Posted on 12/12/2010 10:55:13 AM PST by libertarian27
There's been a bunch of great recipe threads lately and a few FReepers thought it would be great to have a weekly cooking thread....so here it is!
For this charter thread it would be great to dish out one of your favorite recipes for fellow FReepers to enjoy.
Do you have a great recipe planned for the upcoming week or looking for one? Hopefully this thread will get the cooking juices flowing. Planing on making this a weekly thread with post starts on Sat/Sun
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Whole Wheat Bread
Ingrediets;
3/4 c. milk
1/3c. butter
1/4c. sugar
1T.salt
1/3c. molasses
2T.dry yeast
1 1/2 c. warm water(about 110-115 degrees)
5c.whole wheat flour
1 to 3 cups white flour
Scald milk and add butter,sugar,salt,and molasses then stir to dissolve.
In large bowl dissolve yeast to warm water( I always proof before adding rest of ingredients)then add milk mixture
and whole wheat flour, when well mixed (dough will be somewhat sticky) add enough white flour to make dough soft but easily kneadable.
Knead on floured board about 300 times( dough will be satiny)
Wash and grease bowl and replace kneaded dough, cover dough and let dough rise till double (I like to place mine on a heating pad in the oven)
Punch dough down, divide, grease 2 bread loaf pans, shape each half into a loaf and place in greased loaf pans, let rise again covered till double.
Bake at 400 F about 30 minutes. Remove loaves from pans and cool loaves on wire rack.
This is a nice roast goose recipe from my grandmother:
Christmas Roast Goose
Ingredients
1 (14 to 16-pound) goose
1/4 cup sea salt
1 lemon, halved
1 apple, cut into chunks
1 potato, cut into chunks
1 orange, sliced
1 cup chopped celery
Basting syrup, recipe follows
Stuffing, recipe follows
Cumberland Sauce, recipe follows
Directions
Place goose in a large pot. Add water to cover and stir in the sea salt. Refrigerate overnight.
Preheat oven to 450 degrees F.
Remove goose from water and drain well. Remove all innards and trim excess fat from the tail. Rub inside cavity with lemon juice. Place apple, potato, orange and celery inside the body cavity. Truss the bird like a turkey.
Place the goose in the preheated 450 degree F oven. Reduce oven temperature to 350 degrees F. Cook 20 to 25 minutes per pound. Baste the goose every half hour with the basting syrup.
Carve goose and serve with stuffing and Cumberland sauce.
Basting Syrup:
1/3 cup corn syrup
1/3 cup cane syrup
1/3 cup melted butter
1/4 cup light brown sugar
2 tablespoons brandy
Mix all ingredients together in a small bowl.
Stuffing:
3 cups whole chestnuts, roasted and peeled
1 (14-ounce) bag stuffing mix
1 cup raisins
1/2 cup chopped celery
1/4 cup diced apple
1/4 cup diced onion
3/4 teaspoon salt
1/8 teaspoon pepper
3 cups chicken stock
3/4 cup melted butter
1/4 cup heavy cream
Preheat oven to 350 degrees F.
Coarsely chop the chestnuts and put in a large bowl. Add the stuffing mix, raisins, celery, apple, onion and salt and pepper. Toss to combine. Pour in the chicken stock, butter and cream and mix until evenly moistened.
Transfer to a baking dish and bake until the top is browned and crisp, about 1 hour.
Cumberland Sauce:
1 1/2 cups beef stock
3/4 cup port wine
3/4 cup red wine vinegar
3 shallots, peeled and chopped
1 tablespoon crushed black peppercorns
3 oranges, juiced
In a saucepan, combine the stock, port, vinegar, shallots, peppercorns and orange juice. Bring to a boil, cook until reduced by 2/3, about 25 minutes. Strain and refrigerate. Serve cold over roast goose.
Add some sage and just a pinch of dill seed.
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I’ve always wanted to make roast goose for Christmas! Thanks!
That sounds awesome. Copying that now. Thanks!
what do you do with parsnips other than soups?
This thread is going to be a lot of fun.
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Have also used this recipe with a turkey and it was also good....
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thanks!!!
My mom bakes a parsnip cake. Much like a carrot cake recipe...the other recipe she uses is a zuchini bread recipe and just substitutes the parsnips....
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Tomato Saltine Salad
This is a 1940’s-50’s Florida recipe. It’s best in the summer, when you have good ripe tomatoes, but it will work at other times of the year, too.
4 nice ripe tomatoes
1 sleeve of Saltines
1 tsp sugar
mayonnaise
salt
black pepper
grated onion or garlic powder to taste
chopped parsley
The basic recipe:
Cut tomatoes in large chunks.
Crush saltines coarsely and dump them into the tomatoes along with the tsp of sugar.
Mix in mayonnaise (about a cup or so) and add a little grated onion.
Add salt and crushed black pepper to taste.
Mix together and let set in the fridge for a few hours so that the saltines can soften and absorb the liquid.
Cover with chopped parsley and serve.
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re: old cookbooks
You would have loved the cookbook I found on my mother-in-laws shelf. it was old and had really only basic recipes in it — but what was fascinating were her notes. She had taken in 3 extra family members in addition to her 3 kids and husband during WWII — her notes were on the cost. Tomto sauce 5cents - hamburger 30c. — etc. with a total at the bottom of what that meal cost to feed all these people. I loved looking thru that — she eventually just said “here, take it home with you.” She didn’t understand that I was most interested in the WWII “flavor” of it all rather than the recipes. Nice memory.
That Macaroni and Cheese recipe sounds interesting, so you put the cheese cubes/crumbs,etc. on top of the macaroni and sauce? I HAVE to try that.....Mmmm
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I cook them like carrots. Quarter them lengthwise then halve them. Put them in a flat oven proof casserole dish, add a little butter, water and freshly grated nutmeg, cover with foil, then put them in the oven and cook until tender. They sort of steam.
I got the recipe from Joy of Cooking years ago and love them this way.
Try to buy young, fresh parsnips. Older ones have a tough core. If the core is large and tough, cut it out before cooking.
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