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Message |
    
Tech808
Moderator
Username: Tech808
Post Number: 12032
Registered: 8-2002
| | Posted on Sunday, October 29, 2006 - 7:42 am: | 
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I am starting this post on behalf of the poor little under nourished Forummaster.
After talking with him he asked me why the OPEN area has every TOPIC under the sun EXCEPT Copper Forum Member’s FAVORITE Recipe’s.
So here is your chance to POST your SECRET FAMILY favorite Recipe's for Salad's, Meat's and Dessert's to help fatten the poor little feller up.
Please Post the:
Name of your Recipe
The Ingredient’s
The Cooking Time
And any other helpful information.
Maybe "HE NOT ME" will even start a COPPER COOK BOOK for the Copper Forum Member's. 
Lon
Tech808
CEF808
N9CEF
CVC#2 |
Moderator1516
Moderator
Username: Moderator1516
Post Number: 359
Registered: 8-2005
| | Posted on Sunday, October 29, 2006 - 9:00 am: |
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Home Made Biscuts:
Pour a big bunch of flour into a big bowl, throw in a handful of lard a liitle milk to make a dough,when the dough is made roll it out with what ever you can find ,cut the biscut out with an old tin can or what ever is handy,grease a pan.and slap the biscut in a hot oven bake until brown take out of oven and eat
YUM yum
the skilletlicker
NOTE:you can subistute oil for lard ,flour is self rising
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Hotwire
Senior Member
Username: Hotwire
Post Number: 1944
Registered: 1-2005
| | Posted on Sunday, October 29, 2006 - 12:10 pm: |
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Poor Man snack pizzas Hotwire style
ingredients: Can of bicuits ( the cheaper the better)
Pizza sauce, your favorite
shredded cheese, pepperoni,
sausage,vegetables, whatever you like
directions: Preheat oven to 350 degrees. Smoosh the biscuits flat onto a pizza pan or flat baking surface. Sprinkle on cheese and add your toppings.
Put the biscuits in the oven and watch them real close . Since the dough is squashed it will only take 3 to 5 minutes. Just long enough to melt the cheese!
Take them out and let them cool. I know its hard to wait cause they will smell so good but you DO NOT want to burn your mouth like I did!
The first batch will not last long so while all the kids are gobbling them up be sure to already have the next batch in the oven!
Helpful tip for large familysI like to buy those cheap 4 can packs of biscuits and use 2 pizza pans. That way you can have a rotation in and out of the oven for a steady flow of grubb!
Copper member dadsThe kids will love you and the wife will be impressed because you made a healthy snack! Just be sure not to burn the biscuits and set off the smoke detector!  |
Funtimebob
Intermediate Member
Username: Funtimebob
Post Number: 218
Registered: 5-2002
| | Posted on Monday, October 30, 2006 - 2:47 pm: |
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With all the "rich recipes" to follow I have come to the conclusion that I should throw In one of my favorite (own creation) personal recipes that would also double as a nice C###n cleaner.
Large Crock pot needed.
1/2 pound sausage (pork sage sausage prefered) browned and drained.
1 can diced tomatoes
1 medium diced onion or equiv dried onion.
chili powder to taste
salt to taste
about 6 jalapino slices (or less depending on wimp factor)
about 3 cups Pinto beans. (Pinto, october,etc, mix to suit if wanted)
enough water to finish filling the crock pot.
let simmer all day in the pot and enjoy after you get home from whatever.
Disclaimer. Dont light a match. Try at your own risk. Poster assumes no reliability for..... |
Coyote
Advanced Member
Username: Coyote
Post Number: 912
Registered: 11-2004
| | Posted on Monday, October 30, 2006 - 11:06 pm: |
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Meat Dishes.
Quick Skillet Hamburger
1 Pound Ground Beef
1 Can Beefy Mushroom Soup
1/4 Cup Water
1 T Worcestershire Sauce
1/8 t Pepper
1 Can Potatoes - Sliced
1 Can Carrots - Drained
Cook beef in skillet until browned. Pour off fat. Add soup,
water, Worchestershire sauce, pepper, potatoes and carrots and heat through.
Serves 4
Beefy Pasta
1 Pound Beef Cubed Steaks
1 Medium Onion - Chopped
2 Cans Chili Seasoned Chunky Tomatoes
1 1/2 Cups Wagon Wheel Pasta - Uncooked
1/2 Cup Monterey Jack or Chedder Cheese
Cut beef steaks lengthwise into 1" wide strips then crosswise into 1" inch pieces.
Spray Dutch oven with vegetable cooking spray; heat oven to medium-high heat until hot.
Add beef and onion to pan; cook and stir 3 minutes Stir tomatoes, pasta, and 1/2 cup water into pan.
Bring to a boil, reduce heat to low. Cover tightly; simmer 20 minutes or until pasta is tender.
Sprinkle with cheese before serving.
Goulash
2 Pounds Hamburger
1 Large Onion - Chopped
1 Can Diced Tomatoes
1 Can Tomato Sauce
1 Small Package Macaroni - Cooked and drained
1 1/2 t Chili Powder
1/2 t Pepper
3/4 t Garlic Salt
3/4 t Seasoned Salt
Brown meat and onions with seasoning salt, garlic salt and pepper. Poor off drippings.
Pour tomatoes and juice, tomato sauce, and 1/2 a sauce can of water in meat mixture.
Stir in chili powder. Add cooked and drained noodles, bring to a boil.
Turn down heat to simmer and cook down juice. Serve when 1/2 of juice is cooked down.
Bourbon Steak
2 Pounds Hamburger
4 10 Ounce Steaks
1/2 Cup Steak Sauce
1/4 Cup Bourbon
1 T Honey
2 t Mustard
Mix all the ingredients except the steaks in a baking dish or resealable plastic storage bag.
Add the steaks, cover (or seal) and refrigerate for 2 hours, or overnight.
Preheat the grill to medium-high heat.
Grill the steaks for 12 to 15 minutes, or until desired doneness,
turning them over halfway through the grilling.
Stuffed Green Peppers
2 Pounds Hamburger
1 Onion - Chopped
1/4 Cup Cheddar Cheese - Shredded
1 Clove Garlic - Minced
1 Box Beef Rice a Roni
5 Green Peppers
Cut green peppers in half, remove insides.
You may boil them until tender if you choose.
Brown meat, onions and garlic.
Simmer 15 minutes. Add Cheese.
Fix Rice a Roni by box instructions.
Mix meat and Rice a Roni.
Top with more cheese.
Bake at 350 for 30 minutes.
Baked Honey Mustard Chicken
6 Boneless Skinless Chicken Breasts
1/2 Cup Honey
1/2 Cup Mustard
1 t Dried Basil
1 t Paprika
1/2 t Dried Parsley
Preheat oven to 350 degrees F (175 degrees C).
Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish.
In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well.
Pour 1/2 of this mixture over the chicken, and brush to cover. Bake in the preheated oven for 30 minutes.
Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture.
Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear.
Let cool 10 minutes before serving.
Serves 6
Texas Barbequed Chicken
1 Chicken - Cut Up
3/4 Cup Lemon Juice
1/3 Cup Cooking Oil
1 1/2 Clove Garlic - Minced
3 t Salt
1 1/2 t Paprika
1 1/2 t Pepper
1 1/2 t Honey
In a saucepan, mix together all ingredients except chicken. Cool.
Pour over chicken and place in refrigerator to marinade. Stir frequently.
Grill on outdoor barbeque or in oven.
Serves 6
Chicken With Winter Vegetables
3 Pounds Chicken
2 T Butter - Softened
1 t Salt
1/2 t Pepper
4 Medium Potatoes - Peeled and Cubed
4 Small Onions - Quartered
4 Carrots - Peeled and Cut Into 1" Chunks
4 Small Turnips - Peeled and Cubed
1 t Dried Rosemary
1 t Dried Thyme
Juice of 1 Lemon
Preheat oven to 375.
Rub chicken with butter, sprinkle with salt and pepper.
Place chicken in a roasting pan or large baking pan.
Bake for 15 minutes.
Arrange potatoes, onions, carrots and turnips around chicken.
Sprinkle rosemary, thyme and lemon juice over chicken and vegetables.
Cook chicken uncovered, until juices run clear, about 45 minutes.
Serves 4
Easy Baked Pork Chops
4 Thick Cut Pork Chops
2 Envelopes Brown Gravy Mix
2 Cups Water
Mix gravy powder and water. Pour mixture over pork chops in baking pan.
Cover with foil and bake at 350 degrees for one hour.
Remove foil, continue baking until sauce thickens.
Serves 4
Pork Steaks
4 Average Size Pork Steaks
Italian Bread Crumbs
1 Can Condensed Cream of Mushroom Soup
1 Can Condensed Cream of Chicken Soup
1 t Garlic Salt
1 Heaping t Lemon Pepper
1 t Seasoned Salt
1/3 Cup Virgin Olive Oil
1 Cup White Wine
Preheat oven to 350F.
In a large casserole dish, place the pork steaks side by side.
Sprinkle liberally with bread crumbs.
In a mixing bowl combine the remaining ingredients.
Mix well and pour over the pork steaks.
Bake, covered, for 1 hour and 30 minutes.
Serves 4
Roast Pork Tenderloin
2 Slices Bacon
1 to 1 1/2 Pounds Pork Tenderloin
1/3 Cup Onion - Chopped
1 T Butter or Margarine
1 8 Ounce Can Tomato Sauce
3 T Sweet Pickle Relish
2 T Vinegar
1 t Dried Parsley Flakes
1 t Sugar
Arrange bacon slices over pork tenderloin.
Place tenderloin on rack in a shallow roasting pan.
Tuck thin end of meat under.
Roast, uncovered, at 350° for about 25 to 35 minutes.
In a saucepan over medium-low heat, melt butter.
Cook chopped onion in butter until tender.
Add tomato sauce, relish, vinegar, parsley flakes and sugar.
Simmer, uncovered, for 10 minutes.
Serve with roasted pork tenderloin
Serves 4-6 |
Tech237
Moderator
Username: Tech237
Post Number: 608
Registered: 4-2004
| | Posted on Tuesday, October 31, 2006 - 8:50 am: |
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Kangaroo Tail Soup.
2-3lbs of Kangaroo Tail meat.
6 cups cold water
1 teaspoon salt
1/4 t-spoon dried thyme
1 large carrot cut into slices
1 Celery stalk - diced
1 diced onion
5 peppercorns
3 whole cloves
3 sprigs parsley
Optional
1/2 glass red wine
Garlic to suit taste.
Remove marrow from tailbones and melt in a Dutch Oven over a low heat. Cook tail pieces in the marrow over a medium heat until brown. Add water and heat to boiling. Skim the foam off the top. Add remaining ingredients.Reduce heat, cover and simmer for 3 hours.
Remove tail pieces and allow them to cool enough to be handled. Strain the broth and remove the meat from the tail bones. Add meat back to soup and bring back to a simmer for 30 minutes.
Serves around 6. |
Tech237
Moderator
Username: Tech237
Post Number: 642
Registered: 4-2004
| | Posted on Saturday, December 02, 2006 - 11:12 am: |
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Christmas Cookies
Here's a great recipe that I thought you might want to try this year:
1 cup of water
1 tsp. baking soda
1 cup of sugar
1 tsp. salt
1 cup of brown sugar
lemon juice
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Jose Cuervo Tequilla
Sample the Cuervo to check quality. Take a large bowl, check the Cuervo again, to be sure it is of the highest quality, pour one level cup and drink.
Turn on the electric mixer...Beat one cup of butter in a large fluffy bowl.
Add one teaspoon of sugar...Beat again. At this point it's best to make sure the Cuervo is still OK, try another cup ... just in case.
Turn off the mixerer thingy. Break 2 leggs and add to the bowl and chuck in the cup of dried fruit, Pick the frigging fruit off floor... Mix on the ****. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver. Sample the Cuervo to check for consisticity.
Next, sift two cups of salt, or something. Who giveshz a sheet. Check the Jose Cuervo. Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or something. Whatever you can find. Grease the oven.
Turn the cake tin 360 degrees and try not to fall over. Don't forget
to beat off the ****. Finally, throw the bowl through the window, finish the Cose Juervo and make sure to put the stove in the dishwasher.
CHERRY MISTMAS |
Moderator636
Moderator
Username: Moderator636
Post Number: 9
Registered: 6-2006
| | Posted on Saturday, December 02, 2006 - 1:18 pm: |
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exellent recipe
Jeff
CEF636
Moderator636
CVC68
*add more numbers here* |
Snowfire
Intermediate Member
Username: Snowfire
Post Number: 156
Registered: 2-2004
| | Posted on Tuesday, December 19, 2006 - 8:23 pm: |
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I like pizza and peanut butter cookies, both right out of the over. |
Slugo4449
Intermediate Member
Username: Slugo4449
Post Number: 136
Registered: 7-2004
| | Posted on Wednesday, December 20, 2006 - 1:20 am: |
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I once ran into an old codger that gave me the recipe for cooking carp.
You have to clean the fish first so he suggested you take a piece of cardboard, place it on the counter, then lay the carp on its side and scrape all the scales off then turn and scrape all the scales off the other side. Off course you have to remove the guts.
Then keeping it on the piece of cardboard, salt and pepper and put into an oven at 325 degrees. cook for about 5 minutes on each side. Do not over cook.
Then pull from the oven and throw the carp away and eat the cardboard.
Yup, my favorite recipe! |
Bob_gipson
New member
Username: Bob_gipson
Post Number: 4
Registered: 8-2006
| | Posted on Sunday, March 11, 2007 - 9:47 am: |
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Being the father of a young man in the boy scouts, I have collected a large volume of dutch oven treats I like to cook fireside.Probably one of my favorites is a polish dish that I cant pronounce but is mighty tastey! This is cooked in a 12 inch deep cast iron dutch oven. Start by putting about 6 table spoons of extra virgin olive oil in the pot and heat it up. Add 2 pounds of thinly sliced smoked sausage, a whole sweet yellow onion, sliced red green and yellow bell pepper. 3 table spoons of minced garlic. 4 pealed and sliced potatoes. Bring oil to a sizzle and cook ingredients for 4 to 5 minutes stirring to prevent burning. when this is done, put in a thinly sliced jalapino,( minus the seeds). Cut up a head of cabbage and put on top of mixture. Put 12 charcoal briquetes under and 12 on top on lid and cool for 1 hour, turnig over contents every 15 minutes to keep them from burning. after 1 hour raise lid cool and serve. |
Znut
Advanced Member
Username: Znut
Post Number: 736
Registered: 1-2002
| | Posted on Sunday, March 11, 2007 - 11:24 pm: |
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Prepare about 1 pound of venison "backstrap" (the ribeye portion of the loin, not tenderloin) by removing the sinew and slicing at a 45 degree angle into 1/2 to 3/4 inch steaks. Rub 1/4 teaspoon of salt and freshly ground black pepper on both sides of each steak. Heat a skillet or frying pan with no oil until extremely hot, NO teflon here. Sear each side for 1 or 2 minutes. Do not overcook. Medium rare is safe for venison (deer). Remove from heat. Mix the jiuces with your desired amount of worchestershire and use for a dip. Steamed broccoli or asparagus is complimentary.
The next day, the leftover steaks are great with some horseradish and mayonaise on a sandwich too.
This is a great suggestion for you meat lovers and hunters.
Happy eating,
Randy |
Romstar
Junior Member
Username: Romstar
Post Number: 22
Registered: 3-2007
| | Posted on Wednesday, March 21, 2007 - 7:39 am: |
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Atlantic (Nova Scotia) Donair
You better read this one through before you get started just to be sure you have everything that you will need. After several of my American friends have had these they all agreed that it DOES go well with Budweiser, but seems to go best with either Keith's or Labatt's Blue. I can't imagine anyone south of Maine being able to get Keith's, so Labatt's Blue will have to do. Molsen will do in a pinch.
If you do drink beer with this, be prepared for the gasseous results.
Donair Sauce
2/3 cup canned evaporated milk
2/3 cup sugar
1/4 cup white vinegar
1/2 tsp garlic powder
Stir canned milk, sugar and garlic powder until sugar is dissolved. Add vinegar and continue mixing. The quicker you add the vinegar and the less you mix (I usually give the spoon 3 or 4 turns around the bowl), the thicker the sauce will be. Let sauce sit for at least one hour in refrigerator before using.
You should be able to get thick sauce simply by following the instructions in the top recipe. I can get mine a bit thicker than yogurt. Occasionally, I blow it and stir too much and the sauce gets thin again. If your sauce is not thick enough (I like spoons to stand up in it) follow the recipe below.
Alternate SUPER-THICK Sauce Recipe
2/3 cup canned sweetened condensed milk
1/4 cup white vinegar
1/2 tsp garlic powder
Follow the same instructions as above, except that you really need to stir for a long time to get the condensed milk and vinigar mixed properly. Do not be alarmed. Stirring this recipe for a long time will not make it thin. Leave set for a few minutes and you will be able to turn the bowl upside down and none of it will pour out.
Please note, the amount of sauce provided in this recipe will likely last two servings at most (if used properly). I find that the sauce can be made in larger batches and survives an unnaturally long time in the fridge.
Donair Meat
3 pounds lean hamburger (triple ground*)
3/4 cup bread crumbs
2 tsp pepper
1-2 tsp cayenne red pepper (depending on your taste)
1 1/2 tsp oregano
3 tsp paprika
2 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
*Try to get your butcher to run the meat through the grinder a few times. A food processor will do the trick also.
Combine all ingredients in a large bowl. Knead for 20 minutes. Shape into two tightly formed loaves. Bake on broiler pan for 2 to 2 1/2 hours at 300 degrees Fahrenheit. Cool loaves and slice into thick slabs. Meat can be frozen for future use. If you are not fortunate enough to own your own rotary-stick-cooker thing like the ones in the good shops, you may find that the inner parts of the loaf are not browned enough. This can be remedied by re-heating the meat in a frying pan. This browns it nicely and gives it that slightly chewier texture.
Preparation
Heat donair meat in a frying pan. Dip a pita bread in water and fry in frying pan to soften (this is VERY important). Place a generous amount of sauce on bread. Top with meat, chopped onions and tomatoes and finish off with lots more sauce. Put on some old clothes, then roll up or serve open face on a plate. Utensils are strictly forbidden.
Variations
Donair Sub
If you do not have pita bread, you could try the Donair Sub, which is all the above plus some mozzarella cheese placed on a submarine bun and baked for a few minutes (until cheese melts a bit).
Donair Pizza
Grate a bit of mozzarella cheese onto a pizza crust (this will help bind the toppings to the dry crust). Top with loads of donair meat, tomatoes, onions and then more cheese. Bake in oven until cooked to your desired meltiness. Pour cold or room temperature sauce onto each slice before you eat it. The combo of hot pizza with cool donair sauce is very pleasing.
If you can't seem to get your sauce really thick, you might try putting the sauce on the crust first. This will ruin the hot pizza/cold sauce sensation, but will be easier to eat.
Enjoy!
Romstar |
Stepchild
Intermediate Member
Username: Stepchild
Post Number: 153
Registered: 11-2002
| | Posted on Saturday, March 24, 2007 - 9:08 pm: |
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Easy Mexican Cassarole
You will need
1 lb. Ground beef
1 26 oz can cream of mushroom soup
2 15 oz cans ranch style beans
1 can ro-tel (hot,med or mild your choice)
1 large onion (chopped)
6 flour or corn tortillias
1 16 oz bag mexican style shredded cheese
1 11x13 baking dish
Preperation
Pre-heat oven to 350
Brown ground beef and drain
Chop onion
place tortillias in the bottom
and along the sides of baking dish
Mix browned ground beef,soup,beans,ro-tel,onion in large bowl,then pour mixture in to baking dish
over tortillias smooth out and sprinkel with cheese
Bake at 350 for 30 minutes or untill the cheese starts to brown
Remove from oven and sprinkel with crushed corn chips
Let cool for 15 min and serve
This will put some pounds on ya.I've gained 10 lb's just reading all these post
Stepchild
CEF-187
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Maxgain
New member
Username: Maxgain
Post Number: 9
Registered: 3-2007
| | Posted on Friday, March 30, 2007 - 3:23 pm: |
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Haggis. |
Tech808
Moderator
Username: Tech808
Post Number: 13353
Registered: 8-2002
| | Posted on Friday, March 30, 2007 - 3:36 pm: |
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Haggis,
Here's a recipe for the beloved Haggis of Scotland. In addition to the other naughty (read "delectable") bits, the lungs are traditionally included in Scotland, but are omitted here as it's illegal to sell lungs in the U.S. Some folks also think that liver shouldn't be used ..."
1 sheep's lung (illegal in the U.S.; may be omitted if not available)
1 sheep's stomach
1 sheep heart
1 sheep liver
1/2 lb fresh suet (kidney leaf fat is preferred)
3/4 cup oatmeal (the ground type, NOT the Quaker Oats type!)
3 onions, finely chopped
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon cayenne
1/2 teaspoon nutmeg
3/4 cup stock
Wash lungs and stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing.
Cover heart and liver with cold water. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking.
Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon. Ceremoniously served with "neeps, tatties and nips" -- mashed turnips, mashed potatoes, nips of whiskey.
Lon ~ Tech808 ~ N9CEF
CEF#808 ~ CEF HAM#33 ~ CVC#002
10-10 #61493 ~ 10-10 VP#2688
Tech808@copperelectronics.com
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Maxgain
Junior Member
Username: Maxgain
Post Number: 11
Registered: 3-2007
| | Posted on Friday, March 30, 2007 - 3:58 pm: |
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And a bottle of 12 year old single malt Scotch. Ooooey! |
Road_warrior134
Junior Member
Username: Road_warrior134
Post Number: 44
Registered: 12-2006
| | Posted on Friday, March 30, 2007 - 4:19 pm: |
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AHHHH !!! Good old HAGGIS , CHAPPIT NEEPS AN TATTIES now there is a way to prepare the CHAPPIT (Mashed) NEEPS an TATTIES the NIP well any SCOTCH WHISKEY will do ,
To prepare the neeps , dice one swede (Turnip)put in pan add 1/2 Teaspoon of salt and cold water enough to cover the diced neep bring to boil and simmer until neep is soft , once neep is cooked drain water and add 1oz of butter a 1/4 teaspoon finely ground black pepper and simply mash ,
The TATTIES are simple boiled , mashed potato with butter and cream added with a pinch of white pepper .
So there you are CHAPPIT NEEPS AN TATTIES the Scottish way .
ENJOY !!!!! 
JIM
Road Warrior134 / MM0TXO
CEF#858
HAM#230
CVC#116
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Romstar
Member
Username: Romstar
Post Number: 59
Registered: 3-2007
| | Posted on Friday, March 30, 2007 - 4:33 pm: |
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When preparing the hagis, if your stomach has the esophogas still attached, it is advisable to drape it over the side of the pot when boiling so any excess steam can escape. Much better than pricking the stomach.
Additionally, you can lay the stomach on a plate at the bottom of the pot so that it doesn't stick.
My recipe isn't much different from Lon's but I will check it out to see if my great gradmother had any other advice.
Nice of Lon to remember the difference in the oat meals. LOL
Romstar |
Road_warrior134
Junior Member
Username: Road_warrior134
Post Number: 45
Registered: 12-2006
| | Posted on Friday, March 30, 2007 - 4:58 pm: |
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I also forgot , IF you want to keep it traditional you will need one SCOTTISH PIPER to PIPE IN THE HAGGIS or alternatively find some Scottish Bagpipe music and play it when the unopened Haggis is carried to the table and cut open , remember to have a nip 'o' whiskey ready to toast the Haggis .
JIM
Road Warrior134 / MM0TXO
CEF#858
HAM#230
CVC#116
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Patzerozero
Senior Member
Username: Patzerozero
Post Number: 3565
Registered: 7-2004
| | Posted on Friday, March 30, 2007 - 7:38 pm: |
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nothing personal, road warrior134, but i thought the 'nip 'o' whiskey' was to help eat....it 
SORRY  |
Capt_hook
Intermediate Member
Username: Capt_hook
Post Number: 307
Registered: 6-2004
| | Posted on Tuesday, April 03, 2007 - 8:04 pm: |
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Hook's Kielbasa & Beer
3pounds of Kielbasa cut in to 3" pieces
3bottles of dark beer (drink one)leaves 2
1 med onion sliced thin
1 pack of sauerkraut rinsed well
2 tablespoons of southwest spices (my own mix)
mix salt pepper to taste
put in a crock-pot combine all ingredients
cover and cook for 5 hrs |
Capt_hook
Intermediate Member
Username: Capt_hook
Post Number: 308
Registered: 6-2004
| | Posted on Tuesday, April 03, 2007 - 8:06 pm: |
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where is the recipe for the coalminers stake I here so much about???????????...Hook |
Tech808
Moderator
Username: Tech808
Post Number: 16547
Registered: 8-2002
| | Posted on Tuesday, February 03, 2009 - 9:48 pm: |
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.
Lon
CEF#808~HAM#001/N9CEF
CVC#002
Tech808@copperelectronics.com
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Moderator136
Moderator
Username: Moderator136
Post Number: 1315
Registered: 4-2005
| | Posted on Tuesday, January 27, 2009 - 12:36 pm: |
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I hate to say it but going to work and comeing home has become a dull routine as of lately. Its seems like we eat the same thing over and over and nothing new. Also it getting to expensive to go out and eat. So i guess im asking what your favorite winter time food is?? Home cooked meal please.
Ok i will start with what we eat and hope it helps other's with new ideals.
Homemade Chili
Homemade Vegetable soup with hambuger and soup bone.
Pigs in a blanket - (Hotdogs wrap with biscuits).
Chili dogs with cheese and onion on a bun.
Hot sliced beef sanwich on mashed potatoes on beef gravy.
Biscuits and Gravy - (brown or white Gravy).
Cornbread and onions and beans.
Steamed hambuger over mashed potatoes and gravy.
Onion soup and homemade bread.
I know its looks like alot, and its the same old grind everytime I hope some of the foods sound good for your tastebuds also? I want to try something new any suggestions?
Make me hungry folks???? Give it your best shot!!!
Hal~Moderator136~KCØSVC
CEF#0136/CEF HAM#23 ~ CVC#0004
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Tech858
Moderator
Username: Tech858
Post Number: 213
Registered: 10-2007
| | Posted on Tuesday, January 27, 2009 - 1:38 pm: |
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OK Uncle Hal here are some of my fav winter meals
Sausage & Mash potato with gravy
Scotch Broth
Pea & Ham soup
Mince , Tatties , peas & mealie pudding
Roast Beef and roast tatties & veg
PORRIDGE !!!!
Haggis , neeps & tatties
Bubble & squeak ( Left over mash potato and cabbage seasoned with salt & pepper fried till brown )
Stovies ( Potato and left over beef stew mixed together seasoned with salt & pepper )
Pizzers ( Peasemeal mixed with warm milk and a spoonful of syrup )
Just a few for you to start with Uncle
Tech858/Jim
CEF#0858 ~ CEF HAM#0230
CVC#0116 ~ MM0TXO
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Golden_screw_driver
Member
Username: Golden_screw_driver
Post Number: 62
Registered: 2-2008
| | Posted on Tuesday, January 27, 2009 - 1:18 pm: |
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Stuffed pepper,s, Meatloaf, chicken cordon blu, Smoked pig, Smoked rib's, Smoked steak....Smoked anything... well for the sunday nets i make a omlett with green pepers, ham, chesse,onion's, mushroom's with a side of corned beef hash and some home frie's...gose good as a dinner too!
421 GOLDEN SCREW DRIVER
CEF#0995
NORTH-EAST
CEF NET CONTROLLER
Channel 13 / 27.115 AM/LSB
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Moderator136
Moderator
Username: Moderator136
Post Number: 1332
Registered: 4-2005
| | Posted on Tuesday, February 03, 2009 - 9:15 pm: |
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Thank you Jim and Golden screw driver.
Very good sugestions from both of you. Jim we fixed stovies just Monday night, We had beef stew Friday night and and left over patatos from Saturday night and i fixed it for Rosie, She thought it was great, I havent had that in 20 years or more, And not hard to fix at all! Thanks Jim. Also i have to thank Golden_screw_ driver- Also the Omlett is what we had last night, Havent had that in a long while , All was put in the pan and just a few hot chopped hot green peppers was added. Also havent had stuff peppers in a long while, That might be on our list this week.
Thanks you for helping us
Hal~Moderator136~KCØSVC
CEF#0136/CEF HAM#23 ~ CVC#0004
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Golden_screw_driver
Member
Username: Golden_screw_driver
Post Number: 70
Registered: 2-2008
| | Posted on Friday, February 06, 2009 - 2:43 pm: |
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OOOOOOOOO...... Forgot a real good one BUTTERFLIED PORK CHOPS STUFFED WITH BACON CHIVE'S AND CHESSE REALY REALY GOOD!!!!!!!!
421 GOLDEN SCREW DRIVER
CEF#0995
NORTH-EAST
CEF NET CONTROLLER
Channel 13 / 27.115 AM/LSB
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Moderator136
Moderator
Username: Moderator136
Post Number: 1336
Registered: 4-2005
| | Posted on Saturday, February 07, 2009 - 10:41 am: |
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Wow Thank you Golden_screw_ driver
The butterfried pork chops sounds good also, We never tried them that way , We shall try that also. Also we had Stuff green peppers last night for supper its been a long time and they tasted real good infact i had 2 of them!
Thanks again.
Hal~Moderator136~KCØSVC
CEF#0136/CEF HAM#23 ~ CVC#0004
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Tech808
Moderator
Username: Tech808
Post Number: 16802
Registered: 8-2002
| | Posted on Saturday, April 18, 2009 - 7:11 pm: |
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Just bringing this TOPIC back to the top for Uncle Hal.
Lon ~ Tech808
N9CEF ~ EN50mk
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Moderator136
Moderator
Username: Moderator136
Post Number: 1449
Registered: 4-2005
| | Posted on Saturday, April 18, 2009 - 10:59 pm: |
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Hey i got a good one we just tried; I will call it cheap steak.
Buy cheap hamburger: Take about a hand full of hamburger and mold it in your hand and put it in a pan and flaten. Then put salt and pepper however you like. Put it on a none stick pan.
Add (French's worcestershire sauce} sprinkle on top . Then add (Heinz 57 sauce about 10 drops per burger. (The secret is real low heat) Flip and redo the process again. Cook them till they look like steak cooked on a grill. (yes on a stovetop around 45 min) Allmost think they are burnt. You will a have great allmost Cheap steak at low cost. Try it! And give me your thoughts and tastebud opionin????? Yes on a nonstick pan!
Hal~Moderator136~KCØSVC
CEF#0136/CEF HAM#23 ~ CVC#0004
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Tech858
Moderator
Username: Tech858
Post Number: 231
Registered: 10-2007
| | Posted on Tuesday, April 21, 2009 - 6:24 pm: |
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Now Uncle Hal the truth is YOU really DID burn them and said to Rosie " Hey Rosie I burned them but don't they look like real steaks now " HE HE HE !!!!
I will give them a try uncle and let you know how they turned out .
Tech858/Jim
CEF#0858 ~ CEF HAM#0230
CVC#0116 ~ MM0TXO
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Tech858
Moderator
Username: Tech858
Post Number: 269
Registered: 10-2007
| | Posted on Wednesday, November 04, 2009 - 4:06 pm: |
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Clapshot , originates from Orkney and is a cheap but tasty meal for any time of year .
Ingredients For Clapshot:
500g boiled potatoes
500g boiled swede
50g butter
2 tablespoons of chopped chives
Salt and Pepper
Optional:
A pinch of nutmeg
Shallots can be used instead of chives
Dripping can be used instead of butter
Cooking Directions For Clapshot:
1. Boil the tatties and swede in separate pans and then drain.
2. Mash the swede and tatties together adding the butter.
3. Stir in the chives and season with the salt and pepper
Try serving with fried chopped shallots or plain onions , YUUUMMMMMY !!
Enjoy .
Tech858/Jim
CEF#0858 ~ CEF HAM#0230
CVC#0116 ~ MM0TXO
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