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Post by juliastar on Nov 15, 2006 7:16:16 GMT -5
I recently bought a cookbook for one of my best friends for Christmas and the clerk said she had bought one from the same company for herself and a second for a daughter in law to be as a bridal shower gift. When she received a second shower invitation, she bought the ingredients for one of the recipes and put them in a basket lined with a tablecloth with a note that referred back to such and such a page of the cookbook.
I thought that was a great idea. She said one of the girl's friends had held a shower in which things to stock the pantry were given. I thought that was another great idea, given the sticker shock my husband and I had when we pushed that cart up and down the aisle for the first time and realized we needed everything to get started.
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Post by juliastar on Nov 15, 2006 7:21:00 GMT -5
Back to the subject of this thread. I clip interesting recipes as I go and don't ever get around to trying them as often as I would like because I stay in a rut and resort to tried and true favorites. Here is one of mine that fell out of a cook book that I wish someone would try and let me know how it turns out:
Roasted Carrots
16 ounces baby-cut fresh carrots, peeled 1 small onion, cut in thin wedges (I would use a Vidalia) 1/2 T olive oil 1 T chopped fresh parsley 1/4 t salt 1/8 t pepper
Toss carrots and onion with oil. Arrange in single layer in 13 x 9 x 2 inch baking pan, sprayed with no stick cooking spray. Roast at 450 degrees, stirring occasionally, until carrots are lightly brown and just tender, about 20 to 25 minutes. Stir in parsley, salt and pepper. Makes 4 servings.
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Post by carolion on Nov 15, 2006 8:20:39 GMT -5
Love carrots! They're really really good with real butter, and butter or other animal fat is what activates the cancer-healing potential of the carotenes, and what the body uses to process Vitamin A. The no-stick spray, unfortunately, can be a contributor to diabetes and other malfunctions. Margarine's a complet and total no-no. Since the body uses cholesterol to repair its cell walls and keep them flexible, we need to give it natural foods to work with, and butter's one of the very best.
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Post by Gracie on Nov 15, 2006 10:15:48 GMT -5
One of my best wedding gifts was a kitchen wastebasket filled with things like a can opener, a can punch opener, vegetable peeler, measuring spoons and cups, paring knives, salt and pepper shakers, a sugar shaker...and so on. All the things you'd automatically reach for before realizing you don't have them.
And when I told my mom that a woman once came through my checkout lane when I was a grocery clerk in high school with a diaper pail that she'd FILLED with jars and bottles of baby food and juice and cereal as her baby shower gift...my mom has forever after given, among other things, for baby's first Christmas, box after box of baby food.
BTW the carrot recipe is DIVINE. I make things like that all the time. You can fool around with it as much as you want. We often eat roasted veggies for dinner; we especially like chunks of redskin potatoes, carrots, yes, Vidalia onion, and sweet red pepper.
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Post by carolion on Nov 15, 2006 19:16:18 GMT -5
I made some delicious chicken last night. Thighs, because I love dark meat...Oven 375. In a pan, chicken thighs, quartered or eighthed onion pieces, quartered apple pieces; sprinkle chicken with pepper, sea salt, garlic powder, paprika, and turmeric. Bake. About 10 minutes before time for the chicken to come out, spoon pan drippings over all the pieces. Oh, it's lovely.
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Post by joew on Nov 15, 2006 21:50:46 GMT -5
Unfortunately, I don't have any fresh parsley. I also tend to get in a rut, and any recipe for 4 means a ton of leftovers. But I really should do more of that sort of thing: make a whole lot of something and have leftovers.
Tonight I'm going to have leftover beef heart. I got in too late to braise it last night, so I cooked it Marsala style. Before flouring, I put salt, black pepper and dried thyme on one side and hot paprika, celery salt, and thyme on the other and dusted it with garlic powder. It wasn't as good as veal marsala, so I'm wondering how to jazz up the leftovers. The carrots might have been just the thing.
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Post by hartlikeawheel on Nov 16, 2006 19:23:14 GMT -5
We've been so lucky here in the last few years, thanks to global warming, to still have fresh parsley growing at Christmas and I like to serve it on the lobster plate and remark that it is fresh out of my garden.
One year I still had petunias! This is very unusual for MN.
Did you know that you can eat them? Nasturtiums, marigolds, pansies, hibiscus, and on and on. They are lovely on top of a tossed salad. You can also sugar them for decorations for a cake.
One year I saved all my hisbiscus blossoms and dried them to make a Carribean drink. No. I didn't like it. But it's fun to experiment.
We have sumac here (maybe you've seen my picture of their fall splendor in the Kodak colection) and one can gather the berries to make a tart drink high in vitamin C which is sort of like pink lemonade. The Arabic community uses a powdered sumac in some of their recipes. That would make sense for desert people.
I also have many unused recipes which sound betriguing and yet seem to be company fare. Then I don't care to try something new when I'm going to have guests so I stick to what I know that everyone already likes. No kids anymore to help eat the leftovers.
Once in a while I'll go for it. On our twenty-fifth anniversary I made a white chocolate raspberry pie which cost me over ten dollars to make fifteen years ago. The recipe called for a garnish of fresh raspberries and shaved chocolate. It was to die for. I've never made it since.
It occurs that it would be a good idea to keep a separate recipe box just for the untried recipes and maybe I'd be less apt to skip over them when searching for one.
Bee fart I have no knowledge of which other than on a sammich.
What?
Publish our used recipes and ask for someone to help out with a taste tester? I'm all for it.
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Post by carolion on Nov 16, 2006 20:26:17 GMT -5
Was that "bee-triguing", to go along with "bee fart" Or should it be "in-triguing," and be matched up with "in fart" ??
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Post by Gracie on Nov 16, 2006 20:39:39 GMT -5
We've been so lucky here in the last few years, thanks to global warming, to still have fresh parsley growing at Christmas and I like to serve it on the lobster plate and remark that it is fresh out of my garden. One year I still had petunias! This is very unusual for MN. Did you know that you can eat them? Nasturtiums, marigolds, pansies, hibiscus, and on and on. They are lovely on top of a tossed salad. You can also sugar them for decorations for a cake. One year I saved all my hisbiscus blossoms and dried them to make a Carribean drink. No. I didn't like it. But it's fun to experiment. We have sumac here (maybe you've seen my picture of their fall splendor in the Kodak colection) and one can gather the berries to make a tart drink high in vitamin C which is sort of like pink lemonade. The Arabic community uses a powdered sumac in some of their recipes. That would make sense for desert people. I also have many unused recipes which sound betriguing and yet seem to be company fare. Then I don't care to try something new when I'm going to have guests so I stick to what I know what everyone already likes. No kids anymore to help eat the leftovers. Once in a while I'll go for it. On our twenty-fifth anniversary I made a white chocolate raspberry pie which cost me over ten dollars to make fifteen years ago. The recipe called for a garnish of fresh raspberries and shaved chocolate. It was to die for. I've never made it since. It occurs that it would be a good idea to keep a separate recipe box just for the untried recipes and maybe I'd be less apt to skip over them when searching for one. Bee fart I have no knowledge of which other than on a sammich. What? Publish our used recipes and ask for someone to help out with a taste tester? I'm all for it. Hart, look up a book called "Drinking the Rain" by Alix Kates Shulman. It is my favorite of all her work, and it is a memoir; when she and her husband divorced she went to live on an island they all called 'the nubble' and she writes in great and fascinating detail of the wild foods she learned to gather and enjoy, and the experimenting she did. No pun intended, it's a very nourishing book, with much that feeds the 'hart' of a woman. Trust me! I do a lot of experimenting myself because among other things, I've been cooking professionally on and off since I was 15. I've got a cookbook well under way and am so eager to finish and publish. I love the creativity....and feeding others feeds ME.
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Post by juliastar on Nov 16, 2006 23:08:24 GMT -5
They do have olive oil in spray form or gizmos that will spray your own olive oil that would work very well as a substitute for the cooking spray the carrot recipe called for.
Here's one I cut out only because I loved the name:
Grilled Chicken Breasts with Orange Mojo
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Post by juliastar on Nov 16, 2006 23:10:43 GMT -5
Gracie, my favorite cookbook because it is such a sensual experience just to pick it up is The Barefoot Contessa.
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Post by hartlikeawheel on Nov 16, 2006 23:43:53 GMT -5
Feeding others. I can scarcely stand not to.
The culture I was born into compulsively fed others. It was shameful to have someone pass the threshhold without offering a cup of coffee and a sweet or, if meal time, the full monte. Perhaps it had something to do with the Depression as well.
Stories of feeding the threshers are monumental.
The Mighty Oak always suspected that my mother's insistence that he eat something before we went out on a date was a way to make him feel less amorous. Heehee.
I always feed the people who shingle or plumb or whatever and they are so surprised.
When our garage was being finished it was so darned hot and every day about three o' clock I took the crew out a couple of gallons of fresh squoze (Babe's word. I called her the other night but she wasn't home and I haven't heard.) lemonade. There were about four of them but by the end of the week there were about twelve of them out there around three.
People tell me that it is just unheard of to be offered anything anyore. It can't hurt and perhaps it even ensures good service. But I'd do it anyway because of what Gracie said!
Daughter is a chef and every year I buy her a new ethnic cookbook and load a basket with various exotic ingredients for some of the recipes.
There is a huge cookbook collection in my library. The old farmwife and church cookbooks have some of the most practical and tasty recipes in them. No one would dare to offer anything but their best. You can pick them up for a dollar at the Salvation Army.
But my old standby is the red and white checkered Better Homes and Gardens 1967 version. It is literally falling apart.
I bought a new version this last year and it was interesting to see how cooking habits have changed. I'm not even sure that there is a recipe for learning how to make gravy! "Take a can opener and. . ."
But I've been cooking a long time; am getting some tired of it. Not as much fun to cook for two. And most of my cooking is done by the seat of my pants. Such an image that is!
Still cook with nearly all natural ingredients and have done so for so long that anything premade is too salty and has a chemical taste to me.
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Post by hartlikeawheel on Nov 16, 2006 23:53:02 GMT -5
Did I say betriguing? Mercy. I thought that word looked funny.
I used to sit in the school library during study hall and laugh myself goofy over a book named A History O fArt. Doesn't take much to amuse me.
That reminds me I wanted to talk to Mike about the etiquette of passing gas in the pool.
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Post by hartlikeawheel on Nov 17, 2006 0:03:27 GMT -5
Yes. The subject of the thread.
When we were first married I tried out a few recipies which sounded impressive but which were such failures that we still laugh about them.
One was a slice of bread with a hole cut in the middle put into a pan with butter and then an egg dropped into the hole. Maybe a square of cheese was put on top. I don't know why that was so awful. I think part of it is the name it was called and the unmentionable name The Oakman gave it.
Another really and truly nasty attempt was a whole head of cauliflower cooked with a shrimp sauce poured over it. The sauce was made out of a can of C------ls cream of shrimp soup. Have you ever tasted that stuff?
Maybe I'll dig through my recipies and see if I can't pull out a couple that someone would test run.
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Post by slb2 on Nov 17, 2006 1:30:40 GMT -5
Gracie, my favorite cookbook because it is such a sensual experience just to pick it up is The Barefoot Contessa. I'm a Moosewood girl, myself. I have a recipe printed in Whole Foods for the Whole World. It's a Thai Chicken Vermicelli Salad recipe. 1 c. picante sauce (we use Pace) 1/4 c. chunky peanut butter 2 Tb honey 2 Tb orange juice 1/8 t powdered ginger 2 t soy sauce steamed chicken breast, chopped up heat this all through and serve like this: a couple large leaves of lettuce with vermicelli noodles (cooked!) on top with the sauce on top of that with red peppers, chopped peanuts and snipped cilantro (fresh) on top of that eat
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Post by Gracie on Nov 17, 2006 9:46:34 GMT -5
Feeding others. I can scarcely stand not to. The culture I was born into compulsively fed others. It was shameful to have someone pass the threshhold without offering a cup of coffee and a sweet or, if meal time, the full monte. Perhaps it had something to do with the Depression as well. Stories of feeding the threshers are monumental. The Mighty Oak always suspected that my mother's insistence that he eat something before we went out on a date was a way to make him feel less amorous. Heehee. I always feed the people who shingle or plumb or whatever and they are so surprised. When our garage was being finished it was so darned hot and every day about three o' clock I took the crew out a couple of gallons of fresh squoze (Babe's word. I called her the other night but she wasn't home and I haven't heard.) lemonade. There were about four of them but by the end of the week there were about twelve of them out there around three. People tell me that it is just unheard of to be offered anything anyore. It can't hurt and perhaps it even ensures good service. But I'd do it anyway because of what Gracie said! Daughter is a chef and every year I buy her a new ethnic cookbook and load a basket with various exotic ingredients for some of the recipes. There is a huge cookbook collection in my library. The old farmwife and church cookbooks have some of the most practical and tasty recipes in them. No one would dare to offer anything but their best. You can pick them up for a dollar at the Salvation Army. But my old standby is the red and white checkered Better Homes and Gardens 1967 version. It is literally falling apart. I bought a new version this last year and it was interesting to see how cooking habits have changed. I'm not even sure that there is a recipe for learning how to make gravy! "Take a can opener and. . ." But I've been cooking a long time; am getting some tired of it. Not as much fun to cook for two. And most of my cooking is done by the seat of my pants. Such an image that is! Still cook with nearly all natural ingredients and have done so for so long that anything premade is too salty and has a chemical taste to me. Yes! When Grizzy and I were dating everyone called me the Earth Mother because my house was where the homesick-ies came for tea and cookies. And one night I had asked Grizzy over for dinner and he brought his roommate, Jody. When they sat down to dinner Jody looked over the spread: roast beef (Grizzy brought it to me from the family farm) and mashed potatoes, steamed carrots, spinach salad, homemade bread, homemade apple pie (what can I say, it was early autumn, and so much was in season--I LOVE harvest time) and Jody said, "but...this is like....real FOOD!" I looked at him and asked what the heck he was used to. He said when they were invited to the other girls in our circle for dinner, they usually got things like Hamburger Helper. I told him I'd never bought a box of that stuff in my life. Grizzy's previous roommate never ate anything but fast food when he was away from the apartment, and at the apartment, never ate anything but Life cereal, canned beef stew, and Hawaiian punch. EVER. I have been called a crank too many times to count, but it's true that in our house, you will never find: --instant mashed potatoes (actually ANY kind of instant potatoes) --canned pasta (paste is more like it) --bottled pasta sauce --storebought salad dressing --storebought jam/jelly (but we do buy peanut butter) --storebought applesauce --storebought yogurt --cake mix, or cookie mix, or storebought cake or cookies --frozen bread dough (we have a sourdough starter and her name is Audrey!) --frozen pancakes, waffles or French toast (and no mix to make them, either) and I could go on, but I've carried on long enough. When I worked as a camp cook they called me the Kitchen Babe, and my campers and staff got the same stuff I cooked at home. No one could believe that I didn't use instant mashed potatoes or 'easy eggs' (bleah!) or that every cake, cookie, pie and cinnamon roll was homemade. But it was. I loved the writings of Lewis Grizzard, a sort of southern GK....who also believed in such cooking because his mama had always done it that way...and when he asked her once why her cathead biscuits were so much better than anyone else's, and what did she put in them, she said "Love, son. It's the love." I TOTALLY believe you can taste the love. And....BetsyO's is the first one, whenever someone is here to work on the roof or the plumbing or whatever, to tell the crew, "if you want coffee or food or anything my mommy will make it for you."
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Post by slb2 on Nov 17, 2006 10:37:41 GMT -5
heh heh. try cooking that way for a very particular spouse who grew up on frozen veggies and mac-n-cheese in a box, three teen agers and two elementary boys who don't want the food to touch one another. ;-)
Used to be a purist, but my ways changed after child #3 arrived.
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Post by liriodendron on Nov 17, 2006 10:54:21 GMT -5
--cake mix, or cookie mix, or storebought cake or cookies Gracie, I felt this way until I made a birthday cake for my oldest son's birthday party when he was in kindergarten. I was horrified to watch each child take one or two bites from their piece of cake and then toss it in the trash. Not that it wasn't tasty, it's just that they would rather be running about than sitting at a table eating cake. Ever since, when I need to make cupcakes for school, or brownies for a bake sale, or a cake for a child's birthday party, I use a mix. Shoot, the kids don't seem to care and at the bake sales they price the baked goods the same way whether they come from a box or are made from scratch. It's not that I mind putting forth the effort. It's just that if I am going to do so, I would rather it be for someone who will appreciate it.
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Post by Gracie on Nov 17, 2006 11:14:53 GMT -5
--cake mix, or cookie mix, or storebought cake or cookies Gracie, I felt this way until I made a birthday cake for my oldest son's birthday party when he was in kindergarten. I was horrified to watch each child take one or two bites from their piece of cake and then toss it in the trash. Not that it wasn't tasty, it's just that they would rather be running about than sitting at a table eating cake. Ever since, when I need to make cupcakes for school, or brownies for a bake sale, or a cake for a child's birthday party, I use a mix. Shoot, the kids don't seem to care and at the bake sales they price the baked goods the same way whether they come from a box or are made from scratch. It's not that I mind putting forth the effort. It's just that if I am going to do so, I would rather it be for someone who will appreciate it. Totally understand what you're saying. I just can't make myself do it, because reading the box of those things sounds like a chemistry experiment, and I keep thinking it can't be good for them. But then I've always been big on feeding them the way they SHOULD eat...even if I had to be sneaky to do it. When my nieces were living with us, they wouldn't eat chile if it had beans in it, but I wanted them to have the protein and fiber, so I pureed them in the blender. They couldn't tell, and so they ate. I did the same thing at camp, and also things like pureeing spinach and peppers to add to pasta sauce. If you combine the Vitamin C of the peppers and tomatoes and the iron of the spinach, your body can absorb twice as much of both nutrients. I add vinegar to the soup stock because it pulls more calcium from the bones. I cook all the vegetable trimmings and parings and all the eggshells into a stock, which is triply strained and used to cook pasta, so it gets a little boost of vitamins, calcium and minerals. Every bit of bread I bake is enriched with wheat germ and with replacing 1/4 of the high gluten flour with nonfat powdered milk, which makes the finished product more tender and also high calcium and protein. And every mixed green salad here has a base of 1/3 lettuce, 1/3 spinach, and 1/3 kale, before all the other chopped veggies get mixed in. It amazes me, but little kids think if it's green it's lettuce, especially if it's finely shredded, and they EAT it. One of the things I'm making for Betsy's Christmas is a boatload of Easy Bake oven mixes.....homemade ones, in little jars. She's gonna flip over the sparkly pink magic cake--it's sweetened with red sugar, so the mix looks glittery but turns red when you add the liquid. Oh, and...the biggest reason I did all this? When I was first divorced from my first husband, I was living on $285 a month, and my share of the rent was $95....so you can imagine what was left after the utilities were paid. I went to the library and checked out a ton of books and learned to eat vegetarian because it was the cheapest way I could manage--for $5 a WEEK! yeah! I just kept experimenting and found that I liked the homemade stuff so much I never went back to the old ways (my first husband was totally into boxes and mixes of everything, since his mom liked to cook that way) and it just sort of snowballed..... I know, I know. I need to get a life, right? But you know what? During the years I was an apartment manager, I made pasta sauce and froze it (that's when I really learned to cook, because I had to be available most of the time and had a lot of hours to fill and those were the years I had no tv...I never had one, in fact, until Grizzy came along) and bread a couple times a week, and then whenever I had a new tenant, I would give them a jar of sauce, a loaf of fresh bread, and a box of spaghetti (which cost all of a quarter then) for their first meal. As simple a meal as it was, after all the craziness of moving, something freshly made tasted mighty good.
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Post by liriodendron on Nov 17, 2006 11:23:54 GMT -5
Gracie,
Will you please come and live at my house?
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Post by Gracie on Nov 17, 2006 11:27:34 GMT -5
Awwwwwwwwwww...are you hungry, sweetie?
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Post by liriodendron on Nov 17, 2006 11:36:47 GMT -5
Always. Especially when there is a good cook around.
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Post by carolion on Nov 17, 2006 16:06:52 GMT -5
Gracie, you're a doll. Unlimited GoodMama.
And I completely agree that you can taste the Love.
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Post by hartlikeawheel on Nov 18, 2006 14:21:29 GMT -5
Yum. Getting hungry.
I've vowed to ferret out my unused recipes but still not now. Want to go to the Hobby Lobby and buy things I don't need just in case I need a project. Heh.
I do keep a box of H----- J--- instant mashed potatoes on the shelf. When someone asks for twice-baked and I don't have the time I mix them with sour cream with chives, bits of bacon, and make them with no water - all whole milk, butter. Leave out the salt. When all mixed according to the pkg. top with a good melting cheese and put in the microwave. Is it healthy. Ummmm. Is it "expeditious and mostly good for you?" Eeeyup.
The Chef always labels her home canned goods "Made with love" and we both agree that angry cooking makes for boo-boos and not-so-good food.
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Post by hartlikeawheel on Nov 20, 2006 2:38:51 GMT -5
Here is my untested recipe which will go untested until I make it for Thanksgiving. I got it out of a healthy eating sort of magazine at my hair stylist's.
It's a challenge to have a meal including everyone as my daughter's lifepartner is a vegetarian and I'll be darned that he's going to make a meal out of mashed potatoes at a holiday.
Warning! My version is not as healthy as the original but I'll bet it tastes better!
Cheese Pie with Peppers
1 1/2 C. diced bell pepper 1T. finely chopped and seeded jalapeno pepper - this wont be enough for us 1/2 C. flour 1 1/2C milk, divided 1C. sour cream 1C. feta, crumbled 1C. extra sharp cheddar, shredded 1C. bleu cheese, crumbled 1/2 t. salt
1/4t. pepper 2 eggs, beaten 8 sheets phyllo dough
Stirfry peppers in butter 5 min.
Add flour and 2T. milk Add sour cream I'd be tempted to sift and graduallly add the flour to the s.c. and then the milk. Could help prevent lumps.
Bring to almost a boil, stirring, and then set aside to thicken and cool for 5 min.
Add cheeses and eggs.
This next part is confounding as Connie and I were struggling with whether I was going to write the recipe or she was going to work on my hair and we were trying to compromise. Its sorta short hand. See what you can do. Guess I'll figure it out as I go.
Grease 9x13" pan. Grease two sheets phyllo - I'll use melted butter. Fold each lengthwise in half and put in pan. Top with whole sheet. Spread filling. Do two more folded ones and top with remaining three whole ones. Cut extending edges. If they aren't too wide, I'd be tempted to roll them for an edge. Flatten edges with a fork. See? That doesn't sound very pretty to me. Cut four slits in top of pie. Brush with 2T milk.
I work with the Phyllo lightly covered with a very slightly damp cloth, one piece at a time.
I suspect that it would be wise to butter both sides of the folded ones. Lay them butter side down in the pan and then do the other side quick, quick, quick and fold.
22 min. at 499 degrees 20 min at 375 degrees
If it should begin to look too brown, which it may well do with the milk brushed over it, I'd loosely lay a piece of tin foil on top toward the end.
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Post by booklady on Nov 20, 2006 5:51:01 GMT -5
Is anyone else emptying the fridge of (who knows how) old containers of food to make room for the turkey?
I'm thinking of throwing away (or giving away) my Tupperware to get some nice clear glass containers so we can see what's left over before it gets furry.
Happy baking, folks! It's feast week!
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Post by Gracie on Nov 20, 2006 7:44:10 GMT -5
I store lots of things in glass. I LIKE being able to see right into the jars and know what I have and what state it's in. And my pantry is filled with gallon sized glass jars of various beans and grains and rices, and half-gallon sized jars of pasta. I also keep raw sugar and nuts and dried fruit and things like that in glass...keeps everything fresher, makes those little weevily things impossible and....it pleases me aesthetically, too...I guess I think the kitchen looks warmer, more bounteous, or something.
Other thing I like about glass storage is that it's great when you're storing something like spaghetti sauce or chile, something that stains and/or scents your plastic storage bowls.
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Post by carolion on Nov 20, 2006 9:13:03 GMT -5
My fridge is empty of turkey. I'm going to be helping at our Interfaith Council's Thanksgiving dinner for the Village. This is its third year - my first, and I'm excited to see how it goes. One wonderful woman, a great community member of both the Village and the college, who was widowed a few years ago - and she has quite a few family members here - comes to this each year and brings her family. A good-spirited affair.
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Post by Gracie on Nov 20, 2006 9:43:14 GMT -5
Here is my untested recipe which will go untested until I make it for Thanksgiving. I got it out of a healthy eating sort of magazine at my hair stylist's. It's a challenge to have a meal including everyone as my daughter's lifepartner is a vegetarian and I'll be darned that he's going to make a meal out of mashed potatoes at a holiday. Warning! My version is not as healthy as the original but I'll bet it tastes better! Cheese Pie with Peppers 1 1/2 C. diced bell pepper 1T. finely chopped and seeded jalapeno pepper - this wont be enough for us 1/2 C. flour 1 1/2C milk, divided 1C. sour cream 1C. feta, crumbled 1C. extra sharp cheddar, shredded 1C. bleu cheese, crumbled 1/2 t. salt 1/4t. pepper 2 eggs, beaten 8 sheets phyllo dough Stirfry peppers in butter 5 min. Add flour and 2T. milk Add sour cream I'd be tempted to sift and graduallly add the flour to the s.c. and then the milk. Could help prevent lumps. Bring to almost a boil, stirring, and then set aside to thicken and cool for 5 min. Add cheeses and eggs. This next part is confounding as Connie and I were struggling with whether I was going to write the recipe or she was going to work on my hair and we were trying to compromise. Its sorta short hand. See what you can do. Guess I'll figure it out as I go. Grease 9x13" pan. Grease two sheets phyllo - I'll use melted butter. Fold each lengthwise in half and put in pan. Top with whole sheet. Spread filling. Do two more folded ones and top with remaining three whole ones. Cut extending edges. If they aren't too wide, I'd be tempted to roll them for an edge. Flatten edges with a fork. See? That doesn't sound very pretty to me. Cut four slits in top of pie. Brush with 2T milk. I work with the Phyllo lightly covered with a very slightly damp cloth, one piece at a time. I suspect that it would be wise to butter both sides of the folded ones. Lay them butter side down in the pan and then do the other side quick, quick, quick and fold. 22 min. at 499 degrees 20 min at 375 degrees If it should begin to look too brown, which it may well do with the milk brushed over it, I'd loosely lay a piece of tin foil on top toward the end. I'd have to play with this one, because I can't stand bleu cheese (although my mother-in-law loves it, and peppers, maybe if I made this as directed I could earn some points with her...hmmmm) but otherwise it sounds yummy. Let us know how it turns out?
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Post by doctork on Nov 20, 2006 12:47:53 GMT -5
Gracie, what kind of glass jars do you use and where do you get them? Your pantry sounds wonderful, so I might like to try to copy.
Bookie, that is a great idea about cleaning out the fridge for Thanksgiving. I have a lot of work I should be doing today, so I think I will procrastinate on the work and (ta da!) Clean The Fridge.
Then I need to go get a turkey. I have everything else ready to go (courtesy of Dream Dinners, not because I am earth mother)
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