Skip to comments.Weekly Cooking Thread (Merry Christmas)Dec 25
Posted on 12/25/2010 6:11:31 AM PST by libertarian27
Welcome to this week's installment of the Weekly Cooking Thread.
Please share your Christmas fare recipes and what you'll be serving this week.
“As always feel free to play around with it if you want.”
I’ve never met a recipe that I’ve left alone, LOL! :)
|Mediterranean Green Beans
|2 cups water
2 pounds fresh green beans, trimmed
2 tablespoons butter
1 tablespoon olive oil
1/2 cup pitted black olives, cut in half
|3/4 cup small cherry tomatoes, cut in half
2 teaspoons finely chopped fresh oregano leaves*
1/4 teaspoon pepper
1/2 cup crumbled feta cheese, if desired
|*Substitute 1 teaspoon dried oregano leaves.
Place water in 4-quart saucepan. Cover; cook over medium-high heat until water comes to a boil (2 to 3 minutes). Add beans. Cover; continue cooking until beans are crisply tender (4 to 6 minutes). Drain. Add butter, oil and olives to beans. Cook, stirring occasionally, 3 minutes. Add tomatoes, oregano, salt and pepper. Cook, stirring occasionally, 1 minute. Top with feta cheese, if desired. Serve immediately. Serves 8
Recipe Tip - Sprinkling beans with salty feta cheese adds great taste. Look for different varieties, such as feta flavored with garlic and herbs, sun-dried tomatoes or peppercorns.
Think I’ve seen that one before, but don’t remember where. Mother in law made a sauerkraut salad today which I had never seen nor heard of. A bit too weird for me, I’ll stick to my tater salad.
|1 3 ounce package raspberry jello
1 3 ounce package lemon jello
1 1/2 cups boiling water
1 10 ounce package frozen
1 cup cranberry sauce, canned or fresh
1 7 ounce can lemon/lime soda pop
Dissolve jello powders in boiling water. Stir in thawed raspberries and cranberry sauce. Chill until cold but not set. Carefully stir in soda pop. Chill again until partially set. Pour into a decorative mould, then chill until firm.
Where did you get such huge corn for that turkey?
It’s not what you think... It’s just a midget Turkey
Spiral Ham Glaze:
(1st - you need a blow torch - one of those kitchen models you use for creme brulee or one from the garage set to medium flame - seriously)
1 cooked spiral ham
1 cup sugar
1/4t each of cinnamon, nutmeg, clove, paprika
dash each of of ginger, allspice
Mix dry ingredients and apply to the spiral ham - either roll the sliced ham around the spices or pat onto the sliced ham.
Light your torch - and wave flame over the spice mix on the ham to glaze/bubble/caramelize(but not burn) working over the sections until somewhat uniform. Reapply more of the spice mixture as needed.
I’ve used this twice in the past and it’s great! Taste like the expensive name brand ones people buy at those Ham kiosks/stores during the holidays.
LOL, I can't seem to leave a recipe alone, either. It drives Mrs Mag crazy.
I would warn you about the Dispense As Written on the butter, but you are from Wisconsin, you know that when it says butter, you use butter.
I was brought up believing it was against the law to substitute anything for butter!
I used to go on ‘Oleo Runs’ with Mom & Grandma down to IL in the dark of night. If I was good, I was allowed to mix the yellow food coloring into it when we got home. Fun times...and it got me started on my lifelong quest of subverting government wherever I could, LOL! :)
Nobody had the heart to tell him that every ounce of butterfat went to town in milk cans and what he was eating was margarine that had been put into butter molds after mixing in the dye.
We weren’t that inventive as we just left the Oleo in the bowl I mixed it in. I remember the wars over letting the Lard factory add the yellow coloring before it left the plant...
That does give me an idea. I make other compound butters besides the cinnamon butter I gave the recipe for above. I have no butter molds but my wife has a silicone cat shaped ice cube mold.
Just knock the handle of that Lead Crystal lid for gramma’s butter dish and Voila butter mold...
Cheesy Turnip & Carrots
(from the allrecipe site - very good casserole)
3 cups diced Turnip
2 cups sliced Carrots
1/4 tsp ground ginger
3/4 cups water (reserved veg water)
1/2 tsp salt
1/2 cup chopped onions
1/2 cup diced celery (doesn’t need it - I don’t like it :)
3 Tbl Butter
3 Tbl Flour
1/4 tsp pepper
1 1/2 cups milk
1 cup shredded cheddar cheese.
Boil turnips/carrots in 1/2 tsp salted water. Drain, reserve water.
In skillet, saute onions/celery in 3T butter - stir in flour, pepper and 1/2 tsp salt. Add milk and 3/4 cup of reserved veggie water. Bring to boil. Cut heat down, Stir in cheese - stir in vegetables. Pop in oven for 10-15 minutes at 350’
(I didn’t do it but bet it would be good topped with buttered bread crumbs too)
OK - that looked bad - not a 1/2 teaspoon of salted water but water with a 1/2 tsp salt added - lol
That’s hilarious! Boil in a half tsp of water. :)
Please don’t add anymore recipes to this Dec 25th thread (recap to follow)
This week’s cooking thread - January 1, 2011
Dec 25th Cooking Thread Recipe ReCap:
Bread* 15 Avocado Quick Bread
Bread* 16 Bisquick Monkey Bread
Dessert* 6 Date Nut Log
Dessert* 14 Mint Cookie Candies
Dessert* 43 Bacon n Egg Candies
Dessert* 54 Cranberry Mould
Meal* 12 Stuffed Shells
Meal* 19 Turkey Brine
Meal* 58 Spiral Ham Glaze
Side* 47 cinnamon compound butter
Side* 50 Cranberry Salad
Side* 52 Mediterranean Green Beans
Side* 65 Cheesy Turnip & Carrots
That sounds Yummy!
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