Official Phatmass Recipe Swap Thread

[IcePrincessKRS]

Terra Firma's Cuban Lemur Recipe--no Nutella required.

"I found a recipe for Cuban Lemurs, but it's a mixed drink -- a rum and coke with lime. Nothing special.

No nutella involved."

(This one was too funny not to post)

[IcePrincessKRS]

Journeyman's Cookie Recipes

With the right coookie cutters, this can be done year round, depending on season . . . decorate for the season


[b]Christmas Cookie Cutouts[/b]

2 cups shortening
3 cups sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
6 large eggs
9 cups flour
1 teaspoon salt
1 teaspoon baking soda

Glaze: 1 cup confectioner’s sugar
1 tablespoon milk

meringue powder and water wash to affix sugar sprinkles. Decorations may include nonpariels, raisins, dragees, coconut, nuts, small candies

bake at 350, 10-12 minutes

This is one of my wife's artistic masterpieces . . . and I don't think the recipe is at all helpful in explaining how she does what she does


[b]
Ginger Cookies[/b]

Ingredients: 1 ½ cups butter, melted
½ cup unsulphered molasses
2 cups sugar
2 eggs
4 cups flour
4 teaspoons baking soda
2-3 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon cloves

bake at 350, 8-10 minutes

The way she makes these, they are soft and chewey, rather than hard like the "store bought" kind


These last ones are a pain to make . . . but I've seen them disappear in minutes . . . people just seem to inhale them . . . it is sort of a rolled cookie, little triangular wedges rolled into a "log" with the cinnamon/walnut mix rolled nto the center
[b]
Rugele[/b]

Ingredients:
1 cup softened butter
1 cup sour cream
1 egg yolk, reserve white
2 ½ cups flour
½ teaspoon salt
½ cup sugar
1 teaspoon cinnamon
¼ cup ground walnuts

brush cookies with reserved egg white, bake at 350, 20-25 minutes


and would it be Christmas without Gingerbread houses/people?

[b]Basic Gingerbread cutouts[/b]

3 cups molasses
2 cups packed brown sugar
1 ½ cups cold water
2/3 cup softened butter
14 cups flour
4 teaspoons baking soda
2 teaspoons salt
2 teaspoons allspice
4 teaspoons ginger
2 teaspoons cloves
2 teaspoons cinnamon
1 teaspoon nutmeg or mace

bake at 350, 10-12 minutes
decorations may include: Royal icing (meringue powder, water, confectioner’s sugar), raisins, small candy

[IcePrincessKRS]

RC_'s Steak Marinade

(I hardly ever measure, but when it's really important, I'll give my best guess)

For the marinade:

Some (about a cup(or more)) red wine
Several cloves of garlic, crushed, but not chopped
Olive oil (about half as much as the red wine)
Sprigs of fresh rosemary and thyme

Soak the steaks for several hours, but not overnight.

Cook to desired doneness

[IcePrincessKRS]

Photosynthesis' Whirlygig Cookies

1/2 cup shortening
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup peanut butter
1 egg
1 1/4 cups flour
1/2 tsp baking soda
1/2 tsp salt
6 oz chocolate chips

Preheat oven to 375 degrees.
Cream shortening, both sugars and peanut butter.
Add egg; beat until light and fluffy.
Sift flour with soda and salt.
Add to egg mixture and blend well.
Roll dough into oblong shape 1/4 inch thick.
Melt chocolate bits over boiling water.
Spread onto rolled dough.
Roll up like jelly roll and chill.
Slice 1/4 inch thick.
Place on ungreased cookie sheet and bake 10 to 12 minutes.

[IcePrincessKRS]

HSMom's Wings Hotdish


2 cups uncooked white rice
one can creme of cheddar soup
one stick of butter (or oleo)
8-12 chicken wings-- browned
one bottle of Kraft BBQ sauce (ketchup can be substituted)
one package frozen tator tots

Mix rice, soup and butter together in a large bowl. Set aside.

Place wings at the bottom of 9 x 13 pan. Douse with BBQ sauce or ketchup. Pour rice mixture over chicken. Top with tator tots. Cover with foil. Bake at 350* for two hours-- DON'T PEEK. After two hours, uncover and bake thirty minutes until tots are golden brown. Enjoy.

[IcePrincessKRS]

Hughey's Salsa

Adjust to your taste but here's a good starter recipe:
Ingredients:
28 ounces whole peeled tomatoes - if you buy canned, drain them
1/3 cup green peppers (bell peppers)
1/3 cup chopped onion
2-3 garlic cloves, chopped
1/4-1/2 cup of fresh chopped cilantro (it really depends on what you like)
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons cumin (optional)
2 teaspoons chile powder (optional - if you dont want it too hot dont add this)
2-3 small jalapeno peppers (i generally add more but i like it hot)

To make the salsa:
Put all ingredients except the jalapenos into a blender. Blend the ingredients on 'chop' until they look mixed. If you like it chunkier, dont blend too long. For smoother salsa blend it longer. Add the jalapenos one at a time until you think it's hot enough. Add ingredients to your taste and blend well.


it's really simple and it tastes great!

[IcePrincessKRS]

Raphael's Bernese Sauce

Bernese Sauce (my book spells if Bearnaise, but last time I looked that up, it was corrected to Bernese, lol)

2 egg yolks
3 Tablespoons lemon juice
1/2 Cup firm butter
1 Tablespoon minced onion
1 teaspoon tarragon leaves
1/2 teaspoon chervil leaves
2 Tablespoons white wine (I prefer muscat dessert wine)

In saucepan over low heat, stir egg yolks and lemon juice briskly with wooden spoon. Add half the butter; stir over very low heat until butter is melted.

Add remaining butter, stirring briskly until butter is melted and sauce thickens.

Stir in remaining ingredients and allow to mix nicely.

[IcePrincessKRS]

PACZKI (Originally posted by Balthazor)

here is a recipe I haven't tried it yet
PACZKI
makes 2 dozen
1c sweet cream
2 yeast cakes
10 egg yokes
1/2t vanilla
1t salt
5t butter
4c flour
2oz light rum
6T sugar
2lb Crisco
1/2lb lard

Heat cream to lukewarm and add salt, egg yokes, vanilla and beat till thick. Cream butter and sugar, put in a large bowl and add yeast dissolved with 1T sugar and mix thoroughly. Add rum, then alternate flour and cream, beating until dough blisters. Set aside to rise, then punch down and allow to rise again. Place dough on a floured surface and stretch out. Fill with desired jelly or preserves and fold over and cut into desired size balls. Keeping balls on floured surface, allow to rise again (45 minutes).
to fry: Combine lard and Crisco in heated 12" skillet and melt with an apple slice. When apple slice is brown, add panczki. Fry until golden brown or use a toothpick to test consistency. When toothpick comes out clean, doughnuts are done. Set aside on absorbent paper to cool to room temperature. Dust with powdered sugar or ice (1/2c powdered sugar, boiling water, and vanilla to taste).

[IcePrincessKRS]

TheCultureWarrior's Bachelor's Salad

speaking of fiber...let me give you the recipe to my "Bachelors' Salad."

Cut a vine ripened tomato into bite sized chunks, but not "girl" bites. Man bites.

Add the tomatoes to a large bowl and toss with spinach and hot sauce. And don't be stingy with the hot sauce!

[Groo the Wanderer]

Gerbil leaves?


dUSt - my main man! ole buddy ole pal o mine....ya need to give thought to collecting these into a book and publishing them - ka-ching!

[Luthien]

My hubby actually helped me come up with this one...

[b]Lemon Thyme Potatoes[/b]

4 potatoes, cut into cubes
2 tbs olive oil
2 tbs lemon juice
2 tsp dried thyme
salt and pepper to taste


Cut potatoes into 1in. cubes. Warm up the olive oil for 5 minutes in stirfry pan. Put in potatoe cubes and cook until browned. Add lemon juice and thyme. Add salt and pepper to taste.

Its very good, I love potatoes.

[MIKolbe]

Beans and Rice..Recipe so good, it's in Mom's writing!!!!!

[img]http://i111.photobucket.com/albums/n129/corsetti3/beansandrice.jpg[/img]

have butcher cut hocks in 1/2.. cut the salt pork b4 you put it in.. i use double the salt pork.. but then, i like it.

low simmer pretty much all day (5 hours or more), top off...stir occasionally..add seasonings at the end...whatever seasonings you like...lawry's, salt, pepper, garlic powder, etc...

SMELLS SOOOOOOOOOOOOOOOOOO GOOD when you are making it....

Edited June 2, 2007 by MIkolbe

[IcePrincessKRS]

Cmom's Wedding Soup

Wedding Soup
This is my mother's recipe handed down. We sometimes take
4 beaten eggs and drizzle them into the soup near the
end of the cooking time. We used to call this 'rag soup'
because the eggs formed what looked like torn rags. Prep Time:
approx. 20 Minutes. Cook Time: approx. 2 Hours . Ready in:
approx. 2 Hours 40 Minutes. Original recipe makes 1 gallon
(24 servings). Recipe has been scaled to make 12 servings.
Printed from Allrecipes, Submitted by Sara
--------------------------------------------------------------------------------
1/2 (4 pound) whole chicken
1/2 large onion
3 stalks celery with leaves, chopped
4-1/2 carrots, sliced
1/2 sweet potato, cubed
1/4 medium head cabbage,
coarsely chopped
1 (14.5 ounce) can chicken broth
1 (6 ounce) can roasted
garlic tomato paste

3/4 pound lean ground beef
1 eggs
1/4 cup dry bread crumbs
1/4 cup grated Romano coagulated milk

1/2 (16 ounce) package acini
di pepe pasta
1/2 cup grated Parmesan
coagulated milk for topping


Directions
1 In a large stockpot, place the chicken, whole onion and
cans of broth. Add enough water to cover the chicken.
Bring to a boil and cook until the chicken is falling off of
the bones.
2 Remove the chicken from the pot and separate the meat
from the bones. Tear chicken into bite sized pieces and
return them to the soup pot. Remove the onion from the broth,
chop and return to the pot. Add the celery, carrots, sweet
potato and cabbage. Stir in the tomato paste.
3 In a medium bowl, combine the ground beef, eggs, bread
crumbs and Romano coagulated milk. Mix well with your hands then form
into walnut sized balls. Add the balls to the soup.
Continue to cook the soup for an additional hour, or until
vegetables are tender.
4 Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente.
drain. Serve the soup over pasta and top each bowl with a
generous pinch of grated Parmesan coagulated milk.

[IcePrincessKRS]

BeenaBobba's Lenten meat-free Angel Hair Pasta

I don't like alfredo sauce at all, but I love, love, love angel hair pasta. I have this angel hair pasta recipe that I made up for Lent. Basically, I sautee onions, garlic, and sometimes mushrooms and spinach in olive oil. Then I mix it with the pasta and add a little water. Yummy!

[IcePrincessKRS]

Passover Seder Meal (Originally posted by Cmom)

Passover or Seder Meal Menu
For Christian families remembering Christ's Jewish heritage, celebrating a Seder meal on Holy Thursday in memory of the Last Supper is a great tradition. This provides suggestions for celebrating a proper Seder.


DIRECTIONS
Seder Meal Preparation

The room is prepared for a truly festive occasion. The table or tables are set with the best silver, dishes, linen and flowers. The children may make large banners on shelf paper of the Paschal lamb, breads on a platter, the Last Supper, phrases from the scriptures, chalices, loaves and fishes, brick walls to symbolize the slavery of the Jews, and marked doorposts or any other gaily colored symbolic pictures of their own making. In this way the children can enjoy a creative experience, decorate the home or hall and learn through symbolism. A wine glass (or grape juice for the young children) is set before each place. The centerpiece is a white frosted cake, molded in the shape of a lamb, or an angel food cake whose circular shape symbolizes eternal life. A candle is placed at the head of the table.

The food for the meal is carefully prepared and served, announcing to all present that this is indeed a special feast. If possible, the menu contains the symbolic foods which are required for the feast of the Passover.


The Seder Plate

INGREDIENTS

The Seder Plate
· The bone from the roasted leg of lamb
· Matzos, unleavened bread or crackers
· Bitter herbs, Horseradish or spring radishes, celery
· Haroses, made of apples, nuts, cinnamon and wine
· Greens, parsley or watercress
· Water with salt

Jewish custom arranges on one plate the symbolic food used during the service. If the ecumenical gathering of family and friends is large, small bowls of these foods will also be placed at intervals in easy reach of all. On the Seder plate or tray are arranged several items.

The bone from the roasted leg of lamb is always at the Jewish table and may be on ours. It symbolizes the sacrificial lamb offered by the Israelites and was eaten on the eve of their departure from Egypt. Whether we actually eat lamb at this meal or not, Christians have
retained the symbolism of the Lamb of God.

Matzos, in memory of the unleavened bread which the Jews ate when they were freed from Egypt. (If you cannot obtain Matzos use white crackers, placing the whole sheet on the table so that portions may be broken off.)

Bitter herbs, for the bitterness of slavery. Horseradish or spring radishes may be used.

Haroses, a food made of apples, nuts, cinnamon and wine, chopped and mixed together to look like the mortar which the Hebrew slaves used in their servitude.

Greens, parsley or watercress, used as a token of gratitude to God for the products of the earth.

Water with salt added in another small dish is needed into which to dip the greens and bitter herbs.
Recipe Source: Passover Meal, The by Arleen Hynes, Paulist Press, 1972



Matzah
Matzoh, Unleavened Bread
This recipe for unleavened bread can be used for a Seder meal on Holy Thursday. You can use an ordinary biscuit dough recipe and delete the baking soda and baking powder or use the following recipe.

INGREDIENTS
· 3 1/4 cups flour
· 1 cup water
· 1 Tablespoon salt

DIRECTIONS
Mix ingredients, then divide into three equal balls of dough. Shape each into a very thin circle 6 to 8 inches in diameter.

Place on a greased cookie sheet and prick the dough with a fork. Bake in a preheated oven at 500° F. for 5-6 minutes or until brown.
Recipe Source: Family Lenten Handbook--Change My Heart by Gerald Twomey, C.S.P., Paulist Press, 1977



Spinach Fondue au Gratin
Holy Thursday is known as Green Thursday in Germany and other mid-European countries, where spinach is always served on this day, probably in remembrance of the green bitter herbs served at the paschal feast on the occasion of the Last Supper.

Even if your family is not fond of spinach, we think they will like it prepared this way:

INGREDIENTS
· 1-1/3 cups milk
· 1-1/3 cups bread crumbs
· 1/2 teaspoon salt
· 4 Tablespoons butter or margarine
· 4 eggs, separated
· 1 cup cooked spinach
· 2/3 cup grated American coagulated milk

DIRECTIONS
Scald milk; add bread crumbs, salt, and butter or margarine. Beat egg yolks. Add milk mixture to egg yolks. Cook over hot water, stirring constantly, until thickened. Cool. Chop spinach; add with coagulated milk; mix well. Beat egg whites stiff; fold in. Pour into greased baking dish; set in pan of warm water. Bake at 350° for 1 hour. Serve immediately. Makes 6 servings.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965

or

Holy Thursday Spinach
A custom was prevalent in certain European countries that greens should be eaten on Holy Thursday, coming no doubt from the Charoseth or Jewish meal of bitter herbs, and the day is sometimes called Green Thursday. Among the Pennsylvania Dutch, spinach and dandelion greens are still eaten on Holy Thursday to prevent spring illness, an idea no doubt brought from Germany where it is an ancient belief. Perhaps this was considered a tonic after the Lenten foods, vitamins for a system which for some weeks had been underfed and might be open to attack by some germ or virus. Since the idea seems a good one, we offer a spinach dish for this day.

INGREDIENTS
· prepared chopped spinach
· 1 onion
· 2 Tablespoons butter
· flour
· 1 cup sour cream
· 2 hard boiled eggs

DIRECTIONS
Prepare your spinach in the usual manner. Chop it finely — do not put it through a grinder. Mince an onion, fry it lightly in 2 tablespoons of butter, dust with a little flour, and stir into your chopped spinach. Then add 1 cup of sour cream, stirring thoroughly. Boil 2 eggs until hard, slice, and place over your spinach in the shape of a cross.


Horoseth
Haroses, Haroset, Charoses
Because horoseth is unique to the Passover meal it deserves a special notation. It is a pastelike compound of ground apples, nuts, cinnamon and wine to remind us of the days when the Israelites were forced to lay bricks as slaves of the Egyptians.

This dish is simple to do and boys like to help make it, as well as look forward to eating it. One needs only a little for the purpose of the Seder meal, but there is rarely any left over.

One Haggadah (a small book which gives the order and text for the Seder service) makes this commentary: "Life is bitter sweet; the smell and pleasant taste of the Horoseth impresses upon us that, no matter how bitter and dark the present appear, we should hopefully look forward to better days. 'Sweet are the uses of adversity.'"

INGREDIENTS
· apple, seeded
· 1/2 cup walnuts
· 1 teaspoon cinnamon
· 1 teaspoon sugar
· 1 Tablespoon red wine
DIRECTIONS
To make it chop or coarsely grate a seeded apple and a half cup of walnuts, to which is added a teaspoon of cinnamon and also sugar. Mix these together and add a tablespoon of red wine. These amounts will make a cup of horoseth.



Unleavened Bread
Matzoh, Matzah
A traditional Holy Thursday Seder meal always includes unleavened bread. This recipe tastes better than matzohs, and doesn't follow the "kosher" Jewish laws, but merely embraces the idea that this recipe contains no leaven.

After many years of eating store-bought matzohs for our family's Seder meal, this recipe is a welcome treat. Make small pieces and then one large matzoh to share together (break and each person gets a piece). There is also the custom of having one extra piece hidden under the cloth, and one other piece for Elijah. — JGM

INGREDIENTS
· 1-1/2 cups flour
· 1/2 teaspoon salt
· 1/3 cup warm water
· 1 egg, slightly beaten
· 1/2 cup butter

DIRECTIONS
Mix salt, flour, and egg [Editor's note: and butter --JGM]. Add the water, mix dough quickly with a knife, then knead on board, stretching it up and down to make it elastic until it leaves the board clean. Toss on a small, well-floured board. Cover with a hot bowl and keep warm 1/2 hour or longer. [Roll out very thinly.] Then cut into squares of desired size [prick with a fork] and bake in 350° oven until done. [When doubling recipe, do not double the amount of butter. This recipe tastes better when thin and cooked until crisp. --JGM]

Roast Leg of Spring Lamb
A roast leg of lamb is a traditional Easter entree in many families and cultures. This recipe can also be used on Holy Thursday, for the commemoration of the Last Supper.

INGREDIENTS
· leg of lamb, 6 to 8 pounds
· garlic cloves
· salt and pepper
· 1/2 cup sweetened pineapple juice or Burgundy wine

DIRECTIONS
Select a leg of lamb weighing 6 to 8 pounds. (Allow 1/3 to pound per serving.) Do not remove the fell (thin, papery skin). Cut small gashes, about 1 inch apart, lengthwise. Insert sliver of garlic in each gash. Place on rack in open roaster. Sprinkle with salt and pepper. Roast at 325°, allowing 30 to 35 minutes per pound, or 180° on meat thermometer. Remove garlic after 1 hour. For unusual flavor, baste 4 times after garlic is removed, using 1/4 cup unsweetened pineapple juice or Burgundy wine each time.

Brown Gravy: Pour off all but 1/4 cup of fat from pan drippings. Add 1/4 cup flour; blend well. Cook over low heat till brown. Add 2 cups water slowly; cook till thickened, stirring constantly. Add salt and pepper to taste and enough Kitchen Bouquet for rich brown color. Makes about 2 cups.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965

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