Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Ruth, this a wonderful thread. Next week Mr. RR will be gone for a few days on a business trip. Hope to find some time then to post some interesting, inexpensive, and easy recipes. I taught cooking classes for many years and hope to contribute when time allows. (too busy caring for my very elderly parents)
I’m cooking catfish (doing a “soul food” menu)for a crowd tomorrow night. I’ll try your hush puppies recipes. Just can’t have catfish without them.............collard greens, too.
http://allrecipes.com/Recipe/Pumpkin-Funnel-Cakes/Detail.aspx
Pumpkin Funnel Cakes
Submitted by: LINDA MCLEAN
Rated: 5 out of 5 by 7 members Prep Time: 15 Minutes
Cook Time: 15 Minutes Ready In: 30 Minutes
Yields: 4 servings
“This traditional Pennsylvania Dutch treat is flavored with pumpkin puree and pumpkin pie spice, cooked in deep fat until crisp and golden, then dusted with confectioners’ sugar.”
INGREDIENTS:
1 quart oil for frying
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 egg
1/4 cup packed brown sugar
3/4 cup canned pumpkin puree
1 cup milk
3/4 teaspoon pumpkin pie spice
1/2 cup confectioners’ sugar for dusting
DIRECTIONS:
1. Pour the oil into a deep pot or deep skillet, and heat to 375 degrees F (190 degrees C).
2. Sift together the flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice in a mixing bowl.
3. Beat the egg, brown sugar, pumpkin puree, and milk together in a large bowl until well blended. Gradually add the flour mixture, stirring until the mixture is smooth.
4. Using your finger to close the opening, pour 1/2 cup batter into a funnel with a 1/2 inch wide spout. Release your finger, and drizzle the batter into the hot oil using a circular motion to make 4 to 6 inch circle, and then cross over the circle to make a spiral pattern. Cook until golden brown. Turn the cake over to cook the bottom side. Use a slotted spoon to remove from the oil, and drain on paper towels. Cool 5 minutes, and dust generously with confectioners’ sugar.
ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 4/4/2008
I remember, as a girl, going to wild game barbecues given by my father’s friends, and eating all sorts of meats. Very tasty. Now that I’m a granny, it does me good to see that the grandkids know the value of fresh fish and small game here.
Living in a rural area has rewards...
http://allrecipes.com/Recipes/Holidays-and-Events/Hanukkah/Fried-Food/Main.aspx
http://allrecipes.com/Recipe/Authentic-Chinese-Egg-Rolls-from-a-Chinese-person/Detail.aspx
Authentic Chinese Egg Rolls (from a Chinese person)
Submitted by: Mendy Ling
Rated: 5 out of 5 by 32 members
Prep Time: 1 Hour
Cook Time: 20 Minutes Ready In: 2 Hours 20 Minutes
Yields: 20 servings
“You can’t get much more authentic than this 300 year old recipe from China. Roast pork, bamboo, and mushrooms lend a rich flavor to an authentic egg roll.”
INGREDIENTS:
4 teaspoons vegetable oil
3 eggs, beaten
1 medium head cabbage, finely shredded
1/2 carrot, julienned
1 (8 ounce) can shredded bamboo shoots
1 cup dried, shredded wood ear mushroom,
rehydrated
1 pound Chinese barbequed or roasted pork,
cut into matchsticks
2 green onions, thinly sliced
2 1/2 teaspoons soy sauce
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon monosodium glutamate (MSG)
1 (14 ounce) package egg roll wrappers
1 egg white, beaten
4 cups oil for frying, or as needed
DIRECTIONS:
1. Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
2. Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
3. To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
4. Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
5. Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.
ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 4/4/2008
Granny note:
A recipe that I would play with, would it work as a cornmeal pie, as in ‘Tamale pie’?
Or a common southern fried pie?
The wrappers, as it called for, is something that would require a trip to the store........which I cannot do.
Our local squirrels are not much larger than chipmunks here. I ate fried squirrel once.....my Mother-in-law (from the Ozarks) insisted. I had a problem with it.
On the other hand, we have very plentiful wild turkeys (eight in my freezer right now) and lots of venison. Also have a very good friend with a buffalo ranch. I’ve really acquired a taste for the buffalo. We now prefer it over beef. And, it is much better for you. Very little cholesterol.
http://allrecipes.com/Recipes/Everyday-Cooking/Quick-and-Easy/Main.aspx
http://allrecipes.com/Recipe/Country-Fried-Floured-Bacon/Detail.aspx
Country Fried Floured Bacon
Submitted by: MomMom Prep Time: 15 Minutes
Cook Time: 10 Minutes Ready In: 55 Minutes
Yields: 6 servings
“OOh’s and Mmmm’s before, during, and after eating this spiced bacon will become common place for your household. Every time I just suggest cooking this recipe, those sounds begin. My grandmother, my mother, and me cook this bacon for our family and friends, and it is always a favorite once it has been tried by one and all.”
INGREDIENTS:
1 pound thick sliced bacon
2 cups half-and-half cream
2 cups flour
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 pinch white sugar
2 cups vegetable oil for frying
DIRECTIONS:
1. Cut the bacon strips in half, and place into a shallow dish with the half-and-half, crisscrossing the bacon in a star pattern. Soak the bacon a minimum of 30 minutes, but no more than 2 hours. This
step helps reduce the curling of the bacon during frying, tenderizes it, and adds a wonderful flavor.
2. Stir together the flour, salt, pepper, and sugar in another shallow dish until blended; set aside. When the bacon has finished soaking, remove it from the half-and-half, and shake off the excess. Press each piece into the flour mixture to coat, then set aside. If desired, you can place a sheet of wax paper between the rows of bacon once the plate is coved. However, the flour does a good job of keeping the bacon from sticking to each other.
3. Heat the vegetable oil in a deep skillet over medium-low heat. Fry the bacon in batches until browned and cooked to desired degree of crispness, 2 to 3 minutes. Drain on a paper towel.
ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 4/4/2008
http://allrecipes.com/HowTo/Dinner-in-an-Instant/Detail.aspx
http://allrecipes.com/Recipe/Applesauce-Drop-Doughnuts/Detail.aspx
Applesauce Drop Doughnuts
Submitted by: Frances Poste
Rated: 4 out of 5 by 11 members Prep Time: 15 Minutes
Cook Time: 30 Minutes Ready In: 45 Minutes
Yields: 60 servings
“’I made these tasty cake doughnuts often when our children were growing up,’ says Frances Poste of Wall, South Dakota. ‘They’re quick and easy.’”
INGREDIENTS:
3 tablespoons butter or margarine, softened
3/4 cup sugar
3 eggs
1 cup applesauce
1 teaspoon vanilla extract
4 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup milk
Oil for deep-fat frying
Additional sugar
DIRECTIONS:
1. In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine flour, baking powder, salt, cinnamon and nutmeg; add to the creamed mixture alternately with milk (the batter will be thick).
In an electric skillet or deep-fat fryer, heat oil to 375 degrees F.
Drop teaspoonfuls of batter a few at a time into hot oil. Turn with a slotted spoon and fry until golden, about 1 minute on each side.
Drain on paper towels; roll in sugar while warm.
ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 4/4/2008
http://allrecipes.com/HowTo/Cheaper-Meal-Planning/Detail.aspx
Cheaper Meal Planning
By: Maureen Callahan
Slashing the food budget doesn’t mean sacrificing flavor.
Recipes
* Vegetable Masala
* Moong Dal
* Curry Pasta Salad
* Vegetable Fried Rice
* Honey Chicken Stir-Fry
* Pasta Lasagna
* Mediterranean Chickpea Salad II
* Bean & Pasta Soup
* Sausage & White Bean Soup
* Fluffy Pancakes
* Baked Omelet Squares
If you approach things the right way, no one need realize you’re cooking on the cheap.
Purposeful Shopping
The first step in slashing food dollars is to plan ahead. Most shoppers waste money on impulse buys or last-minute trips to the supermarket for missing ingredients. When you’re ready to put the skids on wasteful cash flow, try these purpose-driven strategies.
* Sit down with supermarket sale circulars before heading to stores. Plan out menus
based on specials and in-season produce.
* Always make out a shopping list. Shop and stick to the list.
* Clip coupons from newspapers, magazines, or the Internet for products that you
buy routinely. Take advantage of double coupons days or in-store specials.
* Consider stocking up on frequently used items while they’re on sale.
* Go through cabinets routinely to use up canned and boxed staples.
* Buy in bulk when the savings prove good.
Eating Ethnic
One of the simplest ways to hold down meal costs is to dine globally. Make it an adventure for your family to try new cuisines. You’ll learn fast what most foreign cooks already know: cooking with lots of vegetables and grains keeps food costs low.
* Adopt an Asian mindset toward meals. Fill plates with vegetables and starches like rice and noodles. Let expensive meats and seafood, if you use them at all, act as flavorful condiments.
* Play around with spices. Indian cooks add ingredients like coriander, cumin and turmeric to build depth in dishes that contain large amounts of vegetables or lentils.
* Focus on whole grains. Italian cooks stock the cabinet with dry pastas (either regular or whole wheat varieties), and add roasted vegetable sauces, tomato sauce, or a sauce where meat is a minor player.
* Indian Recipe Collection
* Asian Recipe Collection
Meatless Mondays
While eating ethnic is a start, the biggest way to reduce food bills is to adopt a more vegetarian eating style, at least occasionally. Meat, poultry, and fish account for the lion’s share of most grocery bills. You don’t need to give them up altogether, just cut back.
* Make the usual roast chicken but put out a wide assortment of vegetables, potatoes, and sides. Aim to fill two thirds of the plate with side dishes and just one-third with meat.
* Shop for less expensive cuts of meat and use them in stews or soups.
* Serve casseroles as the main course rather than dishing up meat and potatoes.
* Stretch meat by adding grains and vegetables to dishes. Add pasta noodles or bulgur to chicken salad. Mix ground beef and beans to fill tacos rather than using meat alone.
* Serve breakfast for dinner. Omelets, pancakes and French toast are inexpensive entrees.
* Try going meatless at one meal each week. Start with simple, well-loved items like
macaroni and cheese. Branch out to ethnic repasts like lentil dals or pasta e fagioli.
* Vegetarian Cuisine
* Meatless Main Dishes
http://allrecipes.com/Recipe/Curry-Pasta-Salad/Detail.aspx
Curry Pasta Salad
Submitted by: MARBALET
Rated: 4 out of 5 by 17 members
Yields: 6 servings
“Raisins, carrots, pine nuts and tofu are tossed with colorful pasta spirals and blanketed with an aromatic blend of curry powder, lemon juice and mayonnaise or yogurt for a scintillating summer salad.”
INGREDIENTS:
1 (8 ounce) package uncooked tri-color spiral
pasta
1 teaspoon curry powder
salt to taste
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 apple - peeled, cored and finely chopped
1/4 cup raisins
1/4 cup chopped green onions
2 carrots, grated
1/4 cup firm tofu, crumbled
3 tablespoons pine nuts
DIRECTIONS:
1. Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
2. In a large bowl, combine the curry powder, salt, mayonnaise and lemon juice.
Add cooked pasta and toss to coat. Then add the apple, sultanas or raisins, green onion, carrots, tofu and nuts. Mix well.
Serve and enjoy!
ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 4/4/2008
Readers comments:
Reviewed on Jun. 30, 2006 by ButtercupBento
Made this with normal pasta not tri-colour, didn’t have any tofu so omitted that and used yogurt instead of mayo to make it healthier. Doubled up all the ingredients except for the pasta as others suggested.Absolutely delicious, tasted very much like coronation chicken. Needs to be eaten on the same day or the pasta absorbs all the sauce, I revived it with a little olive oil.
4 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 14, 2003 by stellaluna
This is a delicious recipe. I reccomend it highly. I made it twice in two weeks. I tried it with orzo and it was really good. I did find that I needed to double the quantity of the curry dressing that you mix in for my own liking.
4 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 14, 2003 by MSEYMOUR
I love this salad! I substituted jicima (I had some I needed to use up) for the apple, which worked wonderfully. The 1/4 cup of crumbled tofu is a savory addition that works extremely well with the curry dressing. Like the previous reviewer, I doubled the curry dressing.
3 users found this review helpful
http://allrecipes.com/HowTo/Quick-Dinners/Detail.aspx
[The 20, is for 20 items to have on hand, for quick meals]
http://allrecipes.com/HowTo/Twenty-for-Twenty/Detail.aspx
Ten meals under $10.
http://allrecipes.com/HowTo/Ten-Meals-on-10/Detail.aspx
http://allrecipes.com/Info/Living/Budget-Friendly-Meals/Main.aspx
This page will require time to check all the recipes, old and new and very interesting:
http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-african-corn-meal-biscuits
Caribbean Cuisine & Recipes
http://www.whats4eats.com/4rec_smcarib.html
http://www.landolakes.com/mealIdeas/RecipeBox_BrowseResult.cfm?Category=Category&ID=79&Row=1
Cobblers and dogs:
the tularemia (spelling?)<<<
I will pass on spelling the word, but did you know that it is on the watch list for terrorists to use as a weapon.
Washington, D.C., has air monitors for the tularemia, since they found it, during one of the protests, several years ago.
It is I, that is not fond of fried rabbit or chickens, but if I ever get hungry, I will eat them, as I did when I was a kid and say a prayer of thanks for having something on my plate.
Do join in and share your knowledge with us, there is much to learn in this world and you will be welcome to join us.
It will be wonderful if you can join in, I know that you know so much and we need to learn it too.
I did rather get led astray, looking for “pan biscuits”, which I suspect there are as many versions of, as there are cooks.
Your soul food sounds good, move closer, I am always hungry.
Waiting for you.
We have a friend who is a buffalo rancher. Yes, the meat is excellent, as is venison. My squirrels are fairly large, lots of oak trees around here. Love wild turkey, love the catfish from the 1/2 acre pond.
I’m convinced that our personal preferences are less important than, as you point out, stocking up on what we like, from the bounty around us.
I think our taste buds are not in our mouth, but in our minds.
During WW2, as I remember it, we did not need the ration stamps for horse meat and I do remember buying it at the little market in Otay, Calif., more than likely killed and dressed in the back yard or in Tijuana, which is 5 miles south.
I had friends that preferred to eat Burro meat, over beef and did so, bought it young, raised and butchered it.
Not many deer or wild turkey here, but lots of burros in the Black Mountains, 25 miles away.
http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-cajun-three-pepper-bread
Cajun Three Pepper Bread
Origin: Cajun Period: Traditional
Ingredients
1.7kg bread flour
150g uncooked polenta
1/2 tsp cayenne pepper
1 tsp ground black pepper
1 tbsp granulated garlic
1 tbsp dried parsley flakes
2½ tbsp active dry yeast prooved in 4 tbsp lukewarm water
4 tsp salt
120g diced red bell pepper
4 tbsp Tabasco sauce
600ml (approx) water
Combine all the ingredients (except the Tabasco sauce and water) in a large bowl. Mix to blend then add the hot sauce and add enough water to make a dough. When the mixture can be formed into a ball in the bowl turn the dough out onto a floured containder and knead for 10–12 minutes, adding water if needed, until a smooth elastic dough emerges.
Clean the bowl and return the dough to it, covering with a damp towel or plastic wrap. Allow the dough to rise in a warm place for about 1½ hours, or until doubled in size. When risen knock the dough back and knead for a few minutes then divide into two pieces. Flatten each piece of dough with the heels of your hands and fold it back over itself. Squeeze the dough to remove any trapped air and pinch the seam closed. Keeping the seam at the bottom roll the dough between your hands on a smooth surface to smooth the dough then place, seam side down, in a greased bread pan measuring some 25x12cm. Repeat the process on the second loaf then cover and place in a warm spot for an hour to raise.
Place in an oven pre-heated to 180°C and bake for about 45 minutes. When done the bread should sound hollow when tapped. Allow to cool for at least 30 minutes before serving.
granny note:
My bread machine uses 3 cups of flour, I learned to hold back a little of the the water, till I saw how the dough looked.
I was using 1 and 1/4 cup of cornmeal as part of the 3 cups and adding egg powder for about 2 eggs and generous buttermilk powder and getting a fair loaf of cornbread all made in the bread machine.
adding these peppers would be good.
Good morning, Granny, and everybody...
Another early-early day at (ugh) work, so can’t stay — but did want to check in and let y’all know I’m still paying attention....
Have a great day, everyone... ;~)
****trail of breadcrumbs****
Vegetarian Layer Pie
Origin: British Period: Modern
Ingredients
For the Filling
2 onions, chopped
Packet of spinach (or watercress), shredded
3 tbsp chopped dill
3 lightly-beaten eggs
2 baked red peppers
2 cups crumbled Feta cheese (or any crumbly goat’s cheese)
flesh of 4/5 tomatoes, chopped
1 cup mixed beans (made from dried or from a tin)
black pepper to season
butter to fry
For the Pastry
225g plain flour
100g margarine
4 tbsp water
First prepare the pastry by placing the flour into a bowl and adding the margarine (which should have been cubed). Cut the margarine into the flour with a pair of knives then use your fingers to rub the mixture together until it resembles fine breadcrumbs. Add the water a tablespoon at a time until the pastry comes together into a dough (if it’s too dry add a little more water and if it’s too wet add some more flour). Wrap the dough in clingfilm and allow to rest in the fridge.
In a large frying pan sauté the onions until soft and translucent. Take off the heat and add the shredded greens (make sure you reserve a handful to add to the pie later). Then mix in the dill, eggs and cheese and season with pepper. Mix together and set aside.
Meanwhile bake two halved and de-seeded red peppers in the oven until the edges just begin to blacken. Take out of the oven and remove the skin. Allow the peppers to cool a little and as they’re doing so prepare a deep pie dish (such as a quiche dish) by greasing with butter and lining with pastry (roll the chilled pastry out on a floured surface before using to line the dish). Add the peppers as a single layer to the base of this and use enough pie filling from your frying pan to just cover. Add the reserved greens over the top and once more cover with pie filling.
Next addd a layer of mixed beans and a layer of chopped tomatoes and once more cover with the filling. Continue adding layers of filling until the pie is full (alternative layers might include cheese, mushrooms and nuts). If possible alternate dark and light layers as this will produce a pretty effect once the pie is cut.
Place the pie in an oven pre-heated to 180°C and bake for about 40 minutes, or until the pastry is golden brown in colour. Take out of the oven when done and allow to cool for about 20 minutes before cutting and serving.
http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-veggie-layer-pie
You are working too hard.
I feel like we are ships that pass in the night.
Stay safe and smile a lot today.
[Very interesting and good photos]
http://www.celtnet.org.uk/recipes/ancient/wild-food-guide.php
Wild Food Guide
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Welcome to the Celtnet guide to wild foods. As this recipe site has grown it has become obvious that to allow people to replicate some of the more ancient recipes on this site (especially from the Ancient, Roman and Medieval periods it is necessary to list modern alternatives but also to produce a guide so that the curious can find the original (often wild) ingredients for themselves. These pages are an attempt at bringing all these potentially useful and often forgotten wild foods together into one place.
The pages linked to from here provide a pictorial guide to wild foods, including a brief description of the plant in question and which areas of it are edible. For obvious reasons this is not a complete guide and is intended as a companion for the wild foods used in the varoius recipe sections of this guide.
Also, as wild foods have started to become more popular (samphire is now used in restaurants) and there are a cornucopia of wild plants to be collected for free in every season; this is an attempt to allow people to re-gain much of the herb-lore lost in the twentieth century and to allow the curious to directly connect back to their ancient roots.
Those are the worthy reasons. But the truth is that foraging for wild foods is fun! Even more so when you discover a taste sensation in the wild that you can then make a delicious dish from. The more you understand the ingredients you use, the better your food will be in the end.
Using this guide is simplicity itself: just click on the first letter of the wild food you’re intrested in. Alternativey why not just browse throgh the list of wild foods. You may well find something that surprises and intrigues you and which gets you foraging for yourself!
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