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Hobbies, Crafts, Interests Do you like to knit? Throw pottery? Go fishing? Camping? Have Pets? Make jewelry? Tell us about it here!

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Old 01-11-2010, 05:18 PM   #1
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June, thank you for the healthy treats.
Blaze, thank you for what sounds like a divine yumminess!
Wolfy, is that soup sweet or savory?


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Old 01-11-2010, 05:21 PM   #2
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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!


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June, thank you for the healthy treats.
Blaze, thank you for what sounds like a divine yumminess!
Wolfy, is that soup sweet or savory?


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Old 01-11-2010, 05:23 PM   #3
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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.
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Old 01-11-2010, 05:33 PM   #4
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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.

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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.
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Old 01-11-2010, 05:47 PM   #5
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Default 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.
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Old 01-12-2010, 12:32 AM   #6
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remove from pan and put on a serving plate. Top with sauce and serve immediately.
These sound very tasty! Not sure I'd serve them as an appetizer. That sounds like a main dish to me. LOL
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Old 01-12-2010, 01:42 PM   #7
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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
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Old 01-12-2010, 02:37 PM   #8
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J
Wolfy, is that soup sweet or savory?


R said to tell you, it's a mild sweetness and think the creaminess makes it drinkable if you pour it into cups when serving. I don't think it could be savory because of the sweet potato.
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Old 01-12-2010, 02:56 PM   #9
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Oh and forgot to say, I just got another new recipe book in the mail. This one has 175 one dish recipes. I'm looking forward to making some of the recipes I've already looked at.
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