Frannie Banannie

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Posts by Frannie Banannie

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  81

  What's your culinary specialty?

  by pmouse in

  1. jw
  2. friends

  reading hortensia's topic "menu" made my mouth water.

  i remember in the 70's (when we used to be able to have lots of jw social get-togethers like picnics and parties) some of the friends would bring pot-luck specialties that were to die for!.

  everyone has a dish they consider their "specialty" which gets high praise and generally requests for the recipe.

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  Frannie Banannie

  Stuffed BBQ Pork Loin Cornbread for Stuffing 1 cup yellow corn meal 1 cup self-rising flour 1 tsp. baking powder <I use Calumet> 1/2 tsp. salt 1/4 cup sugar <optional> 1/4 cup vegetable oil or shortening <Crisco> 1 egg 1 cup milk Preheat oven to 400 degrees. Grease 8 in. sq. baking pan <I like to melt stick of margarine in mine>. Mix all dry ingredients in 2 qt mixing bowl. Add oil and egg, mixing well. Add milk and blend till smooth. Pour into greased baking pan and place in preheated oven for 20 to 25 mins. Slice and serve or use for stuffing. Cornbread Stuffing <If loin is long, double this recipe>
  
  1 recipe fresh corn bread baked and crumbled
  1 cup chopped celery
  1 lb. boiled chicken giblets, diced (reserve broth)
  1/2 tsp. ea. of sage, parsley, basil
  
  Mix ingredients in 2 qt. bowl, adding broth (salted to
  taste) as necessary to make stuffing a sloppy
  consistency (too moist is good)...
  
  Stuffed BBQ Pork Loin
  
  1 soft-frozen (place unfrozen pork loin in freezer for approx. 1 1/2 hrs for soft-freeze) whole pork loin (not one of those skinny ones), cut lengthwise in pinwheel fashion to lay out flat. (I use electric carving knife).
  
  Spread sloppy stuffing mix in thick layer over spread
  out sheet of pork loin. Re-roll loin and secure with
  toothpicks or string. Coat generously with your favorite BBQ
  sauce and BBQ on your grill in your favorite way, basting with additional sauce occasionally.. Slice and serve.
  MMMM-m-m-mmm
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  81

  What's your culinary specialty?

  by pmouse in

  1. jw
  2. friends

  reading hortensia's topic "menu" made my mouth water.

  i remember in the 70's (when we used to be able to have lots of jw social get-togethers like picnics and parties) some of the friends would bring pot-luck specialties that were to die for!.

  everyone has a dish they consider their "specialty" which gets high praise and generally requests for the recipe.

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  Frannie Banannie

  CREOLE GUMBO

  3 to 4 lbs. of fresh shrimp, peeled and deveined, AND you can use crab meat with it for a seafood combo OR 2 lbs. chicken 2 lbs. Andouille sausage or Kielbasa (chopped 1 inch thick) 2 or 3 lbs. chopped okra 2 Bay leaves 1 1/2 tsp. ground Thyme Cayenne (to taste) dash of ground Cloves 4 bunches of green onions (chopped) 2 cups chopped celery 2 cans diced tomatoes with g/chilies (I use Rotel) 2 ladles of vegetable oil (Crisco does it for me) :) 2 ladles of flour OR (you can use 4 TBSPS of Doguet's Roux to substitute for the oil and flour) 4 quarts of water 2 TBSPS of Kitchen Bouquet (if you're not using Doguet's Roux) Salt and pepper to taste File' In large skillet, (if you're using the chicken/sausage combo) brown chicken and sausage pieces in vegetable oil over medium heat, setting aside on paper towels to drain. (When cooled, debone the chicken pieces.) If you're not using Doguet's Roux, add flour to oil in skillet and stir constantly over medium heat until the roux is the color of fudge (just before it burns), otherwise your roux will turn out gray-colored (yuch). If the oil in the skillet is depleted from browning the meat, add a bit of oil to the flour oil mixture to facilitate the stirring and ease of browning your roux. When the roux base is just the right color, pour it into a large stew pot, adding the 2 qts of water, onions, tomatoes, celery, and spices and mixing well.....add okra and seafood or chicken/sausage combo, simmering over medium heat for 20 minutes or until tender. Add some file' for flavor, stirring in to combine and let simmer for another 5 minutes. Remove Bay leaves and serve over rice. For perfect RICE, rinse 2 cups of rice VERY well in a mesh strainer until ALL the milky color is gone from the rinse water. Then add rice to 4 1/2 cups of water , 1 tsp salt, 1 TBSP butter or margarine, in a medium-sized pot, cover with lid and bring to a boil....turn the fire down low and simmer for approx. 25 minutes. Turn the fire off and place a paper towel under the lid of the rice pot and let it stand for another 10 to 15 minutes. The paper towel will absorb the extra moisture and leave your rice without clumps. For FILE' GUMBO, leave out the okra and tomatoes and add plenty of extra File' for thickening and flavor. CATFISH COURT BOUILLON (pronounced "coo-bee-yawhn" and actually you can use any kind of fish you like) Make basic Roux (or use Doguet's Roux) and use all spices (sans File') you used in Gumbo, adding the chopped onions and chopped celery to water and roux mixture, along with 1 to 2 cans of tomato sauce. Add 3 or 4 lbs. of fresh catfish nuggets and simmer for approx. 25 minutes. Serve over rice. I like to serve my Cajun dishes with French bread or rolls that I slather with softened butter or margarine, sprinkle very lightly with garlic powder and sprinkle with Parmesan cheese, then toast golden brown in the broiler...YUMMY!

  Perfect Rice (if you don't have a rice cooker)

  Ingredients:

  1 cup rice

  2 1/2 cups water

  1 1/2 TBSPs. butter or margarine

  1/2 tsp. salt

  Put all ingredients in small pot and bring to a boil over med to med high heat. Allow to boil on med heat until all the water boils out (approx. 10 to 20 mins.). Turn off the burner and place a paper towel over the pot and place the lid on. Allow pot to sit there for another 15 to 20 mins. Your rice will be tender, fluffy and won't be gummy.
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  81

  What's your culinary specialty?

  by pmouse in

  1. jw
  2. friends

  reading hortensia's topic "menu" made my mouth water.

  i remember in the 70's (when we used to be able to have lots of jw social get-togethers like picnics and parties) some of the friends would bring pot-luck specialties that were to die for!.

  everyone has a dish they consider their "specialty" which gets high praise and generally requests for the recipe.

  1. 
  2. 
  3. 
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  Frannie Banannie

  In 4 different categories:

  Cajun: Creole Gumbo and Court Bouillon

  Italian: Wild Sicilian All-Purpose Spaghettie Sauce and Fried Eggplant

  Mexican: Chicken Felicidad, Chicken TNT and Chicken Mole'

  BBQ: Stuffed BBQ Pork Loin
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  4

  Help....any green thumbs out there?

  by onlycurious in

  1. jw
  2. friends

  okay, i decided to bring my ficus tree, ivy/combo plant home with me from the office.

  my daughter and i transplanted it and began to clean the leaves that were pretty dusty.. then, it happened.

  i started to notice white circles at the stem of each leaf....sometimes 2 of them.. i believe they are mealy bugs.. does anyone here have any suggestions?

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  Frannie Banannie

  I got this off the net:

  Your house plant has mealy bugs if they look white and cottony, and tend to congregate where the leaf meets the stem. Mealy bugs are not easy to cure and they spread from plant to plant easily. Unimportant plants that are heavily infested should probably be trashed. Or you can dip them in a half and half solution of water and denatured alcohol. They will probably survive and recover. Dip only the plant parts above the soil. Then knock off all the soil and repot in new soil and a new pot. Put Di-syston systemic granules on top of the soil. Should there be any recurrence, immediately touch each mealy bug with a cotton swab dipped in undiluted denatured alcohol. Valuable pots should be thoroughly scrubbed with sudsy ammonia and water, as should any sticky residue on window sills etc.

  Lightly infested plants and valuable plants should be treated less harshly. Take them outside on a warm day, spray with Acephate. Let them dry, then remove all the soil and repot in new soil and a clean pot. Use gloves to protect your hands from the Acephate residue. Treat the soil with Di-syston systemic granules and touch any recurring mealy bug with the cotton swab dipped in alcohol.
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  31

  Menu

  by Hortensia in

  1. jw
  2. friends

  i used to entertain a lot but haven't in a few years.

  now my husband and i have moved to a new house and i have invited some friends for sunday dinner, to see the new house.

  i am at a loss to come up with something interesting to serve.

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  Frannie Banannie

  How are you doing that ham, Hortensia? I usually mix some mustard and brown sugar together, then loosen the skin from the ham and coat the ham inside the skin with the mustard/brownsugar sauce. Makes a scrumptious glaze!

  Frannie
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  46

  How did you dispose of your JW books? (Or did you?)

  by exwitless in

  1. watchtower
  2. bible

  little drummer boy and i have a small house and we do not have room for the wasted space all of these books are creating.

  here's a brief rundown of what we have:.

  several nwt hardcover bibles, chinese bibles (lots of chinese students in our town), insight on the scriptures, concordances, a few bound volumes, song books, km books, reasoning books, the entire bible on audio tape, and more.

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  Frannie Banannie

  Mine (bound volumes from the beginning, Aid Book, lot of old books, including the "Finished Mystery" book that Russell started, then Rutherford "tweaked" to his own satisfaction.) all went in the round file, marked "86 'em."
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  31

  Menu

  by Hortensia in

  1. jw
  2. friends

  i used to entertain a lot but haven't in a few years.

  now my husband and i have moved to a new house and i have invited some friends for sunday dinner, to see the new house.

  i am at a loss to come up with something interesting to serve.

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  Frannie Banannie

  We eat pickled beets down here, yall.

  And you can throw some raw broccoli or cauliflower sprigs in with the salad. We sometimes add slices of yellow squash and zuccini to our green salads, too.
• 
  31

  Menu

  by Hortensia in

  1. jw
  2. friends

  i used to entertain a lot but haven't in a few years.

  now my husband and i have moved to a new house and i have invited some friends for sunday dinner, to see the new house.

  i am at a loss to come up with something interesting to serve.

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  Frannie Banannie

  How about some sweet potatoes to go with that Ham? It'll make the colors more interesting and sweet potatoes are easy.

  Frannie (um...what times's dinner?)
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  2

  Biorhythms

  by Frannie Banannie in

  1. jw
  2. friends

  anyone ever figure out their biorhythms?

  i figured mine out and if i'd bought a lottery ticket in my 58th year on a certain day, i could have won!!!.

  here's the way i was shown to figure them.

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  Frannie Banannie

  Thanks for that link, Jim. That's even better than the one I posted!
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  28

  Should I Stay or should I go?

  by Tyrone van leyen in

  1. jw
  2. experiences

  i have been pondering a dilema.

  it is one which has repeated itself many times over the years.

  my parents have been helping me, and being very nice to me in the last couple of years.

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  Frannie Banannie

  I figure you're going to the talk, showing up at the last minute and leaving directly after your Father's talk.

  Just make sure your parents understand that you're going as a kindness and out of respect, but on YOUR terms, (not theirs.)

  Good luck!

  Frannie