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• August 6 - National Root Beer Float Day
• August 7 - National Raspberries & Cream Day
• August 8 - National Frozen Custard Day
• August 9 - National Rice Pudding Day
• August 10 - National S'Mores Day
• August 11 - National Raspberry Bombe Day
• August 12 - National Toasted Almond Bar Day
~Weekly Cooking Thread Ping List Ping-a-roo~
(to be added/deleted-please post here or PM me)
Last week’s recap (July 30th thread)
Appetizer* 17 Figs and Cheese
Appetizer* 67 Pizza Egg Rolls (or any flavor egg rolls)
Appetizer* 60 Sunny Sail Boat Eggs
Dessert* 4 Junior’s cheesecake recipe
Dessert* 54 chocolate saurkraut cake
Dessert* 125 Apple fritters
Dessert* 133 Cheesecake with Sponge Cake
Dessert* 57 CORNED BEEF HASH IN BELL PEPPERS
Dessert* 105 DULCE DE LECHE CARAMEL CHEESECAKE
Dessert* 97 WATERMELON ICE CREAM BOMBE
Dessert* 62 Zucchini Oatmeal Cookie
Meal* 33 Ard’s Ginger Stir-Fry Chicken
Meal* 127 Nancy Reagan’s Baja California Chicken
Meal* 19 One-Pot Stuffed Pepper Dinner
Meal* 82 President Reagan’s Favorite Macaroni and Cheese
Meal* 128 Sausage stuffed Flying Saucer Squash
Meal* 26 Southern-style Chicken Salad
Meal* 11 Stuffed Bell Pepper Soup
Meal* 8 Stuffed Bell Peppers
Meal* 53 Stuffed Bell Peppers
Meal* 14 Stuffed Bell Peppers:
Meal* 10 Stuffed Green Peppers
Side* 17 Rosemary Corn On The Cob
Soup* 82 Nancy Reagan’s Onion Wine Soup
http://www.freerepublic.com/focus/chat/2756241/posts?page=134#134
Fresh Pimentos from my garden and Figs from my tree. Egg is just there to show size
Pimentos after skin and seeds removed
Jalapeno Squash
4 c sliced yellow crook or zucchini
1 med onion, sliced thin
1 can cream of mushroom soup
salt and pepper, to taste
8 oz pepper jack cheese, sliced (use more if desired)
2/3 cup dry bread crumbs
Heat oven to 350. Mix squash, onion, soup, salt, and pepper. Place in sprayed 13x9 baking dish. Top with cheese, then crumbs. Bake 30 to 40 minutes, or until desired doneness. Let sit 10 minutes before serving.
It’s been 109 here lately and Cooking is not something I enjoy during that sort of heat.
Salads are a nice alternative, and here is one I have been living on:
Spicy Asian Beef or Chicken Salad
Torn leaf lettuce
sliced red onion
sliced radish
diced serrano pepper
Chopped tomato
Top with sliced roast beef cut into strips (I use the sandwich meat stuff at the grocery)
Or Roasted chicken (from the grocery deli) stripped off the bone and shredded.
Garnish with cilantro
And dressed with a dressing made of 3/4 Italian dressing Mixed with 1/4 Sriracha sauce.
Easy and Delicious!
.
Sponge:
1/2 cup unbleached Bead Flour.
1 Tbs INSTANT yeast.
1 cup Warm, 90 degree, milk or buttermilk.
Dough:
3 1/2 cups unbleached bread f;our.
1 tsp salt.
1 TBL sugar.
3 Eggs beaten.
8 oz melted butter.
16 oz hot sausage.
16 oz sharp cheese, your choise.
Ferment sponge, mix and let rise.
Cook sausage.
Mix dry ingredients, add eggs, sausage, and sponge, mix, mix until it pulls away from the bowl. Let rest for 10 or 15 min, adjust liquids, you want the dough sticky but not wet.
Rise for 60 to 90 min, punch down and divide between two small spring form pans or one large one,let rise again for 60 min , bake at 350 until the internal temp is 185 to 195, serve warm or cold.
One of the local business men made this for the local County Fair/4-H Ice Cream Social. It is totally wonderful all alone and I think it would be heavenly over angel food cake.
Pina Colada Frozen Yogurt
2 32 oz containers of vanilla yogurt
2 15 oz cans of crushed pineapple
1 15 oz can of cream of coconut
1 cup sugar
1 cup heavy whipping cream
Follow the directions for your ice cream freezer. Makes 4 quarts.
Diana's Enchiladas
1 – 28 oz. can Las Palmas Green Chile Enchilada Sauce
8 flour tortillas (taco size)
Shredded sharp cheddar cheese
Shredded jack cheese
2 cups diced red onion
1 small can sliced black olives
1. Heat sauce in 8-10” skillet (warm, not too hot)
2. Pour some sauce in the bottom of a 9 x 13” pan.
3. Place one tortilla at a time in the sauce in the skillet and turn so that sauce is on both sides.
4. Place the sauced tortilla in the 9 x 13” pan and fill with cheese, olives and onions.
5. Roll up; do the same with the remaining tortillas.
6. If there is any sauce left, pour over the enchiladas, sprinkle with more cheese and olives and onions. Sprinkle with parmesan cheese if desired.
7. Bake at 350° for approximately 30 minutes or until cheese is bubbly. Serve with tortilla chips for scooping up the sauce.
Note: If desired, add pork, chicken or beef. I cooked some chopped pork -- probably around 3 cups -- in Herdez Salsa Verde in the microwave until hot, then included it in the tortillas before rolling and placing in 9 x 13” pan. Also, because I had so much pork, the enchiladas would have more than overfilled a 9 x 13 pan, so instead, I used a large black enamel roasting pan (just right!); and because we like a little more spice, I sprinkled a can of chopped jalapeno peppers over the top. Muy excelente!