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CajunMama
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#61 Postby CajunMama » Thu Apr 14, 2005 12:56 am

Brisket

Step 1
4-5 # trimmed brisket
½ cup of water

Cover tightly & cook 3 hours at 350*. Take out & let cool. Pour off liquid & refrigerate.

Step 2
½ c. sugar
½ c. vinegar
½ c. Worchester sauce
1 tbsp. black pepper
1 tbsp. seasoned salt
1 c. ketchup
1 c. water
1 tbsp. garlic salt
2 tbsp. dehydrated minced onions

Mix all together and boil for @ 20 minutes.
Slice cold brisket (I use my electric knife for this) & place in baking dish. Pour sauce over meat. Cover & bake for 1 hour at 350°
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#62 Postby PurdueWx80 » Mon Apr 18, 2005 3:42 pm

Mary, you'll have to try out this salad for your vegetarian daugther....this is one of my favorites, and I've been craving it now that it's warm (in fact I'm making it right now!!)

Couscous and Lentil Salad

1/3 cup finely chopped shallot
3 tablespoons tarragon wine-vinegar (any kind will do)
1/2 cup brown or green lentils
1 1/2 cups water
1 cup couscous
1 teaspoon salt
1/2 cup finely chopped celery
1/2 cup finely shredded carrot
3 tablespoons finely chopped tarragon leaves
3 tablespoons extra-virgin olive oil
1/2 cup walnuts, toasted lightly and chopped fine

In a small bowl combine shallot and 1 tablespoon vinegar. In a small saucepan simmer lentils in water to cover by 2 inches until just tender but not falling apart, 15 to 20 minutes, and drain well. Add hot lentils to shallot mixture and season with salt and pepper. Cool mixture, stirring occasionally.

In a small heavy saucepan combine 1 1/2 cups water, couscous, and salt and simmer, covered, until water is absorbed, 12 to 15 minutes. Transfer couscous to a large bowl and cool completely, stirring occasionally.

Add lentils to couscous with celery, carrot, tarragon, remaining 2 tablespoons vinegar, oil, walnuts, and salt and pepper to taste and toss well. Salad may be make 1 day ahead and chilled, covered. Bring salad to room temperature before serving.


I like to mix it up a bit by sometimes adding freshly diced tomatoes, parsley, goat cheese, different herbs (such as dill, mint, etc.), or other fresh veggies. I like it best cold but it is good at room temp as well. The couscous and lentils make it very filling, but it's also a good side dish with grilled chicken breasts or other Mediterranean dishes.
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#63 Postby Miss Mary » Mon Apr 18, 2005 6:26 pm

That's sounds delicious Andy! I will have to print that out and try it. I'll let you know how it goes over but I'm sure it will be a hit.

Thanks!

Mary
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#64 Postby weathermom » Tue Apr 19, 2005 8:35 am

Perduewx80- that salad sounds yummy. I noticed yesterday that the tarragon is just starting to come up outside! I'll have to give it a try!
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#65 Postby CajunMama » Wed Apr 20, 2005 7:17 pm

Pica de Gallo

2 cans black beans washed and drained
2 cans shoe peg corn drained
1 can mexican festival rotel
1 can original rotel
green onions chopped
1 each of a green, yellow & red bell pepper chopped
1 sm. can ofChopped black olives
8 oz. pesto Italian dressing (I couldn't find this so I did Italian dressing and added some pesto)
Avocados, salt & garlic

Dump everything into a really big bowl and mix. Refrigerate for awhile and serve with tostado scoops!

OK MARY.... I think I got it correct now! :eek:
Last edited by CajunMama on Wed Apr 20, 2005 10:08 pm, edited 2 times in total.
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#66 Postby MSRobi911 » Wed Apr 20, 2005 9:02 pm

Hey Mama.....where can you find a green, yellow & red bell pepper? I have only seen them come in one color........j/k

:roflmao:

Do you mean 3??

Mary
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#67 Postby TazzyD » Thu Apr 21, 2005 11:04 pm

These recent recipes are make me hungry! Andy and CajanMama, those recipes look yummy. Can't wait to try them out.
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#68 Postby PurdueWx80 » Sun May 15, 2005 2:40 pm

Well, it's the time of year for rhubarb, one of my favorite veggies/fruits/or whatever the heck it is. I'm excited to make some strawberry rhubarb pie in a few weeks when strawberries come in, and I may even try my hand at some jam. For now, here's a recipe for rhubarb streusel cakes (muffins). I use a 6-large-muffin pan, but the recipe calls for 12 small. The amount of dough will make either. The only other addition is to add some chopped pecans to the batter. And, since this recipe calls for using a mixer, be sure not to overmix the batter at the end - you may wanna skip the directions at that part and gently mix with a spatula. Enjoy!!

RHUBARB STREUSEL CAKES

Active time: 25 min Start to finish: 45 min

For topping
3/4 cup all-purpose flour
2/3 cup packed brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt
5 tablespoons unsalted butter, softened
1/2 lb fresh rhubarb stalks, cut into 1/4-inch dice
3 tablespoons confectioners sugar

For cake batter
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla
1/2 cup whole milk

Special equipment: a nonstick muffin pan with 12 (1/2-cup) muffin cups

Preheat oven to 375°F. Generously butter muffin cups and top of pan.

Make streusel for topping:
Whisk together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until mixture forms small clumps.

Make batter:
Whisk together flour, baking powder, and salt in a bowl. Beat together butter and sugar in a large bowl with an electric mixer at medium speed until blended, about 2 minutes. Add eggs and vanilla and beat until fluffy, about 1 minute. Reduce speed to low and add flour mixture and milk alternately in 2 batches, beginning and ending with flour mixture and mixing until just combined.

Top and bake cakes:
Divide batter among muffin cups (each cup will be about half full). Toss rhubarb with confectioners sugar and sprinkle batter with rhubarb, then crumble streusel evenly on top. Bake in middle of oven until tops are golden and a tester inserted in center of a cake comes out clean, 22 to 25 minutes. Cool cakes in pan on a rack 3 minutes, then loosen edges of cakes with a small sharp knife or small metal spatula. Remove cakes from pan and put on rack to cool slightly.

Cooks' note:
• Cakes keep in an airtight container at room temperature 3 days.

Makes 12 individual cakes.
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#69 Postby yoda » Sun May 15, 2005 7:14 pm

CajunMama wrote:Pica de Gallo

2 cans black beans washed and drained
2 cans shoe peg corn drained
1 can mexican festival rotel
1 can original rotel
green onions chopped
1 each of a green, yellow & red bell pepper chopped
1 sm. can ofChopped black olives
8 oz. pesto Italian dressing (I couldn't find this so I did Italian dressing and added some pesto)
Avocados, salt & garlic

Dump everything into a really big bowl and mix. Refrigerate for awhile and serve with tostado scoops!

OK MARY.... I think I got it correct now! :eek:


Looks good CM! Thanks for the recipe!
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Israeli Salad

#70 Postby alicia-w » Tue May 17, 2005 11:18 am

We eat this with flatbread and hummus. Especially good for lunch on those hot summer days.

Israeli Salad

Ingredients
2 medium cucumbers
1/2 cup green pepper, chopped
2 cup shredded lettuce
2 tbsp green onion, finely chopped
3/4 cup carrot, grated or shredded
2 tbsp fresh parsley, finely chopped
1 cup tomato, fresh diced
1/4 cup radish
1 tbsp vegetable oil
3 tbsp lemon juice, fresh
1 tsp salt
3/4 tsp coarsely ground pepper



Preparation
Pare cucumber, halve lengthwise, and discard seeds and center pulp.
Dice cucumber flesh and measure 2 cups. Combine all ingredients in a
large bowl; toss until well mixed. Serve immediately
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#71 Postby CajunMama » Mon Aug 15, 2005 10:04 pm

Red Pepper Jelly Dip

Layer the ingredients in an 8x8 or 9x9 inch dish according to how they are listed.

8 oz. whipped cream cheese
chopped green onions to cover cream cheese
finely chopped pecans to cover the onions
shredded cheddar cheese to cover the onions
Tabasco Red Pepper Jelly spread across the top

That's it! Serve with Wheat Thins or your favorite crackers.
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#72 Postby MomH » Wed Aug 17, 2005 1:37 am

Ok-first - my "mostest" favorite sandwich since I was a little kid was homemade bread with mustard and brown sugar. It was a treat we didn't get often. Introduced my kids to it and they loved it too.

Second - here are two recipes for those of you who will have to a lot of baking around the holidays.

Unbelievable Peanut Butter Cookies

1 egg
1 cup sugar
1 cup peanut butter (we prefer crunchy)

Mix above together well and drop by teaspoon onto cookie sheet. Can be flattened some or left more mounded. Bake at 350 degrees until bottoms are lightly brown - 7 min. in my oven.

No-- I did not forget the flour. That is why they are unbelievable.


Box Cake Cookies

Choose your favorite box cake mix flavor. The new cinnamon swirl is really good but all will work.

Add 1/4 cup oil and one egg. Mix well. If dough seems too stiff add another egg.

Drop by teaspoon onto cookie sheet. Bake 350 degrees for about 10 min.

Make 4 to 6 dozen cookies depending on size to make them and the brand of cake mix.

GET CREATIVE

Put the Unbelievable Peanut Butter Cookie mix in the center of some Fudge Cake batter. Waaa laaa ---Peanut Butter Cup Cookies

Pineapple, Cherry or Strawberry Cake mix cookies dredged after baking in powdered sugar.

Add nuts and butterscotch morsels to Carrot Cake mix and frost with Cream Cheese Icing.

German Chocolate Cake mix iced with Coconut Pecan Icing

White or Yellow Cake mix with chocolate chips and nuts added give you quick "Toll House Fakes."

White Cake Mix (use only the whites of eggs) with coconut flavoring added, ice with Vanilla Frosting and dip in shredded coconut.

The possibilities are endless.

I baked 30 dozen of these last year for a Grandparents Raising Grandkids
Xmas party. Took two evenings with the help of my 7 year old granddaughter.

Enjoy![/b]
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#73 Postby MomH » Wed Aug 17, 2005 1:41 am

It is supposed to be 1/4 cup of oil. I tried editing but it didn't seem to work.
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#74 Postby Stellar Storm » Thu Sep 29, 2005 7:08 am

Purdue, I just happened to have all the ingredients necessary to make your brownie recipe last night. They came out perfect! I used a 9 x 9 pan and cut the baking time to 35 minutes. I let them cool and "cook" the rest of the way in the pan. This recipe reminds me of one my grandmother use to make - everybody wanted her recipe and I remember her saying to me when I was a little girl that the trick is to not overcook them and let them "cook" the rest of the way outside the oven as they cooled. She topped them with a brownie glaze. Most people tended to overcook her recipe because they did not look done when removed from the oven. They are a thinner (not cakey) brownie that is denser and more fudgy. Delicious! My family's only complaint? I should have made two pans.

Thanks for the recipe! It's a keeper for me!

P.S. I can't wait to try the other recipes on this board - they all look soooo good!
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#75 Postby PurdueWx80 » Thu Oct 06, 2005 12:43 pm

Glad they worked out for ya! I made them last week and enjoyed them once again. Mmm chocolate.

Now that Fall is here, I'm ready for soup season. Can't wait to try out some of the recipes on here!
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#76 Postby breeze » Sun Oct 23, 2005 5:57 pm

OOOh, Autumn is surely here! Let's get some more recipes from
all of you good cooks out there! :wink:


Irish Apple Cake

Ingredients:
• 1/4 cup (1/2 stick) butter
• 1 cup sugar
• 1 egg, beaten
• 4 Granny Smith apples, cored, peeled, and diced (2 cups)
• 1/4 cup chopped walnuts
• 1 teaspoon vanilla
• 1/2 teaspoon baking powder
• 1/2 teaspoon soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup all-purpose flour


Preheat oven to 350°F. Generously grease an 8-inch square cake pan.
In a large bowl, cream butter and sugar together until light and fluffy.
Add the egg, apples, nuts, and vanilla and stir well. Sift in dry
ingredients and mix well. Pour batter into the prepared pan and
bake until cake is lightly browned and a skewer inserted into the
center comes out clean, about 45 minutes. Let cool in the pan
for 5 minutes, then unmold and serve hot or cold with whipped
cream or vanilla ice cream.

(This is really easy, tasty, and makes the whole house smell good
on a cold day!)
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#77 Postby PurdueWx80 » Mon Nov 07, 2005 6:19 pm

Came up with a new one today! Had to type it up and share with y'all because it was soooo darn good.

Andy's Chicken and Wild Rice Soup

1 c. wild rice
3-4 c. water
1 T vegetable base (or equiv. buillion)
2 T butter
2 T olive oil
3/4c. chopped onion
3-5 crushed garlic cloves
8 oz. sliced mushrooms (wilder the better, buttons do just fine too)
3/4c. diced/sliced parsnips
1 T fresh chopped rosemary (or 1 tsp dried)
1 T fresh chopped thyme (or 1 tsp dried)

2 chicken breasts
favorite seasoning

Dissolve vegetable base in water and bring to boil in large saucepan. Add rice, cover, lower heat and simmer for 45-50 min.

Meanwhile, sprinkle chicken breasts with your favorite seasoning to give it a bit of a kick. Grill (or saute) breasts until just done, set aside to cool.

Melt butter and olive oil in large pan and add onions and garlic. Saute until soft and slightly browned. Add sliced mushrooms and parsnips, cooking an additional 8-10 min. or until soft. Add rosemary and thyme, sauteeing an additional minute.

Shred chicken, add to finished rice (with all water remaining) along with mushroom mixture. Bring to boil then let cool to serving temperature. Serves ~4.

Notes: Chicken stock works as well as veggie base, but I prefer the taste of the veggie base over all others. Soup may be a bit thin depending on amount of water used - may be thickened by dissolving ~1 T cornstarch in 3 T cold water and whisking into soup before last boil. Parsnips really help make this soup what it is, they add a nice sweetness and earthiness you don't get from carrots. Shredded leftover turkey would also be a great substitution after T-giving. Obviously, this can be made vegetarian by removing chicken and adding more veggies! Bon Appetit!
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#78 Postby CajunMama » Mon Nov 07, 2005 6:49 pm

Purdue...i noticed you used vegetable base. I've never tried that one but i've used the beef, ham and chicken base. Tasty stuff huh? For those who don't know what the base is, it's similar to bouillion but it's not as salty, it's a paste and much more flavorful than bouillion. I use mine to add flavor to:

Beef Base
Beef Stew
Gravies
Salisbury Steak
Vegetable Soup

Chicken Base
Chicken Noodle Soup
Chicken Stew
Chicken & Sausage Gumbo

Ham Base
Red Beans & Rice
Green Beans (and add some bacon bits too!)
Split Pea Soup
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#79 Postby PurdueWx80 » Mon Nov 07, 2005 7:17 pm

Hey, thanks mama - those are great tips/suggestions! :)

Yeah, I like to use the base because it seems fresher and is definitely more potent. I didn't need to add any salt to the soup but of course anyone can make it to their taste!
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#80 Postby Pburgh » Wed Nov 09, 2005 3:07 pm

I especially like the chicken base for chicken noodle soup. It adds a great flavor to my chicken broth.
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