Elsie over at Elsie's Life and Stuff won one of our cookbooks when her name was picked on Keep You In Stitches' blog giveaway. Elsie has blogged about the recipe she tried.
Go visit Elsie's blog, http://elsielogsherblogs.blogspot.com/2009/08/thanks-to-friends-of-daingerfield.html
Showing posts with label Recipe Review. Show all posts
Showing posts with label Recipe Review. Show all posts
Monday, August 10, 2009
Monday, February 23, 2009
"Cooking With Friends" Recipe Review #8
Nutty Cracker Delights
Page 166
When I first tasted these crunchy bars at my 50th High School Reunion, I was truly hooked. Margie M-H, my classmate, brought these to that gathering. I sold one Cooking with Friends cookbook when another classmate tasted the bars at that gathering. I have also made variations of them with graham crackers and brown sugar; club crackers with brown sugar, and any nuts you prefer (walnuts, sliced almonds, slivered almonds) also works great. I can't keep them on hand...they just disappear. I've carried these to several gatherings now, and never have any to bring home.
Submitted by Sue
Copies of Cooking With Friends are easy to obtain. Ordering information is in the bar on the right. With Spring just around the corner, now is the time to try new recipes!
Page 166
When I first tasted these crunchy bars at my 50th High School Reunion, I was truly hooked. Margie M-H, my classmate, brought these to that gathering. I sold one Cooking with Friends cookbook when another classmate tasted the bars at that gathering. I have also made variations of them with graham crackers and brown sugar; club crackers with brown sugar, and any nuts you prefer (walnuts, sliced almonds, slivered almonds) also works great. I can't keep them on hand...they just disappear. I've carried these to several gatherings now, and never have any to bring home.
Submitted by Sue
Copies of Cooking With Friends are easy to obtain. Ordering information is in the bar on the right. With Spring just around the corner, now is the time to try new recipes!
Monday, January 26, 2009
"Cooking With Friends" Recipe Review #7
Chess Squares
Page 114
This quick to fix recipe, submitted by Jean H., should be tried by everyone. It is always delicious and quickly disappears when served.
Old Fashion Chess Pie
Page 151
My sister, Lou, shared this recipe with me almost 50 years ago. This is a simple, delicious pie. One of my nieces requests this pie anytime we are getting together.
Submitted by Sue
Have you realized that our community has some really great cooks? Then what are you waiting for? Look in the information bar on the right side of this page for ordering information for your very own copy of Cooking With Friends. All proceeds go to support the Daingerfield Public Library. THANK YOU!
Page 114
This quick to fix recipe, submitted by Jean H., should be tried by everyone. It is always delicious and quickly disappears when served.
Old Fashion Chess Pie
Page 151
My sister, Lou, shared this recipe with me almost 50 years ago. This is a simple, delicious pie. One of my nieces requests this pie anytime we are getting together.
Submitted by Sue
Have you realized that our community has some really great cooks? Then what are you waiting for? Look in the information bar on the right side of this page for ordering information for your very own copy of Cooking With Friends. All proceeds go to support the Daingerfield Public Library. THANK YOU!
Monday, January 19, 2009
"Cooking With Friends" Recipe Review #6
Egg Dish
Page 91
This dish is a hit with my husband. I add a flat can of green chili peppers and always hope to have some left for a snack later. Reheats well in microwave. I serve with salsa for topping, a fruit salad, English muffins and jelly for a great meal for family or overnight guests.
Submitted by Sue
I think the time is right to include this recipe on the blog.
Egg Dish
6 eggs, slightly beaten
6 slices bread, cubed
1 cup Velveeta or sharp cheddar
2 cups milk
1 teaspoon salt
pepper to taste
1 pound sausage, fried, crumbled and greased drained
Mix all together; pour into a 13 x 9-inch dish; refrigerate overnight. Bake at 350 degrees F for 45 minutes to 1 hour.
Want more delicious recipes? Purchase your copy of "Cooking With Friends." Ordering information can be found in the bar to your right.
Page 91
This dish is a hit with my husband. I add a flat can of green chili peppers and always hope to have some left for a snack later. Reheats well in microwave. I serve with salsa for topping, a fruit salad, English muffins and jelly for a great meal for family or overnight guests.
Submitted by Sue
I think the time is right to include this recipe on the blog.
Egg Dish
6 eggs, slightly beaten
6 slices bread, cubed
1 cup Velveeta or sharp cheddar
2 cups milk
1 teaspoon salt
pepper to taste
1 pound sausage, fried, crumbled and greased drained
Mix all together; pour into a 13 x 9-inch dish; refrigerate overnight. Bake at 350 degrees F for 45 minutes to 1 hour.
Want more delicious recipes? Purchase your copy of "Cooking With Friends." Ordering information can be found in the bar to your right.
Friday, January 9, 2009
"Cooking With Friends" Recipe Review #5
Mexican Chicken
Page 86
Cooking With Friends has two variations of this Mexican-style chicken dish. Recipes were submitted by Derenda S. and Bobbie H. You can pick your favorite version.
This is a family staple recipe. We have one who does not care for the Nacho flavored chips, so I use the regular Dorito-type ones; we all love the Rotel kick in this recipe, and pass the salsa for those who enjoy it.
Submitted by Sue
Page 86
Cooking With Friends has two variations of this Mexican-style chicken dish. Recipes were submitted by Derenda S. and Bobbie H. You can pick your favorite version.
This is a family staple recipe. We have one who does not care for the Nacho flavored chips, so I use the regular Dorito-type ones; we all love the Rotel kick in this recipe, and pass the salsa for those who enjoy it.
Submitted by Sue
Monday, December 29, 2008
"Cooking With Friends" Recipe Review #4
Lynda's Hot Chicken Salad
Page 85
Lynda's Hot Chicken Salad, submitted by Margie H., is the perfect dish to take to potluck dinners or to serve at home. It makes a very nice sized 10 x 11-inch or so dish or a thinner version cooked in a 9 x 13-inch pan. The cornflake butter mixture makes a very nice topping. We enjoy the crunch of the water chestnuts.
Sue
Hmmm...wonder how this would work with leftover turkey? Sue didn't mention the almonds the recipe calls for. Water chestnuts AND almonds. Interested? I know where you can purchase Cooking With Friends.
Page 85
Lynda's Hot Chicken Salad, submitted by Margie H., is the perfect dish to take to potluck dinners or to serve at home. It makes a very nice sized 10 x 11-inch or so dish or a thinner version cooked in a 9 x 13-inch pan. The cornflake butter mixture makes a very nice topping. We enjoy the crunch of the water chestnuts.
Sue
Hmmm...wonder how this would work with leftover turkey? Sue didn't mention the almonds the recipe calls for. Water chestnuts AND almonds. Interested? I know where you can purchase Cooking With Friends.
Thursday, December 25, 2008
"Cooking With Friends" Recipe Review #3
Not Your Ordinary Fruitcake
Page 135
I've decided to post the recipe for this, especially
since I've already posted it on a couple of forums and my own personal blog. So, there's no secret here. If you don't like fruitcake because of the citron, candied orange peel, and all the other candied fruit, you must try this. I adapted an old recipe my mother found in her mother's papers. My grandmother used fresh fruits, canned fruits, and fermented fruits. I couldn't duplicate her recipe exactly, so decided to make it my own.
1 large jar red Maraschino cherries, drained
1 medium jar green Maraschino cherries, drained
1 large can crushed pineapple, drained
1 small package orange slice candy, chopped
1 (1 lb.) package white raisins
1 (1 lb.) package dates
4 cups pecans, chopped
1 package Craisins
1 (14 oz.) package coconut
4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 pound butter
2 cups sugar
10 eggs
You are going to need a BIG container to mix this…I use a jelly kettle. Chop all fruit and nuts and mix together. Combine flour, baking powder, and soda; add to fruit and mix well. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Add first mixture and mix well. Bake in two greased tube cake pans at 250 degrees 3 hours. You can also bake this in four loaf pans.
The recipe states to bake this for 3 hours and that is normally what I do. However, this year the loaves were done at 2 hours and 45 minutes.
The good thing about this recipe is that "it ain't rocket science." You can add something else or take something away! The Craisins are a recent addition. A short while back, Mama gave me a bag of dried tart cherries. And, man were they ever tart! We ate a few before I decided that I better seal them and put them in the freezer or they would be gone. When Mama handed me a bag of pecans (they are costly this year and I had decided not to spend that much money for nuts therefore not making the fruitcakes) I chopped the dried cherries and into the mix they went. I didn't put as many Maraschino cherries in this time but still worried about adding the Craisins and the dried cherries...concerned that the batter might be too dry. It's not. Especially if you sprinkle a bit of rum over the fruitcake and put the dome back over the cakeplate.
Submitted by Sherry
For more delicious recipes, order your very own copy of Cooking With Friends. Look for ordering information in the green sidebar on the right. (You may have to scroll back toward the top.)
Page 135
I've decided to post the recipe for this, especially
since I've already posted it on a couple of forums and my own personal blog. So, there's no secret here. If you don't like fruitcake because of the citron, candied orange peel, and all the other candied fruit, you must try this. I adapted an old recipe my mother found in her mother's papers. My grandmother used fresh fruits, canned fruits, and fermented fruits. I couldn't duplicate her recipe exactly, so decided to make it my own.1 large jar red Maraschino cherries, drained
1 medium jar green Maraschino cherries, drained
1 large can crushed pineapple, drained
1 small package orange slice candy, chopped
1 (1 lb.) package white raisins
1 (1 lb.) package dates
4 cups pecans, chopped
1 package Craisins
1 (14 oz.) package coconut
4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 pound butter
2 cups sugar
10 eggs
You are going to need a BIG container to mix this…I use a jelly kettle. Chop all fruit and nuts and mix together. Combine flour, baking powder, and soda; add to fruit and mix well. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Add first mixture and mix well. Bake in two greased tube cake pans at 250 degrees 3 hours. You can also bake this in four loaf pans.
The recipe states to bake this for 3 hours and that is normally what I do. However, this year the loaves were done at 2 hours and 45 minutes.
The good thing about this recipe is that "it ain't rocket science." You can add something else or take something away! The Craisins are a recent addition. A short while back, Mama gave me a bag of dried tart cherries. And, man were they ever tart! We ate a few before I decided that I better seal them and put them in the freezer or they would be gone. When Mama handed me a bag of pecans (they are costly this year and I had decided not to spend that much money for nuts therefore not making the fruitcakes) I chopped the dried cherries and into the mix they went. I didn't put as many Maraschino cherries in this time but still worried about adding the Craisins and the dried cherries...concerned that the batter might be too dry. It's not. Especially if you sprinkle a bit of rum over the fruitcake and put the dome back over the cakeplate.
Submitted by Sherry
For more delicious recipes, order your very own copy of Cooking With Friends. Look for ordering information in the green sidebar on the right. (You may have to scroll back toward the top.)
Thursday, December 18, 2008
"Cooking With Friends" Recipe Review #2
Meat Balls with Rice and Tomatoes by Syble B. on page 69 is most delicious. The day I brought home my copy of Cooking With Friends, I spent the afternoon reading the cookbook. When I came to this recipe, I checked and had all ingredients on hand to try this recipe. A 14.5 oz. can of petite diced tomatoes and one can of Brookshires store brand tomatoes and green chilies made the 3 cups of tomatoes called for in the recipe. I used regular long grain white rice and made the meat mixture into 18 meatballs. Following the recipe directions, we had a wonderful meal and enough for another meal and a meatball sandwich.
Sue
Just turn to page 69 in your Cooking With Friends cookbook. WHAT? You haven't purchased your very own copy yet? What a shame...
Sue
Just turn to page 69 in your Cooking With Friends cookbook. WHAT? You haven't purchased your very own copy yet? What a shame...
Sunday, December 7, 2008
"Cooking With Friends" Recipe Review
I have never made a good homemade dumpling. My drop dumplings always just cooked apart and we had chicken with "thick'ning". So, I've always cheated using cheap canned biscuits (which I pinched apart into thirds or fourths) or flour tortillas cut into strips. Until...Cooking With Friends.
This recipe was submitted by Harthia B. who got it from her Aunt Lena Leach. Aunt Lena - I called her that too - lived across the road from my first husband, Ron, and me while we lived in the last house that we rented from Aunt Lena's niece. Tying into an old friendship, I am excited to have Aunt Lena's recipe for dumplings.
Tim's Favorite Chicken and Dumplings
page 34
To start:
1 whole chicken
1 1/2 - 2 qts. water
Boil one chicken or a whole breast in about 1 1/2 to 2 quarts of water. Let chicken cool then cut into bite size pieces. This makes a big pot of dumplings.
Dough:
1 cup milk
4 tablespoons melted shortening or oil
1 egg
1/2 teaspoon baking powder
salt to taste
pepper to taste
flour, enough to make thick dough.
Mix dough ingredients until very stiff. Roll out on floured board in thin layer. Slice into strips. Have chicken broth boiling. Drop dough strips into boiling broth. Let boil as you drop dough into boiling water. Next, reduce heat, but still boiling. Takes 10 to 15 minutes to cook dough. Test to see if dough is done by using a knife; cut dough strip in half while boiling. You may have some dough left over. I like for my dumplings to be juicy. Add a stick of butter and 1/2 cup of milk into dumplings. Add chicken pieces and let all simmer a few minutes. Stir as needed. Let sit awhile so that all of the liquid will thicken some.
We all have a tendency to make changes to suit our individual tastes. I seasoned my broth as the chicken cooked adding not only salt and pepper, but also thinly diced carrots, onions, and celery. I even had a beautiful portobella mushroom that HAD to be cooked, so I diced it too. In the dumplings, well, I use lard in my pie pastry so thought it would work for this...it did! I measured the salt (1 teaspoon), pepper (1/4 teaspoon), and flour (3-4 cups). I did not add the butter or milk after the dumplings were cooked. I had NO dough left over. ;o)
We will post more recipe reviews in the future. But, I am warning you, we will NOT post all of the recipes. ;o) To order YOUR very own copy of Cooking With Friends, look to the right side of this screen for ordering information.
This recipe was submitted by Harthia B. who got it from her Aunt Lena Leach. Aunt Lena - I called her that too - lived across the road from my first husband, Ron, and me while we lived in the last house that we rented from Aunt Lena's niece. Tying into an old friendship, I am excited to have Aunt Lena's recipe for dumplings.
Tim's Favorite Chicken and Dumplings
page 34
To start:
1 whole chicken
1 1/2 - 2 qts. water
Boil one chicken or a whole breast in about 1 1/2 to 2 quarts of water. Let chicken cool then cut into bite size pieces. This makes a big pot of dumplings.
Dough:
1 cup milk
4 tablespoons melted shortening or oil
1 egg
1/2 teaspoon baking powder
salt to taste
pepper to taste
flour, enough to make thick dough.
Mix dough ingredients until very stiff. Roll out on floured board in thin layer. Slice into strips. Have chicken broth boiling. Drop dough strips into boiling broth. Let boil as you drop dough into boiling water. Next, reduce heat, but still boiling. Takes 10 to 15 minutes to cook dough. Test to see if dough is done by using a knife; cut dough strip in half while boiling. You may have some dough left over. I like for my dumplings to be juicy. Add a stick of butter and 1/2 cup of milk into dumplings. Add chicken pieces and let all simmer a few minutes. Stir as needed. Let sit awhile so that all of the liquid will thicken some.
We all have a tendency to make changes to suit our individual tastes. I seasoned my broth as the chicken cooked adding not only salt and pepper, but also thinly diced carrots, onions, and celery. I even had a beautiful portobella mushroom that HAD to be cooked, so I diced it too. In the dumplings, well, I use lard in my pie pastry so thought it would work for this...it did! I measured the salt (1 teaspoon), pepper (1/4 teaspoon), and flour (3-4 cups). I did not add the butter or milk after the dumplings were cooked. I had NO dough left over. ;o)
We will post more recipe reviews in the future. But, I am warning you, we will NOT post all of the recipes. ;o) To order YOUR very own copy of Cooking With Friends, look to the right side of this screen for ordering information.
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