Food column

[StephN]

Guess I will chime in here after reading all the great food ideas and recipes.
Our power was out on Thurday night here (fierce wind storm) and we had to go towards town to find a restaurant with power. Back on by morning, thank the Good Lord. Had Yakisoba and tea.

I only buy ground beef from a beef grower that comes to the farmer's market. It is SO good and flash frozen right after packing. I also get top sirloin steak from him that is SO tender for grass fed and low fat.

When I am tired or it is hot (in summer) I fix ground lamb (natural raised from southern Oregon - just ground in front of me). Last night I added a touch of curry, some onion, pinch of garlic granules, and a few dashes of Worchestershire sauce. Had those patties on whole wheat buns from one of the organic bakeries in the islands here. I had a little slice of real Swiss cheese on mine.

Cubed up half an eggplant and added the last of my little patio tomatoes with generous dollup of organic olive oil and herbs of Provence.

Naturally we had some (3) samples of just arrived Bordeaux to try. Interesting to see how the wine from the same producers will change a bit from vintage to vintage. Our favorite was from a property new to our market.

Ended with sharing a Comice Pear from one of our trees. We harvested about a week ago. So juicy and sweet!

[Believe51]

I ate chocolate and nuts for dinner, healthy huh?? It surely gave me the comfort that I thrived to find last night. Not my normal eating pattern but I did like the freedom of rebelling!!! I am a rebel WITH a cause..tehehe!!>>Believe51

[PinkGirl]

I didn't eat supper last night. But, before supper and after supper, I ate
Hallowe'en candy.

[Andrea Barnett Budin]

TONIGHT I MADE RESERVATIONS. No joke. I will order a salad w/balsamic vinaigrette dressing (maybe add a little bleu cheese) and their special -- lobster nail, 1 stuffed shrimp and a crab cake, w/basmati rice and Spinach Maria (some very slightly creamy ramekin of delicisousness). I will eat half and take half home. I will not have dessert. Never. No sugar. I will have a glass of cabernet.

I do not cook. Sorry. No recipes to share. Unless I check out my yellow plastic bag of good recipes to pass on. I am known for my cranberry relish. Should I find it??? Cranberries are at their sweetest right now! I make this for Thanksgiving every year. Used to make Ritz cracker stuffing I get rave revues for. Any one interested? That's all I got folks. Pretty much... GREAT THREAD LILY! If I get the urge to cook, I'll remember to look here! WE SHOULD COMPILE A FINGERLICKING COOKBOOK of recipes for EATING WELL ANDLIVING WITH CANCER. I just love all you gals... YOU DO IT ALL!
Andi

[Believe51]

Girls I love homemade guacamole too only I use fresh CILANTRO in the mix (probally in the dry mix Sheila buys). Brenda, meet me at my place and bring the girls, I am hungry too.>>Believe51

[Believe51]

Girls I love homemade guacamole too only I use fresh CILANTRO in the mix (probally in the dry mix Sheila buys). Brenda, meet me at my place and bring the girls, I am hungry too. Our granddaughter is coming tonight, she is 4 and looks forward to cooking for Grandpa Ed. Tonights menu WILL include guacamole thanks to you getting me going.>>Believe51

[Andrea Barnett Budin]

Hey Butch! Sorry, Brenda, I saw someone post calling you Butch -- from Bhutch I guess. You are so not Butch Babe! Any way just accidentally caught your request for CRANBERRY RELISH. My pleasure...

Buy fresh cranberries -- 4 12-oz packages in November, at their sweetest. You can freeze for future.

3 darkest red apples you can find -- cut up, slice and core -- THEN chop
1 yellow/slightly pink apple -- cut up, slice and core -- THEN chop
2L navel oranges -- remove pits -- THEN chop (reserve 1/8 peel for chopping)
4 dark tangerines -- remove pits -- THEN chop
4 12-oz pkgs cranberries -- wash and rinse in colander -- remove stems -- THEN chop
Add 3 cups of sugar

STIR ALL TOGETHER and REFRIGERATE.
I pour in to plastic containers w/tight lids.
Best made in advance -- allowing favors to comingle.

Every year at least one dghtr and niece calls me for recipe. Lost last yr's...
BIG FAVORITE. Good for over a wk...
Serves 20+.

As every good *cook* knows -- always had love!
Andi

[hutchibk]

• 2 pounds ripe purple plums, washed, cut in half, and pitted
• 1 6-inch thin strip of orange zest
• 1½ cups orange juice
• 1/4 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 1/8 teaspoon ground cloves
• 1/2 cup honey
• 1/2 cup plain yoghurt
• 2 teaspoons balsamic vinegar

Garnish: Spoonsful of yoghurt swirled in each serving
Mix the plums, orange zest, orange juice, cinnamon, cardamom, cloves, and honey in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for about 30 minutes, till the fruit is very soft.
Purée the entire contents in a blender, skins and all. Stir in the yoghurt. If you plan to serve it cold, chill in the refrigerator for several hours.
When ready to serve, add more orange juice, if you like, to achieve your preferred consistency. Stir in the balsamic vinegar, then ladle into small bowls. Swirl a spoonful of yoghurt into each portion as a garnish.

[Vi Schorpp]

Oh Pink Girl....didn't you also have a bag of chocolate on the 11th (see your post on page 1)...but you didn't have dinner, so I guess it's a draw.
I smile when I read your input!

[PinkGirl]

I don't eat as poorly as you might think, but I do have a sweet tooth.
It's genetic - if something is too sweet, we just drink more cold milk with
it. Anyway..........I do cook healthy meals most of the time, but they are
"ordinary" meals.....chicken, beef, broccoli, carrots, salad (ice burg lettuce or romaine), fresh veggies from the garden (tomatoes, carrots, cucumbers, herbs, yellow beans)

I have two questions: What is a plantain? What is green lime soup? Third question: I don't know what you're supposed to do with an avocado. I'm not
even sure what they look like but I know I can buy them at our one grocery store. I think they are green and bumpy.

[Vi Schorpp]

I'm interested in the Ritz cracker stuffing with Thanksgiving around the corner. My family loves my stuffing, but I'm always on the look-out for other variations. And thanks in advance.

[Andrea Barnett Budin]

CRACKER STUFFING -- for 20+ pp

6L Ritz boxes (Total 24 sleeves) hand crushed in large
bowl
Add 3-4 qts milk and stir w/crushed cracker pieces
8L white onions -- peeled, sliced and sliced again several
times
Saute in butter -- let cool and chop
2 boxes mushrooms -- washed, sliced and sliced again
Saute in butter
12 broiled hot/spicy sausages -- cooked and cut up in
small pieces
Stir EVERYTHING together w/excess butter from saute
pan -- go for it...

Add to taste: Lawry's Seasoned Salt
Ground black pepper
Garlic powder
Onion powder
8 egg yolks -- well beaten
8 egg whites -- well beaten
1 stick melted butter (cooled)

Fill 2L casseroles (I use disposable) -- 3"+ high
Cook at 350 degrees for 45 minutes.
Cool, seal and refrigerate.
Reheat next day (after flavors have melded) at 350
degrees for 45 minutes.

Scoop some cooked stuffing into turkey and cook w/turkey -- for *inside* stuffing (different texture).
I prepare *outside* stuffing.

Serve in pretty bowl, w/large spoon...

1 yr I used Doxee Clams (drained) instead of turkey sausage. Every one loved it, until they heard *clams*...

The original prize winning recipe was for CLAM DIP:
Crushed Ritz crackers
Grated onion (which I chose to sautee but you
needn't)
Seasonings to taste as above
Doxee Clams (drained)
Heat in casserole at 350 degree oven
Serve w/crackers of your choice (Ritz, Wheat Thins,
whatever)
GUESTS TYPICALLY FORGO THE CRACKERS AND ASK FOR A PLATE AND FORK. (Very popular favorite often requested of me.)

So much to be THANKFUL for...

With love,
Andi

[Carolyns]

Hi Andi,

Am I reading the clam dip recipe correctly? Crackers, onions and clams? Is that it or did I miss something. I want to make it.

Carolyn

[lilyecuadorian]

WELL ,I own a explanation to Sandy from valley what is green lime in a can, and where can I get it? is a green lima bean soup put in a pan to boil like 30 minutes and add some cheese, a eggs and salt & peppers
well Pinkgirl this what you can do w/plantains:4 green plantains
2 cups vegetable oil
Salt and freshly ground pepper

Peel plantains and cut into 1-inch thick rounds.

Heat the oil in a small saucepan until hot but not smoking. Drop the plantain rounds into the hot oil 3 or 4 at a time and cook until lightly browned, 2 to 3 minutes. Remove and drain on paper towels.
Set each fried plantain on a flat side, and using a rolling pin, frying pan, or whatever else you think will work, squash it as flat as you can. It should have a circular shape. Return the flattened plantain sections to the hot oil 3 or 4 at a time and cook until the entire surface is golden brown, about 2 minutes. Remove the plantains from the oil, drain, and season liberally with salt and pepper. Serve hot or at room temperature.
and you can get from any spanish store or american too(international area)OR you can go to this site : http://www.foodnetwork.com/food/reci...html?rsrc=like

and the avocado ...you can do too manys things ...make little pieces and add some green limes and some cilantro plus a grated red onions mixed with everything you can add to sanwiches or rice is a good cholesterol ...
today I ate chicken with yuca ,rice and avocado salsa and a papaya juice ...still thinking about my dinner... I just kidding about pizza ...maybe a banana and some good juice

[Andrea Barnett Budin]

Okay. I checked it out.

CLAM DIP (can stuff mushrooms w/it if you'd like or serve as a casserole/dip w/crackers)...

2 sleeves Ritz crackers (crushed)
1 lemon -- squeeze juice out
2 8-oz cans Doxi minced clams AND JUICE (not drained)
1 onion (grated) or sauteed in butter
Put in dish and bake at 350 degrees for 45 minutes
(Should be loose)

A friend tried white clam suace w/minced clams

COLD CLAM DIP
1 8-oz can Doxi minced clams (reserve 1Tablespoon to soften cream
cheese)
1 3-oz cream cheese
1/2 teaspoon scallions or onions chopped
l/2 teaspoon Worcestshire Sauce
Can add whipped heavy cream w/juice of 1 lemon
Mix in clams last
CHILL

ALTERNATIVE COLD CLAM DIP
1 8-oz can Doxi minced clams (drained)
1 cup sour cream
1 teaspoon minced onion
1/2 teaspoon sale
ground pepper
garlic powder
1 teaspoon Worcestire Sauce
Mix and CHILL

ENJOY! LET US ALL KNOW WHICH YOU TRIED AND HOW IT WAS, PLEASE...
Andi

[Vi Schorpp]

Thanks so much for the dressing recipe...I know that took you a lot of time. I will make this eventually and let you know how it turned out.

Vi

[hutchibk]

Andi BB- Cranberry relish, YES YES!!

[Sheila]

Pink Girl
Avacados are green and lumpy, but so are cucmbers, just different shapes! I love homeade guacamole, made like this: ( I make alot at a time)
10-12 Ripe Avacados
2-3 Limes
1 Lg Sweet Onion Chopped>>
2-3 Tomatoes Chopped
1/2 - 3/4 cup jalapeno slices chopped
2 Pkgs Guacamole Seasoning Mix (I get at Jewel)>


Halve and scoop avacados. Mash with hand masher, Squeeze juice of limes over avacados and stir. Add chopped ingredients, stir. Add seasoning and stir. Place in bowl, place washed pits (2-3) in center to keep Guac. from turning. Cover with saran wrap. Chill. Serve with tostado chips.
I Love the homeade ones from the Mexican Store Here...I also take the guacamole and put it on rye bread with hot pepper chees and sprouts....yummy...I used to eat that every day from the health food store!
Oohhhh , now I'm hungry....maybe spinach artichoke dip......another favorite!

[hutchibk]

You are making me hungry, Sheila - I love my avocados and guacamole!! Can't wait for San Antonio and some wonderful mexican food. Although we have some wonderful mexican food here in Austin, one of my fav restaurants in the whole world is in SA...

[juanita]

Hey, I got 2 avocado pits to grow. I have 2 small trees growing. Can't wait to see if they produce anything. I have cereal everynight. Easier for me. I am looking for sourdough bread recipes. I have the starter, but you can eat only so many loaves of the white bread. Anybody got any?