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RE: Make your own Pancake Mix? (Follow-Up #5)

posted by: grainlady on 05.26.2014 at 07:10 am in Cooking Forum

plllog-

I knew there would be a recipe if I looked hard enough:

From "Mix-A-Meal Cookbook" Mixes & Recipes by Deanna Bean & Lorna Shute. The recipes in this book use powdered eggs, powdered shortening or butter, powdered milk/buttermilk, etc. The recipes were designed to be used with home food storage products.

PANCAKES AND WAFFLES MIX
The recipe is for the Mini-Mix and amounts for the larger recipe are in (----).

Combine:
1 c. white or whole wheat flour (8 c.) [Grainlady note: I'm sure you can use a variety of grain flours.]
1-1/2 T. dehydrated shortening [Grainlady note: or dehydrated butter powder] (3/4 c.)
1-1/2 T. powdered milk (3/4 c.)
1-1/2 T. brown or white sugar (3/4 c.)
1 T. dehydrated whole egg (2/3 c.)
1 t. baking powder (1/3 c.)
1/8 t. salt (1 scant T.)

To make six 4-inch pancakes:
1 scant cup of mix
1 c. water

Mix together and let stand a minute. Cook on a hot, oiled griddle.

So for one pancake use a scant 1/4 c. mix and 1/4 c. water.
~~~~~~~~~~~~~

FYI: Regular powdered eggs measure differently than OvaEasy.

Regular Powdered Eggs:
1 medium egg = 1 T. dry powdered egg + 2 T. water
1 large egg = 1-1/2 T. dry powdered egg + 3 T. water
1 extra-large egg = 2 T. dry powdered egg + 1/4 c. water

OvaEasy Eggs:
2 parts OvaEasy powder to 3 parts water
1-egg = 2 T. egg crystals to 3 T. water
2-eggs = 4 T. egg crystals to 6 T. water

I purchase OvaEasy Whole Egg Crystals in #10 cans which contains 6 of the 4.5-oz. packets/bags (each bag equals approx. 12-eggs). These are great for people who camp or elderly people who have a hard time using a dozen eggs in a timely manner, or for making your own mixes (cake mixes, cornbread mix, etc.) and convenience foods. They are part of our home food storage and generally get used in the winter when fresh shell egg prices are high. I used to purchase regular powdered whole eggs, but the OvaEasy product is superior to those in every way - flavor, don't require sifting first, longer storage life, and well worth the extra expense.

I've even make "hard cooked eggs" using the reconstituted eggs and cooking them in "Eggies" (plastic containers that are used to make hard boiled eggs without the shell). One thing you miss when using powdered eggs are all the things you use hard cooked eggs for. The all-yellow hard cooked OvaEasy eggs can be used for egg salad, potato salad, or sliced or grated like you would any hard cooked egg.

-Grainlady

NOTES:

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clipped on: 05.27.2014 at 01:47 am    last updated on: 05.27.2014 at 01:47 am

RE: questions about bread makers? (Follow-Up #24)

posted by: jadeite on 11.15.2012 at 09:10 pm in Cooking Forum

shambo, I'm no expert at tangzhong but the times I've tried it, I've gotten the soft, fluffy breads that the Asian bakeries feature. I don't remember where I got the following recipe, but there are many websites with similar directions.

Basic recipe:

Ingredients
FOR THE TANGZHONG MIXTURE:
1/3 cups Flour
1 cup Milk
FOR THE REST OF THE DOUGH (Double to use all tangzhong mix)
1/2 cups Warm Milk
2 teaspoons Dry Yeast
3 Tablespoons Sugar
2.75 cups Flour
1 teaspoon Salt
1 Tablespoon Dry Milk Powder
2 whole Eggs, Divided
2 Tablespoons Butter, Softened

Preparation Instructions
1. The first two ingredients are for a tangzhong mixture, the ancient Japanese bread secret. Whisk together the flour and milk in a small saucepan and heat over medium heat until the mixture thickens, but don't bring it to a full boil. Remove from heat and set aside to cool. This makes enough tangzhong for two recipes (two pans) of bread, so double the rest of the ingredients for 2 pans of bread.
2. For the rest of the dough, in a small bowl, combine the warm milk, yeast and sugar. Whisk to combine, set aside to let the yeast start.
3. In a large bowl or mixer bowl, combine flour, salt and powdered milk.
4. Once your tangzhong is cooled off so that it won't hurt your yeast, measure out half of it (120 grams) into the yeast mixture with 1 large egg. Mix together and pour over dry ingredients in the large bowl.
5. Let your dough hook work the dough until mixed, then add the softened butter. Let the hook work that in.
6. Now, at this point, your dough may be very shaggy. If it is, add some flour (up to 1/4 cup or so) a little at a time until the dough doesn't cling to the sides of the bowl any more. Let the mixer knead the dough about 5-8 minutes.
7. Remove the dough onto a lightly floured surface and knead by hand until the dough becomes less sticky and forms a smooth ball.
8. Let dough rise in an oiled bowl for 60 minutes, or until doubled. If your house is cool, put a few inches of warm water in your sink and set your bowl into it, covering the dough with plastic wrap.

Notes: the temperature of the milk/flour paste should be around 140F. When it thickens to the point where you can draw lines in it, that's about right.

I've made this using my KA mixer. I let it knead until the dough is very stretchy and elastic.

The first time I tried this method, I used all of the tangzhong and a double amount of the dough to make a big batch of sticky buns with pecans and cinnamon. My usual recipe for sticky buns uses a rich brioche dough. I liked the tangzhong bread better! It's very light and soft. Without all the butter in brioche, it isn't so heavy but you get all the flavor of the pecans and cinnamon mix.

I've also used this method to make raisin bread, and cranberry nut dinner rolls. I didn't think the method worked for the dinner rolls, I prefer these to be more chewy and crusty.

Check the link below. The blog writer has several recipes using this method, and she makes them all in her bread machine!

Cheryl

Here is a link that might be useful: japanese bacon cheese bread - tangzhong method

NOTES:

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clipped on: 11.16.2013 at 05:47 pm    last updated on: 11.16.2013 at 05:47 pm

RE: Help! Cannot Find My Recipe For Dinner Rolls (Follow-Up #3)

posted by: Lindac on 11.18.2012 at 08:54 pm in Cooking Forum

This is a recipe I got from this site also called angel rolls or biscuits.....Always a huge hit at my house.
Buttermilk Refrigerator Angel Rolls
1 Package dry yeast
1/2 cup warm water
1/2 cup melted butter
4 1/2 cups all purpose flour
1/4 cup sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon soda
2 cups buttermilk
Dissolve yeast in warm water in a large mixing bowl. Let sit 5 minutes. Stir in butter
Combine dry ingredients; add to yeast mixture along with buttermilk.
Stir well. Turn dough out on a floured surface, knead gently a few times and shape into a ball. Place in greased bowl, cover, and refrigerate until needed. Keeps for one week.
Break off a soft ball sized lump of dough and roll into a circle about 1/4" thick. Cut into pie shaped wedges and roll up from the wider edge into crescent shapes. You do not have to let them rise again.
Bake on greased baking sheet at 400 for 8-10 minutes

NOTES:

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clipped on: 02.11.2013 at 10:30 pm    last updated on: 02.11.2013 at 11:34 pm

RE: Help! Cannot Find My Recipe For Dinner Rolls (Follow-Up #1)

posted by: tami_ohio on 11.18.2012 at 07:35 pm in Cooking Forum

Here you go!

angelaid (My Page) on
Wed, Nov 10, 10 at 12:48
Heavenly Dinner Rolls
1 cup milk
1/2 cup softened butter
2 eggs
1/4 cup sugar
1 teaspoon salt
4 cups bread flour
2 1/2 teaspoons yeast (bread machine yeast)
Mix room temperature milk - soft butter and 2 eggs in one bowl until blended. Pour this mixture into bread machine. Then mix sugar - salt and bread flour in another bowl. Pour the dry mixture into bread machine.
Now add the yeast to top of flour and just take fork to drag yeast into the flour. Do not get yeast wet at this point. Set machine to dough cycle and let it go.
Remove the dough from the machine when cycle is complete. Knead gently on a
lightly floured surface. Divide and shape into 24 smooth round rolls.
Place the rolls about 3/4 inch apart on a greased sheet pan. Cover the dough with a cloth and allow it to double in a warm place. I use my oven with just the oven light on - works perfectly.
Bake in a preheated 350 degree oven for about 15 - 18 minutes. Brush with butter or a mixture of butter and honey while still warm from the oven.
I have made these with all purpose flour but I find the bread flour works best. I think I will make 30 rolls or so from this mixture as the rolls are large with 24. My family likes the bigger rolls tho.
They freeze very well as they do make a lot.

NOTES:

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clipped on: 02.11.2013 at 10:29 pm    last updated on: 02.11.2013 at 10:29 pm

RE: AnnT - French bread question... (Follow-Up #1)

posted by: ann_t on 02.06.2013 at 06:51 pm in Cooking Forum

Petra, the original recipe calls for 3 1/2 cups of flour. I've always used four cups. You can get a great baguette using that recipe.

BUT, over the years I've made adjustments, using a biga, adjusting the yeast, adding more water, leaving the dough in the fridge from two or six days, doubling and tripling the amount of flour, reducing the amount of yeast, etc... See Notes at the end of the recipe in RED.

Basically bread is just flour, salt, yeast and water. It is easy to adapt and very forgiving. About the only thing you can do wrong is use hot water and kill the yeast. Or over proof a shaped loaf.

French Baguette

Julia Child

1 package dry active yeast (2 1/2 teaspoons)
3 1/2 cups unbleached flour (bread flour)
2 1/4 tsp salt
1 1/3 cups cold water plus 1/3 or so additional water

Using Food Processor

Place the flour, yeast and salt in the bowl of the food process. Pulse to mix. Add 1 1/3 cups of water and process until the dough comes together. If the dough doesn't form a ball, add a little of the extra water. Process for about 60 seconds, turn off machine and let dough rest for 5 minutes.

Turn on the machine again and rotate the dough about 30 times under the cover, and then remove it to a lightly floured work surface. it should be fairly smooth and quite firm.

Let the dough rest for 2 minutes and then knead roughly and vigorously. The final dough should not stick to your hands as you knead (although it will stick if you pinch and hold a piece); it should be smooth and elastic and, when you hold it up between your hands and stretch it down, it should hold together smoothly.

Preliminary rise - 40 to 60 minutes at around 75°F. Place the dough into a clean dry bowl, (do not grease the bowl), cover with plastic wrap, and set in a warm place free from drafts. (note the French do not grease the bowl because they believe the dough needs a seat to push up from). This first rise is sufficient when the dough has definitely started to rise and is about 1 1/2 times its original volume.

Deflating:

Turn the dough onto your lightly floured work surface roughly and firmly pat and push it out into a 14 inch rectangle. Fold one of the long sides over toward the middle, and the other long side over to cover it, making a 3 layer cushion. Repeat the operation. This important step redistributes the yeast throughout the dough, for a strong second rise. Return the dough smooth side up the bowl; cover with plastic wrap and again set to rise.

Final rise in the bowl - about 1 to 1 1/2 hours or longer. The bread should be 2 1/2 to 3 times its original bulk. It is the amount of rise that is important here, not the timing.

To Shape,

Cut the dough in half. Set one piece aside and cover with a towel.

On a lightly floured work surface pat the dough into a 14 inch rectangle, squaring it u p as evenly as you can.

Fold the rectangle of dough in half lengthwise and using the heel of your hand, firmly press the edges together whether they meet. Seat well. Pound the dough flat. Now repeat - patting the dough out again and folding it over and sealing the edges. Pinch the edges well and Rotate the dough so that the sealed edge in on the bottom.

Repeat with second piece of dough.

Cover with plastic wrap or loosely with a towel and let rise to more than double again at about 75°f.

Place stone in oven and Preheat oven to 450°F. Slash three long cuts into the loaves and place on the hot stone. Spray loaves with water and immediately toss a number of ice cubes on to the bottom on the oven to create steam. Spray again two or three times, 3 minutes a part. Bake until bread is golden and has an interior temp of 200°F. Takes about 30 minutes.

Making Dough in a Mixer or by Hand

When you are making dough in an electric mixer with a dough hook, proceed in the same general way with the rests indicated, and finish by hand. or mix the dough by hand in a bowl, turn out on a work surface, and start the kneading by lifting it up with a scraper and slapping it down roughly for several minutes until it has body. Let it rest several minutes and then proceed to knead.

MY NOTES:
I use a Magic Mill to do most of the kneading. The Magic Mill can handle over 20 cups of flour at one time.

I use 4 cups for a single batch and 8 cups for a double batch Plus the addition of a Biga. I prefer a wet dough so I add more water.

I usually start this bread with a Biga (Italian)/Poolish (French) a pre-fermentation. Made the night before. Contributes to a more complex flavour and a better texture.

1 1/2 cups flour
1/2 teaspoon yeast
1 cup of water.

Mix well. Cover and set aside.

Other changes: I mix the Biga, Flour, Yeast and water together,without the salt, and let sit for 20 to 30 minutes to allow the flour to absorb some of the water. I add the salt after this rest, and then finish by kneading.

This dough makes for a wonderful pizza crust. Place dough in fridge and leave it for two to four, even five days. Take it out early (three hours) to give it time to come to room temperature. Allowing the dough to have a long cold fermentation really develops the flavour and the texture of the bread.

EDITED NOVEMBER 2012: I now reduce the amount of yeast called for in the original recipe. When doubling the amount of flour to eight cups of flour and 1 1/2 cups of biga, I use just three teaspoons of yeast.

OPTIONAL: Add Cranberries and Pistachios

NOTES:

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clipped on: 02.06.2013 at 11:13 pm    last updated on: 02.06.2013 at 11:13 pm

RE: need fool proof dill pickle canning recipe (Follow-Up #2)

posted by: ann_t on 07.15.2011 at 10:34 pm in Cooking Forum

Sharon's Dill Pickles are the best!!!!!!!!!!!!

Chase's Dills
=============
I have no idea what exactly makes these pickles so good so I am religious about
following the steps to the tee!
I make these a bushel at a time, each bushel yields about 50 jars. If using
less than a bushel you can usually count on between 6-8 dills (cukes) per 1
quart jar, depending on size
Use 3" to 4" cukes that have just been picked. I get mine at the market and
always insist on cukes that have been picked that morning or the day before at
the earliest.
Place the cukes in ice cold water (I use my bath tub!!) and add a bag or two of
ice to the water. The cukes should stay in the ice water for a minimum of 2
hours but no more than 8. Refresh the ice as required.
I make the brine in great big batches using this ratio:
2 cups white vinegar
6 cups water
1/3 cup coarse pickling salt
For each jar of dills you will need 2 nice size garlic cloves peeled and cut in
half (4 pieces) and two dill florets. Use the dill heads not that fluffy stuff!
So if you are doing a bushel....that is 50 jars so you need 100 dill florets
and 100 garlic cloves. Leave the cukes whole.
. Now here is where the canning police and I part ways. This is how I do
it and have for 30 years but it is not according to the guidelines .
You'll need to make your own choice but I am convinced this is why they
are so crisp.
I sterilize my jars using the sani cycle of the dishwasher (you could
boil the jars instead) When they are really hot, almost at the end of
the cycle I place them in a oven at 150 degrees to keep them good and
hot.
Make the brine and bring the brine to a full and rolling boil.
Place the rings and lids in a large saucepan with water and bring them
almost to the boil. Then turn down but keep them hot.
Place the cukes, garlic and dill in the hot jars. I do garlic, dill,
cukes, garlic, dill. Pour brine over the cukes. Only do 2 jars at a
time, leave the rest in the oven to keep them hot.
Wipe the rim really well, this is critical to sealing, and place lid
and ring on and screw to finger tight. Let sit 6-8 weeks before eating!
Here is what I think is most critical:
Fresh cukes Ice bath Boiling hot brine Very hot jars Clean rim
So as a recap of ingredients
1) Make the brine in the quantity you need , just keep making it 2)
Count on 6-8 medium size cukes to a jar 3) 2 large florets of dill to a
jar 4) 2 large size garlic cloves, cut in half, ( 4 pieces) per jar


NOTES:

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clipped on: 07.18.2011 at 11:46 pm    last updated on: 07.18.2011 at 11:46 pm

RE: What foods are cheaper to make at home? (Follow-Up #16)

posted by: grainlady on 09.17.2008 at 05:27 pm in Money Saving Tips Forum

Granola recipes are as varied as the people who make them. This is the recipe I developed that is higher in protein and lower in carbs. I have two friends who would be upset if I didn't give them some of this for Christmas. We use it for all kinds of things, including as a pat-in pie crust after it's whizzed in the blender and mixed with a little coconut oil and agave nectar, not just "cereal". Makes a great snack, or a topping for yogurt or kefir.

NUTOLA

1/8 c. sesame seeds (or buckwheat kasha)
1/2 c. walnuts
1/2 c. raw cashews
1/2 c. pecans
1/2 c. almonds
1/2 c. sunflower seeds (raw, dry roasted, salted - any kind)
1/2 c. UNsweetened coconut flakes
2 c. old-fashioned oatmeal
Mix all together in a large container and spread out on a jelly roll pan.

Stir together:
3 T. coconut oil, melted (or 1/4 c. vegetable oil)
1/4 c. Agave Nectar (or honey)
2 T. maple syrup

Mix the liquid ingredients with the nut/oatmeal mixture. Bake in a 300F oven for 30-40 minutes, stir with a wooden spoon a couple times during the baking time.

Cool completely and keep refrigerated or frozen in an airtight container.
-------------------------------

Good-For-You Baking Mix
(works in any recipe that calls for Bisquick)

2 c. unbleached all-purpose flour (I use freshly-milled spelt.)
3 c. whole wheat flour (I use hard white spring or winter wheat - freshly-milled)
3/4 c. Morning Moo's whey-based milk substitute powder (or Nestle NIDO dry whole milk powder - found with the Latino foods at Wal-Mart)
1/2 c. quick-cooking rolled oats
1/2 c. cornmeal (I mill my own.)
1/4 c. flaxmeal
3 T. baking powder
1 t. salt
1 c. softened coconut oil (or butter)

In a large container, combine all the dry ingredients. Cut in the coconut oil or butter with a pastry blender until evenly dispersed. Store in an airtight container in the refrigerator if you plan on using it quickly, or freezer for longer storage.

Recipes using Good-For-You Baking Mix:

Good-For-You Baking Mix - SOURDOUGH PANCAKES OR WAFFLES
1/2 c. active sourdough starter
1/2 c. milk (OR yogurt, kefir, buttermilk, sour cream or nut milk - your choice)
1 egg (or egg replacer)
1 T. fat (I use coconut oil, but butter or vegetable oil work well)
1/2 c. Good-For-You Baking Mix
1/2 t. baking soda

In a small bowl mix the baking mix and soda together.

In a 2-cup glass measuring cup, mix the milk, fat and heat in a microwave to take the chill off the ingredients. Add the egg and mix well. Add the starter and mix again.

Add the wet ingredients to the dry ingredients and stir ONLY until the dry and liquid ingredients are mixed.

Cook on a griddle or waffle iron. Yield: 6 small pancakes or 4 small waffles.
---------------------------

Good-For-You Baking Mix - PIZZA CRUST
(this is a light, biscuit-like crust, not a chewy crust)

1 package Rapid Rise Yeast
2-1/4 c. Good-For-You Baking Mix
1/2 c. warm water (120F-130F)
Pizza Sauce
Toppings and cheese

To make crust:
In a mixing bowl, combine yeast and baking mix. Add 1/2 c. warm water and stir to mix. Turn out onto lightly floured surface; with oiled hands, knead for 2 minutes. Turn the bowl over the dough and allow to rest for 10 minutes.

Spray a 12-inch pizza pan with Pam and dust with flour. Pat the dough onto the pizza pan, working from the center out, using the heel of your hand. Build up the edge. Bake in a 425 oven for 10 minutes, or until the crust begins to brown. Remove from the oven and add the sauce and toppings. Bake in a 425F oven for 10-20 minutes more, or until the cheese is melted and pizza is heated through.
------------------------

Good-For-You Baking Mix - BISCUITS
3 c. baking mix
1 c. plain yogurt (you can also use flavored yogurt for a new taste)

Combine baking mix and yogurt JUST until moistened. Drop by spoonfuls onto a greased baking sheet. Bake in 425F preheated oven for 10-12 minutes, or until golden brown. Makes 16 drop biscuits.
--------------------------

WHOLEGRAIN PANCAKE MIX

3 c. unbleached all-purpose flour (I use freshly-milled spelt)
2 c. whole wheat flour (I use freshly-milled flour from hard white wheat)
1 c. multi-grain cereal used for cooked cereal (looks like chopped cereal and comes 5-grain, 7-grain, 11-grain, etc.)
1 c. cornmeal
5 T. baking powder
4 T. flaxmeal
1 T. sugar
1 T. baking soda

Mix all ingredients together. Store in an airtight container in the refrigerator or freezer.

To make 6 small pancakes:

Lightly beat one egg with 1/2 c. of one of the following (your choice): yogurt, kefir, buttermilk, sour cream, milk, nut milk.

Optional: Add 1 T. softened butter

Stir in 1/2 c. pancake mix. Do NOT over-stir. Ladel out the batter on a pre-heated griddle. If batter is too thick, add a little milk.
-------------------------------

COCOA/PUDDING MIX
I came up with this mix last year. It works for either hot cocoa, or chocolate pudding.

3/4 c. Morning Moo's whey-based milk substitute powder (or Nestle NIDO whole milk powder)
1/2 t. ground cinnamon
3/4 c. sugar
1/2 c. cocoa powder
4 oz. bittersweet chocolate, grated (I use a baking bar Ghirardelli 100% Cacao Unsweetened Chocolate - for the health benefits of 100% Cacao)

Combine all dry ingredients. Finely grate the bittersweet chocolate. Mix with dry ingredients.

To make cocoa: Add 2 T. of the mix to 1 c. milk. Heat until hot - 6-7 minutes.

For 2 servings of pudding: 1/3 c. mix, 3/4 c. water, 2 T. coconut oil and 1-1/2 T. cornstarch. Cook over low-medium heat until it comes to a boil and thickens. Remove from the heat and add 1 t. vanilla. Mix well and pour into serving dishes. 1 t. almond extract also works well in this pudding. Top the serving dishes of pudding with toasted, chopped almonds. Add 1 t. coconut extract, instead of vanilla. Add some unsweetened coconut - fine shred. Top the pudding with some toasted coconut shreds.

-Grainlady


NOTES:

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clipped on: 07.18.2011 at 11:42 pm    last updated on: 07.18.2011 at 11:43 pm

RE: What foods are cheaper to make at home? (Follow-Up #9)

posted by: grainlady on 09.17.2008 at 11:09 am in Money Saving Tips Forum

You can't ALWAYS make them cheaper, but you can nearly always make them better (for you), as others pointed out.

Any time you are paying someone else to do the work for you when it comes to food, you are going to pay a premium price for it. Whole chickens always cost less than a chicken piece or part when you check the unit pricing - and I ALWAYS check the unit pricing of all the food I purchase. By cutting up whole chickens, you can divide them into "pieces" and freeze them accordingly. Save the backs for making soup or broth. Wings for hot wings, breast meat can be made into your own baked version of Chicken Tenders that even the kids will love instead of frozen chicken nuggets....etc. Whole carrots are less expensive than the highly processed "baby" carrots....

Another money-saving tip: Purchase frozen concentrate orange, apple or grape juice - the ones that are 100% real juice where you add 3 containers of water - it's a fraction of the price (per serving) as the ready-to-serve stuff found in the refrigerator case, and even more savings over individual juice containers. Save even more money on juice by portioning the juice in REAL serving sizes (a serving of juice for an adult is 3/4 c.).

Anything that comes in individual sizes is ALWAYS more expensive when you figure unit pricing. Individual packages of chips, pudding, fruit... Portion your foods yourself and save money.

I've found the best way to save on the food budget is to FIRST set a budget amount and stick to it. The food budget is for FOOD only. For hubby and me that's $50/week. So far this year I've spent $1,786.05 out of $1,900.

I focus on whole foods, therefore I eliminate most of the highly processed foods in our diet to begin with. Whole foods make meal preparation simple. Whole foods are Mother Nature's original "fast food" - wash, cut, and eat; and whole foods are generally higher in nutrition and fiber than commercially prepared foods. I also have short-cut methods for preparing many of these foods. So instead of buying a can of black beans to use in a salad or dish, I "cook" dried black beans in a Thermos for pennies.

I dehydrate or freeze a lot of food from the garden. Free apples we picked ourselves recently quickly become our #1 snack food in the form of dehydrated apples. Dehydrated apples are quickly made into cobblers, pies, and applesauce. We use dehydrated zucchini slices like potato chips - better for us and inexpensive to grow and make.

I'm another person who bakes all their breads. I mill my own flour and that's always less expensive than commercial flour. Using freshly-milled flour also assures you are getting the 25 vitamins, minerals and proteins, as well as the high fiber benefit of the bran and the freshest oil possible from the wheat germ that is only available when it's freshly-milled.

I use a wide variety of whole grains, beans, seeds and nuts in our diet, along with wheat. Most of these are inexpensive foods to build a diet around.

Gifts-In-A-Jar type recipes are what I use for some of my "convenience" foods. That way I can control the ingredients (no preservatives and chemicals) and they look just as good in my pantry as they do as a gift. I vacuum-seal them shut using the lid attachment for my FoodSaver.

When it comes to commercial cereal, you are paying exorbitant prices for a few cents of highly processed grain. The high price of commercial cereals is in the packaging and advertisement. Try limiting cereal use by making muffins instead, or make up a batch of pancakes and French toast and keep them in the freezer for easy use. Switch to homemade breakfast burritos (http://tipnut.com/how-to-make-breakfast-burritos/). We have whole wheat toast and peanut butter twice a week for breakfast - add a piece of fruit - how simple is that?

I never purchase commercial cereals, and haven't for years. They are a total waste of money. I make my own cereals from whole grains. I mill my own flakes, (chopped) multi-grain cereal blends (used for cooked cereal and add-ins to yeast/sourdough breads), farina (cream-of-wheat and cream-of-rice). I even make my own bulgur. I also make granola and a dried whole wheat cereal similar to Grape Nuts. "Cereal" around our house costs pennies.

Check your library for copies of "Make-A-Mix Cookery" and "MORE Make-A-Mix Cookery" by Karine Eliason, Nevada Harward & Madeline Westover. Lots of great recipes and ideas that will help with "cheap eats".

Another great book is "CHEAP. FAST. GOOD!" by Beverly Mills & Alicia Ross. Great make-it-yourself recipes for those formerly expensive pre-packaged foods.

Back in the early 80's when I had kids at home, I used the book, "Make Your Own Groceries" by Daphne Metaxas Hartwig as a guide for making my own convenience foods, and that's where I got started.

I use a whey-based milk substitute (powdered milk - Morning Moo's www.moosmilk.com), and have used one brand or another for over 25 years. I make my own mixes for pudding, pancakes, hot cocoa mix, Bisquick-type mix, creamed soup, etc. using this product. We also use it for drinking. It's the one dried milk product that actually tastes like store milk.

A 50-pound amount of Morning Moo's will yield 70-gallons of milk - $1.65 per gallon ($115.99/50#). I usually get it in the 24.25# bucket, unless I can find someone to split the 50# with ($2.07-gallon - $72.49/24.25#).

I make homemade kefir (milk + real kefir grains). Kefir is a fermented dairy product that has a curd similar to yogurt. The beauty of kefir is that you use the kefir grains over and over (virtually forever) and you can make kefir at room temperature in a quart canning jar - no special equipment (see: Dom's Kefir In-Site - http://users.sa.chariot.net.au/~dna/kefirpage.html for more information). I used to make yogurt all the time, but it's more finicky to make than kefir. I use homemade kefir as a substitute for plain yogurt, buttermilk, cream cheese and sour cream.

Pizza is a great way to save money. Even if you use one of the inexpensive commercial pizza crust mixes from the store (I think they cost something like 59 cents and are easy to make) - improve the nutrition by adding a couple T. of flaxmeal (which you ALSO save money by purchasing the whole seeds and milling it in a coffee mill at home).

I make up a batch of homemade sourdough pizza dough and make a bunch of small pizza crusts (8-inch crusts are large enough for the two of us for one meal), par-bake them, and then wrap them in plastic wrap, place them in a zip-lock bag and freeze them. They thaw in a few minutes, while you are topping them.

A little hint.... Use the salad bar at the grocery store for pizza toppings. If you don't normally use green onions but would like them on your pizza, you won't have to purchase a whole bunch of them and they won't go to waste hidden in the refrigerator. Purchase a 1/4 c. of sliced mushrooms instead of a whole package of mushrooms, or when bell peppers are costing a fortune in the winter, get a small amount that are already chopped at the salad bar. It's cheaper than wasted food in the crisper drawer.

BTW - you CAN make soda/pop cheaper at home. It's just one more thing people don't know they can easily make. Water, yeast, sugar or honey (I use low-glycemic agave nectar) flavoring, and an old 2-liter soda bottle or a gallon glass jug (cider often comes in them this time of the year). Root Beer and Ginger Ale are easy to make, and you can purchase other flavorings like "cola". Unfortunately, if you drink large quantities of the stuff, you may find you need an extra refrigerator to store it in, and THAT'S not a cost-saver. Check your library for a copy of "Homemade Root Beer, Soda, & Pop" by Stephen Cresswell. If you resort to making homemade pop/soda, I guarantee you WILL reduce your consumption (LOL). You can also Google homemade root beer that's made in a recycled 2-litre soda bottle.

I'll put some of my favorite recipes in another post.

-Grainlady


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clipped on: 07.18.2011 at 11:41 pm    last updated on: 07.18.2011 at 11:41 pm

Honey Cracked Wheat Bread from Country Sunshine

posted by: shambo on 01.30.2011 at 09:56 pm in Cooking Forum

I've made this recipe twice. The first time I made one loaf of bread and 9 sandwich buns. Today I made all sandwich buns and ended up with 14 each, 3.25 oz. buns. It's a very easy dough to work with, and I love the addition of cracked wheat. I made the dough and let it rise in my bread machine. Thanks to Country Sunshine for sharing it. Here's the recipe and the changes I made:

Honey Cracked Wheat Bread
Country Sunshine

1 1/4 cups warm water
1/2 cup cracked wheat
1 (.25 ounce) package active dry yeast
1/3 cup warm water (110 degrees F/45 degrees C)
2 tablespoons butter, softened
1 tablespoon salt (I use 2 tsp.)
2 tablespoons molasses
2 tablespoons honey
1 cup milk
1 cup whole wheat flour (I use 2 C white whole wheat)
4 cups all-purpose flour(I use 3 C)
(I also added 2 tbsp. vital wheat gluten.)

Directions:
1. In a small saucepan, bring water to a boil. Stir in cracked wheat and simmer for 10 minutes; let cool to lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

2. Pour the cracked wheat mixture into a large bowl. Stir in the butter, salt, molasses, honey, milk, yeast mixture, whole wheat flour and 2 cups of the bread flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.

3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

4. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

5. Bake in a preheated 375 degree oven 30 to 35 minutes, or until the loaves sound hollow when tapped on top and bottom. Cool on racks.

Photobucket

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clipped on: 02.09.2011 at 10:49 pm    last updated on: 02.09.2011 at 10:50 pm

RE: Buying fresh horseradish (Follow-Up #3)

posted by: lindac on 11.12.2010 at 02:08 pm in Cooking Forum

I thought by now everyone had this if they were interested.
Cranberry Jezebel
12 oz bag fresh or frozen cranberries
1 c. water
3/4 c. white sugar
1/2 c brown sugar
Wash and pick over the berries, put water and sugars in sauce pan( large
enough to prevent boil over) and bring to a boil, add berries and return to
a boil, cook on medium for 15 to 20 minutes from the time it returns to a
boil, stirring occasionally. Cool to luke warm and add 3 T. fresh (fresh is
hotter!) horseradish and 1T Dijon mustard, stir, refrigerate and enjoy!


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clipped on: 11.27.2010 at 04:49 pm    last updated on: 11.27.2010 at 04:49 pm

RE: Help! I lost my cinnamon rolls recipe that Annie gave me (Follow-Up #3)

posted by: annie1992 on 02.14.2010 at 10:56 am in Cooking Forum

Sherry, were they the ones that I refrigerated overnight and baked first thing in the morning? I use this recipe, but I just assemble the rolls, put them into pans and stick them in the fridge, about half an hour on the counter in the morning and they're ready to bake.

I've also frozen this dough for a couple of weeks, set the pan on the counter to thaw and rise and then baked, it worked well. I don't try to keep yeast dough in the freezer too long, it compromises the yeast after a few weeks/a month or so.

I usually do the dough in the bread machine, works like a charm, and I mix the sugar, cinnamon and butter together and just spread it on, it's not so messy that way.

Anyway, I really like the brown sugar filling in these.

CINNAMON ROLLS

1 package active dry yeast
1 cup warm milk -- (105 to 110)
1/2 cup granulated sugar
1 teaspoon salt
2 eggs
1/3 cup butter -- melted
4 cups all purpose flour
**********Filling************
1 Cup packed brown sugar
2 1/2 teaspoons Cinnamon
1/3 cup butter -- softened
*********Icing************
8 tablespoons (1) margarine -- softened
1 1/2 cups powered sugar
1/4 cup (2 oz) cream cheese
1/2 teaspoon vanilla extract
1/8 salt

1. For the rolls, dissolve the yeast in the warm milk in a large bowl.
2. Add the sugar, margarine, salt, eggs, and flour, and mix well
3. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in bowl, cover and let rise in a warm place about 1 hour, or until the dough has doubled.
4. Roll the dough out on a lightly floured surface. Roll dough flat until it is approximately 21 inches long and 16 inches wide. It should be about 1/4 inch thick.
5. Preheat oven to 400 degrees
6. For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface.
7. Working carefully from the top ( a21-inch side), roll the dough in the bottom edge.
8. Cut the rolled dough into 1 3/4-inch slices and place 6 at a time evenly spaced in a lightly greased baking pan. Bake for 10 minutes or until light brown on top
9. While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy.
10. When the rolls come out of the oven, coat each generously with icing.

Hey, I didn't say they were HEALTHY!

Annie

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clipped on: 02.16.2010 at 10:00 pm    last updated on: 02.16.2010 at 10:01 pm

RE: Help! I lost my cinnamon rolls recipe that Annie gave me (Follow-Up #6)

posted by: hawk307 on 02.14.2010 at 12:24 pm in Cooking Forum

Sorry all I have is the Sinbun Recipe
( Cinnamon Bunns or Sticky Bunns )

Lous Cinnamon Buns ------

SS Pan ,9 in by 12 in by 2 in deep Or Pyrex baking dish

3/4 stick of butter and 1 tablesp. Of Vegetable oil
Pancake syrup , Brown Sugar and a little granulated sugar
Cinnamon and Raisins

Melt the butter in the pan and let it cool ( put it in the refrig. a few minutes)
Level it across the pan and back into the refrig to harden.

Take it out and Sprinkle very little oil and move it around with the back of a spoon.
Dribble some pancake syrup all around the pan , then a little gran. Sugar
Then lay in some brown sugar . Dont be chincey , leave some lumps.
Last sprinkle ( good bit ) of Cinnamon and Raisins. You can also add some walnuts,
If you want to. If you dont want to , dont do it but dont blame me , if you didnt
Do and wish you had done , etc.

Take half + of the recipe of the Braided Bread dough and roll it out to about
3/16 in thick ( 3 pennies ) You can do the dough in 2 pieces if it is easier.
Try to roll them out to at least 16 in long. x 12 in. Sprinkle some pancake syrup,
Sugar and cinnamon on the dough , then some raisins. Roll the dough up loosely,
Making a 12 in. long Roll and cut into 1 in. pieces. Mark the roll ,at half way
and half again before cutting., into 8 pieces. Do the same to the other piece of dough
Place these pieces in the pan that you prepared ,
leaving spaces in between , because the dough will grow.
Push them around with your fingers, to fill the pan evenly.
When the dough is doubled , bake in a 320 degree oven , on a shelf
near the top, for about 25 to 35 minutes or golden brown.
You can Baste , with an egg milk mix, while baking.
When it is removed from the oven , place a piece of aluminum foil over it and
a large cutting board or cookie tin and then flip it over and remove the pan.
If some of the goodies stay in the pan take them out right away and patch
the Buns while the goo is still hot.
WARNING !!!! Get away from them until they cool. !!!!!!!!
You will burn your lips
Now you can see if you used enough brown sugar and gooey stuff.
.

Braided Bread

Everyone has their own way to do this, which is better.
But! I like to cook and bake using easier ways,
long as the end results are the same.
I've used this recipe since I got out of the Army, a very long time ago
and converted it from Army Baking (Large amounts )to Home Baking.
It wasn't easy going from 4 Quarts to 4 cups , etc.
But I worked it out.

I got the results that I wanted and I'm passing it on to
everyone
.
Here is the recipe:
Luigis - - - Braided, Plaited Bread or Dough for Cinnamon Buns , Bagels, Etc.
2 cups of milk, (warm ) - - Sometimes I sub Powdered Milk
1 1/3 cup of Sugar
3 large eggs- beaten (save egg w. a little milk for basting )
1 tablesp.+ of Vanilla - -
cup + of oil - -
teasp. Salt
2 packs of Fleischmans Active dry yeast
AP Flour - 3 cups to start ( probably about 6 total )
enough to knead into a soft ball that doesnt stick to your hands.
I now substitute a cup of WW Flour. Makes it more tender.
Stir the yeast in a 1/3 cup of warm water w. spoon of sugar, to test it for raising.

In a large mixing bowl, or (KA mixer) place the warm milk ( not hot )
add the sugar ,vanilla , salt & eggs
Beat until the sugar is dissolved and add the Yeast and mix well.
Add 1 cup of WW flour and 3 cups of AP flour and mix with mixer a few minutes.
Add flour until you make a " soft " Ball of dough that doesnt stick to your hands.
Dont make it too stiff , try to keep it a "soft dough."
On the Work Top, Sprinkle some flour under the ball and Knead it until smooth.
Place it in a large bowl, Rub some oil on top.

Cover with a damp towel and place in a warm spot ( until double.) <<<

I usually turn my oven on for a few minutes to warm and shut it.
Place a pan of hot water on the bottom shelf.

Then place the dough bowl in the oven to rise.
When ( doubled ) deflate and put it out of the bowl onto a floured worktop.
Punch it down and knead the dough again. Then cut into 2 pieces ( 2 loaves ).
Divide each piece into 3. Roll each of these 3 pieces into the shape
of a sweet potato ( about 12 in long ).
With the basting ( egg ) mixture and wet the tips of the 3 pieces
and stick them together at one end .
Then spread the other end the shape of an arrow <-.
While keeping the stuck ends down and away from you ,
twist each piece clockwise about 8 times and
lay them down so you can Platt or Braid them and
stick the other ends together
There are other ways to Braid ( 6 Strands ) but I take the fast easy way to do things.
Place the 2 shaped loaves on lightly oiled cookie tins, or in loaf pans.
Preheat the oven to 400 deg.
Spray some Pam on the loaves or brush with oil. This will keep them from drying while raising.
When doubled in size (about 20 min.) place in the oven , top shelf and bake until slightly tan.
Baste them with the egg mix and rotate them back into the oven and
( Turn temperature down to 325 deg.)
Baste again when they are a dark tan. Cook till a rich brown, mahogany color.
Take them out of the pans onto a rack to cool. Control yourself !!!! Let them cool !!!

This sounds like a lot to do but it is easy and should take only 10 minutes to mix and shape.
The most time is in the waiting for the dough to rise and for the bread to cool .
But it do look great !!! & Professional
This dough can also be used for Cinnamon Buns .
I use it for Bagels too. I like the Hardly Noticeable, sweet taste.

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clipped on: 02.16.2010 at 09:58 pm    last updated on: 02.16.2010 at 09:58 pm

Mole Sauce

posted by: triciae on 02.16.2010 at 11:50 am in Cooking Forum

We've had a couple threads recently regarding mole sauce. I've been making this recipe for decades. It's great & freezes beautifully. It's a staple in our freezer. We use it for enchilladas, burritos, grilling sauce, even as a salsa with added green onions, cilantro, & lime. There's no tomato product. The red coloring is totally from chiles. Thought somebody may like to give it a try.

MOLE SAUCE

2/3 Cup Whole Almonds
6 Dried Ancho Chiles
4 Dried Pasilla Chiles
1/3 Cup Sesame Seed
Teaspoon Anise Seed
1 Cinnamon Stick
4 Cloves Garlic, Unpeeled
Cup Lard (substituting will affect authentic taste)
1 Dry Tortilla (allow fresh to air dry overnight or put in a low oven for 30 min.)
Cup Raisins
Teaspoon Ground Coriander
Teaspoon Ground Cloves
3 Tablespoons Lard
3 Ounces Mexican Chocolate (or, bittersweet will be OK if you can't find Mexican)
3-1/2 Cups Chicken Broth (homemade makes a noticeable difference in this recipe)

Instructions:

1.) Toast almonds in a 300 degree oven for 30 minutes. Set aside to cool.
2.) Wash chiles and remove stems and seeds. Open the chiles flat and place into a saucepan. Weight them down with a plate and cover with water. Bring to a boil and allow to cook 5 minutes over medium heat. Set aside to cool (do not drain yet).
3.) In an ungreased skillet, toast the sesame seed over medium heat, tossing frequently, until golden brown (about 3 minutes). Remove from pan. In the same skillet, toast the anise seed, cinnamon stick, and unpeeled garlic. Set aside to cool. When cool, peel the garlic. In a blender, finely grind the cinnamon stick, anise, and sesame seed.
4.) In a heavy frying pan, heat the cup lard over medium heat and fry the tortilla until crisp and golden. Fry the raisins briefly in the same skillet in the lard to puff them. Break tortilla in pieces into the blender. Blend into find crumbs. Add the cooled, toasted almonds, and blend until fine. Remove the mixture and set aside.
5.) Place in the blender the raisins, the sesame seed, cinnamon, and anise mixture, and add the toasted peeled garlic cloves. Add coriander and cloves. Drain the cooled chilies reserving the liquid. Add to the blender 1 cup of chili liquid and the chilis. Blend to an even consistency. Add the almond-tortilla mixture and cup of the chicken broth. Blend again.
6.) In a large pot, melt the 3 tablespoons of lard. Add the chili mixture and fry 5 minutes, stirring constantly. Break the chocolate into pieces and add to the chili puree, lower the heat and cook 10 minutes to melt the chocolate, stirring constantly. Slowly stir in the remaining chicken stock, bring to a boil, lower heat, and simmer for 30 minutes. If necessary, add small amounts of either broth or chili liquid to achieve the desired consistency.

Tips: Blend thoroughly each step being sure to make a fine blend. You can stop after the frying of the paste (before adding the chix broth) & freeze just as a paste or add the broth, complete the sauce, & freeze as a finished product. Equally good results.

/tricia

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clipped on: 02.16.2010 at 09:39 pm    last updated on: 02.16.2010 at 09:40 pm

RE: Lost Sol's Chicken Marinade recipe (Follow-Up #1)

posted by: mtnester on 02.16.2010 at 09:10 am in Cooking Forum

Hi there, Pamela! Great to see you here again!

I'm not sure this is the recipe you're looking for, as my notes say that it was posted by Nancy (WizardNM), not Sol. But it sounds delicious anyway.

Sue

ASIAN MARINATED CHICKEN BREASTS

5 LBS boneless skinless chicken breasts

Marinade:
1 C veg. oil
C sesame oil
C soy sauce
1/3 C minced garlic
C minced ginger
2/3 C minced cilantro
5-6 green onions, thinly sliced
1 tsp Black Pepper

Combine marinade in a container large enough to hold the chicken. Refrigerate 4+ hours. Overnight is fine.

Remove chicken from marinade and grill over med. hot fire. Done when thermometer registers 160.

Note: If only a small quantity of chicken is needed, you can divide chicken and marinade into freezer bags and freeze until needed. Chicken will be ready to cook as soon as thawed.

Leftover cooked chicken makes a great sandwich either cold or reheated in the microwave. I like it heated with provolone, sliced chicken, tomato, lettuce and mayo.

Also makes a great Asian Salad. Chop the chicken, lay over greens, sprinkle with mandarin oranges, roasted sunflower kernels, rice noodles and a sweet sour dressing.

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clipped on: 02.16.2010 at 09:35 pm    last updated on: 02.16.2010 at 09:36 pm

summer torte

posted by: jojoco on 07.04.2009 at 12:08 pm in Cooking Forum


Photobucket



Photobucket


This is, without question, one of my all time favorite recipes. It is also one of the easiest recipes I've ever made. It originally was printed in the New York Times on Labor Day, in 1981. For many years it would run on that same day and always heralded the end of summer. One year, in the '90's, the recipe was accompanied by a plea from the NYT to clip and save as it would not be run again in the paper. Thank goodness for the internet. It is not too sweet and freezes beautifully.

Summer Torte by Marion Burros

1 stick butter, softened (I always use unsalted)
3/4 cup sugar
1 cup flour; sifted
1 tsp baking powder
2 eggs
pinch of salt
fruit of choice; sliced into wedges (I used about 7 plums. Peaches, nectarines,strawberries all work great and in combination)
cinnamon sugar for top

Preheat oven to 350. Cream butter and add sugar. Beat well. Add eggs and beat. Mix together flour, baking powder and salt. Add to batter. Mix. Spoon globs to greased 9 or 10 inch springform. Use a knife to spread batter to cover entire pan. Arrange fruit on top. Sprinkle with cinnamon sugar (amount depends on the sweetness of the fruit).
Bake for 45 min.

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clipped on: 07.08.2009 at 03:08 am    last updated on: 07.08.2009 at 03:08 am

Buttermilk Oatmeal Pancakes

posted by: ann_t on 06.22.2009 at 07:56 pm in Cooking Forum

Moe declared these the best pancakes he has ever had. I found this recipe in the March 1991 issue of Bon Appetit. I finally decided to part with my collection of magazines. Some date back to the early 1970's. I'm going through them a box at a time and tearing out any recipes that I might actually make.

Rather than add the berries to the batter as the recipe calls for I just served them on the side. The pancake is good enough on its own without the berries.

Home Cookin Chapter: Recipes From Thibeault's Table

Blackberry Oatmeal Pancakes
===========================
Source: Bon Appetit March 1991

2 cups rolled oats
2 cups buttermilk

2 eggs, beaten to blend
1/4 cup butter, melted
1/2 cup all purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
pinch of ground nutmeg
pinch of salt
vegetable oil
2 cups fresh blackberries or forzen blackberries, thawed, drained
warm maple sryup

Mix oats and buttermilk in large bowl. Cover and refrigerate overnight.

Whisk eggs and butter into oatmeal mixture. Mix in flour , sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Heat griddle or heavy large skillet over medium-high. Lightly brush with oil. Ladle batter by 1/2 cupfuls onto griddle. Sprinkle some berries over. Cook
until batter bubbles and bottom is deep golden brown, about 3 minutes. Turn pancakes and cook until second sides are deep golden brown. Transfer to plates. Repeat with remaining batter and berries. Serve with warm maple syrup.

Here is a link that might be useful: Thibeault's Table

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clipped on: 06.25.2009 at 11:12 am    last updated on: 06.25.2009 at 11:12 am

RE: Sourdough hamburger buns... (Follow-Up #4)

posted by: teresa_nc7 on 07.24.2008 at 06:02 pm in Cooking Forum

Here is the sourdough English Muffin recipe that I have made several times. You can use all bread flour or half bread/half whole wheat as I do.

These are cooked on a griddle or in a large fry pan for about 6-7 minutes each side. The recipe makes 10-12 and comes from Dean Tucker's book, Sourdough Cookin', 1976.

Sourdough English Muffins

1 cup sourdough starter
2 1/2 cups flour
3/4 cup buttermilk
1/4 cup yellow cornmeal, plus 2 TB
1 t. soda
1/2 t. salt

Take the buttermilk and the starter from the refrigerator at least 30 minutes before preparing the recipe.

When all ingredients are at room temperature, combine all and stir well. Turn dough out onto a lightly floured surface and knead until smooth - or knead 5 minutes on low in an electric mixer, adding more flour if necessary to prevent sticking.

Roll dough to a half inch thickness and allow to rest for 10 minutes. Cut with a floured 3" cutter.

Sprinkle 2 TB of cornmeal on a sheet of waxed paper. Place muffins on cornmeal and press lightly to coat each side. Cover with plastic wrap and let rise for 1 hour.

Bake on a lightly greased griddle heated to 350 for about 10 minutes each side, [mine did not take that long to cook] turning occasionally while cooking. Cool on a rack or serve right away.

These freeze very well! I put 2-4 in a freezer zip bag when they are completely cooled and freeze.

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clipped on: 07.27.2008 at 09:20 pm    last updated on: 07.27.2008 at 09:21 pm

A different Banana Bread

posted by: aptosca on 01.17.2008 at 10:39 pm in Cooking Forum

I was searching the web yesterday and came across this recipe. It is not very sweet and the oats make it less dense.

I made muffins by having the temperature at 400 and baking them for 15 - 18 minutes. Makes about a dozen.

I added 1 teaspoon of Penzeys Baking Spice to the mix to give them some added flavor.

Just thought I would pass it along. They are yummy.
Clare

Banana-oatmeal Bread
1 1/2 cups flour

2/3 cup sugar

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup oats

1 cup mashed bananas

1/3 cup buttermilk

1/4 cup vegetable oil

1 teaspoon vanilla ( I used 1 vanilla bean)

2 eggs, beaten

cooking spray
1. Preheat oven to 350F and spray a 8 x 4 inch loaf pan with cooking spray.
2. Combine dry ingredients together in a large bowl.
3. Combine banana, buttermilk, oil, vanilla, and eggs in a small bowl or measuring cup.
4. Pour wet ingredients into the dry ingredients and stir gently just until the dry ingredients are moistened.
5. Spoon batter into the prepared pan and bake for 55 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool on a wire rack, in the pan, for about 15 minutes.
7. Remove the bread from the pan after 15 minutes and cool thoroughly on the rack.

Tips:
Use half ground whole wheat flour with half regular white flour.

Soak the oatmeal in the buttermilk while preparing the other ingredients.

Use non-fat yogurt and add cinnamon, cloves and nutmeg.

For really healthy ones, use whole wheat flour, Splenda, egg substitute, applesauce rather than oil, and light soymilk rather than buttermilk.

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clipped on: 04.05.2008 at 06:40 pm    last updated on: 04.05.2008 at 06:40 pm

Recipe for 'The Best Pierogi Ever'

posted by: jcrowley99 on 03.23.2008 at 02:18 pm in Cooking Forum

Since a couple people requested this recipe I thought I would post it in its own thread where it would be easy to find. For those who did not read the other thread, my BIL said these were the best pierogi he ever had, even better than Moms! What a compliment!
For 4 1/2 dozen pierogi you need 1 head of cabbage and two recipes of pasta dough. I make the dough in my Kitchen Aide and I always make multiple batches after almost burning out a motor on an old 5 quart machine making a double batch. I made 9 dozen for Easter. The pasta dough is a combination of about 12 different recipes that I have seen, heard, or tried over the years. The filling is based on my MIL's recipe with generous tweaks.
Pasta Dough
3 1/2 cups flour, plus extra for rolling
1 tsp salt
1/2 cup cold water
1 egg
up to 1 cup water (I usually use between 1/4 and 1/2)
1 1/2 Tbsp butter, melted
Place the flour and salt in mixing bowl. Put on flat beater. Mix for a few seconds. In a measuring cup mix the 1/2 cup cold water and egg and beat with a fork until combined. Stir in the melted butter. While KA is running on speed 2 slowly pour in water, egg, butter mixture. After that is absorbed, slowly start adding the extra water to make a moist dough. The pasta dough should feel wet, but you do no want to use all the water. I used between 1/4 and 1/2 cup of the water in the batches I made for Easter. At this point remove the flat beater and put on the dough hook. Knead at slow speed (Speed 1) for a few minutes until the dough has no lumps and feels smooth and silky. You can add more flour or water a Tbsp at a time as needed to get the right consistency. The dough should cling to the hook; it should not lie in the bottom of the bowl. Remove dough from the bowl and knead by hand on a lightly floured surface about 10 times.
After kneading, wrap the dough in plastic wrap and refrigerate. The dough will be easier to roll if you make it the day before and refrigerate over night, but you want to chill it for at least four hours.


Kneading the dough.


Dough ready to be wrapped.

1 medium head cabbage
1 very meaty cube salt pork (I use Hormel)
1 Tbsp soy sauce
1/4 tsp fresh ground pepper

Note: all measurements are approximate since I never measure when I make the filling, but I think these are about right. I use a wok and a stir fry pan to make this. The cabbage shrinks a lot while cooking.

After cleaning, coring, and cutting the cabbage into quarters, shred the cabbage (about 1/4" shreds). I just use my santoku knife but you could use your food processor. Remove the skin and the layer of fat under the skin on the salt pork; you don't want too much fat. Cut it into 1/2' thick slices and fry in the wok to render some of the fat. Remove the salt pork from the pan and put the cabbage in. Mix the cabbage well to coat it with fat. Lay the salt pork over the top of the cabbage and cover tightly. Cook over low heat, stirring occasionally for about 2 hours. Add the soy and pepper and mix in. Continue to cook for another hour or more until the cabbage is very soft. You will want to taste and see if you need to adjust the seasonings. When the cabbage is very soft, remove and discard the salt pork. Refrigerate the filling until cold if stuffing pierogi, at least 4 hours or overnight.


Trimmed salt pork.


Starting to cook cabbage.


Cabbage almost done cooking.

To assemble the pierogi:

I used the big pierogi maker to assemble mine, or you can make them one at a time. To use a pierogi maker, divide one batch of dough into three pieces. Roll each piece out to cover the pierogi maker, it should be quite thin. Place sheet over the maker, add about 1 Tbsp filling to each pierogi, place the second sheet over the filling, and roll over with rolling pin to seal the pierogi. By hand, break off a walnut size piece of dough. Roll into a circle, should be fairly thin. Place a Tbsp of filling slightly off center. Fold dough in half, fold the edge up (like you were sealing a parchment envelope) and press along the fold to be sure you have a good seal.

Shaped pierogi.

To cook: in a large Dutch oven or stock pot. Fill pot with water up to 3 or 4 inches from the top and bring to a boil. Drop the pierogi, one by one into the boiling water. Cook for 5 to 6 minutes and remove. I lay mine out on cookie sheet to cool. Make sure they do not touch or they will stick.

Cooked pierogi, ready to eat or store.

To store: To store in fridge, pack into containers placing waxed paper between each layer to prevent sticking. To freeze, lay on parchment paper on cookie sheets and place sheets in freezer until pierogi are frozen. Remove from sheets and place in bags or containers. Or you can freeze individual servings in plastic bags or containers, but if not individually frozen first they will stick together.

Wow! That seems really long. I have been making them so long it seems like a really easy process until I try to explain it. I hope you enjoy these if you decide to try them. The cabbage is good on its own as a side dish to polish sausage or pork, and the pasta is good cut into noodles and boiled. You may also save time by making the filling and dough, cutting the dough into noodles, cooking the noodles, and then stirring thrm into the cabbage. We call this "Lazy Pierogi".

Joanne

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clipped on: 03.25.2008 at 02:32 pm    last updated on: 03.25.2008 at 02:33 pm

RE: Favorite way to do short ribs? (Follow-Up #2)

posted by: hawk307 on 11.25.2007 at 08:23 pm in Cooking Forum

Hi Sharon:Havn't talked to you for awhile I'll have to a lot of catchup.

Emily : Here is an old Favorite recipe:

Lous Broiled Spare Ribs and Finger Licking Good , Sauce

I use Country Style or Sizzlers , cut a little thicker than inch

For about 3 lb. of meat.
Put a pot of water to boil, on the range top, with just enough water
To cover the Ribs.
Add:
1/3 teaspoon of Old Bay Seasoning , Garlic Powder and Onion Powder.
An Italian pinch of Ground Cloves , Basil and Oregano
1/4 Teaspoon of Black Pepper
2 Bay leaves
Simmer for about 25 minutes If Im going to make Spaghetti Sauce later,
Ill save this stock to thin the Tomatoes and Puree

Meanwhile, put in a small bowl :
1/2 cup of Bullseye or Krafts Original Barbecue Sauce
1/2 cup of Ketsup
1/2 teaspoon of Mustard
teaspoon of Old Bay Seasoning
1/3 Teaspoon of Garlic Powder, Onion Powder
A pinch of Cloves , Basil and Oregano
Black Pepper - to taste.
2 tablespoons of Brown Sugar and Maple or Pancake Syrup
2 Heaping tablespoons of Grape Jelly and Strawberry Jam
Smooth out the Jelly and Jam with a fork and mix well.

This may sound like overpowering sweetness but it is not.

I use a 9x 13 SS pan and lay some Sauce on the bottom.

Then I lay in the simmered Spare Ribs and spoon the Sauce on them.
If there is some sauce left over , save it for basting when the ribs are almost done.
I cook them in an electric range Broiler, set on Low,
Placed on a shelf about 8 inches below the burner.
They will cook in about 25 minutes. Test after 20 minutes
Ummmmmmmeemm Gooooooooood !!!!!!!!

Here is some feedback I recieved:

Lou's Finger Licking Good Sauce - Wow! clip this post email this post what is this?
see most clipped and recent clippings

Posted by tammyct (My Page) on
Sat, Aug 18, 07 at 20:24
Tonight I made Lou's Broiled Spare Ribs with the Finger Licking Good Sauce and what a hit the sauce was with my husband and I. It carmelized up beautifully and was a so goo-ey and and tasty. Not too sweet either. I think I'll try it on the grill with pork baby back ribs. Thanks again!

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clipped on: 11.25.2007 at 09:20 pm    last updated on: 11.25.2007 at 09:20 pm

RE: Making French Country Sourdough Bread (Follow-Up #5)

posted by: zolablue on 04.06.2007 at 03:32 pm in Cooking Forum

Teresa, thanks, and I must say this is really good bread - everyone loved it. I was so happy and it really changed from when I used this recipe to make the straight French bread by hand. My starter is developing a depth of flavor as it becomes more mature.

I forgot to post my recipe in case someone wants to try it. I use the same basic recipe as Ann T's, Julia Child French bread, but this one makes a bit bigger batch (from Baking with Julia), I think...? I'm probably going to have to try to cut it down to work well in my size FP and I want to try and replicate Ann's texture exactly, if I can.

Here's what I did:

White levain:

45 grams firm starter (discarded starter)
160 grams water
140 grams bread flour

Mix together and place in air-tight container at room temperature overnight.

Wheat levain:

30 grams firm starter (discarded starter)
35 grams water
30 grams bread flour*
30 grams whole wheat graham flour*

(*second time I used 60 grams whole wheat graham flour only)

Mix and knead into a ball, place in airtight container at room temperature overnight.

For dough:

White levain
Wheat levain
5 cups bread flour
2 cups cool water (about 78 F)
3 1/3 teaspoons salt**

**This included extra salt added to compensate for the extra flour in the overnight levains and flour in the discarded sourdough starter.

NOTES:

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clipped on: 10.12.2007 at 10:39 pm    last updated on: 10.12.2007 at 10:40 pm

RE: Cinnamon Rolls for Sheshebop (Follow-Up #6)

posted by: hawk307 on 10.03.2007 at 05:05 pm in Cooking Forum

Annie : Someday you will have to try the same thing and make Cinnamon Buns.
Is it the part of the Country people live in that dictates Buns or Rolls ??? Are you not allowed Cinnamon Buns ???
Or is it where the recipe originated.
I know you don't like Raisins, But !!!
I'll post the Recipe "again". The dough is about the same except I use Oil.

Lous Cinnamon Buns ------

SS Pan ,9 in by 12 in by 2 in deep Or Pyrex baking dish

3/4 stick of butter and 1 tablesp. Of Vegetable oil
Pancake syrup , Brown Sugar and a little granulated sugar
Cinnamon and Raisins

Melt the butter in the pan and let it cool ( put it in the refrig. a few minutes)
Level it across the pan and back into the refrig to harden.

Take it out and Sprinkle very little oil and move it around with the back of a spoon.
Dribble some pancake syrup all around the pan , then a little gran. Sugar
Then lay in some brown sugar . Dont be chincey , leave some lumps.
Last sprinkle ( good bit ) of Cinnamon and Raisins. You can also add some walnuts,
If you want to. If you dont want to , dont do it but dont blame me , if you didnt
Do and wish you had done , etc.

Take half + of the recipe of the Platt Bread dough and roll it out to about
3/16 in thick ( 3 pennies ) You can do the dough in 2 pieces if it is easier.
Try to roll them out to at least 16 in long. x 12 in. Sprinkle some pancake syrup,
Sugar and cinnamon on the dough , then some raisins. Roll the dough up loosely,
Making a 12 in. long Roll and cut into 1 1/4 in. pieces. Mark the roll ,at half way
and half again before cutting., into 8 pieces. Do the same to the other piece of dough
Place these pieces in the pan that you prepared ,
leaving spaces in between , because the dough will grow.
Push them around with your fingers, to fill the pan evenly.
When the dough is doubled , bake in a 320 degree oven , on a shelf
near the top, for about 25 to 35 minutes or golden brown.
You can Baste , with an egg milk mix, while baking.
When it is removed from the oven , place a piece of aluminum foil over it and
a large cutting board or cookie tin and then flip it over and remove the pan.
If some of the goodies stay in the pan take them out right away and patch
the Buns while the goo is still hot.
WARNING !!!! Get away from them until they cool. !!!!!!!!
You will burn your lips
Now you can see if you used enough brown sugar and gooey stuff.

NOTES:

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clipped on: 10.10.2007 at 02:26 am    last updated on: 10.10.2007 at 02:26 am

Cinnamon Rolls for Sheshebop

posted by: annie1992 on 10.03.2007 at 12:47 pm in Cooking Forum

One of the breakfast items I made for the Michigan Run was cinnamon rolls. This was a new recipe for me, the dough was wonderful to work with, silky and pliant. I put everything in the bread machine on dough cycle, then removed the dough, rolled it out, filled it and cut it, then put it on a greased baking sheet and put it in the freezer.

Readinglady and I discussed freezing the rolls and decided the best solution was to freeze the rolls unbaked. The night before I wanted them I removed the tray from the freezer and put it in the refrigerator. The next morning I put the tray on the stove top while the oven preheated, and let them rise just a little more than they had, then baked them. They were perfect, soft and tender, hot and gooey from the oven. I didn't even frost them!

CINNABON CINNAMON ROLLS

*********Rolls**********
1 package active dry yeast (I used 3 tsp of bulk yeast)
1 cup warm milk -- (105 to 110)
1/2 cup granulated sugar
1 teaspoon salt
2 eggs
1/3 cup margrine -- melted
4 cups all purpose flour
**********Filling************
1 Cup packed brown sugar
2 1/2 teaspoons Cinnamon
1/3 cup margarine -- softened
*********Icing************
8 tablespoons (1) margarine -- softened
1 1/2 cups powered sugar
1/4 cup (2 oz) cream cheese
1/2 teaspoon vanilla extract
1/8 salt

1. For the rolls, dissolve the yeast in the warm milk in a large bowl.
2. Add the sugar, margarine, salt, eggs, and flour, and mix well
3. Knead the dough into a large ball, using your hands dusted lightly with flour.
Put in bowl, cover and let rise in a warm place about 1 hour, or until the dough has doubled.
4. Roll the dough out on a lightly floured surface. Roll dough flat until it is approximately 21 inches long and 16 inches wide. It should be about 1/4 inch thick.
5. Preheat oven to 400 degrees
6. For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface.
7. Working carefully from the top ( a21-inch side), roll the dough in the bottom edge.
8. Cut the rolled dough into 1 3/4-inch slices and place 6 at a time evenly spaced in a lightly greased baking pan. Bake for 10 minutes or until light brown on top
9. While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy.
10. When the rolls come out of the oven, coat each generously with icing.

Annie

NOTES:

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clipped on: 10.10.2007 at 02:23 am    last updated on: 10.10.2007 at 02:23 am

RE: Babyback Ribs (Follow-Up #8)

posted by: woodie2 on 03.30.2007 at 04:48 pm in Cooking Forum

This is my favorite recipe from Sue (Cookingrvc) -

COOKINGRVC'S TEXAS ROADHOUSE GRILL BABY BACK RIBS

2 racks pork baby back ribs
Salt
Black pepper

SAUCE:
2 tablespoons vegetable oil
1/4 cup minced fresh onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 tablespoons honey
1 tablespoon worcestershire sauce
1 3/4 teaspoon salt
1 teaspoon liquid smoke
1 teaspoon Jim Beam whiskey
1/4 teaspoon coarsely-ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon paprika

Sprinkle ribs with salt and pepper. Wrap in aluminum foil and bake in a preheated 300 degree oven for 2 1/2 hours.

Heat the oil in a medium saucepan over medium-high heat. Saute the onions for 5 minutes or until they start to brown. Add the remaining ingredients and bring mixture to a boil then reduce heat and simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat and set aside until the ribs are ready. Preheat your barbecue grill.

When ribs are finished in the oven, the meat should pull back about 1/2-inch from the ends of the bones. Remove from oven and let rest for 10 minutes. Grill the ribs for 3 to 4 minutes per side.

Brush barbecue sauce on the ribs while they're grilling, just before you serve them. Don't add the sauce too early or it will burn.

Note: everybody that makes this puts more Jim Beam in the sauce!

NOTES:

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clipped on: 09.23.2007 at 12:23 am    last updated on: 09.23.2007 at 12:24 am

RECIPE: Toasted Oatmeal Cookies

posted by: Roselin32 on 08.01.2003 at 03:40 pm in Dessert Exchange Forum

I made these for our guests last weekend and they were a big hit. From Southern Living years ago.
3/4 c butter
2 c quick cooking oatmeal, uncooked
1 c firmly packed brown sugar
1 large egg
1 tsp vanilla
1/2 c flour
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 c chopped pecans
Melt butter in a skillet and cook over med. heat until lightly browned. Add oats and cook for five minutes or until oats are golden. Cool
Combine sugar, egg, and vanilla. Combine flour, and next 4 ingredients. Stir all ingredients together. Mix well.
Drop dough by rounded tsps 3" apart on ungreased cookie sheet. Flatten with a glass a little. Bake at 350 for 12 minutes or til golden. Cool for 5 minutes before removing to racks to cool.
Yield 3 1/2 dozen.

NOTES:

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clipped on: 09.21.2007 at 01:14 am    last updated on: 09.21.2007 at 01:14 am

RE: LOOKING for: Make ahead dishes to take to the beach (Follow-Up #1)

posted by: Teresa_nc7 on 06.18.2005 at 08:43 am in Recipe Exchange Forum

Sounds like a fun trip, Doris! Will you be staying a full week?

I would suggest you make a pasta sauce ahead to fix Baked Ziti one night. You can freeze the sauce ahead, then thaw, cook the pasta, add some cheese, make a salad, heat some bread and you have dinner.

Another idea: make a gumbo base ahead and chill; add fresh okra, kielbasa sausage sliced, and fresh shrimp, serve over rice.

You could cook some chicken ahead, take off the meat and make some enchilada filling, freeze; then stuff flour tortillas with the thawed filling, add sauce and cheese to make an enchilada casserole.

Appetizers: cheese balls freeze well, two different dips for veggies (don't freeze), and this Black Bean Salad is great with tortilla chips:

Black Bean Salad

1 16 oz. can black beans, drain, rinse, drain
1 8 oz. can whole kernel corn, drain
4 oz. Monterrey Jack cheese, diced
3/4 cup chopped green onions, with tops
3/4 cup diced celery
1 small green or red sweet bell pepper, diced

Mix all the above together and add dressing of:

3/4 cup medium or mild salsa, the chunky style
1 TB olive oil
2 TB lemon juice
1 t. ground cumin
1 clove garlic, minced

Garnish with chopped cilantro or parsley if desired; serve as a side salad or dip with chips.

The Black Bean Salad is my mom's recipe and the first time I had it was year's ago - at the beach. So it is a "beach" or summertime recipe for me.

This easy salad keeps for several days in the fridge:

Mary Lynn's Garden Salad

2 cans white shoepeg corn
1 can tiny green peas
(1 can sliced carrots or cooked sliced carrots)
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1/2 cup chopped green onions

Drain all the vegetables and mix together in a big bowl. Add dressing:

1/2 cup sugar (or a little less)
1/2 cup vegetable oil
1/2 cup cider vinegar
1 t. salt
1 t. pepper
1/4 t. garlic salt

Stir well, keeps chilled for several days. Easy enough to double or triple the amounts. I think cooked green beans would be good in this. I don't think I added the carrots when I made it.

Have a great vacation!

Teresa

NOTES:

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clipped on: 11.11.2006 at 07:53 pm    last updated on: 11.11.2006 at 07:54 pm

RE: Ann T's White Chocolate Raspberry tart (Follow-Up #5)

posted by: ann_t on 07.16.2006 at 12:52 am in Cooking Forum

Here you go Diana

Home Cookin Chapter: Recipes From Thibeault's Table

White Chocolate Cream cheese Raspberry Tart
===========================================


Shortbread Tart Pastry
======================

1 cup butter, room temperature

1/2 cup Icing sugar (powdered sugar)

1 1/2 cups all purpose flour

Place the flour and icing sugar in the bowl of a food processor. Cut the butter into pieces and add to the bowl. Using the pulse function process the mixture until it forms a ball.

White Chocolate Cream Cheese Filling

8 ounces white chocolate melted
(I melt in the microwave on medium low heat in 20 to 30 second intervals) Stir in between. Chocolate should not be hot.

8 ounces cream cheese room temperature
2 large eggs
1 cup heavy cream
1/2 white sugar
2 to 3 teaspoons vanilla extract
Fresh Raspberries

(enough filling for two pies)

Preheat oven to 425F.

Prepare the crust first.

Divide dough into 4 equal pieces and place in the bottom of a tart pan with
removeable bottom. Using your fingers pat the dough evenly along the sides
and bottom of the pan. Prick with a fork and put in the freezer for 15
minutes. Prick again. Place on a cookie sheet and bake for 12 to 15 minutes or until crust is
golden. Check after the first 6 or 7 minutes and if the pastry is rising
up, flatten gently with a fork. Remove from oven and let cool on a rack.

Lower the temperature to 350F

Filling

Beat the cream cheese with sugar until soft and creamy. Add the eggs and
continue to beat. Beat in melted white chocolate,cream and vanilla.

Decorate tart shell with raspberries. Slowly pour the cream cheese filling
around the berries. Bake for approximately 25 to 30 minutes or until the filling is set.

Let cool on rack. May be decorated with melted chocolate.


NOTES:

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clipped on: 07.26.2006 at 12:43 am    last updated on: 07.26.2006 at 12:43 am

RE: Scallop and Shrimp recipes (Follow-Up #2)

posted by: gardenguru1950 on 07.25.2006 at 09:57 pm in Cooking Forum

How about some Italian-Asian fusion?...

Seafood Pasta Stir-Fry
Serves 6

1 pound farfalle, conchiglie, rotini or other medium pasta shape -- uncooked
2 Tbs rice wine vinegar
2 Tbs light soy sauce
4 cloves garlic -- minced
2 tsp minced fresh ginger root
1 Tbs grated orange or tangerine peel
1/4 cup fresh orange or tangerine juice
8 ounces medium (31-35 count) fresh shrimp -- peeled and deveined
8 ounces fresh sea scallops
2-3 Tbs peanut oil
1/2 tsp hot red pepper flakes (optional)
8 ounces fresh snow peas -- stringed and cut in half (side-to-side)
1 small onion -- cut into julienne
1 red bell pepper -- ribs and seeds removed, cut into thin julienne
2 tsp cornstarch

Combine the vinegar, soy sauce, garlic, ginger, orange peel and orange juice in a non-metallic bowl; add shrimp and scallops and toss gently to coat seafood. Cover and refrigerate 30 minutes (no more), stirring occasionally.

Cook pasta according to package directions.

While pasta is cooking, heat oil in a wok (or large skillet).

Add onions and bell pepper to hot oil and cook for one minute.

Drain the shrimp/scallop mixture (save the liquid) and add the shrimp and scallop to the onions and bell pepper. (Don't worry about small pieces of ginger and garlic sticking to the shrimp/scallops after draining; it's better that way.) Stir-fry for two minutes, tossing regularly, or until shrimp are jut shy of being pink and scallops are almost opaque.

Add snow peas (and hot red pepper flakes, if using) and stir until peas begin to shine.

Dissolve cornstarch in the saved liquid, which has been strained); stir into wok. Cook one minute on very high heat until liquid boils and thickens.

When pasta is done, drain well. You can put the pasta into a serving bowl and pour the stir-fry over the top and then toss lightly -- or you can dump the pasta into the stir-fry and toss it in the wok -- and serve. The latter way makes for a warmer presentation if plating up individually.

Joe

NOTES:

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clipped on: 07.26.2006 at 12:06 am    last updated on: 07.26.2006 at 12:06 am

RE: Print Sharing (Follow-Up #2)

posted by: mikie on 07.14.2006 at 11:29 pm in Computer Help Forum

Might go to windows help off the start menu and type in
Share Printer
which will give you a few articles that talk you through it...example;;

Open Printers and Faxes.
Under Printer Tasks, click Add a printer to open the Add Printer Wizard, and then click Next.
Click A network printer, or a printer attached to another computer, and then click Next.
Connect to the desired printer using one of the following three methods. Click a method for instructions.
Browse for a printer.

Click Browse for a printer, and then click Next.
In the Shared printers list, click the printer you want to connect to.
Notes

In the list, printers are indicated by an icon of a printer followed by its name. An icon of a computer indicates a computer that has at least one printer connected to it. To see the printer, double-click the computer icon.
When you click a printer icon, its name appears in the Printer box.
Click Next.
Type the printer name.

Click Connect to this printer.
In the Name box, type the printer name using the following format:
\\computer_name\printer_name

Click Next.
Connect to an Internet or intranet printer.

Using a printers URL allows you to connect to a printer across the Internet, provided you have permission to use that printer. If you cannot connect to the printer using the general URL format below, please see your printer's documentation.

Click Connect to a printer on the Internet or on a home or office network.
Type the URL to the printer using the following format:
http://printserver_name/Printers/share_name/.printer

Click Next.
Follow the instructions on the screen to finish connecting to the printer.
The icon for the printer appears in the Printers and Faxes folder.

NOTES:

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clipped on: 07.16.2006 at 01:11 am    last updated on: 07.16.2006 at 01:11 am