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Freeper Kitchen: Family Secrets

Posted on 07/17/2005 1:23:02 PM PDT by HungarianGypsy

Last week I told my husband I had started this thread. He asked if I could get a recipe for toast. He thinks he's funny.
This week's topic is family recipes. You don't have to devulge your secret recipes that are too precious to give out. But, maybe those loved and cherished ones from when you were a kid or those that bring back great memories.
For years the big treat at Christmas time in my husband's family were the yummy Sweet and Sour Meatballs that his grandma made. After she died I overheard his aunts talking and asking about where to find that recipe. If you have the right material, I can share it with you right now. First, get out your Betty Crocker Cookbook. Then look up the Sweet and Sour Meatball recipe.
Later in this thread I will get around to posting the family Carrot Cake recipe. But until then I must close this, since my husband says it's cruel of me to be talking about food when he's hungry.


TOPICS: Food
KEYWORDS: family; food; notsosecret; recipes; yummy
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1 posted on 07/17/2005 1:23:02 PM PDT by HungarianGypsy
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To: HungarianGypsy

Hey...Gypsy...didn't know you were running a cooking thread...I'll ask the admin monitor to kill one I just started...

http://www.freerepublic.com/focus/f-chat/1444881/posts


2 posted on 07/17/2005 1:25:20 PM PDT by paulat
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To: HungarianGypsy

never met a recipe I didn't like bump...


3 posted on 07/17/2005 1:26:46 PM PDT by SnarlinCubBear (VISUALIZE WHIRLED PEAS)
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To: HungarianGypsy

Better not tell him about my grandmothers "Rolled up Round Steak" recipe then.


4 posted on 07/17/2005 1:28:07 PM PDT by tet68 ( " We would not die in that man's company, that fears his fellowship to die with us...." Henry V.)
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To: paulat
I love this idea. Here is a family fav. It is an easy Cajun soup.

Mr. Louis' Shrimp Corn Soup

1/4 cup oil
1/4 cup flour
1/2 cup shrimp (raw, peeled, deveined) I use 2 lbs.
1 clove garlic
1 onion chopped
salt and pepper to taste
1 (10 oz) can of Rotel Tomatoes
2 (17 oz.) cans of cream style corn
2 (14 oz) cans of chicken broth
1 Tbls. Parsley

In a heavy pot, make a light brown roux using the oil and flour. (I make a dark one, but be careful not to burn it.) Add onion, shrimp and sauté lightly. Add garlic and stir. Add tomatoes and cook over medium low heat. Add broth and corn. Cook 10 minutes stirring frequently. Season to taste. Cook slowly for 15 - 20 minutes. Add parsley last 5 minutes.

5 posted on 07/17/2005 1:30:38 PM PDT by BloomNTn
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To: HungarianGypsy

Oooh, a food thread! Yummy! I don't cook, thankfully I have a roommate who is a great cook. I can sure relate to your husband's remark about toast!

One of my greatest memories is of my mom making bread dough and frying it. We called them "dough gobs" and we ate them with lots and lots of butter. They were yummy!


6 posted on 07/17/2005 1:31:27 PM PDT by Theresawithanh (As long as Dean's the head of the D-N-C, it just looks better for the G-O-P!!)
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To: ken5050; bradactor; Nora; bookworm100; iceskater; No2much3; everyvotecounts; boadecelia; don-o; ...
If you would like off/on the Freeper Kitchen, please freepmail me.
Sorry if I forgot anyone. Went through whoever had freepmailed me in the last week about this.
7 posted on 07/17/2005 1:32:32 PM PDT by HungarianGypsy
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To: HungarianGypsy

Please put me on your ping list, thanks.


8 posted on 07/17/2005 1:38:44 PM PDT by ScreamingFist (Peace through Ignorance)
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To: Theresawithanh

Fried bread dough. I can make indian fry bread, but have never fried bread dough. Will need to give that a try when we bake tomorrow. We're starting Camp Nofun (that's what my son is calling it) tomorrow. The kids get to have some activities that help them with life skills.


9 posted on 07/17/2005 1:43:20 PM PDT by HungarianGypsy
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To: HungarianGypsy

Please add me to your ping list.


10 posted on 07/17/2005 1:44:53 PM PDT by Carolinamom (NC motto: to be rather than to seem)
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To: HungarianGypsy

A family secret we have for cornbread dressing (I won't give the recipe just the secret ingredient): first, if it calls for chicken broth, cut back on the salt in the recipe and used Campbells condensed chicken consomme instead; if it calls for, say, 6 cans of chicken broth or chicken consomme, drop one can and substitute in a can of Pet Milk.


11 posted on 07/17/2005 1:46:13 PM PDT by hispanarepublicana (There will be no bad talk or loud talk in this place. CB Stubblefield.)
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To: politicalwit

Ping


12 posted on 07/17/2005 1:48:47 PM PDT by HungarianGypsy
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To: HungarianGypsy

My mother can't make cereal - so, I've learned some easy recipes from her.

This is for a FRUIT COBBLER = EASY EASY EASY!!!

You will need...
2 boxes of pound cake mix
2 cans of fruit pie filling (cherry, blueberry, mixed berry, etc.)
large rectangular cake pan.

1. Empty contents of the one box of pound cake mix into the buttered or PAMed rectangular pan.
2. Empty contents of both cans of fruit pie filling on top of pound cake mix.
3. Empty contents of the second box of pound cake mix over the fruit pie filling.
4. Sprinkle with water - makes it a little crumbly on top.
5. Bake... 350... until done (I believe it's 20-30 minutes). It will turn light brown on top.

This is probably the EASIEST thing in the world to make and everyone thinks it's awesome.

Try it with ice cream on top.

PS... I've made a variation with one can of fruit filling and one can of devonshire cream. Very good.


13 posted on 07/17/2005 1:52:53 PM PDT by Dashing Dasher (Everything you have ever accomplished, has been done in spite of your limitations.)
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To: HungarianGypsy

Trillian's Zucchini and Potato soup

4 cloves of garlic, minced
1/2 a large yellow onion, diced
3 tablespoons of olive oil
1 carrot, diced
1 stalk of celery, diced
2 medium zucchini, diced
1 14-oz can of diced tomatoes, with juices
(or 2 large roma tomatoes diced and 1/3 cup of tomato sauce)
2 medium potatoes, diced
Salt and pepper to taste
Parsley to taste
4 bay leaves*

Saute garlic and onions for a couple of minutes in a large saucepan. Add celery, carrots and zucchini and saute a couple of minutes longer. Add tomatoes and potatoes then fill pot with water. Add seasonings and bring to a boil. Lower heat to medium and simmer for 45 minutes.

I like to serve this with cooked tubetti, shells or mini penne pasta and top with lots of parmesan cheese.

*You can also replace the bay leaves with fresh basil leaves. Both add wonderful flavor.


14 posted on 07/17/2005 2:03:55 PM PDT by Trillian
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To: Trillian

mmmm. making that tomorrow.


15 posted on 07/17/2005 2:05:11 PM PDT by HungarianGypsy
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To: HungarianGypsy

This thread might just turn my wife into a freeper.
Here's my favorite peanut butter cookie recipe:

1 Cup Peanut Butter
1 Cup Sugar
1 Egg
1 Teaspoon vanilla extract

Mix well and place on cookie sheet at desired size.
Cook at 350 deg for 8-10 minutes.

Or, my favorite cheeze dip:

1 box velveeta cheeze
1 lb jimmy dean sausage browned well and drained
1 can of rotel.

Extremely addictive... goes best with thick Doritos.


16 posted on 07/17/2005 2:09:01 PM PDT by Safrguns
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To: HungarianGypsy

Ping


17 posted on 07/17/2005 2:36:08 PM PDT by HarleyLady27 (My ? to Libs: "Do they ever shut up on your planet?")
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To: HungarianGypsy

Please add me to the kitchen list.

Thank you very much!


18 posted on 07/17/2005 2:38:09 PM PDT by A knight without armor
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To: Dashing Dasher
That cobbler sounds so good and easy. I may try it next weekend. I'd make it with cherry filing.

What I liked to do, especially in college, was make a cherry cake.

I'd just bake a cake from a mix in a rectangular pan. My favorite for this was yellow cake. Leave the cake in the pan even when it is cool. Then top it with a can of cream cheese frosting, making a little edge or dam around the sides. Then top it with a can of cherry pie filling. It is soooo good.
19 posted on 07/17/2005 2:46:06 PM PDT by A knight without armor
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To: BloomNTn; Safrguns

What are Rotel tomatoes?


20 posted on 07/17/2005 2:51:58 PM PDT by Andy'smom
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To: Andy'smom
Rotel is a brand name.

It is a can of tomatoes with peppers that make them like hot Mexican tomatoes.

I say that because just today I bought a couple cans of Kroger tomatoes that were labelled "Mexican Tomatoes" and they were similar.

But Rotel is the best and has a faithful following.

Check this out: http://www.texmex.net/Rotel/main.htm
21 posted on 07/17/2005 2:57:26 PM PDT by A knight without armor
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To: HungarianGypsy; carlo3b

Yo Carlo, recipe thread ping!

As one of his spare-time projects, Xena's Guy is attempting to replicate his father's barbecue sauce.

So far he's been disappointed with the results, but what I've tasted is good enough to make me jump up and slap my mama.

(But then, he's a purist who wants Dad's sauce exactly. I just like good sauce. And most of the time, Mom deserves it.)


22 posted on 07/17/2005 2:59:06 PM PDT by Xenalyte (Anything is possible when you don't understand how anything happens.)
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To: HungarianGypsy
My cooking ordinarily does NOT rule, but last week I really scored.

I got a jar of Canyon Foods artichoke pesto and a pound of frozen shrimp.

I boiled a pound of penne pasta, flash-boiled the shrimp, and tossed the two together with the pesto.

Add a bag of salad (with some extra cherry tomatoes), garlic bread and a bottle of Glamor Puss merlot (a fabulous under-$10 New Zealand wine), and man oh MAN, was that dinner good.
23 posted on 07/17/2005 3:05:03 PM PDT by Xenalyte (Anything is possible when you don't understand how anything happens.)
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To: A knight without armor

Thanks, knight. I might try the shrimp recipe this week.


24 posted on 07/17/2005 3:05:23 PM PDT by Andy'smom
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To: tet68

Will ya share it?

Please? ;-)


25 posted on 07/17/2005 3:21:01 PM PDT by KimmyJaye (Susan Estrich: A face for radio and a voice for pantomime.)
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To: A knight without armor

No kidding my mother could hardly fire up the microwave without hurting herself.

She came up with that recipe years ago.

Cherry is my favorite also.

Tell me how it goes!

I'd say save me a piece - but nevermind. '-)


26 posted on 07/17/2005 3:25:09 PM PDT by Dashing Dasher (Everything you have ever accomplished, has been done in spite of your limitations.)
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To: HungarianGypsy

This isn't freepmail, but I would love to be on your ping list! Thanks!


27 posted on 07/17/2005 3:29:41 PM PDT by ladyinred
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To: Andy'smom

rotel=tomatoes and green chilies.


28 posted on 07/17/2005 3:32:06 PM PDT by politicalwit (USA...A Nation of Selective Law Enforcement.)
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To: HungarianGypsy

about 4 years ago there was a humongous cooking thread on this forum.


29 posted on 07/17/2005 3:32:59 PM PDT by ken21 (it takes a village to brainwash your child + to steal your property! /s)
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To: Dashing Dasher
I wish I could save you a hunk.

My childhood comfort foods are:

What we used to call Creamettes. That was cooked macaroni heated with milk and butter and salt and pepper. Best served with RC Cola or Pepsi and Hostess Suzie Q's.

What we called Good Stuff. That was macaroni with hamburger and tomatoes and onion and bell pepper.

When I got off the school bus on Friday sometimes she'd have creamed asparagus over toast.

And the last highlight was rhubarb custard pie. I try to make that now but it is not the same. What gets me is I NEVER thought to write down the recipe although I had a million chances to do so.

I'm glad you wrote. I was just getting ready to turn off the computer for night. Now I have these pleasant thoughts to take with me.
30 posted on 07/17/2005 3:36:21 PM PDT by A knight without armor
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To: A knight without armor

Try this recipe with your "mexican" tomatoes

Mexican Pot Roast

3 T. olive oil
2 lbs eye of round roast
salt & pepper (optional)
½ Cup flour (divided use)
2 cans diced Rotel tomatoes
1 package Taco seasoning
1 Cup H20 (divided use)

Heat olive oil in a Dutch oven on medium heat. While oil is heating, season roast with salt and pepper as desired. Place ¼ cup of flour in a shallow dish, dredge roast in flour covering all sides. Place roast in Dutch oven and brown all sides. Remove roast and place in crock pot. Mix ½ cup of water, Rotel tomatoes and taco seasoning in a medium bowl. Cover roast with mixture and cook slowly in low heat for 8 hours. After 8 hours remove roast, wrap in foil and place in 200 degree oven. Pour Rotel mixture in sauce pan and heat to boiling. Mix flour and water in separate bowl. Add slowly until Rotel mixture begins to thicken….
Place roast on serving plate, pour over sauce. Serve immediately.


31 posted on 07/17/2005 3:36:35 PM PDT by politicalwit (USA...A Nation of Selective Law Enforcement.)
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To: Safrguns

No flour in the peanut butter cookie recipe?


32 posted on 07/17/2005 3:38:04 PM PDT by politicalwit (USA...A Nation of Selective Law Enforcement.)
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To: HungarianGypsy

Thanks for the ping!!


33 posted on 07/17/2005 3:39:34 PM PDT by politicalwit (USA...A Nation of Selective Law Enforcement.)
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To: A knight without armor

Could you imagine if Child Protective Services knew what our parents were feeding us back then?


LOL!!!!


34 posted on 07/17/2005 3:40:38 PM PDT by Dashing Dasher (Everything you have ever accomplished, has been done in spite of your limitations.)
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To: politicalwit
Roger that, tower! I always have the crock pot at the ready.

I just recently started coating chicken pieces with taco seasoning (like you would Shake 'n Bake) and baking it. It is pretty good.

By the way, I bought some taco seasoning packets and got home and discovered some were low sodium. I can't tell the difference. They are just as good.
35 posted on 07/17/2005 3:43:03 PM PDT by A knight without armor
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To: HungarianGypsy

Unless a person is making money from it, I've never understood why anyone would keep a recipe secret.


36 posted on 07/17/2005 3:44:54 PM PDT by bannie (The government which robs Peter to pay Paul can always depend upon the support of Paul.)
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To: Safrguns

Your peanut butter cookie recipe is almost like one I have used for years, only we call ESP cookies: 1 Egg (E), 1 cup Sugar (S), and 1 cup Peanut butter (P). Only instead of the vanilla, we roll them into little balls and push a chocolate kiss into the center before baking. We have a friend with a wheat allergy, and he LOVES those cookies!


37 posted on 07/17/2005 3:47:18 PM PDT by alwaysconservative (9-11 & London: Don't forget your sneer quotes when you refer to the "religion of peace")
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To: Dashing Dasher
I know! Nowadays we'd all be in foster care.

I'm from Savanna, Illinois and we were always going to the river to fish or as we put it "take the dogs to the river" and one staple was Fizzies for me. Golly, Fizzies were popular and I loved them. I'd even put them in my mouth and feel the vibrations as it fizzed.

They turned out to be deadly, of course. I checked on Fizzies and if you remember them you can read about their sad demise at this site: http://www.oldtimecandy.com/fizzies.htm
38 posted on 07/17/2005 3:49:47 PM PDT by A knight without armor
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To: HungarianGypsy

Here's an easy favorite of ours.

Souper Enchiladas

This is best made with leftover homemade chili(with or without meat) but even a can of chili will work!

I don't have lots of time so I'm giving the short/sweet version!

Fill approximately 8 flour tortillas with chili and shredded Cheddar cheese(about 3 Tbsp. of chili to a sprinkle of cheese...more or less to your preference). Roll and place in sprayed casserole dish(cake pan or glass).

In a bowl combine 1 can cream of mushroom soup, 1 can tomato soup and 1 can of enchilada sauce. Pour this over the tortillas and sprinkle with even more cheese.

Bake for about 30 minutes or until bubbly!

Serve with sour cream, salsa, tomatoes whatever! Chips are also good for scooping up what's left on the plate.

VERY EASY!


39 posted on 07/17/2005 3:56:53 PM PDT by samiam1972 (Live simply so that others may simply live!)
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To: HungarianGypsy

Tiger Butter Fudge

1 cup chunky peanut butter plus 2 T.
1 cup chopped white chocolate or white chocolate chips
1/4 cup chopped semi-sweet chocolate or chips

Melt white chocolate and mix until smooth with 1 cup peanut butter, then spread in a small pan lined with parchment paper and chill until firm. Melt semi-sweet chips and mix with 2 T peanut butter, then "carve" into "tiger skin" lines into fudge. Chill again. Cut into small pieces for serving. Warning: it goes FAST!


40 posted on 07/17/2005 3:59:58 PM PDT by alwaysconservative (9-11 & London: Don't forget your sneer quotes when you refer to the "religion of peace")
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To: BloomNTn
In a heavy pot, make a light brown roux using the oil and flour. (I make a dark one, but be careful not to burn it.)

Could you please explain to this useless young bachelor what a roux is.
41 posted on 07/17/2005 4:17:39 PM PDT by Welsh Rabbit
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To: alwaysconservative
Only instead of the vanilla, we roll them into little balls and push a chocolate kiss into the center before baking.

Ahhh yes... everything tastes even better with a pound of chocolate in it!... It's an oldie but goodie, and one most people (bachelors especially) learn in college.
42 posted on 07/17/2005 4:20:11 PM PDT by Safrguns
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To: Xenalyte
Here's a nice easy dessert for a dandy meal like that(sounded great, btw).

Virgin Bananas Foster au Chocolat

3 ripe bananas, sliced lengthwise
5-6 oz semi-sweet chocolate
1 tbsp brown sugar
4 oz orange juice
2 oz pureed and strained cherries or raspberries (regular ol' cherry juice is fine)
1 tbsp unsalted butter
cinnamon to taste, fresh grated is best, powdered is fine
nutmeg to taste, fresh grated is definitely best, powdered is OK
couple oz. shredded coconut or well-chopped nut of your choice (pecans are dynamite here)

In a shallow dish, pour the fruit juice, add dash of cinnamon and/or nutmeg if you wish. Soak bananas in juice, 3-4 minutes a side, turn once (or, if you're lazy like SAJ, just do 'em for 6 minutes, flat side down, and don't bother turning 'em), and refrigerate. Put a large dinner plate in the freezer.

While bananas macerate, melt chocolate, brown sugar, and butter in a small saucepan over LOW heat, adding 1/2 tsp grated cinnamon and 1/2 tsp grated nutmeg as it melts. Stir well until creamy, should not be runny.

Place bananas on the frozen dinner plate, flat side up; if a little juice is dripping, who cares? Pour or spoon chocolate slowly onto bananas, end to end. Neatness doesn't count. Grate a little more cinnamon and/or nutmeg on top if you like, couple of shots of powdered sugar, too, if you want. Top w/shredded coconut or chopped nuts, put entire plate into freezer for 10-20 minutes (depends on how cold your freezer is).

Remove from freezer (having previously chased all pesky non-cook spoon-lickers away with any convenient Mossberg or Uzi), cut each slice into thirds or quarters, garnish if you like with a little chopped mint. Serve on any plates you like, or just leave 'em on the frozen plate, toothpicked.

You can serve these w/your favourite ice cream, but I rarely bother; the blasted things vanish too fast (g!)

Buono appetito, y'all !

Psst, oh yah, forgot -- if you want, take the remaining fruit juice mixture, add 1-2 tsps sugar, 3 oz water, and a good healthy shot of Grand Marnier. Put over medium-low heat, stirring until sugar is dissolved. Chill well, then pour this syrup over the bananas before cutting. Mo' bettah, I gar-on-tee. (g!)

43 posted on 07/17/2005 4:22:25 PM PDT by SAJ
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To: Welsh Rabbit
A roux is a thickening agent made from equal parts flour and either butter or oil, and is used as a base in soups and stews (and for other things, too). You mix the two in a saucepan over medium-low heat, and stir **continuously** until they incorporate together (you do this to get rid of the ''raw flour'' taste). The longer you cook it, the darker it gets; starts off light brown, which is called a ''blonde roux'', then turns to peanut butter colour, then later to a deep brown, sometimes called a ''gumbo roux''.

NOTE WELL: if you do not stir this puppy more or less continuously until it turns the colour you want, it will start spotting up on you...and you've just burnt it and get to start over. You make roux, you stir, hokay? (g!)

Tune in to Emeril Lagasse on FoodNetwork for more details -- he makes roux as a base for MANY of his dishes.

44 posted on 07/17/2005 4:29:00 PM PDT by SAJ
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To: Safrguns

Thanks! I've been trying to remember that recipe for a few years. Think that I originally found it on a carton of sugar. I'll have to make these tonight!


45 posted on 07/17/2005 4:30:11 PM PDT by shattered
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To: HungarianGypsy

Add me to the list. Thanks!


46 posted on 07/17/2005 4:31:39 PM PDT by shattered
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To: KimmyJaye

Share, sure.
Got my mom writing it down will post it when received.

Goes good with Fried Noodles too.
Will try and get that one too.


47 posted on 07/17/2005 4:34:45 PM PDT by tet68 ( " We would not die in that man's company, that fears his fellowship to die with us...." Henry V.)
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To: Welsh Rabbit

The elusive roux....

Roux is a mixture of flour and fat.
It is the basis for many of the mother sauces of classical French cooking. It is used as a base for gravy, other sauces, Souffles, soups and stews.

The mixture is cooked by stirring over heat in a pot or pan. The fat is heated first, in the process melting it if necessary, then the flour is added, the mixture is stirred until the flour is incorporated and then cooked until at least the point where a raw flour taste is no longer apparent. The end result is a thickening and flavoring agent. The final results can range from the nearly white to the nearly black, depending on the length of time it is over the heat, and its intended use.


48 posted on 07/17/2005 4:34:53 PM PDT by Dashing Dasher (Everything you have ever accomplished, has been done in spite of your limitations.)
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To: Dashing Dasher

GMTA! (see 44) (g!)


49 posted on 07/17/2005 4:38:26 PM PDT by SAJ
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To: SAJ

Roux bump for later


50 posted on 07/17/2005 4:40:26 PM PDT by bootless (Never Forget - And Never Again)
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