Should your recipe say 3 tablespoons baking powder? Do the baking powder and salt give the wings a metallic taste? Should they be rinsed before baking?
I just fed our combine crew lunch on a cold, windy day with these tacos. It was quite a treat! Being in the Midwest, I did a typical Midwestern filling of seasoned browned hamburger (well drained)and grated cheese. I piled mine in a Dutch oven, but that did not hold the heat as well as I had hoped. And I found flour tortillas worked better than the corn tortillas. Very delicious. Thanks for posting.
I grew up in an apartment above my grandpa's butcher shop, and he made ring bologna every Saturday from the meat trimmings of the week. It was ground, mixed with spices, smoked in the smokehouse in the basement of the store, cooked in boiling water, and sold on Saturday mornings. I love the photo above, because those who stopped in the store 8 am Saturday would taste that week's batch with saltine crackers for breakfast (and talk over the high school ball game from the night before). We made a pilgrimage to Pierz, MN, for bologna days earlier this year. Fresh bologna served at the local bar with fresh bread, butter, and horseradish. Oh, so good!
I was just told I will need to provide supper for the combine crew harvesting our fields. This will be perfect!
French silk pie. Always a favorite.
Hamburger and cheddar cheese.
I am most intimidated by organ meats. I never ate them growing up, so I would find it hard to prepare and eat.
Salsa made with black beans, corn, tomatoes, onions etc. Especially now with garden vegetables.
My husband loves pepperoni and cheese, the classic.
@jedd63 For dinner I had eggs scrambled with onion, pepper, and a leftover brat. For dessert, chocolate banana bread.
So sorry to see Talk shut down. Like a death in the family. I will miss lemonfair, teachertalk, CJMcD, traveler and all the others. Good bye, friends. The conversation has been fun and informative. I will miss all of you.
Tis the season for a shaved asparagus pizza. One of my favorites.
I just introduced my grandkids to a slice of just baked bread, still warm spread with butter and sprinkled with brown sugar.
I have been using the Betty Crocker recipe mentioned above for 50 years and agree will all the comments above. I would add use good quality butter only, as cheap butter will make the cookies spread. Above all, have fun.
Took a Sunday afternoon drive into Wisconsin yesterday and arrived home with cheese curds, which became supper with a few crackers and a bowl of sliced bananas and strawberries. We weren't too hungry after our mid-afternoon ice cream cone at The Nelson Creamery.
I agree the stovetop method is easy, but even easier is the Presto PowerPop in the microwave. I always use 1/3 cup Orville's popcorn. The 'Popcorn' button on my microwave is he perfect time needed. The only drawback is purchasing the paper disc that goes in the bottom of the popper.
The authentic buttercream frosting freezes really well (Julia Child recipe or similar). I have had success baking and freezing a layer cake ahead. Depending on your venue, you may be able to transport while still frozen in the morning, allow it to defrost during the busy day, and it will be perfect for serving by cake time. Make a gorgeous 9 inch layer cake with 2 or 3 layers for pictures along with cake in sheet pans for serving. Enjoy your day!
I resolve is to cut back on the sugar I indulged in over the holidays.
I think of Betty Crocker. Amy's book is Betty Crocker with a heart.
The turkey was dry, but everyone loved the corn casserole made with Jiffy cornbread mix and the green bean casserole with the fried onion rings. I love that despite the freezing temperatures, I can still harvest fresh thyme, sage, and rosemary for my stuffing. My favorite. The fresh herbs made for great turkey stock.
The day after Thanksgiving I sent my husband to the local Fareway for 4 pounds of their own ground beef. I heated two large skillets to high, seasoned the 16 patties with kosher salt and freshly ground pepper, fried the burgers to medium rare, and enjoyed with kids and grandkids. Top your own! Delicious. The best burgers I've ever made.
@Traveller Fellow Minnesotan Amy Thielen has a recipe for cracker crust pizza in her new book The New Midwestern Table. I have not tried it. Must be a MN thing.
Never quite understood why you would bake 2 sheets of cookies at one time. I get one sheet ready, pop it in the oven, then get the next sheet ready to bake when the first sheet is done. Why open the oven door midway through baking and lose all that heat and disturb the cookies by moving the sheets while they are raising? For most even baking use a single shiny cookie sheet and do not crowd the cookies.
I enjoy PioneerWoman's Steak Bites. Just set the timer so you don't overcook. Very quick and easy.
I agree with all the cookies listed above except cake like chocolate chip cookies. My favorite chocolate chip cookies are not so good after a couple of days. Crisp sugar cookies would break. Spritz cookies put through a cookie press keep well and are sturdy. Russian Teacakes (aka Mexican Wedding cakes) are also a good keeper. Do you know Grandma's nationality?