| Author | Post |
|---|
StewartM
Member
| Joined: | Oct 31st, 2005 |
| Location: | Chicken Coop |
| Posts: | 1149 |
| Status: |
Online
|
| Mana: |    |
|
Posted: Sep 5th, 2006 11:31 am |
|
Jim Flynt wrote: Mr. Mike can help with the bacon judging though. That's why we increased the entry requirement to 5 pounds of cooked bacon per entrant. That should be enough to go around.
Thanks Jim
I have cleared my schedule....may want to change that requirement to 10 pounds someone else might want a taste....
BACON JUDGE
Have I died and went to heaven??
|
StewartM
Member
| Joined: | Oct 31st, 2005 |
| Location: | Chicken Coop |
| Posts: | 1149 |
| Status: |
Online
|
| Mana: | |
|
Posted: Sep 5th, 2006 11:43 am |
|
Cracker Jax wrote:
You're welcome for the recipe macca but I must confess that I said that I leave the bacon off because I use "cheap" meat and it's greasy enough without the bacon. 
That statement caused an uprising among the Bacon Brigade! 
Bacon Brigade checking in....
CRACKER
How could you leave BACON off....Don't you love your family and country??
NOW get out of bed and go fry 5lbs of BACON and make it up to your family..
If you got any leftovers the Bacon Brigade sure could use them...
|
Cracker Jax
Member
| Joined: | Oct 23rd, 2005 |
| Location: | Summerfield, USA |
| Posts: | 4722 |
| Status: |
Online
|
| Mana: | |
|
Posted: Sep 5th, 2006 01:01 pm |
|
Mike you're a mess. "Love for my family and country"... you just crack me up!
Going to fry bacon.
____________________
Opinions in this post are mine. Do not copy, distribute, mass mail or quote out of context without my consent.
|
DOGGETTJA
Member
| Joined: | Oct 24th, 2005 |
| Location: | Summerfield |
| Posts: | 1198 |
| Status: |
Online
|
| Mana: | |
|
Posted: Sep 8th, 2006 11:07 pm |
|
I thought others might be having the same problem I am with bushels of basil. I love the smell of basil and always plant way too much so here is what I do. I make up pesto
2cups of basil leaves
1/4 cup parmesan cheese
2 tbsps toasted pine nuts or walnuts (I use walnuts)
1 clove of garlic ( I use at least 2 cloves but vampires are a problem at my house)
2 TBSP extra virgin olive oil
1/4 tsp salt
pepper
3 TBSP chicken broth ( I pour the left over in a jar and store in the freezer, thaw in the microwave when I need some broth)
Zap all this really good in the food processor.
Take an ice cube tray and fill each one of the spces with the misture.
Freeze in the freezer, pop out and store in a freezer bag. Then this winter use the cubes in soup, spaghetti sauce things like that. Oh you can also use it just plain on pasta.
|
blessingsalways2u
Member
|
Posted: Sep 9th, 2006 01:50 am |
|
I love pesto!
I also wash and dry the leaves, then layer them in canning jars with a sprinkle of salt and drizzle of olive oil between each layer. I use the 4 oz jars and make sure all layers are covered with oil when finished. Cover and keep in fridge for up to 6 months. Great to use some in all types of cooking.
|
DToney
Member
|
Posted: Sep 29th, 2006 01:32 am |
|
Grandma’s Pecan Pie
* ¾ c. sugar
* 3 eggs
* ¼ tsp.. Salt
* 2 ½ tsp.. Vanilla
* ¾ c. corn syrup
* 3 tsp.. margarine – melted
* 1 unbaked pie shell
* 1 c. pecans
Mix eggs & sugar, salt van. Flavoring. Let stand 5 min. Spread pecans in pie shell. Stir margarine into syrup & pour in shell. Bake 375 degrees for 40-45 minutes.
____________________
I have not failed. I've just found 10,000 ways that don't work. - Thomas Edison
|
DToney
Member
|
Posted: Sep 29th, 2006 01:33 am |
|
Betty’s Chicken Salad
Stew 1 hen until tender, grind meat (coarse)
(I USE 2 CANS WHITE MEAT CHICKEN)
Add:
1 stick celery, chopped (optional)
salt & black pepper
paprika
1 boiled egg (per can of chicken)
1 apple (ground) (1 used 1 tbsp.. applesauce)
Mayonnaise (1 heaping tbsp. per can chicken)
Touch of mustard
Mix & chill before serving.
____________________
I have not failed. I've just found 10,000 ways that don't work. - Thomas Edison
|
DToney
Member
|
Posted: Sep 29th, 2006 01:45 am |
|
Here's some good "egg tips" that have helped me....
How To Cook Eggs
Boiled - Put your eggs in a pot (avoid aluminum as it will darken) and cover with cold water. Add a pinch of salt. Bring the pot to a boil over high or medium high heat, then lower the heat and simmer. Depending on the size of your egg, they will need to simmer for 2-3 minutes for soft boiled, about 4-5 minutes for medium and 15-20 minutes for hard boiled. Drain the eggs and immerse them immediately in cold water to stop the cooking process. Refrigerated boiled eggs will keep for about a week.
Fried - Add a small amount of butter or oil to your skillet (non-stick pans will need very little to none of this - good southerns use bacon drippings!) and heat. When you can drop a drop of water into the pan and hear it sizzle, it's time to cook the eggs. Carefully crack the eggs into the pan. For sunny side up eggs, allow them to cook for about 3-4 minutes without turning (or until they're done to a consistency you like), before removing them from the pan. If you prefer your eggs turned over, first cook the eggs for about 2 minutes before using your spatula to flip the eggs over. The amount of time the turned eggs are cooked will depend on how you like to eat your eggs. (another southern thing is when using drippings, take the spatula and splash the drippings over the top of the eggs until you see a white film on top - we call these "dirty eggs" because the drippings cause brown particles to gather on the eggs!)
Scrambled - The cooking procedure for scrambled eggs is the same as for fried. First beat your eggs in a bowl (you can add a tablespoon or so of milk per egg as well as salt, pepper, seasonings etc.). Pour into the skillet and cook while gently stirring until the eggs reach the desired consistency.
nPoached - Cover the bottom of a small pot or skillet with about two inches of water and bring to a simmer. Break an egg into a small bowl. Stir the water to create a small whirlpool effect and drop the egg into the center. Cook for 3-5 minutes before removing the egg with a slotted spoon.
Last edited on Sep 29th, 2006 01:48 am by DToney
____________________
I have not failed. I've just found 10,000 ways that don't work. - Thomas Edison
|
DToney
Member
|
Posted: Sep 29th, 2006 01:49 am |
|
Meat Loaf
2 lbs ground beef
4 slices of bread (may use crumbled crackers)
2 eggs , beaten
½ c milk
1 med onion
1 tsp salt
pepper to taste
(optional) ½ cup ketchup for topping
Mix egg, milk, bread, salt & pepper. Pour over meat in bowl. Mix thoroughly. You may choose to dice onion in with mixture or place ringed onions on top. If you put onions in mixture, pour ketchup over top. Bake 374 for 45 minutes.
____________________
I have not failed. I've just found 10,000 ways that don't work. - Thomas Edison
|
DToney
Member
|
Posted: Sep 29th, 2006 01:51 am |
|
I guess all of this rain & cool weather has me thinking about cooking!
Hash
3 ½ lb chuck roast
2 c. beef broth
½ c. ketchup
½ c. chopped onion
½ c. brown sugar
3 Tbsp mustard
3 Tbsp Worcestershire sauce
¼ c. vinegar
Salt & pepper to taste
Cook roast, then tear apart. (Use broth cooked roast in.) Mix all ingredients in pot. Cook 20 minutes after it starts boiling, then add roast. Heat until warm.
Serve over rice or sliced bread.Last edited on Sep 29th, 2006 01:52 am by DToney
____________________
I have not failed. I've just found 10,000 ways that don't work. - Thomas Edison
|
DToney
Member
|
Posted: Oct 7th, 2006 12:07 am |
|
How about something warm... & good (definitely not good on the waistline though!)
Chicken & Dumplins
1 family pack of chicken (or a stewing hen)
(If you use pieces that contain dark meat you get a better broth)
2 cups baking mix
1 ¼ cups milk
salt & pepper to taste
Boil chicken until it falls off of the bone. ]Remove chicken from water (broth) reserving the liquid. Tear into bite sized pieces & return to water. Mix the baking mix with the milk until it reaches a medium consistency (thicker than pancake mix & thinner than biscuit dough.) Drop half of mix by spoonfuls onto boiling broth. Carefully stir trying not to break up dough but turning it so it cooks on all sides. Drop the rest of the dough onto the broth & carefully turn as before. Cook about 5 minutes gently stirring the dough so it cooks. Let cool for at least 10 minutes. Serve with hot biscuits.
Last edited on Oct 7th, 2006 12:18 am by DToney
____________________
I have not failed. I've just found 10,000 ways that don't work. - Thomas Edison
|
DToney
Member
|
Posted: Oct 7th, 2006 12:18 am |
|
Can ya' tell I like to cook? 
O'Charley's Loaded Potato Soup
1 gallon water
2 1/2 lbs. potatoes, peeled and cut into 1/2-inch cubes
1 T. chicken stock base
1 T. each: white pepper, salt, black pepper
2 11-oz. cans concentrated cheddar cheese soup
1 lb. butter or margarine
1 1/2 c. flour
2 c. half-and-half
chives, bacon bits and parsley
Bring water to a boil in large pot. Add potatoes to water along with chicken stock base, salt and pepper. Cook 12 minutes, or until potatoes are about half-done. Add cheddar cheese soup and simmer 10 minutes. Melt butter or margarine in a heavy sauce pan. Add flour and cook over medium heat, stirring constantly, for 3 to 4 minutes. Do not brown. Whisk flour mixture into the potato mixture and bring to a boil. Reduce heat and simmer an additional 3 to 4 minutes. Stir in half-and-half and heat to serving temperature. Do not boil. Serve with chives, bacon bits and parsley.
Last edited on Oct 7th, 2006 12:20 am by DToney
____________________
I have not failed. I've just found 10,000 ways that don't work. - Thomas Edison
|
blessingsalways2u
Member
|
Posted: Oct 7th, 2006 01:10 am |
|
http://www.kraftfoods.com
At this site you can sign up for their FREE Food & Family magazine that they mail our every month. It is great for a free magazine.
Blessings
|
Cracker Jax
Member
| Joined: | Oct 23rd, 2005 |
| Location: | Summerfield, USA |
| Posts: | 4722 |
| Status: |
Online
|
| Mana: | |
|
Posted: Oct 7th, 2006 02:36 am |
|
DToney wrote: O'Charley's Loaded Potato Soup
That is MY kind of recipe DT!!!! Thanks!!!
And blessings, first of all howdy! Long time no see!!! I get that Kraft Foods magazine and it is great!
____________________
Opinions in this post are mine. Do not copy, distribute, mass mail or quote out of context without my consent.
|
blessingsalways2u
Member
|
Posted: Oct 8th, 2006 12:49 am |
|
Hey there, been real busy.
Been working lots, gardening, crocheting and making home made liquer for the holidays. Got it bottled up today and it is steeping.
Mind you I am not a drinker but do like a sip occasionally, especially when it gets chilly.
Made some black cherrie brandy and some blackberry liquer. Can't wait to try it. Takes about 2-3- months before drinkable.
Hope you all are well.
Happy Cooking.
|
Current time is 03:17 pm | Page:   ... 2 3 4 5 6 7 8 9 10 11   |
|