~~Ping to the Weekly Cooking Thread~~
(to be added/deleted - please post here or PM me)

Recap of recipes from last week (Oct 22nd)

Beef __ Post # 75 Green Chili Casserole

Brownie/Squares __ Post # 18 Classic Date Bars
Brownie/Squares __ Post # 30 Ruth Busacker’s Date Nut Roll
Brownie/Squares __ Post # 32 Date Filled Oat Bars
Brownie/Squares __ Post # 49 Double Chocolate Crumble Bars

Cakes __ Post # 15 Sweet Potato Cake with Cream Cheese Icing
Cakes __ Post # 25 Velvety Red Chocolate Cake with BEETS!
Cakes __ Post # 25 Israeli Cinnamon Coffee Cake with TURNIPS!
Cakes __ Post # 96 Banana-Nut Bundt Cake

Cookies __ Post # 90 Soft Chocolate Chip Cookies
Cookies __ Post # 93 Cranberry Pecan Sandies

Eggs __ Post # 4 Breakfast Tortilla

Muffins/Breads __ Post # 11 Praline Apple Bread

Rubs/Dry Seasonings __ Post # 44 Garam Masala (Indian curry spice mix)

Sandwichs/Burgers __ Post # 17 New Orleans Muffaletta

Soup/Stew/Chili __ Post # 14 Bean Soup
Soup/Stew/Chili __ Post # 28 Chili
Soup/Stew/Chili __ Post # 33 Curried Sweet Potato Soup with Apricots

Vegetable __ Post # 68 Sauerkraut (how to make)

Link:
http://www.freerepublic.com/focus/chat/2796489/posts?page=102#102

I am reposting this recipe to this thread, since it appears that I was responding to Netizen on the old thread about the same time as you had been catagorizing the recipes on the old thread.

This is a recipe I am going to make after Halloween with our Halloween pumpkin, since we just drew the face on the pumpkin this year so we can cook the pumpkin and make our own home made pumpkin puree, and roast the seeds from it.

I found this recipe in a really old Fannie Farmer cookbook.

Pumpkin bread
1 1/2 c flour
1/2 tsp salt
1 C sugar
1 tsp baking soda
1 C pumpkin puree (recipe follows)
1/2 C vegetable oil
2 eggs, beaten
1/4 C water
1/4 tsp each nutmeg, cinnamon, and allspice
1/2 C walnuts (I think I am going to use pecans or hazelnuts instead since I have lots of both at the moment))

Preheat oven to 350 degrees. Sift together flour, salt, sugar, and baking soda. Mix the pumpkin, oil, eggs, water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts. Pour into a well buttered loaf pan (I use a 9x5x3). Bake until a toothpick comes out clean, about 50-60 minutes.

Easy Homemade Pumpkin Puree

Cut pumpkin in half and scoop out the seeds, reserving them to roast (I just throw the seeds on a cookie sheet with a little salt and roast them in the oven until slightly browned). The roasted seeds make a great snack!

Peel the pumpkin and cut it into small chunks and throw it in a large pot of salted water. I boil it for about 25-30 minutes (depending on the size of your chunks) until a fork tender.

Remove from the pot and let cool slightly. (I reserve the cooking liquid too) Puree pumpkin in batches in a food processor or blender adding some of the cooking liquid if needed. The puree can be frozen to keep for a later use, or used in any recipe asking for pumpkin puree or canned pumpkin.

I also save any leftover cooking liquid to add to soups and stews for extra flavor. Some people like to freeze it in ice cube trays, and then when frozen throw the cubes into a ziplock in your freezer, so they can be pulled out individually to add to soups and stews for extra vegetable flavor.

It's Green Tomato Time!

I got a couple requests (from overwhelmed gardeners) for my “Green Tomato Salsa Relish” recipe from a few months back, so here it is:

http://www.freerepublic.com/focus/f-chat/2746019/posts?page=18#18>

I think the easiest way to deal with a lot of green tomatoes is: Chop /freeze them in 1 cup portions, and add them to recipes later. They go great in many stir fries and curries.

Here’s my best quick Green Tomato recipe, particularly good for using up ALL those little green cherry tomatoes:

Green Tomato Pancakes (serves 4)

1 ¼ cups flour
3 Tbs sugar
1 tsp. cinnamon (ormore, your preference)
1 tsp. baking powder
1/4 tsp baking soda
1/4 tsp. Salt (maybe a little more)
Dash nutmeg, dash allspice
1 cup milk
1 egg, lightly beaten
1/4 cup butter, melted
1/4 tsp vanilla
1 cup pureed green tomatoes*
(not “totally” smooth, and don’t peel or seed them)

*(Can use ½ green tomato puree and ½ shredded apple)

In a bowl, combine all dry.ingredients. Make a well in the center. Combine milk, egg, melted butter, vanilla and pureed green tomatoes, and then stir into dry ingredients until just barely combined. Don’t over-mix. Fry smallish pancakes (scant 1/4 cup measure), on fairly- hot fry pan, using a generous amt of oil so they don’t stick. Great with a hot cinnamon syrup or even whipped cream with cinnamon added (yum)!.