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Endangered Recipes: Too Good to Be Forgotten
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Posted: Aug/12/2005 4:03 AM PST
Marinated Tuscan White Beans 1 cup small white beans cooked as per package instructions OR 2 cans prepared beans 1 bunch scallions 1/2 cup celery 1/2 cup red bell pepper 1/2 tsp. celery salt 1/2 cup olive oil 3/4 cup white wine vinegar Salt and pepper to taste Fresh or dried Rosemary if desired 1. Drain and cool the white beans. 2. Cut up the scallions, celery, and peppers, then put them in blender or food processor, add vinegar. 3. Blend until fine but with a few chunks. Add spices and oil. 4. Toss with beans and Enjoy! Cabbage Salsa I got this recipe from a cook at our local mexican food place. Its pretty good. If you enjoy salsa you will enjoy this! 1 small head cabbage, shredded 1/4 cup cilantro, chopped Juice of 2 limes 1 small red onion thinly sliced 2 large tomatoes, chopped Pickled jalapenos with their juice to taste or fresh ones when available Salt to taste Black pepper to taste Combine all ingredients. Add jalapenos and juice to taste. Serve with tortilla chips. Smoked Salmon Lasagna Luigi's Gourmet September 1991 For the sauce: 1 stick (1/2 cup) unsalted butter 1/3 cup all-purpose flour 4 cups milk 1 teaspoon salt 1/2 teaspoon white pepper 1/4 cup freshly grated Parmesan 1/4 cup grated Gruyere 2 tablespoons dry Sherry 2 ounces freshly grated Cheddar 6 ounces freshly grated mozzarella 6 ounces freshly grated provolone 6 ounces freshly grated Romano or Parmesan 1 pound spinach lasagna noodles, cooked al dente and drained well 3 large tomatoes, peeled, seeded, minced 1/2 pound mushrooms, sliced thin 1 1/4 pounds smoked salmon, sliced thin Make the sauce: In a saucepan melt the butter over moderately low heat, add the flour, and cook the roux, stirring, for 3 minutes. Whisk in the milk and boil the mixture, whisking, for 10 minutes. Remove the pan from the heat and stir in the salt, white pepper, Parmesan, Gruyere, and Sherry. In a bowl stir together the Cheddar, mozzarella, provolone, and Romano. Spread an even layer of the sauce in a lightly oiled 13-by-9-inch baking dish, on it layer in order one third of the noodles, one third of the remaining sauce, half the tomatoes, half the mushrooms, half the salmon, and one third of the cheese mixture, and make one more layer of each in the same manner. Top the cheese mixture with the remaining noodles, spread the remaining sauce over the noodles, and top it with the remaining cheese mixture. Bake the lasagna in the middle of a preheated oven for 45 minutes to 1 hour, or until the top is golden. Serves 8 to 10. |
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Posted: Aug/11/2005 4:36 PM PST
Homade - BEST PIMENTO CHEESE EVER When we were little growing up in South Carolina, Mama would make this pimento cheese. I carry on the tradition because eating this brings back wonderful memories. I think helping to create good memories to last a life time is good for the soul for both young and old alike! 8 ounces of mild or sharp cheddar cheese 1 4-ounce jar pimento 1/3 cup Duke's mayonnaise Grate cheese( I use a hand grater.) and let stand at room temperature for an hour. In a food processor, puree pimentos and their juice into a smooth paste with no chunks. Add mayonnaise and puree again. Add cheese and blend thoroughly until smooth. Refrigerate for at least one hour before serving. Enjoy! Gary/Louisville Attended a summer cookout and everyone enjoyed the Pineapple Rum Baked Beans. I thought some of you folks would enjoy them as well. Gary/Louisville PINEAPPLE RUM BAKED BEANS Bacon and coffee add to the many strong flavors that blend beautifully in this wonderful cookout side-dish. 4 lb. canned baked beans 2 tsp. dry mustard 1/4 cup strong coffee 1/2 cup brown sugar 8 slices thick-sliced bacon; cooked, crumbled 1/2 cup rum 8 1/4 oz. can pineapple tidbits; drained Preheat oven to 350F. Spray 8x12" baking dish with non-stick cooking spray. Combine beans, mustard, coffee, brown sugar and bacon. Pour into baking dish. Cover and bake 45 minutes. Stir in rum and place pineapple on top. Bake, uncovered, 25 until thickened and top is browned. Serves 10-12. CHILLI PEPPER CASSEROLE (The Napa Inn, Napa, CA) Ingredients 3 eggs 1 cup milk 1/2 cup Bisquick baking mix 1/2 teaspoon salt Two 4-ounce cans green chillies, chopped 2 cups chopped tomatoes 2 cups shredded cheese Heat oven 350 degrees In a greased 8 x 8-inch pan layer chillies, tomatoes, and cheese. Beat eggs, milk, baking mix, and salt. Pour over vegetables and cheese. Bake uncovered 40 to 45 minutes or until golden brown. Serves: 6 Esther's Orange Marmalade Cake For the cake: 1 cup unsalted butter, softened, plus more for greasing the pans 3 cups cake flour, plus more for dusting the pans 1 tablespoon baking powder 1 teaspoon salt 2 2/3 cups granulated sugar 5 large eggs, at room temperature 4 large eggs yolks, at room temperature 2/3 cup vegetable oil 1 tablespoon grated orange zest 2 teaspoons vanilla extract 1 cup buttermilk, at room temperature For the orange syrup: 1 cup freshly squeezed orange juice cup granulated sugar For the filling: 12-ounce jar orange marmalade For the frosting: 1 cup heavy cream, chilled 4 tablespoons granulated sugar 1 cup sour cream, chilled The cake: Preheat the oven to 350 degrees. Lightly butter three 9-inch round cake pans, line them with parchment paper, then lightly butter and flour the paper, shaking out any excess. Sift the flour, baking powder and salt into a large bowl. Sift a second time into another bowl. In the bowl of an electric mixer, beat the butter on medium speed until light in color, about 4 minutes. Add the 2 2/3 cups sugar in a steady stream with the mixer running. Beat until light and fluffy, about 4 minutes. Add the eggs and yolks, one at a time, beating well after each addition. Be sure to stop at least once to scrape down the batter from the sides of the bowl. After all the eggs have been added, continue to beat on medium speed for 2 more minutes. With the mixer on low speed, add the oil and beat for 1 minute. In a small bowl, combine the orange zest, vanilla and buttermilk. Using a rubber spatula, fold in half of the dry ingredients. Scrape down the sides of the bowl and add half of the buttermilk mixture. Fold in the remaining dry ingredients, scrape down the sides, and add the remaining buttermilk. Pour the batter among the prepared pans, smooth the surface, rap each pan on the counter to expel any air pockets or bubbles, then place in the oven. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans on racks for 20 minutes. The orange syrup: In a small bowl, stir together the orange juice and cup sugar until the sugar is dissolved. While the cakes are still in the cake pans, use a toothpick or skewer to poke holes at -inch intervals in the cake layers. Spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remainder. Let the layers cool completely in the pans. The filling: Heat the marmalade in a small saucepan over medium heat until just melted. Let cool for 5 minutes. The frosting: In a chilled mixing bowl, using the wire whisk attachment, whip the heavy cream with the 4 tablespoons sugar until stiff peaks form. Add the sour cream, a little at a time, and whisk until the mixture is a spreadable consistency. To assemble the cake: Invert one of the cake layers on a cake plate and carefully peel off the parchment. Spread one-third of the marmalade over the top, smoothing it into an even layer. Invert the second layer on top of the first, peel off the parchment, and spoon another third of the marmalade on top. Place the third cake layer on top, remove the parchment, and spoon the remaining marmalade onto the center of it, leaving a 1-inch border around the edges. Frost the sides and the top border with the frosting, leaving the marmalade on top of the cake exposed. Or, if you prefer, frost the entire cake first, adding the marmalade as a garnish on top. Chill for at least two hours before serving. Makes 10 to 12 servings "Jan Karon's Mitford Cookbook & Kitchen Reader" (Viking, 2004, $29.95), Karon shares 150 recipes, mostly dishes made famous by Mitford residents. |
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Posted: Aug/08/2005 3:11 AM PST
Wow Gary.....those sound scrumptious! If all newbies have recipes this good.....bring em on! As my niece and nephew would say (smart alec's that they are) "you can stay!"....lol I'm going to try some of those in the next few weeks. Thanks Zana |
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Posted: Aug/08/2005 1:44 AM PST
Greetings! Recently I had a request for an old time Meatloaf Recipe which had a good sauce spread on it. Perhaps you have a favorite you might want to share. Here is my response: "I am suggesting some very basic meatloaf recipes. When you state that it had a candied tomato sauce, I think you were refering to a sauce similar to the glaze listed. This is made with Ketchup, brown sugar, and yellow mustard mixed. I prefer to wait toward the end to add the glaze to the meat as it has a tendency to burn easily; so, the last twent/thirty minutes add it and place back in the oven. You may want to begin by trying a basic recipe and then adapting to your taste..if you like green bell pepper, hot peppers, mushrums, etc. Gary/Louisville Endangered Recipes: Too Good to Be Forgotten is a thread I started some time ago on another site. It included this Meatloaf recipe. Our Favorite Meatloaf McCall's featured in McCall's Cookery #5 printed in 1984 6 slices bacon 3 eggs 2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon dried thyme 1/4 teaspoon nutmeg Pinch ground cloves 1/4 cup milk 1/4 cup sour cream 1 cup soft white bread crumbs 1 1/2 pound ground beef 1/4 pound ground pork 1/4 pound ground veal 2 tablespoon finely chopped onion 2 tablespoon chopped parsley 2 tablespoon chopped celery leaves 1 teaspoon chopped chives 1/4 teaspoon finely chopped garlic 1/2 cup chili sauce 2 tablespoon light brown sugar 1/4 teaspoon dry mustard 1/2 cup chopped green onions Parsley sprigs 1 In a medium skillet, saut bacon over medium heat until partially cooked. 2 Preheat oven to 350 degrees 3 In a large bowl, beat eggs with salt, pepper, thyme, nutmeg and cloves until well mixed. Stir in milk, sour cream and bread crumbs. Let stand 5 minutes. 4 Add beef, pork, veal, onion, chopped parsley, celery leaves, chives, garlic: mix lightly until well blended. 5 Line bottom and ends of a 9 x 5 x 2 3/4 inch loaf pan with a strip of waxed paper, 15 x 3 inches. Spoon meat mixture into the pan, spreading evenly. Pack meat in pan. 6. Invert meat loaf into a baking pan; lift off loaf pan; remove wax paper. 7. Arrange bacon crosswise over the meat loaf. Bake 45 minutes. 8. Meanwhile, in a small bowl combine chili, brown sugar and mustard. Brush over meatloaf; bake 15 minutes. 9. Remove to heated serving platter. Garnish with green onion and parsley. I have made this meat Loaf by dividing the amouts by three -- making one pan rather than three. It is a very good Meatloaf. G. Millwood Cracker Barrel Meatloaf Recipe - Beef Recipes From Jean Brandau,Your Guide to Huntsville, AL. This easy recipe for a large group of people is for the delicous meatloaf served at Cracker Barrel Restaurants. The secret ingredient in this triple-sized meatloaf is biscuit crumbs instead of cracker crumbs. Bell peppers, tomatoes, eggs and onions make a tasty meatloaf. Prep Time : 10min Cook Time : 60min INGREDIENTS: 10 lb. ground beef 30 oz. onion, chopped 1/4-inch square 1 lb. diced green bell peppers 10 eggs 5 T. salt 1 1/2 T. pepper 1 1/2 qt. diced canned tomatoes 2 1/4 c. grated biscuit crumbs PREPARATION: Place all ingredients in large bowl; mix completely. Place in 3 loaf pans. press down with spoon. Bake at 300 degrees in convection oven for 60 minutes. Remove from oven and invert each loaf over 8-inch wire rack to drain grease and juice. Spread 1/2 cup of catsup over each loaf. Cut into portions 5 to 6 ounces each and keep warm. Makes 42 five ounce servings. Meat loaf Delicious !! I found this recipe in a United church cookbook and decided to give it a try. It's a keeper for sure. I had tried others looking for just the right one. 2/3 cup dried breadcrumbs, soaked in 1 cup milk 1 1/2 lbs ground beef 2 eggs, slightly beaten 1/4 cup chopped onions 1 teaspoon salt 1/8 teaspoon pepper 1/2 teaspoon sage Glaze 3 tablespoons brown sugar 1/2 cup ketchup cup of yellow mustard 1. Combine meatloaf ingredients. 2. Put in loaf pan. 3. Top with glaze. 4. Bake at 350 degrees for 45 minutes or until no longer pink in center. Nine (9) servings Boston Market Meatloaf 1 cup tomato sauce 1 1/2 tablespoons Kraft original barbecue sauce 1 tablespoon granulated sugar 1 1/2 pounds ground sirloin (10 percent fat) 6 tablespoons all-purpose flour 3/4 teaspoon salt 1/2 teaspoon onion powder 1/4 teaspoon ground black pepper dash garlic powder 1. Preheat oven to 400 degrees. 2. Combine the tomato sauce, barbecue sauce, and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat. 3. In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat. Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined. 4. Combine the remaining ingredients with the ground sirloin - flour, salt, onion powder, ground pepper, and garlic powder. Use the wooden spoon or your hands to work the spices and flour into the meat. 5. Load the meat into a loaf pan (preferably a meatloaf pan with two sections that allows the fat to drain, but if you don't have one of those a regular loaf pan will work). Wrap foil over the pan and place it into the oven for 30 minutes. 6. After 30 minutes, take the meatloaf from the oven, remove the foil and, if you aren't using a meatloaf pan, drain the fat. 7. Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan. This will help to cook the center of the meatloaf. Pour the remaining 2 tablespoons of sauce over the top of the meatloaf, in a stream down the center. Don't spread the sauce. 8. Place the meatloaf back into the oven, uncovered, for 25 - 30 minutes or until it is done. Remove and allow it to cool for a few minutes before serving. Serves 4. Meat loaf Fail-proof meat loaf is great for fall/winter meals with baked or mashed potatoes and brocolli. Leftovers are great in sandwiches. Original recipe printed in Bon Appetit (July, 1991). (Great with Garlic Mashed Potatoes.) 2 slices rye bread 2 slices white bread 1 cup water 1 lb ground beef 1 onion, chopped 1 egg, beaten 2 tablespoons grated parmesan cheese 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley 1 teaspoon salt (optional) 1/4 teaspoon pepper 1 (8 ounce) can tomato sauce 1 teaspoon dried 1. Grase 9 x 5-inch loaf pan. 2. Preheat oven to 375-degrees F. 3. Place bread in large bowl. 4. Add water and let soak for 5 minutes. 5. Drain off extra water. 6. Mash bread with fork. 7. Add next 7 ingredients (ground beef- pepper) to bread, mixing well. 8. Transfer meat mixture to prepared pan. 9. Bake for 30 minutes. 10. Pour tomato sauce over meat loaf and sprinkle with oregano. 11. Return to oven and bake 20- 30 minutes longer. 12. Let stand 5 minutes before slicing. 4.6 Servings Recipes: Dishes Like Grandma's Grandma Use To Make This site will take you back to Grandma's House and some Home Cooking. You may want to adjust the recipe for better health cooking. Enjoy! http://www.freerecipe.org/Main_Dish/Meat/Beef/M eatloaf/index.html *********************************************** This sauce is a great addition to any meal. You can use it with about any meats. You can serve chunks of meat appetizers and use as a dip for vegetables or spread over a block of Cream Cheese to be eaten with crackers. The Jams/Jellies may be a choice you make depending upon the type meats you have (Ham/Pineapple/Apple, Pork/Apple/Appricot, Turkey/Cranberry/Apple) whatever combinations you desire. Those with great desire for the "hot" stuff may add their favorite peppers. Gary/Louisville Jezebel Sauce 18 ounces pineapple preserves (your choice) 18 ounces apple jelly (your choice) 1 1/2 ounces dry mustard 5 ounces horseradi |
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Posted: Aug/18/2008 12:25 PM PST
Interesting recipes! Im going to have to try the "our favorite meatloaf" recipe mentioned in the last post. |
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Posted: Sep/15/2008 7:30 PM PST
Gary That McCall's meatloaf recipe looks like a real winner. Much like what I do when I make a meat loaf. You have added a few twists.. like the bacon.. The only real difference with mine is that I use sausage meat for about 1/4 of the amount of meat. Sometimes I buy sausage meat in a package or buy my favorite sausage like a spicy Italian and just take the meat out of the casings. It adds zip to the recipe. As for tomato sauce, hardly ever use the stuff.. prefer Spicy Clamato juice reduced to about half to thicken it then add some ketchup. Or if I have some on hand, use my home-made chow chow which is part fruit, part vegetable.It makes a truly delicious meat loaf and seals in all the juices. The chow chow is good on just about anything from hamburgers to pork chops. Gimpy2 MADO’S CHOW-CHOW -10 large tomatoes, peeled, seeded, chopped -2 large onions, chopped -3 peaches, peeled, seeded, chopped -3 pears, peeled, seeded, chopped -3 apples peeled, seeded, chopped -2 green bell peppers peeled, seeded, chopped -2 red bell peppers peeled, seeded, chopped -1 hot red pepper peeled, seeded, chopped -1 c. white sugar -5 ½ oz white vinegar -1 oz coarse salt -1 handful pickling spice Stir all the above into a large cooking pot. Bring to a boil. Lower heat and simmer for 2 hours, *stirring from time to time.* At the last half hour of cooking, put preserve jars & lids on rack in a sterilizing pot. Fill with water. Boil for at least 20 minutes. Using tongs, lift a hot jar from sterilizer, fill with hot chow-chow to 1/8 inch from the top. Wipe sides and rim with a sterilized cloth, cap, screw on rim, return to the sterilizer. When all are back in the sterilizer, boil another 10 minutes. Remove and leave on counter to cool. Keep only the ones that POP, denoting that they are sealed. |
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