Posted on 01/29/2011 7:09:07 AM PST by libertarian27
Oops, I typed too soon and slow - that looks like an awesome 7-layer dip recipe!
This one sounds so good. Never in a million years did I think I would be getting a menu for a football party for my 10 year old daughter. I think I should add some Excederin to my store list. Ha! Thanks a bunch, Mom
While I think of it I am looking for a recipe for a jello salad my great aunt used to make when I was a child. I know it had mayonaise, cucumbers, and perhaps onion in it and I think it was made with lime flavored jello. It was a poplular recipe in the 1960’s and was quite a refreshing salad and I haven’t been able to find a recipe for it.
Perhaps you could put me on the ping list & then I won't have to 'look' for it.:)
I would be getting a menu for a football party for my 10 year old daughter.
Well I do hope you all have a super time & she is helping with the cooking!
I think I should add some Excederin to my store list
Maybe some Alka Selzter sliders will help as well Mom! lol
Please add me to your ping list.
LOL!! Now, you would think that 10 year old girls are quiet and meek, right?! Not these... sort of like a female Animal House bunch. If this is what I am dealing with at 10, the teen years should be a hoot. Mom
My aunt used to stab them with a fork two or three times and then bake them whole. After baking they are real easy to cut in half. The baking time is probably longer.
I used a hatchet on one but that was a dangerous as a sharp knife. The jig saw was the friendliest but it was a pain getting the saw out and then cleaning it and putting it away...
Is this it?
Cucumber Lime Salad
* 1 small package lime Jello
* 1 1/2 cup hot water
* 1/2 cup Miracle Whip or mayonnaise
* 1 small cucumber, finely chopped
* 1/4 cup onion, finely chopped
* 2 stalks celery, finely chopped
Directions
1. Dissolve the Jello in the the hot water. Mix for a couple of minutes to make sure it is completely dissolved.
2. Add the Miracle Whip or mayo and stir well.
3. Add the cucumber, onion and celery. Stir and then pour into a mold. Place in the refrigerator for several hours of overnight until the gelatin hardens. Serve cold.
Would an electric knife work?
Pureed vegetables can work as a thickener too.
That’s a thought. It will be late next fall before I can try it as we are out of squash...
I have been buying the squash pre cut for the same reason. Too hard to cut. Even sweet potatoes can be hard to cut. I don’t have an electric knife, but I might get a cheap one to see if it would work.
You guys are added to the ping list!
What kind of squash? Butternut - Hubbard?
What I do if it looks impossible is make sure they are room temperature and secure the squash before setting a knife to it.....none slippery base, wrapping in towels, sticking the squash in a bowl surrounded by towels.....etc.
A serrated knife works best - even a bread knife.
If they still won’t budge...take a heavy knife to it and wrap a meat cleaver or hammer in a towel and bash the knife through the squash.
Once It’s halved, chunk it out and then slice the skin off each section - I don’t skin a squash whole - it gets to slippery and that knife will slip.
Yes, I think that is it. Thank you so very much. It was one of those things that I loved as a child, but didn’t know how to make.
Made this last night....Yummy!
Pasta Carbonara
(Rachael Ray recipe)
Ingredients:
Salt and freshly ground black pepper to taste
pound pasta, such as spaghetti or rigatoni
1/4 cup extra virgin olive oil (enough to coat bottom of pan)
1/4 pound pancetta (Italian bacon), chopped
1 teaspoon red pepper flakes
5 to 6 cloves garlic, chopped
1/2 cup dry white wine
2 large egg yolks
Freshly grated Romano cheese
Handful of finely chopped fresh flat-leaf parsley, for garnish
Directions:
1. Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 8 minutes.
2. Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta. Brown pancetta 2 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all the pan drippings.
3. In a separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.
4. Drain pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, lots of pepper, and a little salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with parsley and extra grated Romano.
(The key to this dish, after I read around on the net, is to start cooking everything when you put the pasta in the water to boil.(Quick dish:once water is boiling you are eating in 10 minutes) I also read of putting 1 cup, or so, of the cheese directly into the egg and water mixture first - then pour it into the pan. I made this for 2 - with a half a box of pasta but used the same amount of sauce)
Lots of freshly ground pepper - that’s what makes this dish.
Quick and Easy with a cool fancy name...
Just made this tonight for the family dinner. This is a nice hearty and rich chowder that just about everyone loves!
Chicken Corn Chowder
1 tbs. oil
2 tbs. butter
1 cup of onions, diced
1 cup of celery, diced
3 tbs. flour
4 cups of chicken stock
3 cups of potatoes, diced
2 cups of carrots, cut into bite size pieces
3 cups of corn
3 cups of chicken meat, torn or cut into small pieces
4 slices of cooked bacon, crumbled
3 cups of cream
1 tsp salt
½ tsp pepper
1 tsp sugar (optional)
Sauté onions and celery in the butter and oil. When vegetables are tender, stir in the flour to make a roux and let it cook for a minute or two to get the flour taste out. Add chicken stock and cook until slightly thickened. Add potatoes and carrots and let them cook until almost done. Add salt and pepper. When potatoes and carrots are almost cooked, add corn, chicken meat, and bacon. Simmer until corn is cooked and everything is heated through. Check seasonings and see if any additional salt or pepper is needed. If the corn is not particularly sweet I sometimes add the sugar here. If the corn is sweet, I skip the sugar. When I am just about ready to serve the chowder I add the cream, and bring it back up to serving temperature.
Serve with crackers, French bread, biscuits or corn bread and enjoy!
Variations: try substituting ham or turkey instead of the chicken (great for leftovers from thanksgiving).
Money saving notes: Whenever I cook a turkey or chicken I save the carcass, and all the bones with whatever meat is left on them that doesn’t slice off easily. I put it in the freezer in a zip lock bag. I sometimes have to break a turkey carcass in two and put it in two separate bags. I do the same with bones from any meat I cook. I also put any leftover meat that I am not going to use right away in zip lock bags in my freezer as well. Every so often I will pull out as many of one type of bone or carcass that I can fit in my big stock pot and boil it down to make stock. I strain the bones out of the stock and pull off the meat to use in soups, stews, and casseroles to stretch my food dollars. Leftover veggies like corn, peas, carrots, etc., can also be thrown in zip lock bags in the freezer, then when I make soup, I have a variety of veggies I can just throw in at the last minute and heat through.
I like the sounds of your recipe...I plan to try it. I make a mean corn chowder and like to use cream corn [canned] b/c of the extra good flavor. Do you think cream corn would work ok in your recipe?
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.