Skip to comments.FReeper Weekly Recipe Thread (June 2, 2012)
Posted on 06/02/2012 3:38:41 PM PDT by libertarian27
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But I ate about 10 of them myself first lol.
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.
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.
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.
I agree with you on the Cooks ham, they are great. We stock up on them when WallyMart has them on sale.
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.
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.
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 ;-).
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.
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.
LEMON CAKE PUDDING
One of my favorite desserts from childhood. The texture of this dessert is what interested us as kids (and still does) - cake on top and a lemon pudding, almost a ‘sauce’, on the bottom. How the cake/sauce separation happens is a mystery to me because when you mix it all up and pour it in the baking dish, everything looks like a thick lemon soup. This would be a nice treat for company - light and lemony, plus it looks like a lot of work, but it’s really not.
Sift together into a mixing bowl:
1/4 cup sifted all-purpose flour
1 cup sugar
1/4 tsp. salt
1-1/2 tsp. grated lemon rind (1 lemon)
1/4 cup lemon juice
2 eggs yolks, well beaten
1 cup milk
2 egg whites, stiffly beaten
Pour into a 1 quart casserole (6-1/2 “) or 6 custard cups.
Set in pan of water (1” deep).
Bake at 350 degrees for 50 minutes.
Serve warm or cold (refreshing in warm weather), with or without whipped cream.
* We have always used an old Corningware 1-3/4 qt. baking dish & the LCP fills it up - I can’t imagine using something smaller.
* The LCP comes out of the oven with the cake top puffed up and looking great ..... and then it falls. This is disappointing, but perfectly normal.
* Variations on this recipe (substitutes for the lemon):
-Pineapple - follow recipe exactly except use 1/2 cup milk, only 1 tbsp. lemon juice, and add 1/4 cup drained crushed pineapple and 1/4 cup pineapple juice.
That looks really good. Appreciate the variations as well.
I’ll take a guess and say that the whites folded in make the cake part light and the egg yolks being heavy cause the lemon to sink, and that this is how the layers develop.
Now, the corning ware. I have a 3 piece set. Probably the typical set. I think the largest and the mid sized ones probably hold the same, its just that one is deeper, and the other is larger but more shallow. How deep is the one you use?
It is 3 inches deep - I would have guessed more, but actually measured & that’s what it comes out to.
Thanks. Would you guess about 8 in square?
It is 7 inches square at the top & about 5-1/2 at the bottom. It’s a 1-3/4 qt. pot.
Are we going to have any more recipe threads? I found a great recipe for Iowa Ham Balls that I want to contribute.
Yes, I’m going to shift this to a Monthly (I should have gave a heads up before)
Getting a new one up tomorrow for July
Post recipe here or on tomorrow’s thread - it will get recorded for the online cookbook for 2012
(Love to see that Ham Balls recipe - I have one too-from a chef on the NASCAR Cup circuit that cooks for many of the drivers-—around here somewhere....:>)
Okay. Here it is:
Iowa Ham Balls
3-1/2 pounds ground ham
1-1/2 pounds ground beef
3 eggs, beaten
2 cups milk
3 cups graham cracker crumbs
2 cans (10-3/4 ounces each) tomato soup, undiluted
3/4 cup vinegar
2-1/2 cups packed brown sugar
1 teaspoon prepared mustard
In a large bowl, combine first five ingredients. Using a 1/3 cup measure, shape mixture into 2-in. balls. Place in two large shallow roasting pans. Combine all remaining ingredients; pour over balls. Bake at 325° for 1 hour, basting frequently with sauce. Yield: about 15 servings.
Recap of June’s Recipe Thread:
Cakes _ Post#` 51 _ Lemon Cake Pudding
Frosting/Icing _ Post#` 10 _ Marshmallow Frosting
Frosting/Icing _ Post#` 16 _ 7-Minute Marshmallow Frosting
Frosting/Icing _ Post#` 28 _ Italian Meringue Buttercream
Ham _ Post#` 58 _ Iowa Ham Balls
Pie _ Post#` 7 _ Lemon Meringue Pie
Pie _ Post#` 31 _ Pie Crust
Poultry _ Post#` 3 _ Chicken Satay Stir Fry with Jasmine Rice
Poultry _ Post#` 26 _ Chicken Fried Chicken
Sausage _ Post#` 7 _ Kielbasa and Cabbage Casserole
Vegetables _ Post#` 4 _ Crispy Kale Chips
Vegetables _ Post#` 6 _ Chinese-style Fried Green Beans
Vegetables _ Post#` 17 _ Refrigerator Pickled Vegetables
July 2012 Link
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