scott-in-scottsdale
Well-known member
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Here comes the holiday weekend.
- Thread starter scott-in-scottsdale
- Start date
scott-in-scottsdale
Well-known member
REC: Easy Baked Beans....
Easy Baked Beans
1/2 cup Grandma's Robust Flavor Molasses
2 cans (20 oz each) pork and beans, drained
1/3 cup chopped onion
1/3 cup ketchup
2 Tbs prepared mustard
4 slices bacon, partially cooked
Heat oven 375*F. Combine all ingredients
except bacon. Cut 2 slices bacon into small
pieces. Mix into beans. Pour into 1 1/2 qt
casserole. Lay remaining 2 slices bacon on
top. Bake, covered for 30 minutes. Uncover
and continue baking for 20 minutes.
Serves 6-8.
Recipe doubles very well.
Easy Baked Beans
1/2 cup Grandma's Robust Flavor Molasses
2 cans (20 oz each) pork and beans, drained
1/3 cup chopped onion
1/3 cup ketchup
2 Tbs prepared mustard
4 slices bacon, partially cooked
Heat oven 375*F. Combine all ingredients
except bacon. Cut 2 slices bacon into small
pieces. Mix into beans. Pour into 1 1/2 qt
casserole. Lay remaining 2 slices bacon on
top. Bake, covered for 30 minutes. Uncover
and continue baking for 20 minutes.
Serves 6-8.
Recipe doubles very well.
Rec posted by MariaD Over the Rainbow Mac and Cheese.
We really enjoy it! Make it only on a few occasions, for obvious caloric reasons, but it is a great recipe! Will be bringing this to a party this weekend! ((Thanks again Maria!)
Over the Rainbow Macaroni and Cheese
Hubby absolutely loved this mac and cheese! Patti says if you don’t want to use all five cheeses you can get away with just the Velveeta and Sharp Cheddar, it won’t be over the rainbow, but it’ll be pretty good. And on special occasions, she sometimes adds an extra stick of butter, in which case it goes over the moon! If you use 2 sticks of butter, substitute milk for the half-and-half. - from Patti LaBelle
Makes 4 - 6 generous servings
1 T vegetable oil
1 lb elbow macaroni
8 T (1 stick) plus 1 tablespoon butter
1/2 c (2 oz) shredded Muenster cheese
1/2 c (2 oz) shredded Mild Cheddar cheese
1/2 c (2 oz) shredded Sharp Cheddar cheese
1/2 c (2 oz) shredded Monterey Jack cheese
2 c half-and-half
1 c (8 oz) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 t seasoned salt
1/8 t freshly ground black pepper
Preheat the oven to 350ºF. Lightly butter a deep 2 1/2 quart casserole dish.
Bring a large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
In a small saucepan, melt 8 tablespoons of butter. Stir into the macaroni. In a large bowl, mix the Muenster, Mild and Sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and eggs. Season with salt and pepper.
Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining 1 tablespoon of butter.
Bake until it’s bubbling around the edges, about 35 minutes. Serve hot.http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=973
We really enjoy it! Make it only on a few occasions, for obvious caloric reasons, but it is a great recipe! Will be bringing this to a party this weekend! ((Thanks again Maria!)
Over the Rainbow Macaroni and Cheese
Hubby absolutely loved this mac and cheese! Patti says if you don’t want to use all five cheeses you can get away with just the Velveeta and Sharp Cheddar, it won’t be over the rainbow, but it’ll be pretty good. And on special occasions, she sometimes adds an extra stick of butter, in which case it goes over the moon! If you use 2 sticks of butter, substitute milk for the half-and-half. - from Patti LaBelle
Makes 4 - 6 generous servings
1 T vegetable oil
1 lb elbow macaroni
8 T (1 stick) plus 1 tablespoon butter
1/2 c (2 oz) shredded Muenster cheese
1/2 c (2 oz) shredded Mild Cheddar cheese
1/2 c (2 oz) shredded Sharp Cheddar cheese
1/2 c (2 oz) shredded Monterey Jack cheese
2 c half-and-half
1 c (8 oz) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 t seasoned salt
1/8 t freshly ground black pepper
Preheat the oven to 350ºF. Lightly butter a deep 2 1/2 quart casserole dish.
Bring a large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
In a small saucepan, melt 8 tablespoons of butter. Stir into the macaroni. In a large bowl, mix the Muenster, Mild and Sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and eggs. Season with salt and pepper.
Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining 1 tablespoon of butter.
Bake until it’s bubbling around the edges, about 35 minutes. Serve hot.http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=973
melissa-dallas
Well-known member
Sour Cream Dill Potato Salad
This is pretty with very small red potatoes cut in half, but larger ones can also be used cut in chunks. I like the skin left on. This is an "eyeball it" recipe as far as amounts.
Boil red potatoes until done but still firm. Drain
While warm add diced sweet onion to taste. Sprinkle well with salt & pepper sprinkle rather heavily with dillweed (dry or fresh).
Mix equal parts mayonnaise & sour cream in sufficient quantity to coat potatoes well. Mix in. Chill well before serving. This is better made at least several hours before.
This is pretty with very small red potatoes cut in half, but larger ones can also be used cut in chunks. I like the skin left on. This is an "eyeball it" recipe as far as amounts.
Boil red potatoes until done but still firm. Drain
While warm add diced sweet onion to taste. Sprinkle well with salt & pepper sprinkle rather heavily with dillweed (dry or fresh).
Mix equal parts mayonnaise & sour cream in sufficient quantity to coat potatoes well. Mix in. Chill well before serving. This is better made at least several hours before.
richard-in-cincy
Well-known member
Soy sorry Ang, but considering what happened to you, I'm hesitant to bring
anything!
Consider me.... banned!
http://cache.spreadshirt.com/users/522000/521091/motives/521091_2828014_medium.gif
anything!
Consider me.... banned!
http://cache.spreadshirt.com/users/522000/521091/motives/521091_2828014_medium.gif
I have a request to make Cowboy Caviar---always a hit.
http://www.finerkitchens.com/swap/forum2/63_Cowboy_Caviar
http://www.finerkitchens.com/swap/forum2/63_Cowboy_Caviar
Luscious Lemon Ice Cream - a real showstopper!
This recipe is from the wonderful book "Sweets: Soul Food Desserts & Memories" and the base is a lemon curd mixed with cream. The end result is an ice cream that has the most wonderful creamy texture. Last summer I was on an ice cream kick and made over 20 kinds. This recipe trumps them all!
If I never made anything from this book, the stories are worth the price alone. (I'll add some of my favorite quotes at the bottom.)
Aint Tee's Luscious Lemon Ice Cream
"Aint Tee" was what we called My MY's sister, Laura. Aint Tee wasn't too quick to give out her recipes....not even to family. In fact, if she agreed to give you a recipe, you had to agree to give her one back. Aint Tee traded recipes the way we children traded paper dolls and marbles.
This ice cream has a soft, smooth texture and it tastes lemony delicious. I like to fix myself a heaping bowl covered in raspberry sauce.
3 egg yolks
2 cups sugar
1 tablespoon cornstarch
1 cup milk
1/2 cup fresh lemon juice
2 cups heavy cream
1/2 tablespoon grated lemon zest
In a large, heavy saucepan whisk together the egg yolks, sugar, cornstarch, milk, and lemon juice. Cook the mixture over medium heat, whisking constantly until a candy thermometer reaches 175 degrees, about 15 minutes. Do not allow to boil.
Strain the mixture through a sieve into a bowl and cool in the refridgerator for at least 3 hours.
Add the cream and the lemon zest to the cooked canister of a 2 quart ice cream maker and freeze according to the manufacturer's instructions.
Makes about 1 1/2 quarts.
*********************************************
Fun quotes from the book:
When I was growing up, the women in my family were the most passionate cooks I knew. They cooked from their hearts and souls. Whether or not they would admit to it, they used every meal as an opportunity to flaunt their culinary skills, as an opportunity for prestige and to be noticed, and a chance to further establish themselves in our small town as the queens of soul food. They could really "put their foot" in the meals they cooked (this is why My My would say when someone outdid herself in the kitchen.)
*
My parents were wed in 1953. My father says it alll the time, "I asked Ruth to marry me ten minutes after meeting her. She didn't drink, didn't smoke, and she was beautiful. If I'd a known how good a cook she was, I'd a asked her sooner."
This recipe is from the wonderful book "Sweets: Soul Food Desserts & Memories" and the base is a lemon curd mixed with cream. The end result is an ice cream that has the most wonderful creamy texture. Last summer I was on an ice cream kick and made over 20 kinds. This recipe trumps them all!
If I never made anything from this book, the stories are worth the price alone. (I'll add some of my favorite quotes at the bottom.)
Aint Tee's Luscious Lemon Ice Cream
"Aint Tee" was what we called My MY's sister, Laura. Aint Tee wasn't too quick to give out her recipes....not even to family. In fact, if she agreed to give you a recipe, you had to agree to give her one back. Aint Tee traded recipes the way we children traded paper dolls and marbles.
This ice cream has a soft, smooth texture and it tastes lemony delicious. I like to fix myself a heaping bowl covered in raspberry sauce.
3 egg yolks
2 cups sugar
1 tablespoon cornstarch
1 cup milk
1/2 cup fresh lemon juice
2 cups heavy cream
1/2 tablespoon grated lemon zest
In a large, heavy saucepan whisk together the egg yolks, sugar, cornstarch, milk, and lemon juice. Cook the mixture over medium heat, whisking constantly until a candy thermometer reaches 175 degrees, about 15 minutes. Do not allow to boil.
Strain the mixture through a sieve into a bowl and cool in the refridgerator for at least 3 hours.
Add the cream and the lemon zest to the cooked canister of a 2 quart ice cream maker and freeze according to the manufacturer's instructions.
Makes about 1 1/2 quarts.
*********************************************
Fun quotes from the book:
When I was growing up, the women in my family were the most passionate cooks I knew. They cooked from their hearts and souls. Whether or not they would admit to it, they used every meal as an opportunity to flaunt their culinary skills, as an opportunity for prestige and to be noticed, and a chance to further establish themselves in our small town as the queens of soul food. They could really "put their foot" in the meals they cooked (this is why My My would say when someone outdid herself in the kitchen.)
*
My parents were wed in 1953. My father says it alll the time, "I asked Ruth to marry me ten minutes after meeting her. She didn't drink, didn't smoke, and she was beautiful. If I'd a known how good a cook she was, I'd a asked her sooner."
I think you SAVED our Angie. She could have been camping alone and tried one of those foods.
This way she was able to get help immediately. At least now she knows....and she's armed.
Armed? Whoa...stand Back! Who knows what a soy-deprived woman could do with an Epi pen!!
(This would be where my non-linear mind thinks of that electronic de-hair'er from 20 (30?) years ago...Episomethingorother. Never tried it myself, but it whirled and spun and ripped the hair out by the folicle. All reviews said it didn't work and was really painful, but the models always looked perfectly serene. Probably because they had already been waxed and had no feeling left in their nerve endings.
This way she was able to get help immediately. At least now she knows....and she's armed.
Armed? Whoa...stand Back! Who knows what a soy-deprived woman could do with an Epi pen!!
(This would be where my non-linear mind thinks of that electronic de-hair'er from 20 (30?) years ago...Episomethingorother. Never tried it myself, but it whirled and spun and ripped the hair out by the folicle. All reviews said it didn't work and was really painful, but the models always looked perfectly serene. Probably because they had already been waxed and had no feeling left in their nerve endings.
Here we go: Epilady
Women of a certain age might remember the original Epilady, which was a popular Christmas gift one fateful year in the late 1980s. Besides the implications of giving this as a gift, it was not the most comfortable device to use. It used rotating coils that would grasp hair and pull it out by the root. I imagine many of the husbands who gave the original device as a gift are now ex-husbands.
Women of a certain age might remember the original Epilady, which was a popular Christmas gift one fateful year in the late 1980s. Besides the implications of giving this as a gift, it was not the most comfortable device to use. It used rotating coils that would grasp hair and pull it out by the root. I imagine many of the husbands who gave the original device as a gift are now ex-husbands.