[libertarian27]

~When I thought about the evils of drinking in the New Year. I gave up thinking~

~My friend and I agreed to go on a diet together for our New Years Resolution this year. I said “That's so wonderful, this way when I get a craving for a burger and fries I’ll call you first.” She said “Great, I’ll drive!”~

Food Holidays for the Week:

Pepper Pot Day- December 29

National Bicarbonate of Soda Day- December 30

National Champagne Day- December 31

Bloody Mary Day-Apple Gifting Day- January 1

National Cream Puff Day- January 2

Chocolate-Filled Cherry Day- January 3

National Spaghetti Day- January 4

[libertarian27]

*Free Republic Recipe Thread Ping*

[libertarian27]

*Free Republic Recipe Thread Ping*

[knittnmom]

LOL!

[AUTiger83]

AUTiger83’s Salsa Recipe for Dummies (non-cooks)

3 14.5oz cans of diced tomatoes

1 bunch of fresh cilantro (usually located next to the parsley in the produce section)

1 large red onion

1 lime

1 small can of chopped green chile peppers (found in the Mexican food section)

1 ½ teaspoons of salt

1 teaspoon of sugar 1 small clove of garlic, pressed.

jalapeños to taste (optional) (I never add jalapeños)

Wash cilantro under tap water. WARNING: Cilantro appears to be grown in sand . . . lots of sand . . . There is always sand down in the bunch that washing doesn’t remove. Trust me (from experience), gritty salsa is not good. You must remove the rubber band and separate the bunch before washing. Then, roughly chop the leafy part of the cilantro about ½ way down to where the rubber band originally was. Discard the stems.

Using a food processor (or a blender), combine 1 can tomatoes and the cilantro and blend (do not puree’ since the objective is to have slightly chunky salsa). Dump into very large bowl.

Roughly chop the onion.

Again with your food processor, combine a can of tomatoes and the onion and blend until slightly chunky. Don’t puree it, you want it to be chunky. Dump it into your large bowl.

Cut the lime in half around the circumference (grapefruit style). Squeeze each half into your food processor. Then take a tablespoon and completely scoop out ALL of the lime down to the rind and fibrous section walls. You want every bit of the juice and pulp from that lime in your food processor.

Again with your food processor, combine a can of tomatoes with the lime juice/pulp, pressed garlic, salt, and sugar. Blend. Dump in your large bowl.

Add the can of chopped chile peppers (and chopped jalapeños if desired) to your large bowl. Note the peppers don’t go in the food processor. Stir the whole mess together. Refrigerate until chilled and serve.

NOTE: This recipe make a LOT of salsa. Be prepared to share it with friends.

NOTE: This salsa is good the day it’s made and the day after. It’s ok the 3rd day. Then it gets a vinegar type taste to it. So don’t prepare it more than one day ahead of time. Oh . . . and don’t even try to freeze it.

WARNING: The garlic flavor increases exponentially as it ages (trust me), so use a LOT less if you’re preparing it a day ahead of time.

[Marcella]

Bourbon Lil’ Smokies - absolute winner for a party, etc.
So easy, so tasty people want to drink the sauce.

1 14 oz. Ketchup
1 cp. packed brown sugar
1 cp. Bourbon
4-5 packages (5 1/2 ounce Lil’ Smokies)

Combine ketchup, brown sugar and bourbon in large saucepot. Use medium high heat until it boils, then cook over low heat until sauce is thick (you determine how thick you want it; the longer it cooks the thicker it gets). Add Lil’ Smokies and heat until hot. Can put in chafing dish to keep warm for a group or if just for family leave it in the pot on the stove with “warm” setting for family to get Smokies and sauce out of pot.

It’s okay for kids since the alcohol cooks off. If you make this, you will make it forever from now on.

[Marcella]

So, you bought a big ham for Christmas. This is easy and delicious for left over ham:

HAM SUPPER - use 1 regular size can (#2 can) pineapple chunks.
Cut 2 cups ham into bite pieces. Brown in 2 Tablespoons butter in large skillet. Add 1 package Uncle Bens original recipe long grain and wild rice mix with seasonings.

Drain and keep pineapple juice from can. Add water to juice to make 2 1/2 cups. Stir it into the skillet, cover and cook until liquid is absorbed. Add pineapple chunks and heat until chucks are warm - doesn't take long. Delicious.

[earglasses]

More an ingredient to recommend than a recipe: Jallab Syrup, which is sold in most middle eastern markets or on amazon at http://www.amazon.com/Jallab-Syrup-Ziyad-27oz-770g/dp/B000LRKODK/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1356808066&sr=1-1-catcorr&keywords=Jallab+Syrup

What is it? Depends on the brand. The one I buy combines raisins, dates, and rosewater in a sugar syrup. Great over shaved ice or as a tea flavorant. Serve that with toasted pine nuts: yum!

Better yet, grill up some steaks in a Lodge cast iron skillet on your stove, then deglaze the pan with a reduction of some red drinking wine, equal parts of Jallab and balsamic vinegar, and some oregano. Makes a meat sauce my guests have fought for in order to get more.

[patriotsblood]

Mom’s Famous Oyster Dressing

Growing up in West Virginia in the 1950’s, Mom’s special dressing with oysters was a rare treat. Oysters were a seasonal delicacy, experienced twice a year during Thanksgiving and Christmas.

Here’s how to add something special to your next holiday meal.

Ingredients (for a 10 # turkey)

1 ½ cup boiling water
½ cup butter
½ cup minced onions
¼ teaspoon pepper
1 teaspoon poultry seasoning
1-2 teaspoons sage
1 ½ teaspoons salt
2 tablespoons parsley
3 stalks ( 1 ½ cup ) celery
3 quarts bread crumbs
2 tablespoons dried or prepared mustard
1 pint oysters, select or stewing

Preparation

1. Combine water, butter, and onions in a large kettle. Simmer for 5-10 minutes on high heat until onions are tender.
2. Add remainder of ingredients (except the oysters) and stir well.
3. Add oysters and juice.

Notes

Stuff in bird for extra flavor. Increase oysters for an even richer feast.

[bgill]

I have a lot of green tomatoes from the garden and was looking for ways to use them up. Yes, I’ve been letting them ripen and then freeze but they’re getting a bit old now so some aren’t going to ripen well. So, for Christmas dinner, I tried a basic green tomato pie. It’s similar to tomato preserves or mince meat. The family enjoyed it but I think it needs a handful of raisins to give it a little more something. It’s a keeper for next year.

Green Tomato Pie:

3 C sliced green tomatoes (no need to peel)
1 1/2 C sugar
1 T cider vinegar
salt, all spice and cinnamon to taste
1/4 to 1/2 C flour to thicken (depends on how juicy the tomatoes are)
butter to dot
unbaked pie shell

Bake at 350 for about an hour.

I used yellow pear tomatoes (small bite sized fruit) and sliced them in half. Didn’t peel or seed.

[4everontheRight]

I bought a charcoal smoker for Christmas and am thinking about smoking a Boston Butt (no Kennedy jokes please :) ) and perhaps a turkey breast for New Year’s Day....any thoughts/recipes/ideas?

[MD Expat in PA]

This is a cake my mother used to make. I don’t know where the recipe came from but the copy I have of my mother’s hand written recipe is written on US Army/Air Corps stationary. I included it in the cookbook I made for her grandchildren after my mother passed away. I hadn’t made it in years until recently. My niece’s husband told me it’s his very favorite dessert “EVER!” and I recently made it for my company’s pot luck Christmas luncheon and got several requests for the recipe. It is easy to make and travels well, can be served still a bit warm but I like it best cold.

Picnic Cake:

8 oz package of chopped dates
1 ¼ c boiling water
¾ c butter
1 c sugar
1/3 c sugar
2 eggs
1 ½ c sifted flour
1 tsp baking soda
2 tsp dark cocoa powder
1 tsp cinnamon
½ tsp salt
8 oz package of semi-sweet chocolate chips

Add chopped dates to boiling water and set aside

Cream butter, 1 c sugar until creamy and add eggs one at a time, mix at high speed until thoroughly incorporated

Add the date mixture including the water (and yes it can still be hot when added), mix at low to medium just until blended

Combine the sifted flour, baking soda, cocoa, cinnamon and salt into a bowl and gradually add to the wet ingredients in the mixing bowl and combine at low speed just until incorporated

Pour the mixture into a 9x13 buttered baking pan (and don’t worry if the mixture seems too watery, it will be fine)

Evenly sprinkle the top with the chocolate chips then evenly sprinkle the 1/3 of sugar

Bake at 350 for 30 minutes

[PUGACHEV]

Vodka Sauce

Ingredients:

5 Cloves of chopped Garlic

3" Yellow Onion, Chopped

1 TBS Red Pepper

1.5 TBS Sea Salt

2 TBS Basil

1/2 Lime

3.5 TBS Turbinado Sugar

1 Bunch of Chopped Parsley

1/2 TPS Black Pepper

5 TBS Olive Oil

10 Oz. Heavy Cream

12 Oz. Vodka

2 Large Cans of Crushed Tomatoes (I prefer Furmanos)

1 Small 12-14 Oz. Can of Large Diced Tomatoes

Saute the garlic and the red peppers until the garlic just starts to turn. Then add all the remaining ingredients except the cream. When selecting the vodka, use the cheapest you can find, and upon, investigation, I have found that there are some remarkably cheap vodkas out there. Simmer uncovered for 30 to 45 minutes, then add the cream, and simmer for another 10 minutes. You can add mushrooms, and small green peas if you like, but if adding peas, put them in at the end with the cream. Once the sauce is done, let it cool, then reheat for serving with penne or rigatoni.

This recipe makes about three quarts, which you can save in mason jars cooled in the refrigerator for later.

[Silentgypsy]

Lol and thank you for producing this thread!