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The Sew What’s New Archive
This archived content is from Mary Wilkins’ sewing and
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From: MaryW
Date: 04-20-2003, 03:48 PM (1 of 47)
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Since we have such a diverse group of talented people on the site, let's post our favourite recipes here. I know you all have one.
MaryW
owner/editor of Sew Whats New |
User: MaryW
Member since: 06-23-2005 Total posts: 2542 
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From: bren
Date: 04-20-2003, 04:13 PM (2 of 47)
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Mary that's a great Idea!!!! Okay !! I will start it , I think I better stick to the dishes , LOL Susie!! you better bring out your recipe's 
Bren:
Don't let anyone ...Live Rent Free In Your Head |
User: bren
Member since: 11-30-2002 Total posts: 489 
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From: Bama
Date: 04-20-2003, 04:54 PM (3 of 47)
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NO COOK BANANA PUDDING 1 box vanilla wafers 8 to 10 bananas, sliced 1 large box vanilla instant pudding 1 tsp vanilla 3 cups sweet milk (southern term for plain whole milk  )8 oz. cream cheese, softened 1 can Eagle Brand sweetened condensed milk 1 large Cool Whip With electric mixer on medium speed, mix together milk, vanilla, and instant pudding mix. Add cream cheese and sweetened condensed milk. Mix til well blended. Fold in Cool Whip. Layer in dish with bananas and vanilla wafers. Can spread with additional Cool Whip if desired. |
User: Bama
Member since: 03-21-2000 Total posts: 2116 
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From: Yannick
Date: 04-20-2003, 06:22 PM (4 of 47)
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Ham to get good comments LOL 2 cups orange juice 1/2 cup maple sirup 1/4 cup orange marmelade 2 tbs dijon mustard cook for 1/2 h or to reduce by half 1 ham make diamond shape 1 inch large by 1 inch deep on top of ham use the sauce on the ham,a couple of time during cooking cook for 15 min by pound or 45 min by kilo Enjoy the compliments  I love it. Yannick Yannick
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User: Yannick
Member since: 10-30-2002 Total posts: 49 |
From: plrlegal
Date: 04-20-2003, 10:31 PM (5 of 47)
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This receipe did not sound good at first reading but after I made it, it is so yummy. It's what is known as a fritatta. Great for lunch or evening meal. I am in the prcoess of making 25 for our annual ladies spring tea. Very quick and easy to put together. If you like quiche, you'll like this receipe. Artichoke Cheese Squares 2 - 6 oz. jars artichoke hearts (finely chopped) 1/2 c. sweet purple onion (finely chopped) 1/4 c. bread crumbs 1/8 t. pepper 1/8 t. oregano 1/8 t. hot pepper sauce 1-1/2 c. grated Cheddar cheese 1/2 c. grated Parmesan cheese 2 t. chopped parsley (I use dried parsley) 4 eggs beaten Drain articchokes, reserving about 1/4 cup of the liquid. Saute onion in artichoke liquid. Combine bread crumbs and seasonings in a large bowl and add beaten eggs. Stir in artichoke hearts and onion. Pour into a greased 12" x 9" (I use a cooking spray). Bake at 325 degrees for 30 minutes. Cool 15 minutes, then cut into squares. May be enjoyed hot or cold. Can also be made ahead of time and frozen. Patsy Patsy
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User: plrlegal
Member since: 05-19-2001 Total posts: 318 |
From: Mother in Law
Date: 04-21-2003, 08:23 AM (6 of 47)
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Plrlegal, That's what we call articoke caserole. It is yummy. You can even make up the batter and roll them into little balls like party meatballs, roll them around in some parmasean cheese and bake them that way and they become appitisers. Very good. Hint: don't make the balls too big they are very rich and too much at one time can make you sick LOL You're making me hungry. Susie 
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User: Mother in Law
Member since: Total posts: |
From: Mother in Law
Date: 04-21-2003, 08:26 AM (7 of 47)
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Bread Pudding With Whiskey Sauce (Hint: If you double this recipe it makes a 13x9 pan of pudding) 2 c Milk 1/3 loaf of French Bread ¼ c Butter (melted) ½ c Sugar 2 Eggs (slightly beaten) ¼ tsp Salt ½ c Raisins (seedless) 1 tsp. Cinnamon Cut up French Bread into large cubes. Scald milk and pour over bread cubes. Cool and add remaining ingredients (Mix together melted butter, sugar, eggs, salt, raisins and cinnamon) Mix well. Pour into a 1 ½ quart casserole or similar container. Place casserole in a pan of hot water one third up side and bake at 350 degrees for approximately 1 hour or until knife comes out clean. Whiskey Sauce 4 oz of Butter 1 Egg 1 c Sugar ¼ c whiskey Cook butter and sugar together in double broiler. Add egg and beat quickly. Cool slightly and add whiskey. |
User: Mother in Law
Member since: Total posts: |
From: Mother in Law
Date: 04-21-2003, 08:29 AM (8 of 47)
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Aunt Shirley’s Lemon Ice Box Pie Crust: Line bottom and sides of pie shell with Vanilla Wafers or use store bought gram cracker crust already made. Filling: 2 cans of condensed milk 3 lemons squeezed 2 egg yellows (save the whites for the meringue) Mix all very well Meringue 2 Egg whites 1 tsp of cream of tartar 1 Tsb Sugar Egg whites are better at room temperature, in mixing bowl beat egg whites and cream of tartar until fluffy, add sugar and beat until soft peaks are formed. Place on top of pie and place in a 350 degree oven just long enough to brown meringue. Refrig. For a few hours. Hope you enjoy this |
User: Mother in Law
Member since: Total posts: |
From: MissMinx
Date: 04-22-2003, 08:31 AM (9 of 47)
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This recipe idea is so great! I have set up a directory for them on my PC. I copy each into a MS Word document and save it, so I know where they are when I need them. Thank you, all. I am still thinking of what I can post for you. 
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User: MissMinx
Member since: 02-14-2003 Total posts: 140 |
From: Skye
Date: 04-23-2003, 03:17 AM (10 of 47)
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love food EASY MERINGUES 2 egg whites 1.5C sugar 2t vanilla 2t vinegar(malt) 1/4C boiling water Place all ingredients into a large bowl over just boiled water and beat like hell.(I usually just warm my mixer bowl and then let it beat in the stand) Bake 130 for about 1 hour Makes about 50 small or 30 medium sized meringues I usually serve them with raspberry sauce Sauce 1kg frozen raspberries defrosted add sugar to taste and then mash or puree to consistancy preferred. I like to cream the meringues and make a stack and pour the sauce over if I am trying to be "posh" for a dinner party Skye 
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User: Skye
Member since: 09-28-2000 Total posts: 233 |
From: Magot
Date: 04-23-2003, 04:50 AM (11 of 47)
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Bread and Butter Pudding leftover stale bread( 4 slices or so) 50-100g sultanas 50 g sugar egg custard ( 2 eggs to 450 mls milk and 50 g sugar) Butter the bread removing crusts . Cut into triangles and layer in a deep dish alternately with sultanas and sugar. Pour over egg custard and allow to soak for 30 mins Sprinkle the top with a little more sugar Bake in a moderate oven for 1 hour - if browning too quickly after 45 mins, turn down, Variations: spread bread with chocolate sauce - Yum! use sliced brioche instead of bread for upmarket version. Always welcome in my house and a greatway to use up old bread and pile on the hips.
love and kisses, Jan
Guts-R-Us Cells a Speciality DNA to order. |
User: Magot
Member since: 12-22-2002 Total posts: 3626 
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From: Magot
Date: 04-23-2003, 04:52 AM (12 of 47)
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When my daughter went to stay with a family in Montpellier they made her a traditional local french dish that she would never have had before - Shepherds Pie!
love and kisses, Jan
Guts-R-Us Cells a Speciality DNA to order. |
User: Magot
Member since: 12-22-2002 Total posts: 3626
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From: Mother in Law
Date: 04-23-2003, 09:56 AM (13 of 47)
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Jan what is sultanas. I've never heard of that before. Learn something new everyday. Susie
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User: Mother in Law
Member since: Total posts: |
From: Yannick
Date: 04-23-2003, 10:32 AM (14 of 47)
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a type of raisins Yannick Yannick
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User: Yannick
Member since: 10-30-2002 Total posts: 49 |
From: MaryW
Date: 04-23-2003, 10:54 AM (15 of 47)
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I think I might make that bread pudding one night when I can just roll over and snooze. LOL. It sounds wonderful.
MaryW
owner/editor of Sew Whats New |
User: MaryW
Member since: 06-23-2005 Total posts: 2542
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From: Magot
Date: 04-23-2003, 11:35 AM (16 of 47)
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My definition is that raisins are dried white grapes and sultanas dried red grapes - I may be wrong. Stick in california raisins it'll work the same.
love and kisses, Jan
Guts-R-Us Cells a Speciality DNA to order. |
User: Magot
Member since: 12-22-2002 Total posts: 3626
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From: Mother in Law
Date: 04-23-2003, 12:21 PM (17 of 47)
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I'll try it. Thanks Jan. I love new recipes and so does my hubby. He's my guinena pig. He's like that little boy on the ceral commercial Mikie, He'll eat anything. LOL But I bet it's good. Sounds delicious. susie
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User: Mother in Law
Member since: Total posts: |
From: MaryW
Date: 04-23-2003, 12:34 PM (18 of 47)
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Anyone ever had squid, turtle soup or conch salad? I love trying new things. Squid I don't like, it's like chewing on elastics, turtle soup is wonderful, rich and beef like. Conch salad is bland and chewy. I did have alligator, greasy but yummy. I was in New Orleans once and had cafe and beigne every morning. Mmmmmmm. Their version of coffee and donut. Our end of the world specializes in fish and shellfish. Chowders are good and so are lobster, shrimp, scallops, halibut, haddock and some even like swordfish. It is too dense and strong for me. MaryW
owner/editor of Sew Whats New |
User: MaryW
Member since: 06-23-2005 Total posts: 2542
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From: Mother in Law
Date: 04-23-2003, 12:43 PM (19 of 47)
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Mary you should have some wonderful recipes then to share with us. Get that book out and post lady. LOL If you enjoyed the beigne's you can make something similar at home with canned biscuits. Cut each biscuit into 4 and deep fry in oil till brown then lay out on paper towel to drain and then powder them with powdered sugar. Yummy I tried squid and didn't like it either it was rubbery like you said Mary. Aligator is good and any kind of shell fish I like except raw oysters. Our main attraction here is our food and party atmosphere. We are very unhealthy people needless to say LOL Susie
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User: Mother in Law
Member since: Total posts: |
From: LeapFrog Libby
Date: 04-23-2003, 01:08 PM (20 of 47)
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Mary, your question about turtle soup took me back in time.. My Aunt loved it.. (1900-1994) Here in the south they call turtles cooters sometime.. When my Aunt was a little girl she would beg for cooter soup, so that became her nickname... Cooter Soup...All the family called her that instead of Edith..
Sew With Love
Libby |
User: LeapFrog Libby
Member since: 05-01-2002 Total posts: 2022 
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From: plrlegal
Date: 04-23-2003, 01:31 PM (21 of 47)
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If you're a University of Florida Fightin' Gator Fan, you'll love gator tail. Actually, if gator tail is fixed right, it's delicious. It tastes like the white meat of chicken to me. Patsy Patsy
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User: plrlegal
Member since: 05-19-2001 Total posts: 318 |
From: Mother in Law
Date: 04-23-2003, 01:43 PM (22 of 47)
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It's also called Cowan Soup. Don't know if that's french or Indian but Cowan is Turtle in another language. Anybody know which language? They sell the meat of the turtle in the fish markets here and they call it Cowan. Pronouced Cow An. Susie
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User: Mother in Law
Member since: Total posts: |
From: Yannick
Date: 04-23-2003, 02:22 PM (23 of 47)
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Sure enough it is not french.Tortue is the word in french. Yannick Yannick
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User: Yannick
Member since: 10-30-2002 Total posts: 49 |
From: MaryW
Date: 04-23-2003, 02:49 PM (24 of 47)
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Sorry, no recipes. The only thing I want to make for dinner is reservations. I love almost any food, I've also had rabbit, venison, and bear (very rich). When we travel, I always try to have something I wouldn't have at home. MaryW
owner/editor of Sew Whats New |
User: MaryW
Member since: 06-23-2005 Total posts: 2542
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From: Sherri
Date: 04-23-2003, 03:16 PM (25 of 47)
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Well I have probably had something not many of you have Muktuk(I don't think this is the right spelling) which is whale blubber. It is greasy and chewy and fishy tasting. I had Conch when we went to Saint Croix it was deep fried. I did not like it thought it tasted like greasy erasers. Sherri My website
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User: Sherri
Member since: 02-07-2001 Total posts: 357 |
From: Magot
Date: 04-23-2003, 10:20 PM (26 of 47)
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My Dad used to tease that cat tasted like rabbit and seagull was too oily and fishy...Sqid is yummy if really fresh,cooked fast and served hot otherwise it is like rubber bands. Have you ever had snails in garlic - I found them chewy and mud tasting through the garlic, curiously gritty!
love and kisses, Jan
Guts-R-Us Cells a Speciality DNA to order. |
User: Magot
Member since: 12-22-2002 Total posts: 3626
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From: Mother in Law
Date: 04-23-2003, 10:33 PM (27 of 47)
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Have you tried Fried Turkey Mary? We take a turkey and wash it and get a pot specially made for frying a turkey its popular down here, heat Peanut Oil (it doesn't burn and break down as fast as corn oil or other oils) to 350degrees F. We use a wire thing like a stand with a rod sticking up in the middle of it and we slide the turkey over the rod so it's standing up with legs up. After injecting it with a meat injector with seasonings all over we lower it down in the pot and fry it for 5 minutes for every pound of meat. You can only fry a turkey around 10 - 12 pounds. It looks like it's burned on the outside skin but the inside is so juicy and yummy. Oh to die for. It's very popular here. If you try this its very messy and dangerous. When you lower it in the pot you have to stand back a little because the oil will rise and sometimes flow out the pot. That much oil in that big of a pot is hard to fool with. Anyone watch Emeril? He fixes it around Thandsgiving. Sherri I don't think I want to try that whale blubber. Yuck!!!! But on the other hand I love Pig skins. Cracklin!! as we call it in the south. OOOOOOOuuuuuuuuhhhhhh not much different LOL Susie |
User: Mother in Law
Member since: Total posts: |
From: Mother in Law
Date: 04-23-2003, 10:51 PM (28 of 47)
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Jan we went on a cruise one year and my husband loves food so every night he would just order the chef's suggestions. Well they had escargo and when they served it he started eating it and was just about finished it and I said, "I can't believe you just ate that", and he said " why you know how much I love mushrooms," I nearly fell out laughing. When I told him what he was eating he told me to warn him next time I know something before he eats it. All and all he said it was pretty good but wouldn't eat it again for just the thought of it made him queasy. LOL susie
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User: Mother in Law
Member since: Total posts: |
From: MissMinx
Date: 04-23-2003, 11:31 PM (29 of 47)
Mary, please, please find that recipe for seafood chowder, I just love it! Not many people know how to prepare it correctly, here in Oz, I will even cook it myself!  I love salted or pickled herring (of the family Clupeidae) – my favourite fish, do you have lots of it in Nova Scotia? It is a very cold water fish. I did not like conch, had it in the West Indies, but I love Escargot – edible snails in garlic butter! French restaurants here in Sydney make it beautifully! 
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User: MissMinx
Member since: 02-14-2003 Total posts: 140 |
From: Yannick
Date: 04-24-2003, 07:40 AM (30 of 47)
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How sad! I love snail. I made them as appetizers with a mushroom cap a bit of italian herbs parmesan and dry bread crumbs not to mention galrlic butter or olive oil and garlic. rinse the snail put bread crumbs in mushroom cap put snail herb butter parmesan put under broil to melt butter et voilà the snail are warm and soft under the teeth Yannick Yannick
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User: Yannick
Member since: 10-30-2002 Total posts: 49 |
From: Magot
Date: 04-24-2003, 08:46 AM (31 of 47)
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Yannick, do you go mushrooming in autumn? I find people are paranoid about eating 'toadstools" Our autumns have been getting more and more dry but I generally know where to get the best field mushroons (Agaricus campestris), Parasols - delicious served with garlic cooked in a little milk or cream, Boletus edulis (often found in mushroom soup) are a bit hard to find without flies in, puffballs (Lycoperdon perlatum) are yummy when young, sliced. tossed in egg and breadcrumbs and flash fried in butter. Remember only to eat shaggy ink cap when white and avoid alcohol! Autumn also finds me raiding the blackberry bushes, crab apple trees and elderberries mmmm put together they make a fantastic crumble! love and kisses, Jan
Guts-R-Us Cells a Speciality DNA to order. |
User: Magot
Member since: 12-22-2002 Total posts: 3626
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From: Yannick
Date: 04-24-2003, 09:10 AM (32 of 47)
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I don't have this wonderful chance of knowing mushroom,but I have a bil who do and luckily for me he share . But I do get berries during the summer and apples on autumn the kids love it choosing the apples that mom will turn to pie and cakes and crustard LOL. I try to make a small garden each year and wish for a herb garden window so I can have some fresh one all year round. I also make my tomato sauce with one of my sil...I have a big extended family DH have 12 bro and sis and i am alone. I also love to put edible flowers in salad or served them with a bit of cream cheese in the center, the nasturtium are by far my favorite i like there peppery taste. Yannick I find that cooking and sewing are close related.You do it for sharing and make people happy.I know I do Yannick
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User: Yannick
Member since: 10-30-2002 Total posts: 49 |
From: Magot
Date: 04-24-2003, 09:13 AM (33 of 47)
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My Dad used to put nasturtiums in salad too! I never met any one else who did! He used to use the seeds as peppercorns as well. Very fiery!
love and kisses, Jan
Guts-R-Us Cells a Speciality DNA to order. |
User: Magot
Member since: 12-22-2002 Total posts: 3626
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From: MaryW
Date: 04-24-2003, 09:47 AM (34 of 47)
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I think you can eat pansies too can't you?
MaryW
owner/editor of Sew Whats New |
User: MaryW
Member since: 06-23-2005 Total posts: 2542
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From: Yannick
Date: 04-24-2003, 10:18 AM (35 of 47)
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yes they are so are petal roses.as a child i use to put them in sugared water and froze them lol.wasn't awarw of pesticid and all those poison.Now I grow my own. Yannick here is a couple Edible Flowers Chrysanthemum Dandelion Geranium Marigold Nasturtiums Pansies Roses Snapdragons Violas White Daisy Yannick
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User: Yannick
Member since: 10-30-2002 Total posts: 49 |
From: MaryW
Date: 04-24-2003, 11:26 AM (36 of 47)
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White daisies!!! You mean I could have eaten my bridal bouquet. LOL.
MaryW
owner/editor of Sew Whats New |
User: MaryW
Member since: 06-23-2005 Total posts: 2542
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From: Magot
Date: 04-24-2003, 12:35 PM (37 of 47)
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It's probably gone off by now, Mary.
love and kisses, Jan
Guts-R-Us Cells a Speciality DNA to order. |
User: Magot
Member since: 12-22-2002 Total posts: 3626
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From: sewingrandma
Date: 04-24-2003, 12:52 PM (38 of 47)
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I don't know about the dandelion flower, but I know my Dad ate his fair share of the greens. I remember pulling them as a kid. I think our yard was the only one in the neighborhood that didn't have many dandelions in it. Personally I don't like them. You can now buy them canned like spinach in Maine. I have friends in VA that didn't believe you could eat the greens so I bought a can and brought it to them. They were in shock when they saw it. They didn't want to eat that weed.
Brockie
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User: sewingrandma
Member since: 03-06-2003 Total posts: 432 |
From: Magot
Date: 04-24-2003, 12:58 PM (39 of 47)
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We were desperate not to pick dandylions as a kid because everybody knew that meant you wet the bed! Old English name Jack-piss-a-bed.
love and kisses, Jan
Guts-R-Us Cells a Speciality DNA to order. |
User: Magot
Member since: 12-22-2002 Total posts: 3626
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From: sewingrandma
Date: 04-24-2003, 01:44 PM (40 of 47)
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Growing up in Maine fish chowda was a staple. I don't use exact measurements but will put guesstamates here. Large covered pot. 2 onions diced sautee in butter, or in the true ME recipe use salt pork, fry it up save the grease and reserve the pork scraps for crunchies in the chowder. You can also dice up several ribs of celery and sautee with the onions. 4 large pototoes, diced. Place on top of onions. Season with salt and pepper. 2 lbs of firm fish fillets. I love haddock or halibut. Lay this on top of the potatoes. Add enough water to barely cover the potatoes- Yes, I said potatoes. Cover and bring to a boil, reduce heat and cook til potatoes are tender and fish flakes. Do not stir since it will break up the pieces of fish. Add 2-3 cups of whole milk and 1-2 cans of evaporated milk. Heat til it is hot. Garnish with the pork scraps if you used the salt pork for grease. Brockie
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User: sewingrandma
Member since: 03-06-2003 Total posts: 432 |
From: Dede
Date: 04-24-2003, 01:45 PM (41 of 47)
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This is all so interesting. Some people make wine out of dandelions. I'm a wine lover but never had the chance to taste it. Summer salad (saw that on TV yesterday) 1/2 red onions sliced very thinly and marinate in a bit of lime juice for about 1 hour Watermelon (bite size) Feta cheeze (in pieces) Calamata olives, pitted and chopped Fresh mint & basil to taste Pepper Dash of olive oil Once the onions are done (for lack of a better word), combine all ingredients. Serve with chilled Chardonnay or iced apple cider. |
User: Dede
Member since: 03-23-2001 Total posts: 469 |
From: MaryW
Date: 04-24-2003, 02:05 PM (42 of 47)
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Brockie, I love fish chowder. You did better than I ever would. I have never measured anything when making it. You just know by looking how much to put in.
MaryW
owner/editor of Sew Whats New |
User: MaryW
Member since: 06-23-2005 Total posts: 2542
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From: sewingrandma
Date: 04-24-2003, 02:20 PM (43 of 47)
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Miss Minx, I don't know if this is the chowder you are looking for but again, it is one I grew up with. You can make it special by using all fresh meats, or cheat and use canned, picked meats. Fry out a piece of salt pork, remove the scraps. 1 diced onion sauteed in the grease. Add about 2 cups water, or use clam juice for added flavor. Add and simmer til firm done 3 large diced potatoes. Lay on 1 lb of haddock fillets, 1 pint of clams (in shell is more rustic), 2 fresh lobster tails and 4 claws in shells but cut in pieces, 2 cups raw shrimp, 1/2 lb fresh scallops (if large cut in half or even quarters). Simmer til fish flakes. If using canned/cooked clams, shrimp,lobster,add when you add milk. Add 2 quarts of scalded milk, 1 stick of butter. Season to taste. Those of you who like crab can also add that. Brockie
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User: sewingrandma
Member since: 03-06-2003 Total posts: 432 |
From: rose074
Date: 04-24-2003, 10:25 PM (44 of 47)
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I had some sushi recently. My Japanese friends made me try the eel. It was really really good but I just can't get past the mental block that an eel looks an awful lot like a snake. I just can't make myself eat snakes .
Danelle in Tri-Cities Washington
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User: rose074
Member since: 12-23-2000 Total posts: 73 
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From: Mother in Law
Date: 04-24-2003, 10:33 PM (45 of 47)
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Oh Brockie that sounds good. We have lots of fresh seafood here I wonder if the fish could be subsituted instead of Hallibut maybe some speckled trout or Redfish. We can get that fresh. OOOuuuuuuuugggh good. susie
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User: Mother in Law
Member since: Total posts: |
From: sewingrandma
Date: 04-25-2003, 12:47 AM (46 of 47)
My Granddad use to catch freshwater eels, skin them and bring them for us to cook up and eat. I remember one time seeing my Mom attempt to cook one that was a little too fresh. It was still moving around in the pan. I remember Mom tossed it out the door for the cats to eat and they wouldn't even eat it.
Brockie
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User: sewingrandma
Member since: 03-06-2003 Total posts: 432 |
From: MissMinx
Date: 04-26-2003, 09:16 PM (47 of 47)
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Dear Brockie, thanks a lot for the recipes! I will try both of them, they look delicious! I love all seafood and we have plenty of fresh seafood here, in Sydney, after all, we are surrounded by sea. Many thanks! Mother in Law, you can use any seafood at all in the chowder, as the names suggest: Fish Chowder, Clam Chowder or if you want to throw it all together, you get Seafood Chowder! I've heard that's what poor people ate in France!
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User: MissMinx
Member since: 02-14-2003 Total posts: 140 |
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