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FReeper Weekly Recipe Thread (June 2, 2012)
FreeRepublic Cooks | June 2, 2012 | libertarian27

Posted on 06/02/2012 3:38:41 PM PDT by libertarian27

Welcome to the 26th installment of the FReeper Weekly Recipe Thread for 2012.

Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or six- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!

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

TOPICS: Chit/Chat; Food; Hobbies; Reference
KEYWORDS: cooking; food; recipes; weeklyrecipethread
Navigation: use the links below to view more comments.
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Upcoming Food Holidays:

National Rocky Road Ice Cream Day -June 2

National Egg Day -June 3

Applesauce Cake Day * National Cheese Day * National Frozen Yogurt Day * National Cognac Day -June 4

National Gingerbread Day -June 5

National Day -June 6

National Chocolate Ice Cream Day -June 7

Jelly-Filled Doughnut Day -June 8

National Strawberry-Rhubarb Pie Day -June 9

1 posted on 06/02/2012 3:38:50 PM PDT by libertarian27
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To: libertarian27; FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; ...

Weekly FReeper Recipe Thread Ping List
(to be added/deleted - please contact me)

Last week’s recipes:
Beef _ Post#` 14 _ Bacon, Blue Cheese Hamburgers

Pancakes _ Post#` 7 _ Nigella Lawson’s Pancake Mix

Pork _ Post#` 11 _ Latin-American Pork Steak

Poultry _ Post#` 22 _ Chicken Salad with Pecans & Fruit

Sauce _ Post#` 6 _ Bad News BBQ Sauce
Sauce _ Post#` 8 _ Roast Marinade
Sauce _ Post#` 9 _ Slippery Chinese Meat Coating Sauce
Sauce _ Post#` 19 _ French Fry Sauce


2 posted on 06/02/2012 3:44:33 PM PDT by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27

We have this every couple of weeks. It makes supper with enough leftovers for lunch. I vary the vegetables depending on what I have in the refrigerator. Last night it was broccoli, mushrooms, carrots, pea pods, and scallions.

3 posted on 06/02/2012 3:56:58 PM PDT by kalee (The offenses we give, we write in the dust; Those we take, we engrave in marble. J Huett 1658)
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To: libertarian27

Crispy kale chips. A great way to prepare kale. Even kids like it.

4 posted on 06/02/2012 4:05:39 PM PDT by randita
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To: randita

Kale chips are great and very healthy. It’s a winner recipe.

5 posted on 06/02/2012 4:13:09 PM PDT by pops88 (Standing with Breitbart for truth.)
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To: libertarian27

Chinese style fried green beans;
Pop the ends off
Cut in half if they’re long
Chop some pork into crumbs, some ginger too.
1 cup of oil in your wok, heat to 375
Add DRY green beans, and fry until they wrinkle up, and get a bit of blackening
Pour into colander or sieve to drain oil
Put 1 to 2 tablespoons of oil into wok. add green beans and pork and ginger
Stir fry until pork is done
Add a little Black Bean Garlic sauce
Stir and serve.

6 posted on 06/02/2012 4:23:22 PM PDT by Dr. Bogus Pachysandra ( Ya can't pick up a turd by the clean end!)
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To: libertarian27
I'll share two (main course and dessert). You can improvise the main course to taste. I make corned beef and cabbage but cb is expensive. This is a little cheaper and feeds a lot, is good for you (except maybe the meat). I love kielbasa and rinsed sauerkraut in the crockpot but it's a little salty so I improvised this instead.

Get my turkey roaster down and take out the insert.
Cut up the rings of sausage into chunks (whole it will crack), cover not quite all the way with water and bake at 275 for an hour or so.
Shove the meat to one end and add cut up carrots (lots), potatoes (4 premium Idaho or yellow or red, doesn't matter, and an onion or two, no garlic. Pile sliced head of cabbage over the top, cut into wedges with ribs removed.
Add one packet of Swanson's new beef flavor booster and stir in the liquid. Or boullion, or broth. I got some of that English OXO cubes which seem good but only used it once so far.
The flavor booster is super salty concentrated and so is the meat so I only add ground pepper.
Return to oven and cook until the veggies are done.
Use the cover the whole way and I close the steam vent.
The broth is tasty and you can kind of tell when it's done and it smells really good.

You could try some other veggies but this is more traditional spinoff of cb and cabbage.

I cook a lot like this in the oven at 275, takes awhile but can do other things while it's going. I even make my soups and chili in the oven this way in a covered soup pot.

Would be good with corn bread but this fills me up.

The meat I've got to use tomorrow if my stomach settles down is all Hillshire Farm. Polska Kielbasa, Cheddar Wurst (in rings) and Turkey Pepper Jack shaped like hot dogs.

Then I'm learning how to roll pie crust in my old age as I gave up when I was young and just patted it in. I need more practice, but this you can roll, fold in quarters and center nicely in the pie plate without breaking up.

Use purchased dough if you like or your own favorite for lemon meringue pie. I use the Jello cooked lemon pie filling which cooks up nice, thick and tasty when cooled. For the meringue, I used a tip to mix 2 tablespoons of corn starch mixed well with the sugar you slowly add while beating the egg whites. It tastes a tiny bit different but doesn't weep. Meringue will weep in the fridge and meringue pies should be stored in the fridge if any left over.

I have to keep trying with the crust. This turned out too tough which I'm told is because I added too much water. But otherwise it was nice. Have everything cold, even the rolling pin. I wanted to be able to roll right on the counter although I have a pastry cloth and sock also a silicone mat. I watched tons of videos of different ways to do it.


7 posted on 06/02/2012 4:32:57 PM PDT by Aliska
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To: Aliska

Lemon Meringue! Mmmmm
Awesome Golden Peaks there!

I don’t know where you live but try to find some ‘real’ Polish kielbasa - with real casings. This past Easter I bought fresh raw kielbasa for the first time - that was great! I always put a ring of Kielbasa around the Ham being cooked for Easter - all the flavors meld :)

8 posted on 06/02/2012 4:52:57 PM PDT by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: Dr. Bogus Pachysandra

Dry green beans as in they’re not wet or they’ve been drained from can juices? Or do you mean dehydrated?

I need something new for fresh green bean from the garden.

9 posted on 06/02/2012 4:57:27 PM PDT by bgill
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To: libertarian27

I was just on Pintrest, checking out the recipes, when I came upon this recipe for marshmallow frosting. Back in the 60’s and 70’s, my grandma would sometimes bring the most delectable white cupcakes piled a mile high with this creamy Swiss meringue frosting and covered in sweet shredded coconut. She picked these up from one of the downtown department stores that had a bakery department by one of the front entryways. That store always had the most wonderful smells, from the bakery to the perfume counter to the dining room on the second or third floor. Anyway, I think I’ll make these cupcakes soon and cover them in coconut.

10 posted on 06/02/2012 4:59:41 PM PDT by FrdmLvr (culture, language, borders)
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To: Aliska

I don’t have much luck rolling a dough out either and usually just pat it in, too. And forget having a pretty edge. The best thing I found was a plastic thingie that Crisco gave out free about 25 years ago. It was clear plastic (like a thick freezer bag texture) that was cut into two circles (maybe 12” diameter) and held together with a zipper all the way around. You could dust it with flour and zip up your dough inside and roll it out without it getting stuck to the counter top. Mine wore out years ago and I’ve never found another one. If you run across one, buy it! I’m thinking maybe a dollar store would have them because they shouldn’t cost much.

Also, a spoonful of vinegar into the dough helps keep it flaky.

11 posted on 06/02/2012 5:08:07 PM PDT by bgill
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To: bgill

“I need something new for fresh green bean from the garden.”

Fresh from the garden! Not canned! Yuck. You just don’t want to put anything that is wet into a deep fry of oil! The water will explode into steam! Very dangerous! Just make sure that your fresh beans are dry when you drop them into your wok.

12 posted on 06/02/2012 5:09:58 PM PDT by Dr. Bogus Pachysandra ( Ya can't pick up a turd by the clean end!)
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To: libertarian27
Yes, the blending of flavors is what does it. We have a German butcher shop where I used to get potato sausage, yard long sausage and their brats. But they're more expensive. I don't think he makes or orders kielbasa but I will ask because I need to go get 4 pkgs of ground chuck 1-1/4 # for the freezer (like a little extra and sometimes combine 2 for meat loaf.

I will try to find the real deal. Put some around ham, that is a good idea. I like Cook's brand the best around here although there are tons of choices. I like their cure and buy the more expensive end but only for something special. I don't fuss any more with glazes, have a meat slicer but only drag it out for a lot of meat. Then I make soup out of the bone and what's left on it.

This is changing the subject, but one night my son brought me a plate of beef roast, mashed potatoes and forget what else. I told him you know I can't chew meat sliced with the grain because I only have a few teeth left (don't look a gift horse in the mouth). Well, I got my knife and sliced small pieces across the grain.

That roast beef was so flavorful I could not believe it, made it's own gravy, maybe credit to his wife 'cuz they both cook. I thought it was chuck roast but it could have been a more expensive cut like rump or sirloin tip, surely not prime rib. I asked him where he got that beef. His business partner buys a half a cow from a farmer. Oh my, I'd love to have some meat like that!

Oh thanks about the lemon meringue pie. It's not something I would make too often because it's a little acidic but I've always been crazy about it and you can only get good purchased pies a couple places and quite expensive. Did you know you can use that box mix and use cream instead of water (directions for the way I made this one are on there) and it is heavenly for filling, especially meringues I used to make with whip cream on top.

That satay chicken sounded so good. I'm crazy for Asian food and it's so good for you. But I have to buy so much extra I don't normally cook with. I have some of the special stuff on hand but then I run into a recipe that needs something else. I've never tried jasmine rice. You can get it at the store raw. Lots of Asians around here.

13 posted on 06/02/2012 5:15:54 PM PDT by Aliska
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To: Dr. Bogus Pachysandra

Ok, thought so but just checking.

14 posted on 06/02/2012 5:17:55 PM PDT by bgill
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To: libertarian27

If you have a ping list will you add me?

15 posted on 06/02/2012 5:23:24 PM PDT by Alissa
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To: FrdmLvr
I make mine in a double boiler. 7 minute frosting. 1 cup gran sugar. 75 mini Kraft marshmallows. 3 egg whites. 1 tablespoon plus one teaspoon hot water. 1 tsp vanilla when stiff peaks form and removed from heat.

This is easier than Italian meringue. However, one recipe of mine is good for a two layer cake or sheet cake.

When you make those swirls it uses a lot of frosting fast. I got the special tip, two actually, and the bags. To frost 24 cupcakes, it takes a double or more recipe and I need two bags full.

So my double boiler frosting wouldn't frost very many cupcakes and it gets fluffier than in a stainless bowl over hot water (water shouldn't touch the bottom of the bowl).

16 posted on 06/02/2012 5:24:22 PM PDT by Aliska
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To: libertarian27

I made these Refrigerator Pickled Vegetables yesterday. Carrots are especially good to use.

6 cups sugar
6 cups vinegar
1/4 cup each celery seed and mustard see
2 T. Canning salt

Bring to a boil in a large pot. Pour over cut up vegetables, such as carrot sticks, red bell peppers, onions, and cucumbers. Refrigerated overnight. Keep chilled.

17 posted on 06/02/2012 5:30:51 PM PDT by ChocChipCookie
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To: bgill
I think you can get those bags at amazon. I had something like that once. I had a Tupperware mat. Nothing worked and I'd end up frustrated and mad.

You can roll between wax paper. You can spray the counter and lay down two long pieces of plastic wrap then flour. Or roll between plastic wrap, not sure. Tried the oil crust. Have to patch too much.

I'm determined I'm going to learn how to get this right. They changed the Crisco to take out the trans fats so it doesn't taste as good.

My fluted edges were easy with the crust recipe and technique I used but it shrank a little and one edge is a little rough. This recipe uses part butter. I never used butter (or margarine) in pie crust before. Lard I won't use but my mil used to make pies and they would roll out in a perfect circle on the table top.

I read about vinegar and should try it. I've got just enough cherries off my little tree I need to make one soon or freeze the cherries. The Pillsbury refrigerated crusts are not bad, but I wanted to learn the real way.

BTW the technique I developed for the patted crust with crumbly and large crystal bakery sugar on top my family was crazy about. I was the one who wanted to go back to the traditional pie crust.

18 posted on 06/02/2012 5:36:19 PM PDT by Aliska
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To: Aliska

Do you use lard in your pie crusts, or something else?

19 posted on 06/02/2012 6:11:10 PM PDT by sockmonkey (.)
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To: sockmonkey
I'm sorry I talked too much. Renewed enthusiasm for cooking.

I have never used lard. The one in the photo, I'll see if I can find the YT video I used, and she was kind of sloppy but when I saw her fold that crust and it didn't crack all apart that was it!

The next one will be all Crisco and I'll put up with the change in taste.

This one in the photo was 1 stick of butter, 1/2 cup Schnuck's store brand shortening and the rest what she says. I did not use my hands until time to wrap in plastic but used 3/4 cup of water I keep in the fridge and it was too much. I didn't dump so much at once like she does, tossed lightly with fork. Plus I work all the crumbs in the bottom in. Then chilled overnight.

Then it was so cold I let it warm up to room temp and shaping the disks with my hands (I hate cracked edges), I got almost a perfect BIG circle with no cracked edges.

My crust was neater than hers but hers was probably better and flakier.

My style of pie pans are not the easiest to do edges but it worked better than I feared. I broke my regular 9-inch just a couple weeks ago standard glass pie pan. On amazon they are saying the new Pyrex pans are shattering. So I'll use these glass ones and then try to find a couple matching alum ones like I used to have.

There is another video where some foodie expert did a perfect Crisco crust in a food processor but I don't have one. I did one in my Kitchen Aid and not recommended. I had tons of scraps to piece together on that failure but didn't want to waste. Had to use the heavier pastry blender like she does with the cold ingredients as my wirey one I prefer has gaps from bending and can't take cold chunks (I always made pie crust with everything at room temp before except the ice water, then press in pans right away). I was making huge fresh fruit pies in an 11X15 cake pan when I got free fruit from my trees which all are gone but one cherry tree and they don't taste like I remember from the old ones right off the tree, North Star. But I think my taste might be off for certain foods.

But I'm going to keep experimenting with this one for now:

How to Make Homemade Pie Crust - Youtube

There are lots of related videos batched with that one so you might find something else to your liking.

One of the tricks so it won't stick to the counter is rub flour all around (not too much because will make it tough again) and keep turning the crust as you roll so it won't stick and flip it at least once early in the rolling. But after the first roll, which was just starting to get sticky in the center, I will have to clean that section of the counter if it continues to stick if I do two crusts. The outer parts were fine because there was less contact and pressure.

I think there is hope for me, and I will try a little vinegar to see what happens. Flour was on sale for $1 for 5# so I got one and sent checkout back for another one. Then put in freezer for 3 days in grocery bag, then seal in plastic container. Otherwise it gets buggy in a few weeks.

20 posted on 06/02/2012 6:54:57 PM PDT by Aliska
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To: Dr. Bogus Pachysandra
Fresh green beans. My mom and later I cooked them with some sliced onion and cut up bacon (we used raw but now I think I'd fry and crumble). Wonderful flavor.

My mom creamed veggies but I'm not very good at it.

For special occasions, we cooked the beans then sprinkled browned in butter and drained on paper towels slivered almonds over them. Yum!

Now I'm crazy for that green bean fried onion casserole.

Green beans have been good in Chinese food I've bought but I don't like them too crunchy because I can't chew very well.

One summer years ago I shaded my porch with runner beans, got lots of fresh ones from that, have to use when young. Love Italian beans. I've also canned green beans in the pressure cooker but it broke.

21 posted on 06/02/2012 7:01:40 PM PDT by Aliska
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To: bgill

I saw one a pastry crust bag on the King Arthur website yesterday- they have two sizes- 11 in and 14 in:

If you bake breads or make homemade pizza, I would suggest their Italian flour or their pizza crust flour!

22 posted on 06/02/2012 7:10:43 PM PDT by Cowgirl of Justice
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To: Aliska

Thanks! I’ll try it!

23 posted on 06/02/2012 7:15:35 PM PDT by FrdmLvr (culture, language, borders)
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To: Cowgirl of Justice

Amazon has the Martha Stewart Plastic 14” pie crust bags for 95 cents.

I actually only remember the old canvas ones, which I guess have given way to plastic.

24 posted on 06/02/2012 7:19:21 PM PDT by sockmonkey (.)
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To: libertarian27


25 posted on 06/02/2012 7:26:19 PM PDT by Captain Beyond (The Hammer of the gods! (Just a cool line from a Led Zep song))
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To: libertarian27

I bought some of those $1.97 a lb boneless skinless chicken breasts, so this is how I did them.

Chicken Fried Chicken

(disclaimer: I kinda just throw stuff I think will work together)

Boneless skinless chicken breasts
soft as silk cake flour
(You can use AP Flour, I just like cake flour or even Wondra flour for dredging and frying better than AP)
Saltine Crackers
onion powder
garlic powder
sea salt
Optional: Cayenne Pepper

Slice the breast starting at the thickest part of the top so each breast makes two breast pieces of equal size.
It may help, if you lay the breast flat, then slice it horizontally, I have a really sharp knife, so I just hold the breast, and slice it.

If you want a giant sized chicken fried chicken cutlet, just butterfly it, instead of slicing all the way through.

Place one portion of the chicken between 2 layers of plastic wrap on the top, and two on the bottom. And smack it with a meat tenderizing hammer until it is about 3/8 or so thick..Do the same with the rest of the piceces.

You can also do chicken fingers this same way, just instead of beating it into a round shape, beat it into a rectangle, then cut into strips..

Place the cutlets into a square plastic container with lid. Pour butermilk to cover over it, and place in fridge for several hours.

To your cake flour, add salt, paprika, garlic powder, and onion powder to taste..The Paprika helps it to fry to a nice golden color, so don’t skip the paprika. You could also add some cayenne pepper if you like spicy chicken.

Remove, one portion at a time, or if you’re doing chicken fingers, a bout five of them..

Dredge with flour, then dredge with super crumbled saltines.
Place in fridge in a single layer for about thirty minutes so the crust “sets”.

Heat about 1.5” of oil-canola, vegetable, corn, or whatever you a 12” frying pan..Heat to about 275-325..
fry cutlets for about 4-6 minutes on each side or until golden brown..Chicken fingers fry a little faster.

Serve with cream gravy, if desired.
I can get about 3 8” cutlets, and 45 chicken fingers out about five dollars worth of boneless skinless chicken breasts.

Slicing the breasts before you hammer them silly, helps them to keep the cutlet shape, and not try to shrink back up into a breast shape.

26 posted on 06/02/2012 8:16:53 PM PDT by sockmonkey (.)
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To: libertarian27

Oh, as a PS to my Chicken Fried Chicken.

It would work equally well with venison ham steaks, or round steak..I would probably use wondra flour for those, and add a little ground black pepper.

27 posted on 06/02/2012 8:36:11 PM PDT by sockmonkey (.)
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To: FrdmLvr
Yours looks good, too, presume you're talking about the frosting. The marshmallows in mine kind of stabilize. I don't know how long yours lasts before it starts breaking down but they sure look good. Mine doesn't hold up very well in hot, humid weather with no ac like it used to be but it cooks up ok in those conditions.

I've been studying new ideas for months now. The Swiss or Italian originally uses a boiled sugar water mixture which is drizzled over egg whites (much like divinity). It has a beautiful look when piped but sounds much harder. They end up doing all that beating then adding soft butter.

Mine is just tried and true since my mom got it from a club friend in the 50's. If you do try it, egg whites at room temp at the bottom, then the sugar, then the marshmallows, then the hot water (so the hot water doesn't touch part of the egg whites and cook them (never happened).

I did double it in a bowl for a two layer Strawberry marble cake I made up with a French Vanilla cake mix. I decorated it with halves of the new Whoppers strawberry malt balls. I tinted the frosting a pretty pink. But I wouldn't have gotten good coverage in the amounts I gave you so doubled it.

The only downside of both is that neither recipe cooks hot enough to pasteurize the egg whites. I still eat mine and family does but I've gotten a little hesitant to take it anywhere because salmonella has been blamed on eggs so much lately. And I don't think you can buy egg whites pastuerized in a carton at the store.

I know. I bought some Wilton Meringue Powder. I used it instead of egg whites in my recipe and it was awful. It might be ok in Wilton's frosting recipes as a stabilizer but not as say meringue shells or topping. It is pasteurized which is why I bought it.

Now the Italian Swiss hot syrup method would be hot enough long enough to pasteurize the raw beaten egg whites so it's something to think about. I found the best recipe I'd saved:

How to make Italian meringue buttercream

Pretty aren't they? Maybe worth learning but oh so careful with that hot syrup!

28 posted on 06/02/2012 9:45:05 PM PDT by Aliska
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To: Cowgirl of Justice

Yes, that’s it. Super easy to roll out dough.

29 posted on 06/03/2012 5:20:26 AM PDT by bgill
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To: Aliska

The recipe sounds luscious! But it calls for a pound and a half of butter! That’s 6 sticks! All that butter - It MUST be good!

30 posted on 06/03/2012 6:20:08 AM PDT by FrdmLvr (culture, language, borders)
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To: Aliska; libertarian27

This is probably too simplistic for this thread, but I’ll take a chance and post it anyway in case there are any pie addicts out there who are all about the filling and topping. This pie crust method was from Peg Bracken’s “I Hate to Cook” book. It’s tender but not flaky (more like a cookie.) Adding a little sugar makes it even more like a cookie.

Half as much shortening as flour (I use butter)
Half as much water as shortening
Dash of salt
Sugar if desired

Cut butter into flour and salt. Stir water into mixture.
Turn out onto generously floured tea towel or silicone baking mat and roll out into circle. Place pie pan in middle of rolled crust and upend the whole thing. Trim the edges. Pre bake or fill.

The interesting thing about this crust is that handling and adding lots of flour doesn’t affect its tenderness. I’m all about not wasting stuff, so it’s perfect for the fast and sloppy frugal baker.

The only conventional pie crust recipe I ever used was the one on the Crisco label about 50 years ago. It was perfect. Then the real world impinged, and I’ve been fast and sloppy ever since. Nobody complained. Then again, if anybody did, I probably would have told them to just not eat it and there’d be more for me. Maybe that’s why.... ;)

31 posted on 06/03/2012 7:56:28 AM PDT by Silentgypsy
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To: Aliska

This is where we buy fresh sausages.....they are all great!

32 posted on 06/03/2012 8:35:46 AM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: FrdmLvr
FrdmLvr, I forgot about that butter. That is way too much and I would never put that much in it. I think I'll stick to my tried and true. It looks just like yours, shiny and pretty. I haven't tried it in a pastry bag yet 'cuz it's sticky. I've got lots of frozen egg whites in the freezer, freeze em in ice cube trays. That recipe was from Canada or England with the measuring.

I found a recipe for bakery frosting that I love, it's easy and makes enough for 24 cupcakes with swirls. So I will mainly use that now except for chocolate. I discovered penuche frosting for the first time in my life and that it yummy! So I'll try swirling that on cupcakes although it hardens fast.

Silentgypsy, I thought my contributions were a little too simplistic for this thread because it started with what, to me, are more contemporary things people like now. Thanks for your post. Lots of barbeque (I like certain kinds) and ways to use veggies from the garden. I hate zuchinni unless it's cut up in tomatoes or raw, for example. I do ear more yellow squash now.

That recipe would be easy to remember. I'll compare it to what I'm doing now. The part I hate the most is rolling and no way around that. I try to find shortcuts in later years and use them so long as they taste good. A lot of things I just guess and dump and they turn out fine. Some recipes I follow to the letter.

I don't feel like cooking today ;-(

33 posted on 06/03/2012 11:00:06 AM PDT by Aliska
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To: All

I wonder who changed the picture I embedded of the pretty cupcakes. Maybe they don’t like that pulling stuff off their server. Hmmmmm.

34 posted on 06/03/2012 11:03:03 AM PDT by Aliska
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To: illiac
Thank you for the link. That looks really good. It would be kind of expensive with shipping but I'll poke around that site some more and see what they are about. That I'd love to try. The others on that page I don't like except bratwurst and I only like certain brands of that. I'm not really a sausage/salami person but once I tried a few of these, I like them. I don't like them too spicy.

What I'd like more than anything is to find bulk or patty sausage just like McDonald's. I love the stuff. I called them and think I got Johnsonville but it wasn't the same. Somebody wrote on the web that Walmart had it in frozen patties in long tubes but ours doesn't. There's Bob Evans, hate to waste money trying different ones. Our family never liked sausage too spicy.

The closest I found is some of that pre cooked stuff frozen in the shrink wrap. I would rather find exactly what McDonald's gets.

And don't get me started on hamburgers. I have never been able to duplicate some we could get when young 50's style. There is a place in Chicago, Schoop's that has franchises. Theirs LOOK like these but I haven't been able to try them.

35 posted on 06/03/2012 11:18:29 AM PDT by Aliska
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To: illiac
They're in Chicago. Chicago has really good foods. I notice they have it smoked ring style, too, which they say put them on the map. I'd try both. After this batch I will see about getting some of that now that you've tempted me.

That's one good thing about all the ingredients except the raw meat. They keep for a long time in the fridge before you're ready to cook it.

36 posted on 06/03/2012 11:37:10 AM PDT by Aliska
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To: Aliska

Found this online for you RE: McDoanlds Sausage

Macdonald’s Pork Sausage Patty
Pork (97%), Salt, Dextrose, Herb and Herb Extract,
Glucose Syrup, Spice, Yeast Extract.

As you will not be able to match this seasoning try the following
55% Salt
20% Dextrose
12% Cornflour
10% Mixed Herbs
2% White Pepper
1% Yeast extract (or pork stock cube)

I see from your earlier comment they seem to have a lot of sage in, in this case change the mixed herbs to half sage & half mixed.

37 posted on 06/03/2012 2:37:28 PM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: Aliska

Crisco still has trans fats, they just lie about it.


Serving Size 1 Tablespoon (12g)
Amount per Serving
Calories 110
Calories from Fat 110
% Daily Value*
Total Fat 12g18%
Saturated Fat 3g16%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 2.5g
Cholesterol 0mg0%
Sodium 0mg0%
Total Carbohydrate 0g0%
Protein 0g

Vitamin E15%

Not a significant source of dietary fiber, sugars, vitamin A, vitamin C, calcium and iron.

*Percent Daily Values are based on a 2,000 calorie diet.



Hydrogenated oils are TRANS FATS. Don’t be fooled. Read the ingredients. I always look for hydrogenated, interesterified, lard, shortening. If any of those are in something, I don’t buy it.

38 posted on 06/03/2012 4:31:11 PM PDT by Netizen (Path to citizenship = Scamnesty. If you give it away, more will come.)
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To: Aliska

A lot of sites are starting to have their filenames change to prevent bandwidth theft. They want people to upload to their own serves or photobucket etc.

39 posted on 06/03/2012 4:36:27 PM PDT by Netizen (Path to citizenship = Scamnesty. If you give it away, more will come.)
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To: illiac
I think that's too much salt so will back off. I'll get some fresh ground pork, a little sage (don't like too much), mixed herbs can be a lot of things. Have savory, thyme, fines herbs, can't think of what else. Cornstarch, a little. Have some white pepper, to taste. Forget yeast extract. Don't know what dextrose is. Assume a little karo syrup maybe?

It has a slight bite to it so I'll use this Schilling Pepper seasoning.

Might as well mix by hand as have to shape into patties. Then i can freeze some.

Or I can get some bulk like Bob Evans original and mix it with twice as much as above going easy on everything. Just so it's not a fried ground pork patty.

40 posted on 06/03/2012 4:58:03 PM PDT by Aliska
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To: Netizen
I just want them to make it like they always did. I don't care about the trans fats. Maybe I should. I don't make pies very often or any other baked goods any more. I did make a double batch of peanut blossoms a couple weeks back but used all butter for those and gave them to my son for my grandkids.

But I ate about 10 of them myself first lol.

41 posted on 06/03/2012 5:07:11 PM PDT by Aliska
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To: Netizen

Well, if I upload their photo it’s stealing so won’t do that. But I don’t think that’s what you’re suggesting. Just generalities. At the link there is a little slideshow that shows a couple of the cupcakes.

42 posted on 06/03/2012 6:14:50 PM PDT by Aliska
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To: Aliska

But you aren’t costing them money if you upload it to your own server. You also wouldn’t be making money off it. What you were doing was stealing, too, just a different type and it cost them money which is why they find ways to prevent people from doing that.

43 posted on 06/03/2012 6:56:38 PM PDT by Netizen (Path to citizenship = Scamnesty. If you give it away, more will come.)
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To: Netizen
I'll leave well enough alone. If I put it on my photo site, they could get me for copyright violation and make me take it down. I've read discussions about it on dpreview, although you do have a point I wouldn't be selling it. Best thing is to ask permission and I'm not bothering with it.

I hadn't thought of embedding a photo as stealing bandwidth. But if that's truly the case, and I can see your reasoning, I won't embed any more photos but my own. I didn't mean to make them mad, and they have messed up their own page with that cartoon character, could have been something worse.

44 posted on 06/03/2012 7:09:30 PM PDT by Aliska
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To: Aliska

I agree with you on the Cooks ham, they are great. We stock up on them when WallyMart has them on sale.

45 posted on 06/05/2012 7:36:33 AM PDT by rightly_dividing (Tagline lost 06/4/12, please return if found.)
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To: rightly_dividing
WalMart is way far out but I've found good things there the few times I've gone for groceries. I don't know where things ARE in that store (apart from the obvious).

I'll find out about their sales as those hams keep well in the fridge but I only use about 2 a year.

Thanks for the suggestion. The best ham I ever had was when some Polish women up by Chicago pitched in and bought and cooked one for Christmas. I wondered why we can't get hams like that here.

46 posted on 06/05/2012 10:28:50 AM PDT by Aliska
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To: Aliska

I don’t go to Wally very often myself, but before the holidays I always keep an eye out for their hams and turkeys. During the non-holiday seasons, Wally doesn’t stock much ham at the one near me and I cant get Cooks hams in my regular grocery store so I have not much choice.

47 posted on 06/05/2012 1:29:18 PM PDT by rightly_dividing (Tagline lost 06/4/12, please return if found.)
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To: rightly_dividing
You reminded me I should check them on the holidays. Aldi's, too. I guess the new one here is nice. I think it was Christmas but turkeys at the regular place I shop were $40! No way. I went without and get really get hungry for turkey, stuffing and mashed potatoes but not the work of it. I guess you have to watch for specials.

BTW I hated ham when I was a kid, wouldn't eat it. I don't know when or why I started liking it so long as it isn't too salty. Probably a piece with crispy fat on it ;-).

48 posted on 06/05/2012 3:21:15 PM PDT by Aliska
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To: Aliska

When you crave turkey/dressing/mashed potatoes——try the Stouffer frozen dinners.

For about 3 bucks you get all the fixin’s......those delish T’giving flavors.

And if you add some candied sweets and chilled cranberry sauce on the side——it’s like you cooked for hours.

49 posted on 06/07/2012 2:42:24 PM PDT by Liz
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To: Liz

Thanks, for turkey it would be worth it. I was buying those Banquet $1 ones but they don’t fill me up. And I hate to eat two. I liked the spaghetti, country fried steak, the mexican one and the turkey. Swansons was better but more $$$. Haven’t bought any for awhile.

50 posted on 06/07/2012 2:55:32 PM PDT by Aliska
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