Recipes

[ohio jones]

i failed to find the “What’s for dinner?” thread.
i think it’s on MN?? .. it had a pretty good start.

FOUND IT!
“What’s for supper?”
viewtopic.php?f=7&t=1832

That makes sense in light of this thread.

[temporal1]

i failed to find the “What’s for dinner?” thread.
i think it’s on MN?? .. it had a pretty good start.

FOUND IT!
“What’s for supper?”
viewtopic.php?f=7&t=1832

That makes sense in light of this thread.

it does! when i spotted Reflect’s thread, i thot of this poll, but was too lazy to go-a-diggin’ for it.
so, thank ye.

[temporal1]

Failed to correct username: Reflecting ^^

- - - - - - -

August 29 / National Banana Pudding Day (who knew?)

“Easy-to-make banana pudding ahead of National Banana Pudding Day”
National Banana Pudding Day is on Aug. 29, and Edley’s Bar-B-Que in Nashville shares its recipe
https://www.foxnews.com/lifestyle/easy- ... ipe-edleys

Edley’s Banana Pudding
Ingredients:

1 1/4 cup heavy whipping cream
1 teaspoon vanilla extract
4 1/2 tablespoons powdered sugar

1 cup condensed milk
9 oz cream cheese
20 oz of whole milk
6 oz of vanilla pudding mix
6 bananas
8 oz Nilla wafers

Instructions in link.

[Somebody]

Corn Pie with Sausage

pastry for double crust pie

3 cups cut corn
1 large potato, peeled and diced
2 hard boiled eggs, chopped
1/2 cup milk
Salt & pepper to taste
fresh bulk sausage shaped into 3/4 inch balls or cooked sausage cut into thin slices
1 T butter

Put bottom crust in pie plate. Cook the potato until fork tender, about 8 minutes. Cook the sausage if raw. Mix corn, potatoes, eggs, sausage and salt & pepper. Place in pie shell. Add milk and dot the top with butter. Add the top crust and seal edges. Cut slits in the top so steam can escape. Bake at 425 for 30 minutes, then reduce heat to 350 for 10 minutes longer or until nicely browned. You may place your pie on a tin foil lined cookie sheet in case it bakes over.

[temporal1]

“A 2-ingredient marinade for never-dry chicken breasts”
In this recipe, Greek yogurt works double-duty — both as a marinade and a salad dressing
https://food52.com/recipes/82983-yogurt ... lad-recipe


i’m hungry.

[Laurell]

“A 2-ingredient marinade for never-dry chicken breasts”
In this recipe, Greek yogurt works double-duty — both as a marinade and a salad dressing
https://food52.com/recipes/82983-yogurt ... lad-recipe


i’m hungry.

Hmm I might have to give this a try, but try sour cream instead of the greek yogurt because we are low carb in my household... I also wonder how easily I could get my kids to eat the cucumber salad....

Have you made it?

[temporal1]

i have not made it.
my daughter lived Crete for a couple of years. she gifts us with some wonderful Greek dishes now+then, so, i’ve acquired a taste for some of their specialties. i sent the recipe to her! maybe my next visit?!

if you read the article, it exlains how Greek yogurt tenderizes and moistens chicken breasts. i would not have guessed.
i think i would prefer sour cream, too. i usually use the lite variety.

my grdaughter has always liked her mother’s Greek salad. she likes cucumbers, too. maybe that’s why.
i love listening to her Greek food memories. i think they eat a lot of roasted chicken in Greece.

[temporal1]

i’m super-hungry, spotted this in another thread:

This was one of them:

I made this for supper last night. I simply put the head(s) in a big pot with an inch of water and some salt, blanche for maybe 10 minutes and remove. I coat heavily with olive oil and whatever seasonings you want. I've done S&P, Adobo and my go-to... herb & garlic seasoning.

Oven temps have been between 350 and 400*. My wife had another dish in the oven at 350* so I had it in for about 30 minutes. 400* will make for a darker appearance, if you're into that.

I made two medium sized heads and it was still gone in 20 minutes. I've roasted broccoli, brussel sprouts, asparagus and even egg plant in the oven and it can't be beat. Just takes olive oil and some seasonings.

My wife made this recipe last night. Except she said it called for wine. It was decent. If we do it again, we’ll probably cut back a little on the herbs and spices on top, and might add wine. Maybe cooking it a little longer as well would have made it a little softer. But it was fine, good. With adjustments it would have been great.

Elsewhere, i just found this for chicken breasts: (sorry. it opens on youtube.) -



i haven’t tried it, but the prep for chicken breasts looks “genius” and could be used for any number of combinations -
including a quick chicken sandwich! i imagine it beats the problems of dry chicken, not evenly-well-seasoned chicken, and shortens cooking time. i’m in!

my daughter has a toaster-oven air fryer they now use - at nearly every meal. i like it.
not sure about buying one “just for me.” it could be as handy as a microwave ..

[temporal1]

i failed to find the “What’s for dinner?” thread.
i think it’s on MN?? .. it had a pretty good start.

FOUND IT!
“What’s for supper?”
http://forum.mennonet.com/viewtopic.php?f=7&t=1832

That makes sense in light of this thread.

RHUBARB SEASON / RHUBARB CUSTARD PIE

3 eggs slightly beaten
Add 3 t. milk

Mix+stir in:
2 C. sugar
1/4 C. flour
2/3 t. nutmeg

Mix in 4 C. cut up rhubarb
Dot with butter

Bake in pie crust with lattice top
400F until browned / 50-60 minutes



Leora’s recipe 1916-2006

[temporal1]

2024 rhubarb custard pie

IMG_1400.jpeg (35.01 KiB) Viewed 668 times