What's Cooking?

[candlelight]

Now... my hubby liked that one! You are a real Californian, George!!

Molly

[Upholder]

George Wrote:Here is one that I really like. It is sooo good.

Puffed Apple Pancake
Oven to 425 degrees

1 tablespoon butter or margarine
2 pounds cooking apples such as Golden Delicious, peeled, cored and thinly sliced into wedges. (I prefer Granny Smith apples if they are not too green.)
3 tablespoons granulated sugar
1 teaspoon vanilla
1/8 teaspoon ground cinnamon
1 cup milk
2 eggs
2 egg whites
1/4 teaspoon salt
1 cup all-purpose flour
Confectioner's (powdered) sugar

1. Preheat the oven to 425 as shown above.
2. Melt butter in large ovenproof skillet. Add apples, 2 tablespoons sugar; cook, stirring, 15 to 20 minutes until apples are tender an liquid has evaporated. Stir in vanilla and cinnamon. Remove from heat.
3. Beat together milk, eggs, egg whites, remaining 1 tablespoon sugar, and salt in bowl. Gradually whisk in flour until well blended and smooth. Pour batter over hot apples.
4. Bake in a 425 degree oven for 20 minutes. Reduce heat to 350 degrees; bake 10 to 15 minutes, until puffed and brown. Remove from oven, sprinkle with powdered sugar, cut into wedges and enjoy.

On a personal note I prefer to use a 10" cast iron frying pan to make this dish in. It just seems to come out better that way.

In Christ,
George

I must try that recipe some time, George; it sounds good!

And that's a REAL frypan you're talking about there! We bought a large cast iron frypan last year, and after using it there's no way we would go back to using non-stick stuff. I found that once the cast iron surface becomes black and seasoned, it works almost as well as teflon coatings. What's more, it lasts just about forever, unlike teflon, which used to wear away over a few years. And that's even with using plastic utensils. Not a nice thought, eating all that teflon bit by bit!

Tonight, we're having fried sausages, boiled potatoes, and steamed carrot, cabbage, broccoli, and cauliflower. And we call it tea, not dinner!

[George]

candlelight Wrote:Now... my hubby liked that one! You are a real Californian, George!!

Molly

Yes, and I think part Cuban and part Mexican. I grew up in Key West Florida where there is a huge Cuban influence on cooking. I have been here in Northern Mexico for 47 years now.

Tonight it is going to be cheese enchiladas.

In Christ,
George

[daylisa]

I have an old "Better Homes and Gardens" cookbook from 1982. My favorite is Egg-Sausage Casserole.

1 lb. bulk pork sausage (I usually use skinless link sausage, chopped up)
1/4 c. butter or margarine (it's better with butter--sorry for the pun)
1/4 c. all-purpose flour
1/2 tsp. salt
2 c. milk
4 hard-cooked eggs, sliced
1 17-oz. can whole kernel corn, drained (15 or 16 oz. will do)
3/4 c. soft bread crumbs (1 slice) (I just buy the canned bread crumbs)
1 tbsp. butter or margarine, melted

Preheat oven to 350. In a skillet cook sausage 'til browned; drain off fat. In a saucepan melt the 1/4 cup butter or margarine; stir in flour and salt. Add milk all at once. Cook and stir 'til mixture is thickened and bubbly. Cook and stir one to two minutes more. Stir in cooked sausage, sliced eggs, and drained corn. Pour mixture into a 1-1/2 qt. casserole. Toss bread crumbs with melted butter or margarine (I usually find the 1 tbsp. is not enough); sprinkle atop casserole. Bake, uncovered, in a 350 oven for 30 minutes or 'til heated through. Makes 6 servings (less if you have big eaters).

It's creamy, delicious, and very addictive. Can be for a dinner or for breakfast. I sometimes reheat leftovers in the microwave, or even eat it cold. It's still yummy! Enjoy!

Lisa Day

[candlelight]

Now, I am very hungry... daylisa. Thank you for posting.


dalylisa said:

I have an old "Better Homes and Gardens" cookbook from 1982.

Imo, they are the best!

In Christ Jesus ~

Molly

[IM4given]

I have a cookbook that was printed in 1931! It has recipes for making "meatloaf" from beans and oatmeal! You cover it with catsup and no one will know the difference! It also has some recipes for bread pudding and rice pudding that are absolutley yummy!

[candlelight]

1931... now we're talking, IM4given. Is it a family cookbook? I would love to get my hands on something like that. Thank goodness we just ate... lol.

Tonight's Dinner: (Supper)


Cucumber salad with mixed vegetables/ Italian dressing

Pepper steak and rice

Tuscan vegetables (in herbed tomato sauce)... pretty tasty from "Birds Eye."

God bless,

Molly

[SummerHarvest]

IM4given Wrote:I have a cookbook that was printed in 1931! It has recipes for making "meatloaf" from beans and oatmeal! You cover it with catsup and no one will know the difference! It also has some recipes for bread pudding and rice pudding that are absolutley yummy!

wow...I would love to see that cookbook.

[ChuckieTrout]

IM4given Wrote:I have a cookbook that was printed in 1931! It has recipes for making "meatloaf" from beans and oatmeal! You cover it with catsup and no one will know the difference! It also has some recipes for bread pudding and rice pudding that are absolutley yummy!

My darlin' wife often says "her main competition isn't from her Mom-in-Law, but from my Great-Uncle (Clary)"; who was a Naval cook on a WW1 destroyer.
Who I try to emulate when I try the cooking....(now that he's passed his spatulas on to me) !!!
When I'm the camp cook at the 'fish & hunt cabin' up north (as I was last month) Creamed turnips w/fried lamb chops, breaded (seasoned w/"Old Bay") perch fillets & hush puppies or corn sticks, Sausage & peppers marinara w/penne or ziti. Pork-chops with potato-parsnip pancakes for some of our dinners. And if we've been good boyz & catching some rainbow trout like we should, we save them for breakfast (grease pan with 1 strip bacon, add peanut oil for higher heat, then a pat of butter for browning just before trout go in). A must with a bowl of farina, or Irish oats.
Yup the old ways are just better!!!!!!!

[candlelight]

George Wrote:

candlelight Wrote:Now... my hubby liked that one! You are a real Californian, George!!

Molly

Yes, and I think part Cuban and part Mexican. I grew up in Key West Florida where there is a huge Cuban influence on cooking. I have been here in Northern Mexico for 47 years now.

Tonight it is going to be cheese enchiladas.

In Christ,
George

I'm sorry that I just saw this...Brother George. Interesting roots you have there. My roots are rather Heinz 57.

I love Mexican food!

God bless,

Molly