http://thesocialclub.forumotion.com/cookbook-f14/-t1.htm Mon, 13 Jul 2009 21:36:49 GMT 10 http://i57.servimg.com/u/f57/11/07/88/16/banner12.jpg http://thesocialclub.forumotion.com/cookbook-f14/-t1.htm http://thesocialclub.forumotion.com/cookbook-f14/what-s-for-dinner-t100.htm lindydiva
Pan-broiled steak; carrots with butter, salt & pepper; broccoli with lemon, olive oil & pepper; rice with bell pepper, carrots.

Tomorrow:

pan-sauteed pork chops with red cabbage
oven roasted veg (parsnips/carrots/potatoes/onion/garlic)]]> Cookbook Wed, 23 Jan 2008 00:45:03 GMT http://thesocialclub.forumotion.com/cookbook-f14/what-s-for-dinner-t100.htm#778 http://thesocialclub.forumotion.com/cookbook-f14/what-s-for-dinner-t100.htm http://thesocialclub.forumotion.com/cookbook-f14/home-canning-t363.htm SusieQT I just put up my first few jars of 2009! Four pints of dilly beans- a new recipe for me and I can't wait to try them. But you're supposed to wait at least 2 weeks for the flavors to blend, so it'll be a while. I picked the green beans in the garden this afternoon and they went straight into the jars- you can't get any fresher than that! Also six half-pints of berry jam. Jayson and I made this together and I'm hoping it turns out OK. We picked a couple pints of wild raspberries and ... Cookbook Mon, 13 Jul 2009 21:36:49 GMT http://thesocialclub.forumotion.com/cookbook-f14/home-canning-t363.htm#4784 http://thesocialclub.forumotion.com/cookbook-f14/home-canning-t363.htm http://thesocialclub.forumotion.com/cookbook-f14/cherry-recipes-t359.htm Mina Here's my recipe for sour cherry cobbler: 4 cups sour cherries 2 tablespoons cornstarch 2/3 cup sugar 2 tablespoons lemon juice 1/4 teaspoon almond extract 1 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 2 tablespoons sugar 6 tablespoons cold unsalted butter 1/4 cup boiling water Pit the cherries over a bowl, so the juice gets saved. Stir in cornstarch, sugar, lemon juice, and almond extract. In a small bowl stir together flour, baking powder, salt, ... Cookbook Mon, 06 Jul 2009 13:29:23 GMT http://thesocialclub.forumotion.com/cookbook-f14/cherry-recipes-t359.htm#4769 http://thesocialclub.forumotion.com/cookbook-f14/cherry-recipes-t359.htm http://thesocialclub.forumotion.com/cookbook-f14/victory-gardens-t188.htm Kittenwithawhip After many years of wishing I could do it, I've finally convinced my neighbor to let me commandeer her back yard. She has an enormous sunny yard with nothing in it. It's been fallow so long that the soil has become one giant slab of brick. Even weeds have trouble rooting up in it. On the other hand, I have a great little garden but almost no sunshine, certainly not enough to have any food crops. So, we got together and she got her chocolate on my peanut butter, so to speak, and we decided ... Cookbook Wed, 26 Mar 2008 22:21:12 GMT http://thesocialclub.forumotion.com/cookbook-f14/victory-gardens-t188.htm#1921 http://thesocialclub.forumotion.com/cookbook-f14/victory-gardens-t188.htm http://thesocialclub.forumotion.com/cookbook-f14/birthday-cakes-t273.htm lindydiva A while back, when I was still doing a lot of swing dancing, I had plenty of people to bake for. One cake I made was a chocolate genoise with cherry preserves and a milk chocolate ganauche. Last year I made my husband an almond buttercake with a salted buttercream frosting. The candies are coated hazelnuts. This year he wants yellow cake with a chocolate frosting. I'm making a sour cream yellow cake with a bittersweet buttercream frosting. And one year my boyfriend at the time ... Cookbook Wed, 19 Nov 2008 14:27:55 GMT http://thesocialclub.forumotion.com/cookbook-f14/birthday-cakes-t273.htm#3421 http://thesocialclub.forumotion.com/cookbook-f14/birthday-cakes-t273.htm http://thesocialclub.forumotion.com/cookbook-f14/calling-all-wartime-cooks-t316.htm SusieQT The National World War II Museum preserves Kitchen Memories Grassroots program seeks to capture culinary history NEW ORLEANS – Many of our strongest memories are centered on food: meals we have loved, meals we have hated, special gatherings or everyday routines with relatives and friends, triumphs and disasters in the kitchen. Now add to the mix the emotions, fears, excitement, and challenges of the Home Front and you’ve got some of the strongest memories of the World War II generation. ... Cookbook Thu, 26 Feb 2009 21:53:39 GMT http://thesocialclub.forumotion.com/cookbook-f14/calling-all-wartime-cooks-t316.htm#4202 http://thesocialclub.forumotion.com/cookbook-f14/calling-all-wartime-cooks-t316.htm http://thesocialclub.forumotion.com/cookbook-f14/the-cellar-t315.htm lindydiva ...or basement, if you prefer. Now that I have one again (and it's OURS, not something that belongs to The Landlord), we're slowly trying to get it into shape. DH ("dear husband") has cleared up some of the clutter he stashed down there, and we have an almost new washer & dryer (nope, it is not vintage!!). It's still dirty and dusty. The bottom step needs to be repaired (it's cracked). But we have a small chest freezer, and DH is talking about sealant and building ... Cookbook Wed, 25 Feb 2009 19:08:02 GMT http://thesocialclub.forumotion.com/cookbook-f14/the-cellar-t315.htm#4191 http://thesocialclub.forumotion.com/cookbook-f14/the-cellar-t315.htm http://thesocialclub.forumotion.com/cookbook-f14/the-frugal-housewife-t297.htm Mina Last fall I made a plum pudding and served it for Thanksgiving this year. It was fabulous! A year of aging and soaking in rum made for an incredible texture and flavor. So, I decided to do it again. Although one is supposed to use suet, ordinary beef fat works just as well, but it needs to be really clean -- no meat particles at all or the pudding won't keep. Trim off the pink bits and keep the white. I went to my butcher (yes, I have the luxury of a real butcher near by) for some fat. When ... Cookbook Wed, 14 Jan 2009 15:21:46 GMT http://thesocialclub.forumotion.com/cookbook-f14/the-frugal-housewife-t297.htm#3864 http://thesocialclub.forumotion.com/cookbook-f14/the-frugal-housewife-t297.htm http://thesocialclub.forumotion.com/cookbook-f14/leftovers-and-how-to-re-invent-them-t278.htm lindydiva As it's just a few days after Thanksgiving, this is on my mind. So far I've stripped the turkey and frozen it, the scraps, some extra meat and vegetables to save toward brown turkey stock. I made four small turkey pot pies. I froze the rest of the gravy in cubes. Brunch on Friday was fried ham and potato pancakes. Tonight we're having ham and scalloped potatoes; I'll fold the rest of the mushrooms au gratin into the potatoes. Haven't decided yet what to do with the ... Cookbook Mon, 01 Dec 2008 14:30:27 GMT http://thesocialclub.forumotion.com/cookbook-f14/leftovers-and-how-to-re-invent-them-t278.htm#3588 http://thesocialclub.forumotion.com/cookbook-f14/leftovers-and-how-to-re-invent-them-t278.htm http://thesocialclub.forumotion.com/cookbook-f14/come-on-you-know-you-like-chocolate-t49.htm the_librarian Hi all, Nobody's mentioned chocolate, so I'm pulling out all the stops with my no-bake because I'm a guy receipe for Hershey Bar pie: Easy HERSHEY Bar Pie Ingredients: 1 (6.0 oz.) HERSHEY'S Milk Chocolate Bar, broken into pieces 1 tub (8 oz.) frozen non-dairy whipped topping, thawed 1 packaged crumb crust (6 oz.) Directions: 1. Place candy bar pieces in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until ... Cookbook Sat, 12 Jan 2008 05:17:09 GMT http://thesocialclub.forumotion.com/cookbook-f14/come-on-you-know-you-like-chocolate-t49.htm#384 http://thesocialclub.forumotion.com/cookbook-f14/come-on-you-know-you-like-chocolate-t49.htm http://thesocialclub.forumotion.com/cookbook-f14/vintage-recipes-and-vintage-techniques-t86.htm SusieQT You guys got me digging through some of my cookbooks in the other thread, and I had an inspiration. I thought I'd try one of the recipes using as many vintage tools & appliances as possible. I thought I'd share the recipe, the process and the results with you. First the book, then the recipe: Yes, that's right- I baked a cake in my electric frying pan! Here's my helper getting ready to mix the cake with my 1946 Sunbeam Mixmaster. You could use a from-scratch recipe, of ... Cookbook Thu, 17 Jan 2008 21:19:48 GMT http://thesocialclub.forumotion.com/cookbook-f14/vintage-recipes-and-vintage-techniques-t86.htm#587 http://thesocialclub.forumotion.com/cookbook-f14/vintage-recipes-and-vintage-techniques-t86.htm http://thesocialclub.forumotion.com/cookbook-f14/vintage-appliances-t244.htm lindydiva
Reviews?

We're hoping to get one, and I've been looking at 30s models. Or 20s. The house we might buy was built in 1930, and I want a mostly period kitchen.


***Edited to change thread title to include all appliances, not just stoves***]]> Cookbook Wed, 16 Jul 2008 19:58:49 GMT http://thesocialclub.forumotion.com/cookbook-f14/vintage-appliances-t244.htm#2752 http://thesocialclub.forumotion.com/cookbook-f14/vintage-appliances-t244.htm http://thesocialclub.forumotion.com/cookbook-f14/thanksgiving-dinner-t267.htm lindydiva For the first time since we've been married, my husband and I will be having Thanksgiving at home. Here's the bad part: he's allergic to turkey. (He once got severe food poisoning from cold turkey on a salad. His body doesn't think much of turkey now.) But I am still going to roast a turkey breast, and a small ham for him. I like dressing on the side, and this year read about baking it in muffin tins for maximum crunch. Good idea! I'll have turkey gravy, of course. Mashed potatoes. ... Cookbook Tue, 11 Nov 2008 14:46:39 GMT http://thesocialclub.forumotion.com/cookbook-f14/thanksgiving-dinner-t267.htm#3221 http://thesocialclub.forumotion.com/cookbook-f14/thanksgiving-dinner-t267.htm http://thesocialclub.forumotion.com/cookbook-f14/washday-pudding-t238.htm Ali I ran across this while looking for something else (which I didn't find but hey....). This sounds delicious and I'm looking forward to making it. Wash Day Pudding Bottom Layer 2 Cups Brown Sugar 1 Cup Water 2 Tablespoons Butter 1 Teaspoon Vanilla Melt and blend in pot on low temperature. “Do Not Boil”. Once melted pour into (lightly greased) 9x9 baking dish. Preheat oven to 375 F Cake ¼ Cup Butter ½ Cup White Sugar Cream butter & sugar add 1 Egg. Beat until well ... Cookbook Mon, 07 Jul 2008 15:53:37 GMT http://thesocialclub.forumotion.com/cookbook-f14/washday-pudding-t238.htm#2691 http://thesocialclub.forumotion.com/cookbook-f14/washday-pudding-t238.htm http://thesocialclub.forumotion.com/cookbook-f14/summer-picnic-fare-t234.htm lindydiva The big 4th of July bash we go to was cancelled...but the same folks have just sent out an invite to just a few people for a smaller gathering. I usually make my Booze Fruit kabobs (melon, strawberries, blueberries & such marinated in Cointreau or rum) and put onto skewers. Don't know if I'll bother this year. I think I'll bake a cake instead. The last cake went over very well. I even decorated it in red and blue "fireworks" on white frosting. Just a yellow cake with a cream ... Cookbook Tue, 01 Jul 2008 13:10:04 GMT http://thesocialclub.forumotion.com/cookbook-f14/summer-picnic-fare-t234.htm#2641 http://thesocialclub.forumotion.com/cookbook-f14/summer-picnic-fare-t234.htm http://thesocialclub.forumotion.com/cookbook-f14/meatless-t116.htm lindydiva It is Lent, after all. (And I'm trying to save money and also to stop eating a lot of red meat.) What are some of your recipes? Here's one of mine: Oven-Roasted Vegetables carrots onions parsnips or turnips potatoes garlic very thin slices of lemon Smash and peel the garlic cloves, peel the vegetables, and chop into fairly uniform pieces. Toss in good olive oil and sprinkle with sea salt & freshly ground pepper. Roast in a single layer in a heavy pan at about 350F for ... Cookbook Wed, 06 Feb 2008 17:21:55 GMT http://thesocialclub.forumotion.com/cookbook-f14/meatless-t116.htm#1016 http://thesocialclub.forumotion.com/cookbook-f14/meatless-t116.htm http://thesocialclub.forumotion.com/cookbook-f14/perfect-poached-eggs-t183.htm Lost Soul How do you do yours? I got a bit bored of the tailor-made poaching pan with the little individual cups so I searched youtube and found a handy video on how to do poached eggs properly. I can't find it now but it works for me. It was unbelievably simple and just involved cracking the egg into a small bowl first (I use a soup ladel) and then gently tipping it a deep pan full of just-off-the-boil water into which had previously been added a good dose of salt and vinegar. You then replace the ... Cookbook Sat, 22 Mar 2008 17:29:31 GMT http://thesocialclub.forumotion.com/cookbook-f14/perfect-poached-eggs-t183.htm#1873 http://thesocialclub.forumotion.com/cookbook-f14/perfect-poached-eggs-t183.htm http://thesocialclub.forumotion.com/cookbook-f14/1915-jelly-t121.htm Kittenwithawhip

]]> Cookbook Sun, 10 Feb 2008 02:38:24 GMT http://thesocialclub.forumotion.com/cookbook-f14/1915-jelly-t121.htm#1096 http://thesocialclub.forumotion.com/cookbook-f14/1915-jelly-t121.htm http://thesocialclub.forumotion.com/cookbook-f14/breadcrumbs-t117.htm Ali Is there a good way to make fine breadcrumbs when you haven't got a food processor to put them through? I can't seem to get the bread down to better than coarse. Cookbook Wed, 06 Feb 2008 18:23:16 GMT http://thesocialclub.forumotion.com/cookbook-f14/breadcrumbs-t117.htm#1027 http://thesocialclub.forumotion.com/cookbook-f14/breadcrumbs-t117.htm http://thesocialclub.forumotion.com/cookbook-f14/honore-s-famous-artichoke-dip-t65.htm BygoneKnits 2 cans artichokes in water. Hellman's mayonnaise (regular, full-fat, full-calorie version) lemon juice 2 or 3 large garlic cloves 1 bag mix of freshly round mix of Parmesan, provolone, and mozzarella, or similar mix. Plain Parm is okay, too. freshly round black pepper. Pre-heat oven to 350F Drain artichokes, and place in mixing bowl. Mash up artichokes. (leave somewhat chunky). Roughly chop garlic, add to bowl. With fork, mix in very generous amounts of mayo and lemon ... Cookbook Tue, 15 Jan 2008 16:17:09 GMT http://thesocialclub.forumotion.com/cookbook-f14/honore-s-famous-artichoke-dip-t65.htm#464 http://thesocialclub.forumotion.com/cookbook-f14/honore-s-famous-artichoke-dip-t65.htm http://thesocialclub.forumotion.com/cookbook-f14/veggie-side-dishes-t18.htm Kittenwithawhip I love this dish, and so does everybody I serve it to, even though they say they don't like Brussels Sprouts. The Brussels sprouts everyone remembers are bitter, overcooked and stinky. These ain't them. Brussels Sprouts in Mustard Cream Sauce 1 pound small Brussels Sprouts, stems trimmed, outer leaves peeled off 1 Tbsp butter 2 shallots, minced 1/4 cup heavy cream 1/4 cup broth 1 Tbsp dijon mustard 1 Tbsp fresh parsley, minced salt and pepper Cut the sprouts ... Cookbook Sun, 06 Jan 2008 04:19:15 GMT http://thesocialclub.forumotion.com/cookbook-f14/veggie-side-dishes-t18.htm#89 http://thesocialclub.forumotion.com/cookbook-f14/veggie-side-dishes-t18.htm http://thesocialclub.forumotion.com/cookbook-f14/easy-kipper-pate-aka-spread-aka-fish-paste-t64.htm BygoneKnits 1 tin Kippers 1 stick butter, slightly softened. 1 very large dash of lemon juice (to taste) dash cayenne pepper (to taste) (may be doubled, if necessary) Put everything in the Cuisinart, and whip until thoroughly mixed and slightly fluffy. Turn into serving or storage dish Serve on toast points or Carr's Water crackers as a savory snack, with afternoon tea, or, if you're feeling British, and can deal with fish for breakfast, spread on toast, English Muffins, or ... Cookbook Tue, 15 Jan 2008 15:58:21 GMT http://thesocialclub.forumotion.com/cookbook-f14/easy-kipper-pate-aka-spread-aka-fish-paste-t64.htm#463 http://thesocialclub.forumotion.com/cookbook-f14/easy-kipper-pate-aka-spread-aka-fish-paste-t64.htm http://thesocialclub.forumotion.com/cookbook-f14/champagne-chicken-t21.htm Ali Serves 4 4 chicken breasts (with skin on, bone in) 1 shallot, quartered thyme, tarragon for seasoning 250 ml champagne (brut or extra dry). Try not to drink the rest before dinner is ready! Preheat oven to 220C Make a slit in each breast and insert the shallot quarter. Put in a roasting pan, season breasts and pour half of the 250 ml of champagne over them. Put the breasts under the oven grill, skin side down, and grill for 5 minutes each side or until skin is nicely browned. Remove ... Cookbook Sun, 06 Jan 2008 15:06:18 GMT http://thesocialclub.forumotion.com/cookbook-f14/champagne-chicken-t21.htm#104 http://thesocialclub.forumotion.com/cookbook-f14/champagne-chicken-t21.htm