Free Republic
Browse · Search
General/Chat
Topics · Post Article

Skip to comments.

FReeper Weekly Recipe Thread - Dec. 10, 2011
FreeRepublic Cooks | Nov 10, 2011 | libertarian27

Posted on 12/10/2011 6:50:54 AM PST by libertarian27

Welcome to the 1st installment of the FReeper Weekly Recipe Thread 2012.

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 latest and greatest favorite recipe.


TOPICS: Chit/Chat; Food; Hobbies; Reference
KEYWORDS: cookery; cooking; food; recipes; weeklyrecipethread
Last week finished a full year of recipes on Free Republic. I'll be linking the post of the 2011 Online Cookbook posted here at Free Republic - there's almost 900 recipes listed and linked for reference.

~Happy Cooking~

1 posted on 12/10/2011 6:51:00 AM PST by libertarian27
[ Post Reply | Private Reply | View Replies]

To: libertarian27; FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; ...

~~FReeper Weekly Recipe Thread Ping~~~
(to be added/deleted - please post here or PM me)

Last week’s recipes:(Nov 5th)
Cake * 06 ** Old Fashioned Fruit Cake
Cake * 11 ** Fruit Cake (Alton Brown)
Cake * 15 ** Fruit Cake

Poultry * 09 ** Gumbo (Chef Kevin Belton)
Poultry * 18 ** Chicken Creole
Poultry * 19 ** Turducken Roll

Link to the Nov 5th thread:
http://www.freerepublic.com/focus/f-chat/2815685/posts?page=28#28

********************************
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The Online Cookbook from last year’s weekly cooking threads:

Free Republic Cooking Thread 2011 Online Cookbook
FreeRepublic Cooks | December 10,2011 | libertatrian27

http://www.freerepublic.com/focus/chat/2818541/posts


2 posted on 12/10/2011 6:57:12 AM PST by libertarian27 (Agenda21: Dept. of Life, Dept. of Liberty and the Dept. of Happiness)
[ Post Reply | Private Reply | To 1 | View Replies]

To: libertarian27

Thanks for the cookbook. I was wondering at first why you posted at 1:45 LOL


3 posted on 12/10/2011 7:03:00 AM PST by rightly_dividing (1Cor. 15:1-4)
[ Post Reply | Private Reply | To 2 | View Replies]

Last year I posted all the weekly national food holidays that I found on the site “GoneTaPott”(weird name), so this year I thought I’d post old cookbooks that are online.

This Cookbook link below is from the ‘Feeding America -The Historic American Cookbook Project’ -a site that categorizes old cookbooks.

~enjoy~

“American Cookery”

By Amelia Simmons
Hartford: Printed for Simeon Butler, Northampton, (1798)
Introduction

American Cookery, or the art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves, and all kinds of cakes, from the imperial plum to plain cake: Adapted to this country, and all grades of life.

http://digital.lib.msu.edu/projects/cookbooks/books/americancookery/amer.html


4 posted on 12/10/2011 7:11:51 AM PST by libertarian27 (Agenda21: Dept. of Life, Dept. of Liberty and the Dept. of Happiness)
[ Post Reply | Private Reply | To 2 | View Replies]

To: rightly_dividing
I was wondering at first why you posted at 1:45

I was trying to get all the recipe posts in before people started to post on that thread - wanted to keep all the recipes to the first page of the Post.

I figured there would be less people up and posting at 2am (east coast time) :>)

5 posted on 12/10/2011 7:15:42 AM PST by libertarian27 (Agenda21: Dept. of Life, Dept. of Liberty and the Dept. of Happiness)
[ Post Reply | Private Reply | To 3 | View Replies]

To: libertarian27

I understand and I figured it out, but I was confused at first when I saw the early AM ping time before I had my coffee. Just now finishing my second cup, so I should be alert not...well, maybe:)


6 posted on 12/10/2011 7:24:13 AM PST by rightly_dividing (1Cor. 15:1-4)
[ Post Reply | Private Reply | To 5 | View Replies]

To: libertarian27

I am not a cheeseball fan, but I had saved this recipe for years (just ‘cause the picture caught my eye). I finally made it - can’t imagine why I waited so long .... lots of requests for the recipe. Enjoy!

HOLIDAY HAM & CHEESE BALL

1 cup (4 oz.) shredded Cheddar cheese
1 package (3 oz.) cream cheese, at room temperature
1 can (4 ¼ oz.) Underwood Deviled Ham
2 tablespoons finely chopped scallions
3 tablespoons Old El Paso Chopped Green Chilies
½ cup chopped walnuts
crackers

In a small bowl, combine & mix well:
Cheddar cheese
cream cheese
deviled ham
scallions
chilies

Shape mixture into a ball (you may have to chill in refrigerator until mixture is stiff enough to form a ball).

Roll in chopped walnuts.

Wrap in plastic wrap; chill.

Remove from refrigerator to soften slightly before serving.

Serve with crackers.

Makes 1 (2 cup) cheese ball.


7 posted on 12/10/2011 8:22:32 AM PST by MissMagnolia (Four letter word for Obama: LIAR)
[ Post Reply | Private Reply | To 1 | View Replies]

To: libertarian27

With the recent bout of cold weather and an empty wallet, I decided to use up the old expired cans of soup that were bought strictly for emergency purposes (like at death’s door sick and there’s no other option). Blah, can’t stand store bought canned soup but adding cream and a lot of pepper sure does improve the taste. Not FR Cookbook worthy but just throwing the tip out there.


8 posted on 12/10/2011 8:40:12 AM PST by bgill (The Obama administration is staging a coup. Wake up, America, before it's too late.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: MissMagnolia
Miss Magnolia, as a variation, may I suggest adding 6 oz of bacon that has been chopped into bits and cooked to done-but-not-crispy. Might want to add another 3-4 oz. of cheese when doing this.

Operating on the theory, of course, that virtually everything is tastier with bacon...except a glass of good Scotch.

;^)

9 posted on 12/10/2011 8:48:00 AM PST by SAJ (What is the next tagline some overweening mod will censor?)
[ Post Reply | Private Reply | To 7 | View Replies]

To: libertarian27
Hi, Lib27!

Fantastic job on the FR recipe collection, just amazing!

I have a recipe for chocolate-almond cheesecake with blackberry glaze, but it's untested. It will be tested this weekend at a couple of Christmas parties, and, if it works out well, I'll post it next week.

And a very merry Christmas to you, along with many thanks for all your work!

SAJ

10 posted on 12/10/2011 8:53:30 AM PST by SAJ (What is the next tagline some overweening mod will censor?)
[ Post Reply | Private Reply | To 5 | View Replies]

To: SAJ

The idea of cheese balls is one of my favorite holiday things.

Down through the years I have played with all sorts of additions to different kinds of cheese. They are fun and you can be as adventurous or not as you want. Adding a tiny bit of hot sauce, or chili powder or basil or whatever might sound interesting. Adding chopped parsley works well—or rolling the completed cheese ball in sun flower seeds works. Finely diced onion- green or otherwise goes very well in the mix. Green of course adds some pretty color.

Some things are pretty tough to ruin, and just invite trying this and that to see what you like when the cheese settles. For gifting I like to put the mix into a small, pretty dish, cover with saran or pretty cellophane wrap if available, can stick a bow on top or no, whatever you prefer.


11 posted on 12/10/2011 9:07:34 AM PST by handmade
[ Post Reply | Private Reply | To 9 | View Replies]

To: libertarian27
I was just skimming through the "American Cookery" cookbook link above and bumped into this.

Garlicks, though used by the French, are better adapted to the uses of medicine than cookery.

I don't think I could have survived eating a meal in 1798 :>)

12 posted on 12/10/2011 9:07:35 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
[ Post Reply | Private Reply | To 4 | View Replies]

To: libertarian27

My very favorite cake recipe - it’s a little bit of work chopping up the apples, but it’s worth it!

IT’S JUST APPLES DARLIN’ (RUM) CAKE

Pre-heat oven at 325°
Grease and flour a Bundt pan well

Nuts - sprinkle in bottom of Bundt pan:
1 cup of pecans or almonds, chopped fine or grated in blender.

Apples - mix together & set aside:
4-5 large cooking apples - peel & slice 1/4 - 1/8 in. thin
3 teaspoons cinnamon
7 teaspoons brown sugar
5 teaspoons heavy cream
fresh nutmeg (grated over all apples)

Cake batter - mix together following ingredients about 1 minute:
1 box yellow cake mix (Duncan Hines or pound cake mix)
1 (3½ - 3¾ oz.) package instant vanilla pudding mix
4 whole eggs
1/2 cup oil
1/2 cup rum (dark rum is best)
1/2 cup cold water
1 teaspoon vanilla extract (optional)

ASSEMBLE:
Pour a little batter in the Bundt pan - about 1/2 inch
Layer 1/2 apple mixture over batter.
Pour rest of batter over apple layer.
Layer the remaining apple mixture over the batter.

BAKE:
For 1 hour - 1 hour 15 minutes at 325°
Cool cake and glaze

Glaze:
1/2 stick margarine
1/4 cup water
1/2 cup sugar
1/4 cup rum

Melt together in a small pan and simmer 5 minutes, stirring constantly. Drizzle over cooled cake.


13 posted on 12/10/2011 9:24:32 AM PST by MissMagnolia (Four letter word for Obama: LIAR)
[ Post Reply | Private Reply | To 1 | View Replies]

To: libertarian27
These old cookbooks are such fun reads. Thanks.

Ah, I've found my next million! Mouthwash for partridges. Just think about it. Many diseases originate from bad gum care so adding Listerine to poultry water would help in all around health. Of course, the orange flavored would be far superior to the original or mint in the final table bird taste test.

Cabbages have a higher relish that grow on new unmanured grounds; if grown in an old town and on old gardens, they have a rankness, which at times, may be perceived by a fresh air traveller

Here's hoping modern day sanitation has improved cabbage growing for the city gardeners.

Best I can figure out is neets/neats are animals, usually cattle, with hooves? Hence, the foot pie. But not the hooves so maybe the lower part of the leg that's not so meaty?

A sick bed Custard. Scald a quart of milk, sweeten and salt a little, whip 3 eggs and stir in, bake on coals in a pewter vessel.

Uh, if I'm already sick then the pewter dish would hasten the trip to the graveyard.

3 teaspoons of ashes in the Christmas cookie recipe? If I'm going to forget them in the oven, do I really need this ingredient?

In dressing all sorts of kitchen garden herbs, take care they are clean washed; that there be no small snails, or caterpillars between the leaves

Especially if you're guests are vegan.

14 posted on 12/10/2011 10:19:41 AM PST by bgill (The Obama administration is staging a coup. Wake up, America, before it's too late.)
[ Post Reply | Private Reply | To 4 | View Replies]

To: bgill

I wonder if ‘ashes’ - ‘pearl ash’ are the 1700’s equivalent to baking soda or powder?

Then there’s the ‘rose water’? something like vanilla maybe?

(next week I’ll find an old cookbook online that has some more modern functional ‘receipts’ :>)

*these are fun to read*


15 posted on 12/10/2011 11:01:28 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
[ Post Reply | Private Reply | To 14 | View Replies]

To: libertarian27

My 93 year old mom has asked for a memory from her past this year in the form of:

Chess Pie

Yield: 1 9-inch pie

Ingredients:

1 1/2 cups sugar
1 tablespoon cornmeal
3 eggs, beaten slightly
1/4 cup whole milk
1 tablespoon vinegar
1 teaspoon vanilla extract
1 9-inch unbaked deep dish pie crust

Directions:

Preheat oven to 350 degrees. Combine sugar and cornmeal. Add beaten eggs and milk, and mix well. Stir in vinegar and vanilla. Mix until well blended.

Pour into the pie crust and bake at 350 degrees for 10 minutes. Turn oven temperature down to 325 and bake for additional 40 to 45 minutes or until center of pie is set. Turn oven off and let the pie cool in the oven.


16 posted on 12/10/2011 11:16:32 AM PST by illiac (If we don't change directions soon, we'll get where we're going)
[ Post Reply | Private Reply | To 1 | View Replies]

To: libertarian27

Rosewater is a flavoring available at Mideastern or Indian specialty shops. I use it in cupcakes, shortbread adn other desserts.
Pearl ashes is potassium carbonate and was used as a leavening. It was derived from wood ashes.


17 posted on 12/10/2011 11:22:55 AM PST by kalee (The offenses we give, we write in the dust; Those we take, we engrave in marble. J Huett 1658)
[ Post Reply | Private Reply | To 15 | View Replies]

To: libertarian27

Rose water is exactly that - rose petals that have been boiled in water. It’s used today in pastries and deserts.


18 posted on 12/10/2011 11:26:18 AM PST by bgill (The Obama administration is staging a coup. Wake up, America, before it's too late.)
[ Post Reply | Private Reply | To 15 | View Replies]

To: bgill

I figured as much on the rose water but wondered if it might have been something different too.....so, nowadays everything has vanilla in it - ‘back in the day’ everything had ‘rose water’ in it - pretty much every cookie/cake receipt on that link had rose water :>)


19 posted on 12/10/2011 12:00:41 PM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
[ Post Reply | Private Reply | To 18 | View Replies]

To: libertarian27

Béarnaise Butter

Holiday specialty adds rich flavor to roasted turkey; also delicious stirred into hot mashed potatoes, melted over steamed broccoli or grilled asparagus, After the feast, spread on warm buns filled with sliced beef tenderloin. Good do-ahead-—fridges airtight 5 days.

METHOD Cook/reduce 5 min to one tbl 1/3 cup dry white wine, tbl white wine vinegar, 2 minced shallots (1/4 cup). Offheat cool 10 min. Add 3/4 cup butter, tbl chopped fresh tarragon, tsp lemon zest, 1/8 tsp pepper.


20 posted on 12/10/2011 2:01:56 PM PST by Liz
[ Post Reply | Private Reply | To 19 | View Replies]

Does anyone have a tried and true recipe for “Texas Caviar”?

Someone brought a bowl to a football party the other week and I couldn’t step away from that dish -I never ate that before- it was so delish!....and the woman would not give up her recipe...aargh :>) It was very colorful - I think there were very small ‘dried’? peas in there and barley? I should have picked it apart more and wrote it down instead of eating it...


21 posted on 12/10/2011 3:33:01 PM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
[ Post Reply | Private Reply | To 2 | View Replies]

To: MissMagnolia
Wouldn't you know!

The gal who used to make GREAT cheese balls for me every year passed last year. So last night Mrs p6 and I went to the supermarket and I bought TWO of those pre-made cheese balls. Can't recall the name but they are distributed from Chicago and the name starts with "K."

I ate one all by myself. It really couldn't compare to the homemade ones my friend made but it was kinda OK.

Paid for eating it overnight and this morning, LOL!

After my stomach recovers and Mrs p6 stops laughing I'll make yours. THANKS!

22 posted on 12/10/2011 7:53:47 PM PST by prisoner6 (Right Wing Nuts bolt The Constitution together as the loose screws of the Left fall out!)
[ Post Reply | Private Reply | To 7 | View Replies]

To: bgill
Hey I REALLY like those small couple of buck canned pressed hams from the dollar stores! I've used them in everything from breakfast with eggs to lunch sammiches to mixed with mac and cheese and with soups!

One of these days I want to put together a dollar store cookbook. Some of the stuff can be really great!

23 posted on 12/10/2011 8:01:55 PM PST by prisoner6 (Right Wing Nuts bolt The Constitution together as the loose screws of the Left fall out!)
[ Post Reply | Private Reply | To 8 | View Replies]

To: libertarian27

Wow FR really has problems today. Had to laugh at your garlic comment. We love it here, too. Though it IS good for you as well. :)


24 posted on 12/11/2011 11:03:43 AM PST by Netizen (Path to citizenship = Scamnesty. If you give it away, more will come. Who's pilfering your wallet?)
[ Post Reply | Private Reply | To 12 | View Replies]

To: libertarian27

Wow FR really has problems today. Had to laugh at your garlic comment. We love it here, too. Though it IS good for you as well. :)


25 posted on 12/11/2011 11:03:54 AM PST by Netizen (Path to citizenship = Scamnesty. If you give it away, more will come. Who's pilfering your wallet?)
[ Post Reply | Private Reply | To 12 | View Replies]

To: libertarian27

Lots of variation on the Texas Caviar. You’ll have to look at the pics to see which one looks most like the one you had.

http://www.google.com/search?q=Texas+Caviar&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a


26 posted on 12/11/2011 11:09:59 AM PST by Netizen (Path to citizenship = Scamnesty. If you give it away, more will come. Who's pilfering your wallet?)
[ Post Reply | Private Reply | To 21 | View Replies]

To: libertarian27

Lots of variation on the Texas Caviar. You’ll have to look at the pics to see which one looks most like the one you had.

http://www.google.com/search?q=Texas+Caviar&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a


27 posted on 12/11/2011 11:10:05 AM PST by Netizen (Path to citizenship = Scamnesty. If you give it away, more will come. Who's pilfering your wallet?)
[ Post Reply | Private Reply | To 21 | View Replies]

To: libertarian27

Found this recipe at Taste of Home:

Gingersnap Dip
1 package (8 oz.) cream cheese
1 cup confectioners’ sugar
2 teaspoons pumpkin pie spice
l carton (8 oz) frozen whipped topping thawed
1 package gingersnap cookies

Small bowl beat cream cheese, confectioners’ sugar and pumpkin pie spice until fluffy. Beat in whipped topping until blended, Refrigerate until served. Serve with gingersnap cookies.


28 posted on 12/11/2011 7:36:56 PM PST by mojo114 (Pray for our military)
[ Post Reply | Private Reply | To 1 | View Replies]

To: libertarian27

I make a cheese ball with ham, pickles, and sharp cheddar cheese. Like the ham roll ups but easier.

Another cheese ball I make I use a pack of real bacon bits, onions and sharp cheddar cheese. Some times I cook the onions and other times put in raw depending on how strong it is. This year I will caramelize them and then toss in the bacon bits to warm up a little before adding to the cream cheese.

No real recipe but just try to make sure the items I add in are evenly mixed in but don’t overwhelm the cream cheese.

I serve with Ritz and Club crackers mostly. Name brand because the store brands have sulfites but if no one is allergic store brand is fine.

I go through a ton of cream cheese this time of year. Thankfully they go on sale now.

I use store brand if I’m not baking it but it has to be Philly if it is baked. The texture is just not the same if you don’t use Philly.

If I could find a good jalapeno jelly that is not too hot (can’t handle hot) I would do Club crackers spread with cream cheese and a dollop of the jelly.


29 posted on 12/11/2011 8:23:58 PM PST by CARDINALRULES (Tough times never last -Tough people do. DK57 -- 6-22-02)
[ Post Reply | Private Reply | To 1 | View Replies]

To: CARDINALRULES

Recap of this thread’s recipes:

Appetizers/Sandwiches __ Post # 07 __ Holidy Ham & Cheese Ball
Appetizers/Sandwiches __ Post # 29 __ Cheese Ball (variations)

Dips/Spreads __ Post # 28 __ Gingersnap Dip

Marinades/Sauces __ Post # 20 __ Bearnaise Butter

Pies __ Post # 13 __ It’s Just Apples Darlin’ (Rum) Cake
Pies __ Post # 16 __ Chess Pie


30 posted on 12/17/2011 7:18:51 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
[ Post Reply | Private Reply | To 29 | View Replies]

Dec 17th thread
http://www.freerepublic.com/focus/f-chat/2821635/posts


31 posted on 12/17/2011 7:52:22 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
[ Post Reply | Private Reply | To 30 | View Replies]

To: SAJ; MissMagnolia
Here's what I made last night:

Cheese Ball

2 – 8 oz. packages cream cheese, room temperature
8 oz. shredded Swiss cheese
8 oz. shredded Cheddar and/or Monterey Jack cheese
20 oz. can crushed pineapple in juice, well drained
½ green pepper, finely chopped
½ red onion, finely chopped
1 bunch green onions, cleaned, sliced and finely chopped
1 tbsp. Cajun seasoning
Dried parsley flakes
1-1/2 cups chopped pecans, divided (half in cheese mixture, half on outside)

Mix all ingredients together except for half of chopped pecans. Form into ball and freeze 15-20 minutes to allow for easier handling, if desired. Sprinkle parsley flakes all over ball and press remaining half of chopped pecans into ball. Arrange mini pretzels or crackers around ball. Garnish as desired.

Photobucket

Next time, I will probably either cut all this in half or just make two separate cheese balls -- this one is pretty big :-)

32 posted on 12/17/2011 8:37:33 AM PST by Fast Moving Angel (Proud Right-Wing Trash -- stick it, Alec.)
[ Post Reply | Private Reply | To 9 | View Replies]

To: illiac

One of my favorites. All of my relatives in Alabama made this constantly. I grew up on Chess pie and I still love it.


33 posted on 12/17/2011 10:30:35 AM PST by mojitojoe (SCOTUS.... think about that when you decide to sit home and pout because your candidate didn't win)
[ Post Reply | Private Reply | To 16 | View Replies]

To: Fast Moving Angel

Sounds good!


34 posted on 12/26/2011 1:04:53 PM PST by Joann37
[ Post Reply | Private Reply | To 32 | View Replies]

To: MissMagnolia

Ping for later- looks good!


35 posted on 12/26/2011 1:05:36 PM PST by Joann37
[ Post Reply | Private Reply | To 13 | View Replies]

To: Joann37

It was excellent ... thanks!


36 posted on 12/26/2011 2:38:17 PM PST by Fast Moving Angel (Proud Right-Wing Trash -- stick it, Alec.)
[ Post Reply | Private Reply | To 34 | View Replies]

Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.

Free Republic
Browse · Search
General/Chat
Topics · Post Article

FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson