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BS: Winter recipes

Catherine Jayne 01 Oct 07 - 07:26 AM
Stilly River Sage 01 Oct 07 - 10:44 AM
Catherine Jayne 01 Oct 07 - 10:50 AM
manitas_at_work 01 Oct 07 - 10:51 AM
Catherine Jayne 01 Oct 07 - 10:54 AM
wysiwyg 01 Oct 07 - 10:58 AM
Catherine Jayne 01 Oct 07 - 10:59 AM
Stilly River Sage 01 Oct 07 - 11:05 AM
Catherine Jayne 01 Oct 07 - 11:09 AM
Stilly River Sage 01 Oct 07 - 11:19 AM
wysiwyg 01 Oct 07 - 11:36 AM
Stilly River Sage 01 Oct 07 - 12:54 PM
Jean(eanjay) 01 Oct 07 - 01:01 PM
Rapparee 01 Oct 07 - 01:07 PM
Bee 01 Oct 07 - 01:07 PM
wysiwyg 01 Oct 07 - 04:01 PM
open mike 01 Oct 07 - 04:32 PM
wysiwyg 01 Oct 07 - 04:43 PM
Sorcha 01 Oct 07 - 09:49 PM
Janie 01 Oct 07 - 11:12 PM
bobad 02 Oct 07 - 06:45 AM
Beer 02 Oct 07 - 09:40 AM
HouseCat 02 Oct 07 - 12:27 PM
MMario 02 Oct 07 - 12:36 PM
Jean(eanjay) 02 Oct 07 - 12:42 PM
Kaleea 02 Oct 07 - 12:44 PM
Jean(eanjay) 02 Oct 07 - 02:39 PM
Sorcha 02 Oct 07 - 03:02 PM
Jean(eanjay) 02 Oct 07 - 03:19 PM
Peace 02 Oct 07 - 03:29 PM
HouseCat 02 Oct 07 - 03:49 PM
Sorcha 02 Oct 07 - 07:19 PM
Sorcha 02 Oct 07 - 07:20 PM
Sorcha 02 Oct 07 - 07:30 PM
Jean(eanjay) 03 Oct 07 - 05:24 AM
Steve Shaw 03 Oct 07 - 06:48 AM
Jean(eanjay) 03 Oct 07 - 06:58 AM
MMario 03 Oct 07 - 08:43 AM
Beer 03 Oct 07 - 11:03 PM
Q (Frank Staplin) 04 Oct 07 - 04:10 PM
Jean(eanjay) 06 Oct 07 - 08:42 AM
Rapparee 06 Oct 07 - 08:53 AM
Stilly River Sage 06 Oct 07 - 01:31 PM
Eye Lander 07 Oct 07 - 05:39 AM
Sandra in Sydney 07 Oct 07 - 06:12 AM
Sandra in Sydney 07 Oct 07 - 09:18 AM
Irene M 07 Oct 07 - 01:58 PM
Jean(eanjay) 07 Oct 07 - 02:12 PM
Stilly River Sage 08 Oct 07 - 12:27 PM
Q (Frank Staplin) 08 Oct 07 - 01:55 PM
Stilly River Sage 08 Oct 07 - 02:04 PM
Desert Dancer 08 Oct 07 - 07:48 PM
Q (Frank Staplin) 08 Oct 07 - 08:30 PM
Q (Frank Staplin) 08 Oct 07 - 08:48 PM
mg 08 Oct 07 - 09:45 PM
Stilly River Sage 09 Oct 07 - 12:19 AM
Jean(eanjay) 10 Oct 07 - 05:33 AM
Stilly River Sage 10 Oct 07 - 11:51 AM
MMario 10 Oct 07 - 12:00 PM
Stilly River Sage 10 Oct 07 - 03:18 PM
wysiwyg 19 Nov 07 - 08:56 AM

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Subject: BS: Winter recipes
From: Catherine Jayne
Date: 01 Oct 07 - 07:26 AM

With the onset of the colder weather here in the Northern Hemisphere I was reminded of some of the comforting foods we eat more at this time of year. I know we have a few recipe threads but I thought it would be nice for people to share some of those recipes for comfort foods and winter foods!

One of my favourite winter cakes is Chocolate Ginger Parkin!

250g/8oz Black Treacle
250g/8oz Golden Syrup
125g/4oz Unsalted butter or margarine
375g/12oz Plain flour
75g/3oz Cocoa powder
2 teaspoons of ground mixed spice/ginger
75g/3oz muscovado sugar
375g/12oz medium oatmeal
300ml/half pint milk
1 egg
half teaspoon bicarb of soda
250g/8oz milk chocolate roughly chopped

1)Grease and line a 8inch tin
2)Heat gently the treacle, syrup and butter in a pan until the butter has melted. Remove from heat and leave to cool
3)Sift flour, cocoa powder and spice into a large bowl.
4)Stir in sugar and oatmeal
5)Mix the milk, egg and bicarb of soda and add to the bowl with the melted mixture and the chopped chocolate. Stir lightly until the ingredients combine
6)Turn into the tin and bake in a preheated oven on Gas Mark 4 (180c/350F)for about 1 and a quarter hours until the crust is cracked and a skewer comes out clean.

(it's not a cake for those on a diet!!)


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Subject: RE: BS: Winter recipes
From: Stilly River Sage
Date: 01 Oct 07 - 10:44 AM

Black treacle? Sounds like something that fell off of on octopus. :)

Good thread idea. We love to cook and eat here at Mudcat. I've purchased and frozen a couple of nice looking pot roasts for when cold weather arrives here (takes a little longer to reach Texas than the U.K.)

SRS


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Subject: RE: BS: Winter recipes
From: Catherine Jayne
Date: 01 Oct 07 - 10:50 AM

I think in the US black treacle is called molasses...


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Subject: RE: BS: Winter recipes
From: manitas_at_work
Date: 01 Oct 07 - 10:51 AM

Did Tate & Lyle give you shares in the business?


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Subject: RE: BS: Winter recipes
From: Catherine Jayne
Date: 01 Oct 07 - 10:54 AM

Sadly not Paul, but I don't think they would be worth much at the moment anyway!! *G*

I've made the chocolate and ginger parkin this afternoon and it's cooling on the wire rack in the kitchen!


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Subject: RE: BS: Winter recipes
From: wysiwyg
Date: 01 Oct 07 - 10:58 AM

Crockpotted Anything and/or Everything.

Time to resume crockpotted oatmeal. Anybody have experience with adding any protein in from the start?

Hey, has anyone here every crockpotted eggs to hard-cook them? Can I just throw them in with the oats and water?

~S~


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Subject: RE: BS: Winter recipes
From: Catherine Jayne
Date: 01 Oct 07 - 10:59 AM

WYSIWYG...what's crackpotted?...sorry for my ignorance


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Subject: RE: BS: Winter recipes
From: Stilly River Sage
Date: 01 Oct 07 - 11:05 AM

Ewww--I don't think I'd care to hard cook my eggs in my oatmeal. You end up with what cooks off of the shell in the cereal.

I do oatmeal overnight in a small 1 quart crock pot (slow cooker) regularly. It works as long as I start with boiling water. I use it with soy milk, but if you want to add more protein you could cook it with milk instead of water. Powdered milk is what I've used. It doesn't add much flavor.

SRS


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Subject: RE: BS: Winter recipes
From: Catherine Jayne
Date: 01 Oct 07 - 11:09 AM

Arrhhh I get it now. I have a slow cooker here and love it, use it for alsorts. Recently we did a slow cooked venison and redwine stew.


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Subject: RE: BS: Winter recipes
From: Stilly River Sage
Date: 01 Oct 07 - 11:19 AM

I wasn't clear in my last post. I don't cook it with extra milk but I serve it with brown sugar and soy milk. I was watching a program one time where they talked about using milk instead of water for the cooking to add flavor and protein, but the time I tried it found that it didn't taste any better to me. I prefer my soy (fewer headaches).

SRS


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Subject: RE: BS: Winter recipes
From: wysiwyg
Date: 01 Oct 07 - 11:36 AM

We do ours in water and then add milk at serving time because I like mine runny and Hardi likes his um, worse than lumpy. :~) But are you saying that you can crockpot it right in the milk?

We start with hot tap water but not boiled water, and it comes out fine even with the regular (not 1-minute) oats. But then since we have no kids in the house, or tap water is pretty hot.

We'll probably corck more often than not this year because I can start that on the way out the door to the day's pool workout, which afterwards I don't usually feel like standing around at the counter and cutting stuff up.

~Susan


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Subject: RE: BS: Winter recipes
From: Stilly River Sage
Date: 01 Oct 07 - 12:54 PM

The program I was watching said to use milk (it was probably actually cream, come to think of it--a rich recipe) in the cooking. But I didn't think it made it taste any better. You might want to add some powdered milk to the mix to get a higher protein mix, and if you serve it with milk in the morning you won't notice the flavor difference.

My newer crock pot is a slow slow cooker, even on high I need to let it go for a long time. On the other hand, I have one of my Dad's older crock pots that can finish a good-sized chicken on the high setting in 3 or 4 hours. Because it cooks so much hotter I use it only when I'm here at the house, to keep an eye on it. The other one I'm more comfortable turning on and leaving. But I think the general rule is that it isn't a good idea to leave appliances* plugged in, let alone running, when you're not there.

SRS

*Aside from the usual fridge, freezer, sorts of things.


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Subject: RE: BS: Winter recipes
From: Jean(eanjay)
Date: 01 Oct 07 - 01:01 PM

This is a recipe I got from the All-Bran book years ago. It's easy and tasty and great in winter.

TOMATO AND LENTIL SOUP

1150 ml vegetable stock
175g lentils
1 onion (chopped)
450g tomatoes (skinned)
salt and pepper
¼ tsp dried mint
1 tsp sugar
75g All-Bran

1)        Put all ingredients into a pan.
2)        Simmer for 20 minutes.
3)        Liquidise.


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Subject: RE: BS: Winter recipes
From: Rapparee
Date: 01 Oct 07 - 01:07 PM

Lentils, GOOD, low-fat smoked sausage, onion, a bit of celery, a can of tomatoes (roasted garlic flavored)...cook in the crock's pot until done.

Layer transparently-thin sliced potatoes, onions, and cubed lamb; put salt and pepper between each layer. Do NOT add carrots and/or celetery! Put in crock's pot and serve the old crock Irish stew.


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Subject: RE: BS: Winter recipes
From: Bee
Date: 01 Oct 07 - 01:07 PM

Lamb Stew:

Relatively lean bits of lamb (say, 1kg.), browned in a little oil
Add 2 chopped up onions, saute with meat for a few minutes
Add, if you are lucky enough to have some, a heaping tablespoon of Mgdalene Islands brine preserved herbs. (If anyone has a recipe for this preserve, please post it! I can only guess at the content, but the stuff is delicious and can't be had for love or money off the islands.) Alternately, add finely chopped celery or lovage, summer savoury, marjoram and thyme, and black pepper.
Add water to just cover, plus sliced carrots and turnip.
Simmer until meat begins to seem tender, add sliced parsnips, chunked potatos (not too many) and peas (fresh or frozen).
Be careful not too add any more water than absolutely necessary, keeping in mind the vegetables will release quite a lot of liquid as they cook.
Add salt to taste at end of cooking. Thicken gravy, if desired, with a little flour.
This stew is, of course, better next day, and also lends itself well to the addition of dumplings.


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Subject: RE: BS: Winter recipes
From: wysiwyg
Date: 01 Oct 07 - 04:01 PM

Thanks SRS. I've done milk-cooked oats on the stovetop, but I wondered if it would get weird with slow-cooking.

~S~


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Subject: RE: BS: Winter recipes
From: open mike
Date: 01 Oct 07 - 04:32 PM

i am gonna get a gallon of vinegar
as i plan on pickling some stuff to
preserve for over the winter..i have
some pickled eggs in the fridge now,
and plan to do beets, and other...

i just got a mixture of pickling spice
from the health food store..it has in it:
mustard seed, cinnamon, allspice, dill, celery
seed, bay, chili, cloves, caraway, ginger.

another good thing is hot mulled cider or wine.
the mulling spices are cinnamon, cloves, allspice,
nutmeg, orange and lemon peel, and ginger you can
also add star anise.


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Subject: RE: BS: Winter recipes
From: wysiwyg
Date: 01 Oct 07 - 04:43 PM

Mmario does a mean pickled egg in mustard that is yummy and really pretty, too-- golden. Maybe he'll post a recipe.

~S~


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Subject: RE: BS: Winter recipes
From: Sorcha
Date: 01 Oct 07 - 09:49 PM

Soup. Any kind of soup. Red chile, green chile, potato, barley beef, vegetable...SOUP.

And also the slow cooker stuff.

Most Italian stuff like lasagne, manicotti, etc.

Enchiladas. Roast chicken with 'trimmings' (stuffing, mashed, gravy etc)



Actually, anything I need to turn the oven on for! It's too hot here in summer to turn on the oven so not much gets baked.

Desserts/puds are seldom on the menu here. We tend to tank up on the real meal and none of us 'need' desserts anyway!


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Subject: RE: BS: Winter recipes
From: Janie
Date: 01 Oct 07 - 11:12 PM

Simple Baked Apple Dessert

Preheat oven to 450 F

Large Baking Apples (I'm partial to Rome's for baking)

Core but leave peel on then fit apples over posts in ramkins
or barely cover the bottom of a small baking pan with water, and set apples in the pan.

Put a little brown sugar in hollowed core and pack a little of it around the top of the apple so it will drizzle down the outside, when butter melts and apple sweats. Smash a pat of butter over the hole, and top with abundant cinnamon. (use honey or molasses if using ramkins, and lightly drizzle top of apple) Place in hot oven and reduce heat to 350. Bake 15 to 25 minutes, until apple is tender-crisp. Remove from oven and let sit until warm.


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Subject: RE: BS: Winter recipes
From: bobad
Date: 02 Oct 07 - 06:45 AM

A hearty dish that combines two of man's favorite foods - beef and beer.

Beef & Guinness Stew Recipe

Ingredients
2 pounds lean stewing beef
3 tablespoons oil
2 tablespoons flour
Salt and freshly ground pepper and a pinch of cayenne
2 large onions, coarsely chopped
1 large clove garlic, crushed (optional)
2 tablespoons tomato puree, dissolved in 4 tablespoons water
1-1/4 cups Guinness stout beer
2 cups carrots, cut into chunks
Sprig of thyme

Instructions
Trim the meat of any fat or gristle, cut into cubes of 2 inches (5cm) and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture.

Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the onions, crushed garlic and tomato puree to the pan, cover and cook gently for about 5 minutes.

Transfer the contents of the pan to a casserole, and pour some of the Guinness into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan.

Pour onto the meat with the remaining Guinness; add the carrots and the thyme. Stir, taste, and add a little more salt if necessary.

Cover with the lid of the casserole and simmer very gently until the meat is tender -- 2 to 3 hours. The stew may be cooked on top of the stove or in a low oven at 300 degrees F. Taste and correct the seasoning. Scatter with lots of chopped parsley.


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Subject: RE: BS: Winter recipes
From: Beer
Date: 02 Oct 07 - 09:40 AM

That's a great one Bobad.
Here is one that I can't get enough of in late fall and during the cold winter months.


Leek And Potato Soup

2 large leeks, washed and chopped.
1 lb. medium potatoes, peeled and chopped.
4 tbsp butter.
1 cup onions, finely chopped.
3 cups chicken stock.
2 cups water.
1 bay leaf.
Salt & Pepper

Cook onions and leeks in 2 tbsp butter. Cook on medium heat, stirring until wilted. Do not brown. Add chicken broth(stock), water, bay leaf and simmer for 30 minutes. Remove from heat, remove bay leaf, add remaining butter and stir. Adjust the seasoning and serve.
Good for 4 servings but you'll want a second bowl with some thick french bread well buttered
Beer (adrien)


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Subject: RE: BS: Winter recipes
From: HouseCat
Date: 02 Oct 07 - 12:27 PM

A good Southern recipe:

Pralined Sweet Potatoes

6-7 large sweet potatoes, baked in foil at 350 degrees for about an hour and a halfish.

Peel potatoes when cool enough to handle (those suckers are deadly if the hot juice sticks to skin). Mash them well and add 1/2 cup brown sugar, 1/4 cup melted butter, salt to taste and you can throw in a pinch of cinnamon if you like. Spread the mixture in a 13x9 pan and top with 1 cup chopped pecans mixed with 1/4 cup brown sugar. Bake at 350 for 30 minutes til bubbly. This is delicious with roasted pork tenderloin and TURNIP GREENS! You can also used canned sweet potatoes or yams, but it's just not as good as starting with fresh.


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Subject: RE: BS: Winter recipes
From: MMario
Date: 02 Oct 07 - 12:36 PM

hmmm - I don't have recipes for most of my winter meals - but thick soups, stews.


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Subject: RE: BS: Winter recipes
From: Jean(eanjay)
Date: 02 Oct 07 - 12:42 PM

Great on its own, with custard, ice cream or cream.

BRAMLEY APPLE CAKE

225g SR flour
1 level tsp baking powder
grated rind of 1 lemon (or orange)
½ tsp mixed spice
100g light muscovado (brown) sugar
100g sultanas
100g soft margarine
1 egg, beaten
4 tbsp milk
450g Bramley apples, peeled, cored and chopped.

1)        Heat oven to 350ºF, 180ºC, gas mark 4.
2)        Lightly grease a 20cm loose bottomed-round cake tin.
3)        Measure all ingredients into large bowl and work together until thoroughly blended.
4)        Turn into tin.
5)        Level top.
6)        Bake for about 1h 20min until golden and shrinking slightly from the sides of the tin.
7)        Cool for a few moments in the tin, then turn out.


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Subject: RE: BS: Winter recipes
From: Kaleea
Date: 02 Oct 07 - 12:44 PM

Yeah, since early winter is beginning to peek in on us here in San Diego, the temps get all the way down into the low 60's at night! It's almost time to break out the parka & winter flip flops. So, I decided to bake a strawberry cake w strawberry/cream cheese icing with some of those early winter strawberries from the farmer's market. Yummy!


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Subject: RE: BS: Winter recipes
From: Jean(eanjay)
Date: 02 Oct 07 - 02:39 PM

Does anybody have a good punch recipe they could post?


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Subject: RE: BS: Winter recipes
From: Sorcha
Date: 02 Oct 07 - 03:02 PM

I have a nice one called Pumpkin Punch....served in a hollowed out pumpkin. Has rum in. Want it? What could you use instead of a pumpkin? Other than a punch bowl of course...


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Subject: RE: BS: Winter recipes
From: Jean(eanjay)
Date: 02 Oct 07 - 03:19 PM

I'd love the recipe thanks.

I love punch but never make it.


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Subject: RE: BS: Winter recipes
From: Peace
Date: 02 Oct 07 - 03:29 PM

Stuff here.


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Subject: RE: BS: Winter recipes
From: HouseCat
Date: 02 Oct 07 - 03:49 PM

Nice punch from apple cider(not hard cider)with a splash of rum in it. Warm it very slowly in a big pot with a couple cinnamon sticks and cloves if you like them. Pour it into your punchbowl THEN add the rum (to taste) so none of your alcohol gets evaporated away. It's good if you toss a few slices of fresh orange into the pot while it's warming. Makes the house smell lovely.
Now I feel all Christmasy!


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Subject: RE: BS: Winter recipes
From: Sorcha
Date: 02 Oct 07 - 07:19 PM

PUMPKIN PUNCH

1/2 cup lemon juice (4 oz)
1 1/4 cup granulated/caster sugar (12 oz by volume)
8 oz red cranberry juice
8 oz orange juice
8 oz strong tea (Constant Comment is good in this--I know, I know)


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Subject: RE: BS: Winter recipes
From: Sorcha
Date: 02 Oct 07 - 07:20 PM

dammit. Hit the wrong button.

'Constant Comment is good in this'...but any good black oolong will work

1 quart/liter of good rum.

Serve in a hollowed out pumpkin.


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Subject: RE: BS: Winter recipes
From: Sorcha
Date: 02 Oct 07 - 07:30 PM

PS--Captain Morgan's Spiced dark rum would be a good choice for this.


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Subject: RE: BS: Winter recipes
From: Jean(eanjay)
Date: 03 Oct 07 - 05:24 AM

I'm going to try both punch recipes - thanks.

MULLED WINE

1 standard-sized bottle red wine (approx. 712 ml)
285 ml water
285 ml unsweetened orange juice
3 tbs caster sugar
2 cinnamon sticks (roughly broken)
1 tsp ground coriander
1 tsp whole cloves
142 ml brandy

1)        Place wine, water, orange juice, caster sugar, cinnamon sticks, coriander and cloves into a saucepan.
2)        Heat the liquid to just below boiling point for 5 to 10 minutes.
3)        Add brandy.
4)        Strain.
5)        Optional-        add orange slices to bowl
decorate each glass with a whole cinnamon stick.


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Subject: RE: BS: Winter recipes
From: Steve Shaw
Date: 03 Oct 07 - 06:48 AM

For two. Take six good-sized organic spuds. Scrub, rub with olive oil and sprinkle with salt. Bake in hot oven for just under a hour. Remove from oven and allow to cool for about half an hour.   In the meantime grate at least half a pound of the best strong cheddar you can find. Also in the meantime cut up a dozen rashers of rindless dry-cured streaky bacon, smoked if you wish (I do wish), or pancetta if you're posh, into smallish pieces and dry-fry till crispy in a saucepan. Scoop out bacon with a slotted spoon (save the fat to fry your eggs tomorrow).   Slice top from each spud and scoop out the insides into a large bowl, being careful to more or less keep the skins intact. Add the grated cheese and the crispy bacon and a good dose of freshly-milled black pepper. Mix well and stuff the mixture back into the potato skins. Stand the stuffed spuds on a baking tray and heat in a medium oven for about 20-25 minutes. Eat with a big helping of baked beans. You will never regret it. You can make these up to three days in advance, all except for the final reheating, and keep them in the fridge.


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Subject: RE: BS: Winter recipes
From: Jean(eanjay)
Date: 03 Oct 07 - 06:58 AM

I've been making this on and off for years. It is always a winner.

SAVOURY SANDWICH PUDDING

25g butter
6 slices brown bread, crusts removed
100g grated Cheddar cheese
3 tomatoes, skinned and sliced
2 eggs
½ tsp made English mustard
salt
ground black pepper
pinch of cayenne pepper
300ml milk

1)        Lightly oil a 900ml pie dish.
2)        Butter the bread and make 3 sandwiches using 75g of the cheese and the tomatoes.
3)        Cut each sandwich into triangles and arrange in dish.
4)        Whisk together the eggs, mustard, salt, pepper, cayenne pepper and milk.
5)        Gently pour over sandwiches.
6)        Sprinkle remaining cheese on top.
7)        Cook for 45 minutes, 180ºC, 350ºF, gas mark 4, until puffed and golden.


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Subject: RE: BS: Winter recipes
From: MMario
Date: 03 Oct 07 - 08:43 AM

mmmmmmm - very similar to what I know as 'Strata' - which I ssometimes make with ham and cheese sandwiches.


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Subject: RE: BS: Winter recipes
From: Beer
Date: 03 Oct 07 - 11:03 PM

Refresh


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Subject: RE: BS: Winter recipes
From: Q (Frank Staplin)
Date: 04 Oct 07 - 04:10 PM

In the crockpot now:

TEPARY BEAN SOUP (var. on Papago recipe)

2 cups tepary brown beans, picked and rinsed to remove stones
Smoked ham shoulder bone (some meat left on)
Ham shoulder meat, trimmed from bone and cut to small bite-sized pieces
1 med. large white onion, chopped
4-5 cloves garlic, chopped

Spices- added after 7 hours of 10-hour cooking period, to be adjusted over the remaining hours left in cooking period. Dial to warm to hold till dinner.
Mexican Oregano, dried, 1 short tablespoon
Ground coriander, 1 teaspoon
Ground cumin, 1 teaspoon
Ground Chimayo red chile, 1-2 tablespoons

The smoked shoulder contributes salt, so no extra added.
The Southwest Indians use whatever meat available; rabbit, bacon, deer, short ribs. They may add other vegetables; often celery or carrots, tomatoes, etc. Sometimes a little oil added.
If Mexican oregano not available, the Greek etc. OK, but not as strong. Chimayo is a medium hot chile.

Our first experience with tepary beans; we have always used pinto beans before.

Just tasted- The spices seem about right, we like our stews and soups on the mild side. I think many would add more chile powder.

We will have blue corn meal chips with the soup, but any good bread is fine. Many Indians would use frybread or fried bannock. We will add a salad.


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Subject: RE: BS: Winter recipes
From: Jean(eanjay)
Date: 06 Oct 07 - 08:42 AM

LEEK, POTATO AND CORIANDER BAKE

450g leeks, trimmed and washed
1kg small potatoes, scrubbed and dried
1 tbsp oil
25g butter
1 teaspoon black peppercorns
2 teaspoons coriander seeds
1 teaspoon sea salt

1)        Slice leeks into 2cm rings.
2)        Cut potatoes into 1cm slices.
3)        Melt oil and butter in roasting tin in oven.
4)        Add leeks and potatoes, turning several times to coat.
5)        Crush peppercorns with coriander seeds.
6)        Add the salt.
7)        Sprinkle evenly over potatoes and leeks and stir through.
8)        Cover the tin tightly with baking foil.
9)        Cook for 45 min, gas 6, 200ºC, 400ºF.
10)        Remove foil.
11)        Turn the potatoes and leeks over.
12)        Cook for a further 30 min.


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Subject: RE: BS: Winter recipes
From: Rapparee
Date: 06 Oct 07 - 08:53 AM

Hot ruttered bum...I mean, hot buttered rum.


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Subject: RE: BS: Winter recipes
From: Stilly River Sage
Date: 06 Oct 07 - 01:31 PM

It's a pleasure just to set a pot of anything to simmer once the weather has cooled. We have an overcast and drizzly day here, though it is warm and humid out, so the beans on the stove right now are a response to the light rather than the temperature.

SRS


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Subject: RE: BS: Winter recipes
From: Eye Lander
Date: 07 Oct 07 - 05:39 AM

Stew and Dumplings. MMMMMMMMMMmmmmmmmmmmmmmmm yum yum


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Subject: RE: BS: Winter recipes
From: Sandra in Sydney
Date: 07 Oct 07 - 06:12 AM

the Sandwich Pudding recipes sound wonderful, & can surely be eaten (cold) in a Southern Hemisphere summer.

It seems like just the thing to make in my new oven which I haven't used yet. I'll report back after dinner.

sandra (at 8ish Sunday night & logging off cos it's tummy time.)


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Subject: RE: BS: Winter recipes
From: Sandra in Sydney
Date: 07 Oct 07 - 09:18 AM

yummy, it was delicious hot - so delicious I just had a bit more & it's equally good cold.

sandra


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Subject: RE: BS: Winter recipes
From: Irene M
Date: 07 Oct 07 - 01:58 PM

Lentil Bake

4oz / half cup red lentils simmered very gently in half a pint / 1 cup water.
Meanwhile:
2 onions chopped and fried to golden in a little sunflower or corn oil.
Add a couple of big handfulls of chopped mushrooms and cook until just soft.
Take off the heat and add the lentils when they are all mushy.
Add a teaspoon yeast extract, a beaten egg, 3-4 oz grated cheddar (the stronger the better) and a dollop of chopped fresh parsley (optional, but don't bother with the dried stuff).
Mix it all up and pour into a casserole dish and bake for 35 mins at 200C / 400F / Gas Mark 6


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Subject: RE: BS: Winter recipes
From: Jean(eanjay)
Date: 07 Oct 07 - 02:12 PM

CURRIED PARSNIP SOUP

1 tbsp olive oil
½ red onion, chopped
1 parsnip, peeled and chopped
1 tsp curry powder
1 chicken stock cube
2 cloves garlic, crushed
250ml water, boiling
parsley to garnish


1. Heat the oil in a pan and soften the onion gently for 5-6 minutes.
2. Add the parsnip and cook for five minutes.
3. Add all the other ingredients, except the parsley, and simmer for 8-10 minutes or until the parsnip is tender.
4. Blend the soup until smooth.
5. Serve with a parsley garnish.


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Subject: RE: BS: Winter recipes
From: Stilly River Sage
Date: 08 Oct 07 - 12:27 PM

We're half and half these days--from the kitchen window it looks like fall outside, but step through the door and you're met by a hot muggy day. So I have a batch of potato salad in the works, but made my family favorite of blueberry muffins for breakfast this morning.

SRS


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Subject: RE: BS: Winter recipes
From: Q (Frank Staplin)
Date: 08 Oct 07 - 01:55 PM

This thread set me to going through a 3-hole binder of recipes I copied or found that I thought were interesting. Some I had tried, but most were untested. I removed those that seemed too time-consuming or no longer appealed.
I came across a "Coq au vin" we hadn't made for years, it was easy and good, so that is the next 'winter dish' on the board.

The Tepary beans were excellent; they will become a regular. Quite a different flavor from the pintos we had been used to. I got 12 pounds of brown and 3 pounds of black from a seller in Arizona; good for a number of 'winter' meals. The Papago recipe I posted above was very good.


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Subject: RE: BS: Winter recipes
From: Stilly River Sage
Date: 08 Oct 07 - 02:04 PM

I prefer red kidney beans, but my son the picky eater has decided that he will eat beans only if they are pinto beans fixed like down at the barbecue restaurant. So I consulted with a friend and we concocted a recipe. It involves catsup and sugar along with powered herbs and spices (fresh and green aren't part of this style, as far as I can tell).

I read a recipe for Coq au vin in an old Martha Stewart Living. It had a fair number of steps. Would you post your recipe?

SRS


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Subject: RE: BS: Winter recipes
From: Desert Dancer
Date: 08 Oct 07 - 07:48 PM

Q, order your tepary -- and other -- beans from Native Seeds/SEARCH and support a fine non-profit:

The mission of Native Seeds/SEARCH is to conserve, distribute, and document the adapted and diverse varieties of agricultural seeds, their wild relatives and the role these seeds play in cultures of the American Southwest and Northwest Mexico.

~ Becky in Tucson


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Subject: RE: BS: Winter recipes
From: Q (Frank Staplin)
Date: 08 Oct 07 - 08:30 PM

COQ AU VIN
Most traditional recipes deal with a whole chicken (cockerel).
This old Julia Child recipe (1961) used a frying chicken, but by using skinless chicken breasts, some of the drudgery and a lot of the fat is eliminated. It is divided in sections (French Chefs Cooking team, WGBH-TV), simplifying preparation.
THE BACON
Lean streaky bacon, about 4 oz.
2 Tb. cooking oil
Cut bacon into small pieces, simmer for 10 minutes in 2 quarts water; drain and dry.
Saute bacon in casserole with oil to a light brown. Remove bacon, leaving fat in pan or casserole.
BROWNING THE CHICKEN
About 2 1/2 lb chicken breasts
1/2 tsp salt
1/8 tsp pepper
1/4 cup cognac or brandy
Brown chicken in the hot fat (360 F). Season with salt and pepper.
Return bacon to pan, cover and cook slowly (300 F) for 10 minutes, turning chicken once or twice.
Uncover, pour in brandy or cognac. Ignite.
Shake pan or pot back and forth until flames subside.
SIMMERING IN RED WINE
3 cups dry red wine (Burgundy, etc.; on the full-bodied side)
1-2 cups beef stock or boullion.
1 Tb tomato paste
Mashed garlic (2 cloves, but more is fine if garlic very mild)
1/4 tsp thyme
1-2 bay leaves
Pour wine into pan or pot. Add enough boullion to cover chicken. Stir in tomato paste, garlic and herbs. Bring to simmer, cover and simmer slowly for about 30 minutes or until chicken meat is tender when pierced with a fork.
THE ONIONS
12-24 small white onions
1-2 Tb cooking oil
Salt to taste.
While chicken is cooking, drop onions into boiling water, bring water back to boil, let boil for one minute. Drain, cut off two ends of onions, peel carefully and pierce a cross in the root end with a small knife (object is to keep onions whole while cooking).
Heat oil in a frying pan, add onions and toss for several minutes until lihjtly browned. Add water to halfway up onions and 1/4 tsp salt, cover pan and simmer slowly for 25-30 minutes or until onions are tender when pierced with a knife.
THE MUSHROOMS
1/2 pound fresh mushrooms
1 Tb butter
1/2 Tb cooking oil
Trim base of mushroom stems, separate caps and stems and wash rapidly in cold water and dry in towel.
Cut caps into quarters, stems in bias chunks. Heat butter and oil in frying pan; when bubbling hot, toss in mushrooms and saute over high heat for 4-5 minutes until lightly browned.

SAUCE AND SERVING
3 Tb flour
2 Tb softened butter
When chicken is done, drain out cooking liquid into a saucepan. Skim off fat (very little-none if skinless breasts used) and boil down liquid, if necessary, to concentrate flavor. You should have about 2 1/4 cups. Remove from heat.
Blend butter and flour together in a saucer; beat into the cooking liquid with a wire whip. Bring to the simmer, stirring, and simmer 1-2 minutes until sauce has thickened. Scrape onions and mushrooms into sauce and simmer a minute to blend flavors. Taste sauce and add more salt and pepper if necessary.
Pour sauce over chicken.
Chicken is now ready for final reheating, but can be set aside until cool, then covered and refrigerated for a day or two.
Shortly before serving, bring to the simmer, basting chicken with sause. Cover and simmer slowly for 4-5 minutes, until chicken is hot through (Do not overcook at this point!).
Serve from casserole, or arrange on a hot platter and decorate with sprigs of parsley.
Accompany with parsley potatoes, rice or noodles; buttered green peas or a green salad; hot French bread; and the same red wine (or better) you used for cooking the chicken.

The garlic we get here has little flavor. Pearl onions are generally available; some use the corm and a short bit of stem of fresh green onions.
We add a little dried oregano to the SIMMERING IN RED WINE Stage.

Some recipes use cut up dried prunes and no mushrooms; this approaches a Mediterranean way of doing chicken. We prefer the mushrooms.


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Subject: RE: BS: Winter recipes
From: Q (Frank Staplin)
Date: 08 Oct 07 - 08:48 PM

My Tepary beans come in bulk; climate too cool and short here to grow them satisfactorily from seed. The source deals directly with the farmers for the beans, which have to be sorted to remove stones, etc. Blue Corn

I buy my Chimayo chile from Chimayo, NM sources which are using the original strains, approved by the Native Hispanic Institute. Native Hispanic Institute


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Subject: RE: BS: Winter recipes
From: mg
Date: 08 Oct 07 - 09:45 PM

Oh yes..the Chimayo chile can be blessed also by a priest...I have seen them sold that way there...mg


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Subject: RE: BS: Winter recipes
From: Stilly River Sage
Date: 09 Oct 07 - 12:19 AM

Q, your recipe is a fairly substantial list of things to do also! I'll compare the two and report back.

SRS


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Subject: RE: BS: Winter recipes
From: Jean(eanjay)
Date: 10 Oct 07 - 05:33 AM

I'm making 2 apple traybakes today; one for home and one for my other son and his partner - the apples have come from their tree.

Another All-bran recipe; quick, cheap and delicious hot or cold.

BRAN FRUIT LOAF

100g All-bran
130g caster sugar
275g mixed dried fruit
300ml milk
100g SR flour


1)        Put All-bran, sugar and dried fruit into a basin and mix together.
2)        Stir in milk and leave to stand for half-an-hour.
3)        Sieve in the flour, mixing well.
4)        Pour into a well-greased 900g loaf tin.
5)        Bake in a moderate oven, 180ºC (350ºF), gas mark 4 for about 65 min.
6)        Turn out of tin immediately and leave to cool.


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Subject: RE: BS: Winter recipes
From: Stilly River Sage
Date: 10 Oct 07 - 11:51 AM

Does anyone watch that cable program Good Eats? He often reminds me of dishes that I really like from my childhood that I haven't tried to make or have not made for years.


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Subject: RE: BS: Winter recipes
From: MMario
Date: 10 Oct 07 - 12:00 PM

with Pumpkin carving coming up soon - I like to take pumpkin or squash seeds (or even cucumber seeds if you have an overipe one in the garden!) , toss them with a teensy bit of oil, some salt and maybe some spices (sometimes I use garlic salt, sometimes celery salt; or a bit of chili powder, maybe some pepper - experiment!_- then toast in the oven.

yummy!

YOu can do much the same thing with nuts.


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Subject: RE: BS: Winter recipes
From: Stilly River Sage
Date: 10 Oct 07 - 03:18 PM

A friend taught me to boil the seeds for a few minutes in salted water then spread them in a layer on a cookie sheet and toast them really slowly with some extra salt sprinkled on top. Doesn't use oil at all.


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Subject: RE: BS: Winter recipes
From: wysiwyg
Date: 19 Nov 07 - 08:56 AM

I guess we've been here in this part of the country almost long enough to have caught half a clue-- I actually can get to my snowboots and other gear on this, the first deep-snow morning of the season, and it's time to do the grocery fetching.

Happily, I already have some old dried black beans in the pantry to go with the leftover shredded BBQ pork we've cooked in the same sauce now 4 times-- I mean, 4 batches of pork have been set to simmer in it, and been eaten, STILL leaving way too much of the original sauce in the pot to toss out. I believe I see a pork and beans BBQ stew shaping up, and oh dear, I have so many onions to use up too, and Hardi just restocked my cumin supply from the little Mennonite store! :~) Hm, a dried chipotle or two on hand-- heaven!

Po' me! :~)

~S~


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