2 lbs green seedless grapes 2 lbs red seedless grapes 8 ounces sour cream 8 ounces cream cheese, softened 1/2 cup granulated sugar 1 teaspoon vanilla extract, to taste Topping Ingredients 1 cup brown sugar, packed, to taste 1 cup crushed pecans, to taste
to do: 1. Wash and stem grapes. 2. Set aside. 3. Mix sour cream, cream cheese, white sugar and vanilla by hand until blended. 4. Stir grapes into mixture, and pour in large serving bowl. 5. For topping: Combine brown sugar, and crushed pecans. 6. Sprinkle over top of grapes to cover completely. 7. Chill overnight.
this is delish. i changed the recipe above by halving the grapes (increasing the prep time), cut both calls for sugar (brown and white) in half (for my taste, this recipe is too sweet - you can also substitute pure maple syrup for white sugar), i doubled the vanilla, and also toasted the pecans with the half (or less) amount of brown sugar called for, then crumbled them over the salad. toasting the nuts is a big boost IMO. i like my version better, but you can play around with this one. i also didn't add the topping till just before serving.
lined a bowl with boston lettuce and put the salad on top..
this as either an appetizer, side dish, or dessert and apparantly a very old recipe. - easy and loved, great to bring to a party or dinner.
hey lori, are you around? Posted by Cobweb (Member # 10053) on :
Sorry I'm not Lori- but this recipe looks delicious-thanks for passing it on.Carol
Posted by Cobweb (Member # 10053) on :
My favoirte recipe to make for Thanksgiving is Pinapple Stuffing- this year I don't know if it was so bad everybody had to comment on how good it was or if they really thought it was good-I myself thought it was a little too chewy.
Carol Should we start a recipes thread-and wind up with a cookbook we could sell as a fundraiser? Carol
Posted by Cobweb (Member # 10053) on :
Does your recipe freeze-cause 15 servings is a lot.
Pinapple Stuffing:
1/2 cup butter 3/4 cup sugar 4 eggs 6-7 slices bread(older bread works better) 1 and 1/2 cans crushed pineapple
Cube bread after removing crusts.(but I never remove crusts) Cream butter and sugar. Add eggs and beat well. Add undrained pineapple. Fold in bread. Put in casserole and bake,uncovered , at 350 degrees for 45 to 60 minutes
This recipe is easy to double and serve with baked ham. Posted by Cobweb (Member # 10053) on :
I want to learn how to make Kimchi soup if anybody knows?
Posted by Cobweb (Member # 10053) on :
Posted by just don (Member # 1129) on :
Here's what I just made for din-din. If its too tough to follow I can type slower!!!
3 cups of dry rice in three cups of boiling water. Let stand for 5 minutes while rice softens. Open can of "Dinty Moore stew" and heat for 3 minutes in Microwave.
Makes for 2-3 meals for me. Extras refrig well.
Heap rice on plate. Pour stew over it. Poor mans feast,,,, meat, taters, and gravy!!! And rice for stick to the ribs gut feeling.
I was only kidding here girls, go cooks!!! cuz IB --just don--
Posted by Lymetoo (Member # 743) on :
You guys can't be eating sugar! yikes!!
Don...sounds like a great recipe for you!
Posted by lymedad (Member # 8074) on :
Old Oklahoma recipe for baked cow liver.
Soak liver in whole milk overnight.
Roll milk soaked liver in Buffalo dung patty.
Place in oven for 3 hours at 425d.
After 3 hours, place dung covered liver on plate.
Scrape all the dung off the liver onto separate plate, throw out the liver, eat the Buffalo dung - it's got to taste better than liver.
[ 01. December 2006, 10:31 PM: Message edited by: lymedad ]
Posted by Lymetoo (Member # 743) on :
Note to lymedad and cave....Don't invite me to dinner...OK?? Posted by charlie (Member # 25) on :
Dang, cave, I've been dying to try haggis and when I asked the local meat purveyor about ingredients he told me that there was a shortage of sheep's lungs lately due to demand and I'd just have to get on the list till the next time somebody runs over a sheep...
Maybe I can con DLL into shipping me a can of the stuff, I'll promise to don a kilt(plaid towel) and sip a scotcharita with it, but hold the bagpipes please.
I realize canned won't be authentic and I've read recipies for faux haggis but they sound like recipes for swanson beef potpies to me...just like there is probably a recipe for virtual cognac made out of galoshes floating around out there somewhere.
sad....deprivation....
Charlie Posted by meg (Member # 22) on :
Isn't Spam haggis for the masses?
Did you notice no one even questioned how the heck you run over a sheep?....and doesn't "neeps, tatties and nips" sound rather x-rated? lol
Road Kill Stew Recipe
Take 3 lb fresh roadkill (no more than 4 days old) Remove fur, feathers and remaining internal organs. Place in pot with 1 can diced tomatoes, 1 T brown sugar, 1/2 C. wine, 4 T tapioca, 1/2 C. bread crumbs, 1 Bay leaf and salt and pepper. Cook all day. Serve over rice so that the maggots won't be noticed. For added flavor, add any bugs or moths scraped from the windshield.
Enjoy--Kak Posted by Loribelle (Member # 6293) on :
Hi Mo!
Yup, I'm around! Have some down time til after the new year, thought I'd check in
Will try the grape salad recipe.... think I'll pass on the road kill buffet tho
Where ya at??
Posted by Lymetoo (Member # 743) on :
quote:Originally posted by cave76: Another question---What do Texans do with all the road kill down there? Since they're probably fast, but lousy drivers, due to the fact that the speed limit signs are double digits and therefore unreadable to the majority.
Hey hey!! We're GREAT drivers! Beats those idiots on the LA freeways shooting at each other! [We only have that happen once in awhile....when somebody gets a new gun and wants to try it out in town....Ya don't want to waste gas by driving out to the country!]
Road kill? You just leave it there if no one picks it up right away. Eventually, it gets really flattened, and just blends into the road surface! Posted by charlie (Member # 25) on :
Roadkill??...The buzzards'll get it....and make haggis.
(if it's not haggisworthy they'll make bag pipes)
Posted by Lymetoo (Member # 743) on :
quote:Originally posted by charlie: Roadkill??...The buzzards'll get it
True!! Posted by lymedad (Member # 8074) on :
This has nothing to do with recipes, but when I was kid we used to play a game called, SailRabbit.
We'd go up and down the country roads and look for road kill that had hardened to the correct consistency.
Scrape the hardened rabbit off the asphalt, spread out about 30 yards and "Sail" away.
It was, as far as I know, the origination of Frizbees.
Poor People have Poor Ways
Posted by meg (Member # 22) on :
Noodling and road kill chuckin...this is a new side of you LD
I grew up in a big city, we never had roadkill there unless it was an occasional dog or cat and even then they picked them up real fast!
I somehow feel deprived! Posted by Lymetoo (Member # 743) on :
quote:Originally posted by lymedad: It was, as far as I know, the origination of Frizbees.
Poor People have Poor Ways
Posted by Lymetoo (Member # 743) on :
Yeah, I've thrown a few of those!!
Posted by charlie (Member # 25) on :
...wonder if Mo has been watching her thread deteriorate from a nice grape salad recipe thru haggis, roadkill, and now a feces fling...
Charlie, ah digression...
Posted by Lymetoo (Member # 743) on :
quote:Originally posted by charlie: ...wonder if Mo has been watching her thread deteriorate from a nice grape salad recipe thru haggis, roadkill, and now a feces fling...
Charlie, ah digression...
OOPS...That's a pretty B I G digression!!!! Posted by just don (Member # 1129) on :
Hey, dont kill our new state sport.
Way back when I used to go to state conventions of a local young mans club(and actually FIT the description) we had cow chip flinging contests all the time.
It worked much better when you had enough to drink first.
We tossed them like a guy would throw a discus in track competition.
They were always hard and dry so never got any thing on your hands. Bad part was IF the disintegrated half way to the target.
Just a spinning mass that sometimes couldnt take the 'spin'.
Must have been one more sign as to my mass mediocrete(sp). I cant ever remember winning one of those either!!! They called it the master bull chipper!!!
Now THERE is a good activity for Lyme Float 2007,,,Charlie, Pass that on to Maddog!!! He isnt talking to ME right now!!!
Maybe we could gather the remnants, the left overs, and make a chip 'bonfire' like the pioneers lived by!!! Hardy souls they were!!! We could sit around it watching the shooting stars fall from the sky(or satillites pass over head)cuz I remain--just don--
Posted by HaplyCarlessdave (Member # 413) on :
Sounds good.
I made Dave's quicknEasy bread: Grind a sufficient amount of winter wheat and perhaps a smaller amount of other grains that are on hand and look good. Start with 3 cups hot water in bread bowl Add: a dash of salt (optional) a bit of maple syrup or honey (appr 2+ tblsp, or 3- tblsp cane sugar) some spice that smells good (dill or caraway seed are one possibility), dep. on availability. Check water has become warm but not hot; Then stir a little, and sprinkle a bit of baking yeast on top, and let it foam up a bit. Start stirring in flour, and knead by hand when it gets too thick to stir-- keep adding flour a little at a time and kneading by hand, once it gets too thick to stir. Keep kneading 'til it has a bread- dough-like consistency (great therapy for the hands!) Put in warm place (by active heat vent, somewhat near wood stove or in approx. 105 degree oven, if you have that possibility), until it expands about 2x. (20-40 min.) "Punch down" , knead a few times, and break into 3 or 4 loaf- shaped, half-loaf sized gobs, and place on baking sheet, or in bread pans. Then put these in your warm place until they look a little less than loaf- size. Preheat oven to around 180 degrees C (around 350+ degrees F). Cook at that temp for 30 minutes, then check to see if tapping smartly on the bottom of each loaf gives a hollow sound; if not, cook a while longer and check again. When the hollow sound is heard upon tapping each loaf, using a hot mit or some such protection, dump the loaves onto a rack where no animules an get 'em and let them completely cool (of course this step is impossible- unless carried out by a robot; some small pieces of the bread will no doubt be prematurely ingested before complete cooling has occured....)
******WARNING****Warnung*****Caution**** Following these directions can be very dangerous for anybody who is trying to limit caloric intake, or needs to limit carbs! DaveS
Posted by HaplyCarlessdave (Member # 413) on :
Just a little NOTE, an ENTREATY fo everyone using this great blog: We need more basic respect goin down here... If somebody makes a post, if it's not "something you're into", please don't trash it by posting myriads of disconnected off-the-wall comments that have nothing to do with the subject matter! I know our brains are being attacked. But that's all the more reason to exercise them! I mean, your welcome to say, "That recipe looks like it's not worth the effort", or, better yet, "Hey- I tried this recipe and it was good except you perhaps need less, um, vinegar..., or whatever.., (including, "hey, I tried your recipe and it was great, but I was a little worried about the sugar in there.", etc. I mean, it's even fair game to say "Hey- you shoudn't be posting something like that that could entice some of us into risking yeast infections".... but if you have something else to say (or nothing to msay but need to say it anyway-- we've all been there...-- say it somewhere else, or start a new topic, if theres nowhere yet that it fits. If you don't like food (:!?) (actually, of course, I went thru such stages, when I was really sick!), don't post in a food related topic. To start a new topic, scroll to the bottom of the main topic list and look for a little stylized logo, to one side, that says, in funny letters, "post new topic". Have a good day, everyone! DS Posted by Mo (Member # 2863) on :
roadkill frizbeeees??
i'll have you know that during my high school years i would occasionally be involved in tipping cows. (among other things)
where's my lambchop, sweetpea LabRat anyway?
(alas, like BuckWheat, i guess i'm "wookin' pa nub" -- in all the wrong places...)
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