Free Republic Weekly Recipe Thread for Dec 7, 2013

FreeRepublic Cooks | Dec 7, 2013 | libertarian27

[Aliska]

Thank you, ex-lib. I saved that to my recipes. I won't use my slow cooker for meat any more. Oven works much better at 275. It's the original one and I'd have to sear on the stove, etc.

Anyway those are some good ideas. One thing leads to another. Stroganoff is on the menu soon if the sirloin in the freezer isn't too old. I did start thickening the juice (rather than cooking it down) with flour B4 adding the sour cream.

I'll look for those packets at the store and have them on hand. They keep a long time.

I did find my boullion cubes most satisfactory for expensive beef flavor. I'm talking like standing rib roast which I haven't bought in years. A local restaurant that went out of business had these marvelous French dip beef sandwiches at noon, and used their prime rib. Down in the long pan were the serving juices, never learned their secret. But they'd give you a little dish of it to dip your sandwich in.

Thank you again. The newer slow cookers are much nicer. But I make so much in the oven at 275. All my soups and chili. Anything with meat in it except hamburger to put in something. Something about slow and heavy pan with a tight lit (have 3) brings out so much more flavor.

[randita]

Yum. My neighbor made those for a get together a few weeks ago. She left the extras with me and they disappeared in no time.

[greeneyes]

I am kinda like BenLurkin. I have a tendency to just throw stuff together using whatever I have on hand. Today for example, I just really got a hankering for a chef salad with Russian Dressing.

I only get this craving once in a blue moon, and no one else really likes Russian Dressing, so I don't stock it. Several months back, I pitched about half a bottle, because it was soooooooo old and kinda scuzzy looking.

I also resolved not to buy anymore since it is obviously a waste of money, and I don't really like any of the store brands that much anyhow.

So here's my recipe for a single serving of Russian Dressing

Squirt some ketchup into container about the size of a Silver Dollar.

3 or 4 dashes of Worcestershire Sauce
2 shakes of powdered green onion
2 shakes of powdered garlic
6 shakes of powdered paprika
3 or 4 shakes of ground black pepper
1 tsp raw sugar
3 or 4 squirts of lemon juice.
1 or 2 dashes of Apple Cider Vinegar
1 pinch of salt
Olive Oil - 1 Tbls more or less till the right consistency is reached for your taste.

Whisk it all together, and let sit a bit to make sure the flavors blend and the sugar is dissolved. Make sure to have plenty of tomatoes on your salad too. This would be better with fresh grated onion and fresh minced garlic.

Now you understand my predicament? This is the way my Granny cooked, and the way I learned. I never know how to answer the question “How much” unless it's a recipe from a cookbook or something. My own creations just don't readily translate to the written word.

Have a great weekend everyone. God Bless.

[trisham]

That looks so much better than store-bought!

[greeneyes]

Thanks. I have to say, I liked it better than store bought too.LOL

[DooDahhhh]

Those damn dumplings are addictive!

[reformedliberal]

I use a Nesco Junior as a slow cooker. There are just the two of us, but it makes a lot of everything. I do Italian Beef in it and a Mexican Pulled Chicken I use in burritos. Takes less electricity than my oven and lets me cook at those low temps.

Soup and chili and spaghetti sauce, etc, I make in a heavy Dutch oven on the burner...2-4 hours, depending. My glass top stove combined with the heavy pot means it stays very hot even after I turn off the element.

I use Better Than Bouillon’s Au Jus when I am just doing a flavor addition, and I am happy with the McCormack packet, but nothing beats a good cut of beef for authentic flavor, IMO.

[TEXOKIE]

YUM BUMP!

[sockmonkey]

These cookies freeze well.
Mommee’s Pecan Date Cookies

1.5 C sugar
1/2 lb butter
4 eggs
1 t cinnamon
1 t allspice
1 t nutmdeg
1 t mace
6 C pecans broken into pieces
1 t baking soda mixed in 1 T warm water
2.5 C sifted flour
3/4 C chopped dates
Cream butter and sugar
Add eggs 1 at a time
Add spices, pecans, & dates
Add baking soda mixture
Add flour
Mix together
Drop w/a teaspoon on a cookie sheet 1.5” apart
Bake 25 minutes in a 325 degree oven
Makes about 64 cookies

Mommee was an Italian Lady from New Orleans who made really good cookies. She was my friend’s aunt.

[sockmonkey]

Here’s another one of the recipe’s I have from Mommee’s niece:

Seed Cakes
2 C flour
3/4 stick butter
2/3 C sugar
1 egg
1.5 t anise oil
1/2 T baking powder
1/2 oz water
Sesame Seeds to Roll Cookies in.

Cream butter & sugar. Add egg & anise.
Add other ingredients. taking about a heaping tsp of dough, form it into a log shepe, roll in sesame seeds.
Bake at 350 degrees for 25 minutes.

[Aliska]

I thought I answered you but don't see it in my pings, may have flushed it.

There's no point in getting a slow cooker. I guess everything I cooked on the top burner I do in the oven now in a big pot, things that don't need real frequent stirring. Probably costs more in electricity.

Some things taste better done in the oven with a heavy pot and lid, but other things don't matter like hamburger stirs, spaghetti sauce, do that on top.

I've got those packets of Flavor Booster, think it's Swanson's. Must be used sparingly, and very salty so adjust accordingly, could have gotten more chicken gravy tonight if I'd used one. Got enough for me, baked a chicken, it was so good.

Had to work fast because back gets strained really easily even after easy shovelling. Well, I made mashed potatoes and used the hand masher. It was soooooooo good. Now I dread putting it all away and cleaning up. Will shove stuff in the fridge and clean up tomorrow.

Thank you for the suggestions.

[ken5050]

You have a "reindeer" method for cooking..all dashes, and shakes and pinches and squirts..

Very appropriate for Christamas..

[ken5050]

Many thanks..the seed cakes sound yummy

[greeneyes]

LOL. Well it works ok other times of the year too. Hubby’s most frequent comment is: That was really good, I hope you kept track of it, so that you can make it again sometime.LOL

[garandgal]

Here are some of mine:

Christmas Bars

1 c. flour
½ c. butter, softened
3 TBS powdered sugar

Mix above together until small crumb consistency; press into 9x13 pan and bake at 325 for 20 minutes until just slightly golden; cool.

Filling:

2 eggs, slightly beaten
1 c. sugar
¼ c. flour
½ tsp baking powder
¼ tsp salt
½ tsp almond flavoring (I like almond flavoring, so I use a full tsp.)
½ c. chopped pecans or walnuts
½ c. shredded coconut
½ c. chopped maraschino cherries (can use combo of red and green for more festive look)

Combine above, pour onto cooled crust; bake at 325 for 25 minutes.

Easy Chocolate Drops

My favorite as a kid

1 c. sugar
½ c. corn syrup

Bring above to boil; then remove from heat and add:

½ c. peanut butter
1 c. coconut
2 c. Special K cereal

Drop by spoonfuls onto parchment or wax paper and allow to set.

Chocolate Mint Brownies (These are GREAT):

1 cup white sugar
1 stick of butter
1 c. flour
4 eggs
1 can chocolate syrup
½ tsp baking soda

Cream sugar and butter. Beat in eggs and chocolate syrup. Beat in dry ingredients. Bake at 350 for 25 minutes in jelly roll pan. Cool completely.

Filling:

8 Tbsp. Butter
4 Cups powdered sugar
4 Tbsp. Creme de Menthe Topping (the ice cream topping)...you will find it with the ice cream toppings, most generally.

Beat well, and spread over the cooled brownies.

Glaze:

8 Tbsp. Butter
1 12 oz. Package chocolate chips

Melt together and stir well; Pour over top of the mint filling.

Bonbon Cookies

¾ C. powdered sugar
½ C. Butter, softened
1 Tbsp vanilla
1-1/2 C. flour*
1/8 tsp. Salt

Dates or maraschino cherries (use the leftover from the bars above if you make them!)

Mix powdered sugar, butter, vanilla, and salt. Work in flour until dough holds together...if it is a bit dry add a tablespoon or two of milk. For each cookie, shape the dough around a cherry (dried of excess moisture) or a date to form a ball. Place on parchment on cookie sheet. Bake at 350 until set but not brown (about 12-15 minutes). Dip tops of cookies into glaze. I always make them with cherries, so use the chocolate glaze, but the dates might be better with the plain glaze.

Glaze:
1 c. powdered sugar, 1 Tablespoon plus 1-1/2 tsp. Milk, and 1 tsp vanilla. Beat until smooth.

Chocolate glaze:
1 c. powdered sugar, 2 Tbsp milk, 1 ounce melted unsweetened chocolate (cooled slightly), and 1 tsp. Vanilla. Beat until smooth.

[ken5050]

Good morning..many thanks...I especially like the idea of "mixing the red and green maraschino cherries for a more festive look." I'm gonna try it, but I must confess, I have NEVER seen, nor even heard of a green maraschino cherry. I always learn something new here..off to Publix later..

Merry Christmas to you and yours!!..

[Liz]

DONETTE SNOWMAN--cute for Christas morning breakfast.
Stack three donettes--trim w/ candy corn nose,
chocolate chip buttons, p/butter cup hat, fruit leather
scarf (or use yarn), pretzel stick arms.

SANTA STRAWBERRIES

Use fresh-whipped cream w/ gelatin stabilizer---or they'll dribble all over.

STRAWBERRY SANTA HATS

============================================

REINDEER POPS---CHOCOLATE DIPPED MARSHMALLOW w/pretzel twist trim

REINDEER COOKIES

>

Attach pretzel twists to Nutter Butter cookies w/ white icing.
Add brown MnM's for eyes, red M&M for nose.

[Liz]

PATRIOTIC CHRISTMAS DECORATIONS

[sockmonkey]

At http://www.familycircle.com/holidayvideos they have some cute easy treats that would be a fun project to do with the kids of grandkids..

[Liz]

PATRIOTIC CHRISTMAS DECORATIONS

Glue red and silver sequins in star shape on bright blue Christmas balls.

Attach to wreath mini blue balls decorated w/ stars.
Add striped candy cane bow.

White felt Christmas trees w/ red and blue stars.

Add a flag to your Christmas treetop angel.

Tie a wreath form w/ red/white/blue ribbons.
Add silver bells, mini flags, USA letters.

Star-studded snow-covered wreath.