Mudflats Recipe Collection

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[Deuce2 AL Renegade]

I am not a cook, let alone a baker, single life sucks sometimes. I will leave you a link to some
recipes that you might find enlightening.

http://dollargeneral.com/yourholidayhome/Pages/RecipesDesserts.aspx

I do hope this, in someway, will tickle your fancy. If not, at least I did follow the topic....
Don't expect this to be a regular thing..........(following the topic)...

Deuce

[MonaLisa]

The Lust for Creamcheese Continues....

Faked Alaskan King Spread

1 lb Imitation Crab meat, chopped coarsely (I'm too poor for the real thing, but the imitation tastes better than canned crabmeat, also too... but it's all about blob creation!)
1 lb cream cheese, softened
1 small can Water Chestnuts, drained and chopped coarsely
1 bunch scallions or chives, chopped, (divided)

Plop the creamcheese in a large mixing bowl.  Add the crab meat, water chestnuts and most of the scallions/chives (reserve a large pinch or two for garnishing).

I pull a ziplock baggy inside out and slide it over my hand and just get in there mix it all up thoroughly, also too. 

(You can do this much a day ahead, if you'd like.  At this point, you'd form it into a ball, hold the ball in your still-inside-out-baggied hand, and fold the baggie over the ball.  Press the air out of the bag, zip and store in the fridge.)

To serve, I divide the mixture into 2 balls and center them in shallow bowls.  Flatten the tops of the balls slightly (I make it more of a shallow well, to hold extra sauce).  Pour cocktail sauce carefully and evenly over the tops and sides, using a spoon if necessary to thickly coat each ball completely.  Garnish by sprinkling with reserved scallions.   

You CAN use prepared cocktail sauce, but most of us like a lot of bite, so I usually make my own.  It's one of those things I just 'eyeball', so I can't give you measurements.  Sorry!

Home-made Cocktail Sauce (some like it hot, some - not, so I have to make two easy-to-identify-just-by-looking-at-the-color versions.  Ergo: Pink is hot, red is not.)

1 jar Gold's Horseradish
Ketchup
Worchestersheer-shire-shure Sauce

Get 2 small bowls.

For those who like it hot: the ratio is 3:1
Spoon 3/4th of the jar of grated horseradish into one bowl.
Add a little ketchup and a few dashes of worchestersheer-shire-shure sauce, to taste.  Mix well.

For those who like it not: the ratio is 1:3
Spoon the last quarter-jar of the horseradish into a bowl.  Add 3 times as much ketchup and a few dashes of worchestersheer-shire-shure sauce, to taste.  Mix well.

We like this with Triscuits, but any non-wimpy cracker will do.  And it's pheNOMinal the next day as a sandwich on toast!

[trish]

that sounds really YUMMY!

[Greytdog]

Okay, I've been doing this recipe for so long (since college, circa 1970s) that I'm not sure where it came from:

For another way to use Thanksgiving leftovers:

Leftover stuffing - enough to press well into a pie pan, making sure that the pie pan is well covered.  Bake in 350 degree oven until stuffing crust is set (again, time is probably about 15-20 minutes, altho in my case it's more like "oh! better check the crust before it burns! oops!")  Let cool.

Brush bottom of stuffing crust with 1T of dijon mustard

Finely slice three or four green onions, white/green tops and all.
Finely slice about 10 nice portobello mushrooms.
Saute together in 1tsp olive oil until the mushrooms are sweated out.

Dice up leftover turkey until you have a heaping cup worth.  I prefer a mix of white & dark meats, but it's the "baker's" choice. 

Beat together three eggs and a half cup of milk until frothy. (I use a wire whisk - faster and easier than dragging out the electric mixer or even the blender)  Stir in 1 cup grated Swiss cheese. 

Spread turkey, sauteed onions and mushrooms over stuffing crust. Then pour milk,egg, cheese mix over that.  Spread the cheese out with a fork.
You can sprinkle the top with a dash of paprika if you want. 
Bake for about 30-35 minutes in a 350 degree oven until custard is set and golden brown.

We serve this with whole cranberry & orange sauce, roasted asparagus, and lots of zzzzzzzz afterwards.

[Greytdog]

Another Thanksgiving leftover trick:

Take any standard Shepherd's Pie recipe and substitue:
Turkey for the Lamb/Beef
Use the stuffing to make a pie crust
Mix turkey, leftover gravy, leftover veggies (diced if you prefer) and pour into stuffing crust
Moisten leftover mashed potatoes with warm milk and butter and whip until spreadable (but not sloppy)
Spread mashed potatoes over turkey pie.  Sprinkle with cheese
Bake in 350 degree oven until potato topping is golden.

Serve with leftover dinner rolls, butter, and honey (or apple butter yummy)

[MonaLisa]

These BOTH sound awesome!  (Now I wish I was hosting Thanksgiving this year!  But I'm only supplying the apple-caramel pie...):

[bonefish]

Our family's holiday salad:

24 Hour Salad

3 eggs, well beaten
1 T lemon juice
1/2 cup sugar.

Combine and cook slowly to custard consistency. Set aside to cool.

1 16 oz container Cool Whip, thawed (use the equivalent if you can afford real whipping cream)
2 medium sized cans Queen Anne cherries
2 small or 1 large can/s mandarin oranges
1 medium can chunk pineapple, partially crushed
1 cups miniature marshmallows

Dump the fruit out into a colander or chinois when you start the egg custard. Shake it around a bit to make sure the juices drain all the way. When the custard is completely cool, put the thawed Cool Whip in a large bowl. Add the custard and fold in until entirely blended. Add the fruit and marshmallows. Stir well. Cover and refrigerate at least 24 hours. Longer is better.

[judi]

Trish...did you try the tofu turkey?  I am going to try to make ha ha my nephew eat a piece before he leaves us today...so far he has been afraid to try it

Truffles
12 oz chocolate chopped or chocolate chips  ( I use chocolate chips, the best I can find...the better the chocolate the better the truffle)
2/3 cup heavy cream
1T butter room temperature
1T vanilla
1/2 cup unsweetened cocoa

warm cream in a saucepan over low heat.  as soon as you see bubbles around the edges of the pan turn off the heat and pour the warm cream over the chocolate.  Stir until the chocolate melts and the mixture is very smooth.  add the butter and vanilla.  then place the mixture into the refrigerator for up to 3 hours or so until it is firm enough to shape into balls
Roll into balls then roll into the cocoa.  Reroll into the cocoa to keep the shape and to complely coat them.  If the mixture gets too soft, just place it back into the refrigerator for awhile.

you can change the taste...add almond liqeur like amaretto instead of vanilla, then roll in chopped almonds instead of cocoa
or add whiskey instead of vanilla...you can even add nuts or chopped fruit, such as apricot to the warm chocolate before you put it in the ref

I have also sometimes coat them rather than rolling in cocoa with melted chocolate white or dark...you can just play with what to roll them in...such as nuts, coconut, etc...make an assortment

you can buy those little paper candy cup holders at walmart...

Microwave Peanut Brittle
grease with butter a cookie sheet with edges
put 1 1/2 cup roasted peanuts, 1 cup sugar, 1/2 cup corn syrup and a pinch of salt into a bowl.  Microwave for 7 mintues.  Mixture should be bubbly and light brown.
Stir in 1 T butter, 1tvanilla, .  Put back into the microwave and cook for 2 min at a time...until it reaches 300 degrees ...stir each time you take out to check the temp.
When it reaches 300 degrees take out and mix in 1 teaspoon bake soda and stir quick until it all foams up.  quickly pour into the butter cookie sheet
Cool,  then break into pieces

[Charcoal Sniper P.]

Pineapple Mascarpone Blintzes
(I made up this recipe trying to use up the Mascarpone last year, this method is very simple and you don't need crepes)

recipe makes 2 (really easy to make more)

2 eggroll wrappers (at my grocery they are in the produce department next to the tofu)
3 tbsp Mascarpone cheese
1 tsp Sugar plus a little more for sprinkling
1 slice dried pineapple*, cut up into small cubes or short strips  (Candied ginger would also work well, or maybe any dried fruit)
warm water (just a tsp or so)
a few pats of Butter for frying

Mix the Mascarpone and the sugar up with a spoon (if the cheese is cold this is a little tougher and you kind of have to beat it against the side of the bowl) in a small bowl.

Lay out your eggroll wrappers flat and put half the mixture on each, drop some of the dried pineapple on each (you may not want to use it all, its up to you).  Roll up like an eggroll**, stick the last flap down with the water and your finger, to seal it.

Pan fry in butter (medium) until crisp and golden brown on all sides, remove from pan sprinkle with sugar while still hot.

Eat them, they are good for breakfast, snack and desert (and probably all the other meal times too).

notes:
* I use dried pineapple in these because 1) I don't know if fresh would do something bad to the cheese, 2) That is what I had on hand the first time I made them and it worked well,  and 3) I don't want to add more moisture to the filling and make it runny.
** The directions for rolling up an eggroll are usually on the eggroll wrappers packaging.

[judi]

good thing I looked in here...just was wondering what to do with all the left over stuffing  now I know...thanks!

has anyone ever made sugared jelly candies?  I just saw a recipe and thought I might try, but before I put all that work into it wanted to see if anyone else has ever tried to make them and how they came out

oh by the way, I did get my nephew to try the tofu turkey...he liked it!!  amazing as he is a big meat eater...

[fawnskin hussein mudpuppy]

hi, all

HELP....i can't find the obama sweet potato pie recipe and need it for the california mudstock this weekend.  anybody????? 

[InJuneau]

fawnskin--here it is.  I made it for Thanksgiving, and it was a HIT!  Esp. when I told our (church) crowd that it was Obama pie!

Tired Mom (VA) (23:00:58) :
Obama Sweet Potato Pecan Pie:
1 unbaked pie crust
2 cups mashed sweet potato (I nuke fresh ones, peel and run through food processor)
small can evaporated milk
2 beaten eggs
1/2 cup white sugar
1/3 cup light brown sugar
1/2 tsp salt
1-2 Tbsp black strap molasses
mix the above well, we like it spicy, so I usually use some grated fresh ginger (about 1/2 tsp) also use a dash of nutmeg, cinnamon, allspice and cloves (about 1/4 tsp each) it tastes good without all the spices too, so it’s up to you.
stir in 1/2 cup finely chopped pecans (slicing is easier if they are chopped very fine)
fill into unbaked pie shell, gently place 5 pecan halves in center to form a star and more halves around the edges (you can skip this, but it makes a prettier pie if included)
bake in preheated 350 degree oven for about an hour (toothpick in the middle test)
Let cool and enjoy …. we like it to set overnight in fridge, some in the family prefer it still a little warm, either way is good.

[fawnskin hussein mudpuppy]

thanks so much, injuneau.

now i gotta look in storage for my long lost baking skills

[Jamie]

hi, all

HELP....i can't find the obama sweet potato pie recipe and need it for the california mudstock this weekend.  anybody????? 

There is also a recipe for Obama Cookies that sound great!

[InJuneau]

thanks so much, injuneau.

now i gotta look in storage for my long lost baking skills

If you search around on this thread, I also posted my pie crust recipe and tips...  Hope it helps.

[fawnskin hussein mudpuppy]

thanks to all the cooking divas for getting me started here

[CO Almost Native]

Jamie

I checked out your blog; yummy recipes.  I have a recipe for spanakopita, from my stepmom, whose family (mother and father) is from Northern Greece. I make it in a pan, but you can easily put the filing into triangles, if you wish.  It does not have mint, but includes green onions, parsley, and low fat cottage cheese.

I will be glad to post it, if you'd like to use it.  Oh- it uses frozen chopped spinach; the spinach has to drain/be squeezed gently in a colander for several (at least 3) hours until very, very dry.

Her mother taught me how to make filo, but it is very difficult and touchy- I remember her (a tiny thing) on top of my granite kitchen counter, using a marble rolling pin to get the sheets thin enough...

[Bec in Illinois]

Thanks for all the great recipes. We have such a wonderful variety. It is time to assemble them into a collection that you can download in pdf files. I'm going to work on this and organize them by type:

Snacks & Beverages
Main Dishes & Meats
Side Dishes & Vegetables
Desserts & Baked Goods

You can continue to post on this thread for as long as you want - but if you have something you'd really like added to the first edition collection - please post it this week. Icy Russian will see that the final pdfs are posted somewhere for you to download.

Thanks - and happy cooking and eating!
Bec

[Jamie]

Jamie

I checked out your blog; yummy recipes.  I have a recipe for spanakopita, from my stepmom, whose family (mother and father) is from Northern Greece. I make it in a pan, but you can easily put the filing into triangles, if you wish.  It does not have mint, but includes green onions, parsley, and low fat cottage cheese.

I will be glad to post it, if you'd like to use it.  Oh- it uses frozen chopped spinach; the spinach has to drain/be squeezed gently in a colander for several (at least 3) hours until very, very dry.

Her mother taught me how to make filo, but it is very difficult and touchy- I remember her (a tiny thing) on top of my granite kitchen counter, using a marble rolling pin to get the sheets thin enough...

CO - do post that recipe here. Thanks. This one with a bit of parmesan and mint is really great. I watched a travel/food show once and a hundred year old Greek lady (practically) made her own filo and then spanikopita and I tried her recipe for filo with no results, but I think I understood why. No patience and it wasn't really explained well enough on the show - in that case I always have to do one bad trial run! But store-bought filo is so good and so much easier!

[Irishgirl]

Pavlova Recipe.

If I can make a pavlova anyone can! 

Whisk 6 egg whites until they are stiff and retain their peaks. (I always do this in the mixer).
Slowly add 12 ounces of caster sugar to the eggs while continuing to whisk.
Then add 1 teaspoon of cornflour, 1 teaspoon of vanilla essence and 1 teaspoon of vinegar and whisk those in too.

Pour it onto your baking tray. I always use a black backing sheet on the tray as this ensures the pavlova doesn't stick to the bottom of the tray. Alternatively, you could use foil or baking parchment to line the tray.

Place in a pre-heated oven at 150 C/ 300 F for 30 minutes and then lower the heat to 100 C/ 210 F for the final 30 minutes. Turn off the oven and allow the pavlova to cool down in the oven.

When it is cool, I put whipped cream on it and then pile on some raspberrries.