Recipes of TBN

[txdon]

A few recipes have been shared down in the Norte Tejas get-together post below and I thought I'd start a thread. They are tested and good. Does anyone else have a good recipe OF ANY GOOD FOOD they wish to share please add to this thread.
Maybe in a couple of years Muhammad can publish a tractor cook book of good eating.

From wroughtn_harv:
Miss Glenda's Pink Peanut Patties

2 1/2 cups white sugar

2/3 cup white Karo syrup

1 cup milk

3 cups raw peanuts

4 Tbsp butter

1 cup powdered sugar

Few drops red food color

Place sugar, syrup, milk, and raw peanuts in a large pan. Cook slowly until it forms a good soft ball in cold water.

Take off heat, add butter, red food color, and powdered sugar.

Stir until mixture begins to thicken. "real good"

Drop big spoonfuls onto wax paper or buttered cookie sheet. Cool for forty five minutes to one hour.

This is Louisiana recipe. (that means real real good)

 

[txdon]

From Lazy:

Velveeta cheese fudge

1. Lb. Velveeta cheese
1. Cup cocoa
4. Lbs powered sugar
1. Teaspoon vanilla
1. Lb butter
1. Cup of chopped pecans


Mix sugar nuts and cocoa in large bowl.
Melt butter and cheese and add vanilla
Mix melted butter and cheese into sugar and cocoa mix

 

[Muhammad]

We've actually thought about doing a cookbook!

 

[Lazy]

Hi
this is one of our favorites

The Perfect Meatloaf

Brown Sugar Ketchup Glaze:

1/2 cup of ketchup
4 tablespoons brown sugar
4 teaspoons vinegar

Meatloaf:

2 teaspoons vegetable oil
1 medium onion, chopped
2 garlic cloves minced
2 large eggs
1/2 teaspoon dried thyme
1-teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4-teaspoon hot sauce
1/2-cup milk
1 lb ground chuck
1/2 lb ground pork
1/2 lb ground veal
2/3 cup crushed saltine crackers, about 16
1/3 cup minced parsley

For the glaze mix all ingredients in small pan, set aside.
For the meatloaf heat oven to 350 degrees
Heat oil in medium skillet. Add onion and garlic; sauté until softened, about 5 minutes. Set aside to cool
Mix eggs with salt, pepper, thyme, mustard, Worcestershire sauce, and milk. Add to meat in large bowl along with crackers, parsley and cooked onion and garlic. Mix with fork until evenly blended and mixture doesn’t stick to the bowl. If it sticks add milk. With wet hands, pat mixture into 9x5-inch loaf shape. Place in foil lined baking pan for easy clean up. Brush with half the glaze. Bake until crisp, about 1 hour. Cool at least 20 minutes and serve with the remaining glaze.


Charlie.

 

[Lazy]

Hi
We get 4-5 meatloafs with this recipe so we slice the extra and freeze, then all we have to do is take out a couple of slices and microwave when we feel like meatloaf. In Jan. we will be making the meatloaf and will try to remember to take a few pics.

Charlie

 

[Gatorboy]

Just in case you, or anyone else is unaware, County-By-Net has a whole forum dedicated to Cooking & More.

 

[Bird]

When I was sent to the Northwestern University Traffic Institute for the '71-'72 school year, along with 85 other police officers from around the world, I think all but 12 of them brought their wives and/or families, so the wives got together and wrote a cookbook; never published, just typed and put in 3-ring binders. My all time favorite recipe (with some slight modifications of my own) came from the wife of a Louisiana State Police officer.

Cajun Shrimp Stew

1/4 Cup Cooking Oil
1/2 Cup Flour
3 Cups Water
1 8 oz. Can Tomato Sauce
1 Large Green Pepper (chopped)
6 Large Garlic Cloves (chopped)
1 Large Onion (chopped)
1 Tablespoon Sugar
2 Lbs. Fresh Shrimp (peeled and deveined)
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
1/2 Teaspoon Red Pepper (Cayenne)
2 Tablespoons Worcestershire Sauce
1 Tablespoon Lemon Juice

Make a roux with the oil and flour. Add the water, tomato sauce, green pepper, garlic, and onion. Stir well, add the sugar, salt, black and red pepper, Worcestorshire sauce, and shrimp. Simmer on very low heat for 45 minutes. Add green onion and lemon juice and simmer another 15 minutes or until the green onion is done. Serve over rice.

Now, for those who don't know what a "roux" is; that means to cook the flour in the oil. My preference is to stir it constantly and brown it very dark; about the color of dry coffee grounds, although her recipe said "golden brown". And her recipe said "two large kitchen spoons" of oil. She didn't mean tablespoons /forums/images/graemlins/shocked.gif. She also did not specify any amount of salt, pepper, Worcestershire sauce, or lemon juice; just "season to taste" with those ingredients, so I've included the approximate amounts I use, although I prefer going a little heavier on the Cayenne. And I used her quantity of shrimp in the above recipe, although I always use at least twice that amount.

One of the beauties of this recipe is that you can use different meats. The first time we ate with them, she made it with both shrimp and oysters (I love it, but my wife and daughters won't eat oysters /forums/images/graemlins/frown.gif) and the second time she made it, she used Polish sausage and chicken instead of the shrimp. I sometimes use just shrimp, sometimes add flaked fish fillets (I like lots of meat). We also occasionally make it with diced chicken and Polish sausage. And when we make it, we make a BIG pot of it because it suits me just fine to eat nothing but that with Saltine crackers for 3 days. /forums/images/graemlins/grin.gif

 

[Bob_Skurka]

I remember OKEEDON had a receipe for a BBQ's head of cabbage on the grill. It was buried somewhere inside of some long thread. I really would like to see that receipe again!

 

[Bird]

</font><font color="blue" class="small">( OKEEDON had a receipe for a BBQ's head of cabbage )</font>

Bob, are you sure it wasn't DAP who provided that recipe in this thread?

 

[Glenn9643]

I'm still drinking my morning coffee and you guys have me thinking about what's for supper!