Of Viands and Victuals

[Subdeacon Joe]

"What to take to the country in 1732. Found in, “The country housewife and lady's director, in the management of a house, and the delights and profits of a farm. Part II including a great variety of the most curious receipts ... To which is added from a poulterer in St. Jame's-Market, the manner of trussing all sorts of poultry…” Written by Richard Bradley."

From Hathitrust
https://babel.hathitrust.org/cgi/pt?id=hvd.rsmctc

 

https://babel.hathitrust.org/cgi/pt?id=hvd.rsmctc

 

[Subdeacon Joe]

Washington's Eggnog 

 

https://theviewfromgreatisland.com/george-washingtons-eggnog-recipe/#wprm-recipe-container-112831

 

One quart cream, one quart milk, one dozen tablespoons sugar, one pint brandy, 1/2 pint rye whiskey, 1/2 pint Jamaica rum, 1/4 pint sherry—mix liquor first, then separate yolks and whites of eggs, add sugar to beaten yolks, mix well. Add milk and cream, slowly beating. Beat whites of eggs until stiff and fold slowly into mixture. Let set in cool place for several days. Taste frequently.”

[Marshal Mo Hare, SASS #45984]

9 hours ago, Subdeacon Joe said:

Washington's Eggnog 

 

https://theviewfromgreatisland.com/george-washingtons-eggnog-recipe/#wprm-recipe-container-112831

 

One quart cream, one quart milk, one dozen tablespoons sugar, one pint brandy, 1/2 pint rye whiskey, 1/2 pint Jamaica rum, 1/4 pint sherry—mix liquor first, then separate yolks and whites of eggs, add sugar to beaten yolks, mix well. Add milk and cream, slowly beating. Beat whites of eggs until stiff and fold slowly into mixture. Let set in cool place for several days. Taste frequently.”

This recipe appears to be double the one in the link and does not say 12 large eggs.

[Subdeacon Joe]

17 minutes ago, Marshal Mo Hare, SASS #45984 said:

This recipe appears to be double the one in the link and does not say 12 large eggs.

 

 

Yeah, some strangeness going on.  There were several other sites that had a half gallon each of heavy cream and whole milk, but all other quantities the same.

[Subdeacon Joe]

Boning a roast chicken 

 

https://www.instagram.com/reel/DDRyVGOt_WX/?igsh=MzRlODBiNWFlZA==

 

 

https://youtube.com/shorts/AvHcIhZ2JmY?si=EmrDkNG28IDfjdBy

 

Edited December 9, 2024 by Subdeacon Joe

[Subdeacon Joe]

Shawarma, aka döner.  No receipts, just what you can discern from the videos. Posted more for technique rather than ingredients. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Marshal Mo Hare, SASS #45984]

The general’s hot sauce

 

 

[Marshal Mo Hare, SASS #45984]

8 hours ago, Marshal Mo Hare, SASS #45984 said:

The general’s hot sauce

 

 

Whaaaat?

 

 

[Subdeacon Joe]

We got a head of lettuce at the Food Bank yesterday.  Neither of us is much for salads in the late Fall and Winter, so I make this for a lunch on a cool, damp, blustery Friday the 13th.  This has lots of possibilities for play.  

 

Lettuce Soup

Ingredients

2 tablespoons olive oil

1 clove garlic - minced

1 head lettuce 12-16 oz head, leaves separated and lightly chopped. Any lettuce works

1 tablespoon dried parsley

2 teaspoons dried oregano*

2 cups chicken or vegetable broth

1/2 cup heavy cream + additional to garnish

1/2 teaspoon salt

1/4 teaspoon pepper

 

Instructions

Heat olive oil on medium heat in medium sized pot.

When hot, add the garlic until slightly brown.

Add your lettuce, parsley and oregano and stir until lettuce is wilted.

Add your chicken broth and simmer uncovered for 20 minutes.

Transfer in batches to blender or use immersion blender to puree soup. If using a blender do this in batches and be careful as the liquid will be very hot.

Transfer back to pot.

Add your heavy cream, salt and pepper and stir until all heated (about 5 minutes).

Serve, garnish with additional heavy cream on top if desired.

 

*This was VERY oregano forward as written. Next time I'll only use half the amount.  .  Maybe replace with Dill.  Also, add in some Potato to thicken it.

[Marshal Mo Hare, SASS #45984]

Boozy hot sauces

 

[Marshal Mo Hare, SASS #45984]

I have a new helper. I asked her to make mashed potatoes. She peeled them but didn’t know they should be chopped.   ))))

 

today I showed her how to make mashed spuds the right way.  ))))

[Marshal Mo Hare, SASS #45984]

Way too much for me to contemplate but I saw this on allrecipiee

 

Baked Cowboy Dip

 

Cowboy Dip:

• 12 ounces hot Italian sausage links, casings removed

• 2 (8 ounce) packages cream cheese, at room temperature

• 1 cup sour cream

• 4 ounces sharp Cheddar cheese, grated

• 2 cups frozen sweet corn, thawed and drained

• 1 (14 ounce) can fire-roasted diced tomatoes with green chiles

• 1 (4 ounce) can diced Hatch green chiles

• ½ cup diced fresh jalapeño peppers

• ½ cup sliced green onions

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 1 pinch cayenne pepper, or to taste

Topping:

• 2 tablespoons grated sharp Cheddar cheese

• 1 pinch cayenne pepper, or to taste

• 1 teaspoon sliced green onion, or to taste

Directions

1. Preheat the oven to 425 degrees F (220 degrees C).

    

2. Place sausages in a dry pan over medium heat until they start to sizzle. Use a spoon or flat wooden spatula to break them up as they cook. Continue to cook until browned and crumbly, 10 to 12 minutes. Remove from the heat. Drain grease if desired.

    

3. Combine cream cheese, sour cream, 4 ounces grated Cheddar, thawed corn, cooked sausage, fire-roasted tomatoes with chiles, Hatch chiles, jalapeño peppers, green onions, salt, pepper, and cayenne in a large bowl; mix until thoroughly combined. Transfer into a baking dish and smooth out the top. Top with remaining Cheddar, and cayenne.

    

4. Place the baking dish on a sheet pan and bake in the center of the preheated oven until cheese is melted and dip is bubbling around the outside, about 30 minutes.

    

5. Sprinkle green onions over top before serving.

   

[Subdeacon Joe]

 

[Subdeacon Joe]

https://www.instagram.com/reel/DECvivwtxP7/?igsh=MzRlODBiNWFlZA==

[Subdeacon Joe]

Hot Spiced Grape Juice. 

 

We got 2 big bottles of concord grape juice at the food bank last week.  What to use them for....hmmmmm...

 

https://www.food.com/recipe/shaker-spiced-grape-juice-146797

 

Grape juice, cinnamon,  cloves, nutmeg,  and sugar (I used honey).  Put it in the crock pot. 

 

DANG!  That's GOOD!

Edited December 31, 2024 by Subdeacon Joe

[Hardpan Curmudgeon SASS #8967]

2 hours ago, Subdeacon Joe said:

Hot Spiced Grape Juice. 

 

We got 2 big bottles of concord grape juice at the food bank last week.  What to use them for....hmmmmm...

 

https://www.food.com/recipe/shaker-spiced-grape-juice-146797

 

Grape juice, cinnamon,  cloves, nutmeg,  and sugar (I used honey).  Put it in the crock pot. 

 

DANG!  That's GOOD!

 

Mulled Un-Wine.  MMmmmm....!  

[Subdeacon Joe]

4 minutes ago, Hardpan Curmudgeon SASS #8967 said:

 

Mulled Un-Wine.  MMmmmm....!  

 

Hmmmm...Full Bodied Spiced Purple Cider.

[Marshal Mo Hare, SASS #45984]

It says cowboy so I will try to copy it….

 

Mac and Cheese Cowboy Cups

These mac and cheese cowboy cups are boxed mac and cheese, beefed up with taco-seasoned meat and pepper Jack cheese. Baked in individual muffin cups, they are also a fun-to-eat shape.

• 2 boxes macaroni and cheese

• 2/3 cups whole milk

• 5 tablespoons butter

• 1 pound ground beef

• 1 packet taco seasoning, plus more to taste (optional)

• 1/2 cup finely chopped onion

• 1 (10 ounce) can diced tomatoes and green chiles,such as RO-TEL®

• 2 cups shredded pepper Jack cheese

• sour cream, jalapeno slices, and chopped cilantro for topping (optional)

 

Directions

1. Preheat the oven to 400 degrees F (200 degrees C). Grease 2 standard 12-cup muffin tins.

    

2. Bring a large pot of salted water to a boil. Stir in macaroni and boil 5 minutes; drain and return to the pot. Stir in cheese packet, milk, and butter until well combined and creamy. Set aside and keep warm.

    

3. Heat a large nonstick skillet over medium-high heat. Add beef and cook, stirring often and breaking up with a spatula, until browned and crumbly, about 5 minutes. Add taco seasoning and onion and cook for 2 minutes, stirring constantly. Add water and cook, scraping up any browned bits from the bottom of the pan. Stir in tomatoes and remove from heat.

    

4. Stir beef mixture into prepared macaroni and cheese. Season to taste with additional taco seasoning. Stir in cheese. Scoop mixture into prepared muffin pans. Use a small spoon to create a small well in the center for toppings later. Alternatively, mixture can be placed in a lightly greased casserole dish and baked as a side dish. 

    

5. Bake in the preheated oven until browned around the edges and bubbly, 20 to 25 minutes. Let stand for 10 minutes. Serve with desired toppings.

 

and I know everyone is interested in this

 

Nutrition Facts
Servings Per Recipe 24
Calories 217
% Daily Value *
Total Fat 13g	17%
Saturated Fat 6g	29%
Cholesterol 34mg	11%
Sodium 421mg	18%
Total Carbohydrate 14g	5%
Dietary Fiber 1g	3%
Total Sugars 3g
Protein 10g	21%
Vitamin C 1mg	1%
Calcium 125mg	10%
Iron 1mg	7%
Potassium 191mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

 

Edited January 2 by Marshal Mo Hare, SASS #45984

[Marshal Mo Hare, SASS #45984]

Another…

 

Cowboy Oatmeal Cookies

This oatmeal cookie recipe is the kids' favorite. It doesn't call for nuts, but I sometimes add about 1/2 cup of chopped walnuts or pecans.

 

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 cup packed brown sugar

• 1 cup white sugar

• ½ cup margarine

• ½ cup vegetable oil

• 2 large eggs

• 2 cups quick cooking oats

• 1 cup butterscotch chips

 

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).

    

2. Sift together flour, baking soda, baking powder, and salt in a medium bowl; set aside.

    

3. Beat brown sugar, white sugar, margarine, and oil with an electric mixer in a large bowl until smooth. Add eggs one at a time, beating well after each addition. Add flour mixture and stir until dough is just combined. Mix in oats and butterscotch chips. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.

    

4. Bake in the preheated oven until edges are golden, 10 to 12 minutes. Allow cookies to cool for a few minutes before transferring to wire racks to cool completely.

    

Nutrition Facts (per serving)

167	Calories
8g	Fat
23g	Carbs
2g	Protein

Hide Full Nutrition Label

Nutrition Facts
Servings Per Recipe 36
Calories 167
% Daily Value *
Total Fat 8g	10%
Saturated Fat 2g	11%
Cholesterol 10mg	3%
Sodium 114mg	5%
Total Carbohydrate 23g	8%
Dietary Fiber 1g	2%
Total Sugars 15g
Protein 2g	3%
Calcium 15mg	1%
Iron 1mg	3%
Potassium 46mg	1%

 

 

[Marshal Mo Hare, SASS #45984]

Apparently the thing is to label recipes “Cowboy” lately.  If I finish this here are four more  “Cowboy” recipes from southern living.  
 

Cowboy Casserole 

 

This Cowboy Casserole is all of our favorite things in one dish: crispy, meaty, creamy, and cheesy. But perhaps the best part is how easy it is to make, thanks to the simple everyday ingredients and pantry staples that go into the meal. No matter who you’re serving or for what occasion, no one will leave your table unsatisfied. 

 

Learn how to make Cowboy Casserole, a dish that's going to reignite nostalgia or give you an all-new family favorite.

 

ROBBY LOZANO; FOOD STYLIST: EMILY NABORS HALL

What Makes It A Cowboy Casserole? 

There are quite a few different versions of Cowboy Casserole out there. In fact, its versatility is one of the best parts about this recipe (more on that below). Even so, there are four ingredients that you will find in almost every recipe for Cowboy Casserole: ground beef, corn, shredded cheese, and Tater Tots. Without all of these elements, while we’re sure your casseroleis going to be stick-to-your-bones delicious, it won't be a Cowboy Casserole. 

 

Cowboy Casserole Ingredients 

Our Cowboy Casserole does feature a few more easy-to-use ingredients in addition to those above. Here's everything you need:

 

• Onions and garlic: These form a rich and flavorful base for the body of the casserole.
• Ground beef: You’ll use an entire pound.
• Taco seasoning: We like to rely on a packet of taco seasoning to give our casserole flavor and spice.
• Black beans, pinto beans, diced fire-roasted tomatoes, and diced green chiles: A can of each of these (a small can, in the case of the green chiles) goes into the filling.
• Sour cream and shredded Cheddar: These make the casserole thick, hearty and creamy. 
• Hot sauce: For a little added heat; feel free to skip it if you like. 
• Frozen corn: The corn is stirred into the filling last.
• Frozen Tater Tots: This fan-favorite potato covers the top of the casserole. Unlike some other recipes, Cowboy Casserole is baked uncovered so the potato tots are given the chance to crisp up.

 

ROBBY LOZANO, FOOD STYLIST: EMILY NABORS HALL

Cowboy Casserole Variations 

One of the best things about Cowboy Casserole is how easy it is to adjust the recipe to your tastes. After the ground beef, you can remove and/or add any fillings you’d like. In addition to those in our recipe, some other popular add-ins include northern beans, baked beans, canned chili, cooked bacon, chopped spinach, diced jalapenos, and sauteed bell peppers. 

 

How To Make Cowboy Casserole Ahead of Time 

Cowboy Casserole can be made anywhere from a day ahead to three months before you plan to enjoy it. If you want to make it a day or two before serving, make the filling, let it cool and then refrigerate it. When you’re ready to serve it, reheat the filling on the stove then add it to your baking dish, top with tots and cheese and bake.

 

Or, if you’d like to make it ahead and keep it in your freezer for a rainy day, you can completely assemble the casserole, cover it tightly with plastic wrap and foil, and freeze for up to three months. We recommend defrosting it in the fridge before baking and serving.

 

Ingredients

• 2 Tbsp. vegetable oil

• 1 medium yellow onion, chopped

• 2 cloves garlic, thinly sliced

• 1 lb. ground beef

• 1 (1-oz.) pkg. taco seasoning

• 1 (15-oz.) can black beans, drained

• 1 (15-oz.) can pinto beans, drained

• 1 (14.5-oz.) can diced fire-roasted tomatoes

• 1 (4-oz.) can diced green chiles

• 1/4 cup sour cream

• 3/4 cup shredded Cheddar cheese, divided

• 1 tsp. hot sauce

• 1 cup frozen corn kernels

• 1 (32-oz.) bag Tater Tots

Directions

1. Cook beef: 

   Preheat oven to 350°F. Heat vegetable oil in a large skillet over medium-high. Add onion and cook until softened and translucent, about 6 minutes. Add garlic and cook for another minute.

   

   ROBBY LOZANO; FOOD STYLIST: EMILY NABORS HALL

   Add beef and break apart with a spoon; cook until brown. Add taco seasoning and stir to incorporate.

   

   ROBBY LOZANO; FOOD STYLIST: EMILY NABORS HALL

    

2. Add tomatoes and beans: 

   Add black beans, pinto beans, tomatoes, green chiles, sour cream, 1/2 cup Cheddar cheese, and hot sauce, stir into meat mixture and allow to cook until the liquid thickens, about 5 minutes. Stir in frozen corn.

   

   ROBBY LOZANO; FOOD STYLIST: EMILY NABORS HALL

   Transfer mixture to a greased 9- x- 13-inch baking dish.

   

   ROBBY LOZANO; FOOD STYLIST: EMILY NABORS HALL

    

3. Add potatoes and bake: 

   Line surface of casserole with a single layer of frozen Tater Tots. Cover dish with aluminum foil and bake for 30 minutes.

   

   ROBBY LOZANO; FOOD STYLIST: EMILY NABORS HALL

   Remove aluminum foil, sprinkle remaining 1/4 cup Cheddar cheese over Tater Tots.

   

   ROBBY LOZANO; FOOD STYLIST: EMILY NABORS HALL

   Return to oven for 20 more minutes. Allow to cool slightly before serving.

   

[Marshal Mo Hare, SASS #45984]

Cornbread Cowboy Casserole

 

This comforting cowboy casserole is topped with a tender cornbread crust.

Never heard of a cornbread cowboy casserole? We think you're going to like what you learn: It's made with a well-seasoned chili, complete with corn, black beans, and tomatoes. That's topped with cheese for creaminess. Finally, it's finished with, of course, a moist and tender cornbread. It means you get your chili and cornbread in one scoop—a perfect weeknight dinner.

 

This recipe is similar to a tamale pie if you're familiar with that dish. In both recipes, the beef mixture forms the cozy and comforting base with the tender crown of cornbread. This version adds the layer of cheese, which isn't always used in the tamale casserole.

 

Learn how to make cornbread cowboy casserole, and serve this dinner to your family soon. We bet they're going to love it.

 

CAITLIN BENSEL; FOOD STYLIST: TORIE COX

Ingredients for Cornbread Cowboy Casserole 

For cornbread cowboy casserole, you'll need a few chili staples, plus the ingredients for the cornbread topper. You may have most of this in your fridge and pantry. Here's an overview of the main ingredients for this recipe:

 

• Lean ground beef: You can use a cut with a higher fat ratio if that's what you have, but you may want to spoon out some of the fat so the chili doesn't get too thin or greasy.
• Yellow onion: Adds backbone to the chili and bulks it up.
• Kosher salt and black pepper: For seasoning.
• Tomato paste: Adds a strong umami flavor to quickly build flavor.
• Garlic: Fresh is best so you can get the most flavor.
• Chili powder and ground cumin: Two classic chili spices add a hint of heat but keep this at a family-friendly spice level.
• Chicken stock: Adds volume to the chili sauce so it can cook up thick but spoonable.
• Black beans: Use pinto beans if that's what you have on hand. Just be sure to drain them and rinse them to remove excess liquid.
• Canned diced tomatoes: These add sweetness to the chili mixture; they also help thicken up the sauce.
• Frozen corn: Adds a nice bite to the chili. You can use canned if you want.
• Self-rising cornmeal mix: Martha White is our pick to create the most tender cornbread.
• Whole milk: Adds moisture to the cornbread mixture so it's easier to spread.
• Egg: Brings the cornbread mixture together and helps it bake up tender.
• Pepper Jack cheese: Forms a barrier between the chili and cornbread mixture so the cornbread won't sink.
   
• Hot Sauce at your discretion…

CAITLIN BENSEL; FOOD STYLIST: TORIE COX

How To Make Cornbread Cowboy Casserole 

From start to finish, this recipe takes about an hour, and while it bakes, you can finish off the meal with a side or two. We have some suggestions for you below.

 

• Make the chili: Cook the ground beef and onions until browned. Add tomato paste and seasoning. Pour in stock, black beans, and canned tomatoes. Then, add the frozen corn. Let simmer to help the chili thicken.
• Top the chili with cheese: Once the chili has reduced slightly, sprinkle with cheese.
• Make cornbread: Combine the cornbread ingredients (cornmeal mix, vegetable oil, milk, and egg). Stir, then spread it over the cheese layer in the pan.
• Bake casserole: In about 20 to 25 minutes, the cornbread will turn golden brown. Remove from oven, and serve immediately.

 

How To Serve Cornbread Cowboy Casserole 

Like chili and cornbread, this cornbread cowboy casserole is nearly a one-dish meal. You don't have to add anything to it unless you just want to—but we do have a few ideas if you're looking to finish off the plate: A simple vegetable side dish like Grilled Asparagus (use a grill pan if you don't want to heat up the grill) is ideal. Or make some space in the oven with the casserole for Oven-Roasted Corn on the Cob. If you want something fresh and cooling, try this Carrot-and-Cabbage Slaw.
 

CAITLIN BENSEL; FOOD STYLIST: TORIE COX

 

Cook Mode (Keep screen awake)

Ingredients

• 1/4 cup, plus 2 Tbsp. vegetable oil, divided

• 1 lb. 90/10 lean ground beef

• 1 medium-size (8 oz.) yellow onion, chopped (1 1/2 cups)

• 1 3/4 tsp. kosher salt

• 1/2 tsp. black pepper

• 3 Tbsp. tomato paste

• 1 Tbsp. minced garlic (from 3 large garlic cloves)

• 2 tsp. chili powder

• 3/4 tsp. ground cumin

• 2 cups chicken stock

• 1 (15-oz.) can black beans, drained and rinsed

• 1 (14.5-oz.) can diced tomatoes, undrained

• 1 cup frozen corn (from 1 [10-oz.] pkg.)

• 2 cups self-rising cornmeal mix (such as Martha White)

• 1 1/3 cups whole milk

• 1 large egg, lightly beaten

• 8 oz. pepper Jack cheese, shredded (about 2 cups)

Directions

1. Cook beef and onion: 

   Preheat oven to 450°F. Heat 2 tablespoons of the oil in a 12-inch cast-iron skillet over medium-high. Add beef, onion, salt, and pepper; cook, stirring occasionally and crumbling beef with a wooden spoon, until beef is browned and onions have softened, about 6 minutes.

   

   CAITLIN BENSEL; FOOD STYLIST: TORIE COX

    

2. Add seasonings: 

   Add tomato paste, garlic, chili powder, and cumin; cook, stirring often, until fragrant and fully incorporated, about 1 minute.

   

   CAITLIN BENSEL; FOOD STYLIST: TORIE COX

    

3. Add stock, beans, and tomatoes: 

   Stir in chicken stock, black beans, and tomatoes until well combined.

   

   CAITLIN BENSEL; FOOD STYLIST: TORIE COX

    

4. Cook chili mixture, and add corn: 

   Bring to a boil over medium-high; cook, stirring occasionally, until liquid just slightly thickens and reduces, about 5 minutes. Stir in frozen corn, and remove from heat. 

   

   CAITLIN BENSEL; FOOD STYLIST: TORIE COX

    

5. Make cornbread mixture: 

   Whisk together cornmeal mix, milk, egg, and remaining 1/4 cup oil until smooth and  combined.

   

   CAITLIN BENSEL; FOOD STYLIST: TORIE COX

    

6. Sprinkle cheese on chili: 

   Sprinkle pepper Jack evenly over beef mixture in skillet.

   

   CAITLIN BENSEL; FOOD STYLIST: TORIE COX

    

7. Add cornbread mixture to casserole: 

   Pour cornbread batter evenly over pepper Jack.

   

   CAITLIN BENSEL; FOOD STYLIST: TORIE COX

    

8. Bake: 

   Bake in preheated oven until cornbread is golden brown, 20 to 25 minutes. Serve immediately.

   

[Subdeacon Joe]

I had posted this to FB 5 years ago:
 

Ham Rangoon?

I was looking at new ways to use Deviled Ham since I had make quite a bit with pieces of the Christmas Ham (and I'll be making more). I used this recipe :

Homemade Deviled Ham Spread

Ingredients

1 1/2 cups cubed cooked ham

3 tablespoons mayonnaise

2 teaspoons prepared mustard

5 drops hot pepper sauce

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon celery salt

1/2 teaspoon ground black pepper

1/2 teaspoon paprika

1 pinch caraway seeds, or to taste

1/4 cup finely chopped onion

1/4 cup finely chopped celery

Directions

Place ham, mayonnaise, mustard, hot pepper sauce, garlic powder, onion powder, celery salt, black pepper, paprika, and caraway seeds in a large mixing bowl. Stir to combine.

Use an immersion blender or food processor to puree the ingredients to your desired texture; stir in onion and celery. Chill before serving.

I had some with cream cheese on toast and got to thinking (always dangerous), "I have some Shu mai wrappers, I have cream cheese, I have the deviled ham...why not?"

So I mixed a couple of TBS of the deviled ham with an equal amount of cream cheese, put a scant tsp. of the mix into each wrapper, fried 'em up.

Quick, easy, tasty. Next time, though, I think I'll finely dice up some kosher dill pickle to mix in to cut through the heaviness of the mix.

[Marshal Mo Hare, SASS #45984]

about microwaves power levels, it's good to know if yours is average or above or below but recipes usually just assume the same as that of the recipe writer.  The meals I got from meals on wheels always assumed an older model nuker and said 5 minutes or something else that would melt the package  Mine claims to be 1100 watts. scanning those on Amazon wil show them from 700 to 1250. I think the oldest were 600 and the most powerful ones are 1500 or more.

 

It makes a difference when melting butter or chocolate or softening brown sugar.

 

 

Edited January 9 by Marshal Mo Hare, SASS #45984

[Marshal Mo Hare, SASS #45984]

Cranberry Orange Muffins

 

This is my own recipe. Of course it is cloned from other recipes but ultimately all recipes are cloned from the original Adam and Eve's recipe for an apple, aren't they?

 

I use this to make 6 jumbo muffins but it could just as well be used to make a dozen regular muffins or a 4x8 or 5x9 quick bread. The difference is the baking time.

 

One largish orange. Mine were 4.5”

2 cups AP flour

3/4 cup sugar

1 ½t baking powder

½t baking soda

¾ t salt

optional 2t warming spices, I use a blends of 2 :1:1 cinnamon, nutmeg, cloves

¼ cup unsalted butter softened

½ to ¾ cup OJ as needed

1 egg

1 cup cranberries chopped. 6 more for topping the muffins/ I use the 2mm disc of my cuisinart food processor to chop the berries.

 

Zest the orange, set aside. When orange is sufficiently nude, supreme it and remove the segments, quarter them and set aside. don't toss the pulpy remnant before squeezing the remaining juice.

 

Line muffin tin cups and preheat oven at 350F.

 

Combine flour baking powder, baking soda, salt and any optional spices.

Mix zest and sugar, grinding zest together with the sugar to release oils of the zest. Add butter and mix vigorously. squeeze pulpy orange remnant, add OJ to make ¾ cup total OJ. Blend in one egg.

Add quartered orange segments and cranberry pieces.

 

Add dry ingredients to wet and fold together until most of the flour is wet. Pour batter into muffin cups. top each muffin with one cranberry..

 

for large muffins bake 25-30 minutes and test.

 

Allow muffins to cool before removing from tin.

 

 

maybe 1T more flour next time.

 

 

Edited January 10 by Marshal Mo Hare, SASS #45984

[Cypress Sun]

On 12/29/2024 at 12:52 AM, Subdeacon Joe said:

 

 

 

 

[Marshal Mo Hare, SASS #45984]

[Subdeacon Joe]

A Culinary Experiment

Ham Burger Patties
2 cups Ground Ham
¼ tsp Hot Smoked Spanish Paprika
1 TBS powdered Ham Base
1 Egg
~ ½ - ¾ cup Quick Rolled Oats
A few grinds of black pepper

Mix well, form into patties (really compress them), cook in nonstick skillet with a little butter over medium low heat until GB&D.

Turned out pretty good.  Good enough to type up and save.

[Subdeacon Joe]

60 second pig cutting 

 

https://www.instagram.com/reel/DExFuR2zBJU/?igsh=MzRlODBiNWFlZA==

[Subdeacon Joe]

By the Sepelcure!  A use for canned spinach!

 

From the "Outside the Box Cookbook" by the Utah Commodity Suplimental Food Program. 

 

Spinach Dip
CSFP Ingredients
1 can low-sodium
spinach, drained and
chopped
Additional Ingredients
1/2 cup plain low-fat
yogurt 
1/2 cup low-fat cottage
cheese 
1 green onion, sliced 
1 tsp chili powder 
1 tsp lemon juice
Directions
Combine yogurt and cottage
cheese, stir until smooth. 
Stir in spinach, onion, chili
powder, and lemon juice. 
Place in serving dish, cover,
and refrigerate until ready to
serve. 
Serve with crackers,
breadsticks, or raw
vegetables.

Services 3 
Recipe sourced from USDA

[Subdeacon Joe]

These sound good. 

 

 

 

[Subdeacon Joe]

We were given a bounty of most excellent good Tangerines. One use I found:

Tangerine Upside Down Cake

(equipment – 8” to 10” skillet with lid)

Tangerines, 6 to 12, peeled and cut in half, try to remove seeds.

You need enough to cover the skillet, cut side down.

Butter, about ¼ cup. More or less to taste.

Brown Sugar, about ¼ cup, more or less to taste.

AP Flour, 1 ½ cups.

Sugar, ¼ cup

Baking Powder, 2 tsp

Salt, about ½ tsp, could go to ¼ tsp.

Oil or Melted Butter, about ¼ to 1/3 cup.

Eggs, 2 large.

Milk, about 1 cup.

OPTIONAL- about ½ tsp Vanilla

Peel the Tangerines, cut in half, remove what seeds you can see, no need to be a fanatic, people can spit them out.

Heat skillet, over medium heat, add Butter and Brown Sugar, When Butter is melted and Sugar is dissolved, add the Tangerines, cut side down.

In large mixing bowl add Flour, Sugar, Baking Powder, Salt, and mix with whisk. In separate bowl, mix Eggs, Oil, Milk, and Vanilla if you are using it. Add to dry ingredients. Whisk to combine. You want a medium thick batter that will flow well. If too thick, add a bit more Milk.

Pour over Tangerines, place lid on skillet, lower heat to very low. Cook for about 20 minutes, do not lift lid. Check for doneness. If needed cook for another 5 to 10 minutes.

Remove from heat, invert onto plate, let cool a bit, serve.

If you want a shortcut, just use packaged pancake mix for the batter.  You could also bake it in a 350F oven for about 30 minutes.

 

 

As always, these measurements are after the fact, and I used the "palm pour" for the Baking Powder, 3 finger pinch for the salt, and eyeballed the milk and oil.

And, if you think some spices would be good, by all means, add what you like. I bet almond extract would be good along with, or instead of, the vanilla. Maybe rum or walnut extract? PLAY WITH IT! It's your food, make it how you like it.

 

 

ADDED:

I made another one,  but replaced 1/2 cup of flour with a scant 1/2 cup og cocoa, and added about 1/3 cup of Splenda.  Could have used sugar.  Also added about a half cup of candied cherries like you use in fruit cake.  My wife had asked that I cut down the tangerines into bite sized pieces rather than halves.  Came out  pretty good.  Sort of a cakey brownie with fruit.

 

Edited January 20 by Subdeacon Joe

[Marshal Mo Hare, SASS #45984]

Did you ever think about nutmeg, the fruit?  It is used to make jams and candies.  The seed is a nutmeg, its covering is mace.

 From Indonesia.

https://en.wikipedia.org/wiki/Nutmeg

 

Edited January 19 by Marshal Mo Hare, SASS #45984

[Subdeacon Joe]

Math problems. 

 

[MizPete]

On 1/19/2025 at 2:19 PM, Subdeacon Joe said:

Math problems. 

You're not kidding.  BabyGirl was sitting in the kitchen while I cooked & was complaining about having to learn fractions.  "When am I EVER gonna have to know fractions?"  I told her to pull a cookbook - any cookbook - off the shelf and find a recipe.  She does.  I ask: how many does it feed?  She says 6.  I said you have 15 people coming for dinner.  She says "Oh."

[Subdeacon Joe]

OK this is weird.   Two of my own receipts that I know I posted have disappeared.