Posted on 11/16/2013 9:24:16 AM PST by libertarian27
Welcome to the FReeper Recipe Thread.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or three- 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.
Princess Heatherflowers Cranberry Bread:
Sift together 2 1/3 cups flour, 1 1/2 tsp Baking Powder, 1/2 tsp Baking soda, 1/2 tsp salt, 1 cup sugar.
Stir in until moistened: 1 egg (slightly beaten), 3 tbsp. melted shortening, 3/4 cup orange juice (1/4 cup raisins can be added if desired).
Stir until just blended.
1 tsp. grated lemon rind, 1 tsp. grated orange rind. 1/2 cup chopped walnuts, 2 cups halved cranberries.
Bake at 375 for 50 min. in loaf pan/s
This is a recipe from my mother’s era (probably 1950-60) I have used this recipe every Thanksgiving and we just love it.
Swedish Meatballs
from The Joy of Cooking
Ingredients:
1 Tbsp. butter
1 Tbsp. onions, finely minced
3/4 lb. ground pork
3/4 lb. ground beef
2/3 cup fresh bread crumbs
1 cup water (I sometimes use milk instead)
2 egg yolks
1 tsp. salt
1/4 tsp. each: nutmeg, allspice, ground pepper
4 Tbsp. butter
2 Tbsp. flour
2 cups beef stock
Instructions:
Melt butter in a small, heavy-bottomed pan and cook the onions until soft, about 1-2 minutes. Set aside.
In the bowl of an electric mixer, combine the bread crumbs and water. Let stand 2 minutes.
To the bread and water, add the remaining ingredients and the reserved onions.
Beat on low speed until smooth.
Turn the mixer to high and beat until the mixture becomes light in color and fluffy, about 10 minutes.
Use two spoons dipped in water to shape the meat into 1” balls.
Heat the butter in a large, heavy-bottomed skillet over medium heat. Cook the meatballs in batches of 15 -20, brown them evenly on all sides.
Remove the browned meatballs and drain them briefly on a plate lined with paper towels.
After all the meatballs have been cooked, add the flour to the skillet. Cook, stirring, until lightly browned. Slowly add the beef stock. Cook while whisking until the gravy is thick and smooth.
http://www.cafejohnsonia.com/2006/05/swedish-meatballs.html
I used a dash of Gravy Master for color- as the site link suggested and a few dollops of sour cream at the end of heating and served over egg noodles.
The meatballs were very fluffy and tender - good stuff.
I was looking for a swedish meatball recipe tonight and bumped into this link below from 2010....the start of the idea for the recipe thread.
It’s all your fault - lol :)
http://www.freerepublic.com/focus/chat/2641083/posts?q=1&;page=21
How about that?!
And a very good idea it was! Thanks for taking it on, it turned out to be a huge success, thanks to all your effort!
Recap of this thread’s recipes:
Post# 22 ~Beef~ Swedish Meatballs
Post# 11 ~Breads, Muffins & Cereals~ Scotch Shortbread
Post# 13 ~Breads, Muffins & Cereals~ No-Knead Sweet Potato Dinner Rolls
Post# 21 ~Breads, Muffins & Cereals~ Princess Heatherflower Cranberry Bread
Post# 07 ~Cakes & Cupcakes~ Triangle Cake
Post# 09 ~Candy, Fudge & Truffles~ Chocolate Squares
Post# 05 ~Pasta~ Redneck Spaghetti Dogs
Post# 17 ~Pies & Pastry~ Mini Brie & Apple Quiche
Post# 17 ~Pies & Pastry~ Puffs Primavera
Post# 17 ~Pies & Pastry~ Onion Potato Tartlets
Post# 06 ~Soups, Stews & Chili~ California Chili
Post# 16 ~Vegetables~ German Green Beans
You guys have been added to the ping list
http://www.freerepublic.com/focus/f-chat/3094691/posts
Recipe Thread for w/o Nov 23, 2013
Thanks... I didn’t realize this had German roots. i love green bean casserole from scratch... I despise the soup can/canned bean version.
Ah yes, national peanut butter fudge day. In middle school our gym did double duty as the cafeteria with the roll out tables. When the cafeteria ladies served pb fudge, the kids would roll it into balls and throw them to stick on the ceiling. There were hundreds if those balls stuck up there. Occasionally one sticky mess would fall into gym class. Ha ha ha ha!
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