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Fightless Friday, How 'bout some good recipes??

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Soapweed
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Postby Soapweed » Sat Mar 19, 2005 10:41 am

My mother was somewhat of an amateur psychologist. Sometimes Dad and the crew would show up early for dinner, and she was caught by surprise with nothing ready. Her remedy was to get something cooking quickly, and then set the table with the plates and silverware. She figured at least the table being set would give the "illusion" that dinner was well underway. She was probably right.

My mother was a small lady, and only weighed in excess of a hundred pounds four times in her life--those times being right before she had each of her four kids. She could walk about as fast as anybody, and it was pretty hard keeping up with her on a shopping expedition. One of her philosophies was no matter how tough a person felt, even if you were sick as a dog, was to get up and get dressed. The rest of the day would immediately start to go better. She was right.

My mother was a tremendous cook. I always get a kick out of the sign, "Never trust a skinny cook". There is a certain amount of truth to that statement, but my mother was a skinny cook to be trusted. She could make any meal a mouth-watering delectable experience. Her Sunday dinners were quite famous in the community, and with friends and relatives from all across the country.

The day she died last June 1st, she went out the way she would have liked. She got up that morning, got dressed and had breakfast, then lay down to rest for a few minutes. Dad found her peacefully laying in bed with her arms folded across her chest. She would have been pleased to know that she died fully clothed, and quite "presentable" for the undertaker.

Maybe someday, I'll post some of her recipes. My bride-to-be had to learn how to make my mom's chocolate chip cookies before she could become "Mrs. Soapweed". :wink: I am happy to say she passed the test with flying colors. :D

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Faster horses
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Postby Faster horses » Sat Mar 19, 2005 10:51 am

Thanks for taking the time to share that with us Soapweed. We will look foreward to some of her recipies.

In my NO-BAKE Peanut Butter Cups,
I typed in Spread over top, bake sprinkle with nuts.
What was I thinking~you don't bake them.
Hopefully, everyone will know that by the NO BAKE at the top.

My husbands aunt could get a delicious meal at the drop of a hat. They were pretty popular folks and had a lot of company. She would be reading and people would show up unexpectedly before a meal.
She would visit a bit, get up and meander into the kitchen. She never made a big deal out of it. Next thing you knew, she had a huge and most delicious meal on the table. I always admired her for that, among other things.

At her funeral, the minister spoke about how many people she fed through the years. When they thanked her for the delicous meal, she ALWAYS humbly replied, "I'm glad you enjoyed it."

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Postby mrj » Sat Mar 19, 2005 5:15 pm

Great posts!

Re. the cream gravy: I think modern cooks are more afraid of making it than they should be.

Maybe the reason "grandma" made better gravy was that she wasn't so "educated" that she was afraid of whole milk, bacon or sausage fat, lard, etc. and she probably had "real" cream and milk.

We prefer (with biscuits) gravy made with bacon drippings, with sausage a close second. Get it fairly warm, not smoky, use two-three heaping tablespoons of flour and a couple of cups of milk and a twist of colored mixed peppercorns. Regular black pepper will do. A wire whisk works well for mixing the flour into the fat. Then add the milk slowly, stirring all the while. Bring to a boil, let cook a couple of minutes, and enjoy.

Biscuits. That cloud biscuit recipe is great. Any biscuit recipe is improved, IMO, by subbing buttermilk for the liquid. Remember to add a bit of baking soda when using buttermilk or sour milk.

I'm interested in the material on "good" fats vs. "bad" fats. Thought from the start the promotion of "vegetable" oils to take the place of natural beef tallow, lard, etc, was bogus. Sounds like the hydrogenation does something to the stuff that isn't necessarily good for humans. There is some interesting research being done with checkoff $$$ on the value of natural occuring fats in beef that shows promise. Recently olive oil and now, pure coconut oil are claimed superior to other oils. The coconut oil is especially tasty for cooking shrimp! Anyone else have any info or experience with any of this stuff?

MRJ

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Faster horses
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Postby Faster horses » Sat Mar 19, 2005 11:00 pm

I get a health e-mail regularly from WC Douglass. He mentioned this very topic recently. I will see if I can find it. He is PRO-BEEF, I might add. He comes up with some good stuff.

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ranchwife
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Postby ranchwife » Sat Mar 19, 2005 11:07 pm

mmmm....gonna think for awhile about those really yummy chocolate/oatmeal no bake cookies.....my kids favorite!!! the five year old loves to make these with me!! cocoa, sugar, butter, oatmeal....can't remember what else.....anyone???? :? :?
Love wins....ennis, montana....June 14, 2003!!!
Never forget!

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the_jersey_lilly_2000
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Postby the_jersey_lilly_2000 » Sat Mar 19, 2005 11:58 pm

All depends on where yer from as to how the gravy was made..and with which meat drippins. Country gravy as ya'll are callin it, in the south is cream gravy or milk gravy...some call it grease gravy hehe...made with fried chicken drippins....chicken fried steak, or just plain fried steak. We never use bacon drippins for milk gravy...or water gravy for that matter. Fried ham drippins is made with water..n called "red eye" gravy. I grew up eatin gravy at nearly every meal..in some way shape or form. Never realized that makin it was anything to be scared of till later in life , we had some friends over for chicken fried steak and the girl wanted my recipe for gravy....aint no recipe..ya just dump till it looks right n stir like crazy so ya dont have lumps.
Funny story about gravy... before hubby and I actually tied the knot...but he'd gotten the house we were goin to live in. I'd "set up kitchen" and thought I'd make him the "first" home cooked meal in our new house.
Fried chicken, mashed taters, gravy and green beans. All went well till time to make the gravy. I had a brand new set of canisters.....but had yet to have a bridal shower...so didnt have a sifter. Hahhhh I'll just tip the canister and shake just a lil bit of flour into the hot meat drippins (dummy me didnt think of usin a spoon) Well I tipped the canister which was almost full of flour....tap tap tap.....pooooooooooofffff.....bout half the 5 lb sack of flour that I'd put in that canister earlier that day..jumped off out into the pan of chicken crunchies n grease in my pan!!!...so here I was..tryin to secretly "fix" my boo boo.........scraped as much of the flour out as I could and salvage the drippins....(can;'t make good gravy without the drippins, thems special)....OMG the gravy tasted like some awful glue mixture. He never said a word...just ate it like it was good....rest of the meal was great...I wondered if he thought," oh man..a woman that can really cook..but can't make gravy to save her neck"...lol
Life is a roller coaster.
You can either scream every time you hit a bump or you can throw your hands up in the air and enjoy it!
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Faster horses
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Postby Faster horses » Sun Mar 20, 2005 9:53 am

That was a good story!!!

You don't make gravy using bacon grease? Gosh, I hate to say it, but I cook chicken fried steak, pork chops, everything in bacon grease and make gravy.

My husbands grandfather used to fix 'Cowboy Toast.' He would fry bacon, put a bread slice or two in the pan with all the grease and fry it till crisp. Alll the grease is soaked up before the bread will get crisp. Then he ate it with syrup on top. He did suffer a dibiliating stroke in later years, I might add.

One of our old irrigators told me about 'slop gravy'. You just use the gesslin's that are in the pan from frying the meat. Get the pan hot, add pure heavy cream and heat it through. Serve it on bread. That's it. It is good, but I don't fix it much...

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nr
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Postby nr » Mon Mar 21, 2005 5:53 am

All this talk about bacon grease reminds me of what my Pennsylvania Dutch grandma called Flitch which was fried bacon grease with flour served as gravy on toast.
Here's our Civil War soldier's recipe for cooking bacon:

Take raw bacon. When there's no firewood. Eat it.

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Hanta Yo
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Postby Hanta Yo » Mon Mar 21, 2005 10:19 am

Speaking of gravy...

This is a recipe I made up a number of years ago. I keep sourdough around for making sourdough biscuits, they make this recipe really good!!! This is one of my spouses' favorites...

Cut 2 lb venison, elk or beef into small bite size pieces. (Venison is the best-very tasty)
Sear in 1/4 C lard, cook for 10-20 min or until meat is tender.

In bowl:
Mix 2 cans cream of chicken mushroom soup or 1 can cream of mushroom soup and 1 can cream of chicken soup. Add 1 can milk. Mix well together and add to meat (don't dump out the lard). Simmer till thick, add 1/2-1 t garlic powder (or to taste), 1/4 t pepper, 1/4 t salt.


Sourdough biscuits (or use cloud biscuits)

1/2 C starter
2 1/2 C unsifted flour
1 T sugar
1/2 t soda
1 C milk
1 t salt
1 t Baking Powder

Mix starter, milk, and 1 C of flour in large bowl, cover and let rise at room temp for 6-8 hrs. Turn this very soft dough onto 1 C flour on bread board. Combine salt, sugar, baking powder and soda with remaining flour and sift over top.

With hands, mix dry ingredients into a soft dough, kneading slightly to get correct consistency. Roll out to 1/2 in thickness and use biscuit cutter (I use 2 sizes, one about 2 1/2", the other 1 1/2"). Place on greased cookie sheet and let rise (they usually don't double in size until you bake them) for 1/2 hr. Bake at 400 degrees for 15-20 min.

I usually double this recipe because my family just loves this recipe!! Good for breakfast or for supper!!!



A great dessert I tried for the first time for Sat supper - works good, we worked cows all day long so is an easy recipe to make without having to watch it :wink:

Triple Chocolate Crockpot Cake

1 Pkg. Chocolate cake mix (fudge preferred)
8 oz. Sour Cream
1 Pkg instant chocolate pudding mix (3 oz)
1 C semi-sweet chocolate chips
3/4 C vegetable oil
4 eggs
1 C water

Dump all ingredients into crockpot and mix by hand until completely mixed. Cook on high 3-4 hours. Serve warm with ice cream.

Mine cooked in 2 1/2, depends on how hot your crockpot gets.
'It has been said that politics is the second oldest profession.
I have learned that it bears a striking resemblance to the first.'
-Ronald Reagan

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the_jersey_lilly_2000
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Postby the_jersey_lilly_2000 » Mon Mar 21, 2005 1:51 pm

Nope I never make gravy from bacon drippins...but I dont throw em away tho...I have a bacon grease thingy on my stove...gets saved for flavorin..green beans...cabbage....greasin my iron skillet when I"m makin corn bread....greasin the biscuit pan ...stuff like that..always use crisco when fryin chicken , steak, pork chops...then after they are done..use that grease to make the gravy
Life is a roller coaster.

You can either scream every time you hit a bump or you can throw your hands up in the air and enjoy it!

¸.•*´¨`*•.¸¸.•*´¨`*•.¸¸.•*´¨`*•.¸¸.•*´¨`*•.¸

"Ever day's a good day, just some are better'n others"

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sw
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Postby sw » Mon Mar 21, 2005 7:42 pm

Chile?
just was reading FIELD AND STREAM this caught my eye and sounds really good but you would have to plan on it later, I'm already looking in the pantry to see what is needed that we do not have.
www.http/fieldandstream.com/outdoorskills.
FREEDOM IS NOT FREE. FREEDOM IS BOUGHT AND PAID FOR BY THE BRAVE SO THE FREE CAN BE FREE.

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Hanta Yo
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Postby Hanta Yo » Mon Mar 21, 2005 9:33 pm

C'mon you guys! Can I see some yummy recipes??? Whole point of this thread!!! I love to share my best. There was a person who had a "secret family recipe" she wasn't about to give out. What a stingy person! (Besides, I could probably figure out my own recipe that tastes the same). My joy is in sharing my favorites and maybe they would become yours, and vice-versa.
'It has been said that politics is the second oldest profession.

I have learned that it bears a striking resemblance to the first.'

-Ronald Reagan


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