Printable View
Yes, well....i just love taters!
I think i'll love them too..i have the bacon out thawing now. I am going to use the KRAB flakes (lol how u posted that)
just cus they were on sale buy one get 1, and everything is soo expensive
In your defense, u originally posted the seafood taters w/in (I think) the first 5 pages of this thread WAYYY back there :D
I can't wait to try 'em :)
Todays Recipie
Hungarian Lamb
4 pounds 4 oz. lamb shoulder, cubed
6 oz. rendered pork fat
1 pound onions, diced
1/2 oz. paprika, sweet
1/2 oz. paprika, hot
1 quart lamb stock or water
1 pound green peppers, sliced
1 pound tomatoes, wedged
1 pint heavy cream
salt, to taste
Saute onions in pork fat. When golden brown, add paprika; saute two more minutes and add meat. Saute meat in onions until brown. Add lamb stock or water and simmer under lid until meat is half done. Add peppers and tomatoes; season with salt and simmer, covered, until "al dente." Add heavy cream and finish cooking to desired tenderness.
:D
HiYa Jolie
HiYa JayBird
HiYa Flute
HI fugi!!
OMG he talked to me again *faints
lol
{{{Jolie stops to fan our fainting Flute ....}}}
Hi Fugie
Nite Fugie
Nite Flute
Nite Jaybird
:eek: EEK :eek:Quote:
Originally posted by flute
HI fugi!!
OMG he talked to me again *faints
lol
Opens Jar of Cinnamon Flavored Chocolate & Vanilla Ice cream Sauce to revive FLUTE ;)
WOOHOO, i'm up! :D
did I see CHOCOLATE??? LOL
awww, g'night jolie!
HEY FUGIE ....
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
YASUREYOUBETCHA
MMMMM BABY FROGGY ~ You sound like you will fit in great around here. Those sound yummy !
Betty's Oyster Stew
1 pint shelled oysters
1/4 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
1/3 cup chopped bell pepper
3 tablespoons flour
5 cups milk
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 tablespoon Worcestershire sauce
Drain oysters and save liquid.
Melt butter. Add onions, celery and bell pepper. Sauté until tender.
Add flour and stir until smooth.
Gradually add milk and oyster liquid.
Add salt and pepper.
Heat to boiling point. Reduce heat and let cook for 15 to 20 minutes.
Add oysters and Worcestershire sauce.
Let cook until oysters curl, about 3 to 5 minutes.
SERVES: 10 - 12
Fettuccine Alfredo Speciale
1/2 pound bacon or ham, diced
1 gallon boiling, salted water
2 tablespoons olive oil
1 pound fettuccine
6 to 12 tablespoons butter
3 garlic cloves, finely chopped
4 tablespoons parsley, finely chopped
1/2 pound mushrooms, sliced
3/4 cup coarsely chopped onion
3 egg yolks, beaten lightly
1 cup heavy cream
6 ounces Parmesan cheese, freshly grated
Freshly ground pepper
Fry bacon or ham, drain and reserve.
Cook fettuccine in boiling, salted water, to which olive oil has been added, for 5 to 6 minutes. Drain.
Melt butter over low heat in a large, broad skillet.
Sauté garlic, parsley, mushrooms and onion over medium heat until tender.
Add noodles and toss for 1 minute.
Reduce heat; add egg yolks and cream quickly to avoid scrambling. Add 1/2 cup Parmesan cheese and ground pepper.
Toss for 30 seconds until cheese begins to melt.
Stir in bacon or ham. Serve immediately.
Pass remaining Parmesan cheese to sprinkle on top as desired.
SERVES: 12
Todays Recipies
PINEAPPLE JULEP
1/2 c. gin
1 bottle sparkling Moselle wine
1/2 c. raspberry syrup
1 pineapple
Juice of 2 oranges (about 1/2 c.)
Peel, slice and cup up a ripe pineapple into a glass bowl; add the juice of two oranges, a gill or raspberry syrup, a gill of marachino, a gill of old gin, a bottle of sparkling Mosell, and about a pound of pure ice in shaves; mix, ornament with berries in season, and serve in flat glasses.
From Bon-Vivant's Companion by Jerry Thomas, New York, 1862.
:D
SPRUCE AND BONESET BEER
1/2 c. hops
1/2 c. boneset
Water
1 tbs. essence of spruce
Sugar, molasses or other sweetener
Boil a small handful each of hops and boneset for an hour or two, in a pailful of water; strain it, and dilute it with cold water till it is of the right strength. Add a small table-spoonful of essence of spruce [see note below "Maple Beer"], sweeten, ferment and bottle it, like the spring beer.
The essences of hops, checkerberry, ginger, and spruce, put into warm water in suitable proportions, then sweetened, fermented and bottled, make good beer.
From The Young Housekeeper's Friend by Mrs. [M. H. ] Cornelius, 1863.
:D
MAPLE BEER
4 gallons water, boiled
1 qt. maple syrup
1 tbs. essence of spruce * see note
1 pint homemade yeast, or 2 packets or cakes commercial yeast
To four gallons of boiling water, add one quart of maple syrup and a small table-spoonful of essence of spruce. When it is about milk warm, add a pint of yeast; and when fermented, bottle it. In three days it is fit for use.
From The Young Housekeeper's Friend by Mrs. [M. H. ] Cornelius, 1863.
NOTE
Essence of Spruce is made by taking the tender new-growth tips off branches of either spruce or balsam fir trees and soaking them in water or molasses until the flavor is absorbed into the liquid. Strain and save the liquid for use in recipes such as these.
:D
PEA SOUP
1 pint peas
Flour
Milk
Butter
Salt
Pepper
Parsley
Thyme
Leave 1 pint peas in the pot with the water boiled in; make a thickening of flour, milk and butter, season with salt, pepper, parsley and thyme; boil 10 minutes, and serve. From The Home Manual or Economical Cook and House-Book by Elizabeth Nicholson, 1865
:D
POWDER OF FINE HERBS
(for flavoring Soups and Sauces, when fresh herbs cannot be obtained.)
2 oz. dried parsley
1 oz. lemon thyme
1 oz savory
1 oz. marjoram
1 oz. basil
1 oz. dried lemon peel
Celery seed (optional)
Take dried parsley two ounces; of lemon-thyme, summer-savory, sweet marjoram and basil, one ounce each; dried lemon-peel one ounce; these must be dried thoroughly, pounded fine, the powder mixed, sifted and bottled. You can add celery seeds if likes.
From The Good Housekeeper by Sarah Josepha Hale, 1841
:D
Excessive Oyster Soup
3 doz. oysters
1 lb. Virginia ham, chopped; or ham scraps
6 egg yolks
4 cups heavy cream
2 gallons water.
1 tbs.. pepper, cracked or corns
3 bay leaves
Chopped parsley
Bring water to simmer; add 1 dozen oysters, ham, and spices. Simmer slowly, covered, for several hours. Shortly before time to eat remove oysters and ham and discard. Add fresh oysters and cream to broth. Break egg yolks and put through strainer into pot in strings. Simmer until new oysters are heated through. Serve from tureen into bowls with chopped parsley in bottom.
From The Robert E. Lee Family Cooking and Housekeeping Book by Anne Carter Zimmer, 1997
:p
CLARET PUFFS
1 pint claret wine
1 pint and 2 tbs. rich cream
Sugar (since sugar is no longer sold in solid cones, ignore the part about "pounding" it)
More cream for plates
Mix together, and sweeten with pounded loaf sugar, a pint of claret, and rather more than one of rich cream; let it stand a night, and then whisk it to a froth, which take off as it rises, and put upon the back of a sieve to drain; heap it upon a dish, sweeten some rich cream, and pour it round the froth to make it float.
From The Cook's Own Book by "A Boston Housekeeper" (Mrs. N. K. M. Lee), Boston, 1832
:D
fugi..no offense..but u come up with the weirdest recipes! :eek:`
Quote:
Originally posted by flute
fugi..no offense..but u come up with the weirdest recipes! :eek:`
None taken :D these are honest to god old fashioned recipies
that peeps used to make :p
I got lots of them :p