posted on November 28, 2000 08:46:31 PMhellcat Thank you so much for the lima bean recipe. I must have 30 cookbooks
and not one has a recipe for sweet baked lima beans.
sharI think Iwill skip the barbecued bologna & Tang pie. I'm afraid I might kill someone.
posted on November 28, 2000 10:18:15 PM
What a great thread!
Two comments:
The fried apple recipe is very close to one that I use when I cook pork chops. Fry the chops, then fry the apples in the same pan (keep chops warm, of course). Serve apples on the side, with the chops. Delicious.
And speaking of rhubarb (which I love!)--I have invented a new freezer jam. Take 2 parts rhubarb (fresh or frozen), 1 part whole cranberries, sugar to taste (will take a lot), dash of salt, maybe some orange extract or orange peel if you feel like it. Boil this down slowwwwwly til it's very thick, pour into smallish jars, freeze. Absolutely delicious thawed; refrigerate after opening.
posted on November 29, 2000 05:30:59 AMMcJane, you are welcome! In more than 400 cookbooks that I have cataloged into a database, that was the only recipe for 'sweet' baked lima beans that I could find. I found several for baked limas that called for just a bit of sugar, but it was more like the amount of sugar that you would put in a corn casserole (a few tablespoons). I was disappointed that it called for canned limas (I really don't like canned veggies much).
Roadsmith, I'm looking forward to trying that rhubarb freezer jam! I do love rhubarb, and between that recipe and the earlier one for rhubarb crisp, I've definitely got some rhubarb cookin' to do!
And I also use a similar cooking style for apples when I make a sausage and apples main course. It's mighty good!
posted on November 29, 2000 06:02:15 AM
Morning Beth,
Thanks for that Chocolate cobbler recipe. I'll just add lots of black walnuts in it.
Does anyone live in CA?
Last time we went to visit D there she wanted her Sour Cream Fudge and Mom's old fashioned Hershey's Fudge which calls for black walnuts. Ran to the grocery store for black walnuts and they didn't have any. Lots of English Walnuts but those won't do at all. We went to 4 different large grocery stores and zero luck. Are black walnuts not a common thing? How can a person possibly make good fudge without them?
Here in MO. they are common in fact I used to go down at the bottom of our hill and pick them up and shell/crack and hull them until a tornado took all of them out but they are easily found in any grocery store too.
mcjane,
I thank we should all save that BBQ bologna and tang pie for the guest that never leaves. I figure that should do it.:lol
Nobs, Kim
I thought everyone drank pickle juice. I always heard that drinking pickle juice was also a sure fire way to tell if you have the mumps. Never got to try it though.
posted on November 29, 2000 06:32:18 AM
I have been on the verge of a dangerous eating binge ever since I started reading this post! I had a recipe box that my great-grandmother had given me several years ago before she passed away, they are all hand written in that loopy, shaky old lady hand and hard to read. One in particular strikes my fancy, it is entitled Frankfurter Dope. It calls for 5 pounds of frankfurters, five pounds of potatoes and 2 pounds of butter. You chop up the frankfurters (who the heck calls them this anyway?) very fine, slice the potatoes thinly and fry both up in the butter. Then you cover the top with catsup (I hate the word catsup), sprinkle with lots of black pepper and serve. It is such a plain, heavy sort of meal, I keep going back to it and laughing. But why is called Frankfurter Dope? do you have to be a dope to eat that much? Or does it dope you up after you a big filling platter of it?
Wondering......
posted on November 29, 2000 06:51:05 AMShar, good morning! I think that black walnuts would be excellent in that cobbler! I'd also like it with a slightly sweetened sour cream sauce! And, like UpInTheHills, I'm curious about the relationship between drinking pickle juice and the mumps?
Truesmom, I gotta tell you, I don't think that I could eat even one bite of 5 pounds of frankfurters fried with 2 pounds of butter...great goodness, we're talking heart attack in a pan! Some of those old recipes really do make me laugh!
Who was it that mentioned that Cheesy Hash Bake made with corned beef hash, cheese, and mashed potatoes??? Those are all things I can eat right now, and I would like details, please! I'm assuming it's like a shepherd's pie...layer of corned beef hash, layer of cheese, topping of mashed potatoes, all in a pie dish, then baked? No bottom crust? What temp and how long to bake?
This thread started off with some pretty goofy old recipes, and I've got one I'd like to share...it's bizarre when you read it, it's bizarre when you think about it, and it is really very good!
Cabbage and Peanut Butter
1 head of cabbage, heart removed
creamy or chunky peanut butter
Slice cabbage coarsely. Cook in small amount of water until crisp-tender. Drain cabbage; reserve the liquid. Place several spoonfuls of peanut butter in a small bowl; add enough cabbage liqid to peanut butter to make a smooth sauce. Pour over cabbage and serve immediately.
posted on November 29, 2000 06:56:37 AM
Morning UpInTheHills,
Actually I think it has something to do with a person having the mumps and making the pickle juice being very painful to swallow .
Pucker power? I don't know. It could very well be an old wives tale but since we have the mumps vaccine I never tried it.
truesmom,
I call frankfurters those extra fat ones you find in red sacking and have a little twist at the end rather than the Rodeo,Armor,Decker hotdogs we find in packages.
I didn't explain that very well and I could very well be wrong but there is a big difference in the taste. My dad, who was a butcher/grocer, used to carry those in his meat case.
edited. sorry didn't make that clear
[ edited by shar9 on Nov 29, 2000 06:59 AM ]
