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   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.
Yesterday at 15:25 EST .

   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 .

   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 .

   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 .

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

   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.
Sunday at 11:16 EST .

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

   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.
Yesterday at 09:38 EST .

   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.
Yesterday at 10:01 EST .

   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.
Yesterday at 10:06 EST .

   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.
Yesterday at 14:54 EST .

   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.
Yesterday at 15:12 EST .

   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
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 .

   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
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

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

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 .

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

 1 person like this.

   MeiDei  Anyone interested in muffins made in blender can find a sweet treat with this link:
August 19 at 07:30 EST .

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

   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 .

   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 .

   MeiDei  For our gardeners who have an abundance of zucchini here are some Kevin James' recipes to try:
August 17 at 17:04 EST .

   1 person like this.

   Gram77  I am asking Envirodude for help. I just recently slaved over preparations for beef stew that was in the receipe book for my crock pot. Long story short, it wound up being tossed out. So......given the receipes below I thought maybe you might have a beef stew receipe that could be eaten. Bet you do. : )
August 16 at 15:23 EST .

   Envirodude  Irish Channel Beer and Beef Stew

1 1/2 pounds beef chuck, cut into 1 1/2" cubes

Salt, ground black pepper, and cayenne pepper

5 tablespoons vegetable oil, divided. (I think I would prefer bacon drippings )

1/4 cup all purpose flour

1 medium onion, chopped

1 stalk celery, chopped

1 small bell pepper, seeded and chopped

1 clove garlic, minced

3 cups beef stock

1 cup beer, divided

1 cup tomato sauce

1 teaspoon fresh thyme

1/2 teaspoon minced fresh rosemary

4 cups russet potatoes, peeled and cut into 1-inch cubes

2 cups carrots, chopped into 1/2" pieces

1/4 cup parsley

Cooked rice

1 season beef with salt, black pepper, and cayenne. Heat 2 tablespoons oil in a large heavy pot over medium high heat. Add beef, sear all sides and remove to a bowl.

2. Make a roux by adding remaining 3 tablespoons oil and flour to pot. Stir constantly over medium heat until deep brown. 4-5 minutes. Remove pot from heat and add onion, celery, and bell pepper. Stir constantly 30 seconds. Return pot to medium heat and stir in garlic, stock, 1/2 cup beer, tomato sauce, thyme, rosemary, and reserved beef and accumulated juices. Bring to a boil then lower to a simmer. Cover and cook for 1 1/2 hours.

3. Taste and add seasoning as desired. Add potatoes and carrots to pot and simmer, covered for another 1/2 hour.

4. Remove cover from pot, stir in remaining 1/2 cup beer and simmer until thickened 10-15 minutes. Taste again for seasoning. Stir in parsley. Serve over hot rice.

Source: "A Confederacy of Dunces Cookbook Recipes from Ignatius J. Reilly's New Orleans"; page 68-69; Cynthia LeJeune Nobles; 2015.

Note: I haven't tried this recipe, so I can't attest to how good it is. But it should be darn good. My tinkering would include: adding your favorite dry steak seasoning to the meat and dropping the parseley (because I am never a fan of it ). I'd probably go with baby carrots and less celery for the same reason (fandom ). Hope this is what you are looking for.

If you try it out, let us know how it goes.
August 17 at 20:46 EST .

   Envirodude  If you like New Orleans style BBQ shrimp, you've got to try this. I do them heads off and peel them.
   August 15 at 22:20 EST .

   1 person like this.

   Envirodude  Award winning chili recipe. I placed 3rd in a competition












1/3 cup corn flour


3 Tablespoons Chili Powder (Use your favorite brand )

1 1/2 Teaspoons Cumin

1 1/2 Tablespoon Oregano

1 Tablespoon ground Chili Pequin pepper powder (the brand was Los Mexicanos, Chili Pequin )

Using a sticky steel bottom skillet Brown ground sirloin and ground pork. Drain liquids into a cup

Pan fry bacon in same pan. Drain grease into same cup. Eat bacon.

Chop onions, and garlic. Saute in pan (add minimal amounts of grease as needed to keep from burning ).
Add chopped peppers and keep sauting them

Add all seasoning except for the ground red pepper

Cook until onions are translucent

Add mixture to the meat. Add tomato sauce, rotel, tomato paste, beef broth, and water.

Cook on low to medium heat, stirring in seasoning and tomato sauces until consistent texture.

Take no more than 1 cup of grease from bacon, sirloin and pork and pour back into steel pan.

Heat up and add the 1/3 cup of corn flour and cook like a roux. Add mixture to meat.

Cook on low heat, stirring in pot to prevent burning and sticking. Add minimal amounts of the ground pepper to season to taste.

Spoon off grease that floats to top.

Let it sit for a day or two so all favors can mix and have a party.
   August 15 at 22:00 EST .

   2 people like this.

   MeiDei  Does anyone have any healthy green smoothie recipes that address inflammation and/or stress - don't need a weight loss recipe.
   August 13 at 10:22 EST .

   1 person like this.

   Escaped commieny  I only make banana and fruit smoothies but here are some sites to check:

fights stress
August 14 at 12:43 EST .

   MeiDei  You are too good, thanks so much!
August 14 at 15:11 EST .

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