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Archive through October 04, 2002 25   10/04 09:36am

Nimtu

Friday, October 04, 2002 - 10:49 am EditMoveDeleteIP
Hi Myjohnhenry! I was attempting to go for a regional specialties kinda thread, however, I am loving all the recipes so far...will bow to the wishes of the mods!

Myjohnhenry

Friday, October 04, 2002 - 11:03 am EditMoveDeleteIP
Hi Nimtu! Doesn't matter to me...I just don't want anyone to miss out on any of the great recipes. :)

Anyone who loves to cook needs to check out both places! I was just perusing the other thread earlier and there are some great "fall" recipes posted over there last fall.

Rissa

Friday, October 04, 2002 - 01:43 pm EditMoveDeleteIP
Nimtu!!!!!! Have to tell you that I made your Jambalaya recipe this week and it was a HUGE hit. I doubled the recipe and then froze what was leftover, enough for two more meals. I did use Mild Italian sausage though, not what was called for. It was just wonderfull!!!

Goddessatlaw

Friday, October 04, 2002 - 03:21 pm EditMoveDeleteIP
OK, I have a Midwestern Depression-era recipe from the English side of my family. It's sort of a bastardized Shepherd's Pie, only not. It's inexpensive, a lot of food and tastes great.

HAMBURGER STEW

2 lbs. of hamburger
10 large red potatoes (I generally use around 3 to 4 lbs or so), peeled and cut to large bite size chunks
1 large yellow onion, diced
3 cups Bisquick
2/3 cups milk
salt to taste
pepper to taste

STEW: Brown hamburger, onions, salt and pepper together in a large skillet or stockpot (I prefer a short, wide stockpot so the dumplings can rise and don't stick to the lid). After the hamburger has browned (DO NOT DRAIN), mix in potatoes and cover with water until the hamburger and potatoes are underneath about an inch of water (that means completely covered plus an inch). Bring stew to a boil, then cover with a lid and reduce to low boil. Allow to simmer until the potatoes are soft (but not breaking apart) and the water is sitting roughly level with the top of the stew (remove pan lid if water is not reducing quickly enough). This takes roughly an hour. After the stew has cooked down as stated, put the dumpling dough on top.

DUMPLINGS: In a bowl, mix 3 cups of Bisquick and 2/3 cup of milk (use a fork to mix so there are no lumps). Using a large spoon, put heaping tablespoon-size balls of the dough in an even arrangement over the top of the stew (which you should leave simmering). Leave the lid off the pan for exactly ten minutes after putting dumplings on top, then put the lid on the pan for another ten minutes (pay attention to these times- they make all the difference in whether the dumplings rise correctly).

That's it. In serving the Hamburger Stew, spoon the stew onto the plate with the dumplings on top, then spoon juice from the stew over the top of the dumplings. You can make life hard on yourself by making dumplings from scratch, but the Bisquick dumplings taste just as good and are much easier to get right than from scratch. Also, you can use whatever potatoes you want, but the red potatoes are sweeter and add more flavor to the stew than white or Idaho potatoes.

Great side dishes with this: baby carrots, corn, salad (a drippy dressing made of mayonnaise, apple cider vinegar and red french dressing is great on a side salad with this).

Rabernet

Saturday, October 05, 2002 - 12:46 pm EditMoveDeleteIP
Kstme,

I'm so glad that you and your family enjoyed the Cream Cheese Chicken! I think I could eat the sauce alone over pasta and be in heaven! Thanks for sharing your review!!!

robin

Conejo

Thursday, November 21, 2002 - 07:34 am EditMoveDeleteIP
My mother and father are coming to my house for Thanksgiving dinner and I thought that I would cook a small ham. I would like to use my crockpot and wondered if anyone here has cooked a ham in a crockpot? Suggestions? Recipes?
Any help would be greatly appreciated!

Kstme

Thursday, November 21, 2002 - 09:03 am EditMoveDeleteIP
Conejo...Yes, I have, many times and it's always so good! Depending on the size of your ham and if it's precooked? I use precooked hams.

All I do is add some cinnamon, ground cloves and a just a tad of allspice with some apple cider or apple juice. Not too much liquid. Set and cook!

I'm a "fly by the seat of my pants" cook, which means I rarely measure anything! If you need exact measurements, let me know.

Have a terrific dinner!

Conejo

Thursday, November 21, 2002 - 09:16 am EditMoveDeleteIP
Thanks Kstme, any idea on cooking times (per pound)?
Thanks again!

Kstme

Thursday, November 21, 2002 - 12:05 pm EditMoveDeleteIP
A slow cooker on "low" with a ham weighing about 5 lbs...about 5 to 7 hours. Check it at about 5 to be sure it isn't falling apart. LOL Good luck!

Conejo

Thursday, November 21, 2002 - 12:16 pm EditMoveDeleteIP
Thanks Kstme, I'm going to give it a go! Thought if I used a crockpot it would "free up" my oven for other goodies!

Weinermr

Sunday, November 24, 2002 - 01:02 pm EditMoveDeleteIP
I was searching the web for a recipe for Pumpkin Ravioli. My wife doesn't want to eat any meat products for Thanksgiving.

I found a recipe that uses wonton skins instead of pasta dough for the raviolis. Included in the recipe is the following direction:

"Arrange one wanton skin on work surface."

LOL I think I like this recipe!

Nimtu

Sunday, November 24, 2002 - 02:04 pm EditMoveDeleteIP
LOL Weinermr!! Do tell, what's the rest of the recipe?

Weinermr

Sunday, November 24, 2002 - 06:35 pm EditMoveDeleteIP
Not as good as that part Nimtu, not as good!

Pamy

Thursday, November 28, 2002 - 08:05 pm EditMoveDeleteIP
We just got a whole bunch of pears, does anyone have any good pear recipes??
We also got a bunch of apples, anyone have something unusual for them?
My hubby just made funnel cake from a recipe his Mom sent, it is wonderful

Pamy

Friday, November 29, 2002 - 02:32 pm EditMoveDeleteIP
Bump, cuz our pears are really ripe!!

Sabbatia

Friday, November 29, 2002 - 03:56 pm EditMoveDeleteIP
Pamy, I have a really really good apple cake recipe.

Combine and let stand for 30-45 minutes

4 cups chopped apples
2 eggs slightly beaten
2 cups sugar

Sift together and add to above:

2 c flour
1 1/2 tsp baking soda
2tsp cinnamon
1tsp salt 1/2 tsp cloves

Then add:

3/4 cup salad oil
1 c chopped nuts (if desired)

Grease and flour a large baking pan and bake for 40 mins at 325-350 or until done.
If recipe is used for cup cakes, shorten baking time by 10 mins. When done, cake will be dark and will spring back when touched lightly. Do not overbake!

Lumbele

Friday, November 29, 2002 - 05:46 pm EditMoveDeleteIP
Pamy, we have an apple tree, too (haven't figured out what kind yet.LOL) The apples go really mealy (sp?) in storage, so for the last few years I have been preparing them as if for pies and freezing them. Since I can't catch up with all those though, I make apple sauce and freeze it. (Comes in handy for a quick dessert, with a dallop of whipped cream, even a "company-acceptable" one.)
This year I have been canning, or rather bottling them (in quarters) for cakes in winter.
Somewhere i got a couple of delicious pear desserts. Going to try and dig them up for you.LOL

Pamy

Friday, November 29, 2002 - 06:10 pm EditMoveDeleteIP
Thanks Sabbatia, sounds great, I will try it tomarrow.
Thanks Lumbele, forgot about making applesauce, I appreciate you hunting for the pear recipes!!

Lumbele

Friday, November 29, 2002 - 06:16 pm EditMoveDeleteIP
Eureka!

Gourmet Pears (4servings)
mix 4 egg yolks, 6TBSP sour cream, 6TBSP sugar in small sauce pan. Cook over med heat stirring constantly until sauce is thick (ca.3mins). Cool, stir in 2 TBSP rum (or brandy or sherry). Arrange pears in microwavable dish(es), pour sauce over them, sprinkle with 4 TBSP brown sugar, broil or melt br. sugar in microwave.
(This recipe works very well with canned pears, too)


Poached Pears
in saucepan combine 2 c white wine, 4 c water, 1 vanilla bean, 2 1/4 c sugar and 1 TBSP lemon juice. Simmer for 5 mins. Peel 4 pears (ripe, but still firm), leaving stem if possible, brush with lemon juice to prevent them from browning. Add pears to poaching liquid and poach for 8 mins. Remove pears and continue to reduce sauce by one half to one third. Plate pears and pour reduced sauce around each one.

Pears halved and the core replaced with generous amount of cranberry sauce as accompaniment to poultry or game are great as well. (Yeah, I know, NOW she tells ya, right?LOL)

Haven't done it myself yet, but as long as I can remember my mother and grandmother canned their pears for use during winter.

Just how much fruit do you have to use up?

edited to add:
http://bread.allrecipes.com/AZ/PearBread.asp
http://dessert.allrecipes.com/directory/2776.asp

Jmm

Friday, November 29, 2002 - 06:33 pm EditMoveDeleteIP
Pamy, Thought I'd do a search for you and found this site that has several great sounding pear recipes.

pear recipes

Pamy

Friday, November 29, 2002 - 08:00 pm EditMoveDeleteIP
Thanks Lumbelle and Jmm, hubby is excited to try the new recipes(he loves to bake!)

Draheid

Sunday, December 15, 2002 - 01:46 pm EditMoveDeleteIP
Nicoleme: Found the recipe below at this site
CORN CHOWDER
6 slices bacon
2 (10 oz.) pkgs. frozen corn
1 (16 oz.) can cream style corn
1 tbsp. Worcestershire sauce
2 c. water
1/2 c. onion, chopped
2 c. potatoes, diced
1 tbsp. sugar
1 tbsp. seasoned salt
1 (16 oz.) can chicken broth
1 c. milk
1/4 c. butter

In skillet, fry bacon until crisp, remove and reserve. Add onion and potatoes to bacon drippings, saute for 5 minutes. Combine everything in crockpot except butter and milk. Cover and cook on low for 7 hours. Pour 1/2 of the mixture into blender and puree until almost smooth. Return to crock pot with milk and butter. Cover and cook on high one hour more. 6 to 8 servings.


Hope it helps.

Nicoleme

Sunday, December 15, 2002 - 02:05 pm EditMoveDeleteIP
thank you draheid :) that one sounds much better than the one i have.

Nimtu

Sunday, December 15, 2002 - 03:17 pm EditMoveDeleteIP
OMH Rabernet!!!! Made your cream cheese chicken last week and it is awsome!! Everybody must try this!! THANK YOU.

Melfie1222

Sunday, December 15, 2002 - 07:14 pm EditMoveDeleteIP
Nicoleme, here is one I've made in my crockpot several times - not the typical corn chowder but still pretty yummy I think. This is the recipe as given to me, but I prefer to increase the amount of peppers, potatoes and corn and substitute some of the spices.

Crockpot Southwestern Chicken and Corn Chowder

1 14 oz can chicken broth
1 lb chicken breast, cubed (I've tried with both raw and cooked and either works)
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves minced garlic
1 16 oz can cream corn
2 potatoes, cubed
1 cup frozen corn
1 tsp cumin seeds (I substitute a little ground cumin)
1 dried cayenne pepper, minced (I substitute a little ground cayenne powder)
2 Tbsp cornstarch
1/2 cup evaporated milk

Combine everything except corn starch and evaporated milk in crockpot. Cook on low 8-10 hours. Mix cornstarch and milk until blended and smooth. Pour into soup, stir and cook until slightly thickened.

Topping suggestions: sour cream, chopped avocados, chopped cilantro, crushed tortilla chips.

Twinkie

Sunday, December 15, 2002 - 07:48 pm EditMoveDeleteIP
Seafood Chowder

Melt 1 stick of butter in a large pot. Add 3 quarts of Half and Half. Add 3 cans of crabmeat(I usually pick thru it to make sure there's no pieces of shell). Add 2 large packages of frozen shrimp(cooked, peeled, deveined,). Add cooked, peeled and diced potatoes, about 6 large white ones. Chop up 2 stalks of celery and 1 onion finely in a food processor and add to chowder. Add paprika very liberally. Cover and cook on low for 4 hours. To thicken use Wondra flour.

This has been a family favorite for many years.

Twinkie

Monday, December 16, 2002 - 12:30 am EditMoveDeleteIP
BTW, the above was posted here because last night in chat I promised someone I would post it in their folder and today I forgot who it was I told that. DOH! LOL

Twinkie

Tuesday, December 17, 2002 - 12:06 am EditMoveDeleteIP
Bumping because I feel like a total idiot for having forgotten who I promised this to and I really want them to get it. Getting old is a b*tch.