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   FlatCityGirl  Daisy, you mentioned not being familiar with jalapenos in a post a while back.

#1: Remove all of the seeds and ribs. That’s where the real heat is. If you’ve gotten rid of all of the seeds and ribs, you’ll get the flavor and a little heat, but it won’t be like a hand grenade in your mouth.

#2 –and this is more important: use food service gloves if you’re going to be handling more than two or three jalapenos. If you don’t use gloves, whether you’ve handled three or thirty, do not touch any part of your body that you might consider sensitive –starting with your mouth and eyes.

Thankfully, I learned what I know about handling jalapenos by watching someone who should have known better, end up in the emergency room with first degree burns on her fingers from handling a huge number of jalapenos without food service gloves.

I had no idea that a pepper could give you that kind of a burn. Jalapenos are a mild pepper compared to ghost peppers and habaneros and others on the ‘Really Hot” Scoville Scale. I can only imagine what kind of damage handling those could do to the skin.
June 23 at 15:35 EST .

   Daisymay  Thanks for the warning FCGirl! Given my nature (no sense of adventure ) I think I'm going to take the safe and easy way out and go with the Old El Paso version that Storm suggested. I definitely think it will add some Zip to the Corn Salad/Slaw recipes.
June 23 at 16:32 EST .

   FlatCityGirl  I just thought of a corn dish that is one of my favorites:

Slowly heat one can of well drained whole kernel corn with one brick of Philadelphia cream cheese and one can of Old El Paso chopped green chilies.

I put it on the lowest flame and stir it occasionally while I'm fixing the rest of the meal, because it really does need to heat slowly.

That's a real simple dish but we love it. I even like it cold as a left over after it's been refrigerated.
June 23 at 18:20 EST .

   FlatCityGirl  Something else that's good too, if you like cornbread, is Jiffy Mix or whatever mix you prefer, according to directions, a can of whole kernel corn drained very well, a can of El Paso chopped green chilies and a cup of shredded cheddar cheese. Bake until a toothpick comes out clean.

I can make a meal out of a slab of that cornbread [with butter] and a glass of milk.
June 23 at 19:59 EST .

 1 person like this.

   Daisymay  Both of those sound delicious. Since we're retired (well, he is anyway ) I'm always looking for something easy, but good. Seems it's true that woman's work is never done! I will definitely try your recipes. Thanks!

I love Ree Drummond (Pioneer Woman ) recipes. One of my favorites is her BBQ Chicken Thighs. I won't post the long recipe, but you can go to Food Network and pull it up. It's kind of homemade Sauce (adding her ingredients to a bottle of your fav sauce ) and a tray of Thighs. We love them! I make the whole recipe and hubby and I have them for dinner a couple times, then lunch a couple times and they're gone! The recipe says to cook with skin on, but I really hate the skin unless it's Kentucky Fried, so I bake without the skin and it's just as good (I've done it both ways ).
Makes a nice summer supper with a Salad and Vegie.
June 23 at 20:35 EST .

   Daisymay  P.S....your recipe of Corn and Cream Cheese. Is that an 8oz brick or 3oz?
June 23 at 20:41 EST .

   Daisymay  P.S....your recipe of Corn and Cream Cheese. Is that an 8oz brick or 3oz?
June 23 at 20:41 EST .

 1 person like this.

   Daisymay  Darn! I hate it when that happens!
June 23 at 20:41 EST .

   FlatCityGirl  8oz cream cheese.

And about the cornbread, bake it at 350, not 425 which is usually the temperature on the cornbread mixes. It's dense and very heavy and needs to bake at a slower temperature.
June 24 at 09:21 EST .

   Daisymay  Thanks!
June 24 at 11:56 EST .

   Daisymay  Just one addition to my BBQ Chicken Thighs. The recipe says to put a little oil in the pan, but I have found it much better to line the pan with that wonderful Non-Stick Alum Foil! No messy pan to clean!
June 24 at 12:01 EST .

   Clipped wings  Thanks for the hints and good looking recipes for pot luck/picnic dishes. DaisyMay's corn salad is one I'll have to try. I decided to take a sugar snap pea salad. We tried it out the other night and it's different (to me ) ad tasty. Simple too! Break the fresh sugar snap peas in half - 4 cups, add 1 cup peas, 1/2 English cucumber, some dill if you like it, chopped fresh mint. Toss. Make a dressing of 3 tbs. Balsamic vinegar, 1 tbs Dijon mustard and 1 tbs real Maple syrup which you mix and toss with the salad greens. Serve room temp or chilled. If you make it, let's hear how you like it.
June 23 at 11:19 EST .

   1 person like this.

   MeiDei  Sounds tasty CW. Made me smile, back b/4 wild roses & blackberries invaded my garden I had lots of sugar snap peas planted - my young son & the neighbor boy were sent out w/paper bags to pick for dinner, I swear they ate more fresh off the vines than found in the bags brought home. Same w/blueberry picking : ) Will give your recipe a try.
June 24 at 09:39 EST .

   StormCnter  How yummy do these look?

June 23 at 06:30 EST .

   1 person like this.

   MeiDei  Nothing better than a crispy onion ring w/a surprise inside! I'm checking my oil supply now or will bake.
June 23 at 07:16 EST .


Now is the time for scapes...
June 20 at 12:13 EST .

   2 people like this.

   MeiDei  Have you ever had fiddleheads? They're a spring delicacy around here, I've not had the pleasure to try them.
June 24 at 19:43 EST .

   Clipped wings  Coming out of hibernation with a request. The season for family reunions or gatherings is here again which means FOOD. It is our tradition to share a meal where everyone brings a special dish. This year I'd like to do something different. Yes, I'll probably search the recipe books but I'd like to ask for your input from your tried and true recipes. Any suggestions?
June 9 at 11:48 EST .

   1 person like this.

 View all 13 comments.

   MeiDei  Hot or cold? If hot, is oven available for reheating?
Make ahead & freeze 'til day of party an option?
Something that doesn't require a knife/fork to eat?
How many do you have to accommodate?
June 10 at 12:06 EST .

   Clipped wings  The reunion is held in a meeting hall, but there is no stove or microwave for reheating. Usually someone brings tubs of fried chicken, sometimes BBQ. People bring items such as corn casseroles, pasta salads, deviled eggs, etc. Always lots of desserts are provided. In the past my offerings have been such things huge bowls of fruit, a grape salad, etc. Taking the dishes in a cooler bag keeps them edible till time to eat.
June 11 at 11:28 EST .

 1 person like this.

   MeiDei  Well that ends my first thought. 2nd thought: cold pu pu platter - skewered bite sized ham chunks alternating each
with a grape tomato, pineapple chunk, green pepper square, maybe a sliced mushroom and topped with a maraschino cherry. Arranged on a platter w/some sliced bread rolls for those who would make a sandwich of it or as a compliment. That's as different as comes to mind right now. I'm anxious to hear from others.
June 11 at 13:04 EST .

 1 person like this.

   MeiDei  Sometimes I use a mushroom cap as first on skewer. Bread would be determined by length of skewered offering. You'd lay the skewer in roll & pull skewer out. Use whatever would please your group's taste, doesn't have to be ham. Hope this inspires your creativity.
June 11 at 13:21 EST .

   StormCnter  CW, I have made this dish with my eldest vegetarian granddaughter during her summer visits. It's simple to do and we loved it. My printed copy from several years ago says it's always a hit at large gatherings. It is different, for sure.
Potluck Vegetable Torta with Fresh Basil
Baked in a springform pan and served in wedges like a cake.
Preparation Time: Best made to 2 days ahead, if refrigerated.
Serving Temperature: Hot, room temperature, or cold.

1/4 cup olive oil
1 large yellow onion
8 ounces fresh mushrooms, cleaned and sliced
3 zucchini, sliced 1/4 inch thick
3 yellow summer squash, sliced 1/4 inch thick
1 red bell pepper sliced into 1/4 inch thick strips
1 yellow bell pepper sliced into 1/4 inch thick strips
6 large eggs
1/4 cup half and half or evaporated milk
3 tablespoons chopped basil
salt and freshly ground black pepper
about 3 cups day-old bread in 1/2 inch cubes
1 package (8 ounces ) cream cheese, cut into chunks
2 cups (6 to 8 ounces ) shredded Jarlsberg cheese

Serves 8 (Makes One 10 Inch Torta )

Preheat oven to 350°F, if baking immediately. Brush the bottom and sides of a 10-inch springform pan with oil. To prevent leaking, wrap the outside of the pan with a sheet of aluminum foil.

In a large skillet, heat the olive oil over medium heat. Add the onions, mushrooms, zucchini, yellow squash and peppers, and sauté until crisp-tender, stirring occasionally, about 15 minutes.

While the vegetables are cooking, whisk together the eggs and half and half, and basil in a large bowl and season with salt and pepper. Stir in the bread cubes and cheeses.

Add the sautéed vegetables to the bread mixture and stir with a large rubber spatula to combine. Transfer to the prepared pan and pack the mixture tightly. Place the pan on a baking sheet.

Bake for about hour, until firm to the touch, puffed, and golden brown. Serve warm or cool to room temperature, cover, and refrigerate.
June 13 at 09:34 EST .

 1 person like this.

   Escaped commieny  Marinated Spiral Salad Serves 10-12
1 lb Spiral boil pkg direction for Al dente
Drain and toss w/ 1/2 oil
Marinade: 3 cups Vinegar
1/2 c Sugar
5 drops yellow food coloring
1 tsp garlic salt
2 tsp parsley flakes
2 tbl dry mustard
Diced vegetables:
1 medium cucumber
1 medium onion
1 medium green pepper
1 small jar pimento
1/4 coarse pepper
Marinate 24-48 hours, keeps 2-3 weeks refrigerated
I have also made it with tri-color spirals
June 15 at 14:45 EST .

 1 person like this.

   Escaped commieny  Copper Pennies
4-5 cups sliced carrots cook,drain,cool
1 medium green pepper sliced
1 medium onion sliced
1 can tomato soup
1/2 c salad oil
1 cup white sugar
3/4 cup vinegar
1 tsp Worcestershire sauce
1 tsp dry mustard
salt and pepper
Bring all these ingredients to a boil, then pour over cooked carrots. Chill at least overnight, keeps a long time in sealed container in refer.

Tried to find no mayo and make ahead recipes for you.
June 15 at 14:54 EST .

   Clipped wings  Thanks for your great suggestions. Each of these looks delicious. Still haven't made up my mind but must soon to do the shopping.
June 18 at 10:30 EST .

 1 person like this.

   Daisymay  Oh my gosh! I completely forgot about Copper Pennies. They are delish! I used to make them years and years ago. I highly recommend them! I'm going to make a Bowl of Pennies this week!
June 19 at 18:01 EST .

   Daisymay  I am often asked to bring this Corn Salad to Pot Lucks. It's easy and delicious. A great summer dish.
1 Bag of Steamfresh frozen corn
1 Cup Cucumber, peeled and diced
1/4 Cup diced Red Onion
3 TBL Sour Cream
1/4 Cup Red Wine Vinegar
1/2 Cup Salad Oil
Salt and Pepper to taste
Combine the Vegies in a Bowl. Wisk the Dressing ingredients until slightly thickened. Pour over Corn mixture and mix. Chill for at least 1 hour before serving.
If you're feeding a crowd I would double this recipe.
June 19 at 20:36 EST .

 1 person like this.

 View all 13 comments.

   MeiDei  Jerico's recipe below sparked memories - have a pkg. of egg noodles & chicken soup came to remind me of Jeff Smith's (Frugal Gourmet ) recipe for "steamed Chinese Chicken" I dislike boiled chicken!! His recipe is nearly boiled but comes out sweet & juicy and you have the base for a good soup. If any interest, say so. The meat is excellent for sandwiches & salads as well as a hot dish he makes w/leeks & cream in skillet, or for a quick and easy stir fry.
May 22 at 14:29 EST .

   1 person like this.

   StormCnter  I dislike boiled chicken, too, but I learned from Natalie DuPree that gently poaching chicken until it's just barely cooked yields a much tastier and more tender result than boiling.
May 22 at 15:15 EST .

 1 person like this.

   MeiDei  Have never poached a chicken, here is Smith's recipe:
Chinese Steamed Chicken

One 3-4# whole chicken (save gizzards & neck ).
Put chicken in large pot cover with water (this is to make sure pot & water are sufficient in size )
remove chicken, heat water to a rolling boil
Put chicken in, when water stops boiling (within 5-10 mins. ) remove chicken
Bring water back up to a full rolling boil
Put chicken back in, cover, shut off heat, set timer for 1 hour
remove chicken to a large bowl, let cool 15 mins. (hot but cool enough to handle )
remove skin, pull meat off bones & store in containers,
refrigerate or freeze.

For soup, return bones, **some skin, gizzards (not liver ) & neck to water.
Add an onion, celery, carrot, bay leaf, peppercorns, garlic, ginger, some red pepper flakes, a little turmeric, a bouillon cube, parsley and bring to a boil, (to salt or not - I add in a splash of soy sauce for soup )
reduce heat & simmer 'til reduced by 1/4.
Strain & bottle, refrigerate if saving for another day.
Reheat. Add some cut up chicken to pot, or bowl if microwaving.
Add precooked egg noodles b/4 serving.
** fat from skin, in moderation, is said to be curative .. I believe it : )
May 22 at 16:00 EST .

   BirdsNest has an article about chicken and antibiotics. Seems Perdue is the best chicken to buy. Sanderson Farms and Tyson's are the worst.
May 31 at 09:22 EST .

 1 person like this.

   MeiDei  Searched Dr Mercola's website for piece on chickens:

fascinating read, thanks for bringing it up. I only buy Perdue or local farm products; was surprised to see KFC & others negatively mentioned.
June 4 at 12:41 EST .

 1 person like this.

   StormCnter  My grocery store had a special on pork loin roasts, buy one and get one of equal or smaller size free. So, I got two. They are very large, 6-7 pounds each, so I halved them for freezing. I've always considered a pork roast about the easiest dish to make, just open roasting with seasonings. But, I found a recipe on the web for a much more sophisticated treatment, slow-roasted at 325, complete with vegetables in the pan. I've got mine in the oven now. It smells heavenly, although it still has an hour and a half to go.

How do you do a pork roast?
May 22 at 11:19 EST .

   1 person like this.

   MeiDei  Yummy! I do a pork butt much the same & vary seasonings depending on mood & what is on hand. A garlic/parsley/olive oil pesto - or BBQ sauce - or our favorite Cranberry/Orange/Ginger sauce to cover while baking. Sauce also served as a side cold, & to cover when reheating in microwave.

I buy the loins (sale ) and cut into 1-1½" cutlets, coat w/BBQ rub. Then vacuum seal 4 to a package & freeze.
Once defrosted, dry pan fry, or grill, for a quick meal. 4 mins. I can smell your meal from here & it's making me very hungry, that's good, right?!! Hope to see other posts, we have lots of "good cookers" here.
May 22 at 16:33 EST .

 1 person like this.

   Jerico  Just wondering if you all have ever had cabbage noodles? It's sautéed cabbage, onions and garlic mixed with some kind of pasta. I had dinner with friends the other night and only one person was familiar.
May 10 at 03:22 EST .

   2 people like this.

   MeiDei  I think what you had was a version of "Lazy Man's Pierogi"
check out this recipe (one among many ) to see if it fits.
May 11 at 06:33 EST .

  2 people like this.


This is a more common recipe. I'd thought that I had invented it ?? But apparently it is a common Eastern European dish called Haluski. Sorry, I was having problems with this and couldn't get the site address to link. You'll have to copy and paste. Darn phone.
May 12 at 04:22 EST .

 1 person like this.

   MeiDei  Ah, very much a Balkan States dish. Hungary, Poland, Lithuania, etc., (even Russia ) all have versions of this.
We've always sautéd cabbage in bacon fat, & for some reason I never thought of egg noodles as pasta : ) we cook it separately & combine it with a good chicken soup just before serving, helps keep the broth clear & noodles from over cooking in a reheat.
May 15 at 11:36 EST .

 1 person like this.

   Jerico  All I know is that it is yummy! The soup idea is interesting.
May 21 at 14:12 EST .

 1 person like this.

   MeiDei  The Fastest Way to Ripen a Rock-Hard Avocado
Here, a speedy trick to help it ripen faster (aka almost overnight ).

What you need: An apple, a brown paper bag and that not-quite-ready avocado
What you do: Place the apple and the avocado together in the bag, then fold over the opening as best you can to seal it off. Let the fruits sit together overnight and--voilà! You’ll have a ripe avocado, ready to be enjoyed.

Why this works: Apples give off ethylene, a naturally occurring gas required for the ripening process. So does this work with other fruits and veggies? Yup! Bananas, corn, tomatoes…sometimes nature just needs a little help.
May 7 at 10:43 EST .

   2 people like this.

   MeiDei  No churn ice cream recipes + more at each website within the groupings.
May 3 at 20:25 EST .

   2 people like this.

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