shadowlady
Bobcat
The trouble with computers, of course, is that they're very sophisticated idiots.
Posts: 304
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Post by shadowlady on Mar 15, 2008 21:11:29 GMT -5
Anyone got a recipe that they want to share???
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Post by bignana on Mar 15, 2008 21:19:22 GMT -5
I have one for meatballs. One bag of frozen meatballs One pint of sour cream Oh wait that is your recipe. Sorry.
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Post by misinglink on Mar 16, 2008 5:32:12 GMT -5
I think it would be a fun topic. I have a great talapia recipe. Do we have others interested?
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shadowlady
Bobcat
The trouble with computers, of course, is that they're very sophisticated idiots.
Posts: 304
|
Post by shadowlady on Mar 16, 2008 9:52:21 GMT -5
I think it would be a fun topic. I have a great talapia recipe. Do we have others interested? Are you kidding?! You must SHARE
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Post by misinglink on Mar 16, 2008 13:59:50 GMT -5
OK, I will be home the end of next week. I am working in Naples, Fla for now. I will post it then. Also who likes what cookware? Anyone seen any good deals on kitchen items??
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Post by tnwaltz on Mar 16, 2008 17:08:06 GMT -5
Here's one from my ex-Husband's grandmother that I make at holidays.
Steve's Mamaw's Sweet Potato Casserole
5-6 sweet potatoes, skinned 3 eggs 1 cup sugar 1/2 cup butter 1/2 cup milk 1 tsp vanilla 1/2 tsp cinnamon 1/4 tsp nutmeg 1/8 tsp cloves
Topping 1/2 cup butter 1/2 cup flour 1 cup brown sugar 1 cup chopped pecans
Preheat oven to 350 degrees. Cut up and boil sweet potatoes until tender. (I find it easier to peel the skins off after they've boiled) Drain and put in mixing bowl and mash with mixer. Add eggs, sugar, butter, milk, vanilla, and spices with sweet potatoes and mix well. Put in casserole dish and bake 20 minutes. Mix topping ingredients. Sprinkle over the top of the casserole and bake another 10-15 minutes.
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Post by tnwaltz on Mar 16, 2008 17:13:39 GMT -5
Mom's Magic Cookie Bars
1/2 cup butter 1 1/2 cups graham cracker crumbs 14oz can Eagle Brand milk 1/2 cup semi-sweet chocolate chips 1/2 cup butterscotch chips 1 1/3 cups flaked coconu 1 cup chopped pecans
Preaheat oven to 350 degrees. (325 for glass baking dish) In a 9x13 pan, melt butter in the oven. Sprinkle graham crumbs over butter, mix together and press into pan. Pour Eagle Brand milk over crumb mixture. Top evenly with the remaining ingredients. Press down firmly. Bake 25-30 minutes or until lightly browned. Cool thoroughly before cutting.
These are quite YUMMY.
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Post by tnwaltz on Mar 16, 2008 17:26:28 GMT -5
Here's a recipe from a lady at one of my old offices. One of my co-workers said it's German but I don't know for sure. I like to nuke mine when I have leftovers at home but it was served cold at the office potlucks.
Doris Watson's Macaroni Salad
1 LB bacon 1 16 oz box of shell pasta 1 large onion diced 2 stalks of celery sliced very thin
Sauce 8 heaping TBSP of mayonaisse 1 heaping TBSP of mustard 2 TBSP of bacon grease reserved from cooking 1/2 cup sugar
Cook and drain shell pasta. Fry bacon, reserving 2 TBSP and break up into small pieces. (I "dice" mine ahead of time by cutting it into the hot frying pan with kitchen shears) In your large serving container, stir the bacon, onion and celery into shells. In a small saucepan, mix the sauce ingredients until the sugar disolves. Pour over shells, stir until coated and chill 3 hours before serving.
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Post by tnwaltz on Mar 16, 2008 17:32:37 GMT -5
Here's a tasty munchie:
Seasoned Pecans
1/4 cup Worcestershire sauce 2 TBSP melted butter 1/4 cup hot sauce 1/8 tsp black pepper or any other seasoning 2 cup pecan halves
Preheat oven at 250 degrees. Combine all but nuts in a bowl and mix well. Then add nuts and let soak 1/2 an hour. Drain and spread out on a baking sheet. Bake for 35 minutes, stirring every 10 minutes. Stores for 2 weeks in an airtight container.
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Post by tnwaltz on Mar 16, 2008 17:42:20 GMT -5
Here's one from an old and dear friend who has since passed. This is a dense and delicious spice cake--the kind where the edges crips up and make you want the corner piece. No icing is required but if you felt the urge, a Cream Cheese icing would be best. I serve it with whipped cream on top or vanilla ice cream on the side.
Nanny's Famous Apple Cake
3 cups unsifted flour 2 cups sugar 1 cup mayonnaise 1/3 cup milk 2 eggs 2 tsp baking soda 1 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp cloves 1/2 tsp salt 3 cps Granny Smith apples, peeled and chopped 1 cup seedless raisens 1/2 cup chopped walnuts
Preheat oven to 350 degrees. Grease and flour 9x13 baking pan. In a large bowl with mixer at low speed, mix all but the final three ingredients and then beat for 2 minutes scraping bowl frequently. The batter will be very thick. With a large mixing spoon, stir in the apples, raisens and nuts. Spread the batter into the pan and bake for 45 minutes or until a toothpick comes out clean.
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Post by tnwaltz on Mar 16, 2008 17:49:34 GMT -5
These are MY Christmas cookies because they're so simple.
Scotch Shortbread
1 cup butter 1/2 cup sugar 2 1/2 cups flour sifted
Preheat oven to 300 degrees. Cream butter. Gradually add sugar until light and fluffy. Gradually add flour until just mixed. Chill dough. On a lightly floured surface, roll out until 1/4 to 1/2 an inch thick. Cut and bake on an ungreased cookie sheet 25-30 minutes. Frost or decorate if desired.
An old fashioned decoration is to, halfway through baking, brush lightly with a little beaten egg white and sprinkle with colored sugar.
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Post by tnwaltz on Mar 16, 2008 18:05:29 GMT -5
One last offering from the Recipe Box.
Mom's Cape Cod October Pie
Crust - or you can make your own recipe or buy Pillsbury in the dairy case 2 cup all purpose flour sifted with 1 tsp of salt 2/3 cup shortening 6 TBSP ice water
Sift flour and salt into mixing bowl. With a pastry cutter (or big fork) cut in half the shortening until it the size of peas. Then cut in the rest of the shortening until it resembles cornmeal. Add 2 TBSP ice water to the dry mixture and toss with a fork, mixing and stirring toward the center. Add 2 more TBSP of ice water and repeat. Then add the final 2 TBSP and continue mixing toward the center until the pastry can be formed into a ball. Divide into 2 parts, wrap in plastic wrap and chill for 1 hour.
When chilled, roll one part out on a floured surface and line a 9 inch pie plate with it. Then, roll the second part out and set aside.
Filing 1 1/2 cups coarsely chopped cranberries 1 cup peeled diced apples 1/2 cup raisins 1/2 cup chopped walnuts 1 1/2 cup sugar 2 TBSP flour 1 tsp cinnamon 1/2 cup 100% cranberry juice 1 tsp vanilla 4 TBSP butter
Preheat oven to 425 degrees. Toss the fruit, raisins and nuts in a bowl. Add all remaining ingredients but the butter and toss together. Spoon into the pastry shell, dot with the butter and top with the 2nd crust. Slit the top crust in a few places (decoratively) to allow steam to escape. Bake 40minutes until pastry is golden brown.
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Post by misinglink on Mar 16, 2008 20:33:16 GMT -5
Wow!! Those sound yummy!! Thanks for sharing!
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Post by Fredo on Mar 16, 2008 22:36:26 GMT -5
My recipe for everything:
Look really sad and say "Honey, would you mind making me some_______? Works nearly every time. ;D
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Post by misinglink on Mar 17, 2008 4:39:45 GMT -5
Until baby arrives... then PARTY OVER!!!
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Post by tnwaltz on Mar 17, 2008 7:04:49 GMT -5
Thanks. I'm still waiting for the rest of this bunch to raid their recipe boxes!!!
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shadowlady
Bobcat
The trouble with computers, of course, is that they're very sophisticated idiots.
Posts: 304
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Post by shadowlady on Mar 17, 2008 15:58:49 GMT -5
Thanks. I'm still waiting for the rest of this bunch to raid their recipe boxes!!! Okay as soon as I find and unpack my recipe box i will be sharing.
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Post by tnshecat on Mar 17, 2008 17:46:01 GMT -5
Thanks. I'm still waiting for the rest of this bunch to raid their recipe boxes!!! I don't have any "real" recipes but I tend to find something that sounds good and take it and create or modify from there. Have turned out some really good stuff! I have my Mom's recipe boxes and really want to find her "100 Year Old Pound Cake" recipe. Best pound cake I have ever had. Real crunchy, sweet, crusty top and really moist cake inside. YUM!!
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Post by 1timewonder on Mar 18, 2008 14:19:02 GMT -5
I used to have all my favorites stored on my pc and then about a year ago a virus hit. Being not to great at this stuff I lost most of my doc's when I cleaned up my computer. I will get around to posting a few that I still have on paper but it will be a while down the road after my little dog gets better and I can spend more time on the computer.
Until then, just let me say thank you to everyone that has posted their recipes. Some look absolutely yummy! ... and I will be trying them. ;D
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Post by tnwaltz on Mar 18, 2008 19:13:58 GMT -5
C'mon ladies!! And gentlemen!! I know bignana must have some good recipes!!
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Post by tnshecat on Mar 18, 2008 19:26:04 GMT -5
Big "banana" Nana should have a good banana pudding recipe ;D
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Post by tnwaltz on Mar 18, 2008 20:46:13 GMT -5
I'll bet she's going to say "...but, I never measure, I just eye-ball it and dump"!!
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Post by savagejug on Mar 18, 2008 21:31:41 GMT -5
Remove box from freezer.
Preheat oven to 350 degrees.
Tear open box and remove tray.
Remove plastic cover from over chicken, potatoes, and brownie. Poke holes in plastic over corn.
Place tray on baking sheet on middle rack of oven.
Bake for 40 minutes, or until chicken is golden brown.
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Post by 1timewonder on Mar 19, 2008 9:07:48 GMT -5
I'll bet she's going to say "...but, I never measure, I just eye-ball it and dump"!! Speaking of never measuring... this is a chicken casserole of my sister-in-law's. Easy, easy, easy... and very quick. boil or bake 6 boneless, skinless chicken breasts then tear into bite size pieces stir in one can cream of chicken soup, one can cream of celery, and 8 ounces of sour cream pour mixture in a casserole dish and cover with either bread stuffing, crumbled Ritz crackers, french fried onion rings, etc. You get the picture then pour one can of chicken broth over the entire dish bake on 350 for about 30 minutes and enjoy My favorite topping is the french fried onion rings but I have tried and like all the others. It just depends on what I have in my cabinet at the time. This is a great comfort food.
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Post by tnwaltz on Mar 19, 2008 9:19:59 GMT -5
1time, Do you 'prepare' the stuffing mix or just put the dry mix on top?
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