Monthly Cooking Thread - July 2022

[mplsconservative]

That’s the one! I love some spice. :)

[Dawgreg]

Just thinly sliced cukes, butter, bread; but sometimes people use cream cheese instead of butter.

Thank you so much. I’ll try it both ways......;)

[Jamestown1630]

I didn’t realize at first that you meant you can buy the cornbread mix. I looked, and you can buy the Devil’s Spit, too - they have both at Walmart and on Amazon.

[Jamestown1630]

I think a lot of it, too, is that it’s not too ‘bread-y’ - very thinly sliced bread with the crusts cut off; basically a tea sandwich.

[sockmonkey]

flag cake

[Jamestown1630]

That’s nice!

[Dawgreg]

very thinly sliced bread with the crusts cut off; basically a tea sandwich.

That’s what I was thinking.....I’ll just have to try it for sure.......;)

[leaning conservative]

You will love them! I haven’t had one in forever, but now I’m going to get some good cukes at the farmer’s market Saturday.

I have always used mayo & salt & pepper on wonder bread. Heaven!

[leaning conservative]

I’m hungry & that sunflower dish looks amazingly delicious.😋😋😋

[Jamestown1630]

If you look around, you’ll find sweet versions to make, too.

[Dawgreg]

You will love them! I haven’t had one in forever, but now I’m going to get some good cukes at the farmer’s market Saturday.

I have always used mayo & salt & pepper on wonder bread. Heaven!

Well that settles it........I WILL get the ‘fixins’ and make some.......thanks!

[lizma2]

THX for the cake idea!

My Republican Women’s Club is having a 4th picnic and I’m in charge of desert.

Now I know what to bring.

(Think I’ll slice the strawberries though.)

[lizma2]

“It’s almost like a spicy dessert with a good slather of butter.”

I mix in a can of corn, a can of creamed corn and a bit of sugar

Yum.

[Jamestown1630]

That’s what I do. Looks better, and makes the go farther.

[mschalock]

I made one of those round twisted breads. It looked great and tasted pretty good. On another topic, does anyone have a tried-and-true cooked salsa recipe? We have tomatoes ripening fast and need to use a lot soon. Thanks.

[MomwithHope]

We are back at the low carb menu. Burgers on the grill, me with no bun. Just good ground beef with Montreal steak seasoning mixed in. I made a chimichurri sauce with garden greens. Fresh parsley, cilantro, basil, garlic - fresh picked. Green pepper, a banana pepper, a garlic scape, salt pepper, olive oil, red wine vinegar, good lemon juice, dried cayenne pepper from last year. Use my heavy stone mortar and pestle. Just topped my burger with some of that. It was amazing!

[Jamestown1630]

I haven’t made it, but here’s one for roasted tomato salsa:

https://www.allrecipes.com/recipe/24626/roasted-tomato-salsa-i/

Not what you wanted, but you reminded me of a recipe that one of the Freepers directed us to a while ago - roasted tomatillo sauce. I made this and it turned out really good:

It was originally in ‘Gourmet’ magazine, and then posted on Epicurious:

Tomatillo Salsa Verde

YIELD
Makes about 3 cups

1 1/2 pounds fresh tomatillos or 3 (11-ounce) cans tomatillos

5 fresh serrano chiles

3 garlic cloves, unpeeled

1/2 cup fresh cilantro

1 large onion, coarsely chopped

2 teaspoons coarse salt

1. Preheat broiler.

2. If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness. If using canned tomatillos, drain and measure out 2 cups. Broil chiles, garlic, and fresh tomatillos (do not broil canned) on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.

3. Peel garlic and pull off tops of chiles. Purée all ingredients in a blender.
• Salsa can be made 1 day ahead and chilled, covered.

https://www.epicurious.com/recipes/food/views/roasted-tomatillo-salsa-102586

[Diana in Wisconsin]

[Diana in Wisconsin]

What a pretty Patriotic cake! Thanks! :)

[Jamestown1630]

Again, this is not ‘cooked’ but my husband makes a great ‘pico de gallo’, and he does it pretty much as Rick Bayliss does it in this video:

https://www.youtube.com/watch?v=yRHtKBd9TVM

I like Bayliss’ videos - he explains why he does everything. He has a great one for two ways to do Chiles Rellenos - they’re very time- and work-intensive to make, but wonderful, and my favorite Mexican dish:

https://www.youtube.com/watch?v=55wc9ZnfyvE

(Be careful with peppers - even a single type can vary greatly in heat. The first time I chopped up a jalapeno, the oils got under my finger nails and burned for 24 hours. I’ve never had a bunch that was so hot again - usually they’re relatively mild.)