posted on November 25, 2000 04:53:07 PM
Pensacola, FL, in the Panhandle, over there in the "forgotten" counties who are in the Central time zone Famous (today) for being one of the major sites of the discounted military absentee ballots (Navy base here). You've seen Forrest Gump, you know what it looks (and sounds) like around here. For the first time in my life I'm getting my fill of shrimp, which are nearly as plentiful as zucchini.
Okay, here's Tang Pie. Book says it comes from Texas:
1 can sweetened condensed milk
8 oz. sour cream
1/4 c + 2 Tb. Tang
8 oz. Cool Whip (surprised?)
Mix 1st 3 ingredients with half the Cool Whip. Pour into prepared graham cracker crust and top with remaining Cool Whip. Chill.
But you think weird products are a MCM thing?How about Dr. Price's Tryabita cereal - a hot cereal flavored with celery? Born and died in 1903.
posted on November 25, 2000 05:16:50 PM
BTDT. Pretty tasty.
As to the rest of the seafood family - most buffet restaurants in town (IOW, "most restaurants" have unlimited crawfish 7 days a week, and usually popcorn shrimp at the Chinese buffets as well. We have had fishing neighbors show up on our doorsteps with platters of catfish and shrimp, begging us to take it. Amazing.
posted on November 25, 2000 07:41:56 PM
nobs, I'm going to try thr frozen rhubarb in the crisp because I can't wait until it's in season. I always thought it was stringy anyway so I don't think that will bother me.
posted on November 25, 2000 08:10:33 PM
Well, snowyegret, are you on the shore, or in the Glades? C'mon up here to Dixie. Plenty to go 'round.
Folks, frozen rhubarb is pretty much the same IME as fresh, except you don't have to cook it as long. The freeziing tends to break down the fibers a bit quicker.
Where on earth is rhubarb in season at this time of year?
posted on November 26, 2000 10:02:00 AM
HCQ, I got mine a few weeks back (hmm, maybe it was more like October, now that I think on it) from the farmer's market here in my town in Southern California. The seller did mention that we had had perfect weather for rhubarb this year (long, hot summer? can't recall her words). Anyway, it turned cold 'bout the first week of November, so I guess that's my ration of rhubarb for the year.
mcjane: Please let us know how the frozen turns out!
posted on November 26, 2000 10:23:21 AMhcq: I'm on the Shore. And I do know Pensacola, aka the redneck Riviera. Beautiful beaches, good eats...
My poor husband was stationed there in the summer, and Great Lakes(Chicago) in the winter! LOL at that one.
posted on November 26, 2000 11:43:56 AM
HCQ...
thanx for the Tang Pie recipe...
sounds pretty straightforward...
will be trying it in a couple of weeks after the next shopping trip...
my favorite recipe (besides takeout/home delivery) is something called Cheese Hash Bake...
it's basically one of those layered deals with canned Corned Beef Hash, Shredded Cheese (whatever kind you like) and mashed potatoes...
definitely NOT for the health concious!
posted on November 26, 2000 12:34:04 PMbrighid868 I will let you know very soon. My husband does all the food shopping, it is on his list & he is going today. Wouldn't it be funny if you couldn't get frozen rhubarb after really setting yourself up for it. I'm planning to make it today.
posted on November 26, 2000 05:19:21 PM
Hi mcjane
let me know how the frozen rhubarb works out, I am going to buy some Wednesday when I do my grocery shopping - I just have to try that recipe
posted on November 26, 2000 05:45:35 PMbrighid868 & nobs
No frozen rhubarb, Robert looked for it in two stores. Well there goes my dessert tonight. One manager said they were out of it, must be a run on it because of this post
by hcq or the manager doesn't know what it is & couldn't think of a better answer. Good luck on your search nobs
Now that I have the recipe for Tang Pie I intend to make one along with Crisco barbecued bologna for my next party.
Yummy
posted on November 26, 2000 06:24:00 PM
I am expecting company for Christmas, and would LOVE to fix a goose. Anyone have a recipe? Arent they greasy? But I want to cook one, like old time Christmas. Any assistance would be much appreciated. And side dishes! Help me plan my Christmas Eve meal, please? 6 people eating, perhaps just 4. Side dishes, desserts, and a nice drink (non alcoholic, please).
posted on November 26, 2000 06:57:48 PM
You can remove a lot of the goose fat before you roast it, and use your handy-dandy bulb baster to remove the grease as it accumulates. Anyway, here's a couple recipes. The second one is really informative as to how to choose and prepare a goose:
I'm a bit concerned about recipe #2, though. The stuffing would be waaaaaay too greasy for my taste.
But are you sure anybody in your family even LIKES goose? Lotta work if everybody says eeewwww.....Personally I like a nice Harrington's ham, and then I have the ham bone left over for navy bean soup for New Year's Day. Harrington's runs a $68 special - you get a ham, a smoked turkey breast and a pound of cheddar cheese shipped FedEx. TONS of food, IMHO the best ham on the planet, and virtually idiotproof. (PS - I used to be roommates with one of Harrington's truffle makers. Gooooood stuff.) http://www.harringtonham.com/
posted on November 26, 2000 06:58:00 PMfrannys
Here is a great stuffing for your Christmas Goose. This stuffing is specifically designed for a goose. It compliments the taste of the meat very well.
1/2 cup finely chopped onion
6 tbs butter
5 to 6 cups of plain bread stuffing
2 tsp salt
1 cup cooked peeled chestnuts
2 cups chopped & peeled apples
1 cup coarsley chopped prunes
(before chopping steep prunes in hot water for a day to soften)
1/2 tsp nutmeg
1 tsp thyme
Saute onion in butter then add the stuffing bread, moisten & then blend well with salt, peeled chestnuts, chopped apples, chopped prunes, nutmeg & thyme.
Stuff Goose
posted on November 26, 2000 07:07:47 PMhcq
Do you have a phone # or web address for Harrington's. Couldn't find them. I love ham & want to try one. Is it like Smithfields ? I don't like Smithfields too much, I find it dry & very,very salty. I never undrstood why it's so popular.
posted on November 26, 2000 08:26:26 PM
Oooh! Yum! Thanks! Yes, they want goose. Brother-in-law asked specifically for goose. So, goose it is. In fact, everyone asked for it. Myself, Im going to fix a teeny tiny cornish hen for moi. THEY can eat the goose, but I want to cook it. I will bookmark this whole thread, too.
posted on November 27, 2000 05:09:14 AMmcjane, Harrington's hams are NOTHING like Smithfield hams. They're cob-smoked, which means you get a mild smokiness (not like e.g. pecan or hickory, which we use down south), and are not salty at all. Moreover, the meat is quite moist and has a wonderful, almost silky texture. The spiral-sliced ham is to die for, but the "regular" ham is cheaper (and my son likes big pieces of ham rather than the slices). They are damned expensive but worth every penny because (a) they're so good and (b) they stretch forever, what with ham salad and scalloped ham and potatoes and bean soup. Even when I was at my brokest I always bought one. And the boneless package with the smoked turkey and cheddar is a really good buy, if you don't need the hambone.
Does anybody actually eat Virginia ham? This time last year I started a thread about VA ham because I'd bought one (bad move) and even the cats wouldn't eat it.
posted on November 27, 2000 08:14:20 AM
Good Morning Nobs,
I am now going to look for rhubarb the next time dh goes to grocery store and I am going to try that crisp too.
Dh's aunt makes a delicious rhubarb pie but instead of strawberries uses raspberries. It is the most mouth watering pie I have ever tasted and as much as I like the one with strawberries the raspberry one is even better. Her crust is also mouthwatering and beautiful. It has a golden yellow color that I would love to know how she accomplishes it but then you know my trouble making a decent pie crust!
I would love to be able to make a delicious and beautiful pie crust. Any hints out here from anyone?
My Betty Crocker cookbook I got in 1967 for a wedding gift and is very worn and pages gone from now but another Aunt gave me some cherries picked fresh from her tree one year and although my family is not as crazy about cherry pie I decided to pull the cookbook out and see what kind of recipes it had. There was one for a raspberry, cherry pie and since we picked about 35 qts of raspberries that year I decided to try it. Adding the raspberries gave it a wonderful flavor. Everyone loved it!
Just for the record, in case you haven't noticed I love raspberries and dh loves his blackberries so I make lots of them. Sometimes I will add both the berries and it makes a very good cobbler.
FrannyS,
I have never tried a goose. Wanted to one time since I am always reading books and it sounds so good my Mother always said no that a goose was very greasy and tasted like liver to her so I never tried it.
Mcjane,
That goose recipe sounds good. Have you tried it, if so what is your opinion?
HCQ,
The Virginia hams we have had have been very good. I have never tasted the H (?) one you mentioned. It sounds good too.
Has anyone every heard of Sweet n Sour or maybe they were called pickled (not sure which) greenbeans or carrots? Years ago when working a lady made them for a dinner we had and they were delicious. They couldn't have been cooked long because IF I am remembering right they were crispy.
edited: just saw that I spelled Franny wrong. Sorry
[ edited by shar9 on Nov 27, 2000 01:45 PM ]
posted on November 27, 2000 08:40:20 AMHCQ, growing up "south", I've eaten my share of Smithfield hams, but always preferred something less salty. But I also received one as a gift last year. And I found that my aversion to very salty foods made it impossible for me to eat it as a "traditional" entree. However, I found that if you cut off the meat and soak it overnight, then pour off the water, it can be well-used for soup meat, or for ham salad. Also, like a lot of southern cooks, I am unable to cook many vegetables without putting in some "side meat" to add flavor. I use the ham for this as well, and omit added salt. Eventually, I suppose, we will finish up this ham...it does seem to be the gift that just "keeps on giving," though.
Franny, here's a roast goose recipe that's a favorite in my family (although, I'm thinking of trying one of the recipes that HCQ linked to for my next one...just for a little variety ) The concentration of fruit in the stuffing seems to help a bit as a counterbalance to the 'fatted' of the goose.
Fruit- and Pecan-Stuffed Goose
1 1/2 C. chopped prunes
3/4 C. chopped dired apricots
2 1/2 C. boiling water
6 C. stale bread cubes
2 C. peeled, diced apple
3/4 C. peeled, seeded, diced orange
1/2 C. raisins
1/2 C. chopped pecans
1/2 C. orange juice
1/4 C. butter or margarine, melted
1 t. salt
1/2 t. poultry seasoning
1 (8 to 10 lb.) dressed goose
Remove any giblets from goose; rinse and pat dry. Combine first 3 ingredients; let stand 2 minutes. Drain. Add next 9 ingredients; stir well. Stuff cavity of goose with fruit mixture; close cavity with skewers, and fold neck skin over back. Truss goose. Place goose, breast side up, on rack in a shallow roasting pan; insert meat thermometer in breast or meaty part of thigh, making sure it does not touch bone. Bake, uncovered, at 350 for 3 to 3 1/2 hours or until meat thermometer registers 190. You may wish to pour off the fat as it accumulates during roasting. Transfer goose to serving platter. Let stand 15 minutes before carving. Yield: 6 to 8 servings.
Note: leftover stuffing my be placed in a lightly greased baking dish. Cover and bake at 350 for 25 min. Uncover and bake 10-15 more minutes.
As to side dishes...well, my family enjoys a giblet gravy very much, so rice and giblet gravy are always on our menu. Fruit dishes go awfully well with goose, and I noticed in one of the links HCQ provided that there was a suggestion for an apple sauce side, and I would sure agree with that. I don't know if your family fancies it, but we also enjoy a spinich souffle or creamed spinich, and sweet potatoes (baked, candied, mashed, souffle...anyway at all). Perhaps a waldorf salad or ambrosia?
And be warned...almost no one can resist that old saw about "goosing" the cook, so watch your back(side).
posted on November 27, 2000 08:56:16 AM
Hi Shar! I don't know if this is the recipe you're looking for, but maybe. If not, let me know...I also have recipes for pickled green beans or pickled carrots (but not combined).
Sweet-and-Sour Green Beans and Carrots
1 C. chopped carrots
3/4 C. water
1 (9 oz.) pkg. frozen cut green beans
2 slices bacon
1 med. onion, coarsly chopped
1 med. apple, peeled, cored, and cut into wedges
2 T. vinegar
1 T. sugar
1/4 t. salt
Combine carrots and water in a saucepan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add green beans; return to a boil. Cover, reduce heat, and simmer 5 minutes or until veggies are tender. Drain. Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon and set aside. Saute onion in drippings until tender. Stir in apple, vinegar, sugar, and salt; cover and cook 3 to 4 minutes or until apple is tender. Stir in green bean mixture, and cook until thoroughly heated. Place in a serving dish and sprikle with bacon. Yield: 4 to 6 servings.
Yes, I have tried the egg wash but hers was even more yellow than that. I did try a yolk wash and the egg white wash on the little turkey and leaf cut outs to decorate the pumpkin pies that D made for dinner. The yolk wash did make it yellower but not as good as Aunts crust.
Hi Beth,
Thanks, I am going to try this recipe. My only problem is that I can't remember if the carrots and greenbeans were together. I am thinking they were two different dishes so they may have been the pickled one that you were talking about.
Since you are from the South or living there now I will ask you if you have a good Southern Bread Pudding recipe? (not the one with lemon sauce though)
posted on November 27, 2000 10:07:38 AM
Oh goodness. I do want to come to your house Hellcat. My stomach is growling something fierce, reading this thread. My printer doesnt work, but I did definetly save this thread and will hand copy everything soon.
Oh..Oh..Im SOOOO hungry now.
posted on November 27, 2000 10:34:55 AM
Hi Shar,
raspberry - rhubarb pie sounds just too scumptious for words. Mr. Nobs loves raspberries too. I just realized that we were married in the same year!
HCQ
I will have to try those Harrington hams, thank you for the link. One ham that I can get in my area is Deitz and Watson ham. They are excellent and even though they are pricy, they are well worth it. When you consider that you get several meals out of it (including a delish ham and bean soup) I think it is a value. I don't like the regular water added hams like Cooks, they are salty and mushy so i don't bother with them. I bet Harringtons may have a new fan after Christmas
Famous (today) for being one of the major sites of the discounted military absentee ballots (Navy base here). You've seen Forrest Gump, you know what it looks (and sounds) like around here. For the first time in my life I'm getting my fill of shrimp, which are nearly as plentiful as zucchini.
