CPAPtalk.com

M'ohms wrote:Experimenting with the whipping cream sounds like a good idea. If you are not planning to eat it all at once though, the whipping cream could break down.

this might help with that... I saw this tip earlier this week:
http://www.epicurious.com/expert-advice ... me-article

Pugsy wrote:Hey...anyone have a source for how to make crepes along with an easy recipe?
I want to learn how to do them because I want to do the strawberry thing (I picked a bunch of strawberries and froze them this year).
I might need a different pan/pot/skillet too...any ideas on what would work?

Here's one.
Easy Crepes
Ingredients
Servings 4
1 1⁄2 cups milk
1 cup flour
2 eggs
1 tablespoon oil
2 tablespoons sugar
Directions
Mix together milk, eggs, oil and sugar.
Add flour until combined.
Heat a nonstick skillet on high.
Remove from heat, pour 1/4 cup batter onto skillet, turn pan to spread batter.
When crepe is dry on top, overturn onto paper towels.
Re-heat skillet and repeat.

Serve with fruit, whipped cream, syrup, anything! If you want savory crepes, just omit the sugar in the recipe.

Well...maybe the bunnies are innocent and it was the possums...but the possums are already well fed as they rob the cat food off the porch and I have made special effort to make sure they are happy.
Whatever it was...it climbed up on top of the straw bales.
We also have groundhogs but they never come into the yard where the bales are....I know they love melons of any kind.

kaiasgram wrote:

chunkyfrog wrote:I like to mash up nearly thawed strawberries with heavy whipping cream and stevia sweetener to taste,
then glop it onto freshly toasted (or made) waffles. There are never any leftovers.

This made me think of the old Kay's, where my kids would get chocolate chip pancakes and I'd have the strawberries & whipped cream crepes on Sunday mornings. And where Terms of Endearment was filmed. Fun memories of Lincoln.

Here's some links and recipes for you kaiasgram and chunkyfrog to reminisce over (if you lived in that area long enough ago).
There were (at least) two regionally famous restaurants in Lincoln years ago who had dip (and a soup) recipes Tony and Luigi's and The Esquire Club.
I also found a link to one of Lincoln's high school classes which had a bunch more regional/local recipes listed in there, too.
Enjoy!


Den

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http://www.1961rockets.com/class_custom2.cfm

http://journalstar.com/lifestyles/food- ... 182d0.html


Tony & Luigi's Dip Recipe

1 pkg (8oz) cream cheese
3/4 of a 24 oz. carton small curd cottage cheese
1 envelope Lipton onion soup mix
3 tablespoons Worcestershire sauce
Blend ingredients well with mixer.
Refrigerate 6 hours before serving with crackers, veggies or chips.

http://journalstar.com/news/local/remem ... b0b57.html


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palerider wrote:

M'ohms wrote:Experimenting with the whipping cream sounds like a good idea. If you are not planning to eat it all at once though, the whipping cream could break down.

this might help with that... I saw this tip earlier this week:
http://www.epicurious.com/expert-advice ... me-article

Ooh...I'm gonna try that! Thanks for the tip!

Thanks for those links Den! It was fun to live in Lincoln when Terms of Endearment was being filmed. I worked on campus and got to watch one scene being filmed right under our window. Then there was the whole Bob Kerry - Debra Winger romance... Major excitement in Lincoln, Nebraska.

Ah, Valentino's pizza! Another establishment we frequented with our kids. And Runzas -- coming from the California bay area this was a strange and foreign food to me when we moved to Lincoln. Miller & Paine, I remember that too. P.O. Pears was another memorable place but I think my ex (who still lives in Lincoln) told me that it's no longer there.

I lived in Lincoln from 1980-1986. I remember passing Tony & Luigi's a lot but I don't think we ate there.

This thread is like a breath of fresh air.

Pugsy wrote:Well...maybe the bunnies are innocent and it was the possums...but the possums are already well fed as they rob the cat food off the porch and I have made special effort to make sure they are happy.
Whatever it was...it climbed up on top of the straw bales.
We also have groundhogs but they never come into the yard where the bales are....I know they love melons of any kind.

Got too many bunnies and possums? YOU need some more recipes!!!
(and yes, I did read the "possum" pie recipes)
You could also probably substitute the groundhogs in the hasenpfeffer recipes.

http://www.food.com/recipe/possum-pie-33241

http://www.arkansaspie.com/2012/11/reci ... m-pie.html

http://www.tasteofhome.com/recipes/possum-pie

http://allrecipes.com/recipe/southern-possum-pie/



http://allrecipes.com/recipe/hasenpfeffer-rabbit-stew/

http://www.food.com/recipe/hasenpfeffer-115525

http://www.tasteofhome.com/recipes/hasenpfeffer


Den

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http://allrecipes.com/recipe/hasenpfeffer-rabbit-stew/

http://www.food.com/recipe/hasenpfeffer-115525

http://www.tasteofhome.com/recipes/hasenpfeffer

Ooooh that was Christmas dinner when I was a kid! I love rabbit, much nicer then beef. My uncle raised rabbits and we got them from him. They were the big "Russian Giants". In North America they harvest them very young because people prefer them to taste mild but we had them fully mature and that meat works better with the Hasenpheffer flavouring.

Pugsy wrote:Well...maybe the bunnies are innocent and it was the possums...but the possums are already well fed as they rob the cat food off the porch and I have made special effort to make sure they are happy.
Whatever it was...it climbed up on top of the straw bales.
We also have groundhogs but they never come into the yard where the bales are....I know they love melons of any kind.

We still have groundhogs! Trap and release and another is here the next day. The one we have now is huge. If we keep him well fed he stays out of the gardens. This one is really cute. Kind of looks like a dog with it's long coat. They do love muskmelons and strawberries.

Den, save those Tastee Inn recipes. They closed just a few short months ago.
And the QP Ace Hardware across the parking lot, also. The end of an era.
Those Cheese Frenchees were good!

kaiasgram wrote:And where Terms of Endearment was filmed.

Terms of Endearment! I cried my heart out during that movie and for days after. That was a tear jerker (CF, is it one word or two ) if there ever was one! Could not watch it again once it was on TV. I already had spent enough money on kleenex.

Meatloaf recipe... that's for tomorrow.

Probably good either way, depending on where you live.

I love my crockpot and use it often, especially in the summer. Chicken in the crockpot is amazing. I hate boiled or baked chicken, but love it in the CP. Just salt and pepper it inside and out and cook all day with nothing else. I take the meat off the bones and freeze small portions for chicken salad, chef's salad or whatever else I want chicken for. I put the bones, an onion celery and carrots back in the crockpot and cook that overnight. The next morning I strain the broth and skim off the fat. Yummy chicken broth or just throw in noddles and a packet of chicken for the best noodle soup ever.

Meatloaf is good too. You can use any recipe that you like.

chunkyfrog wrote:Den, save those Tastee Inn recipes. They closed just a few short months ago.
And the QP Ace Hardware across the parking lot, also. The end of an era.
Those Cheese Frenchees were good!

Actually..........it was January of 2014.......over a year and half ago.
Here's the article from the LJS.

http://journalstar.com/news/local/cindy ... fdd24.html

I know, I know........"Time flies when you're havin' fun!"

Even though I don't do much cooking, I have saved LOTS of recipes. I also inherited the recipe books and boxes of recipes on file cards of my grandmothers.

I don't know that I ever did eat at the Tastee Inn & Out. Most of my experiences with the eating establishments in Lincoln were at Tony and Luigi's, the original Valentino's (when you had to wait in line for hours to even get into the place), the Kings Food Host locations, McDonald's when the burgers were 15¢ .....yes, 15 cents each and the original Runza Hut.
Back in the '50s, when we went shopping in Lincoln, we'd often eat in Gold's cafeteria in their department store or the Capital Hotel (long before they converted it into the downtown YMCA) or the original Cornhusker Hotel.
I can remember when everything East of Cotner Blvd. was corn fields.


Den

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Stormynights wrote:I love my crockpot and use it often, especially in the summer. Chicken in the crockpot is amazing. I hate boiled or baked chicken, but love it in the CP.

my new favorite way to cook chicken is Sous Vide... you pick a temp, say, 150f, seal the chicken in a bag, and pop it in for a couple hours. it comes out moist, flavorful, pastured and perfectly safe, then you can cube it up and toss it into something else, never overdone, always perfect.