Skip to comments.FReeper Weekly Recipe Thread - Dec. 10, 2011
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.
~~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:
The Online Cookbook from last year’s weekly cooking threads:
Free Republic Cooking Thread 2011 Online Cookbook
FreeRepublic Cooks | December 10,2011 | libertatrian27
Thanks for the cookbook. I was wondering at first why you posted at 1:45 LOL
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.
By Amelia Simmons
Hartford: Printed for Simeon Butler, Northampton, (1798)
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.
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) :>)
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:)
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
In a small bowl, combine & mix well:
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.
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.
Operating on the theory, of course, that virtually everything is tastier with bacon...except a glass of good Scotch.
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!
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.
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 :>)
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)
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.
For 1 hour - 1 hour 15 minutes at 325°
Cool cake and 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.
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.
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*
My 93 year old mom has asked for a memory from her past this year in the form of:
Yield: 1 9-inch pie
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
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.
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.
Rose water is exactly that - rose petals that have been boiled in water. It’s used today in pastries and deserts.
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 :>)
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.
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