Posted on 02/26/2011 6:54:03 AM PST by libertarian27
Welcome to the 12th installment of the FR Weekly Cooking Thread.
Looking for something new to make or made something new that came out great?
Please share a 'tried-and-true' recipe or two for fellow FReepers to add to their 'go-to' recipe stack of Family favorites?
Here's the place to share and explore your next favorite recipe.
And you believe the government can be trusted? That's where we disagree.
I apologize for hijacking your tasty thread. Next time, I’ll leave the politics out. ;-P
I guess we are political or something around here....lol
I'm against Big Tobacco (they and Big Government are bed fellows) but I'm pro tobacco.
Apparently you can cook with tobacco leaves....see, I just made this on-topic again - lol
LOL! Have a tasty week.
After a quick search I found all of one recipe using tobacco leaves
Saddle of Rabbit Roasted in Tobacco Leaf with a Subtle Garlic Sauce
"The Reagans typically eat breakfast together at 7:45 A.M., and their menu is as consistent as it is sensible. The nutrition-conscous First lady is aware of the importance of including adequate amounts of fiber-rich foods in the diet, and of minimizing intake of fat and cholesterol.
Therefore, the Reagans start the day with bran cereal, skim milk, fresh fruit, and decaffeinated coffee. Once a week, eggs are served--scrambled, poached, or soft-boiled for our minutes--a single egg for each of them. The President usually supplements his morning repast with whole wheat toast or a home-made muffin...Monkey Bread is a heavy, sweet loaf that serves as a Reagain family tradition...Reserved for special occasions and holidays, Monkey Bread is a definate deviation from the lighter fare preferred by the First Lady...When bread is included on the Reagan family dinner menus, it is most often in the form of wedges of pita... Ronald Reagan...retained an appetite for simple, home-style meals.
Even in the White House, Ronald Reagan prefers the plain foods of his early days...These include such homey dishes as Macaroni and Cheese, Meat Loaf, and Hamburger Soup...The President usually has lunch in the Oval Office, and he prefers a light meal such as soup, bread, and a fruit dessert. He likes minestrone with a wedge of fresh Italian bread, lentil soup with sliced frankfurters, navy bean or black beans soup, and Scotch broth made with barley.
His favorite soup...is a home-style hanburger soup made with beef broth, lean ground beef, fresh tomatoes, and hominy. Served with a slice of toasted French bread and perhaps a medley of fresh fruit for dessert...Sunday night fare typically consists of a simple main dish, fresh vegetables, salad and fruit.
The Reagans are fond of hash made with chicken, but the President's favorite is an old-fashioned roast beef hash. Sometimes they enjoy a hearty dinner of roast beef with Yorkshire Pudding. They are also fans of a California favorite, steak with chili. Mrs. Reagan likes her meat cooked medium-well, while the President prefers his well-done...Dinner menus at Rancho del Ciero are similar to the hearty meals served at Camp David...
Although the Reagans prefer chicken, veal, and fish to beef, several of their best-liked dishes do feature lean beef. Beef and Kidney Pie is one... ...Osso Bucco...is a favorite of the Reagans and is served for both family dinners and special meals. Other veal dishes favored by the Reagans include veal scallopine in Marsala, Veal Piccata, and Veal Parmigiana...
President Reagan is especially fond of broiled swordfish napped with lemon butter. P> Mrs. Reagan is fond of number of fish dishes, including salmon mousse, grilled halibut steak, broiled trout with kiwi fruit, and swordfish Veronique...the Reagans ...enjoy some sort of light dessert after most every meal. Fruit desserts are especially popular, including a wide array of apple dishes...
The President is fond of honey-baked apples, and Mrs. Reagan's favorite is an old-fashioned Apple Brown Betty..."
The jelly bean factor? Why this president munched jelly beans, courtesy of the Ronald Reagan Museum and Library---when he quit smoking.
SOURCE http://www.foodtimeline.org/presidents.html
I don't know if more recent article refute that or not. I do know that my mil had Alzheimer's and they drank decaf as well.
As an aside, I watched a show on the History channel, I think, over the weekend about the Presidents and the chef for the Reagan's said that Nancy didn't want him giving President Reagan chocolate. But, he knew the President craved it and would give chocolate mousse when Nancy was out of town.
Caffeine is turning into a miracle "vitamin." Doctors have said it is good for headaches, and is a lung inflater (contains a molecule similar to rescue inhaler medications). Now it is also being used in cosmetics---as an under-eye bags remover.
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Nancy didn't want the chef giving President Reagan chocolate. But, he knew the President craved it and would give him chocolate mousse when Nancy was out of town.
He loved those jelly beans.
It was his go to when he quit smoking. I don’t know when he quit. I used sugar free hard candy.
A box of brownie mix beckoned to me last night and I had Creme De Menthe on the pantry shelf (MIL loved the stuff -we always kept it on hand- she passed last year)
Did the equal swap water for liquor and they came out minty good!
I’ve got a dusty bottle of PeachTree in there too - wonder what I could do with that? lol
We aren’t hard liquor drinkers, but I think it’s time run down to the Packie and buy some Kahlua and Baily’s
See what you did?!!!!! :>)
Tried this recipe out for the first time last night
Came out great, will go on a monthly recipe rotation at our house.
Pork Medallions with Mushroom-Dill Sauce
Ingredients:
1 1/2 pounds pork tenderloin, sliced into 6 to 8 pieces
4 tablespoons butter
12 ounces sliced mushrooms
1/2 cup chopped onion
salt and freshly ground pepper, to taste
1/2 cup dry white wine
1 cup beef broth, if canned, low salt
1 tablespoon flour
1/2 cup sour cream
1 teaspoon chopped fresh dill, or 1/2 tsp dried
Preparation:
Flatten pork to about 1/2-inch thick with a meat mallet, if necessary.
In a large skillet over medium heat, melt 2 tablespoons of butter and cook the mushrooms for 6 to 8 minutes. Transfer all to a bowl and set aside.
Over medium-high heat, melt the other 2 tablespoons of butter in the same skillet. Add the pork and cook 3 or 4 minutes on each side or until browned. Add onion and cook 3 to 4 minutes, or until softened but not browned. Sprinkle lightly with salt and pepper. Pour in the wine and half of the broth. Cover; lower heat to medium -low and cook for 15 minutes or until the meat is tender. Transfer pork to a serving dish and keep warm.
Stir flour into the skillet and blend with juices left. Over medium heat, stir in the rest of the broth (add any liquid from the mushrooms) and cook, stirring, until the sauce is smooth and thickened. Stir in sour cream and dill; add mushrooms and heat through (do not boil). Serve the sauce over the pork.
Serves 6 to 8.
(I made this for two with half as much pork but the same sauce amount, did not cook the pork tenderloin for 15 minutes as written - don’t need to kill tenderloin when cooking. Went gentle on the dried dill, put in half as directed and went from there. Also didn’t use all of the remaining 1/2 cup of broth at the end to get a thicker sauce.)
Maybe a blonde brownie with the peach tree? Or maybe a dried apricot cookie with the peach tree. Or maybe dried apricot jam using peach tree when cooking it down.
Hmm - I think I found a recipe for the Peachtree.
http://allrecipes.com/Recipe/Austrian-Peach-Cookie/Detail.aspx
Replace the brandy with Peachtree
I’ll have to make these cookies a lot to get rid of the bottle...lol
That’s a shame! lol
You’ll have to let us know how they turn out.
Actually, reading the comment thread under the recipe they look like a pain to make - so maybe not:)
I’m not too keen on peaches anyways - hence the dusty bottle of peachtree....it’s been there for over a decade! We won it at a raffle - just ducky.....well, you can’t throw stuff like that away!
Maybe try to turn it into a syrup for pancakes, or use it pancake batter.
Make something that you can take to a pot luck, since you aren’t fond of peaches. Cake, cupcakes, or muffins?
Another successful corruption! ☺
Now, as to the peach schnapps ... (whispering) how about jello shots (peach schnapps and strawberry or orange jello)? Or, mix it with pineapple or orange juice for a yummy (and healthy) drink or pour a little over orange sherbet ... mix it into cheesecake batter and top the cheesecake with peaches ... yummm, now you're making me hungry (particularly with the creme de menthe brownies ... mmmmm)!!!
Actually, I did pick up some canned goods on sale last month but many of them had limits on the number you could buy. I picked up various kinds of canned beans 2/$1, Nalley chili .79 ea (for when the power goes out and we have to heat something in the fireplace or a cook stove outside), chicken of the sea tuna 3/$1, canned tomatoes .79 can, Hunt’spaghetti sauce .69, canned corn and green beans 2/$1, canned mushrooms (6.5 oz.) 3/$1, some canned soup and more. I really watch the ads and pay special attention to the loss leader items, store coupons and manufacturer’s coupons too. With some of the coupons added in I paid even less than the price that I mentioned.
Don’t feel bad about the Pasta/Rice a Roni use. My family also loves this stuff as numerous members of my extended family used it frequently. I pick it up whenever it is on sale and in quantity when the price is $1 a box or less, maintaining a good 6-12 month supply if I can. It is great for those times when I am too worn out to cook a fancy dinner, if I have forgotten to take something out of the freezer, or if I get home late and need to fix something quick because everyone is starving.
A family favorite is my Pasta Roni Chicken and bacon Fettuccini. I poach boneless skinless chicken breasts taken straight from the freezer, and then cut it in bite size chumks. I use some of the poaching liquid instead of the water and cook the Pasta Roni according to the package directions using olive oil instead of the butter. When the pasta is cooked I stir in the chicken and a small handful of bacon bits (I keep a bag of these from costco in my fritge at all times), and let it sit to thicken the sauce. I sprinkle a few chopped chives on the top before I serve it. Add a salad or some steamed veggies, and some fresh fruit and I have a quick meal for the family.
I have even noticed a .50 increase in a loaf of bread and a gallon of milk in the last month.
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