Recipe Thread

[Catty1]

Wow - nasturtium buds! Who knew! My dad grew the flowers - beautiful - and used the leaves in salads. Very peppery!

Interesting word, "shunning". All I could find was this: "There's a word called shun, which is the expression of the perfect seasonal time for something -- it could be a few days or a week a certain ingredient is in shun."

So - a seasonal seasoning? I look forward to finding out. Words are amazing!

[Barbara]

German wikipedia explains that Skyr is an icelandic milk product and could be substituted by yoghurt or by German Quark which is not the same thing as the particles the world consists of

[Randi]

Thanks, Barbara! And here are some pictures of it....

https://www.google.com/images?q=skyr...A&ved=0CCgQsAQ

[kittycats_delight]

just thought of this. Most everyone has had pizzaiola of some sort. Steak (thin sliced veal filet normally) pizzaiola is very popular and on menus pretty much everywhere in Italian restaurants. Capers are used in the pizzaiola (sauce). It is so not the same without them and I am not a fan of capers at all.

[Lady's Human]

Well, I just sent the Mayor a recipe, and figured I'd post it here.

For years, our mother made meat stuffing to put in the turkey at Thanksgiving. Unfortunately, the recipe was never (to my knowledge) written down, so it had to be reconstructed by taste. It took a bunch of absolute failures to recreate, but here it is:

Meat stuffing

1/2 lb ground pork

1 lb hamburger

2 onions, diced

3 medium potatoes

1/2 tsp sage

1 tsp cloves

2 tsp ground allspice

1 1/2 tsp salt

Pepper to taste (about 1/8 tsp)


First, saute the diced onions in butter. When they're almost translucent, add the pork, and cook until the pork is almost cooked. Then add in the hamburger, and cook until done.

Cook the potatoes however you want, boiled or microwaved, and mash them. Add the spices into the potatoes, then mix thoroughly with the meat mixture.

If you're not using it as stuffing in a bird, I'd recommend baking it at 350 in a casserole for about 1/2 hour to make sure everything is cooked completely.

[Karen]

Well, I just sent the Mayor a recipe, and figured I'd post it here.

For years, our mother made meat stuffing to put in the turkey at Thanksgiving.

And before Ma made it, it was our Grandma - Dad's mother, so I have always suspected it was some French Canadian tradition - and she just told Ma how to make it one year, nothing written down!

It is really yummy, and I looked forward to having some every Thanksgiving - and Christmas!

[kuhio98]

My friend Penny passed this family receipe on to me. I haven't tried it yet.
I asked her why the quantities are so large. She advises that she makes a huge batch and freezes them in pretty, freezer containers (like Tupperware) and gives them away as gifts.

If you make it, let us know how it turns out.

Using mixer, mix 1 lb. brown sugar and 1 lb. of softener butter together until fluffy
Add:
1 lb. powered sugar
1 quart of vanilla ice cream
Nutmeg, cinnamon, all spice (to taste) – probably a teaspoon of each
Mix well.
Freeze.

When ready for a toddy, heat your mug, add a big scoop of above mixture, spiced rum (LOTS!) and finish w/hot water.

Drop in a cinnamon stick, sit back and relax – two of these are the best sleep drug there is!!