Sour Green Beans

Sour Green Beans

All of these items are added in amounts to taste; if you like lots of bacon and onions, then cook a whole onion and 1/2 lb. of bacon. Do more or less according to your taste.

Fry diced bacon until crisp. Remove bacon from pan, then add chopped onions and fry in bacon grease until tender. Pour in vinegar (white or cider) to taste (again, a lot of vinegar if you like sour stuff, or very little for less flavor). Bring to a boil, and add bacon, stir mixture together. Then pour over cooked green beans, and stir again.

I hope you like it!
Helen

Grilled Corn

Grilled Corn

Another way to cook corn and you can do it on a grill. It won't have that pristine "boiled" look, though, but it has a great taste.

Pull down the outer husks as you would normally, but don't break them off, just clean off all of the silk. Then put the husks back over the corn.

Soak the corn in water for at least 30 minutes so that the husks are thoroughly wet all the way through.

Put the corn (still in husks) on the grill and grill over hot coals for a few minutes on each side, turning regularly, until the husks are pretty much blackened all around.

The corn will come out brownish and sweet, the heat from the fire will caramelize the natural sugar. Really good stuff and you can do it all outside, too.

SockEmpress

Black Chicken Soup

Black Chicken Soup
by Chef Chai Chaowasaree

1 silkie chicken (about 2 pounds), whole or halved
3 thumb-sized pieces ginseng root
6-1/4 cups water
1 thumb-sized piece ginger, smashed
2 large heads garlic, halved
1/2 tsp whole peppercorns
Salt or soy sauce to taste
5 dried figs
Sliced green onion for garnish

Cut chicken in half if necessary to fit pot; otherwise leave whole. Soak ginseng in water 1 hour.

Place ginseng and its soaking water in pot; add chicken, ginger, garlic, pepper and salt. Bring to a boil and skim impurities. Reduce heat to a very low simmer (no bubbling at all) and cook until chicken is fall-off-the-bone tender, 2 to 4 hours. Or cook in a crock pot on low heat, about 6 hours. In last hour of cooking, add figs.

Strain soup and de-bone chicken if desired, or serve with root pieces. Garnish with green onion.

Nutritional information unavailable.
From http://starbulletin.com/2002/08/28/features/story1.html the Honolulu Star Bulletin

Tator Soup (from Princess Re)

Tator Soup (from Princess Re)

Bake 3-5 lbs. potatoes, scoop out the innards.

Saute 1/2 cup onion (recipe calls for 1-1/2 cups but that is too much)

Add potatoes and 1 qt. chicken stock or qt water with lots of chicken bouillon cubes)
1 qt. half 'n half or milk
1 lb. cheddar cheese or more.
Salt, pepper and cayenne

Yours in cooking,
Marie - Funny Farm

Aziza's Pork and Mushroom Stew

Aziza's Pork and Mushroom Stew

1 pound Pork Loin, boneless (any lean cut works)
2 tbsp Butter
1/4 cup dry White Wine
1 (10-3/4 oz) can of Chicken Broth
1 tbsp dried Parsley
2 cloves Garlic, minced
1/4 tsp dried Thyme
1/4 tsp Pepper
1 Bay Leaf
1 cup Carrots, sliced
3 small Potatoes, pared and diced
1 serving (2 cups) of White Sauce (in Joy of Cooking works)
5 oz Pearl Onions
1-1/2 cups Mushrooms, sliced
1/2 cup cold Water
1/4 cup all purpose Flour
1 tbsp Lemon Juice

Cut pork into 1" cubes. In a 3 qt saucepan, brown pork, half at a time, in hot 2 tbsp. of butter. Return all meat to pan. Stir in the wine, broth, parsley, garlic, thyme, pepper and bay leaf. Bring to boiling; reduce heat. Cover and simmer 40 minutes, stirring occasionally.

Make 2 cups of the white sauce.

In a separate saucepan, cook carrots 10 minutes; add potatoes and cook 10 minutes more.

Add onions, white sauce, carrots, potatoes and mushrooms to the pork mixture. Return mixture to boiling. Reduce heat; cover and simmer for 15 minutes more or until veggies are crisp-tender. Remove bay leaf.

Combine flour and water; add to stew with lemon juice. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.

Debbi

Chocolate-Irish Cream Cheesecake

Chocolate-Irish Cream Cheesecake
Prep Time: 40 minutes
Cooking Time: 50 minu
tes

If you prefer less liqueur, substitute whipping cream or milk for the liqueur to make up the difference. (This recipe first appeared in Better Homes and Gardens magazine).

1 cup chocolate wafer crumbs (about 18 cookies)*
1/4 cup butter, melted
1/2 tsp ground cinnamon
3 (8 oz) packages cream cheese, softened
1 (8 oz) carton dairy sour cream
1 cup sugar
1 (8 oz) package semisweet chocolate, melted and cooled
3 eggs
1/3 to 1/2 cup Irish cream liqueur
2 tbsp whipping cream or milk
2 tsp vanilla
Fresh raspberries (optional)
1/3 cup semisweet chocolate pieces, melted (optional)

For crust, in a medium mixing bowl combine crumbs, butter, and cinnamon; toss gently to mix. Spread mixture evenly in the bottom of a 9" or 10" *springform pan; press onto bottom for a firm, even crust. Set pan aside.

For filling, in a large mixing bowl combine cream cheese, sour cream, sugar, and the 8 ounces melted chocolate; beat with an electric mixer on medium to high speed till combined. Add eggs all at once. Beat on low speed just till combined. Do not overbeat. Stir in liqueur, whipping cream or milk, and vanilla.

Place pan on a baking sheet. Pour filling into crust. Bake in a 325ยบ F oven for 50 to 60 minutes or till center appears nearly set when gently shaken.

Cool in pan on a wire rack for 15 minutes. Remove sides; cool completely. Cover and chill cheesecake for 4 hours or overnight.

Before serving, transfer the cheesecake to a platter. Top with fresh raspberries and drizzle with 1/3 cup melted chocolate, if desired.

*Note: If using the 10" springform pan, add another 1/4 cup chocolate wafer crumbs to the crust.

Pickled Garlic

Pickled Garlic
Makes 2 pints

Tested and loved by the resident garlic-holic. *vbg* The next batch, I am going to try roasting the garlic first, for that lovely roasted flavor.

2 cups distilled White Vinegar
2 tbsp Salt
2 pounds fresh Garlic

  • Put the vinegar and salt in a non-corrosive saucepan. Bring to a boil and boil 2-3 minutes. Remove from heat and cool.
  • Separate the garlic cloves and blanch for 5-7 minutes to remove the skin.
  • Put the garlic in a saucepan and cover with boiling water. Allow to remain for 1 minute and drain.
  • Arrange in sterilized jars; pour in the vinegar and seal/process in a canner. I do 15 minutes, for our elevation. I believe 10 minutes will do it in the flatlands. Go by your canning book instructions.
  • Keep jars in a cool, dry place and let sit for 1 month before eating.

After opening, a jar will keep in the fridge forever. So.... a day, the way we eat it. *vbg*

Variations:
Substitute flavored vinegar(s).
Add herbs to the vinegar solution.
Add a touch of sugar if you like sweet garlic.
Roasting garlic instead of blanching as called for.

Debbi

Decadent Chocolate Cake

Decadent Chocolate Cake
(with Changes from other members)

1 pkg devil's food cake mix
1 pkg instant chocolate pudding
1 cup sour cream
4 eggs
1/2 cup water
1/2 cup oil
12 oz package chocolate chips

Combine eggs, sour cream, oil and water, add cake mix and pudding mix. Mix well. Fold in chocolate chips. Bake in buttered bundt pan. Bake at 350° F for for 45 minutes or until done.

Drizzle melted chocolate over, or sprinkle confectioners sugar on top.

This was very good.

Carolyn


Debbi's Version
Add:
1/4 cup Kahlua, strong coffee, Coconut Rum or any other flavoring that would go with the cake flavor. But *not* extracts. Too much. Can add any liquid, really.

The 1/2 cup water should be warm.

Use a cake mix with pudding already in the box.

Successful Combos:
  • Vanilla or French Vanilla cake mix; Vanilla or French Vanilla inst. Pudding; Almond flavoring or Coconut Rum; 2 cups shredded Coconut; 1 pkg Chocolate Chips.
  • Any Chocolate cake mix; any Chocolate inst Pudding; Coffee flavorings; 1 pkg Chocolate Chips.
  • Orange cake mix; Vanilla inst Pudding; rum for the flavoring, 1 lg can Pineapple (well chopped and drained. Use 1/2 cup of the drained juice for the water); 2 cups Coconut.
  • Strawberry cake mix, Banana inst pudding; 1 lg can Pineapple (well chopped and drained. Use 1/2 cup of the drained juice for the water); 2 cups Coconut.

Katie:
Use 1/2 cup Kahlua instead of water.

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