Oven baked candied corn


5 qts popcorn
keep warm in  250* oven (can be used at room temp with no problems noted)
1 cup butter
1/2 cup corn syrup
2 cups brown sugar
1 tsp salt


Combine all in 2 qt. sauce pan over medium heat until the sugar disolves.
Boil until the mixture reaches firm ball stage (248 F.) about 5 mins.
Remove mixture from heat and stir in 1/2 tsp of baking soda. Mixing well.
Will cause mixture to bubble. Pour over popcorn stirring well to coat all.
And bake at 250* for 45 minutes
stirring every 15 mins.
Store in airtight container in a cool location.




Buttermilk pancakes



1 - 1 1/4 cup flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 cup of buttermilk
2 tbsp veg oil


Stir dry ingredients,
add egg, water, oil.
Beat until smooth, but do not over beat.
Drop into a hot greased griddle.



Basic Scones


                                                                    3 cup flour
1/2 teas soda
1/2 cup butter
1 1/4 cup butter milk-------more in the winter
1 tbs baking powder
1/2 teas sea salt
0-1/2 cup of sugar


Can add rasins or cheese / bacon for variety.


Bake at *450 for 25 minutes.

BBQ Meat

2-3 pounds pork ribs (can be any type of meat even chicken, beef or wild)
1/2 tsp crushed garlic
1 Tablespoon Williams Chili Seasoning (in a pinch you can use Chili Powder)

Cover with water and boil until it starts to fall apart.

Add your favorite BBQ Sauce and Put under boiler to dry out just a tad and to caramelize the BBQ Sauce just a bit.


My BBQ Sauce

2 16 oz Cans Tomato Sauce
1 teaspoon Garlic Powder
2 Tablespoons Williams Chili Seasoning ( or chili powder)
salt, pepper and dried onions to taste
3 Cups Brown Sugar ( can use white if needed)

Mix all together and simmer until the sauce gets the thickness you like.
The Sugar will make a very sweet sauce and will need to be adjusted to suit you liking.

Here's a good breakfast treat:

Potato-Spinach Cakes

1 # potatoes, preferably Yukon Gold, but Russet will do
1/2 C Chopped fresh spinach
2 T Sour cream
1 egg
salt and pepper to taste
1/2 C cheddar cheese-optional

Bake the potatoes with the skin on until they are half cooked-still firm to the touch. Allow to cool completely. Peel with a paring knife. Grate the potatoes with a hand grater into a bowl. Add the remaining ingredients and carefully mix-try not to smash the stuff. Scoop into 1/4 C balls and form into patties by using a little olive oil on your hands. Chill for 20 min in freezer. Heat a saute pan and add butter or olive oil until sizzling. Fry cakes golden brown on both sides and serve with eggs of your choice! Also great with a little chutney on 'em too!

Cleaver, that sounds a bit like what we call "hash-browns", although adding the spinach is a new one to me. I guess we might alternatively call them "hash-greens".
Andrew

I like spinach ok but in my hash browns? I don't need that much chlorophyll. But I will admit it might be pretty good. thanks

I think it sounds really good...I'm going to make it this weekend. I'll let you know.

You guys'll probably never make it, but here's my recipe for Potato-Leek Crusted Salmon. Tastes and looks great. Nice dish for company. Goes good with cream or tomato based sauces.

Salmon 4 -6oz filets, bones removed, skin off.
potato 1 ea- peeled
leeks 1 small-one 3" peice cut from the bottom of stalk
egg yolks 1 ea
salt to taste
pepper to taste

Preheat oven to 350.
Lay the salmon filets on a sheet pan.
Cut the leek in half legnthwise and slice VERY thinly along the grain of the leek. You should have many, many 3" skinny, long strips. Place leek strips in cold water for 2 minutes and rinse.
Transfer to a bowl. Grate the potatoes on a regular hand grater and squeeze out any water by hand. Add to the leeks.
Add the egg yolk and mix well.
Spread potato-leek mix over the salmon filets to cover the top only. You may have leftover mix.
Season to taste with salt and pepper.
Heat a saute pan very hot with 1 Tablespoon olive oil.
Slide a spatula under one salmon filet and quickly turn it upside down into the pan. Cook just until the potato-leek crust gets golden brown. Flip the salmon and sear the underside for only 10 seconds.
Remove from pan and return to the sheet pan.
Repeat until all filets are browned.
Bake salmon in oven for 2-3 minutes more or until it is cooked through.
Serve with a nice cream sauce or tomato-olive-caper sauce and a salad.

hey you know, I really like this recipe section....

What we refer to as daily or table bread,

4 and 1/2 cups of white thrice shifted flower
1/2 cup white or less of caster sugar
1/2 teaspoon sea salt
1 tablespoon of yeast
2 cups of water

mix in a bread machine until the first rise, dig it out and place in a bread pan lightly covered in olive oil,
bake at 325 or 350 till done.
For a crispier crust as in UK style, place a small bowl of water on the lower stove grill.

This dough can be a bases for many types of breads and all sorts of things can be added to it,
split the top just before it finishes baking and drop in butter,
add nuts and berry's, cheeses, herbs, or a cup of granola instead of one cup of flower.

Sounds great! Can't wait to try a batch

I started toying around with some things at work that could possibly have been made in the late middle ages. Here's one Duncan might like:

Salmon Croquettes

Salmon, minced 1#
onion, minced 1/2 C
lemon juice 1
lemon zest, minced 1
parsley, chopped 2 T
thyme, minced 1T
chervil, chopped 2T
eggs 3
cream 1/2 C
bread crumbs 2-3C
salt to taste

Combine all except bread crumbs in bowl and mix well. Add bread crumbs until mixture is workable by hand, but not too stiff. Scoop mixture into 1/4 C mounds. With oiled hands, roll mounds into balls and then carefully roll between palms to form into oblongs. Dredge croquettes in a little more bread crumbs to coat the outside. Heat cooking oil to 325 degrees and fry croquettes 3-4 at a time until just cooked through. Dry on cloth towel. Eat with good mayo or
tartar sauce.

Hey...know what I would really like some help with from all you food expert types...
I ahve been trying to develop a recipe for mushroom pate...yep...you heard right...I want to make a mushroom pate...just like liver pate only with an assortment of mushrooms....

so far I have been playing with every kind of mush I can find...sauteed with butter white wine onions and spices like pepper oregano basil rosemary ect....its ok...not there yet...any thoughts? I'm willing to take this in different directions...I just want a nice pate for the holidays...prefer to keep it vegetarian for friends.

You would not want my suggestion

Found a couple of recipes that sound good...not sure if you have seen these, just pulled from online.

Mushroom Almond Pate

3 tablespoons of unsalted butter
1 onion, finely chopped
3 garlic cloves, chopped
3/4 pound of mushrooms, chopped
1/4 teaspoon of thyme
1 cup of almonds, toasted
2 tablespoons of olive oil
1/4 cup of balsamic vinegar
1 teaspoon of salt
1/2 teaspoon of ground pepper

Saute first five items over medium heat until moisture is absorbed. Process almonds, olive oil and balsamic vinegar in food processor until smooth. Add all the ingredients together in food processor and process until smooth. Refrigerate several hours, covered. Can be frozen. Serve with light rye bread, crackers, brie cheese. Serves 20.

Mushroom Pate

1 pound of fresh mushrooms
1/4 cup of butter
1/3 cup of minced onion
1/3 cup of chopped celery
2 eggs
One 3 ounce package of cream cheese, softened
3/4 cup of fine dry bread crumbs
1 teaspoon of salt
1/2 teaspoon of crushed basil
1/4 teaspoon of crushed oregano
1/8 teaspoon of ground black pepper

Preheat oven to 400ºF. Rinse, pat dry and finely chop mushrooms; set aside. In a large saucepan melt butter. Add onion and celery; saute until tender. Set aside. In a bowl mix eggs and cream cheese until smooth. Add bread crumbs, salt, basil, rosemary, oregano, pepper, onion, celery and mushrooms. Stir. Butter a 7 x 4 x 2 inch loaf pan. Cover the long sides and bottom with wax paper leaving 1 1/2 inch overhang. Spoon in mushroom mix. Cover with foil. Bake 1 1/2 hours. Cool in pan until lukewarm. Remove using paper as aid. Peel paper. Serve room temperature 12-14 portions.

(both pinched from Basic Recipes

Wild Mushroom Pate'

1/2 cup walnuts
6 tablespoons unsalted butter
1 3/4 pounds assorted mushrooms, such as cremini, shiitake, portobello, and white button, cleaned and chopped into medium pieces (about 7 cups), plus 14 to 16 small button mushrooms, halved, for garnish
6 scallions, white and pale-green parts, cut across in 1/4-inch pieces or 3 medium shallots, finely chopped
1 tablespoon fresh thyme leaves, plus more for garnish
1 1/2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
1 teaspoon freshly squeezed lemon juice
1/3 cup dry sherry or Madeira
1/4 cup finely chopped flat-leaf parsley
Dash hot red pepper sauce
1 (8-ounce) package cream cheese, room temperature
Toast points, water biscuits, or any plain cracker, for serving


Heat oven to 350 degrees F.
Spread walnuts on a baking pan. Bake until fragrant, about 7 minutes. Transfer walnuts to a bowl; set aside to cool. Finely chop, and reserve.

In a large heavy skillet over medium heat, melt 4 tablespoons butter. Add mushrooms, scallions, and thyme, and cook, stirring occasionally, until liquid has been released and then skillet becomes almost dry, 5 to 8 minutes. Stir in salt, pepper and sherry. Cook until skillet is almost dry, about 10 minutes more. Stir in lemon juice. Remove from heat, and let cool.

In a large bowl, combine mushroom mixture with reserved walnuts, parsley, hot pepper sauce, and cream cheese. Season with salt and pepper, to taste.

Line a 3-cup mold with plastic wrap, allowing for a 4-inch overhang on all sides. Spoon the mushroom mixture into the mold. Cover with plastic overhand and firmly press down all over terrine with hands; spread mixture as evenly as possible. Refrigerate for at least 8 hours, or overnight.

Just before serving, melt remaining 2 tablespoons butter in a medium skillet, and cook halved mushrooms just until tender, about 5 minutes. Season with salt and pepper. Unwrap chilled terrine, and invert it onto a small serving platter. Surround with cooked mushroom halves, and thyme leaves. Serve with toast points, water biscuits, or any plain cracker.

(pinched from Food Network

Here are a few other Mushroom recipes I found as well

Mushrooms: Collection of Recipes

Thinking I may make up a few batches this weekend to see which is best. They all sound pretty yummy!

well there you go...never thought to check online ...and here I was trying to re-invent the wheel....figures LOL..


Thanks!!

See?...you just gotta check the Encyclopedia Galla.

All look decent to me, but I'm not a mushroom pate gourmand.

What I would do is to saute finely chopped button shrooms with onion, garlic and butter, and then add bit of balsamic vinegar. I would puree it really smooth with softened butter and perhaps cream cheese or mascarpone. Then season it with fresh herbs, pepper, salt. On the side, I would saute a variety of other mushrooms in large peices and season with salt, pepper and herbs as well. Then fold them into the puree along with any nuts, etc. and pack a plastic wrap lined loaf pan or other mold with it and chill it until firm. unmold it, and serve with toast points, etc. or put it into small molds and give as gifts.

I think the cream cheese would add a better consistency than the butter, but this really isn't my field of expertise. Besides, you can never eat enough of the stuff!

Funny guy there Steve...

Yumm....now I'm gonna have to make some to try it out!

the butter isused sparingly just to keep it together adn add fat. you can cut it with some heavy cream as well. only reason to do this is to keep the binder neutral falvored so the mushrooms take the stage. Cream cheese is, well, cheesy, and will make it taste like all those other holiday spreads and dips. mascarpone is probably the best because it's very neutral, but less firm, so it maybe soft.
And thanks, Galla..I try....

Real cream cheese is much better and has no relation to what is sold in the stores.
It has a taste like no other and is some what sort of like cowdy to me. sort of.

I know Macaroni Salad must have as many recipes as cooks and just as many various ingredients.
This is our base recipe.

MACARONI SALAD
2 c. macaroni
3 tbsp. pickle relish
4-5 eggs, boiled & diced
2-3 tbsp. Miracle Whip salad dressing
Opt. 1/3 c. sugar
Opt. Small dash of Cayenne pepper
Salt and Pepper to taste

Boil macaroni until cooked.
Drain with cold water.
Let cool if desired.
Mix together all ingredients.
Chill before serving if possible. (If its not ate before it hits the table )