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Weekly Cooking(and related issues) Thread

Posted on 04/16/2015 3:56:27 PM PDT by Jamestown1630

I like savory tarts, quiche-s, pies. I think I enjoyed my first quiche in the mid-1970s, at a little party. I had never had anything like it, and began making them.

Many years ago, I found on the 'young' WWW, a recipe for a sausage quiche on the website of the Mason House Inn of Betansport, in Iowa. I don't see the recipe on their website anymore, but it's been saved here:

https://virtualcities.com/ons/ia/z/iaz86011.htm

The change I make in it is to use hot sausage, not Italian Sweet.

Also, I recently found this 'Tomato Galette', which is more of a rustic tart or pie, from the PBS television show "Kitchen Vignettes":

http://www.pbs.org/food/kitchen-vignettes/cherry-tomato-galette/

(Do not cheat and use a store-bought pie crust for the galette! That's what I did the first time I tried this, and it can't compare.)

I'm a big fan of the 'Kitchen Vignettes' videos; they are such a brilliant amalgam of images, music, and good rustic food. My favorites are the Holiday ones, like these (best viewed full screen):

https://www.youtube.com/watch?v=RGjJMGXL9ho https://www.youtube.com/watch?v=SRr9piw5ZEg

(I guess we could call these 'foodie porn' :-)

-JT


TOPICS: Chit/Chat; Food; Hobbies
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To: V K Lee

This site for those searching for vintage recipes...like GM used to make. These desserts will not add any calories..eyes rolling. More than recipes, you’ll find kitchen tips from vintage cookbooks and other items of interest.
http://www.homemade-dessert-recipes.com/


81 posted on 04/21/2015 2:12:17 PM PDT by V K Lee
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To: Jamestown1630

Classic recipe

Take one box of Kraft shells n cheese and prepare as directed on carton.

Take one can of Spam and cut into 1/2” chunks.

Add the spam chunks to the previously prepared Kraft Shells n Cheese

Yummmm


82 posted on 04/21/2015 2:15:29 PM PDT by bert ((K.E.; N.P.; GOPc.;+12, 73, ..... Obama is public enemy #1)
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To: bert

I remember when we were in Home Economics class in the ‘60s; the meal we learned to make was Spam in barbecue sauce over rice, with a salad of a whole peeled tomato on lettuce and salad dressing inside of the tomato; and a lemon meringue pie.

It was a really good meal!

-JT


83 posted on 04/21/2015 3:56:43 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
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To: Jamestown1630

Not all of us have Jewish mothers - tho during flu season, we certainly would miss them. However this site might come close
GOURMANIA
http://www.gourmania.com/pages/recipes.htm

Another Site which has been visited often is MIMIS CYBER KITCHEN. This site also has an ability one can post his own recipe for keeping on line. Granted, it is not sophisticated like WordPress, Blogspot, or others. More of a Circus/children’s atmosphere - Recipe Circus is the name. Given the times in which we live, we are well acquainted with clowns and such. Here, too, is an interactive board for questions, answers and comments.

http://www.cyber-kitchen.com/recipes.cgi
http://recipecircus.com/

JT - just a suggestion...would it be possible to include the prior week’s addy when posting your new week’s post? Makes it so much easier to find :) OK - confession, this is a ?lazy? person speaking here.


84 posted on 04/21/2015 8:21:32 PM PDT by V K Lee
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To: V K Lee

Hi, V. K.

I’ve been working on an archive of sorts - a list of links to each week’s posts that I intend to keep on my FR page. Just haven’t gotten around to it yet.

-JT


85 posted on 04/21/2015 8:33:29 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
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To: Jamestown1630

Thanks. Sounds great.


86 posted on 04/21/2015 8:34:26 PM PDT by greeneyes (Moderation in defense of your country is NO virtue. Le//t Freedom Ring.)
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To: Jamestown1630

I just wash it and drain it really well. Then put in in a vaccum sealed bag. I just use it for recipes like spinach dip or soup or quiche and such. Never tried it for stir fry - figured it would be too mushy.

There’s lots of recipes for frozen spinach “thawed and well drained”.


87 posted on 04/21/2015 8:51:47 PM PDT by greeneyes (Moderation in defense of your country is NO virtue. Le//t Freedom Ring.)
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To: Jamestown1630

Thanks, JT. Though I’ve most of them (even from Lib27’s time)there are possibly some missed.

In addition, stumbled across this site and thought of you and Vintage recipes. Perhaps you have seen it...the hostess gives a brief history of a particular recipe along with other information. It is a site ‘to go to’ for seeking a long lost recipe or even sharing your own.

http://lostrecipesfound.com/

Happy Hump day
VK


88 posted on 04/22/2015 8:53:24 AM PDT by V K Lee
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To: JRandomFreeper

Hi JRF - not long ago you were speaking of meat loaf recipes. This site might make your mouth water.
http://www.recipes100.com/recipe+old+fashioned+ozarks+meatloaf

Any room for dinner guests? Will bring own fork.


89 posted on 04/22/2015 11:12:45 AM PDT by V K Lee
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To: V K Lee
LOL! I've already got my hands full trying to get 3000 calories that I can actually eat.

But you can bet I'll view that food-porn site. ;)

/johnny

90 posted on 04/22/2015 11:16:56 AM PDT by JRandomFreeper (gone Galt)
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To: V K Lee

Days of old....when ground beef was 33 cents a pound!!!

This site should keep you reading for hours....RETRO HOUSEWIFE
http://www.retro-housewife.com/life-in-the-1950s.html


91 posted on 04/22/2015 4:21:34 PM PDT by V K Lee
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To: V K Lee

Sorry, wrong section of RETRO HOUSEWIFE posted. Try this one for recipes
http://www.retro-housewife.com/recipes.php


92 posted on 04/22/2015 6:56:35 PM PDT by V K Lee
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To: mrsmith

Another variation thought of this evening for WACKY CAKES. Dark chocolate and maraschino cherries..using the bottled cherry juice and the cherries, it holds my interest :) Chocolate covered cherries, anyone???


93 posted on 04/22/2015 11:50:33 PM PDT by V K Lee
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To: kalee

Reminiscing on your Home Ec class brought memories here as well. Remember in Cooking we made Butterscotch Pralines using non instant butterscotch pudding and pecans (along with other ing.) Still think of those. Altho a bit sweet, they were still eaten. 1st semester cooking and 2nd of Sewing. LOL pair of pj’s made. To be more accurate...sewn together. They did not last long at all. Sewing and needles were never a friend.

Anyways...back to food and remembering the meals our lunch rooms served when a child in school. Some were seldom finished, but many time seconds would have never been turned away. Hot rolls, bread pudding, Salisbury steak, pried fish. Googled lunch recipes and found the offering so much more appetizing than what is currently being served to the serf-children in the queen’s court these days.

ALL RECIPES
http://allrecipes.com/recipe/school-lunchroom-cafeteria-rolls/

RECIPE LINK
http://www.recipelink.com/cgi/msgbrd/ms.pl?listype=2&q=%22school%20cafeteria%22%20OR%20%22city%20school%22%20OR%20%22high%20school%22

CHOW HOUND CHOW
http://chowhound.chow.com/topics/550682

FOOD TIME LINE
http://www.foodtimeline.org/foodschools.html

FORMARO FILES - RETURN OF THE LUNCH LADY LAND
http://formarofiles.com/468/return-to-lunch-lady-land

HUNGRY BROWSER
http://www.hungrybrowser.com/phaedrus/mpschoolcafeteria.htm

PS - The many soups and stews were yummy too! Still Remember Brunswick Stew...OOPS -that was in Home Ec and not the lunch room.


94 posted on 04/23/2015 11:03:04 AM PDT by V K Lee
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To: V K Lee

This page has links to Cafeteria/lunchroom ladies recipes.
http://www.1cincinnatiohio.com/lunch-lady-recipes-a-delicious-blast-from-the-past/


95 posted on 04/24/2015 3:22:23 PM PDT by kalee
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To: MomwithHope

There is an intermediate “meat bird” that I raised. They take about 2-3 weeks longer to hit broiler size, and top out at 9-11 pounds DRESSED. They don’t have the heart and leg problems of the current White Cornish Cross Broilers.

Not sure where else you can find them, but Whelp Hatchery sells them as “Slow Cross White Broilers”.

I still have one that is 4 years old, and she can run, and can fly short distances; she lays a huge, light tan egg almost every day of the laying season. The rest of the flock are Black Jersey Giants.

I’m so used to the size of my birds that I accidentally insulted one of our neighbors by asking if I could borrow one of her “bantams”, if she had a broody one. She has regular sized Rhode Islands. LOL


96 posted on 04/27/2015 3:42:11 PM PDT by ApplegateRanch (Love me, love my guns!©)
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To: ApplegateRanch

I can say we’ll never do meat birds again. Ours finished up at 5-6 pounds. Even half a bird was too big for the three of us. But thanks for the info.


97 posted on 04/27/2015 5:15:38 PM PDT by MomwithHope (Please support efforts in your state for an Article 5 convention.)
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