Posted on 02/05/2015 4:15:33 PM PST by Jamestown1630
I thought it appropriate to start with Appetizers :-)
Meals made up of a lot of small, different things are my favorites; I'm very happy at potlucks, or restaurants with wide and diverse appetizer menus. Appetizers are among my favorite things to cook.
I found this recipe over 30 years ago - I think it was in a Junior League cookbook. At the time it was very new to me but I learned later that ladies had been making these for decades, for cocktail or bridge parties. There are lots of variations.
Some people just don't like olives; but usually, when I take this to a party, it gets 'scarfed-up' pretty fast. (It's also make-ahead/freezable.)
Olive Cheese Puffs
Preheat oven to 400 degrees.
Ingredients:
2 Cups grated, sharp Cheddar Cheese
¼ lb. Butter (one stick from a pound)
1 cup of Flour, salted to taste (I usually don't use salt; the olives and cheese are enough)
pinch of Cayenne
Jar of Pimento-Stuffed Olives
1.Blend together in a food processor the grated cheese, butter, and flour.
2.Process until dough comes together in a ball.
3.Chill, covered, for about 20 minutes before forming puffs. (You don't want it to get too hard. When I've tried making the dough the day before and doing the balls the next day, it's been very subpar. You want to make the balls the same day that you make the dough, and chill just a bit, to get it firm enough to handle well.)
4.Pinch off a ball of dough, about an inch in diameter, and pat it into a thin disc in your palm; then place an olive in the middle. Pinch up the dough to cover the olive, and roll between your palms until smooth. (Or, dough can be rolled out to ¼ inch thickness, cut into 2 inch squares, and each square wrapped around an olive - but that's too much trouble for me, and usually results in too much dough.)
5.Place puffs on a cookie sheet and bake 15 minutes. ( I usually use parchment paper on the sheet.) Then remove to a wire rack to cool.
(To freeze unbaked, freeze on cookie sheet and remove to freezer containers when hard. When ready to bake, allow 3-5 minutes extra baking time.)
Enjoy! -JT
Now that is an interesting idea!
Going to give that a chance.
Please keep me on your list. I was on libertarian27 original list and wish to continue on this cooking thread.
Thanks, and good luck with the thread.
Yes; but that would involve including the Gardening Thread, as well; and who would want to manage such an enormous list ;-)
-JT, very tired Thread Manager, tonight :-)
PS: I think I’m going to get into ‘Mushroom Growing’ in a little while................
I would like to be pinged.
Yes, please include me.
This was one of the hit appetizers I used as a newly married officer’s wife. I haven’t made it in years, but I think I just might.
Pls add me to the ping list, if I’m not already on it.
Another stomach settler is home made chicken soup/broth. I literally have to have a portion of this soup daily, always make sure I make some once a week. It’s also great for sinuses, colds, etc.
Question: what would be the best size of slow cooker to buy if I’m only cooking for myself?
Just caught this on the net.
How to peel a hard boiled egg.
https://www.youtube.com/watch?v=FkWISKfgqZ0
I’m sure that many other people here have their opinions, but one question to ask yourself is how much you enjoy eating leftovers.
If you like to make a big pot of stew and chili and eat leftovers all week, or if you like to freezer your leftovers for nights you don’t want to cook, I would say go for a larger sized one, 6 quarts or so.
If you are looking for enough for one to two meals, a 3-4 quart would be the way to go. <—This is the size I got for my oldest boy who just bought his first house. Mostly, he is just cooking for himself.
I wouldn’t go smaller than that, unless you entertain a lot and serve cooked dips.
I’ll give it a try; it seems to be similar to Jacques Pepin’s advice to crack the egg all over, and then peel it under running water.
I have the worst luck with peeling eggs. It seems like the only time they come out perfect and not pockmarked, is when I’m NOT making deviled eggs for a party.
The only tricks I know that seem to help a little are to use not-so-fresh eggs, and to plunge into ice-cold water as soon as they’re done.
I’ve also read recently that a day or two before you cook the eggs, you should stand the egg carton on it’s side. This is supposed to get the yolk into the center, and they look nicer.
-JT
Sometimes I’ve done half with olives and half without; they’re tasty either way.
JT
I bought a egg cooker off hsn and it does work for hard boiled eggs, but I had the same trouble as you before getting this item.
Someone told me the secret is to poke a pin prick hole on the end and that is what this egg cooker does.
I have one of those, too; it looks like a chicken and you can put seven eggs in it, add water to the ‘line’, and plug it in. It clucks when they’re done (that is, when the water is gone.) It works wonderfully for hard-cooked eggs, and it does have the little pin on it, to pierce the end of the egg before cooking.
But it doesn’t change the peeling issue.
By the way, if you liked poached eggs, I also found some things called “pods”, for poaching. I’ve loved poached eggs on buttered toast since I was a kid, but it’s hard to find a poacher that releases the eggs well.
These ‘pods’ are silicone, and they just float in a few inches of water, in a pan. There’s even a little tool for getting them out of the water when they’re done; AND - they take up almost no space in the kitchen, unlike a poaching pan. You can get them online; just search on ‘poaching pods’.
-JT
A different recipe using LEMONS
LEMON, GREEN, TEA, and MOCHI CAKE
http://www.dessertsforbreakfast.com/2015/02/matcha-green-tea-meyer-lemon-mochi-cake.html
Last Johnny Random Freeper conversation
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