FReeper Weekly Recipe Thread (June 2, 2012)

FreeRepublic Cooks | June 2, 2012 | libertarian27

[libertarian27]

Welcome to the 26th installment of the FReeper Weekly Recipe Thread for 2012.

Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or six- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!

Here's the place to share and explore your latest and greatest favorite recipe.

[Aliska]

I just want them to make it like they always did. I don't care about the trans fats. Maybe I should. I don't make pies very often or any other baked goods any more. I did make a double batch of peanut blossoms a couple weeks back but used all butter for those and gave them to my son for my grandkids.

But I ate about 10 of them myself first lol.

[Aliska]

Well, if I upload their photo it’s stealing so won’t do that. But I don’t think that’s what you’re suggesting. Just generalities. At the link there is a little slideshow that shows a couple of the cupcakes.

[Netizen]

But you aren’t costing them money if you upload it to your own server. You also wouldn’t be making money off it. What you were doing was stealing, too, just a different type and it cost them money which is why they find ways to prevent people from doing that.

[Aliska]

I'll leave well enough alone. If I put it on my photo site, they could get me for copyright violation and make me take it down. I've read discussions about it on dpreview, although you do have a point I wouldn't be selling it. Best thing is to ask permission and I'm not bothering with it.

I hadn't thought of embedding a photo as stealing bandwidth. But if that's truly the case, and I can see your reasoning, I won't embed any more photos but my own. I didn't mean to make them mad, and they have messed up their own page with that cartoon character, could have been something worse.

[rightly_dividing]

I agree with you on the Cooks ham, they are great. We stock up on them when WallyMart has them on sale.

[Aliska]

WalMart is way far out but I've found good things there the few times I've gone for groceries. I don't know where things ARE in that store (apart from the obvious).

I'll find out about their sales as those hams keep well in the fridge but I only use about 2 a year.

Thanks for the suggestion. The best ham I ever had was when some Polish women up by Chicago pitched in and bought and cooked one for Christmas. I wondered why we can't get hams like that here.

[rightly_dividing]

I don’t go to Wally very often myself, but before the holidays I always keep an eye out for their hams and turkeys. During the non-holiday seasons, Wally doesn’t stock much ham at the one near me and I cant get Cooks hams in my regular grocery store so I have not much choice.

[Aliska]

You reminded me I should check them on the holidays. Aldi's, too. I guess the new one here is nice. I think it was Christmas but turkeys at the regular place I shop were $40! No way. I went without and get really get hungry for turkey, stuffing and mashed potatoes but not the work of it. I guess you have to watch for specials.

BTW I hated ham when I was a kid, wouldn't eat it. I don't know when or why I started liking it so long as it isn't too salty. Probably a piece with crispy fat on it ;-).

[Liz]

When you crave turkey/dressing/mashed potatoes——try the Stouffer frozen dinners.

For about 3 bucks you get all the fixin’s......those delish T’giving flavors.

And if you add some candied sweets and chilled cranberry sauce on the side——it’s like you cooked for hours.

[Aliska]

Thanks, for turkey it would be worth it. I was buying those Banquet $1 ones but they don’t fill me up. And I hate to eat two. I liked the spaghetti, country fried steak, the mexican one and the turkey. Swansons was better but more $$$. Haven’t bought any for awhile.

[MissMagnolia]

LEMON CAKE PUDDING

One of my favorite desserts from childhood. The texture of this dessert is what interested us as kids (and still does) - cake on top and a lemon pudding, almost a ‘sauce’, on the bottom. How the cake/sauce separation happens is a mystery to me because when you mix it all up and pour it in the baking dish, everything looks like a thick lemon soup. This would be a nice treat for company - light and lemony, plus it looks like a lot of work, but it’s really not.

Sift together into a mixing bowl:

1/4 cup sifted all-purpose flour
1 cup sugar
1/4 tsp. salt

Stir in:

1-1/2 tsp. grated lemon rind (1 lemon)
1/4 cup lemon juice
2 eggs yolks, well beaten
1 cup milk

Fold in:

2 egg whites, stiffly beaten

Pour into a 1 quart casserole (6-1/2 “) or 6 custard cups.
Set in pan of water (1” deep).
Bake at 350 degrees for 50 minutes.
Serve warm or cold (refreshing in warm weather), with or without whipped cream.

Serves 6

Cooking notes:

* We have always used an old Corningware 1-3/4 qt. baking dish & the LCP fills it up - I can’t imagine using something smaller.

* The LCP comes out of the oven with the cake top puffed up and looking great ..... and then it falls. This is disappointing, but perfectly normal.

* Variations on this recipe (substitutes for the lemon):

-Lime juice/rind
-Orange juice/rind
-Pineapple - follow recipe exactly except use 1/2 cup milk, only 1 tbsp. lemon juice, and add 1/4 cup drained crushed pineapple and 1/4 cup pineapple juice.

[Netizen]

That looks really good. Appreciate the variations as well.

I’ll take a guess and say that the whites folded in make the cake part light and the egg yolks being heavy cause the lemon to sink, and that this is how the layers develop.

Now, the corning ware. I have a 3 piece set. Probably the typical set. I think the largest and the mid sized ones probably hold the same, its just that one is deeper, and the other is larger but more shallow. How deep is the one you use?

[MissMagnolia]

It is 3 inches deep - I would have guessed more, but actually measured & that’s what it comes out to.

[Netizen]

Thanks. Would you guess about 8 in square?

[MissMagnolia]

It is 7 inches square at the top & about 5-1/2 at the bottom. It’s a 1-3/4 qt. pot.

[RandallFlagg]

Are we going to have any more recipe threads? I found a great recipe for Iowa Ham Balls that I want to contribute.

[libertarian27]

Yes, I’m going to shift this to a Monthly (I should have gave a heads up before)

Getting a new one up tomorrow for July

Post recipe here or on tomorrow’s thread - it will get recorded for the online cookbook for 2012

(Love to see that Ham Balls recipe - I have one too-from a chef on the NASCAR Cup circuit that cooks for many of the drivers-—around here somewhere....:>)

[RandallFlagg]

Okay. Here it is:

Iowa Ham Balls

Ingredients

3-1/2 pounds ground ham
1-1/2 pounds ground beef
3 eggs, beaten
2 cups milk
3 cups graham cracker crumbs
2 cans (10-3/4 ounces each) tomato soup, undiluted
3/4 cup vinegar
2-1/2 cups packed brown sugar
1 teaspoon prepared mustard

Directions

In a large bowl, combine first five ingredients. Using a 1/3 cup measure, shape mixture into 2-in. balls. Place in two large shallow roasting pans. Combine all remaining ingredients; pour over balls. Bake at 325° for 1 hour, basting frequently with sauce. Yield: about 15 servings.

[libertarian27]

Recap of June’s Recipe Thread:

Cakes _ Post#` 51 _ Lemon Cake Pudding

Frosting/Icing _ Post#` 10 _ Marshmallow Frosting
Frosting/Icing _ Post#` 16 _ 7-Minute Marshmallow Frosting
Frosting/Icing _ Post#` 28 _ Italian Meringue Buttercream

Ham _ Post#` 58 _ Iowa Ham Balls

Pie _ Post#` 7 _ Lemon Meringue Pie
Pie _ Post#` 31 _ Pie Crust

Poultry _ Post#` 3 _ Chicken Satay Stir Fry with Jasmine Rice
Poultry _ Post#` 26 _ Chicken Fried Chicken

Sausage _ Post#` 7 _ Kielbasa and Cabbage Casserole

Vegetables _ Post#` 4 _ Crispy Kale Chips
Vegetables _ Post#` 6 _ Chinese-style Fried Green Beans
Vegetables _ Post#` 17 _ Refrigerator Pickled Vegetables

[libertarian27]

http://www.freerepublic.com/focus/chat/2901579/posts
July 2012 Link