H/T this morning to Otis, Mudge, Jettie and Chief. Hopefully each will appear here today to answer any questions you may have….Great recipes, Thank You!
Welcome to “Whatcha Got Cookin’”, the thread will be posted on the 1st & 3rd Thursday of each month. Your ideas, thoughts and recipes are welcome. Send your recipes to……
Poor Man’s Lobster
2 – 2 1/2 pounds haddock
1 can cream of shrimp soup
1 1/2 stack Ritz crackers
1 stick butter
6 1/2 oz can of minced clams
Put fish in 9 x 13 baking dish. Spread soup over the fish. Melt butter and add crushed crackers and clams (with juice). Spread over the soup-fish in dish. Sprinkle with parsley flakes and paprika.
Bake at 350 for 30 to 35 minutes.
3 boneless/skinless chicken breasts
1 pkg dry ranch dressing
4 TBSP butter
12 oz. container of WHIPPED cream cheese
Mix together, spread over chicken and cook in crock pot all day on low. Prior to serving, shred chicken and serve over rice.
f the chicken is frozen, 8 hrs on low. If it’s thawed about 6 hrs on low, covered in the crock pot.
German Fastnachts or Potato donuts
This recipe makes a large quantity, enough to eat a lot, freeze some and give away dozens. It takes very large containers to hold the dough. They are great fresh, but also good frozen, wrapped in
waxed paper and then vacuum packed plastic bags or just in plastic bags.
Cut and cook potatoes as for mashing. When draining potatoes, save 2 cups potato water.
To 1 cup potatoes, mash with butter and milk, NO SEASONING
You will also need:
2-3 yeast (I’ve used original as well as quick rise, doesn’t seem to matter)
2 cup oleo, lard or butter (I personally use butter)
3 cups sugar
Crisco, shortening or lard for frying. If using crisco a Large container.
To warm 105 degree potato water*, add yeast. Let stand 5-10 minutes. Should bubble. Add sugar.
Add mashed potatoes. Add beaten eggs. Mix well.
Add melted warm butter. 4 cups milk. Added one at a time after butter.
Pinch salt. Add flour. At least
10 cups to start. It will be very wet. You are going to add flour each time, after rising.
(I use a roasting pan, and a very large deep bowl. )
Put in warm place til it rises.
punch it down and Add more flour to make a stiff dough. Mix well and let rise again.
Divide into two portions and roll out 1/2″ thick. Cut into rectangles (traditional) or use biscuit cutter. I set them on cookie
sheets on waxed paper or parchment paper. Try not to overlap or crowd them.
Let rise again.
Fry in crisco or lard. At least 4 minutes per side. Depending upon thickness, will dictate how long they need to fry to be done all the way through.
This recipe makes a lot. At least 10 dozen. It depends upon how big you cut the donuts.
Cut fastnaught in half, spread with butter or margerine and table syrup or molasses. Or roll in confectioner’s sugar.
*potato water makes very moist donuts with a lot of flavor. If you want to make the potatoes in advance, the water can be
refrigerated for up to 24 hours, then warmed in the microwave. Once I made a batch of donuts and they were very, very sour, I believe it
was because the potato water was too “old”.
Potato water also captures “wild” yeast in the air.
Veg tid bits
Wash & snap off ends.
Blanch or steam til still firm. Not limpy!
Plunge in cold water, Arrange on plate and season with sea salt. Chill on paper towel in closed container. Good for snacks.
For veg platters, I always blanch the carrots and broccoli. Nicely edible & the colours are so vibrant.
Raita Dip for Veg or Naan
I 8oz thick natural yogurt (the Greek style is good)
1/2 med cuke, shredded (I leave on rind) – squish out water or kinda dry on paper towel
Some minced up cilantro if you like
Juice of 1/2 lime/lemon
Tbsp or so of minced red onion
Pinch of cumin, cayenne, cinnamon, nutmeg
Mix it all up in a pretty bowl, cover & put in ice boz.
I know Janers are doing healthy. Kyakyakyakya