I thought that I would start this thread to pass along interesting receipes that I have come across. Please share if you like. I will be posting more as I have the time to type them up.


Southern Taco Pie

1- box pillsbury pie crust
1- can kernal corn
1 lb ground beef
1/2 green pepper
2 small onions
1/2 - 3/4 cup salsa
1- packet of taco seasoning
1- package of shredded taco cheese

Line your pie plate with one crust.
Brown your beef and add taco seasoning packet and only 1/3 cup water. Saute your peppers and onions. Combine all together with beef, corn and salsa. Mix well.
Put some cheese on the bottom of the pie crust. Scoop some mixture on top of the cheese, flatten it down. Add more cheese and then more meat until its all gone. Your top layer should be cheese. Then add your other pie crust on top. Pinch the two together and cook in a 350 degree oven for 30-35 minutes or until pie crust turns golden brown.

Serve with salsa and sour cream. Or even guacamole.
Tim had this for the first time tonight and he said it was great. Found the receipe off the local tv station on a cooking segment. You can also subsitute the green pepper with red if you prefer.

Chicken Roll Ups


You will need:
sour cream and chive Philadelphia cream cheese mixture
1 egg
chicken
pepridge farm pastry shells
fresh parsley

"MIX 2 TBSP PARSLEY WITH CREAM CHEESE. TAKE CHICKEN BREST AND COOK FOR 20 MINUTES WITH SALT AND PEPPER WITH BUTTER IN FRYING PAN. ( SAUTE IT) COOL FOR 15 MINTUES TO 2 HOURS. DEFROST PASTRY SHELLS AND ROLL OUT WITH ROLLING PIN. CUT SHELLS INTO 4 SECTIONS. IN THE CENTER PLACE 1 TBSP OF MIXTURE THEN CHICKEN AND WRAP. ON TOP OF PASTRY SHELL BRUSH WITH EGG AND WATER . COOK ON 350 DEGREES FOR 40-45 MINUTES.

Yum ! Think I will try both. Damn Now I am hungry ;)

Homemade Pickles

12 sliced and washed non waxed cucumbers
2 large onions
2 seeds of garlic
1 green pepper sliced

PUT ALL IN AN ENAMEL PLASTIC OR GLASS CONTAINERS. STIR GOOD AND COVER WITH MIXTURE BELOW: 3 CUPS SUGAR, 2 CUPS WHITE VINEGAR, 1 1/2 CUPS COLD WATER, 2 TBSP SALT. PLACE IN FRIDGE AND COVER PAN. LATER PUT IN JARS OR LEAVE IN CONTAINER - KEEP REFRIDGERATED AT ALL TIMES. STAYS FRESH UP TO 6 WEEKS.

Coney Island Meat Sauce:

6lbs ground chuck
7 large onions chopped fine
1 layer salt
1 thick layer of chili powder
1 thick layer of paperika
1 pound lard

FRY UNTIL BROWN. MASH UNTIL THICK. SIMMER 3-4 HOURS. IF TOO THICK THEN ADD SOME WATER.

Best when served on top of hot dogs or hamburgers. I received this one from someone in Shamokin PA. Tim loves this stuff.

Cucumber Salad


3-4 cucumbers
1 tomato
1 small onion
Itilian dressing

3-4 CUCUMBERS PEELED AND SLICED. 1 TOMATO CUT INTO SMALL WEDGES. 1 ONION CUT INTO SMALL STRIPS. MIX TOGETHER AND ADD ITALIAN DRESSING. CHILL.

Greek Summer Salad

Ingredients:

3 pounds bowtie pasta
2 pounds cherry tomatoes
1 pound feta cheese
1 pound black olives
12 0z spinich

DRESSING: 16 OZ OLIVE OIL, 1 TSP GARLIC, 1 TSP OREGANO, 1 TBSP SALT, 1 TBSP PEPPER, 2 TBSP LEMON JUICE, 8 OZ RED WINE VINEGAR. PROCEDURE: BRING WATER TO BOIL. ADD PASTA AND COOK 6-8 MINTUES DARIN IN COLANDER AND RISE WITH COLD WATER. STEM WSH AND CUT IN 1/2 CHERRY TOMATOES. STEM AND WASH AND CUT SPINICH INTO 2 INCH PIECES. MIX DRESSING IN STAINLESS STEEL BOWL AND DRAIN OLIVES AND CRUMBLE FETA CHEESE. MIX ALL TOGETHER WELL. WILL LAST ONLY 3 DAYS.

Instant Cheesecake

Ingredients:
2 - 8oz packages of Philadelphia cream cheese
10 oz regular size marshmallows
12 oz cool whip
3 TBSP lemon juice
1 cup milk

MELT THE MARSHMALLOWS A LITTLE AT A TIME. IN THE MILK ON LOW HEAT. PUT ASIDE, BEAT THE CREAM CHEESE ADN LEMON JUICE UNTIL ITS SMOOTH. ADD THE MARSHMALLOW MIXTURE AND BEAT UNTIL ITS SMOOTH. FOLD IN THE COOL WHIP A LITTLE AT A TIME UNTIL COMPLETELY BLENDED. POOR INTO GRAHAM CRACKER CRUST AND REFRIDGERATE.

Lazy Pierogi

Ingredients:

1/2 lb. butter
1 large onion
27 oz saurkraut
2 cans cream mushroom soup
2 small cans sliced mushrooms drained
1 pound sprial noodles

IN FRYING PAN, MELT BUTTER. DICE ONIONS AND FRY IN BUTTER UNTIL TRANSPARENT. DRAIN AND WASH THOROUGHLY SAUERKRAUT. ADD TO ONIONS AND BUTTER AND COOK SLOWLY FOR ABOUT 3/4 HOUR. ADD MUSHROOMS AND COOK ANOTHER 1/2 HOUR. COOK NOODLES. DRAIN. MIX IN COOKED SAUERKRAUT AND CRAM OF MUSHROOM SOUP. SERVE WARM.

Shrimp Salad


Ingredients:
1 pound shell noodles
1 pound 8oz cooked shrimp
12 oz romano cheese
1 pound olive oil
1 TBSP black pepper
2 TBSP garlic powder
3 oz fresh parsley


COOK NOODLES AND DRAIN, ADD SHRIMP, CHEESE, BLACK PEPPER, GARLIC AND PARSLEY. MIX THOROUGHLY AND REFRIDGERATE. AND SERVE.

Nacho Ravioli


1 package (250z) frozen beef ravioli
1 jar (16 oz) salsa
1/2 cup shredded chedder cheese
1 can sliced black olives, drained
2 scallions sliced

Prepare ravioli according to package directions, drain and set aside in the colander. In the same pot heat the salsa over medium heat for 2-4 minutes. Return the ravioli to the pot mix well and cook for 2-4 minutes or until heated thru. Place the ravioli on a platter and sprinkle with the cheese, olives and scallions. Serve immediately. Makes 6 servings.

Taco Dip

1 jar Ortega Taco Sauce
1 container sour cream 8oz
2 boxes Philly cream cheese
Lettuce
Cheese

Mix softened cream cheese in a bowl (with mixer) beat it and then add sour cream. Mix until there are no chunks. Add taco sauce and mix. Place mixture in pan. Top with lettuce and cheese.
Tomatoes and other ingredients optional. Refridgerate

Baked Beans:

1 large can grandma browns baked beans
onion
bacon - 1 package
brown sugar
molases

Fry bacon pieces and onion together. Cook until done. Open Grandma browns baked beans and mix with bacon and onions. (don't put grease in). Add brown sugar (around 1 1/4 cup) taste till sweet. Add molases (1/3 to 1/4 cup). Then bake 350 degrees for 1 hours. Let cool and beans will thicken. Always better the next day after you make them.

No one has anything to share? :dunno:

Hi Mrs. Kam

Here's one my Not so Italian Manicotti !
Not so italian since most italians wouldn't be caught dead using hamburger.....or canned sauce - Ragu
This is gonna be harder than I thought. I don't measure anything.
Take 2 lb.s ground beef, add garlic & a little sweet basil oregino if you like it and brown. Drain off grease. Add - heres where the guessing on my part starts. 1/4 of a large velveta package. Two small cans mushrooms or fresh if you have them. Some rocatta, mozzarella or what ever cheese you fancy. Melt all this together. Don't over do it on the velveta or it'll get too soupy. Also leave the hambuger chunky. While your putting this together boil the noodles don't forget the veggie oil or they will stick together and or break. Let both the noodles and ground beef and cheese mixture cool enough so you don't burn your hands. Don't let the mixture get cold either the hotter it is shortens cooking time later. Stuff the noodles with a spoon. Use the bigger chunks of hamburger to plug the ends. Use a little olive oil in 9x13 glass pan. put em in and pour your favorite red sauce ( I use ragu) over it covering all noodles. Top with mozzarella and more cheese of your choice. Bake 350 till cheese gets brown about 20 minutes or so. This dish freezes very well. For later use!
For a different taste with all pasta add a can of beer to the noodles when cooking them. Gives the pasta an entirely different flavor. Try this on spaghetti too experiment.
I've got a couple more recipes but they involve a pressure canner and a lot of hard work. Salsa and an old recipe that's been handed down over generations. Called Pennsylvania dutch potpie. Which uses canned beef or canned venison. But once you have the beef canned only takes 20 minutes to make. Let me know if you want too know more...
Regards
Army

Me again :D I'm on a roll !

Here's one for the kids ! Grape it up float !

Large glass

two scoops vanilla ice cream

Put in the ice cream fill glass half way with Welches grape juice

top off with 7up

Enjoy :bigok:

Army

Sourkrout Anyone???

Not that 'thrown into a pan and heated up' stuffe...BUT.....

Put it this way ...even kids eat my kraut....

First dig out yer slow cooker...

Then take a jar ..or bags...whatever flips yer cookie....I use Three bags...so that is what the other amounts are adjusted for...

A package (or more) of the reel keilbasa..and cut into chunks...size is your preference...put those in the cooker.....

Now ...take some 'DARK' Browm Sugar...'bout quarter cup (adjusting for Three bags) ..add that

and bout a level teaspoon of caraway seeds....

Throw it all together in the slow cooker and put on MED for around 5-6 hours.....stir occasionally....

And you can 'taste test' it too if you like.....as your goin' along...

A good friend of mine ...who turned his nose up to kraut..tasted it recently ...and to his suprise ....HE LIKED IT...HEY MIKEY!!!!!!

So if your brave ...give it a try....you'll be suprised also...it has a reel mellow flavour...with a hint of sweetness.......

;)

Gary,

I do the same receipe but i've never done it with the caraway seeds. I'll have to try that. I am the only one who eats kraut in my house. No one will touch it here.

Picky family. :mad:

Can't wait to try the float for the kids. I'm sure that they will love that.

Thanks.

Army,

Go ahead share more. :)

Originally posted by Mrs. Kamakiri
I am the only one who eats kraut in my house. No one will touch it here.

Steph....see my little picture....thats what you tell them...

"you eat what I Feed you!!"

They'll learn to like it ...then they'll say.... "this isnt too bad after all!!"


Anyway...I'm glad you like it!!

Gary,

That won't float in this house... they would rather starve than eat kraut.

Hard to force your kids to eat something when Tim sets a bad example.

This is what would happen here, and i rather pass. :puke2: :puke2:

their loss...

Hey Ladies I have one of those Cookbooks where people have copied receipes from actual restaurants, for example it has the brown bread from the Outback. One I haven't tried yet is the receipe for the Captain Crunch Chicken from the Hard Rock Cafe'.
I have tried the receipe for many things and if anyone would like a receipe, just ask, and I will see if it is in the book.

Nancy

Here is a great recipe that I have won a cooking award for.

Shrimp 40/50 P&D 1 lb
Tasso, 1/4" Dice 1/2 lb
Heavy Cream 1 pt
Egg Yolks 6 ea
Salt 3/4 tsp
Pepper, White 1/4 tsp
Cayenne Pepper 1/4 tsp
Shrimp Base 1 tbl
Basil, Fresh, Chopped Fine 2 tsp
Green Onion, Chopped as need
Parmesan Cheese as need
Bowtie Pasta, Al Dente 6 oz

Instructions

Combine egg yolks and cream to make a liason. Sautee
shrimp & tasso til' half done. Add liason and shrimp base
and bring to a light simmer. Add seasonings and remove
from heat. Hold warm. Heat portion of cooked bowties and
drain well. Bring sauce to a simmer again and toss in
bowties. Serve hot with parm cheese and chopped green
onion as garnish.

The liason is the egg yolks and cream mixed together. This
Thickens the sauce with out curdleing it.
Tasso is spicy cajun ham, you may use a good dry ham and
a touch more of Cayenne Pepper

You can reduce the number of portions and not hurt the recipe.
Shrimp base may be found in most good restaurants, ask if you can buy some.

Shrimp Stuffed Chicken Breast with Nantua Sauce
Ingredients Amount
Large Chicken Breast 15 ea
Shrimp 40-50 ct cooked 1lb
Oriental Bread Crumbs 3 cups
Green Onions, chopped 2 bunch
Diced red peppers 1 cup
Old Bay Seasoning mix 1 tbl
Shrimp Base 2 tbl
Eggs 4 ea
Cream 1 cup

Instructions
Create pocket in each breast with a sharp knife. The hole
should be big enough to allow a piping bag to enter. Mix
remainder of ingredients in bowl and allow to stand chilled
for about 1/2 hour. Fill 18" piping bag about 1/3 full with
mixture and fill each breast with mixture. Fold end of breast
under and bake in a moist oven for about 15 min @ 275 d

Sauce Nantua

Cream 1 qt
Egg Yolks 8 ea
Tomato Paste 2 oz
Shrimp Base 1 tbl
White Pepper 1/2 tsp

Make a liason with the cream and egg yolks. Add remainder
and slowly blend so as not to whip cream. Chill.
Heat slowly in sautee pan until thick and serve with chix
breast,

Sounds complicated but is really simple. You can always ask me questions.
BTW, I am a professional Chef and these are personal recipes.
Chef Uri ben-Hillel CWC, CCE, CB Member American Culinary Federation, Member International Society of Cooks and Bakers

Here is another great recipe from Louisiana

Jambalaya

Ingredients Amount

Onions, chopped 6 ea
Butter 12 tbl
Tomatoes, canned 4 1/2 cup
Tomato Paste 1 cup
Garlic, chopped 4 tbl
Celery, chopped 1 bunch
Bell Pepper, red 1/2 cup
Chopped Parsley 3 tsp
Thyme 1 1/2 tsp
Cloves, powdered to taste
Smoked Sausage 3 lbs
Chicken, smoked, pulled 3 lbs
Shrimp, cooked 1 lb
Rice, rinsed 3 cups
Salt as need
Pepper as need
Cayenne as need

Instructions

Saute' onions in butter until clear. Add tomatoes and
tomato paste. Cook 5 min. Add garlic, celery, bell pepper,
parsley, thyme, and clove. Cook for 30 min. Add sausage
and chicken. Cook rice in chicken stock and add to pan.
Simmer for 10 minutes and add shrimp. Season to taste.

ingredients

2-3 microwaved sliced russets with skins on
1/2 sliced red onion
12 strips, (slices) cheddar cheese
6 eggs beaten with milk
2 tablespoons olive oil
salt and pepper
In a hot skillet add 2 tbs olive oil
add the onions to the skillet
add salt and pepper
add the potatoes
turn the potatoes and ensure browning on both sides
when brown add the mixed eggs and fold them in the skillet
turn off skillet

Scoop servings onto plates
add strips of cheese on top of the servings
put serving plates in microwave for 45 seconds to 1 minute on high melting the cheese


serve with toast, coffee etc


I put salsa on mine after the microwave

A GREAT BREAKFAST STARTER UPPER FEEDS 2 AND UP

ok Ernie.... I had to put this back up so that you could see this. Here are some that i had listed before. Not sure if you saw these?

I have several more i can list as well... so when i get them all up enjoy!!!!!

Army's Homemade Salsa

24 cups blanched skinless tomato's (large Roma's work best)
2 large onions chopped
2 cups white vingear
4Tbs. sugar
2Tbs. minced garlic
3Tbs. salt
2 Tbs ground black pepper (use only 1Tbs for mild salsa)
7 Tbs cilantro
1 large green pepper diced or cubed
add one large can tomato paste
boil to desired thickness

For Medium hot salsa add a couple of jalepeno's with seeds and all the ground pepper

For Hot add another 1/2 cup habanero peppers finely minced.
If you haven't cut up hot peppers before, use either rubber gloves or a mincer / chopper. Do not touch your skin anywhere and throw the gloves away after your done.

Cold pack or pressure can like you would tomato's normally.

To speed up the cook time. Use Roma tomato's or a meaty less juicy variety.
Blanch and skin them the night before, put them in the frig, and remove as much water as you can before cooking.

I prefer a chunky salsa so I crush the tomatoes by hand :thmbsp: Or you can use a food processor.

Promised ya one more Steph

Potpie wasn't it :scratch2:

Found this one on www.popuptimes.com :D

Squirrel Dumplings

3 squirrels, cut up (all hair and shot removed)
1 egg
2 cups plain flour
3/4 cup broth
1 tsp. salt
Pepper to taste

Boil squirrels in four quarts of water until tender. Remove squirrels from broth, let cool, then remove meat from bones. Set aside.

In large bowl, mix flour, egg and one teaspoon of salt with 3/4 cup broth and roll into ball.

Strain the broth to remove any stray shot, then resume boil. Return meat to boiling broth.

On a floured cutting board, use rolling pin to roll the dough ball to a thickness of 1/16 inch. Cut into 1-inch wide strips and drop strips one at a time into the boiling broth. Gently shake pot after last dumpling is added to prevent sticking.

Cook approximately 10 to 15 minutes until dumplings are tender. Salt and pepper to taste.

Yummmm! :puke:

This is one of my favorite "oven" recipies. Make absolutly sure the spices are fresh and not that dried jar crap people use. AND USE ITALIAN PARSLEY NOT THAT CHINEESE CRAP (sorry)

5 cups all-purpose flour
3 cups kosher salt
3 tablespoons fresh ground black pepper
5 egg whites
1 1/2 cups water
1/2 cup chopped fresh herbs (parsley, thyme, and/or sage)
1 (6 to 7-pound) whole beef tenderloin, trimmed
1 tablespoon olive oil

Place the flour, salt and pepper in a large mixing bowl. In another bowl, whisk the egg whites and water and add to the dry ingredients along with 2 tablespoons of the herbs. Combine with a potato masher until the mixture begins to come together. Then knead with your hands for 1 to 2 minutes. Transfer the mixture to a large zip-top bag, seal, and let stand at room temperature for 4 hours, or up to 24 hours.

Transfer dough to a floured surface and roll out to 3/16-inch thickness, approximately a 24 by 18-inch rectangle. Trim away extra dough, if necessary. Sprinkle the remaining herbs on the center section of the dough and gently press down.

Preheat oven to 400 degrees F.

In order to achieve uniform cooking, fold over slender tail end of tenderloin and tie with kitchen twine. Set a large electric griddle at its highest setting; brush the tenderloin with the olive oil and sear on all sides until well browned, approximately 10 minutes. Rest the meat for at least 5 minutes or until it is cool to the touch so as not to melt the dough.

Place the tenderloin in the center of the dough. Fold top part of dough over, flipping back about 1-inch of dough onto itself. Repeat with the bottom half of the dough. Press together the 2 flaps of dough and seal. Make sure the dough is not too tight around the tenderloin. At the ends of the tenderloin, press together dough to form a seal and cut away any excess. Transfer to a sheet pan, place in the oven and roast to an internal temperature of 125 degrees F, approximately 25 to 30 minutes. Remove from the oven and allow to rest for 30 minutes or up to 1 hour. The tenderloin will continue to cook 10 to 15 degrees more. Cut salt crust at 1 end and extract meat by pulling out of dough tube. Slice and serve immediately.

I do 99.9% of all the cooking in my house. I have lots of good recipies but problem is there all in my head and I don't know the measurments. I just throw stuff in a bowl until I think its the right amount. Most of the time I am sucsesfull :D -- even if I can't spell.

What my passion is though is BBQ. I am known among my friends for my Pork shoulder (pulled pork) and my ribs. I'll be glad to share my recipies if anyone wants. However a smoker is highly recommended.

I am so glad i married a smart ass... geesh Tim, Im tryin to be serious here, and there ya go makin us laugh... :lmao:

Found this one on www.popuptimes.com :D

Squirrel Dumplings

3 squirrels, cut up (all hair and shot removed)
1 egg
2 cups plain flour
3/4 cup broth
1 tsp. salt
Pepper to taste

Boil squirrels in four quarts of water until tender. Remove squirrels from broth, let cool, then remove meat from bones. Set aside.

In large bowl, mix flour, egg and one teaspoon of salt with 3/4 cup broth and roll into ball.

Strain the broth to remove any stray shot, then resume boil. Return meat to boiling broth.

On a floured cutting board, use rolling pin to roll the dough ball to a thickness of 1/16 inch. Cut into 1-inch wide strips and drop strips one at a time into the boiling broth. Gently shake pot after last dumpling is added to prevent sticking.

Cook approximately 10 to 15 minutes until dumplings are tender. Salt and pepper to taste.

Yummmm! :puke:

Taco Salad:

Fry 2lbs ground beef and drain off grease. Add 1 or 1 1/2 packages Taco seasoning Mix. Mix thoroughly.

PUt in refridge until cool.

Salad:

1 head lettuce, Add 2-3 tomatoes, 1/2 to 1 lb grated cheddar cheese, 1 green pepper diced and 1 small onion diced.

Toss all with Kraft Catalina French dressing. You use 2/3 to 3/4 of the big bottle. Add 1/2 or 3/4 bag of doritos(crunch them up first) These go on last

Hint -- save the dressing and chips until just ready to serve.

Pasta Primivera:

3lbs colored pasta, 2lbs broccoli florettes, 2 lbs cauliflower floretts, 8oz yellow summer squash, 12oz zucchini, 12 oz antipasto, 12 oz black olives, 8oz pecorino romano cheese, wishbone italian dressing.


Cook pasta in salted water. Drain pasta and place in large mixing bowl. With half the dressing toss pasta until evenly coated. Set aside and let cool. Cut broccoli and cauliflower into bite size floretts. slice zucchini and squash into 1/4" coins. Add all ingredients to the pasta. Add remaining dressing Mix well. Lasts 3-4 days.

Southern Taco Pie

1- box pillsbury pie crust
1- can kernal corn
1 lb ground beef
1/2 green pepper
2 small onions
1/2 - 3/4 cup salsa
1- packet of taco seasoning
1- package of shredded taco cheese



I love that recipe myself,but I use cornbread mix instead of pie crust,and put it in a casserole pan.
Jimmy

Found this one on www.popuptimes.com :D

Squirrel Dumplings...

I take it you have never eaten squirrel stew. It really is quite good. I could serve you squirrel, and you would like it, unless, of course, you found out what it was. I guess I won't be cooking anything for you that is not visually recognizable. "Looks like a steak, must be OK." Uh-huh, Ostrich.

This is one of Florence's originals. For a guy who was never crazy for any kind of squash I really like this;

Zucchini Chess Melt

Ingredients: ¼ cup melted margarine or butter
1 zucchini cut in quarters
¾ cup shredded Pizza Cheese Blend
¼ cup sliced onion
1 large sliced mushroom
salt, pepper, garlic powder
1 tbsp A1 Steak Sauce Thick & Hearty

Combine onion, mushroom slices, (salt, pepper and garlic powder to taste) in a frying pan and sauté over medium heat until soft, stirring frequently. Remove from pan and set aside.

Add zucchini to the pan and add margarine (or butter) as needed. Sauté on both sides until medium soft when pierced with a fork. Add A1 sauce and sauté a little more. Add onion slices and mushroom slices as well.

Place zucchini in a baking pan. Add onion and mushroom mixture over the zucchini. Cover with shredded cheese and bake until cheese melts.

Enjoy

Rob

May as well put my money where my mouth is. (The name OvenMaster doesn't really quite apply as it implies I bake a lot. I don't except for chicken and pork and turkey) Stovetop cooking is my forte. My family loves this spaghetti sauce... like BeerCan, I do most of the cooking at my place. It's time-consuming, but well worth the effort.

3 lbs. lean ground beef (90% lean is best)
6 medium to large onions, quartered
4 ribs of celery, cut into 1" pieces
8-10 cloves of garlic
1 28oz. can tomato puree
1 28oz. can crushed tomatoes
1 lb. fresh mushrooms, washed and quartered
2 Tbsp. oregano
1 Tbsp. basil
1 Tsp. fresh ground pepper
1/3 cup dried parsley

Put the ground beef, onions, garlic, and celery into a LARGE (20qt.) kettle. Cover and cook on Medium heat, stirring every 5-10 minutes, until the onions are softened and the ground beef is broken up totally and browned. This should take about 45-50 minutes. Add remaining ingredients, stir well, raise heat to High and bring to boil. Lower heat to as low as possible, and keep the pot lid ajar to enable the excess water to simmer away. Stir well every 15 minutes for the next 4 hours (!).

This stuff freezes well, and you'll notice there's no salt added. Salt to taste only after simmering.

Tom

Steph did you ever get around to making this :)

Here's a few pictures to wet Tim's appetite :D

I'll show ya the finished product in a few hours!

I haven't gotten around to making it yet.

Right now at that moment it wouldnt wet Tim's appetite. He thinks onions and green peppers (and alot of other vegi's too-) are crunchy vegies. Anything crunchy he doesn't eat.

However if and when i do make this i will have to make sure that the onions and green peppers are finely chopped then he wont know the difference.

Looks good scott. You will have to call me so i can hear ya enjoy it. LOL just kidding.... Talk to you soon.

Steph

"Finely chopped"? sounds like a job for a Food Processor.

On that topic, here is a recipe for cookies, that is VERY easy, when using a food processor. You mix everything in the bowl, and dip out, onto the baking sheet.

Actually he might just like this, by the time it's cooked nothing is crunchy :thmbsp:

But man what a flavor to savor :thmbsp:

Talk at ya soon :wave:
Scott

She's just dying to try out her new $300 something Kitchenaid mixer......

I'm assuming it is a 1968 model Kitchenaide Mixerette, or something along those lines. And it just followed you home one day? :D

VH,

Nah.. not an oldie... i prefer the more up to date appliances. Its a kitchen aid professional stand mixer, the one where the bowl raises up.


Army,

I'm going to the farmers market this AM to get my produce to make them. Sounds delicious. The weathers starting to change and get colder now so this is the time for me to do my baking... to keep the house warm, and smelling good. :D


Will have to let you know how i make out. Talk to you soon.

Kitchen's gonna be trashed when I get home :cry:

Okay i finally made this but had to guess on how many tomatoes to purchase. You will need an 8 quart basket of roma tomatoes. So that should help you. Oh and the can of tomato paste is the regular size can.

This makes 11 1/2 pint jars depending on how thick you like your salsa.

Just wanted to pass it along.
Tim and shelby1420 all say its good... so i musta did something right.

Thanks scott for a great receipe!!!!

Army's Homemade Salsa

24 cups blanched skinless tomato's (large Roma's work best)
2 large onions chopped
2 cups white vingear
4Tbs. sugar
2Tbs. minced garlic
3Tbs. salt
2 Tbs ground black pepper (use only 1Tbs for mild salsa)
7 Tbs cilantro
1 large green pepper diced or cubed
add one large can tomato paste
boil to desired thickness

For Medium hot salsa add a couple of jalepeno's with seeds and all the ground pepper

For Hot add another 1/2 cup habanero peppers finely minced.
If you haven't cut up hot peppers before, use either rubber gloves or a mincer / chopper. Do not touch your skin anywhere and throw the gloves away after your done.

Cold pack or pressure can like you would tomato's normally.

To speed up the cook time. Use Roma tomato's or a meaty less juicy variety.
Blanch and skin them the night before, put them in the frig, and remove as much water as you can before cooking.

I prefer a chunky salsa so I crush the tomatoes by hand :thmbsp: Or you can use a food processor.

Promised ya one more Steph

Potpie wasn't it :scratch2:

Okay i finally made this but had to guess on how many tomatoes to purchase. You will need an 8 quart basket of roma tomatoes. So that should help you. Oh and the can of tomato paste is the regular size can.

This makes 11 1/2 pint jars depending on how thick you like your salsa.

Just wanted to pass it along.
Tim and shelby1420 all say its good... so i musta did something right.

Thanks scott for a great receipe!!!!

Ditto Scott, have used all mine, great stuff!!!! Steph, used yer spaget. sauce and it was great, weird thing though..... no lid on the jars, just the thin piece of the top, nothing screwing that down, supposed to be like that?? :scratch2:

yes, after u put the spaghetti sauce in the jars (u heat the other thin lid in boiling water this heats up the seal) put that on the canning jar put ur screw lid on and turn it over. seals the jars wonderfuly.

acutally after the are sealed u can take the screw lid off... that was the batch i did in 2002.

Glad u enjoyed it.

Here is one recipe I modded quite a bit - this is a vegetarian soup (you need an immersion blender or a regular blender to make it). It can be served warm or cold. It is meant to be a little chunky and I don't think it will freeze well.

Carrot and Red Peeper Soup

2 lbs Fresh Carrots (Cleaned and sliced - no need to peel)
1 Red Pepper (chopped into cubes)
2 tablespoons Fresh Cilantro chopped
1 tablespoon Fresh Sage (chopped fine)
2 tablespoons Olive Oil
6 cups Vegetable stock (or water)
salt and pepper to taste
The juice of 1/2 lime and the zest off of one lime

Heat a Large pan and add olive oil. Add in the carrots and pepper and saute for 10 minutes. After 5 minutes add the sage and cilantro. At the end of 10 minutes add the lime zest, lime juice and stock. Cook for 1/2 hour or until the carrots are tender. Then blend using the immersion blender - salt and pepper to taste and serve.

Dave

This is one more recipe - from Julia Childs - that I just adore!!

It is a 1:1 ratio for leeks to potatoes so it is easy to make larger or smaller recipes of it.

Potato - Leek Soup

2 cups chopped leeks
6 cups chopped potatoes (peeled)
water to cover
Salt and white pepper to taste

Put it all in a pot - cover with water and heat until boiling. Turn down and simmer for 30 minutes or until potatoes are tender. Use an immersion blender and puree soup. Salt and pepper to taste. Serve.

Dave

put ur screw lid on and turn it over. seals the jars wonderfuly.

Thats just it Steph the screw lid was not there on either jar of spaget, weirdest thing.................... great sauce though!!!!

I'm on another message board for picture framers, and we put together a very nice cookbook in pdf form. I thought you'ld like it...bon apetit!
http://www.custompictureframing.com/cookbook/

I have one, it is most excellent for the other white meat, PORK!

Peachy pork picante

a pork tenderloin (pop in freezer for about forty minutes before starting this to cut it up with fewer problems)
one package of taco seasoning mix
one jar (about 16 oz or less) of salsa (I use mild, only because I think it just gives the right amount of flavor to the dish)
one jar of peach preserves (about 8 to 10 oz jar)
one uncooked cup of rice (which will yield enough to feed four)
three cups of water (divide into one cup for the prok dish and two cups for the rice)
three tablespoons of olive oil

Start by cutting the prok into medallion sized pieces and set aside. Now start the rice (I use either basmanti or jasmine, really good flavor) following the instructions on your rice box/bag, now this will take twenty minutes to cook and about ten minutes to sit.

Once rice is begun you may begin the prok. In an extra large skillet add the olive oil. Place cut up pork into pan and stir to evenly brown. Once completely browned, add the packet of taco seasoning mix. The mix says to add 3/4 cup of water, but I always add one full cup. So, adding the water to the prok with dried taco seasoning mix, stir in well. Simmer down till it thickens, probably about eight to ten minutes. Then add the salsa and peach preserves and cook till simmering. Once the rice is done, serve the rice with the prok mixture over the top. In all this is something that can be done in thirty minutes. And as usual the only person, I have found not to like it is my own child. Go figure, I love her anyway. Great dish to bring over for a potluck. Form the rice into a wreath (or use a ring mold) and place the pork mixture in the center of the ring. Honestly, quite tasty. Hope everyone enjoys this one.

Thank care-Lauriann

2 salmon fillets (I prefer Atlantic salmon)
1 dozen fresh mussels
1 clove garlic
4-6 shallots (1 mild onion might work also)
100ml (half cup) white wine - reisling/unwooded chardonnay/marsanne
100ml pure cream
thyme
saffron
olive oil

Slice thinly and sweat shallots (onion) in a saucepan (in a small amount of oil) over a low heat until clear or colouring (your choice).
Add chopped garlic and sweat for a few more minutes.
Add half the wine, some thyme and saffron and keep simmering.


While this was going on, put the mussels into a bowl of cold water. Any that aren't closed are probably dead and should be discarded.
Put the other half of the wine, and about a cup of water in a large saucepan and bring to the boil.
Add the mussels and steam until open. After a few minutes, throw out those that aren't open as they are probably dead (or "Super-Mussel", in which case you won't want to eat them anyway).
Open the mussels and put the meat into a bowl to set aside.


Pour any liquid from the mussel opening, plus a tablespoon or two of liquid from steamer, into the shallots and garlic.
Simmer for a couple of minutes.
Now strain the liquid through a fine seive to remove all the remains of the shallots, garlic and spices.
Put back into the saucepan and add cream while the salmon portions are cooking.


Sear the salmon portions to taste. I cook them skin side down until the liquid starts expressing from the top, and then cook them for another 3 minutes or so on the other side. I use very little oil and a ridged pan. You could also grill or barbecue.


Add the mussel meat back into the saucepan and warm them up and then pour generously over the salmon portions. If you don't like your guest, then just simply give them less sauce and mussels - they won't be back :nono: :D .

Zucchini and Chicken Casserole

This recipe may not be simple, but the results are worth it. The flavors blend incredibly well. Food should do more than taste good. It should be an emotional experience (well, maybe not every meal, but often). The key here is to keep the heat as high as possible without burning anything. The crusts are important as browning the spices and veggies changes them and makes them sweeter. This makes a great dish to take to a pitch-in. For sure everyone will notice it. Patience is a virtue when making it. This is a really spicy dish, but it isn't too hot. Cut the cayenne if you don't want any heat at all. Don't hurry. The whole thing may seem intimidating at first. You will be rewarded with an incredibly tasty casserole.

Seasoning Mix
1 T Salt
2 t dried basil
1 1/2 t cayenne
2 t dried marjoram
2 t onion powder
2 t white pepper
2 t dried savory
2 t dried tarragon
1 1/2 t black pepper
1 t garlic powder

*

5 T unsalted butter
3 T olive oil
2 c chopped onions
3 c chopped green bell peppers
1 T minced garlic
1 T minced fresh ginger
3 T finely diced jalapeno peppers
3 T all-purpose flour
3 zucchini, diced into 3/4 in. cubes
2 lbs. boneless, skinless chicken breasts, sliced into 1/2 in. strips
1 14 oz can diced tomatoes
16 oz sour cream
1 c. grated parmesan cheese
1/2 c toasted unseasoned bread crumbs.

*

Combine the seasoning mix ingredients in a small bowl
Preheat oven to 350.
Melt the butter with the oil in a 5 quart pot over high heat. As soon as the butter sizzles, add the onions, bell peppers, garlic, ginger, jalapenos, and 3 T of the seasoning mix. Cook, stirring frequently for 8 minutes, then stir in te flour and mix well to distribute it evenly. Add the zucchini and cook, stirring occasionally until a golden brown crust develops on the bottom of the pot, about 4 minutes. Scrape the bottom of the pot until the crust is completely removed. Spread the vegetables evenly over the bottom of the pot and allow the crust to form again, being careful not to let the mixture burn. (If at any time during this process the crusting is getting too dark immediately remove from heat and turn the heat down. Your stove is a dragon!) Add the chicken, the remaining seasoning mix, and the tomatoes. Stir and scrape vigorously, then remove from the heat and gently fold in the sour cream.

Transfer the mixture to 13 x 9 baking pan. Blend the parmesan cheese and bread crumbs together, and sprinkle evenly on top of the casserole. Bake until the topping is golden brown and bubbly, about 20-30 minutes. Enjoy!

Greg

I grew up cooking. I am a follower of what do we have and what can I make.
Cooking for 5 kids means alot of "one dish meals". It can be fun to whip up what I call "Garbage". Garbage is what you make it. The main thing is that the kids like it. It is good for them and it can be made in 45 min or less.

Garbage #1

Pasta. Pick it.
1lb ground beef.
2 cups package gravy.
2 cans green beans. Or 1 can GB and a can a peas.

Brown the GB.
Add onion powder, Salt pepper.
Cook the pasta.
Make the gravy
Throw the cooked pasta, GB and gravy together. Add veggies to mix and heat.
serve.

Garbage #2

2 lb chicken breast.
2cup rice. Makes 6 cups.
2 cups package chicken gravy.
1 onion 1-2 green pepper.

Cut up and cook chicken.
Cook rice.
Make gravy.
Add cut up onion and Green pepper to chicken.
Add gravy to mix.
Serve over the rice.
For something special add 1tbs curry to the chicken mix

As you can see there is no end to the combo's Just have fun with it.