Posts made by fancydude

A very dear friend, Halina, who came from Poland, and lived here for about 10 years, used to invite me over occasionally for dinner.  I wish I had paid closer attention to her cooking as she had to move to Chicago to be near her son a couple years ago.  She used to make this quite a bit and as I love cranberries, thought I'd pass it on to you.  Many recipes here are a bit of work, I include this because it is tasty, easy, quick and foolproof and it can be made any time of the year.

I will add that for some reason, people think making applesauce from scratch is a big deal, but it takes about five minutes only to prepare the raw food! And it is SO much better than the kind in the jar.  My grandfather always liked big pieces of apple, with the liquid still separate (as opposed to the kind in the jar, smooth and even)

Cranberry Applesauce

1 pkg cranberries
1/2 cup sugar or more to taste
4 large apples, peeled (or not as desired) cut into the size pieces you prefer

If fresh or frozen cranberries are not available you can use 1 can (18 oz?) whole berry cranberry sauce and of course, omit sugar.

Put cranberries in a 3 quart saucepan, with 1/2 cup water.   Cook just until cranberrries burst.  Add apples & sugar stir, cover and cook about 10 minutes.    Red color from cranberries will totally saturate apples in about an hour.

Kissinghunk - your signature is the part about "I can't see through walls…."  Although I do agree Hamburger & Quiche don't seem to go together, but your dick and my ass, well maybe.  :cheesy2:

And I think you misread - I said the cornstarch needs to be mixed in to prevent lumps.  Adding cornstarch to any hot food will guarantee lumps.  Regular white flour may be used in place of cornstarch, but you need twice as much.  My paternal grandmother always used flour to make puddings from scratch (instead of corn starch) but you must cook your mixture slowly and stir very thoroughly.  My maternal grandparents both liked to mix several spoonsful of cornstarch in about 3/4 cup of water (mix well) and pour into hot "boiling" mixture, stirring the hot mixture constantly.  It was advantageous to do it that way because the thickening occurred almost instantly and you could get almost the precise thickness that you desired.

Kissinghunk - your signature is BAD  Alas, Brooklyn is so far away…......

Anyway.....the reason one mixes the cornstarch, eggs, milk & mayo together is because the cornstarch needs to be very well blended so it doesn't  make lumps.  I'm thinking mixing the eggs/mayo/milk is to prevent the eggs from curdling.  Then you add the cheese, hamburger etc. to the milk mixture and pour it all at once into the pie shell.

You emailed to everyone at the BBQ!  They must have really liked it, glad to hear it!  :hug:

I just got done making 50 lbs of this for our Church picnic every year (which is tomorrow) and a few people stopped by while I was making it and asked for the recipe.  (And ask every year at the picnic too) So while I'm well aware that everyone has their own special version, I thought I would include mine here and everyone can post theirs too!

By the way, if you decide to make a lot of any kind of salad, the easiest way to transport or store in the fridge is by using zip lock bags.  You'd be amazed how much more you can put in a given space as opposed to keeping it in a large bowl!

The first and most important tip is if you are using Idaho or other baking potatoes, please boil them in the skins.  They are mealy and dry and if you peel them first, they will become soggy.  When they are done, put in cold water just until they are able to be handled, put in a pan or dish a couple minutes to "dry" and the skins will almost slip off when you go to peel them.  All purpose potatoes, such as Maine or Michigan you may peel before boiling or not as you prefer.

Another thing that seems to make potato salad especially good - chop the eggs, onions and celery small but not minced.

I apologize that the amounts below are only approximate; when I make potato salad, I never measure.

Mom's Mustard Potato Salad

8 or 10 good size potatoes, boiled as directed above, chopped
Mayonnaise or Miracle Whip as desired (about a cup and a quarter)
Yellow mustard (about 1/2 a cup)
1/2 dozen eggs boiled, and chopped  
(I've used tofu for lower cholesterol and no one noticed plus you get the added bonus of not having to boil & peel eggs!)
3 large stalks celery, chopped
1 large onion, chopped
1 Tablespoon dried minced garlic -I've started using this because where I live it seems impossible to find fresh garlic that doesn't go bad in a week!  You can usually find this in the 99c store or 99c spice rack at the market.
1/2 cup sweet pickle relish
A few shakes of seasoned salt
1/4 tsp freshly ground pepper
Can add a few Tablespoons dried parsley flakes or fresh parsley for color - doesn't seem to add much taste.

Place potatoes, celery, eggs, and onion into a large bowl.  Add Mayonnaise in large spoonfuls, but only one at at time.  The salad is best, in my opinion, when you have just enough mayonnaise to hold it together, but you still can see the chunks of potato.  At this point, add the mustard to give it desired yellowness and add remaining ingredients to taste.

The first recipe is my Church's first communion punch, which of course I had to get the recipe for.  They like to add a quart of orange sherbet.  I don't because between the melting sherbet mixing with the fizzy pop, after about 15 minutes you end up with a supersweet, foamy mess.  Some like this, so to each his own.

This is really one of the best recipes for punch I've ever tasted.

Holiday Punch

1 (12oz) can frozen lemonade
1 (12oz) can frozen orange juice (concentrate)
1 large (46-48 oz) can pineapple juice, chilled
2 Qts Ginger Ale, 7-Up or Squirt  (Squirt is my favorite), chilled

One-half hour before serving, combine lemonade, orange juice and pineapple juice in punch bowl.  Slowly add the soda pop.  Stir gently and add ice cubes or ice float.  Add orange sherbet if desired.

This next recipe is something I just made up for my sister's high school graduation.  I went to K-Mart and bought one of those double purpose pedestal cake plates with cover.  If you turn it upside down, the cover is the punch bowl.  Under the plate, I put a paper lace doiley and some small flowers (it was clear glass).  It was very hot that day and I could hardly make enough of it.  My parents were a bit annoyed because they bought all this soda in 12oz cans and hardly anyone was drinking it.

Jody's Graduation Punch

1 cup lemon juice (fresh is best, Minute Maid Frozen is really good)
1 cup sugar
48 oz cranberry juice cocktail, chilled
2 Qts. ginger ale, preferably Vernor's (although Vernor's isn't as good since they stopped making it in Detroit)

Mix juices and sugar well in punch bowl.  Add ice,  gently pour in chilled ginger ale just before serving.

People are spending so much these past few years on exotic drinks and individual serving bottles of teas, waters and pop.  Make this and save some Washingtons or Lincolns.  This is from my friend Andrea, who eats extremely healthy since both her parents died young of various ailments and so far she has lived a lot longer than they did.  Ginger root is available at most fruit markets.  Peel off the dark skin with a potato peeler or  paring knife.

Ginger "Tea"

1/2 cup ginger root, peeled and cut into matchstick sized pieces
Juice of one or two fresh lemons
Honey to taste
1 Gallon of water

Combine ingredients in large pot.  Bring to boil, simmer gently for one hour.  Cover, let cool on the stove overnight.  In the morning, remove ginger pieces (or strain) Pour into large pitcher or individual bottles and store in refrigerator.

Many cultures, including Polish, include potato pancakes in their culinary repetoire.  Most of our grandmothers made them using the smallest side of the metal box graters.  Very time consuming and messy work.  Thanks to the blender you can make them in about 5 minutes!  Which reminds me of one of the first jokes I remember being told as a young child, by my grandmother:

Two men are sitting on a park bench, in Central Park.  They start talking after a bit; and one guy says "Do you like potato pancakes?"  The second guy says "yeah."  The first guy says "my wife thinks I'm crazy because I like potato pancakes."  Second guy says "really?  Lots of people like potato pancakes."  First guy "I'm glad to hear you say that.  So why don't you come to my house and have some, I have a whole closet full!"

Blender Potato Pancakes

3 cups cubed, raw potatoes (about 1 inch)
2 eggs
1/4 cup flour
1 small onion, quartered
1 tsp. salt
1/4 tsp. baking powder
1/4 cup milk

Wash, peel, and cut up potatoes, pat dry with paper towels.  Put all ingredients into blender container.  Cover.  Blend on medium for about 10 seconds.  Stop, and push down contents with rubber spatula if necessary.  Repeat until you have a nice grainy batter, but you don't want them liquefied.

Spoon batter on hot greased griddle, using about a quarter cup for each pancake.  Brown both sides.

*** Some people omit the milk, but I prefer it.

This sounds pretty good.  It reminds me of a recipe called "Impossible Pie" where it is a lot of the same ingredients but you add 3/4 cup or so of Bisquick to the pourable mixture except you don't need a crust!  The Bisquick makes its own crust.  Of course, it is not like pastry, but if you wanted something a bit lighter it works to serve it from the pie tin.

This was in The Detroit Free Press about 15 years ago and I made it.  It is everything they promised which is to be The BEST BBQ sauce you've ever tasted!

(Just do me a favor and please make it exactly as the recipe says the first time to give it a fair try.  Then doctor it up as you please the next time.  Sometimes we're so used to using a squeeze of lemon or skipping the garlic or whatever with everything we make, we don't realize our food starts to taste the same!)

Big Mama Barbecue Sauce

* 1 c. Tomato sauce
   * 4 c. Catsup
   * 1/2 c. Vinegar
   * 1/2 c. Margarine or butter
   * 1 c. Water
   * 1 tsp Liquid smoke (Wrights tastes better than Colsons in my opinion)
   * 1 c. Maple syrup or corn syrup  (or 1/2 & 1/2 since pure maple is expensive)
   * 2 tsp Hot sauce (Frank's Louisiana Red Hot sauce is my favorite or use tabasco)
   * 1 tsp Garlic powder
   * 1 tsp Onion powder
   * 1 Tbsp. Sugar
   * 1/2 c. Steak sauce
   * 2 Tbsp. Seasoned salt
   * 1 c. Cola
   * 1/4 c. Soy sauce
   * 1 tsp Red pepper, optional

Directions

1. Mix well in large pot. Bring to a boil, stirring constantly to avoid scorching. Reduce heat and simmer one hour.
  2. Makes 2 qts.
  3. Note: You'll never go back to bottled after you've tasted this! You may can this after simmering, and it will also keep well in the refrigerator.

I met Carolyn in California several years ago when we both went to the Los Angeles Fan Fest (LAFF) which is for fans of the show Lois & Clark, The New Adventures of Superman.  I was never exactly a comic book fan, but I sure liked Dean Cain in tights; he is yummy.  But sorry guys, having seen him in underwear in other movies, I must conclude his Superman outfit was stuffed….

Carolyn lives in New York (Manhattan); we've kept in touch and she shared this delightful recipe of her mother's with me.  I didn't use their last name in the title since her mother is still living and they share the same last name, I'm guessing they would prefer not to be surprised to find it on a Gay Blog!  

Mother S's Tuna Croquettes

1 6 oz can of tuna, well drained  (note also contents of tuna cans seem to be getting smaller & smaller)
8 oz can of tomato sauce
1 extra large egg or two small
garlic or onion powder (or garlic/onion salt if using unsalted sauce or bread crumbs)
sufficient bread crumbs or matzo meal or  to form into a patty
( I also add 1 tablespoon dried parsley flakes.)

Mix all ingredients together well. Shape into patties slightly larger than 1/4 inch thick.  How much seasoning and bread crumbs you use depend on personal taste.  I would start with 1/4 teaspoon each onion and garlic powder.  Carolyn says that matzo meal has salt in it so you would not use garlic salt if using matzo meal.  Personally, I like very fine minced onion, about 1/8 cup but you must add a bit more bread crumbs to compensate for the added moisture of fresh onion.

Also this recipe is so good, unless it is just you, you might as well double it right up front.

Heat about 1/4 inch of oil or shortening in a large skillet, fry about 2 minutes on each side or to desired doneness and drain on absorbent paper.

A flirtatious guy is coming on to another guy, and says "you're really cute, I'd love to get in your pants."  The other guy says "sorry, there's no room.  There's already one asshole in here."

Hillbilly pick up lines:

Did you just fart 'cause I think I'm blown away.

Your face reminds me of a wrench - it really tightens up my nuts…..

A Blonde guy goes into a bar.  He sees a friend who invites him over for a drink.  They're chatting away, and the 6 PM news  comes on the bar TV set.  A man is about to jump off a tall building; the police are trying to talk him down, the air is tense …..  The friend says to the Blonde - "I bet you $20 he jumps."  The Blonde says "I don't think he will."  Just then, the man jumps.  The Blonde says "well, I guess I owe you $20."  The friend starts to laugh and says I can't take your money, I saw this on the 5 PM news.  The Blonde says " Oh, I did too.  I just didn't think he'd do it again."

This of course is a summer recipe because at current grocery store prices for tomatoes, I would never buy green ones to make fried green tomatoes. One takes a few green tomatoes out of the home garden and saves a lot of $$$.  For those who never had them, they are kind of thing country people eat and they are a tiny bit sour.  How much might depend on the variety of tomatoes or how green they are.  I like them to be deep green just before they start to turn red.

Now this might sound like a really simple recipe, but I include it here, because I never thought to do this.  My relatives dip cut slices of tomatoes in white flour and fry them in a well greased pan.  Most Black people I know fry them dipped in corn meal.

But the BEST way is to fry them in half corn meal and half flour.

Fried Green Tomatoes

Slice about 1/4 inch thick, mix 1/2 up each corn meal and white flour.  Dip tomato slices in it, both sides, fry until desired degree of doneness, turning halfway through to lightly brown both sides.

My grandfather had me at the stove (on a stool) at the age of four flipping pancakes.  And despite being born in 1916 he had a remarkably enlightened view on a lot of things.  It was very unusual in the 60's for men to help with cooking and housework but he did.  And he was all man too plus being VGL. Alas the looks genes missed me somehow, but that's another story.

I was with him a lot on weekend carpentry jobs and he was kind to all and did the same quality work for all.  But interracial marriage was out.  "Ricky," he said when I was about 11 " don't you ever bring a Black girl home with you."  I didn't have the heart or courage to tell him even then I was pretty close to 100 % sure that would never happen!  (meaning it wouldn't be any other kind of girl either -just in case I'm not clear.)

So, up in the North woods of Michigan in the days when he was young, men cut down large trees to heat their homes.  To fit the stove, the logs had to be cut into 14 inch pieces on a Buzz Saw, which was a "rocking table" fitted next to a giant whirling circular blade.  It made a loud buzzing sound each time a slice was made.  This of course, was in the fall when no greens were available (there was no such thing as interstate or intercontinental shipping then) so one had to rely totally on locally grown produce.  Well Grandma said it was a great treat to get an orange at Christmas so there was a tiny bit. So what was around at that time up North?  APPLES….and raisins and walnuts.  And in Michigan we also grow sugar beets.  I should also add that Grandpa had a super sense of humor.  You see it a bit in the name here, which this is his recipe.  He also made applesauce from scratch all the time, he liked it chunky.  I probably never had applesauce out of jar until he passed when I was 14.

Buzz Wood Salad

6 apples cored and diced but unpeeled (peel if you prefer)
1/4 cup sugar (can use half brown sugar)
1/2 tsp or more cinnamon
1/2 cup raisins
1/2 cup chopped walnuts

Stir all together until apples start to give off juice.  Serve with a dollop or squirt of whipped cream.

Yes, K6 I like frittata's too. But my personal favorite and actually the ONLY hot sauce I use is Frank's Red Hot.  Tabasco, despite all their talk of aging for years in wood kegs is just burn to me.  Or mostly burn.  But Frank's has a lot of taste and just the right amount of heat.  And for reasons I can't understand, I just detest the flavor of Jalapeno, but like moderately hot & spicy in everything else.

Yes, it is about sharing LB - and while I'm here - I'm chuckling to myself about the word FOOL PROOF.  When you think about it, nothing really can be or is.  Agree?

My parents lived in Pennsylvania for about 20 years when my Dad got a job there.  I visited a few times and went to a few bars, in Philly, Doylestown and other places I went.  They all seemed to have pickled eggs.  The other thing that was interesting; my first visit was in the mid 80's - beer here in Michigan by the glass was always a buck or more.  I ordered one and I gave him a fiver and he gave me back four singles and change.  I thought he made a mistake but no, beer was 30 cents!  And this was not in a dive.  It wasn't the Ritz either, but you get the idea.

In theory, there should be no difference between brown & white eggs, but when I visit the farms where the brown eggs are produced, at least here in Michigan, the chickens are out in the yard, scratching in the dirt and eating kitchen scraps like carrot peelings etc.  So from my experience brown eggs are probably more nutritious.

It is unfortunate indeed that terms like 'free range' mean nothing, because when I give presentations on farm animal cruelty people start off making fun and by the time they're done watching the videos they don't even want to think about it the next time they eat a pork chop or steak or egg.  There is nothing funny about a hen wired to her nest, never getting up from it for her entire life; with her upper beak painfully torn off and birth so the "farmers" can shove seed in faster to produce more eggs.  Male chicks often "useless" depending on the farms goals, are ground up alive.  The fact is we don't need any animal products to live and there is plenty of evidence we are healthier without them.  But realizing that people will not give up meat or whatever, I just ask:  can it least be produced as cruelty free as possible?

I mentioned the candy thermometer in the title because I have tried making fudge and other things with one AND with the glass of cold water test and I've never been successful.  (yes I know to keep the bulb of the thermometer off the bottom of the pan which would give a false reading) My grandmother, who will be 90  in August of 2010 has never failed when she makes Penuche, one of my favorites from the 1950 Betty Crocker Cookbook.  I will visit her one of these weekends and ask her to make it with me.  Then, IF I can do it twice in a row by myself,  I will post the recipe.

Anyway, this recipe comes from one of the managers at work - her late mother was a great cook and so is she. This is so easy to make.  It is not too sweet and it is NOT sticky like storebought.   Without nuts, I calculated it is about 160 calories per cup.  Well, that is how she made it but I really like nuts, don't you guys?

Baked Caramel Corn

25 cups of popped popcorn
1 cup butter
2 cups firmly packed brown sugar
1/2 cup light corn syrup
1 tsp salt
1/2 tsp. baking soda
1 tsp. vanilla
nuts if desired

Pour popped corn and nuts into 2 large roasting pans.  Set aside.

In a large saucepan, melt butter.  Stir in brown sugar, corn syrup and salt.  Bring to boil, stirring constantly.  Boil without stirring for five minutes.  Remove from heat and stir in the soda and vanilla.

PLEASE NOTE:  The soda will cause the caramel mixture to "swell", so work quickly!

(no wonder I like cooking so much, it is so sexual…...)

Pour over popcorn, mixing well using buttered spatula.  Bake in 250 F oven for one hour, stirring every 15 minutes.  Remove from oven; cool completely on parchment or wax paper.  Break apart and store in tightly covered containers.  Makes about five quarts.

When I was about 12, my mother had remarried and we moved back to the house she rented out since I was about 6.  My parents, esp mom, were extremely organized.  Everything was packed weeks in advance in boxes marked on three sides; even the meals were planned out to the very day of moving.  I think we had some catsup, mustard and pickles left.  The renter (Patricia B, boyfriend and three kids) however were still packing when we arrived to take posession of the property.  The refrigerator was on the front porch, plugged in, and was the last thing on their moving van.  Full of food, just  like it would be on any regular day.  Open milk cartons, bowls of liquids covered only with foil or plastic wrap…. and off they went for a 6 hour trip to Traverse City.  I can't imagine the mess it would be inside after many miles of travel over bumpy country roads and up and down very steep hills.  She wasn't much of a housekeeper either, but after this story I'm sure that is not a surprise....

However, she was a very good cook and she introduced us to this:

Grilled Peanut Butter & Jelly

Make your favorite way, and grill as you would a grilled cheese sandwich (spread soft butter or margarine on both sides and grill)  Don't overfill either, as the PB & J become more liquid as they heat up.  This sounds really simple but I think you'll be surprised how good it is.

Caution the insides get really hot, so allow to cool before eating.

I don't know any kid that doesn't like this and most adults would enjoy occasionally.