One time on Usenet, Tara > said:
> Here's what I brought to a potluck breakfast at school this morning:
>
> Layer in a pretty glass bowl -- vanilla yogurt, granola, yogurt,
> frozen sliced strawberries, yogurt, granola, yogurt, frozen
> blueberries.
>
> It was a big hit. Everyone was glad to have something other than
> grocery store pastries. And it tasted good!

That sounds lovely! I've saved your post for later use, thanks...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

In article >, Terry Pulliam
Burd > wrote:

> Anyone else care to come out of his or her Foodie Closet?

I make a cranberry cherry pie which involves canned cherry pie
filling, cranberries, sugar and cornstarch. It's great, but it's the
only thing I buy canned cherry pie filling for, I always feel I need to
explain.

Regards,
Ranee

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

Tara > wrote:

>Here's what I brought to a potluck breakfast at school this morning:
>
>Layer in a pretty glass bowl -- vanilla yogurt, granola, yogurt,
>frozen sliced strawberries, yogurt, granola, yogurt, frozen
>blueberries.
>
>It was a big hit. Everyone was glad to have something other than
>grocery store pastries. And it tasted good!
>
>Tara
How could you possibly be embarrassed by this. It sounds good.

Ranee Mueller wrote:
> In article >, Terry Pulliam
> Burd > wrote:
>
>
>>Anyone else care to come out of his or her Foodie Closet?
>
>
> I make a cranberry cherry pie which involves canned cherry pie
> filling, cranberries, sugar and cornstarch. It's great, but it's the
> only thing I buy canned cherry pie filling for, I always feel I need to
> explain.
>
> Regards,
> Ranee
>


Have you ever tried it with canned cherry pie filling and canned "whole
berry" cranberry sauce? Do you think it would work?

Bob

In article >, zxcvbob
> wrote:

> Here's one (from memory) that I tried recently. More comments after the
> recipe.
>
> Whipped Creme Frosting
>
> 1 cup milk
> 1 cup sugar
> 1 cup (2 sticks) margarine
> 1/4 cup flour
> 1 tsp vanilla
>
> Combine milk and flour in a small saucepan. Bring to a boil over very
> low heat, stirring contantly. Cover, and set aside to cool [I put it
> outside in the snow because I was in a hurry] Combine the sugar,
> margarine, and vanilla in a bowl. With an electric mixer, beat for a
> few seconds at low speed, then at high speed for 4 minutes. Add the
> cool milk mixture a tablespoonful at a time while continuing to beat at
> high speed until it forms stiff peaks like whipped cream.
>
> Can be used to frost a cake, but too soft for decorating.
>
> * * * *
>
> Well, it wasn't bad but it tasted kind of greasy. Everyone else liked
> it. This might be really good to spread on warm muffins instead of
> butter. Some of the recipes that I looked at called for half margarine
> and half vegetable shortening; I thought about using lard. This made
> way too much to frost the top of a 9x13" cake.
>
> Best regards,
> Bob

I've been fooliing around with this in MasterCook, Bob -- this was one
of the first recipes I got as a young bride 39 years ago. When I
plug margarine into it instead of Crisco, the calorie content per
serving goes up to 111. I thought fat was fat was fat in terms of
calories. Interesting. My files show half the measures and a notation
that it's enough for a 9x13 pan. :-) Jeez, I can feel the fat coating
on the roof of my mouth now -- and I haven't made this in years. FWIW.

* Exported from MasterCook Mac *

Mock Whipped Cream Frosting

Recipe By : posted to r.f.cooking by Barb Schaller 3-26-05
Serving Size : 12 Preparation Time :0:00
Categories : Cakes/Cake Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons flour
1/2 cup milk
1/2 cup Crisco
1/2 cup granulated sugar

Cook the flour and milk together until smooth and thickened. Cool.
Cream and Crisco and the sugar, beat in the flour mixture. Enough for a
9x13x2" loaf pan.
- - - - - - - - - - - - - - - - - -
Per serving: 43 Calories; 8g Fat (65% calories from fat); 0g Protein;
10g Carbohydrate; 1mg Cholesterol; 5mg Sodium
Food Exchanges: 1/2 Other Carbohydrates

NOTES : Jean, 6/1/1966

_____
--
-Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article > , "Phyllis
Stone" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >, "Phyllis
> > Stone" > wrote:
> >
> >> If I don't include this in every family gathering I get feedback. Oreo
> >> dessert: crushed oreo cookies in sheet cake pan, freeze,
> >
> > Why freeze the crumbs? Is there butter or something involved to keep
> > the crumbs from scattering?
>
> It is some where to put the pan while the ice cream is softening, small
> kitchen.

Ah, yes; now I see. The This Is The Way We Bake A Ham plan. :-)
--
-Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

On Sat, 26 Mar 2005 07:54:06 -0600, Melba's Jammin'
> wrote:

>Ah, yes; now I see. The This Is The Way We Bake A Ham plan. :-)

Your post reminded me of a story I recall from years ago: a guy was
watching his wife prepare a ham and asked her why she was cutting the
ends off the ham before she put it in the oven. She said, "Because my
mother always made it this way." Along came the MIL and he asked *her*
why she cut the ends off the ham before she put it in the oven. She
said, "Because my mother always made it that way." Finally was able
to ask the grandmother-in-law why *she* cut the ends off the ham
before she put it in the oven. She said, "Because otherwise it won't
fit in the pan I have."

<veg>

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

In article >, Terry Pulliam
Burd > wrote:

> On Sat, 26 Mar 2005 07:54:06 -0600, Melba's Jammin'
> > wrote:
>
> >Ah, yes; now I see. The This Is The Way We Bake A Ham plan. :-)
>
> Your post reminded me of a story I recall from years ago: a guy was
> watching his wife prepare a ham and asked her why she was cutting the
> ends off the ham before she put it in the oven. She said, "Because my
> mother always made it this way." Along came the MIL and he asked *her*
> why she cut the ends off the ham before she put it in the oven. She
> said, "Because my mother always made it that way." Finally was able
> to ask the grandmother-in-law why *she* cut the ends off the ham
> before she put it in the oven. She said, "Because otherwise it won't
> fit in the pan I have."
>
> <veg>
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA

Exactly what I was referring to. :-)
--
-Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Terry Pulliam Burd wrote:
> On Sat, 26 Mar 2005 07:54:06 -0600, Melba's Jammin'
> > wrote:
>
>> Ah, yes; now I see. The This Is The Way We Bake A Ham plan. :-)
>
> Your post reminded me of a story I recall from years ago: a guy was
> watching his wife prepare a ham and asked her why she was cutting the
> ends off the ham before she put it in the oven. She said, "Because my
> mother always made it this way." Along came the MIL and he asked *her*
> why she cut the ends off the ham before she put it in the oven. She
> said, "Because my mother always made it that way." Finally was able
> to ask the grandmother-in-law why *she* cut the ends off the ham
> before she put it in the oven. She said, "Because otherwise it won't
> fit in the pan I have."
>
> <veg>
>

I heard that same story, but it was with meatloaf! :~)

kili

On Sat, 19 Mar 2005 08:39:25 -0800, Jed >
wrote:

>On 19 Mar 2005 07:11:31 -0800, "salgud" > wrote:
>
>>I hate food snobs! Or any kind of snobs! If it tastes good to you, then
>>fix it up and enjoy itl. Anyone who turns their nose up at a recipe
>>that uses store bought ingredients is a phoney anyway. It's just food.
>
>Try this one (I swear my mother made this on several occasions when I
>was a kid) and tell me a certain amount of food snobbery is not
>justified:
>
>Add to lime Jello made normally:
>
>diced celery
>pickled pearl onions
>canned green peas with juice
>
>Serve on iceburg lettuce.
>
>Yum...
Growing up in the South, you got to eat a lot of stuff like this. I
recalled them being referred to a "congealed salads." Sounds tasty
doesn't it!

Cheers,

Leonard

On Sun 27 Mar 2005 06:14:38a, Leonard Lehew wrote in rec.food.cooking:

> On Sat, 19 Mar 2005 08:39:25 -0800, Jed >
> wrote:
>
>>On 19 Mar 2005 07:11:31 -0800, "salgud" > wrote:
>>
>>>I hate food snobs! Or any kind of snobs! If it tastes good to you, then
>>>fix it up and enjoy itl. Anyone who turns their nose up at a recipe
>>>that uses store bought ingredients is a phoney anyway. It's just food.
>>
>>Try this one (I swear my mother made this on several occasions when I
>>was a kid) and tell me a certain amount of food snobbery is not
>>justified:
>>
>>Add to lime Jello made normally:
>>
>>diced celery
>>pickled pearl onions
>>canned green peas with juice
>>
>>Serve on iceburg lettuce.
>>
>>Yum...
> Growing up in the South, you got to eat a lot of stuff like this. I
> recalled them being referred to a "congealed salads." Sounds tasty
> doesn't it!
>
> Cheers,
>
> Leonard

"Congealed Salads" became very popular when home refrigerators began
showing up in greater numbers in the 1920s. I think their continued
popularity in the South has been due to their refreshing coolness in the
hot weather.

The following recipe, from an early edition of The Good Housekeeping
Cookbook, is considered a "classic", made with gelatin but not with Jell-O.
A sweet-sour mixture chock full of vegatables. My family background is in
the South, and I do think that Southerners have more of a penchant for
sweet things. I make this occasionally when I make a "Southern" meal.


* Exported from MasterCook *

Perfection Salad

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : jello, salads, vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 envelopes unflavored gelatin
2 3/4 c water
1/4 c cider vinegar
2 c finely shredded cabbage
1/2 c chopped green pepper
1/3 c lemon juice
1/2 c sugar
1/2 t salt
1 c chopped celery
2 Oz Jar Sliced Pimiento -- *see Note

* Drain and chop the jar of pimientos.

In medium saucepan, soften gelatine in lemon juice; let stand 1 minute.

Over low heat, cook until gelatine dissolves.

Add water, sugar, vinegar and salt; stir until sugar disssolves.

Chill until partially set.

Fold in remaining ingredients; pour into lightly oiled 6-cup mold.

Chill until set, about 3 hours or overnight.

Refrigerate leftovers.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Leonard Lehew wrote:
> On Sat, 19 Mar 2005 08:39:25 -0800, Jed >
> wrote:
>
>>On 19 Mar 2005 07:11:31 -0800, "salgud" > wrote:
>>
>>>I hate food snobs! Or any kind of snobs! If it tastes good to you, then
>>>fix it up and enjoy itl. Anyone who turns their nose up at a recipe
>>>that uses store bought ingredients is a phoney anyway. It's just food.
>>
>>Try this one (I swear my mother made this on several occasions when I
>>was a kid) and tell me a certain amount of food snobbery is not
>>justified:
>>
>>Add to lime Jello made normally:
>>
>>diced celery
>>pickled pearl onions
>>canned green peas with juice
>>
>>Serve on iceburg lettuce.
>>
>>Yum...
>
> Growing up in the South, you got to eat a lot of stuff like this. I
> recalled them being referred to a "congealed salads." Sounds tasty
> doesn't it!

Right up there with "clotted cream."

Sounds a little too medical...

Pastorio

"Bob (this one)" > wrote in message
...
> Leonard Lehew wrote:
>> On Sat, 19 Mar 2005 08:39:25 -0800, Jed >
>> wrote:
>>
>>>On 19 Mar 2005 07:11:31 -0800, "salgud" > wrote:
>>>
>>>>I hate food snobs! Or any kind of snobs! If it tastes good to you, then
>>>>fix it up and enjoy itl. Anyone who turns their nose up at a recipe
>>>>that uses store bought ingredients is a phoney anyway. It's just food.
>>>
>>>Try this one (I swear my mother made this on several occasions when I
>>>was a kid) and tell me a certain amount of food snobbery is not
>>>justified:
>>>
>>>Add to lime Jello made normally:
>>>
>>>diced celery
>>>pickled pearl onions
>>>canned green peas with juice
>>>
>>>Serve on iceburg lettuce.
>>>
>>>Yum...
>>
>> Growing up in the South, you got to eat a lot of stuff like this. I
>> recalled them being referred to a "congealed salads." Sounds tasty
>> doesn't it!
>
> Right up there with "clotted cream."
>
> Sounds a little too medical...

I never did cotton on to clotted cream. Not medicinal but VERY greasy

O

In > Terry Pulliam Burd
wrote:
> The DH and I had dinner with friends at Friend A's house last weekend.
> One of the dishes she served was an absolutely delicious broccoli
> casserole recipe that everyone (except the DH, who hates broccoli)
> raved about. I asked if I might have the recipe, which she agreeably
> shared. I read it and could almost feel my left eyebrow arching and my
> nose curling toward the ceiling, as I read that one of the ingredients
> was a jar of Kraft sharp cheddar cheese and another was Campbell's
> cream of mushroom soup (Tommy Tango came to mind).
>
> Upon reflection, it occurred to me that I have a number of recipes
> that have three things in common with this broccoli casserole: they're
> *really* good, they're stupidly simple, and one or more of the
> ingredients are boxed, canned, in jars or frozen (IOW, not fresh/from
> scratch) and I'm almost embarrassed to give these recipes out. And
> when I *do* share the recipe, it's usually with a mildly rueful
> disclaimer about how ridiculously easy it is and, yeah, it calls for
> boxed/canned/jar/frozen whatsit, and boy is my face red, but it's
> *really* good and I think I got it from my third cousin's ex-wife's
> aerobics instructor's landlord, but it's *really* good and, although
> I'm a *serious* foodie, dammit, and this is, of course, a silly
> recipe, it's *really* good...


'my third cousin's ex-wife's aerobics instructor's landlord', man, if
only I could remember and pronounce that. What a great line :-)

> Anyone else care to come out of his or her Foodie Closet?
>
> @@@@@ Now You're Cooking! Export Format
>
> Broccoli Casserole

I'm not a broccoli kind of guy but heck, I'll give it a go...someone I'm
sure will like it. That was rude, thanks, I'll try it :-)


--
Cheers

Dennis

Remove 'Elle-Kabong' to reply

jmcquown > wrote:

> hate adulterated Jell-O.

I think the texture of plain Jell-O is foul -- I can only eat it mixed
with something, preferably something creamy.

serene, who didn't eat gelatin for 20 years, so is not an expert on the
stuff
--
http://serenejournal.livejournal.com
http://www.jhuger.com

Grilled cheese (american cheese), with or without sliced tomatoes and
onions in the sandwich. Campbell's tomato soup made with milk instead
of water.

That, or anything my mom used to cook: Spaghetti sauce on bread, corned
beef and cabbage, matzoh balls, etc.

serene

Our Oscar party was fun. The theme, foodwise, was Trashy Movie-Theater
Food. We had:

Popcorn with lots of butter (naturally)
Movie-theater candy (Whoppers, etc.)
Hotdogs with trashy store-bought chili and all the fixin's
Trashy nachos (bought a BIG tub of nacho sauce for four dollars at
grocery outlet, provided chips and jalapenos)
Coke and other drinks

It was tons of fun.

serene

In article >, zxcvbob
> wrote:

> Have you ever tried it with canned cherry pie filling and canned "whole
> berry" cranberry sauce? Do you think it would work?

I have never tried it, and I don't know. I don't think it would
taste bad, I just don't know how it would set up.

Regards,
Ranee

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

In article >, zxcvbob
> wrote:

> Well, it wasn't bad but it tasted kind of greasy. Everyone else liked
> it. This might be really good to spread on warm muffins instead of
> butter. Some of the recipes that I looked at called for half margarine
> and half vegetable shortening; I thought about using lard. This made
> way too much to frost the top of a 9x13" cake.

Do you think it would be better with butter instead? And maybe a
little less?

Regards,
Ranee

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

Ranee Mueller wrote:
> In article >, zxcvbob
> > wrote:
>
>
>>Well, it wasn't bad but it tasted kind of greasy. Everyone else liked
>>it. This might be really good to spread on warm muffins instead of
>>butter. Some of the recipes that I looked at called for half margarine
>>and half vegetable shortening; I thought about using lard. This made
>>way too much to frost the top of a 9x13" cake.
>
>
> Do you think it would be better with butter instead? And maybe a
> little less?
>
> Regards,
> Ranee
>


If I used real butter, I might as well make real whipped cream -- it
would cost about the same. I think maybe using better margarine than I
did and using it as a spread for muffins or cornbread might be a good
use for it. I didn't like it at all on cake. Perhaps if I reduced the
fat quite a bit so the total recipe would approximate the fat content of
heavy cream it might be OK.

Best regards,
Bob

"Terry Pulliam Burd" > wrote in message
...
> Upon reflection, it occurred to me that I have a number of recipes
> that have three things in common with this broccoli casserole: they're
> *really* good, they're stupidly simple, and one or more of the
> ingredients are boxed, canned, in jars or frozen (IOW, not fresh/from
> scratch) and I'm almost embarrassed to give these recipes out. And
<snip>
> Anyone else care to come out of his or her Foodie Closet?

My mother used to make this.

1 can pear halves in syrup
4 tablespoons mayonnaise
1 cup grated sharp cheddar cheese, FINELY grated
Lettuce leaves

Mix the syrup from the canned pears with the mayonnaise.

Chill plates. Place a few lettuce leaves on each plate.

Place a pearl half or two on the lettuce leaves, round side down

Drizzle the pearl halves with the mayonnaise mixture.

Pile grated cheddar on top of the pears and serve.

One time on Usenet, "rmg" > said:
> "Terry Pulliam Burd" > wrote in message
> ...

> > Upon reflection, it occurred to me that I have a number of recipes
> > that have three things in common with this broccoli casserole: they're
> > *really* good, they're stupidly simple, and one or more of the
> > ingredients are boxed, canned, in jars or frozen (IOW, not fresh/from
> > scratch) and I'm almost embarrassed to give these recipes out. And
> <snip>
> > Anyone else care to come out of his or her Foodie Closet?
>
> My mother used to make this.
>
> 1 can pear halves in syrup
> 4 tablespoons mayonnaise
> 1 cup grated sharp cheddar cheese, FINELY grated
> Lettuce leaves
>
> Mix the syrup from the canned pears with the mayonnaise.
> Chill plates. Place a few lettuce leaves on each plate.
> Place a pearl half or two on the lettuce leaves, round side down
> Drizzle the pearl halves with the mayonnaise mixture.
> Pile grated cheddar on top of the pears and serve.

My grandmother used to make the same thing, sans lettuce leaves.
I still love it, but my family thinks I'm nuts...

--
Jani in WA ~ mom, vid gamer, novice cook ~
"The ships hung in the sky in much the same
way that bricks don't" - D. Adams, HGTTG

On Sun 08 May 2005 01:19:09p, Gal Called Jani wrote in rec.food.cooking:

> One time on Usenet, "rmg" > said:
>> "Terry Pulliam Burd" > wrote in message
>> ...
>
>> > Upon reflection, it occurred to me that I have a number of recipes
>> > that have three things in common with this broccoli casserole: they're
>> > *really* good, they're stupidly simple, and one or more of the
>> > ingredients are boxed, canned, in jars or frozen (IOW, not fresh/from
>> > scratch) and I'm almost embarrassed to give these recipes out. And
>> <snip>
>> > Anyone else care to come out of his or her Foodie Closet?
>>
>> My mother used to make this.
>>
>> 1 can pear halves in syrup
>> 4 tablespoons mayonnaise
>> 1 cup grated sharp cheddar cheese, FINELY grated
>> Lettuce leaves
>>
>> Mix the syrup from the canned pears with the mayonnaise.
>> Chill plates. Place a few lettuce leaves on each plate.
>> Place a pearl half or two on the lettuce leaves, round side down
>> Drizzle the pearl halves with the mayonnaise mixture.
>> Pile grated cheddar on top of the pears and serve.
>
> My grandmother used to make the same thing, sans lettuce leaves.
> I still love it, but my family thinks I'm nuts...

My mom used to make this, too, but did not mix the pear liquid with the
mayo. Leaf of iceburg lettuce, pear halves, dollop of mayo in each hollow,
finely shredded cheese on top of that, and (would you believe), a
maraschino cherry half on the very top. I still like it! Maybe it's just
the nostalgia.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" > wrote in message
...
> On Sun 08 May 2005 01:19:09p, Gal Called Jani wrote in rec.food.cooking:
>
> > One time on Usenet, "rmg" > said:
> >> "Terry Pulliam Burd" > wrote in message
> >> ...
> >
> >> <snip>
> >> > Anyone else care to come out of his or her Foodie Closet?
> >>
> >> My mother used to make this.
> >>
> >> 1 can pear halves in syrup
> >> 4 tablespoons mayonnaise
> >> 1 cup grated sharp cheddar cheese, FINELY grated
> >> Lettuce leaves
> >>
> >> Mix the syrup from the canned pears with the mayonnaise.
> >> Chill plates. Place a few lettuce leaves on each plate.
> >> Place a pearl half or two on the lettuce leaves, round side down
> >> Drizzle the pearl halves with the mayonnaise mixture.
> >> Pile grated cheddar on top of the pears and serve.
> >
> > My grandmother used to make the same thing, sans lettuce leaves.
> > I still love it, but my family thinks I'm nuts...
>
> My mom used to make this, too, but did not mix the pear liquid with the
> mayo. Leaf of iceburg lettuce, pear halves, dollop of mayo in each
hollow,
> finely shredded cheese on top of that, and (would you believe), a
> maraschino cherry half on the very top. I still like it! Maybe it's just
> the nostalgia.
>

I agree. It's definitely partly about comfort food. And I just don't think
it would be quite the same with fresh pears and homemade aioli.
As a matter of fact, it's been too long since I've had it :-)