Recipes

[vabreeze]

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@cherrywood wrote:

MELT IN YOUR MOUTH COOKIES (Kittymom)

1 cup unsifted flour

1/2 cup cornstarch

1/2 cup powdered sugar

3/4 cup margarine

1 tsp vanilla

Sift together flour, cornstarch and sugar.

In large bowl with mixer at medium speed, beat margarine until smooth.

Add flour mixture and vanilla.  Beat until well blended.  Refrigerate one hour.

Shape into 1" balls.  Place about 1-1/2 inches apart on baking sheet.  Then slightly flatten.

Bake 375 degrees for 10-12 minutes.  

Cool and frost with mixture of cream cheese and powdered sugar.  Makes 2-1/2 dozen.

[Some posters said these were good without the frosting.]

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@cherrywood 

Have you ever substituted butter for the margarine in this recipe?  I want to make these cookies but I don't use margarine.

[silkyk]

Here's one from the very first board looooong ago. Joe Jost's pickled eggs. Serve with pretzels and cold beer. A winner!

Joe Jost's pickled eggs

• 8 hard-boiled eggs ; peeled
• • 1 (12 ounce) jar yellow chile peppers
• • 2 tablespoons pickling spice
• • 1 cup white wine vinegar
• • 1 1/2 scant cups water
• • 1 tablespoon sugar
• • 1 teaspoon turmeric
• • 2 teaspoons salt

INSTRUCTIONS

Mix all ingredients except eggs together in a glass jar with tight-fitting lid. Put peeled eggs in liquid. Don't refrigerate. Keep eggs in sealed jar at least two days before using. May refrigerate after two days.

[kate2357]

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@vabreeze wrote:

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@kate2357 wrote:

@cherrywood 

Thank you for sharing these recipes and giving credit to source of recipe. I think it's polite to give recognition for other people's hard work of coming up w/ recipes. I also like to find new sources for recipe inspirations.

Thanks again and happy New Year!

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I agree with @kate2357 .  If the info is available to you at the time you create a post, I think it's nice to acknowledge the source of the recipe.  However, there is no need to research or stress oneself if you don't have it.  I note at the end of recipes I copy,  probably 99.8% of the time, from whom or where recipes were obtained .

@cherrywood 

Grrreat thread!!

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@vabreeze 

ITA that no one should worry about posting recipes w/o naming source if they have no recollection of where the recipe came from. 

My point about sharing original recipe sources refers to recipes and images that come from a known source ... like a website. I believe it's polite to give the creator of any recipe credit for their hard work and creativity. We've probably all worked w/ someone who took credit for somone else's work. Not polite, nor fair.

I also think there are other implications of not sharing sources & images .... copywrite infringement is one. Also, many of the creators earn money when people go to their website and I do not want to "cheat" someone from making a bit of money if/when I click onto their site to look at a recipe. I know it's not a lot of money per click, but as w/ anything to do w/ money and business, every penny counts.

I think most of us who follow the recipe and kitchen threads are interested in cooking, cooking gadgets, sharing ideas, etc., and so knowing about good on-line recipe sites is a great thing to share with other folks. Not sure why this is a controversial opinion, but it's how things go sometimes on social media.

[cherrywood]

I haven't tried butter in this particular recipe, Vabreeze, but I have in a few others with no problem.  

[cherrywood]

That's a great site, 4kitties.  Thanks.

[Sooner]

Inky Dinky Doo Q

From the QVC recipes back in the late 1990's or maybe early 2000's.  Originally posted by Inky Dinky Doo a frequent and beloved poster.  Named after her by me.  It is wonderful and a great memory.

Main Dishes

Beef and Pork Indoor "Barbecue"

Easy and freezes well.

Great for after the football game! You can use all beef in the recipe if you prefer or if beef is on sale. Can

cook in a slow cooker, or also works to cook in a 5 or 6 quart Dutch oven in a 225ºF oven, stirring

occasionally.

1 1/2 lb. beef stew meat (I buy a chuck or arm roast and cut it up)

1 1/2 lb. pork loin roast (cut into bite size pieces)

2 c. chopped onion

2 c. chopped green pepper

1/2 c. firmly packed brown sugar

2 t. salt

1 t. dry mustard

3 t. chili powder

1/4 c. vinegar

2 t. Worcestershire sauce

1 (6 oz.) can tomato paste

In slow cooker, combine all ingredients. Cook one hour on high. Reduce heat to low and cook for 7 to 9 hours until meat is tender. Shred meat and serve on buns,

with or without coleslaw.

This isn't really "barbecue" because it isn't cooked outside, "low and slow" in the smoker! But it has great

flavor and is a handy dish for a cold winter day.

[Effie54]

OMG! YUM! Yup, I would love this for sure. I printed out and will make it next time there is an event or company comes over. Thank you! 

[kate2357]

 @Sooner 

What a great recipe for Super Bowl party. Thanks for sharing.

[AuntG]

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@depglass wrote:

I'm not seeing L'il Bit Misty.  I have many of her recipes imprisoned on a dead computer.  Her recipes were always simple.

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Yes, I liked her recipes too @depglass. Always liked pasta and casserole recipes. My husband asked that I make one from a long time ago, and unfortunately, I never wrote down the ingredients. He recalls it was spaghetti with canned Hormel Chili as part of the sauce. I just said "oh, really" because I have no idea how to recreate it.

[aroc3435]

@AuntG   Try searching the internet for Cincinnati Style Chili Spaghetti.  Hormel's website has a very plain, not very authentic one, done in a pot on the stovetop but I'm sure you will locate some better ones.

I make my own chili and almost always put my portion over pasta--ditalini or better yet chilii mac pasta when I can find it. 

I found one here on the forums using the search feature and select BOARDS from the drop down.  Type in Chili - Ghetti in the searchbox.  It was posted in 2013 by Lil' Bit Misty.

Hope this helps.

aroc3435

Washington, DC