FReeper Canteen~Cookin' With The Canteen~22 Oct 09

Thank you Troops, Vets & Military Families!!!! | Canteen Crew

[MS.BEHAVIN]

Cookin' With The Canteen Presents...

It’s Harvest Time!!

The weather is cooler, and it’s time to cook all the wonderful stuff that’s been harvested!

First, let’s go on a hay ride!



Oh, look! A Cider press!!



Let’s head back to the kitchen and do some cookin’!



New England Boiled Dinner

2 1/2 - 3 lb. picnic ham
3-4 garlic cloves
4-5 bay leaves
Approx. 12 peppercorns
4-5 sm. onions (halved)
Potatoes
Cabbage
Carrots
Kielbasa (ring)

Place ham in large Dutch oven. Cover with hot tap water. Add spices, simmer 1 1/2 hours. Drain some water to add remaining ingredients. Simmer another 1 hour.

How about some Apple Crisp?

* 3 pounds tart apples
* 2 tablespoons lemon juice
* 1/2 cup light brown sugar, packed
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/3 cup all-purpose flour
* 1/3 cup granulated sugar
* 1/3 cup rolled oats
* 4 tablespoons cold butter (1/2 stick)
* 1/2 cup chopped walnuts or pecans

Preparation:
Peel, core and chop the apples; toss in a bowl with lemon juice. In a separate bowl, combine the brown sugar, cinnamon, and nutmeg; add to the apples and toss to combine.

In another bowl combine flour, sugar and oats. Cut butter into 8 small pieces, and cut butter into flour with a pastry blender or two forks until mixture is crumbly. Stir in the chopped nuts.

Butter a 9-inch square baking dish. Spread apple mixture in bottom of baking dish then sprinkle with flour mixture. Bake at 375° for 30 to 45 minutes, or until apples are tender and topping is lightly browned.

Serve warm or at room temperature, with vanilla ice cream or a little heavy cream, if desired.

Try this for a new and fun recipe!

Savory Stuffed Pumpkin:

* 1-1/2 pounds ground beef
* 1 medium onion, chopped
* 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
* 1 jar (4-1/2 ounces) sliced mushrooms
* 3 tablespoons soy sauce
* 2 tablespoons brown sugar
* 1-1/2 cups cooked rice
* 1 can (8 ounces) sliced water chestnuts, drained
* 1 large pie pumpkin (8 to 9 pounds)
* Vegetable oil


Directions:

* In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, mushrooms, soy sauce and brown sugar. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in the rice and water chestnuts.

* Wash pumpkin; cut a 6-in. circle around stem. Remove top and set aside. Discard seeds and loose fibers from the inside. Spoon beef mixture into pumpkin; replace top.

* Place in a greased 15-in. x 10-in. x 1-in. baking pan. Rub oil over outside of pumpkin. Bake, uncovered, at 350° for 1-1/2 hours or until pumpkin is tender. Scoop out some pumpkin with each serving of beef mixture. Yield: 6 servings.

Come share your Harvest recipes with us and have fun!

Please remember that the Canteen is a place to honor our Troops, Allies and Veterans, and their families.
Please leave thy politics at the door.
A gentle reminder from Ms B.

[MS.BEHAVIN]

Boy, that’s really cool weather for you guys, huh?
*sigh*
Ya know..
I just can’t bake bread and stuff like that..
(yeast breads)
I’m no good at biscuits, either.
I tried to make some last week and... well..
I had to BRIBE Jake to eat ‘em!
LOL

[luvie]

EGAD! That could seriously get me in trouble! I am looking
for a snack as we speak! LOL!

[PERKY2004]

THANKS FOR THE HUG!!!!

[PERKY2004]

A snack, you say?

[mylife]

They called it mock chicken as well.
Seems the recipes on the net use chicken, but it was Pork and was the precursor to shake and bake.

Just an odd childhood memory

[luvie]

LOL! Quit tempting me! :D

[SandRat]

My Mom fixed 2 big baking pans of it once; MrsSR and I ate one pan and I took the other pan to work to share.

One guy absolutely hated Zucchini, abhorred it. I didn't say what the dish was just set it out in the break room and smiled. I saw that guy about 20 minutes later in the break room getting a helping, a BIG helping of the cobbler.

I asked if that was his first helping and he said no his 2nd; as he started scarfing the plates contents down.

In between bites he asked what fruit it was because he couldn't quite figure out what it was.

As I filled my coffee cup and walked away I said Zucchini.

Found out later he finished that plate and went back for a 3rd helping.

[SandRat]

150

[SandRat]

150

[SandRat]

150

[SandRat]

150

[SandRat]

150

[SandRat]

150

[AZamericonnie]

http://foodporndaily.com/gallery

Food porn indeed Perky! lol *hugs*

[mylife]

This is it..,.Mock City Chicken

[luvie]

~~NEW RECIPE~~
BAROCKY ROAD ICE CREAM



In honor of the 44th President of the United States, Baskin-Robbins
Ice Cream has introduced a new flavor: "Barocky Road ."

Barocky Road is a blend of half vanilla, half chocolate,
and surrounded by nuts and flakes. The vanilla portion of
the mix is not openly advertised and usually denied as an ingredient.
The nuts and flakes are all very bitter and hard to swallow.

The cost is $100.00 per scoop.

When purchased, it will be presented to you in a large
beautiful cone, but then the ice cream is taken away and
given to the person in line behind you.

You are left with an empty wallet and no change, holding an
empty cone with no hope of getting any ice cream.

Are you stimulated?

[MS.BEHAVIN]

Interesting!
I’ve never heard of it before!
You gonna get that lamb and phyllo dough recipe for me soon?
Huh?
Are ya?
*pestering*

[luvie]

Which is it....

A mock city...

...or mock chicken?

:D

[Kathy in Alaska]

wh!!

Luv.....#50!!
Perky.....#100!!

[NYTexan]

LMAO!