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Freeper Kitchen: Family Secrets
Posted on 07/17/2005 1:23:02 PM PDT by HungarianGypsy
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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
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.)
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.)
To: A knight without armor
Thanks, knight. I might try the shrimp recipe this week.
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.)
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.)
To: HungarianGypsy
This isn't freepmail, but I would love to be on your ping list! Thanks!
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.)
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)
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.
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.)
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.)
To: HungarianGypsy
33
posted on
07/17/2005 3:39:34 PM PDT
by
politicalwit
(USA...A Nation of Selective Law Enforcement.)
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.)
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.
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.)
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")
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
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!)
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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