Recipe Thread

[kohala]

Originally posted by sammi
Question of The Day:

Who knows what "oleo" is and remembers the little "red/orange" dot and what you did with it?? This is really giving my age away.

Back in the '50s, I remember Granda always called margarine "oleo", and I was wondering about the little red dot. Was that the annato bean extract that is used to this day in giving yellow or orange coloring to foods?

[momoffuzzyfaces]

Originally posted by sammi

How about a recipe for those Mexican Wedding cookies? I would like to (try) and make those.

I just happen to have a recipe for those.

Mexican Wedding Cookies

2 cups butter, softened
1 cup powdered sugar
2 teaspoons vanilla extract
4 1/2 cups flour
2 cups chopped pecans
1/2 teaspoon salt
Extra powdered sugar for rolling cookies

Preheat oven to 325 degrees. Grease cookie sheets.
With an electric mixer, cream butter, powdered sugar and vanilla. Beat in the flour, salt, and pecans. Roll stiff dough into bite-sized balls and place 8 across and 9 down on a cookie sheet. Bake for 20 minutes. After cooling for 5 minutes, roll still warm cookies in a bowl of powdered sugar. Let cool. Roll cookies again to cover completely.
Makes 6 dozen.

[momoffuzzyfaces]

Here's two for lemon lovers. The first is a cake we used to make when I worked at a bakery. It is so simple and good! It doesn't have an official name so I'll call it Lemon-pie cake.

Make your favorite white or yellow cake. (or even lemon cake) Use canned Lemon pie filling to 'frost' it. If you use a two layer mix, put pie filling between the layers then frost the outside too. If you have your cake in a baking dish, just frost it. If you like cocoanut, pat shredded cocoanut on the lemon filling. This is optional. Decorate with a marachino cherry. Also, optional. This is a great treat.


Here's the second lemon lover recipe:

Lemon Whipper Snappers

1 box lemon cake mix
2 cups whipped topping
1 egg, beaten
1/2 cup powdered sugar

Combine cake mix, whipped topping, and egg in a large bowl; mix well.
Drop by teaspoon in powdered sugar and roll to coat.
Bake at 350 degrees for 10 to 15 minutes.
Makes 4 dozen cookies

[Freckles]

Originally posted by sammi
Question of The Day:

Who knows what "oleo" is and remembers the little "red/orange" dot and what you did with it?? This is really giving my age away.

Margerine originally was white and certainly didn't look appealing on white bread. I don't remember the brand but the oleomargerine came in a one lb plastic bag. Also inside was a small reddish capsule. First chore was to break open the capsule by squeezing it. Then knead the bag until the oleo was an even yellow color. Back in the fridge until it was solid again. I remember kneading many pounds of oleo until finally the Oregon state legislature allowed colored margerine in the stores.

[Tanya&Fritz]

You can probably tell I'm bored but... Here is a picture of Canadian margarine!

[Logan]

Do any of you have a good recipe for Corn Chowder? We're getting into the heart of "fall" now, and we love soup, especially Corn Chowder!!!

[Cookiebaker]

Originally posted by Logan
Do any of you have a good recipe for Corn Chowder? We're getting into the heart of "fall" now, and we love soup, especially Corn Chowder!!!

Mmmmm...corn chowder! One of my absolute favorite recipes to make. This one is soo easy, and one I will whip up if family or friends come unexpectedly and I am at a loss for something to make. Served with warm rolls or biscuits, makes a perfect autumn or winter meal...

Creamy Corn Chowder
6-8 servings

2 chicken bouillon cubes
1 cup hot water
5 bacon strips
1 cup chopped green pepper (optional)
1/2 cup chopped onion
1/4 cup flour
3 cups milk
1 1/2 cups corn (I use frozen)
1 (14 3/4 oz.) can cream style corn
1/2 teaspoon each salt, seasoned salt, basil and white pepper

Dissolve bouillon in water & set aside. In 5 quart dutch oven, cook bacon. Crumble & set aside. In drippings, saute green pepper & onion until tender. Add flour and cook until bubbly. Cook one more minute. Gradually stir in milk & bouillon. Reduce heat; cook & stir until thickened. Add corn (both kinds) and seasoning. Cook 10 minutes or until heated through. Sprinkle with bacon.

(I also will sometimes top with grated cheddar or parmesean cheese at the table).

This recipe comes from Taste of Home, my favorite cooking magazines. Are any of you familiar or fans of this magazine?? I personally think it's the best!

[popcornbird]

Originally posted by Tanya&Fritz
You can probably tell I'm bored but... Here is a picture of Canadian margarine!

Ummm..............all I can say is ........................................ LOL!

[jenluckenbach]

Originally posted by DoggiesAreTheBest
I have some great recipes that I would love to share, but all my cooking is low fat and low calories. Would they still be welcomed here?

Yes! Very much so. As a matter of fact, I was going to request some vegetariean recipes that fall into the low fat catagory. Does any one have any?

[kohala]

Originally posted by Tanya&Fritz
You can probably tell I'm bored but... Here is a picture of Canadian margarine!

LOL!! There are many brands that are sold that way here, too! I buy a brand called "I Can't Believe It's Not Butter - Light" that comes in a one pund tub (looks like the same size as the one you pictured.) Tub margarine usually is soft, and I have found that the brand I use also has a bit of water when it is melted.
When I cook using margarine where I actually do measure ingredients, I use measuring cups and scoop out the equvalent of a "stick" of butter or margarine by scooping and leveling a half cup measure. Because of the water I usually scoop a little extra.

[Logan]

Thank you, thank you, thank you, Cookiebaker, for the corn chowder recipe!!!!! Can't wait to try it!!!!!!

And by the way, I am very familiar with Taste of Home. I don't get the magazine, but I do get their email recipes and print them off for use later. When is later??? I don't know! LOL!!! But one day, I will try them!!!!

[Miss Meow]

Originally posted by jenluckenbach

Yes! Very much so. As a matter of fact, I was going to request some vegetariean recipes that fall into the low fat catagory. Does any one have any?

I don't eat meat so we have heaps of recipes. I'll start digging out the low fat winter ones and posting them tomorrow.

[jenluckenbach]

Originally posted by Miss Meow


I don't eat meat so we have heaps of recipes. I'll start digging out the low fat winter ones and posting them tomorrow.

my cook pot or casserole dish will be waiting!

[Miss Meow]

Originally posted by Cookiebaker


Creamy Corn Chowder

Cookiebaker, do you think this would work as a vegetarian dish without the bacon and substituting the chicken cubes for vege? Because it looks yummy

[AmberLee]

Easy to make, rich and tasty appetizer -- something like a quiche. Good cold, but fabulous out of the oven. (I got this recipe from a friend and fellow cat lover, Olga Porobich)

Main recipe:
4 eggs
1 cup milk
1 cup flour
1 pound grated Monterey Jack Cheese
1 pint cottage cheese (2 cups)
1 stick (1/4 pound) melted butter or margarine

Mix all ingredients into a batter. Bake in pan at 375 degrees F for 35 to 40 minutes. Serve warm.

Variation 1: add chili rellano peppers (Oretga brand? -- peeled and seeded) when preparing batter.

Variation 2 (I used this last week at a potluck, very enthusiastically received):
Add:
1 sausage, sauted
1/4 yellow onion, diced, sauted with sausage
1/4 pound cooked asparagus tips, chopped finely
1/4 pound sliced cooked mushrooms

Mix with batter and bake. The baking time took about 5 minutes longer to get the bubbling brown top I'm used to with this, which surprised me -- I'd thought the heated sausage would cause it to cook faster...