Time for a new topic  

Oh the joys of a blender, where have you been all my life???

I just cooked me a Blueberry / Banana smoothie
One cup Blueberrys, one sliced banana, two cups skim milk and a little sweetened condenced milk plus four ice cubes toward the end of blending.

What a way to beat the mid-winter blues!
   

Sounds delicious - you'll have to put that recipe in the Alumni Cookbook!!!

   Nice one, Mick. It has long been interesting to me to see how men cook, as they tend to approach the subject differently, sometimes in a scientific manner. Not to say that women can't do the same - and I think we sometimes do - but we tend to do what we've always done, and were taught by our mothers. Well, just thinking out loud.

It may not have been widely advertised yet, but our CCS Cookbook is planned to have a special section on game/camp cookery, as it was in a way started due to the topic on an earlier forum where that was a topic. I think Webbie was involved. I think it will give a special cast to our cookbook. So you guys, we need your special "outdoor", game and camp recipes!  

MaryLee, as soon as you get the information together, let me know and I will send out a newsletter to get some recipes.

Yes, Pauline, the actual cookbook committee is Betty Jeskie White, Pearl Welling Brownell and Beverly Thomas Currier. Progress is being made, and those folks will let you know as soon as they are ready for recipes to be submitted. A publisher is still being chosen. We won't know until the choice is made, exactly how the recipes can be submitted. We are hoping that they can be submitted online by those who have the ability. I have volunteered to be one of the editors.... that will be quite a chore. Meanwhile, getting the word out in a general way is helpful, as people will start thinking of submissions, I'm sure.  

Thanks Mary Lee - I plan to get a message together after our next Alumni meeting.  We've decided against having them submitted directly to the publisher on line - we could see too many problems with that.  And, Pauline, I'll email you after the meeting.

   OK, time for another submission on cooking. I love hearty soups in cool weather, nothin' like 'em. Sometimes I will use canned broth as a starter but often the stuff is nothing more than slightly flavored water. So I prefer to start with a condensed chicken rice soup I get for 47 cents a can from our local Aldi store. And add to it. Depends what's in the fridge.

Tonight's soup will start with braising a cute little piece of lean pork rib, then adding the chicken rice soup and water. When the pork is thoroughly cooked, I will cut or tear it up and add veggies to simmer. I think I have red potatoes to cube, certainly some onion - oh, maybe the onion will get braised with the pork chunk - and some shredded cabbage that adds wonderful body to the soup without a lot of chopping. Then I'll look through my spice cabinet and decide what will be suitable. Maybe Allspice with that conglomeration. And right at the end, maybe minced fresh garlic. Don't like my garlic cooked, though. Yum. Gotta go start.  

Well I wish I were a cook thenI'd have a reason for being fat now all I can do is blame Fast foods ,,,,lol

Read years ago that on the French side of the Franco-German border that the rural habit is to have a left-overs pot sitting on what we would now call the back-burner on low-heat. In the days before refrigeration, all the leftovers would tossed in the pot as a random snack soup. There are some that have been continuously fed from for over 200 years. I though that was a great idea so I tried it with a crock pot and had no problems with the outcome. To this day neither of my kids will trust their Dad's cooking thanks to that crock pot. My wife claims our daughter joined the Air Force just to avoid my creations. Have to admit that any cooking that drives a kid into preferring MREs over home-cooked is rather suspect.  

Joel, the thoughts of this made me gringe.  

Pauline

I guess that means my breakfast favorite of cauliflower sliced thin then browned in olive oil and real butter (Cast iron skillet only please)won't sell either. Heat the oil & butter hot enough to spatter soy when added to the oil & butter. Once the oil & butter are hot enough, add the sliced califlower. While stiring the cauliflower, add soy sauce to taste. Just before removing the browned califlower from the skillet, sprinke on while stiring a generous shower of crumbled feta cheese. Really does make a great breakfast or a good side dish with blackened, pepper-fried pork chops.

And you only thought my "marshmallow breakfast" was weird.

It was sounding pretty good until you starting adding things to the cauliflower - guess I'd still give it a try (once).

My wife has an 1870's cookbook that in the days before PCs with the ability to copy & paste must have driven the type setter bonkers as every recipe ended with "Flavor to taste." meaning every recipe was suggestion, not an injunction. Around here, my wife obeys the "Flavor to taste." clause zealously. For example there is a Polish sliced cucumber dish that calls for vinegar. (Cucumbers sliced thin, dill weed, salt, fresh ground coarse black pepper, chopped onions, sour cream) Ang hates vineger so for the first year we were married I would put up with this really, really bland side dish /salad. We went to a cousin of her's wedding where one of the dishes was this contoction and it was GOOD and that was when I found out my wife was leaving out the traditional vinegar. She still fixes it vinegar-less but now vinegar sits on the table so I can "Flavor to taste".

Happy Easter and Good eating

I can remember drinking it as a kid also the juice from the black olives was great to  

Sounds like one of my granddaughters Thure - finish off the dill pickles and then drink the juice.  And Joel - about that "Flavor to taste" - her mother is very, very liberal about flavoring to taste with garlic.  And her father doesn't like vinegar.  How not to like vinegar????

Okay have question for everyone , who has had Wheatena for breakfast?

How gross.....................

Wheatena - I remember having that for breakfast on those cold winter mornings before school.  My mother would cook a pot of hot Wheatena or Oatmeal or ?Farina? (not sure I've got that name right - isn't that what is now called 'Cream of Wheat'?) and dish it out for us (nothing like the packets of "instant" oatmeal or cream of wheat I made for my kids).

Actually, even though I think it's gross - I remember many years ago Glen and my Aunt Jeanie used to have it for a Fri. night snack when we visited her.  That and Oxcart Beer - how about that for a combination???

I liked Wheatena but not Cream of Wheat, still have it once in awhile when I can find it