Subdeacon Joe Posted May 2 Author Posted May 2 Chili dogs https://www.instagram.com/reel/DXe_mi1o7Lm/?igsh=MzRlODBiNWFlZA== 1 Quote
Subdeacon Joe Posted May 10 Author Posted May 10 Found on FB How to make sausage in 1734. From, “Five hundred new receipts in cookery, confectionary, pastry, preserving, conserving, pickling; and the several branches of these arts necessary to be known by all good housewives.” 1 1 Quote
Subdeacon Joe Posted May 18 Author Posted May 18 More interesting dishes. Plus, she's CUTE https://www.instagram.com/reel/DYU2CieINn6/?igsh=MzRlODBiNWFlZA== 1 Quote
DeaconKC Posted May 20 Posted May 20 Lunch menus from the Southern Pacific Railroad, the left one is from 1950 on the right is from 1922. 2 Quote
Brock Posted May 24 Posted May 24 Alpo-esque culinary question occurred to me, "Can I put pepper in a salt grinder and vice-versa?" Not good! Pepper grinders use hardened steel teeth that would not do well if used for salt. salt grinders use ceramic teeth which would not do well with peppercorns. 3 1 Quote
Subdeacon Joe Posted June 7 Author Posted June 7 This is developed with help from Chat GPT specifically with P.A.N. Precooked White Cornmeal in mind. Savory Masa Harina Griddle Cakes 1/2 C AP Flour ¾ C PAN Precooked White Cornmeal (For Savory version, reduce by 1/4 cup substitute 1/4 cup of Zatarain's Shrimp Fry ) 2 ½ tsp Baking Powder 3 TBS Granulated Sugar ¼ tsp Salt 1 Egg, beaten 1 cup Milk or Buttermilk to start. You will likely need to add up to a half cup more after letting the batter rest ror 10 minutes ) 3 TBS Butter or other fat, melted Combine Dry ingredients. Combine Egg, Butter, and Milk. Add wet ingredients to dry, mix until almost smooth. Let sit 10 minutes to hydrate. Cook on hot griddle in a little fat. Not kidding about the liquid, especially if you use Buttermilk. This stuff turns into sparkle after about 10 minutes if you only use 1 cup. The original called for 3/4 cup of milk and it was almost like a drop cookie. Really thin it out into a pouring consistency and make something like a crepe with it for a savory wrap 1 Quote
Linn Keller, SASS 27332, BOLD 103 Posted June 11 Posted June 11 (edited) MY WIFE LIKED THE CAKE! Two hours until my nightly eyedrops, I have time for this: Large mixing bowl One can pie filling (my wife likes cherries so I used cherry pie filling) Any kind of cake mix, period. Doesn't matter what kind. Excavate silverware drawer until you find the very last flexible blade spatula we have. Carefully get every last bit of pie filling out of the can and into bowl because I am a tightwad, I paid good money for it, I'm not going to throw away anything I don't have to! Toss well scraped out pie filling can in trash and don't miss this time. Don't ask why I say that. I hate it when it bounces off the rim of the trash can, spins and slings cherry pie filling where I have to clean it up. Dump box of your choice of cake mix into bowl. I used white cake mix because it's what I had. I wanted to use chocolate but people in hell want ice water and that doesn't work either. Add double handful of chocolate chips because 1) Chocolate chips are made with DARK chocolate (the wife and her mother told me with one voice that "Dark chocolate is the only REAL chocolate" and my Mama agreed with them so I am not going to fight that popular opinion!) I added a heaping handful of walnuts and a like amount of sliced almonds because I like nuts. Pour in or squirt in a good drink of vanilla. Be generous. Don't drink the vanilla. It goes in the cake mix. Now use that last spatula you have in the house to mix this all together until it's of equal consistency clear through. I broke the spatula handle so will try to pick up another one next trip to the store. Didn't tell wife about spatula. Use your favorite mold release in a cake pan. Square cake pan, round, glass, metal, whatever ya got. Use butter, Crisco, lard, that spray stuff for mold release. Don't use bacon grease, though. I used bacon grease to grease a cake pan years ago and it stuck tighter'n John Wesley's hat band. Bake until a tooth pick comes out clean. I set our oven on 350 (corrected, the knob pointed to 400 and it runs less than the knob promises) (my oven is a politician, promises much and doesn't deliver) (oh, look, a squirrel!) Once a toothpick or a butter knife stuck in between chocolate chips visible on the surface, comes out clean, remove from oven and turn oven off. Don't ask why I say this about turning the oven off. Let cake cool before cutting into it. The wife didn't want icing on hers so I didn't ice mine either. The wife pronounced this effort quite good, but she really likes cherries and dark chocolate and that might be why. Still haven't told her about the spatula. Edited June 11 by Linn Keller, SASS 27332, BOLD 103 2 Quote
Subdeacon Joe Posted June 11 Author Posted June 11 27 minutes ago, Linn Keller, SASS 27332, BOLD 103 said: added a heaping handful of walnuts and a like amount of sliced almonds because I like nuts. You must....look where you hang out online. 4 Quote
Linn Keller, SASS 27332, BOLD 103 Posted June 24 Posted June 24 JEREMIAH SALAD A Dessert that some claim to be Salad but it's not My brother held his yearly Father's Day cookout on his spacious side porch. I asked what to bring and he said whatever suited me, so I had to consider several factors: food allergies (none), portability (I'm on the soggy south shore of Lake Erie and he's close to the mighty Hockhocking River, which connects right directly with the mighty O-Y-O, so travel time and keeping it cool are considerations) -- so here's what worked! One large Tupperware bowl with good tight lid One big serving spoon One large tub Cool Whip Two cans Mandarin oranges Two cans crushed pineapple Sack of pecans Dump Cool Whip in big bowl. Open and drain cans of Mandarin oranges and crushed pineapple, add drained contents to Kool Whip. Add a good double handful of pecans. I'd have added miniature chocolate chips if I had any, but I didn't. Stir well, apply lid, stick this in passenger front footwell of the Jeep and run A/C all the way from here to there. Stop at my brother's house and hand this off to him and tell him that's a Minnie Pearl serving spoon, as it still has the price tag a-dangle from the end of the handle. Handed it off to him about ten AM and we weren't going to eat until 4:30 or thereabouts so he stuck the Tupperware in the fridge and I went on down to see dear old Dad. For all that I don't know how to fix these things, it was well received and my nephew Jeremiah particularly liked it. Once about 2/3 of it was gone, he made it a personal mission to see that none went to waste, which suited me just fine. So there's Jeremiah's Salad, a light and cool dessert for a Happy Father's Day cookout! 1 Quote
Subdeacon Joe Posted June 24 Author Posted June 24 12 hours ago, Linn Keller, SASS 27332, BOLD 103 said: JEREMIAH SALAD A Dessert that some claim to be Salad but it's not My brother held his yearly Father's Day cookout on his spacious side porch. I asked what to bring and he said whatever suited me, so I had to consider several factors: food allergies (none), portability (I'm on the soggy south shore of Lake Erie and he's close to the mighty Hockhocking River, which connects right directly with the mighty O-Y-O, so travel time and keeping it cool are considerations) -- so here's what worked! One large Tupperware bowl with good tight lid One big serving spoon One large tub Cool Whip Two cans Mandarin oranges Two cans crushed pineapple Sack of pecans Dump Cool Whip in big bowl. Open and drain cans of Mandarin oranges and crushed pineapple, add drained contents to Kool Whip. Add a good double handful of pecans. I'd have added miniature chocolate chips if I had any, but I didn't. Stir well, apply lid, stick this in passenger front footwell of the Jeep and run A/C all the way from here to there. Stop at my brother's house and hand this off to him and tell him that's a Minnie Pearl serving spoon, as it still has the price tag a-dangle from the end of the handle. Handed it off to him about ten AM and we weren't going to eat until 4:30 or thereabouts so he stuck the Tupperware in the fridge and I went on down to see dear old Dad. For all that I don't know how to fix these things, it was well received and my nephew Jeremiah particularly liked it. Once about 2/3 of it was gone, he made it a personal mission to see that none went to waste, which suited me just fine. So there's Jeremiah's Salad, a light and cool dessert for a Happy Father's Day cookout! A quick and simple approach to Ambrosia Salad. 1 Quote
Brock Posted July 1 Posted July 1 Ground Beef Stroganoff https://natashaskitchen.com/ground-beef-stroganoff/ 1 1 Quote
Hardpan Curmudgeon SASS #8967 Posted July 1 Posted July 1 3 hours ago, Brock said: Ground Beef Stroganoff https://natashaskitchen.com/ground-beef-stroganoff/ This does look delicious, and I am sure is much better than, but the picture instantly reminded me of the old "feed a ravenous kid" standby, Hamburger Helper. With the schedule demands of school, band practice, baseball games, Scouts, and more, that box in the pantry saved my bacon many times during the Kid's growing up years. In fact, I was visiting last weekend, and on Saturday evening the Kid sez "Dad! Guess what we're having for dinner? Just like old times!" Of course, we both "doctor it up" a mite... oh, but for Dad's Day, he grilled us up a couple of thick rib-eyes. 3 Quote
Brock Posted July 3 Posted July 3 https://www.instagram.com/reel/DY4ebyXOx96/?utm_source=ig_web_copy_link&igsh=NTc4MTIwNjQ2YQ== 1 1 Quote
Subdeacon Joe Posted July 3 Author Posted July 3 2 hours ago, Brock said: https://www.instagram.com/reel/DY4ebyXOx96/?utm_source=ig_web_copy_link&igsh=NTc4MTIwNjQ2YQ== LOL! Needs some quick pickled onions and black bread! 1 Quote
Subdeacon Joe Posted July 7 Author Posted July 7 PICKLED EGGS 12 hard boiled eggs 3 cups vinegar (I use apple cider vinegar) 1/4 cup sugar 1/2 tsp. peppercorns 1 tsp. whole cloves 1 TBSP. pickling spice 1 tsp. mustard seed 1 tsp. salt 1 onion sliced 1 small cinnamon stick (optional) 1 garlic clove (optional) Place onion slices in a quart jar or larger, add garlic clove, if you use it, followed by the peeled hard boiled eggs. Bring to a boil the remaining ingredients and simmer for 10 minutes or so. Pour over eggs and seal. Store in the refrigerator 1 Quote
Brock Posted July 7 Posted July 7 M experience is that 12 M eggs fit in a quart jar. 10 XL eggs fit in a quart jar. I'll guess that 11 L eggs fit in a quart jar. 1 Quote
Subdeacon Joe Posted July 7 Author Posted July 7 1 hour ago, Brock said: M experience is that 12 M eggs fit in a quart jar. 10 XL eggs fit in a quart jar. I'll guess that 11 L eggs fit in a quart jar. Yeah, 10 to 12. Depends if the eggs are on the small large or the large large. I get 10 or 11 in a 21 oz olive jar. Those are about 3 cups. Quote
Subdeacon Joe Posted July 12 Author Posted July 12 https://www.facebook.com/reel/960360243696613/?mibextid=9drbnH&s=yWDuG2&fs=e Quote
Brock Posted July 23 Posted July 23 https://www.instagram.com/reel/DbD-yxeCZI0/?igsh=b2w1OWE1NTl1bGF6 1 Quote
Subdeacon Joe Posted July 23 Author Posted July 23 1 hour ago, Brock said: https://www.instagram.com/reel/DbD-yxeCZI0/?igsh=b2w1OWE1NTl1bGF6 Not essentially different than chocolate chip bread. 1 Quote
Subdeacon Joe Posted July 26 Author Posted July 26 (edited) With narration https://www.facebook.com/reel/1517024716303195/?mibextid=9drbnH&s=yWDuG2&fs=e Edited July 26 by Subdeacon Joe 1 Quote
Brock Posted July 31 Posted July 31 Little pricey for a kitchen timer but. … a digital hourglass. (I returned the cheapest one because it was too much hassle to use.) 1 1 Quote
Cypress Sun Posted August 6 Posted August 6 On 7/1/2026 at 10:43 AM, Brock said: Ground Beef Stroganoff https://natashaskitchen.com/ground-beef-stroganoff/ I've always loved Beef Stroganoff whether it be burger or beef cuts. Here's one that is real easy. InstaPot Beef Stroganoff (based on the larger 6 & 8 Qt models) !/2 cup - minced onion (optional) 1 - garlic clove - minced 1 lb. - ground beef - drained 1 tsp - salt 1/4 tsp - pepper 10.5 oz - can of cream of mushroom soup 1 tbsp - flower 3 cups - Beef Broth 3 cups - uncooked egg noodles 1 cup - sour cream 1 tsp - parsley - Brown ground beef, onion and garlic separately, drain. - Stir flower into ground beef. - Add broth, soup, salt and pepper. Stir mixture until well mixed. - Put beef mixture into InstaPot and add egg noodles on top. Make sure that noodles are immersed in broth but don't stir. - Place lid on InstaPot and set on high pressure for 9 minutes. - Let pressure naturally release for 5 minutes, then manually release pressure. - Carefully stir in sour cream/parsley and serve. 2 Quote
Subdeacon Joe Posted August 11 Author Posted August 11 Just the filling! https://www.instagram.com/reel/DaqSjEtIQg4/?igsh=MzRlODBiNWFlZA== Quote
Brock Posted August 17 Posted August 17 https://www.instagram.com/reel/DcG0fCnuhWQ/?utm_source=ig_web_copy_link&igsh=NTc4MTIwNjQ2YQ== 1 Quote
Subdeacon Joe Posted August 17 Author Posted August 17 2 hours ago, Brock said: https://www.instagram.com/reel/DcG0fCnuhWQ/?utm_source=ig_web_copy_link&igsh=NTc4MTIwNjQ2YQ== I like this guy. Simple and to the point. And really enjoys his food. 1 Quote
Brock Posted August 18 Posted August 18 On 8/17/2026 at 9:52 AM, Subdeacon Joe said: I like this guy. Simple and to the point. And really enjoys his food. I strongly suspect he's American. 😎 1 Quote
Subdeacon Joe Posted August 21 Author Posted August 21 (edited) Smalec Edited August 21 by Subdeacon Joe Quote
Subdeacon Joe Posted August 25 Author Posted August 25 Garlic and Green Onion Hushpuppies. I made these using P.A.N. Precooked White Cornmeal like you would use for tortillas or tamales. measurements are approximate 1/2 cup PAN Cornmeal 1/2 cup AP Flour 1/2 tsp Kosher Salt 2 or 3 tsp Baking Powder 2 or 3 finely chopped Green Onions 2 minced Garlic Cloves 1 large Egg 3/4 cup Milk Oil for cooking. Mix dry ingredients. Add Garlic and Green Onions, mix well. Add Egg and Milk (if you use Buttermilk you will need maybe a full cup). Mix well. Let sit for about 5 minutes to hydrate. Pour about 2" of neutral oil into a heavy pot over medium-high heat. Heat to 350°F. Batter should be thick, almost a dough. Drop by scant tsp...more like 1/2 to 3/4 tsp into hot oil. Don't crowd the pot. Stir and turn gently to a dark golden brown. Remove with slotted spoon or spider. Drain on paper towels. Lightly salt while hot. Quote
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