Groupings, Personal Space, Garden Art, and Color forum: Favorite Recipes 2

 
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ImageArleneB
Mar 17, 2015 1:59 PM CST
Name: Arlene
Grantville, GA
DIL from Panama didn't know what a radish was. My dad loved them so we always had lots of them. I just don't like the really hot ones, but I think a lot of people don't like them. We tried roasting them and we liked them.
ImageDaylilyOma2
Mar 17, 2015 10:17 PM CST
Name: DaylilyOma2
OH
Be a good day maker! Smile!
Arlene, I do not like the really hot ones. Mine must not have been hot to me or I would not have eaten them. I would often put a pile of salt on a plate, wet the radish and then dip it in the salt.
I ate enough to look like a radish. Oh how I wish I could do that again. No way!
Oma
ImageMaryE
Mar 21, 2015 8:04 PM CST
Name: Mary
The dry side of Oregon
Be yourself, you can be no one else
A new soup. I cooked a mixture of about half a dozen kinds of beans, split peas and lentils, and flavored it with some bacon. Very lean bacon from the shoulder instead of the belly. Not much fat on it but I trimmed it anyway. We had that for dinner last night. It was good. Today I cooked about half of an onion, 2 cloves of chopped garlic, 2 chopped zucchini and about a quart of chopped canned tomatoes together with a tsp of salt. We mixed it with yesterday's bean soup and it is very good. I think I will freeze about half of it because we will get tired of it before we eat it all.
Of all the things I've lost, I miss my mind the most.
More ramblings at http://thegatheringplacehome.myfastforum.org/forum54.php
Imagemcash70
Mar 21, 2015 8:08 PM CST
Name: Margaret
BC, Can.
Sounds good Mary. I do the same with large batches of soup or stew, some people can hack it every night until it's gone but not us. Sticking tongue out
ImageSharon
Mar 21, 2015 8:08 PM CST
Name: Sharon
Kentucky
Sounds really good, Mary. My kind of meal!
Even if I don't eat the bacon, I'd flavor the soup with it. But if I chop it up really small, I'd no doubt eat it and love it. That bacon flavor that I do love is leftover from my childhood. Big Yellow Grin
ImageArleneB
Mar 21, 2015 8:09 PM CST
Name: Arlene
Grantville, GA
Sounds easy and very good. We love soup and beans. And bacon!
ImageDaylilyOma2
Mar 21, 2015 8:48 PM CST
Name: DaylilyOma2
OH
Be a good day maker! Smile!
Mary, that reminds me of soup my Oma used to make. Makes my mouth water, actually.
Hurray!
Oma
ImageMaryE
Mar 21, 2015 9:01 PM CST
Name: Mary
The dry side of Oregon
Be yourself, you can be no one else
The bean mixture was from the co-op in a bin labeled Soup Mix. It had pinto, red, lima, and black beans, black eyed peas, green split peas, yellow lentils, and maybe something else. I have seen similar mixtures on the bean shelf at the supermarket.
Of all the things I've lost, I miss my mind the most.
More ramblings at http://thegatheringplacehome.myfastforum.org/forum54.php
Imagenap
Mar 22, 2015 3:07 AM CST
Name: Nancy
Buffalo NY
Sounds so good, Mary! Wish I had a bowl right now!

But only a tsp of salt? Was the bacon that salty, or what? Sounds like I'd need more, with all those veggies thrown in.
ImageMaryE
Mar 22, 2015 7:01 AM CST
Name: Mary
The dry side of Oregon
Be yourself, you can be no one else
The bean and bacon soup was already seasoned to taste, and we do not use much salt. The tsp of salt was just for the tomato mixture.
Of all the things I've lost, I miss my mind the most.
More ramblings at http://thegatheringplacehome.myfastforum.org/forum54.php
ImageArleneB
Apr 9, 2015 5:54 PM CST
Name: Arlene
Grantville, GA
Sorry for the delay. Here's the recipe for the Gourmet Potatoes. Sometimes I put ham slices on the bottom of the pan first then it's a one dish meal!

Gourmet Potatoes

6 medium potatoes
1/4 cup butter
2 cups shredded cheddar cheese
1/2 cup sour cream
1 tablespoon minced onion
1 teaspoon salt
1/4 teaspoon ground pepper

Cook unpeeled potatoes until tender. Do not overcook! Cool, peel and shred coarsely.
Heat 1/4 c. butter in saucepan; remove from heat.
Add cheese, stirring until partially melted. Blend in sour cream, onion, salt and pepper.
Fold in potatoes, then place in greased 2 quart casserole dish. Bake, uncovered, at 350°F for 30 minutes or until nicely browned.
Note: Casserole may be assembled day before; if you do, cover and refrigerate, and lengthen cooking time. Serves 8. This also freezes very well. Do not thaw! Bake frozen.
Imagevic
Apr 10, 2015 4:46 AM CST
Name: Vicki
North Carolina
YUM Arlene - thank you so much Thumbs up
ImageSharon
Apr 10, 2015 10:42 AM CST
Name: Sharon
Kentucky
I love this, Arlene, same thing we call Hashbrown Casserole. Sometimes if I use more potatoes I add a can of cream of chicken soup.
Thank you!
ImageDaylilyOma2
Apr 10, 2015 2:44 PM CST
Name: DaylilyOma2
OH
Be a good day maker! Smile!
Sharon wrote:I love this, Arlene, same thing we call Hashbrown Casserole. Sometimes if I use more potatoes I add a can of cream of chicken soup.
Thank you!


Yes, that is what we call it, too. And I've used the frozen hashbrown potatoes from the store if I
am in a hurry, or even the cubed potatoes. They both work just fine and I do not have to take time to peel and cut up potatoes for just the two of us.
Thanks for the reminder, Arlene. Yum!
Oma
ImageArleneB
Apr 10, 2015 3:31 PM CST
Name: Arlene
Grantville, GA
My friend uses the frozen hash browns as well.
ImageArleneB
Apr 17, 2015 11:48 AM CST
Name: Arlene
Grantville, GA
I tasted these muffins at our last garden club meeting and loved them! So easy to make I am going to be in trouble!

PECAN PIE MINI MUFFINS
Taste of Home

YIELD:15 servings
Ingredients
• 1 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1 cup chopped pecans
• 2/3 cup butter, melted
• 2 eggs, lightly beaten
Directions
• 1. In a large bowl, combine the brown sugar, flour and pecans; set aside. Combine butter and eggs. Stir into brown sugar mixture.
• 2. Fill greased and floured miniature muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick inserted near the center comes out clean. Immediately remove from pans to wire racks to cool. Yield: about 2-1/2 dozen.
Nutritional Facts
1 serving (2 each) equals 206 calories, 14 g fat (6 g saturated fat), 50 mg cholesterol, 96 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.
ImageSkiekitty
Apr 17, 2015 12:33 PM CST
Name: Toni
Denver Metro, Zone 5
Too many cats!!
Arlene - OMG these sound so good.. I will have to try & make them next week (this weekend is gonna be super busy w/DH home).
Never be afraid of a scar. It just means that you were stronger than something that tried to hurt you.
My new Etsy shop - handmade jewelry by ME!! http://www.etsy.com/shop/OjodelGato
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Imagevic
Apr 17, 2015 1:01 PM CST
Name: Vicki
North Carolina
Oh YUM YUM YUM Arlene - thank you so much. I will make these for sure and I bet they freeze well, too, huh?
ImageMaryE
Apr 17, 2015 2:11 PM CST
Name: Mary
The dry side of Oregon
Be yourself, you can be no one else
Arlene, no baking powder or soda?
Of all the things I've lost, I miss my mind the most.
More ramblings at http://thegatheringplacehome.myfastforum.org/forum54.php
ImageArleneB
Apr 17, 2015 4:04 PM CST
Name: Arlene
Grantville, GA
Nope, no baking powder or soda! And only 1/2 c. flour!!! I have the recipe memorized already! Hilarious! I don't know if they freeze well but I would imagine they would. We're eating them too fast to have any to freeze. But I'm going to make some to take to our family reunion and I'll freeze them for that.

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