Susan's Pot Luck - Bring a recipe

[Gill]

Hi Everyone:

Seeing Susan's "meat" dish I thought we might have an on-line pot luck.  Price of admission is a recipe (not too complicated, something easy).

Susan's bringing some meat

Gill's Vegetarian Chile

One can (16oz) corn
One can (16oz) beans (type? pick one)
16 oz or so of tomatoes, canned, chopped fresh, or store bought
8 oz can ot tomato sauce
1/4 to 1/2 cup Cajun Sunshine (or your current chile pepper/hot stuff ingredients, according to taste)
5 tbps Heinz Chile Suace
1/2 tsp curry powder
1 tbsp prepared mustard (powder)
1/4 to 1/3 cup sour cream

I also add mushrooms, celery, peppers and other veggies, your choice

Drain corn and beans, add to tomatoes in deep skillet. Put at medium heat. While mixture warms, add tomatoes, cajun spice, curry powder, mustard and 8oz water (or so, until the mixture has just enough liquid to cook, but not too much)  After coming just to boil, let simmer on low hear for 45-55 minutes or until beans are tender.  Keep heating to reduce mixture until it reaches "good chile viscosity". Add water if necessary.  Add sour cream and continue to heat for 10 or so minutes or until the mix is warm

Short cut - I use Stokes (I think that's the name) chile beans which are already cooked and in a thick sauce.
For the meat lovers - this recipe is great with chicken.

Gill

[HelenW]

What a nice idea!  Here's an appetizer:

Crab Ball á lá Heléne

2,  8oz packages of cream cheese (1/3 less fat cream cheese works fine and it's a bit softer in texture)
1, 12 oz or 2, 6 oz cans of crab meat
1 tspn lemon juice
¼ tspn garlic powder, or more to taste
¼ tspn "Old Bay" seasoning
¼ tspn salt, or to taste

Topping: 1, 12oz bottle of shrimp cocktail sauce

   Soften the cream cheese by letting it sit at room temperature or in the microwave for a half minute on high.  Add spices, salt and lemon juice.  Add well drained crab meat and mix thoroughly.  Turn the mixture onto a piece of plastic wrap and form it into a round mound using fingers or a spoon.  Wrap up the ball and refrigerate over night.  Just before serving layer lettuce leaves on a good sized dinner plate.  Unwrap the cheese ball, place it on the lettuce and pour on enough shrimp cocktail sauce to cover it completely.  Serve with Triscuit and/or Ritz crackers.
   Can be jazzed up by adding prepared horseradish or extra Old Bay to add some heat.

I hope ya like it!

(licking cheese off her fingers)
helen

[tinkerbell]

Coq a la Tinkerbelle

BTW kitties, this is a French chicken dish cooked with vegetables, herbs and red wine (Burgundy preferably, but you could use a wine of your choice) that is absolutely wonderful.  My mom taught me how to make it, for she prepares it for special occasions and is always complimented on it.  You could serve it with hot cooked noodles, French bread and a green salad if you wish.


INGREDIENTS

4 skinless, boneless chicken breast halves, you could also the skinless/boneless chicken tights that some supermarkets sell; they tend to be juicier..
2 cups small whole fresh mushrooms.  You could also use the Portabella mushrooms cut in small cubes.
1 cup  sliced carrots
1 cup red (Burgundy) wine
16 pearl onions, peeled
1 tablespoon bacon bits
1 tablespoon chopped fresh parsley
2 cloves garlic, minced
3/4 teaspoon dried thyme, crushed
1/2 teaspoon chicken bouillon granules (maggy, knorr or your choice)
1/8 teaspoon ground black pepper
1 bay leaf
1 1/2 cups cold water
1/8 cup all-purpose flour


Spray a large non-stick skillet with cooking spray (I cannot believe it is not butter cooking spray works best  ) Saute chicken over medium heat for about 15 minutes, or until lightly browned on both sides.
Add the mushrooms, carrot, wine, onions, bacon bits, parsley, garlic, thyme, chicken bouillon, pepper and bay leaf. Bring to a boil, then reduce heat to low; cover and simmer for 25 minutes, or until chicken is cooked through and it is no longer pink inside.

Transfer chicken, mushrooms, carrot, and onions to a platter (don't forget to throw away the bay leaf  ).  Cover to keep warm and set aside.
In a small bowl combine flour and water and whisk together. Stir mixture into skillet and cook until thick, 5 to 10 minutes. Cook and stir 1 minute more and pour mixture over chicken and veggies. 

tinkerbell

[HelenW]

Here are some cookies for desert.  I made these today:

Lebkuchen á lá Heléne

250 g sugar               1 Tbsn Vanillenzucker or Vanilla extract
3 eggs               250 g finely ground almonds
½ tspn ground clove         ½ tspn ground cinnamon
½ tspn lemon zest            Pinch of Cardamon   (1/16th tspn?)   
40 g candied lemon peel         40 g candied orange peel
150 g flour               1 tspn double acting baking powder
2 Tbspn Rum or equivalent amount of rum extract

Cream the eggs, sugar and vanilla.  Add the spices, zest, rum and candied peel.  Stir in the ground almonds.  Slowly sift in the baking powder and flour until the dough is stiff.  Using two spoons drop mounds of dough about 2 inches (5 cm) to 3 inches (7½ cm) across onto a parchment lined cookie sheet.  Garnish with almonds, halved or slivered (doesn't matter) and bake in a 350ºF (180ºC) oven for about 15 to 20 minutes.  (Keep an eye on the first batch, all ovens are different!)

Frost the cookies with a thin frosting made from powdered sugar and milk flavored with almond extract, lemon juice or rum.

Makes about 2 ½ to 3 dozen depending on how big ya make 'em.

This is a compilation of a number of german and english recipes that I culled from the www.  They're pretty good, if I must say so myself.  ENJOY ! ! !

[tinkerbell]

Oops I forgot to thank my mom for giving me the recipe for coq a la tinkerbelle  I know she lurks in here sometimes  ......thanks mom...love ya sooooo much!

tinkerbell

[cindianna_jones]

Cindi's Roast for the carniverous side.

Although I prepare many kinds of food (Chinese and Indian are my favs), Brick loves this the most.

Salt and pepper a 2 to 3 pound chuck roast on both sides and then sear in a fry pan.
Layer onions on bottom of large crock pot
Lay in roast and cover with fresh mushrooms, baby potatoes, onions, and carrots.
Add a 6 OZ can of tomato juice pour in down the side
Add 1/2 cup cooking wine (red) pour in over the vegetables
Slow cook for 5 to 7 hours

Gravy:

Extract fat from broth and measure out 1 cup broth.
Add 2 tablespoons flour to a small container with half cup of milk and shake to mix.
Add broth and milk mixture to blender and while mixing, add some of the cooked onions.
Salt and pepper (fresh ground of course)
Cook while continuously stirring on stove top medium high heat until it thickens.

Serve with fresh salad.

Yum!

Cindi

[Hazumu]

Mom's Macaroni Salad

1 Bag salad macaroni (NOT elbow macaroni)
Small jar Mayonnaise
Small jar DEL MONTE brand sweet pickle relish
1 or 2 small cans chopped olives
Dried/reconstituted diced onions OR diced onions, 1/4 cup

(All measurements are kinda' relative -- base everything else off the bag of salad macaroni and add to taste)

Cook macaroni al dente and drain, then rinse with cold water until the macaroni is COLD.  Drain thoroughly.

Put the macaroni in a big mixing bowl and add mayonnaise until macaroni is coated but not soaked (around a half jar.)  Stir thoroughly.  About half the macaroni pieces should have their little holes covered over with mayonnaise.  Cover bowl and set in refrigerator overnight. The macaroni will absorb the mayonnaise and will be dry the next day.

HINT: if you're using dried onion flakes, reconstitute them using the juice from the chopped olives, adding enough water to thoroughly reconstitute.

Add more mayonnaise until coated but not drowning in mayonnaise.  Stir thoroughly.  Add Del Monte Pickle relish and the juice to taste.  Stir.  Add the chopped olives to taste.  Stir.  Add the reconstituted onions to taste.  Stir.

Re-cover and put back in the fridge over night.  It's ready the next day, and keeps getting better for the next 2-4 days.

It doesn't taste right (to me) without Del Monte Brand pickle relish.  Try it that way at least the first time, then try substituting your chosen brand.

Definitely a summer comfort food for me!

Karen

[SusanKay140]

Well, O K, since hijacking family recipes is acceptable, (and they are the best kind), from my sister, I offer "Corn Casserole":
   1 can whole kernel corn
   1 can creamed corn
   1 stick butter, softened
   8 oz container sour cream
   1 egg
   1 box Jiffy cornmeal muffin mix
     Salt, pepper to taste; add other seasons as desired
     Paprika (for top)
Grease 8 X 8 baking pan or dish.  In bowl mix all ingredients, pour in baking pan, sprinkle Paprika over top.  Bake at 350 degrees about one hour.

Susan Kay

[Susan]

What no pictures? 

[cindianna_jones]

Cindi's holiday turkey:

Use only a kettle grill.  Make two piles of briquettes of 10 to 12 pieces each on each side of the kettle.  Light them up.

Clean the bird, prop it on the grill, and stick a poultry thermometer in the breast.  Cover loosely with tin foil.  Keep the briquettes to the side of the bird, not directly under it.  This is called indirect cooking.

Close all vents to 2/3 open.

Cook slowly, replacing briquettes as they are consumed.  Use some mesquite wood or fruitwood for a good smokey taste.

Have a few beers.

A 12 to 14 pounder will take 6 to 8 beers.  Don't time a 28 pounder by the beer method. (I don't drink, so my hubby has to do the timing)  Ultimately, you should double check the thermometer to make sure the bird is done no matter how much alcohol you consume.



This makes the most flavorful turkey that I've ever prepared. For years, I have kept this secret recipie to myself (yes... I have and you don't do anything 'cept through it on the grill).  The flavor absolutely penetrates the bird.  My birds are famous 'round here.

Now I fully expect the turkey industry to copy my secret here.. just like the California cheese people stole my happy cows slogan.  It's a conspiracy I tell you.   But since we're swapping recipies... who cares?

Cindi

[Chaunte]

Meaty & Beanless Chili

1 pounds ground beef (or favorite meat)
1 medium onion
1 sweet bell peppers (I like yellow for color contrast.)
1 can crushed tomatoes (I like the Redpack tomatoes with garlic & olive oil)
1 packets of basic chili seasoning
1 jar salsa (your choice of heat)
1 boullion cube
1 cloves of garlic

Dice onion and cut the pepper into slivers
Brown meat and onion in olive oil and garlic
Add seasoning mix
Add bell pepper
Add boullion cube
simmer until the peppers are tender.
Add crushed tomaotes and salsa
Continue to simmer at least an hour

Serve over "fun-shaped" pasta

Chaunte

[tinkerbell]

Peruvian Pisco Sour

For some of you who don't know, pisco is a liquor distilled from grapes.  If you can't find pisco, you can use tequila, but the taste is not the same, and of course the name would have to be changed to Tequila sour or something else...

Before making the pisco sour, make a very sour lemonade, lots of lemos kitties.

One bottle of pisco  >...you could use more if you wish
two to four eggs
sugar to taste
ice

Add the lemonade to blender along with the pisco, the eggs, the sugar and the ice.  Blend contents...serve in chill martini glasses.

yup!  very simple!


tinkerbell


P.S.  actually if you check the link above, there is another recipe for pisco sour.

[angelsgirl]

Korny Kelly's Kasserole

1 can of creamed corn (15oz)
1 can of kernel corn (15 oz)
8oz. sour cream (you can you light sour cream if you're counting calories, it tastes just as good)
1 box of Jiffy brand corn muffin mix
1/4 cup of melted butter (or butter-like substitute)

Preheat oven to 350 degrees farenheit

Mix all of it together. All of it. Don't drain the corn. Use all of it. ALL OF IT!

Mix well.

Pour all of it into an 8x8 baking dish. ALL OF IT!

Let it bake in the oven for one hour. That's 60 minutes. ALL OF IT!

Take it out of the oven, all of it, and let cool about 10 minutes.

Serve hot and steamy. Um...that's...serve hot and steaming!

Enjoy it! ALL OF IT!  >