|
Recipes
Jan 6, 2009 17:57:29 GMT -5
Post by moonstone on Jan 6, 2009 17:57:29 GMT -5
Nanalinda, this sounds like something you would like. After I stuffed my cabbage rolls, I had about the inner one-third of the head of cabbage left and it had been steamed, so I couldn't make slaw with it. Instead I cut it into fourths, sauted it in butter and then drizzled some balsamic vinagrette on it. mmm, mmm, good! The pea soup was good, too. Patty, I have sweet potatoes and chipotles in adobo sauce on my shopping list. I have a recipe for seared chicken with a sauce that uses those peppers, too. If it is good, I will post it here. I found it in a diabetic cookbook. Oh yum..cabbage..one of my absolute favorite vegetables. Slice it up, mix it with iceberg lettuce, put a little salad toppings on it for extra nutty crunch, a dab of salad dressing or mayo. Have it everyday for lunch with a sandwich or whatever I'm having. Absolutely cannot be without cabbage. Thanks for the added idea for what's left. It's amazing how many recipes are out there for diabetics, even some cakes and sweets. I have a friend who makes hubby and I a loaf of persimmon bread using Splenda instead of sugar. It tastes mighty good. You are in the wrong business, my friend. Every time I read one of your food descriptions, I get so hungry. Can you believe that I'm actually craving cabbage? I like cashews on cole slaw. They add a nice crunch and a little saltiness. And persimmon bread. Who knew?
|
|
|
Recipes
Jan 6, 2009 18:12:45 GMT -5
Post by Fairweather on Jan 6, 2009 18:12:45 GMT -5
Oh yum..cabbage..one of my absolute favorite vegetables. Slice it up, mix it with iceberg lettuce, put a little salad toppings on it for extra nutty crunch, a dab of salad dressing or mayo. Have it everyday for lunch with a sandwich or whatever I'm having. Absolutely cannot be without cabbage. Thanks for the added idea for what's left. It's amazing how many recipes are out there for diabetics, even some cakes and sweets. I have a friend who makes hubby and I a loaf of persimmon bread using Splenda instead of sugar. It tastes mighty good. You are in the wrong business, my friend. Every time I read one of your food descriptions, I get so hungry. Can you believe that I'm actually craving cabbage? I like cashews on cole slaw. They add a nice crunch and a little saltiness. And persimmon bread. Who knew? When I make cole slaw, I put raisins in it. Also chop up green pepper and a bit of sweet onion in it, and season with Mrs. Dash. I don't use vinegar, either, just mayonnaise.
|
|
|
Recipes
Jan 6, 2009 18:50:18 GMT -5
Post by nanalinda on Jan 6, 2009 18:50:18 GMT -5
Oh yum..cabbage..one of my absolute favorite vegetables. Slice it up, mix it with iceberg lettuce, put a little salad toppings on it for extra nutty crunch, a dab of salad dressing or mayo. Have it everyday for lunch with a sandwich or whatever I'm having. Absolutely cannot be without cabbage. Thanks for the added idea for what's left. It's amazing how many recipes are out there for diabetics, even some cakes and sweets. I have a friend who makes hubby and I a loaf of persimmon bread using Splenda instead of sugar. It tastes mighty good. You are in the wrong business, my friend. Every time I read one of your food descriptions, I get so hungry. Can you believe that I'm actually craving cabbage? I like cashews on cole slaw. They add a nice crunch and a little saltiness. And persimmon bread. Who knew? I'm addicted to persimmon bread. Laura, you must post the recipe. Please.
|
|
|
Recipes
Jan 6, 2009 18:53:27 GMT -5
Post by Laura on Jan 6, 2009 18:53:27 GMT -5
You are in the wrong business, my friend. Every time I read one of your food descriptions, I get so hungry. Can you believe that I'm actually craving cabbage? I like cashews on cole slaw. They add a nice crunch and a little saltiness. And persimmon bread. Who knew? I'm addicted to persimmon bread. Laura, you must post the recipe. Please. I will be glad to Nana. Do it tomorrow morning as soon as I get to the office.
|
|
|
Recipes
Jan 6, 2009 19:03:57 GMT -5
Post by nanalinda on Jan 6, 2009 19:03:57 GMT -5
Thank you, Laura. Although I'm a passable cook, baking is not my forte. Beverley has promised to keep me well supplied.
|
|
|
Recipes
Jan 6, 2009 21:07:13 GMT -5
Post by puhlease on Jan 6, 2009 21:07:13 GMT -5
You are in the wrong business, my friend. Every time I read one of your food descriptions, I get so hungry. Can you believe that I'm actually craving cabbage? I like cashews on cole slaw. They add a nice crunch and a little saltiness. And persimmon bread. Who knew? When I make cole slaw, I put raisins in it. Also chop up green pepper and a bit of sweet onion in it, and season with Mrs. Dash. I don't use vinegar, either, just mayonnaise. I make my coleslaw with cabbage (of course), carrots, onions, mayo, poppy seeds, a teensy bit of sugar and horseradish. The horseradish makes it.
|
|
|
Recipes
Jan 6, 2009 21:09:21 GMT -5
Post by nanalinda on Jan 6, 2009 21:09:21 GMT -5
When I make cole slaw, I put raisins in it. Also chop up green pepper and a bit of sweet onion in it, and season with Mrs. Dash. I don't use vinegar, either, just mayonnaise. I make my coleslaw with cabbage (of course), carrots, onions, mayo, poppy seeds, a teensy bit of sugar and horseradish. The horseradish makes it. That sounds delicious, Lynn.
|
|
|
Recipes
Jan 7, 2009 16:06:56 GMT -5
Post by Laura on Jan 7, 2009 16:06:56 GMT -5
This is the variety of persimmon fruit used for this bread recipe.. It is called Hachiya. They need to ripen to puree for bread. Ripened feel squishy and like a water balloon. I don't peel them. Just take off the stem and pick out any imperfections..dark spots, etc. Put them in the blender until the pulp is smooth. Measure out by cups into a container. One cup is used per loaf. This recipe can be easily doubled. I make my bread in double batches. I find the easiest way to get all those spices, salt, baking powder, baking soda mixed with the flour is measure out all the spices into small Tupperware midgets. Leave these handy when you are preparing a batch of bread. Measure out your flour and put contents of midgets in the flour and sift together Persimmon Bread (recipe is for one loaf) 1/2 c. shortening 1 1/3 c. sugar 2 eggs 1 c. Persimmon pulp 1 2/3 c. sifted all purpose flour 1 tsp baking soda 1/4 tsp baking powder 1/2 tsp cinnamon 1/2 tsp nutmeg 3 tbs. water 1/2 tsp vanilla 1/4 tsp salt 1/2 c nuts, chopped You can add raisins, or dried fruit of your choice..optional. Cream together the shortening and sugar in mixer. Add the eggs one at a time, beating well after each addition. Stir in the persimmon pulp. In another mixing bowl, sift together the dry ingredients and add alternately with the water, blending thoroughly with each addition. Add the vanilla and the nuts, and turn the batter into greased loaf pan (9x5x3). Bake at 350 for one hour or until toothpick inserted near the center comes out clean. A delicious moist, dark bread with a subtle flavor. Keeps several weeks in refrigerator.
|
|
|
Recipes
Jan 7, 2009 16:11:45 GMT -5
Post by Laura on Jan 7, 2009 16:11:45 GMT -5
Persimmon Cookies
1 tsp soda 1 c. persimmon pulp 1/2 c. shortening 1 c. sugar 1 egg, beaten 1 c. flour 1/2 tsp cinnamon 1/2 tsp ground cloves 1/2 tsp salt 1 c nuts, chopped 1 c raisins
Dissolve soda in persimmon pulp. Cream sugar and shortening, add beaten egg, stir until creamy. Sift flour, spices and salt, stir into creamed mixture along with persimmon pulp. Stir in nuts and raisins. Bake 350 fo 10-12 minutes. These are moist, very delicious cookies.
|
|
|
Recipes
Jan 7, 2009 16:37:40 GMT -5
Post by nanalinda on Jan 7, 2009 16:37:40 GMT -5
Thank you, Laura. You're the best!
|
|
|
Recipes
Jan 7, 2009 17:16:08 GMT -5
Post by Laura on Jan 7, 2009 17:16:08 GMT -5
Thank you, Laura. You're the best! Thank you my friend.
|
|
|
Recipes
Jan 7, 2009 17:17:59 GMT -5
Post by moonstone on Jan 7, 2009 17:17:59 GMT -5
Thank you, Laura. You're the best! Ditto, ditto, ditto. And who knew there were cookies, too? Now, I just need to find some persimmons.
|
|
|
Recipes
Jan 7, 2009 17:21:58 GMT -5
Post by Fairweather on Jan 7, 2009 17:21:58 GMT -5
Thank you, Laura. You're the best! Ditto, ditto, ditto. And who knew there were cookies, too? Now, I just need to find some persimmons. Cain't he'p ye thar, I'm afeard. Critters done tuck all o' arn.
|
|
|
Recipes
Jan 7, 2009 17:27:29 GMT -5
Post by moonstone on Jan 7, 2009 17:27:29 GMT -5
Ditto, ditto, ditto. And who knew there were cookies, too? Now, I just need to find some persimmons. Cain't he'p ye thar, I'm afeard. Critters done tuck all o' arn. LoL Am I late for hillbilly class?
|
|
|
Recipes
Jan 7, 2009 17:33:56 GMT -5
Post by Fairweather on Jan 7, 2009 17:33:56 GMT -5
Cain't he'p ye thar, I'm afeard. Critters done tuck all o' arn. LoL Am I late for hillbilly class? Not hardly. Hit's ALLus in session.
|
|
|
Recipes
Jan 7, 2009 17:38:39 GMT -5
Post by moonstone on Jan 7, 2009 17:38:39 GMT -5
LoL Am I late for hillbilly class? Not hardly. Hit's ALLus in session. I'm going to have to start keeping better class notes. What was the thing about the rain and George Strait again?
|
|
|
Recipes
Jan 7, 2009 18:05:44 GMT -5
Post by Fairweather on Jan 7, 2009 18:05:44 GMT -5
Not hardly. Hit's ALLus in session. I'm going to have to start keeping better class notes. What was the thing about the rain and George Strait again? Hit's a right smart o' rain. As fer George Strait, if I had a man that purty that could sang that good, I'd make 'im set in the corner and sang all the time.
|
|
|
Recipes
Jan 7, 2009 18:06:32 GMT -5
Post by moonstone on Jan 7, 2009 18:06:32 GMT -5
I'm going to have to start keeping better class notes. What was the thing about the rain and George Strait again? Hit's a right smart o' rain. As fer George Strait, if I had a man that purty that could sang that good, I'd make 'im set in the corner and sang all the time. Me, too. Is that right proper hillbilly for expressing that thought?
|
|
|
Recipes
Jan 7, 2009 18:14:28 GMT -5
Post by Fairweather on Jan 7, 2009 18:14:28 GMT -5
I reckon.
|
|
|
Recipes
Jan 7, 2009 19:53:14 GMT -5
Post by moonstone on Jan 7, 2009 19:53:14 GMT -5
Somehow that sounds more mercurial. Maybe it's from watching too much TV.
|
|
|
Recipes
Jan 13, 2009 17:46:55 GMT -5
Post by moonstone on Jan 13, 2009 17:46:55 GMT -5
Moonstone's Squash Bake
Ingredients
One or two butternut squash 1/2 cup to 1 cup butter 1/2 cup to 1 cup chopped onion (yellow is best; red also works) garlic cloves (as many as your taste permits) 1 8 oz. package chopped fresh mushrooms (portobella works well) Salt and pepper to taste 1/4 to 1/2 cup fresh parsley 3/4 to 1 1/2 cups grated Gruyere cheese (you can also use Jack or Swiss) 1 cup to 1 1/2 cups homemade fresh bread crumbs (you can use packaged) Fresh grated parmesan cheese
Directions
Preheat oven to 350 degrees F.
Peel, core, and chop the squash into bite-size pieces.
In a heavy pay, melt half the butter, add the onion and garlic, and cook over medium heat until the onion is translucent; about 5 minutes. Add the mushrooms, chopped squash, salt and pepper, cook a few more minutes until squash begins to soften.
Turn off the heat, stir in the parsley, gruyere cheese, and at least half of the breadcrumbs. Set aside.
Spread mixture into a wide casserole dish (ungreased). Sprinkle more bread crumbs and fresh parmesan lightly over the top. Melt remaining butter and drizzle over all.
Bake until squash is tender and casserole browns on top (about 30 to 40 minutes).
This is a delicious side dish with winter meats. If not overcooked, it holds up well to gravy and it probably could be eaten as a main course. Don't use too many breadcrumbs or they will overwhelm the other ingredients. Make more, not less. It will be worth the time. ❤
|
|
|
Recipes
Jan 21, 2009 18:52:02 GMT -5
Post by Laura on Jan 21, 2009 18:52:02 GMT -5
Here is a good and easy recipe for anytime of the year. Looks pretty in a trifle bowl or plain glass bowl. Mom used to make it for Thanksgiving, but it can be made anytime.
Jello Cranberry Salad
1 6 oz package Jello cherry flavor 2 c boiling water 1 can whole cranberry sauce (16 oz) 1 can crushed pineapple (16 oz) 1 c sour cream 1/2 c chopped walnuts 1 large apple, cut in small pieces
Dissolve jello in boiling water, let it cool for a few minutes. Then add cranberries and pineapple. Be sure to mix it well. Pour into dish and refrigerate. When firm, add topping.
Topping
Mix walnuts, apples and sour cream. Let stand for 30 minutes before serving.
|
|
|
Recipes
Jan 21, 2009 18:58:34 GMT -5
Post by moonstone on Jan 21, 2009 18:58:34 GMT -5
Here is a good and easy recipe for anytime of the year. Looks pretty in a trifle bowl or plain glass bowl. Mom used to make it for Thanksgiving, but it can be made anytime. Jello Cranberry Salad 1 6 oz package Jello cherry flavor 2 c boiling water 1 can whole cranberry sauce (16 oz) 1 can crushed pineapple (16 oz) 1 c sour cream 1/2 c chopped walnuts 1 large apple, cut in small pieces Dissolve jello in boiling water, let it cool for a few minutes. Then add cranberries and pineapple. Be sure to mix it well. Pour into dish and refrigerate. When firm, add topping. Topping Mix walnuts, apples and sour cream. Let stand for 30 minutes before serving. Yummy. This sounds beautiful. Thank you, Laura.
|
|
|
Recipes
Jan 24, 2009 15:32:47 GMT -5
Post by Fairweather on Jan 24, 2009 15:32:47 GMT -5
Hey, Moon, last night I mentioned the apple dumplings my sister has been making and you asked for the recipe. She and the Princess stopped by today and I got Sis to write it down for me. She got it from a lovely lady at church named Lucy, so we refer to them as
LUCY'S APPLE DUMPLIN'S
2 cans crescent rolls 2 large Granny Smith apples 2 sticks butter 1 tsp. cinnamon 1 1/2 cups sugar 1 can Mountain Dew
Peel and core apples and cut into 8 slices each. Wrap each apple slice in a crescent roll. Plut on 13"x9" pan.
Melt better, mix with sugar and cinnamon. Pour over apples. Pour Mountain Dew over top.
Bake at 350 degrees for about 40 minutes.
*************************************************************************** The last time she made these she tossed a handful of pecans over the top as well, but they scorched a bit. I wonder if it wouldn't do better if the pecans were tossed in BEFORE the butter/sugar/cinnamon was poured over and the Mountain Dew added.
|
|
|
Recipes
Jan 25, 2009 14:54:27 GMT -5
Post by moonstone on Jan 25, 2009 14:54:27 GMT -5
Hey, Moon, last night I mentioned the apple dumplings my sister has been making and you asked for the recipe. She and the Princess stopped by today and I got Sis to write it down for me. She got it from a lovely lady at church named Lucy, so we refer to them as LUCY'S APPLE DUMPLIN'S 2 cans crescent rolls 2 large Granny Smith apples 2 sticks butter 1 tsp. cinnamon 1 1/2 cups sugar 1 can Mountain Dew Peel and core apples and cut into 8 slices each. Wrap each apple slice in a crescent roll. Plut on 13"x9" pan. Melt better, mix with sugar and cinnamon. Pour over apples. Pour Mountain Dew over top. Bake at 350 degrees for about 40 minutes. *************************************************************************** The last time she made these she tossed a handful of pecans over the top as well, but they scorched a bit. I wonder if it wouldn't do better if the pecans were tossed in BEFORE the butter/sugar/cinnamon was poured over and the Mountain Dew added. Hey Katie ~ As I write this, the "dumplin's" are in the oven. I only made one apple because it's just me, but so far, so good. The butter, sugar and cinnamon sauce is to die for. I took your advice and put the pecans in right away, so hopefully, they won't scorch. p.s. I love the effect of the Mountain Dew -- adds just a touch of citrus tartness, I guess. So thank you.
|
|