The Official "Hey Grandpa" Recipe Thread

[ninjapoodles]

Author: chcknrs

Mason Jar Butter

To make butter in a mason jar....pour in cream, put on lid, shake vigorously until butter forms. We used to hand off the jar to each other so no one's arm got too tired. Salt, if you like, mold and put in fridge....or dip hot, fresh fried breadsticks in it and enjoy, cuz it won't last long!

 

[ninjapoodles]

Author: Moselle

Summer Chicken Salad

1lb small pasta, cooked, rinsed, and cooled
3 C cooked chicken or turkey, cut into bite sized pieces
2 C green grapes, cut in half
1 20oz can pineapple tidbits, drained
1 8oz can crushed pineapple
1/2 C slivered almonds
1 C diced celery (dh hates raw celery, so I leave it out)
1 8oz container cool whip
1 C mayonnaise
1 tsp salt

Mix everything together and refrigerate until you're ready to eat. Serves 10-15.

 

[ninjapoodles]

Author: Tutter

4th of July Pasta

The pasta is al dente cooked rotelli/rotini/fusilli; they are spirals. (Or the medium tubes with the ribs...I'm drawing a blank as to what they are called.)

In a pan I saute onions, lean ground meat, peppers are optional, and lots of portobello mushrooms. (How to fix them, below.)

I add canned tomatoes, with juice, and pick herbs from the summer garden. Pretty much the same ones in Schillings Italian spice, so if you don't have fresh herbs, you could add a little of that. Also salt, pepper, garlic etc.

When the meat mix is cooked so that the tomatoes aren't "raw" in flavor, and it's not watery, we serve it tossed with the still-hot pasta. You can serve with cheese, I like some grated Reggiano, a salad, and garlic toast.

Fixing the portobellos:

Choose portobellos with thick caps. If they are thin capped, or are open completely flat, they are hardly worth the effort.

Pop off the stem. You can use it for another use, or discard it, depending on what you prefer, or if it's pithy.

Turning the caps gills up, and using a very sharp knife (I like a special steak sized knife I have which is super sharp, with a thin blade. A dull knife with tear the mushrooms.) cut the caps into quarters. You want about 5 large mushrooms.

Leaving them on their backs, cut off a thin strip where the little edge that hangs over is. This prevents the mushroom from peeling. If you peel a portobello, unlike a button mushroom, you lose all the distinctive flavor.

Now stand each 1/4 on end and slice off the gill area. You want to remove all the black, but not lose the rest of the cap, another reason for a good sharp knife. The gill area should be cut off in a sheet, then go back and get anything left. The gills discolor the food, and some people who can't eat mushrooms can, if they are de-gilled. Using a spoon is the usual method, but it can make a mess for this. The quarters are easy to de-gill with the knife.

Now carefully wipe the top side of each quarter. You want the "skin" on it, but you can wipe any dirt etc. off. Also any gill bits that stuck anywhere.

Now you should have 20 mushroom quarters, if you began with 5 mushrooms. Slice them into medium thick slices about an inch long.

To cook them, put olive oil in a pan and brown them quickly, starting with the pan pretty hot. As they get brown, salt them to bring out their water and finish cooking. You may need more oil at some point. Once cooked, use them in whatever you like. Soup; pastas; rice; stuffing etc.

I always say they would make wonderful snacks served right from the pan, salted and browned! smile

Once they are ready, for this pasta, add onions and keep going for the recipe. smile

 

[ninjapoodles]

Author: Yogiman

How To Cook Greens To Store In The Freezer

For all my greens, be it mustard, turnips, collards, etc. I wash them thoroughly ( 3 - 4 times ) in cold water. I then dice a 3 1/2# box of bacon ends and pieces ( per pot ) and cook it down. I pour off most all of the bacon grease and then chop the greens into the bacon and cook until tender, all the while adding enough water as necessary. I then cool the greens to room temp. and then bag them in Zip Lock freezer bags ( quart and gallon size) . They are table ready when removed from the freezer. Simply heat and eat.
I some times have two 22 quart pots of greens cooking at the same time.

 

[ninjapoodles]

Author: cknmom

Shiner Stew

1T.oil
3lbs.lamb shoulder, cut into 1/2" cubes(I boiled a leg of lamb bone from Easter and had a chunk of Easter lamb left in the fridge)
1C. Shiner Bock Beer
1/4C+1T. lemon juice
15 oz. can tomato sauce
3t. worcestershire sauce
1/2t garlic powder
2t. dry mustard
1 1/4t.chili powder
1/4t. salt
1t.black pepper
2T. honey
1/4C.finely chopped onion
1t.paprika.3 med. carrots, peeled and sliced
3 celery stalks, sliced
1 large baking apple, cubed(with skin)
1 med. onion, cut in wedges
1-28oz.can whole tomatoes(I used stewed tomatoes)
15 med. mushrooms, sliced
1 med. zucchini, sliced

Heat oil in 5qt. dutch oven; add lamb, brown. Add beer, juice. Cover, simmer 20-30min.
In med. pan mix tomato sauce, worcestershire sauce, garlic powder, mustard, chili powder, salt, pepper, honey chopped onion,paprika. Heat to boiling then add to lamb mixture.
Simmer stew uncovered for 30 min. to reduce liquid;then add carrots and celery, apple, onion wedges and tomatoes. Cover, simmer 1hr.stir occasionally to break up tomatoes.
Add mushrooms and zucchini and cook 10-15min. more over med. heat.

 

[ninjapoodles]

Author: cknmom

Baked Cornmeal Dumplings

2/3C.flour
2/3C.cornmeal
3T.parmesan cheese
2t.baking powder
1T.minced fresh parsley or 1t. dried flakes
1/4t. salt
1/2C. milk
1/4C.oil
1qt. chicken broth

In bowl mix first six ingr. Mix milk and oil; stir into dry ingredients. Bring broth to a boil; pour into a 2 1/2qt.round baking dish. Drop batter in six mounds onto the broth. Cover and bake at 400* for 20 min.

 

[Backyard Buddies]

Author: BackyardBuddies
Date: 5/25/2008

Dessert - "Apricot Pudding" a recipe that has been in my family for decades. Not for those on a diet.

2 - 15 oz. cans of apricot halves (undrained)
1/2 cup sugar
1 box yellow cake mix (unprepared)
1 cup of butter - melted.

Drain apricot syrup into a glass measuring cup or a pan. Add 1/2 cup of sugar. Bring to a boil in microwave or on stove.

Arrange apricots in the bottom of a 9" X 13" glass container. Pour syrup over apricots.

Sprinkle dry cake mix evenly over the apricots.

Top with melted butter.

Bake at 350 degrees until top is golden brown - about 25 - 30 minutes.

Serve warm or cold with ice cream, cream, or whipped cream. We're having ours warm and with ice cream.

 

[Backyard Buddies]

Author: Tutter
Date: 5/26/2008

Backyard Buddies, I wonder if that's anything like the flavor of my peach upside down cake, other than the fact that I use light olive oil, instead of butter, and make the batter myself?

Flour, 2 cups
Sugar, 2 cups
Eggs, 2
Olive Oil, ½ cup
Baking Powder, ½ teaspoon
Vanilla, 1 teaspoon
Baking Soda, 1 teaspoon
Salt, 1 teaspoon
Large Can of Peaches in Heavy Syrup
1 ½ cups of H20. All or part can be the syrup from the peaches.

Preheat oven to 350 degrees, and oil a 9” x 13” Pyrex pan.

Mix everything but the fruit in a bowl until smooth.

Make a layer of fruit at the bottom of the pan.

Pour batter carefully over the fruit.

Bake for about 45 minutes, until a tester comes out clean.

 

[Backyard Buddies]

Author: Lizardz
Date: 5/26/2008

Backyard Buddies - that sounds like something I make, too. I call it my Easy Delicious Cake (it was originally called a Dump Cake, but didn't sound to appealing)
1 yellow cake mix
1 stick butter
2 cans cherry pie filling
1 large can crushed pineapple
Heat oven to 350. Into a 9x13 pan, pour in the two cans of cherry pie filling. Pour the can of crushed pineapple (do not drain) over that. Sprinkle cake mix over top. Cut the butter into small pieces and sprinkle over the top of the cake mix. Bake for 50-60 minutes until top is browned. I always have the supplies for this on hand for a last-minute dessert or when unexpected guests drop by.

 

[Backyard Buddies]

Author: BackyardBuddies
Date: 5/26/2008

I decided to make a BBQ chicken breast recipe this evening. I got the recipe from a friend, who copied a restaurant recipe. There are no measurements, but here it is:

In a bowl, combine:
Several pieces of bacon, diced and browned.
Several tomatoes that have been diced into fairly small pieces, removing and discarding seeds and juice.
Several green onions - sliced.
Large handful or two of grated cheddar cheese - enough that looks like it will bind the mixture together when cooked.
(set aside)

Marinate boneless, skinless chicken breasts in teriyaki sauce for at least an hour, more is better.
Grill until nearly done.
Brush chicken with your favorite BBQ sauce. Turn, and brush other side. Repeat a couple of times until a good coating is on the chicken.
Top with a large mound of the tomato mixture and continue grilling until cheese is melted.

I'm serving that with a brown/wild rice mixture and green beans.