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Mam

Quote gommie:

Quote puddycat:

Quote gommie:

Quote puddycat:

Quote gommie:

Quote puddycat:

Quote gommie:

Quote puddycat: Hi Everybody - -

I saw this thread up front again and came back to look in.

I did not know that mamabing had passed away and did not see anything about it in this thread.

Oh Lord, I have printed out at least 10 of her recipes and made about 5 of them.

Didn't she have young children or grandchildren. What happened? It must have been sudden. God love here, she gave so much to others here on this thread.

You must not have been posting here yet when mama died- there was a thread dedicated to her-

Thank you very much for your reply, gommie. I googled the thread and found it. You're right - - I was offline for almost two months at that time while I was moving.

I was wondering why I no longer saw her recipes. She surely took a tremendous amount of time to type all those recipes out.

Guess she is cooking for the angels now.

Hmmmmmmm... I didn't realize you had been posting that long- time does fly- you are welcome--

Yup - - been on about a year now - - didn't post much in the beginning but I did print many of mammabing's recipes. One that I made that was very simple and good was her BLT Wraps - - and had to double the recipe. Everyone loved them.

Thanks again, as I was glad I could find that thread - - it was beautiful and she had many, many friends.

No kidding? I don't know how I missed that- have you been posting here that long or were you on of the other soaps..I bet that's it-- the only soap I watch is Y&R and not even it anymore--so that would explain how I missed you- maybe?

As I said, I have been on a year and only read the posts before I started posting. I have only posted on the Y&R MB board - - don't watch any other soaps, never have, but got hooked on Y&R because I love Nikki and Victor from way back in the day. Did come on this thread many times and printed out lots of recipes (just the very simple ones ) Had none to offer, though, because I am not good in the kitchen.

Getting ready to barbeque now for some friends - - I CAN make a good potato salad, and grilling can be done by the men!

Have a great remainder of the holiday weekend.

Boy, such strength of will power- I can't even begin to imagine being able to come here for a year and just lurk and not post- what finally was the deciding factor that made you jump in, stop lurking and start posting? Do you remember?

Even though I'm supposed to stay away from sugar, my sweet tooth gets the better of me sometimes. So, the other day, I created this recipe that uses Splenda brown sugar blend (and only has 2 grams of sugar per serving).

Brown Sugar Shortbread

1-1/2 cups self-rising flour
1/2 stick butter, softened to room temperature
1/2 stick Land O'Lakes margarine, softened to room temperature
1/2 cup Splenda brown sugar
1/3 cup Nestle Mini Chocolate chips (optional)

In large bowl, mix flour, brown sugar, butter and margarine with pastry cutter. Add the mini chocolate chips if you'd like. Mixture will look like well-blended crumbs (not a dough-like texture). I take handfuls of the mixture and press together in my hand until it forms an oblong shape, or you can make 2 inch balls and flatten with a fork. Bake in a 400 degree oven for 12 minutes or until light brown.

Pecan Shortbread

2 cups self-rising flour
1 stick butter, softened
1/2 cup sugar (I use 5 tbs. Splenda and 3 tbs. regular sugar
1 cup chopped pecans
1-1/2 cups confectioner's sugar

Mix flour, butter and sugar together until it forms a soft dough. Add pecans and mix well. Form into 2 inch balls and flatten with a fork, or roll into 2 inch long shapes . Bake at 400 degrees for 11-12 minutes or until lightly browned. Cool for 5 minutes on cake racks. Put confectioner's sugar into a gallon size freezer bag. Then, put shortbread in the bag and gently shake until they are well-coated. Don't put too many in the bag at once. Cool completely before storing in airtight containers or gallon freezer bags.

My neighbors have two pecan trees in their front yard and I have an open invitation to take as many as I want as long as I take them some shortbread. Sounds like a plan to me!

This is an excellent thread ! Thanks to everyone for the great recipes. Our family is enjoying the great food !

Pepper-Crusted Pork Tenderloin

Ingredients
2 pork tenderloins(3/$lb/ 375 g each)
3 tbsp Dijion Mustard
1 tbsp 1% buttermilk
2 tsp minced fresh thyme
1 to 2 tsp coarsely ground pepper
1/4 tsp salt
2/3 cup soft bread crumbs

Place tenderloins side by side and tie together with kitchen string. In small bowl, combine mustard, buttermilk, thyme, pepper and salt: spread over surface of meat. Press crumbs onto the meat.

Place on rack in shallow roasting pan. Cover and bake at 425 F for 15 min. Uncover and bake 35-40 min longer or until meat therometer reads 160 F. Let stand for 10 min. Remove string before slicing.

PUMPKIN CHOCOLATE CHIP MUFFINS

3/4 cup white sugar
1/4 cup vegetable oil
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup semisweet chocolate chips

1.Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
2.Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.
3.Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.
Marvellous !

Broiled Sirloin

Ingredients
3lbs sirloin or round steak(about 1in/1.5cm thick)
1 medium onion, chopped
1/2 cup of lemon juice
1/4 cup vegetable oil
1 tsp garlic salt
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp celery salt
1/2 tsp pepper
2 tbsp butter, melted

With meat fork,pierce holes in both sides of steak. Place in large resealable plastic bag. Combine onion,lemon juice, oil, garlic salt, thyme, oregano, celery salt and pepper: pour over meat. Seal bag and turn to coat: refrigate at least 1 hour, but perferably 6 hours or overnight.

Drain and discard marinade. Broil steak 6in from heat 8min. Brush with butter and turn. Broil 6 minutes longer or until meat reaches desired doneness(for medium-rare, meat therometer should read 145 F medium, 160 F well done. Use leftovers for lunches or cut into salad the next day.

That looks tasty !

Roasted Green Beans

Ingredients

3/4 fresh green beans
1 small onion, thinly sliced and seperated into rings.
2 garlic cloves, thinly sliced
1 tbsp red wine vinegar
2 tsp olive oil

Place beans in pot and cover with water, bring to boil. Cook, uncovered, 8-10 min or until crisp-tender. Drain.
Place beans in greased 11-in x 7-in baking dish. Top with onion and garlic. Drizzle with vinegar and oil: toss to coat.
Bake, uncovered, at 450 F 10 minutes. Stir, bake 5 minutes longer.

Kiwi Ice

Ingredients
2 cups unsweetened apple juice
1 tbsp lemon juice
4 medium kiwi fruit, peeled and sliced
Sugar substitute equal to 6 tsp sugar
1/2 tsp grated orange peel
Sliced orange and additional kiwi fruit, optional

In blender, combine juices of kiwi; cover the process just until smooth. Add sugar substitue and orange peel. Pour mixture into an ungreased8-in square dish. Cover and freeze 1- 1/2 to 2 hours or until partially set. Spoon into large mixing bowl: beat on medium speed 1-1/2 minutes. Return to pan:freeze 2 to 3 hours or until firm. Let stand for 10 minutes before serving. Spoon into small bowls, garnish with orange peel, and additional kiwi if desired.

Bacon and Chestnut Stuffing

Ingredients

5 slices of bacon, chopped
50 ml of butter
3 onions, chopped
3 celery stalks, chopped
50 ml fresh sage or 30 ml of crumbled dried
1 sweet red pepper, chopped
5 ml pepper
2 ml salt
12 cups cubed day old Italian or French bread
1 can of chestnuts, drained
50 ml chopped fresh parsley
300 ml chicken stock

In a large skillet, cook bacon over medium heat for 5 minutes or until cooked but not crisp. Add butter, onions, celery and sage; cook, stirring occasionally, for 30 minutes or until softened. Add red pepper, pepper and salt; cook for 5 minutes. In a large bowl, toss vegetable mixture with bread. Add chestnuts, and parsley; drizzle with stock and toss to combine. Let cool. Loosely stuff into cavity of turkey. (12 cups of stuffing), enough for a 15-lb turkey.

Varation: Replace chestnuts with 250 ml(1cup) of the following: chopped nuts such as pecans, walnuts, and dried fruit such as cranberries, apricots, or figs; chopped fresh apple or 500 g (1 lb) sausage, crumbled and cooked.

Bread Pudding with Apples and Ginger

4 cups(1L) stale bread or day old pasteries.
1 cup milk
1/2 cup heavy cream 15%
2 eggs
1/2 cup dates, pitted and halved
3 tsp fresh ginger, grated
2 tbsp sugar
2 cups Golden Delicious or Courtland apples, cubed

Caramel:
1 cup sugar
1/4 cup water
1 tbsp butter, salted

Preheat oven to 375 F
Cut bread into 2-cm cubes and place in a bowl. Add milk, cream, eggs, dates and ginger, and sugar and mix. In a heavy saucepan, prepare the caramel. Pour sugar and water. Cook without stirring until the caramel becomes brown. Remove pan from heat and add butter. Pour the caramel into a 5x9 inch glass dish. Cover with apples and the bread mixture. Bake 45 minutes.

To Serve:
Allow the pudding to rest for 15 minutes on the rack, then turn onto a plate. Serves 8.

SHRIMP SALAD TOAST POINTS. This can actually be done on toasted sliced bread or FRENCH bread. I will give you the easier one. Boil shrimp/chill for several hours. Take 1/3 of red bell pepper/1/3 of an onion cut up & 1 whole jalepeno seeded, pulse in a CUISINART, add chopped up shrimp, pulse, add 1 teaspoon of mayo and 1 teaspoon of horseradish/ketchup/lemaon juice prepared for crab boil(pulse again). This will now be a spread. Recipe for horseradish to follow. Toast bread for mixture add sliced MOZZARELLA CHEES ON top and then spoon onto toast and heat at 350 for 8 minutes. You can also use cheddar, monchego, provolone, or many other types of cheese. Yummy and easy for unexpected guest. Use a ramican and fill half of it with ketchup, add 1 tsp. of horseradish, and add lemon juice.