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  #1 (permalink)  
Old 11-07-2010, 08:29 AM
poormom's Avatar  
Join Date: Jan 2009
Location: cape cod/ Rotonda West FL
Posts: 639
Here in the northeast, when the doldrums of winter set in, I find myself firing up the oven more often. It seems like many folks on the forum are doing the same.
I thought we could have a link to keep all the good recipes in order..the cruise-chat cookbook!

This is an old recipie that's new to me...my husband's grandmother brought it with her from Ireland.

Aunt Annie’s Irish Tea Bread
2 cups flour
3 tsp baking powder
½ tsp salt
1 cup sugar

½ cup shortening (or butter or margarine)

1 cup raisins
2 tsp caraway seeds
1 cup buttermilk
1 egg

Sift flour, salt, and baking powder. Mix in sugar.
Cut in the shortening with a pastry cutter or two knives until the mixture becomes the consistency of course meal.
Add raisins and caraway seeds and mix to coat the raisins

Mix egg with the buttermilk and add to the flour mixture-just until it becomes doughy. Don’t over mix or it will not be light and tender

Place in a greased and floured loaf pan at 350 degrees for 50-60 minutes.

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Old 11-08-2010, 11:48 AM
susanmaz's Avatar  
Join Date: Jun 2004
Location: Southern Arizona
Posts: 741
I found this on a can of Progresson Cannelli beans. I now use the basic "soup" recipe for everything.

Tuscan Minestrone Soup
1 cup diced onion
1 cup diced carrots
1/2 cup diced celery
2 cloves chopped garlic
2 tbs olive oil
1 can cannelli (white) beans
1 can black beans
3 cans chicken stock / broth
pinch thyme

Saute onions, carrots, celery and garlic in the olive oil. Add the rinsed beans, chicken stock and thyme. Simmer for 20 minutes or until the beans are tender.

I've used the soup base and added tortellini and spinach; chicken and noodles, spinach and white beans - the options are endless.

As Julia would say - Bon Appetit ~
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Old 11-08-2010, 12:57 PM
penny3333's Avatar
Join Date: Nov 2005
Location: Alabama
Posts: 10,602
This is something easy, but decadent:
16 graham crackers pureed (I use cinnamon)
1 pkg. Butterscotch Morsels (7-8 oz)
1 pkg. Chocolate Chips (7-8 oz)
1 pkg. Coconut Shreaded (7 oz)
1 pkg. Pecans (4 oz)
1 stick butter (melted)
1 can evaporated sweetened condensed milk

Melt butter, pour over graham cracker crumbs evenly distributed in a 13x9 baking dish. Sprinkle coconut over crust. Sprinkle Butterscotch and Chocolate chips over coconut. Spread can of condensed milk over chips. Sprinkle pecans over milk. (I kick it up a notch and pour some caramel over all of it). Bake for 20 minutes @ 350, cut into squares while still warm. Serve warm or cold.

I have tons of favorite recipes, but most are ridiculously long and involved. Like my chili or spaghetti sauce or my adobo sauce. But if anyone wants something like that, let me know
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Old 11-17-2010, 02:06 PM
Junior Member
Join Date: Sep 2007
Posts: 21
Penny, we called these "Hello Dollys", and we're actually planning on making some for thanksgiving next week. They're yummy!

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Old 11-20-2010, 02:55 AM
janfred's Avatar  
Join Date: Feb 2006
Location: Chesapeake, Virginia
Posts: 1,000
This is so darn good with some warm crusty rolls ....It did knock my socks off

Shrimp and Crab Bisque
2 tablespoons margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 teaspoon chicken bouillon powder
2 tablespoons chopped onion
1 1/2 cups half-and-half
1/2 pound medium shrimp - peeled and deveined
1/2 pound crabmeat
1/2 cup white wine
1.In a 2 quart saucepan, melt butter and stir in flour , salt , white pepper , bouillon granules, onion, and half of the half-and-half.
2.Add shrimp and crab meat; cook over medium heat, stirring occasionally until it thickens. Stir in remaining half and half and wine. Serve hot.
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Old 11-21-2010, 05:39 AM
Bub Bub is offline
Senior Member
Join Date: Nov 2007
Posts: 190
Hey Penny,

I'm not big on desserts (except Chocolate melting cake) but I am going to try your squares some time - they sound delicious. I would love to have your recipe for spaghetti sauce, I make a good one but lately it seems to be missing something. Thanks,

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