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Recipes



   BirdsNest  http://theviewfromgreatisland.com/spinach-and-artichoke-quic
he-recipe/


This sounds really good.
4 hours ago .




   MeiDei  If making a crust is inconvenient try this Cinnamon Roll Apple Pie

INGREDIENTS - Serves 10

5 Granny Smith apples
2 cans cinnamon rolls
½ cup sugar
1 teaspoon cinnamon
1 tablespoon cornstarch

PREPARATION

1. Preheat oven to 350°F/180°C and spray a pie dish with nonstick oil.
2. Peel and cut the apples into thin slices and place in a bowl.
3. Add sugar, cinnamon, and cornstarch to apples and stir.
4. Cut each cinnamon roll in half and roll out with flour until thin.
5. Layer the bottom of the pie dish with the flattened cinnamon rolls to create a bottom crust.
6. Add the apples and layer the rest of the rolls on top to create a closed crust, pinching any holes together with your fingers. [They sliced the 2nd can of rolls]
7. Cover with foil and bake for 35 minutes.
8. Remove the foil and bake for another 10 minutes uncovered.
9. Allow the pie to cool and drizzle with icing.
10. Enjoy!

   November 5 at 21:18 EST .

   5 people like this.



   BirdsNest  Has anyone tried this??
November 17 at 19:35 EST .

 1 person like this.



   Gram77  What a great idea!
November 17 at 20:08 EST .

 1 person like this.



   MeiDei  I haven't yet, but I've thought about using a store bought (time saver ) deep dish frozen pie shell, doing the filling and using the cinnamon rolls (rolled out ) as the top crust.
I had planned on making a banana split dump cake and a cranberry custard pie (very similar to Rhubarb pie I make ) for Thanksgiving. Just learned my guests will not be coming, so all bets are off. Cake & pie recipes will be posted for anyone interested.
November 17 at 20:09 EST .

 1 person like this.





   MeiDei  For anyone interested in doing something quirky-cute for Halloween here are some easy ideas - https://www.buzzfeed.com/christinebyrne/halloween-party-apps
?utm_term=.dpRdM2ob4#.aaYk89RpM
October 25 at 00:11 EST .

   4 people like this.



   MeiDei  I'm doing the mummy hotdogs as a surprise; just to provoke some much needed smiles.
October 27 at 10:59 EST .

  2 people like this.



   StormCnter  Every one of those ideas looks like fun.
October 28 at 11:13 EST .

  3 people like this.



   MeiDei  The jalapenos done in a similar fashion will be on the plate too, special sale today made that a no brainer.
October 30 at 01:27 EST .

  2 people like this.



   MeiDei  Both a big hit - smiles, conversation and laughter ... hint: use cookie sheets, if not available use doubled hvy. duty tinfoil to bake on - I used pans w/1" sides, didn't bake properly 'til I turned them upside down & repositioned 'mummies' on top w/parchment paper. Worth the effort. Used bacon bits for eyes on jalapenos - tasty.
October 31 at 15:41 EST .

 1 person like this.





   BirdsNest  This intrigued me...is that word spelled correctly?
http://damndelicious.net/2013/08/04/jalapeno-popper-grilled-
cheese/


Last time I made a grilled cheese in a waffle iron, it was a mess and a half.

Saw somewhere that you can use mayonnaise instead of butter for grilled cheese.
October 22 at 20:25 EST .

   3 people like this.



   MeiDei  I use our Forman Grill for grilled cheese sandwiches but adding bacon and jalapenos does sound 'damndelicious'.
October 22 at 20:42 EST .

  2 people like this.



   Balogreene  I used to use Miracle Whip, till I got a great non-stick pan, and don't need it anymore.
October 23 at 10:25 EST .

  2 people like this.



   BirdsNest  The butter is the best part of the sandwich!
October 24 at 23:33 EST .

  2 people like this.



   MeiDei  Some of your home made breads, Bird, sound as if they'd vie for the best part, or at least share honors with butter.
October 25 at 11:32 EST .

  4 people like this.



   BirdsNest  Okay, I made grilled cheese on white using mayonnaise. It was great and no burned butter smell. And I had it along with Campbell's Tomato soup. Delicious. Melvin liked it too. He will drink soup from a spoon while I hold him. So spoiled!
MeiDei, yesterday I took Eggnog Bread to the tracks and sliced it for the other sellers to enjoy. It had Eggnog Icing on top studded with fruitcake mix. Pretty and tasty.
One of the sellers brought me 2 one pound bags of chopped walnuts to use in my baking. WOW!
October 30 at 07:44 EST .

  3 people like this.



   MeiDei  Eggnog bread - hmmmm, yummy. Do I think a date and walnut bread is next?

Grilled cheese & Tomato soup - haven't had that combination since grade school - one of my 3 favorite lunches;; what memories.
October 30 at 20:06 EST .

  3 people like this.



   Balogreene  The grilled cheese I buy near work has Tillamook, provolone, and American, on sourdough bread. It is to die for.
Bird, when we were kids, my very handsome older cousin made us grilled cheese when we were visiting (every couple of years ). He's the one who used white bread, Miracle Whip inside and out, and Velveeta. My mom hates it, but, for us kids its comfort food! He died in a car accident, on his way home after being mustered out of the Navy during Vietnam, so it is also a memorial to Doug.
November 2 at 19:26 EST .

  2 people like this.



   Escaped commieny  We also use the 'george', white bread, what ever cheese on hand, but after it is done, we smear strawberry jam on it. messy but good.
November 4 at 15:56 EST .

  2 people like this.





   Balogreene  Thursday at the second-to-last Farmers Market, I discovered the guy I buy pork from, also sells milk. I bought a quart, just to try. Whole Milk, in a glass bottle, with the cream at the top! Heaven!
October 22 at 11:07 EST .

   3 people like this.



   BirdsNest  What a treat! Can you continue to buy from this man after the market closes for the season?
October 22 at 20:20 EST .

  3 people like this.



   Balogreene  I am asking all the vendors I love, that have non-growing season items, I didn't ask him. But, there is a beef guy, and a pork, beef, chicken, milk, yogurt guy, and then there is an egg, honey, jam, homemade soap guy! The last guy told me where they'll be through mid-December. The other two I like are fruits and vegetables, so, that's out for winter.
October 23 at 10:36 EST .

 1 person like this.



   MeiDei  I'm curious Balo - was it raw milk you bought? I remember when we'd shake the glass bottles to redistribute the cream on the top (unless moi got to it first - then depending on mother interfering - how much cream was left was always iffy ).
October 23 at 12:16 EST .

  3 people like this.



   Balogreene  I meant to ask about the raw component (probably not in VA ), but, my sister was in cataract surgery, so I never made the last Market.
November 2 at 19:28 EST .

  2 people like this.





   MeiDei  I have a recipe that calls for Crème Fraiche - priced at a few stores & did a search for home-made - easy and cost effective.
1 cup whipping cream
2 TBS buttermilk [or whole milk w/a little vinegar]
combine in a glass container and let stand at room temperature [+/- 70 degrees] for 8-24 hours or until very thick. Stir well before covering and refrigerate up to 10 days.
October 21 at 15:06 EST .

   3 people like this.



   StormCnter  Ok, non-foodie here, so this may be a ridiculous question. Why would Creme Fraiche be any different from the clabber we used to feed baby turkeys?
October 25 at 07:37 EST .

 1 person like this.



   MeiDei  No clue, my lawn feeds our wild turkeys & I'm unfamiliar w/clabber. I priced crème fraiche in the stores & couldn't justify buying it at the time, I think sour cream is a close substitute.
October 25 at 19:35 EST .

  2 people like this.



   StormCnter  After your comment, Mei, I did some research. It turns out no one makes clabber any more because pasteurized milk won't do it. On the ranch, during my childhood, my mother would set a saucer of raw milk (we had cows ) on the stovetop just over the pilot light's warmth. By morning, the milk would have curdled and it was fed to the baby turkeys. I panicked my parents one very early morning when they couldn't find 4-year-old me anywhere in the house. A small child wandering around in remote ranch country was a terrifying prospect, but I had only carefully carried the saucer of clabber down to feed the baby turkeys in the barn.
October 28 at 11:20 EST .

  3 people like this.



   BirdsNest  My grandmother ALWAYS used clabbered milk for baking, especially biscuits. She wasted nothing.
November 2 at 20:22 EST .

  2 people like this.





   MeiDei  Bird, if it's the pie crust that you have a problem with - this is one I swear by (since back in the late 50's when my grandmother would ask me to make apple pies - usually 12 at a time, she found this recipe to quiet my mumblings ).
Spry Water Whip Pie Crust
Recipe Ingredients

3/4 cup plus 2 tablespoons Spry vegetable shortening (use Crisco if that is what you have )
1/4 cup boiling water
1 tablespoon milk
2 1/4 cups sifted all-purpose flour
1 teaspoon salt

Method

Put Spry into medium mixing bowl. Add boiling water and milk and break up Spry with fork. Tilt bowl and whip with fork or mixer until smooth and thick like whipped cream and holds soft peaks when fork is lifted.

Sift flour and salt together into Spry mixture. Stir quickly with round-the-bowl strokes, until dough clings together and cleans the bowl.

Pick up and work into a smooth dough; shape into 2 flat rounds. Roll in between wax paper or on floured pastry cloth or board.

Yield: two 9-inch pies or one 2-crust pie - perfect & flaky; sometimes I'd brush the crust rim w/milk & sprinkle on a little sugar - depending on the filling.
October 15 at 12:18 EST .

   3 people like this.



   BirdsNest  Yeah, pie crust is a puzzle for me. My dad was an accomplished baker, he learned from a pastry chef, but he never taught any of us how to do any of it. He taught us to cook on the flat grill in the restaurant, but the baking wasn't part of the deal. Pies, cakes, wedding cakes, sweet rolls, brownies were all made by him. And all good. I will give your instructions a whirl.
October 22 at 20:22 EST .

  3 people like this.



   MeiDei  You won't be disappointed. We've also used it as a single pre-baked for pudding pies - pricking the bottom and throwing on some dedicated dry beans before baking to hold down the fluff-up.
October 23 at 12:23 EST .

  2 people like this.





   Balogreene  Last night, a friend from my previous job and I met at the Farmer's Market. She decided we needed pictures, with all the veggies. She saw a man who looked like he'd be nice enough to take our picture, and being totally outgoing, walked up to him, and asked him to take the picture, ordering him how to do it. He and I were smiling at each other, as she handed him her phone, I introduced him. Not only do I work with him, he's my boss's husband.

Then, Zoon (Vietnamese refuge when she was 17 ), and I walked over to stand behind Matt and Amelia (their 14 year old daughter ). We were talking about what made the eggs different colors. I said I had to look it up on Bing, but just hadn't yet. Amelia said they were taught in a class, the eggs were the color of the Chicken's earlobes!

Bird?
October 14 at 20:55 EST .

   4 people like this.



   BirdsNest  Balogreene....I have not a clue. If Hagar was still with us he would have the answer. I will have to research that or ask someone.
October 14 at 23:07 EST .

  2 people like this.



   MeiDei  via mypetchicken.com [you got my curiosity rolling].
Answer:
Not exactly, although ear lobe color seems to be related to (not determined by ) egg color most of the time. Breeds with white earlobes lay white eggs... except for Penedesencas and Empordanesas, which have white earlobes and lay dark chocolate colored eggs. Chickens with red earlobes lay eggs in shades of brown... except for Easter Eggers, Ameraucanas and Araucanas, which lay blue eggs (usually blue or green in the case of Easter Eggers ). Then there is the Silkie, which lays light brown or nearly white eggs; silkie earlobes are blue.
October 15 at 08:50 EST .

 1 person like this.



   Balogreene  Thanks Mei! I'm sure at 14, Amelia was a little nervous. She barely knows me, and never met Zoon before. But, she gave a good answer, and solved a mystery. I'm going to copy that answer and print it out. It's a cool little piece of trivia!
October 15 at 10:55 EST .

  2 people like this.



   MeiDei  I'm a news & research junkie - the Easter Eggers caught my attention & I read this site: http://www.backyardchickens.com/products
/easter-eggers

Informative & amusing. Bird - have you ever had these to raise?
October 15 at 11:17 EST .

  3 people like this.



   Balogreene  Where are their ears, let alone their earlobes? I am such a city girl!
October 16 at 17:01 EST .

  3 people like this.





   MeiDei  A retired caterer gave me her recipe for roasting beef similar to what you'd find in the deli. I like my beef rare, my son med. to well done and this works well since his gets the extra time in the microwave.
Room temp beef any size - sirloin, rump or bottom round [what you prefer].
heat oven to 400, season meat and/or coat with a pesto or a horseradish sauce. Place in pan.
roast 5 mins. per pound - turn off oven, do not open door, set timer for one hour.
That's it. Fully cooked w/no bloody center - perfectly pink.
If everyone likes med. rare w/some a bit more done - set oven at 500 degrees and use the same 5 min/per # and 1 hour w/oven off.
October 12 at 10:52 EST .

   5 people like this.



   BirdsNest  To add to that...a restaurant I worked in years ago always cooked Prime Rib very rare. When it was ordered, the chef cut a slice and put it into simmering Au Jus til it was at the right doneness. I like beef rare.
October 12 at 14:22 EST .

  3 people like this.



   MeiDei  I do too Bird, more flavorful and tender. With this method the juices reincorporate back into the meat so little Au Jus to take advantage of ... but I can capture some when I reheat my son's portions in the microwave & mix it with the sparse pan drippings.. thanks for the tip.
October 14 at 11:01 EST .

  2 people like this.



   MeiDei  Surprise, made a boneless, well marbled, chuck roast (labeled for pot roast ) using this method instead and got lots of Au Jus - was it flavorful and tender, but very rare.
October 23 at 12:28 EST .

  3 people like this.





   Balogreene  So far I made Scotch eggs, simple Syrian Salad, Norwegian cucumber salad, and peppers and onions (as posted earlier ). Mom liked all of it, and said the Norwegian cucumbers reminded her of her grandmother.
   October 9 at 20:29 EST .

   4 people like this.



   StormCnter  Tell me about Norwegian cucumber salad. I love cucumbers in any form, but my husband doesn't. He almost decided I wasn't the one for him when my mother served a diced cucumber in lime jello salad when we were dating.
October 10 at 06:40 EST .

  2 people like this.



   Balogreene  Norwegian Cucumber Salad (Agurksalat )
As ubiquitous as lefse and krumkake among Norwegians and Norwegian-Americans, this crispy cucumber salad is great to have on hand in your refrigerator for those days when you don’t have the time, inclination, or fresh ingredients to make a tossed salad.
INGREDIENTS | SERVES 4– 6
1 European cucumber
1 teaspoon salt
2 tablespoons distilled or white wine vinegar
2 tablespoons water
1 tablespoon sugar
1/8 teaspoon white pepper
1 teaspoon celery seed
2 tablespoons onion, finely minced
1 tablespoon fresh parsley, finely minced

1. Wash the cucumber, then use a sharp knife or vegetable peeler to cut paper-thin slices. Arrange the slices on a plate, sprinkle with salt, and cover with a second plate. Allow to sit for 30 minutes to draw off the moisture.
2. After 30 minutes, drain the liquid from the cucumbers. In a nonreactive bowl, whisk together the vinegar, water, sugar, white pepper, celery seed, minced onion, and parsley. Fold in the cucumbers; cover with cling wrap and refrigerate for at least 1 hour to allow the flavors to meld.

3. Serve chilled as a side dish for fish or meat.

Schoening Diehl, Kari (2012-07-18 ). The Everything Nordic Cookbook: Includes: Spring Nettle Soup, Norwegian Flatbread, Swedish Pancakes, Poached Salmon with Green Sauce, Cloudberry Mousse...and hundreds more! (Everything® ) (p. 59 ). F+W Media, Inc.. Kindle Edition.

Caveat: I used good old American Cucumbers, and it had to sit overnight to generate enough liquid to not be dry with the herbs. I also used dried parsley (fresh would have been better, but, that's a waste.
October 10 at 11:27 EST .

  2 people like this.



   MeiDei  OMG - except for the celery seed & onion this is a staple in our house since I was a kid ... love it & will add the missing just for a change; thanks for posting.
October 10 at 13:24 EST .

 1 person like this.



   BirdsNest  Scotch eggs. They sound yummy. What kind of sausage did you use?
October 11 at 19:07 EST .

  2 people like this.



   Balogreene  Bird, hard boil the eggs, peel, roll through flour. I used 1 lb regular breakfast pork sausage, and 1 lb hot breakfast pork sausage. As an aside, I knew mom wouldn't like all hot, so, I split the difference. I talked to a girl today who used both sweet and hot italian sausage. I've only ever had or heard of breakfast, but, Italian may be interesting.

Recipes called for anywhere between 2/3 pounds (4 eggs ) and 1 lb (4-6 eggs ). I used lbs, and did 6 eggs. I think I have enough sausage for 1 more egg. It was hard to cover it all without a lot of sausage. Also I used large to extra large eggs, and the eggs I've had in restaurants were small.

Then egg wash, panic breadcrumbs and 400 for half an hour, or until you think the sausage is done. I did 400 until the smoke alarm went off, and finished them up at 300 for a total of one hour (like I said, I had a lot of sausage ).

Put them in a real cookie sheet, I had them on a pizza stone, and the grease spread all over the oven, that set the alarm off, and left us unable to use the oven until we cleaned it,, the next day.
October 12 at 01:18 EST .

  3 people like this.



   Balogreene  To correct spell-check, 2 lbs sausage, panko bread crumbs.
October 12 at 01:21 EST .

  2 people like this.



   BirdsNest  I liked the "panic" bread crumbs, Balogreene!!
Thanks for letting me know what kind of sausage. I hope after all that mess they were delicious.
October 12 at 08:43 EST .

  4 people like this.



   Balogreene  Well Bird, when I went to the Farmer's Market yesterday, I got 2 more pounds breakfast sausage, and 1 dozen more eggs! I'm going to make a half dozen every week. They are great! I used a Robert Irvine sauce of mayonnaise, stone ground mustard, and lemon juice (he gave no measurements in the recipe I used.
October 14 at 20:33 EST .

  2 people like this.



   MeiDei  We use the Italian sausages - hot and sweet. Sometimes I find it loosely packaged like hamburger. My favorite is Jimmy Dean's found in a roll pkg., less fat than any other brands. Aldi's has a similar, less expensive product, that is a close second to Dean's - but lightly seasoned. Dean's comes in many varieties - including sage or maple.
October 14 at 21:04 EST .

 1 person like this.



   BirdsNest  I bought sausage yesterday. I had another recipe for it but I might be happier with Scotch eggs. Tonight I had wonderful white lasagna. My friend brought it to me. I asked for the recipe. Today I have made 3 loaves of bread and 2 cakes to sell at the tracks. There is a pound cake in the oven for a lady that called.me. Plus a fig cake to share. The lady also wanted a sweet potato pie but my pies are pathetic. I made sweet potato butter thats fabulous. On another note, why is it that I have never eaten butternut squash til just a month ago. It is delicious. And versatile.
October 14 at 23:15 EST .

  2 people like this.



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