Frannie Banannie

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Posts by Frannie Banannie

• 
  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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  2. 
  3. 
• 

  Frannie Banannie

  Almost forgot my ol' standby recipe....heh

  Chicken 'n Dumplings 1 2 1/2 to 3 lbs. chicken, but in pieces (or the equivalent in cubed chicken tenders or chicken breasts) enough water to cover the chicken in stewing pot (about 2 qts.), plus 2 cups water 2 Bay leaves 1 tsp. each of basil, thyme, parsley, sage 2 TBSPs. curry powder (NOT the hot kind) 1 regular can of cream of mushroom soup 4 cans of crescent rolls from the diary case where they keep the canned biscuits (slice these in 1 inch wide slices before cooking) salt and pepper to taste In large stewing pot, boil chicken pieces in water over med. heat until done (approx. 1 hr for whole chicken pieces). Set aside chicken pieces to cool and debone. Add remainder of ingredients to stewing pot with remaining broth from cooking the chicken and heat to boiling over med. heat. Add uncooked sliced crescent rolls, one at a time to the slowly boiling broth and place lid on pot. Cook for 10 mins. with lid on, then remove lid and stir occasionally until done. (approx. 10 more minutes.)
• 
  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. 
• 

  Frannie Banannie

  Fudgy P-Nutty Banana Cream Pie (if you need to know how to substitute any of the ingredients, let me know)

  Crust 1 box Jiffy Brownie Mix 1 egg 8 Tbsps. water 3/4 cup crunchy peanut butter 1 large banana, peeled and sliced Mix ingredients (except banana slices) well and bake in buttered pie pan at 350 for 25 mins. or till toothpick stuck in center comes out clean. Cool.....scoop out center, leaving 1/2 inch brownie "crust"...place scooped-out brownie "crumbles" in a small bowl and set aside....line brownie "crust" with banana slices. Filling 1 sm. box instant banana cream pudding/pie filling mix 1 large banana, peeled and smushed 1/2 cup crunchy peanut butter 1 cup milk brownie "crumbles" Mix ingredients well (except brownie "crumbles") and fill brownie "crust", spreading evenly to inside edge of crust....top with brownie "crumbles".... Topping 1 cup heavy whipping cream 1 TBSP sugar 1/2 tsp. vanilla 1 small banana, sliced handful of shelled peanuts chocolate syrup Beat cream until it forms soft peaks, and spread over top of "pie." Sprinkle with banana slices, peanuts and drizzle lightly with chocolate syrup.
  hmmm.....you might want to double this recipe
• 
  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. 
• 

  Frannie Banannie

  Sweet Treat time!

  Graham Cracker Cookie Bars Ingredients: Box of Graham crackers crushed (3 wax-wrapped pkgs. to a box) 2 cans Eagle Brand or any sweetened condensed milk 14 to 16 ozs. chocolate chips 2 cups chopped walnuts Butter-flavored baking spray Preheat oven to 375 degrees. Spray baking spray to cover inside of large rectangular baking pan (approx. 8" X 12"). Mix all ingredients in large mixing bowl until well blended. Mixture will be very thick. Spread mixture in baking pan and place in preheated oven for 45 mins. to 1 hr or until golden brown and the side is coming away from the sides of the pan. Allow to cool until cookie bars are still nice and warm (approx. 30 to 45 mins.). Cut into bars and serve warm. The number of bars depends on how large or small you cut them.
• 
  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. 
• 

  Frannie Banannie

  Have you ever used bacon fat for making the roux?

  LOL! Yes, R, I have used bacon drippings. I also use the drippings from browning the sausage and chicken. The bacon drippings sure do add flavor.
• 
  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. 
• 

  Frannie Banannie

  Hortensia, I LOVE Fideo!!! I love Menudo, too! Thanks for that easy tip. One of my aunts was from Mexico City and she taught us how to make all the gooooood shtuff.

  Restrangled, I love Dolmades, too. Athene (Country Girl) is Greek and her Dad owned a Greek Restaurant in Austin until just this past year or two. She sent me the recipe for Tzaziki Sauce so I could feed my pashion for Gyros Sandwiches.

  Also, I used to work with a Lebanese woman that was a former restaurant owner. She used to bring us kibbie, dolmas and other assorted Greek and Lebanese treats that were to die for!

  BTW, R....that Greek bread sounds scrumptious!!! I'm gonna hafta try that.
• 
  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. 
• 

  Frannie Banannie

  Couldn't find the Fried Eggplant Parmesan recipe, either, but here goes:

  Fried Eggplant Parmesan

  1 or 2 lg eggplants, sliced 1/2 inch thick (depends on how many are eating)

  salt

  flour

  eggs

  grated Parmesan cheese

  Garlic Powder

  Olive oil

  In large roasting pan, place a layer of eggplant slices and sprinkle with salt. Keep placing layers of eggplant slices, sprinkled with salt, until all the slices are in the pan and sprinkled with salt. Allow to sit until you see black juice filling the pan. (The salt draws out the bitter flavor in the eggplant, which is in the juice.) Squeeze stacks (3 or 4 to stack) of the eggplant slices with your hands so the excess juice will be removed from the eggplant, and set the squeezed slices aside.

  Beat a couple of eggs (you can always get more and beat 'em if you need to). in a shallow bowl and individually dip the eggplant slices in the egg, then dredge them in flour and lightly brown on both sides in skillet over medium heat, using the olive oil (about 1/2 inch deep).

  As the browned eggplant slices are removed from the skillet, place first layer on paper towels and sprinkle immediately with light sprinkle of Garlic Powder and Parmesan Cheese. Sprinkle garlic powder and Parmesan over each succeeding layer, as well.

  These can be served hot or eaten cold. Believe me, you'll love 'em even when they're cold.
• 
  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. 
• 

  Frannie Banannie

  I've been looking everywhere for that Wild Sicilian All-Purpose Spaghetti Sauce (Updated), but can't find it, so i guess I'll just hafta "wing it."

  Wild Sicilian All-Purpose Spaghetti Sauce (Updated)

  1 lb. lean gr. beef or gr. turkey (for non-beef eaters)

  1 lb. Italian sausage, sliced in 1 inch pieces OR substitute one lb. Jimmy Dean sausage with 2 TBSPs. Fennel seeds

  (I also throw in any leftover pork roast or chops for flavor, too)

  1 bell pepper, cored and diced

  1 cup chopped celery

  1/2 tsp. each of oregano, basil, parsley, thyme, marjoram, dill weed

  1 dash of ground cloves

  1 Bay leaf

  2 garlic cloves, minced or crushed

  1 TBSP Kitchen Bouquet

  8 ozs. sliced mushrooms

  1 can of pitted jumbo ripe olives, drained and sliced in half

  2 envelopes of onion soup mix (saves chopping onions and adds flavor, sans adding salt)

  1 or 2 cups Hearty Burgundy (absolutely only kind to use, I think Gallo makes it)

  3 sm. cans of Contadina tomato paste or 2 lg cans

  4 TBSPs of olive oil

  1 and 1/2 to 2 qts of water (depends on how much of that Hearty Burgundy you use)

  In skillet over medium heat, add gr. meat, sausage and garlic to 2 TBSP of olive oil and stir occasionally until lightly browned. Remove from skillet and set aside to drain on paper towels.

  In same skillet, add tomato paste to 2 TBSPs. olive oil and stir over med. heat until paste is almost scorched.

  Place ALL ingredients in large stewing pot and stir together over med to med-low heat with the lid on and, stirring occasionally, allow to simmer for approx. 3 to 4 hrs. OR you can put it all in a large crock pot and let it cook on high for 8 hrs.

  You can serve this over pasta OR you can use it to make a pizza (topped with mozzarella, provolone, and parmesan), OR you can use it to build a scrumptious lasagna or make Manicotti.

  TIP: When making lasagna or Manicotti, you actually don't have to pre-cook the noodles or pasta tubes. You can build them more easily by using the uncooked lasagna noodles or Manicotti tubes, as they come out of the package. Then cover your casserole dish with foil and bake at 300 degrees for 2 hrs. The pasta comes out "al dente."

  Gosh I hope I remembered everything!
• 
  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. 
• 

  Frannie Banannie

  Chicken Mole' Ole' Boil & debone 2 1/2 to 3 lb. chicken, reserving 6 cups
  broth.
  
  In blender:
  
  1 cup chicken broth (cooled)
  1 sm. can tomato paste
  1 onion chopped
  1 bell pepper cored, seeded and chopped
  1 sm. box raisins
  1/4 c slivered almonds or peanuts if you're not allergic
  1/4 c cocoa (or more for chocoholics...yeah, go ahead 'n add another 1/4 cup)
  1/4 c chili powder (the dark brown kind)
  2 Tbsps. sesame seeds
  1 tsp. anise
  
  Blend ingredients until they form a fairly smooth mixture.
  
  salt to taste, should be a tad on the salty side, as the rice cuts the saltiness...(very important, as too little makes the sauce taste like green ka-ka)
  
  Add blended ingredients to 4 cups chicken broth in 4
  to 5 qt. pot and simmer for 30 mins., adding deboned
  chicken during last 10 mins. The 1 cup broth in
  blender, plus the 4 cups broth added to the blended
  ingredients make a perfect consistency sauce, so
  reserve the extra cup of broth for those who like
  theirs thinner. Salt to taste. Serve over rice. Garnish with lime slices & sliced almonds. (optional) Bueno Appetito!
  
  Watch out for tha chocoholics drinking this sauce from the ladle!
• 
  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. 
• 

  Frannie Banannie

  This is Tex-Mex cooking and it's yummy! Chicken TNT Ingredients: 6 chicken breasts (cubed, if you like) 3 cans Rotel tomatoes w/gr. chillies, cilantro & lime 1 Rotel can of water (after the tomatoes have been emptied from it) 1 cup sour cream 2 cups shredded Colby/Jack cheese 1 pkg. McCormack Taco Seasoning 1 envelope onion soup mix Place chicken breasts, tomatoes, water, sour cream, Taco seasoning and onion soup mix in large stewing pot and stir until blended somewhat. Heat over medium heat until mixture comes to boil, cover with lid and lower heat and simmer for approx. 20 mins., stirring occasionally. Turn heat to "low" setting and add cheese, stirring occasionally until cheese is thoroughly melted and blended in. Serve over rice.
• 
  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. 
• 

  Frannie Banannie

  Chicken Felicidad Corn tortillas 2 1/2 lb whole chicken or 2 lbs. chicken tenders or breasts 3 qts water 2 1 lb. cans of Ranch Style Beans 1 family-sized can of Cream of Chicken soup 2 sm or 1 large can of Rotel tomatoes w/chilies 1 bell pepper chopped 1 small onion, diced 2 Tbsps. cooking oil 1 can jumbo black olives, drained and cut in half Shredded Colby/Jack Cheese Cooking spray Place chicken and water in large stewing pot and heat over medium heat to boiling. Boil chicken until done (approx. 50 mins. if whole chicken, 30 mins. if tenders).
  Remove chicken from broth in stewing pot and set aside to cool, reserving broth in stewing pot. Debone and cut into cubes or whatever. Preheat oven to 400 degrees. In small skillet, saute chopped bell pepper and onion in cooking oil over medium heat, stirring frequently, until onion is transparent and pepper is soft. Spray large roasting pan with cooking spray and set aside. Reheat chicken broth till it's steaming, if it's cooled. Using tongs, dip individual corn tortillas in steaming broth for a few seconds just to make them limber and use the tortillas to line the insides and bottom of the roasting pan. In large mixing bowl, place cut up chicken, Ranch Style Beans, Rotel tomatoes, cream of chicken soup, sauteed bell peppers and onion, and olive halves. Stir until well-blended, then pour mixture into tortilla-lined roasting pan. Top with shredded cheese and place in preheated oven for 45 mins. to an hour or until cheese is golden brown and bubbly. Cool and serve.