[libertarian27]

Weekly Recipe Thread Ping List
(to be added/deleted - please contact me)

Recipes from last week’s thread (Dec 31, 2012)

Appetizer __ Post # 64 __ Bacon Wrapped Cheese Dogs
Appetizer __ Post # 24 __ SAJ’s Breakfast Cheese Ball
Appetizer __ Post # 12 __ Stuffed Potato Skins
Appetizer __ Post # 23 __ Wicked Wienies

Bread __ Post # 48 __ Artisian Bread
Bread __ Post # 20 __ Orange Nut Bread

Cookies __ Post # 74 __ Chocolate Brownie Oatmeal Cookies
Cookies __ Post # 42 __ Chocolate Chip Cookies (Monster)
Cookies __ Post # 62 __ Perfect Chocolate Chip Cookies
Cookies __ Post # 54 __ Pink Champagne Cookies
Cookies __ Post # 82 __ White Chocolate Macadamia Nut Cookies

Drink __ Post # 40 __ Queen Elizabeth II Cocktail

Soup __ Post # 17 __ Sicilian Cod Stew

Link:
http://www.freerepublic.com/focus/chat/2827132/posts?page=85#85

[Silentgypsy]

Regretfully, Mr. Firefighter forgot to ask Mrs. Firefighter for her legendary peanut butter cake. When I asked Mrs. Firefighter for the recipe at the fish fry last evening, she said she’ll try to remember but she’s not too good at remembering things like that.
[Sob]
Getting desperate enough to try Martha’s elaborate recipe.

[martin_fierro]

Om nom nom.

[mojitojoe]

MJ’s Pasta Salad

It’s colorful, delicious and keeps well.

This makes a lot, and it’s even better the next day. By the 3rd day, the tomatoes get a little mushy, so what I do is divide the salad into 2-3 different containers, then just add the grape or diced tomatoes to each container when we are ready to eat it. It’s good for up to a week in the refrigerator IF you don’t drown it in dressing.

2 boxes of multi color pasta
2 Green peppers diced
2 red peppers diced
2 yellow peppers diced
2 batches of green onions diced
5 or more stalks of celery hearts diced
1/4 C diced onion(Vidalia preferably)
2 small jars of Pimentos
2 jars of marinated Artichoke hearts
1 large can of Hearts of Palm
1 small jar of pitted green olives
1 can of whole pitted black olives
2-3 tomatoes diced or 1-2 packages of grape tomatoes
Sea Salt
Olive Oil
Veg. Oil

Make your dressing:

Mix up 2 packages of Good Seasons brand Italian Dressing( I use half olive oil and half Crisco oil and balsamic vinegar or wine vinegar.)You can Use regular, mild or zesty Italian, your choice. I prefer the regular.

Boil water for pasta, add 2tsp. of sea salt to the water. Boil the pasta about 2 minutes less than it says on the package. It needs to be al dente. Drain well and rinse with cold water in colander. Let is sit and drain well for 15 minutes or so.

Put WELL drained pasta in large bowl. Dump all of the above ingredients into bowl filled with pasta. Pour on dressing. Don’t go overboard, you can always add more. Keep tasting for a couple of hours. Then add sea Salt and pepper. Cover and refrigerate.

[lysie]

Thank you for all you do. I appreciate all of your hard work organizing these recipes. Just WOW!

[simplesimon]

This has been in our family for many many years. OMG I can remember it from over 30 years ago ~!!!!!!!!

MOCK STEAK

3 pounds ground beef
1 can evaporated milk
1 cup cracker crumbs finely smashed
2 standard cans of Cream of Mushroom soup.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Mix the first 3 ingredients together and press down onto a cookie sheet.
Cover and put in the fridge over night ( or at least 4 hours ).

Remove from fridge and cut burger into squares ( whatever size you want ).

Dust with flour, salt and pepper to taste

Brown slightly on both sides in a skillet

Put in a roasting pan

Mix 2 cans of cream of mushroom soup
with 1 can of evaporated milk

Pour over meat and bake at 325 for 60 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

This tastes *just* like steak and gravy. OMG my mouth is watering for it again. LOL.

I double or triple the mushroom soup and evaporated milk because I like a LOT of gravy.
There isnt a lot if you use what the recipe calls for.

Make sure to fix some baked , mashed or fried taters with it.

[thesearethetimes...]

Oh my goodness..... peanut butter frosting....mmmmmmmm.

Is there a ping list for folks like me who love even just READING about food, lol?

If so, please do sign me up :)

May God guide our course.
Tatt