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October 15 - National Roast Pheasant Day / Mushroom Day
October 16 - World Food Day- Oatmeal Day
October 17 - National Pasta Day
October 18 - National Chocolate Cupcake Day
October 19 - National Seafood Bisque Day
October 20 - National Brandied Fruit Day
October 21 - National Pumpkin Cheesecake Day
Recap of recipes from last week (Oct 8th Thread)
Appetizers/Sandwiches __ Week 10/08/11 __ Post # 06 __ Lemon Baked Chicken Wings
Appetizers/Sandwiches __ Week 10/08/11 __ Post # 29 __ Roasted Seeds
Appetizers/Sandwiches __ Week 10/08/11 __ Post # 45 __ Trillian’s Arancini Di Riso
Beans __ Week 10/08/11 __ Post # 47 __ Beans with Tequila
Cake __ Week 10/08/11 __ Post # 43 __ Chocolate Mousse Cake
Cookies __ Week 10/08/11 __ Post # 28 __ Fluffernutter Cookies
Glaze/Icing/Sauce __ Week 10/08/11 __ Post # 43 __ Easy Chocolate Ganache
Ice Cream __ Week 10/08/11 __ Post # 03 __ Popsicles
Marinades/Sauces __ Week 10/08/11 __ Post # 12 __ Fresh Cranberry Relish
Pies __ Week 10/08/11 __ Post # 48 __ Utterly Deadly Southern Pecan Pie
Pizza __ Week 10/08/11 __ Post # 09 __ Super Bowl Sausage Pizza
Rice __ Week 10/08/11 __ Post # 21 __ Cranberry Brown and Wild Rice
Rice __ Week 10/08/11 __ Post # 30 __ Lemon Pilaf
Salad __ Week 10/08/11 __ Post # 12 __ Fresh Cranberry Mold
Salad __ Week 10/08/11 __ Post # 12 __ Layered Cranberry Salad
Vegetable __ Week 10/08/11 __ Post # 35 __ Baked Acorn Squash
Vegetable __ Week 10/08/11 __ Post # 51 __ Corn on the Cob
Vegetable __ Week 10/08/11 __ Post # 52 __ Stuffed Tomatoes
Waffles/Pancakes __ Week 10/08/11 __ Post # 07 __ Johnny Cakes
http://www.freerepublic.com/focus/chat/2789791/posts?page=53#53
Wild Pig Ham
In a large tub mix 2 teaspoons per ten pounds Curing Salt (Pink Salt)
3/4 cups Kosher Salt, and 1 cup of brown sugar. Fill tub with about 2 liters of water (enough to cover ham) add the whole ham and let sit. It will take the cure about 2 lbs per day to work so a 10 pound ham will take 5 days.
After the curing is done, take out the ham and rinse with cold water and pat dry. Rub with your favorite rub and smoke or bake the ham until the temperature at the bone is 165 deg. F.
I suppose you could use a farm pig, if you can stand the taste. Wild pig is better.
I just received my TOH Simple and Delicious Oct./Nov. issue and thought this looked like a winner. As I haven’t made it yet, I can’t vouch for it, but it looks great, and fairly easy to make. It received 5 stars in the on-line edition. I’m planning on trying it for the holidays, probably Christmas.
Chocolate Cannoli Cake Roll
Creamy ricotta cheese filling with a hint of cinnamon rolls up beautifully in this fluffy chocolate cake. —Tammy Rex, New Tripoli, Pennsylvania
12 ServingsPrep: 20 min. + chilling Bake: 15 min. + cooling
Ingredients
1-3/4 cups chocolate cake mix
1/3 cup water
2 tablespoons canola oil
3 eggs
FILLING:
2 cups ricotta cheese
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup miniature semisweet chocolate chips
Directions
Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper
and grease the paper; set aside.
In a large bowl, combine the cake mix, water, oil and eggs; beat on
low speed for 30 seconds. Beat on medium for 2 minutes. Pour into
prepared pan.
Bake at 350° for 12-14 minutes or until cake springs back when
lightly touched. Cool for 5 minutes. Invert onto a kitchen towel
dusted with confectioners’ sugar. Gently peel off waxed paper. Roll
up cake in the towel jelly-roll style, starting with a short side.
Cool completely on a wire rack.
In a small bowl, beat the cheeses, confectioners’ sugar, vanilla and
cinnamon until smooth; stir in chips. Unroll cake; spread filling
over cake to within 1/2 in. of edges. Roll up again. Place seam side
down on a serving platter. Refrigerate for 2 hours before serving.
Yield: 12 servings.
Nutrition Facts: 1 slice equals 328 calories, 18 g fat (9 g saturated fat), 90 mg cholesterol, 276 mg sodium, 35 g carbohydrate, 1 g fiber, 9 g protein.
Today is also Nation Chicken Cacciatore Day
Which sounds grander in French than in English: Curried Autumn Harvest Soup. Or, more bluntly, Turnip Soup. But wait wait wait! This one is really good, creamy and curry-scented, and I am supping on it lip-smackingly right now. Gardeners, this is one way to use that humongous Turnip, as well as squash and a couple other treasures you hauled in from the Back Forty.
Curried Autumn Harvest Soup (4-6 servings)
1 whole big galumptious turnip
1 whole med. butternut squash
1 carrot, scrubbed
1 Tbs olive oil
3 Tbs butter
1 onion, diced
3 cloves garlic, minced
1 quart chicken stock (I used bouillon)
1 big Bouquet Garni *
1 Tbs honey
1/4 tsp pepper
1/4 tsp nutmeg
1/4 tsp coriander
1/8 tsp cayenne pepper
Big pinch of Garam Masala**
4 oz. cream cheese (half a package)
* This was the first time I ever made a bouquet garni. I took a big bunch of cutting celery, stems and all (or you could just use regular leafy celery--- just the foliage), parsley (long-stemmed), thyme, sage, and leek leaves too tough for eating. I tied the bunch together with string. And then...you'll see...
** Garam masala is a mildly sweet-mildly hot Indian spice mixture. You could use curry powder
Put the whole turnip, the whole butternut squash, and the whole carrot in the microwave and nuke for about 20 minutes. After about 10 minutes remove the carrot (when soft); after about 15 min. remove the butternut squash (when soft). Leave the turnip in there until it's good and soft, and then let it sit.
Meanwhile, sauté onion and garlic in butter they just begin to brown, about 10 minutes.
Also meanwhile, heat broth (I used bouillon) in a large pot. Add the bouquet garni and let it steep while simmering gently (kind of like making a tea). When the onions/garlic are cooked (10 min), remove the bouquet garni from the broth and discard,and then transfer the onions/garlic to the simmering stock, and add the honey, pepper, nutmeg, coriander, cayenne pepper, and Garam masala or curry powder. Simmer until the onions are softened, about 15 minutes.
And yet again meanwhile, your microwave veggies have by this time cooled. Cut the turnip in chunks and peel (The skin will come off easily). Cut the squash in half, scoop out the seeds, chunk and and peel. Cut carrot in chunks, and puree all these various soft chunks in a food processor, together with the 4 oz of cream cheese. Then put the whole creamy orange puree into the soup pot with the (mmm, inhale, so fragrant) broth, warm gently, and correct seasonings; add a little more chicken bouillon if it isn't salty enough. Serve hot with croutons.
I know it seems like a big production, but the microwave makes it speedier so the total preparation time might be about 35 minutes (my guess), and boy, it was good.
And it's a sure-fire way to use that big galumptious turnip!
It is so awesome of you to put so much work into this! Thanks for what you do.
Sorry, don’t have any new recipes but wanted to let everyone know that the gulf coast shrimp harvest is down 80%. Yes, down 80%. So, stock up while you can.
Wait, I do have a good recipe for an appetizer.
Ham Roll Up:
Finely diced ham
Finely diced green onions
Softened cream cheese
Stir together and spread onto a flour tortilla. Roll up and slice for appetizers.
I truly look forward to these threads each week and have gotten many good recipes. It’s time to start dinner, and tonight will be simple country cooking because I have been making kraut and canning apple pie filling all day. There were enough apples left for an apple crisp, so that will complement fried pork chops, mashed potatoes, and biscuits if I can scrape myself out of this chair and away from the computer.
Apple Pie Filling
In large saucepan, combine:
4 ½ c. sugar
1 c. cornstarch
2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. salt
Stir in 10c. water. Cook and stir until thickened and bubbly. Add 3 tbsp. lemon juice & 2-3 drops yellow food coloring (if desired).
Peel, core and slice 5 1/2 to 6 lb. tart apples. Pack apple slices into hot quart jars, leaving 1 headspace. Fill with hot syrup, leaving 1/2 headspace. Use spatula to remove air pockets & to distribute syrup. Seal. Process 20 min. in boiling water bath. Makes 6 quarts.
To use, prepare pastry for 2-crust pie. Line pie plate with pastry. Add 1 qt. pie filling. Adjust top crust and cut slits to allow steam to escape. Seal edges. Bake at 400 for 50 min.
I use the filling to make Apple Crisp
Apple Crisp
2 c. quick oats
1 c. brown sugar
½ c. plain flour
½ tsp. salt
½ c. butter
1 tsp. cinnamon
¼ tsp. nutmeg
Mix and spread over one can of pie filling. Bake at 350 degrees for 35 minutes. Serve with vanilla ice cream.
what a great thread, lib27. Can you keep me on the ping list?
Roast Pheasant
Quarter pheasant, dip in seasoned flour(s and p or Lawry’s, and lemon pepper) and brown on all sides well in 3-4 T. melted butter. Put in casserole dish and add 1 can golden mushroom soup(per pheasant) to pan that browned pheasant, about 1/3 cup sour cream and 1-2 T. of beef or chicken broth to thin mixture. Opt: Add another can of halfed, drained mushrooms. Cook mixture on low til heated through.
Top pheasant pieces with sour cream mixture, cover tightly with foil and bake at 350 for about 1 and 1/4 hours, more if using two pheasants. It should be fork tender and the sauce bubbling.Let sit for ten minutes before removing foil.
Serve with wild and white rice mixture with toasted pecans and dried cranberries... and a green salad or crisp steamed pea pods.
How to cook corn clean... http://www.youtube.com/watch?v=YnBF6bv4Oe4
Here’s my first contribution to the weekly thread -
Cream soup base - this started out for broccoli cheddar but it works beautifully for just about any cream soup style veg. Adjust type and amount of veg at will, but this is the basic base -
One half onion
Celery (optional)
1 pint heavy cream
1/4 c flour
3 c chicken stock or bouillon
Veg of choice
About 4 T butter or marg
Dice onion, saute til translucent in 2 T butter (I throw in some diced celery or garlic if I have some, garlic powder if I don’t).
In separate stockpot, make roux with about 1/4 c flour and 2 T butter. Add one pint heavy cream, heat until rolling (but careful not to boil over). At the same time, heat chicken stock or bouillon in saucepan. Add to stock pot and heat again to low boil. Add vegetables (incl onion) and cook on med-low til soft. Salt & pepper to taste.
Now here’s where it gets preferential. Originally I would use a head of steamed fresh broc, or one 10 oz box of broc, plus about a cup of shredded carrots. When that is cooked, puree about half the soup in food processor, heat through again, and add about a cup of cheddar cheese.
The recipe also makes amazing asparagus soup - cut one bunch into pieces, cook the asparagus in the soup to desired consistency, add the sauteed onion too, again puree half the batch, and the result is an unbelievably buttery cream of asparagus.
I’ve also done it with mushrooms, cauliflower, and recently made a batch with chicken, spinach and potatoes. It’s very versatile, and if you don’t want all the fat from the cream, use half & half, although in that case I’d probably reduce the chicken stock. And throw in whatever herb sounds good.
It’s become a favorite around here and I get to be Queen of Soup. :)
A great and easy appetizer.
Spread cream cheese on a tortilla and sprinkle with diced jalapeños.
Place on a griddle until just crispy.
Roll the tortilla and serve with blue cheese dressing.
Foolproof Bundt Cake
1 Yellow Cake mix with pudding in the mix
3/4 C cooking oil
3/4 C sherry
4 eggs
1 T nutmeg(probably use a little less if you grate your own)
Use cooking spray or grease and flour your bundt pan and bake @ 350* for 45 minutes. After it cools, dust with a little powdered sugar if you want.
or...
1 Chocolate cake mix with pudding in the mix
3/4 C cooking oil
3/4 C coffee liquor, Kahlua or cold coffee
4 eggs
or...
Use another kind of cake mix like Lemon, Orange or Strawberry and put whatever liquid you think would go with it. Lemon vodka, coconut rum, almond or chocolate liquor might be nice additions...
This recipe is so easy, never fails and folks love it! I used to take these to the office and usually never had leftovers.
For the cranberry lovers (and those who want to eat the “super foods”):
Broccoli Cranberry Slaw
8 servings
Ingredients:
12 oz. package of broccoli coleslaw mix
3 oz. package dried cranberries
6 green onions cut into half inch pieces
a quarter cup of coleslaw salad dressing
Combine coleslaw mix, cranberries, and onions in a large bowl. Add dressing and toss to coat. Refrigerate until serving.
I know it’s late on the thread but could I ask how long chicken stock can be kept? It may have been two weeks ago I had roasted a chicken and ended up making a lot of stock. Put it in a plastic storage bowl, sealed and forgot about it.
Going through the fridge today Mrs p6 and I found it. She is leaning to tossing it but I hate to waste it.
Any thoughts?