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Quote from: Shell on July 27, 2008, 12:44:00 AM

Thanks Klaas, I lost my cookbook collection, and believe me, I had a cabinet full. Any good recipes shared will be appreciated.

does anyone have: one made with chicken breasts, soup, swiss cheese and Pepperage Farm stuffing mix? It was easy and yummy.

A good coleslaw?

Soups, I love soups.

A chicken salad made with curry?

Would this be the Chicken Casserole recipe, Shell?

Chicken Casserole

6 boneless skinless chicken breasts
1 can cream of chicken soup
¾ cup water
Swiss and/or American cheese slices
Pepperidge Farm stuffing (small blue bag)
½ cup margarine

Line 13x9 pan with chicken. Mix soup and water. Pour over chicken. Cover with cheese. Pour stuffing on top. Melt margarine and pour over stuffing. Bake uncovered for 1 ½ hours at 300 degrees.

Shell, I make an easy cole slaw that's really good. I just buy the cole slaw in a bag, and a jar of Marzetti's cole slaw dressing. I add peeled and sliced cucumbers, and halved grape tomatoes. You'll have to proportion the slaw to the dressing depending on how much you're making. Sometimes I add extra carrots, depending on how the bag mix looks. Anyway, add salt to taste, and maybe a little sugar. It's a good summer side when you can get fresh tomatoes and cucumbers!

There's a cole slaw with granny smith apples I use more in the winter that's really good with Pork dishes. I'll look for the recipe...........

~ Coleslaw Recipe ~

1/2 head of cabbage shredded (green or purple)
1/2 pepper shredded (red, yellow, or green)
1/2 onion shredded (purple or sweet)

Gently mix together in a large bowl.

Make a dressing of the following -

1/3 cup vinegar (apple cider, wine, rice, or other)
1/3 cup oil (olive, soybean, corn, or other)
1/3 cup water
dash of salt & pepper (to taste)

Season with one of the following or your favorite combination of fresh herbs

1 tablespoon of celery seed

1 teaspoon of oregano and basil and one clove of garlice minced or crushed

1 tablespoon of sesame oil, 1 tablespoon fresh ginger, and one clove of garlice minced or crushed

This is a flexible recipe. If you don't like peppers or onions don't add, if you like hot peppers, feel free to substitute a reasonable amount. If you like more sour, add a little more vinegar and cut back on the water.

I make it most often with olive oil, apple cider vinegar, & celery seed. Before serving I sprinkle with Sunflower seeds. I also make it without the salt. Salt may be added at the table.

Hi monks I had posted tis previously in the recipe files to be shared. Nice on a cold rainy day.

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Sandys Zuccini Bread

1 cup oil
1cup sugar
2 cups ground zuccini
1 tsp vanilla
3 eggs

2 cups flour
1 tsp baking soda
1tsp baking powder
2 tblspoons cinamon
handful of chopped walnuts

1 cup pineapple cut in small chunks (optional)

mix ist 5 ingredients

mix dry ingredients after sifting together

combine wet and dry ingredients , add pineapples and mix well
pour into greased and floured breadpans (makes 2)
bake at 325 for 1 hour center of tooth pic comes out clean.

and enjoy with a nice cup of mexican cofee.

Mexican cofee

3/4 cup brown sugar
1/4 cup unsweetend cocoa
2 tsp cinnamon
1 pot cofee
stir in brown sugar cocoa and cinnamon into the whole pot of cofee and top with whipped cream. mmmmmm yummmy..

Tortilla Soup

SERVES: 4
It's the tortillas that give it a slight thickness and a special flavor.

ingredients:

6 tablespoons cooking oil
8 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips
1 onion, chopped
4 large cloves garlic, smashed
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1/4 teaspoon cayenne
1 1/2 quarts canned low-sodium chicken broth or homemade stock
3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
2 bay leaves
2 1/2 teaspoons salt
1/4 cup lightly-packed cilantro *(a must)leaves plus 3 tablespoons chopped cilantro (optional)
1 3/4 pounds boneless, skinless cooked chicken breasts, cut into 3/4-inch pieces
1 avocado, cut into 1/2-inch dice
1/4 pound cheddar, grated
Lime wedges, for serving *(I don't always use the lime)

directions:

1. In a large heavy pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips.
2. Reduce the heat to moderately low. Add the onion, garlic, and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, if using, and one-third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.
3. In a blender, puree the soup in batches (if you put too much in the blender it ends up all over, and you have a big mess) I know, I did it ::MonkeyShocked:: ; pour it back into the pot. Add the chicken, bring the soup back to a simmer, and simmer until just cooked through, about 1 minute. Stir in the avocado. *(I do not stir avo in. I put the avocado chunks on the top when serving)
4. To serve, put the remaining tortilla strips in bowls, top with the cheese, and pour in the soup. *(I put in the strips in a bowl, pour in soup and top with grated cheese/avo chunks, sprinkle with the chopped cilantro , if using, and serve with the lime wedges.

I'm all into EASY and GOOD! ::MonkeyHaHa:: I recently got this recipe from a co-worker when she brought it to the office. It's delicious and I can't believe how easy it is! It tastes like a butterscotch cake, and develops the nicest "outer baked glaze-like texture" when it bakes. Really moist, too! Starts with a mix, but tastes "made from scratch!"

Mamaw Cook Cake

1 Box Yellow “Moist Deluxe” Duncan Hines Cake Mix
Butterscotch Morsels (use ½ pkg. only)
2 Tblsp. Mayonnaise
½ C water
3 eggs
¼ C Cooking Oil

Mix all ingrediants. Pour into greased Bundt Pan. Bake @ 350* for 30-35 minutes

Breaded Pork steak recipe

I have to cook for 5 every night soooooo. I was tired of putting pork steaks on the grill and tried this recipe. My family loves it. (pork steaks are cheap and a little fatty but I love them) This recipe is for those on a diet. lol

Ingredients
3-4 pork steaks, cut bone out and divide in serving size
2 cups crushed club crackers
1 cup sour cream
4 tablespoons milk
2 tablespoons cooking oil
3 tablespoons melted butter or margarine, melted
salt, pepper,garlic powder
Directions
1 Preheat oven to 375 degrees.
2 Put 2 tablespoons cooking oil in baking dish.
3 Tip dish to disperse oil.
4 Mix milk with sour cream.
5 Dip pork steaks in sour cream, covering both sides.
6 Place in crushed club crackers, and cover meat completely.
7 Put in baking dish.
8 Spread melted margarine or butter over meat.
9 Lightly season with salt, pepper and garlic powder to taste.
10 Bake 45 minutes.

OK this recipe is to show your nasty Mother in Law you can out cook her. HA

Every time I have fixed this...everybody raves about it. Its really tasty and is great for when you have company over. Caution...some people don't like lamb...my family does.

Ingredients
4 lamb shanks (14 to 16 ounces each) or leg of lamb (I use leg of lamb)
3 to 4 large cloves garlic, cut into slivers
salt and coarse ground black pepper
2 sweet onions, sliced
3/4 cup olive oil
1/4 teaspoon dried oregano or 1 teaspoon fresh oregano, chopped
1 (29 ounce) can diced tomatoes, drained
1 cup dry white wine
2 cups chicken stock
1 cup orzo pasta
1/2 cup freshly grated Parmesan cheese

Directions
Preheat oven to 400 degrees.
With paring knife, pierce lamb shanks or leg of lamb and insert garlic slivers into meat (4 to 5 in each shank.)
Sprinkle with generously with salt and pepper.
Place shanks in roasting pan. Cover with onion slices and drizzle with oil.
Roast 25 minutes.
Sprinkle meat with oregano. Pour tomatoes and wine over.
Roast an additional 45 minutes.
Remove lamb from roasting pan and set aside.
Add chicken stock to roasting pan and stir in orze.
Place lamb shanks on top. Return to oven.
Roast until orzo is tender and liquid is absorbed.
Remove pan and cover. Let stand 10 minutes.
Arrange on serving platter.
Sprinkle with cheese

BANANA NUT BREAD

* 1 cup butter or margarine
* 2 cups sugar
* 4 eggs
* 1/4 teaspoon salt
* 2 teaspoons soda
* 4 cups flour
* 6 large bananas, very ripe, mashed
* 1 cup finely chopped pecans (optional)

Cream together butter and sugar. Add eggs, one at a time, beating after each addition. Sift dry ingredients together; add to creamed mixture. Stir in bananas and chopped pecans (if included).

Pour banana nut bread batter into 2 well-greased loaf pans; bake at 325° for about 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. Makes two loaves.

**NOTE
These make great gifts! Simply wrap in plastic wrap and add a festive ribbon/bow.

My favorite dessrt of all time!!

Banana split dessert

3 sticks margarine( room temp)
2 c. graham cracker crumbs
1 box(2 c.) powdered sugar
2 eggs (or equivalent egg substitute)
3 bananas(sliced)
1 med. can crushed pineapple(drained)
1 lg. cool whip( or any whipped topping)
1/2 c. chopped maraschino cherries
1/2 c. chopped pecans(optional)

Melt 1 stick margarine & mix with graham cracker crumbs. Spread in bottom of 9x13 pan.
Refrigerate. Beat together( no less than 15 minutes!) 2 sticks of margarine, the powdered sugar and eggs(or egg substitute). Spread on top of crumbs. Place sliced bananas on top of cream layer. Next, the pineapple. Top with cool whip. Sprinkle with the cherries and pecans. Refrigerate at least 3 hours. Serves about 20 (less in my family!)

Important: Beating the marg.,sugar, & egg mixture for 15 mins. is necessary because the texture changes into a whipped delight! So no cheating on the time! ::MonkeyWink::

Quote from: Monken on October 20, 2008, 02:57:53 PM

I also have not tried the egg subsitute, but I know people who have. I prefer the real thing.

I've made this candy for Christmas for 30 years, & my mother did before me!

Martha Washington Balls

2 boxes powdered sugar
1 can condensed milk
1 stick margarine
2 tsp. vanilla
3 c. chopped pecans
1 box Baker's semi-sweet choc. squares
1 stick paraffin wax (usually found by the choc. in stores)

In large bowl, mix together first 4 ingredients( use your hands) Work in the pecans. Roll mixture into balls & refrigerate. Melt the chocolate squares & paraffin together in double boiler or use a bowl over boiling water. Dip balls into melted chocolate and place on lightly greased pan. Makes 5 lbs. of candy.

This recipe makes alot of candy. You will need more than one pan for the balls. Although this makes 5 lbs, I always end up making it twice. I give alot of it away to friends & family!!

Some people substitute choc. chips for the choc.squares. It DOES NOT TASTE THE SAME!
It's not nearly as good so, no shortcuts. The extra effort is worth it!! ::MonkeyWink::

Bar-B-Cups

1 lb. ground beef
1 small onion(chopped)
1/2 cup BBQ sauce
1/2 c. shredded cheese
1 container (regular sized ) canned biscuits-12 count
salt & pepper

Brown ground beef & onion. Drain fat, season with salt & pepper. Mix in BBQ sauce.Simmer for 5 minutes. Flatten & stretch each biscuit & place one in each muffin pan cup. Fill each biscuit cup with equal amounts of meat mixture & top with cheese. Bake at 350 for about 15 minutes or until biscuits are done. Makes 1 dozen.

Kids Love these!!! ::MonkeyDance::

Celery Soup Casserole

1 lb. ground beef
5 med. size potatoes(sliced)
2 med. onions(sliced, seperated in rings)
1 10oz. can cream of celery soup(plus 1/2 can of milk)
salt & pepper to taste

Brown ground beef, drain. Season with salt & pepper. In an electric skillet, layer ground beef, potatoes and onions. Mix soup with the milk & pour over layered ingredients. Cook at med. heat for 20 mins. or until potatoes are done.

I always use an electric skillet for this recipe because it cooks so quickly. It can also be baked in the oven, in an oven safe dish or pan, at 350, for 25 to 30 mins. or until potatoes are done. Also, I always season the potatoes and celery soup as well!

Quote from: Monken on October 20, 2008, 02:57:53 PM

OH MONKEN!!!! I had that recipe years ago and have looked on and off for it again for a long time!!! Thanks You, Thank You, for posting it!!!! It's WONDERFUL!!! ::MonkeyDance::

Lori Taluttos Moms recipe
To Die For Pineapple Cheesecake

_ingredients:
3 eggs mix ist 6 ingredients
fold in all sour cream 2 8 oz packages of cream cheese Bake in springfirm pan
1 cup sugar 375degrees for 50 min
1/4 tsp salt
1/2 tsp almond extract
2 tsp vanilla extract
1 16 oz sour cream plus
1 8 oz sour cream

for the crust: mix crust ingredients and
1 3/4 cup crushed graham cracker line springform pan up sides
1/4 cup crushed almonds dont bake crust
1/2 cup sugar
1 stick of melted butter

for pineapple glaze
1 can crushed pinapple Large can
drain the juice- you will need i cup
put into pot with 1/2 cup of sugar and 2 tblsp cornstarch and boil till bubbling then add pineapple and 1 drop of yellow food coloring

turn baked chessecake into the crust springformed pan - top with pineapple glaze and enjoy. Best recipe ever.

submitted by Sandy Leiva with permission from Lori

POTATO CANDY

1 small white potato
Vanilla extract (to taste)
1-2 boxes Confectioner sugar
Peanut Butter

BOIL POTATO UNTIL SOFT (WITH SKIN ON). DRAIN/PEEL. Mash potato (very important to continue mashing potato to get all lumps out- I use a large fork). Add vanilla extract, add confectioner sugar a little at a time, continue adding until it forms a ball. On wax paper dust confectioner sugar on paper and roll the ball out into a flat square. Add a layer of peanut butter. Starting at one end slowly roll into a log. Wrap in wax paper and refrigerate. Cut log and enjoy.

This is a very rich sweet treat. Easy on it. My mother always made this at Christmas time and I always loved it. My son loves it and I always have to make my nephew a log each year. Very old recipe and very seldom see it in recipe books.

**very important that this potato is hot or the sugar will not blend in. Slowly add sugar and blend throughly or you will have lumps.
Enjoy.

A GREAT "COMFORT FOOD" FOR COLD & HUNGRY MONKEYS: ::MonkeyDance::

Chicken & Rice Casserole

Ingredients:

1 tube Bob Evans Hot Sausage-Cooked
2 medium onions-Cooked
2 cans Cream of Chicken Soup (no liquid)
2 cups cooked chicken
1 box cooked Uncle Ben's Long Grain & Wild Rice (original not -5 minute)
1 sleeve Ritz Crackers
1 stick of margarine

In a 9X13 pan:

1st layer-
tube of Bob Evan's Sausage-Cooked
Cooked onions
2 cans of Cream of Chicken Soup (no liquid)

2nd layer-
Cooked Chicken

3rd layer-
Cooked Uncle Ben's rice

4th Layer-
Sprinkle Ritz cracker crumbs and drizzle with 1 stick melted margarine

Cover with foil and bake at 350 deg for 30-40 minutes until hot and bubbly!

I use 2 shortcuts when making this, I buy rotisserie chicken so I don't have to cook it and I cook the sausage & onions in the same pan. I also cook up the rice ahead of time. This makes quite a bit and it reheats very well.

ENJOY!

2 cups Imperial Sugar

2 Tablespoons Flour

1 cup eggs ( usually 4 to 5 large eggs )

1 Teaspoon Real Vanilla

1 Stick of melted sweet cream unsalted butter ( do not use margarine )

2/3 cup Buttermilk
---------------------------------------------------------------------
Heat oven to 325 degrees. Bake pie for 1 hour.

Mix flour in sugar. Add beaten eggs, vanilla, melted butter, and buttermilk. Mix

everything together. Pour into an uncooked crust. Cook for 1 hour.

Yummy!

These are Delicious and are Great Appetizers! Enjoy!

Jalapeno Cheese Squares
1 lb. cheddar cheese, grated
1 lb. Monterrey Jack cheese, grated
1 can (4 oz.) jalapenos, chopped
2 eggs
1 can (13 oz.) evaporated milk
1/2 cup flour
Layer cheese and jalapenos in a 9 inch square pan.
Mix together eggs, milk, and flour. Pour over top.
Cook at 350 degrees for 45 minutes. Cool slightly,
cut into squares and serve.

very easy chicken pot pie for us mothers that are always on the run

1 pkg ready made pie crust
1 pkg boneless skinless chicken breasts
1 pkg frozen California blend vegetables(carrots,cauliflower,broccoli)
1 can Campbell's cream of chicken soup
1 medium onion diced
2 tablespoons olive oil, butter your choice

When you hit the door after a long day, leave the pie crust on the table to warm up the warmer it is the easier it is to work with. Pull your pie pan out of the cupboard and spray it will pan spray...if you don't have pan spray butter or olive swipe will do. Pull out your cutting board and dice your onion set aside, pull out your chicken and dice and season with some salt and pepper.
Pull out your saute pan add your butter or olive oil and sear your chicken...most people at this point want to move the chicken around and that often times results in the chicken sticking to the pan.....don't touch it let it cook until it pulls away easily, when chicken is browned, add your diced onion and cook until onion is translucent and sweet smelling....add your frozen vegetables, and can of cream of chicken soup and mix until well incorporated. Lay your first crust on the bottom of your pre-greased pie plate and fill with the chicken mixture. Moisten the edge of your pie crust with water to help sealing, and lay your top crust over the pie. Crimp the pie by folding the top crust underneath the bottom crust to seal and give it your personal touch, cut a steam vent in the middle of the pie and brush with an egg wash(beaten egg and water, this aids in the browning process) place in a 350F oven until golden brown :smt117

Windy City Burger Sliders

2 pounds of ground chuck
1 pkg of mild shredded cheddar(2 cups)
1 envelope of Lipton onion soup
1/2 cup mayonnaise
2 pkgs of 12 brown and serve dinner rolls
2 shallow bottomed foil baking pans

In a large bowl, mix the ground beef, cheddar cheese, onion soup, and mayo with your hands until it is well mixed, it is going to be messy and on the wet side but that is what you want. Remove your 2 pkgs of brown and serve rolls don't separate them, cut them all lengthwise so you have even top and bottom, divide the mixture between the two pkgs and make sure that it is even width wise, put the tops on the rolls and place in your pre-greased foil pans cover with foil and bake in 350F oven until beef is done or internal temp is at least 150 degrees, allow burgers to cool and cut them in twelve portions and serve.

ok got another recipe in fact I gots millions lol....but hey, that is what I do for a living ::MonkeyCool:: this one is super on a Sunday start it in the morning go out do your thing during the day come back and voila dinner.

Teriyaki Pulled Pork Sandwiches

3 pounds of boneless pork shoulder roast
1 tsp diced garlic
1 cup teriyaki sauce(I use Kikomann baste sauce)
1 can sliced pineapple with juice
1 medium onion diced
3 to 4 tablespoons flour depending how thick you would like your sauce
2 tablespoons olive oil

In a pan sear the pork shoulder in the 2 tablespoons of olive oil until well browned, its ok it is a big piece of meat ya can't mess it up at this stage. Season with salt and pepper. Get out your crock pot, blow the dust off of it, pull it in and hope it still works. Set the crockpot at low and throw your meat in with the diced onion, garlic, 1/2 cup pineapple juice from the can sliced pineapple, 1/2 cup teriyaki sauce and cook for 7 to 8 hours. When the shoulder is at the point where you can shred it, remove from the crockpot and cool. Meanwhile in a bowl mix remaining 1/2 cup Teriyaki sauce and flour until smooth and add to the liquid that has stayed behind in your crockpot....let it marry and get all cozy until it thickened, return your pre-shredded pork back to the crockpot and serve on hamburger buns with sliced pineapple and anything else you feel would good addition ::MonkeyDance::

Butterfinger Cake

1-yellow cake mix
(I don't use anything like french vanillia cause it's too sweet, just a classic yellow, the cake will be sweet enough....trust me :))
(usally the cake mix requires oil and eggs)
1-8oz jar of caramel ice cream topping
(if you can't find a 8 oz jar get a bigger one and just don't use it all)
1-14 oz can of sweetened condenesd milk
1-16 oz bowl of whipped cream
4-butterfinger candy bars(crushed)

Directions:

*Make the cake as directed on the box. Let it cool. (it's important to let it cool or it will melt the whipped cream)
*Poke holes in the cake. (Yes :) Poke holes in it! so the sauce can get down in it good)
*Mix the caramel topping and sweetened condensed milk in a bowl and then pour over the cake.
*Sprinkle half of the butterfinger over the top.
*spread the whipped cream over the top.
*Sprinkle the remaining butterfinger over the top. Enjoy!

Ok the story on this is that one year for my anniversary I wanted to bake a cake for my hubby and was looking for a recipe for a Red velvet cake. I found one but it had so many ingredients and look very hard to make. I kept looking through my cookbook and found this one and decided to make it instead because it look so much easier. My family has not quit letting me make this. They make me bring them to every family get together. Very quick, very easy, not to costly. Wonderful cake. Better after it has set in the fridge:)

hotping

Is a special fish dish on the menu for dinner.

I have a suggestion. Filet fish sauteed it in a teriyaki sauce complimented by rice and snow/snap peas.

Teriyaki Sauce:

1. soya sauce
2. white or brown sugar.
3. garlic powder
4. black pepper
5. ginger powder
6. butter
7. water

1. Mix together and cook teriyaki sauce until boiling in a microwave.

2. Pour teriyaki sauce into electric frying pan.

3. Place fish fish fillets

4. Cover and ... sautee at a low temperature until cooked.

5. Remove fish fillets place on serving dish.

6. Add snow/snap peas to teriyaki sauce.

7. Sautee for about two minutes ... remove and place in serving bowl.

8. Strain teriyaki sauce from frying pan into small cream jug.

9. white rice

10. green tea.

Janet this looks good. Am moving it to our cooking thread.

Quote from: Tamikosmom on April 26, 2009, 05:04:52 PM

I am having lasagna!

Quote from: Kermit on April 26, 2009, 06:38:11 PM

Quote from: Tamikosmom on April 26, 2009, 05:04:52 PM

I am having lasagna!

::MonkeyHaHa::

Sounds good. Does it have lots of sticky Mozza cheese.

Janet

Quote from: eyecanCOOK on March 24, 2009, 05:44:14 PM

Quick question....do the bottoms of these get real greasy after cooking? Wondering about the grease from the meat. Can you eat them with your fingers, or are they a 'fork food'? Thanks!

Quote from: AZSunny on April 26, 2009, 09:38:40 PM

Quote from: eyecanCOOK on March 24, 2009, 05:44:14 PM

Quick question....do the bottoms of these get real greasy after cooking? Wondering about the grease from the meat. Can you eat them with your fingers, or are they a 'fork food'? Thanks!

yes they do get real greasy...good fork food at first....next day they are better and can eat them with your hands

Quick and simple meal for you Mom's on the go, so easy your children can help!

(http://www.kraftfoods.com/assets/recipe_images/Ham_N_Cheddar_in_a_Loaf.jpg)
Ham & Cheddar Loaf

1 lb. frozen bread or pizza dough, thawed
1 pkg. (9 oz) Cooked Sandwich Ham
1 cup shredded cheddar cheese
1/4 cup soften cream cheese
1 egg, beaten
1 Tbsp. grated Parmesan Cheese

1. PREHEAT oven to 350°F. Place dough on lightly floured surface; flatten slightly with hands, then roll into 12 x 8-in. rectangle with rolling pin. (If dough is difficult to roll, cover with plastic wrap and let stand at room temperature for 30 min. before rolling out.)

2. TOP dough evenly with ham, overlapping slices slightly and leaving a 1/2-in. border around all sides.

3. MIX cheddar cheese and cream cheese; spread evenly over ham.

4. MOISTEN edges of dough with water. Starting at one of the long sides of dough, fold 1/3 of the dough over the filling, then repeat with other long side of dough. Firmly pinch ends of dough together to seal. Place, seam side down, on lightly greased baking sheet.

5. CUT 3 diagonal slits in top of dough with kitchen scissors. Brush evenly with egg; sprinkle with Parmesan cheese. Bake 35 to 40 min. or until golden brown. Cool 10 min. before cutting into 6 slices to serve (Adult-assisted). Makes 6 servings, 1 slice each.

Quote from: Monken on October 20, 2008, 04:06:20 PM

I made this tonight for dinner...everybody loved it..I changed it a bit by using manwich in the ground beef cause I had that on hand...quick and good!

Quote from: Tamikosmom on April 26, 2009, 05:04:52 PM

Thank You Janet for the Great Fish Recipe Unfortunately I have no fish to try it out with right now... My Grandson did catch some fish but the Tournament was Catch and Release......No He didn't win the Tournament but We had loads of fun! ::cartwheel:: I will try it as soon as I can....Thanks Again! ::MonkeyWink::

Thanks MuffeyBee for making the recipe easy to find! ::MonkeyWink::

::MonkeyEek:: something's up with the site this afternoon, was taking a quick break from work to post this for NJ Sons_Mom and I keep getting error messages?

Going to try one more time.......

These are two fave tomato soup recipes, one is an attachment for I only have it as a scan from a cookbook - it's Caprial's Roasted Tomato Soup. Very lowfat and if you can use fresh basil and add fresh basil ribbons on top, it's more flavorful than with dried basil. I also sometimes add pasta, rotini, to this soup.

I also use roma/plum tomatoes for both recipes for that variety has fewer seeds.

This recipe is from Mick's Restaurant which sadly is now closed in Atlanta but this soup is delicious.

Mick’s Tomato Soup

Ingredients:

1/4 cup oil
3 cups chopped onions
1/8 cup all-purpose flour
3 cups plum tomatoes, chopped
2 (28-ounce) cans diced tomatoes in juice
3 teaspoon salt
1 teaspoon pepper
1 teaspoon dried thyme
1 teaspoon minced garlic
1 teaspoon granulated sugar
1 1/2 cups heavy cream

Instructions:
In a large stockpot, add oil. Saute onions until softened. Stir in flour and cook for 2 minutes, stirring constantly. Add plum tomatoes, diced tomatoes, salt, pepper, thyme, garlic and sugar and bring to a boil. Reduce heat, stir in heavy cream and remove from heat.

I think I'll try to attach the scan for the other recipe in the next reply box, somehow I wonder if that's what is stalling my post?

Quote from: Dolce on April 27, 2009, 07:33:57 PM

Dolce, I am making this tonight for my daughter's lunch for the rest of the week. She loves HAM & CHEESE, so I showed it to her and she said she had to try it!! I Will let you know how it comes out!! Thanks for posting the recipe!!

Quote from: BeachGirl4 on October 17, 2008, 10:46:53 AM

Thanks, this is my new favorite company meal.

FANNY'S FAVORITE STAWBERRY DAQUIRI

GO TO FAVORITE SUPERMARKET OR FAVORITE LIQUID BEVERAGE STORE.

BUY BOTTLE, PERFERALBLY LARGE, OF CAPTAIN MORGAN SPICED RUM AND FROZEN BACARDI STRAWBERRY DAQUIRI MIX.

GO HOME AS QUICKLY AS POSSIBLE AND FIND BLENDER IN THE BACK OF THE CABINET.

GET TOP OFF OF FROZEN MIX, YOU MAY NEED TO USE YOUR TEETH.

DUMP MIX IN BLENDER. THE DIRECTIONS SAY TO USE HALF A CAN OF RUM, BUT WHAT THE HECK, I USE A WHOLE CAN.

FILL BLENDER WITH ICE, BLEND TO PROPER CONSISTANCY. POUR IN GLASS. YOU CAN PUT A FANCY UMBRELLA ON TOP OR A WHOLE STRAWBERRY, BUT I DON'T BOTHER.

STICK A STRAW IN IT AND ENJOY. ::MonkeyDance:: ::cartwheel::

DISCLAIMER: DO NOT DRINK TOO FAST WITH STRAW AS THE DRINK WILL GIVE YOU A SEVERE BRAIN FREEZE. (DON'T ASK ME HOW I KNOW!) ::MonkeyConfused:: ::MonkeyTongue::

Northern’s Home Made Pasta

2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter

Put dry ingredients in bowl and mix. Make a well, break in eggs, add milk and butter. Fold dry ingredients over and start kneading until smooth – about 5 mins.. I then cut the dough in half and make two balls, leave in bowl and cover. Let rest for 10 min. Roll out one ball at a time to about 1/8 thick ( or as thick as you want noodles) and cut . I usually lightly flour both sides of rolled dough and then roll it up like a jelly roll and cut. You have to toss the pieces you cut to unroll them as you go or they end up sticking together. Let noodles breath for at least 30 mins tossing them every now and then so the bottom ones get to breath as well and they do not stick on your counter. If they start sticking add a bit of flour and toss. . Let breath (air dry) before cooking or they go mushy. To cook – place in boiling salt water with a tsp of olive oil in it . Once noodles float boil for 2 more minutes and they are done. Drain. Toss with 1 heaping tbsp of butter so they do not stick.

These can also be used for soups.

The Cinnamon buns are really easy as I use my dough setting on my bread maker to make it (shhhhhhh!)

Put the following in bread maker and set on dough setting.

1 cup warm milk (nuke in microwave for 1 min on high)
2 eggs, room temperature (I have used them straight our of the fridge and it works fine)
1/3 cup butter, melted
4 1/2 cups flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

Once dough setting is done turn out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine 1 cup brown sugar- packed and 2 1/2 tablespoons ground cinnamon.

Roll dough into a 16x21 inch rectangle or close to. Spread dough with 1/3 cup softened butter ( I use a pastry brush and nuke butter for 5 seconds) and sprinkle evenly with sugar/cinnamon mixture. Roll up dough on the long edge and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together 1 (3 ounce) package cream cheese, softened , 1/4 cup butter, 1 1/2 cups icing sugar, 1/2 teaspoon vanilla extract and 1/8 tsp salt ( Omit salt if you are using salted butter!) . Spread frosting on warm rolls before serving.

CBB posted this in Musings and I wanted to make sure it was here too:

Hi Blonde! I'm not MT, but my cornbread is a favorite with family and friends, so here's my recipe:

(I use a glass 4 cup measuring Cup for all measurements)

Well grease a 10 in. iron skillet, and set oven to 425*

3 1/2 Cups Three Rivers brand cornmeal
2 eggs slightly scrambled
1/4 Cup vegetable oil
3 tblsp. sugar ( may omit or increase, depending on sweetness preference )
1 1/2 - 2 Cups buttermilk (sweet milk will work in a pinch)

Hand mix in large bowl just until ingredients are moistened, and pour in greased skillet. Bake in 425* preheated oven 25 minutes or until toothpick in center comes out clean.

* Blonde, Don't be picky about measuring exactly. You'll get to where you'll know the consistency of the batter and add a little more milk or meal to get it like you want it. Three Rivers meal is the BEST! Some things go better with sweet cornbread than others, so use your judgement on that, but if you haven't tried it with sugar, I think you'll like it.

Peach Pizza

(Credit: Momma Bear)

2 c. flour
3 tsp. baking powder
¾ tsp. salt
4 tbsp. sugar
1/3 c. shortening
1 ½ tsp. vanilla
½ c. + 2 tbsp. milk

Topping:

4-5 c. peaches, sliced
4 tbsp. butter
1 c. sugar
2 tbsp. flour
1 tsp. cinnamon
1 ½ tbsp. lemon juice

Sift flour; measure; add baking powder, salt, and sugar; sift again.

Cut in shortening with pastry blender or two knives until mixture resembles coarse corn meal.

Add vanilla and enough milk to flour-shortening mixture to make to make a soft dough, stirring it with a fork.

Roll out dough; line a pizza pan with dough. Press peach slices into dough.

Cream the butter; gradually add the sugar, flour, cinnamon, and lemon juice. Spread on top of peaches.

Bake at 375* for 20 minutes.
***********************************************************************

My addition:
Serve with hugs and kisses topped with family history and laughter.

I once had a boyfriend whose grandmother taught me how to make tortillas and everything. She also taught me to make Fried Chicken. When I got married I made it for my family and my mother in law has asked me for the recipe (which I won't share with her because I don't like her) and my father in law ate it and they said he doesn't like chicken at all. I'm not with the husband anymore but he still talks about my chicken, as does his mom. If she only knew how easy it is to make she would kick herself ::MonkeyTongue::

Brigida's Fried Chicken

Ingredients:
Chicken parts
Flour
Season All Season Salt
Oil

Heat the oil in a pan over the stove, about a half inch deep. Rinse the chicken off with water, cover with flour, then lay the chicken in the oil.
Then take the season all and sprinkle (I more than sprinkle but I like lots of seasoning) it over the flour on the part of the chicken that is not in the oil. Let cook a bit, then turn the chicken over and cook until the juices run clear when punctured with afork. Remove from the oil and drain excess oil off with paper towels.

Hope you enjoy! ::MonkeyWink::

Also, if you are going to use chicken with the bone in you may want to make the oil a little bit deeper in the pan to better cook it, I just use boneless chicken breasts or tenderloins for mine.

Quote from: Lovinlife on October 03, 2009, 05:42:25 PM

Looking for a good way to fix acorn squash.... ::MonkeyConfused::

Soup!

1 medium acorn squash
1 small onion
1/4 cup chopped celery
2 Tbsp Butter
2 Tbsp flour
1 tsp chicken bouillion
1/2 tsp dried dill
1/4 tsp curry powder
dash cayenne pepper
2 cups chicken broth
1 cup milk
1/2 cup half and half cream
5 bacon strips fryed and crumbled
salt and peper to taste
ginger

Microwave the full, uncut squash on high for 5 minutes. Cut down center, remove seeds with ice cream scooper. Place halves face down, microwave 8 minutes (or until you see it "wilt"), one half at a time. Let cool, and scoop out with ice cream scooper.

In a large saucepan, saute the onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through. Add half and half.

In a blender, process the soup in batches until smooth. Pour into bowls; top with bacon and a small sprinkle of ginger around the edges.

Lazy Man Perogies

Filling #1 - 2 cup cottage cheese, 1 egg, onion salt

Filling #2 - 1 cup cheddar cheese, 2 cup mashed potatoes, 1/4 tsp salt, pepper & onion salt

Cook lasagna noodles according to package

In a 9 x 13 pan layer:
noodles
Filling #1
noodles
Filling #2
noodles

Saute 1 cup chopped onion in 1 cup butter. Pour over top, Bake 30 minutes at 350.

Serve with source cream and crumbled fried bacon.

This recipe has just a little deeper flavor than the regular one so enjoy, please.

Banana Pudding Squares

Vanilla Wafers (I use Nilla but you can use any you like)
1/2 stick butter
8oz. cream cheese
1/2 cup powdered sugar
8oz. cool whip
3-4 bananas (use the ones that aren't too ripe or they will make a pudding runny)
2 10oz. vanilla pudding
3c. milk

Crush 35 wafers and mix with the 1/4 c. butter and press into the bottom of a 13x9 pan and put in fridge.
Beat cream cheese with powdered sugar and spread over cold firm crumb crust.
Top with banana slices.
Beat 2 pkg. of pudding together w/3c milk with whisk stir in 1 1/2 cups cool whip.
Spread remaining cool whip over the top.
Refridgerate 3 hrs. or over night.
You should be able to cut into squares. I usually just dip out what we want!

Quote from: Shell on July 27, 2008, 12:44:00 AM

Hi Shell,

A link to Pinneapple Coleslaw, it is divine.

http://recipes.epicurean.com/recipe/577/pineapple-coleslaw.html

Quote from: seahorse on November 22, 2009, 07:16:40 PM

Quote from: Shell on July 27, 2008, 12:44:00 AM

Hi Shell,

A link to Pinneapple Coleslaw, it is divine.

http://recipes.epicurean.com/recipe/577/pineapple-coleslaw.html

I make this and use artificial sweetner (Equal is my choice but use whatever you like)in place of real sugar. I serve this everytime I fry fresh Bass or Grouper, yes I said fry, sometimes oven baked is just as good but I can get out of making tarter sauce when I have this slaw.

I had lost this recipe for years, and just found it again................. stuck behind a drawer! ::MonkeyHaHa:: It's a wonderful dish, and I thought I'd share it with you! ::MonkeyWink::

Fruit Dessert Salad

Layer 1
1 Box Lemon Jello
1 Box Orange Jello
3 Bananas
1 Lg Can Crushed Pineapple Drained (save juice)
1 Small Can pineapple juice
2 C Hot water
1 ½ C Cold Water
1 pkg. minature marshmallows

Layer 2
2 eggs
5 Tblsp flour
1 C Sugar

Layer 3
2 Pkg Dream Whip
1 8 oz. pkg. Cream Cheese (softened)
1 3 oz. pkg. Cream Cheese (softened)
1 C. milk

Coconut ( for sprinkling on top ) Maraschino Cherries for top (optional)

Step One/Layer One:
Combine jello(s) in large (10x14) casserole and dissolve with water. Pour drained pineapple into it. Slice bananas on top, and top bananas with marshmallows. Refrigerate to set.

Step Two/Layer Two:
Combine pineapple juice from drained pineapple with additional juice to equal 2 cups. Combine juice, sugar, flour and eggs in saucepan and cook over medium heat until thick. Cool and spread over set layer one, (on top of marshmallows).

Step Three/Layer three:
Mix Dream Whip and milk. Add cream cheese and mix with electric mixer until whipped. Spread on top of layer two.

Generously sprinkle shredded coconut as final layer. Place cherries (optional)

* You can make the first layer and finish the dish the following day. Be sure to use a large dish as this makes enough to serve a lot of people! Enjoy!

Peanutbutter chocolate pie

1-1/4 cups Oreo Baking Crumbs
1/4 cup butter, melted
1 pkg. (250 g) Cream Cheese, softened
1/2 cup plus 1 Tbsp. Smooth Peanut Butter, divided
1 cup cold milk
1 pkg. (4-serving size) Vanilla Instant Pudding
2 cups thawed COOL WHIP Whipped Topping, divided
3 squares BAKER'S Semi-Sweet Chocolate

Mix crumbs and butter and press onto bottom and up side of 9-inch pie plate. Beat cream cheese and 1/2 cup peanut butter until well blended. Add milk and dry pudding mix and beat 2 min. Whisk in 1 cup Cool Whip by hand and spoon into crust. Refrigerate until ready to use.

Microwave remaining Cool Whip and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.

Spread chocolate mixture over filling in crust. Microwave remaining peanut butter in small microwaveable bowl 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm.

JSM asked me months ago how to feed 12 people with one chicken ...so i am going to post a recipe my grandmother always made. It is a southern comfort food and just so soothing to your stomach on a cold day.

1 large chicken whole or cut up . Boil chicken in enough water to cover the chicken . Make sure you have enough water that when the rice is added it will not become dry. You want it like a soup..Also boil 8-10 eggs til done. Remove chicken from pot and remove skin and debone. Cut into bite size pieces. While deboning chicken add 2 cups of Uncle Ben's rice to broth in pot. Add the chicken back to the pot and slice boiled eggs and add them to the pot. Cook until rice is done. My grandmother always added a stick of margarine to it also. The eggs make the broth so rich and creamy.

Quote from: darla on December 14, 2009, 11:10:05 PM

now this sounds really interesting..I suppose that one could use boneless skinless chicken breasts with this recipe? taking meat off of a carcass creeps me out...just one of my bigaboos...

We made a little "fiesta" last night, which we hadn't done in a while. Both recipes are soo easy, I thought I'd share.

Mango Salsa

1 large tomato, chopped (1 cup)
1 mango, diced (1 cup)
1/2 cup fresh cilantro, finely diced
1/2 red onion, finely diced
1 cerrano chili, seeded & veins removed, finely diced
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper

Mix all together and refrigerate 6-8 hours before serving, overnight if possible.

Easy Spanish Rice

1 1/2 cups rice
2 1/2 cups chicken broth
1 cup plain tomato sauce
3 cloves finely chopped garlic*
1/4 of a medium onion
2 tablespoons oil
4 heaping tablespoons of finely chopped parsley

Heat the oil in a medium-sized sauce pan over medium heat. Add in the fresh garlic and onion. Saute for 1-2 minutes until softened. Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color.

Add in broth and tomato sauce (Slowly into rice, not directly onto hot pan!) Add in the parsley if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.

Season to taste. I give it a few dashes of tabasco sauce.

*I've used minced garlic from the jar mixed with garlic powder in a pinch, takes a little more but works just fine.

Rhubard Strudel

1 1/4 cups white sugar
1 tsp baking soda
1/2 tsp salt
2 cups flour
2 eggs, beaten
1 cup sour cream
3 - 3 1/2 cups diced rhubarb

Topping
1 cup white sugar
1/4 cup butter, softened
1/4 cup flour

Preheat the oven to 350 degrees F. Grease and flour a 9x13 inch baking dish. In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Let this rest for 10 minutes at it will seem really dry at first but the rhubarb juice will come out. Stir again briefly and pour into the prepared dish and spread evenly.

In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Crockpot Baked Beans

4 cups dry navy beans
1 pound bacon finely sliced
2 medium onions finely diced
6 Tbsp molasses
4 teaspoons salt
1/2 tsp black pepper
1/2 tsp dry mustard
1 cup ketchup
2 Tbsp Worcestershire sauce
1/2 cup brown sugar

Soak beans overnight in cold water in a bowl large enough to all beans are covered in water and you have one inch more water than beans.

Next day drain beans and put beans and everything else in crockpot. Crock on high for about 10 - 12 hours. Stir occasionally. You may need to add water as it is crocking. If after beans are tender the sauce is a bit runny let it crock for another hour with lid off to get sauce thickened.

If you like a maple flavour you can cut the molasses in half and add 3 Tbsp maple syrup.

Quote from: seahorse on July 24, 2010, 10:33:40 AM

Hi Monkey's,

This little recipe is so handy when your want a donut. :flower:

http://www.cooks.com/rec/doc/0,174,149187-251204,00.html

EASY DONUT HOLES

1 c. sugar
2 eggs
1 c. milk
1 tsp. vanilla
3 c. flour
Dash of salt
2 tsp. baking powder
Cinnamon to taste

Mix together. Drop by teaspoon into hot oil. Fry until brown. Drain. Roll in sugar and cinnamon.

now that sounds yummy and easy!

This Oatmeal Cookie is a low fat, zero cholesterol cookie.

OATMEAL COOKIES

1 c. flour
3 c. quick oatmeal
1/2 c. granulated sugar
1/2 c. brown sugar
1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tbsp. vanilla
1 carton "Scramblers" (equiv. 2 eggs)
1/2 c. canola oil
1/2 c. raisins

Mix dry ingredients and put aside. Mix remaining ingredients and combine with dry mixture. Bake on ungreased sheets for approximately 10 minutes at 350 degrees. This is a low fat, zero cholesterol cookie

http://www.cooks.com/rec/view/0,1910,152172-229195,00.html

Well I will share with all of you and easy and one of the most Delicious dishes from Peru. I am not Peruvian but I grew up there and I can tell you the Peruvian dishes are YAMMYYYY.

Papa a La huancaina (Potatoes a la Huancaina)

3 boiled potatoes

2 boiled eggs. :smt117

1 package or 3 to 4 oz of queso fresco (it is a white cheese with almost nothing of salt, you can find it in Mexican stores :smt028 the name is "queso fresco" or some times you can find it in walmart, HEB or Krogers)

3 Jalapenos. very clean without seeds. This dish supposed to be a little spicy but if you do not like spicy use 2 jalapenos.

2 fresh garlics.

2 cups of Milk

10 to 15 crackers. salty crackers.

1/4 of onion.

black olives

salt (I know a lot of my American friends like pepper in everything but please don't even try to use pepper in this dish)

Preparation"
grab your blender and put in there, the onion, the garlic, the jalapenos the queso fresco (cheese) and the Milk. the texture has to be creamy, if it is so liquid, add more cheese or crackers if it is too thick add more milk . ::piggy::
then you pour the cream on top of the boiled potatoes and decorate with the boiled eggs (if you want to put pepper in the eggs it is OK ,but please not in my cream ::MonkeyMad::)

http://www.thingslatinosloveorhate.com/wp-content/uploads/2010/02/papa-a-la-huancaina.jpg

I know it looks like a baby's poop but it is very tasty ::monkeywine2::

I made Strawberry Shortcake's with Stella Dora "Anisette Sponges". I marinated the "Anisette sponges" with Strawberries, for about an hour, so the almond favor is bought out. Then I topped with more strawberries and whipped cream, luscious.

(This is what I substitued in place of those stupid squishie sponge cups :)

Anisette Sponge

Straight from the finest European cafes, here is a traditional cookie that’s soft and lightly sweet, but definitely Italian! Practice the art of dunking and experience the flavor burst of genuine anisette

http://www.stelladoro.com/toast_sponge.html

http://www.americastestkitchenfeed.com/recipes/boston-cream-cupcakes/
By America's Test Kitchen | May 23, 2012

Boston Cream Cupcakes

A pastry cream filling and rich chocolate glaze take yellow cupcakes to new heights.

::MonkeyKiss::
http://www.americastestkitchenfeed.com/recipes/boston-cream-cupcakes/

http://www.americastestkitchenfeed.com/bake-it-better/2012/05/boston-cream-cupcakes/

https://www.facebook.com/?sk=welcome#!/CooksCountry

One Bowl Apple Cake

Ingredients:

2 eggs
1 3/4 c. sugar
2 heaping tsp. cinnamon
1/2 c. oil
6 med. Gala, Fuji, or Honey Crisp apples
2 c. flour
2 tsp. baking soda

Directions:

Preheat oven to 350°.
In a large bowl, mix the eggs, sugar, cinnamon and oil.
Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.)
Mix together the baking soda and flour; add to the ingredients in the bowl.
Mix well (with a fork) until all of the flour is absorbed by the wet ingredients.
Pour the mixture into a greased 9”x13” or two 9″ round pans.
Bake for approximately 55 minutes.
- This cake is so moist and rich and just perfect for this time of year (and easy to make!)

:smt117

Colonel Sanders’ nephew revealed the family’s secret recipe — here’s how to make KFC’s ‘original' fried chicken

Emmanuel Ocbazgh Sep 9, 2016

:smt023 http://www.businessinsider.com/how-to-make-kfcs-original-fried-chicken-food-recipe-kitchen-cook-book-2016-9

:smt023 http://www.chicagotribune.com/lifestyles/travel/ct-kfc-recipe-revealed-20160818-story.html

http://www.businessinsider.com/how-kfc-founder-colonel-sanders-achieved-success-in-his-60s-2015-6

https://www.google.com/search?q=colonel+sanders+restaurant+and+museum,+corbin,+ky&num=100&safe=active&source=lnms&tbm=isch&sa=X&ved=0ahUKEwi6v6bv5IPUAhVHw4MKHX5SDDkQ_AUIDCgD&biw=1424&bih=612

seahorse.....thanks for the reminders.....I lived near the original restaurant. It is filled daily with tourists who get off I-75 and drive into Corbin, KY to eat at the restaurant and look at the original set up with the pressure cookers and the cash register, etc. But my favorite is the mock-up of a hotel room/bath
which the Colonel had off to one side of the eating area. So.....when you were tired and hungry, you could feed your family in the restaurant and then check in to the adjacent motel.

If you scroll down the pictures to about row 25.....on the right.....you can see the motel room in the restaurant...!!!

Quote from: Mere on May 22, 2017, 10:44:41 AM

Mere ::HelloKitty::

Thank-you for informing me of the Harlands Sanders (Colonel) Cafe and Motel.
He also had a radio on the chest of drawers for his guests. Thank-you for giving me good instructions for row 25.

I logged onto to Trip Advisor so I could zoom into the Model Motel Room and bath.

https://www.tripadvisor.com/Attraction_Review-g39295-d630358-Reviews-Harland_Sanders_Cafe_and_Museum-Corbin_Kentucky.html

::MonkeyBath2::
https://www.tripadvisor.com/Attraction_Review-g39295-d630358-Reviews-Harland_Sanders_Cafe_and_Museum-Corbin_Kentucky.html#photos;geo=39295&detail=630358&ff=254928519&albumViewMode=hero&aggregationId=&albumid=103&baseMediaId=254928519&thumbnailMinWidth=50&cnt=30&offset=-1&filter=2

I need to find out what kind of oil the Colonel used or his nephew used.

So good to see you, Mere!

::HelloKitty:: Hi seahorse....I do miss your old thread. Nice to see you again. I will be visiting Corbin in June.
Perhaps I can take a picture or two.

I just used my SM recipe book today. It sits on a cookbook rack in the kitchen. Sometimes I use it to check my own
recipes that are in the book. It was one of the best things we did as a group many years ago.

Thanks again to San who typed all those recipes.

I just saw cookie's recipe for doughnut holes.....yum.!!

Quote from: Mere on May 23, 2017, 03:24:16 AM

Mere ::dogwag::

Recipe book? May I ask, please, did you print off recipes from the thread? I just printed off Bearlyhere's, one bowl Apple Cake recipe. Thank-you, Bearly.

Miss the old thread as well, every ending has a new beginning. I will never get over the W.H. furniture being swiped, ever, ever, ever.

Mere, do you know is Brandi, is still around? I found dozens of designs buzzing around on the computer, don't know how to transfer the artwork, to buzz over here.

I hope to see your photo's when you visit. I really liked the bathroom floor, of all things.

A late Thank-you for the beautiful, seahorse, created by Heart, when I first registered as a monkey, it is never to late to say Thank-you, I hope.
Princess Diana's, father, told her to write and mail Thank-you's within 24 hours, after receiving a gift, I understand why.

Scared Monkeys are so inventive, thoughtful, funny and silly. :sunny:

Thank-You

seahorse......it is an actual spiral bound recipe book of all the SM recipes. Klaas managed it, I think, and San typed the recipes. I believe that the books sold out fast....!!!!

If Klaas or San sees this, perhaps they could let you know. I am pretty old....lolol.

I had a minute to check and found another older thread that looks like the beginning of the original....
http://scaredmonkeys.net/index.php?topic=1203.0

Quote from: Mere on May 23, 2017, 08:32:27 PM

Mere ::dogwag::

Thank-you for your time in locating the SM recipes. I will try them.

I did try out Bearlyhere's, one bowl apple cake, it was amazing. I actually over baked it, it was delicious, tasted rustic and nutty.

Marching onto the San's, meatball recipe. I saw one of interesting recipe you posted, I like beans. I made a cold three bean salad, so simple.

http://allrecipes.com/recipe/13637/three-bean-salad/

Thank-you!

Scared Monkeys Discussion Forum

The Monkey Lounge => What's Cooking? Recipes => Topic started by: klaasend on July 26, 2008, 11:22:14 PM