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 1 
 on: December 31, 2017, 07:55:06 AM 
Started by Lady Cooksalot - Last post by Lady Cooksalot
Just popped in to say hello in case anyone else stopped in.  I've been sorta out of commission, so to speak, for the past 5-6 months.  2 eye surgeries down and one to go. Coming along well, just ready to get it all over and done.  LOL!!  Hope your New Year is filled with many blessings!!  Take care and see ya soon!! Smiley

 2 
 on: July 10, 2017, 08:33:48 AM 
Started by Lady Cooksalot - Last post by Lady Cooksalot
Granted, these are not as good a fresh cukes but in the winter it's a nice change for a side dish.

6 c. sliced cukes
1 c. sliced onions
1 & 1/2 c. sugar
1 c. cider vinegar
1 TBSP. salt

Mix all together and place in freezer containers.
When ready to enjoy then, thaw in the refrigerator.

 3 
 on: July 10, 2017, 08:30:37 AM 
Started by Lady Cooksalot - Last post by Lady Cooksalot
Boil 1 dozen eggs (I normally bring my eggs to a boil, cover and turn the heat off and let them set for 13 minutes...........then pour off the hot water and cool the eggs in cold water).  Peel the eggs and cover them with the following mixture:

1 c. water
3/4 c. cider vinegar
2 heaping TBSP. sugar
1 jar of pickled beets (juice and all)

Refrigerate and let set for a couple of days at least.

 4 
 on: July 10, 2017, 08:25:25 AM 
Started by Lady Cooksalot - Last post by Lady Cooksalot
Hi folks!!
This is a recipe I got many, many years ago from Betty Crocker.

1 pkg. dry yeast
1 c. warm water
1 tsp. sugar
1 tsp. salt
2 TBSP oil
2 & 1/2 c. flout

Dissolve yeast in water.
Stir in sugar, salt, oil and flour
Beat vigorously about 20 strokes

Allow dough to rest a while as you prepare the sauce (about 5-10 minutes)

Divide dough in half

Lightly grease your baking sheets

Flour fingers to pat out then add sauce and toppings to your tast.

Bake in a 425 degree oven.

 5 
 on: April 26, 2017, 07:10:49 AM 
Started by Lady Cooksalot - Last post by possum
Hi there!

I stop by on and off, haven't posted anything. Been busy with motorcycles as of late. Hope you are doing well.

 6 
 on: April 25, 2017, 09:25:33 AM 
Started by Lady Cooksalot - Last post by Lady Cooksalot
Hi there!!
Just popped in to see if anyone has been here lately.  Sure would be nice if you'd leave a HELLO so I know I'm not the only one who pops in.  I've got plenty more recipes if anyone's interested.   

 7 
 on: March 10, 2017, 05:31:02 PM 
Started by Lady Cooksalot - Last post by Lady Cooksalot
Howdy!!!
It's about time I find my way back here, huh??!!!  Won't bother with the particulars but will just say I've been distracted.    Hoping I can get with the program and start posting again.  I've got plenty more recipes I want to share.  I've also sent a link to a couple of my nieces, so hopefully they will find their way here eventually, too. 

Our winter has been pretty mild this year so can't complain tooo, tooo much about the weather.........although I do look forward to real Spring!!!  We've had some really nice days but they seem to get mixed in with some not so nice days.  The wind was horrible yesterday!!!  Wasn't quite so bad today, but still windy and lower temps sure made a body shiver!!


 8 
 on: January 15, 2017, 08:33:50 PM 
Started by Lady Cooksalot - Last post by Lady Cooksalot
Hi all!!  Been a while so thought it was time for a new recipe.
I found this recipe in a book I have had for ages........Best Recipes........from the backs of Boxes, Bottle, Cans and Jars

In my family it's tradition to have oyster stew during the holiday season.  Well, it's a little late, but I had the oysters in the freezer, it was really cold the other day and I'd found this recipe so decided better late than never.  In my opinion this recipe is a winner and will definitely be used again!!

OYSTER BISQUE
1 dozen (1 pint) shucked large sized oysters
1 cup oyster liquor
3 cups milk
1 cup heavy cream
1 slice onion
2 stalks of celery (chopped)
1 sprig parsley  (I used a tablespoon of dried parsley)
1 bay leaf
1/3 cup butter or margarine, melted
1/3 cup flour
1/2 tsp. Tabasco pepper sauce
Chopped chives

Drain oysters and reserve the liquor.  Dice oysters into a saucepan and add the liquor.  Slowly bring the oysters to boiling point.  Remove from heat.  Set aside.  In the same pan scald the milk and cream with the onion, celery and bay leaf.  Strain.  Blend the flour into the butter, adding the salt and Tabasco.  Slowly stir the flour mixture into the scalded milk/cream mixture and stir over low heat until thickened.  Add the oysters and cooking liquid and heat to serving temperature.  Garnish with the chives and serve.

ENJOY!! Grin

 9 
 on: October 12, 2016, 07:20:57 AM 
Started by Lady Cooksalot - Last post by possum
I was wondering if you were alright. One never knows these days. Glad to hear you are fine and wish the best for you and your family.

Glo's been trucking and busy lately, so this place has been very quiet lately.

Dave

 10 
 on: October 12, 2016, 06:43:56 AM 
Started by Lady Cooksalot - Last post by Lady Cooksalot
Didn't know where this would fit best, so putting it here.

Swedish Cream
2 c. whipping cream
1 envelope Knox gelatin
1& 1/4 c. sugar
2 c. sour cream
1 tsp. almond flavoring
2 tsp. vanilla

In a large bowl-microwave Knox with cream and sugar
Bring to a full boil (can take up to 13 minutes)
Stir occasionally

Cool mixture

Add remaining ingredients

Refrigerate

Keeps a week in the refrigerator

Use as a fruit dip

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