On Sun, 3 Jan 2016 10:55:35 -0700, Reposada > wrote:

>MisterDiddyWahDiddy wrote:
>> On Sunday, January 3, 2016 at 8:35:10 AM UTC-6, Gary wrote:
>>> Melba's Jammin' wrote:
>>>
>>> Barb...if you're still looking for an appetizer, try this one.
>>>
>>> If you have access to good crab meat, frozen not canned.
>>> If you have to buy fresh crabs and pick, not so easy.
>>> Try this recipe something though...it's so good you WILL
>>> make it again....I guarantee that!
>>>
>>> --------------------------------------------------------
>>> 1 stick soft butter
>>> 1 jar Kraft Old English cheese (it's about a 4 or 6 oz. jar)
>>> 1 1/2 tsp. mayonnaise
>>> 1/2 tsp. garlic salt
>>> Mix together then add: 1/2 lb. or a bit more crabmeat
>>> 6 English Muffins split in half
>>>
>>> Spread crab meat mixture on the 12 muffin halves.
>>> Cook immediately under broiler or wrap and freeze.
>>>
>>> To serve,
>>> Toast in toaster oven or broiler until slightly browned, cut into
>>> quarters and serve.
>>> -----------------------------------
>>>
>>> Anyone that tries this recipe will NOT regret it.
>>
>> Anyone who has bad enough taste to slop this crap together would probably
>> be too undiscriminating to regret eating anything that didn't actually
>> make him/her physically ill.
>>
>> --Bryan
>>
>This from a ****ing janitor?

Um, that be unemployed janitor.

On Saturday, January 2, 2016 at 6:14:34 PM UTC-6, Jill McQuown wrote:
>
> The first time I made sausage balls I realized how much easier it would
> be to mix by hand if the ingredients were not all ice cold. <shrug> To
> me it's common sense.
>
> Jill
>
>
Yes, that is the recommended way to make them and I pretty
much shied away from them until someone told me to use my
KitchenAid mixer. I gave it a shot and all was combined
before I could get my pans ready! I do like using the
scoop as it makes them cook at the same time.

wrote:
> I do like using the scoop as it makes them cook at the same time.

And you get a big kick out of watching Julie get bullied, doncha Joann?

On Sunday, January 3, 2016 at 6:01:00 AM UTC-6, Jill McQuown wrote:
>
> On 1/3/2016 4:36 AM, Sqwertz wrote:
>
> > The 38% volume of cheese gets totally lost in these, IMO. The "baking
> > mix" seems to suck all the favor out of the cheese.
> >
> > -sw
> >
> Use extra sharp cheddar and "hot" bulk breakfast sausage.
>
> Jill
>
>
Yes! And if that sausage is not quite hot enough for you
you can use tobasco sauce or cayenne pepper. If I use
cayenne, which I did this week, I add it to the Bisquick
mix, turn the mixer on low to stir it in evenly then
add the sausage and cheese.

Melba's Jammin' wrote:
>
>I need a recommendation for a simple appetizer for someone who is
>woefully inept at making them--me!

I'm sure you can handle this:
http://www.coalregion.com/recipes/bologna.php
A great cold weather beverage, good for whatever ails ya:
http://www.coalregion.com/recipes/boilo.php

On Sunday, January 3, 2016 at 12:00:23 PM UTC-6, MisterDiddyWahDiddy wrote:
>
> On Sunday, January 3, 2016 at 11:37:02 AM UTC-6, Dave Smith wrote:
>
> > I make it with good chili sauce instead of ketchup.
>
> Hahahahahahaha. What the heck is "good chili sauce"????
>
> --Bryan
>
>
The brand Red Gold makes a very tasty chili sauce. It's
like a kicked up version of ketchup and can be found in
your ketchup/condiment aisle. I'm not ketchup fan but do
really like this chili sauce.

Nancy Young wrote:
>Melba's Jammin' wrote:
>
>> Yer temptin' me, Gary. A bunch of women will be eating and God knows
>> who's not eating what these days. I'm leaning to a bag of shrimps with
>> some cocktail sauce straight out of a bottle.
>
>Kelchner's brand is my favorite, I don't bother trying to duplicate
>it.

Something different but good:
http://horseradish.org/atomic-horser...e-alternative/

On Sunday, January 3, 2016 at 12:58:23 PM UTC-6, Groupkillas wrote:
>
> wrote:
>
> > I do like using the scoop as it makes them cook at the same time.
>
> And you get a big kick out of watching Julie get bullied, doncha Joann?
>
>
Yep! She's a big girl, she can take care of herself.

On Sun, 3 Jan 2016 12:36:57 -0500, Dave Smith
> wrote:

>On 2016-01-03 11:54 AM, notbob wrote:
>> On 2016-01-03, Nancy Young > wrote:
>>
>>> Kelchner's brand is my favorite, I don't bother trying to duplicate
>>> it.
>>
>> I don't bother, either. I jes make my own.
>>
>> Some ketchup, horseradish, lemon juice, capers, and a shot of hot
>> sauce and/or W-shire sauce is all that's necessary. Not exactly
>> rocket science. The better the ingredients, the better the cocktail
>> sauce.
>>
>
>I make it with good chili sauce instead of ketchup.

I agree, shrimp cocktail sauce is much better with a good chili sauce.
http://horseradish.org/spicy-cocktail-sauce/
This looks good too:
http://horseradish.org/dilly-lemon-h...e-alternative/

"graham" > wrote in message
...
> On 02/01/2016 5:24 PM, Dave Smith wrote:
>> On 2016-01-02 18:11, sf wrote:
>>> On Sat, 2 Jan 2016 16:16:46 -0500, jmcquown >
>>
>>>> It's not bread, it's baking mix (like Bisquik). No different from
>>>> using
>>>> flour with some added leavening ingredients. It's merely a binder.
>>>>
>>> Bisquick makes biscuits and biscuits are bread.
>>>
>>>
>> Biscuits are quick breads.
> Actually, they are neither unless they are baked twice:-)

<g> I had given up on that one


--
http://www.helpforheroes.org.uk/shop/

wrote:
> On Sunday, January 3, 2016 at 12:58:23 PM UTC-6, Groupkillas wrote:
>>
>> wrote:
>>
>>> I do like using the scoop as it makes them cook at the same time.
>>
>> And you get a big kick out of watching Julie get bullied, doncha Joann?
>>
>>
> Yep! She's a big girl, she can take care of herself.
>
It makes you giddy to watcher her bullied, doesn't it?

Kinda like MMA for wimmn folk?

"Osmium" > wrote in message
...
> "Ophelia" wrote:
>
>> "Cindy Hamilton" > wrote in message
>> ...
>>> On Sunday, January 3, 2016 at 8:29:37 AM UTC-5, Melba's Jammin' wrote:
>>>> On 2016-01-02 16:11:37 +0000, Gary said:
>>>>
>>>> > Janet wrote:
>>>> >>
>>>> >> In article <2016010122193414594-barbschaller@earthlinknet>,
>>>> >> says...
>>>> >>>
>>>> >>> I need a recommendation for a simple appetizer for someone who is
>>>> >>> woefully inept at making them--me!
>>>> >>
>>>> >> nice to see you!
>>>> >>
>>>> >> Can't go wrong with smoked salmon; lemon wedges on the side to
>>>> >> squeeze
>>>> >> over, a bit of greenery, and either good bread or oatcakes.
>>>> >
>>>> > Simple appetizer? Lay's Wavy chips, Lipton Onion soup dip. ;-D
>>>> >
>>>> > You asked for simple. There ya go! ;-D
>>>>
>>>> Yer temptin' me, Gary. A bunch of women will be eating and God knows
>>>> who's not eating what these days. I'm leaning to a bag of shrimps with
>>>> some cocktail sauce straight out of a bottle.
>>>
>>> Hummus (Sabra is available nationwide and is pretty good), with pita
>>> bread cut into triangles and/or veggies and/or other cracker-ish things.
>>>
>>> If there's leftover hummus, you can make sandwiches out of it (like
>>> peanut butter, only savory): bread spread with a good amount of
>>> hummus, garnished with sliced cucumber, onion, tomato, and lettuce
>>> or spring mix.
>>
>> Spring mix?
>
> There are several varieties of prewashed, prepicked, prepacked salad
> fixins. One of them is labeled Spring Mix; it just happens to be my
> favorite version.

Thank you

--
http://www.helpforheroes.org.uk/shop/

On 1/3/2016 2:14 PM, Brooklyn1 wrote:
> Nancy Young wrote:
>> Melba's Jammin' wrote:
>>
>>> Yer temptin' me, Gary. A bunch of women will be eating and God knows
>>> who's not eating what these days. I'm leaning to a bag of shrimps with
>>> some cocktail sauce straight out of a bottle.
>>
>> Kelchner's brand is my favorite, I don't bother trying to duplicate
>> it.
>
> Something different but good:
> http://horseradish.org/atomic-horser...e-alternative/
>
That looks like it might well be on the Superbowl munchies menu!

Thanks. nancy

On 03/01/2016 11:49 AM, Dave Smith wrote:
> On 2016-01-03 12:52 PM, graham wrote:
>
>>>> Bisquick makes biscuits and biscuits are bread.
>>>>
>>>>
>>> Biscuits are quick breads.
>> Actually, they are neither unless they are baked twice:-)
>
> Sorry. I thought we were using 21st century English not 16th century.
Biscotti!

On 1/3/2016 12:36 PM, Dave Smith wrote:
> On 2016-01-03 11:54 AM, notbob wrote:
>> On 2016-01-03, Nancy Young > wrote:
>>
>>> Kelchner's brand is my favorite, I don't bother trying to duplicate
>>> it.
>>
>> I don't bother, either. I jes make my own.
>>
>> Some ketchup, horseradish, lemon juice, capers, and a shot of hot
>> sauce and/or W-shire sauce is all that's necessary. Not exactly
>> rocket science. The better the ingredients, the better the cocktail
>> sauce.
>>
>
> I make it with good chili sauce instead of ketchup.
>
>

I add chili powder to the ketchup and then add the other ingredients.

On Sunday, January 3, 2016 at 1:31:51 PM UTC-6, Groupkillas wrote:
> >
> It makes you giddy to watcher her bullied, doesn't it?
>
> Kinda like MMA for wimmn folk?
>
>
Naw, she ain't that interesting. But she sure has
your interest peaked.

On Sun, 3 Jan 2016 08:18:58 -0800 (PST), Cindy Hamilton
> wrote:

>On Sunday, January 3, 2016 at 8:29:37 AM UTC-5, Melba's Jammin' wrote:
>> On 2016-01-02 16:11:37 +0000, Gary said:
>>
>> > Janet wrote:
>> >>
>> >> In article <2016010122193414594-barbschaller@earthlinknet>,
>> >> says...
>> >>>
>> >>> I need a recommendation for a simple appetizer for someone who is
>> >>> woefully inept at making them--me!
>> >>
>> >> nice to see you!
>> >>
>> >> Can't go wrong with smoked salmon; lemon wedges on the side to squeeze
>> >> over, a bit of greenery, and either good bread or oatcakes.
>> >
>> > Simple appetizer? Lay's Wavy chips, Lipton Onion soup dip. ;-D
>> >
>> > You asked for simple. There ya go! ;-D
>>
>> Yer temptin' me, Gary. A bunch of women will be eating and God knows
>> who's not eating what these days. I'm leaning to a bag of shrimps with
>> some cocktail sauce straight out of a bottle.
>
>Hummus (Sabra is available nationwide and is pretty good), with pita
>bread cut into triangles and/or veggies and/or other cracker-ish things.
>
>If there's leftover hummus, you can make sandwiches out of it (like
>peanut butter, only savory): bread spread with a good amount of
>hummus, garnished with sliced cucumber, onion, tomato, and lettuce
>or spring mix.

I would never have thought to use hummus in a sandwich! Thanks for the
idea.

We always have some in the fridge - DH likes it with veggie sticks for
a snack, so I make up a batch once a week or so. Roasted red pepper
hummus, usually.

Doris

wrote:
> On Sunday, January 3, 2016 at 1:31:51 PM UTC-6, Groupkillas wrote:
>>>
>> It makes you giddy to watcher her bullied, doesn't it?
>>
>> Kinda like MMA for wimmn folk?
>>
>>
> Naw, she ain't that interesting. But she sure has
> your interest peaked.
>

The word is "piqued", lol...

And face facts, you went apoplectic at my defending her.

On Sunday, January 3, 2016 at 12:04:25 PM UTC-5, Ophelia wrote:
> "Cindy Hamilton" > wrote in message
> ...
> > On Sunday, January 3, 2016 at 8:29:37 AM UTC-5, Melba's Jammin' wrote:
> >> On 2016-01-02 16:11:37 +0000, Gary said:
> >>
> >> > Janet wrote:
> >> >>
> >> >> In article <2016010122193414594-barbschaller@earthlinknet>,
> >> >> says...
> >> >>>
> >> >>> I need a recommendation for a simple appetizer for someone who is
> >> >>> woefully inept at making them--me!
> >> >>
> >> >> nice to see you!
> >> >>
> >> >> Can't go wrong with smoked salmon; lemon wedges on the side to squeeze
> >> >> over, a bit of greenery, and either good bread or oatcakes.
> >> >
> >> > Simple appetizer? Lay's Wavy chips, Lipton Onion soup dip. ;-D
> >> >
> >> > You asked for simple. There ya go! ;-D
> >>
> >> Yer temptin' me, Gary. A bunch of women will be eating and God knows
> >> who's not eating what these days. I'm leaning to a bag of shrimps with
> >> some cocktail sauce straight out of a bottle.
> >
> > Hummus (Sabra is available nationwide and is pretty good), with pita
> > bread cut into triangles and/or veggies and/or other cracker-ish things.
> >
> > If there's leftover hummus, you can make sandwiches out of it (like
> > peanut butter, only savory): bread spread with a good amount of
> > hummus, garnished with sliced cucumber, onion, tomato, and lettuce
> > or spring mix.
>
> Spring mix?

An assortment of various baby lettuces and other baby greens such
as spinach, endive, radicchio, etc.

Cindy Hamilton

"Cindy Hamilton" > wrote in message
...
> On Sunday, January 3, 2016 at 12:04:25 PM UTC-5, Ophelia wrote:
>> "Cindy Hamilton" > wrote in message
>> ...
>> > On Sunday, January 3, 2016 at 8:29:37 AM UTC-5, Melba's Jammin' wrote:
>> >> On 2016-01-02 16:11:37 +0000, Gary said:
>> >>
>> >> > Janet wrote:
>> >> >>
>> >> >> In article <2016010122193414594-barbschaller@earthlinknet>,
>> >> >> says...
>> >> >>>
>> >> >>> I need a recommendation for a simple appetizer for someone who is
>> >> >>> woefully inept at making them--me!
>> >> >>
>> >> >> nice to see you!
>> >> >>
>> >> >> Can't go wrong with smoked salmon; lemon wedges on the side to
>> >> >> squeeze
>> >> >> over, a bit of greenery, and either good bread or oatcakes.
>> >> >
>> >> > Simple appetizer? Lay's Wavy chips, Lipton Onion soup dip. ;-D
>> >> >
>> >> > You asked for simple. There ya go! ;-D
>> >>
>> >> Yer temptin' me, Gary. A bunch of women will be eating and God knows
>> >> who's not eating what these days. I'm leaning to a bag of shrimps
>> >> with
>> >> some cocktail sauce straight out of a bottle.
>> >
>> > Hummus (Sabra is available nationwide and is pretty good), with pita
>> > bread cut into triangles and/or veggies and/or other cracker-ish
>> > things.
>> >
>> > If there's leftover hummus, you can make sandwiches out of it (like
>> > peanut butter, only savory): bread spread with a good amount of
>> > hummus, garnished with sliced cucumber, onion, tomato, and lettuce
>> > or spring mix.
>>
>> Spring mix?
>
> An assortment of various baby lettuces and other baby greens such
> as spinach, endive, radicchio, etc.

Thank you.

--
http://www.helpforheroes.org.uk/shop/

On Saturday, January 2, 2016 at 2:19:42 PM UTC+10, Melba's Jammin' wrote:
> I need a recommendation for a simple appetizer for someone who is
> woefully inept at making them--me!

The simplest I made last year (probably the simplest I made for many years) was sausage checkerboard: black pudding, and white pudding, sliced, placed on crackers in square pattern with alternating colours.

Black pudding and white pudding are good, since they can be easily found in the same size, and apart from colour, have similar appearance. But any really dark sausage (perhaps not even a blood sausage, if you can't find any or don't want to eat/serve them) and a really pale sausage (e.g., Bavarian Weisswurst) of similar diameter will do. Crackers of whatever kind you like, a little bigger than the sausage. Slice the sausage thickly or thinly according to your preferences.

Last time I made this, I topped each with a piece of pickled onion. With the little coloured cocktail onions in two colours, you could slice them in half and continue the checkerboard theme.

Sqwertz wrote:
> But they seem to have a mind of their own when they
> bake.
Gregory Morrow

Email:
Posts: 2504 Find Posts
Threads: 132 Find Threads8 years ago
PermalinkRaw MessageReport
Poor Steve had to move from the Bay Area to the backwoods of Austin
TX, guess he's pretty bored with his life...
<snicker>

--
Best
Greg
Does anyone know the frequency of his posts before he moved to Austin? A
very high frequency of posting is frequently, but not always, associated
with a sense that life has lost its meaning, loneliness, a lost of
self-esteem, a feeling of being a loser, and so on, in addition to simple
boredom.
A lot of pretty "accomplished" folks post a lot on Usenet, it's a
hobby like any other...some folks like sports, some like to watch old
movies, some like to exercise, some like posting to Usenet. It's
recreational, for the most part...

Steve has posted (of course he doesn't archive his posts, so someone
can correct me if I'm wrong) that not only is he unemployed, but that
he likes trolling. He's also stated that he's a heavy drinker, so....

Nothing wrong with any of this, but this latest "100 Top RFC Posters"
is simply another of his elaborate trolls, meant to reign in the
suckers...

He also once stated to me that he is a widower, but he recently stated
that he has a wife, it's just that he "doesn't want to talk about
"it" [her]...". Kinda "odd"...referring to a spouse as "it".

He states that he doesn't drive - ostensibly because of epilepsy - and
that he is entirely a pedestrian, even in Austin he walks to the
grocery stores or wherever. If he *did* have a wife, wouldn't she at
least drive him to the grocery store once in a while...???

He hates Austin and Texas...he has stated so a number of times.

The guy seems like a fairly sad case...jes' my opinion.

<shrug>

That said, I do like some of Steve's posts on alt.binaries.food, he's
now got me on a Mae Ploy chili sauce kick. But holy christ, if he
cooks all the food he sez he does he must weigh like 700 pounds or
something...


--
Best
Greg aka "cyberrrat"

jmcquown wrote in rec.food.cooking:

> On 1/2/2016 8:58 PM, cshenk wrote:
> > jmcquown wrote in rec.food.cooking:
> >
> > > On 1/2/2016 6:11 PM, sf wrote:
> > > > On Sat, 2 Jan 2016 16:16:46 -0500, jmcquown
> > > > > wrote:
> > > >
> > > > > On 1/2/2016 2:11 PM, sf wrote:
> > > > > > On Sat, 2 Jan 2016 10:46:30 -0500, Nancy Young
> > wrote:
> > > > > >
> > > > > > > On 1/2/2016 2:55 AM, Sqwertz wrote:
> > > > > > > > On Fri, 01 Jan 2016 23:01:27 -0700, Janet B wrote:
> > > > > > > >
> > > > > > > > > Sausage and cheese balls by Dora copied from this
> > > > > > > > > group:
> >>>>>>>> Sausage Cheese Balls
> > > > > > > > > >
> >>>>>>>>> 1 lb. ground sausage
> >>>>>>>>> 16 oz. shredded sharp Cheddar cheese
> >>>>>>>>> 3 cups all purpose baking mix
> > > > > > > >
> > > > > > > > Heh. I just made these yesterday as part of the New
> > > > > > > > Years Eve munchies. They're the turd-looking things
> > > > > > > > between the lobster claw, the chicken wings, and the
> > > > > > > > pao de quiejo:
> > > > > > > >
> > > > > > > > https://www.flickr.com/photos/sqwert...3017609/in/pho
> > > > > > > > tost ream/lightbox/
> > > > > > > >
> > > > > > > > Even with only three ingredients (I also add minced
> > > > > > > > onion and a little milk), they are bitch to get all
> > > > > > > > mixed together thoroughly.
> > > > > > > >
> > > > > > >
> > > > > > > I made them once, just to see what they were. People
> > > > > > > mention them all the time. Okay, I would never try those
> > > > > > > again if I didn't have my (sound of angels singing) stand
> > > > > > > mixer.
> > > > > > >
> > > > > > That's the first thing that occurred to me: stand mixer, use
> > > > > > paddle except I wouldn't try them in the first place. The
> > > > > > thought of meat mixed into bread doesn't appeal.
> > > > > >
> > > > > It's not bread, it's baking mix (like Bisquik). No different
> > > > > from using flour with some added leavening ingredients. It's
> > > > > merely a binder.
> > > > >
> > > > Bisquick makes biscuits and biscuits are bread.
> > > >
> > > >
> > > Uh yeah. Are you telling me you never add flour to something you
> > > don't plan to turn into bread?
> > >
> > > Jill
> >
> > Umm, at 3 cups bread mix, it's a bread.
> >
> How can you say dried biscuit mix is bread?
>
> Despite the Bisquick recipe, I never used three cups of baking mix.
> One and a half to two cups, worked in gradually. I'd have done
> gradually the same with seasoned flour if I didn't have baking mix.
> It's used as a BINDER. It's not the main ingredient. What don't you
> understand about this?
>
> Jill

Jill, it's 50% by volume flour. What part of 'that makes it more a
bread than anything else' isnt clear?

--

wrote in rec.food.cooking:

> On Sunday, January 3, 2016 at 12:00:23 PM UTC-6, MisterDiddyWahDiddy
> wrote:
> >
> > On Sunday, January 3, 2016 at 11:37:02 AM UTC-6, Dave Smith wrote:
> >
> > > I make it with good chili sauce instead of ketchup.
> >
> > Hahahahahahaha. What the heck is "good chili sauce"????
> >
> > --Bryan
> >
> >
> The brand Red Gold makes a very tasty chili sauce. It's
> like a kicked up version of ketchup and can be found in
> your ketchup/condiment aisle. I'm not ketchup fan but do
> really like this chili sauce.

I use Jufran Banana sauce where many would use a chili sauce. Jufran
is NOT a chili sauce in any real definition if not familiar with it.
No tomatoes for example.

--

On 2016-01-03 2:52 PM, graham wrote:
> On 03/01/2016 11:49 AM, Dave Smith wrote:
>> On 2016-01-03 12:52 PM, graham wrote:
>>
>>>>> Bisquick makes biscuits and biscuits are bread.
>>>>>
>>>>>
>>>> Biscuits are quick breads.
>>> Actually, they are neither unless they are baked twice:-)
>>
>> Sorry. I thought we were using 21st century English not 16th century.
> Biscotti!


Really?? I specifically mentioned 21st century English, and you try to
correct me with an Italian word???

On Sun, 3 Jan 2016 17:04:09 -0000, "Ophelia" >
wrote:

>
>
> "Cindy Hamilton" > wrote in message
> ...
> > On Sunday, January 3, 2016 at 8:29:37 AM UTC-5, Melba's Jammin' wrote:
> >> On 2016-01-02 16:11:37 +0000, Gary said:
> >>
> >> > Janet wrote:
> >> >>
> >> >> In article <2016010122193414594-barbschaller@earthlinknet>,
> >> >> says...
> >> >>>
> >> >>> I need a recommendation for a simple appetizer for someone who is
> >> >>> woefully inept at making them--me!
> >> >>
> >> >> nice to see you!
> >> >>
> >> >> Can't go wrong with smoked salmon; lemon wedges on the side to squeeze
> >> >> over, a bit of greenery, and either good bread or oatcakes.
> >> >
> >> > Simple appetizer? Lay's Wavy chips, Lipton Onion soup dip. ;-D
> >> >
> >> > You asked for simple. There ya go! ;-D
> >>
> >> Yer temptin' me, Gary. A bunch of women will be eating and God knows
> >> who's not eating what these days. I'm leaning to a bag of shrimps with
> >> some cocktail sauce straight out of a bottle.
> >
> > Hummus (Sabra is available nationwide and is pretty good), with pita
> > bread cut into triangles and/or veggies and/or other cracker-ish things.
> >
> > If there's leftover hummus, you can make sandwiches out of it (like
> > peanut butter, only savory): bread spread with a good amount of
> > hummus, garnished with sliced cucumber, onion, tomato, and lettuce
> > or spring mix.
>
> Spring mix?

It's a variety of baby lettuces.
http://www.jubileehealthplace.org/wh...pring-mix-bag/

--

sf

"l not -l" > wrote in message
...
>
> On 1-Jan-2016, Melba's Jammin' > wrote:
>
>> I need a recommendation for a simple appetizer for someone who is
>> woefully inept at making them?"me!
>>
>> --
>> --
>> Barb
>> www.barbschaller.com, last update April 2013
>
> The easiest I know is from my youth - though it was just called a snack,
> not
> an appetizer. Ritz crackers, spread with Underwood Deviled Ham, topped
> with a slice of hard-boiled egg and a bread and butter pickle slice.
>
> We used to often have hard-boiled eggs around; both my grandmothers raised
> chickens and when there was a glut of eggs, they were boiled to make them
> last a little longer - if that wasn't long enough to end the glut, then
> they
> were pickled to extend ""shelf-life" even longer. Farm folks didn't let
> anything go to waste.

I remember similar things from my childhood. Things on little slices of
bread, crackers or potato chips. Then such things just sort of disappeared.
I read in some book that this was in part due to James Beard who said they
were "dootz" (made up word I think) and then came up with time consuming
things to serve.

Then somewhere around 1980, my friend got married to a chef. I had never
met him. She had moved to another city for a while and we'd lost contact
but they had the wedding in a nearby city and the reception at his parents
house which was a huge, fancy place in a gated community. And then I never
saw her or heard from her again. I think they move to Oregon. Anyway...

She told me that her husband was making all of the food for the reception so
I was looking forward to seeing what he had made. And much to my
disappointment, he really didn't cook anything. The food was mostly things
on crackers, little pieces of bread, and cucumber slices. The cucumber
slices did have a decorative edge to them and I think there was shrimp and
some oysters which he may have cooked. There was also smoked salmon.

I also remember bowls of nuts being a big thing. They were usually either
mixed nuts or peanuts. I can't remember the last time I saw a bowl of nuts
out at a party. Actually I did remember right after I typed that. It was a
Coast Guard event and it quickly grew unpleasant because a woman at our
table had a life threatening peanut allergy and her husband brought some
back to our table. I was just about to go get some myself when she started
flipping out over it so I didn't have any.

> wrote in message
...
> On Sunday, January 3, 2016 at 12:00:23 PM UTC-6, MisterDiddyWahDiddy
> wrote:
>>
>> On Sunday, January 3, 2016 at 11:37:02 AM UTC-6, Dave Smith wrote:
>>
>> > I make it with good chili sauce instead of ketchup.
>>
>> Hahahahahahaha. What the heck is "good chili sauce"????
>>
>> --Bryan
>>
>>
> The brand Red Gold makes a very tasty chili sauce. It's
> like a kicked up version of ketchup and can be found in
> your ketchup/condiment aisle. I'm not ketchup fan but do
> really like this chili sauce.

We don't have that here. I buy HoMade, but I can also recreate it myself.
I have.

"Ed Pawlowski" > wrote in message
...
> On 1/3/2016 12:36 PM, Dave Smith wrote:
>> On 2016-01-03 11:54 AM, notbob wrote:
>>> On 2016-01-03, Nancy Young > wrote:
>>>
>>>> Kelchner's brand is my favorite, I don't bother trying to duplicate
>>>> it.
>>>
>>> I don't bother, either. I jes make my own.
>>>
>>> Some ketchup, horseradish, lemon juice, capers, and a shot of hot
>>> sauce and/or W-shire sauce is all that's necessary. Not exactly
>>> rocket science. The better the ingredients, the better the cocktail
>>> sauce.
>>>
>>
>> I make it with good chili sauce instead of ketchup.
>>
>>
>
> I add chili powder to the ketchup and then add the other ingredients.

Most chili sauce has no chili powder. Mine has allspice, bell peppers and
onions in it.

"Ophelia" > wrote in message
...
>
>
> "Cindy Hamilton" > wrote in message
> ...
>> On Sunday, January 3, 2016 at 8:29:37 AM UTC-5, Melba's Jammin' wrote:
>>> On 2016-01-02 16:11:37 +0000, Gary said:
>>>
>>> > Janet wrote:
>>> >>
>>> >> In article <2016010122193414594-barbschaller@earthlinknet>,
>>> >> says...
>>> >>>
>>> >>> I need a recommendation for a simple appetizer for someone who is
>>> >>> woefully inept at making them--me!
>>> >>
>>> >> nice to see you!
>>> >>
>>> >> Can't go wrong with smoked salmon; lemon wedges on the side to
>>> >> squeeze
>>> >> over, a bit of greenery, and either good bread or oatcakes.
>>> >
>>> > Simple appetizer? Lay's Wavy chips, Lipton Onion soup dip. ;-D
>>> >
>>> > You asked for simple. There ya go! ;-D
>>>
>>> Yer temptin' me, Gary. A bunch of women will be eating and God knows
>>> who's not eating what these days. I'm leaning to a bag of shrimps with
>>> some cocktail sauce straight out of a bottle.
>>
>> Hummus (Sabra is available nationwide and is pretty good), with pita
>> bread cut into triangles and/or veggies and/or other cracker-ish things.
>>
>> If there's leftover hummus, you can make sandwiches out of it (like
>> peanut butter, only savory): bread spread with a good amount of
>> hummus, garnished with sliced cucumber, onion, tomato, and lettuce
>> or spring mix.
>
> Spring mix?

Mixed, small, tender, raw greens. They sell a mix of seeds that you can
grow.

On Sun, 3 Jan 2016 21:34:37 -0800, "Julie Bove"
> wrote:

>
> > wrote in message
> ...
> > On Sunday, January 3, 2016 at 12:00:23 PM UTC-6, MisterDiddyWahDiddy
> > wrote:
> >>
> >> On Sunday, January 3, 2016 at 11:37:02 AM UTC-6, Dave Smith wrote:
> >>
> >> > I make it with good chili sauce instead of ketchup.
> >>
> >> Hahahahahahaha. What the heck is "good chili sauce"????
> >>
> >> --Bryan
> >>
> >>
> > The brand Red Gold makes a very tasty chili sauce. It's
> > like a kicked up version of ketchup and can be found in
> > your ketchup/condiment aisle. I'm not ketchup fan but do
> > really like this chili sauce.
>
> We don't have that here. I buy HoMade, but I can also recreate it myself.
> I have.

I love Homade. It's as close to homemade as they get and not too
sweet.

--

sf

"sf" > wrote in message
...
> On Sun, 3 Jan 2016 17:04:09 -0000, "Ophelia" >
> wrote:
>
>>
>>
>> "Cindy Hamilton" > wrote in message
>> ...
>> > On Sunday, January 3, 2016 at 8:29:37 AM UTC-5, Melba's Jammin' wrote:
>> >> On 2016-01-02 16:11:37 +0000, Gary said:
>> >>
>> >> > Janet wrote:
>> >> >>
>> >> >> In article <2016010122193414594-barbschaller@earthlinknet>,
>> >> >> says...
>> >> >>>
>> >> >>> I need a recommendation for a simple appetizer for someone who is
>> >> >>> woefully inept at making them--me!
>> >> >>
>> >> >> nice to see you!
>> >> >>
>> >> >> Can't go wrong with smoked salmon; lemon wedges on the side to
>> >> >> squeeze
>> >> >> over, a bit of greenery, and either good bread or oatcakes.
>> >> >
>> >> > Simple appetizer? Lay's Wavy chips, Lipton Onion soup dip. ;-D
>> >> >
>> >> > You asked for simple. There ya go! ;-D
>> >>
>> >> Yer temptin' me, Gary. A bunch of women will be eating and God knows
>> >> who's not eating what these days. I'm leaning to a bag of shrimps
>> >> with
>> >> some cocktail sauce straight out of a bottle.
>> >
>> > Hummus (Sabra is available nationwide and is pretty good), with pita
>> > bread cut into triangles and/or veggies and/or other cracker-ish
>> > things.
>> >
>> > If there's leftover hummus, you can make sandwiches out of it (like
>> > peanut butter, only savory): bread spread with a good amount of
>> > hummus, garnished with sliced cucumber, onion, tomato, and lettuce
>> > or spring mix.
>>
>> Spring mix?
>
> It's a variety of baby lettuces.
> http://www.jubileehealthplace.org/wh...pring-mix-bag/

Thanks.

--
http://www.helpforheroes.org.uk/shop/

Those sausage cheese balls are really good.....I have made them several times,
no problems.

Also, meatballs are best in a sauce made of half and half red currant jelly and yellow
mustard. Try it before you turn up your nose...very tasty. I have never done the
grape jelly version. It doesn't sound as good to me.

N.

Nancy2 wrote:
>
> Those sausage cheese balls are really good.....I have made them several times,
> no problems.
>
> Also, meatballs are best in a sauce made of half and half red currant jelly and yellow
> mustard. Try it before you turn up your nose...very tasty. I have never done the
> grape jelly version. It doesn't sound as good to me.

My only experience with this is with breakfast sausage.
A sausage biscuit with grape jam is very tasty.

Brooklyn1 wrote:
>
> Something different but good:
> http://horseradish.org/atomic-horser...e-alternative/

Sheldon, I've saved that recipe and plan to try it someday. Sounds
good to me.

Sqwertz wrote:
> I will use a brown gravy for dipping.
>
> -sw

Before or after you abuse Julie?

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++

"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw

"OK, so it's your planet so I guess you get to define what all teens on
Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia
entry: "Teenagers on Planet Bove only eat chicken strips, fries, and
baby carrots".

-sw

"Incredible. And you STILL don't shut up."

-sw

I thought you were here just to talk about cooking? You've only said
that at least 25 times, yet 95% of the flack you get is about
off-topic subjects.

-sw

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++

On Sunday, January 3, 2016 at 11:34:48 PM UTC-6, Julie Bove wrote:
>
> > wrote in message
> >>
> > The brand Red Gold makes a very tasty chili sauce. It's
> > like a kicked up version of ketchup and can be found in
> > your ketchup/condiment aisle. I'm not ketchup fan but do
> > really like this chili sauce.
>
> We don't have that here. I buy HoMade, but I can also recreate it myself.
> I have.
>
>
Of course you don't! There's not a single jar of Red Gold
chili sauce ANY WHERE in the state of Washington. (eye roll)
But yet you state you shop at Amazon ALL the time.

On Mon, 4 Jan 2016 05:17:41 -0800 (PST), Nancy2
> wrote:

> Also, meatballs are best in a sauce made of half and half red currant jelly and yellow
> mustard. Try it before you turn up your nose...very tasty. I have never done the
> grape jelly version. It doesn't sound as good to me.

I used to see current jelly all the time, but now it seems to be as
scarce as hen's teeth. I'll take another look now that I'm thinking
about it again. (putting it on my grocery list)

--

sf

On 04/01/2016 6:17 AM, Nancy2 wrote:
> Those sausage cheese balls are really good.....I have made them several times,
> no problems.
>
> Also, meatballs are best in a sauce made of half and half red currant jelly and yellow
> mustard. Try it before you turn up your nose...very tasty. I have never done the
> grape jelly version. It doesn't sound as good to me.
>
> N.
>I use those ingredients in Shrewsbury Sauce, which I always make to go
with roast lamb.

http://www.deliaonline.com/recipes/c...ury-sauce.html

Graham

graham wrote:
>
>I use those ingredients in Shrewsbury Sauce, which I always make to go
>with roast lamb.

Lamb is tantamont to syrup of ipecac.
https://en.wikipedia.org/wiki/Syrup_of_ipecac