Uppity Recipes

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Soon, no chicken in your pot. Your pie has been redistributed.

Give us your recipe!

ATTENTON EVERYBODY!
UPPITY.

IF YOU FIND YOU CANNOT POST HERE AND GET A “COMMENTS ARE CLOSED” MESSAGE, LET ME KNOW AND ALL I NEED TO DO IS RE-PUBLISH THIS TAB.

330 Responses

  1. Lordy lordy! I have about a million of these! Here’s a good one from my old stomping grounds!

    New England Corn Chowder (or Chowdah- for those who can afford neither clams nor fish.)

    In a large pot, sautee 1/4 pound of bacon. Drain and reserve fat, set aside bacon.

    Using 2 tablespoons of the reserved fat, saute one large onion, diced. When onion is translucent, add 2 tablespoons of flour to the pot to make the roux. Cook approx 2 minutes.

    Add two cans of condensed milk and an equal amount of water. Add two cans kernel corn (use the liquid too- the nutrients are all in it.) Simmer until the corn is heated through and the chowder is thickened. Add salt and pepper to taste. Top with the crumbled bacon. Serve with bread (if you can afford that!)

    Save the remaining bacon grease for use in other recipes!

    Those who can still afford such things can add whatever spices or herbs they like!

  2. Here’s one I wrote for Insight Analytical a while ago:

    Recipe for Disaster

    Take 1 unknown entity of indeterminate origin suffering from aggressive NPD

    Stir in 1 publicly humiliated former Governor and his brother, 2 unrepentant domestic terrorists, 2 lunatic clergymen promoting Marxism, 1 ultraliberal Past President who negotiates with terrorists, the weakest Congress in history, add Communists and Socialist influences to taste.

    Use mixture to beat qualified female candidates and women everywhere.

    Spoon into a faux Democratic pan and half-bake at 250 degrees for 35 years. Do not let the finished product cool, as it will lose its flavor quickly. Sprinkle liberally with Muslim extremism. Serves 52 million initially, but most will walk away hungry for something else.

  3. GG- I would ROFL if it were not so true!

  4. Perfect GG!

    Navy beans (or any kind of white bean) and cornbread is a good one! Canned are easy, but for super-cheap, use a bag and boil and soak overnight. Throw in spices you have and like…..salt, pepper, garlic/onion powder, oregano, etc…..
    Corn meal is cheap, too. Even the Jiffy premade boxes are cheap. I sometimes throw corn kernels in there and sprinkle the top with a touch of sugar.
    Make tons of the beans and then you can freeze and do leftovers or make a base for soup. :)

  5. Where are the pie recipes???? imusthavepie.

  6. When I was a starving college student I used to eat a lot of chicken pot pies. I could buy the generic store brand for like, 5 for a dollar. They didn’t taste that great but they were filling. :)

  7. Throw in some greens and garlic with those beans.

  8. Used to eat a lot of macaroni (sometimes plain) dinners and Ramen noodles back when you could get 12 Ramen for a buck and a 5 lb box of mac for 2 bucs
    when I was in school. This should date me. Added anything available to the macaroni, which wasn’t much.
    Going back to those days, but now 3-4 Ramen are a buck and big boxes of mac are about 5 or more.

    Thinking of spluging and going for bailout bread (but can’t get any :-( ….and water..

  9. Did you see there is a shortage of Spam??? My mom used to cook (?) that stuff and spread jelly on the top. When she was little, it was a delicacy, and served on special occasions. I hated it, and shudder every time I think about having to eat it. LOL

  10. Spam is steak in this household. We rank it as high as chocolate! Slice and fry it till crispy. OMG. Eat it w/eggs,rice or sliced into strips in our Asian noodles.
    But NEVER EVER check the ingrediants. Some things we just don’t need to know. :o

  11. I think I’m gonna be sick.

  12. SHUT UP about pie! Now I’m wishing for pie!

  13. I went to a trendy Biafran restaurant once. They locked us in a room for three days without food.

  14. Haha NoBama! Have you ever had Scrapple? I think it is a Philly thing….I know my family got it from my PA grandparents. It’s what is left over from the animal after every other kind of meat is taken out. You definitely don’t want to read the ingredients…..it states the pieces and parts…….but fried up in a pan…..Wow. If I hadn’t tried it as a kid, I would never eat it. My husband and kids won’t touch it, so I don’t cook it, but my mom still does sometimes.

  15. you crack me up!

  16. LOL Valentine. xo.

  17. Scrapple? Is that like guts and entrails and stuff. No wait, they put that in hot dogs. So what’s left to put in Scrapple? Nevermind!

    I mean I buy special food for my pets because I won’t let them eat that crap. You think I AM going to eat it?

  18. Ever see those white things in baloney? What’s that all about?

  19. I know, it’s nasty! It would put my sensitive-tummy dog in the emergency room, for sure! Actually, it would probably put my whole sensitive-tummy family in the ER, too…..they are pretty good eaters.

    Most of that side of the family has passed on….prob b/c of the Scrapple. I don’t get the “opportunity” to eat it anymore, since I have read the ingredients and so have the rest of my family. :)

    Funny story…….my girlfriend visited us at the lake and brought her own food b/c she doesn’t eat red meat and doesn’t like to inconvenience people. So she had all of this “turkey” meat: turkey baloney, turkey salami, turkey ham. My daughter turned over the container and read the ingredients out loud…….hearts, intestines, chemicals, whatever else……that was it for the “turkey” products. What is baloney made of anyway?

  20. Peanut butter on one slice of bread folded over – feels like 2 slices. Every other week on Wednesday add a little jelly. Flush down with tap water.

  21. We could all go back tot he fasting on Friday thing! Which, I explained to my daughter, was an invention of the Church/Feudal Lords to keep the peasants from revolting. The lords took all the food produced by the serfs, and during Lent (always in winter) food would be scarce. (except in the manor house)

  22. Yup Mom! Exactly! A whole lot of “church” rules were created by Lords and I don’t mean the Real One.

  23. My dog likes organic peanut butter. Will I be forced to buy Skippy now?

  24. Back in the seventies when I was teaching in a private school and making nothing, and not letting my parents help me out, because I wanted to be “independent,” I threw the worst cuts of meat in a crockpot. I swear you could throw a shoe in that crockpot for 6 hours and have it come out tender.

    But I went home to eat alot at Mom’s. lol.

  25. Things are so bad here I saw an ad for a 15 month old beef animal for- get this $600! That animal is very very close to slaughtering age. In a normal year, the farmer would feed it up over the winter and get good money for it come the spring. Lots of that going on out here- people can not afford the cost of feeding an animal over the winter. All that ethanol production driving up the cost of grain perhaps???

  26. [...] Uppity Woman had “poverty recipes” up today, and it made me think about what I did once upon a time when life caved in all around me and I left corporateville for good.  I was a chef.  Briefly. [...]

  27. OH wait till you guys see Valentine’s soup recipe!

    In the meantime, here is how to make some serious dago greens

    Recipe #1
    1 cup Yukon Gold potatoes cut in 1” cubes
    ½ t. dried parsley
    ½ t. ea. Onion & garlic powder
    ½ t. paprika
    1/2 chopped Vidalia onion
    2 heads escarole
    1/2 cup olive oil
    1/2 t. crushed red pepper
    8oz. chicken broth
    4 oz. thinly sliced hard salami
    ½ cup bread crumbs
    6 minced garlic cloves
    ½ cup Romano cheese
    freshly chopped parsley

    1. Potatoes: Toss in bag with ¼ cup olive oil, dried parsley, garlic and onion powder and paprika. Roast for ½ hour at 350. Set aside.
    2. Greens: Sauté garlic and onion in 1 T olive oil; add chopped escarole and cook through. Add chicken broth, julienned salami, crushed red pepper and potatoes. Simmer till stock reduced (about 45 min).
    3. Combine bread crumbs with 2 T oil. Toast until brown. Mix half with greens
    4. Add Romano cheese and place in greased baking pan.
    5. Top with remaining half of crumbs
    6. Bake in oven at 350 for 15 min.
    7. Garnish with parsley

    Recipe #2
    8 minced garlic cloves
    1 chopped onion
    1/4 cup olive oil
    3 lbs chopped escarole
    1 1/2-2 cans chickn broth
    Parmesan cheese
    bread crumbs
    1/4 lb. salami, sliced
    5 cherry peppers
    small pieces of oven brown potatoes

    Saute garlic and onion in olive oil
    Add chopped escarole and cook through
    Add chicken broth, Parmesan cheese, bread crumbs, salami, cherry peppers.
    Toss with potatoes

  28. You’ll need garlic bread with those greens. Here’s rachel’s easy one.

    http://www.foodnetwork.com/recipes/rachael-ray/garlic-bread-recipe/index.html

  29. This one is for Uppity!

    “Uppity Feminist Recession Survivor’s Soup”

    Get a soup pot!

    Use butter or olive oil — several tablespoons worth.

    Chop up a couple of onions, and a clove or two or more of garlic and saute until the onion turns translucent and semi-golden over medium heat. Take out the center of a stalk of celery where all the leaves are and chop up that and throw it in as well. (You could add carrots, too, if you like them at this point). — that is your “base” –

    Add in one big fat can of tomatoes — pureed, and a little tiny can of tomato paste.

    Pour in one box of stock! (if you are going vegetarian use vegetable — if not, chicken)

    Now for the fun part! What flavor? (If you are totally broke, get your spices from ethnic markets rather than going the upscale route. They are just as fab, and usually only 59 cents).

    A few bay leaves, basil, oregano… be generous…

    Crushed red chilies “heat it up”

    Italian parsley or cilantro (fresh) lend a direction…

    Turn up the music and start dancing around. Jazz is good.

    For a Minestrone-style you can add a can of white northern beans, and some zucchini — maybe three green ones sliced into circles, a few yellows? Hmmm…

    Have a friend bring over some shrimps! And wine…

    Clean the shrimps and throw them in — pour in about a glass of red wine… and salt and pepper…

    Put the whole thing on simmer for about 20 minutes…

    Bread is good. Hopefully you have some. If not?

    Popovers! People love them.

    To serve this — wash one bunch of fresh spinach and then “wilt” it — either by steaming it for a few seconds or by frying it in a little olive oil until it goes limp. Put some of that in the bottom of the bowl and ladle the soup over it. Grate a little parmesan over the top.

  30. Geez Uppity, I want your greens! I swear this sounds so fab…I love salami…

    On the other front, did you ever work with someone who stole all your ideas? I have.

    Right now O’s trying that gig. Umm, hmmm…..
    (I just want to cover my eyes!) Yikes……….it’s just like those middle management types, no? Same thing.

  31. Get a couple of non-trendy vegetarian cookbooks. You’ll eat like royalty, be healthier, save lives, save $, and save the planet, Taste is all in the herbs and spices, economical in large sizes or in bulk. Trust me on this one.

  32. Look inside non-trendy ethnic grocery stores. For example, in Southern CA try the Mexican, Armenian, and various Asian food stores, either the smaller ones or the mini-supermarkets, Grains and beans are often available in bulk, and you’ll find yummy flavor-enhancing spices in powder of liquid form. Fresh, inexpensive produce is generaly available, too.

  33. gagirl, I haven’t tried scrapple…we’ll see though if times become hard. But hot dogs,baloney,most of the so called “cold-guts” I mean cold cuts out there is made of mystery meat. There are some pre-made hamburger patties that are made of mystery meat. I tried some and it was delicious…right up until I read the ingrediants. So now, I leave the reading of ingrediants to the dieticians.
    My granny used the innards of the turkey in her stuffing. She would boil up what ever came out of the bird,dice it ,season it and mix it w/bread and stuff that turkey. I learned very quickly to eat around the organ meat.
    Afterall,it’s not as if it’s SPAM. : o

  34. vbonnaire, morning dance for your soup…enjoy : )

  35. If you live in the city get a job as a busboy busperson, and scrape left overs from other peoples plates into a bag. Bring home. Tell the family, it’s Pot Luck tonight.

  36. Bill Ayers bombers special: 3 bean soup. Eat warm – wait half hour then regurgitate. Ask Bill, it’s even better the second time around.

  37. “cold-guts” …NoBama….LOL!!!

    My M-I-L used to do that with her stuffing, too. It made yummy stuffing, but I am not an “organ” eater, either, haha.

    I love my crockpot! We are always running in to eat “quickly” so it is so nice when it is all ready. I made a chicken, tomato, corn stew last weekend……served it with tortilla chips. Took me 5 minutes to prepare, let it cook all day, probably cost $4 for a big pot. I can clean out my fridge and make a yummy stew (usually!).

    Thanks for the recipes, guys, tonight is grocery night…

  38. Oh Nobama! I love the steel band…
    thanks you!

    Uppity you gave me an idea for a book of recipes for this recession, gf.

    all we have to do is return to the 70’s mentality & things will be fine….
    next up cobbler and small easy breads…

    hugs all………

    !

  39. vbonnaire, your morning soup song…

  40. O/T Poverty Christmas.
    My sister sent this to me this am. I have no idea who came up with it so I can’t leave just credit.
    Uppity – I have a photograph I could like to add of the completed piece but don’t know how to put that here. Can you or someone let me know? It’s really a goodie.
    My dear friends and family,

    Somewhat embarrassing to admit but Christmas/Chanukah will be tight this
    year. I will be making bedroom slippers for you all as gifts. Please let me
    know your sizes. You’ll most likely agree that it’s a splendid idea, and
    should you wish to do the same, I’ve included the instructions below.
    How to make bedroom slippers out of maxi pads:

    You need four maxi pads to make a pair.
    Two of them get laid out flat, for the foot part.
    The other two wrap around the toe area to form the top.
    Tape or glue each side of the top pieces to the bottom of the foot part.

    Decorate the tops with whatever you desire, silk flowers (this is most
    aesthetically appealing), etc.

    These slippers are:
    * Soft and Hygienic
    * Non-slip grip strips on the soles
    * Built in deodorant feature keeps feet smelling fresh
    * No more bending over to mop up spills
    * Disposable and biodegradable
    * Environmentally safe
    * Three convenient sizes: (1.) Regular, (2.) Light and (3.) Get out the Sand
    Bags.

    I’ve attached a photo of the first pair I made so that you can see the
    nifty slippers for yourself….

    Awaiting your response. It’s crucial that I get the right size for each
    one of you.

  41. Under the heading of HAH!

    For all of you smart alecks who have teased poor old Mary for being a vegetarian, one of our favorite citizen journalists, TEXAS DARLIN, let it be known today that she is a vegetarian.

    All of a sudden, people are posting recipes there, especially for soups and stews. (One guy is big into egg nog.) I cited UW’s Poverty Recipe tab at TD’s.

    UW: I think you’re onto something big.

  42. Typewriterstreaming, on November 21st, 2008 at 9:27 am Said:
    Poverty Christmas. How to make bedroom slippers out of maxi pads: You need four maxi pads to make a pair.

    Types,
    RFLOL

  43. Mary,

    Who’s been teasing you about being a vegetarian? Not acceptable! Technically, we’re the only ones that have the right to mock Sarah Palin about killing animals and being pro-life (not that I do – I have zero problem with it)!

    If we’re right about the oncoming train, there may be a lot more vegetarians among us quite soon! ;)

  44. “On the other front, did you ever work with someone who stole all your ideas?.”

    Hell! Allllllllll the time!

  45. GG,
    Make my day by telling me you’re a vegetarian, too.

    You know, I’m an animal welfare advocate, and I’ve been pro-choice since long, long before it was called that. Yet I am a Palin supporter. Are you the person who coined the brilliaqnt phrase, “She’s the anti-Obama?” That, and the fact that I know real when I see it, puts me in her corner.

  46. ATTENTON EVERYBODY. I HAVE THE BLOG SET UP SO THAT COMMENTS ARE SHUT DOWN ON EACH ENTRY AFTER 10 DAYS. THIS KEEPS NUTBALLS FROM DROPPING OUT OF THE SKY FROM ANOTHER SITE THAT MAY HAVE LINKED TO A SPECIFIC ENTRY. IN OTHER WORDS, IT CUTS DOWN ON THE UNDESIRABLES.

    UNFORTUNATELY THIS SETTING AFFECTS THIS TAB AS WELL. WORDPRESS IS WORKING ON THIS GLITCH.

    IF YOU FIND YOU CANNOT POST HERE AND GET AN ERROR MESSAGE, IT’S BECAUSE THE SELECTED TIME HAS PAST AND COMMENTS ARE SHUT DOWN. LET ME KNOW AND ALL I NEED TO DO IS RE-PUBLISH THIS TAB.

    UPPITY.

  47. a can of lima beans

  48. I never saw this link… LOL blind as well as daft I guess..

    Will be back with some super saver ideas..

  49. Pork and Beans dented can sale.

  50. Yeah Papoose, and if you mix the limas with corn, you have Suffering Succotash!

  51. Ok so I just boiled down a turkey carcass, which yielded more than a pound of meat for my dog and cat, much to their joy. And the broth will be skimmed and strained and strained and strained. Great soup stock.

    I wonder how many people who are waiting for Barack Obama to make their car payments for them threw that carcass away.

  52. My parents both lived through The Depression. A man came to my mother’s door asking for something to eat. She told him, “All we have is lettuce leaves and bacon grease.” He replied, “Miss that is more than I have had for three days.” He joined them for their supper of lettuce and bacon grease.

    Remember, the last depression hit when the US population was much smaller, a much greater percentage of the population was rural and they knew how to grow their own food and occasionally hunt for it. Things are much different now.

    djmm

  53. Jeez, this tab has me stumped. My specialties are North Indian/Gujrati dishes, such as prawn curry, crab curry, and the like. I haven’t figured out how to make these on a budget. When I cook — not often, and always for friends — I ruin both the kitchen and my bank account. But, should my financial world come crashing down on me, I know to reeducate myself on this page.

  54. Well hell, NES, if things get rough I will just stop over to YOUR place to eat.

  55. Love this line

    I swear you could throw a shoe in that crockpot for 6 hours and have it come out tender.

  56. LOL it’s true. And if you add Barbeque sauce it will be even better.

  57. Uppity at 6:22 pm — You have an open and eternal invite to dinner. Trust you can eat chilly food with the best o’ them (notwithstanding the Italian roots).

  58. Gosh, vegetarians on this page! It’ll take more than a depression to turn me into a vegetarian. It’s not the meat as much as the fish; can’t do without the latter. If things get that bad financially, I’m moving to Alaska and buying a house in the neighborhood of the Palins. That way I can get their moose, caribou and elk leftovers.

  59. A can of lima beans
    A dented can of corn

    Sthlufferin Succotaaassh

  60. ^^ scrapple
    everything but the oink.

    No thanks.

  61. MUSH! A great Depression Breakfast to fire up your spark plugs so you can stand in line for other things.

    You literally pack this stuff in a bread pan, chill it overnight slice and fry in the morning and serve with syrup (it keeps in the refrig so you can slice sections off each morning until it’s gone – no waste!).

    I actually liked it as a kid. Think I’ll make some more so that I’m ready for January and GDII (Great Depression II).

    1 c. cold water
    1 c. corn meal
    3 c. boiling water
    1 tsp. salt

    Mix cold water and corn meal. Stir into boiling water and salt. Cook, stirring, until it boils then cook uncovered over boiling water in double boiler or over slow heat for 30 minutes. Don’t forget to stir so it doesn’t get lumpy. Put finished “product” into a butter greased bread pan and pack it tight, then cover and put in the refrig overnight. Slice into 1/2 inch slices and fry in butter (if you can afford it!) then serve with syrup.

  62. Okay, my best contribution is from my old college days. I lived with a room mate and we both went to school on grants and work study (which limited how much money you could make each term). At the beginning of the term we would get our grant money. After paying tuition and books, we’d go grocery shopping. There was one item that we always bought and it was pretty much what we ate for about the last two weeks of the term. Krusteaz pancake mix! Add water and you make your pakecakes. We typically ended up with no butter or syrup to put on it at the last week of the term, but at least it was something in your belly.

  63. Wow Pancakes without butter or syrup! Mmmmmmmmmmmmffffffffffffffhhhhhhhh!

  64. Someone asked what baloney is made of. Dad once told me if I wanted to know what was in baloney and hot dogs, all I had to do was look at the meat case. Anything you don’t see in there is in baloney.

  65. And now for a soup recipe. It’s a cream-of-potato thing but uses no milk and it’s done in a crock pot.

    (Oh, no! I made this yesterday and just realized I’d left out the can of cream of chicken soup. It was still wonderful. I did throw in 1/4 cup dry sherry. Maybe that salvaged it.)

    5 lb. potatos, peeled and diced
    1 onion, diced
    46 oz. chicken broth (canned, fresh or from base/bouillon)
    1 10.50-oz. can cream of chicken soup
    8 oz. cream cheese, softened
    any quantity of chopped ham or partially cooked chopped bacon, and/or one ham bone

    Throw everything in a large crock-pot. Cook all afternoon on high or all day on low. Stir a couple of times while it’s heating to incorporate the cream cheese. If using ham bone, remove the meat after cooking and add back to the soup.

    I’ve never, ever had a failure in the crock pot. Not only will it cook roofing shingles to filet tenderness, it’s easy on electricity, too. The liners are nice for easy cleanup but at fifty cents a throw they don’t qualify as “poverty” supplies.

  66. Not entirely true; some of it was saved for Spam!

    What amazes me is that they still make that crap. There were times when I was a kid hen we had to eat Spam, and I cannot imagine why anyone would eat it voluntarily. Yech!!

  67. Grail there are many disgusting things that some love. Snails for example, or fennel, head cheese, sweet breads, honeycomb tripe, tongue, brain etc.

  68. Um, I LIKE fennel. And sweet bread and brain and tripe. Seriously, this is delicious stuff.

  69. Escargot ain’t bad either.

  70. PIE PIE PIE and MORE PIE

  71. Just not snail pie, please!

  72. Did someone mention PIE????????

  73. imusthavepie,

    There you go – breaking that New Years Resolution already…tch, tch!

  74. I must always mention pie!

  75. Hey! It’s hard to go cold turkey you know…you know? Great now I’m talking like Caroline Kennedy Soretoro I mean Schlossberg.

    And you guys (GG & DE) are no help, co-dependent I’d say [she said in her best MO victimspeak]

  76. imust, I’ll start a 12 step program over at deadenders. We’ll get you through this one step at a time.

  77. must always mention pie!

    ………sputter!!!!!!

  78. (

    , no! I made this yesterday and just realized I’d left out the can of cream of chicken soup. It was still wonderful. I did throw in 1/4 cup dry sherry. Maybe that salvaged it.)

    or many there was so much sherry you didn’t care. Hahahahaha.

  79. 1 c. cold water
    1 c. corn meal
    3 c. boiling water
    1 tsp. salt

    This is great Shain. Because you can use the leftovers to fix cracks in the sidewalk.

  80. I hauled out my bread machine and am making bread this very moment. Not because I’m frugal but because the frigging weather sucks and I’ll be damned if I’m going out just for bread.

  81. LMFAO at these posts!!!!! Speaking of pie…..

    Those little tiny one serving pies (pecan, pumpkin) are great! Cuz lord knows I can’t be left alone with PIE in my house….but seriously, I think I need to move on to pancakes…mmmm…..potato, blueberry, banana, bologna………..

  82. Stop paying a zillion bucks for pizza. It’s easy to make yourself.
    http://video.about.com/italianfood/Pizza.htm

    I don’t do the rosemary, alhtough I love rosemary, but basically, this is your recipe.

    Hint: Precook your shell for about 5 minutes before putting the toppings on. Then you can put the toppings on and bake until the cheese is bubbling.I think it makes a better pizza

    Oh and for the DOH crowd (scuse the pun), make sure you precook your toppings. Except for pepperoni.

  83. Oh and you can also buy premade dough in your supermarket. It’s cheap.

  84. Bake to snark. Let’s talk BBQ sauce. I believe you could put BBQ sauce on anything and it tastes good. Try it with an old shoe in a crockpot.

    Same goes with cocktail sauce. If there’s enough horseradish in it, you could eat pieces of paper towel dipped in the stuff.

  85. who are you people! Don’t you know ‘grinding poverty’ is going to eliminated under PEO, so these poverty recipes will no longer be needed! We will be able to eat like the mythical rich people he mentions all the time :)

  86. Dang. There goes my investment in the slippers-from-sanitary-pads manufacturer!

  87. Tropical Cat food kabobs:

    6 medium-large sized Geco
    1/2 fresh mango

    have your cat fetch the Geco. fresh kill is best.
    impale 3 per kabob alternating with chunks of mango.
    place on barbecue with tin foil beneath to catch the juices. brown lightly, cool & serve.
    tastes like chicken!

  88. Hey raGing how abut a few of the iguanas from along the new river canal out in Davie?

  89. OMG Deadenders……I visited my mom in Plantation a few years ago when she was renting a house on one of the waterways back there……those iguanas….HUGE! We had the little chameleons that we’d catch when I was growing up there, but I never saw anything like that when I was younger.

  90. brown one’s are tastey DE. green are exotic pets.
    my dog freaks when she sees iguana. she’ll retrieve Jesus Christ lizard, a 2 ft long Geco that runs across deep water barely breaking the surface.
    best place to catch Iguana is Cuba. Guantanimo port is like a primeval forest. lots of wild mangos & iguana.
    Cubans say this stuff cures all that ails ya:

    Sopi Di Yuwana (Iguana Soup)
    1 Iguana
    1 1/2 quarts of iguana broth (or chicken broth)
    2 Chicken bouillon cubes
    1 Clove of garlic
    1 Leek
    1 Tomato, coarsely chopped
    1 Onion, studded with 3 cloves
    1 Green Pepper, quartered
    1/4 small Cabbage
    1 tsp Cumin
    1 dash Nutmeg
    Salt and Pepper
    2 oz Vermicelli

    Kill, clean, skin and cut the Iguana into serving pieces.

    Prepare chicken broth in heavy kettle, add garlic, leek, tomato, onion, green pepper and cabbage. Bring to a boil, reduce heat and simmer for thirty minutes. Add the iguana, and simmer an additional half hour, or until the meat is tender. Remove from the fire. Strain broth, discarding vegetables. Bone the iguana and set the meat aside.

    Return the broth to the fire and add cumin, nutmeg, vermicelli and salt and pepper. Simmer for about five minutes until the vermicelli is tender. Add the iguana and heat thoroughly. Serve piping hot with Funchi (Corn meal mush).

  91. That’s just wrong raGing.

    I’m don’t know which is stranger, that there is a good sounding recipe for it or that YOU had it so quickly.

  92. One slice of bread
    Toast till brown
    Spread tiny bit of butter on it

    Mmmm. Supper.

    Then:

    One cup of lukewarm tap water
    Two tablespoons of white sugar

    Voila! Dessert!

    (lol)

  93. food production & shopping tips:
    dumpster diving behind the supermarket you can scarf some good soup fixins. used to feed sheep & bunnies with that stuff. cabbage is ususally good if you peel some leaves off. carrots last a long time. sweet potatoes too. beats the embarassment of standing in line w/food stamps.
    grow parsley, basil, rosemary, oregano, thyme, chives, tarragon in flower pots. fresh herbs give food the best flavor. planted tomatoes, cukes, pepper seeds last week & they’re already sprouting outside. try germinating seeds from store produce. sometimes it works. shop at the farmers market for anything else. it’s cheap. smash a fresh cocoanut & store in spring water for snacks all week long. plant mango, cocoanut, banana trees if you live in the south. they’re not much trouble. stop cutting your lawn for a while. dandelions w/wine vinegar & olive oil make good salad.
    next week raGing’s mullberry brandy recipe.

  94. Iguanas.
    …sputter…

    I hate those things. I spend a summer in St. Croix at my room mates home when I was in college. I had this bedroom that had a whole outside wall screened. I woke up to one of those big bastages crawling out there. I nearly had a youthful stroke.

  95. Raging, I grow my own herbs too. Fantastic. And easy!

  96. Craving an apple pie but can’t afford the apples? How about a delicious Mock Apple Pie!

    A vintage pie recipe made with saltine crackers and apple pie spice seasonings.
    Ingredients:

    pastry for 2-crust 9-inch pie
    1 sleeve saltine crackers
    2 cups water
    2 cups granulated sugar
    2 teaspoons cream of tartar
    2 tablespoons lemon juice
    1 teaspoon grated lemon peel
    1 tablespoon butter
    cinnamon
    Preparation:

    Line a 9-inch pie plate with rolled-out pastry. Break saltines coarsely into the pie shell. Combine water, sugar, and cream of tartar in a saucepan; bring to a boil. Simmer for 15 minutes. Add lemon juice and peel; cool. Pour the syrup over crackers. Dot with butter and sprinkle generously with cinnamon. Cover with top crust and flute edge. Cut slits into top to allow steam to escape. Bake in a 425° oven for 20 to 30 minutes, or until crust is golden brown and crisp. Serve warm, with ice cream, if desired.
    Related Recipes

  97. Pie.
    ………sputter….

    Actually I’ve had mock apple p…p….pie. It’s quite good.

  98. Farmers Pork:
    Take 6 thinly sliced pork chops – without the bone is better, why pay for the weight of a bone?
    lightly bread with flour, salt and pepper. Take a stock pot. Put some oil in there and heat up. Put in your porkers. Brown on both sides. Put in a knockwurst.
    In the meantime slice up 2 carrotts, 6 potatoes, an onion if you live alone, 2 celery stalks, (if you hit the lotto that week add some mushrooms, peppers)Add a tsp and a half of carroway seeds. If you fear stomach issues you can use Carmadin. Put that all in the stock pot on top of your porker and knocker. Add beef stock just enough to cover the top.
    Simmer for a good hour. Then enjoy.

  99. nice pizza video.
    dough is good w/soy or whole wheat flour too. can of chopped tomatoes, cheese & lots of fresh garlic, olives, fresh mushrooms, fresh rosemary & oregano on top. strips of chicken breast & a little olive oil.
    it’s a meal.
    wine bottle works as an improvised rolling pin.

  100. raGing, that is one of those dishes I’d prefer to eat before I knew what was in it……if I had to eat it! Reptiles just don’t do it for me. I have tried rattlesnake, though, and it really does taste like chicken. haha The recipe sounded good, though…..I might substitute chicken.

    The homemade pizza recipes are making me hungry. We love to make those at home, so I am always looking for new things to try. We can make an adult pizza (with lots of goodies) and a kids’ pizza (cheese and pepperoni). My grocery sells a bag of fresh dough for $2 if I am short on time…

    Growing up, every Friday night, my dad would clean out the fridge and throw it all in a large pot. As long as we had a meat and a few veggies during the week, it was great. Every once in awhile, some unusual ingredient would find its way in there and make some funky-tasting soup, but Dad’s feelings would get hurt, so we’d tell him it was great anyway. I love soup (I have Dad to thank for that, I am sure!) and have found lots of different combinations of meat, veggies, cheeses and spices to add to my “witches’ brew”. The kids don’t always like it, but strangely, they aren’t as worried about my feelings as I was about my dad’s.

  101. I haven’t seen a recipe that contained arugula.

  102. Roast Beef Hash Pasty:

    Two unbaked store brand pie crusts, 1 can roast beef hash. Fry roast beef hash until meat is brown, but not crispy. Roll in pie crust, like a burrito, cover with shredded cheddar cheese, bake in 375 oven for 20 minutes. Cheap, filling, yummy.

    Corn Beef Hash Breakfast Casserole:

    Bake 1 large can corn beef in cake pan at 400 until meat is crispy, scramble 6 eggs, top corn beef hash with scrambled eggs, fold 3 or 4 slices of american cheese slices into triangles, place triangles on top of eggs and hash , sprinkle with crumbled bacon. Return pan to oven until cheese it melted. Can be made the night before. Very filling, feeds about 6 people.

    Broccoli and Pepperoni Soup:

    What to do with those leftover broccoli stems? Chop broccoli stems into cubes, cook in micro-wave 4-5 minutes until tender. Slice about 15-20 pepperoni slices into small pieces. Stir into 1 can of cream of mushroom soup (and one can of milk). Simmer a bit, have with a slice of corn bread or bananna bread, nice little lunch soup.

  103. Macaronni Salad:

    I always make too much macaronni for some reason. Duh! So I use the left over for macaronni salad. Mix cooked macarroni with miracle whip, julliene beets, shredded cheddar cheese, and sprinkle with Mrs. Dash. I put the beets in last so I don’t over mash them and turn the salad red.

    Honey Mustard Chicken Wings:

    Goes nice with macaronni salad. Bake 6-8 chicken wings in cake pan for 20 minutes at 400. Mix 1/4 cup honey, with 1/4 tsp. yellow mustard, and 1/4 tsp. white vinegar. Bush on chicken wings, return to oven for 5-8 minutes, until honey carmalizes onto wings.

    Mom’s Candy Stash Peanut Butter Cookies:

    I think almost everbody knows ths one: 1 cup peanut butter, 1 cup sugar, and 1 egg. Mix, spoon, mash down with fork, criss-cross. Now grate chocolate candy (dove, bliss, hershy, you know, the stuff you got stashed from the kids in your bedroom) sprinkle a little bit over the center of the cookies, bake at 400 oven for 8 minutes. These babies burn fast, so keep an eye on them.

  104. Oh, boy! Forgot to tell you to actually cook the scrambled eggs before you put them on top of the corn beef hash casserole. Big difference, heeee. My bad! Hint, adding some garlic powder/salt to scrambled eggs, before you fry them, can, in fact, make them tasty. Mom says adding pepper to eggs will give you heartburn.

  105. When I was in college I was so broke at one point I was eating Hamburger Helper without the hamburger.

  106. LOL Swell! Yeah it helps to cook em.

    Kevin, I guess they have that helper stuff for tuna too right? You throw a can in? There is no end to the crap I ate when I was in college.

  107. Yes, I think they do have Tuna Helper. My favorite college food was Ramen Noodles at 3 a.m. I noticed at the grocery store that Ramen Noodles are still the same price that they were 20 years ago. Twenty for a dollar. You can really dress them up with spices and frozen vegetables. Feed a starving student for fourteen cents!!!

  108. Very Helpful Site for this Topic.

    http://www.hillbillyhousewife.com/

  109. “What’s Good for the Goose”….is hilarious!

    Guess the POWER-GRABBING by Jon Favreau has gotten him to the Director of speechwriters top job next to his object of desire! Dances by Pumas–you are absolutely wonderfully astute, and talented!

    Could we get a poster of Jon-boy grabbing the balls of power in the corridors of Hopeness….It’d sell a million!

  110. just found this.
    I feel a little sick… but nothing a slice of pie won’t cure :-D

  111. A stolen loaf of Bread.

    Your work has been fabulous. I feel like singing a song I am so happy that you have been screaming my off my face for me. I am fuming. The deceit. The dripping conceit is sickening. The abuse, the psychological engineering. Their big problem with us is that we know firsthand what they’re up to because we were there. Smack dab in the day and age when Bill Ayres and his Boss Bernardine were sullying our generation.

    This Administration can run, but they cannot hide. Their BS reeks and we know where and when they took their first eecchhh. Disgusting pigs.

  112. Michelle uses lobster helper.

  113. I am wondering if my property manager is going to have a problem with my cow and chickens. I mean I’ll keep them on the balcony. My lease is silent on the issue.

    And those of you who get a hankering for goldfish, it might be easier on you if you don’t name them,

  114. Does anyone know the art of regurgitation? I hear cows get several meals out of one feeding.

  115. ……..all of old folks will be ground up and made into baloney and spam for the masses to consume!

  116. No can do anderson. Daschle wants to turn them into alternate energy sources.

  117. My mom’s weekly special (usually on Friday nights): everything that didn’t get eaten/finished during the week in one large pot with whatever soup stock is handy (that’s right, fish, red meat, pork and chicken all together). Flesh it out with some fresh garden veggies (taste better and are far cheaper than even the farmers’ market). Serve with a side of hot cornbread and butter.

  118. Wonderful Cheap One Pot Chicken

    2 tbls spoons Pearl Barley
    2 tbls spoons Dried peas
    3 cups chicken Stock
    1 cup Baby Carrots
    3-4 chicken thighs or any chicken or meat u desire or have to hand)
    Place in Crock Pot/Slow cooker and cook all day.
    Remove chicken and vegetables & thicken stock.
    Thicken with gravy mix, cornstarch or a rue made from flour and butter. Add salt and pepper at end to suit your taste.

    To make a rue simply mix flour into soft butter/margarine as much as you can before it is too crumbly.
    Add to hot liquids and stir well with a whisk to thicken soups stews etc.

    Enjoy!!

    Serve with mashed potato or French bread, rolls or cornbread…

    Can add any veg u desire and potato chunks etc.
    lentils

    Buy dried beans and veggies which will not deteriorate and keep your shelves stocked. Fairly cheap and full of nutrients.
    Pearl Barley is very filling an excellent protein and is a soluble and insoluble fiber~~
    Has been shown to help with type 2 diabetes
    Soluble fiber promotes healthy blood sugar by slowing glucose absorption.

  119. I love Potato Soup and when lazy I use Garlic Mash from a box make up adding more liquid to make soup.
    Season to taste and throw in ant herbs you have on hand…

    You can add anything u want to the soup. Vegetables Meat, Pasta Pulses etc…..

    Instant dinner with hot french bread or Cornbread

    YUM~

  120. Savory Bean & Vegetable Stew/Casserole

    Ingredients
    1 lb beans, assorted,dry
    use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.
    2 cups vegetable juice
    1/3 cup soy sauce
    1/3 cup apple or pineapple juice
    vegetable stock or water
    2 cups assorted veggies
    1 onion, diced
    1 teaspoon basil, dried
    1 teaspoon parsley, dried
    1 bay leaf
    3 cloves garlic, minced
    1 teaspoon black pepper, ground
    1 cup rice or pasta, cooked

    method
    rinse beans, then soak overnight in water.
    Add vegetable juice, soy sauce, and apple or pineapple juice.
    Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less).
    Cook at high for 2 hours.
    Add vegetables, herbs and cook for 5-6 hours at low until carrots and parsnips are tender.
    When tender, add rice or pasta and cook for one additional hour.
    1/2 cup dry white wine

  121. 1/2 cup dry white wine may be added if you have some floating around~~

  122. Ok here’s the chicken vesuvius recipe by request.

    About 1 cup fresh parsley chopped, no stems
    2 teas dry basil
    6 garlic cloves or more if you like garlic a lot like I do.
    about a teaspoon heaping of salt and some shakes of pepper.

    1/2 cup good olive oil
    4 potatoes, cut up on 1″ pieces
    6 chicken thighs
    1 cup of cut up carrots or sweet potatoes cut in same size as white potatoes. Believe it or not it tastes WAY better with the sweet potatoes than with carrots.

    1 cup of sherry wine, preferably real stuff not the cooking stuff. Big difference! I use harvey’s because I believe if you wouldn’t drink it you shouldn’t cook with it, but in the interest of savings, you can buy a whole bottle of cheap sherry in a liquor store for less money than that shitty bottle of cooking sherry in the grocery store. You can substitute marsala if you want.

    You can do the mixture two ways. You could chop the parsely in a food processor along with the garlic, salt, pepper and basil and then drizzle in the olive oil in the mix. But if you don’t have a food processor, it still tastes good of you chop the garlic and parsley really good. Then you can mix it all together in a bowl and whisk it. If you like garlic pieces, this is even a better idea. I do it this way pretty often to be honest.

    Next, you should saute the potato pieces in half of the oil mixture. The purpose is not to cook them but to get them coated with the oil , garlic and spice mixture.

    After you do that, remove them and do the chicken pieces in the other half of the oil mixture, and get them well coated. Make chicken lightly browned.

    Then put the potatoes and chicken in a baking pan and drizzle the sherry over the whole thing and toss a bit.

    350 degrees for 50 or 60 minutes till done. You don’t want it to get dry, so you should probably cover it for the first half of cooking and then let it brown a bit. To be honest, I dump the whole thing in my electric roaster and plug it in. Nice and moist, saves electricity and gas and and smells soooooooooo good while it’s roasting.

    Warning, this recipe has a scent that makes you feel like you are starving and can’t wait to eat. It’s great for company because when they walk in the house, they want to die it smells so good.

  123. Oh geez, now I can smell the scent from work UW!

  124. I’m telling you, this aroma is incredible!

  125. I made the chicken last night, UW! OMG…. yum. The potatoes, oh my gosh. My picky eater, after he cleaned his plate, gasped when he heard there were sweet potatoes in there, he thought I had thrown in some carrots. :) I sauteed chopped brussel sprouts in some olive oil and garlic and sprinkled with fresh parmesan to go with it. Yummmmmm…thank you for the recipe…..

  126. Frugal household recipes for cleaning etc.
    http://www.budget101.com/household1.htm

  127. You are welcome GA. It’s one of my recipes that is ALWAYS a hit. Glad you loved it too.

  128. I made this and it is even better than Olive Garden.
    My fav soup..

    Olive Garden® Zuppa Toscana

    Makes: 6-8 servings

    1 lb ground Italian sausage
    1½ tsp crushed red peppers
    1 large diced white onion
    4 Tbsp bacon pieces
    2 tsp garlic puree
    10 cups water
    5 cubes of chicken bouillon
    1 cup heavy cream
    1 lb sliced Russet potatoes, or about 3 large potatoes
    ¼ of a bunch of kale

    Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

    In the same pan, sauté bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.
    Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.

    Add potatoes and cook until soft, about half an hour.
    Add heavy cream and cook until thoroughly heated.
    Stir in the sausage.
    I make a rue and thicken the soup slightly add butter and flour together mix till it is blended then add to soup and whisk till it thickens.
    Add kale just before serving. Delicious!

  129. Please tell me this means Michelle is going to help feed us all:

    http://news.yahoo.com/s/ap/20090320/ap_on_go_pr_wh/white_house_garden

  130. I am usually just a lurker here at Uppity. I visit daily and enjoy this blog very much. Was wondering if you had seen this:
    How to Grow the Tomato and
    115 Ways to Prepare it for the Table
    By: GEORGE W. CARVER, M. S.
    http://plantanswers.tamu.edu/recipes/carvertomato.html

  131. Hey good stuff CNAK! Glad you posted. The rule here is once you post, you have to keep commenting or else we come get you with a hook :)

  132. LOL Uppity!
    Just one more that I thought people might find interesting is Apple Journal:
    http://www.applejournal.com/ofr.htm
    Hopefully, things like tomatoes and apples do not become cost prohibitive.

  133. Fastest Tostada in the West (4 servings, 2 tostadas each)

    Ingredients:
    8- 6″ corn tortillas
    1- 16oz can refried beans
    1- 4 oz can sliced mushrooms
    1 jar green or red salsa
    8 -1 oz slices cheese, or 8 oz shredded cheese

    Optional toppings:
    shredded lettuce
    chopped fresh tomatoes
    sliced black olives
    sour cream
    guacamole
    1 corn chip to garnish

    Preparation:
    1. Lightly toast tortillas (do not omit this step, or you’ll have mush)
    2. In large bowl, mix together remaining ingredients, except cheese, using enough salsa to moisten (2-4 ozs)
    3. Place two tortillas on each dinner plate. Spoon one-eighth of bean mixture. onto each tortilla. Top each with a one-ounch slice cheese, or 1 oz shreeeded cheese.
    4. Microwave each serving for 90 seconds, until cheese is melted. If you do not like crisp edges on the tortillas, use water on pastry brush or finger to moisten edges before microwaving.
    Note: cover plate before microwaving, as the beans tend to splash.

    Add one or more optional toppings: festive, delicious, filling.

    Makes a great roll-up finger food

  134. I make bread every week, Just. It’s easy and it tastes better than those five dollar loaves of crap they sell.

  135. I went to a trendy Biafran restaurant once. They locked us in a room for three days without food.

    LOL UW I just saw that…

  136. Yes homemade bread is wonderful~~ and yes $5 loaves is way over the top and its like candy floss…

  137. Adlai Stevenson’s deep dish cherry pie recipe

    Make a soft dough by sifting together:
    1 cup flour
    1/4 tsp. salt
    1/2 tsp. baking powder
    1/2 cup shortening
    Moisten with 1/2 cup of milk, or more if needed.

    Wash and pit one quart of cherries or enough to fill the baking dish

    Mix into cherries:

    1 and 1/4 cups sugar
    2 and 1/2 tablespoons flour
    1/4 tsp salt
    (personally I’d add a splash of Amaretto at this point but Adlai didn’t)

    Mix this all together in the baking dish and then drop dough over it by the spoonful. Bake in 350 degree oven until the juice bubbles and the crust becomes golden brown.

    So this doesn’t so much sound like a pie more like a cherry crisp or something, so maybe sprinkle with a little brown sugar before baking.

    Anyway shared as promised the Adlai Stevenson recipe from the old cookbook. Next I have Hubert Humphrey beef soup, those two are about the most famous people in the cookbook. Several Governors of various states, but I don’t recognize any of their names, also some Senators and the Speaker of the House, but I can’t make out his name.

  138. Hubert Humphrey beef soup

    1 and 1/2 pounds stew beef or pieces of chuck
    1 soup bone
    Cover with cold water in heavy 3 quart sauce pan. Add salt, pepper and two bay leaves and heat to bubbly stage. Then turn the heat very low and add the following:

    1/2 cup chopped onion
    1 cup chopped celery
    1 cup chopped cabbage
    4 or 5 medium carrots, sliced
    pinch of oregano

    Simmer for at least 2 and 1/2 hours or until meat is very tender. Remove bone and bay leaves and cut pieces of meat into bite sizes then add:

    1 #2 can of tomatoes preferably Italian style tomatoes (not sure what #2 means)
    1 tablespoon worcestershire sauce
    1 beef bouillon cube

    Simmer again for 1/2 an hour or longer until you are ready to eat.

    This soup or stew is almost a full meal in itself. It is very thick and full of good vitamins and energy. Generally, a good fruit salad, saltines, coffee and dessert is all one needs for a wonderful supper.

    Sincerely,

    Hubert H. Humphrey
    US Senate

  139. SOCAL, per your request, here’s that pot roast.

    1 4-5 lb boneless chuck roast (or bottom round if you prefer that style)

    1 lb white potatoes, quartered

    1 large chopped Onion, vidalia if in season

    3 cut up celery ribs

    2-4 garlic cloves chopped fine, depends on how much gralic you like

    2 tbl tomato paste

    3 tbl butter, room temp

    3 tbl flour

    3-4 tbl olive oil

    3 cups beef broth, preferably low salt

    1 cup full bodied red wine, (red zinf, chianti, pinot noir etc)

    a couple of sprigs of thyme or you can use dry

    2 bay leaves

    Salt/pepper

    preheat oven 325. This is going to roast slowly.

    Salt and pepper the meat. Heat half the olive oil in a pot that can transfer to oven. Brown the meat on all sides and then set the meat aside.

    Heat the rest of the olive oil, toss in onion, carrots, celery and cook about five minutes.. Add garlic for about 30 secs to a minute, do NOT BURN IT. It will RUIN the roast.

    Add the wine and tomato paste and reduce by half.

    Now you can put the meat back into the pot and add the beef broth. Add thyme and bay leaves and Boil.

    Cover the whole thing. If this isn’t a lidded pot, use tin foil. Bake for two hours. I like to turn it over after an hour. Then add the potatoes and bake for another half our to 45 min to cook the potatoes.

    Remove the meat and veggies and keep them warm.

    Skim the gravy.

    Blend the flour and the butter into a paste, add a little of the pot liquid to the mixture, and use a whisk to add it to the pot. Simmer and stir constantlyuntil the gravy thickens. Check for salt and pepper.

    Slice the meat and use that wine gravy over the top, of course. You’ll have extra for whomever wants more. And they will want more.

  140. OK this is a true poverty recipe

    Goober Soup

    1 tsp. minced onion
    1 tablespoons butter
    5 tablespoons peanut butter
    2 tablespoons flour
    2 cups chicken stock
    1 cup scalded milk
    1/2 cup heavy cream
    salt and pepper

    In a double boiler cook one tsp. minced onion, butter and peanut butter. Slowly add flour and stir in chicken stock until blended. If mixture becomes lumpy, beat with an egg beater. Add scalded milk and simmer 30 minutes. Season to taste with salt and pepper. Remove from heat and add heavy cream. Sprinkle crushed goobers (peanuts) or chives on each portion, if desired. Serves 6.

    Ralph J. Blank, Jr.
    Florida House of Representatives (1958)

  141. Dang that pie looks gooooooooood.

  142. That beef soup looks good! Reminds me of the depression ox tail soup. Next cool day I will try that.

  143. Ox tail soup, I haven’t made that in years. I used to work in a meat market in my younger days, actually learned to cut meat…..despite….gasp being a chick!

    Anyway we used to cook at work and man some of those old meat cutters could take the toughest cut of meat and make it melt in your mouth. I learned how to make oxtail soup from them, but gosh I haven’t made it in 20 years or more. They could do all sorts of things with short ribs too.

  144. By special request I have changed my name to Somebody!

    OK here is a recipe I found in the old political cookbook by non other than US Senator John F. Kennedy. It’s on his letterhead complete with signature.

    JFK Waffles

    1/2 cup butter
    1 tablespoon sugar
    2 egg yolks
    7/8 cup milk, or one cup buttermilk
    1 cup and one tablespoon of sifted cake flour
    1 pinch salt
    2 stiffly beaten egg whites
    4 teaspoons baking powder

    Cream butter and sugar, add egg yolks, beat. Add flour and milk alternately. This may be done at any time. When ready to bake fold in egg whites, and add baking powder.

    Mixture should be thick and fluffy.

    Bake and serve with hot maple syrup and melted butter.

    Sincerely Yours,

    John F. Kennedy

    Hmmm JFK must not have had a waffle iron in 1959???

  145. By special request I have changed my name to Somebody!

    YES!!!!

  146. Here is an odd fried chicken recipe from Sam Rayburn former Speaker of the House. Odd because it’s fried and then baked in buttermilk.

    Buttermilk-Fried Chicken

    Soak one large cut up fryer for half an hour in 1 and 1/2 cups of good rich buttermilk. Remove at the end of soaking period but do not dry. Roll pieces in flour, salt, pepper and a tablespoon of minced parsley. Brown pieces in chicken fat or hot oil and butter until golden. Pour remaining buttermilk in baking dish and add browned chicken. Bake uncovered in 250 degree oven until tender, or about 1 and 1/2 to 2 hours.

    Wonderful with biscuits made with a cupful of strong chicken broth lightly thickened with cornstarch, and any good baking powder dough.

  147. Here is my favorite summer vinaigrette. It’s from Cafe Max in Bellingham, WA (actually I don’t know if that place is still there or not, but I’ve been making this dressing for almost 25 years now):

    CAFE MAX’S TANGERINE VINAIGRETTE

    1/2 cup fresh tangerine juice
    3 Tbsp olive oil
    2 Tbsp honey
    1 Tbsp red wine vinegar
    Juice of 1/2 lime
    2 tsp dried tarragon
    1 Tbsp chopped fresh basil (or 1 tsp dried)
    1 Tbsp snipped fresh chives (or 2 tsp dried)
    Salt & Pepper to taste

    In food processor or blender with the middle plastic top taken out:

    Pour in tangerine juice and on low/med speed, slowly drizzle in olive oil in slow steady stream. Blend in honey, vinegar, lime juice. Add herbs & salt & pepper last for a short twirl.

    If you blend the herbs too much, the dressing looks green, but still tastes delicious. Seriously, it tastes so good, you could drink it. I use this on the kind of salads with the baby greens, romaine, crumbled cheese (gorgonzola is great), nuts & fruit (any kind: almonds, pecans, macadamias, oranges, cranberries, apples, etc). My friends & family love it. I’m going to use this for a salad to go with Uppity’s Chicken Vesuvius, for my dinner party in a couple of weeks.

    1 Tbsp: 35 cals.

  148. Oh my goodness that looks sooooooooo good! What a find!

    Southern Italians use oranges in their salads you know. Wonderful with balsamic.

    You are right, this would go great with that recipe.

  149. socalannie,

    Your dressing would also mix well in one of those shakers from tupperware… Just as good and easier to use I blend pancake mix and the likes in mine… salad dressings etc.

    I do not sell tupperware but have 3 of these you simply add all ingredients and shake saves getting out your blender & washing etc

    http://order.tupperware.com/coe/app/tup_show_item.show_item_detail?fv_item_category_code=10004&fv_item_number=P10055804000

  150. Next time we have friends round I will be making your dressing sounds wonderful…

    CAFE MAX’S TANGERINE VINAIGRETTE

  151. Great idea, Justme! (the shaker). Uppity, I have used balsamic in the recipe & it was great. I think any kind of vinegar would work, balsamic, white wine, whatever, but I copied it from the original. I substitute ingredients frequently.

    Somebody, will try out a lot of the recipes you’ve posted this summer. The fried chix sounds good, buttermilk is a good idea; also, when I make fried chicken (which isn’t often, becuz obviously its more fattening) I add in a couple of tsp of OLD BAY seasoning to the flour mix. Gives it a great taste. You East Coasters should be familiar with Old Bay (I think its a Maryland thing), its also good in potato salad. Its in a bright yellow tin.

  152. Oops. The last post was from me. I forgot to change my kid’s name from his post.

  153. Yeah I figured that. heh.

  154. Well i use really good white balsamic with oranges in a nice salad of field greens and frize’ and boy is it goooooooood. Clears the palate, which is why i think your recipe would be perfect with this chicken. Just perfect.

    I have a similar fried chicken that I got from Alton Brown, his spice mixture is fabulous.

  155. I had a southern person tell me to use self rising flour as a trick to southern chicken. And of course it ain’t good without the buttermilk.

  156. Here’s Altons spice mix for the fried chick.

    2 tablespoons kosher salt
    2 tablespoons Hungarian paprika
    2 teaspoons garlic powder
    1 teaspoon cayenne pepper

  157. Yeah I used old bay for crab cakes and for lobster pots. Never thought of it in potato salad though.

  158. I tell you socal, your boys are gonna love my pot roast.

  159. Mmm. White balsamic sounds great for my vinaigrette. The self-rising flour sounds interesting also.

  160. I think it’s a southern thing. I also think KFC chicken uses self rising. you get that good crust.

  161. Yes, they will (love the pot roast). They love pot roast & your recipe sounds much better than what I used last time (off Food Network website).

  162. the pot roast is a knockout. trust me.

  163. Sometimes I throw a couple of sliced shallots in with that PR.

  164. Sliced shallots sound good. There are so many good recipes on this thread, I think I need to print the whole thing. I’m going to make a lot of these this summer.

  165. Note for everyone. I tried the cherry pie recipe and it was quite soupy. The recipe doesn’t say any specific cherries so I used bing cherries that I found on sale. I mixed up everything for the filling and then started on the crust only to discover I was out of crisco. So the filling did sit for a bit while I finished dinner and we ate. Then I went to the store to get shortening, upon my return the filling had already become quite soupy. I don’t know if it became soupy due to the delay or not.

    The taste was good, actually pretty sweet, but I think I would probably use the filling with a regular pie crust and probably use a different kind of cherry. I love Ranier cherries and I wonder if they might hold up better since they are firmer??? I personally didn’t care for having only crust on top, a fairly thick crust I might add….just color me traditional.

  166. OK this is an inexpensive recipe that I’ve made many times;

    Hot and Tangy Chicken with Rice

    2 tablespoons butter
    3 tablespoons wine vinegar
    2 teaspoons salt, divided
    1/2 teaspoon pepper, divided
    8 chicken thighs with skin
    4 cups chopped cabbage (about a medium head)
    2 cups cooked rice
    1/2 teaspoon paprika (optional)

    BIG NOTE**** This is the actual recipe I double the marinade part for extra flavor and I suggest you do the same*****

    In small saucepan melt butter over medium heat. Add vinegar, 1 teaspoon salt and 1/4 teaspoon pepper; stir sauce until well mixed. Place chicken in large shallow dish pour hot sauce over chicken turning to coat let stand 10 minutes. Place chicken skin side up on broiler pan reserving sauce, broil chicken at 450 degrees. Set rack 8 inches from heat, broil chicken 15 minutes, turn brush with sauce and broil an additional 15 minutes or until done. Remove chicken to warming tray.

    Into large skillet which is also suitable to serve in, pour drippings from broiler pan, add reserved sauce and heat over medium-high temperature, add remaining salt and pepper and chopped cabbage; stir fry for 10-15 minutes or until cabbage is tender. Add rice to cabbage and cook approximately 5 minutes. Arrange warm chicken thighs on top of rice-cabbage mixture and sprinkle with paprika, if desired.

    ***I have found that you can get plenty of drippings after the initial 15 minutes so that the entire dish is ready when the chicken is done*****

  167. I missed the comments up thread about fried chicken. As a southerner born and raised, yes self rising flour and buttermilk.

  168. Here is another fairly inexpensive recipe….but you have to trust me on this the topping sounds bizarre but it’s REALLY good and it’s not for those with high HDL!

    Mexican Crescent Pie

    1 pound ground beef
    1 tablespoon chili powder
    salt per taste
    2 cloves garlic, peeled and crushed (just pound they are removed)
    1/4 cup sliced ripe olives
    1/4 cup finely chopped onion or 1 tbls. minced
    1 cup dairy sour cream
    2/3 cup mayonnaise
    1 can crescent dinner rolls
    2 medium tomatoes, thinly sliced
    1 small can chopped green chilies
    1 and 1/2 cups shredded cheddar cheese, divided
    Heat oven to 375 degrees

    In skillet brown ground beef with chili powder, salt and garlic until crumbly and brown. Drain, remove garlic cloves. In small bowl combine olives, onion, sour cream and mayonnaise. Separate dough into 8 triangle. Place triangles in ungreased 9 or 10 inch pie pan, press over bottom and up the sides to form a crust. ****at this point I pre-bake the crust for about 5 minutes the recipe comes out better that way. It puffs but quickly settles back down or you can poke it with a fork****

    To assemble pie, spoon meat over crust, top with tomato slices, slightly overlapping. Top with chilies and 1 cup of the cheese. Spread sour cream mixture over the top, then sprinkle with remaining half cup of cheese. Bake in 375 degree oven for 25 to 30 minutes, let cool for 5 minutes before serving. To reheat cover loosely with goil and heat in 375 oven for 12-15 minutes.

  169. FIRM TOFU
    OLIVE OIL
    TAMARI

    Make sure you buy a nice fresh clean tofu. Imported old SMELLY tofu has turned off a lot of people. In WI we can buy fresh tofu from a local manufacturer, Bountiful Bean in Milwaukee.

    PRESS the tofu between two plates until the water is squeezed out and the tofu is dry – don’t crush it – gently press

    Warm olive oil in fry pan
    cut tofu into 5 vertical slices and then 4 or 5 horizontal slices – now you have many squares

    throw them in sizzling olive oil
    don’t fry them too fast or the tofu will get rubbery

    then when they look like crisp chicken nuggets take them out of pan and sprinkle on tamari to taste(or garlic powder or whatever)

    If you have some money go to your whole food store and buy in bulk bins what is called :Good tasting mini flake nutritional yeast” all the B vitamins and tastes so good – don’t use too much or you will get a GTMFNY burning feeling on your skin. Just sprinkle it on like the tamari.

    And instead of tamari and yeast, you can go to your local Asian store and buy Mabo Tofu Sauce in the box. Just throw the fried tofu in the sauce.

    Tofu is pure protein. Protein cannot be stored and must be replaced every day. Get your protein and you will not have food cravings. Eat tofu when you have cravings for stuff you know is not good for you.

  170. Did you know that if you soak liver for four hours in milk before you cook it, the milk will remove all bitterness?

    It almost doesn’t taste like liver after the soaking.

  171. No I didn’t know that Creeper. But I LIKE liver.

  172. Fresh tofu! what a concept. I’ll have to see what Whole Paycheck (Foods) sells. My vaca is coming up soon (2 weeks!) and maybe I’ll drive up there and get me some fresh tofu. Besides, I looove Milwaukee.
    ****************************************************************************
    Here’s that Pasta Salad recipe you asked for, UW ~

    Cold Pasta-Spinach Salad

    1 8oz pkg Pasta shells (or other delightful shapes)

    1 (10 oz) pkg frozen chopped spinach, drained
    2 Tbsp dried sweet basil
    4 cloves garlic, finely minced
    1/2 cup Parmesan cheese grated
    2/3 cup olive oil
    2 Tbsp red wine vinegar
    3/4 tsp salt (or to taste)
    1/2 tsp pepper

    Cherry Tomatoes

    Cook pasta according to pkg directions. Drain and refrigerate, covered until cool.

    In a large serving bowl, combine spinach, basil, garlic, parmesan cheese, oil, vinegar, salt and pepper. Toss with chilled pasta. Cover and refrigerate at least two hours.

    Garnish with cherry tomatoes.

    **************************************************************************

    It is easy, inexpensive, and DELICIOUS !

    I’m not a cook. but I read recipes well. This is one of the best recipes EVAH. I always double the ingredients because seconds and thirds are always in demand. I included this recipe – and the one for brownies-to-die-for in a recipe collection for my daughter in law’s wedding shower. She said that they are her favorites – and I know, ‘cuz my son said so.

  173. Spinach. Interesting. I’m gonna have to try it. I think spirals would be a good pasta choice for this.

  174. socal, I did try your dressing mix and it was a hit! I served with roast pork. I’ve already made it again, very refreshing and perfect with chicken or pork.

  175. UW~
    Spirals are an excellent pasta for this. Interestingly, when I made the salad with spirals, my kids (“adults”every one of ‘em) asked why I changed the recipe! I nearly had a revolution on my hands. lol

    I know you like using a crock pot, but leaving the house all day with an electrical thingy on kind of scares me. (My building – the one I live in – I don’t own the entire building, just the condo unit – is 105 years old.) So after work, when I need to make something like pot roast or stew, I cook with a pressure cooker. It has saved me on more times than I can count. I’m gonna try some of the crock pot recipes in my PC and see how that works.

  176. I stay away from pressure cookers. I witnessed one explode, I am SURE many crock recipes will work in a pressure cooker. My mother always made the best chicken soup in them too.

  177. And LOL! over the spiral revolution. Hahahahaha.

  178. Leslie –

    You can get fresh Bountiful Bean organic firm tofu at Whole Foods in Milwaukee or Madison — you can call the factory in Milwaukee to find a delivery location nearest you; call Simple Soyman at 414-444-8638.

    Ask when they deliver to the place you will get the tofu and get there the next day for the freshest — ask what day they place orders because if you want a case you have to tell the store before they place their order with Simple Soyman. Madison orders on Friday so I have to tell them on Thursday for the second Friday from that Thursday. I buy by the case and get a discount but I have to order a week in advance because the Simple Soymen only make the exact amount the store orders. I buy cases at Madison WF and order a week in advance , This hassle is worth it – big time.

  179. BTW I said don’t fry the tofu too fast or the tofu will get rubbery because that is what the experts say but i like it fried fast and crisp

  180. Thanks, GreenC.
    I just returned from a concert with my son, his wife and her mother. All were interested when I shared the Milwaukee tofu link.

    I’ll give them the phone number as well.

  181. It’s zucchini time gang!

    This is a traditional southern italian frittata and it must be made in a large cast iron skillet.

    One good sized zucchini peeled and sliced thinly
    One onion chopped
    One large or two medium potatoes, peeled and cubed.
    Handful of Romano or Parmesan cheese, I prefer Romano.
    salt, pepper, garlic powder, fresh basil, fresh oregano. Yes you can use dry.
    One dozen eggs, scrambled.

    Put the cubed potatoes in the microwave till they are almost, but not quite cooked.

    In olive oil, saute the onion and zucchini and pre cooked potatoes till the potatoes are lightly browned and zucchini is tender but not mush. Add salt pepper, and spices to taste. You should be able to SEE the basil if you use dry, so don’t be chinzy. Don’t overuse dry oregano though. It takes over. Go easy!

    After the mixture is cooked, add the eggs to the pan, toss in the Romano and mix it all up. Let it all cook until you know the sides and bottom have set and are starting to brown.

    Put the skillet in 375 oven and watch it till the top lightly browns. Check with a toothpick or metal tester to make sure the eggs have fully cooked and set.

    Now the hard part. take the skillet out and get a person to help you. Place a strong platter over the skillet and flip it over to drop the frittata onto the plate. Cut it like a pie and make sure you have a nice crusty loaf of Italian bread ready. Oh, and some wine.

    Yes you can substitute other things for zucchini but the REAL one is zucchini and it’s worth it. To me, nothing goes better in this frittata than zucchini.

    This is also great left over in a sandwich with ketchup, no kidding.

  182. Lakerwade, are ya with me Dude? Good. Because do I ever have a country ribs recipe for you! I know you can make this yourself and surprise your mom!

    This recipe can be doubled, etc. It must be served with rice because the sauce is so damned good, rice is the only answer.

    3 – 4 pounds of country pork ribs
    2 Tb veggie oil
    2 large red bell peppers, strips
    2 onions, thinly and lovingly sliced.
    1 28 oz can of crushed tomatoes
    1/2 cup brown sugar
    2 TB worchestershire sauce
    2 TB cider vinegar
    1/2 teas garlic powder
    1/2 teas salt
    1/2 teas of crushed red pepper
    1 teas chile powder

    Brown the ribs in the oil, drain off the fat, or don’t bother if you don’t want to. Heh. Remove the ribs and set aside. Toss peppers, onion and cook them down a bit.

    While you are waiting for the peppers etc to cook, mix all the other ingredients except the tomatoes together. Then mix them in with the tomatoes. Mix well.

    Throw the ribs back in with with the peppers and onions. Then put the tomato mixture in with the ribs and veggies. Cover it all with tin foil and put it in a 325 oven for 2.5 hours. baste the ribs with the sauce at the one hour mark and take the tin foil off during the last half hour.

    YUM. No kidding.

  183. Cook a whole turkey and divide it up, freeze most of it. Will last a very long time. Make a soup with the carcass.
    Make bisquits to go with your meals. Cheap and you avoid buying bread.
    Meatloaf – stretch it with oatmeal, crackers or bread stuffing. Lots of chopped vegetables, at least one egg to hold it all together. Cook in a bread pan. Will last for days.
    Mix powdered milk with regular milk to make palatable and fool the kids.
    If you crumble tofu into your spaghetti sauce it looks like cheese and provide much protein, also fools the kids.
    Make quiche which you can also put tofu into and once again fool the kids. Put in veges, cheese, a little yogurt, can add small amount of tasty meats for flavor like bacon. Can use frozen pie shells.
    Most town have cheapo grocery stores if you search, such as dented can stores. Check dented cans to make certain top of can is still convex with no rounding. Rounding to any degree of top indicates germs have gotten inside and are producing gases.
    Spaghetti – I like mine with linguisa, a small luxury which can be stretched with lots of vegies and crumpled tofu – remember?
    Chili good cheap meal, beans, lots of vegies, tomotoes and chili.
    Almost all dishes take onions ( the more the better – very cheap), garlic, pepper, celery, zuchini, tomoatoes, small amount of mushrooms to remember when….
    Make pies with whatever is in season or on the backyard tree. Can use frozen pie shells.
    Pancakes with whatever fruit is in season cooked inside or bananas. Can also make a compote by boiling whatever fruit is in season until it is a yummy thick mass to be ladled onto pancakes or French toast.
    French toast can make you forget you are broke.
    Eggs can make many dishes and are good for pretty much everyone.
    Make your own smoothies with lots of yogurt and fruit. Can add fiber if all this poor eating is affecting your digestion. Flax seeds will work – I put them in the blender first to break them to dust. You can buy large bulk containers of yogurt – which also helps digestion.
    Remember hot cereals? You can eat them at any meal. Add powdered milk to the water and a drop of almond extract or vanilla, with a shake of cinnamon.
    Go to the health store or other store that sells bulk foods. You can get MANY foods in bulk much cheaper. You can buy small amounts at the cheap bulk prices.
    Cook a chicken and be happy. Make a soup out of the carcass. Whole thing will last for days.
    For dessert put peanut butter on sour dough bread with honey, cover with slices of banana, then sprinkle with granola, lay another slice of sour dough bread on top. Hippie dessert
    Make breads – regular, banana bread, zuchini bread (delicious)

  184. Oh cripes. Now I want French Toast.

  185. Like polenta? Here;s a recipe for an authentic Tuscan dish. Easy to make, and cheap cheap cheap

    http://lavecchiacredenza.wordpress.com/2009/10/07/sagre-di-ottobre/#more-1046

  186. Anthony I wish polenta had a different name. It does in some parts of the US they call it Mush but that’s not much better. It’s good sliced and grilled.

  187. DE- It was actually a hunters’ dish and peasant fare from the Northern provinces. It is prepared the same way as “Mush”. Excellent taste, though, if I say so myself.

  188. Every time I hear Pawlenty’s name I think of polenta. I have a hard time taking a guy seriously when he’s named after italian cornmeal.

  189. “Every time I hear Pawlenty’s name I think of polenta.”

    I’ll never be able to eat it again……

  190. Try my “Better Days” Soup Recipe (if you’re tired of or allergic to Stone Soup):

    http://www.miscellani.org/blog/2009/10/better-days-soup/

    It’s part of my pre-Halloween post about the scary economic reality of Americans being jobless, hungry, and homeless, while political tricksters, banksters, and insurance fraudsters treat themselves to our money, in a government no longer recognizable as ours.

  191. Cous-cous! Hot with butter or gravy. Cold as a salad…makes a heckuva good tabouli. There’s literally no cooking involved. Just boil water, stir the cous-cous in and you’re done. Add anything you want, from onions to raisins.

    My stepdaughter saves all her ham bones for me. I soak a pound of beans overnight, then throw them into the crock pot in the morning along with the ham bone, some chopped onion/celery/carrot, a quart of chicken stock and a bay leaf. When the beans are tender add a can of stewed tomatoes that you whirled around in the blender. Don’t do this till the beans are done. If you do, they’ll never cook…something about the acid in the tomatoes. If you like your bean soup thick, puree a couple of cups of the soup in the blender and return to the pot.

    No ham bone? No problem. Use a pound of bacon, partially cooked instead.

  192. Bread Recipe for HT.

    Here’s a photo of the bread.
    http://s788.photobucket.com/albums/yy163/UppityStuff/?action=view&current=mybread.jpg&newest=1

    For each loaf,
    3 cups of unbleached bread flour. I use that King Arthur flour

    1 cup of warm water. Should not be hot. Water that is too warm kills yeast. Just this side of luke warm. If you have a cooking thermometer, it should be between 110-115 degrees.

    2.5 level teaspoons of dry yeast. I don’t use the packages. Sometimes, the yeast is dead. I buy loose yeast granules in jars. The yeast should be refrigerated for storage,but be room temp for the bread.

    1 teas salt. Don’t leave the salt out, it is necessary.

    1 scant teas of sugar. Eh sometimes I use a 1 tab of honey.

    Put the yeast in a large bowl and add the water, stir. Let it sit for about five minutes till the yeast starts to bubble. Then you know your yeast is working. Do NOT add salt or sugar in with the water. They react and can kill the yeast.

    Add one cup of the flour to the water and mix with yeast to get things started. Then you can sprinkle (disperse)in the salt and sugar and the rest of the flour. Mix well and remove the dough to a floured board. Time to knead. knead knead knead for like…..forever. lol. Just kidding. About ten minutes. You want the dough to become a nice SMOOTH ball. You don’t want to see any blobs of flour and you don’t want it all sticky or lumpy either. Think SMOOTH. If you poke your finger in it, it should make a dimple.

    When it’s a nice smooth texture, put a little olive oil in the bowl and rub the ball of dough with the olive oil. Both sides. Cover the dough in the bowl with a towel and keep the bowl away from drafts, put it in a warmer area. Wait for it to double in size. About 2 hours usually.

    Put the dough on a floured board again and punch it all over. I mean punch it like you are punching somebody you really hate in the face. This punches out all the air. Punch for about thirty seconds. Then knead some more a bit and make a ball again. Time for second rise in the bowl, only the second rise goes much faster. How MUCH you let it rise will determine the kind of bread you get. Rise for a long time and you end up with white bread. If you want more dense bread, rise for about a half hour to 45 min.

    Oven at 400. Put the dough in a bread pan, seam down or form it by hand. seam down. Either way is fine. It’s nice to have a baking stone. If you don’,t use a tray if you are forming the dough without a pan,. put a bit of cornmeal on the tray first so the bread won’t stick. Use a serrated knife and make three diagonal slits atop the dough. This is very important as it relaxes the dough.

    Use a spray bottle in “spritz” and lightly spritz the top. This makes a good crust. If you like your bread more on the crusty side, think French or Italian, then spritz it a few times again during baking intervals. The more you spritz, the crustier the top. I spritz twice altogether.

    I always make several loafs at a time as it seems like a lot of work for just one loaf. Besides, just one loaf disappears in about five minutes if there are people in the room when you take it out of the oven. Let’s face it, the smell of bread baking makes people hungry.

    Depending on your oven bake for about 25 minutes. Watch it and see when it’s the shade of brown you like. For me, it’s 25 min. I hate overly baked crust. You know the bread is done if you knock on the top and it sounds hollow.

  193. Uppity, thank you so much. I’ll bake up a batch today and let you know!

  194. HT one more thing. Go easy on the extra flour dusting on the board. If you use too much, you will need a little bit more water, because that flour gets taken up by the dough.

  195. You want to watch a combination Bread Pro and Hottie?
    Check this out. He has a six part video on bread making.

    Nice Italian boy. Nice kneading hands too….

  196. Going to make the bread your way Uppity. Looks wonderful

  197. Just I learned from my grandmother and the bread never fails.

  198. Uppity, I visited that EveryonesItalian site and am in the process of watching every video (I’ve watched all the bread making ones – but am branching out) Thanks for the info.
    Tried your ribs recipe – too divine for words.
    Now, do you have a recipe for baked beans? Every time I try, the beans are not soft enough, (even though I soak them overnight) and the recipes I try are lacking flavour – Ilve tried maple syrup, corn syrup, sugar solution – nothing seems to work. Help!

  199. Oh seeing your post HT reminded me…

    “Just I learned from my grandmother and the bread never fails”

    Well your grandmother made a great loaf of bread UW.
    We cannot get enough of it here even friends want a loaf lol..

    Thanks for sharing.

  200. Just, it is really good. Now for the baked beans – poverty food right!
    BTW, although I don’t comment often, Just, you have given me many belly laughs. Thank you!

  201. Oh Just! I am glad you like my bread! And after you make a few loaves it gets easier and easier, right? Sometimes I make oat bread and other breads from that same basic recipe.

  202. Oh and about friends wanting loaves. I know that story. lol. I am forever giving loaves away. People just LIGHT up.

  203. Ah you tried the ribs, HT! Are they not awesome? And the ribs just fall off their bones. I’ve served it during picnics and outtings and I’m telling you, people would rather have that than a steak. This is also a family recipe and you can use that sauce for chicken too! I freeze some. You can make it hotter or sweeter or whatever turns you on but it works great with BBQ.

    Actually I do have a baked beans recipe hanging around here somewhere. I will look for it. Gotta have bacon in it or it sucks.

  204. Oh and that everybodysitalian site is RIGHT ON. That guy knows bread! I wouldn’t mind seeing him shirtless either!

  205. HT yes I am sure the beans will be good one UW comes to the rescue. Plus glad to hear I have given you some belly laughs. For all that is going on we have to keep going a laugh a day can be just the pill we need. Thanks for your kind comments.
    I am taking some time off I’ve been burnt out these past few weeks…….. however I do read here each day. No day is the same without visiting Uppity’s!!!

    UW
    Oh I am sure it will get easier and easier the more times we make it!!! Love it, have a friend who turns 70 tomorrow so I am taking her round a gift basket of bread and cheese etc. She will love the bread I am sure, she loves to bake too so I expect I will be gifting her your recipe!!

    That guy knows bread! I wouldn’t mind seeing him shirtless either! LOL Don’t forget a picture, if u get the chance Uppity!

  206. Uppity, don’t forget the baked beans recipe.
    I was just reading over the past recipes, and it appears that you could have enough for an Uppity Blog Cookbook! Something to consider, but I’d buy it!

  207. HT you remind me of why I should be ashamed of myself for not organizing family recipes, of which I have a zillion. I can’t find that baked bean one. I do remember it had bacon and molasses in it (boston baked beans, not BBQ beans). I just haven’t made it in so long, I can’t find the damned thing.

  208. In fact the weather sucks and looking through the recipes reminded me to make fettucini alfredo with shrimp tonight.

  209. I think tonight I’ll go, once again, to the Chicken Vesuvius….hmmm, smells so good.

  210. Been thinking of that myself HT. I bought some sweet potatoes today, so it’s coming to my table soon. Great recipe isn’t it? Smellllllllssss sooooooooo good.

  211. I’m kinda wishing for some chicken marsala too. If I had mushrooms I would do that tonight.

  212. Ah, chicken marsala – hmmmm – but I don’t have any marsala and the son has the car – darnit, stop putting ideas into my head. Vesuvius it will have to be…hmmmm can smell it now. Just waiting for the last rise of the bread so I can shove it in the oven, then on to the chicken. I’m also making a lobster bisque – not exactly poverty fare, but I promised myself I’d treat me once a year, and today is the day!

  213. Ohhhhhhhhhhh Lobster Bisque. I am your slave!

  214. Speaking of lunching you, check this out.

    Grilled Cheese (with bacon) and sprinkles of this:

    http://www.worldpantry.com/cgi-bin/ncommerce3/ProductDisplay?prmenbr=130425&prrfnbr=2246065&search=7%20seed%20crust

    If you can find it in a store, its only $4.99 and lasts about 6-7 months depending on how much you love it. I use it on everything once the grilling is underway. Toasted….hmmmyyumm.

  215. I just made Chicken Marsala the other night. Now I don’t use alcohol in my cooking, because it’s just best for me to never go near alcohol again. Anyways, I substituted cranberry juice and sierra mist for the Marsala, and it was pretty tasty.

  216. ****Swell, Fixit Fairy visited you.*****

  217. Swell, in cooking, the alcohol is completely burned away. I just wanted to let you know. xxoo.

  218. I know, but I don’t keep it in the house. Sober 19 years.

  219. Ah bless your heart Swell. I love you for that. And I understand.

    I do think that the cooking wine in grocery stores, though not nearly as good as the real thing in cooking, is without alcohol content. In other words, not really drinkable.

    You can also buy extracts. Just some food for thought.

  220. I know it’s not a “Frugal” meal, but we had sole stuffed with crabmeat and I remembered what a great recipe it is. If anybody is interested, I will post the recipe. I would hate to post something people aren’t really interested in. Fish usually falls into that category.

  221. FISH! Yummy and Lent is almost here!

  222. Uppity – you can’t get sole here except once in a blue moon. I LOVE sole. I am not too crazy about a LOT of fish, but Sole!

    YUMMMMM

  223. Hey- if they can buy subs with food stamps we can have this for Saint Valentine’s Day!

    Black Bottom Raspberry Pie

    Crust

    * Nonstick vegetable oil spray
    * 1 3/4 cups crushed chocolate wafer cookies (about 30 cookies from one 9-ounce package)
    * 1/2 cup (1 stick) unsalted butter, melted
    * 1/4 cup sugar

    Filling

    * 1/2 cup sugar
    * 1/4 cup unsweetened cocoa powder (preferably Dutch-process)
    * 2 tablespoons cornstarch
    * 2 1/2 cups whole milk, divided
    * 2 large egg yolks
    * 1 large egg
    * 4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
    * 2 tablespoons (1/4 stick) unsalted butter

    Topping

    * 3 1/2-pint containers raspberries
    * 1 cup chilled whipping cream
    * 2 tablespoons powdered sugar
    * 1/2 teaspoon vanilla extract

    For crust:
    Spray 9-inch-diameter glass pie dish with nonstick spray. Blend cookie crumbs, butter, and sugar in medium bowl. Press mixture evenly over bottom and up sides (not on rim) of prepared dish. Chill crust 30 minutes.

    Preheat oven to 350°F. Bake crust until set, about 10 minutes, then cool.

    For filling:
    Combine sugar, cocoa, and cornstarch in heavy medium saucepan; whisk to blend well. Gradually add 1/4 cup milk, whisking until cornstarch dissolves. Whisk in remaining 2 1/4 cups milk, then egg yolks and egg. Stir over medium-high heat until pudding thickens and boils, about 8 minutes. Remove from heat. Add chocolate and butter; whisk until melted and smooth. Spread pudding in prepared crust. Press plastic wrap onto pudding to cover and chill pie overnight.

    For topping:
    Peel plastic wrap off pie. Cover chocolate layer with raspberries, pointed side up, pressing lightly into chocolate to adhere (some berries will be left over). Beat cream, sugar, and vanilla in medium bowl until peaks form; spread over berries on pie. Arrange remaining berries atop cream. Chill pie at least 1 hour and up to 4 hours.

    Read More http://www.epicurious.com/recipes/food/views/Black-Bottom-Raspberry-Cream-Pie-109725#ixzz0fXi2mYja

    There is a great photo at the link!!!

    You can sub strawberries or cherries if you like- all go well with chocolate!

    Who is bringing the wine???

    I would have posted the photo but that is up to the more talented among us (hint hint FF LOL)

  224. My first grandchild, a daughter, was born on Valentine’s day. We’ll be having dinner this week. I have everything to make this except the cherries, her fave. I’ll let you know how I make out. I am so excited!

  225. Enjoy! The hardest part is waiting while the damn pudding cools! I just want to eat it right away!

  226. Omigosh, Mom, I already pulled out the step ladder and pulled the dry goods and made a list for fresh dairy. Yummy. Its going to be pretty. Her Momee loves strawberries, but it’s not her birthday celebration!! The nice thing is my granddaughter is going to want this recipe and she is well old enough to handle it on her own. That’s sweet!

  227. When your inundated with Lemons heres a simple recipe for a

    Lemon Curd.

    Serve with scones, on toast, muffins, filling for a cake or anything that takes your fancy!

    2 lemons
    1/2 cup (1 stick) unsalted butter
    1 cup sugar
    2 eggs, beaten

    Grate peel and squeeze lemons; reserve peel and juice.

    In small saucepan, melt butter. Add sugar; cook until dissolved. With wire whisk, beat in eggs, lemon juice and peel; cook until mixture is thick and coats back of spoon. Cover; refrigerate.

    Just up the ingredients to make a larger batch. Enjoy!!!

  228. Yum JustMe.

  229. Lemon freak here. One can never have enough lemons! You know how everybody has an item that makes them nervous if they have run out? With me, it’s lemoms. But I’ve had some recipes that call for curd. So now I can make some instead of paying thru the nose for it.

  230. HAH! I love lemons- but I won’t pay what they are asking for them up here in the frozen wilderness of PA

    And where is the sole recipe UW??? Lent starts Wednesday! I can’t eat salt cod every week you know- even though it is frugal! LOL

  231. Lemon Curd recipe can also be made as

    Orange Curd or Lime Curd too…

  232. Stuffed Sole or Flounder.

    2 pounds of small flounder or sole fillets (roughly eight fillets)
    1 7 oz can of flaked crab meat, drained, remove the cartilage
    1 small can mushrooms, drained, chopped (keep the juice)
    1/3 cup chopped onion, fine
    1/2 cup of cracker crumbs, saltines etc.
    1/4 cup dry white wine
    4 oz shredded swiss cheese
    1/4 cup butter
    3 Tablespoons Butter
    3 tablespoons flour
    1/2 teas salt, 1/2 teas paprika, 1/2 teas salt
    2 TAB parsley

    Have some milk handy.

    saute the onion and the 1/4 cup of butter. Slowly. You want them sweated soft, not browned.

    Add mushrooms and crab meat, and crumbs. Add the salt and parsley, and a dash of pepper. Mix well.

    Spread this mixture on the filets and roll them. I use pre-wetted toothpicks to keep them together.

    In another pan, melt the 3 tabs of butter, 1/4 teas salt, and mix in the flour to make a roux

    Mix the mushroom liquid with enough milk to make 1.5 cups of liquid. Add this and the wine to the saucepan and heat until the mixture thickens.

    Pour this sauce over the fillets and bake for 25 minutes in a 400 degree oven.

    Remove from oven and top the rolls with the swiss cheese and paprika. Bake another ten minutes.

    This recipe is supposed to serve 8 but that’s bullshit. It serves 4 because everybody wants two. lol.

  233. YUMMY! This is what we will have for the first Friday of Lent!
    My church has a fish dinner every Friday in Lent- $7.50 for adults- haddock baked or fried, scalloped potatoes, green beans and coffee or punch.
    They use the profits for good works- but Hubby and daughter will be working- so we will have this for our main meal at lunch on Friday!!! Sounds absolutely delicious!
    Thanks!
    (I might throw a pinch of tarragon in- I love it with fish!)

  234. We just had a wonderful chicken marsala for dinner. It was sooooooooo good.

  235. Balsamic Chicken With Garlic and Onions

    6 pieces bacon cut into 1/4 inch strips
    1 chicken cut into 8 pieces (or 8 pieces of your favorite cut)
    1 lb onion thinly sliced (or shallots)
    1 head garlic separated and peeled
    1/4 cup balsamic vinegar

    Cook bacon in a deep heavy skilled until crisp.
    Drain on paper towels, reserving bacon grease in skillet.
    Pat chicken dry and season with salt and pepper.
    Brown chicken in bacon greasse, over medium hight heat, turning, about 8 minutes.
    Transfer chicken to plate.
    Pour off all but 2 tablespoons fat. Lower heat, add onions to skillet and cook, covered, stirring occasionally, until soft and lightly brown, about 10 minutes.
    Remove lid and continuing cooking until deep golden, about 10 minutes more.
    Add garlic and 1 cup water to skillet and bring to a boil, stirring 1 minute. Return chicken to skillet, turning pieces to coat, then arrange them skin side up and gently simmer, covered, until cooked through, about 30 minutes.
    Transfer chicken to serving dish. Add balsamic vinegar to sauce and boil, uncovered, mashing garlic, until slightly thickened. Season with salt and pepper and pour over chicken, then sprinkle with bacon.

  236. Even though I could hear my arteries hardening, lol, this looks great. I do this balsamic drizzle sauce with garlic on lamb so I know how good balsamic can be properly used at a sauce or drizzle. The bacon has just got to punch it up even further. I am going to try this recipe

  237. Even though I could hear my arteries hardening, lol,

    LOL i hear u! I love this recipe… Hope you enjoy!

  238. When making lasagna. Easy substitute for the pasta sheets is to use the spring roll sheets you find in the stores. Just layer it as you would your pasta sheets and there you have it.

    This is especially good if you sometimes find the no bake pasta sheets do not cook through fully. Excellent substitute and so quick and easy to use!

  239. I’m into sweet potatoes/yams. Have them every morning, fried up with maybe some green chile or salsa on a tortilla!! Lots of energy and good nutrition! Keeps the blood sugar level, too and you won’t get hungry for hours.

    On sunny days, I cook the in my solar oven for free….they are sweet and lovely!! YUMMY!!

  240. Today was overdosing on grandmas bread… very full but extremely happy!! Could eat it all day lol

  241. We had our corned beef. And we have some for nice Ruben sandwiches. Yum.

  242. Yes your recipe from grandma right? YUM YUM YUM !!

  243. Yup that’s where i learned to make the bread. Glad you like it. You can make other kinds of breads using that as a base too. Like raisin bread, etc. It’s a nice hardy bread.

  244. I make currant t-cakes as we call them there largerolls flattened with currants in them and then toast them. AWESOME!! You should try them.

  245. Looking for recipe for scalloped corn. My friend makes it with corn bread mix…it’s gross. Want the stuff my aunts’ brought to family reunions.

  246. scalloped corn? I never heard of that. I have a recipe for corn casserole. Is that the same thing? Corn meal, sour cream, creamed corn? I think they call it a spoon bread now.

  247. Now it’s being downgraded to sh*t

    Make that whale shit. My 401k just went down some more. I’ve lost more than two thirds of the principle and two thirds of the dividends. Nothing like a “Recovery”. You listen to these people on TV and you would think everything is just fine. Well it is. For them.

  248. Just to incite insane jealousy in every Uppity regular- I am making Cream of Asparagus soup- with Asparagus from my garden- which will be served with-a salad of Buttercrunch Lettuce, Radishes and Onions- also from my garden.

    Now that is some poverty food!

  249. PMM when we lived in Germany I use to get white asparagus soup it was outrageous.

    We planted corn, watermelon, tomatoes, & cantaloupe last week and we have 4″ sprouts on the corn already.

  250. DE- We don’t plant corn= never have any luck with it- it brings earwigs and what they don’t get the deer, possums, skunks, raccoons, etc- not worth it- we have lots of folks around here that grow it- same with melons- just have never been able to grow them- but any kind of squash? I get volunteer plants every year lol

  251. GAWD! I LOVE asparagus. I could just taste that soup!

  252. For those of you who like burgers and are on a quest to eat healthier, I finally made a turkey burger that actually was delicious. I used ground turkey breast so this was going to be a challenge. But you know, the ground breast is half the calories of the mixed ground turkey. So here’s what i added.
    Per 4 oz burger:
    1 tb of finely chopped sweet red pepper, the long red kind that are REALLY sweet.
    1 teas of finely chopped onion
    1 teas bread crumbs.
    1 tb worchestire sauce (I always spell this wrong
    salt, pepper and dried basil.
    sprinkle of garlic powder.

    Ok, here was the indulgence. I topped it with a slice of horseradish cheddar cheese, but overall I saved myself a boatload of fat and several hundred calories in the process. I put them on toasted kaiser rolls.

    Just saying.

  253. You know what makes ground turkey taste better. Cook it in bacon fat.

  254. AHAHAHAHAHA.

  255. Yum, bacon fat! Throw on some avocado and a couple of onion rings and you’ve got a tasty turkey burger there!

  256. ROFL and some nice mayo. And no sense of throwing away the bacon you fried. Might as well put it on top.

  257. Do you remember that movie “Fatso?” Dom DeLuise and Ann Bankcroft? This reminds me of that.

  258. You know, after awhile you just get sick of chicken breasts, right? Of late, I have realized this is because I don’t give them the attention they deserve. I have fallen in love with them again since i have gone on a hunt for recipes that treat chicken breasts with respect. Here is one I tried that I thought was truly worthy of posting here. I love balsamic as a cooking ingredient. I have yet to see it do anything but enhance a dish. I often make a balsamic glaze with lamb and it works so well with those mashed potatoes too! If you go for aged balsamic, which is more expensive, you are in for a thick and tasty treat. I buy an aged five years balsamic and let it set for several years on rotation. Sounds obsessive, I know, but soooooooooo worth it.

    I copped this recipe off a now inactive blog written by a restauranteur in Vermont. She opened her restaurant and no longer carried on the blog, but i got some nifty recipes. You can just feel the love this person had for good cooking. Next time I pass thru burlington, I will definitely try her spot.

    Stuffed chicken breasts in balsamic cream sauce. (note, i substitued half and half for the cream. I always do that because it makes me feel better about my arteries, lol. I also removed the skin after roasting and before topping with the sauce, The skin just guarantees no dry breast meat. I know chicken skin, tasty as it is, is a very unhealthy thing and my dog is grateful I feel that way, but even she doesn’t get it all. If you live on the wild side, then by all means leave it on.). Also, being the greaseball that I am, I softened and flavored the mozzerella with garlic salt and basil and a dab for greek olive oil (Tasso’s) before I stuffed it into the chicken. I never met a recipe I didn’t add to. Laughing.

    4 chicken breasts
    sea salt and fresh ground pepper
    1 cup grated mozzarella
    4 tablespoons olive oil (divided)
    1/2 red onion, minced
    3 tablespoons balsamic vinegar
    1/4 cup chicken stock
    3/4 cup heavy cream
    Preheat the oven to 375.

    Wash and trim the chicken breasts and use a paper towel to pat dry. Season with a generous pinch of sea salt and fresh ground pepper. Using a small knife, carefully slice a notch into the side of the chicken breast. Work slowly, moving the knife back and forth to expand the pocket. If you break through to the surface, don’t worry, it will still work out. Stuff the pocket with the grated mozzarella (or your chosen filling) and press around the open edge to help seal the pocket.

    In a large oven-proof, heavy-bottomed skillet (cast-iron is ideal) heat 2 tablespoons of the olive oil and add the chicken skin-side down. Cook for about five minutes; you will see the chicken cook through by about half. Transfer the chicken to the oven (without flipping) and continue to cook until it is cooked through (internal temp of 165+), about 10 minutes.

    While the chicken roasts in the oven, put together the sauce. In a small saucepan add 2 tablespoons of olive oil, the minced onion and a pinch of sea salt. Stir frequently and saute until the onion softens, about 3 minutes. Add the balsamic vinegar and saute for a minute, stirring to combine. Add the chicken stock and cream and bring to a simmer, allowing all of the ingredients to mingle. Remove from the heat and pour over cooked chicken breasts. Serve immediately and enjoy!

  259. ANNIE’S ALL PURPOSE DRIED HERB MIX

    This is similar to mixed herbs you can get in supermarkets. This amount will fit into a typical herb bottle. I use this is almost everything: soups (great in chicken noodle or chicken rice, minestrone, chowder, etc), stews, spaghetti sauces, crumble a tsp into scrambled eggs–omg, its great in scrambled eggs, hot, fluffy & herbed. I do make really good eggs.

    1 TBSP Oregano
    1 TBSP Summer Savory
    1 TBSP Marjoram
    1 TBSP Rosemary
    1 TBSP Basil
    1 TBSP Thyme
    1/2 TBSP Sage
    1/2 TBSP Dill Weed
    1/2 TBSP Tarragon

    I mix them together in a measuring cup and pour it into an old spice jar. The only thing I don’t like using this for is hamburgers. My hubbie once accidentally sprinkled it over burgers! (He thought it was celery seed, which I do like on burgers).

  260. Here’s how I usually do potatoes:
    Cut red or white potatoes in half, and then quarter them, so they’re like little pyramids. Put on a cookie sheet (skin down, pointy side up) or broiler type dish. Squeeze lemon juice over them. Drizzle olive oil (or butter) over them. Sprinkle with herb mix and a little extra oregano. Add a little salt & pepper if you like. Cook under broiler until they are slightly browned. They will be crispy on the outside and soft on the inside with a delish Greek style flavor. Go great with chicken, lamb, or beef. I use organic potatoes, otherwise you can get a lot of pesticides.

  261. Nice mix! I found another marjoram fan!

  262. NICK’S GREEK CHICKEN

    My Dad created this in the early 80’s. We have altered it a bit over the years. It tastes delicious, and is the kind of dish you can alter to your own taste. Very easy.

    Prep time: approx 1/2 hour
    Cooking time: approx 1 1/2 hours
    Serves 4

    Chicken – any kind, use breasts (4), thighs (6), a whole cut chicken, whatever you prefer
    4 White or Red Potatoes, enough for 4, washed, peeled and sliced about 1/4” thick
    1 Onion, sliced or quartered and quartered again
    1 Cup Sliced Mushrooms – approx, I rarely measure anything.
    2 Cloves Garlic chopped or pressed
    1/4 cup grated Romano Pecorino Cheese – or use parmesan or mix the two if you prefer
    1 lg can tomatoes
    1 small can tomato paste
    scant 1/4 cup Olive Oil
    Salt, Pepper
    2 tsp Oregano
    2 tsp Basil
    1 or 2 tsp Annies herb mix (or any similar herb mix)

    Place chicken pieces in corners or ends of a 13x9x2 pan. Place the potatoes, onions and mushrooms in the middle and in between the chicken pieces. Salt and pepper all. Sprinkle the oregano over the chicken pieces and any leftover, sprinkle over the veggies. Break open the tomatoes and lay them over the pieces of chicken. Whatever tomatoes are left over, place over the veggies. Sprinkle the garlic over all.

    Wisk the tomato paste & 1 can of water & the juice from the tomatoes can until its a nice smooth texture, wisk in the olive oil, it should be the consistency of a thick marinara sauce. Pour this tomato paste mixutre over the vegetables. Sprinkle the basil and the herb mix over all, then the cheese.

    Cover with foil and bake in 350 oven at least about an hour & a half or till the potatoes and onions are tender. I serve it in pasta bowls, with plenty of the sauce/juice with the chicken and veggies. We Greeks like to dip delicious hot crusty Italian bread in the sauce. Also goes great with a simple Greek salad, or a Greek style antipasto plate with feta, olives, peppers, artichoke hearts, etc.

    If I’m having company over, I double it and put breasts in one dish and thighs in the other. I have used breasts skinned but on the bone, and skinless, boneless. Either works. When my dad first made this, he would cut up a whole chicken. Also, this is a great leftover dish, tastes even better the next day.

  263. I’ll put up his baklava recipe this weekend. Have to finish typing it out. My mom & sis clarified the question I had about it. (unfortunately, my dad has alzheimers and can’t talk anymore, except to say yes or no) God my Dad was an amazing chef. I’m looking for his amaretto chicken recipe and ham glaze, he made them up, they were so good.

  264. mmmmmmmmmmmmmmmmmmmmmmmmm

  265. Ohhhhhhhhh I GOTTA do that chicken.

  266. Oh, I forgot an optional ingredient for Nicks Greek Chicken:

    Red Wine. Add red wine to the tomato/water/oiive oil mix and reduce water accordingly.

  267. Maria Trebens Dandelion Syrup:

    Two heaped double handfuls of washed dandelion flowers are put in 1 litre of cold water and slowly brought to a boil. Remove from heat and let sit overnight.

    The next day, this is strained and the flowers well pressed out. To this liquid is added 1 kilo of raw sugar and half a sliced lemon. (if lemon is sprayed or waxed, remove the skin. Do not add more lemon or it will be sour) The pot is put on the stove without a lid and simmered on low heat. Test for consistency, should not be too thick or will crystalize, nor too thin. The right consistency is that of a thick flowing syrup.

    Can be spread on fresh buttered bread, pancakes, used in baking goods, however you use syrup or honey.

  268. Remove the lemon after cooking!

  269. Annie-These recipes look fantastic! MS Word will be getting a workout tomorrow! :-)

  270. Annie@12:26: do we have to go metric? ;-)

  271. Haha! Yeah, it was late, and I was too lazy to look up the conversion! This is a European book. Actually, I think its a pity we never went metric here, it seems easier than the hodgepodge way we measure stuff here, and that I can never remember. Anyway:

    1 litre = 1.0567 quarts

    1 kilo = 2.21 pounds

  272. We didn’t go metric, socal, because they would have to give us more in the bottle or package.

  273. I’ll be making your chicken first chance i get this week. How much red win roughly?

  274. Uppity, I usually do about 1/2 can of wine and 1/2 can (the 6 oz can that the tomato paste was in) water. You could add more wine & less water.

  275. Annies Spaghetti Sauce w/Meat (or meatless if you prefer)

    Prep time: 15 minutes
    Cooking time: about 1 hour to an hour and a half
    Serves: 6

    1 lb to 1 1/2 lb ground beef (or do a mix of beef and sausage – 2/3 beef, 1/3 sausage meat w/o the casing)
    1 lg can tomatoes
    1 6 oz can tomato paste
    1 small onion
    1 stalk celery
    2 cloves garlic (or more if you like), pressed
    1 tsp Annies herb mix (if you don’t have any mixed herbs, up the amt of basil & oregano)
    1 – 2 tsp of dried basil (I use 2)
    1 – 2 tsp of dried oregano (I use 1, maybe 1 & a half)
    Pepper to taste (I use fresh cracked, about 1/2 TBSP)
    Salt to taste (I use seasalt, about 2 tsp)
    Optional: Celery seed
    Optional: dash of cayenne or pinch of red pepper flakes if you like it spicier
    1-2 Bay leaves
    Olive Oil
    Optional: 1/2 cup of red wine
    Optional: Zuchini, mushrooms, or even brocoli

    Mince onion and celery. Heat a couple of TBSP of olive oil in pan, saute onion and celery until soft. Like Uppity, I do not like burned garlic, so either add it to the onion and celery for the last minute, or add it later to the sauce. Remove on/cel from pan and add in the ground meat. If you don’t like it too thick, use 1 lb. Tonite, I used 1.15 lbs. If you like a thick Bolognese type sauce, use 1 lb ground beef and 1/2 pound sausage meat. Sprinkle the meat with a little celery seed (a Japanese Chef I knew told me to always use celery seed on beef…I love it, it tastes great & celery seed is healthy)

    Meanwhile, puree the tomatoes in blender, or chop them up if you like big chunks of tomato in your sauce, or you can just puree them for a couple of seconds for chunky. When meat is cooked, drain off the fat. Add the onion & celery and pureed or chopped tomatoes, the tomato paste, a can of water, or half a can water and half a can wine. Add the herbs, salt and pepper and garlic.

    If you want to add any of the optional veges, you can add them now, or saute them with the onion celery (especially in the case of the mushrooms). Sometimes I add mushrooms or zuchini, sometimes not. I’ve added brocoli and the guys thought it was fine.

    Stir and bring to a slight boil, then simmer for approx 1 hour until thickened and flavors melded. After its simmered an hour or so, I cook up the pasta. My favorite is DeCecco. It costs about a buck more per box than cheaper brands, but the place where I buy it has it on sale a lot, and I stock up then. Use any kind you like, spaghetti, penne, whatever.

    This is also a good recipe for meatless sauce. The same amounts of the non meat ingredients make a nice marinara-type sauce. Also, sorry I’m so vague about the herb amounts, but I’m not used to measuring stuff, and we tend to like our food with a lot of herbs, not sure other people would like as much. Leftover sauce can be frozen.

    Serve sauce over hot pasta and sprinkle with romano or parmesan cheese. Yummy!

  276. Socal, I find it interesting that the Italians who come from the ethnic backgound, from remembered immigrant stock all use Romano cheese.

  277. Yes, same thing with my Dad, whose parents came from Greece. (Dad was born in Chicago) I grew up with Romano. Also, we were close with an Italian family who had a fabulous Italian restaurant on the West side of L.A. when I was little. They were from the old country and served romano in their restaurant and put it on their pizza, like Clara. God, I used to love going there. My sibs and I called the owner Papa. His name was Luigi, and being told that we were going to Papa Luigi’s house or restaurant for dinner made us practically hysterical with joy.

  278. I get my romano from an Italian deli that I have been shopping at since I was 18.

  279. Chuckle….just WOW. OK, a bit more, but I’m #284 in the POVERTY RECIPES category? Methinks we should make this into Uppity Commentors’ Cookbook. Seriously.

    How about a recipe for “poverty pizza?” Or even your favorite ways to make pizza dough from scatch, plus a list of your favorite toppings. Mine include different cheeses, lots of veggies like mushrooms, tomato slices, onions, zuchini, both green and black olives.
    How about you? How many of you make your own pizza from scratch? Many Uppityites do. Care to share your fave pizza recipes?

    I’m serious about the cookbook. All these terrific recipes can’t just go to waste.

  280. Below is my Dad’s Baklava recipe. Definitely not a Poverty Recipe. We used to double or triple this recipe and make it right around this time of year & give out little amounts to friends & relatives. Everyone loved it and was sad when he stopped making it a few years ago. Hopefully next year I can pick up the tradition. Anyway, I want to point out this important point about it: when my Dad first made this, he thought it was horribly dry and too bland for him, so he altered the ingredients and increased the amount of syrup quite a bit, almost doubled it. So his baklava is moister, stickier & more syrupy than the kind you see in delis. So if you like it drier, you should add less syrup on the second pouring. You can use the leftover syrup for other things.

  281. NICK’S GREEK BAKLAVA

    BASIC SYRUP:

    4 cups sugar
    3 cups water
    rind of 1/2 lemon, finely cut
    10 whole cloves
    4 cinnamon sticks
    2 cups honey
    6 Tablespoons lemon juice
    4 Tablespoons Brandy or Rum
    2 Tablespoons Cointreau or Grand Marnier

    In a saucepan combine sugar, water, lemon rind, cloves, and cinnamon sticks. Bring to a boil and cook until syrup thickens slightly. Remove from flame and add honey, lemon juice, & liquors. Store in cool place but not refrigerator, where it is apt to crystallize. Syrup keeps well but will become strong if spices are not removed after a week.

    NUT PASTRY:

    3/4 lbs coarsely chopped walnuts
    3/4 lbs blanched almonds, chopped
    1/2 cup sugar
    2 teaspoons cinnamon
    1 + 1/2 lbs butter, melted
    1 lb fillo

    Combine the chopped almonds and walnuts. Add the sugar and cinnamon and mix together thoroughly. Divide this mixture into 4 even parts. Using a 13 x 9 x 2 baking dish, line the bottom with 10 layers of fillo, brushing each sheet with butter before applying the next. Sprinkle 1/4 of the nut mixture over the entire layer. Add 6 more layers of fillo, brushing each layer with butter, and cover with 1/4 of the nut mixture. Repeat twice, then top with 10 layers of fillo, brushed with butter.

    Before baking, cut Baklava in 2” diamond-shaped pieces, being sure to cut through to bottom of pan. Pour the remaining melted butter over it. Bake at 325 degrees for 1 hour, covering with foil the last 20 miin to keep it from getting too brown.

    Remove from oven and slowly pour two cups of the syrup over the hot Baklava (remove spices first). An hour later pour the remaining syrup over it. Leave in same pan and store in a cool place, not refrigerator. Best served the next day, but keeps wiell 10 days or more if properly stored. Makes 40 small pieces.

  282. Uppity, I would love it if you would post your hummus & tzatziki recipes. I will post more Greek stuff soon, the Greek spaghetti, my Dads keftedes, and my own avgolemono soon.

  283. Hal, your idea for an Uppity Cookbook is awesome.

  284. socal, that recipe has me drooling. I’m going to make it for Xmas.

  285. Sounds great, but please read the note I wrote about it above the recipe, about the increased syrup.

  286. Yup, saw the note. No worries, I like it syrupy.

  287. Ok let’s see. I have to write a blog book, and an experience book, and now a cook book Are you people out of your minds? Is there some kind of need to make sure I don’t ever have a life outside of giving you all stuff to read? I’m cracking up here. Anything else you all want me to do? You know, clean your house, do the windows, wash the car?

  288. Will post the recipes soon as I get a chance, Socal.

  289. No wonder baklava costs so much. It’s a lot of work! And who likes DRY baklava? It’s got to be ooooooooooozing.

    I KNOW how fast filo dries up too. You gotta work FAST.

  290. HUMMUS

    Ok first of all, I use roasted garlic. You don’t have to. But remember the difference in the garlic flavor. Roasted garlic is way more mellow going down.

    One batch, double,triple, whatever is your pleasure. I like to make it fresh.

    One 15 oz can garbanzo beans, rinsed GOOD, reserve about 1/4 cup of the liquid.
    (or if you like, cook the damned fresh beans all day. I make this so often that I don’t see myself cooking garbanzo beans for life. And frankly, I do not taste the difference)

    –2 nice cloves of garlic, more if you love your garlic, we use more when it’s not being served to company. Some people aren’t garlic freaks like I am.
    –Juice of half a lemon, I adjust for flavor.
    –1 1/2 – 2 Tab GOOD olive oil. Do NOT use other oil, that just plain sucks to do that.
    –1 1/2 – 2 Tab Tahini paste
    –Handful of fresh flat leaf parsley or you can use some dry if you have to, just use less.
    –sea salt, pepper, salt amount is up to you, start with a pinch

    Throw the garlic in food processor and pulverize it. add beans and pulse a bit. Add garbanzo juice, lemon juice and run the processor to blend it to a smooth paste. Throw in the parsley, pinch of sea salt, a good grind of pepper and run till it’s speckled. Just when it’s all nearly velvety smooth, drizzle in the olive oil thru the opening. The hummus should be nice and smooth like peanut butter smooth. Taste for salt, add more if you want and pulse a little.

    You can also make this in a blender if you don’t have a food processor. Just make sure you stop and scrap and stir a few times.

    Chill for a couple of hours. MUST be cold when served. You make a swirly dent/well in it and drizzle some olive oil in the indentation. This is optional because it adds yet more calories but it IS soooooo good.

  291. Yummy, I got a can of chickpeas two days ago, cause I really wanted some fresh humuus. Now I have a reason to get off my butt and prepare it. Garlic going into the oven now.

  292. Haha! Uppity, actually I was thinking that a cookbook was a project that I could take on. I’ve been the editor for our homeschool yearbook (150+ pages) and know how to do layout & design. I do graphic design projects for a number of organizations for free, and do a lot of programs for funerals and such. So if people want to have it, want to share their recipes, and pay for the cost of printing it, I wouldn’t mind putting it together.

  293. Fine with me, just don’t give me any more free work to do. But if you steal my grandmother’s recipes, she will smite you.

  294. Here ya go UW, although after scouring the internet for recipes I actually modified this one:
    http://www.1001recipe.com/recipes/food/spinach_and_cheese_swril/

    dormant’s version—–

    For 2 sheets of puff:
    well, again my homemade 2 sheets..which I tried to make look like the Pepperidge Farm sheets.

    1 onion diced and well browned in olive oil with about a Tablespoon of red pepper flakes, or less or could use a few splashes of hot red pepper sauce. Let it cool then add to:
    2C ricotta
    1 thawed frozen spinach-well drained
    2 eggs
    1/4-1/2 teaspoon nutmeg (fresh if you have)
    1Tablespoon bread crumbs
    1 generous splash of Parmesan cheese (approx. 1/4 C ?
    salt and pepper to taste

    I rolled the pastry like a jelly roll, and baked it at 375* for approx 20-25 minutes or until golden brown. Then sliced them, and served them piping hot, but I think cutting them first would be just as yummy, and maybe even better.

    I simply “ran” out of time prior to all our guests arriving.

    Here’s a photo of a roll of pastry made with Feta Cheese, etc. to give you a visual of what mine looked like. Using Feta looks fab..I simply had ricotta in my fridge I wanted to use up. Enjoy!
    http://mykeuken.blogspot.com/2010/06/feta-ricotta-and-spinach-roll.html

  295. my bad…forgot to mention:

    Brush sides with melted butter, then roll..
    with a sharp knife, score the tops of the rolls to allow the steam to escape. and I lightly brushed all rolls with melted butter. then baked.

  296. Hey I think the roll idea is a good one. I wouldn’t have thought of it. It’s got to save tones of time. Being Italian, I’m a ricotta fan. I see my staple in that recipe. red pepper. Yum. Thanks!

  297. orange dreamsicle bars.
    oven 350 degrees

    1 16.5 roll refrigerated sugar cookie dough
    2 tbsp grated orange zest
    2 8oz pkg cream cheese softened
    2/3 cup orange marmalade
    2 large eggs
    2 tbsp butter
    2 tbsp milk
    2 drops orange food color
    2/3 cup white chocolate chips

    break cookie dough in ungreased 13×9 baking pan
    flour fingers and press dough evenly over bottom of pan
    sprinkle orange zest over dough and press in

    beat cream cheese and marmalade med speed until well blended
    add eggs and blend in until smooth
    spread evenly over crust.
    bake 30-35 minutes until crust is golden and center is set.
    cool 1 hour

    microwave butter, milk and food color on high for atbout 30 seconds or just until boiling.
    add white chocolate and stir until melted and smooth
    spread evenly over bars
    refrigerate for at least 2 hours
    cut into bars

  298. Questions about the chicken vesuvius:
    Bone-in or boneless??
    Skin or skinless??
    Thanks!

  299. I use skin on chicken in the recipe. Actually, because it’s what we like, we use only thighs. But we do remove the skin before eating it. Actually there is so much oil and flavor in the mix that I would venture to say you could use skinless chicken and/or boneless. I just never tried it that way. You have to admit, the skin does impart some good flavor though. And you probably will have less cooking time if boneless.

  300. Ms. UW, thank you so much for responding so quickly.
    I have boneless skinless thighs thawing, so I guess I will wait and try this another time.
    Or, maybe not. It sounds great and I have been wanting to try it since oh so long ago when you shared this with us.
    Happy Mayday!!

  301. jaykay you are welcome. I know you will enjoy it.

  302. hmmmm. seems to me that your political humor is skewed. Its more like you are saying
    I me me mine! I me me mine! you can’t have anything so I can keep mine. I me me mine.
    LOL..
    signed.
    Ayn Rand….or is it Rand Paul?

    ***Just thought I’d let this on thru gang, temporarily. Not sure what this comment has to do with recipes. You?

    Anyway, here’s an answer for ya before you go back to sitting on your ass waiting for somebody to support you: If I earn money working and you sit around scratching yourself all day waiting for some CEO to tap you to be Lord of the company with your useless dumbed-down degree that is equivalent to a high school diploma in Japan….how is it you think that the word “Mine” does not apply. What I earn is mine. What you earn is yours. That’s why it’s called “Earn”. If you help me earn what’s mine then it’s ours. You are not welcome to break into my home and rob my TV. What the hell makes you think you are welcome to take the money I earn. Go to work. Buy your own damned TV.

    Your comment is hilarious. I don’t want what’s yours. And you can’t have what’s mine. If you want what’s mine, why don’t you come here and get it so I can feed you to my dog? You are as out of touch with reality as….well…Rand Paul. You see, I’m a Democrat, so Rand Paul doesn’t mean shit to me. That used to be a party before you regressives got into the act. Oh that’s right, you’re progressives, not regressives. But I digress. Let me simplify for you. The word, “MINE” means it belongs to Me. It does not mean it’s yours for the stealing. I didn’t say “You can’t have anything so I can keep mine”. What I am saying is you can’t have mine and go get your own, like the rest of the responsible people on this earth. What part of this don’t you get?

    Your parents aren’t going to be around forever to support your lazy self-impressed ass. Get moving, because nobody is going to hand you what they worked for. Or don’t get moving. No skin off my nose, but then don’t bitch and moan about not having what I got by not sitting around on my ass all day. The world doesn’t want to get up every morning to go to work so that they can hand what they bust their asses for to you. You just don’t matter that much to them. Well, wait…….let’s just say you matter to them as much as they matter to you. But I do have to say I don’t expect much from you in terms of future. You can’t even insert a comment in the right thread.

    Now run along. Back to the Obot blogs with you!! K THX, BAI!

    Love,
    Uppity****

  303. Use a pressure cooker. You can buy the cheapest, toughest beef and cook it tender and delicious.

    There are a some good sites with tips and recipes:
    hippressurecooking dot com or the old standby- lornasass dot com or missvickie dot com

    For ‘unfancy’ recipes just use the manufacturers cookbook that comes with the pressure cooker.

  304. Yup kitty. My mother always used pressure cookers. I have a hilarious memory of when my mother left my father to watch the pressue cooker and he left the room. Noodles from the soup were hanging from the ceiling.

  305. My mum did too, Upps…a big, red-topped one. At the mention of pressure cookers, a slew of childhood memories — olfactory, visual, and auditory — flood my mind.
    How come people don’t use them these days? Or do they?

  306. NES, I confess, I don’t use pressure cookers because I am afraid of their entire premise.

  307. I just took a hike to a market that had beautiful whole filet mignons on sale. Oh man, this is beautiful meat. I am not struggling as to whether I should make steaks or roast it whole. Votes?

  308. Nothing. I repeat Nothing makes chicken soup better than a pressure cooker. And you are right, NES, I can still smell the cooking.

  309. No kidding, Upps. I always covered my eyes whenever my mother had it on the stove.

  310. Steaks.

  311. It’s not really poverty, but Uppity suggested that I post it in the “Recipes” section, so here it is. Not too expensive.

    This is very O/T , but I’m cooking and have had a couple of glasses of wine.
    I’m cooking tomato sauce. It’s a good day for it. Dog is crazed with the storms and it’s cool enough to make it. I’ll post the ingredients in the comments since I know I won’t be able to do that on FB status!
    It’s always different with sauces, but today’s is more of my traditional sauce. I didn’t have a small onion, so I used a large shallot, chopped. That was added to a large pot with really good olive oil. I like Kalamata Olive oil, but you could use any good Italian or American (read California) olive oil. Saute the shallots. Then add lots of chopped garlic – I think I used about 8 large cloves. Maybe more. Add a bit of kosher salt and let simmer until it all starts to smell really good! Then add some crushed red pepper and fennel seed (I love this – the great ingredient in Italian sausage!). Let that simmer for a bit until it starts to smell fantastic. Add one 6 oz. can of tomato paste (Red Pack) and cook until it drives you crazy. Fill up that empty can with a GOOD red wine – I used a Zin from California which I love. Then, add a can (large) of San Marzano whole tomatoes. Mash them with a potato masher in the sauce – OR – before you add them, process them through a food mill (on my list of things I want). Cook down for a bit – maybe 5 minutes of so. Taste. If the sauce tastes too acidic, consider adding a pinch of sugar. I didn’t need to do that right now. The wine was perfect for the sugar.
    After this sauce has simmered for about 20 minutes (check often to make sure it doesn’t burn), add some fresh herbs. I added basil (chiffonade) and a combo of fresh rosemary, thyme and Greek oregano. Let that simmer for another 15 minutes, stirring to make sure it doesn’t burn.
    By now, the sauce should be smelling terrific. And the neighbors should be outdoors asking, “What is that smell? Garlic and herbs and tomatoes? Must be the new neighbor.”
    Cook some pasta – make sure you add lots of salt to the water or your pasta will be TASTELESS. What’s the point of doing the sauce with a tasteless pasta? None. I’m using Rotelle this evening. The sauce will cling to its spiral shape. Make sure you cook the pasta until al dente – you do NOT want mushy pasta. Or burnt sauce.
    Now, you can choose to mix the pasta with the sauce or pour the sauce over the pasta – whatever you want. Serve with a very hearty mixed green salad (add the tomatoes, Kirby cukes, croutons and Bleu Cheese!) and just enjoy your dinner.
    There will be enough left over sauce to freeze and enjoy on another sultry Summer evening.
    Ciao!

  312. NOT A TOMATOE PIE

    Makes: 1 pie, or 8 servings

    -1 9-inch deep-dish pie shell

    -11/2 pounds large sun-ripened tomatoes (peeling is optional)

    -1/2 teaspoon kosher salt, plus more to taste

    -1/4 cup lightly packed basil leaves, coarsely chopped

    -1/2 cup crisp bacon pieces (optional)

    -1/4 teaspoon celery salt or celery seed

    -3/4 cup high-quality mayonnaise

    -Zest and juice of 1 lemon

    -11/4 cups grated Asiago cheese, divided

    -1/2 teaspoon ground black pepper, plus more to taste

    -¹/³ cup crushed Saltine cracker crumbs

    Bake and cool the pie shell.

    When ready to bake the pie, heat oven to 350 degrees.

    Use a serrated knife to cut the tomatoes into 1/4-inch-thick slices. Cover a wire rack with several layers of paper towels and set the rack over the sink to catch the drips. Arrange the tomatoes in a single layer on the rack. Sprinkle them with the salt and let drain for at least 10 minutes. Pat the tomatoes dry with fresh paper towels.

    Arrange half of the tomatoes over the bottom of the pie shell. Scatter the basil and bacon, if using, over the first layer of tomatoes, and arrange the rest of the tomatoes on top.

    Stir together the celery salt, mayonnaise, lemon zest and lemon juice in a small bowl. Stir in 3/4 cup of the cheese, and season with salt and pepper. Spread the mayonnaise mixture over the tomatoes.

    Toss together the remaining 1/2 cup of cheese and the cracker crumbs in a small bowl; sprinkle over the top of the pie.

    Bake until the top of the pie is nicely browned, 30 to 35 minutes. Place on a wire rack to cool to room temperature before serving.

  313. NOT A TOMATOE PIE

    ROFL!!!!

  314. That was a great lesson in making meatballs. I’ve never tried the water. I just thow in another egg to make them moist. I’m trying it your way, but I’m baking mine. Frying is more work, and more of a mess for me. I noticed you don’t have that posted over here. What if I forget something? I’m not going to know where to look to find it. Haha.

  315. Bean Stew

    1 cup of uncooked dried beans (such as cranberry, cannellini, pink, or pinto)
    1 thick slice of pancetta, cubed
    1 roasting pepper (the kind you use for peppers and eggs), diced
    1 large onion, diced
    4 cloves garlic, minced
    1 cup chicken broth or stock
    1 cup prepared (canned) crushed plum tomatoes
    2 cups squash, cut in spoon-sized chunks, with the skin (such as pumpkin, Butternut, Cinderella, Long Island cheese)
    2 potatoes, cubed
    1/2 tsp dried, crushed thyme
    salt and pepper to taste

    Soak the beans overnight. Cook in four times as much unsalted water. Bring to a boil for ten minutes, skimming the top of the pot. Simmer for another one hour and fifteen minutes, until the beans are fork-tender. This yields over two, almost three cups of cooked beans, depending on the bean. Reserve the liquid.

    In a soup pot, slowly render the pancetta until crispy.
    Add the pepper, onion, and garlic and sautee until the flavors develop.
    Add the beans and their liquid, chicken broth, tomatoes, squash, potatoes, thyme, and salt and pepper.
    Simmer until the potatoes and squash are tender–about an hour.

  316. They say pecans are an option. I say use em.

    http://allrecipes.com/Recipe/best-ever-banana-bread/detail.aspx

  317. NOT a poverty recipe.

    Pumpkin White Chocolate Cheesecake

    Preheat to250°F/ Makes about 12

    Ingredients :

    Base Mix:
    • 1½ lbs Cream Cheese, softened
    • ¼ cup Sugar
    • 1 lb 4 ea Eggs
    • White Chocolate, melted and warm
    Pumpkin Mix:
    • ¼ cup Maple Syrup
    • ¼ cup Bourbon
    • 1½ tsp Ginger
    • 1½ tsp Cinnamon
    • 1½ tsp Nutmeg
    • 1 cup Fresh roasted pumpkin puree
    Directions:
    To roast pumpkin: use smaller pumpkins for more flavor, cut pumpkins in half, remove seeds with a large spoon and place in greased roasting pan, cut side down. Roast at 350° until you see pumpkins start to collapse; they should feel soft when you press on them; let cool slightly. Scoop the flesh out and puree in a food processor until very smooth; set aside.
    Base Mix: In mixer on low speed, mix cream cheese and sugar until smooth. Add eggs one at a time, scraping with a spatula between each addition. Add warm, melted white chocolate slowly and blend until smooth.
    Pumpkin Mix: In a bowl, mix maple syrup, bourbon, ginger, cinnamon, nutmeg and one cup of the pureed pumpkin (save the rest in the freezer for future batches).
    Add pumpkin mix to your base mix in mixer. Mix well and pour into 4 oz. muffin tins with greased paper muffin cups (makes about 12).
    Bake cheesecakes at 250 degrees for about 25 minutes, or until they start to rise slightly and form little cracks in the top surface.
    Remove cheesecakes from oven. Let cool, then refrigerate 2 hours. Carefully peel off paper, invert and garnish with crumbled gingersnaps, blackberry or raspberry sorbet and fresh blackberries.

  318. mcnorman! SOUNDS YUMMY!

  319. VERY yummy PMM.

  320. Per Request by the more daring…

    Stuffed Calamari tubes.

    I usually get a half pound of calamari tubes for two, you can double at will. Fish mongers usually they sell them cleaned with tentacles removed if you don’t want to do the work. If not, you will have to remove the redish/purple skin and cut off the tentacles and ‘wings’.

    Some people stuff using the tentacles in the mix but I don’t. I save them for a fra diablo sauce with other seafood–or cioppino.

    So there are generally about 8 tubes, which I wash again and dry. If you can, it’s a good idea to turn them inside out, because then the edges curl in instead of out, but I don’t always bother, since I slow cook them.

    Here’s my stuffing mix and how I make them.

    1/2 cup bread crumbs
    1 heaping Tablespoon parsley ( I use my own dried, the fresh turns kind of black)
    Basil to taste, also my own, dried.
    1 beaten egg
    1 tablespoon olive oil
    1/4 cup finely chopped onion
    2 garlic cloves, chopped fine
    1/4 cup Peccorino Romano cheese, grated
    1/4 teas salt
    ground pepper
    Fresh shaved basil for topping

    Mix the above together really well.

    Stuff the tubes, be sure to get stuffing all the way down to the bottom. Put a toothpick through the openings to keep things together. People say not to pack tight, but I do, I think it holds better and is less likely to move.

    Saute the stuffed tubes slowlly in olive oil till lightly browned on all sides. Do not brown heavily.

    Add red tomato sauce in the bottom of the pan, make it less thick using some white wine and some water, it will thicken more as you cook and you want it a bit more liquidy than thick sauce. You are, after all, poaching. Cover the pan and cook 5 min on each side.

    Sprinkle with some grated cheese toward the end. Serve topped with the sauce and fresh shaved basil.

    I serve it with linquini.

    **alternately you can bake these covered for about a half hour, but I find this faster and they seem more tender to me in the pan. And you sautee them first anyways. Just my two cents.

  321. Chicken Marsala (Requested by madamab)

    For two chicken breasts.–this will give you enough of the coveted marsala sauce everyone complains there isn’t enough of.

    2 Tb of butter
    2 Tb olive oil
    1 heaping tb of oregano
    fresh parsley, chopped
    1-2 shallot(s), chopped
    1 cup marsala wine
    1 1/2 cups chicken broth
    8 oz mushrooms sliced
    salt and pepper

    Pound the breasts moderately thick. Like a half inch or so. salt and pepper them. Mix the oregano in with 1/4 c of flour and flour the breasts. Put half the butter and olive oil in a pan and heat them together. Sautee the breasts till just short of done. Remove the breasts.

    Add the rest of the butter and olive oil to the pan again (if the pan still has some at the bottom, then reduce the oil and butter you add, but keep them even). Add the mushrooms, salt and pepper and sautee and stir the mushrooms for a minute or so. Add the shallots and stir. Add some salt as needed. When the mushrooms get that nice color change that says they are no longer raw, sprinkle a little flour on the mixture and stir for a few minutes to cook out the starch from the flour. Now add the marsala wine and some more oregano, and cook the mixture till the wine is reduced to half and thickened. Toss in the broth and let it simmer till the mixture is thick again. Be patient and let the flour do its work before deciding you need to add more flour. When the sauce is thick as you like it, put the breast back in and let it finish cooking in the sauce. I serve it with the chopped parsley on top but you can mix it in at anytime with the sauce if you like.

    I make some asparagus on the side if I want to add more veggies to the meal. Asparagus goes really well with marsala chicken. You can have some rice but to be honest, the marsala sauce is so good I get into using some bread instead, with a nice salad on the side.

    P.S. I sometimes add baby carrots to this at the veggie saute level. I’m talking real unpeeled organic baby carrots here, not the ‘baby cut’ carrots, which are really fugly big carrots reshaped to look like baby carrots, with some bleach added to keep the peeled things from drying out. Anyways, they taste really good in that sauce, just saying.

    And of course this recipe is for Veal Marsala as well.

  322. CHOCOLATE CHESS PIE

    A lot of people have asked me if I knew where these pies (Chocolate or Lemon Chess Pie) came from. My answer is that I had to endure a really tedious romantic fling until I finally found the family recipe box in the back of someone’s closet, but that doesn’t answer the question.
    The old wives tale is ” A husband asked his wife what she was baking that smelled so good, and the southern cook replied, “Oh it’s Jess’ pie.” Who really knows? Whatever its origins, it’s truly a mouthgasm.

    INGREDIENTS:
    
1 (9 inch) pastry for a 9 inch single crust pie (or if you’re brave, make your own, but substitute half the flour with hazelnut meal)

    
1 1/2 cups raw sugar


    3 1/2 tablespoons cocoa
1/2 cup butter, melted


    1/2 cup (4 ounces) heavy cream


    2 eggs, beaten


    1 teaspoon vanilla extract

    
3/4 cup chopped hazelnuts

    DIRECTIONS:
    
1) Preheat oven to 400 degrees F (200 degrees C)

    2) mix together all of the ingredients except for the eggs and hazelnuts over medium heat until sugar is melted and cocoa is incorporate.

    3) Beat the eggs in a separate bowl and while STILL beating, add about 1/2 cup slowly to the eggs to gradually increase the temperature. Then add the egg mixture back to the saucepan still stirring. Your mixture will thicken almost instantly, then you can add the hazelnuts and pour the mixture into the pie shell.

    4) Bake for 10 minutes at 400 degrees. Reduce heat to 325 degrees F (165 C) and bake for 30 minutes longer

    Let pie cool completely before serving.

  323. Uppity’s Beef and Barley Soup

    2 beef shanks, 1.5 to 2 lbs total
    1 Tb tomato paste
    5 cups HOT water
    2 cups HOT beef broth (buy a quart, you’ll need the rest next day when the barley absorbs)
    1 cup pearl barley + 2 cups water
    3 large carrots, 2 sliced thin, 1 quartered
    1 medium onion, chopped
    1 scant teas dried thyme
    1 scant teas basil
    1/2 teas oregano
    1 heaping Tb parsley
    Oiive oil
    1 12 oz can petitie diced tomatoes
    Other veggies if you feel like it (eg corn, green beans, peas, limas, etc)

    Directions pulled out of my ass.

    Put the cup of barley in a pot and add 1 TB olive oil. Stir and brown the barley a little. Add the two cups of water and salt (remember the rule if you are using salt-added broth). Bring to boil and simmer for 15 minutes or so, till it’s tender.

    In a large non reactive pot, heat 1 Tb of olive oil, salt and pepper the shanks (lightly salt if you are using broth with salt, you can always add more salt, you can’t take it out). Sear the shanks on all sides and they must be nicely browned.

    Add the spices listed above and the onion. Glaze the onion but do not brown it. Throw in the quartered carrot. I do this to make the Trinity in the stock, but I don’t add the sliced carrots till later so they have a little bite to them and aren’t Mush.

    Mix the tomato paste in with the hot water. Pour in the hot water and the broth, stir and bring to a boil. Simmer covered for 2 hours or until the shank meat is falling off the bone tender.

    Take a nap or clean that broom closet for 1 hour before somebody gets injured. Toss in the diced tomatoes and half the juice at the 1 hour mark, give or take.

    Go clean that damned utensils drawer for a half hour. Toss in the carrots and any other stray frozen veggies you want. Note: Less is more so don’t be dumping bags of stuff in this soup.

    Go take a shower.

    Poof! Your two hours are up. Hopefully you didn’t sleep through the entire two hours and failed to hear the timer go off. This would be bad.

    Take the shanks out and put them on a cutting board. Add in the cooked barley and let it heat up with the soup while you focus on the cooked shanks. Taste the barley for the correct toothiness, if necessary simmer a bit longer.

    Remove the grizzle and bones from the shanks. Feed the bone marrow to your drooling dog, but not the bones. Cooked bones are very bad, expecially cooked marrow bones. Be responsible you little shit. Chop the meat up into little pieces and feed a few pieces to the cat crawling up your leg and clawing you. Put the rest back into the pot.

    Give a container of soup to your elderly neighbor who has no one. Eat your soup. Freeze some for a cold day when your ass is too lazy to cook. Add some left over beef broth to the container. Save the rest for tomorrow and add some beef broth to that too, as the barley will have gotten a bit thirsty.

    http://uppitywoman08.files.wordpress.com/2013/01/dscn15161-e1357684631862.jpg

  324. By Request, Leslie,
    Black Bean Veggie Burger

    1 15 oz can black beans, drained and rinsed really good, drained again really good.
    1 small or 1/2 of one large green or red pepper (I’m a red pepper fan) cut in chunks
    1 medium onion, chunks
    3 large cloves garlic, split
    1/2 cup bread crumbs
    1 egg
    1 tablespoon each of cumin and chili powder
    1-2 teaspoons of hot sauce, chili sauce, whatever lights your fire

    Oven 375

    Put the onion, pepper and garlic pieces in food processor and process them smooth. Add a nice drizzle of olive oil halfway thru.

    Mash the beans in bowl

    Mix the egg and cumin, chili powder and sauce in a dish

    Add the processed onion, pepper and garlic to the beans, mix, add the spice and egg mixture, mix, then and bread crumbs in and mix.

    Divide into four burgers

    veggie spray the bottom of an oven tray. Bake for 10 minutes on each side.

    They get a bit of a crisp if you wait a minute or two with the tray atop the stove before putting them on the bun.

    I added no salt to this mix. I put it on before I eat the burger. There’s a lot of salt in those canned beans so i wait. I put thousand island dressing on the burger but you can put whatever you want on it of course.

    NOTE: The best tasting addon to these I’ve had so far is: Mushrooms sauteed in butter, thin slice of red onion and melted Mozzarella. Yum.

  325. Thanks so much, Upps. My darter and I will try this when she gets back from her next business trip. In a week. For now, I’m gonna print it out. I loved re-exploring this section. I’ll send in my spinach lasagna recipe later. :)

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