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Post by sorcha on May 5, 2010 19:53:11 GMT
STUFFED BELL PEPPERS
1 lb ground meat, I prefer ground pork 1 cup cooked rice (instant is OK) 2 cups grated cheddar cheees 1 sm can (4 oz.) green chile--NOT jalepeno 2 cups (or two of the smallest size cans) Snap E Tom 4-6 fairly large bell peppers, I like the yellow ones best Brown, drain and rinse hamburger. Salt is optional. Cut the tops off the peppers and remove the membrane and seeds.
2 ways to go at this point: Blanch the peppers (and lids if you like) in boiling water for 5 minutes OR Roast under the broiler or on the grill til most of the skin is black. Peel the black part off. Under running water helps....so does a damp towel over them for a few minutes.
Mix the hamburger, cheese, rice and 1 1/2 cups of the Snap E Tom. Stuff peppers with the mix. Mixture should be a bit stiffer than sloppy joes.
Put the pepper lids on if you saved them. Pour the last half cup of Snap E Tom over the top.
Bake at 350 about 30 minutes.
BEST EVER MEATBALLS
1 1/2 lbs ground meat, raw 2 eggs 2 cups bread crumbs, plain or Italian Seasoned Standard 'Italian' seasonings...oregano, thyme, basil, and celery salt OR (use your spice grinder/coffee grinder to grind celery seed to a fine powder. I do this--less salt) 1 cup finely minced onion 1/4 cup minced garlic 2 cups finely shredded Parmesan Cheese salt and black pepper optional
Mix all well, and form into balls either with your hands or a melon baller. These can be fried, but I put them on a rack inside a 9x12 baking pan (sprayed with non stick spray) and bake at 350 about 30-45 minutes, until no longer pink in the middle.
Makes about 4 dozen (depending on size), and they freeze well.
This lets the fat drip out into the pan. Not as messy as frying either. Add meatballs to your favorite tomato pasta sauce
That's MY ten! LOL
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ragdall
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Post by ragdall on May 6, 2010 20:35:58 GMT
Sausages in Yorkshire Pudding
Link Sausages
1 Cup bread flour 1 teaspoon Baking Powder 1/2 teaspoon salt 1 cup milk 1 egg, separated 1 Tablespoon ice water
Cook sausages and set aside
Beat egg yolk slightly Add to sifted dry ingredients with milk Beat egg white stiff, fold in Place in ice box [refrigerator] to chill
Just before baking add a tablespoon of ice water to the batter. Pour batter into a very hot pan with melted fat in it. Place cooked sausages over top and bake at 425ºF for 30 minutes.
(Grandma Paddock's recipe - very old)
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ragdall
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Post by ragdall on May 6, 2010 20:44:13 GMT
Pickled Beet Salad
2 pounds small beets, washed.
2 tablespoons white vinegar 2 tablespoons cold water 1 tablespoon sugar 1 teaspoon salt ½ teaspoon caraway seeds
Cook beets in skins until tender. Peel, allow to cool, cut in slices. Mix remaining ingredients together and pour over sliced beets. Let stand several hours. Keep in a covered bowl or jar in the refrigerator until ready to serve.
This will keep well in the fridge if the beets are turned daily to recoat them with the liquid.
(Hungarian recipe)
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ragdall
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Post by ragdall on May 6, 2010 20:53:29 GMT
Fruit Cobbler
1¼ cup drained fruit or fresh berries ¼ cup sugar
Place fruit in greased casserole dish. Sprinkle with the sugar.
1 egg ½ cup sugar ½ cup flour 3/8 cup melted fat or salad oil
Beat egg well, gradually add sugar. Beat until well mixed. Add flour and melted fat or oil. Beat well.
Pour batter over fruit. Bake in a slow oven (325ºF) for 45 minutes or until crust is brown. Serve hot with ice cream.
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ragdall
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Post by ragdall on May 6, 2010 21:08:55 GMT
Cherry BarsSift together: 1 cup flour 1/4 cup icing sugar 1/4 teaspoon salt Cut in, until fine meal, 1/2 cup butter or margarine Press into greased 9" x 9" pan. Bake for 10 minutes at 325ºF. Cool 15 minutes. *Beat 2 eggs Add: 3/4 cup light brown sugar 4 teaspoons flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 teaspoon almond flavouring 1 tablespoon melted butter 1/2 cup chopped nuts 1/2 cup chopped glace cherries
Pour over cooled base. Bake 45 minutes at 350ºF Top with vanilla or almond icing. *I use a blender to mix the topping ingredients together, being careful to process whole cherries a very short time so they remain in large enough pieces to be easily visible in the batter. If chopped walnuts are used, I mix them in at the end without running them through the blender blades. (This recipe was given to me in 1962 by Jesse Whitaker, an elderly lady in my church.)
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Post by maryinkentucky on May 7, 2010 1:49:32 GMT
These are great! Rags, I don't know your name! What should I put in the book?
I'd love to put locations where y'all live, but there may not be room.
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Post by maryinkentucky on May 7, 2010 1:49:56 GMT
Sandra's name also!
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Post by sandrainsydney on May 7, 2010 9:30:36 GMT
An Australian classic - ANZAC BISCUITS, named after Australian & New Zealand Army Corps soldiers who landed at Gallipoli in 1915. Recipe taken from Australian War Museum site - I was gong to copy it from The Commonsense Cookery book - bible of generations of Australian school girls & adult women, but why type when someone else has done so? www.awm.gov.au/encyclopedia/anzac/biscuit/recipe.aspPopular ANZAC biscuit recipeThe popular ANZAC biscuit is a traditional, eggless sweet biscuit. The following is a original recipe provided by Bob Lawson, an ANZAC present at the Gallipoli landing. Ingredients * 1 cup each of plain flour, sugar, rolled oats, and coconut * 4 oz butter * 1 tablespoon treacle (golden syrup) * 2 tablespoon boiling water * 1 teaspoon bicarbonate soda (add a little more water if mixture is too dry) Method 1. Grease biscuit tray and pre-heat oven to 180°C. (about 350F) 2. Combine dry ingredients. 3. Melt together butter and golden syrup. Combine water and bicarbonate soda, and add to butter mixture. 4. Mix butter mixture and dry ingredients. 5. Drop teaspoons of mixture onto tray, allowing room for spreading. 6. Bake for 10 to 15 minutes or until golden. Allow to cool on tray for a few minutes before transferring to cooling racks. Source Recipes taken from Robin McLachlan, Anthea Bundock, Marie Wood, Discovering Gallipoli: research guide (Bathurst, NSW: Times Past Productions for the Australian War Memorial, 1990)
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Post by maryinkentucky on May 14, 2010 16:00:02 GMT
Just a quick post here....I'm having computer problems and am at another computer. (Hubby's...so I need to hurry before he gets home! ;-) )
I know why I'm not considered a 'good' cook. I'm entirely too impatient and make too many substitutions with generic ingredients! Makes ya wonder how I survived in a chemical lab making potentially explosive polymer cooks. Well, in the lab you only do ONE thing at a time in order to devote your entire attention to what you're doing....AND......you have plenty of time.
But I digress...
Sorcha, how in the world do you wait for the graham cracker torte to sit in fridge overnight? It tastes pretty good even with the crackers still crisp. But........in using Cool Whip...I had to halve the recipe. Sound right? 1 10 oz pkg of Cool Whip, ~1 stack crackers or 9, 1 1/2 tsp cocoa, 1/2 tsp vanilla.
And the tortilla rollups............they're really good without and refrigeration! I ate so many that I'm not sure of the yield after I cut them.
Spanish rice next.
Sandra, is condensed milk the same as our 'sweetened condensed milk' (Eagle Brand, etc.). Also, are the Anzac biscuits..........cookies?
Rags, the cherry bars are too good to wait for cooking! Is icing sugar our 'powdered sugar' or close? Also, are glace cherries our Maraschino cherries? They sure taste good.
...to be continued
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Post by maryinkentucky on May 14, 2010 16:18:46 GMT
Sorcha, what in heaven's name is Snap E Tom? ?? PS I went to a small 'cheap' grocery this morning to get some supplies. Even around here, we have so many Mexicans that all the groceries carry lots of Mexican foods. The problem for me though is they are labeled in Spanish. I had to buy Ortega green chiles. They were diced and almost a paste. Sandra, I couldn't find dried fruit, so I'm just using raisins. (I may throw in some of Maraschino cherries from Rags' Cherry Bars! (I'm still munching on the tortilla rollups! I'll make some Spanish rice and call it lunch.) Rags, I'm growing lots of beets in my gardern because several friends like beets. I'll have time to find the caraway seeds before they are ready.
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ragdall
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Post by ragdall on May 14, 2010 19:38:41 GMT
Rags, the cherry bars are too good to wait for cooking! Is icing sugar our 'powdered sugar' or close? Also, are glace cherries our Maraschino cherries? They sure taste good. What kind of sugar do you use when you make a simple butter icing? That's icing sugar. I think that "powdered sugar" is icing sugar. I know that it's called powdered sugar in Hungarian because when I tried to peek into a little labelled drawer in my sister in law's kitchen to see what the word meant, the drawer was shorter than I expected, fell out and I got icing sugar everywhere. My husband later told me the word meant "powder". No, glace cherries are not Maraschino cherries. Maraschino cherries would work well, but I think are much more expensive. Glace cherries are usually sold in great quantities here before Christmas for making fruit cakes. They are firmer than Maraschino cherries and are packed in a small quantity of a very thick sticky syrup. Maybe that would make them "candied"? I found an explanation of the difference. Starting with Maraschino cherries, ( you don't want to know how they make those ) Here's a link to Snap-E-Tom: www.foodservicedirect.com/product.cfm/p/2298/Snap-E-Tom-Chili-Cocktail-13024.htm
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Post by sandrainsydney on May 18, 2010 2:33:46 GMT
Sandra, is condensed milk the same as our 'sweetened condensed milk' (Eagle Brand, etc.). Also, are the Anzac biscuits..........cookies? yes - sweetened condensed milk is the proper name. Sweetened biscuits = cookies. (I think American biscuits = Oz scones www.taste.com.au/recipes/8163/basic+scones which can be either plain as in this recipe, or include cheese, or a small amount of sugar) Sandra, I couldn't find dried fruit, so I'm just using raisins. (I may throw in some of Maraschino cherries from Rags' Cherry Bars! Recipes are made for adapting! As far as I can remember, I've never bought mixed dried fruit when a recipe needed it, because I always have sultanas & currents on my shelves. In the past few years I've discovered sweetened cranberries (YUM!) & have added them to my shelves, too. So when I needed mixed fruit I just mixed my own. You can mix your own, too. If I was using the cherries, I'd probably chop them a bit so more folks could get a bit of cherry in their slice (or add lots more cherries if I couldn't be bothered chopping them) sandra
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Post by sorcha on May 18, 2010 13:01:23 GMT
Mary, put some of the rice in a tortilla, grate some cheese over the top, warm it for 30 sec, roll that up and call it lunch!
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