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

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

[Randy Larsen]

Here ya go!
http://www.chileplants.com/search.asp?ProductCode=CHITEX&SizeID=&ChileForm=&SearchMode=simple&LengthID=&WidthID=&HeightID=&OrientationID=&FoliageID=&FleshID=&UseID=&Color=&Location=&Keyword=&HeatID=&TypeID=&DeterminancyID=&CategoryID=1&SeasonID=&NewProduct=&Letter=C&SearchButton=Pressed

[luvie]

Well, let's gather 'round the kitchen
stove and share the bread, butter
and tea together!

[luvie]

My hubby would love to have those in his garden!

Do you grow your own?

[Randy Larsen]

I have one plant that is freakin loaded with some sort of cross that is 1/8 in w x 3/4 in long.

Smokin’ hot but makes ya want more!

Fantastic flavor.

[AZamericonnie]

ZUCCHINI COBBLER

Wow Sandy...that's one I've never heard of before!

[MS.BEHAVIN]

LOL
Yes, let’s do!
;0)

[Kathy in Alaska]

And following on in 2nd is Nana Hope!!

[mylife]

sounds like the thai birdseye

[AZamericonnie]

DownEast Maine Pumpkin Bread

Oh....this sounds good!

[luvie]

OK!

What kind of weather are ya having, Sis? Hope it’s not
too cold yet!

[mylife]

Soup is always welcome this time of year and fresh baked bread.

[Randy Larsen]

LUV,
Go to the website I gave ya...

OR ....

WAIT FOR IT!...

Check out the nurseries in ODESSA!

[Kathy in Alaska]

And rounding out the top 3....Shyla!!

[luvie]

Hey, (((Connie)))

Is this thread making you as hungry as it is me?? LOL!

[PERKY2004]

MMMmmmmmmm.... is somebody cooking!?!?

[MoJo2001]

Awesome thread, Ms. B.

Hello to my fellow Canteeners! I hope all is well. May God continue to Bless our Troops, Veterans, their families, and all the Canteeners. Keep up the excellent job, folks!

[PERKY2004]

100?

[PERKY2004]

[MS.BEHAVIN]

I am gonna post an old Acadian recipe for Cretons..
which is a pork pate very popular up here.
It has been served in my family for years, and is really good with toast on a cold winter morning.

Cretons:

4 pounds of fresh ground pork meat (not frozen)
1 cup of homogenized milk
1 large cooking onion
1 small garlic clove
1 pinch of chive (ciboulette)
1 pinch of mixed spices
Note: Mixed spices would include Allspice, Bell’s Seasonings, and a little Cayenne!
1 pinch of fine herbs
2 pinch of parsley (persil)
1 pinch of celery salt
1 pinch of ground cloves (giroffe)
pepper and salt (to taste)

1) Place all above-noted ingredients in a deep pot.
2) After meat starts to cook, allow to simmer on medium-low heat for about 2 1/2 to 3 hours. Stir occasionally.
3) Remove from stove and allow to cool for at least five minutes.
4) Mix thoroughly using a hand mixer, for at least one minute.
5) Place in small containers and refrigerate.
6) Enjoy.

[PERKY2004]