Thank you all for the suggestions. Very helpful and much appreciated!

Isabel; The cilantro sauce I found online was similar to the Chimichurri but something was missing. Reading your recipe I realize it was the vinegar.

I'll try the Chimichurri tomorrow with the remaining cilantro since I apparently overdid it with the hot pepper last time anyway.

Chimichuri...Yum. I always loved going to Argentinian Steakhouses. :-)

This evening, I stopped at the store and checked out the reduced for quick sale meat case, as always. I got a whole smoked picnic ham, originally $24.04, reduced to $6.12. It's 11.5 pounds. Great deal! I have to do something with it before the 21st. I wanted to get it cut in half, but the meat department was closed.

So, the plan is to bake it, carve, and freeze most of it. Is this my best option? I haven't always been pleased with baked then frozen ham.

Also, anyone know how to make good pork rinds from the fat? Great Aunt made them. She was from the depression era, where nothing went to waste, even truly gross body parts and organs. But, her pork rinds were crispy, airy, seasoned, and really good.

If it is too big to deal with in a reasonable period of time you will have to freeze some. Do you by any chance have a band saw in the basement you can clean the blade and saw it up? I would prefer freeze sections pre cooking rather than afterwards.

If you do have to cook the whole thing, I would debone whatever went into the freezer.

My impression was that they used fresh pork fat rather than from a smoked piece for pork rinds. Watched them doing it on Food Network at a restaurant where they dropped them into the big deep fat fryer (like for french fries). My impression was that the oil temps were higher than are obtainable in a home deep fat fryer. (Mine goes to I think it is 350 and the commercial fryers I think go on up to 450 to 500 degrees.)

I'm hungry...I make shrimp over whole wheat pasta, with asparagus, spinach and add 2 tblsp. chicken broth and sour creme, a dash of red wine.....now I'm going to use that receipt with scallops, sauted first in olive oil and garlic. Yumo!!!

I used to have a GREAT recipe for whoopie pies. It was from HS home ec. ooked cream filling, no fluff. Nothing too sweet. Very chocolately. I lost it. Anyone got a GREAT recipe for those? Something like the whole foods stores make in New England - under the Whole Foods Kids label?

dee I have this recipe:

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup unsweetened cocoa powder
1 cup white sugar
1 egg
1/2 cup vegetable oil
1 teaspoon vanilla extract 3/4 cup milk

1/2 cup milk
2 1/2 tablespoons all-purpose flour
1/2 cup shortening
1/2 cup white sugar
1/2 teaspoon salt
1 tablespoon vanilla extract

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the 2 cups flour, baking soda,1/4 teaspoon salt, cocoa and 1 cup sugar. Set aside.
2. In a medium bowl stir together the egg, oil, 1 teaspoon vanilla and 3/4 cup of milk until well blended. Gradually stir in the sifted dry ingredients. Drop by tablespoonfuls onto the prepared cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven, until firm. Allow to cool on baking sheet for 5 minutes before removing to wire racks to cool completely.
4. To make the filling: In a medium saucepan, whisk together the 1/2 cup of milk and 2 1/2 tablespoons flour. Cook over medium-high heat, stirring frequently, until thick. Remove from heat set aside to cool. In a medium bowl, Beat together the shortening, 1/2 cup sugar, 1/2 teaspoon salt and 1 tablespoon vanilla. Stir in the cooked milk mixture and beat for an additional 20 minutes, until really fluffy. Sandwich filling between two cookies. ENJOY

Isabel
Enjoy Life

Thanks Isabel. I hope to try these over the weekend. :-)

Thanks, Isabel. That was exactly what I was looking for. I made them yesterday, and they were delicious.
:-)

Domestic, at least in my backyard - even though we've got 3 acres, there's also a shopping center almost within spitting distance. Regardless, the deer are eating everything that's sprouting - daylillies, hostas, ferns, etc. Sprinkling pepper on and around plants helps, but doesn't last long, or gets rained off. Any suggestions on a more effective way to make plants less palatable to deer?

My grandfather used to put the blood of any animal he slaughtered for meat around the garden, especially the strawberries, to keep away the deer. And a persistent deer was likely to end up on the dinner table as well. His farm was in southern Indiana and he was willing to share the apples with the deer because the trees produced so abundantly, but spring crops were too precious and anticipated to allow to be plundered.

Hmmm. Fresh out of animal blood and I'm not a hunter. Unless I've lost my keys

For those watching your weight (like me), check out the sodium in packages of gravy, sometimes it's easier to make yourself and omit the salt...wine and broth give great depth, and fewer calories. I buy organic chicken broth from Trader Joes, it's great with lots of flavor.

I bumped this so the seafood recipe doesn't get lost.

It is yummy. And, Izzy's Chimichurri is delish!

Thanks Mert, bring the bruschettas and the sun dry tomatoes and we are done.
Isabel
Enjoy Life

izzyshop Wrote:
-------------------------------------------------------
> You are welcome Mert, your broth will be clean
> like water, my Italian grandma teached me to do
> that when I was 6 years old, she was blind and I
> was her helper in the kitchen, thanks to her I
> learned how to cook and bake, I make the best
> cinnamon rolls and pizza in town.
> Isabel
> Enjoy Life.


Hubby and I were going to a dinner shop. There were tornado warnings, but we were undeterred, as the skies didn't look threatening. Headed out and a few miles from home we began to get hammered with hail, 1"-3" in size. The car was getting pelted, and the front and back windshields cracked. We couldn't help but flinch with every bang. It felt like we were in a war zone.

The light of day showed damage to each family member's car. Fallen trees and debris covered our yard, driveway, decks and sidewalks. The attic fans were ripped off at roof level, allowing rain to pass through the roof, attic, and ceilings. The roof was shot all to pieces.

Taking a break from storm clean up, I needed comfort food, and a distraction, and decided to make homemade chicken noodle soup. It was with pride and a sense of accomplishment that I served and enjoyed soup with broth as clear as water - nothing murky about it!

Thanks, Izzy! Now, how about sharing the recipe for cinnamon rolls?

Ouch, Mert! What a mess to have to deal with!

Edited to add: This is a cinnamon roll recipe I recently printed off in anticipation of doing it in the not too distant future. With egg yolk, butter and milk in the yeast dough, this should have a very nice consistency. The filling I suspect will be somewhat undistinguished--rich but undistinguished. The cinnamon available to us mere mortals at the mega mart does not have the pungency of that used in commercial baking (and test kitchens). Thus I am likely to use a dark brown sugar, almost double the cinnamon and probably put in a grating of fresh nutmeg. The molasses in the brown sugar should add some pungency without adding moisture. The glaze sounds appropriately decadent. I will probably make the dough the night before, let it do the first rise and refrigerate. In the morning, give the dough about a half hour to warm up before rolling it out and be flexible on the 40 minutes as it may take longer than that for it to do the second double

[www.foodnetwork.com]

Edited 1 time(s). Last edit at 04/11/2011 03:47AM by Flash.

Mert, I am doing my taxes right now, a soon the taxes are done I will share my cinnamon rolls recipe with you (and the Forum), and by the way...I am glad that your broth was clear like water.

Isabel
Enjoy Life

We served cinnamon rolls and hot chocolate at my daughter's winter wedding reception. I tried numerous recipes before settling on this one. Something about the pudding in the dough that makes it so soft and delicious. My sister (bless her sweet heart) made up 400 of these and froze them after cutting them. We then thawed and let them rise the day of the wedding and they turned out perfect. Yum, yum!

Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting


Rolls:
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour

Filling:
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon

Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.

Hello Mert, we are back home from Arizona, we went to visit childrens and grandchildrens, I still own you the Cinnamon Rolls recipe and here is:


1/2 cup milk
1/2 cup water
2 tablespoons butter
3/4 teaspoon salt
3 cups all-purpose flour
2 1/4 teaspoons active dry yeast
1/4 cup white sugar
1 egg

3 tablespoons butter, melted
3/4 teaspoon ground cinnamon
1/3 cup brown sugar
1/3 cup raisins (optional)
1/3 cup chopped walnuts (optional)

1 cup confectioners' sugar
1 1/2 tablespoons melted butter
1/4 teaspoon vanilla extract
1 1/2 tablespoons milk

In saucepan, heat 1/2 cup milk, water, and 2 tablespoons butter until very warm. Place milk mixture, salt, flour, yeast, sugar, and eggs in the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle. Press Start.
Once Dough cycle is complete, remove the dough from the bread machine and punch down. On a floured surface, roll into a large rectangle. Smear with the softened butter. Combine the cinnamon and 1/3 cup sugar. Sprinkle over the rectangle. Generously sprinkle the raisins and/or chopped nuts over the top.
Roll the dough up into a log starting at the long side. Cut into 12 slices. Place the rolls cut side down into a 9x13-inch greased baking pan, (I put wax paper and spray it with cooking spray, fast clean up). Cover, and let rise in a warm place until almost doubled, about 30 minutes.
Preheat an oven to 375 degrees F (190 degrees C). Combine the confectioners' sugar, 1.5 tablespoons melted butter, vanilla extract, and 1.5 tablespoons milk into a thick frosting; set aside.
Bake rolls in preheated oven until golden, 20 to 25 minutes. Remove and allow to cool 10 minutes. Spread frosting over baked rolls and enjoy.

If you make these by hand warm up the milk, water and butter in the pan and then added it to a bowl with the yeast, let it stand for 10 minutes. Then add the flour, eggs and salt all at the same time, turn the dough out and kneed with maybe 1/4 cup of flour just to keep hands coated, let rise in a bowl coated with oil and cover with plastic for about one hour.

Because I have a BIG bread machine maker, (a rare finding at the Salvation Army), I always double the recipe, and I make about 36 cinnamon rolls, they can be frozen before the rise, when you are ready to bake, desfrost them, let rise and bake, or put overnight in the frige, will be ready to bake in the morning.
I made them with different filling like blackberry, chocolate chips, raisins, almonds, walnuts, pecans , coconut and crunchy peanut butter, (for the peanut butter I put the brown sugar, cinnamon and about a cup of peanut buttter in a food processor, pulse then spread over the dough after the melted butter).
With this dough you can make different sweet bread and dinner rolls.
I hope that you like them.

Isabel
Enjoy Life

I bought sweet potato's 3pds. for 1.00, have a graham cracker crust in the house, along with 2 pkgs of creme cheese...cost for cheesecake = 1.00, gotta love when that happens!!