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What's for dinner? 2020

Started by so_P_bubble, February 18, 2020, 04:59:38 AM

Previous topic - Next topic


Three-Melon Mozzarrella Salad

Hands-On: 10 mins Total: 10 mins Yield: Serves 4-6


3 cups cubed cantaloupe
3 cups cubed watermelon
3 cups cubed honeydew
2 tablespoons chopped fresh basil
2 tablespoons honey
8-ounce container mozzarella bocconcini, drained and cut in half
2 teaspoons minced jalapeno (optional)
½ teaspoon salt

Step 1
Place the melon cubes in a large bowl. Add the basil and combine well.

Step 2
Drizzle the honey over the melon. Add the mozzarella, jalapeno (if desired), and salt. Toss again and serve.


Lemon Meringue Pie Ice Cream


1 cup whole milk
6 large egg yolks
¾ cup sugar
¼ teaspoon kosher salt
2 cups heavy cream
1 tablespoon lemon zest (from 1 lemon)
½ cup fresh lemon juice
2 cups crushed meringue cookie


Step 1
Add the milk to a medium bowl. In another medium bowl, whisk together the yolks, sugar, and salt. Add the cream to a medium saucepan and bring to a simmer over medium-high heat.

Step 2
Whisking continuously, add the hot cream mixture to the yolk mixture a little at a time. Continue whisking until well-combined. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it is just thick enough to coat the back of a wooden spoon, 3 to 4 minutes. (If you can draw a line through the custard on the back of the spoon and it holds its shape, then the mixture is ready.)

Step 3
Pour the custard mixture through a fine-mesh sieve into the bowl of milk. Discard any solids. Stir in the lemon zest and the lemon juice. Cover with plastic wrap and set in the refrigerator to chill until very cold, at least 12 hours. Place an empty metal loaf pan in the freezer to chill.

Step 4
Pour the chilled custard into an ice cream maker and process it according to the manufacturer's instructions. Add the meringue cookies to the ice cream during the last few minutes of churning. Transfer the ice cream to the prepared loaf pan, wrap well, and freeze until firm, at least 6 hours.


Raspberry Jam Waffles


2 large eggs
1 ½ cups whole milk
5 tablespoons melted unsalted butter, plus more for waffle iron
1 teaspoon vanilla extract
1 cup seedless raspberry jam (from 1 [18-oz.] jar), divided
2 cups (about 8½ oz.) all-purpose flour
1 tablespoon baking powder
½ teaspoon kosher salt


Step 1
Preheat waffle iron according to manufacturer instructions. Whisk together eggs, milk, butter, vanilla, and ¼ cup of the jam in a medium bowl until combined. Stir in flour, baking powder, and salt until just combined (small lumps are OK).

Step 2
Brush waffle iron with melted butter, and cook waffles according to manufacturer instructions, 3 to 5 minutes per waffle. While waffles cook, heat remaining ¾ cup jam in a small saucepan over medium-low, stirring occasionally until heated through, about 5 minutes. Serve waffles with warm jam.


Mixed Berry-Rhubarb Crumble Cake


Crumble Topping:
1 ½ cups rolled oats
1 cup all-purpose flour
½ cup packed light brown sugar
½ cup chopped pecans
1 teaspoon kosher salt
½ cup (1 stick) cold unsalted butter, cut into cubes

¾ cup (1½ sticks) unsalted butter, softened, plus more for dish
3 cups all-purpose flour, plus more for dish
1 ½ cups granulated sugar
3 large eggs
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup whole milk
1 tablespoon vanilla extract
2 cups fresh blueberries
2 cups fresh raspberries
2 cups chopped rhubarb
Powdered sugar, for serving


Step 1
Make the crumble topping: Mix oats, flour, brown sugar, pecans, and salt in a medium bowl. Add butter and knead until the mixture resembles coarse crumbs.

Step 2
Make the cake: Preheat oven to 350°F. Lightly butter a 13-by-9-inch baking dish. Dust with flour and tap out excess. Using an electric mixer, beat butter on medium until creamy, about 2 minutes. Add granulated sugar and beat until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition.

Step 3
Whisk baking powder, salt, and flour in a bowl. With the mixer on low, add flour mixture to butter mixture in 3 additions, alternating with milk, beginning and ending with flour mixture, beating well after each addition. Beat in vanilla. Transfer batter to prepared baking dish.

Step 4
Mix blueberries, raspberries, rhubarb, and 2 cups crumble topping in a large bowl; sprinkle mixture over batter. Top with remaining crumble topping.

Step 5
Bake until a toothpick inserted in the center of the cake comes out clean, 65 to 70 minutes, Let cool and dust with powdered sugar before serving.


Summer Berry Trifle With Elderflower Cream


3 cups heavy cream
¼ cup elderflower liqueur, such as St. Germain
12 ounces cookies, such as gingersnaps, speculoos, or vanilla wafers, crushed
3 ½ pounds mixed fresh berries (such as strawberries, blackberries, raspberries) and currants, if desired 

Beat heavy cream with elderflower liqueur until soft peaks form. Layer cream with cookies and berries, creating 3 layers of each.


Easy Key Lime Pie


1 14-ounce can sweetened condensed milk
1 6-ounce can frozen limeade concentrate (not thawed)
1 cup heavy cream
1 6-ounce graham cracker piecrust
zest of 1 lime


Step 1
Place the condensed milk, limeade concentrate, and cream in the bowl of an electric mixer fitted with the whisk attachment. Beat until fluffy and soft peaks form.

Step 2
Pour the filling into the pie crust and smooth the top. Refrigerate until chilled and loosely set, at least 4 hours (and up to overnight).

Step 3
Sprinkle the pie with the zest before serving.


Posting for JaneS
Canned Cole Slaw - by Evelyn Horsley
   used and edited by JaneS
1 Med. head of cabbage (I had one and a half)
1 large carrot (I had 4)
1 med. green bell pepper (I had 1 red and 1 green)
1 small vidalia onion, peeled (I used the one in my bin)
2 Tbsps. Canning salt (I used about 3)
Shred cabbage (I used the chopper blade on my food processor).  Shred onion, carrot and bell pepper.  Put veggie mixture in a large bowl and sprinkle with the canning salt (do not use table salt) Let it set for 1 hour and then rinse and drain at least twice to make sure you get out the excess.
1 c. apple cider vinegar
2 c. white granulated sugar
1/4 c. filtered water
1 tsp celery seed
1 tsp mustard seed
This will NOT be enough to do a med head of cabbage.  You will need about 3 times this much.  In a non-reactive pan, Mix vinegar, sugar water and spices.  Bring to a boil and boil 1 minute while mixing to dissolve sugar.  Let this mixture cool.
Add rinsed and drained cabbage mixture to cooled syrup and toss making sure you coat all the cabbage.  (The second time I did this, I made 4 batches of the brine because you can also can the leftover for later use. )
Sterilize your jars and keep them hot.  Pack the cabbage mixture in hot jars, tight but not too tight.  Make sure you have enough syrup and be sure to loosen the cabbage so the syrup goes all the way through leave a half inch of head space
Make sure the water in you canner is not too hot(It should only be luke warm at best) or you'll have broken jars.  After the jars are all in the canner, bring it to a boil. Boil 15 minutes, then turn off the heat and take the lid off and let them sit for 10 more minutes before removing them.
Wait a week or two (If you can) drain off the brine and add mayonnaise and you have the best cole slaw you've ever eaten.  I know this for a fact because I ate the last of it that didn't fit a jar.
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


Thanks, AMY!  I'm having some other thoughts about this also.  If one wanted a smaller amount just to eat, you could use the recipe for the brine and a lesser amount of the ingredients and just put it in the fridge for 7 days to a week, drain, add mayo and eat!  I know this would work because the brine will keep it!

Click for Lewisburg,Pennsylvania Forecast


BLT Salad With Creamy Dijon Dressing and Garlic Herb Butter Croutons

From Rock Recipes

For the salad
1 small head romaine lettuce, , washed and dried
2 tomatoes, , cut in wedges
6 radishes sliced, (optional)
½ pound crisp cooked bacon
For the Garlic and Herb Butter Croutons
6 slices day old bread, , cubed
2 cloves garlic minced
2 tbsp chopped fresh herbs
¼ cup melted butter
For the Creamy Dijon Dressing
½ cup low fat mayonnaise
2 tbsp Dijon mustard
3 tbsp honey
2 tbsp apple cider vinegar
pinch salt and pepper

Assemble all of the salad ingredients onto 4 individual serving plates.
To make the Garlic and Herb Butter Croutons
Place the bread cubes on a baking sheet and bake at 350 degrees F for 10 to 15 minutes or until the cubes are golden brown and crispy. Toss them a couple of times during the baking time.
Combine the garlic and melted butter and garlic to a small saucepan and cook over low heat for just a few minutes until the garlic softens, then add the chopped herbs. Pour over the baked croutons and toss well.
Divide the croutons evenly over the prepared salad plates.
To make the Creamy Dijon Dressing
Add all of the ingredients in the dressing to a small glass bowl and whisk together well.
If you can, let the dressing sit in the fridge for an hour or so before serving.
Drizzle the dressing all over the salad and croutons just before serving.
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


July 20, 2021, 01:59:31 PM #459 Last Edit: July 20, 2021, 05:15:07 PM by patricia19
Fresh tomato sauce with garlic and basil

From America's Test Kitchen

3 tbsps. extra virgin olive oil
2 garlic cloves, minced
3/4 tsp. red pepper flakes (optional)
2 lbs ripe tomatoes, cored, peeled, seeded,
and cut into 1/2"  pieces
2 tbsps. chopped fresh basil
salt and pepper

1) Heat 2 tablespoons oil, garlic, and pepper flakes if using, in a 12-inch skillet over medium heat. Cook, stirring often, until garlic turns golden but not brown, about three minutes. Stir in tomatoes, increase heat to medium-high and cook until tomatoes pieces lose their shape and form a chunky sauce, about ten minutes.

2) Transfer sauce to a food processor and pulse until smooth, about ten pulses. Return sauce to now-empty skillet and bring to a brief simmer. Stir in basil and the remaining one tablespoon of oil. Season with salt and pepper to taste and serve immediately.

Use as a dip for warm rustic bread and garlic knots
Use as a base for braising poultry or fish
Spoon over grilled or roasted poultry, pork, and fish
Use as a base for an impromptu vegetable soup


Quick question:  can you freeze Raspberries?  I have some fresh ones, that I don't want to ruin.  If I can freeze them, what steps do I need to take?  It's only about 8 ounces, but everytime I buy 2 for $, one package goes to waste.  I have been using them in my smoothies, and on my oatmeal.  So I don't use a whole lot at one time.
All help will be appreciated!

P.S. - Today I made my 13 bean soup, put in celery, carrot, onion, a teeny bit of Old Bay Seasoning and some Kielbasa cut into 2" lengths.  Made corn bread muffins and yummy in my tummy!  Ate a bowl and one-half, and immediately went in for a nap!

Bad Me!


Tomereader.your meal sounds delicious and that is the perfect thing to do after a good feed of that soup. :)

I  flash freeze raspberries on a cookie sheet then bag them.
 This way they don't stick altogether and you can dish out the amount you want.
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


Joanne, I freeze all types of berries in or outside the container. I love to have them fresh from the freezer. Besides fruit, there are grapes, berries, and cherries.



Glazed Lemon Pound Cake

Hands-On: 15 mins Total: 3 hrs. Yield: Serves 12


1 cup unsalted butter (2 sticks), at room temperature, plus more for the pan
2 ½ cups all-purpose flour, spooned and leveled, plus more for the pan
1 teaspoon kosher salt
½ teaspoon baking soda
½ teaspoon baking powder
3 cups granulated sugar
2 tablespoons finely grated lemon zest, plus 6 lemon juice
6 large eggs, at room temperature
1 cup plain full-fat Greek yogurt
1 cup confectioners' sugar

Step 1
Heat oven to 325° F. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.

Step 2
Using an electric mixer, beat the butter, granulated sugar, and lemon zest on medium-high until light and fluffy, 3 to 4 minutes. Beat in 4 tablespoons of the lemon juice, then the eggs, one at a time, scraping down the sides of the bowl as necessary.

Step 3
Reduce mixer speed to low. Add half the flour mixture, then the yogurt, and then the remaining flour mixture. Mix just until combined (do not overmix).

Step 4
Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 65 to 75 minutes. Cool the cake in the pan for 30 minutes, then turn it out onto a wire rack to cool completely.

Step 5
In a small bowl, whisk together the confectioners' sugar and 1 of the remaining tablespoons of lemon juice until smooth, adding the remaining lemon juice as necessary to create a thick, but pourable glaze.


Brown Sugar Pecan Coffee Cake
Credit: Anna Williams

Hands-On: 20 mins
Total: 1 hr 40 mins
Yield: Serves 8


For the streusel:
1 cup pecans, toasted and chopped
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1 cup packed dark brown sugar
2 teaspoons ground cinnamon
½ teaspoon pumpkin pie spice
½ teaspoon fine salt

For the cake:
½ cup (1 stick) unsalted butter, at room temperature, plus more for the pan
2 cups all-purpose flour, spooned and leveled, plus more for the pan
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon fine salt
½ cup granulated sugar
¼ cup packed dark brown sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup sour cream


Step 1
Make the streusel: Heat oven to 350° F. Combine the pecans, butter, brown sugar, cinnamon, pumpkin pie spice, and salt in a medium bowl until well combined; set aside.

Step 2
Make the cake: Butter a 12-cup Bundt pan and dust with flour, tapping out the excess. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl; set aside.

Step 3
Beat the butter, granulated sugar, and brown sugar with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the eggs and vanilla, scraping down the sides twice. Reduce mixer speed to low and add the flour mixture and sour cream in alternate additions, mixing well between additions and ending with the flour mixture. Spread half the batter in the pan and top with half the streusel; repeat.

Step 4
Bake, rotating once, until golden brown and a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool for 10 minutes in the pan. Invert onto a wire rack to cool completely. Wrap and store for up to 2 days at room temperature (or freeze for up to 2 weeks).


Both excellent recipes Patricia!
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


I posted a quiz on-site for those who wished to play. The same rules apply.


Chickpea-Tuna Salad


    1 (15 1/2-oz.) can chickpeas (garbanzo beans), drained and rinsed
    2 tablespoons red wine vinegar
    2 tablespoons extra-virgin olive oil
    ½ teaspoon kosher salt
    1 (5-oz.) can oil-packed tuna, drained
    1 cup chopped radicchio (from 1 head)
    ¼ cup pitted kalamata olives, roughly chopped
    2 tablespoons drained capers
    1 ½ tablespoon finely chopped red onion (from 1 small onion)
    arugula or cooked faro


    Step 1

    Stir together chickpeas, vinegar, oil, and salt in a medium bowl. Let stand, occasionally stirring, 20 minutes. Stir in tuna, radicchio, olives, capers, and onion. Serve over arugula or cooked farro.



" Miles Davis, who was born on May 26, 1926, was one of the most important and influential musicians of the 20th century, and changed the course of jazz music more times in his life than some people change their sheets. He was also pretty handy in the kitchen.

In his autobiography, Miles, Davis wrote that in the early 1960s, "I had gotten into cooking. I just loved food and hated going out to restaurants all the time, so I taught myself how to cook by reading books and practicing, just like you do on an instrument. I could cook most of the great French dishes—because I really liked French cooking—and all the black American dishes. But my favorite was a chili dish I called Miles's South Side Chicago Chili Mack. I served it with spaghetti, grated cheese, and oyster crackers."


1/4 lb. suet (beef fat)
1 large onion
1 lb. ground beef
1/2 lb. ground veal
1/2 lb. ground pork
salt and pepper
2 tsp. garlic powder
1 tsp. chili powder
1 tsp. cumin seed
2 cans kidney beans, drained
1 can beef consommé
1 drop red wine vinegar
3 lb. spaghetti
parmesan cheese
oyster crackers
Heineken beer

1. Melt suet in large heavy pot until liquid fat is about an inch high. Remove solid pieces of suet from pot and discard.
2. In same pot, sauté onion.
3. Combine meats in bowl; season with salt, pepper, garlic powder, chili powder, and cumin.
4. In another bowl, season kidney beans with salt and pepper.
5. Add meat to onions; sauté until brown.
6. Add kidney beans, consommé, and vinegar; simmer for about an hour, stirring occasionally.
7. Add more seasonings to taste, if desired.
8. Cook spaghetti according to package directions, and then divide among six plates.
9. Spoon meat mixture over each plate of spaghetti.
10. Top with Parmesan and serve oyster crackers on the side.
11. Open a Heineken.