Covert Conservatives

tattulip wrote:

ToBeannounced wrote:Thanks. I'll take maple syrup with mine.

I thought johnny cakes were a southern thing? I had them at "Lady & Sons" restaurant in Savannah. They were

I'd forgotten about them until this thread. Yes, they do seem like a southern dish, due to the cornmeal.

Johnny Cake 1 cup cornmeal 1/2 cup milk 1/2 cup shortening 1/2 cup white sugar 1 1/3 cups cake flour 2 1/2 teaspoons baking powder 1 teaspoon salt 1 egg 1 cup milk DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Grease thoroughly an 8 inch square cake pan. Combine cornmeal and milk. Sift f...

I have never heard of it - sounds awesome. That's a lot of sugar! Did you find it too sweet? At first glance, I thought this recipe had some connection to the hotel chain. :lol: That certainly is a lot of sugar. The only thing I can think of is that it might be to off-set the saltiness of the crack...

I have never heard of it - sounds awesome. That's a lot of sugar! Did you find it too sweet? At first glance, I thought this recipe had some connection to the hotel chain. :lol: That certainly is a lot of sugar. The only thing I can think of is that it might be to off-set the saltiness of the crack...

college boy wrote:It dates back to WWII when apples were hard to get (all going to the troops).

-Mike

Ah, and also this:

A mock apple pie made from crackers was apparently invented by pioneers on the move during the nineteenth century who were bereft of apples.

from wiki

Dave, this sounds similar to a stroganoff-type dish.

I have never heard of it - sounds awesome. That's a lot of sugar! Did you find it too sweet?

At first glance, I thought this recipe had some connection to the hotel chain.

Well, I'm going to have to rethink this, apparently. The woman in charge of the feeding frenzy says the person who made the sauce used FOUR bags of meatballs, and they had just enough sauce. She's supposed to call and give me some more guidance next week. I may have to do this in four batches. :sho...

I just made this up so forgive me about amounts. 1lb Ground Sirloin 1/2 jar Mild Salsa of your choice 1 tsp Cumin 1/2 Tbls Chili powder Pinch Red Pepper Flake 1/2 fresh Poblano Pepper seeded and chopped 1/2 cup Ketchhot 2 garlic cloves diced Salt and Pepper to Taste Shredded Mexican Cheese Mix To t...

Funny you should mention brown sugar and Martha Stewart. Her daughter's recipe for chocolate chip cookies contains brown sugar. I don't think her mom approves. :lol: Doesn't the recipe onthe back of the Nestle chocolate chip package tell you to add brown sugar? :headscratch: Yes, it does. Here is A...

:wave: Margie! I'm soooo happy to see you! Margie, which of the two recipes did you like? :givehug: :givehug: The recipe above sounds really tasty to me because it calls for brown sugar. (I ignore Martha Stewart as a rule. :lolh: ) The Benne Seed biscuits/wafers I have had were not sweet. Here is a...

Fal, your pot rack on the wall reminds me of one of my favourite tv shows. Canadian chef Michael Smith, has a utensil board on his kitchen wall that is to die for. If it were me? I'd make it magnetized! Would that not be the coolest thing? See his utensil board here: http://www.chefmichaelsmith.ca/...

Fal, your pot rack on the wall reminds me of one of my favourite tv shows. Canadian chef Michael Smith, has a utensil board on his kitchen wall that is to die for. If it were me? I'd make it magnetized! Would that not be the coolest thing? See his utensil board here: http://www.chefmichaelsmith.ca/e...

Start with two packages of Ramen noodles. If they are not the same flavor, at least make sure they are compatible flavors like beef and pork or shrimp and beef or shrimp and pork. Boil one pot of water. It doesn't really matter how much water is in it, as long as it is enough to cover two blocks of...

I think she goes to her sister's for Christmas.

Okay, Here's the recipe: 6 c flour (one is reserve) 2 Pkg fast rising yeast 3 TBL sugar 2 C Water 1/2 C milk 2 Tsp salt 3 TBL margarine Mix 5 of the 6 cups of flour and the salt, sugar and yeast in a large bowl. Heat water, milk and margarine until hot to the touch, 125-130%. Stir hot liquids into ...

I hope you'll hang onto this recipe and give it a try. I thought it was really good, especially since it's so darn easy. I love easy! On a side note, I think I posted my whole wheat bread recipe. I now bake bread about every two weeks, I love it so much. It's quite easy, tastes great, and costs nex...

I just tried this today for the first time, and could eat the whole thing by myself, love it. I found that it was still a little soft in the middle, at the end of the baking time, so I turned down the oven to 300 and gave it an extra 10 min. The kids could easily help out with this. Ingredients 1 3...

me with this. I would like to make homemade Wooster. Any recipes out there? Anyone? :help: You can make it, but time is required to mature it, and this is something most recipies leave out, thus resulting in stuff that is almost but not quite like it should be. The anchovies are an integral part, a...

Thank you Royd. I managed to locate a vegan Wooster and so I won't be needing to slave over a hot stove to make it now. I needed Wooster minor the anchovies due to a food allergy and the vegan brand suited in that regard.

Interesting to read Falvegas' recipe regardless. Thank you.

:lolh: Worcestershire. Does that help? It does, it does indeed . I've never tried to make this because I was led to believe the true recipe was proprietary. Some have Molasses some don't (some call for Corn Syrup). Frankly I would trust the ones that do have Molasses. I had the following recipe lay...

Worcestershire. Does that help?

me with this. I would like to make homemade Wooster. Any recipes out there? Anyone?

RecipeZaar's Buttermilk Brine Ingredients 1 quart buttermilk 1 small onion, finely chopped (or use 1/2 cup chopped shallots) 2 tablespoons chopped fresh garlic (or use 2 teaspoons garlic powder) 2 tablespoons kosher salt 2 tablespoons sugar 1 teaspoon cumin (can use up to 1 tablespoon) (optional) 1...

This is an excellent addition to this thread! Buttermilk is a wonderful meat tenderizer, in-and-of-itself, so this sounds like a perfect brining recipe! It is crunch time!!!!!! If I don't see you over the weekend I hope you have a perfect one!!!!!!!!! :wave: :wave: :wave: :wave: :wave: Is it really...

It's not as if you just stir it a few times and it turns into butter. Forget it and buy a pound at the grocery store.

I've heard of manual butter-making (churning?) but never in a food processor. It's true though, all you need is cream and away you go.

This is more or less in the quick bread category for its method Martha and thus is simple and fast to prepare. There was an aroma of beer as I sliced into it but I could not taste it. It is what I think of as a "rustic" bread because of its weight. You could slather it with some hot pepper jelly to...