Of Viands and Victuals

[Marshal Mo Hare, SASS #45984]

I rememberd this morning, the three Bs of the culinary arts:

Bacon

Butter

Better with cheese

[Subdeacon Joe]

 

 

 

[Sedalia Dave]

Banana Bread Brownies

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

 

Ingredients:

 

For the Brownies:

2 eggs

3 bananas, mashed

1 1/2 cups sugar

1 cup sour cream

1/2 cup butter, softened

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

1/2 cup walnuts, chopped

 

For the Frosting:

1/2 cup butter

3 cups powdered sugar

1 1/2 teaspoons vanilla extract

3 tablespoons milk

 

Directions:

Preheat oven to 375°F (190°C). Grease a 13 x 9 inch baking pan.

In a large bowl, beat together sugar, sour cream, butter, and eggs until creamy.

Blend in the mashed bananas and vanilla extract.

Add flour, baking soda, and salt. Blend for 1 minute. Stir in chopped walnuts.

Spread batter evenly into the greased pan. Bake for 25 minutes or until golden brown.

Allow brownies to cool slightly until warm (but not hot) before frosting.

 

For the Frosting:

In a large saucepan, heat butter over medium heat until it turns a medium brown color. Watch carefully.

Remove from heat, whisk in powdered sugar, adding milk gradually to achieve a smooth, spreadable consistency. Stir in vanilla.

 

 

Pour frosting over warm banana bread brownies and smooth with a spatula.

 

Allow to cool completely before cutting into squares.

 

 

 

[Subdeacon Joe]

Thanks!  One little thing I do for receipts that I save is to put the ingredients in two columns, and directions in single.  Also, in one like this the has two separate sections I'll leave the main part in regular font, then put the others in Italic, then Bold or Underlined if there is a third, and so on,.  Same for the instructions for each part.  I find it make it easier for me to keep things straight.  I can't do the double columns here, but for the fonts:

32 minutes ago, Sedalia Dave said:

Ingredients:

 

For the Brownies:

2 eggs

3 bananas, mashed

1 1/2 cups sugar

1 cup sour cream

1/2 cup butter, softened

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

1/2 cup walnuts, chopped

 

For the Frosting:

1/2 cup butter

3 cups powdered sugar

1 1/2 teaspoons vanilla extract

3 tablespoons milk

 

Directions:

Preheat oven to 375°F (190°C). Grease a 13 x 9 inch baking pan.

In a large bowl, beat together sugar, sour cream, butter, and eggs until creamy.

Blend in the mashed bananas and vanilla extract.

Add flour, baking soda, and salt. Blend for 1 minute. Stir in chopped walnuts.

Spread batter evenly into the greased pan. Bake for 25 minutes or until golden brown.

Allow brownies to cool slightly until warm (but not hot) before frosting.

 

For the Frosting:

In a large saucepan, heat butter over medium heat until it turns a medium brown color. Watch carefully.

Remove from heat, whisk in powdered sugar, adding milk gradually to achieve a smooth, spreadable consistency. Stir in vanilla.

 

[Marshal Mo Hare, SASS #45984]

It's not hard to find Engagement Chicken and Marry Me Chicken on the web but I found Divorce Me Chicken. One such recipe was truly hideous and worthy of being killed in her sleep. Others are tongue in cheek and not bad.

[Subdeacon Joe]

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

It's not hard to find Engagement Chicken and Marry Me Chicken on the web but I found Divorce Me Chicken. One such recipe was truly hideous and worthy of being killed in her sleep. Others are tongue in cheek and not bad.

 

I had to look those up, both the Marry Me and the Divorce Me versions.  Sound pretty good.  
Interesting that you posted this, because yesterday I cooked a small chicken (moved from freezer to fridge on Wednesday).  Asked my wife how she wanted it. "Can you spatchcock it, and do it with lemon and Italian seasoning?" she replied.  So, spatchcocked it, dusted liberally with kosher salt and Italian seasoning, put it all - including the spine - in a gallon ziplock bag, squeezed in the juice of a large lemon and tossed in the hulls.  Left it in the fridge for about 5 hours.  Pulled it out of the fridge, heated the oven to 375.  Put some potato wedges and smashed garlic into an 8x8 glass pan and salted them heavily, put the lemon hulls in, put the chicken on top. Baked for 45 minutes.  Potatoes were only half cooked, chicken was at 165.  Pulled out the chicken, potatoes went into microwave, chicken was a bit pale, so it went under the broiler.  Potatoes were still cooking, so I flipped the chicken and broiled the inside for a bit.  

Chicken was wonderful.  Threw out half the potatoes.  Tasteless.  

[Hardpan Curmudgeon SASS #8967]

We need a "drooling" emoji!  

[Subdeacon Joe]

 

 

Good stuff.

[Marshal Mo Hare, SASS #45984]

The exact origin of macaroni and cheese is unknown, though it most likely hails from Northern Europe, with the earliest known recorded recipe being scribbled down in 1769. A staple of American cuisine, the creamy combo made its way to the United States courtesy of Thomas Jefferson, who, while visiting France, became enamored of fashionable pasta dishes served there. He brought back noodle recipes and a pasta machine since this foodstuff was unavailable in the Colonies. As president, he served macaroni and cheese at an 1802 state dinner.

[Marshal Mo Hare, SASS #45984]

I love carrot cake. It requires a bit more standing that I can do, so I waited for a day when I have a helper. She is a good learner and an eager worker so we had a little fun.

[Subdeacon Joe]

@Wallaby Jack, SASS #44062

 

 

 

[Dapper Dave]

On 8/25/2022 at 5:28 PM, Cheyenne Ranger, 48747L said:

Texas Cattle Drive Baked Beans

 

Violet Peacock & Cheyenne Ranger SASS L #48747

 

 

This is a recipe that is great tasting the first day and even better the next.  A bowl of beans along some homemade cornbread will satisfy the heartiest appetite.

 

The portions listed are for a large oval roasting pot.  Adjust as necessary.

 

Ingredients

4 cans commercial baked beans, we like Bush Baked Beans

2 cans diced or crushed tomatoes

1 ½ cups dark brown sugar

2 cups molasses

1 can tomato paste

1-2 pounds of bacon

1 large yellow onion, 10-15 or Vidalia are what we look for

1 package shredded carrots, can use carrot chips or whole carrots chopped

1 large garlic bulb

1-2 jalapeno peppers

1-2 green peppers, optional

3 Tbsp Cumin

3 Tbsp Paprika

Salt

Water as needed

 

Directions

Put the oval roasting pot over medium heat

Cut the bacon into 1 inch stripes

Cook bacon till brown, drain and save 

Save some of the grease, enough to fry the onions plus other vegetables.

Dice the onion green peppers and garlic, if using whole carrots chop these

De-seed, remove the inner membrane and chop the jalapeno peppers.  Do not use your fingernails to remove the membrane or the seeds—the juice will find its way into your eyes

Add all to the hot grease.  Cook till translucent (for a slightly different taste you can add everything but the onions and bacon when the tomatoes go in without cooking them first)

Again drain off the grease, save the vegetables

Now return the vegetates and bacon to the pot over medium-high heat

Add the baked beans

Add the crushed/diced tomatoes

Add the tomato paste.

Add dark brown sugar

Add molasses

Add half the Cumin and Paprika and check for taste.  Add entire amount if you desire

Salt to taste

Add enough water to bring level to within 2 inches of top of roaster

 

Bring to a boil and reduce to a simmer

Stir occasionally and for first 3 hours keep adding water as needed

Final 2-3 hours allow beans to thicken, don’t add water but do keep stirring

 

Allow to sit until it’s cool enough not to blister you tongue and mouth.

Then grab a slice or two (or ten) of corn bread and a bowl of beans and enjoy.

 

Might want to stay down wind of the herd for a spell.

 

 

 

Bought the last ingredients today, gonna make this on Sat for my shift. They work in trucks, so the only person they will reek out will be themselves.  

 

Edited - trying this out. I didn't add the carrots, wife and I both hate coooked carrots, and used minced garlic instead of a bulb.

So...does this look right? We are only into hour number 1.

Also below it, made some Peanut Butter Styrofoams from B. Dylan Hollis excellent cookbook, Baking Yesteryear. All going to work. 

 

Edited May 30 by Dapper Dave
Update

[Wallaby Jack, SASS #44062]

On 5/28/2025 at 12:27 PM, Subdeacon Joe said:

@Wallaby Jack, SASS #44062

 

 

 

 

 ...... sounds close to delicious, ...... I'd add some "Praise" mayonnaise  ☺️

[Dapper Dave]

Oh. Wow. This stuff is GOOD!

[MizPete]

On 5/22/2025 at 9:14 AM, Marshal Mo Hare, SASS #45984 said:

Better with cheese

Except Petey eats ZERO cheese.  Grandsons have to keep reminding me that, at their house, I can include it.

[Dapper Dave]

Took it to work, staff LOVE it. 

[Marshal Mo Hare, SASS #45984]

5 hours ago, Dapper Dave said:

Took it to work, staff LOVE it. 

With of without the beverage?

[Dapper Dave]

Only beverages provided was water and coffee - they tend to frown on beer on duty for some odd reason. We had beans, corn bread and cookies. 🤪

[Subdeacon Joe]

1 hour ago, Dapper Dave said:

they tend to frown on beer on duty for some odd reason.

 

That's rather unreasonable of them.

[MizPete]

On 5/30/2025 at 11:59 PM, Wallaby Jack, SASS #44062 said:

sounds close to delicious, ...... I'd add some "Praise" mayonnaise  ☺️

Pineapple?  In deviled eggs?  HERESY.  Burn at the stake. You come here, I will make you some REAL (South Carolina) deviled eggs.

[Marshal Mo Hare, SASS #45984]

Herring in a fur coat salad is an Eastern European favorite for the holidays, also known as "fur coat" or shuba.

https://momsdish.com/recipe/132/shuba-fur-coat-salad

 

[Subdeacon Joe]

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

Herring in a fur coat salad is an Eastern European favorite for the holidays, also known as "fur coat" or shuba.

https://momsdish.com/recipe/132/shuba-fur-coat-salad

 

 

It tastes better than it sounds or looks.   Matushka Helen made it for holidays. 

[Marshal Mo Hare, SASS #45984]

7 minutes ago, Subdeacon Joe said:

 

It tastes better than it sounds or looks.   Matushka Helen made it for holidays. 

Absolutely!

[MizPete]

On 5/26/2025 at 8:07 AM, Marshal Mo Hare, SASS #45984 said:

macaroni and cheese

I make killer mac and cheese.  Used to send it to BabyGirl & roommates while in college.  When I asked if they had room to store Jamie told me they'd throw out the ice cream to make room.  Made it for the grandsons.  They wouldn't eat it b/c it didn't come out of the box.  Even their Dad said that was just sad.

[Subdeacon Joe]

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

Absolutely!

 

For some reason I associate it only with the winter holidays.  It was weird having it at Pascha.

[Marshal Mo Hare, SASS #45984]

Salad Olivye— Ukrainian potato salad 

 

https://natashaskitchen.com/olivye-ukrainian-potato-salad/

[Marshal Mo Hare, SASS #45984]

Lasagna Genovese Edoardo

 

caretaker approved 

 Recipe to follow

 

 

[Subdeacon Joe]

An Apple and Potato Mash with Sausage or Pork
 

Himmel und Erde (Heaven and Earth)

Ingredients

Potatoes (peeled, chopped): 500 g – 1.1 lbs

Apples (peeled, chopped): 300 g – 2 medium

Onion (sliced): 1

Bratwurst or sausage: 4 pieces, or about a pound of pork, preferably something like Country Style Ribs

Butter: 2 tbsp

Salt and pepper – to taste

Optional: Nutmeg

 

 

Instructions

Boil potatoes and apples together until soft.

Mash with butter, salt, and pepper.  Add some grated nutmeg if desired.

In a pan, sauté onions until caramelized.

Fry bratwurst or pork until golden.

Serve mash with sausage and onions on top.

[Alpo]

Sloppy bread

 

 

[Subdeacon Joe]

3 hours ago, Alpo said:

Sloppy bread

 

 

 

I made a version of that, used the sauce as the liquid in my regular cornbread. 

 

Good stuff,  Maynard. 

[Dapper Dave]

Floof powder!

[Subdeacon Joe]

We have LOTS of 12.5 ounce cans of chicken breast from the Food Bank. I played around with making Chicken Cakes.  First I read a bunch of receipts online.  Thought of what I have on hand, and cobbled this together.  Turned out pretty good.
 

Chicken Cakes

 

2 cups shredded chicken or canned chicken

1/4 cup mayonnaise

1/2 cup parmesan cheese or Cheddar cheese or Mozzarella cheese

2 large eggs

1/2 cup breadcrumbs

1/4 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon Italian seasoning

2 tablespoons oil to fry

Mix well, scoop with a #16 disher or quarter cup measure, form into patties.

 

Heat about a quarter inch of oil in a skillet over medium heat.  Place patties in hot oil (I just used a disher and flattened them in the pan) and fry until golden brown, flip over, cook second side to golden brown.  Remove and drain on paper towels placed on a rack.

 

As usual I sort of eyeballed the amounts.  I used 2 cans, which is closer to 3 cups.  Used green can Parm.   I had thought about using some minced onion and celery, but it really didn't need it.  

I might try some fresh dill in it next time.  

[Subdeacon Joe]

Seasoned Snack Crackers,  aka Firecrackers 

 

2 or 3 sleeves Saltine Crackers. Or more, up to maybe 6.  I find that even with 4 sleeves there isa modest amount of Oil left in the bag.   Or a whole big heap of Oyster Crackers. 

About ½ to ¾ cups Vegetable Oil*

 

Seasoning:

 

Here it's up to you.   A packet each of Ranch Dressing Mix and Italian Seasoning Mix along with some Red Pepper Flakes if you want it spicy. 

 

Or Salt,  Pepper,  Garlic Powder,  Dried Dill, Dried Parsley, and Dried Oregano.  Go heavy on the herbs and light on the Salt. 

 

Go with what you like. 

 

*You can use Olive Oil or a combination of melted Butter and Oil.  If you use a combination,  limit the butter to no more than about a quarter of the total amount. 

 

Put the Saltines in a large container with a tight fitted lid or a large freezer bag. I like the bag. 

 

Mix the Oil and Seasoning.  Pour Seasoned Oil over the Saltines as evenly as possible.   If using a lidded container,  for the first 30 minutes or so flip it about every 5 minutes.  Then every hour or so.

 

 If using a bag, kind of gently massage them around and make the bag as flat as possible.   Turn over about every 15 minutes or so for a few hours.   

 

Now, here's the odd thing….you can let this sit for about 12 hours,  the Oil will be absorbed,  and they will be crisp and only slightly oily.   Or after a couple of hours,  lay them out on sheet trays and bake in a slow oven,  250°F to 275°F for 20 minutes.   You can flip after 10 minutes,  but it's not 100% necessary.  This adds a nutty, toasty taste and texture,  and makes them a little less oily. 

 

Either way, a very easy and inexpensive savory snack.