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Title: The Freedom4um Cook Book & Beverage Guide
Source: Various Food Freaks
URL Source: http://None
Published: Aug 14, 2009
Author: The Contributors
Post Date: 2009-08-14 01:07:21 by Original_Intent
Keywords: Food, Recipes, Eats, Joe
Views: 3888
Comments: 195

This was actually, despite my teasing her, farmfriend's idea, and since I am a lifelong cook who enjoys good food I thought this would be a fun perennial thread.

This is a place to share and exchange recipes, tips, sources, and treats. I am sure that there is a lot of expertise just waiting to be tapped into. I threw beverages into the title because I love a good cup of coffee and so have spent a lot of time reading about, brewing, and enjoying good coffees.

My own strong areas in cooking are baking, Tex Mex, and Italian. I do not represent myself as an expert but as a someone who simply enjoys good food and is not uncomfortable in the kitchen.

As a long time Kitchen Gardener I am used to taking what I have harvested and using what I have and trying to be a bit creative. I have also learned some of things which are fun to grow and good to have for a different touch.

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#1. To: Original_Intent (#0)

Molasses Cookies

¾ cup oil
1 cup sugar
¼ cup molasses
1 egg
½ tsp. salt
2 tsp. baking soda
2 cups flour
½ tsp. clove
½ tsp. ginger
1 tsp. cinnamon

Add sugar to oil, and then add molasses & egg. Beat well. Mix dry ingredients together and slowly add to first mixture. Form into walnut sized balls and roll in sugar. Bake on greased cookie sheet. 8 -10 minutes at 375. I prefer 8 minutes baking time making them chewy.

farmfriend  posted on  2009-08-14   1:11:04 ET  Reply   Trace   Private Reply  

Turtle Soup

 1 Snapping Turtle

Any old soup recipe will work for (snapping) turtle soup. The main problem with turtle soup is cleaning the turtle. You have to be certain that every last speck of fat is removed from the meat before cooking. This is not too difficult because the fat is between the skin and the flesh.

To butcher a turtle you start by chopping off the turtle's head. Be careful because the head will still bite even after it is removed from the body and the body will still crawl away after the head is removed. Turtles don't die right away.

When the body stops trying to crawl away, dip it in boiling water and scrape off the exterior layer of skin, including the shell. The result will be a bright white carcus, compared to the muddy brown-green you started with.

Next step is to remove the shell. Cut along grove on each side between the front and back legs. It is the narrowest part of the shell. The tail, neck and all four legs are attached to the top of the shell. Remove from shell and you have the bulk of the meat. However, there will be some meat on the bottom shell and top shell.

It is at this point that you remove the fat. Just roll back the skin and with a paring knife and your index finger scrape out the fat.

I learned about turtles from my parents who learned from their German immigrant fathers. It has been told in family circles that my maternal grandfather would catch snapping turtles by hand. I never saw him do it because he was hit and killed by a truck when I was about nine years old. It was a big loss for me because he was just starting to teach me about turtles, wild mushrooms, dandelions and other natural things. He made the greatest doughnuts I ever ate.

Good luck with your turtle soup. Just cook it long with lots of vegetables and it will be good if you removed all of the fat. - Earl

From Earl Shelsby

Critter  posted on  2009-08-14   1:17:54 ET  Reply   Trace   Private Reply  

This is the real deal. Given to me in my late teens by a Scotsman who was in his 80s. It had been handed down for generations in his family and he brought it with him when he immigrated.

Scotch Short Bread

1 ½ oz. rice flour
3 oz. sugar
12 oz. flour
½ lb. butter (real)

Put all 3 ingredients into a sifter, mix 3 times. Mix butter and ingredients by hand till soft like putty. Pat out to 3/8 to ¼ inch thick. Cut like biscuits. Poke with fork all the way through. Do not preheat oven. 325 deg. till straw color, let cool.

farmfriend  posted on  2009-08-14   1:18:00 ET  Reply   Trace   Private Reply  

As a long time Kitchen Gardener I am used to taking what I have harvested and using what I have and trying to be a bit creative. I have also learned some of things which are fun to grow and good to have for a different touch.

Zucchini Lasagna

3 pounds large zucchini, scrubbed 1 quart spaghetti sauce or thick tomato sauce 1 cup bread crumbs 1 pound ricotta cheese (more, if you like - the original recipe calls for 2 pounds) 4 eggs, lightly beaten 2 Tablespoons parsley, chopped 1/2 teaspoon each dried oregano, basil Salt & pepper to taste 1 cup grated Parmesan or Romano cheese 1 pound mozzarella cheese, coarsely grated

Slice zucchini into long slices. Cook in boiling water just until limp, about 5 minutes. Drain on paper towels.

Combine ricotta, eggs, parsley, seasoning and half of the parmesan cheese and half of the bread crumbs in a bowl. Set aside.

In a 9x13 pan, spoon a thin layer of tomato sauce. Sprinkle with a quarter of the bread crumbs. Arrange layer of zucchini over this. Spoon half of the reserved ricotta mixture on top of the zucchini. Sprinkle with half the mozzarella cheese. Arrange the rest of the zucchini over this, layer more tomato sauce and the rest of the bread crumbs and top with remaining ricotta mixture. Top with remaining mozzarella and parmesan.

Bake in a 350 degree oven for about 1 hour or until top is brown. Let stand 20 minutes before cutting.

CadetD  posted on  2009-08-14   1:31:44 ET  Reply   Trace   Private Reply  

It's about time! Great idea :)

"Midway upon the journey of our life I found myself within a forest dark,
For the straightforward pathway had been lost." - Dante's Inferno

IndieTX  posted on  2009-08-14   1:45:01 ET  Reply   Trace   Private Reply  

Santa Fe Omelet:

3 Eggs beaten (salt to taste)

1/2 of a Jalapeno (Minced) (If you want it hotter use 1/2 Serrano)

2 Tblspns Roasted Corn (Trader Joe's Fire Roasted Corn works most excellently - in the freezer case.)

A Couple of strips of Onion

2 Ozs shredded Monterey Jack or Cheddar (I prefer Cheddar)

Optional - a couple of tablespoons of minced ham or cooked Chorizo - shredded chicken would probably work too.

Optional - a few mushroom slices browned in butter in advance

Start the omelet as normal (8 inch pan works best) cooking it slowly at low to medium heat - in butter of course.

Once it begins to form a skin put sprinkle the minced Jalapeno in, add the cheese, then add the rest of the ingredients on top of that. When well set then fold, let it set in omelet form, flip once to make sure it is done and the cheese melted. Salsa, Guacamole (optional), and Sour Cream to taste as topping. Sprinkle a few pieces of chopped green onion and Cilantro on top to complete the presentation.

Another possibility would be to put a couple of tablespoons of Diablo Sauce on it before the Sour Cream.

"I think the subject which will be of most importance politically is Mass Psychology...It's importance has been enormously increased by the growth of modern methods of propaganda...Although this science will be diligently studied, it will be rigidly confined to the governing class. The populace will not be allowed to know how its convictions were generated." Bertrand Russel, Eugenicist and Logician

Original_Intent  posted on  2009-08-14   1:48:12 ET  Reply   Trace   Private Reply  

Looking for suggestions to improve a basic waffle/pancake recipe. 2 eggs beaten 4-5 heaping tbspoons whole wheat flour half teaspoon baking soda couple tbspoons sour cream 12 - 15 tbspoons yogurt mix batter (adding milk/water to thin) heat fry pan, adding tbspoon oil (once only) brown three patties at a time spread tbspoon olive oil over (3) cooked waffles Usually eat with a liquid ginger-apple sauce to which jello powder added

Tatarewicz  posted on  2009-08-14   1:52:56 ET  Reply   Trace   Private Reply  

I love a good cup of coffee

Tips for cooking with coffee

• Strong brewed coffee perks up the flavor in pot roasts, stews, chili, mole, baked beans and hearty soups.

• For fuller flavor, use ground coffee beans instead of instant. If you do use instant, make it espresso.

• When adding coffee to dishes that will be cooked, make the coffee stronger than you would normally drink it.

• To get the most coffee flavor in cookie dough, dissolve ground coffee in a small amount of liquid and add it to the creamed butter and sugar.

• To add coffee flavor to cakes, coarsely crush the beans with a rolling pin and steep them in the liquid used in the batter.

Coffee-Braised Pot Roast with Cinnamon and Ancho Chile Pepper

This recipe works equally well with lamb shoulder or shanks, short ribs and beef stew. If time permits, cook the roast ahead and refrigerate it and the cooked sauce separately. It is easier to carve the meat and remove the fat from the sauce when they are cold. Spoon the sauce over the meat and either refrigerate for up to 2 days or heat and serve. If desired, vegetables such as carrots, parsnips, rutabaga and potatoes can be added during the last 45 minutes of cooking. Serves 6.

4-lb. boneless chuck roast

For the rub

2 tsp. kosher salt

2 tsp. black pepper

2 Tbsp. ground or instant espresso

1 tsp. ground ancho chile pepper

1/2 tsp. ground cinnamon

For the braising liquid

4 Tbsp. olive oil

1 large onion, chopped

8 garlic cloves, minced

2 Tbsp. ground or instant espresso dissolved in 1.5 cups warm water

1 cinnamon stick

1 1/2 tsp. ground ancho chile pepper

1 Tbsp. packed brown sugar

1 Tbsp. butter, softened

2 Tbsp. flour

Preheat the oven to 325 degrees. Rinse the roast and dry thoroughly. Combine all rub ingredients in a small bowl and rub all over the meat.

In a Dutch oven or wide, heavy saucepan, heat 3 Tbsp. oil over medium high heat until hot. Add the roast and cook on all sides until very dark (coffee will cause it to become almost black), 8-10 minutes total. Remove the roast to a plate.

Add the chopped onion to the pan, reduce the heat to medium and cook, scraping up as much of the seasoning stuck to the bottom of the pan as possible, until the onion begins to soften, about 10 minutes. Add garlic and sauté for 1 minute. Slowly add a small amount of coffee to the pan (it will sizzle). Add the remaining coffee and cook, stirring up the remaining bits from the bottom of the pan. Stir in cinnamon stick, chile pepper and brown sugar. Bring to a simmer. Return the beef to the pan and bring to a boil. Cover tightly and transfer to the oven.

Bake for 1.5 hours, then turn the beef over, cover again and continue cooking until meat is fork-tender, but not falling apart, about 3.5 hours total. If making ahead, refrigerate meat and juices separately.

To serve, transfer the beef to a cutting board and tent loosely with foil. Remove the cinnamon stick from the braising liquid and skim the fat.

Bring the braising liquid to a boil over medium-high heat. Mash the butter with the flour to form a paste and whisk into the gravy. Simmer for 5 minutes, or until thickened slightly.

Carve the roast and serve with the gravy.

CadetD  posted on  2009-08-14   2:16:00 ET  Reply   Trace   Private Reply  

Summer Saute

The nice thing about this is that there is no set recipe and its ingredients are whatever fresh summer vegetables are available. The main elements that are constant are Olive Oil, Herbs de Provence, Garlic, Onion, and Sea Salt. And you could do without the onion, and Kosher Salt works as a replacement for the Sea Salt (although Sea Salt has more trace elements).

This was an impromptu creation at a moment when I had to figure out a quick way to feed my Aunt who was visiting (it was a somber time as my mother was in the process of passing from Cancer). Since my Aunt and I shared a love of gardening and my Kitchen Garden was in full swing I immediately thought of the garden as a source of something quick, that I could show off, and tasty.

So, quick like a bunny I ran out into the garden and began picking. Back in the Kitchen I had some Patty Pan Squash (the flattened type of Summer Squash, some Ronde de Nice - a wonderful round French Gourmet Zucchini and a big handful of green beans). Grabbing my favorite Cuisinart Saute Pan I splashed some Olive Oil in the bottom, chopped up some garlic and onion, some of the summer squash, grabbed a hand full of fresh green beans, and reached into the freezer for some frozen cocktail shrimp. Starting with the Olive Oil, then adding the garlic and onion I began sauteeing it over medium heat, once the onion was beginning to turn translucent I sprinkled a good pinch of Herbs de Provence over it, added the green beans and then some salt. The summer squash cooks quick and so it is added last so as not to over cook it. So, with the onion translucent and the beans beginning to change color I added the summer squash, mixed it in good, kept things in the pan moving and as the squash began to cook threw in the cooked shrimp and warmed them through and then served. It was delightful and I learned something in the experience - that I could fashion a quick tasty meal just from the garden and what was on hand.

I have since used different combos in the dish - matchstick carrots work well, and different types of summer squash, and sometimes a dash of wine or Balsamic Vinegar to form a glaze. It is one of those quick summer dishes to play with and enjoy creating with.

To make it more substantial serve over Pasta - either Linguine or Fettucini with just a dash of Olive Oil on it to keep it from sticking together.

"I think the subject which will be of most importance politically is Mass Psychology...It's importance has been enormously increased by the growth of modern methods of propaganda...Although this science will be diligently studied, it will be rigidly confined to the governing class. The populace will not be allowed to know how its convictions were generated." Bertrand Russel, Eugenicist and Logician

Original_Intent  posted on  2009-08-14   2:23:02 ET  Reply   Trace   Private Reply  

Looking for suggestions to improve a basic waffle/pancake recipe. 2 eggs beaten 4-5 heaping tbspoons whole wheat flour half teaspoon baking soda couple tbspoons sour cream 12 - 15 tbspoons yogurt mix batter (adding milk/water to thin) heat fry pan, adding tbspoon oil (once only) brown three patties at a time spread tbspoon olive oil over (3) cooked waffles Usually eat with a liquid ginger-apple sauce to which jello powder added

For a nice change try Strawberries Romanoff. This sounds fancy and impressive for guests but is easy to make.

Take a couple of cups of Strawberries (or more - I like Strawberries), clean and remove the core, slice and mix with enough sugar to form a liquid. The amount of sugar is going to vary as you'll want to adjust it based on how sweet the berries are. Just a rule of thumb - about 1/4 to 1/3 cup sugar for every two cups of berry slices. The sugar draws the moisture out of the Strawberry slices to form the liquid. You want to do this preferably the night before so that all the sugar dissolves and it forms a syrup which is not grainy. Put the Strawberries in a bowl in the fridge over night - cover the bowl with a lid or plastic wrap. When you take it out in the morning stir it again to mix up any sugar crystals that have not completely melted into the syrup.

The morning you are serving whip up a cup of heavy Whipping Cream till it is stiff - adding sugar to taste when it is just beginning to stiffen. Whip until it is fairly stiff. Taking a rubber spatula fold the berry mixture into the Whipped Cream and use this as your topping.

"I think the subject which will be of most importance politically is Mass Psychology...It's importance has been enormously increased by the growth of modern methods of propaganda...Although this science will be diligently studied, it will be rigidly confined to the governing class. The populace will not be allowed to know how its convictions were generated." Bertrand Russel, Eugenicist and Logician

Original_Intent  posted on  2009-08-14   2:31:58 ET  Reply   Trace   Private Reply  

Thanks. This should be fun - and tasty.

"I think the subject which will be of most importance politically is Mass Psychology...It's importance has been enormously increased by the growth of modern methods of propaganda...Although this science will be diligently studied, it will be rigidly confined to the governing class. The populace will not be allowed to know how its convictions were generated." Bertrand Russel, Eugenicist and Logician

Original_Intent  posted on  2009-08-14   2:33:23 ET  Reply   Trace   Private Reply  

Oops! Meant to ping you sooner.

"I think the subject which will be of most importance politically is Mass Psychology...It's importance has been enormously increased by the growth of modern methods of propaganda...Although this science will be diligently studied, it will be rigidly confined to the governing class. The populace will not be allowed to know how its convictions were generated." Bertrand Russel, Eugenicist and Logician

Original_Intent  posted on  2009-08-14   2:54:26 ET  Reply   Trace   Private Reply  

Okay.

Spicy Chicken Burgers.

Boneless, Skinless Chicken Thighs.
Louisiana Hot Sauce
Blue Cheese Dressing
Kaiser Buns
Spinach
Red Onion
Medium Cheddar Cheese
Olive Oil
Butter
Organic Mayonnaise (as long as it's the good mayonnaise - It's like Ketchup - only the good stuff will do unless you're really hungry...)
Mushrooms
Salt & Pepper

Dice up the chicken.

Fry the chicken in the pan with the butter and olive oil.

Add the Hot sauce.

Chuck in the onions and mushrooms.

Add some Blue Cheese Dressing.

The Chicken etc. should be smothered in Sauce and Dressing so it's saturated and dripping with the stuff.

Heat the buns in the oven with the cheese grated.

Put the stuff on the buns with the spinach and mayonnaise.

Add extra Hot Sauce and Blue Cheese Dressing.

Oh Good Lord.

I'm no Chef, but my mouth is watering just thinking about it.

wudidiz  posted on  2009-08-14   2:57:32 ET  Reply   Trace   Private Reply  

Definitely looks like something that would work well with Lamb.

"I think the subject which will be of most importance politically is Mass Psychology...It's importance has been enormously increased by the growth of modern methods of propaganda...Although this science will be diligently studied, it will be rigidly confined to the governing class. The populace will not be allowed to know how its convictions were generated." Bertrand Russel, Eugenicist and Logician

Original_Intent  posted on  2009-08-14   2:57:48 ET  Reply   Trace   Private Reply  

I'm no Chef, but my mouth is watering just thinking about it.

Good food will do that. If you can find it, rare and expensive, Rogue Creamery Smoky Blue Cheese would add a real gourmet touch. Make your own Blue Cheese Dressing with the Smoky Blue.

"I think the subject which will be of most importance politically is Mass Psychology...It's importance has been enormously increased by the growth of modern methods of propaganda...Although this science will be diligently studied, it will be rigidly confined to the governing class. The populace will not be allowed to know how its convictions were generated." Bertrand Russel, Eugenicist and Logician

Original_Intent  posted on  2009-08-14   3:03:19 ET  Reply   Trace   Private Reply  

Make your own Blue Cheese Dressing with the Smoky Blue.

How?

wudidiz  posted on  2009-08-14   3:22:56 ET  Reply   Trace   Private Reply  

It is pretty straight foward.

A little Olive Oil for thinning (or Grape Seed Oil which has a more neutral flavor - and is high in Omega 3 fatty acids).

Sour Cream

A lemon for juice

Blue Cheese

This works best in a food processor or a blender, or one of those hand held mixer thingies.

To a cup of Sour Cream add about a teaspoon to a tablespoon of lemon juice (it depends upon how much "bite" your want from the acid) (White Balsamic Vinegar would probably work well too) and enough oil to thin it to a thick but pourable consistency. Mix the oil in a couple of tablespoons first and then one at a time until you get the consistency you want. Then add some chopped up blue cheese to taste. Mix the cheese in and taste until you fine tune it to the flavor you want. You might need to add a dash of Kosher salt (it dissolves more readily) depending upon how salty the cheese is. It's better to do this a day or so in advance to economize on the cheese - the flavor will infuse the solution after setting a while. Keep it in the fridge as it will go bad if left out - no preservatives. If you like it chunky add some pieces and fold in with a spatula after you have the dressing to where you want it.

"I think the subject which will be of most importance politically is Mass Psychology...It's importance has been enormously increased by the growth of modern methods of propaganda...Although this science will be diligently studied, it will be rigidly confined to the governing class. The populace will not be allowed to know how its convictions were generated." Bertrand Russel, Eugenicist and Logician

Original_Intent  posted on  2009-08-14   3:38:09 ET  Reply   Trace   Private Reply  

Thank you.

That's sounds like it'd be really good.

Oh man, sour cream.

Anything is good with sour cream.

Especially perogies.

You know, fried onions, bacon bits...

wudidiz  posted on  2009-08-14   3:43:08 ET  Reply   Trace   Private Reply  

It is good. I grew up eating it and always preferred it to store bought blue cheese dressing.

I know what Perogies are. I took Russian in High School and we learned about Russian food.

"I think the subject which will be of most importance politically is Mass Psychology...It's importance has been enormously increased by the growth of modern methods of propaganda...Although this science will be diligently studied, it will be rigidly confined to the governing class. The populace will not be allowed to know how its convictions were generated." Bertrand Russel, Eugenicist and Logician

Original_Intent  posted on  2009-08-14   3:46:36 ET  Reply   Trace   Private Reply  

Bookmarking this thread.

wudidiz  posted on  2009-08-14   3:47:38 ET  Reply   Trace   Private Reply  

Me too. ;-)

G'night. I'm going to hit the sack.

"I think the subject which will be of most importance politically is Mass Psychology...It's importance has been enormously increased by the growth of modern methods of propaganda...Although this science will be diligently studied, it will be rigidly confined to the governing class. The populace will not be allowed to know how its convictions were generated." Bertrand Russel, Eugenicist and Logician

Original_Intent  posted on  2009-08-14   3:49:06 ET  Reply   Trace   Private Reply  

Russian - Perogie

Ukrainian - Petaha

Goodnight.

wudidiz  posted on  2009-08-14   3:51:29 ET  Reply   Trace   Private Reply  

Just a quick reminder that the DEMs and REPs are offering FREE (not really) Shit sandwiches to their constituents.

The DEMs serve em on white bread.

The REPs serve em on toast.

Both parties have long lines of shit eating consumers to feed so get in line early !!!

Resolve to serve no more, and you are at once freed. I do not ask that you place hands upon the tyrant to topple him over, but simply that you support him no longer; then you will behold him, like a great Colossus whose pedestal has been pulled away, fall of his own weight and break in pieces.

De La Boétie

noone222  posted on  2009-08-14   5:18:37 ET  Reply   Trace   Private Reply  

Looking for suggestions to improve a basic waffle/pancake recipe

German Apple Pancakes

2 Large cooking apples, such as Yellow Delicious or Granny Smith
¼ cup butter
1-cup all-purpose flour
1-cup milk
6 eggs
1-teaspoon vanilla extract
½ teaspoon salt
¼ teaspoon grated nutmeg
Confectioners’ sugar

Preheat oven to 475. Peel, core, and very thinly slice the apples, you should have approximately 1-½ cups. Melt 2 tablespoons of the butter over medium low heat in a small fry pan, and sauté the apples until they are just tender, about 3 minutes. Keep warm while preparing the batter. Place a 9 or 10-inch cast iron skillet or very heavy ovenproof pan in the oven to heat for at least 5 minutes---the pan has to be very hot for this recipe to really work properly. When it is well heated, add the remaining 2 tablespoons of butter to melt and put skillet back on oven; the butter should be very hot but not brown when you add the apples and the batter.

While the skillet is heating, place the flour, milk, eggs, vanilla, salt, and nutmeg in a blender, and whiz until smooth. (This can be done with a rotary beater.) Remove the skillet from the oven, quickly arrange the warm sautéed apple slices over the melted butter, and pour the batter evenly over all. Bake for 15 minutes, reduce hear to 375 and bake 10 minutes longer. The pancake will puff and climb up the sides of the pan. Sprinkle with confectioners’ sugar, then cut in wedges and serve with maple syrup and crisp bacon.

farmfriend  posted on  2009-08-14   7:46:41 ET  Reply   Trace   Private Reply  

That looks really yummy, and I have a huge cast iron skillet I bought for making chicken or scones that would be perfect. Oh, and I just got 2 big bags of baking apples - I was going to make a tart and dehydrate the rest, but this looks like it could be fun. I think for a small batch I could make it in the toaster oven on a smaller cast iron pan that fits it. To make it a bit heartier and more nutritious you could probably use White Whole Wheat Flour.

"I think the subject which will be of most importance politically is Mass Psychology...It's importance has been enormously increased by the growth of modern methods of propaganda...Although this science will be diligently studied, it will be rigidly confined to the governing class. The populace will not be allowed to know how its convictions were generated." Bertrand Russel, Eugenicist and Logician

Original_Intent  posted on  2009-08-14   13:22:57 ET  Reply   Trace   Private Reply  

That recipe comes from Marcia Adam's Cooking from Quilt Country. That's the Amish cook book I talk about. Worth buying one if you can still find them.

farmfriend  posted on  2009-08-14   13:34:55 ET  Reply   Trace   Private Reply  

I'm thinking of typing in a couple of my favorites out of "Perfect Baking" and the "King Arthur Flour Anniversary Book". Real Scottish Scones are easy to make and very versatile - they freeze well too. Oh, and Rose's Recipe for Cinnamon Rolls (you'll never buy those awful things at Cinnabon again). The Chocolate Sponge Cake makes a perfect base for several different renditions.

The way this is growing do you think we should actually split it up into 3 threads - Entres, Desserts, Beverages, and possibly a fourth for Appetizers and Snacks? That would keep it more organized in the thread type format.

"I think the subject which will be of most importance politically is Mass Psychology...It's importance has been enormously increased by the growth of modern methods of propaganda...Although this science will be diligently studied, it will be rigidly confined to the governing class. The populace will not be allowed to know how its convictions were generated." Bertrand Russel, Eugenicist and Logician

Original_Intent  posted on  2009-08-14   13:41:31 ET  Reply   Trace   Private Reply  

Marcia Adam's Cooking from Quilt Country

This is where having the largest used book store in the U.S. Comes in handy. Powell's has a store dedicated to just cook books.

"I think the subject which will be of most importance politically is Mass Psychology...It's importance has been enormously increased by the growth of modern methods of propaganda...Although this science will be diligently studied, it will be rigidly confined to the governing class. The populace will not be allowed to know how its convictions were generated." Bertrand Russel, Eugenicist and Logician

Original_Intent  posted on  2009-08-14   13:42:58 ET  Reply   Trace   Private Reply  

If I didn't make a group, I'd miss most of the posts. ;) Everyone is an owner so please ping the group for posts! :))) And sign up if you aren't already!!

Thanks farmfriend and original_intent for the idea and the posting!

"Midway upon the journey of our life I found myself within a forest dark,
For the straightforward pathway had been lost." - Dante's Inferno

IndieTX  posted on  2009-08-14   15:38:25 ET  Reply   Trace   Private Reply  

Greasy squash with bacon and onion

5 15 oz cans of cooked yellow squash

1/2 bacon

I medium onion

Open cans and drain liquid from squash

Dice onion

Cut bacon into small pieces and fry until crisp. Remove bacon retaining the grease. Add squash and onions to grease and cook over medium heat until almost all the moisture is driven off the squash, concentrating the flavor. Mix bacon pieces into squash.

Yummy.

longnose gar  posted on  2009-08-14   16:12:43 ET  Reply   Trace   Private Reply  

That book has a really good stuffing recipe as well as my carrot cake one and my pies.

farmfriend  posted on  2009-08-14   18:15:49 ET  Reply   Trace   Private Reply  

Thanks farmfriend and original_intent for the idea and the posting!

Thanks for the group ping. Like you I miss it if I'm not pinged to it.

farmfriend  posted on  2009-08-14   18:32:15 ET  Reply   Trace   Private Reply  

Cajun jumbo -

Iran Truth Now!

Lod  posted on  2009-08-14   18:34:49 ET  Reply   Trace   Private Reply  

Is that guy gay or what? Remember that Cajun chef that used to be on TV. He was always cooking with wine and drinking it too. Can't remember his name...

farmfriend  posted on  2009-08-14   18:38:38 ET  Reply   Trace   Private Reply  

<..>

Justin Wilson :)) Great chef..fantastic chef..and great storyteller, too :)

"Midway upon the journey of our life I found myself within a forest dark,
For the straightforward pathway had been lost." - Dante's Inferno

IndieTX  posted on  2009-08-14   18:41:21 ET  Reply   Trace   Private Reply  

He does sound a bit 'light in the loafers,' doesn't he?

Not Emile? was it?

Iran Truth Now!

Lod  posted on  2009-08-14   18:43:13 ET  Reply   Trace   Private Reply  

LOL that's him. I really liked his show! I would trade him for Paula Dean any day!

farmfriend  posted on  2009-08-14   18:43:50 ET  Reply   Trace   Private Reply  

Off track comment replaced with recipe:

Justin Wilson's Hush Puppies Recipe

Deep fat for frying [Peanut Oil is a fabulous choice]

Ground cayenne pepper
1 c Buttermilk
1 c Green onion, finely chopped
1 c Plain flour
1 ts Baking powder
1 ts Salt
1/2 c Parsley, finely chopped
1/2 ts Garlic powder (to taste)
1/2 ts Soda
2 c Cornmeal
2 tb Bacon drippings, hot
2 Eggs, beaten

48 servings

Combine all dry ingredients.
Add eggs, buttermilk, onions, and oil or bacon drippings. Mix well.
Drop in deep hot fat by spoonfuls and brown on all sides.

This hush puppies recipe was brought to you by Justin Wilson.

[Note: A good deep fat fryer can make magic and should be sitting on your counter ready to fire it up :) They make nice rectangular ones with baskets that are nice and deep for less than those old "frydaddies" of old]

"Midway upon the journey of our life I found myself within a forest dark,
For the straightforward pathway had been lost." - Dante's Inferno

IndieTX  posted on  2009-08-14   19:31:27 ET  Reply   Trace   Private Reply  

I will tell everyone that I wish that I had all gay tenants in my rentals. They do take better care of the units than any other 'class' of tenants that I've ever had.

Iran Truth Now!

Lod  posted on  2009-08-14   19:40:33 ET  Reply   Trace   Private Reply  

They do take better care of the units than any other 'class' of tenants that I've ever had.

LOL Clean and well decorated.

farmfriend  posted on  2009-08-14   19:43:42 ET  Reply   Trace   Private Reply  

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