The R/F Cookbook

[Baron Doune]

From the Land of 10,000 Lakes....

Tuna Hotdish

A couple of cans of tuna...or more, ya it's up to you ya know.  More is better.
1 can cream of mushroom soup
1/4 cup chopped onion...if it's cold add a bit more.
1/4 cup chopped celery
a stick of butter...
some mushrooms...vell is good sometimes.  I always toss in one of those little 4x4 things, chopped.
A little milk if it looks like wall paste.  Maybe 1/4 cup of so.

And not too many of your fav noodles.  I like the the little sea shell ones best myself.  A couple of cups of prepared noodles will do.  More or less, is ok, just beef up the tuna for a bigger group.

Saute (french word) onion and celery in a stick of butter. 

Add mushrooms, chopped ya know and boil down the liquid.

Mix in the tuna. Milk and anything else you got still laying around.

Put it into a baking dish.

Top with some cheese (just about anything that's not moldy, moldy is bad btw) and then about 1/2 inch of crushed tater chips.  A little more is ok too.

NO GREEN BEANS or TATER TOTS!  nope.

Bake at 350F for 20 minutes or till the end of that stupid fishing show is over.  Crushed chips should be brown and the whole thing should be very bubbly. 

Serves many.  Leftover rating...excellent!

[Capt Gabriela Fullpepper]

From the Frozen Wastelands of Colorado

Green Chili Verde

1 1/2 pounds of pork (Pork stew meat works best)
2 cups of roasted Poblano Green Chili's (Can use Hatch also)
24oz of Diced Tomato's (I like 12oz dicedcanned with juice and 12oz fresh)
1 Cup of water (Drained from boiling pork)
1 cup of milk
2 - 3 oz of cooking oil
2 - 3 TBS flour
1 garlic clove
1 tsp Garlic Salt
1 tsp black pepper or more to taste

Cut pork into bite size pieces of no larger than 1" square
Poil the pork in water for 1 hour
Drain off the water saving 1 cup for the rue
Fry pork in cooking oil until golden brown
Add in the 1 cup of water
Add in the 1 cup of milk
Add in 2 - 3 TBS of flour making a rue to thickness desired
Add in diced chilies and tomato's (I add the tomamto juice if I used canned tomatos)
Dice up garlic glove
Add garlic salt
pepper to taste
Simmer until chili is desired temperature

Eat with cheese and tortilla's

I find this batch make 4 to 5 large bowls of chili

[Gwen aka Punstergal]

Here's one for now, and I've got some more to add as I come across them. *IF* you like olives, this is the absolute best dip you can possibly have sitting on your holiday table, I swear! I altered an old recipe that I found in a hand written family cookbook from like 1920, and it's always a favorite in my olive loving family.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Gwen's Roasted Olive Dip:
Roasted Olive Dip

½ cup green olives
½ cup kalamata olives (pitted)
2 cloves garlic minced
5 tbsp greek vinaigrette dressing
8 oz cream cheese
½ cup sour cream
½ tsp greek seasoning (if available- Italian seasoning works in a pinch)
Toasted pita wedges (or crackers, or any other good dipping bread) to serve on

Preheat oven to 400 degrees. Combine olives, garlic and 4 tbsp salad dressing in a baking pan. Stirring every 10 minutes, bake olives until browned and wrinkled (about 25 mins). Drain any excess oil and chop olives.

In a medium bowl- beat cream cheese, sour cream, and mayo until well blended. Add remaining tbsp salad dressing and greek seasoning. Stir in chopped olives. Chill at least two hours before serving for best flavor absorption.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

[DonaCatalina]

Spanish Style Mac n Cheese


1 ½   lbs ground meat.
½  tablespoon ground cinnamon
1 tablespoon garlic powder
¼ teaspoon paprika
½ teaspoon ground cumin
¼ teaspoon freshly ground white pepper
1/8 teaspoon kosher salt

¼ cup grated Gruyere cheese
¼ small onion diced
1 box Kraft Macaroni and Cheese

Make up your box Mac and Cheese according to the instructions, and set aside.
Mix your seasonings with the ground meat and diced onion. Brown the meat and onions in a large skillet. Once the meat is brown, turn down the heat to simmer and add the Gruyere. It will only take a minute or two for this to mix with the meat. Now add your Mac and Cheese to the skillet and mix thoroughly on low heat until completely warmed through.

Serve with Greek salad for a lovely meal.

[Gwen aka Punstergal]

My contribution for today:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Strawberry Shortcake (the absolute best on earth, I swear)

1 large angel food cake

For the custard:
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping, thawed

For the glaze:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons strawberry gelatin (Jell-O)
1 cup water
2 cups fresh strawberries, cut in 1/2 (if berries are extra large, they can be cut into quarters)
Whole fresh strawberries for garnish

Slice cake, using a serrated knife, horizontally into 3 equal layers.

For the custard:
Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.

For the glaze:
In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick (this is important!-THICK). Remove from heat and allow to cool completely (also important! if it's still warm, the whole thing ends up a soupy mess). Fold in strawberries.

For assembly:
Place 1 layer of cake in a large clear bowl (I like to cut it into cubes first, but you don't have to). Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with a few fresh strawberries.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

[Welsh Wench]

From the land of St Buffett---

KEY LIME PIE

1 baked pastry shell, cooled. Or you can use a graham cracker crust

3 eggs, separated

1-14 oz can sweetened condensed milk

1/2 cup lime juice

a few drops of green food colouring

1/2 tsp  cream of tartar

1/3 cup sugar

Preheat oven to 350 degrees. In a medium bowl, beat egg yolks. Stir in condensed milk, lime juice and food coloring. Pour into the pie shell.

In a small mixer bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff but not dry. Spread on the top of the pie edge to edge. Bake 12-15 minutes until golden brown. Cool and then chill. Refrigerate leftovers.

If you don't feel like bothering with the meringue topping, just scrap the egg whites, cream of tartar and sugar.
And then just put lots and lots of whipped cream on top.


FINS UP!

[Lady Amy of York]

what wonderful  recipes.   What  a great  topic.  I have  afew  recipes  i will try  to dig up and  add !

Sigh ....  They  should  post a  warning  ! This  is not the thread  to come  to  when  you have not eaten  dinner  yet  !  

[Baron Doune]

Scottish Eggs (Wikipedia Link)

I've made Scottish Eggs several times using this recipe and I do like mine hot with sausage gravy.

I also add to the cooking time by tossing them into the oven for a bit.

4 large eggs
8 oz. minced sausage meat (I like the hot kind)
2 spring onions, finely chopped (small onions)
1 tsp Finely chopped fresh thyme
3 tsp chopped fresh chives
1 TBS chopped parsley
Plain flour seasoned with salt and pepper to taste.
1 beaten egg (for the egg wash)
toasted breadcrumbs
oil for deep frying

Hard boil the eggs by covering them in cold water, bring to a boil and simmer gently for 9 minutes.  Cool the eggs in cold running water.

Mix the sausage meat with the spring onions and herbs.

Shell the eggs.

Roll the eggs in the seasoned flour.

Divide the sausage meat into four sections and pat each piece out on a floured surface to shape a 5x3 inch circle.

Place an egg in the center of each piece and carefully gather up the sausage to cover the egg completely.

Seal one by on, first in beaten egg wash and then in breadcrumbs.

Heat oil in a deep frying pan to a temp of 350 degrees.

Fry the coated eggs in oil for 6-8 minutes, turning frequently until they are browned.

Drain on plain brown paper.

Serve with a hot sausage gravy or hot mustard.

[renren]

Mmmm.. scottish eggs!

[Baron Doune]

This one will feed a small army and even fussy kids like it.

Marilyn's Eggs

1/2 to 1 lb Ham or Schweigerts Ranchettes Beef Links or Spam.  Cubed.
8 slices Bread. Buttered and cut into cubes.
1 lb Velvetta Cheese. Grated.
1 lb Sharp Cheddar Cheese. Grated.
1/2 tps Dry Mustard
12 eggs.
3 cups Milk
1/4 tsp salt.

Grease 9 x 13 pan.

Bread goes into the pan first.

Layer of ham and then a layer of cheese, alternating as you go.

Sprinkle Dry Mustard on top.

Beat eggs, milk and salt together and pour over.

Refrigerate overnight.

Bake 2 hours at 300-325 on a jelly roll pan filled with water.

[Taffy Saltwater]

Lady Delaney - Hatch green chili has got to be the food of the gods.  I like mine grilled, peeled, and slapped on a hot buttered tortilla w/a slice of good bologna.  Comfort food.

Olivier Salad

Boil one chicken, skin & debone & shred finely.
Boil about 2 pounds of peeled, cubed potatoes in the chicken broth until tender.  Scoop out & fork mash.
Boil one dozen eggs, cool under running water & peel.  Mash.
Grate one LARGE jar of dill pickles into a colander.  Press out pickle juice.

Mix together chicken, potatoes, eggs, and grated pickles.  Moisten to taste w/mayo & season w/salt & pepper to taste.

This is best if you pop it in the fridge and serve the next day.  Great as a side salad or sandwich filling.

Stuffed celery sticks (totally '60's and fly off the platter)

Clean & cut celery into approx 3-4 inch lengths.  Let dry on a paper towel.
Mix together 2 bricks of cream cheese & 4 cans of devilled ham - really mash it up.  Spoon it into a big ziplock bag, snip the corner & fill the celery. 

[Welsh Wench]

POTATO SALAD

Potatoes
Bacon
Hard boiled egg, chopped
Green or black olives
Onions
Hellman's mayonnaise

For every potato you use, add an egg and a slice of cooked bacon. OK, so I use the whole pound....

Cook potatoes, peel and cube. Cook bacon and crumble. Chop egg and onion (however much you want) and slice olives.

Put all in a bowl and coat with mayo. Hellman's works best, I heard.
Salt and pepper and chill it till ready to eat.

[Lady Amy of York]

                    True      Irish  Sheperd's Pie   ( Note there is alcohol in this  recipe     )

   
   three lbs of ground beef  or lamb;
one cup diced sweet onion;
one cup diced baby carrots;
four minced cloves garlic;
three-fourth can Guinness draught stout;
half cup red wine;
three-fourth cup beef broth;
four to six spoons of Worcestershire sauce;
two spoons of dried basil, oregano, dried sage dried marjoram;
one cup peas, if possible fresh, or frozen;
two table spoon of butter;
three table spoon flour;
half teaspoon salt and quarter tea spoon of pepper.
1-2 pounds of  peeled potatoes-depends on how much topping you want.
handful of chopped chives
a dab or two of  sour cream-depends on how much you want

Once you are done away with arranging all the required ingredients for preparation of traditional Irish Shepherd's Pie, you start by medium heating Brown beef in a Dutch oven. Next, you get off with the extra fat after cooking and then add onion, stout, carrots, broth, garlic, wine, oregano, Worcestershire sauce, basil, sage and marjoram. Now you stir the mixture over normal low heat and keep cooking it on simmer for about 15 minutes approximately until, carrots become soft that can be taken up with fork. Now you gradually add peas to it. While the meat is being cooked in medium low heat, start boiling potatoes. After this, gently combine two tablespoons of butter and three tablespoons of flour fork in a bowl.

When the paste is ready, gradually add  into medium heated beef mixture until the thickness is achieved. Keep cooking for about 5 or 10 minutes . Now add salt and pepper. This completes the recipe of traditional Irish Shepherd's Pie, and the final thing you need to do is to add the  Topping, which are nothing but traditional Irish mashed potatoes.Take potatoes , add some milk and butter according to your taste  and  desire,  along with  a few chopped  chives.  Mash   the potatoes.  But on top  of meat mixture. Add  Add  a dab   of  sour  cream .Serve the guests with delicious pie.

[Capt Gabriela Fullpepper]

Lady Delaney - Hatch green chili has got to be the food of the gods.  I like mine grilled, peeled, and slapped on a hot buttered tortilla w/a slice of good bologna.  Comfort food.

I just made a double batch of my Green chili this weekend. My nephew got married in May in Nebraska and my sister had a reception in Colorado this weekend. They did a Fiesta flare as they went to mexico for the Honeymoon.

So I was asked to bring Green Chili. Normally I like using the ones I got roasted during late summer, but my batch was not very good. So when I went to the store I noticed that Hatch now had canned Poblano green chilis. While they were not as hot as the ones I buy at the Farmers Market, they had great taste to them and where not tough like the ones still frozen in my freezer.

Hopefully this years chili's will have more flavor, won't be as big and won't be as tough, as it seems the bigger they are, the tougher and less tasteful they are.

[Taffy Saltwater]

Green chili - mmmm!  Do you also make chili rojo? absolutely heavenly over fried potatoes.