Weekly Cooking (and related issues) Thread

[Jamestown1630]

This Week: post the recipe that your friends and family love the most!

(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)

-JT

[trisham]

That looks delicious! I love olives.

[MomwithHope]

That recipe looks like a keeper. I always put some sour cream in my dumplings. Smooth dough and tender.

[pugmama]

I have been making Chicken Marbella for years and it always popular with guests.
There is a modernized version that I like very much as well.

https://cooking.nytimes.com/recipes/8752-the-silver-palates-chicken-marbella

http://www.food.com/recipe/modernized-chicken-marbella-cooks-illustrated-493445

[Dr. Bogus Pachysandra]

My best bud hates Asperagus!.”, a world famous guitarist and Vegan, he stopped by whilst I was making a late lunch salad of raw young asparagus and oil and vinegar. He said, “Gawd I hate asparagus.!” Well. his Mom cooked it the same way mine did; boil it until it turns gray, then dump cheese sauce on it. Yuck! He’d never consider eating raw asparagus, so strong was his revulsion. I Chinese roll-cut some chilled young asparagus, added a bit of oil and vinegar, and practically had to force him to try it! He went nutz! Victory for me!

[Elderberry]

Shrimp Dip

8 oz. cream cheese
½ C. chile sauce
2 T. green onions
Worcestershire, garlic salt, pepper and lemon juice to taste

Soften cream cheese and mix all ingredients together. Cook shrimp
in usual way (about 1 lb.). Cut shrimp in small pieces and add to
other mixture.

[Jamestown1630]

LOL! I think a lot of us learned to hate all sorts of veggies because our mothers boiled ‘em to death ;-)

[Jamestown1630]

I will remember that.

[mylife]

Tonight its Chicken Fried Steak (CFS) Mashed Taters, Ceaser Salad and Chocolate Cake at the VFW.

That packs em in

[Jamestown1630]

That sounds very good!

(I could make a meal out of mashed potatoes and Caesar Salad alone...;-)

[mylife]

Sour cream rocks, in noodles, cakes..it just rocks

Yogurt too on shishka bob

[Liz]

A family favorite---and don't you love the name? Called a "buckle" b/c it cracks and buckles as it bakes and cools. Full of blueberry flavor; really moist; great with vanilla ice cream. Not too sweet. Drizzling Glaze over before serving is a beautiful finishing touch.

BLUEBERRY BUCKLE

STREUSEL: Elec/mixer on low 1/2 c flour, 1/2 c br/sugar/2 tbl sugar, 1/2 tea cinnamon, pinch salt. Add 4 tb softened butter; mix on low til crumbly; set aside.

CAKE: Elec/mixer cream 10 tb butter, 2/3 c sugar, 1/2 tsp ea salt, lemon zest until light and fluffy. Beat in 11/2 tsp vanilla. Add 2 lge eggs singly til incorporated. Gradually add sifted 11/2c flour/11/2 tb b/pwder til almost incorporated.

FINAL Finish by hand (heavy/thick batter). Gently fold in 2 pints fresh blueberries. Place in sprayed/floured 9" pan; add streusel; bake golden 350 deg 55 min; cool a bit on rack. Loosen sides w/ knife; invert on server. Drizzle Glaze over.

SERVE warm in wedges. Gild the lily---add a scoop of ice cream.

GLAZE Mix conf/hot water/vanilla.

[neefer]

This coconut cake recipe was so popular among family and friends, that I stop making it. They became too demanding and annoying. "We want coconut cake!"

Nancy Kelly's 2-Day Memphis Coconut Cake

2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups sugar (I use less)
3/4 cup (1 1/2 sticks) unsalted butter, softened and cut into bits
1 cup buttermilk
4 large eggs
1 tablespoon vanilla extract
3 cups heavy cream
21 ounces flaked, sweetened coconut
2 cups sour cream
2 cups sugar (or a less)

1. Preheat oven to 375 degrees. Coat two 9-inch round cake pans with cooking spray.
2. In food processor, combine flour, baking powder, salt, baking soda and sugar. Pulse until blended. Distribute butter over the flour mixture and pulse until flour resembles small peas.
3. Pour buttermilk into a 2-cup measuring cup, add eggs and vanilla extract and beat with a fork to break up eggs. With food processor running, add through tube and process for 45 seconds, until blended.
4. Divide batter equally between pans. Smooth the tops without pressing down on the batter. Bake until golden, 25-30. Inserted skewer or cake tester should come out clean when inserted into center of pan.
5. Transfer pans to cooling rack and let sit for 10 minutes. Remove cakes from pans and allow to cool completely.
6. Split each cake layer horizontally with a serrated knife. Place strips of wax or parchment paper around the edge of serving plate and center one cake layer on the plate.
7. With an electric mixer, beat the cream in a large bowl until stiff peaks form. Combine 2 cups coconut, sour cream, sugar to whipping cream until fully mixed. (Sometimes I add a quarter teaspoon of coconut extract if I have some.)
8. Spread some of the frosting over cake on serving platter. Repeat layers, ending with top layer of cake. Frost top and sides with remaining frosting. Press remaining coconut into sides and top of cake.
9. Wrap cake lightly with plastic wrap and place in refrigerator for 2-3 days (This step is really important. The first time I made this, my husband insisted on having a piece early and it wasn't impressive like the aged cake). Garnish with fruit before serving if desired.

[mylife]

The Womens Auxillary does a very good job

[Elderberry]

Sounds wonderful.

Everyone in the family loves "Chicken Fried Steak and mashed taters"

I was fortunate enough to pick up one of these Cube Steak machines.

I use it all the time.

[mylife]

Look up “Pig Pickin Cake”

Its like crack LOL

[Dogbert41]

My Mom used to make those olive cheese balls for her parties! I forgot all about them until now. I’ll have to print this out and give it to the wife!!!

[Dr. Bogus Pachysandra]

Well, my family is Welsh. They cook everything until it turns gray! Meat? Vegetables? Turn them gray!

[Jamestown1630]

I think the recipe goes back to the 1950s, if not before. Great with drinks.