[cook]

[grandpalovegood]

Oh Duddah, that recipe sounds so good right now. Something to warm the tummy on a chilly night.

Fangsfan... I love that idea as well.. but then I would since I have a sweet tooth. Then I am not one for alcohol... this agian would be perfect. The one person who showed up to my wedding with a case of beer left early because no one would drink any with him... poor guy. LOL

[Duddahs]

Fun twist on the Potato Casserole or Lasagna..

4 Pounds of very large long starchy potato's (Idaho potato's are great).
1 Large container of Riccotta Cheese
4 Large Eggs (beaten)
1 large ball of Fresh Mozzarella Cheese (diced into 1/2" squares)
1 Large Handful of Fresh Spinach, chopped course.
2 Cans or Jars Artichoke Hearts in Brine or water. (chopped course)
1/2 cup chopped chives
1 Cup all purpose flour
2 Cups milk
2 sticks butter (do not use margarine in this recipe as butter works best)
Salt
Pepper
Nutmeg (fresh is best but can come from pre ground as well)

Peal and Slice to about 1/4" thickness lengthwise potato's and put into large pot of fresh water and a palm of salt.

Boil Potato's for about 6 minutes. Do not cook till fully cooked. Potato's must still have some firmness to them. Drain and put back over the pot while in the colander to allow complete drainage and a place to store.

In a very large mixing bowl, add the Ricotta Cheese, the four well beaten eggs, the chopped Spinach, the chopped Artichoke Hearts, the chopped chives, a palm full of salt and a palm full of ground pepper.

Mix the contents of the bowl very well. Set to the side.

In a medium sized sauce pan, melt two sticks of salted sweet butter, and then slowly introduce the flour while whisking the entire time. This will create a rue. This should be done over medium high heat and as soon as it begins to thicken, reduce heat to medium. Once the Rue is created, pour the milk over the Rue and continue to whisk until thickening once again. Add half a palm of Salt and half a palm full of ground black pepper and grate half a nutmeg or use a quarter palm full of pre ground nutmeg.

This will become a standard White or Bechamel Sauce.

Now preheat oven to 425 degrees.

In a large roasting pan or lasagna dish, pour half of the Bechamel Sauce into the bottom of the pan.

Layer the bottom now with the potato's in a shingle like layer where the edges do overlap.

After the bottom layer of Potato is laid, spread the Ricotta Cheese mixture flat to cover the potato, and then sprinkle 1/3 the Mozzarella cubes and then introduce the next layer of potato's, then another layer of Ricotta mixture (use all of the Ricotta mixture at this point), then another layer of Mozzarella and then another layer of Potato's.

Now take the rest of the Bechamel Sauce and spread it across the top layer of potato's and then take what is left of the Mozzarella cubes and spread them over the entire top.

Put this into the oven and time for 45 minutes.

When timer goes off, take out of oven and let rest for about 5 minutes and then serve by use of a large spoon as this will most likely come apart of you try to use a spatula.

Enjoy!

If you wish, you can introduce the small sized cocktail shrimp into the mixture of Ricotta, Spinach and Artichoke hearts as well. About 1 pound should due fine

[fangsfan1]

Duddahs, that sounds wonderful.
I just noticed today-if you go on Google and click on the picture of Thanksgiving food, you get six good Thanksgiving recipes!

[grandpalovegood]

Ooo you are making my mouth water..

It almost (but does not) remind me of a casserole I used to make years ago.. but it included pork chops with layers of sliced potatoes and onions, shredded cheddar cheese and I think Campbell's cream of mushroom soup. Pork chops on the bottom. YOu bake it in the way you said in a casserole dish for about 45 minutes to an hour until it was done. I think I might need to look up that recipe.

Yours sounds yummier, one I'd like to try to make. Thanks for posting it.

[fangsfan1]

Do any of you have recipes that you can make by heart without looking at the instructions? I have two muffin recipes that I make all the time that I can do that with but nothing else-I always admired people who can do that.
I want to post my almond crescent recipe that I make for Christmas-hopefully this weekend. (post it I mean not make them yet!)

[Duddahs]

You know Fangsfan1, you might find this bizarre, but I remember almost all of my favorite recipes without having to look them up.

Basically all of the ones that I post are right off the top of my head!

AND that does not even take into account the really easy ones such as my Roast Duckling recipe with berry/maple glaze.

[grandpalovegood]

I don't think anything I cook right off the top of my head would be worth mentioning... This shows just how bad I am at this. I"m just now having a freedom to experiment and find out what I might can come up with. I"m only just now getting to where I am stocking my cupboards with the essentials... OK...

-----------------------------------------------------------------------------------

OK.. I guess I need ALL of your help... if you would please. What sorts of things would YOU guys say is a MUST for my pantry or spice shelf? I mean... cooking Thanksgiving dinner I had to run to the store just to purchase some sage to put into my stuffing.

-----------------------------------------------------------------------------------
OK... my mom's stuffing recipie. (to go with a 12 pound turkey)

3 cups diced celery
3/4 cup finely chopped onion
1 cup butter (I use margarine)

3 teaspoons salt
1/4 teaspoon pepper
1 1/2 teaspoon sage (powdered or rubbed)

12 cups white bread (depending upon the size of the loaves you buy, this will be several loaves. Sometimes I'll grab left over hot dog buns if I didn't get enough sandwich loaves. )

1 cup water

OH and a giant bowl for mixing this all in. No kidding.

.......

Take the diced celery and onion and cook on the stove with the butter JUST until soft. I set it on... I guess a medium high setting. While that is cooking prepare the bread.

Take plain bread... and pinch it off in pinches. Pack into the measuring cup to measure. (I use one cup of bread for each pound of Turkey.) Add the spices and mix well. Taste it to make sure the bread is not over nor under spiced. Add more if you like.

Next add cooked celery and onion to the bread mixture.. yes even the butter it was cooked with. Mix again. Then sprinkle the water a little at a time. Mix well. I get my hands into it to make sure it's all moist.

Prepare the turkey for the oven. Wash then pat dry with a clean towel inside and out. I like to line my turkey pan with foil enough to bring up the ends into a bowl-like shape... NOT to cover. Place dry turkey into pan, then using a soft maragarine coat the turkey inside and out. (drying the turkey first will help the maragarine to stick and protect your turkey during cooking.) You may also salt if you wish, I normally forget to.

Then take the prepared stuffing and stuff that bird. I pack it in hard. Don't forget the neck cavity as well. Any left over I usually place around the outside of the turkey, especially around where the dark meat is located. This should soak up much of the excess juices so the turkey won't be laying in it as well as protect the bird from drying out during cooking. This also will add turkey flavor to the stuffing.

I then take an extra sheet of foil and sort of make a tent over the turkey not attatching it to anything. I lightly place it to where you can see the turkey cooking on the sides. This is to protect the skin. By the time the turkey is done, it will be browned so no need to take off at the end of the cooking time.

I normally stuff my turkey every time. I find that doing this holds in the natural juices as well as adds to the flavor. I"ve never had a dry turkey before. So it will take quite a while before you will see any juices to baste the bird with... but when you do, I like to go in and do that from that point on at least every hour.

I cook the turkey using one of those pop up timers. If you don't buy your bird with one, you can purchase some to put in yourself. Normally it takes about five hours in a 325 degree oven.

[fangsfan1]

I would say cinnamon, nutmeg, Italian seasoning, chile powder, garlic powder, onion powder, parsley, paprika, sage, poultry seasoning would be some of the basic ones Miss C.
Great stuffing recipe, stuffing is one of my favorite parts of Thanksgiving dinner.
Duddahs, not bizarre at all, I was betting you would be one of the ones to yes to that question! I think it's really cool to be able to do that,, I wish I could.
I would love to see that recipe with the berry/maple glaze, anything maple flavored I'm crazy about.

[grandpalovegood]

Dec 4, 2010 19:53:28 GMT -6 fangsfan1 said:

I would say cinnamon, .... check.

nutmeg

,.... check

Italian seasoning

,.... I do have some.

chile powder

,..... nope

garlic powder

,.... yep

onion powder

,... nope

parsley,

... check

paprika

,... nope

sage

,... just got it.
poultry seasoning.... I had some but never used it. What would you put it on.. I do see it says poultry.. (as in chicken) but I've never used it on it.

would be some of the basic ones Miss C.

.... Looks like I have shopping to do. Thanks.

Great stuffing recipe, stuffing is one of my favorite parts of Thanksgiving dinner

. .... My favorite as well.

Duddahs, not bizarre at all, I was betting you would be one of the ones to yes to that question! I think it's really cool to be able to do that,, I wish I could.

Yeah.. I agree with Fangsfan on this one too. I think because you enjoy cooking so much that being able to remember this makes it easier and fun for you.

I would love to see that recipe with the berry/maple glaze, anything maple flavored I'm crazy about.

Yep.. I have Maple syrup, both dark and light corn syrup in my cupboard.. All I need now on that front is some honey.

[Duddahs]

Hmmm Basics.

Parsley
Basil
Oregano
Paprika
Sage
Tyme
Magarime
Nutmeg
Cinnamon
Pepper
Salt
Cumin
Coriander
Dill
Tarragon
Saffron
Chicken Bullion
Beef Bullion
Chili Powder
Cayenne Pepper
Pepper Flakes
Rosemary
Powdered Mustard

All of these are regularly used in my pantry and some have already been addressed. Also musts are for the pantry;

Sugar
Flour
Panko Bread Crumbs
Flavored and Unflavored Bread Crumbs
Wondra
Pam
Extra Virgin Olive Oil
Light Olive Oil
Canola Oil
Red Wine Vinegar
White Vinegar
Balsamic Vinegar

[grandpalovegood]

Wow.. what a list. Half of that stuff I would not know how to use it... but I know not too long ago I tried using Rosemary for the first time when cooking, and wondered why I never tried it before.. I just loved it.

OK... talking about things I never tried before. I just got back from the store and was surprised to see something you guys had mentioned before... Hummus. I thought it was something regional and would not be found here. So I bought some. A tub of Spinach and Artichoke Hummus. Now someone.. please tell me how to eat it. Do I eat it on crackers or put it on meat or what? On the inside of the lid it tells us to put it in a wrap with grilled chicken with Italian salad dressing, lettuce and tomato.

As for the rest of this list... and those that Fangsfan had that I didn't repurchase again.... I can't wait to experiment. Problem is... now I"m having to learn to cook for one. It's really strange to do. I can't wait. ;D

[grandpalovegood]

I still need help... I was hoping that someone could please tell me how to eat Hummus before my serving will go bad in my fridge. I don't know what to make of it so far.

[Duddahs]

Dec 8, 2010 12:47:52 GMT -6 grandpalovegood said:

I still need help... I was hoping that someone could please tell me how to eat Hummus before my serving will go bad in my fridge. I don't know what to make of it so far.

Sorry Miss Charlotte,

I had not noticed that request earlier.

I just had Hummus last night. After the weekend of Tree Trimming, I had leftover appetizers. The Shrimp Cocktail became Cajun Shriimp Creole which was great! The Hummus is served just on a cracker or a piece of Pita bread. I like the Sahara Bread and break it into small pieces.

We had left over Pate so that was great on crackers and some nice cheeses which all went into a house salad.

Hummus is just Chick Peas otherwise known as Garbonzo Beans, pureed into a paste with Olive Oil and Garlic and some seasonings. It is extremely good for you and tastes GREAT!

It really is not a regional dish though it is middle eastern in origins. The Saboro brand is the one I normally get when I do not make it myself but I also have a student who is married to her Dr. Husband and he grew up in Iraq and Hummus is a daily food for them there so is it in India, and all over the Middle East.

[grandpalovegood]

Yes chick peas, olive oil and garlic along with some seasonings is what's on the lable... When I bought it I pictured crackers of some sort. I think when I read the inside lable where it said chicken and pita bread or on a salad.. this is where I was confused. Right now my belly is full. Later on tonight, I'll try it out with crackers. Thanks.

[Duddahs]

Miss Charlotte,

Stacy's Pita Chips are the absolute bestest with Humus

[grandpalovegood]

Where would Pita Bread be found? I looked on the cracker isle then I looked over by the breads. I decided to go with Italian Bread instead. Thanks.

[grandpalovegood]

Hey Duddah... This Hummus is pretty good. It was so different than what I expected.

OK... back to recipes...

First...

I've been working on gathering that list of ingredients and spices that the two of you have shared with me. Thanks guys.

Second...

I don't recall if I had posted my Christmas fudge recipe over at Mal's site or not.. but I will post it here soon. I have four batches to make of it the closer it gets to Christmas day. My mouth is watering just thinking about it.

[Duddahs]

FYI, Stacey's Pita Chips are found in the Potato Chip Isle in your grocery store.

Pita bread is often sold as Pita Pockets and Sahara is the biggest one on the market, produced by Pepperige Farms

[Rom The House Elf]

Tip-toe's in, while wringing his little gnarled hands... He snickers and once again looks around to see if the coast is clear.

"What to find? WHAT TO FIND! HA HA HA HA Haaaa."

"No one sees me, cause no one's here."

He snickers like a gremlin who's had a late night snack. Then makes his way to the board behind the editor's desk. Sneakily he reads all of the little notes posted up there with wonderful recipes of things to eat.

"Ah-HA! This looks like something good to make."

He reaches up and pulls down a piece of handwritten parchment, causing the push pins to tinkle as they hit the floor. This time he makes off with not one, but TWO of his choices. As he snickers out of site with a loud POP!

The parchment reads:


Duddahs

This weekend, made beef Shish Kababob, Kabobed Grilled Veggies and Cold Rice Salad.


This is the Rice Salad Recipe

1 medium sweet onion chopped very fine. (you can use your food processor for this part).
1 large Beefsteak or Big Boy Tomato, seeded and diced into small pieces.
2 cups of white or long grain rice.
3 1/2 cups of cold water
1 table spoon extra virgin olive oil.
1/8 cup chopped chives (fresh if possible)
1/4 cup chopped parsley (fresh if possible)
1/8 chopped basil (fresh if possible)
1 tablespoon dill
2 cups small baby green peas (thawed frozen preferable)
Ken's Brand Oil and White Vinegar Italian Salad Dressing.
Sea Salt
Ground Black Pepper.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~`

In a 4 quart pot, place water, rice, extra virgin olive oil, diced onion, diced tomato and a pinch of sea salt and bring to a low roll over high heat. Do not bring to high boil as this will damage the rice.

Once the rice has come to a low roll, stir once and cover asap and turn heat down to lowest setting.

Set timer for 20 minutes.

While this is cooking, rinse the frozen peas under cool water to allow them to thaw but not cook. They are already in condition to eat once thawed.

Once the rice is finished cooking take the top off and check the rice to insure that it is not hard. This time cooking should be correct 99 times out of 100.. Stir the rice with a wooden spoon as not to damage the rice. Now add all of the herbs into the rice and continue to lightly stir. Introduce about1 cup of the Kens Italian Dressing, some sea salt and freshly ground black pepper. Stir to coat all of the rice with dressing. You will find that there is no liquid as the rice has absorbed it all. Now add the Peas and lightly toss.

Place into a bowl large enough to allow you to toss the rice a few times more, and place in the refrigerator for about 3 hours. Mix rice a bit once every hour to allow the heat to escape the entire contents of the bowl.

Serve.

If you wish, you can add small cocktail shrimp or diced chicken into this cold salad as well. It is a really nice alternative to the Mayonnaise type salads that seem to greet us at every outdoor holiday pick-nick

Enjoy!

BTW, this really is very easy and if you do not grow your own herbs, just use the dried variety that we all have in our or our parents pantry...!


and the other reads:

fangsfan1

More great recipes!

Here's another cookie recipe from me.

Lumberjacks

1 cup sugar
1 cup Crisco (shortening)
1 cup molasses
2 eggs
4 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger

Cream sugar and shortening-add molasses, eggs, then dry ingredients.
Have on hand a small bowl of sugar. Form dough into balls about the size of a walnut and roll the balls in sugar.
Drop on greased cookie sheets, bake at 375 degree oven for about 7 or 8 minutes. after removing from oven, I let them sit for about a minute before removing them from pan.

This is an easy variation of molasses recipes, makes a big batch, and looks really pretty and crinkly after being rolled in the sugar. I put these in Christmas plates lots of years.

[Rom The House Elf]

Another POP! is heard... would be heard yet no one had since the office still seems to be unocupied.

"OH me oh MY! Now what do I spy? MEAT! yeah come on lets EAT!"

He snatches the small parchment of paper down from the board... then sniffs it for a second... Shrugs... then grins... and OFF HE GOES!

POP!

rin68nyr

We're having pulled porkfor dinner tonight. EASY!!!!! You need a slow cooker...

Take the pork roast, and put it in the slow cooker....chop up onions and if you want other veggies...go for it. Dump a bottle of your favorite barbeque sauce on top of everything. Turn your slow cooker on (low = up to 9 hours, high = up to 6 I think...I usually do the low). When it's done, take out the pork, and using 2 forks, rip the meat into strips...it will pull apart very easily. Mix the pulled pork and the bbq sauce (and the veggies) into a large bowl (I use the same bowl that I pulled the pork apart in). Seve on buns, in pita pockets, or whatever bread you like. Yum!

Erin