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Archive through November 20, 2003

The TVClubHouse: General Discussions ARCHIVES: 2005 Mar. ~ 2005 May: Cooking Corner (ARCHIVES): Recipies--Not weight watchers or any other diet (ARCHIVES): Archive through November 20, 2003 users admin

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Texannie

Tuesday, November 18, 2003 - 8:35 am   Edit Post Move Post Delete Post View Post    
Reader, I thought of you last night while watching tv. There was a commercial...guy standing out in his driving in front of a fryer says "last year 30 people tried deep frying turkeys for the first time...15 of them burned their houses down..here at All State we are ready to help you celebrate the holidays" LOL

Reader234

Tuesday, November 18, 2003 - 8:38 am   Edit Post Move Post Delete Post View Post    
LOL, hey Texannie, what is it with you and the ********* posts? Are you being modded? Should I be asking Adven this question???

Texannie

Tuesday, November 18, 2003 - 8:41 am   Edit Post Move Post Delete Post View Post    
For some reason the word crockpot seems to upset SBG, so I use ********* instead! ;)

Lostintheglades

Tuesday, November 18, 2003 - 9:04 am   Edit Post Move Post Delete Post View Post    
Great minds think alike Texannie!!!

Really nice trick with the lemons Reader...thanks. I'm taking this year off as I have a class reunion that weekend so I'm having a small t-day with just one sister instead of all 8 of us sibs and she's bringing the Turkey. Yippeee!!!!

Deep frying a turkey can be tricky and dangerous. I think the biggest danger is that the turkey's are heavy and if you don't have a fryer that is made for turkeys ( with the dip tray ) then yes, if you drop it and the grease splatters onto the flames you are going to have a problem.

DH has been doing this for 20 years and our fryer is in the yard and well away from the house. This will be the first year in many that we've had a traditional roasted turkey so I'm looking forward to it.

Eliz87

Tuesday, November 18, 2003 - 9:21 am   Edit Post Move Post Delete Post View Post    
The idea of a deep-fried turkey is tempting. I'm sure the skin is delicious and I would think the turkey would stay nice and juicy, but I just can't get over having an unstuffed turkey. My brother-in-law has a fryer and they do theirs this way, but I think the stuffing gets a nice flavor from being baked inside the turkey.

Lumbele

Tuesday, November 18, 2003 - 3:32 pm   Edit Post Move Post Delete Post View Post    
Now that's a new one. While typing post the board flickered and bye-bye post. So here we go again.

Got a new dessert recipe for lemon lovers. Delicious and refreshing.

Lemon Parfait

1/2 c strained lemon juice
1 T grated lemon rind
2 x 1/2 c sugar
3 eggs separated
pinch of cream of tartar
pinch of salt
1 c whipping cream
3 T icing sugar

Cook juice, rind, 1/2 sugar and egg yolks over low to med. Heat until thickened while stirring. Do not boil! Remove to large bowl and cool.
Beat egg whites with cream of tartar and salt until soft peaks form, gradually add 1/2 c sugar and beat until stiff and sugar is dissolved. Fold into cooled lemon mixture.
Beat whipping cream until starting to stiffen, add icing sugar, beat until stiff and fold into lemon mixture. Pour into dessert dishes and freeze for at least 2 hours.
Garnish with lemon rind swirls.

Should stop off in the kitchen faux pas thread to report that German cheese cake that just came out of the oven when I realised that I halved all the ingredients but the eggs. Will let you know how it tastes later.LOL

Melfie1222

Tuesday, November 18, 2003 - 9:02 pm   Edit Post Move Post Delete Post View Post    
Ditto Eliz on the stuffing in the turkey.

This is sort of off topic but I think its kind of funny how many food people you hear now saying you should never cook the stuffing in the turkey, it won't ever got hot enough to kill the bacteria it picks up from when you first stuff the raw turkey, etc etc. Not to make light of food poisoning, but really... how did people all live so long without refrigerators and anti-bacterial soap and meat thermometers? When I was a kid, my mom would pack me a lunch for school and it might include a boloney or lunchmeat sandwich with mayonnaise, and... gasp! it would sit in a baggie in a brown paper bag for at least 4 hours until I ate it, and I'm still here.

Anyhoo... back to recipes.

Lostintheglades

Wednesday, November 19, 2003 - 5:56 am   Edit Post Move Post Delete Post View Post    
LMAO Melfie...those sandwiches were so good too weren't they???? I may just have to make one this morning, put it in a baggie and paper bag for later.

Okay...here's one of our Thanksgiving family tradition recipes.

Summer Squash Casserole

2 lbs of sliced summer (Yellow) squash
1/2 cup onion
1/2 tsp salt
2 beaten eggs
1/2 cup sour cream
3 cups of Pepperidge Farm Herb Stuffing
1/4 stick butter(melted)
1 can cream celery or chicken soup.

Mix all ingredients together place in a casserole and bake at 350 for 35 to 40 minutes.

Texannie

Wednesday, November 19, 2003 - 7:17 am   Edit Post Move Post Delete Post View Post    
I have a bunch of different appetizer recipes if anyone is interested.

Skootz

Wednesday, November 19, 2003 - 8:35 am   Edit Post Move Post Delete Post View Post    
Here is a delicious dessert with oreo cookies

Peanut Butter Dessert

35 Cream-filled chocolate sandwich cookies, crushed
1/3 cup butter or margarine melted
5-1oz package vanilla instant pudding mix
2 cups milk
11/4 cup creamy peanut butter
18 oz. container frozen whipped topping, thawed

1. Combine cookie crumbs and butter, and reserve 1/4 cup crumb mixture. Press crumb mixture into bottom of a 13x9 greased dish/pan. Bake 375 for 5 minutes, let cool on wire rack 15 minutes.

2. Combine pudding mix and milk; beat with a wire whisk until smooth. Add peanut butter, beating with whisk until smooth and thickened. Fold in whipped topping. Spoon over crumb crust, and sprinkle with reserved crumb mixture. Cover and chill at least 5 hours

NOTE: you can make this up as a pie, if you prefer, substituting a 3.4 oz package of vanilla pudding. To further save time and effort, use a premade chocolate cookie crumb crust. Reduce the amount of the other ingredients by half. Crust a handful of chocolate cookies to garnish the top of the pie

Eliz87

Wednesday, November 19, 2003 - 8:36 am   Edit Post Move Post Delete Post View Post    
mmmm That sounds very good! And Texannie, I'm sure we're all interested in some good appetizer recipes. Can you post them?

Texannie

Wednesday, November 19, 2003 - 8:49 am   Edit Post Move Post Delete Post View Post    
Shrimp Pico de Gallo
I use premade Pico de Gallo from our deli section
( if you don't have that you will need to chop...
about 10 Roma tomatoes, 2 onions, one bunch cilantro and 6 jalepenos into fine bits...squeeze about 2 or 3 lemons)
to the Pico add about 60-70 cooked small sized shrimp cut into bite sized pieces (i get the fresh frozen)
add black pepper and garlic to taste
put all this in a ziplock bag over night
right before serving, add a couple of avocadoes chopped.
serve with chips (i like Frito scoops)


Basic Hot cheese dip
8 oz EACH of sour cream, cream cheese, velveeta, sharp cheddar cheese, colby, & monterrray jack
one small can chopped black olives
one small can Rotel tomatoes, drained.
Mix all this together, put into an oven proof dish. cover with foil. Bake at 350 for about 20-30 minutes. Stir and serve with chips.
You can also bake this in a hollowed out loaf of french bread, wrapped tightly in foil at 250 for 2 hours.

To that recipe you can add a can of chili with no beans or crab...for two completely different tastes.


Raspberry Cheese tart
this sounds awful, but I have had people beg for the recipe!
Mix together about 2 cups each grated cheddar, colby and monterray jack, 1 bunch of green onions chopped and one cup of chopped pecans that have been sauteed in butter...add in just enough mayo to moisten and help it stick together
Spread in the bottom of a pie or tart pan.
Cover with good raspberry preserve.
Refridgerate
Take out about 15 minutes before serving and serve with fritos or crackers.

Texannie

Wednesday, November 19, 2003 - 8:50 am   Edit Post Move Post Delete Post View Post    
Marinated Cheese
½ Cup olive oil
½ Cup white wine vinegar
3 Tbs chopped fresh parsley
3 Tbs minced green onion
1 tsp sugar
¾ tsp dried basil
½ tsp salt
3 cloves garlic, minced
1 (2 oz) jar diced pimento, drained
1 (5 ½ x 2 x 1”) block sharp cheddar cheese (8 oz), chilled
1 (8oz) cream cheese, chilled
Garnish: fresh parsley sprigs

Combine first 10 ingredients in a jar, cover tightly and shake vigorously. Set marinade mixture aside.
Cut block of cheddar cheese in half lengthwise. Cut into 1/4" thick slices, set aside. Cut cream cheese the same way. Arrange cheese slices alternately in a shallow baking dish, standing slices on edge. Pour marinade over cheese. Cover and marinate in refrigerator at least 8 hours.
To serve, put cheese slices on serving platter. Spoon marinade on top. Garnish with parsley. Serve with crackers


Cilantro Mousse
1/3 Cup chopped onion
1 clove garlic, diced
1 Serrano Chile, diced. seeds and all
1 Cup cilantro (well packed)
¼ Cup cold water
¾ Cup chicken broth
1 envelope Knox gelatin
1 cup mayonnaise (low fat)

Dissolve gelatin in ¼ cup cold water and the mix with the hot chicken broth. Place mayonnaise, cilantro, onion, garlic and Chile in blender and blend well. Pour this mixture into a bowl and add gelatin. Mix well. Oil a 8x3.5 terrine mold (I used a bowl instead) and pour in mixture. Refrigerate covered for at least one hour or until set. Serve with chips or toast crisps.


Vegetable Squares
2 packages Crescent Rolls
2 (8oz) cream cheese
1 package Hidden Valley Ranch dressing mix
¾ cup Hellmann’s mayonnaise
Finely chopped veggies..your choice (carrots, broccoli, radish, squash ect)

Press crescent rolls to line a cookie sheet. Bake until golden brown according to package directions. Let cool. Mix together the cream cheese, dressing mix and mayonnaise. Spread over cooled crescent rolls. Sprinkle veggies on top. Cover with saran wrap and refrigerate. To serve slice in small squares.

Texannie

Wednesday, November 19, 2003 - 8:51 am   Edit Post Move Post Delete Post View Post    
Hill Country Ranch dip
(guys seem to really like this dip)


Ingredients
2 (8oz) Cream Cheese
1 (8oz) Sour Cream
4 TBS Milk
2 jars Chipped beef
1 tsp garlic
1 tsp black pepper
½ Cup chopped Green Pepper
2-3 Jalepenos diced
1 –1 ½ cups chopped pecans
butter

Directions
Mix all ingredients together except for pecans & butter. Put into an over proof dish. Saute pecans in butter and spread on top of dish. Bake at 350 for about 30 minutes unitl bubbly. Serve with chips.

Reader234

Wednesday, November 19, 2003 - 9:05 am   Edit Post Move Post Delete Post View Post    
Texannie, Have you ever made the dip where you take a small jar of salsa, mix it with a block of cream cheese? Let the cream cheese sit out till its softened, put it in a bowl, whip in the salsa, then put in the fridge to harden again, serve with tortilla chips!!

You can use no fat cream cheese, baked tortilla chips too!!

OH that reminds me -

FRUIT DIP!! (you can buy a pkg of dry ingrediants for app $4 at the art and craft fair I went to... or...)

Faux Carmel Fruit Dip

1 pkg cream cheese softened
(I'm at work, I'm guessing at the amount no more than 1/2 C Brown Sugar
spices to taste (cinnamon or nutmeg or NOTHING!)

Combine, its a carmel consistency, and the brown sugar will disolve...)

serve with strawberries, apples etc...

Yummmmmmmm

Texannie

Wednesday, November 19, 2003 - 9:11 am   Edit Post Move Post Delete Post View Post    
Reader, I have mixed the salsa and cream cheese and baked it..very good. I have also served it cold, but never hard.

Twinkie

Wednesday, November 19, 2003 - 9:32 am   Edit Post Move Post Delete Post View Post    
Since this was requested, here's my peach cobbler recipe.

1 Cup self rising flour
1 Cup sugar
3/4 cups milk

Melt 1 stick of butter in a 2 qt. pyrex bowl.
Add 2 16 oz cans (or close) of freestone peaches including juice. Mix together flour, sugar, and milk and pour over peaches and butter.

Bake at 350 for an hour or until golden brown.

You can also add a light sprinkling of cinnamon to the top.

Twinkie

Wednesday, November 19, 2003 - 9:45 am   Edit Post Move Post Delete Post View Post    
This is a coconut pie that makes its own crust and the whole thing is made in the blender!

Incredible Coconut Pie

1/2 cup self rising flour
1 1/3 cups sugar
4 eggs
2 cups milk
1/4 cup melted margarine
1 teaspoon vanilla extract
1 7 oz can flaked coconut

Pour all into blender and mix. Pour into a deep-dish 9 inch pieplate. Bake at 375 for 30-35 minutes.

Lostintheglades

Wednesday, November 19, 2003 - 9:56 am   Edit Post Move Post Delete Post View Post    
OMG....Coconut Pie....How'd you know I'd be needing this Twinkie!!!

my favorite thing next to cheese cake

Lostintheglades

Thursday, November 20, 2003 - 3:18 pm   Edit Post Move Post Delete Post View Post    
I gotta ask Tex....is C***** P***** a dirty word here now or did you mean something else in your previous post where you entered ************* in place of something else.

Texannie

Thursday, November 20, 2003 - 3:37 pm   Edit Post Move Post Delete Post View Post    
There are some here who seem to have a problem with the word crockpot and I am trying not to upset her...er I mean, them! ;)

Lostintheglades

Thursday, November 20, 2003 - 4:06 pm   Edit Post Move Post Delete Post View Post    
oh yeah...I remember now...aren't her initials Sweetbabygirl? Hehehe.....I don't cook very often but I guarantee it would be even less if I didn't have that one appliance which I won't name. There's nothing better than going to work and knowing when you get home there will be a nice hot meal waiting for you.

Texannie

Thursday, November 20, 2003 - 4:12 pm   Edit Post Move Post Delete Post View Post    
Wasn't there some movie character (maybe Princess Bride) called "him who can't be named"??
We can call it "the appliance that can't be named"! LOL

Lostintheglades

Thursday, November 20, 2003 - 4:44 pm   Edit Post Move Post Delete Post View Post    
sgtm...I'm actually in the market for a new a bigger one....you know...one that I can fit the entire kitchen sink in?

Tagurit

Thursday, November 20, 2003 - 5:48 pm   Edit Post Move Post Delete Post View Post    
Thank you Texannie! I bought a pork roast today and was thinking it would be great to cook in a crockpot (oops, I'm not supposed to say that word am I?) And I just knew to come straight to this thread. Found your recipe way back and am looking forward to cooking this tomorrow! I think a pork roast is the only thing I haven't cooked in the - you know what.