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Weekly Cooking Thread. January 8, 2011
FreeRepublic | January 8, 2011 | libertarian27

Posted on 01/08/2011 8:29:01 AM PST by libertarian27

Welcome to the 5th installment of the FR Weekly Cooking Thread.

Looking for something new to make or made something new that came out great? Would you like to share a tried and true recipe for fellow FReepers to add to their 'go-to' recipe stack of Family favorites?

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


TOPICS: Food; Hobbies; Reference
KEYWORDS: cooking; food; recipes; weeklycookingthread

1 posted on 01/08/2011 8:29:02 AM PST by libertarian27
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To: libertarian27; FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; ...

Weekly Cooking Thread Ping List

Last week’s Recap Recipes:
http://www.freerepublic.com/focus/chat/2650187/posts?page=107#107

Appetizer* 104 SMOKED SAUSAGE BITES
Meal* 5 Squirrel a la francais :)
Meal* 7 Left Over Prime Rib Stroganoff
Meal* 16 Mama’s meatballs.
Meal* 23 CHICKEN MARSALA
Meal* 33 SHRIMP CASSEROLE:
Meal* 36 BBQ Rub
Meal* 42 Spaghetti Carbonara
Meal* 45 Spinach Mushroom Lasagna
Meal* 53 White Chili:
Meal* 56 Arroz con Pollo
Meal* 81 LEMON ROAST CHICKEN
Meal* 84 Canning Chicken - Method
Meal* 87 Canning Meats - Method
Meal* 92 Beef Chili
Meal* 95 Beef Guinness
Meal* 99 Spicy Jerk Marinade for Seafood, Pork or Chicken
Pets* 11 Vegetable Pet Treats
Side* 14 mashed potatoes with cheese and green/red chiles
Side* 17 Quick and Easy Panzanella Salad
Side* 25 Abuelo’s Papas con Chile™
Soup* 6 Split Pea Soup

(Each week’s recipe recap links can be found through my profile page)

(to be added/deleted to the list please just drop a FReep Mail or post on this thread)


2 posted on 01/08/2011 8:33:46 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

FR is running so sluggish, it will have crashed by noon-CT.


3 posted on 01/08/2011 8:38:18 AM PST by TomGuy
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To: libertarian27

bump ,later


4 posted on 01/08/2011 8:40:37 AM PST by piroque (it is better to perish than to live as slaves.)
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To: TomGuy
Extremely slow - I'm blaming the snow.....

Might be a good day to clean out the fridge:

(Not my fridge - but sure looks like it:)

5 posted on 01/08/2011 8:43:57 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

Morning. Please add me to your ping list. Im so excited to find this thread and ping list. Im looking for a chicken parmesan recipe!!!! and love to cook. I have lots of yummy recipes to share. Im going to pull em out!!!!


6 posted on 01/08/2011 8:44:58 AM PST by GoCards (Why me? Why not me?)
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To: GoCards

Chicken Parmesan

Ingredients
3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
8 (3-ounces each) chicken cutlets
1 1/2 cups purchased marinara sauce
1/2 cup shredded mozzarella
16 teaspoons grated Parmesan
2 tablespoons unsalted butter, cut into pieces
Directions
Preheat the oven to 500 degrees F.

Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.

Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.


7 posted on 01/08/2011 9:05:38 AM PST by illiac (If we don't change directions soon, we'll get where we're going)
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To: libertarian27

Pop Tarts

Open top of box
Remove silver package and open
Remove pair of tarts and place in toaster
Set toaster to medium and push down lever
Wait till tarts pop up then place on plate


8 posted on 01/08/2011 9:05:39 AM PST by Berlin_Freeper (I Love Catholic Nerds)
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To: econjack

**Ping!**

Thought you’d like these weekly threads.


9 posted on 01/08/2011 9:11:51 AM PST by toldyou (Even if the voices aren't real they have some pretty good ideas.)
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To: libertarian27

Cooking list!! YUMMY!

Great idea :)
Ping me, please!


10 posted on 01/08/2011 9:18:05 AM PST by CaptainPhilFan
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To: GoCards

You’re added to the ping list

And looks like you received an awesome Chicken Parm recipe that I’ll be trying out too...reads yummy!

FReepers Rule!


11 posted on 01/08/2011 9:28:12 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: Berlin_Freeper

Don’t throw away the silver package. In cases of emergency, it can be used as a signaling device. As an added bonus it weighs nothing and can be folded up to fit nicely in a wallet.


12 posted on 01/08/2011 9:46:30 AM PST by anglian
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To: libertarian27
Hearty smoky bean soup:

1 hambone w/roughly 3/4 lb of meat OR 2 large smoked hamhocks (or 3 small ones)
1/2 lb chunked ham
1/2-3/4 lb bacon, trimmed of fat and cut into bite-sized pieces

If you like it meatier, add more ham/bacon/whatever.

2 lbs white beans (great northern, navy, your choice)
Fresh ground black pepper to taste
1 tsp ground mustard (ground hot mustard is very good here)
1/2 tsp ground clove
3 tsps hickory Liquid Smoke
1/2 gal + 1 14-15 oz can of chicken broth
3 carrots, cut into small cubes
2 celery ribs, cut into small pieces
1/2 medium onion, diced
(optional) 3-4 large cloves garlic, minced

Soak beans overnight in large bowl, with water 1 inch over top of the beans.

Cut as much ham from the bone as possible and trim most of its excess fat OR (if using hamhocks) score the outside of the hamhocks **thoroughly** with a sharp knife, exposing lots of meat.

In a 6-quart pot (or larger), place ham bone OR hamhocks, add chicken broth and a few grinds of pepper. Discard water from the beans and add beans and carrots to pot. Set stovetop heat to medium. Cover pot.

Fry bacon pieces lightly over medium heat until about halfway done.

After pot has come to temp and meat is starting to separate from ham bone/ham hocks (say 40-50 minutes), add bacon (I like to add the bacon oil, too, but that's your call), chunked ham, celery and onion. Reduce heat to low. Cover and cook for 1 hour (NO peeking!). Stir well.

If too thick to your eye, add 1 cup water (or more to achieve desired consistency). Add a few more grinds of black pepper. Add mustard, clove, garlic (if used) and liquid smoke and stir well. Re-cover and cook on low for 30-60 minutes, or until you consider it done to your taste.

I prefer this soup somewhat mushy and will usually cook it a bit longer.

If you've never cooked with hamhocks, you will find that the meat tends to come off the bone in great chunks. You might want to remove the hamhock meat, chop it a bit, and add it back. Or not. You probably DO want to remove the fat chunks from the hamhocks that have found their way into the soup.

Remove ham bone/hamhocks and serve with cornbread or garlic bread.

And beer.    ;^)

13 posted on 01/08/2011 10:01:09 AM PST by SAJ (Zerobama -- a phony and a prick, therefore a dildo.)
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Homemade Liver Treats for Pets

I was looking for a cheaper treat alternative when I first started training my BC puppy and fell upon this recipe - video here:
http://www.youtube.com/watch?v=6Zmp_joeqjA

3-4 lbs sliced beef liver (this amount should be enough to fill a two rack oven with liver strip trays)

A quick freeze to firm up the liver - cut chilled liver into 1/4 inch strips. Longer the strips the better.

Place liver strips on wire rack so the wire lines crisscross the strips (I use old cookie racks sprayed with cooking spray,etc.)Place racks on cookie sheets to catch any drips/fall throughs.

Place sheets into a very low oven - my gas range gets to 170’- this will dehydrate and not necessarily cook the liver.

Liver treats will be done within 2-3 hours in the oven (for you lucky people with dehydrators - you’re all set!)

Cut strips along the lines that the racks created on the meat using scissors (works great)into a container and refrigerate some and put the bulk into the freezer.

It’s best to do as many as you can fit into your oven at a time, 3-4 lbs of liver will fill roughly 4 baking sheets on two levels.

You’ll have treats for months - depending on training and how frequent you treat.


14 posted on 01/08/2011 10:01:50 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

please add me to your list too. Thanks, I like this thread


15 posted on 01/08/2011 10:06:57 AM PST by YellowRoseofTx (Evil is not the opposite of God; it's the absence of God)
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To: libertarian27
Please add me to the ping list...

I have a couple of kinds of left-over soup so I will be making bread to go with it. A nice, crunchy French Bread from my bread machine. My bread machine is a really old Welbilt that makes a 1 pound loaf. Here is the recipe:

1 teaspoon yeast
1 tablespoon sugar
1 teaspoon salt (usually, I use 3/4 t.)
3 cups flour
1 cup warm water

Note: you want this to form a very, very soft ball when it is kneading. If you live in a dry climate like me, you may want start with 2 2/3 cup flour and add more flour if the dough is too soupy to form a ball.

Second note: If you have a 4 pound breadmaker, double the ingredients, except for the salt. Don't ask me why, but the bread tastes too salty if you double the salt.

Maybe I will splurge and wander over to Amazon to order a baguette pan. I've been wanting one. Anybody have a recommendation?

16 posted on 01/08/2011 10:16:13 AM PST by goldfinch
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To: YellowRoseofTx; CaptainPhilFan

You’re added to the ping list.


17 posted on 01/08/2011 10:17:23 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: goldfinch

Opps. On the breadmachine French Bread recipe....One more note: I generally use bread flour. It works with all-purpose flour, but it works even better with bread flour...


18 posted on 01/08/2011 10:18:55 AM PST by goldfinch
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To: libertarian27

Hello - can you add me to the ping list as well! Thanks


19 posted on 01/08/2011 10:43:14 AM PST by MissH
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To: libertarian27

add me to this list. My wife and I have won many contests for recipe’s and have had many published.

Thanks


20 posted on 01/08/2011 12:05:22 PM PST by Conservative4Life (Those who don't learn from the past are condemned to repeat it. Elections have consequences.)
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To: libertarian27

add me to this list. My wife and I have won many contests for recipe’s and have had many published.

Thanks


21 posted on 01/08/2011 12:08:29 PM PST by Conservative4Life (Those who don't learn from the past are condemned to repeat it. Elections have consequences.)
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To: libertarian27

add me to this list. My wife and I have won many contests for recipe’s and have had many published.

Thanks


22 posted on 01/08/2011 12:10:11 PM PST by Conservative4Life (Those who don't learn from the past are condemned to repeat it. Elections have consequences.)
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To: libertarian27

Thank you!


23 posted on 01/08/2011 7:56:34 PM PST by Silentgypsy
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To: illiac

I make mine a little bit different:

Mix bread crumbs and parmesan cheese.
Dip chicken in egg, then in crumb & cheese mixture.
Brown in hot oil on both sides in cast iron skillet.
Top with mozzarella and sauce, then bake at 350 for 15-20 min.

It’s a hit in this household.

Note: I save my bacon fat and used it the last time I made this recipe instead of oil. It worked well.


24 posted on 01/08/2011 8:12:57 PM PST by Alice in Wonderland
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To: libertarian27

Please add me!


25 posted on 01/08/2011 8:16:20 PM PST by Alice in Wonderland
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To: Andy'smom; bradactor; politicalwit; Spunky; mplsconservative; boadecelia; freeangel; ...
**FREEPER KITCHEN PING**

The list from last week sure looks yummy and I will copy it down once I am more awake.

26 posted on 01/08/2011 8:21:04 PM PST by HungarianGypsy
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To: HungarianGypsy

BUMP for Morning Coffee. :)


27 posted on 01/08/2011 8:28:16 PM PST by Diana in Wisconsin (I don't have 'hobbies.' I'm developing a robust post-Apocalyptic skill set.)
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To: anglian
In a few months I am going to signal Google Earth from my roof:

NEED MORE POP TARTS

28 posted on 01/09/2011 12:08:35 AM PST by Berlin_Freeper (I Love Catholic Nerds)
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To: Berlin_Freeper

I love marrow. One of my guilty pleasures. This one was off the top of my head this morning. I first ate Osso Bucco when I was a kid. I loved it and always wanted to make it.

So I did. It tasted pretty dang good. Is it a traditional recipe? I have no idea. I am sure I am missing a bay leaf here, a sprig of something there, a spice maybe.

6 beef shanks - both sides salted.
Can of tomato paste
Can of diced tomatoes
1/2 onion chopped
4 celery stalks chopped
1 beef bullion cube, melted down in a little water.
3 carrots chopped
3 cups red wine

Heat dutch oven, add olive oil and brown shanks on both sides. Remove from pot and add celery, onion, carrot. Cook that down for 5-6 minutes, adding salt and pepper.

Add tomato paste, diced tomatoes, stir still smooth. Add shanks back into pot. Cover with wine, bullion and if not fully covered, add water.

Cook the heck out of it. Once at boil, turn it down to simmer and let it go for 3 hours, stirring every now and then. When meat falls off shank bones, it is done. Take the marrow out of the bones and don’t tell anyone.

I serve mine over rice. What I do is strain the veggies over the shanks, take the liquid and cook rice in it. That is rich. Add whatever you want to the rice, or just make rice normally.

Serve it up and enjoy.

If someone has a better recipe for this let me know please.


29 posted on 01/09/2011 4:46:53 AM PST by EQAndyBuzz ( Happy Freeping New Year)
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To: Alice in Wonderland; Conservative4Life; MissH

You all are added to the Cooking Ping list.


30 posted on 01/09/2011 7:29:50 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

Chicken Barley Stew
4 or 5 boneless, skinless chicken breasts
1 1/4 C uncooked barley
9 C water
2 Tbsp. lemon juice
1 med onion, sliced
1 tsp ground celery seed
1 C sliced celery
1 C sliced carrot
2 T parsley
1 Tbsp chicken boullion (optional)*
2 tsp Mrs. Dash
1/4 tsp pepper
5 or 6 small red potatoes quartered (optional)
1 C frozen mixed vegetables (optional)

Place chicken, ground celery seed , water and onion into large pot.  Cover, bring to boil,
reduce heat, simmer  for 1 hour.  Remove chicken and break into bite size pieces, return to pot and add barley, simmer for 1/2 hour.  Add celery, carrots, potatoes, lemon juice and seasonings.  For variation you can also add 1 cup frozen vegetables at this time.  Cover and simmer for 1/2 hour. 
 
Serving size: 1 1/2 Cup.

*You could replace some of the water with chicken broth instead of using boullion.


31 posted on 01/09/2011 1:49:15 PM PST by Netizen
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To: Netizen

One of my favorite cooking books is ‘from Amish and Mennonite Kitchens’. Here’s a winner of a cake recipe I’ve made at least a dozen times already - a big hit everywhere I bring it:

Moist Chocolate Cake:

2 cups flour, sifted
2 cups sugar
3/4 cups cocoa
2 tsp baking soda
1 tsp baking powder
pinch of salt
1/2 cup oil
1 cup hot coffee
1 cup milk
2 eggs

Mix together the first 6 ingredients, make a well in the center of the dry ingredients and add the rest of the ingredients - Beat just enough to mix well (still lumpy)

Pour into greased 9x13 cake pan and bake 35 min at 350’

I use their frosting suggestion for the icing - it’s like fudge!

Quick Caramel Frosting:

1/2 cup butter
1 cup packed brown sugar
1/4 cup milk
1 3/4-2 cups confectioner’s sugar
(I always add a scant cap full of vanilla)

Melt butter in saucepan - Add brown sugar and cook over low heat for 2 minutes-stirring constantly.
Add milk and continue stirring until mixture comes to boil
Remove from heat and cool a bit - Add sugar (optional vanilla)until frosting is to spreading consistency


32 posted on 01/09/2011 2:13:36 PM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

Saved that one! :)


33 posted on 01/09/2011 3:48:46 PM PST by Netizen
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To: Netizen

It’s too good - best to make it for a function/party and get it out of the house :>)

Cakes like that should not be lying around the house.....


34 posted on 01/09/2011 4:01:07 PM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27
This is a great recipe from my family!

Ingredients
Baszcz (Kielbasa Soup)

Ingredients:

4 Quarts (16 cups) Water

2 lbs fresh Kielbasa (pierce Kielbasa before boiling)

2 lbs smoked Kielbasa (sliced into ¼” pieces)

2 tbs flour

1 tbs vinegar

1 beaten egg

1 cup sour cream

1 fine chopped onion

1 pkg chopped fresh mushrooms

1 sliced hard boiled egg per serving

Directions
Procedure:
Boil fresh Kielbasa for 1 hour
Allow liquid to cool ½ hour
Slice the cooked Kielbasa into ¼” slices and add back into broth
Mix flour, vinegar, beaten egg and sour cream together in a separate bowl
Fry mushroom and onions in butter add to the broth and mix well
Add mix from the bowl to the broth and reheat mixing well
Serve with hard boiled eggs and smoked Kielbasa added as desired Yield: serves 12

35 posted on 01/09/2011 4:38:12 PM PST by the lastbestlady (I now believe that we have two lives; the life we learn with and the life we live with after that.)
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To: Netizen
I make a stew similar to this and add 1/2 cup of tapioca to it, thickens it nicely.
36 posted on 01/09/2011 5:05:40 PM PST by sweetiepiezer
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To: sweetiepiezer

I have a beef stew recipe that uses tapioca as a thickener. I just let the barley do the thickening.


37 posted on 01/09/2011 11:25:46 PM PST by Netizen
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To: libertarian27

Italian Chicken Soup - I had a Great version of this at Carraba’s a few years ago and set out to copy it to be able to make it for myself at home, This is what I came up with.

Ingredients:
1/2 cup EXTRA VIRGIN OLIVE OIL
6-8 cloves garlic, minced
2 cup chopped carrots (4- med.)
2 cup chopped celery (4 Stalks w/ leaves)
1 1/2 cup chopped sweet onions (2- med or 1 large)
1/2 cup green bell Pepper diced
1/2 cup red bell Pepper diced
1/2 cup orange bell Pepper diced
1/2 cup yellow bell Pepper diced
1 bunch scallions - diced
2 pound skinned, boned chicken breast,
(cut into strips and then 1/2-inch chunks)
12 cups chicken broth
2 - 14 1/2 oz. Cans diced tomatoes (Italian seasoning)
1 can condensed tomato soup
1 tsp. ground black pepper
1 tsp. ground white pepper
1/2 tsp. Oregano
1/2 tsp. Sweet Basil
Just a pinch of Rosemary
16 oz. Pasta - I like small salad macaroni, my kids prefer it with Farfalle (Bowtie Pasta)

Preparation:
1. In a large heavy pot heat oil over medium heat. Add garlic and saute 1 minute. Stir in Carrots, celery, peppers and onions. Cook 4 to 6 minutes, until crisp-tender.
2. Add chicken and cook 4 to 6 minutes, stirring often.
3. Add broth and tomatoes, soup and scallions, and remaining spices, increase heat to high, cover and bring to boil. Reduce heat to simmer 30-40 minutes
4. Stir in pasta (pre-cooked separately/rinsed)
5. Ladle into bowls and sprinkle with chopped parsley, if desired.

Yield: 16 servings


38 posted on 01/09/2011 11:29:58 PM PST by AzNASCARfan
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To: All

Dairyland Casserole

8 oz Egg noodles
1 1/2 lb ground beef
2 cups tomato sauce
1/8 tsp worchestershire sauce
1/3 cup onions, chopped
1 Tbsp green pepper chopped
8 oz cream cheese
1 cup cotage cheese
1/2 cup sour cream
2 Tbsp melted butter

Cook noodles - drain-set aside

Brown Beef, onions - add tomato sauce, worchestershire, and peppers

Combine cheeses and sour cream

Butter large casserole. Pour in half of the noodles. Add cheese mixture and cover with remaining noodles. Top with beef mixture. Drizzle melted butter over top

Bake 350’ for 30-45 minutes

(A very filling meal - I’ve also made this fully combined instead of the layers)


39 posted on 01/13/2011 9:18:52 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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(When I have more milk than ‘expiration date’ I make this pie)

Baked Custard Pie

1/3 cup sugar
2 tsp flour
1/2 tsp salt
3 eggs
3 cups milk
1/4 +/- nutmeg
1 9” unbaked pie shell

Combine sugar, flour and salt with eggs - mix until smooth

Heat milk to boiling point. Add 1 cup hot milk to egg mixture to temper and then pour into remaining hot milk

Pour into unbaked pie shell. Sprinkle nutmeg over top
Bake - 350’ for 40-45 minutes.

(with not much sugar in the recipe- I say “Pie for Breakfast!”)


40 posted on 01/13/2011 9:31:38 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

Could you please add me to the weekly cooking thread ping list.


41 posted on 01/13/2011 9:34:32 AM PST by kacres
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To: kacres

You’re added to the Cooking Thread ping list!


42 posted on 01/13/2011 9:52:25 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27
When my stepson was a small child his grandmother would babysit him a lot, but he would never even try any vegetable let alone eat any of them no matter what she served him. He went through an “everything cowboy” stage when he was about 4 or 5 years old, so she renamed her Quick Hamburger Soup, Cowboy Soup in the hope she might finally get him to try a vegetable. My step son of course had to have some of it, even if it did have vegetables in it. He decided if cowboys would eat the veggies in this soup then they must taste okay, so he tried them and found out he liked the vegetables in the soup. For years the only vegetables he would eat were the ones that were in Cowboy soup.

We decided to make it last night with some cornbread for dinner as we were all in the mood for soup with the cold weather. The ingredients are ones just about everyone has in their pantry, so it is great for those nights when you don't know what to cook. Hope you enjoy it!

Cowboy Soup 1 lb. ground beef 6 oz. Jimmy Dean sausage (or other spiced pork sausage) 1 medium onion (or a palm full of dried) 6 cups vegetable stock (can substitute with beef or chicken stock) 5 or six russet potatoes pealed and diced) 1 large drink size can of V8 juice or two 5.5 oz. size 1 14.5 oz. can of diced tomatoes 1 can of green beans (drained) 1 can of corn (drained) or the equivalent frozen corn ½ tsp. garlic powder Dash of Worcestershire sauce Salt and pepper to taste Brown ground beef and sausage. Add onion and sauté until tender (If using dried onion add onion with the stock). Add stock and potatoes and cook until potatoes are just shy of being done. Add V8 juice, tomatoes, green beans, corn, Worcestershire sauce, and garlic powder and heat until all vegetables are cooked through. Add salt and pepper to taste. Note: The canned vegetables and V8 juice have a sufficient amount of salt that we wait until the end of the cooking and then season with salt and pepper as needed so the soup does not become too salty.

43 posted on 01/13/2011 6:28:47 PM PST by Flamenco Lady
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To: Yankee Limner

You’re added to the weekly cooking thread ping list:)


44 posted on 01/14/2011 12:34:17 PM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: All

Recap of this week’s recipes:

Category —Comment #—Recipe

Bread* 16 French Bread - Bread Machine
Dessert* 32 Moist Chocolate Cake
Dessert* 32 Quick Caramel Frosting
Dessert* 40 Baked Custard Pie
Meal* 7 Chicken Parmesan
Meal* 24 Chicken Parmesan II
Meal* 29 Osso Bucco
Meal* 39 Dairyland Casserole
Pets* 14 Homemade Liver Treats for Pets
Soup* 31 Chicken Barley Stew
Soup* 35 Baszcz (Kielbasa Soup)
Soup* 38 Italian Chicken Soup
Soup* 43 Cowboy Soup
Soup* 13 Hearty smoky bean soup:


45 posted on 01/15/2011 7:33:29 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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This week’s thread - January 15, 2011

http://www.freerepublic.com/focus/chat/2657401/posts?page=1


46 posted on 01/15/2011 7:43:27 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

add me too please


47 posted on 01/15/2011 9:59:15 AM PST by estrogen (2012 can't come soon enough)
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