[libertarian27]

Tomatoes and oregano make it Italian, wine and tarragon make it French, sour cream makes it Russian, lemon and cinnamon make it Greek, soy sauce makes it Chinese, garlic makes it good. ~Alice May Brock~

*

October 8 - National Fluffernutter Day

October 9 - National Dessert Day

October 10 - National Angel Food Cake Day

October 11 - National Sausage Pizza Day

October 13 - National Yorkshire Pudding Day

October 14 - National Chocolate Covered Insect Day

[libertarian27]

****FR Weekly Cooking Thread Ping List****

(to be added/deleted - please post here or PM me)

Recap of last week’s recipes (Oct 1st)

Breakfast* 21 * Breakfast muffins (various recipes)
Dessert* 7 * Louisiana Yam Cake
Dessert* 29 * Pumpkin Cheesecake
Meal* 8 * Braised Beef Short Ribs
Meal* 13 * spicy sesame pork stir fry
Meal* 25 * Easy Football Party Chili
Meal* 31 * Bacon wrapped meatloaf
Meal* 32 * RIVERBEND CHICKEN
Meal* 33 * Marsala Chicken Breast
Meal* 35 * Cheese Chicken
Meal* 37 * White Bean and Chicken Chili
Meal* 38 * Chicken braised in a red wine sauce
Meal* 42 * Marinated Chicken Shish Kabobs
Meal* 48 * Chicken with figs in a port wine sauce
Meal* 50 * Chicken in Pastry
Meal* 54 * Red Wine and Chicken
Meal* 55 * Herbed Roasted Chicken with Vegetables
Meal* 62 * Reuben Meatloaf
Meal* 69 * Anytime Potato, Sausage, and Egg Pie
Meal* 72 * Chicken Paprikash
Side* 16 * Brown and Wild Rice Pilaf with Bulgar Wheat

Oct 1st recap link
http://www.freerepublic.com/focus/chat/2786371/posts?page=78#78

[fulltlt]

Here's my recipe for popsicles.

I'm really cheap so this is the lowest cost way of making
them that I know.

Go to the dollar store and buy a popsicle mold for making
6 popsicles at a time.

Go to Aldi and buy a bottle of their cherry or cranberry
and pomegranite juice for about $1.69 a bottle.  

Fill the molds with the juice and place in the freezer
until they are frozen solid.

When you take them out run the mold under hot water to get
them to release from the mold.

They taste great and have a good texture.

[ExCTCitizen]

October 8 - National Fluffernutter Day

One of my favorite sandwiches growing up -- a FLUFFERNUTTER!!! I think I'll celebrate it today!!!

October 9 - National Dessert Day

I'll celebrate it with a BIRTHDAY CAKE!!

October 10 - National Angel Food Cake Day

Should DEMS and RINOs have any angle food cake??

October 11 - National Sausage Pizza Day

Might make a homemade Pizza for that day!!

Nothing for the 12th....:(

October 13 - National Yorkshire Pudding Day

Interesting...

October 14 - National Chocolate Covered Insect Day

No thanks...(not into eating insects...)

[Exit148]

A little late in taking part in this delightful weekly thread. I might just as well share some of my fav Chinese recipes. This one is an easy one for wings. Partially traditional and partly eclectic.

LEMON BAKED CHICKEN WINGS

INGREDEINTS:
3 to 4 pounds chicken wings
1 tsp. paprika
Pepper to taste
1 ½ tsp. salt
¾ cups flour
3 Tbsp. oil
SAUCE MIX:
Juice of one lemon
2 tsp. soy sauce
3 Tbsp. honey
3 Tbsp. vegetable oil

PREPARATION:
Cut the wings in sections, discarding the tips.
Mix paprika, pepper and salt. Mix well with the chicken and let sit 30 minutes.
Put flour in a bag, add chicken and shake till coated.
Combine the lemon juice, honey and vegetable oil.

COOKING:
Preheat the oven to 350’
Line a cookie sheet with foil.
Spread the 3 Tbsp. oil over the flowered chicken and place in a single layer on the foil.
Bake the chicken 20 minutes.
Turn the wings over and baste with the lemon mixture.
Bake 20 minutes longer.
During the last 10 minutes baste with the pan juices.

SERVE — hot or cold

[clashfan]

Johnny Cakes are cornbread shaped like pancakes. This is a very basic and very old recipe. I learned how to make them from my grandmother.

1/2 cup plain cornmeal

1/4 teaspoon salt

2/3 cup boiling water

Shortening for greasing the skillet

Mix the cornmeal and salt in a bowl. Pour the boiling water over the cornmeal and stir. Let the mixture stand for about five minutes. If the mixture is too thick to spread in the pan, add one to two tablespoons of water.

Heat a lightly greased skillet or griddle. Pour the mixture into the skillet. You can make small Johnny cakes or one large one.

Cook over medium heat for about 5 minutes.

[fwdude]

Pull up edge of cover to vent.

Microwave on high for 2½ minutes or until hot.

[Silentgypsy]

National Chocolate-Covered Insect Day? Where do you get these things? You are completely amazing!

[prisoner6]

Aaaarrraaauuugghhh! I almost missed Fluffernutter Day!
Thanks for the heads up...

Must make run to store!

[LS]

This isn’t a recipe-—it’s a request. I eat at a place called Jay Alexander’s, and they have the most amazing “Tequila Beans.” I cannot find a recipe anywhere for Tequila Beans. Any help?

[Washi]

I'm beginning to experiment with sausage making. So far, I've only made breakfast sausage and smoked kielbasa.

I'm trying to find a good recipe for a spicy, smoked sausage along the lines of those that are served at a good barbecue place.

I'm looking for a pork sausage recipe with anise and red pepper flavorings.

Are there any Freeper sausage makers out there?

[Flamenco Lady]

In thinking about Fall and Thanksgiving recipes I was wondering if anyone on the list besides me actually roasts their pumpkin seeds, acorn squash seeds, or any other seeds from other squashes this time of year.

I am roasting some today that were from the acorn squash we had the other night.

I sometimes just separate them from the pulp, throw them on a baking sheet, drizzle them with a little oil and salt, mix right on the baking sheet, and then spread them out in as close to a single layer as possible. Then I roast them in a 300 degree oven. Some seeds cook quicker for some reason, so I always watch them. We like ours just slightly browned, but the cooking time can take anywhere from 10-45 minutes depending on the type of seeds and how your own oven works.

For a low fat version, they can actually be roasted without any oil and just a sprinkling of salt. If you can’t have the salt or are on a low sodium diet, use a little garlic powder or your own salt free seasoning.

The low fat version is the way I am fixing them today. We love them this way to just eat as a snack or to sprinkle on our salads or other dishes for a little crunch.

I would love to hear some of your favorite ways to roast them.

[retrocon]

We always have this with baked salmon. It is so worth the trouble.

LEMON PILAF
¼ cup butter
1 cup onion, finely chopped
I clove garlic, crushed
2 cups long grain white rice
½ cup fresh lemon juice
¼ cup fresh parsley, minced
1 teaspoon thyme
½ teaspoon dill weed
½ teaspoon salt
¼ teaspoon pepper
½ cup Parmesan cheese, grated
2 ¾ cups chicken broth, heated to boiling
PREP: heat butter on medium in a Dutch oven. When melted, add the onion and garlic. After two or three minutes, add the rice, tossing grains well to coat with butter. Sauté for a minute or two. Add the lemon juice, parsley, seasonings and cheese. Mix well. Add the boiling chicken broth. (cold broth will make the final dish heavier and sticky) Stir well. Cover with lid and place in a preheated 350 degree oven. Bake for 20 minutes. The rice should be done. If it’s not, add a bit more broth and cook another 5 minutes. Remove from oven and fluff with a fork.

[DollyCali]

I have been a lazy lady. eating cheese.(too much kicking in allergies) Left overs from restaurant meals. sipping tequila.

leaving for a few weeks shortly & trying to empty out as much as possible the mess in my frig & freezer

Love this thread & you wonderful cooks who contribute.

smooch

[Trillian]

Just made these:

Trillian’s Arancini Di Riso
(Deep fried breaded rice balls stuffed with cheese and sauce)

6 cups of cooked white rice, drained and cooled (do not use instant rice)
¼ cup of tomato sauce
¼ cup of flour
1 large egg, beaten
4 oz of mozzarella cut into half inch cubes.
1 cup of Seasoned Italian breadcrumbs
4 cups corn or peanut oil for frying.
salt to taste

Taking about 2/3 cup of rice at a time, form into a ball. With two fingers open up the ball and fill with one cube of mozzarella and 1/2 teaspoon of sauce. Carefully close, dip in flour, then beaten egg and then in breadcrumbs. Repeat with rest of the rice. Deep fry at 350 F degrees until golden brown, drain on paper towels and salt to taste.
Makes about 10-12 rice balls.

I also made some bread balls the kids call moeballs.
I add more eggs and breadcrumbs to the leftovers and add a little water, parmesan, minced garlic, parsley, salt, form mini balls and deep fry. No exact amounts because i’m just adding to however much is left. My kids love these.

Pictures to follow.

[rightly_dividing]

This recipe was tried by Mrs. r_d today for a dinner with friends and came out great! From SouthernLiving magazine, not just another pecan pie recipe, this one uses no Karo syrup and is cooked in an iron skillet and is not grossly over sweet as most are. A very unique pie and a definate keeper. I hope the formatting copies and pastes right. Oh, She did substitute the vanilla for the bourbon.

Utterly Deadly Southern Pecan Pie
Ingredients
1/2 (14.1-oz.) package refrigerated piecrusts
1 tablespoon powdered sugar
4 large eggs
1 1/2 cups firmly packed light brown sugar
1/2 cup butter, melted and cooled to room temperature
1/2 cup granulated sugar
1/2 cup chopped pecans
2 tablespoons all-purpose flour
2 tablespoons milk
1 1/2 teaspoons bourbon*
1 1/2 cups pecan halves

Preparation

1. Preheat oven to 325°. Fit piecrust into a 10-inch cast-iron skillet; sprinkle piecrust with powdered sugar.
2. Whisk eggs in a large bowl until foamy; whisk in brown sugar and next 6 ingredients. Pour mixture into piecrust, and top with pecan halves.
3. Bake at 325° for 30 minutes; reduce oven temperature to 300°, and bake 30 more minutes. Turn oven off, and let pie stand in oven, with door closed, 3 hours.
• *Vanilla extract may be substituted.

[Alice in Wonderland]

Not much cooking to this but they are very easy to make and more than yummy to eat! I had to share it!

STUFFED TOMATOES

1. Cut mozzarella into little cubes-- they should be the right size to fit inside a cherry tomato. (Note: I used string cheese)

2. Cut the tops off of the tomatoes and pull out the insides with a little spoon. Discard insides.

3. Wrap each mozzarella cube in a basil leaf and stuff your tomato with it.

4. Place tomatoes on a serving tray and drizzle with oil and balsamic vinegar. (Note: I used 1/4 C. extra virgin olive oil, 1 1/2 tbsp. red wine vinegar, and a teaspoon of sugar)

5. Sprinkle with salt and pepper and a little basil.

6. Cover and refrigerate until ready to serve.