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June 4 - National Frozen Yogurt Day
June 5 - National Gingerbread Day
June 6 - National Applesauce Cake Day
June 7 - National Chocolate Ice Cream Day
June 9 - National Strawberry Rhubarb Pie Day
June 10 - National Black Cow Day
*Weekly Cooking Thread Ping List*
(to be added/deleted - please post on thread or PM me)
Recap of May 28th cooking thread
Bread* 8 Quick Banana muffins or cake
Bread* 10 Banana Bread-Betty Crocker
Bread* 12 The Best Banana Bread
Bread* 13 Banana Bread
Bread* 15 Extra Moist Banana Nut Bread
Bread* 53 Banan Bread
Dessert* 5 Cream Soda Float
Dessert* 7 Wintertime Fruit Salad
Dessert* 14 Banana ice cream
Dessert* 19 SNICKER SALAD
Dessert* 39 Quick Coffee Cake
Dessert* 83 Spice Cake
Meal* 7 Italian Stir Fry Noodles
Meal* 17 My aunts beer brisket.
Meal* 26 PUERCO PIBIL-Mexican slow-roasted Pork
Meal* 27 Upside down Artichoke Chicken pizza
Meal* 43 GLOP (dont ask)
Meal* 46 delux glop
Meal* 48 Chili Sauce
Meal* 56 Fannie Farmers Classic Baked Macaroni and Cheese
Meal* 62 Brisket
Meal* 67 Chinese 5 spice meatballs
Meal* 68 Gloppy Mac and Cheese
Meal* 101 Beef Chili
Meal* 110 Mexican Lasagna
Meal* 115 MACARONI AND CHEESE
Meal* 125 Slow-Cooked German Short Ribs
Side* 36 Bread and Butter Pickles
Side* 38 Dressing for Pickled Cabbage Salad
Side* 41 Salad Dressing
Side* 77 Potatos au gratin
Side* 85 Black Beans & Rice
Soup* 16 Albondigas (Mexican meatball) Soup
http://www.freerepublic.com/focus/chat/2726416/posts?page=131#131
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Interesting. Had not seen this thread before this morning.
It may be time to create a “Tea Party” Cook Book.
Something to use to fuel the troops.
Hamburger Bean Dish
Cut 2 strips bacon in small pieces.
Add 1 chopped onion, saute.
Brown 1 lb. ground beef with above.
Add
2 lb. pork&beans
1/2 Cup. molasses.
1/2 Cup. catsup
1/2 teaspoon. dry mustard.
salt
Worchester sauce(don’t scrimp my kids love the flavor it adds)
Mix and pour into casserole.
Bake at 375 for 30 minutes.
Rhubarb-Strawberry Crisp |
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Filling: 6 cups (1/2-inch) slices rhubarb (about 2 pounds) 2 1/2 cups halved strawberries 3/4 cup granulated sugar 3 tablespoons cornstarch 1 teaspoon grated orange rind 1/2 teaspoon ground cinnamon Cooking spray |
Topping: 2/3 cup all-purpose flour (about 3 ounces) 1/2 cup packed brown sugar 1/2 cup regular oats 1/4 teaspoon ground cinnamon Dash of salt 6 tablespoons chilled butter, cut into small pieces |
Preheat oven to 375°. To prepare filling, combine the first 6 ingredients. Spoon into a 13 x 9inch baking dish coated with cooking spray. To prepare topping, lightly spoon flour into dry measuring cups. Combine flour and next 4 ingredients (through salt) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Sprinkle topping over filling. Bake at 375° for 30 minutes or until bubbly. Let stand 10 minutes. Serves 8 Calories: 303 (28% from fat); Fat: 9.3g (sat 5.5g,mono 2.4g,poly 0.6g); Protein: 3.1g; Carbohydrate: 54.3g; Fiber: 3.5g; Cholesterol: 23mg; Iron: 1.5mg; Sodium: 89mg; Calcium: 108mg |
Strawberry Pie |
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2 pints fresh strawberries, hulled 2 tablespoons cornstarch 1-1/2 cups cold water 1 package (.3 ounce) sugar-free strawberry gelatin |
3 tablespoons sugar 1 reduced-fat graham cracker crust (8 inches) canned whipped topping (optional) |
Set aside four whole berries for garnish. Slice remaining strawberries and set aside. In a large saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin and sugar until dissolved. Stir in sliced strawberries. Pour into the crust. Cover and refrigerate for 2 hours or until firm. Cut reserved strawberries in half. Garnish each serving with whipped topping and a berry half. Yield: 8 servings. Serving size: 1 piece with 1/4 cup whipped topping. Per serving: Calories: 197, Fat: 5g, Saturated Fat:3g, Cholesterol: 0mg, Sodium: 125mg, Carbohydrates: 33g, Dietary Fiber: 2g, Protein: 2g Diabetic Exchanges: 1 starch, 1 fruit, 1 fat. |
Strawberry Freezer Jam II |
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2 quarts fresh strawberries 5-1/2 cups sugar 1 cup light corn syrup |
1/4 cup lemon juice 3/4 cup water 1 package (1-3/4 ounces) powdered fruit pectin |
Wash and mash the berries, measuring out enough mashed berries to make 4 cups; place in a large bowl. Stir in the sugar, corn syrup and lemon juice. Let stand for 10 minutes. In a small saucepan, bring water and pectin to a boil, stirring constantly. Cook and stir for 1 minute. Add to fruit mixture; stir for 3 minutes. Pour into jars or freezer containers, leaving 1/2-in. headspace. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year. Yield: 4-1/2 pints. Serving size: 2 tablespoons. Per serving: Calories: 81, Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 6mg, Carbohydrates: 21g, Dietary Fiber: 0g, Protein: 0g Diabetic Exchange: 1 fat, 1/2 starch. |
Shrimp Dip
8 oz. cream cheese
1/2 cup. chile sauce
2 Tbs. 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.
Congrats on 1/2 year of cooking threads. This is a great thread and I look forward to it each week.
bttt
Now, this is a very complicated and time consuming recipe but since home gardeners are beginning to bring in their tomatoes I thought I’d add it.
Tomato Sandwich
For the few tomatoes that didn’t get sample tested in the garden and actually made it into the house - Slice a sun warmed straight from the vine large tomato into thick slices. Take two slices of cheap (cheap is a must) white store bought bread and slather them with mayo. Add the tomato slices. Salt and pepper optional. Form a sandwich. Now, the tricky part is to eat it over the sink to catch the juices. Paper towel recommended. Serves 1/2 to 1.
**June 7 - National Chocolate Ice Cream Day**
"Oh noes, Drips! Get those!" :>)
Do you have a ping list I could be added to? I’d like to be on it! (If my waistline can handle it!)
Big Mac-ity Salad
1 T dried chopped onions
1-2 T water
1/2 C ground beef - cooked
1-2 slices American cheese
1 serving of lettuce - shredded
1 T pickle relish
Thousand Island Dressing
In a bowl, nuke the onions and water for a few seconds to re-hydrate them. Add meat and cheese and nuke a minute or until meat is warm and cheese has melted. Immediately stir in lettuce, relish, and dressing.
Tastes like the fast food burger without the bun! Fast lunch that uses up leftover ground meat.
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Here’s a quick dressing recipe that’s better than any bottled. Yes, I’m eating some now:
Thousand Island Dressing
1 1/4 C mayo
2-3 T ketchup (or leftover tomato paste)
2-3 T pickle relish
Dash Worcestershire
1 T vinegar (white or cider)
4 t sugar
pepper to taste
Combine all in a pint jar, cover, and store in fridge. If it’s too thick, add a bit of water or milk.
Easy Foiled Potatoes
1 C cubed style frozen hash brown potatoes
2 T frozen mixed peppers and onions pepper stir fry)
salt and pepper to taste
1 T butter
Place ingredients on heavy duty foil in order given and do a drugstore wrap. Cook on grill for about thirty minutes until spuds are soft. That makes one serving. I usually make more servings than there are dinner guests. If they don't get eaten, they reheat well.
For a change of pace,
Italian Style Easy Foiled Potatoes.
Same as above except substitute olive oil for butter and add Italian seasoning with salt and pepper.
I usually use fresh ingredients, but if you have a bunchalotta friends coming over for a cookout, the frozen potatoes and peppers cut way down on prep time.
This is one of my favorite side dishes and great to take to a BBQ, etc. as it’s served cold:
Green Beans with Feta
1 1/2-2 pounds thin green beans, trimmed
1/2 cup sliced red onion (or one small)
1/3 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoons dried oregano
salt and freshly ground black pepper
1/4 cup crumbled feta cheese
1/2 cup toasted walnuts
Place the olive oil and oregano in large mixing bowl and stir to combine. Season with salt and pepper to taste. Set the seasoned olive oil aside.
Bring a large pan of water to a boil over high heat. Add the green beans and 1 teaspoon of salt and cook, uncovered, until the beans turn bright green and are crisp but tender, about 3-4 minutes. Drain the beans immediately and run cold water over them to cool them quickly. Drain well and pat the beans dry with paper towels. Set them aside.
Place the onion in the bowl with the seasoned olive oil and stir to combine. Stir in the balsamic vinegar and toss in the beans. Toss well to coat. Add Feta and toss gently.
Toast walnuts in 400 degree oven for about 5-7 min. stirring several times to be careful they don’t burn.
Just before serving, top the salad with the toasted walnuts.
Note: There are a number of variations of this recipe, primarily with the vinaigrette. Some use a vinaigrette with white wine, champagne, or tarragon vinegar. I prefer avocado oil to olive oil, but it’s too expensive in the U.S. for me to use. I also don’t waste a paper towel on the beans. I just drain them well. Of course the amount of cheese can be increased and seasonings adjusted to personal taste.
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