susanb
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Posted 1166892759
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#151
Very best Christmas wishes to both those gals--what an awesome history. I hope they kept diary's so you know there thoughts and stories about the service.
I was just recently given a box of photo albums of my dad's (dod 6-20-81). In the box was a photo album of pictures he took while stationed in Greenland and Iceland, complete with his comments and notes--it was such an odd feeling to read all of this, I never saw this album before. My grandson is really enjoying playing with dad's helmets-the same thing we did as kids.
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Magdalene Mastiffs
tatetori2
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Posted 1166894709
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#152
We were very lucky, because my Aunt married a high ranking officer, she received pictures on everything. A photographer followed them around.
Mary
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tatetori2
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Posted 1167597181
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#153
Bump
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tatetori2
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Posted 1167755518
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#154
Thanks Deb I'm going to try this one tonight. Sound really good.
Mary
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tatetori2
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Posted 1168091772
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#155
I tried Deb's pizza meatloaf and it is great. Fast and you can add all kinds of you favorite ingredients.
Mary
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tatetori2
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Posted 1168280408
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#156
ohhhhh sounds like another good one.
Mary
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LindaGreesonRice
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Posted 1168892425
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#157
That sounds GOOD!!
__________________ Linda Greeson Rice
AKC Breeder of Merit
The Mastiff Sweet Spot
http://www.bluequaker.com/Mastiffs.htm
We do not breed often, but we do our best to breed top quality mastiffs
with excellent pedigrees to back them up. All breedings are carefully planned to produce
the very best mastiffs, sound in both body and mind, beautiful and strong,
representing the true mastiff standard.
We fully test our dogs. We believe that a person that "just wants a pet" has a right
to own a beautiful, well bred dog that is sound and healthy
every bit as much as someone wanting a "show dog".
tatetori2
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Posted 1170029391
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#158
bump
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tatetori2
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Posted 1170625513
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#159
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Dixie
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Posted 1170635790
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#160
Mary or Gina
do you have any good rissotto recipes?
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tatetori2
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Posted 1170637549
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#161
sorry Dixie I never make it.
Mary
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Posted 1170639199
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#162
Italian Fennel And Onion Risotto (with peas)
Ingredients: 1 cup Italian Arborio rice 3 + 3 T e. v. olive oil 2 medium to large onions, coarsely chopped 1 medium to large fennel bulb, white part chopped coarsely 1 1/2 cups peas 1/4 cups fresh Italian basil, finely chopped A few little pieces of the fennel green leftovers 1/2 cup dry white wine, Chardonnay, Sauvignon Blanc or Pinot Grigio 6 cups chicken stock, preferably homemade 1/2 cup Pecorino Romano cheese 2 T butter or yogurt butter 1/4 cup fresh, finely diced, Italian Parsley !/4 cup grated Parmigiano-Reggiano
Preparation: Set chicken stock to a slow simmer in a large sauce pan or soup pan, add in basil and fennel green scraps.
In a large cast iron skillet or large non-stick skillet, heat 3 T olive oil to medium low.
Add the onions and fennel, and cover. Let the vegetables soften and release their juices for at least ten minutes. Remove to a separate bowl.
Add the other 3 T of olive oil to the same pan for 30 seconds, then add the Italian Arborio rice.
Toss with rice a few times to coat it well with oil. This helps the rice to absorb the cooking juices slowly. It also helps create the silky texture that we so love in a really professionally done risotto.
Add the onions and fennel back in with all their incredibly flavorful juices.
Also, add the wine and let it reduce by about 3/4.
Now you add a ladle or two of the barely simmering stock, stir a little, make sure the developing fennel and onion risotto is completely covered with juices and simmer over low heat. let it just simmer for a few, until the liquid is absorbed and the liquid level is just below the top of the rice.
Add more stock. You don't have to stir this time but make sure the rice is completely covered again.
And just keep repeating this for about fifteen or so. You are just about done now, so add the peas.
Let the level of the liquid in your risotto reduce by about half.
It's now time to taste for tenderness of the rice. If the rice is tender enough for your personal taste (really tender with just a tiny bit of crispness), add the cheese and butter, stir them in thoroughly and let the risotto continue to cook until almost all of the liquid has been absorbed, then remove from heat.
Let the dish stand for about 5-7 minutes and the flavors will meld a bit more.
Serve in bowls
Top with grated Parmigiano-reggiano and freshly chopped Italian Parsley.
Dixie
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Posted 1170643401
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#163
thanks Kathleen...
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tatetori2
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Posted 1170875763
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#164
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susanb
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Posted 1170887195
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#165
Deb we had your pork chop recipe last night--it turned out great! And so very easy!!!
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tatetori2
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Posted 1170888280
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#166
I made it too. It was fast ,easy and delicious. Thanks Deb
Mary
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susanb
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Posted 1170958517
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#167
Deb I think your cheese cakes are their own food group aren't they?
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Magdalene Mastiffs
susanb
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Posted 1170958850
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#168
Sounds like the Bill Cosby Chocolate cake logic to me! Makes perfect sense!
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Magdalene Mastiffs
susanb
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Posted 1170962588
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#169
That looks like a sample the liquor and hope you save a half cup of it for the cake. OMG I love Bailey's, but oh so rich in flavor!!! Thanks I will try this one very soon!
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Magdalene Mastiffs
Kathy
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Posted 1170967900
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#170
Lunch today, this was good.
Skillet Sausage and Cabbage 1 (16-ounce) package Eckrich kielbasa sausage, cut into 1-inch pieces 2 medium onions, thinly sliced 2 green bell peppers, cut into strips 6 cups coarsely chopped cabbage 1 1/2 cups dry white wine or chicken broth 1/2 teaspoon garlic salt 1/2 teaspoon pepper Extra Virgin Olive Oil Sauté sausage in olive oil in a large heavy skillet over medium heat until browned; drain on paper towels.
Add onions and bell peppers to skillet, and sauté 2 to 3 minutes. Add cabbage, and cook, stirring often, 8 minutes. Add sausage, wine, and remaining ingredients. Reduce heat to medium-low, and cook 10 minutes or until cabbage is tender. Serve immediately.
Kathy
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Posted 1170991218
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#171
Kathleen, This is the Creme Brulee!!!!You want a slice of this too?
susanb
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Posted 1171034216
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#172
OMG you two are so funny--is that Bear sticking out his tongue? And love the beef cake pictures--ooops were those cheese cakes?
Thanks for the new supper recipes you two!!! And for the good laughs!
Can you imagine having the job to paint a cats a** ROTFLMpaintedAO!!!
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Magdalene Mastiffs
adtmom
Registered:1147906802 Posts: 33
Posted 1171042733
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#173
Buffalo Chicken Dip
Shopping List
4 Whole chicken breasts
16 oz. cream cheese
16 oz. ranch dressing
1 ½ cups chopped celery
12 oz. Frank’s red hot sauce
8 oz. square Monterey Jack jalapeno cheese
Preparation
Cook and shred the chicken breasts Chop celery Shred cheese Grease pan (9 x 13) Heat oven – 375 degrees
Mix & Layer Ingredients
Mix cream cheese, ranch dressing, and celery together (warm to blend) Add shredded chicken and hot sauce to cheese mixture, mix well Pour mixture into greased pan Sprinkle Monterey cheese on top Bake 25 – 30 minutes
tatetori2
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Posted 1171499470
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#174
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tatetori2
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Posted 1172188519
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#175
linguine and shrimp
Cook up a pound of Linguine or Thin Spaghetti.
In a frying pan heat olive oil(1/4 c) and butter(1/4 c), add shrimp(1 lb) and cook till pink(You can use cooked shrimp, just heat them in the oil and butter) add chicken soup(1 c) and bread crumbs(1/2 C Italian flavored) pour shrimp sauce over the pasta. This is very simple but so good. Finish off meal with a tossed green salad.
Mary
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lplnktt
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Posted 1172504538
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#176
Chuck wagon Beans a great belly warmer 1/2 lb bacon (cooked and chopped) 1/2 lb lean hamburger 1 med onion 1/3 C sugar 1/4 C ketchup 1 -16 oz can red beans 1-16 oz pork and beans 1-16 oz butter beans 1/3 c BBQ sauce 1 TB mustard salt and pepper to taste fry cut up bacon set aside brown the hamburger with onion drain add all ingredients together in oven safe serving dish bake at 250 1.5 hours most of the time I just zap it in the microwave for twenty minutes stirring after ten minutes instead of baking in the oven Very hearty meal Of course this is just a good or better the next day. feel free to add whatever else you would like
__________________ Laura
Sir Thor CDX,RE,CGC,TT
Midwest's Lady Sif Our Tiger Lily CD,RE, CGC TT, TDI
Keely Jo "bad dog" (mole dog)
lplnktt
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Posted 1172504928
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#177
I have just read the thread and will be filing these recipes many will be great meals with a minimum of fuss thanks all
__________________ Laura
Sir Thor CDX,RE,CGC,TT
Midwest's Lady Sif Our Tiger Lily CD,RE, CGC TT, TDI
Keely Jo "bad dog" (mole dog)
LindaGreesonRice
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Posted 1172507626
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#178
Everytime I read this thread I am running down to WallMart to get ingredients and try the recipies out - Thank you!! There have been some great m,eals posted her.. my husband now thinks this board in not so bad afterall.
__________________ Linda Greeson Rice
AKC Breeder of Merit
The Mastiff Sweet Spot
http://www.bluequaker.com/Mastiffs.htm
We do not breed often, but we do our best to breed top quality mastiffs
with excellent pedigrees to back them up. All breedings are carefully planned to produce
the very best mastiffs, sound in both body and mind, beautiful and strong,
representing the true mastiff standard.
We fully test our dogs. We believe that a person that "just wants a pet" has a right
to own a beautiful, well bred dog that is sound and healthy
every bit as much as someone wanting a "show dog".
tatetori2
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Posted 1172507718
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#179
Deb you kill me. I'm going to try your rolls . I have to check to make sure I have everything and I want to try the beans. sounds great. I love this thread.
Mary
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tatetori2
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Posted 1172631376
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#180
Deb we make this too only we leave out the pine nuts. I love it. I'll have to try and find the recipe we have that is similar but we pickle everything. I'll look tomorrow when I go to the Aunts.
Mary
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tatetori2
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Posted 1172633319
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#181
I'm glad I'm not the only one that doesn't care for pine nuts. They remind me of maggots. EEEEEEEEUUUUUUUUU.
Mary
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tatetori2
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Posted 1172685990
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#182
Deb our Caponata is a bit different from yours
2 large green peppers, seeded and chopped(2 c)
3 small onions, chopped (1 1/2 c)
1/2 c of olive oil (divided)
4 ribs celery chopped (1 1/2 c)
2 med. eggplants diced (6 c)
2 (28 oz) can of peeled tomatoes
1 (16oz) can of black olives pitted, drained, and sliced
1 (2 oz) jar of green olives pitted , drained and sliced
2 tablespoons of capers
1/2 cup of vinegar mixed with 2 tablespoons of sugar
2 cloves of garlic (halved)
In a large skillet saute peppers and onions in 1/4 cup of oil until crisp-tender,about 10 minutes, stirring frequently.Add celery and eggplant and cook and stir till eggplant is limp, adding remaining 1/4 c of oil as needed. Stir in tomatoes, olives,capers and 1/4 cup of vinegar mixture. Cook uncovered over low heat 15 min. Transfer mixture to large bowl, add remaining 1/4 c vinegar and toss lightly.Bury garlic in mixture. Cover tightly with foil or plastic wrap and store in refrigerator 24 hours to blend flavors. Makes about 10 cups. Serve Cold.
Mary
__________________ Mary and Cole
LindaGreesonRice
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Posted 1172687334
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#183
We have fresh tomatoes - I am cooking this tonight!!
__________________ Linda Greeson Rice
AKC Breeder of Merit
The Mastiff Sweet Spot
http://www.bluequaker.com/Mastiffs.htm
We do not breed often, but we do our best to breed top quality mastiffs
with excellent pedigrees to back them up. All breedings are carefully planned to produce
the very best mastiffs, sound in both body and mind, beautiful and strong,
representing the true mastiff standard.
We fully test our dogs. We believe that a person that "just wants a pet" has a right
to own a beautiful, well bred dog that is sound and healthy
every bit as much as someone wanting a "show dog".
tatetori2
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Posted 1172688957
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#184
tomatoes country style
2 slices of bacon
1 small onion
1 can tomatoes or 1 lb tomatoes
1/4 tsp celery seeds
salt pepper to taste
cook bacon till crisp, remove from skillet and drain
slice onion and separate into rings
cook in bacon fat until tender but not brown
add tomatoes and celery seeds heat
season with salt an pepper to taste
served topped with crumbled bacon.
This is out of the Country Farm Journal
Mary
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tatetori2
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Posted 1172690712
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#185
Deb this is what I got out of Aunt Betty for stewed tomatoes.
Chop up your tomatoes, add butter to the pan, saute tomatoes in the butter add a little chicken broth and simmer. Salt and pepper to taste.
Mary
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Kathy
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Posted 1172694521
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#186
Cowboy Buttermilk Coffee Cake
3 3/4 cups Flour
2 2/3 cups Brown Sugar
1 1/2 tsp. Nutmeg
1 TBS. Cinnamon
1 1/4 Cups Crisco Oil
Stir together until it forms rough crumbs.( Reserve 1 1/4 Cups for Topping)
Stir in:
1 1/2 tsp. Baking Soda
1 1/2 tsp. Baking Powder
1/4 tsp. salt
Add:
1 1/2 Cups Buttermilk
2 beaten Eggs
Batter will be lumpy, don't worry.
Pour into a well greased 13X9 Oblong Cake Pan. To reserve crumb mixture, add 1 1/2 Cups Coarsely Chopped Pecans. Bake in a 325 degree oven for 38-42 minutes. Do Not Overcook.
This cake requires no mixer, just a dinner fork or a whisk to beat the eggs and a large serving spoon to mix the ingredients together. It works really well to use your hands to mix it too. For extra flavor, pet a few Mastiffs first and then use your hands to mix ingredients. I'm ashamed to say I've made this four times in the last month, since I first found the recipe. I did give one of the cakes away....still bad to admit that we've had three of these in a month.
tatetori2
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Posted 1172695575
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#187
Deb that cook book is a fraud. I can see how I was tricked. It's going right in the fireplace.
Mary
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tatetori2
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Posted 1172721901
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#188
I'm hoping this works so I won't have to type it in. This chowder is so good and so easy . The corn lover will really like this one.
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susanb
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Posted 1172878346
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#189
Kathy just finished cooking your cabbage dinner and husband walked in and now after 17 years I find out he doesn't LIKE cabbage LOL. What in the HELL did he do with the bierocks that I fed him? Cabbage anyone?
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tatetori2
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Posted 1173114091
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#190
We don't do cookies on Easter. We do the Italian Meat Pies, Rice pies. Hard pastry knots, and egg bread. Notice I am not using the Italian name because I have no clue how to spell them.LOL
Mary
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tatetori2
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Posted 1173114984
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#191
And I can see why they all have a great time. I'll go look for the recipes now. All the oldies are sleeping and it's nice and quite here.
Easter meat pies (8 pies)
Filling
6 lbs ricotta
3 lbs basket cheese
2 lbs pepperoni cubed
4 lbs ham cubed
4 doz eggs
1/4 cup parsley
2 cups grated cheese (Romano)
ground pepper
crust makes 4 big pies and 4 small pies
16 cups flour (5 lbs)
2 teaspoons baking powder
4 cups Crisco
6 eggs
4 cups cold water
oven on 350 degrees bake 50 min 15 min before done brush with egg yoke to get that glazed look.
My grandmother made so many because she gave them to everybody and their relative.
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tatetori2
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Posted 1173116813
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#192
Pickled Caponata
fry each veg separate in olive oil, peppers, eggplant. onions, add chopped celery,capers,green olives, black olives(Italian kind) garlic ,1 ripe tomato (puree) salt ,sugar, and last add cider vinegar to your taste. Sorry guys but my grandmother never wrote how much.LOL mix and refrigerate or can in 1/2 pint jars and boil for 20 min.
Mary
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susanb
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Posted 1173131121
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#193
Deb thanks for Key Lime cookie recipe. Now I know a new use for limes besides margaritas--Ole!! Sounds like good cookies-bet they disappear faster than the cabbage dish which I loved.
Mary what is basket cheese? What size of pie pans do you bake it in?
__________________ Susan
Magdalene Mastiffs
tatetori2
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Posted 1173135513
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#194
Deb you are terrible.
Susan basket cheese is a soft cheese that they sell around Easter time. It is packed in a plastic basket hence the name. It's like mozzarella but a little softer so it can be mixed in .I went to google and got a picture, if you go there it will tell you all about it. Just type in basket cheese. The pie dishes(glass) we use are 10 inch across for the large and 8in for the small.
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tatetori2
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Posted 1173188733
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#195
Beef hearts- cut off the fat and cube into tiny bit size pieces. In a large frying pan add olive oil . Brown the cubed hearts in the olive oil , add oregano, chopped garlic, salt and pepper to taste,and tomato sauce ( a cup or two depending on how many hearts you used) if you like you can had hot red pepper flakes, simmer on low for at least a half hour. Stir once in a while. Serve on a hard roll. Makes a hot sandwich like a Sloppy Joe.
Mary
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tatetori2
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Posted 1173203443
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#196
Rice pie (sweet pie)
1/4 lb. rice
1 1/2 cup sugar
1 1/2 lb of ricotta
6 egg yolks
2 teaspoon citron or 1 teaspoon orange peel
2 teaspoons vanilla
Boil rice about 20 min. When cool add sugar and mix together
Cream the ricotta and mix well with well beaten egg yolks, add citron/orange peel and vanilla. Combine the two mixtures and beat well. Pour into deep pie plate lined with pastry dough. Cut strips of pastry and lattice fashion over the top.
Bake 350 degrees about 1 hour or until golden brown.
Pastry
1 1/2 cups flour
1 1/2 teaspoon baking powder
1/2 cup sugar
2 tablespoons butter or Crisco
3 eggs
Mix dry ingredients together with shorting and eggs. Roll out on floured board.
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SteveOifer
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Posted 1173221164
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#197
Trichinosis, the other white meat!
__________________ For the betterment of the breed!
"Above all, a uniform type should be aimed at by breeders and uniformity of type can only exist in a proportionate ratio in the purity and distinctiveness in any breed"!.........M. Moore
"If breeds did not adhere to a specific shape, form, and colour range, or if breeders disregarded this blueprint, the breed would degenerate to the point that it would hardly resemble the breed at all. Selective breeding does not just create breeds- it preserves them as well. Breeding purebred dogs inherently means accepting limitations on your freedom to just breed anything"...Catherine McMillan
" A reinforced consolidation of the American and British standards could be the basis for restoring our breed to the gladiatorial glory of its ancient past, in capability if not in usage".....Norman Howard Carp-Gordon
"I can live with doubt, or not knowing, rather than to have answers that might be wrong"...Richard Feynman
TEST YOUR DOGS!
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Posted 1173234398
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#198
Spring Lamb Cacciatore This dish, abbacchio alla cacciatora, is a traditional spring favorite. 2 cloves garlic, crushed 1 teaspoon rosemary, chopped 2 anchovies packed in oil, drained and roughly chopped 1 cup white wine vinegar 2 pounds leg of spring lamb (suckling lamb) salt and freshly ground pepper 1/4 cup extra-virgin olive oil 1 cup dry white wine Using a mortar and pestle or a blender, crush garlic, rosemary and anchovies into a paste. Add the vinegar a little at a time, stirring until the sauce is well blended. Transfer to a bowl, and cover.
Cut the lamb into 3/4-inch pieces and season with salt and pepper. In a skillet over medium-high heat, warm the olive oil and add the lamb pieces. Sauté until well browned on all sides. (If the pan is too crowded, do this in batches.) Pour in the wine and bring to a simmer, then add the vinegar sauce. Reduce the heat to low, cover, and cook for 2 hours, stirring often. Allow to sit for at least 30 minutes before serving. Serves 4 to 6
tatetori2
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Posted 1173276338
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#199
Deb
Notice there are different crusts for the different pies. Some are sweet . Pass along the right one to the government.
Mary
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SteveOifer
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Posted 1173299951
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#200
FANTASTIC POST!
__________________ For the betterment of the breed!
"Above all, a uniform type should be aimed at by breeders and uniformity of type can only exist in a proportionate ratio in the purity and distinctiveness in any breed"!.........M. Moore
"If breeds did not adhere to a specific shape, form, and colour range, or if breeders disregarded this blueprint, the breed would degenerate to the point that it would hardly resemble the breed at all. Selective breeding does not just create breeds- it preserves them as well. Breeding purebred dogs inherently means accepting limitations on your freedom to just breed anything"...Catherine McMillan
" A reinforced consolidation of the American and British standards could be the basis for restoring our breed to the gladiatorial glory of its ancient past, in capability if not in usage".....Norman Howard Carp-Gordon
"I can live with doubt, or not knowing, rather than to have answers that might be wrong"...Richard Feynman
TEST YOUR DOGS!