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Old 11-15-2009, 02:42 PM   #1
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Chicken Helper:

some chicken stuffs
a box

follow the directions on the box
(make sure to put a large wooden spoon around your neck if you have short term memory problems)

serve.

GourmetFemme

Last edited by SuperFemme; 11-15-2009 at 02:43 PM. Reason: i have a fucking head injury, i rarely get it right the first time. piss off.
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Old 11-24-2009, 07:26 AM   #2
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Quote:
Originally Posted by SuperFemme View Post
Chicken Helper:

some chicken stuffs
a box

follow the directions on the box
(make sure to put a large wooden spoon around your neck if you have short term memory problems)

serve.

GourmetFemme
Now, how does that help the chicken, I'd like to know!
I don't think we have any kinds of helpers here in Australia... though my daughter has on occasion peeled vegetables for me, if that counts!
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Old 11-27-2009, 11:07 AM   #3
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Default Bess Burns Best Turkey Soup

For those of us who celebrated Thanksgiving with a huge turkey or a small one, here's my favorite recipe for soup from leftover turkey. My beloved mother introduced be to this soup so it has connections to her as well for me. I hope if you try this, you will do two things.

1. Let me know how you liked it.
2. Set some aside for me! LOL

By the by? If you are going to freeze this, leave the rice out. You can add that when you are heating it back up.


@@@@@
Bess Burns Best Turkey Soup

Leftover Turkey and bones
2 Tbl parsley flakes
2 Tbl onion flakes
1 or 2 Tbl lawry's seasoned salt
1/2 tsp Black pepper
1 tsp salt
2 11 oz Cans cream of tomato soup
3/4 cup cooked rice

Fill soup pot half full with water. Boil turkey and bones in water for
1 hour. Remove bones and add rest of ingredients. Simmer for at least
one more hour.

SOURCE: Cotton Country Cookbook (Monroe, LA Jr League)
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Old 11-27-2009, 01:39 PM   #4
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Miss Diva the pin wheels were a hit

TY again for allowing me to borrow your recipe
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Old 12-06-2009, 05:37 PM   #5
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This chocolate sauce is from a friend of mine from many years ago. I knew N.D. in B.G, OH. lol This recipe is one that has been handed down in her family for years. She shared this in Dreaming: An Almanac of Lesbian Lore and Vision (volume 2)

Lois' Sauce

1 C sugar
1 1/2 TBS Cocoa
Pinch Salt
1 TBS Butter
2 TBS Karo
1/2 C Milk
Dash Vanilla

In a saucepan, combine all ingredients except vanilla. Cook over medium heat. Let boil 3 to 4 minutes. Add vanilla and cool.

This stuff is addictive and beats the pants off other chocolate sauces I've tried. mmmm
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Old 12-06-2009, 05:45 PM   #6
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Here's a recipe for Red Beans&Rice. This is a very traditional dish in Louisiana. It was usually made on Mondays because that was wash day. You could put on a big pot of beans in the morning and not have to worry about supper!

Mama Mann's Red Beans & Rice

1 large bag dry red beans
1 lb ground beef
1 lb ground sausage (Mama likes sage sausage)
1/2 C chopped onion
1/2 C Cajun seasoning (Mama recommends Tony Chachere's(tm) Cajun Seasoning)
1 large Can Tomato Paste
1 C Ketchup (more or less to taste)

For best results, use dry beans. (If not available, canned beans can be used--drain them but don't rinse them--and Mama says 'ask yourself WHY you don't have dry beans in your pantry!') Soak the beans for at least three hours--best if overnight. Some will float to the top--discard those immediately. Drain, rinse and put in a large soup pan. Add just enough water to cover completely and cook over low heat until done. Check periodically to ensure beans remain covered. Beans will be soft but not mushy. When cooked, take 1/2 of them out and smash them to use as a thickener. Put back in the pan. Cook beef and sausage together, add onions and cook until meat is done and onions are clear. Drain and pour into pot with beans. Add your seasonings, tomato paste and ketchup. Stir and allow to simmer together until well-mixed and flavors are blended. Serve with white rice and cornbread. Like many tomato-based dishes, it's better on day 2 and freezes beautifully.


That's exactly how I got the recipe. LOL I always monkey around with mine so this is just a skeleton really. You can make a non-meat version of this as well.
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Old 12-06-2009, 08:44 PM   #7
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Love this recipe. Amazingly easy and so tasty.

NEW POTATOES BAKED IN CREAM

10 to 15 sm. red skinned new potatoes
2 c. heavy cream
5 med. cloves garlic, finely minced
Salt and white pepper to taste
Chopped parsley or chives for garnish

Scrub potatoes in warm water. Slice them into 1/8 inch thick slices. Place in an 8 inch square pan. Add cream, garlic, salt and pepper and toss until completely mixed.
Cover tightly with aluminum foil and make a hole in the center about the size of a half dollar. Bake in a 350 degree oven for approximately 25 minutes or until potatoes are tender.

Remove foil and bake another 10 minutes or until cream is bubbling and brown color shows on top. Garnish with chopped parsley or chives.

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