TheConnection Walls
29 walls

     Main Page
The Lobby
     Blessings
     Coffee Klatch
     Comments
Suggestions
     Computers
&Tech Issues
     Crafts
     Dogs, Cats
& Critters
     Events
     Faith
     Gardening &
Landscaping
     Health & Diet
     Household Hints
     Jokes
     Movies & Reviews
     Music
     Nostalgia
     Pet Peeves
     Photography
     Politics
     The Range
2nd Amendment
   Recipes
   
    Reload Wall
    Admin Photos
    Members Photos

    Login
 

     The Road
Automobilia
     Shopper's Beware
Caveat Emptor
     Sports
     Suggested Reading
     Suggested Viewing/Listening
     Travel
     Veterans' Page
& Militaria
     Weird
But True

Members Photos
3 out of 132
see all

   

   

   






Recipes



   Daisymay  I just bought Paula Deen's new "low fat" Cookbook. Have any of you looked at it? I'm wondering how many of her recipes I will have to use before I lose 20 pounds! Wish a small packet of Magic Pills had been included with the Book!
September 22 at 19:13 EST .

   2 people like this.




   BirdsNest  If anyone would like any of these bread machine recipes I will post them.
Yogurt Corn Bread
Lemony Granola Bread
Olive Bread
Applesauce Bread
Honey Banana Whole Wheat Bread....great with peanut butter
Anadama Oatmeal Bread
All of these I have made and love. Right now I am baking a loaf of Brioche(rich white bread ) for friends to take camping today.
Later I want to make Rye Anise Bread.
If you have any tried and loved bread machine recipes, please share.
September 22 at 08:42 EST .

   2 people like this.



   BirdsNest  The Brioche bread was beautiful. It was so tall I had to use 2 plastic bags instead of a ziplock. Also made the Rye-Anise for myself. It is quite good. I always slice off a heel and enjoy it with butter. I will likely eat one more slice and pass it on to a friend.
September 22 at 19:11 EST .

 1 person like this.



   BirdsNest  Will try beer bread tomorrow. Made the starter. It should be ready in the morning. While I am waiting for that there is another recipe for a Norwegian Raisin-Beer Bread. Need to use up the beer I bought. The cashier at the convenience store looked at me funny. Have never bought beer anywhere here. It was 1982 the last time I bought a beer. Told her I was making bread. Will have to take a loaf to them.
Tuesday at 14:44 EST .


   MeiDei  Brioche makes a wonderful French Toast - is that off the menu for you?
Yesterday at 22:33 EST .




   MeiDei  OK, not a recipe but a follow-up to a plug for Idahoan Instant Mashed Potatoes via FCG. Bought 5 packages (sale on 5 only ) as something to keep on hand in an emergency - and then had one, as the bag of potatoes on hand had a bad one 1/2 way down that spoiled all those below. Used 2 of the 5 so far, super easy (boil 2 cups water, take off heat, stir in pkg. w/fork and serve (reheats well in microwave if not mounded too high ) immediately. Delicious! Would I serve it to company (? ) Yes.
If, however, you have to watch your salt intake, do read the labels as the different blends vary (from 13% - 30% on the 2 I used ). I'll still make my various potato dishes as usual- but this beats all the fuss & effort of making tasty, lump-free mashed potatoes.
September 13 at 10:20 EST .

   2 people like this.



   StormCnter  Mei, I'm a big fan of Idahoan Instant Potatoes, but I get the various adaptions of scalloped potatoes (Au Gratin, Jalapeno, etc. ). As you said, they are super easy to prepare and I think they are scrumptious.
September 13 at 13:44 EST .

 1 person like this.



   MeiDei  I'll have to check out the other offerings, thanks.
September 14 at 14:10 EST .

 1 person like this.



   Daisymay  I have to agree with you Ladies. I've been cooking for 50 years. I always thought I had to make everything from scratch. Not anymore! I'm over that old fashioned idea! love the Idahoan Products. They're especially nice now that I'm only cooking for two. If there are enough Mashed potatoes left over I make them into two nice Mashed potato pancakes by adding a little egg, onion and frying in Butter. Not good for the diet, but yummy!
September 14 at 21:36 EST .

  2 people like this.



   BirdsNest  Hagar was very fond of these potatoes. They are very close to homemade. If they could figure out a way to include a few unmashed lumps of potato they would be
perfect.
September 22 at 08:26 EST .

  2 people like this.





   StormCnter  I have the middle granddaughter and her roommate breezing through to spend Friday night on their way back to central Illinois and college. Both girls are vegetarians, so my grocery story trip will bring home mixed veggies for dipping and a lot of fruit and muffins. I was searching for a dessert I can stash in the refrigerator in case they get hungry. I found a Lemonade Cream Cheese pie that I think I'll try. I've got an old "Orange Dream" pie recipe that is very similar, but done with orange juice concentrate instead of anything lemon.

5-oz can evaporated milk
One 3.4 oz box instant lemon pudding mix
Two 8 oz packages cream cheese
3/4 C frozen lemonade concentrate

For the pie crust, I will substitute vanilla wafers for the graham crackers. I pre-
fer a vanilla wafer crust.

2 2/3 C graham crackers, crushed (or same amount crushed vanilla wafers )
1/3 C sugar
2/3 C butter, melted

Combine crust ingredients, mixing until well combined. Press crumbs into deep dish pie
pan, making sure crust extends up sides.
Bake for 10-12 minutes at 350 degrees. Remove from oven and cool.

For Filling:
Soften cream cheese.
Combine milk and pudding mix, beating on low speed for about 2 minutes. It will be thick.
In separate bowl, beat cream cheese until light and fluffy (about 3 minutes ). Gradually beat in lemonade concentrate, then gradually beat in pudding mixture.

Pour filling into cooled crust. Cover and refrigerate for at least 4 hours.
September 7 at 13:25 EST .

   1 person like this.



   MeiDei  I'm salivating - my son would love his - anything lemon!
Copied, thx muchly.
September 8 at 11:24 EST .

  2 people like this.



   StormCnter  You're welcome. I got the ingredients today. The 5 oz ev. milk is a little bitty can. I had no idea it came in that size.
September 8 at 13:30 EST .

 1 person like this.



   StormCnter  I should have tested this recipe before posting it. I was disappointed with how heavy it is, maybe too much cream cheese? The flavor was lovely and it looked very pretty, but I won't make it again.
September 12 at 07:46 EST .

  2 people like this.



   MeiDei  Maybe 1 - 8 oz. cream cheese and lastly fold in 1 small tub of Cool Whip? How does that sound?
September 14 at 14:16 EST .

  2 people like this.



   StormCnter  I think that would work, Mei. I'm with your son, I love anything lemony.
September 18 at 04:58 EST .

 1 person like this.





   MeiDei  Have you noticed when making old time hand-me-down recipes we have to adjust since the canned goods of yesteryear are today so much smaller . I noticed many chef's now recreate by measuring by weight instead of say using a #18 can of whatever.
August 29 at 15:25 EST .

   1 person like this.



   Escaped commieny  Even 'not that old', producers down size and up the price. A lot of it is freight but most is just greed. That 7 oz tuna is now 5 oz but drain the water and it is 2 oz, hardly fits my pita !!
August 30 at 20:46 EST .

 1 person like this.



   MeiDei  It might be time to stock up on 5 oz. cans - I just saw 3.5 oz. cans on the shelves.
September 1 at 07:26 EST .

  2 people like this.





   StormCnter  I think most of us occasionally think of favorite dishes we grew up with, but for various changes in taste and awareness, haven't eaten in a long time. I was remembering my mother's salmon croquettes. They contained the usual ingredients: canned red salmon (top grade ), chopped onion, an egg, lemon juice, chopped parsley. But, they also contained about 3/4 cup of white sauce. Then, formed into balls, rolled in crushed crackers and deep fried. The result is a much creamier center, contrasting nicely with the crisp crust.

My husband grew up on salmon cakes, which are also tasty, but an entirely different dish.

Anyone else?
August 26 at 07:15 EST .

   5 people like this.

 View all 13 comments.




   MeiDei  We had salmon cakes as kids and I've 2 cans of salmon to recreate them someday, but deep fried is striking my fancy.
A treat was potato pancakes - sugared; war years food, yes?
August 26 at 09:41 EST .

  2 people like this.



   StormCnter  I was so nostalgic that I bought what I needed to make Mother's croquettes this weekend. I almost balked at the price of a can of red salmon, but closed my eyes and put it in the basket.
August 26 at 13:28 EST .

  2 people like this.



   MeiDei  How about sharing your Mom's recipe ; )
August 27 at 10:39 EST .

 1 person like this.



   StormCnter  Mei, there's really no recipe. She showed me how to do it and I've made them for years, particularly for my son who loved them best.
Mother's Salmon Croquettes
One 14-15 oz.can of salmon, drained, the best available
Break up salmon with fork before adding other ingredients.
one medium onion, finely chopped
one egg
a couple of tablespoons of lemon juice
about 1/3 cup of chopped parsley
about 3/4 cup of a thick white sauce (bechamel )
Crushed crackers for coating

Stir all ingredients together. The mixture will be pretty soft. Form into balls about the size of a large egg. Gently roll in crushed cracker crumbs. Deep fry until fairly well browned. Drain on paper towels before serving.

To make the white sauce:
1/4 c. butter
1/4 c. flour
1/2 tsp. salt
1 1/2 c. milk
Melt butter, add flour, stir carefully over low heat until blended (do not brown )
Whisk in milk and stir until thick. Add salt.
This makes more than you will need for the croquettes. I like to melt in shredded cheese to make a topping for baked potatoes.
August 28 at 11:16 EST .

 1 person like this.



   MeiDei  Hmm hmmm good, thx muchly.
August 29 at 08:16 EST .

  2 people like this.



   BirdsNest  Wish I could muster a taste for salmon. Just cant. Growing up we ate lots of salmon cakes and fish roe cakes. I am not crazy about fish unless it is fresh cod. And getting that here is next to impossible.
August 29 at 09:38 EST .

  2 people like this.



   StormCnter  I love to grill salmon steaks over hickory chips, but it's difficult to keep them from sticking. One of those basket thingies works well, however.
August 29 at 10:01 EST .

  2 people like this.



   StormCnter  Mei, sugared potato pancakes? I've made pan-fried potato patties out of leftover mashed potatoes and fried potato cakes out of shredded potatoes, but I've never been introduced to potatoes with sugar.
August 29 at 10:06 EST .

  2 people like this.



   MeiDei  We sprinkle sugar on the fried potatoes pancakes - finely grated type. My Dad ate them that way so I do too. I don't have the will to finely grate, so I shred them - Mom added a finely grated onion & it's juice to a lg. batch of potatoes [squeezed dry], added a beaten egg and some flour to make batter. No real recipe to share. Tasty Treat.
August 29 at 14:54 EST .

 1 person like this.



   MeiDei  Bird, I just picked up a cod loin - on sale, the price since the govt. got involved in limiting fishing here is 2-3x normal availability - same w/bay scallops [4x normal] and mussels, both imported now instead of locally caught.
August 29 at 15:12 EST .

  2 people like this.


 View all 13 comments.





   MeiDei  Grilled Shrimp w/pasta & sautéed Kale in white wine cream sauce.
2 tablespoons Carlini 100% Pure Olive Oil
1 pound Sea Queen Jumbo Easy Peel Raw Shrimp
¼ teaspoon Stonemill Essentials Iodized Salt
½ teaspoon Stonemill Essentials Ground Black Pepper
2 tablespoons lemon zest
½ cup lemon juice
6.625 ounces Fit & Active Whole Grain Thin Spaghetti
5 ounces SimplyNature Organic Baby Kale or SimplyNature Organic Baby Spinach
1 pint of grape tomatoes
½ red onion
½ cup Sunshine Bay Sauvignon Blanc
1 cup Friendly Farms Heavy Cream
2 tablespoons Countryside Creamery Unsalted Butter
Directions:
1 ) Preheat grill to medium-high heat.
2 ) In a medium bowl, combine 1 tablespoon olive oil, shrimp, ¼ teaspoon salt, ½ teaspoon pepper, 1 tablespoon lemon zest and 2 tablespoons lemon juice. Marinate for 10 minutes while grill is preheating.
3 ) Grill shrimp 2 minutes per side, reserve.
4 ) Bring 4 quarts of water to a boil. Cook spaghetti per package instructions.
5 ) In a large sauté pan, heat 1 tablespoon of olive oil on medium heat, sauté kale until wilted. Add tomatoes, continue cooking until skin pops.
6 ) In a small saucepan, combine 1 tablespoon lemon zest, ¼ cup plus 2 tablespoons lemon juice, red onion and sauvignon blanc. Bring to a boil and reduce to a simmer. Continue cooking until 1 tablespoon of liquid remains. Add cream and return to a boil. Reduce heat to a simmer, continue cooking until reduced by half. Remove pan from heat and whisk in butter. Adjust seasoning with salt and pepper if needed.
7 ) In a large serving bowl, combine shrimp, pasta, kale mixture and cream sauce. Serve with the remaining wine. : )

Recipe Courtesy of ALDI Test Kitchen using their labeled products - use your own!
August 24 at 10:29 EST .

   2 people like this.




   MeiDei  Here's the recipe, web page can lock on offer o sign up.
Strawberry Cheesecake Blender Muffins
Yields 12

Prep Time 10 min Cook Time 27 min Total Time 37 min
Ingredients
2 1/2 cups oats
1/2 cup yogurt
2 tsp baking powder
1/2 tsp baking soda
1/4 cup milk
1/2 cup strawberry puree*
1 egg
1 1/2 tsp vanilla extract
2/3 cup coconut sugar
1/4 tsp salt
3 tbsp ghee, softened
1 cup diced strawberries

For the filling
4 oz. organic cream cheese at room temp
1/2 tsp lemon juice
1 tsp vanilla extract
3 tsp honey

Instructions
Preheat the oven to 375 degrees F
In a small bowl mix together the filling ingredients until smooth and creamy, set aside
In a high speed blender mix all muffin ingredients besides diced strawberries, making sure to blend the oats in last
Pour into a large bowl, add diced strawberries and mix by hand until evenly distributed
Line a muffin tin with silicone liners or foil liners (with no paper only the foil )
Using a small cookie scoop or spoon, layer a small amount of batter, filling about 1/3
Scoop 1 tsp of filling into the center of each muffin then top with remaining batter
Bake muffins for 25-27 minutes
Cool completely before removing from liners

Notes
To make the strawberry puree, simply blend strawberries in a high speed blender until liquid and smooth
By Amy Sheree

   August 23 at 15:34 EST .

   3 people like this.



   BirdsNest  Ghee is clarified butter.
August 24 at 08:54 EST .

  3 people like this.





   MeiDei  Anyone interested in muffins made in blender can find a sweet treat with this link:
http://www.amysheree.com/strawberry-cheesecake-blender-muffi
ns/
August 19 at 07:30 EST .

   2 people like this.



   BirdsNest  Sounds good to me
August 22 at 19:35 EST .

 1 person like this.



   StormCnter  In 8th grade Home Ec, our first venture into the department's kitchens was an assignment to make muffins. Caveat #1 was DO Not OVERMIX, because overmixing resulted in...horrors....tunnels! Our teacher broke open one muffin from each student and the presence of even one tunnel meant a do-over. How do blender muffins avoid tunnels and does it even matter anyway?
August 23 at 10:10 EST .

  2 people like this.



   MeiDei  This one needs the big tunnel for the cream cheese filling : ) But as with brownies & some other products over mixing is a no-no.
August 23 at 15:14 EST .

  3 people like this.





   MeiDei  For our gardeners who have an abundance of zucchini here are some Kevin James' recipes to try: http://www.agardenforthehouse.com/2016/08/my-favorite-zucchi
ni-recipes/
August 17 at 17:04 EST .

   1 person like this.


     Next Page