RECIPE SWAP:Share or Request

I should of taken pictures of the stuff I picked a couple days ago. I was cooking and freezing that stuff all afternoon long. And I had a couple zucinni as big as my forearm. But by the time I got it out of the garden I just wanted to get it put away and take a nap, so I didn't think about it. lol

Here's what I pulled out of the garden this morning.....

CarolinaHound wrote:I should of taken pictures of the stuff I picked a couple days ago. I was cooking and freezing that stuff all afternoon long. And I had a couple zucinni as big as my forearm. But by the time I got it out of the garden I just wanted to get it put away and take a nap, so I didn't think about it. lol

Here's what I pulled out of the garden this morning.....

Ahh, natures bounty. how sweet it is.

mannnn, y'er ask'n fer it, from u know who... and I don't think she has big eyes, feet fits around a tree limb and hangs out in trees all night ask'n over and over WHO?; WHO?: WHO? 'cause she know who!

I had fair production from my garden this year. Now the heat is so oppressive that even though I water it all well it is much retarded in production.
Also, two Peach trees; the borer's got into the peaches big time and they are not worth harvesting. I hate to spray pesticide, but if I want peaches I am going to have to.
I'm going to try and plant a fall garden and hope for better results.

That is one thing that Linda and I do really miss. Not having a garden. But health dictates, so we became apartment dwellers. But we still do like to eat veggies as fresh as we can get them.

I found this on the web today and cooked it. mmmmmm good eating!....

Sesame Fried Rice

Ingredients
8 ounces diced cooked pork loin (or other meat, shrimp or tofu, etc.)
1 tablespoon dark sesame oil
2 eggs, lightly beaten
1 cup chopped onion
1/3 cup chopped carrot
1 cup bean sprouts
3 scallions or green onions, chopped
1/2 cup frozen peas, thawed
4 cups cooked short grain brown rice (or may use any rice you like)
2 tablespoons toasted sesame seeds
4 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup soy sauce (however much you like)
coconut oil or wok oil, as needed

Directions
1) Use small cereal bowls to assemble ingredients.

2) Place chopped pork in a small bowl and toss with the sesame oil and set aside.

3) Whisk two eggs in a small bowl and set aside.

4) Place chopped onion and carrots in a small bowl together and set aside.

5) Place bean sprouts, peas, and scallions in a small bowl together and set aside.

6) Heat 2 tablespoons coconut oil in a wok until hot and cook egg, swivelling wok to keep the runny portion in motion until it sets, then flip the omelet and cook briefly on the other side. Remove to platter and chop into small pieces.

7) Add 2 more tablespoons wok oil to wok and add the contents of the bowl with onions and carrots. Cook until carrots soften, then add pork, and cook and stir until all are hot and sizzling. Remove to the platter with eggs.

8 ) Heat 4 tablespoons butter in the wok with 2 tablespoons coconut or wok oil. Add rice, and season with salt and pepper, adding sesame seeds at this time as well, cooking and stirring until rice is hot and sizzling.

9) Add ingredients from the platter along with soy sauce, and stir until well mixed.

10) Place on a large platter and serve hot.

I was at two Wal-Marts today and asked about vegetable seeds for planting in my fall garded. In both stores the people there informed me that seeds were out of season and they had pulled them all from the racks and thrown them out! Yeeeek! The people they have working in those place now. But all around here's the same. Especially after a lot of them came north after Katrina and settled here.
Most of them act as though they don't give a rat's ass about anything worth while, much less appropriate business savvy.

coontie wrote:I was at two Wal-Marts today and asked about vegetable seeds for planting in my fall garded. In both stores the people there informed me that seeds were out of season and they had pulled them all from the racks and thrown them out! Yeeeek! The people they have working in those place now. But all around here's the same. Especially after a lot of them came north after Katrina and settled here.
Most of them act as though they don't give a rat's ass about anything worth while, much less appropriate business savvy.

They pulled them out of the walmarts here in early June. I have to go to the seed store if I want anything after the 2nd week of June.

CarolinaHound wrote:I found this on the web today and cooked it. mmmmmm good eating!....

Sesame Fried Rice

Ingredients
8 ounces diced cooked pork loin (or other meat, shrimp or tofu, etc.)
1 tablespoon dark sesame oil
2 eggs, lightly beaten
1 cup chopped onion
1/3 cup chopped carrot
1 cup bean sprouts
3 scallions or green onions, chopped
1/2 cup frozen peas, thawed
4 cups cooked short grain brown rice (or may use any rice you like)
2 tablespoons toasted sesame seeds
4 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup soy sauce (however much you like)
coconut oil or wok oil, as needed

Directions
1) Use small cereal bowls to assemble ingredients.

2) Place chopped pork in a small bowl and toss with the sesame oil and set aside.

3) Whisk two eggs in a small bowl and set aside.

4) Place chopped onion and carrots in a small bowl together and set aside.

5) Place bean sprouts, peas, and scallions in a small bowl together and set aside.

6) Heat 2 tablespoons coconut oil in a wok until hot and cook egg, swivelling wok to keep the runny portion in motion until it sets, then flip the omelet and cook briefly on the other side. Remove to platter and chop into small pieces.

7) Add 2 more tablespoons wok oil to wok and add the contents of the bowl with onions and carrots. Cook until carrots soften, then add pork, and cook and stir until all are hot and sizzling. Remove to the platter with eggs.

8 ) Heat 4 tablespoons butter in the wok with 2 tablespoons coconut or wok oil. Add rice, and season with salt and pepper, adding sesame seeds at this time as well, cooking and stirring until rice is hot and sizzling.

9) Add ingredients from the platter along with soy sauce, and stir until well mixed.

10) Place on a large platter and serve hot.

This sounds so good I just printed it out and we are going to try it. Thanks Dawg.

Glad to be of service. It is good.

CarolinaHound wrote:Glad to be of service. It is good.

Of course some of those fresh tomatoes and cucombers from your garden, sliced and cooled would go good with it to.

Yes it did.

nice pics and recipe, butcherboy.

Old Timer wrote:Here is somethinhg a little different

Range Riders Stew

Ingredients

1/2 lb green cooking Apples

5 Tblsp Butter

3/4 lb Beef already cooked

1/2 cup bread crumbs

dash Nutmeg

1/4 lb Onions sliced

Salt

3 lbs cooked sliced Potatoes

pepper

3 cups gravy

Directions

Add Onions to melted Butter band brown, remove Onion rings, melt rest of Butter and saute Apple slices. Layer 1/3 of Potatoes, Meat, onion rings and Apples. Season with Salt, Nutmeg and Pepper. Repeat layering until all ingredients are used. Pour gravy over top.
Butter breadcrumbs and layer over all. Bake @ 350°F for 1 hour.

Browsing through this thread, I found this recipe of yours, OT. It sounds like comfort food at its best! I'll try it, for sure.

HotParadox wrote:

Old Timer wrote:Here is somethinhg a little different

Range Riders Stew

Ingredients

1/2 lb green cooking Apples

5 Tblsp Butter

3/4 lb Beef already cooked

1/2 cup bread crumbs

dash Nutmeg

1/4 lb Onions sliced

Salt

3 lbs cooked sliced Potatoes

pepper

3 cups gravy

Directions

Add Onions to melted Butter band brown, remove Onion rings, melt rest of Butter and saute Apple slices. Layer 1/3 of Potatoes, Meat, onion rings and Apples. Season with Salt, Nutmeg and Pepper. Repeat layering until all ingredients are used. Pour gravy over top.
Butter breadcrumbs and layer over all. Bake @ 350°F for 1 hour.

Browsing through this thread, I found this recipe of yours, OT. It sounds like comfort food at its best! I'll try it, for sure.

You won't be sorry. Just remember to adjust the seasoning for your own taste.

Thanks, OT! Will do!

HotParadox wrote:Thanks, OT! Will do!

Looking foward to yer feed back on this one. And I used sweet vadilla onions. and white pepper but only a little less

CarolinaHound wrote:

coontie wrote:I was at two Wal-Marts today and asked about vegetable seeds for planting in my fall garded. In both stores the people there informed me that seeds were out of season and they had pulled them all from the racks and thrown them out! Yeeeek! The people they have working in those place now. But all around here's the same. Especially after a lot of them came north after Katrina and settled here.
Most of them act as though they don't give a rat's ass about anything worth while, much less appropriate business savvy.

They pulled them out of the walmarts here in early June. I have to go to the seed store if I want anything after the 2nd week of June.

that would be my next move; there's still one left in town. An other one about 30 miles away. I sure hate to see those places go away, but they are. I always liked to go there and smell the various materials such as feed, fertilizers and hay they sell. As well as seed in bins where you can pick out as much as you want, by the scoop. ANd it is a lot cheaper than wal-mart or the likes. I suppose there's no way of saving these places; there are less and less farmers al of the time. Now, the cotton growers that have typically been their money crop went to corn because they saw the fuel cost rising again and so they thought: "oh boy!!! Big money to be made from the ethanol market. Guess what? They were sorely fooled! The price of fuel wnet up quick and has now came down as quick. Meantime, nobody wanted to buy the corn for ethanol. So, they got stuck with a surplus and have been selling the stuff at ten cents an ear, as well as some have just left it on the stalks and will mow and sileage it, or just plow it under. Interestingly, we the taxpayers get to subsidize such shennagings.
Sheeeessssh!

coontie wrote:

CarolinaHound wrote:

coontie wrote:I was at two Wal-Marts today and asked about vegetable seeds for planting in my fall garded. In both stores the people there informed me that seeds were out of season and they had pulled them all from the racks and thrown them out! Yeeeek! The people they have working in those place now. But all around here's the same. Especially after a lot of them came north after Katrina and settled here.
Most of them act as though they don't give a rat's ass about anything worth while, much less appropriate business savvy.

They pulled them out of the walmarts here in early June. I have to go to the seed store if I want anything after the 2nd week of June.

that would be my next move; there's still one left in town. An other one about 30 miles away. I sure hate to see those places go away, but they are. I always liked to go there and smell the various materials such as feed, fertilizers and hay they sell. As well as seed in bins where you can pick out as much as you want, by the scoop. ANd it is a lot cheaper than wal-mart or the likes. I suppose there's no way of saving these places; there are less and less farmers al of the time. Now, the cotton growers that have typically been their money crop went to corn because they saw the fuel cost rising again and so they thought: "oh boy!!! Big money to be made from the ethanol market. Guess what? They were sorely fooled! The price of fuel wnet up quick and has now came down as quick. Meantime, nobody wanted to buy the corn for ethanol. So, they got stuck with a surplus and have been selling the stuff at ten cents an ear, as well as some have just left it on the stalks and will mow and sileage it, or just plow it under. Interestingly, we the taxpayers get to subsidize such shennagings.
Sheeeessssh!

But ya know, the government doesn't think that we are smart enough to figure these things out. And when we do, they know that we will not be able to do anything about it. Mainly because the masses are afraid of the government.

Now I got to clean up the kitchen, especially the stove... How'd I get that stuff everywhere?!

the gremlins did it.

Old Timer wrote:the gremlins did it.

If a guy can cook and and leave a clean spot in the kitchen, then it aint gonna taste good.

Yum-I love gizzards. I boil them with the other good stuff *that comes packed in the chicken or turkey, with fresh parsley, carrots, celery and onions. Makes the best broth. Then I make my gravy using the chopped up good stuff* and the broth. Yummy!

*giblets, gizzards, heart, and neck

HotParadox wrote:Yum-I love gizzards. I boil them with the other good stuff *that comes packed in the chicken or turkey, with fresh parsley, carrots, celery and onions. Makes the best broth. Then I make my gravy using the chopped up good stuff* and the broth. Yummy!

*giblets, gizzards, heart, and neck

Only way to make gravy!

CarolinaHound wrote:

HotParadox wrote:Yum-I love gizzards. I boil them with the other good stuff *that comes packed in the chicken or turkey, with fresh parsley, carrots, celery and onions. Makes the best broth. Then I make my gravy using the chopped up good stuff* and the broth. Yummy!

*giblets, gizzards, heart, and neck

Only way to make gravy!

Problem is, in my house we all want to eat the *good stuff* while I'm trying my best to chop it all up for my gravy!

HotParadox wrote:

CarolinaHound wrote:

HotParadox wrote:Yum-I love gizzards. I boil them with the other good stuff *that comes packed in the chicken or turkey, with fresh parsley, carrots, celery and onions. Makes the best broth. Then I make my gravy using the chopped up good stuff* and the broth. Yummy!

*giblets, gizzards, heart, and neck

Only way to make gravy!

Problem is, in my house we all want to eat the *good stuff* while I'm trying my best to chop it all up for my gravy!

lmao! Yep, that tends to be a problem.

GIRL SCOUT THIN MINT COOKIES

1 small package Nestle's Semi-Sweet Chocolate Chips (approx 6 to 8 oz)
1/2 tsp. mint extract (real mint extract, not artificial)
Ritz Crackers (approx 40)

Preparation:
Melt chocolate over low heat.
Remove from heat.
Stir in mint extract.
Dip crackers in chocolate, turning to completely coat each cracker.
Place crackers in single layer on waxed paper-covered baking sheets.
Refrigerate 30 minutes or until chocolate is firm.
Remove from wax paper.
Store in frig, if you actually have any left to store.

*If you can find Nestle's Mint Chocolate Chips use them instead of the regular chips, and omit the mint extract.

Hey HP ya still got any of those old recipes I gave ya like the brandified pecan pie.

Old Timer wrote:Hey HP ya still got any of those old recipes I gave ya like the brandified pecan pie.

The vinegar pie-I just saw it here and now I can't find the page. It was on p. 5 or 6 ish i think.

HotParadox wrote:

Old Timer wrote:Hey HP ya still got any of those old recipes I gave ya like the brandified pecan pie.

The vinegar pie-I just saw it here and now I can't find the page. It was on p. 5 or 6 ish i think.

If ya need them just let me know.