thank you dear, it's all about the cuisinart. (plus you went back out for the limes that we'd forgotten.)

Not Swedish meatballs, but here's a super easy Rumball recipe
 

I usually throw some frozen meatballs in a crockpot with a quart of sour cream, 2 cans of beef broth, and a package of french onion soup mix. It ain't real Swedish, but its REAL good

:)

Dusa, thanks for that recipe. Can't wait to try it out.

Gemme, I have some rum in my cabinet. I'll give these a try!

Always2late, try this one!

Beef Barley Stew -- Mom's Recipe

• 1-1/2 pounds lean beef stew meat, cut into 1/2-inch cubes
• 2 large potatoes, cubed
• 1 medium onion, chopped
• 1 tablespoon vegetable oil
• 3 cans (14-1/2 ounces each) beef broth
• 1 cup medium pearl barley
• 1 Tsp. dried thyme
• 1/4 Tsp. dried rosemary, crushed
• 1/4 Tsp. pepper
• 4 medium carrots, sliced
• 1/4 Cup each frozen green beans and corn

Method

1. In a large saucepan or Dutch oven, brown meat on all sides and onion in oil over medium-high heat.
2. Add the broth, barley and seasonings; bring to a boil.
3. Reduce heat; cover and simmer for 1 hour.
4. Add carrots and potatoes; bring to a boil.
5. Reduce heat; cover and simmer 30-40 minutes or until meat and carrots are tender.
6. Stir in frozen green beans and corn at the very end.
7. Check for seasoning
8. ENJOY!

From zestycook.com

Tonight I made some awesome chicken wings!

I had bought a huge package of those little frozen drummies and had planned to make hotwings at Christmas but we decided that we wanted an easy dinner.

I took a bunch of drummies and threw them in a cake pan and baked them at 350 for 40 minutes (until the chicken juice was clear).
Then I slathered them in sauce and cooked them for another 18 minutes.

The sauce was easy but I never measure anything so there really isnt a recipe:

Mix up:
a bunch of soy sauce
a bunch of honey
probably 1/2 tsp of ginger (or more)
and some squirts Sweet Baby Ray's bbq sauce

Jack licked her plate clean and the dog ran back and forth between the stove and our dining table several times.

In other words: They were a hit!

My favorite holiday cookie recipe uses just the yolk part of the egg, so after my cookie baking marathon :cookielove:, I'm now stuck with 8 egg whites. Any suggestions? Mister suggested lemon meringue pie, but that uses both parts of the egg, just in different parts of the pie. I'm fearful that I might have to resort to some awful egg white quiche or such :crap:

Meringue Kisses are good but I dont have a recipe...easy inertnet find. I used to make cocnut macaroons with my leftovers.
Here is recipe.



Coconut and Chocolate Macaroons
30 Cookies

4 large egg whites
1¼ cups sugar
¼ teaspoon salt
1 tablespoon honey
2½ cups unsweetened coconut (see note)
¼ cup flour
½ teaspoon vanilla extract
2 ounces bittersweet or semisweet chocolate, chopped

In a large skillet, mix together the egg whites, sugar, salt, honey, coconut and flour.

Heat over low-to-moderate heat on the stovetop, stirring constantly, scraping the bottom as you stir.

When the mixture just begins to scorch at the bottom, remove from heat and stir in the vanilla. Transfer to a bowl to cool to room temperature.

(At this point, the mixture can be chilled for up to one week, or frozen for up to two months.)

When ready to bake, line a baking sheet with parchment paper or Silpat and preheat the oven to 350 degrees F.

Form the dough into 1 1/2-inch mounds with your fingers evenly spaced on the baking sheet. Bake for 18-20 minutes, until deep golden brown. Cool completely.

To dip the macaroons in chocolate, melt the chocolate in a clean, dry bowl set over a pan of simmering water (or in a microwave.) Line a baking sheet with plastic wrap. Dip the bottoms of each cookie in the chocolate and set the cookies on the baking sheet. Refrigerate 5-10 minutes, until the chocolate is set

I make a pretty cookie called "Forget~Me~Nots"..........

Preheat oven to 350.

2 egg whites
1/2 c sugar
1 c chocolate chips
1/2 c chopped pecans

Whip egg whites, gradually adding sugar. Whip until stiff peaks form. Stir in chocolate chips & pecans.

Drop by spoonful~making peaks~ onto a foil lined cookie sheet. Put in the oven and turn it off. Leave them in for 6 hours or overnight.

It's a pretty holiday cookie. Store in an airtight container.

Thank you for the yummy suggestions!!! I knew that there had to be something more fun than scrambled egg whites!!!!!

Super Easy Appetizer
 

Parker's Cereal Supreme
 

I invented this because I hate oatmeal, grits etc.

Plain bran flakes
1 part milk
1 part half and half
tablespoon of imitation vanilla

your choice of fruit.
I use raisins
and dried fruit

sprinkle with
sweetener and cinnamon

On the menu tonight
 

You are welcome and that is exactly the word that came out of my mouth at a Christmas party when I first tasted it.
OH MAN THAT IS DIVINE!

Okay so I have to ask. Was the person who made that from the south? Because that's got southern written ALL over it. Bacon AND Cream Cheese AND Sausage AND White Bread?

'Dusa! Quick! You want this recipe.

Chuckling...yes ma'am she was very southern. But guess what you can make and freeze them so I make them on Sunday and take a few to work with me for breakfast.

This is to die for :)
 

These make great appetizers. Easy to make. And delicious.

One package of frozen potato and onion pierogies.
Five Roma tomatoes chopped finely
One clove of garlic finely chopped
Handful of fresh basil torn up
Salt to taste
Sprinkle of nutmeg
Butter for cooking pierogies.


Melt three tablespoons of butter in a frying pan. Add pierogies and brown on both sides slowly so they dont burn.

While pierogies are cooking, add remaining ingredients into a saucepan and cook until hot. Do not allow to boil or it will change the fresh flavor of the sauce.

When pierogies are browned remove from pan and put on a serving plate. Top with sauce and serve immediately.

Yummy thread, Arwen! :)

Mel, you can enhance iron absorption by adding acidity, as others have said, and you can add iron to any food by cooking in iron cookware. Lots of us think of just iron skillets and cornbread or frying, but iron is useful for a lot more than that. You can use an iron dutch oven for just about anything you can use a crock pot for, and they are especially fabulous for pot roasts of beef, pork, or chicken.

Tommi, monkfish tastes like more like lobster than fish, so if you like lobster, try that.

It's kinda funny to see some of my family classics, like rum balls and sausage balls on here. :) I can vouch for the popularity of both of those. I still love the versatility of my beer bread because it's easy, hot, filling homemade bread that can be adapted to virtually any meal and made by anyone (unless you do like I did at write14u's house and triple the sugar trying to make it from memory, LOL!). It is a little dense and slightly sweet (more or less depending on beer used). If you like the crust, bake it in muffin cups.

Basic beer bread

3 cups self-rising flour (or 3 cups flour, 3 tsp baking soda, 1 tsp salt)
1/3 cup sugar
1 12 oz. beer

For best results, sift the flour, but the bread will survive if you don't. If you choose not to sift, use a spoon to fill the measuring cup so it's not packed down.

Mix all ingredients together and bake in greased full size loaf pan (9x5, it will spill over smaller pans) at 375F for 45 minutes to an hour. For a nice buttery crust, brush melted butter over the top anywhere between 30-50 minutes into baking time.

That's it! So easy. But there are lots of fabulous variations possible. Here are a few:

Cinnamon-raisin beer bread: add 1 tsp cinnamon, 1/2 cup raisins, 1/2 cup chopped pecans to mixture (or cranberries, chopped dates, or blueberries, whatever you like!), brush top with butter and brown sugar

Italian beer bread: add 1 tbsp fresh ground rosemary (or to taste), 2 fresh chopped cloves garlic, 1/2 cup parmesan, sprinkle top with coarse salt

Cheddar beer bread: add 1 tbsp minced garlic (or substitute 1 finely chopped jalapeno), 1 cup shredded cheddar, sprinkle a bit more cheddar on top

Honey beer bread: use a honey wheat beer or honey lager and brush top with mixture of honey and melted butter (don't add straight honey to your mixture!)

Hearty beer bread (goes well with stews): use whole wheat flour with Guiness

You're very welcome! The best things about the beer bread are the versatility and simplicity that still result in a hot, tasty loaf.

I need to remember to post from work tomorrow, where I have stashed the link to 25 free cookbooks. ;)

I made cheesecake on Sunday. Monday, Mister informs me that something is wrong with it, and that I probably shouldn't eat any. When I offer to toss it and make another, he tells me that he hates to see food go to waste, so he will make the sacrifice and eat it. Later, I open the refrigerator and find a big note on the cheesecake warning that it contains toxins and is not safe to eat (but that it must remain refrigerated).

This ranks right up there on the cuteness scale with the times that he slips "a puppy" in to the middle of the grocery list.


One of my favorite appetizers is goat cheese on endive. Simple and yummy.

Going Veg