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Weekly Cooking Thread~May 7, 2011 (Mom's Recipes)
FreeRepublic Cooks | May 7, 2011 | libertarian27

Posted on 05/07/2011 6:00:14 AM PDT by libertarian27

Welcome to the 22nd installment of the FR Weekly Cooking (Recipes) Thread.

Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or two - or all of them:)! 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.

***Happy Mother's Day***


TOPICS: Chit/Chat; Food; Hobbies; Reference
KEYWORDS: cooking; food; mother; mothersday; recipes; weeklycookingthread
Navigation: use the links below to view more comments.
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Most vegetables are something God invented to let women get even with their children. ~ P. J. O'Rourke ~

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May 7 - National Roast Leg of Lamb Day

May 8 - National Coconut Cream Pie Day - National Empanada Day

May 9 - National Butterscotch Brownie Day

May 10 - National Shrimp Day

May 11 - National Mocha Torte Day

May 12 - National Nutty Fudge Day

May 13 - National Apple Pie Day - National Fruit Coctail Day

1 posted on 05/07/2011 6:00:18 AM PDT by libertarian27
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To: libertarian27; FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; ...

Weekly Cooking Thread Ping list:
(to be added/deleted - please post on thread or PM)

Last week’s recipe recap:

Appetizer* 10 TOMATILLO AVOCADO SALSA
Appetizer* 25 Quick Asian Shrimp Appetizer
Dessert* 23 Chocolate Oatmeal Cookies
Meal* 3 KILLER CHILI
Meal* 4 Pasta Carbonara
Meal* 14 Picadillo (Shredded Beef)
Meal* 21 Egg’s Benedict Casserole
Side* 11 Ham and Spinach Saute
Side* 24 Better Than KFC’s Cole Slaw
Soup* 5 Ham Soup

http://www.freerepublic.com/focus/chat/2712792/posts?page=37#37

Thought it would be fun to search through our memories and remember our Mom’s favorite go-to recipes when we were growing up - Have some of your mom’s favorite recipes?

If you’ll be spending time with mom this weekend ask for some of her great recipes. If your kids are visiting you - write down some of your great recipes to give to them!


2 posted on 05/07/2011 6:06:54 AM PDT by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

Here is a quick and delicious crock-pot recipe that my husband made a few days ago. Not sure which website he found it on but he said it was very easy to make. ( I have to admit, it probably wouldn’t have appealed to me and I probably wouldn’t have made it. But I’m glad he did!):

Beef Burger Stroganoff

1 1/2 lbs. lean gd. beef
3 slices bacon, diced
1 med/lg onion
2 Tbsp flour
1/4 tsp paprika
1 tsp salt
1 can (10 3/4 oz) cream of mushroom soup
2 tbs red wine
1 C sour cream
cooked, flat noodles

In large skillet, throughly brown ground beef and bacon. Drain. In crockpot, mix together drained beef, bacon, onion, flour, paprika, salt. Stir in undiluted soup and wine. Cover pot and cook on low 4-5 hrs. Stir in sour cream, tempering sour cream first. Let stroganoff heat through again before serving.

Serve over noodles.

Serves about 4-6.


3 posted on 05/07/2011 6:12:37 AM PDT by FrdmLvr (Death to tyrants)
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To: FrdmLvr

Ooh! That sounds wonderful! I think my kids would gobble that up. Thank you for posting the recipe!


4 posted on 05/07/2011 6:14:00 AM PDT by samiam1972 ("It is a poverty to decide that a child must die so that you may live as you wish."-Mother Teresa)
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To: libertarian27

My mom made the BEST spaghetti sauce. When we visited relatives back east the first thing she had to do was make a batch of her spaghetti sauce.

Unfortunately, this excellent recipe died with her in 2009. Unless my siblings are lying, nobody asked her for the recipe. I KNOW it’s laying around her someplace... my mission in life is to find it.

I know it involved lots of red wine.

I’ll look around and see what other mom’s recipes I can find when I get off work. She made a Cuban Chicken and Rice that is very unique...if you like citrus based sauce on chicken and rice. My favorite is black beans and rice, cubano style.

No, she/we aren’t Cuban, but I was born there and my parents lived there in the mid 50s as my dad played winter baseball in Havana.


5 posted on 05/07/2011 6:16:00 AM PDT by hattend (Obama is better than OJ... He found a killer while on the golf course.)
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My mother loves this sauce over warmed Gingerbread Cake:

Nutmeg Sauce

1/2 cup sugar
1 T cornstarch
pinch of salt
1 cup boiling water

1/2t Nutmeg
1T butter

In a saucepan
Combine sugar, starch, salt. Gradually pour in boiling water, cook over direct heat, stirring constantly, until boiling. Continue cooking 5 minutes longer. Remove from heat and stir in butter and nutmeg.

Pour over individual portions of warmed Gingerbread cake.


6 posted on 05/07/2011 6:16:44 AM PDT by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: hattend

I love Cuban food, although I have no Latin American or Spanish blood in me either. I would love it if you could post any of your Cuban recipes on the thread!


7 posted on 05/07/2011 6:57:30 AM PDT by Flamenco Lady
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To: libertarian27

Grannys Sunday Chicken.
1. Catch Chicken
2. Chop off and and catch it again.
3. Pluck and gut Chicken.
4. Roast to perfection and serve with Mashed Taters, Gravy, Rolls, Green Beans, and Cornbread.


8 posted on 05/07/2011 6:58:16 AM PDT by screaminsunshine (Shut up and eat your Beans!)
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To: hattend

MY wife loves citrus sauces and chicken - please share a recipe or two.


9 posted on 05/07/2011 7:02:05 AM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: screaminsunshine

Wiseguy! - lol - love your tagline.


10 posted on 05/07/2011 7:03:16 AM PDT by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

I love recipes! Please add me to your ping list. Thank you.


11 posted on 05/07/2011 7:05:01 AM PDT by Library Lady
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To: Library Lady

You’re added to the ping list.
(check my profile page for most of the past recipe threads((I’m a tad bit behind on updated that)))


12 posted on 05/07/2011 7:09:07 AM PDT by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: Red_Devil 232; Flamenco Lady

I’ll try to post some recipes later today. I get off work at 9AM then have to sleep most of the day...LOL! If I don’t get to it this week, I’ll try to get it for next week’s thread.


13 posted on 05/07/2011 7:13:19 AM PDT by hattend (Obama is better than OJ... He found a killer while on the golf course.)
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To: Andy'smom; bradactor; politicalwit; Spunky; mplsconservative; boadecelia; freeangel; ...

~Kitchen Ping List~

Some food related articles this week:

http://www.freerepublic.com/focus/f-bloggers/2716493/posts
Gas, food prices affecting Meals on Wheels for seniors

http://www.freerepublic.com/focus/f-bloggers/2715216/posts
Smithfield CEO: Higher Food Prices Are Here To Stay

http://www.freerepublic.com/focus/f-chat/2715022/posts
Why Wood Pulp Makes Ice Cream Creamier


14 posted on 05/07/2011 7:36:23 AM PDT by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: Flamenco Lady
Not strictly Cuban, but here's a Latin recipe that's both easy and tasty.

Camarones a la Playa (Beachside Shrimp)

1 lb 25-32 count shrimp, peeled and deveined
juice of 2-3 limes, possibly 4 if not juicy.
4 cloves garlic (or 4 level tsp of minced garlic in oil)
1/2 lb large mushrooms, sliced
skewers (if using wooden, soak them in water first)

Slice limes, squeeze juice into bowl. Chop garlic finely, add to juice, and stir a bit. Add shrimp to juice mixture -- juice should JUST COVER shrimp. If need be, add juice from another lime. Marinate 15-20 minutes.

Assemble the skewers: mushroom slice, 1 shrimp, mushroom slice, mushroom slice, 1 shrimp, mushroom slice...repeating until skewer is about 3/4ths full.

Grill over open fire or on a portagrill (set on high) for 2-3 minutes (not longer!). If using open fire, rotate the skewers 1/2 turn after 90 seconds. If using portagrill, turn once during cooking.

Variation: add small cubes of fresh guava or papaya to the skewers while assembling.

Optional: salsa of your choice, for dipping. I happen to like these plain, but everyone to his own.

Comment: the lime juice mixture oxidises (partially cooks) the shrimp. The fire/grill is just to heat them up a bit.

Coma a la placer!

15 posted on 05/07/2011 7:40:52 AM PDT by SAJ (Zerobama -- a phony and a prick, therefore a dildo)
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To: hattend

“I know it involved lots of red wine”

Okay, just asking... did the wine go into the sauce or into the MOM? Either way sounds good to me. LOL


16 posted on 05/07/2011 7:50:31 AM PDT by momtothree
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To: hattend

Thanks


17 posted on 05/07/2011 7:54:30 AM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: momtothree

The wine mostly went into the sauce but mom liked to have a glass or two during prep as well. ;-)


18 posted on 05/07/2011 8:04:12 AM PDT by hattend (Obama is better than OJ... He found a killer while on the golf course.)
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To: hattend

I got a recipe from a friend for a pound cake. She listed under ingredients: one bottle of wine that you like. I wondered why till I read the directions. Open bottle of wine, pour a good, healthy glassful and drink. Repeat. Repeat. Repeat. She guaranteed that the pound cake was delicious. If not, you didn’t care by then if you repeated enough. LOL


19 posted on 05/07/2011 8:07:01 AM PDT by momtothree
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To: libertarian27

Riverbend Camarones

1 pound 21-25 count shrimp
1 pound bacon
2 green bell peppers
2 red bell peppers
1 large onion
12 mushrooms
1 pound shredded mozzarella cheese
1 cup guacamole
1 cup sour cream
Your choice of Spanish rice

Heat up the grill. Season shrimp with a southwestern blend spice mix ( I like Emeril’s), wrap each shrimp in 1/3 slice of bacon. Skewer the shrimps on pre-soaked wooden skewers. Place on heated BBQ and cook until bacon is done.

In the mean time, slice the veggies and get them cooking on the stove in a little olive oil. When nearly soft, they are done.

Put shrimp on a baking pan and cover with mozzarella (room temp) and bake just until the cheese starts to melt.

Plate the veggies and spanish rice. Put shrimp over the veggies. Add a scoop of guacamole and a scoop of sour cream.

Enjoy!


20 posted on 05/07/2011 8:49:09 AM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: illiac
Sounds excellent! Don't you have to pre-cook the bacon a little bit first? Shrimp cook much faster than bacon, of course, so I guess I'm puzzled as to how the shrimp don't get well overcooked?

Advice here, please?

21 posted on 05/07/2011 8:56:38 AM PDT by SAJ (Zerobama -- a phony and a prick, therefore a dildo)
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To: libertarian27

A few years ago, my darling husband made a “mothering cake” for me on Mother’s day. It is very rich to the taste, and has no flour in it. Here is a link that gives very helpful directions.

http://www.astray.com/recipes/?show=Mother%27s%20cake

However, if I were going to be with my mom this Mother’s Day, I would make this cake. I’ve never tried it, but it looks so elegant and has a spring fresh feeling to it. Link:

http://www.cookingchanneltv.com/recipes/mothers-day-cake-recipe/index.html

For kids who want to make a cake for mommy “all by myself” this recipe is perfect, yummy, and can be adapted to suit the child’s tastes. This was made for me for one of my birthdays and I loved it! Link:

http://kidscooking.about.com/b/2011/05/07/ice-cream-sandwich-cake-recipe-2.htm


22 posted on 05/07/2011 8:57:36 AM PDT by daisy mae for the usa
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To: SAJ

It would be a great idea to pre-cook the bacon a little first because the shrimp do cook faster - our kids do not like their bacon cooked too much, so in that case cooking the shrimp and bacon at the same time works for them. My wife and I like our bacon more done than they do, so in that case I usually pre-cook it. Thanks...hope you like...


23 posted on 05/07/2011 9:00:08 AM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: libertarian27
It is very important to pass your recipes to your children. Your children will always be able to enjoy them long after you are gone. That can really mean a lot. Unfortunatly my mom passed without my learning her recipes, my sister only had a few. We compared notes, but many were gone. So sad.

My wife has a blog where she posts all her old and new recipes for the kids to enjoy. She posts her new ones so that they can see what we are eating! They live 450 miles away, so they don't come over for supper very much.

24 posted on 05/07/2011 9:02:38 AM PDT by rightly_dividing
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To: illiac

That sounds great. All bacon wrapped shrimp are good, but smothered in melted cheese! And my wife has a great recipe for spanish rice, too.


25 posted on 05/07/2011 9:10:37 AM PDT by rightly_dividing
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To: rightly_dividing

If you could post the rice recipe....I’m always looking for something better....thanks...


26 posted on 05/07/2011 9:12:47 AM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: libertarian27

My grandson’s favorite....

Chicken Alfredo Lasagna

Ingredients

2 cup(s) boneless, skinless chicken breast, cooked and shredded
1 can(s) (14-ounce) artichoke hearts, chopped
1/2 cup(s) chopped sun-dried tomatoes
1 package(s) (8-ounce) KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided
1/2 cup(s) KRAFT Grated Parmesan Cheese
2 package(s) (8 ounces each) PHILADELPHIA Cream Cheese, softened
1 cup(s) milk
1/2 teaspoon(s) garlic powder
1/4 cup(s) basil, chopped
12 lasagna noodles, cooked


Directions
1.Heat oven to 350 degrees F.

2.Combine chicken, artichokes, tomatoes, 1 cup mozzarella, and Parmesan. Beat cream cheese, milk, and garlic powder with mixer until well blended; stir in 2 tablespoons basil. Mix half with the chicken mixture.

3.Spread half of the remaining cream cheese sauce onto bottom of a 13- by 9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining cheese sauce and mozzarella; cover.

4.Bake 25 minutes or until heated through. Sprinkle with remaining basil. Let stand 5 minutes before cutting to serve.


27 posted on 05/07/2011 9:17:58 AM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: All

Those recipes all sound delicious. I love shrimp and have a lot of them in my freezer at the moment, so I might just have to try both of those recipes out very soon.

I have also been trying to come up with my own version of a chicken lasagne without tomatoes, since tomatoes give my stepson bad heartburn. The recipe that was just posted is far easier than what I have tried so far, and I think could easily be made without the sun dried tomatoes, and perhaps just add another vegetable instead of the tomatoes.


28 posted on 05/07/2011 9:34:24 AM PDT by Flamenco Lady
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To: libertarian27

Mom used to make a pretty passable chili with a pound of ground beef (browned, grease drained), a can of kidney beans (drained), a chopped onion, a can of tomato soup, chopped garlic and some chili powder. She used a lot of canned soup in her cooking — that was pretty big in the ‘50s — so I got hold of a Campbell’s cookbook. There are lots of good recipes in there, very easy and economical.


29 posted on 05/07/2011 9:55:17 AM PDT by Fast Moving Angel (If he has nothing to hide, why is he spending so much $$$ hiding it?)
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To: Fast Moving Angel
Couple of ideas for this style of chili.

First, suggest substituting V-8 for the tomato soup. Just reduce it a bit before introducing the other ingredients.

Next, suggest using either Brooks Chili Hot Beans WITH the sauce in place of canned kidneys.

Also, STRONGLY suggest using ground cumin (and lots of it) instead of commercial chili powder, most of which is made from rinds instead of seeds. Then, you can add ground red pepper to your taste. Much more flavourful, I promise.

No peppers? Well, OK, but a chopped green bell definitely adds to the chili. Serranos and jalapenos, too, if you fancy their flavour and heat.

Finally, no garlic??? Where I learned to cook, that by itself will make you the guest of honour at a necktie party.

BTW, 1.5 lbs ground beef/chuck and 1 15.5 oz can of Brooks beans per 1 46 oz. can of V-8 seems to be the proper ratio.

Good eating, and FReegards!

30 posted on 05/07/2011 10:07:17 AM PDT by SAJ (Zerobama -- a phony and a prick, therefore a dildo)
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To: libertarian27
With the garden coming in, I posted this over on the gardening thread yesterday so thought y'all might like this as well. It's nothing special, just a little something different and uses up a bit of your fresh garden spinach. We had these as a side for a spinach and mushroom quiche.

Spinach Chips (or kale or basil or bok choy or whatever greens):

Cover cookie sheet with parchment paper - a must or it'll stick. Lay out fresh spinach leaves in a single layer (it's fine for some to overlap). Spray lightly with cooking spray or spritz with flavored oil. Sprinkle on dry seasonings you like such as cajun, italian herbs, lemon pepper, garlic salt, etc. Bake at 225 degrees for 25 minutes or until leaves are crisp. They will be very delicate. Serve as a side accompaniment or snack.

31 posted on 05/07/2011 10:20:08 AM PDT by bgill (Kenyan Parliament - how could a man born in Kenya who is not even a native American become the POTUS)
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To: libertarian27

Here’s a quick lunch I’m eating now.

Tuna stuffed celery:

4 oz cream cheese block, softened
4 oz mayo
1 tablespoon sweet relish
1 small can tuna
celery stalks

Stir together and serve on celery.


32 posted on 05/07/2011 10:23:42 AM PDT by bgill (Kenyan Parliament - how could a man born in Kenya who is not even a native American become the POTUS)
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To: hattend

When my granny died, I hit the kitchen first and got her old red Betty Crocker cookbook and various bits of paper with her recipes. It heartwarming to be looking for a recipe and see her handwriting and smudged pages.


33 posted on 05/07/2011 10:29:39 AM PDT by bgill (Kenyan Parliament - how could a man born in Kenya who is not even a native American become the POTUS)
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To: screaminsunshine

#2 - btdt.


34 posted on 05/07/2011 10:30:49 AM PDT by bgill (Kenyan Parliament - how could a man born in Kenya who is not even a native American become the POTUS)
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To: libertarian27

There were a couple of really simple dishes that my mom would make a few times a year, and it was always a real treat. One was the potato pancakes. Oh man I miss those. The other was a real simple egg noodle and diced ham mix with olive oil and parmesan. So simple, but it always seemed really exotic whenever it was made. :)


35 posted on 05/07/2011 10:38:18 AM PDT by andyk (Wealth != Income)
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To: libertarian27

I can’t call this a true recipe, more like a technique.

My grandmother used to make cinnamon rolls with pie crust. She’d take the leftover pie crust scraps, roll them out, dust them with cinnamon and sugar. Then she’d roll them, cut them and bake them at 350 for about 10-15 minutes and we’d have mini cinnamon rolls.


36 posted on 05/07/2011 11:07:44 AM PDT by Tamar1973 (Germans in 1932 thought they were voting for change too.)
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To: Tamar1973

What your grandmother did with pie crust reminded me of something my grandmother taught me when I was a girl. She made pie crust and separated it into small balls. Rolled them out to about 5” rounds. Put a teaspoon of sugar, a pad of butter, and a cap full of vanilla on one side of the round. Fold over and crimp edges. Bake. I suppose you could get a similar effect using layered biscuits, separating the layers and stretching out the dough. Or crescent rolls, maybe. Haven’t tried either of those, just guessing. I can’t describe the taste of this pie she made except to say—comfort food yummy. I’ve never had them any where else. Special memory. I’m glad you shared your grandmother’s miniature cinnamon roll idea! Thanks!


37 posted on 05/07/2011 11:27:21 AM PDT by daisy mae for the usa
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To: Tamar1973

My mom used to do the same thing! She made little rolled-up discs about half dollar size from the scraps and we didn’t know what to call them, so we always called them “cakey-pies”. Almost instant gratification, since they’re ready before the pie is!


38 posted on 05/07/2011 11:30:27 AM PDT by GnuHere
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To: illiac
Mexican rice

1c. uncooked rice
3T oil
½ c. diced onions
½ c. green or red bell pepper diced
1 clove minced garlic
½ can diced tomatos or 1 whole fresh tomato diced
1 can chicken broth
Salt, pepper, chili powder

Brown 1 cup raw rice in 3 T oil until golden brown Add ½ cup onions and ½ cup bell pepper-green, and/or red, 1 clove garlic minced Add ½ can diced tomatoes and ½ the juice or 1 whole fresh tomato diced Sauté until onions are clear-stirring to keep rice from burning add 1 can chicken broth, salt and pepper and a dab of chili powder cover and simmer until rice is done and liquid absorbed—about 20 min.

39 posted on 05/07/2011 11:34:18 AM PDT by rightly_dividing
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To: rightly_dividing

Thanks so much......I’m making this tonight!


40 posted on 05/07/2011 11:41:44 AM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: Flamenco Lady

My wife had trouble with tomato dishes also before we married. I use a bit of brown sugar to kill the acid tart from them, but not enough to sweeten it. Now she enjoys all the tomatoey(is that a word?) dishs that I make and she makes many of her own now. Justa thought.


41 posted on 05/07/2011 11:42:37 AM PDT by rightly_dividing
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To: GnuHere

My mom also rolled them in balls and then deep fried them (quickly). Then sprinkled them with cinnamon and sugar....


42 posted on 05/07/2011 11:44:02 AM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: illiac
You're very welcome.

Sorry for the delay; I was doing a honey-do while she is out of town.

I am going to try your recipe when she gets back.

43 posted on 05/07/2011 11:48:45 AM PDT by rightly_dividing
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To: All

Here is a quick and easy recipe that kids (and adults too) really love. My mother used to make a version of these when I was little, but her version was harder to make and quite frankly they didn’t taste quite as good as these do either. My niece found this recipe for the easier version years ago, and she passed it on to me when I had small children.

We usually make them without the chocolate topping, but only because they are so good without it that my children and husband can never wait long enough for me to melt the chips before they start eating them. They are good both ways!

Peanut Butter (and Chocolate) Rice Krispie Treats

1 cup sugar
1 cup Karo Syrup

Bring to a boil. Remove from heat and add:

1 cup Crunchy Peanut butter or plain

In a large bowl put in 6-7 cups rice krispies
Pour the hot mixture over rice krispies. Make sure they are mixed together well.

Dump into a well greased rectangular pan 12” x 15” or 9” X 13”
Pat down to make it fairly flat, cool a bit.

Optional : When room temp. Melt :

1 package butterscotch chips
1 chocolate chips

Blend together and pour over top. Wa La that’s it....
With the chips, you can use any combination that might work.

I made a very small quarter batch of these today since I only had 1/4 cup of karo syrup left, and instead of making them into bars, I used a mini muffin tin and made about 12 mini Rice Krispie muffins.


44 posted on 05/07/2011 3:21:53 PM PDT by Flamenco Lady
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To: Flamenco Lady
I think could easily be made without the sun dried tomatoes, and perhaps just add another vegetable instead of the tomatoes.

Try sauteed eggplant with a sprinkling of finely chopped, lightly sauteed red bell pepper in between layers.

Before sauteing the eggplant, salt them heavily and spread on paper towels. The salt removes bitterness and excess moisture. wipe them off with a damp towel before sauteing.

The combination offers a great flavor in addition to a pleasing color combination.

45 posted on 05/07/2011 3:37:37 PM PDT by Focault's Pendulum
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To: libertarian27
I Can't Believe It's Not A Packaged Biscuit Appetizer!

This is an old appetizer I just resurrected. I forgot how good it was.

Based on one package of these

Doesn't have to be a brand name, just so long as there are ten biscuits in a pack.

1 egg beaten with one tablespoon of water
3 rashers (strips) bacon.
1 small onion

Saute bacon till almost crisp. Reserve bacon fat in pan

Saute onion in bacon fat until almost translucent.

While you're doing all this separate biscuits and roll out to at least 3 times size. it should be about 4 inches around.

Sop up the excess bacon fat from the onions (Paper towels are great for this.

Incorporate bacon into pan with onions and mix well.

place 1 half to full teaspoon of mixture onto flattened biscuit . Fold over to half moon shapes and seal with a tine fork.

Brush on egg wash for that shiny exterior and bake according to the biscuit directions.

Allow to cool slightly before serving.

This can be doubled, tripled and quadrupled. It can be pre prepped the night before and refrigerated....egg wash at last minute, add 5 minutes to bake time.

46 posted on 05/07/2011 4:19:42 PM PDT by Focault's Pendulum
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To: rightly_dividing

For Christmas I bought blank cookbooks for all five of our kids. I told them to give them back to me and start telling me their favorite recipes and I will begin to fill them for them. They thought it was great!


47 posted on 05/07/2011 5:32:46 PM PDT by ladyvet ( I would rather have Incitatus then the asses that are in congress today.)
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To: ladyvet
That was an awesome idea! That is something that your kids will really appreciate one day, and at that time, I bet that they will be trading some back and forth!

I never had any interest in cooking while I was growing up, and after I started cooking some things, my mom just gave some advice over the phone,. I found recipes, but never thought to get all her recipes. I have her cookbooks and the notes and handwritten recipes and clipped recipes that were stuck in them, but I never know just which she cooked from those that were just collected. I have stumbled upon several here and there, and have sucessfully duplicated some others. But, I wish.....

48 posted on 05/07/2011 5:46:16 PM PDT by rightly_dividing
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To: rightly_dividing

I bought a cookbook binder for each of my kids last Christmas. I typed up all my old usual recipes and put them in it. I told them I didn’t want them to, some day, years in the future, wonder how I made some old recipe.

I included the ones my mom made that don’t really have recipes, their dad’s favorites, and the ones I know are their favorites. They really liked it!

Now, when I find a new recipe I really like, I email it to them, and they can print it out and add it to the binder. Easy.


49 posted on 05/07/2011 5:57:42 PM PDT by Grammy
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To: libertarian27
This recipe is common online, but this one differs in that it does not use mashed potatos, but rather chunks, because that's the way my mom did it!

Mom’s Salmon Patties

3 medium potatoes
2 small cans salmon
2 eggs, beaten lightly
1 cup corn meal (maybe more or less)

Peel, dice, and boil potatoes, let cool. When cool, mix all ingredients, add small amount of milk if necessary to make the mix gooey. Form into patties the size of hamburger patties, but can be thicker. Fry in enough oil to come up half way on patties. Cooks quickly, in about 3 or 4 minutes or so. Can be tricky to flip. Experience makes it better each time! Makes about 6 – 8 patties. Enjoy ! Note: you can substitute tuna or crab meat for variety!

50 posted on 05/07/2011 6:05:29 PM PDT by rightly_dividing
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