chili! Great kick. Needs more beans.

JUDGE TWO: A beanless chili, a bit salty, good use of red peppers.

ME: Call the EPA, I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Someone pounded me on the back; now my backbone is in the front part of my chest.

Chili #4 Chilizilla To the Max!

JUDGE ONE: Now this is a bit warm, and spicy. Getting to feel like chili now!

JUDGE TWO: This has a nice ring to it! Flavor is extreme and peppers are coming in nice and strong!

ME: DId the first 40 yards in 3 seconds! Still running..........TEXANS ARE CRAZY!!!!


:)

[tufluv]

But TexMex-icans are reasonable! None of that crazy stuff, and we always include beans! and cornbread! Yum, I'm hungry!
Poor XERF! They pulled a fast one on ya! :D caugtcha off guard!

[ddc101]

Chili # 3: Fred's Famous Burn Down the Barn Chili

I love the name of this chili.Its hilarious!!!!
Bro.Servant, You and Bro.Rutledge need to get together and drive through a few times.You both cook about the same.

Dave,
I want more recipes from your mom.I love a good Borsch.

I got an email from a minister yesterday.He said he went by our exit and tears rolled down his face because he could not stop in.
He then went on to say please have lots of gumbo and boudin for them when they come to preach revival in the fall.Now I am puzzled as to whether he cried over missing us or the food!!!!!lv sis.c

[BroDane]

Wow..I am Getting hungry reading these posts!

My family is from Maine, we have a traditional sandwhich..here it is:

Danes Maine Potatoe Sandwhich

Sliced, Baked or Nuked Potatoes
Mayo
Black Pepper
Raw Onion
White Bread
(Chipolte pepper,my preference)

Combine generous amounts of all ingredients on bread and whoof it down!!

[BroDane]

I like to eat CHITLINS!!!!!!!!

They smell like RAW sewage when
boiling.. :goof: But man..are they good fried...... :p

Nothin like good ole Pig Intestines..mmmmmmmmmmmmmmmmm

Hey!! I couldnt help it!! My friends were black southeners and if you didnt eat pigs feet you werent eating!!!....mmmmmmmmmmmmmmm

[Xerf]

From your recipe choices I see that you are not just Dane, but must be a Great Dane!


:)

[BroDane]

Well, hehehe..I do eat like a dog, that is..almost anything...:yeah:

[tufluv]

Bro.Dane, you are so-o right about them chitlins, and that sandwich, sounds yummy., anytime you mix potato's and onions, you have a winner!
My husband likes to eat potato's RAW, yup! Sliced with a little salt sprinkled on them (skin off). Go figure! I tell him "you white boys are WEIRD!"...he does that on occasion, I suspect he may have some vitamin deficiency, and he craves that certain snack sometimes.
He does not take vitamins, or any pills, well. I feel he's old enough to be responsible, and when I do give him them, I feel like his mom or something! You sisters out there may relate to this!
Ahh, but thats another topic! For the ladies area, please!

[BroDane]

Ahhhh Raw potatoes...mmmmm :p

Pass that Salt & Pepper please!!!!!

[BroDane]

JAG is even Better!!! Its a Cape-Verde dish..guess whats in it!!!

[ddc101]

I am totally afraid to ask what is in JAG
jellyfish and garlic????
I have to share this.
My brotherinlaw grew up really poor.He could not shake the mindset even when he made good money.He loved to raise pigs and chickens.Well one day I went into the kitchen and found him cooking something.I sat down at the table and he proceeded to put a plate in front of me.After that he placed a very large pigs foot on the plate covered with vinegar and black pepper.Hey it still had hair on it YIKES!!!!!! Before this I used to like the one in the jar you buy at the supermarket.Well those days are over.Since that day I am too busy scouting for hair to eat them.lv sis.c

[ddc101]

Hi Bro.Dave,
What is the name and recipe for the Jewish Lazagna type dish.I know that you make some large rectangular pieces of matza and then dip it in egg and put somekind of tomatoe sauce thing in between and a few other items.Tell me what this is.It looks like lazagna but I know a Jew wouldn't put cheese with meat.lv sis.c

[Xerf]

Ok Dave about that "Bread Pudding" thing.........I got most of the stuff but the apple part.........where does your grandmother live and are her trees full this time of year?

:rolleyes:

[foreverblessed]

Dave,

It s amazing that your not FAT, the way that you cook. I gain weight just reading your recipes! I also get hungry they sound so good! Stop it whydoncha? :D

[ddc101]

Yeah Dave,
I tried the Hormel Chili with Tabasco...my favorite...sis.c

[ddc101]

Speaking of Wisconson
I used to buy the Kaukauna chedder packs all the time.Since I found out I have a mold allergy I can't eat it anymore...I miss it lots.sis.c

[mfblume]

Bro Long,

You must have missed the private message I sent you that is listed in your profile.

[Xerf]

Xerf's recipe for Mexican Ketchup:

Del Monte

:rolleyes:

[ddc101]

Wow Bro.Dave,
I considered purchasing cornish hens today but I didn't
know exactly how to fix them except baked.This is a good
recipe.Thanks for sharing
lv sis.c

[straitway]

Boeuf Bourguignon Sauté

Serves: 4 people
Prep time: 10-15 minutes
Cooking time: 35-40 minutes


Accompaniments: Mashed potatoes and sliced tomatoes.


1 large, yellow onion
2-3 shallots, chopped to measure ¼-cup
½-lb bacon, diced into 1" squares
8 oz. baby carrots, sliced vertically in half
12 small, white mushrooms
1½ lbs. boneless, top sirloin, cut into 1' cubes
1 teaspoon thyme
2/3 cup dry, red wine
Parsley, salt and pepper


1. Peel and chop onion. Mince shallots to measure 1/4-cup. Cut bacon into 1"squares.

2. In a deep saucepan, cook bacon over medium heat until pan is well-coated with fat, about 10 minutes.

3. Add onions and shallots and cook until bacon is almost crisp and onion is tender but not browned, about 5 minutes.

4. Cut carrots as directed above and microwave them until tender. Wipe mushrooms with a clean cloth, take off stems and discard.

5. Add beef to pan and cook over medium-high heat, stirring occasionally until meat is evenly browned.

6. When beef is browned, add mushrooms, thyme, wine, salt and pepper. Cover and simmer over low heat 12-15 minutes. Do not overcook meat.

Enjoy!!

[O2blikehim]

Dave I have made it with horsradish, ginger root, and raw garlic with vineger and salt. (3 parts Horseradish, to part ginger and one garlic. Quite good - it will curl your toes if you eat it from a spoon!

[Renee29]

Anyone have a killer low fat, healthy recipe? You know, the kind that's so good you can't believe it's low fat?

[ddc101]

Yes here it is.Take a bag of dried kidney beans and soak them over night to soften.Then take one large onion,three stalks celery, one green bellpepper and saute in large pan in three tablespoons oil.(LT olive works best.)
When onions are clear add beans and one large can of tomatoes with jalapeno.I use a brand called Rotel.
Season beans with cajan seasoning.If you have none then use
pepper,salt,chili powder,cayenne pepper and garlic powder.
Let these boil and then turn down to medium low and cover and cook until soft.
I serve these over rice.They are very spicy.And guess what
beans are naturally low fat and high fiber.
If you desire you can add aprox one lb smoked turkey sausage.
Hilshire farm has a good brand of this.
I serve this with a green salad
good bread
cantalope melon.
My kids love it.lv sis.c

[Renee29]

Sounds good! I love beans.

[foreverblessed]

Ddc,
I make beans alot like that, but I use a bag of beans called 15 beans? Anyway, that is the way we love to eat beans around here. I will have to try them over rice.

[nightwatchman]

:eek: :eek: :eek: :eek: :eek: :eek: :eek: :eek: :eek: :eek:


Blackened Chicken
Categories: Cajun, Main dish, Poultry
feeds:20 skinney cajuns or 5 big ones

16 ea 3 oz skinless chicken breast

MMMMM-----------------------SEASONING MIX----------------------------
2 T Salt
1 1/2 t Garlic powder
1 1/2 t Ground black pepper
1 t White pepper
1 t Onion powder
1 t Ground cumin
1/2 t Gound cayenne pepper
1/2 t Sweet paprika

MMMMM---------------------OTHER INGREDIENTS--------------------------
3/4 lb Melted unsalted butter

NOTE: Recipe calls for 16 (3-ounce) skinless boned chicken breasts,
about 1/2 to 3/4 inch thick, or 8 (10-ounce) bone-in leg-thigh
pieces, or a combination of these. Skin the leg-thigh pieces, then
bone each piece along the length of the two bones, leaving meat in
one piece. Trim off excess fat. Pound each breast or leg-thigh
fillet to 1/2 inch thick.

Let the chicken come to room temperature before blackening.
Thoroughly combine the seasoning mix ingredients in a small bowl.
Heat a large cast-iron skillet over very high heat until it is
extremely hot and just short of the point at which you see white ash
or a white spot forming in the skillet bottom, about 8 minutes. (the
time will vary according to the intensity of the heat source.)
Heat the serving plates in a 250F oven.
Just before cooking each piece of chicken, dip it in the melted
butter so that both sides are well coated, then sprinkle each fillet
evenly with the seasoning mix, using about a rounded 1/2 teaspoon on
each, and patting it in with your hands. (If you lay the fillet on a
plate or other surface to season it, be sure the surface is warm so
the butter won't congeal and stick to the surface instead of to the
meat. Wipe the surface clean after seasoning each fillet. Use any
remaining seasoning mix in another recipe.)
Immediately place the fillet skinned side down in the hot skillet,
making sure all meat folds are opened up and the meat is lying flat.
Pour about 1 teaspoon butter on the top of the fillet (be careful, as
the butter may flame up). If you cook more that 1 fillet at a time,
place each fillet in the skillet before buttering and seasoning
another one.
Cook uncovered over the same high heat until the underside forms a
crust, about 2 minutes. (The time will vary according to the
thickness of the fillets and the heat of the skillet or fire; watch
the meat and you'll see a white line coming up the side as it cooks.)
Turn the fillets over and pour about 1 teaspoon more melted butter on
top of each. Cook just until meat is cooked through, about 2 minutes
more. Serve the chicken fillets crustier side up while piping hot.
Clean the skillet after cooking each batch and repeat the
blackening procedure with the remaining chicken fillets.
To serve, place 2 breast fillets or 1 leg-thigh fillet on each
heated serving plate. If you use a large serving platter, do not
stack the fillets.

Paul Prudhomme warns, "Blackening should be done either outdoors or
in a commercial kitchen. The process creates an incredible amount of
smoke that will set off your own and your neighbors' smoke alarms.
People with really well-installed commercial hood vents at home have
gotten away with blackening in their own kitchens. They are
privileged! Don't push your luck."

[bishop1]

I started to cook
but I looked in my mixing bowl and I found a

" H A I R "

this site has been
"HAIRJACKED"
{392 to go}

[jhlent]

Prep Time: 10 minutes
Cook Time: 4 hours
Yield: 8 to 10 servings

Crust:
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold vegetable shortening, cut into bits
1 large egg, beaten lightly
2 to 3 tablespoons ice water
To make the pie crust: Into a bowl, sift the flour, sugar, baking powder, and salt. Add the shortening and blend until the mixture resembles coarse crumbs. In a bowl, whisk together the egg and 2 tablespoons of the ice water. Add the egg mixture to the flour mixture and toss to combine, adding more water, if necessary, to form a dough. Chill the dough, wrapped in plastic, until firm.
On a lightly floured surface, roll out the dough into a circle 1/8-inch thick and fit it into a 9-inch pie pan. Crimp the edge, prick the bottom, and chill while making the filling.

Filling
1 1/2 pounds ricotta, drained well
3/4 cup sugar
5 large eggs
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
1/2 cup diced candied fruit
1/2 cup semisweet chocolate chips
Preheat the oven to 350 degrees. In a large bowl with an electric mixer, beat the ricotta with the sugar until smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and cinnamon. Stir in the candied fruit and chocolate chips. Pour the filling into the pie shell.
Bake the pie for 45 minutes, or until just set. Let cool and chill.

Then send me a BIG slice...mmmmmmmm

This is usually made by Italians around the Easter time.
I buy if often then – but other times I have to make my own - :D

[jhlent]

Sausage Calzones
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 calzones
1 1/3 pounds raw Italian sweet sausage, casing removed
A drizzle olive oil
2 cups ricotta
A handful flat leaf parsley, chopped
2 cloves garlic, chopped
A handful grated Parmigiano, plus extra, for knots
1/4 teaspoon nutmeg, freshly grated or a couple pinches of ground
A few grinds black pepper
2 tablespoons chopped pimento
2 (10-ounce) tubes prepared pizza dough
2 cups shredded mozzarella
Garlic oil (1 or 2 cloves chopped and heated in 1/2 cup extra-virgin olive oil)
2 cups tomato, marinara or pizza sauce for dipping or Five Minute Spicy Marinara, recipe follows
Preheat oven to 425 F.

Brown sausage in a small skillet in a drizzle of olive oil. Transfer the cooked crumbled sausage to a paper towel lined plate to drain.

Combine sausage with ricotta, parsley, garlic, Parmigiano, nutmeg, pepper, and pimento. Roll out doughs and halve cross-wise. Place a dough rectangle on a nonstick cookie sheet. Use 1/2 cup mozzarella on half of each dough rectangle and pile a mound of filling on half of the total area. Fold dough over and pinch edges to seal. The result is a rectangular turnover.

For half-moon shaped calzones, trim excess dough. Roll dough bits into strips, tie in knots and brush with garlic oil and cheese. Garlic knots are fun to dip at the table.

Bake calzones 15 minutes or until golden all over. Serve calzones with warm tomato, marinara, or pizza sauce for dipping.

Cook's Note: For an additional time saver, 2 packages precooked sausage crumbles, 8 ounces each, may be substituted for raw Italian sausage used in the above recipe.

Five Minute Spicy Marinara:
2 tablespoons (two turns around the pan) extra-virgin olive oil
3 cloves garlic crushed
1/2 teaspoon crushed red pepper flakes
1 (32 ounce) can chunky style crushed tomatoes
Salt and pepper
1 teaspoon Italian dried seasoning
1 handful Italian parsley leaves, chopped
Add olive oil to medium saucepan over moderate heat. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley. Serve.

Yield: 4 servings

[ddc101]

you had to say Calzones didn't you brother.I love Calzones.Especially ones from real Italian resturants where the bread is hand made.I know one in Pensacola,Florida on the way to the Bayfront Auditorium.They are right up the block from the
Sanger Theatre off Garden ST. and Pace.Boy I would love to be there right now.lv sis.c

[ddc101]

Give me pizza or give me death.....(the cry of the american teenager)...sis.c

[jhlent]

I am blessed to be here in "Chicago" where I can find "REAL" Pizza and Calzones....

Fresh made Sausage - hmmmmm

[ddc101]

Hey don't discredit the south.The town I grew up in and graduated high school from was mostly Italian.They make the best sausage with the exception of cajun sausage...a little parital I suppose...sis.c

[dllong]

Couscous Mango Mousse

Prep Time: 20 minutes Cook Time: 5 minutes
Yield: 6 servings

1 cup water
3/4 cup couscous
4 tablespoons sugar
2 juice oranges, preferably Valencia
2 tablespoons orange flavored liqueur
1 ripe mango (about 1 1/4 pounds)
1 cup heavy (whipping) cream, chilled
1 teaspoon vanilla extract
1 (8-ounce) container vanilla yogurt

In a medium saucepan over medium-high heat, bring the water to a boil. Add the couscous in a stream. Stir once. Remove from the heat. Cover and let stand until the couscous is tender, 12 to 15 minutes. Mix in 2 tablespoons of the sugar. Cover tightly set aside.
Scrub one of the oranges under running water and pat dry. With a vegetable peeler, remove the zest, being careful not to peel away any of the white pith. Finely mince the zest. Set aside.

Squeeze the oranges to obtain about 3/4 cup of juice. Strain through a medium-meshed sieve into a small saucepan. Over medium heat, boil down the juice until it has reduced to about 2 tablespoons, and has the consistency of molten honey, 4 to 5 minutes. Stir in the liqueur. Set aside.

Peel the mango and cut the flesh away from the seed. Cut half into thin wedges and coarsely dice the rest. Set aside.

In chilled metal bowl, whip the cream until soft peaks form. Fold in the vanilla and the remaining sugar. Refrigerate 1 cup of the whipped cream for serving. In a medium bowl, combine the rest of the whipped cream with the yogurt and the diced mango. Refrigerate until ready to serve.

Before serving, combine the yogurt-mango mixture with the couscous. Spoon equal amounts into 6 parfait glasses or small bowls. Top each dessert with a generous dollop of the reserved whipped cream and mango wedges. Drizzle with orange sauce, sprinkle with minced orange zest, and serve.

[straitway]

In case anyone is couscous unaware: (isn't that "unconscious?)

Couscous is made from semolina of wheat and water (like pasta) mixed to form a paste and rolled back and forth until pellets form. The edges are slightly irregular and the color is an off-white. This nutty-flavored product is light and fluffy and makes an excellent side or main dish.

[tufluv]

I don't know about ya'll but I'm getting mighty hungry!
I've never tried that couscous stuff, never even seen it, only boxes of it at the grocery store.

[ddc101]

We southerners have eaten couscous for years.We make ours from fried down cornmeal.but it is pronounced the same...
Cush Cush.....

[straitway]

Another cush-cush (couscous) speciality!


Mushroom and White Bean Stew Over Couscous

[Mushrooms lend a meaty taste and texture to this great entrée.]

Ingredients:

1-1/2 pounds small whole white mushrooms
1-1/2 cups couscous
1-pound can stewed tomatoes
1-pound can cannellini beans (white kidney beans), rinsed and drained
1/4 cup chopped fresh parsley
Grated Parmesan cheese (optional)
1 cup diced onions
4 cloves garlic, chopped
1-1/2 tsp dried Italian seasoning
2 cups water
2 pinches cayenne pepper

Instructions:

Quickly rinse and dry the mushrooms, and trim off the ends of the stems. Cut any large mushrooms in half.

Coat a large nonstick wok or 12-inch skillet with olive-oil cooking spray and preheat over medium to medium-high heat. Add the mushrooms, onions, garlic, and Italian seasoning, and cook, stirring often, for 8 to 10 minutes, or until the mushrooms are tender.

While the mushrooms are cooking, place the water in a 1-quart saucepan, and bring to a boil over high heat. Stir in the couscous and cover. Remove from the heat, and allow to sit for 5 minutes, or until all of the water has been absorbed.

Using a knife, slightly cut up the tomatoes in the can. Add the tomatoes, beans, and cayenne pepper to the mushroom mixture. Stir to mix, and cook for about 3 minutes, or until heated through.

Stir the parsley into the couscous. Divide the couscous among individual serving plates, and top with the stew. Serve immediately, as is or topped with a sprinkling of Parmesan cheese.

Yield: 4 servings

+++++++++++++ :) ++++++++++++++

[jhlent]

::Easy Cheesecake Sicilian Style::
Preparation Time: 5 Minutes Serves 8-10
2 Tbs. Sicilian Sunset Nut Cream-Pistachio, Hazelnut or Almond
2 oz. mascarpone cheese
2 oz. cream cheese
1/4 cup powdered sugar
16 oz. ricotta cheese
9" pie shell (graham cracker crumb, chocolate, or flaky crust)
Fold Nut Cream, ricotta, cream cheese & mascarpone cheese together with sugar in a large bowl.
Pour into pie shell and bake 400o for 30 minutes. Let cool. Refrigerate at least 1 hour.
Optional: serve topped with whipped cream and unsalted nuts.

[jhlent]

Spaghetti aglio e olio (Garlic & Oil Pasta Dressing)
Preparation Time: 15 Minutes Serves4-6
Lauro100% Extra Virgin Olive Oil
5 cloves of garlic
15-16 oz. of spaghetti
Salt, fresh parsley, dried red pepper
Heat the oil in a skillet and add the garlic in thin slices or whole (less pungent). Sauté until golden brown, remove from the heat and add parsley, salt and red pepper. At the same time, have your pasta cooked al dente and ready so that the sauce can be mixed in immediately. Enjoy!

This is about the only way to eat pasta

[foreverblessed]

Gee whiz, we have another guy, who cooks. ;)

[Cherokee]

Low Calorie Smoothie

1 glass Sam's flavored water (preferably lemon lime)

1/4 tsp. sugar free koolaid (berry flavored)

pinch equal

1/4 container cool whip (not lite) (less carbs and sugar)

Place in blender with glass of crushed eyes and make thick.

Pour into chilled glasses.
Use spoon or straw.
Depends on thickness.

Love Ya' in Jesus!! Cherokee

[ddc101]

Amen and he makes a good spaghetti.That is one of my favorites Brother.I love the garlic.lv sis.c

[ddc101]

I made this today for a sister visiting.I do not personally eat pork meat but its cajun and she loves it.
Pork Jambalya
3 lbs cubed pork meat...the fattier the better
4 cups raw rice(long grains better)
2 lg onions(white/red/yellow any kind will do)chopped fine
1 bunch scallions diced
2 green peppers(bell)chopped
1 bunch parsley chopped
3 stalks celery diced
2 tablespoons sugar
1/4 cup cooking oil
cajan seasoning/Tony Chacharees
extra cayenne to taste
six cups water
In large dutch oven/covered saucepan heat oil until hot.Put in pork meat.Do not cover.brown until the fat frys to a nice brown color.make a small space in center of pan and place sugar there.
Stir until sugar is carmelized(dark brown almost burned).Add cut up herbs.Stir until mixed will and cover with saucepan lid.Fire is to be turned to medium.When onions are clear add rice and water.Also add cajan seasoning/cayanne pepper.May also add extra salt if needed.Do not be afraid to taste this because at this point the meat is totally cooked.Bring to a full boil uncovered then
place lid on pot and turn heat down to low.In about thirty minutes will be done.When rice is cooked meal is done.
Serve this with a salad and fresh cooked veggies.
Today when I made this I made sweet potatoe bisquits and black berry cobbler.Also ice tea goes well. lv sis.c

[jhlent]

Hey there Sis. -
Men make the BEST COOKS...... :cool:

[foreverblessed]

John,
Guess I am finding that out. :)
Now my father could cook up a mean streak, but I was married to a man who had trouble opening a can of ravioli.

Dave has kept me mesmerized by his gourmet recipes, and his ability to cook.

I recently went to stay with a friend and her husband got up cooked us a big breakfast, and then a wonderful dinner later on. My girls were in awe, they were amazed that his cooking was so good. I watched him cook, trying to pick up on a few things, and did all of his dishes. He was more gourmet, and it was wonderful.

I am a good cook, but rarely follow recipes. I am a country cook, I would fit right in at the Cracker Barrel.

[Felicity]

Sis. Cooper..........
Could you share your recipe for those sweet potato biscuits? I've never eaten them - never even heard tell of them before now. They sound yummy. :p

[jhlent]

I know - Lets have Faith Child cook for us when He gets home

[foreverblessed]

Does Faithchild cook? :)

[jhlent]

If he doesn’t - he had better learn quickly

[ddc101]

Sweet Potatoe Bisquits
(this is a very soft dough to deal with so be warned)
2 cups unbleached all purpose flour
3 tsp baking powder
1 tsp salt
4 tsp shortening
1 cup soymilk(or regular)
1/cup mashed sweet potatoe(room temp not hot)
Set oven to 45o.
Sift flour and measure
add dry ingredients to flur and sift together
Cut in shortening with pastry blender until resembles course cornmeal.
Add milk and sweet potatoe and stir until mixture leaves side of bowl.
Take small amt flour and place on pastry board or simple a piece of wax paper that you can cut them on.Pat out the dough.Sprinkle flour over the top and flip the dough over and cut with a buiscuit cutter or jar lid or even a small glass if you do not have anything else.Remember the less you handle biscuit dough the nicer the biscuits.
Place on ungreased baking sheet for 12 to 15 minutes.
These go great with supper and or coffee.....lv sis.c

[dllong]

Quick and Easy Beef Stroganoff

1 (17-ounce) package HORMEL Fully Cooked Beef Tips with Gravy
1 tablespoon oil
1 (8-ounce) package fresh, sliced mushrooms
1/3 cup thinly sliced green onions (tops included)
1 (8-ounce) package lite or regular sour cream
8 ounces egg noodles, cooked according to package directions and drained

Place oil in large skillet over medium heat. Add mushrooms. Cook 3 minutes, until tender, stirring frequently. Add beef tips with gravy. Cover and cook over medium heat 5-7 minutes, stirring occasionally. Remove from heat. Stir in green onions and sour cream. Serve over hot noodles. Serves 4.

[ddc101]

I'm stopping at Daves for dinner whenever I go by there.lv sis.c

[Felicity]

Thanks so much for that recipe Sis. Cooper. :)

[dllong]

Corn Cakes

Prep Time: 10 minutes Cook Time: 16 minutes

Yield: 12 cakes

1 cup roasted cornmeal (fine ground yellow cornmeal)
1 cup self-rising flour
4 tablespoons sugar
2 eggs
2 cups buttermilk
3 ounces corn oil
2 cups fresh corn kernels

Place cornmeal, flour, and sugar in a bowl and mix together. In a separate bowl, combine eggs, buttermilk, corn oil, and fresh corn and mix together.
Fold mixtures together. Place 4 ounces of pancake mix onto a hot griddle. Cook on medium high heat for 4 minutes on each side, until cooked through.

Dave

[ddc101]

Dave come to Louisiana and have some real food brother....
lv sis.c

[dllong]

I would if I could sister.

:-)

Dave

[dllong]

SPAM™ Wontons

Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients:
1 (12-ounce) package wonton wrappers
1/2 cup coconut milk
6 tablespoons chunky peanut butter
1/4 cup brown sugar
2 tablespoons soy sauce
1 teaspoon crushed red pepper flakes
1 SPAM® Classic (12-ounce) can
1 (8-ounce) can water chestnuts, drained and finely diced
Sliced green onions, for garnish

Directions:

Heat oven to 375º F. In miniature muffin pans, press wonton wrappers to fit, overlapping edges lightly. Bake 5 minutes or until edges begin to brown. In small bowl, combine coconut milk, peanut butter, brown sugar, soy sauce and crushed red pepper flakes; set aside. In large skillet, cook SPAM® Classic until lightly brown. Add water chestnuts and peanut butter mixture. Heat until warmed through. Spoon mixture into prepared wonton wrappers. Garnish with sliced green onion. Serve immediately. Makes about 48 appetizers

[dllong]

Molten Chocolate Cakes with Raspberries and Cream

Recipe Summary
Prep Time: 10 minutes Cook Time: 30 minutes
Yield: 4 servings

1 1/2 teaspoons unsalted butter, plus 1/4 pound (1 stick)
4 teaspoons all-purpose flour, plus 2 tablespoons
6 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons cold heavy cream
2 tablespoons confectioners' sugar
2 large eggs
2 large egg yolks
1/4 cup sugar
1 teaspoon vanilla extract
Pinch salt
1/2 cup cold heavy cream
2 tablespoons confectioners' sugar
1 tablespoon nut-flavored liqueur
1/2 pint fresh raspberries
4 sprigs mint
Sweetened cocoa, as garnish

Preheat the oven to 450 degrees F. Grease and flour 4 (6-ounce) ramekins or baking dishes with the 1 1/2 teaspoons of butter and 1 teaspoon of flour in each, tapping out the excess flour. Set on a baking sheet.

In a double boiler, or a metal bowl set over a pan of simmering water, melt the remaining 1/4 pound of butter with the chocolate, cream, and powdered sugar, stirring until smooth. Remove from the heat.

In a bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt until thick ribbons form, about 3 minutes. Sift 2 tablespoons flour into the egg mixture and fold together. Fold the chocolate into the egg mixture. Divide among the prepared dishes and bake until the sides of the cake are set and the tops are puffed but still soft, about 12 minutes.

Remove from the oven and let cool in the ramekins for 2 minutes, then unmold onto dessert plates.
Meanwhile, in a bowl whip the cream until beginning to form soft peaks. Add the sugar and nut liqueur and beat until stiff peaks start to form. Spoon a dollop of the whipped cream on each unmolded cake, and garnish each plate with raspberries and a sprig of mint. Sprinkle cocoa over the cakes, and serve.

[dllong]

Carrot Raisin Salad

Recipe Summary
Prep Time: 10 minutes Yield: 4 to 6 servings

2 (10-ounce) bags shredded carrots, available from the produce department
1 cup (3 handfuls) raisins
2 tablespoons poppy seeds (available in the spice aisle)
1 lemon, juiced
2 oranges, juiced
1/2 cup (2 handfuls) light brown sugar
Salt

Combine all ingredients well, using your fingers to toss and coat the carrots thoroughly. Transfer to a travel container or serving dish. As the salad sits, the raisins will plump a bit and carrots will take on citrus taste.

[foreverblessed]

cool, now that sounds good, I like carrot/raisin salad.

I also understand the handfuls... as I do pinches..and other odd measurements for cooking... now that's the way I do things! ;)

[John Atkinson]

Oriental Salad
This is a hit, trust me, whenever I bring this to a picnic it is gone, when I make it twice as big, it still goes, when I make it at home, the Atkinson trio demolishes it, no leftovers;

Component 1 - Rabbit Food
2 heads of romaine lettuce (I only use the leafy bits, I hate the cruncy stems
6 or so Green Onions (Scallions)

Component 2 - Crunchy Stuff
1 Package (small) slivered Almonds
1 Package (small) sunflowers seeds (the kind without the shell)
2 Packages Oriental Flavor Ramen Noodles
About 1/2 stick, or maybe the whole stick of butter

Component 3 - Dressing
1/2 Cup Sugar
1/2 Cup Soy Sauce
1 Cup Salad Oil
1 Package of Oriental seasoning from the Ramen Noodles

Saladize the Lettuce, chopp the green onions, put in big bowl

Melt the butter in a skillet, insert the sunflower seeds Slivered Almonds and crushed ramen noodles (sans the seasoning) into the melted butter and brown the whole shooting match.

Put in a tupperware container and allow to cool.

Mix the Dressing components in a cruet or bowl. Refregerate.

Now the key is, you don't mix all the stuff together until you are ready to eat it.

When you are ready to eat it you dump Components 2 and 3 into Component 1 and mix it up, serve immediately.

[foreverblessed]

Thanks Bro. John. Sounds wonderful I will try that out soon. I'll let you know how fast the Taylor 4 devour it.

That sounds a something like a salad I ate once with ramen noodles and almonds, but it was made with cabbage. Does anyone know what I am talking about? If you do, do you have the recipe for it?

[John Atkinson]

Actually, the original recipe did call for cabbage, only I think cabbage is disgusting in any variation except for sauerkraut with Kielbasa.

So it was adapted to romiane, which I am told is much better than cabbage :D

[Cherokee]

Sis.Ddc should put her rice dressing recipe here as to me it was better than the Bar B Q we had Saturday!...Love Ya' in Jesus! Cherokee

[jhlent]

Deep-Fried Ricotta Balls
Cook Time: 20 minutesPrep Time: 20 minutes
Yield: 24 to 30 balls

1 1/3 cups goat-milk ricotta (or substitute cow-milk ricotta), drained
1/2 cup freshly grated caciocavallo or Parmigiano-Reggiano
1/2 bunch parsley, finely chopped to yield 2 tablespoons
1 garlic clove, sliced
Pinch nutmeg
1 egg separated, plus 1 egg
Salt and pepper
2 to 3 cups extra-virgin olive oil
2/3 cup freshly grated bread crumbs
In a large bowl, combine ricotta, cheese, parsley, garlic, nutmeg, and 1 egg yolk, (reserving white) and mix well. Season with salt and pepper. Form ricotta mixture into balls about the size of small walnuts and set on a rack to dry slightly for 15 minutes.
When ready to cook, place oil in a tall-sided pan and heat to 360 degrees F. Oil should be at least 2-inches deep.
In a shallow bowl, mix the egg white with remaining whole egg, beating with a fork. Place bread crumbs in another shallow bowl. Dip each ricotta ball into egg to coat lightly, then roll quickly in bread crumbs. Make sure ricotta balls are completely covered in egg wash and bread crumbs,, and the coating is pressed on firmly. Drop balls, a few at a time, into hot oil and fry until golden brown. Remove with slotted spoon and drain briefly, then serve hot.

[jhlent]

I Love this one.....

Oven Roasted Lamb Shanks with Roasted Tomatoes and Toasted Orzo

Lamb Shanks:
3 tablespoons olive oil
Salt and freshly ground pepper
4 lamb shanks
2 stalks celery, coarsely chopped
2 carrots, coarsely chopped
1 large onion, coarsely chopped
5 heads garlic, split in half horizontally
2 cups port wine
1 cup red wine
4 cups chicken stock
Preheat oven to 350 degrees F. Heat oil in a medium Dutch oven until smoking. Season the shanks on both sides with salt and pepper and sear until golden brown on both sides, remove to a plate. Add the celery, carrots,onions and garlic and cook until caramelized. Add the port and red wine and reduce by half. Add the chicken stock and shanks and bring to a boil, cover and bake in oven for 2 hours or until tender. Remove shanks, strain and reduce liquid by half.
Orzo Pasta:
1 stick unsalted butter
2 tablespoons olive oil
1 pound orzo
1 small onion, finely chopped
1/4 cup finely chopped parsley
Heat oil and butter in pan. Add 1/2 of orzo and toast until golden brown. Add onion and remaining orzo and saute for 2 minutes. Heat a pot of water and add to the risotto as if you were making risotto, a little at a time, until the pasta is al dente. Finish with additional butter and a small amount of the braising liquid, add chopped parsley and salt and pepper to taste.
Slow Roasted Tomatoes:
4 plum tomatos, sliced in half, vertically
1 tablespoon olive oil
Salt and pepper
Roasted Garlic Bulbs:
4 heads garlic, tops, removed
1 cup water
2 tablespoons butter
Toss the tomatoes in olive oil, season with salt and pepper and roast in a 200 degree F oven for 4 hours. (Re-hydrated sundried tomatoes will work just as well)
Preheat oven to 350 degrees F. Place water and butter in a roasting pan, add garlic heads, cut-side-down, cover and roast for 1 hour.

[John Atkinson]

************************************
Pasted From The Old Cafe - You gotta eat this
************************************

Ok, I was gonna stay out of it, but here it is. I only LIVE in Connecticut, I am FROM Texas. Chili. Yup CHili. This partuclar one has won 1st Place in an annual Chili Cookoff at my place of prior employment, and is fully compliant with the rules and regulations of CASI (Chili Appreciation Society) Which state:

1. CHILI COOKED FROM SCRATCH - "Scratch" is defined as starting with raw meat. No marinating is allowed. Commercial chili powder is permissible, but complete commercial chili mixes ("just add meat" mixes that contain premeasured spices) are NOT permitted.

2. NO FILLERS IN CHILI - Beans, macaroni, rice, hominy, or other similar ingredients are not permitted.

If it has beans in it, it isn't chili, it is chili flavored beans, no flex on this point. So here it is:

Warning! Anyone who makes this indeminifies Bro John Atkinson, and Apostolic Network Ministries from any damages forthwith which may result from eating and/or making the concotion listed below.

Atkinson's Chili (No cutsey names required)

Ingredients:
2 lbs Course Ground Hamburger
2 lbs Stew Meat (cut into bite-szed pieces)
6 - 8 Fresh Habenero Peppers, remove the seeds - chop, wear gloves when chopping.
1 6oz can Chipotle Peppers in adobo sauce - chopped
6 - 8 Big Fresh Jalapenos - seeded, chopped
1 tbsp dried piquin chilies, crushed
3 Onions - Chopped
2 good size garlic bulbs, smashed w/garlic press
1 Green Bell Pepper, Chopped
1 Red Bell Pepper, Chopped
1-1/2 cups Ground Ancho (prime ingredient of chili powder
2 heaping tbsp ground cayenne pepper
2 heaping tbsp ground cumin
3 cans of beef broth
3 tbsp worchestershire sauce
Bottle of Smoked Barbeque Sauce
1 cup brown sugar
2 hershey bars
Jar of B&G Sundried Tomatoes
Juice of two lemons
Olive Oil

This recipe feeds an army, feed it to an enemy army and you may win a war, anyway,

Chop up all the fresh vegetables, peppers, onions etc and put them in a big bowl. Handle the habaneros with caution, they bite.

Begin browning the meat, I do one pound at a time and drain it and dump it into a big pot. When the meat is all done I put it over a medium flame and dump in the beef broth, dry spices and worchestershire sauce, barbeque sauce and chipotles in adobo and give it a mix, if too thick add a little water. Don not put the brown sugar in yet, or the hershey bars, they are last.

While the pot is bubbling merrily away, heat the olive oil in a large skillet. Add the garlic and give a few swirls. Then add the onions and peppers and the whole jar of sundried tomatoes. Don't breathe the vapour coming off the sauteing habaneros, it is caustic. At this point I generally shake in some of the same spices I used in the chili as well as some black pepper. When they vegetables are about 3/4 of the way done add the lemon juice, stir it and dump the whole shootin match into the bubbling pot of meat and spices. If needed, add water.

Stir it and simmer it awhile, don't cook down the vegetables. As a final touch throw in the brown sugar and the hershey bars, stir the melting chocolate into it.

The result is a smoky-sweet-chili flavor with a heat that grows and expands from the back of your throat until your whole mouth is on fire.

Serve with cornbread. Ensure someone who knows CPR is in the room.

When I make this, I wonder why I am the only one in the family who eats it. I have found is just the thing up here in these yankee winters.

Oh yeah, i get my spices cheap in bulk at www.penzeys.com

Bro John

[ddc101]

Ensure someone who knows CPR is in the room.
-------------------------------------------------------------
Bro.Atkinson is too funny...hahahaha
That is scary Brother.Once a man from Pensacola church came over to our house and had red beans and sausage with Bro.Cooper.Well I put rotel tomatoes in my red beans and that man already had ulcers.He ended up in ER.....poor man I felt so bad.Brother should have warned him it was ....HOT!!!!

[ddc101]

Rice Dressing Cajun Style
(I am going to try and put it into a smaller version than the one we use for Barbeque.)
Basically its mixed 1 cup dressing mix to 3 cups rice and then seasoned after with Tony Chacheres or Zatarains Cajun Seasoning.
Brown 2 lbs ground beef
and one pound ground pork
or you can go to the meat market and ask them to make you some dressing mix fresh.Which is what I do.
2 large green peppers
1/2 bunch parsley
2 large onions
1 bunch celery
1 bunch scallions(green onions or onion tops as cajuns call them)
Roux(brown 1 cup flour with a stick of butter or margarine until
copper colored (this is added to meat mixture)
1.Brown meat
2.Add veggies(do not drain meat)
3.When veggies are done(onions are clear..celery is soft)
add roux and stir all together.
4.add 1 cup of water and cover stirring occasionally until totally mixed.Then season.
5.In large stainless steel bowl or pot mix 1 cup dressing mix to three cups rice.
6.If serving this all together look at your meat mixture and guess aprox how much is there and count how much rice to add.Add it slowly and when it gets to the ratio you like stop.Some folks like a dressing with more meat some with more rice.The choice is yours.
This is a great dish to serve along side barbeque chicken or ribs.
We don't call it barbeque here without dressing or potatoe salad.lv sis.c

[jhlent]

Roasted Lamb with Potatoes

18 cloves garlic ( I actually like more)
2 cups freshly squeezed lemon juice
3 tablespoons dried Greek oregano
3 tablespoons dried rosemary
Coarse salt and freshly ground pepper
1 (8-pound) leg of lamb, bone in and trimmed of fat
1/2 cup extra-virgin olive oil plus 3 tablespoons
6 pounds Idaho potatoes, peeled and cut into 1/6 lengthwise
8 large globe artichokes, stems, leaves, and chokes removed
Finely chop 8 cloves garlic. In a large shallow pan, combine 11/2 cup lemon juice, ½ cup extra-virgin olive, chopped garlic, 2 tablespoons oregano, and 2 tablespoons rosemary; season with salt and pepper. Add lamb, turning to coat. Cover, and marinate in refrigerator overnight.
Preheat oven to 350 degrees F.
In a mortar and pestle, crush 6 cloves garlic and the remaining oregano and rosemary. Remove lamb from marinade, and pierce lamb with a paring knife in 10 to 12 places. Rub garlic mixture over lamb, pushing the mixture into the incisions. Transfer to a large roasting pan, and pour 3 tablespoons olive oil over lamb, rubbing to coat.
Place potatoes around lamb in roasting pan. Crush remaining 4 cloves garlic, and toss with potatoes. Drizzle remaining 1/4 cup olive oil and remaining 1 cup lemon juice over potatoes. Season with salt and pepper. Transfer to oven, and roast for 1 hour. Add artichokes to roasting pan, and roast 45 minutes more, basting occasionally with lemon juice. Remove from oven, and let rest for 10 minutes before carving.

[dllong]

Passover Brisket

Recipe Summary
Prep Time: 20 minutes Cook Time: 3 hours 20 minutes
Yield: 8 to 10 servings

8 to 10 pound brisket
Garlic cloves
1 quart beef stock (unsalted or low salt)
3 large onions, sliced
3 tablespoons vegetable oil
2 teaspoons salt
2 teaspoons Special Passover Seasoning, recipe follows
1 teaspoon freshly ground black pepper, to taste
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup ketchup
1 cup chili sauce
1 cup brown sugar

Preheat oven to 500 degrees F.
Using a paring knife and your finger, stuff brisket all over with garlic. Place brisket in a baking dish or casserole and bake until browned on top, remove from oven, turn brisket and return to oven until browned on both sides. Reduce oven temperature to 350 degrees F. Add enough beef stock to casserole to come up 1 inch on sides, cover with foil and bake one hour.

While brisket is cooking, heat a large skillet over medium high heat and sauté onions in vegetable oil, stirring occasionally, until caramelized and most liquid has evaporated, about 20 minutes. Set aside.

Remove brisket from oven after one hour and add caramelized onions and all remaining ingredients, moving meat around to combine ingredients. Cover and continue to bake until very tender but not falling apart, another 2 to 3 hours. Remove brisket to a carving board and slice. Strain reserved cooking liquids and pour over sliced brisket. Brisket may be returned to casserole dish and allowed to cool, then served the next day. (Reheated in oven.)

Brisket is better if made a day in advance.


Special Passover Seasoning:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Dave

[John Atkinson]

If you want to tenderize that brisket to "cut with a fork" tenderness, marinate overnight in a can of coke.

Seriously, the enzymes in coke tenderize it to the point that you wonder if you want to drink coke anymore.

[jhlent]

Hmmm never tried Passover Brisket
I think it would do great but – leave out the 1 cup ketchup & 1 cup chili sauce
Everything else works great

[foreverblessed]

yup, know all about that coke, I put in a can whenever I am cooking beef in my crockpot for shredded barbecue beef.

[jhlent]

hmmm I think I will fast that night - no need for an invite ;)

[foreverblessed]

Actually the coke just makes it tender, you can't taste it! Don't you like barbecue, you know.. like you put on sandwiches? What's wrong with you dude? ;)

[jhlent]

hmmm - I like bar-b-q
and I like Coke

Just don't thing I would like it like that

[jhlent]

Had a “GREAT” meal & fellowship on Fri. up in Michigan
I brought the Italian Sausage, Olives, Foccacia Bread, Olive Oil & Cream Puffs - and then they cooked
But I still miss that home cooked meal......

[jhlent]

Tomato and Olive Foccacia

1 1/2 tablespoons olive oil
1 pound package pizza dough
1 cup seeded tomatoes, chopped and drained
Salt and pepper to taste
Oregano
2 to 3 tablespoons oil-cured olives halved and pitted
1 clove garlic, sliced into paper-thin shreds
On a baking pan spread olive oil. Press the pizza dough into the pan until the dough fills pan completely. Cover the dough with a piece of oiled plastic wrap (oiled side down) and allow it to rise, until doubled, up to 1 hour. Scatter tomatoes on risen focaccia. Sprinkle with salt; pepper; oregano; olives and garlic. Set a rack in the lower third of the oven and preheat to 450 degrees. Bake the focaccia for about 25 minutes, or until deep golden. Lift the side of the focaccia with a spatula or pancake turner and check the bottom about halfway through baking time. If it is getting too dark, slide the pan onto another pan to insulate the bottom. To serve immediately, slide the focaccia from the pan to a cutting board. If it will be served later, slide it off the pan onto a rack to cool.

[jhlent]

Originally posted by jhlent
hmmm - I like bar-b-q
and I like Coke

Just don't think I would like it like that

[ddc101]

Bro.Lent,
I love Italian food.Especially Foccacia bread.In fact I am a garlic person big time.Do you have a recipe for Wedding Soup.The one with the chicken meatballs? lv sis.c

[jhlent]

Italian Wedding Soup

8 cups homemade chicken broth
3/4 pound ground beef
3/4 pound ground pork
(chicken may be substituted)
3 eggs, plus 5 eggs
1 cup dry bread crumbs
2 teaspoons dried basil
1 teaspoon dried parsley
1/2 cups grated Parmesan, plus 1 cup
2 medium heads escarole, cleaned and chopped
In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, ground pork, 3 eggs, bread crumbs, basil, parsley and 1/2 cup Parmesan. Mix well and form into bite-size balls. Drop the balls into the broth. Add escarole into broth. When meatballs rise to the top, they are cooked, about 6 to 7 minutes. When escarole is wilted it is done. In a separate bowl, combine the remaining 5 eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked.

[dllong]

Orange Honey Glazed Hazelnuts




Recipe Summary
Prep Time: 10 minutes Cook Time: 20 minutes
Yield: 2 cups

2 cups whole blanched hazelnuts
1/4 teaspoon salt
2 tablespoons honey
1 teaspoon cinnamon
1 orange, zested and grated

Heat the oven to 375 degrees F. Grease a cookie sheet or line it with waxed paper or a nonstick baking mat. Toss all of the ingredients together in a bowl and turn out onto the prepared pan, spreading out the hazelnuts so they do not touch. Bake until lightly toasted, stirring occasionally to prevent sticking. Check at 15 minutes then let bake for another 5 to 10 minutes. Loosen the hazelnuts from the bottom of the pan with a spatula and cool in the pan at room temperature; store in airtight container.

[dllong]

Vegetable Chunk Salad

Recipe Summary

Prep Time: 10 minutes Yield: 4 servings

1/2 pint cherry or grape tomatoes, halved
1 large red or green bell pepper, cut into bite-size chunks
1/2 red onion, chopped
1/2 European (seedless) cucumber, cut into bite-size chunks
2 ribs celery, cut into 1-inch pieces
1/2 yellow squash, cut into bite-size pieces
3 tablespoons to 1/4 cup extra-virgin olive oil, a couple of glugs
2 tablespoons (about 2 splashes) red wine vinegar
1 teaspoon sugar
1 teaspoon dried Italian seasoning
Coarse salt and pepper

Combine chopped vegetables in a medium bowl. Place oil, vinegar, sugar, and Italian seasoning in a small plastic container with a lid. Secure lid and shake dressing vigorously for 1 minute. Pour dressing over salad and toss. Season salad with salt and pepper, to taste.

[jhlent]

Originally posted by dllong
Vegetable Chunk Salad
...
3 tablespoons to 1/4 cup extra-virgin olive oil, a couple of glugs
...
That is the very reason many Italians carry the nick name of "Glugers"

The sound that the olive oil makes comming out ot the tin can.....:cool:

[dllong]

Popular Wisconsin Recipe

Ingredients for Great Northern Bean Soup:

1 tablespoon olive oil
1 large onion, chopped
2 stalks celery, chopped
1 cup carrots, peeled and chopped
2 cloves garlic, minced
4 cups low fat chicken broth
30 ounces canned Great Northern beans, drained
3/4 pound lean ham, cubed
1 bay leaf
1 teaspoon dried thyme
salt and freshly ground pepper to taste
Preparation:

In a large frying pan, heat oil.
Cook onions, celery, and carrots over medium heat until onions are translucent.
Add garlic and cook 1 minute.
Add chicken broth, beans, ham, bay leaf and thyme.
Simmer 30 to 45 minutes until flavors are blended.
Add extra chicken broth if soup gets too thick. Remove bay leaf.
Add salt and pepper to taste.

Nutritional Information per serving:

Calories 390
Fat, gm. 8
Protein, gm. 39
Carb. gm. 41
Cholesterol, mg. 35
Fiber very high 125

[dllong]

Popular Wisconsin Recipes

Crunchy Apple Cheddar Cobbler

Apple Layer:
1 cup sugar
1/4 cup flour
1/4 tsp cinnamon
6 cups peeled, thinly sliced firm, tart apples
1/2 cup dried cherries
1/2 cup cashew halves


Topping:
1 1/2 cups shredded cheddar
1 cup flour
1/2 cup packed brown sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt

1/3 cup butter melted
1/4 cup milk

Heat oven to 400 degrees. Oil a 9 inch square baking pan. Apple layer: Combine sugar, flour and cinnamon in bowl. Toss in apples, dried cherries and cashews. Place in baking pan.
Topping:
Mix cheddar, flour, brown sugar, baking powder and salt in a large bowl. Mix melted butter and milk in small bowl; stir into flour mixture. Spoon over apple mixture. Bake until puffed and golden, 25-30 minutes. Served warm with ice cream. Makes 8 servings.

[dllong]

Popular Wisconsin Recipes

Wisconsin Cheesy Garlic Rolls

Up to 5 1/2 cups flour, divided
3 tablespoons sugar
2 teaspoon salt
1 package active dry yeast (1/4 oz)
1 1/2 cups milk
1/2 cup butter (1 stick)
2 tablespoons olive oil
2 teaspoons minced garlic
2 teaspoons dried chives
1 teaspoon dried Italian Herb seasoning
2/3 cup sharp cheddar, grated


Combine 3 cups flour, sugar, salt and yeast in a large bowl. Combine milk and 1/2 cup water in saucepan, heat to 120 degrees. Gradually stir milk mixture into flour mixture. Stir in 1/4 cup melted butter. Beat at low speed with electric mixer about 30 seconds, then beat at high for 1 minute. Gradually stir in enough of the remaining flour to make a soft dough.

Turn dough onto floured surface. knead until smooth, 6-8 minutes. Place dough in a large bowl, cover, and let rise in a warm place for about 1 hour until double in bulk.

Punch down dough, cover and let rest 10 minutes. Combine remaining ingredients; 1/4 cup butter, olive oil, chives and Italian dressing in a bowl.

Divide dough into 24 pieces. Place a heaping teaspoon of grated cheddar in center of each dough piece and roll into a ball. Dip the balls in butter mixture and place in muffin tin. Drizzle remaining butter mixture over dough balls. Cover and let rise in a warm place until double in bulk, about 45 minutes. Heat the over to 375 degrees. Bake rolls until golden brown about 14 minutes. Serve warm. Makes 24 rolls.

[dllong]

Popular Wisconsin Recipes

Quick Wisconsin Chili

5 cups water
1 cup uncooked elbow macaroni
15 ounces fat free organic tomato soup
15 ounces kidney beans -- drained and rinsed
14 1/2 ounces chopped tomatoes
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 teaspoons chili powder
black pepper -- to taste

Place the water in a large pot and bring to a boil. Add the macaroni and cook for 5 minutes. Add the remaining ingredients and cook for 20 minutes, stirring occasionally. Add more water if necessary to keep a thick soup consistency.


Serves four

[dllong]

Popular Wisconsin Recipes

Norwegian Meatballs

Yah hey, volk of Norwegian descent are found in the Stoughton area and other spots in Wisconsin. Church supper menus in the Norwegian areas typically include lefse, meatballs, lutefisk and other Norwegian delights.

1½ pounds ground beef
1/4 pound pork sausage
1/2 cup minced onion
3 eggs
1/4 cup milk
1/2 cup dried breadcrumbs
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon nutmeg
oil for frying
flour for dredging
1 can (10 ¾ ounces) cream of mushroom soup
1 cup beef broth

Mix meat, onion, eggs, milk, breadcrumbs and seasonings. Let stand 15 minutes. Form into plum-sized balls. Heat oil in heavy skillet until light haze forms over surface. Roll meatballs lightly in flour; shaking off excess. Fry meatballs in batches, turning occasionally, until browned (do not crowd pan). Drain each batch on paper towels and place in baking dish.

Heat oven to 350 degrees. Discard oil in skillet; stir in mushroom soup and beef broth, scraping bottom of pan to remove brown bits. Bring to simmer; pour over meatballs. Bake 1 hour, stirring occasionally. Sauce will thicken as it cooks.

[dllong]

Popular Wisconsin Recipes


Wisconsin Beer Cheese Soup


Wisconsin Beer Cheese Soup is one of the most well-known Wisconsin culinary creations.

NOTE: (Only the flavor of the beer is retained. All alcohol is cooked out)

4 Tablespoons butter
1/3 cup chopped green onion, green tops and white base.
1/4 cup finely chopped carrot
1/4 cup finely chopped cabbage
1/4 cup flour
2 1/2 cups chicken broth
1/2 cup good Wisconsin beer
1 tablespoon Dijon mustard
2 cups half and half ("half and half" is half heavy cream and half milk), heated
2 cups shredded aged Wisconsin Cheddar cheese (use aged cheese for better flavor)
(if you wish, one pound cooked sausage in bite-sized chunks)

Melt butter in large, heavy pan
Add onion, carrot and cabbage
Cook and stir over medium-high heat until onions and vegetables become translucent
Stir in flour, cook 1 minute, stirring constantly
Add broth, beer and mustard. Stir well until mixture reaches a boil.
Reduce heat to low, cover and simmer 30 minutes.
Add hot half and half and cheese, and if you wish, cooked smoked sausage.
Stir and warm gently until heated through and cheese is melted.

Eight servings.

[dllong]

[dllong]

Popular Wisconsin Recipes

Cranberry Pie

2 cups cranberries, cut in half
1/2 cup brown sugar
1/2 cup chopped walnuts
2 eggs, well-beaten

1 cup sugar
1 cup all-purpose flour
1/2 cup butter or margarine, melted
1 pie crust for 10” pie pan

Combine cranberries, brown sugar and walnuts together. Spread the mixture into the bottom of the prepared pie shell. Beat eggs well; gradually add the sugar; continue beating. Stir in flour and melted butter. Pour batter over the berries in the pie shell. Cover edges of pie crust with foil and bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees; remove foil and bake 35 minutes longer. Serve with ice cream.



Cranberry Muffins

The 1988-89 fourth grade class of Washington School in Merrill, Wisconsin, proposed the Cranberry Muffin be named Wisconsin’s state muffin. This is their recipe.

2 c. all-purpose flour
1 c. sugar
1-1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda

1/4 c. butter or margarine
1 egg, well beaten
1 teaspoon grated orange peel
3/4 c. orange juice
1-1/2 c. chopped cranberries



Sift flour, sugar, baking powder, salt and baking soda into a large bowl. Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice all at once. Stir until mixture is evenly moist. Fold in cranberries. Spoon batter into prepared muffin cups, 2/3 full. Bake at 350 degrees for about 25-30 minutes or until golden brown. Makes 15 muffins.

[John Atkinson]

Bro Dave,
My favorite spice merchant is located in Brookefield WI.

http://penzeys.com/

You sould go to thier site and request the catalog, it comes 4 times a year and is full of great recipes as well. They are a very inexpensive source for bulk spices, very high quality as well.

****From the Summer Catalog*****

Cold Barbeque Bean Salad

2 TB. vegetable oil, divided

1/4 Cup onion, minced

1 jalapeño (veins and seeds discarded), chopped fine

2 garlic cloves, minced

1/4 Cup maple syrup or molasses

3 TB. tomato paste

1 TB. prepared mustard

1 TB. BARBECUE SEASONING

1 tsp. Worcestershire sauce

2/3 Cup apple cider vinegar, divided

2 TB. CHICKEN SOUP BASE

2 15 oz. cans navy beans, drained

1 15 oz. can chickpeas, drained

1/2 tsp. salt

1/4 tsp. GROUND BLACK PEPPER

4 scallions, sliced thin


In a heavy bottomed sauce pan, heat 1 TB. of oil and saute onion, jalapeño and garlic until soft, about 5 minutes. Add maple syrup, tomato paste, mustard, BARBECUE SEASONING, Worcestershire sauce, and 1/3 Cup of the apple cider vinegar. Bring to a boil, reduce heat to a low simmer and cook until thick, about 15 minutes. Let the sauce cool. In a large bowl, combine the sauce with CHICKEN SOUP BASE, beans, chickpeas, salt, PEPPER, 1 TB. of oil and the rest of the apple cider vinegar. Blend in the scallions shortly before serving so they stay crunchy. Serve chilled or at room temperature.http://www.penzeys.com/images/recipes/bbqbeans.jpg

[dllong]

Israeli Spice Chicken

Recipe Summary
Prep Time: 5 minutes Cook Time: 15 minutes
Inactive Prep Time: 20 minutes Yield: 4 servings

Israeli Spice Rub:

1 1/2 tablespoons (1 1/2 palmfuls) sweet paprika
1 1/2 tablespoons (1 1/2 palmfuls) ground cumin
1 teaspoon (1/3 palmfulls) dried oregano
1 teaspoon (1/3 palmfulls) ground coriander
1/2 to 1 teaspoon crushed red pepper flakes (medium to hot in spice level)
1 1/2 teaspoons (1/2 palmfuls), coarse kosher salt
4 boneless, skinless chicken breasts (split, 8 pieces) 1 1/2 to 2 pounds
Extra-virgin olive oil, for drizzling
Warm pita or flat bread, for passing
Serving suggestions: Serve with tomato relish and zucchini (recipes follow). Piling the relish and the chicken in a warm pita is a fun way to combine the flavors and textures of the 2 recipes.


For the spice rub combine the paprika, cumin, oregano, coriander, crushed red pepper flakes, and kosher salt in a bowl. Place in a sealable jar, keep in a cool dry place for up to 6 months.
Place chicken in a shallow dish. Drizzle with extra-virgin olive oil to barely coat the meat. Rub chicken liberally with 4 tablespoons of the spice blend. Let stand 10 minutes.

Grill chicken 6 or 7 minutes on each side or until juices run clear.


Orange and Yellow Tomato Relish:

3 vine ripe or small round red tomatoes
2 orange or yellow tomatoes
1 small sweet onion, thinly sliced
1/2 cup (2 handfuls) flat-leaf parsley leaves, chopped
Dressing:
3 tablespoons (a couple of glugs) extra-virgin olive oil
1 ripe lemon, juiced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon crushed red pepper flakes
Kosher salt


Seed and chop the tomatoes and combine with onion and parsley in a shallow bowl. Combine oil, lemon juice, and spices in a small plastic container with a lid. Shake dressing to combine and pour over salad. Season salad with kosher salt and toss to combine well. Let stand 10 minutes and serve.
Yield: 4 servings


Zucchini with Mint and Parsley:

4 small, tender zucchini, about 1 1/2 pounds (look in organic section of produce counter)
3 tablespoons (3 turns around the pan) extra-virgin olive oil
3 cloves garlic, minced
1/4 cup (half a bundle) chopped fresh mint
1/2 cup chopped flat-leaf parsley leaves (a couple of handfuls)
Kosher salt and pepper

Heat a large skillet over medium heat. Cut zucchini into 1/4-inch slices. Add oil, garlic, and zucchini to pan and sauté 7 to 8 minutes, turning occasionally with a firm shake of the skillet, until zucchini are just tender. Add mint, parsley, salt, and pepper, and cook 1 minute longer. Remove from heat and serve.
Yield: 4 servings

[ddc101]

Bro.Long is continually making me have to cook something new with all the temptation....help...sis.c

[dllong]

Diner-Style Strawberry Shortcake

Recipe Summary
Prep Time: 15 minutes Cook Time: 40 minutes

Non-stick vegetable spray, for coating the pans
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
3 tablespoons unsalted butter
1 tablespoon vanilla extract
1 teaspoon lemon extract
3 large eggs
1 1/4 cups sugar
2 pints fresh strawberries
1 recipe whipped cream frosting
Whipped Cream Frosting:
1 teaspoon gelatin
2 cups heavy cream
1/2 cup confectioners' sugar
2 teaspoons vanilla extract


Preheat oven to 350 degrees with a rack in the middle of the oven. Lightly coat 2 (9-inch) cake pans with nonstick vegetable spray. Line the bottoms with a circle of baking parchment.
Into a large bowl, sift the flour, baking powder and salt together, 3 times. In a small saucepan, bring the milk and butter to a boil. Remove from the heat and add the vanilla and lemon extracts. In separate mixing bowl, beat the eggs and sugar until pale yellow, and fluffy, and doubled in volume. While still beating, drizzle in the hot milk mixture. Fold in the flour mixture. Spread the batter in the prepared pans and bake for 15 minutes, or until golden, the center springs back when lightly pressed, and a cake tester comes out clean. Set the pans on a rack to cool. Run the tip of a knife around the edges of the cakes to loosen them, and turn them out of the pans.

Whipped Cream Frosting: In a medium bowl, mix together the gelatin and 1/4 cup of the cream. Let rest for 5 minutes to soften, then place the bowl over barely simmering water until the gelatin has completely dissolved. Remove the bowl from the heat and let cool to tepid. In the meantime, in a mixing bowl, whip the cream until slightly thickened. Add the confectioners' sugar and vanilla and whip to the consistency of shaving cream. Fold 1/2 cup of the whipped cream into the gelatin mixture, then fold in the rest.

Wash and dry the strawberries. Pick out the 12 best. Stem and slice the rest. Lay the sliced berries over 1 cake, then spread a 1/2-inch layer of whipped cream on top. Place the second cake over the first. Frost the entire cake with the remaining whipped cream. Top with the 12 whole berries.

[dllong]

Cheesy Chili Dip

Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients
- 1 HORMEL® Chili No Beans can (15 oz.)
- 1 (1-pound) loaf process cheese spread cubed
- Chopped green onion

Directions:

Combine chili and cheese in saucepan. Heat until cheese melts, stirring frequently. Serve hot with chips or vegetable dippers. Makes 3 cups.

[dllong]

Four Cheese & Bacon Spread

Ingredients
- 1 (8-ounce) package cream cheese softened
- 1/2 cup sour cream
- 1 cup shredded cheddar and Monterey Jack cheese
- 1/3 cup crumbled blue cheese
- 1 cup HORMEL® Canadian Bacon diced
- 1/3 cup sliced green onion

Prep Time: 15 minutes

Directions
In bowl, combine all ingredients. Serve with assorted crackers.

[dllong]

Stuffed Jalapeño Peppers

Prep Time: 30 minutes
Cook Time: 30 minutes

Ingredients
- 12 CHI-CHI'S® Whole Green Jalapeño Peppers or Red Jalapeño Peppers
- 1 (3-ounce) package cream cheese, softened
- 1/2 cup shredded Cheddar cheese
- 1/4 cup sliced green onions
- Dash garlic powder
- 12 pimiento strips, if desired

Directions:
Heat oven to 350ºF. Rinse and drain jalapeño peppers. Slit lengthwise on one side up to stem, leaving stem attached. Remove seeds and veins. In small mixer bowl, beat cream cheese until fluffy. Beat in Cheddar cheese, onions and garlic powder. Fill each pepper with cheese mixture. Arrange stuffed peppers on baking sheet or in heatproof serving dish. Bake about 10 minutes or until cheese is melted. Top each pepper with pimiento strip, if desired. Makes 12 appetizer servings.

[dllong]

Mexican Turkey Dip

Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients
- 1 pound JENNIE-O TURKEY STORE™ Ground Turkey
- 1 package taco seasoning
- 1/2 cup green onion shopped
- 1 cup CHI-CHI'S® Salsa
- or
- EL TORITO® salsa
- 1 cup sour cream
- 1 cup Cheddar cheese grated
- 1/4 cup black olives chopped
- Tortilla chips

Directions:
In a large, non-stick skillet, over medium-high heat, sauté turkey 6-8 minutes or until meat is no longer pink. Stir in seasoning mix and remove from heat. Spread turkey mixture in a 9" dish. Sprinkle half the green onions over turkey and top with salsa. Spread sour cream over salsa and sprinkle cheese over top. Garnish with green onions and olives. Serve with chips.

[dllong]

Grinder Sandwich

Prep Time: 30 minutes
Cook Time: 30 minutes

Ingredients
- 1 green bell pepper cut into rings
- 1 clove chopped garlic
- 2 tablespoons CARAPELLI® light olive oil
- 1/2 teaspoon dried minced onion
- 1/2 pound CURE 81® Ham thinly sliced
- 1 tomato thinly sliced
- 1 (14-ounce) loaf French bread split lengthwise
- 1/2 teaspoon dried oregano leaves
- 4 ounces thinly sliced provolone cheese

Directions:
Heat oven to 350°F. In skillet, over medium-high heat, sauté bell pepper and garlic in oil until bell pepper is crisp-tender. Toss with dried onion. Remove bell pepper from skillet, reserving oil mixture. Layer ham, tomato, and bell pepper on bottom half of French bread. Drizzle oil mixture over the top. Sprinkle with oregano. Top with cheese and remaining half of bread. Wrap loaf in foil. Bake 25 minutes or until cheese is melted.

[dllong]

Texas-Style Beef and Bean Chili

Prep Time: 30 minutes
Cook Time: 2 hours

Ingredients:
- 1 pound ground sausage
- 2 pounds sirloin beef cubes
- 4 cups chopped onion
- 2 cups chopped bell peppers
- 1/4 cup chopped jalapeno peppers
- 2 tablespoons minced fresh garlic
- 1 (28-ounce) can tomatoes
- 2 (15-ounce) cans chili beans
- 1 (6-ounce) can tomato paste
- 2 cups water
- 2 bay leaves
- 2 tablespoons paprika
- 1 tablespoon HERB-OX® instant beef bouillon or 3 bouillon cubes
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano leaves
- sour cream
- shredded cheddar cheese
- corn chips

Directions:
In Dutch oven, cook sausage over medium-high heat until browned; drain, reserving 2 tablespoons oil. Add reserved oil to pan. Cook beef in oil until browned. Add onion, peppers, and garlic. Cook 10 to 12 minutes or until tender. Add tomatoes, sausage, beans, tomato paste, water, bay leaves, paprika, bouillon, chili powder, cumin, and oregano. Bring to a boil. Cover; simmer 1- 1/2 hours, stirring occasionally. Remove bay leaves. Serve with sour cream, cheese, and corn chips.

[dllong]

SPAMIGO Green Chili Stew

Prep Time: 30 minutes
Cook Time: 1 hour

Ingredients:
- 10 medium tomatillos (about 3/4 pound) husks removed rinsed and chopped
- 7 CHI-CHI'S® Diced Green Chilies (4.25-ounce) jars divided
- 3 jalapeno peppers seeded diced and divided
- 1 chopped large onion
- 1 medium green bell pepper diced
- 2 chopped garlic cloves
- 4 HERB-OX® instant vegetable bouillon or chicken bouillon cubes
- 3 1/2 cups water
- 1 teaspoon celery salt
- 1 1/2 teaspoons ground cumin
- 1 SPAM® Classic (12-ounce) can diced
- 1 (7-ounce) can whole kernel corn
- 1 cup diced hash-brown potatoes thawed or 1 cup diced cooked potatoes


Directions:
In large saucepan, combine the tomatillos, 6 jars diced green chilies, 2 chopped jalapenos, onion, bell pepper, garlic, bouillon, water, celery salt and ground cumin. Bring mixture to a boil. Reduce heat and simmer, partially covered for about 30 minutes or until tomatillos are tender. Cool mixture slightly. Pour stew into blender or work bowl of food processor. Blend or process until ingredients are smooth. Return green chili mixture to large saucepan. Add SPAM®, corn, potatoes and the remaining green chilies and diced jalapeno. Heat mixture over medium heat, stirring occasionally, until potatoes are cooked through, about 10-15 minutes. Ladle stew into bowls and garnish, as desired. Makes about 10 cups.

[dllong]

Chili Mac Ole

Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients:
- 1 (7-ounce) package elbow macaroni
- 1/2 cup chopped green bell pepper
- 1/4 cup sliced green onion
- 1 HORMEL® Chili No Beans (15-ounce) can
- 1 CHI-CHI'S® diced tomatoes with green chilies (10-ounce) drained
- 1 teaspoon seasoned salt
- 3/4 cup shredded Monterey Jack divided

Directions:
Prepare macaroni according to package directions. Drain. In saucepan, heat remaining ingredients except 1/4 cup cheese until cheese melts, stirring frequently. Spoon macaroni onto serving platter. Pour hot chili mixture over macaroni. Sprinkle remaining 1/4 cup cheese over chili.

[dllong]

SPAM Stuffed Potatoes Florentine

Prep Time: 30 minutes
Cook Time: 1 hour

Ingredients:
- nonstick cooking spray
- 1 teaspoon butter or margarine
- 1 SPAM® Lite (12-ounce) can luncheon meat cubed
- 1/3 cup chopped onion
- 1/2 (10-ounce) package frozen chopped spinach thawed and squeezed dry
- 1/4 teaspoon dried leaf thyme
- 6 baking potatoes baked and kept warm
- 1/4 cup skim milk
- 2 tablespoons grated parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 cup shredded Monterey Jack cheese
- 1/4 cup shredded cheddar cheese


Directions:
Heat oven to 350°F. Spray a shallow rectangular 2-quart baking dish with vegetable cooking spray. In large non-stick skillet, sauté SPAM® in butter 3 minutes. Add onion, spinach, and thyme; cook and stir 2 minutes. Set aside. Cut a thin slice off the top of each potato. Scoop out each potato, leaving a 1/2-inch shell. Place shells in prepared baking dish. Place scooped out potato in medium mixing bowl. Beat at medium speed 30 seconds. Add milk, parmesan cheese, and pepper; beat just until combined. Stir in SPAM™ mixture. Fill potato shells with potato mixture. Bake, uncovered, 25 to 30 minutes or until thoroughly heated. Top with cheeses. Bake 5 minutes longer or until cheese is melted.

[ddc101]

Bro.Long those are some dynamite recipes.lv sis.c

[PreacHerb]

Bro. Long some great recipes as are the others: Do you cook them all or just enjoy posting.

Here's one of my favorite chili's.

HERB'S CHILI BLANCO

1tsp Chopped Garlic
2tbsp Olive Oil
1med White Onion (finely chopped)
1LB Ground Turkey
Combine and cook over medium heat in a large sauce pan until Turkey is done.

Then Add
1can Chicken Broth
2cans White Northen Beans
1sm.can Ortega green Chilis (chopped)
3/4tsp Cumin
3tbsp Cilantro (finely chopped)
salt & black pepper to taste
Continue to cook on medium heat stirring frequently until thoroughly heated - approx. 20 min's.

Serve immediatly, garnish top of each bowl with sprinkling of tabasco sauce and white american cheese.

Enjoy.

[nytxn1971]

Oh make it stop! My mouth won't quit watering!

Ay-yo! I'm droolin' ovah heah! Fahggheddabowdit!!

[ddc101]

That is a neat chili recipe I hadn't heard of before.I am going to tryh that.It uses my two favorites...garlic...olive oil...sis.c

[jhlent]

NOW that sounds like a GREAT Chili Recipe

BUT - just a little more Garlic & Olive Oil

[jhlent]

hmmmm looks like we have been "Spamed" by some "Spam"

[dllong]

Originally posted by PreacHerb
Bro. Long some great recipes as are the others: Do you cook them all or just enjoy posting.



I have been asked that question before and the answer is still the same, I always cook the recipe BEFORE I post them. The only ones that get posted are the ones that I consider to be excellent!

Dave

[PreacHerb]

:banana: :banana: Thats Great Bro. Long, I'll give some a try! :banana: :banana:

oh how I love.............................................. .....FOOD

[dllong]

100% Whole Wheat Bread


Ingredients for 6 servings:

2/3 Cup Water
3 Packages Yeast
1 tb Sugar
8 Cups Scalded Milk
2/3 Cup Shortening
1/2 Cup Molasses
2 tb Salt
12 Cups Whole Wheat Flour

Preparation: Dissolve yeast in 2/3 c water while your milk is cooling. Dissolve 1 cup sugar in the hot milk. Stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. Knead about 5 minutes. Let rise until doubled in bulk, about 1 1/2 to 2 hours. Knead down and shape into 6 loaves, let rise until doubled in pans. Bake at 375 degrees F. for 40 minutes. Turn out on wire rack and let cool to cold before slicing, if you can.

NOTE: Raisins and/or walnuts can be added for a change. Also this bread freezes well.

[ddc101]

help help theres milk in the bread..yikes.
Check out these viddles Jethro.
Marinated Beef Stew with red onions and red potatoes.
Put lean beef stew meat at least three pounds
over night in a mixture of
Tony Chachares cajan seasoning,balsamic vinegar and tobasco sauce in a large covered container.Not metal please as the peppers sometimes react.
The next day.In large sauce pan put 1/4 cup light oil.(i use olive)
Heat it until it begins to bubble.Put in meat turning over and over with slotted spoon until it browns.Add to this mixture either roux from a jar.5 Tbsp.Or take out a small saucepan and put 1/2 cup
light oil on high heat and stir into this mixture 1/4 cup unbleached flour and stir constantly until the color of a copper penny.Add to meat mixture.

Then put saucepan on medium.
Stir in 1 1/2 water,one can Rotel/or cajan style stewed tomatoes.
Make sure they have jalapenos in them.Cut up and add to pot
two large red onions.Cook covered on medium heat stirring occasionally not to stick.When onions are soft and meat begins to tenderize add potatoes and continue cooking covered until potatoes are done.Serve over rice or noodles.Yum Yum
sis.C
The above recipe was tested in my kitchen since its my recipe and we are having this for supper tonight.

[jhlent]

Any take out...??

[ddc101]

Sorry Bro.Lent but Brother Cooper finished it off!!! But if you are interested in a Cajun wife this is the place to get a good Holy Ghost filled one and then she can fix whatever you want anyday
anytime.My husbands pastor told him to marry a cajan woman because he did and they make wonderful wives.Although with all the medical problems you have cajan food would probably finish you off.lv sis.c

[foreverblessed]

Dave, you put most woman to shame with your cooking. You must really enjoy it.

See, I told ya all he cooks that stuff before he post the recipes. :)

[jhlent]

Originally posted by ddc101
Sorry Bro.Lent but Brother Cooper finished it off!!! But if you are interested in a Cajun wife this is the place to get a good Holy Ghost filled one and then she can fix whatever you want anyday
anytime.My husbands pastor told him to marry a cajan woman because he did and they make wonderful wives.Although with all the medical problems you have cajan food would probably finish you off.lv sis.c

oooooh I Love Spicy food - can't live with out it
Garlic
Olive Oil
Louisiana Hot Sauce

Are the staples of life

I’m an Italian…:cool:
not no northern white boy

[ddc101]

Go Bro.Lent,
I love Italian food but if you want hot food cajan is it.I have put more than one in the hospital for stomach problems.One poor brother came over to have red beans and sausage with my husband and went to er.Hey who knew he had ulcers? sis.c

[jhlent]

I would still risk it

[dllong]

Triple-Chocolate Custard


Recipe Summary
Prep Time: 5 minutes Cook Time: 1 hour

1 1/2 cups sugar
3/4 cup cocoa powder (recommended: Dutch-process)
1/2 cup cornstarch
1/8 teaspoon coarse salt
3 cups whole milk
3 cups half-and-half
3 ounces bittersweet chocolate (dark Chocolate)
2 tablespoons vanilla extract
3 ounces white chocolate, chopped

In a mixing bowl, whisk together the sugar, cocoa, cornstarch, and salt. In a thin stream, whisk in the milk until smooth. In a thin stream, whisk in the half-and-half until smooth. Strain the mixture through a fine sieve into a saucepan. Over medium heat, whisking the mixture constantly, bring to a boil. Boil gently for 2 minutes. Turn off the heat and stir in the bittersweet chocolate and vanilla. Fill a large bowl with ice cubes, rest the saucepan on top, and add cold water to cover the ice cubes. Let the mixture cool, stirring frequently, about 15 minutes. Fold in the white chocolate and pour the mixture into 1-cup ramekins, cups, or mugs. Refrigerate until well chilled. The recipe can be made up to 2 days in advance. Serve cold.

[ddc101]

There goes Dave trying to kill us...ahhhh...help.

[dllong]

Naw! Chocolate is good for you, haven't you heard?

<Grin>

Dave

[dllong]

Cocoa beans contain plant chemicals called flavonoids, a kind of antioxidant polyphenol present in many fruits, vegetables, tea and red wine. Some studies indicate flavonoids protect the heart from damaging effects of unstable oxygen compounds called free radicals that, among other things, can damage blood vessels.

A German study published Wednesday in the Journal of the American Medical Association suggests that eating dark chocolate can lower blood pressure. Other experiments show cocoa flavonoids may reduce harmful blood clotting properties and decrease low-density-lipoprotein (LDL), known as the "bad cholesterol."

The JAMA study involved adults with untreated mild hypertension who ate 3-ounce chocolate bars daily for two weeks. Half of the patients got white chocolate, half got dark chocolate.

Blood pressure remained pretty much unchanged in the group that ate white chocolate, which does not contain polyphenols. But after two weeks, systolic blood pressure -- the top number -- had dropped an average of five points in the dark-chocolate group. The lower, or diastolic, reading fell an average of almost two points.

In 1998, a Harvard study of nearly 8,000 of its male graduates determined that eating the equivalent of few bars of chocolate a month lowered the risk of death by 36 percent as compared to abstainers.

No recommended daily allowance
In the latest experiments, which were conducted without industry funding, Crozier and researchers in Italy first determined the antioxidant levels of dark chocolate and milk chocolate in the lab. Dark chocolate had twice as much, Crozier said, in part because milk chocolate contains only about half as much actual chocolate.

The researchers then gave chocolate bars to seven women and five men who were between 25 and 35 years old. All of the participants were nonsmokers, had normal blood lipid levels, took no prescription drugs or vitamins and were not overweight.

After they ate dark chocolate bars, the antioxidant potential measured in their blood increased an average of 18 percent and remained elevated for three hours.

Lead author Mauro Serafini said the subjects' antioxidant potential did not rise noticeably when they consumed a glass of whole milk with the dark chocolate, or when they ate milk chocolate. He said it's possible that antioxidants bind with milk proteins making absorption more difficult.


"I guess this means to be healthy you should eat chocolate with red wine," said Andrew L. Waterhouse, a nutrition professor at the University of California at Davis. "That is, if you believe the antioxidant hypothesis.

"No one has taken flavonoids, given them to people in a controlled scenario and shown that people who take them are more healthy than those who don't," he said.

[dllong]

Speedy SPAM™ Dip

Prep Time: 1.5 hours

Ingredients
- 1 SPAM® Classic (12-ounce) can
- 1 onion
- 2 jalapeno peppers seeded
- 4 tablespoons mayonnaise or salad dressing
- Chips and/or crackers

Directions:
In bowl or food processor fitted with metal blade, blend together SPAM® Classic, onion, and jalapeno peppers until smooth. Stir in mayonnaise. Cover and refrigerate 1 hour. Serve with chips or crackers. Makes 2 cups dip.

[dllong]

SPAMBLED™ Egg Muffins


Ingredients
- 1 (12-ounce) can SPAM® Classic
- 4 Eggs, beaten
- 4 English muffins, split and toasted
- Butter or margarine
- 4 Slices American cheese


Directions:
Slice SPAM® into 4 square slices. In skillet, sauté SPAM® over medium heat until lightly browned on both sides. Set aside. In same skillet, scramble eggs. Spread English muffins lightly with butter. Layer one-fourth of the scrambled eggs, 1 SPAM® slice, and 1 cheese slice on bottom half of each English muffin. Cover with top half of each muffin. Heat in microwave 30 seconds or in conventional oven 1 to 2 minutes until cheese is melted.

[dllong]

SPAM™ Nachos

Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients:
- 1 (10 1/2-ounce) bag tortilla chips
- 1 SPAM® Classic (12-ounce) can cubed
- 1 CHI-CHI'S® Refried Beans (15-ounce) can
- 1 CHI-CHI'S® Salsa (16-ounce) jar
- 1 (8-ounce) package shredded Mexican pasteurized processed
cheese

Directions:
Heat oven to 425°F. Place chips on baking sheet. Sprinkle SPAM® Classic over chips. In bowl, combine refried beans and salsa; pour over chips. Sprinkle with cheese. Bake 6 to 7 minutes or until cheese is melted. Serve immediately. Makes 10 appetizer servings.

[dllong]

SPAMBURGER® Hamburgers

Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients
- 1 SPAM® Classic (12-ounce) can cut into 4 slices
- 4 hamburger buns split
- 1/4 cup mayonnaise or salad dressing
- 4 (1-ounce) slices American cheese
- Lettuce and sliced tomato

Directions:
Heat SPAM® Classic in large skillet until lightly browned. Spread mayonnaise on cut sides of buns. Place SPAM® Classic, cheese, lettuce and tomato on bottom halves of buns. Cover with top halves of buns.

[dllong]

Festive Chili Bread

Prep Time: 15 minutes
Cook Time: 30 minutes


Ingredients
- 1 (1-pound) loaf unsliced French bread
- 1 (8-ounce) container garlic flavored butter
- 2 cups shredded Cheddar and Monterey Jack cheeses
- 1 HORMEL® Chili No Beans (15-ounce) can, heated
- 1/2 cup diced Roma tomatoes
- 1/4 cup sliced green onions

Directions:
Heat broiler. Cut bread diagonally into 1-inch thick slices to within 1-inch of bottom crust. Spread garlic butter on both sides of bread. Repeat cuts in opposite directions. Sprinkle 1 cup of cheese on bread; making sure that this gets between each slice. Spoon heated chili over loaf and top with remaining cheese. Place loaf under broiler and heat until cheese is melted and bubbly. Top with tomatoes and green onions. Serve hot. Serves 12.

[dllong]

Confetti Stew

Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients:
- 1 teaspoon olive or vegetable oil
- 1 small yellow onion chopped
- 1 small green bell pepper chopped
- 1 DINTY MOORE® Turkey Stew (15-ounce) can
- 1 medium tomato chopped

Directions:
In medium saucepan over medium-high heat, in oil, sauté onion and bell pepper until softened. Add stew and tomatoes. Heat, stirring occasionally, until warmed through. If desired, serve over warm cornbread muffins, egg noodles, or rice.

[dllong]

Chipotle Grilled Shrimp

Prep Time: 1 hour
Cook Time: 30 minutes

Ingredients
- 3 canned chipolte peppers in adobe sauce
- 2 garlic cloves, minced
- 1/4 cup CARAPELLI® extra virgin olive oil
- 1/4 cup fresh lime juice
- 1/2 teaspoon salt
- 1 pound large shrimp, peeled and deveined**

Directions:
In blender, combine chilies, garlic, olive oil, lime juice and salt. Process until smooth. Place mixture in large plastic food storage bag. Add shrimp. Marinate shrimp in refrigerator for 1 hour. Prepare grill. Wearing rubber gloves, remove shrimp from marinade. Thread shrimp onto skewers. Grill shrimp over medium-high heat for 2-3 minutes turning once until shrimp are pink and just firm.

**Scallops may also be substituted for the shrimp.

[jhlent]

I hope that this isn’t a preview of what is going to be served at the GNC Camp Meeting…!.!.!

[dllong]

What a unique way to make a burger better and healthier too! Use very lean ground beef and add a secret ingredient to make a delicious moist burger.


1 cup fresh or frozen blueberries
1 tablespoon water
1- 1/4 pounds ground beef, 95 percent lean
salt and pepper, taste
oil spray

In a small heavy saucepan, combine blueberries with water. Cover and bring to a boil. Remove cover and broil gently, stirring occasionally, until mixture is reduced to about 1/2 cup. Remove from heat. Pour into a small food processor and process until very smooth. Pour into small bowl or cup. Cover and refrigerate until ready to use.


To prepare burgers, combine 1/2 cup of the blueberry mixture with ground beef in a large bowl. Add desired amount of salt and pepper. Stir with a large spoon until well blended. Form into 10 small patties. Coat non-stick frying pan with oil spray. Cook burgers over medium heat until the meat is completely cooked through. Watch carefully to prevent burning. (The blueberries will make the burgers appear dark in color.)

Serves 5 (2 patties per serving)

Nutritional Information per serving:
Calories 185
Fat, gm. 8
Protein, gm. 21
Carb. gm. 5
Cholesterol, mg. 80
Fiber, gm. 1


Hints:

Make the blueberry mixture up ahead of time and use it whenever you are making burgers. It should keep it in the refrigerator for about 10 days.
If grilling burgers, place meat patties on a grill pan. They are quite soft and will break apart easily on wide grates.
Form the meat patties fairly small and thin. If they are too thick, it is difficult to get the middle done without burning the outside.
If making a single burger, use about 1 1/2 tablespoon of blueberry mixture for each 4 ounces of meat.

[dllong]

Balsamic Vinegar

Although vinegar is mentioned in Egyptian and Sumerian records that date back 5000 years, trying to get a handle on its history is another matter all together. It was one of the commonest cooking ingredients and did not merit paper and ink. Indeed, some historians suggest that man didn't find it, but it found man. Under most conditions, alcoholic beverages left exposed to the open air will begin to nurture the bacteria that convert alcohol into acid. Our distant ancestors were fond of fermented beverages, but their methods of storage were not always airtight. Vinegars proved good in cooking, were stimulating to drink, and as a bonus, they preserved food. It seems as Europe emerged from the Dark Ages most people had developed an affinity for sour tasting foods. The liquids most prominently used to create sauces were vinegar, the juice of sour fruits, and for the wealthy, wine. Some sauces consisted merely of vinegar, spices and herbs reduced and thickened with bread or eggs. The remnants of this cuisine can still be found in almost every "ethnic" cuisine. In most of Europe vinegar was made locally with local ingredients, malted beverages, cider, and of course wine of all varieties, and in many cases vinegar makers studied the process in order to improve the final product even more by controlling the raw material and the conditions of production – the most famous example of this is obviously balsamic vinegar. Higher quality beverages were often used, and in some cases fruit was pressed with the specific intention of making vinegar. This helped to turn a process driven by chance into a skilled craft.

Dave

[dllong]

Bay Scallops with Smoked Salmon and Balsamic Vinegar Sauce

Prep Time: 15 minutes Cook Time: 3 minutes
Yield: 6 servings

6 bay scallops in the shell, shucked, shells removed
2 tablespoons plus 1 teaspoon extra-virgin olive oil
2 teaspoons balsamic vinegar
Salt and pepper
1 thin slice of smoked salmon (about 1 ounce), cut into very thin 1-inch shreds
1 teaspoon finely chopped fresh chopped chives

In a small bowl, combine 2 tablespoons of the olive oil with the vinegar, a little salt and pepper, and the salmon. Just before serving, put the shells on a baking sheet covered with crumpled aluminum foil so the shells stay flat. Preheat the broiler. Arrange the scallops in their shells and spoon on the smoked salmon mixture. Season lightly with salt and pepper and slide under the broiler for about 3 minutes, until the tops of the scallops turn opaque. Decorate each scallop with a tiny pinch of chives. Serve immediately

Dave

[dllong]

Originally posted by jhlent
I hope that this isn’t a preview of what is going to be served at the GNC Camp Meeting…!.!.!

My Brother,

I only post those recipes I have tried. I would never impose them on anyone.

As for the GNC get-together, I have no intention of creating the menu.

hehehe!

I'll cook anything I am told to cook. As long as it has quit breathing. (Well to a point)

Love His name,

Dave

[jhlent]

Well I think Bro. John just LOVES Seafood:cool: - we should help set that up for him

[dllong]

Originally posted by jhlent
Well I think Bro. John just LOVES Seafood:cool: - we should help set that up for him

Sounds like a plan!

<grin>

Dave

[dllong]

Classic Italian Lasagna

Prep Time: 30 minutes Cook Time: 45 minutes
Yield: 6 servings

Bechamel Sauce:
5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
1/2 cup all-purpose flour
4 cups whole milk at room temperature
Pinch freshly grated nutmeg
1 1/2 cups tomato sauce, recipe follows
Salt and white pepper
1/4 cup extra-virgin olive oil
1 pound ground chuck beef
Salt and pepper
1 1/2 pounds ricotta cheese
3 large eggs
1 pound lasagna sheets, cooked al dente
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/4 cup freshly grated Parmesan


Preheat oven to 375 degrees F.
Bechamel sauce:
In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.

In a sauté pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.

In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.

Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.

Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.


Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and sauté until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Sauté until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
Ease of Preparation: Easy

Dave

[jhlent]

Originally posted by dllong
Sounds like a plan!

<grin>

Dave
Great - then the next step is to - try and get him to convert....:)

[ddc101]

Dave,
You must eat alot.How much do you weigh?
I happened to notice none of your recipes are low fat and you are a big lover of cheese.sis.c

[dllong]

I weigh about 145 pounds. I don't really eat much myself but my 3 sons do. As for a lover of cheese, hey!, I live in the Dairy state!, we are bombarded with it. We eat it all the time.

I can cook low-fat, and I have quite a few low-fat recipes, but I really don't cook them much. Maybe when sitting at my desk quietly reading and I hear the sounds of my arteries hardening, I may start. :-)

If I come across a recipe that is low-fat and delicious I promise I will post it!

Love the Name,

Dave

[John Atkinson]

Low-fat and delicious. Kindof like Military Intelligence. Mutually exclusive terms.

If Bro JHL is refering to me in the John Like Seafood comment. Scratch it, it is pure prevarication.

When it comes to meat: dead cow, dead chicken and dead pig...all stop. in that order. Dead aquatic smelly creatures are not on the list. Niether is dead sheep, lamb, goat, squirrel, possum, bear..whatever.

[BroRutledge]

In other words we eat em alive.:D

[ddc101]

you guys are terrible.I've heard of big appetites but that is way to impatient.I like my steak grilled...Hey by the way Bro.Cooper and one big Texan we all know and love...Bro.Price spent the afternoon barbequing at the new hardware store in town.Bro. Cooper has been witnessing to the owner and they were moving in their shelving today and he volunteered to cook for them.
Men with grills have to grill.Since I settled that in my mind its been easier to get along with the man with the grill.lv sis.c

[dllong]

Low-Fat Chocolate Cake

Recipe Summary
Prep Time: 15 minutes Cook Time: 40 minutes
Yield: 8 servings

1 cup cake flour
3/4 cup sugar
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
Pinch salt
2 tablespoons applesauce
1/2 cup 2 percent lowfat milk
1 teaspoon vanilla
1 tablespoon instant decaffeinated coffee
2 (2 1/2-ounce) jars prune baby food
1-ounce semisweet chocolate chips, melted
2 teaspoons almond extract
2 egg whites

Preheat oven to 350 degrees. Spray 2 round cake pans with non-stick cooking spray and sprinkle with flour. Sift together all the dry ingredients in a large mixing bowl. In a small bowl, mix applesauce, milk, vanilla, coffee, prunes, chocolate, almond extract and egg whites. Fold into the dry ingredients. Bake for 40 minutes.

Note: This recipe comes from a friend of mine at the office. She is into the Low-fat thing. She makes this cake all the time and it is said to be very delicious!

Dave

[jhlent]

Originally posted by John Atkinson
Low-fat and delicious. Kindof like Military Intelligence. Mutually exclusive terms.

If Bro JHL is refering to me in the John Like Seafood comment. Scratch it, it is pure prevarication.

When it comes to meat: dead cow, dead chicken and dead pig...all stop. in that order. Dead aquatic smelly creatures are not on the list. Niether is dead sheep, lamb, goat, squirrel, possum, bear..whatever.

Come on Bro...
You need to be converted

and I think you need to take Lamb off that list
hmmmm Leg of Lamb

[O2blikehim]

I WISH lamb wasn't on my list - that rack of lamb I like so much at a nearby resort is $29.95!

Stephen

[dllong]

Pepper-Crusted Maple-Glazed Salmon

Recipe Summary
Prep Time: 10 minutes Cook Time: 7 minutes
Inactive Prep Time: 24 minutes Yield: 4 servings

3/4 cup maple syrup
1/4 cup soy sauce
4 (6-ounce) salmon fillets, skin removed
1/4 cup coarsely ground black pepper (Grind it yourself, or purchase "cracked" pepper at your grocery store)
1/2 teaspoon peanut (or other vegetable) oil, or a spritz of oil spray

In a re-sealable bag or a small deep bowl, mix maple syrup and soy sauce. Arrange fillets so that marinade completely covers fish. Marinate in the refrigerator for as long possible (a minimum of 4 hours, but ideally 24 hours to do it justice).
Preheat oven to 500 degrees F.

Rub oil on a 10 by 10-inch sheet of aluminum foil.

Place pepper on a small plate. Remove salmon from marinade and pat topside only into cracked pepper to coat. Place fillets, pepper side up, on foil.

Bake on the top rack of the oven for approximately 7 minutes. (Syrup may cause fish to smoke when cooking, do not be alarmed.) Salmon can also be grilled directly over hot coals for about 3 minutes per side. But do not even think about using a microwave. Avoid overcooking the fillets. Salmon is best when the color has turned to a pale pink, but the fish is still moist throughout. Serve immediately on warmed plates.

[dllong]

Seared Salmon Fillet

Recipe Summary
Prep Time: 5 minutes Cook Time: 10 minutes
Yield: 4 servings

2 teaspoons extra-virgin olive oil
4 (6-ounce) salmon fillets, skin on
Salt and pepper
Dill fronds, for garnish
Lemon slices, for garnish

Heat a large non-stick pan over high with olive oil. Liberally season salmon with salt and pepper. Place skin side down in pan and reduce heat to medium-low. Do not move fillets. Allow to cook about 7 minutes or until well browned and cooked about three quarters of the way through. Turn fillets and cook about 3 minutes more, or until still just barely pink in the center. Serve immediately, with the skin side up.

[dllong]

Honey Mustard Kabobs

INGREDIENTS:

1 pkg. JENNIE-O TURKEY STORE™ Boneless Breast Tenderloins, cut into 1-1/4-inch chunks
1 red bell pepper, cut into 1-inch chunks
1 yellow or green bell pepper, cut into 1-inch chunks
1 medium red onion, cut into 1-inch chunks
1/2 cup prepared honey-mustard barbecue sauce (or mayonnaise, mustard and honey)

Prepare grill or preheat broiler. Alternately thread turkey and vegetables onto 8 (10- to 12-inch) metal skewers or soaked bamboo skewers. Brush half of barbecue sauce over kabobs. Grill or broil about 5 inches from heat source 6 minutes. Brush remaining sauce over kabobs; turn and continue to cook about 8 minutes longer or until turkey is no longer pink in center, turning occasionally. Makes 8 servings.

[Annointed_Chef]

Maybe one of the great way to add spice to salmon (or other fish disches) is to bake them in tinnfoil together with the spice.

On singel meal to suggest:

fillet of salmon
different kind of onions, chopped small
pepper, red and yellow
salt (Maldon-salt is highly suggested), black pepper
tinnfoil, 3 times square size as the salmon

Place salmon on tinnfoil.
Add onions and the peppers and salt above it.
You may also sprinkle it lightly with some Balsamico-vinegar.
Wrap the foil around the fillet, make it tight without air.
Add it into a cold stove, turn the heat unto 70degree Celsius. Fillet should be done after 30-40 minutes, with a very juice core.

This dish may also be served as a cold dish.

You may also vary on the spice. I.e. add basilika and other fresh herbes together with some garlic, instead of the onions and the peppers, and you get a Mediterrian way of foil-baked salmon.

[ddc101]

Thanks sis.I love Salmon and I am going to do this on my grill.
uh...Bro.Coopers grill..let him hear me...sis.c

[jhlent]

oooooh I love salmon

[dllong]

Salmon
An anadromous fish, which means that it is born in freshwater and then migrates to saltwater to mature and then returns to freshwater to spawn. It is a popular round fish that has a tender, flaky texture and a mild to rich flavor, depending on the species. Salmon can be prepared in most any manner, such as smoked, baked, broiled, grilled, fried or poached. Salmon originated in the Atlantic and Pacific Oceans but are now grown in most any location where there is cold, protected seawater. The Atlantic salmon is the only species that originated from the Atlantic Ocean. It is mostly farm-raised and sometimes named for the country it originated from, such as Norway and Nova Scotia. Most Atlantic salmon is smoked. There are five species that are commercially available that originated from the Pacific Ocean. The Chinook salmon, largest of the Pacific species, can get to be more than 100 pounds but generally range from 15 to 50 pounds in the commercial market and are popular for smoking. The Coho salmon is known for its reddish-orange, excellent flavored meat and flaky texture. The sockeye salmon, which has deep red colored meat and the chum salmon are generally canned or frozen to be exported. The Pink salmon is the smallest of the salmon, averaging below 5 pounds, and is the least expensive because there are largely populated and their meat is not as oily or flavorful. The pink salmon is mostly canned.

The following picture is of the 45 pound Coho Salmon I snagged in Alaska in 1998.

[jhlent]

Ok - well I still like fish - - cooked/broiled/baked/fried/fresh/raw/poached...etc

[dllong]

Originally posted by jhlent
Ok - well I still like fish - - cooked/broiled/baked/fried/fresh/raw/poached...etc

Me too...

:->

[Annointed_Chef]

At the hotel, I'm working at, we had salmon on the dinèr menu this evening (ended 3 hours ago).
The serving was simple but very delicate:

oven-fried/baked salmon
served on a bed of light-cooked spinach
On top a mixture of Crab-flakes(-sticks, crunched), prawns, green asparges(chopped), different kind of fresh herbes.

Sauce is a local variation named as Sandefjord-butter and made of melted butter added with cream and persille.

Served with cooked potatoes

[dllong]

One of my favorite ways to cook a whole Salmon is in my dish-washer.

Dave

[Annointed_Chef]

lol
A new way I've not tried yet!

[dllong]

I'll find that recipe for ya... Try it!

Dave

[dllong]

Dishwasher Salmon with a Piquant Dill Sauce


Recipe Summary
Prep Time: 20 minutes Cook Time: 1 hour 10 minutes
Yield: 4 servings

4 (6-ounce) salmon fillets
4 tablespoons freshly squeezed lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Heavy-duty aluminum foil
Piquant Dill Sauce, recipe follows

Cut 2 (12-inch) square sheets of aluminum foil. Place 2 fillets side by side on each square and fold up the outer edges. Drizzle 1 tablespoon of lemon juice over each fillet. Season with salt and pepper.
Fold and pinch the aluminum foil extra tightly to create a watertight seal around each pair of fillets. Make sure the packet is airtight by pressing down on it gently with your hand. If air escapes easily, rewrap.

Place foil packets on the top rack of the dishwasher. Run dishwasher for the entire "normal" cycle. When cycle is complete, take out salmon, discard foil, place 1 fillet on each plate, and spoon a generous serving of dill sauce overtop.

Don't have a dishwasher? Bake foil-wrapped packets in a preheated 400 degree F oven for 12 minutes.

The Instruction Manual:
1. Seal individual-size fillets in aluminum foil. DO NOT ATTEMPT TO COOK A WHOLE FISH.

2. Place fish packets on the top rack.

3. Add dirty dishes and lemon-scented soap. This optional step is
not recommended for novices. However, as long as the salmon is tightly sealed in the aluminum foil, it will not absorb any soapy taste or smell.

4. Set the dishwasher to the "normal" cycle. Modern dishwashers have "economy" and "cool dry" settings, which are undesirable because they conserve heat. However, on the other end of the spectrum, the "pots and pans" setting tends to overcook the fish.

5. Run salmon through the entire wash-and-dry cycle: approximately 50 minutes for most models. I have poached salmon in almost every make and model, and although the temperatures and duration of the cycles vary with each machine, a little more or less "washing" will not affect it greatly because salmon is extremely forgiving.

6. To heighten the drama for your disbelieving guests, and to prove that you have nothing up your sleeve, let them crowd around the dishwasher when you load the salmon. When the cycle is complete, invite them back to witness the unloading.


Piquant Dill Sauce:
2 tablespoons butter
2 leeks, white part only, finely chopped, then thoroughly washed
1 jalapeno chile, seeds and membranes removed, finely diced
2 garlic cloves, minced
1 cup vegetable or chicken stock
1 1/2 cups lightly packed fresh dill, stems removed before measuring
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup sour cream

Melt the butter over medium heat in a saute pan. Add the leek, jalapeno, and garlic and saute until the leeks are translucent but not brown, about 5 minutes. Reduce heat to medium and add the stock. Simmer, uncovered, for 15 minutes. (Adjust heat as required to maintain simmer.) The liquid should reduce by half.

Remove from heat and let cool.

Transfer to a blender or food processor and add the dill, lemon juice, salt, and pepper. Puree until smooth. Reserve and reheat just before serving. Stir in the sour cream at the last minute.

Dave

[John Atkinson]

Well, that wins the originality prize, that's fer sure...

[jhlent]

COUNTRY HAM WITH RED-EYE GRAVY
1/2-inch-thick center cut of country ham
6-8 tablespoons black coffee
1/2 teaspoon sugar
This is a traditional way of serving country ham in many parts of the South. It's ususally served for breakfast with grits and hot biscuits. Water may be used in place of the coffee, but it won't have that unique flavor.
1) Trim off the skin from the slice of ham. Fry the ham quickly in an ungreased hot skillet for a couple of minutes on each side. Remove the ham from the pan and set aside.
2) To the hot fat remaining, add the black coffee and sugar. Stir to dissolve the sugar, cover, and simmer for a couple of minutes.
3) Pour the gravy over the ham slices and serve.
Serves 1-2

[jhlent]

Check out this sight...
Food Reference Website: Facts & Trivia
http://www.foodreference.com/html/triviatips.html

[jhlent]

From the above sight

Kentucky Fried Chicken

There are 600 Kentucky Fried Chicken outlets in China (February, 2002). China is the second largest fast food market after the United States.

When KFC first translated its advertising slogan "finger lickin' good" into Chinese, it came out as "eat your fingers off."

[jhlent]

What a dilemma – I now have to start finding eatable food that can be cooked in a micro wave…. Yum yum…??

With only a small microwave and one of those small 2ft x 3ft refrigerators – it sure presents a challenge

[ddc101]

Well you can get a neat thing to cook rice in the microwave at Walmart.Or you can just do what I do when I have to work..
get Lean Cusine.Though you'll probably need three per meal.They really mean lean.lv sis.c

[jhlent]

The best recipe I have found so far….. YUM-YUM






Is to look pitiful around some of the Married Students and get an invite, I don’t even have to wash any dishes that way….:spin:

[jhlent]

I’m still waiting for my T-Bone stakes care package from “JSP”..:)

[TodayAGiftFrGod]

Originally posted by jhlent
From the above sight

Kentucky Fried Chicken

There are 600 Kentucky Fried Chicken outlets in China (February, 2002). China is the second largest fast food market after the United States.

When KFC first translated its advertising slogan "finger lickin' good" into Chinese, it came out as "eat your fingers off."

The only way to eat good old KFC is with your fingers.... do you use a fork in the north????

just curious! :D :)