Good Home Cooking: Recipes!!!

Subject: RE: GOOD HOME COOKING: RECIPES !!!
From: The Fooles Troupe
Date: 29 Oct 05 - 08:14 AM

She's at it again!

Subject: RE: GOOD HOME COOKING: RECIPES !!!
From: MMario
Date: 28 Oct 05 - 01:20 PM

AND THEY TAKE PAYPAL!!!!!

Thanks Guys!

Subject: RE: GOOD HOME COOKING: RECIPES !!!
From: rich-joy
Date: 28 Oct 05 - 02:34 AM

HUNGRY???!!!

- for a great new CD of Recipe Songs from Paul Lawler and his Mudcatter partner, Rich-Joy - checkout their website : http://www.peculiarhand.com

The ten tracks / recipes are :


Corrie's Coconut Cabbage Soup

Rayner's Scallops

Sandy's Patent Leather Pie

Fillets of Sole, St Germain

Pork Fillets in Apple & Guinness Sauce

MP's Vegie Slice

Val's Cherries Jubilee

Throw It On the Barbie

Phil & Kylie's Sticky Date Pudding (with Toffee Sauce!)

Chendie's Meatloaf Blues


All are different styles of music and all are very memorable/singable AND! all are great recipes!!!
(30 sec grabs of all tracks)

So, Do check us out!


Cheers! R-J
        

NB   It makes the PERFECTChristmas present!!!

Subject: RE: GOOD HOME COOKING: RECIPES !!!
From: Shankhillboy
Date: 11 Aug 03 - 02:21 PM

Thanks SRS , A GREAT FIND AND i WILL BE BUSY FOR A WHILE TO COME

Subject: RE: GOOD HOME COOKING: RECIPES !!!
From: mack/misophist
Date: 03 Aug 03 - 10:33 PM

This will probably get me shot. Once upon a time I worked with a bunch of old time cowboys. This is what they took for emergency rations when they had to go out alone on short notice: one small can of fruit cocktail per day (for the sugar - eat it at noon), one or two 303 cans of beans as desired (most took one per day - for the protein), a huge box of saltines (nibble as needed - for salt and carbs), your favorite water purification kit. It's not cooking, I understand that, but it's an interesting example of quick and easy food for hard men doing hard work in bad places.

Subject: RE: GOOD HOME COOKING: RECIPES !!!
From: Stilly River Sage
Date: 03 Aug 03 - 10:33 AM

Are you looking for marinades for soaking various meats to grill, or are you looking for a barbecue sauce for preparing beef brisket for slicing or chopping (as is found in Texas) or pork (as is found more in places like North Carolina)?

Meanwhile, I found some recipes online here and here. In fact, there are so many hits that I'll just send along the whole Google search.

Good topic for this time of year--it's too hot to do much cooking in the house. Take it out into the yard! Me, I'm getting ready to put two salmon (pulled from my freezer and thawing right now) into marinade overnight and to smoke tomorrow afternoon after they've had time to glaze over in the fridge.

SRS

Subject: RE: GOOD HOME COOKING: RECIPES !!!
From: Shankhillboy
Date: 03 Aug 03 - 10:00 AM

Hi all you Mudcatters, I've been living in Spain and I've just managed to get my first Bar-B-Q built. Could some of you experts give me some recipes for marinades, please . Stick to basic ingredients as some of the spices are hard to get here. Thanks

Subject: RE: GOOD HOME COOKING: RECEIPES !!!
From: ceitagh
Date: 16 Aug 00 - 01:03 PM

I've got a pair here that go really well together. Some dutch recipes of my mother's, meat and potatoes with a bit of nederlanders style:

HACHE

1 pound stewing meat
1 pound onions, diced
2 tablespoons veggie oil
cloves, bay leaves, salt, basil

brown onion in veg. oil, add stewing meat and cloves, stew for about 45 minutes with a little water or beef stock. add bay leaves, salt, and basil according to taste, stew another 45 minutes. Serve.

These are poor man's recipes....my mother always points out to us that they originally would have had a lot more onion and a lot less of anything else. Here's the other:

STUMPOT

an equal amount potatoes, onions, and carrots, chopped (about one potato per person, my mother says)
butter, milk (we use about a third cup butter and the same milk)
pepper and salt to taste

cook potatoes, onions, and carrots until soft, then mash with milk and butter. add salt and pepper if desired, and serve. This mashed potato mixture goes really well with any kind of steak, roast, stew or burger.

My family loves these recipes, tho they're not exactly healthy! :-)

Pax, Ceit

Subject: RE: GOOD HOME COOKING: RECEIPES !!!
From: Mbo
Date: 16 Aug 00 - 12:50 PM

Lena, I have to share the recipe for my Grandmother Vincenza. We're not real sure on a good description of this AWESOME pastry, so we just call it..."Grandma Vincenza's". (Not unlike fiddle tunes...)

--Matt

Subject: RE: GOOD HOME COOKING: RECEIPES !!!
From: paddymac
Date: 16 Aug 00 - 12:44 PM

Pulleeeze - I would greatly appreciate it if "all ya'll" could be a bit more thoughtful and considerate of my already over-expanded waistline. Ah, the heck with it. I surrender! :>)

Subject: RE: GOOD HOME COOKING: RECEIPES !!!
From: DougR
Date: 15 Aug 00 - 01:15 PM

Well, Lena, you delivered again!

DougR

Subject: RE: GOOD HOME COOKING: RECEIPES !!!
From: folk1234
Date: 15 Aug 00 - 11:06 AM

This is alittle long but it is one of my favorites.

HOMEMADE SOUR DOUGH BREAD
(From Another Time)

**HAVING:
-An abundance of flour from the golden wheat grown along the north bank of the Cimarron and ground by journeyman miller Aremus (Wing of the Hark) Clendennon in the Tonkawa Tribal grist mill powered by the flowing waters from another time,
-Sugar made from a blend of the robust beet grown along the Snake River in Walla Walla County, Washington, and the graceful cane, nurtured by the sea breezes and tropical sun, from San Cristobol Plantation, St. Johns, U.S. Virgin Islands,
-Yeast, patiently aged in the Gregorkian Caves by the Andalusian Monks of the Saint Cyr Monastery, made from the aggregated cells of the unicellular ascomycetous fungi constituting the genus Saccharomyces, and related genera,
-Salt hand-mined from the Great Salt Plains of Alfalfa County Oklahoma, and dried by the autumn prairie wind,
-Fresh, not yet chilled, golden butter from Grandma's churn made from the morning milk of the fertile Hereford, and
-Clear, crisp, flowing water, carrying with it the ancient tales of clouds, storms, streams, rivers, lakes, and life. Water from another time.***

STARTER INGREDIENTS:
2 Cups all purpose flour
1 Tbsp sugar
1 pkg dry yeast
1 tsp salt
2 Cups warm (110 degrees) water

FOR STARTER: Mix all ingredients and stir with wooden spoon until well-combined and pasty. Cover with a towel & set aside in warm spot. Stir several times a day for three days. On 3rd day it should smell pleasantly sour and there should be many bubbles. You may need 4 days to reach this point. (If after 4 days you are not successful, or if the mix smells rancid, start over. Check the expiration date on the yeast.) Store in an earthenware air tight crock and refrigerate.

When ready to use the starter, stir and bring to room temperature. Reserve what is left over and replenish with equal parts of flour and water. Let it rise for three hours, then refrigerate.
BREAD INGREDIENTS:
2 Heaping cups bread flour
1 1/2 cups starter
1 pkg dry yeast
1/2 cup hot water (130 degrees)
1 tsp salt
2 Tbsp sugar
2 Tbsp butter, cut up into small chunks

TO MAKE BREAD: Mix all ingredients in a large warm bowl until smooth and sticky. Cover with a towel and place in a warm area to rise for one hour. Flop out on a floured bread board and begin kneading with firm, but gentle, strokes using the heel of your hands and your fingers. This is good exercise for musicians who play fretted instruments. You may want to add caraway seeds, poppy seeds, or onion flakes at this point. Knead until firm and silky. Cover, and let rise again for about 40 minutes. Hit the dough hard with a closed fist and form into two loaves and put into loaf pans. Let rise in the loaf plans for another 20 minutes then place in a pre-heated 325o oven for 30 to 45 minutes.

Now sit in a comfortable chair, listen to good music, and breath in the earthly aroma of the yeast spirits dancing in the colorful harmony created by the harvests of wheat and sugar carried by the mysterious steam of the water from another time.

** NOTE: If you cannot find the specific ingredients, then you may use stuff from your favorite grocery store with only minor, perhaps unnoticeable, affect to the overall recipe.>br>

***REFERENCE: "Water From Another Time", written by John McCutchen, contemporary folk singer/songwriter, and repeated, in part, as follows:

"Primed with wisdom from another time........."
"You don't take much, but you gotta have some, The old ways help, the new ways come, Leave a little extra for the next in line, Gonna need a little water from another time."

"Though Grandpa's hands have gone to dust, and Grandma's pump reduced to rust, Their stories quench my soul and mind, Like water from another time."

Subject: RE: GOOD HOME COOKING: RECEIPES !!!
From: Lena
Date: 15 Aug 00 - 08:18 AM

Spezzatino.

Cut beef in small chunks .Slice at least one carrot,celery,garlic in tiny tiny(maximum half a centimeter cubes) bits.You can add some grated lemon skin to the veg's.Put vegetables in a pot with some olive oil,cover,and leave it there for a few moments.As soon as they get a golden colour,put the beef and salt it and some withe pepper corns.Add some red wine.Cover and leave there at a low fire.When the liquid is almost completely absorbed(whic is ,45 minutes at least),add some cream and gorgonzola cheese to melt.Then a little bit of camembert and some grated parmesan chese,leave it there for another ten-fifteen minutes always on a low fire.Serve.

Meanwhile you can prepare some vegies antipasto.Cut a baby eggplant in tiny slices.Put them in chunk salt for half an hour to get bittertaste out.Then wash and put in the oven with salt and pepper on,and slices of tomato laying on. When almost ready(you decide whenever you like)let some bocconcini cheese melt on,and serve with grated parmesan cheese on.

With a few regional variations,this dish is usually called 'melanzane parmigiana',while the spezzatino has a long tradition dating to a couple of weeks ago in my kitchen.Ok,if you don't like it,it's my fault....

Subject: RE: GOOD HOME COOKING: RECEIPES !!!
From: Lena
Date: 15 Aug 00 - 08:04 AM

Yours sounds very yummy.SANDYTOES.But try this one as well.

For the philologists,this is the traditional 'pasta fredda',namely,pasta salad: Cook the pasta and take it away al dente-which is,still abit raw or will go glue in your stomach.I usually add some skin of sicilian chillies in the boiling water.

cut bocconcini cheese,basil,and sliced roma tomatoes.Add them to the pasta when it's still raw so that the cheese will melt.And when it's cooled down,some extra-virgin olive oil(always put the oil below a certain temperature,or itwill go as fat as butter or margarine).And serve with cheese.

In summertime,of course.

Anthropologists please note: if you check this recipe together with our traditional pizza(tomato-basil-cheese and nothing else)and other dishes,you may find that traditional,folk italian cuisine(especiaaly mediterranean one.Depending on the areas...) is much simpler and lighter then what exportation made out of it.

Subject: RE: GOOD HOME COOKING: RECEIPES !!!
From: GUEST,sandy toes
Date: 15 Aug 00 - 07:54 AM

If you like Broccoli salad, give this a try:

Broccoli Salad by Bretchen 2 bunches of broccoli flowerettes, 1 cup of raisins, 2 cups of shreddred cheese, and 1 pound of bacon, cooked and crumbled. Mix all the ingredients above together.

Sauce: 2 cups of mayonnaise, 1/2 cup sugar, & 1/4 cup of vinegar. Mix this together and pour over the salad. It is best, if you mix up ahead of time at least an hour before serving. Keep cool until you serve. Give it a try and let me know.

GOOD PASTA SALAD A box of the tri-color rotini, with whatever raw vegetables you like. I put this in mine. Cucumbers, tomatoes, onions, broccoli, caulifower, green bell pepper, green and black olives, cheese, and little pepperoni circles or chucks. Dice all your vegetales up in small bite size pieces. Cook and drain rotini according to directions on the box. Drain and cool. Mix rotini, vegetables and a large bottle of Italian Dressing together. Best if made in advance and let sit up. Good if made in a dish with a cover so you can turn upside down and stir up by shaking. This makes a big salad, for family reunions or church gatherings of big family dinners. Try it...it is soooo GOOD !!!

SandyToes

Subject: RE: GOOD HOME COOKING: RECEIPES !!!
From: GUEST,SANDY TOES
Date: 15 Aug 00 - 07:39 AM

EASY PECAN PIES...BY SANDYTOES MAKES TWO (2) PIES: 1/4 LB OF BUTTER OR MARGARINE MELTED AT ROOM TEMPERATURE. 3 TBSP OF FLOUR, 1 BOX OF LIGHT BROWN SUGAR, 6 TBSP's OF MILK, 3 EGGS, 2 TSP VINEGAR, 1/2 TSP VAILLA FLAVOR, AND 1 1/2 CUPS CHOPPED NUTS.

MIX MARGARINE, FLOUR, AND SUGAR. ADD IN YOUR EGGS AND MILK. THEN MIX IN VANILLA FLAVOR AND VINEGAR. ADD NUTS AND STIR IN GOOD. PUT INTO AN UNBAKED PIE CRUST AND BAKE IN A COLD OVEN AT 300 DEGREES (F) FOR 1 HOUR.

THIS WILL MAKE TWO PIES. SHALLOW ONES. MAKE SURE YOUR OVEN IS COLD WHEN YOU PUT PIES IN AND THEN TURN TEMPERATURE ON 300 AS YOU PUT THEM IN. THIS IS AN OLD FAMILY RECIPE AND IT WORKS BETTER THAN HAVING TO USE KARO SYRUP FOR THE PIES. AND THEY ARE WONDERFUL. GOOD LUCK.

Subject: RE: GOOD HOME COOKING: RECEIPES !!!
From: Lena
Date: 15 Aug 00 - 07:12 AM

There's a fully invented recipe for stuffed tomatoes. The stuffing can actually make a vegie dish of it's own.Just choose.

Warning:LOW FIRE!!!!!!OR IT WON"T WORK!!!!

Pick up some zucchimi.cut them in slices or chunks and cook them in a pot with some salt-until the liquid has dried out and the zucchini are soft enough to be mashed.You can add some leeks'slices if you like.

While waiting,crush some coriander seeds.
Mash some garlic(open the garlic slices in two and take off the middle/greeny bit inside.It gets everything bitter if left there)with lemon and parsley.Add also some fresh mint if you like.Remember the garlic will be eaten raw,so don't be too generous...soak the thing in olive oil. Once it's cold,mix mashed zucchini, coriander seeds and the lemon/parsley/oil/garlic/mint dressing (I forgot,you can put balsamic vinegar instead of lemon if you like)together and leave it there for a few hours.Perfect in summertime.You can also add some olives,better if home-marinated ( need a recipe from Tuscany for this?!).

Otherwise use it to stuff the tomatoes: Open and empty some salad tomatoes-preferably quite red,or it will take a lifetime... Bake them in the oven at a low temperature(just for a change...)until they're quite soft and their skin looks wrinkly. Stuff the zucchini in them and leave it for a ten minutes-more,if you want the zucchini well baked,or less,if you want it to taste fresher. Enjoy Hope it didn't sound too confused.

Subject: GOOD HOME COOKING: RECEIPES !!!
From: GUEST
Date: 14 Aug 00 - 10:58 PM