What's cookin' Doc?

So many of these sound so good! I can't wait to try some (next time i go grocery shopping)

Drain all vegetables and mix with cooled marinade.

1 16 oz. can French cut green beans
1 17 oz can very young sweet peas (I use LeSeur's with mushrooms)
1 17 oz. can shoepeg corn
1 medium sweet onion, diced
1/2-1 cup of chopped celery
1 2oz jar piemento, chopped
1/2 of an 8 oz can water chestnuts
1 green pepper diced

Marinade

1 cup sugar
3/4 cup cider vinegar
1/2 cup canola oil
1 tsp. salt
1 tsp. pepper
Blend and heat to near boiling. When cool, add to vegetables. Cover and refrigerate overnight before eating. If preferred, drain, or serve with a slotted spoon.

This is a great dish to take to church dinners.

Ever had one of those recipes you just make from the heart and it never tastes as good when you try to use a measured amount so you can write it down?

Yeah... thats what I'm working on! If I ever get the blasted thing right I will post it

I am making wild caught fish from Alaska and this as a side: http://shecooksforthefamily.blogspot...nd-onions.html

Anyone want to share a lemon recipe?? I have lots!! (Lots of lemons, not lots of recipes)

Originally Posted by capt_jordi

Ever had one of those recipes you just make from the heart and it never tastes as good when you try to use a measured amount so you can write it down?

Yeah... thats what I'm working on! If I ever get the blasted thing right I will post it

Click to expand...

Yeah, most of my recipes are like that- especially soups. I always experiment with soups/stews. I use actual recipes only as a guide usually..

Once I made split pea soup and it was the best EVER! And sadly, I told my BF that we will never have it again, because I don't know what I put in it...

Here's one that's good. The only thing I change is I make a fresh whipped cream topping vs the meringue. The last one I haven't tried but it sounds good(minus the meringue .)

Lemon Meringue Pie
1 cup sugar
1/4 cup Corn Starch
1 1/2 cups cold water
3 egg yolks, slightly beaten
Grated peel of 1 lemon
1/4 cup lemon juice
1 tablespoon margarine or butter
1 baked (9-inch) pie crust
3 egg whites
1/3 cup sugar

Preheat oven to 350°F. In medium saucepan combine 1 cup sugar and corn starch. Gradually stir in water until smooth. Stir in egg yolks.

Stirring constantly, bring to a boil over medium heat and boil 1 minute. Remove from heat. Stir in lemon peel, lemon juice and margarine.

Spoon hot filling into pie crust.
In small bowl with mixer at high speed, beat egg whites until foamy. Gradually beat in remaining 1/3 cup sugar; continue beating untill stiff peaks form.
Spread meringue evenly over hot filling, sealing to edge of crust.
Bake 15 to 20 minutes or until golden. Cool on wire rack; refrigerate.
8 servings

OR

Lemon Meringue Bars

These are best served the day theyâ€[emoji]8482[/emoji]re made.
1 batch Basic Cookie Dough
Basic Cookie Dough
Active: 5 min/Total: 5 min
Planning Tips: The tightly wrapped dough can be refrigerated up to 5 days or frozen up to 3 months. Thaw in refrigerator, then bring to room temperature before proceeding. Once baked, all cookies, except where noted, can be stored airtight with wax paper between layers at room temperature up to 1 week or frozen up to 2 months.
1 stick (1⁄2 cup) unsalted butter, softened
2 Tbsp solid vegetable shortening
1⁄3 cup firmly packed light-brown sugar
1⁄3 cup granulated sugar
Yolks from 2 large eggs
1 tsp vanilla extract
1⁄8 tsp salt
1 2⁄3 cups all-purpose flour
Beat first 4 ingredients in a large bowl with mixer on medium speed until well mixed. Beat in yolks, vanilla and salt until blended. On low speed, gradually add flour; beat until just blended.

Lemon Filling
4 large eggs, at room temperature
2 1⁄4 cups sugar
1⁄4 cup all-purpose flour
1 tsp baking powder
1 Tbsp freshly grated lemon peel
1⁄2 cup fresh lemon juice
Whites of 3 large eggs, at room temperature
1⁄4 tsp cider vinegar
1⁄3 cup sugar
1. Heat oven to 350°F. Line a 13 x 9-in. baking pan with foil, letting foil extend above pan at both ends. Coat foil with nonstick spray.
2. Pat dough over bottom and slightly up sides of pan.
3. Bake 15 minutes or until pale golden and firm when gently pressed.
4. Meanwhile make Filling: In a food processor or with mixer, process or beat ingredients until blended. Pour over hot crust. Bake 20 minutes until filling sets slightly.
5. Meringue: Beat egg whites in a medium bowl with mixer on high speed until foamy. Add vinegar; beat until soft peaks form. Beat in sugar, about 1 Tbsp at a time. Beat 5 minutes more or until shiny, stiff peaks form when beaters are lifted.
6. Spread the meringue over Filling to cover, making swirls with back of a spoon.
7. Bake 15 to 18 minutes until peaks of meringue are golden brown. Cool completely on a wire rack. Lift foil by ends onto cutting board; cut in bars.

Originally Posted by DarkMavis

Anyone want to share a lemon recipe?? I have lots!! (Lots of lemons, not lots of recipes)

Yeah, most of my recipes are like that- especially soups. I always experiment with soups/stews. I use actual recipes only as a guide usually..

Once I made split pea soup and it was the best EVER! And sadly, I told my BF that we will never have it again, because I don't know what I put in it...

Click to expand...

I am currently baking a 3 layer Tiramisu cake. I will let let you know how it goes!

Originally Posted by capt_jordi

I am currently baking a 3 layer Tiramisu cake. I will let let you know how it goes!

Click to expand...

Cake of doom.... not a great recipe, cake turned out meh. Ingredients did not seem correct... made me rather grumpy

Originally Posted by capt_jordi

Cake of doom.... not a great recipe, cake turned out meh. Ingredients did not seem correct... made me rather grumpy

Click to expand...

I'm sorry I hear thats a hard dish to get right

Anyone have any good pumpkin recipes? I have found myself with two lone pumpkin vines and one has a pretty good sized one on it.

They are growing in my front yard and I don't have a clue how they got there. They didn't start to grow until the beginning of July or end of June. One is starting to turn orange!!

I have pumpkin dip, pumpkin cheesecake, and pumpkin pie! Which would you like?

Originally Posted by capt_jordi

I have pumpkin dip, pumpkin cheesecake, and pumpkin pie! Which would you like?

Click to expand...

ALL 3!!!!

All of them .

1 cup all purpose flour
2 teasp baking powder
1/4 teasp salt
3/4 cup sugar
2 tablesp. cocoa
1/2 cup milk
2 tablesp. melted butter
1/2 cup chopped pecans/optional

Mix all dry ingredients and blend well. Stir in 1/2 cup milk, butter and nuts. Pour into a buttered pan and sprinkle with

1/2 cup brown sugar
1/2 cup cocoa blended together

Then pour 1 3/4 cup hot water over the top. Bake 350 degrees for 40-45 min.

As this bakes, the cake rises to the top and the bottom is a creamy chocolate sauce. My husband named this recipe because we didn't know what else to call it.

K! I will type them up tomorrow while Im at work! It'll give me something to do!

Originally Posted by zohdee

Anyone have any good pumpkin recipes? I have found myself with two lone pumpkin vines and one has a pretty good sized one on it.

Click to expand...

here's mine
Pumpkin Chess Cake
ingredients:
8 oz. cream cheese
3 eggs
1 can pumpkin [don't know how much that would be, fresh]
1 box powdered sugar
1 spice cake mix [or any flavor that would go w/pumpkin]
1 stick butter [use the real stuff!]

directions:
mix 1 egg, cake mix & butter together to form a dough. press into the bottom of a 9X12" cake pan.

mix cream cheese, sugar, pumpkin & 2 eggs together until smooth. [you might want to add pumpkin pie spice or similar, to taste]. pour over crust.
bake @ 350〬F for about 45 minutes, or until golden brown.

this is a version of a family favorite - original recipe has no pumpkin & uses a butter recipe cake mix [btw, Duncan Hines seems to work best]. i began experimenting w/it - my favorite version is the original, but with 1/2 cup of Nellie & Joe's Key Lime Juice added to the filling

Has anyone got a good roast pork recipe (with crispy crackling ) I have just looked at Jamie Oliver website as he does the best roasts but his best one is a 6 hour slow roaster and I haven't got that long to cook it on sunday, lots of hungry people x

Originally Posted by Ruthyb

Has anyone got a good roast pork recipe (with crispy crackling

) I have just looked at Jamie Oliver website as he does the best roasts but his best one is a 6 hour slow roaster and I haven't got that long to cook it on sunday, lots of hungry people

x

Click to expand...

I do!

I am not sure what size piece of pork to use I got this from my sister who is pretty sure she got it off a recipe card at William Sonoma.

3Tbsp Dry Thyme
2 Tbsp dry Rosemary (crushed)
1 Tbsp ground coffee
1 TBsp Cracked (but I have used regular) black pepper.

mix it all together in a bowl.
Rub on the piece of pork and put it into the oven until it is done.

It takes me about 45 -60 minutes to make but then again it depends on the size of the roast you are making.

it is AMAZING but don't worry you don't get a coffee flavor!

Originally Posted by vampcow

I do!

I am not sure what size piece of pork to use I got this from my sister who is pretty sure she got it off a recipe card at William Sonoma.

3Tbsp Dry Thyme
2 Tbsp dry Rosemary (crushed)
1 Tbsp ground coffee
1 TBsp Cracked (but I have used regular) black pepper.

mix it all together in a bowl.
Rub on the piece of pork and put it into the oven until it is done.

It takes me about 45 -60 minutes to make but then again it depends on the size of the roast you are making.

it is AMAZING but don't worry you don't get a coffee flavor!

Click to expand...

Thankyou, that sounds interesting, I will try that and tell you how it was. x