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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: sandintoes who wrote (21450)	5/30/2008 7:52:19 AM
From: William H Huebl	Read Replies (1) \| Respond to of 25073

Sound delicious... the ones I had were plain but incredibly creamy and delicious.

To: sandintoes who wrote (21450)	5/30/2008 1:54:31 PM
From: one_less	Read Replies (1) \| Respond to of 25073

I was invited to a pot luck dinner recently with no time to prepare something special. So, I decided to throw whatever I had together and go. The dish turned out better than most things I make when I'm really trying and it was a hit so I wrote down the recipe. ------------------- Meecy Micey Hot and Spicy Veggie Casserole First fix the following 6 bulleted components separately. • The veggie pot: Start water boiling, then turn down to a simmer and keep it simmering until cooking is done. Cook the following for an hour or two depending on how cooked down you want the veggies to be. Personally, I prefer them to be soft in a casserole. Add your garlic, spices and lime so they will cook into the veggies as they soften, this is where most of the flavor comes from. As you, chop slice and dice just throw stuff in as there is no requirement to have a particular amount of one veggie or another. It's a throw to suit your tastes deal. The hotter and spicier the better for my tastes. 1) Onion (at least one whole chopped onion). Throw the onions in first to make sure they cook down completely, if children are able to spot them, they will begin spitting and hokking them out. 2) Garlic (At least one rounded t-spoon full of crushed garlic) 3) Peppers – Hot peppers (I like Serrano peppers for heat and flavor but many people prefer Jalepeno). Bell peppers: Get all the colors to jazz up the appearance. 4) Mixed Italian herb seasonings. (about a spoon full of dried herbs from a shaker bottle, will do but feel free to use fresh herbs). I add a little cilantro but some people say that is over doing it. 5) Broccoli (Just the tops chopped from two or three bunches) 6) Cauliflower (1 half head chopped) 7) Summer squash (the yellow squash that is similar to zucchini in texture) 8) Lots of lime juice (half cup to a cup) • Veggie Pasta: Cook drain and butter: 10 to 12 minutes. (This should be done at the end unless you have a way of keeping the pasta… like keeping a lid on it, duh) • Crushed Saltine Crackers: Crush enough to make about a three eighths in layer in your dish. • Special Creamy white sauce: Put some butter in a pan to avoid sticking. After the butter is melted add a spoon full of cooking starch and a cup or two of milk. While stirring, plop spoon fulls of whipped cream cheese, using about a half pint . Keep it runny and smooth (Don't whip it). • Shredded Cheddar cheese. (Between 8 and sixteen oz) • Flavored croutons: (On cup or so crushed) Layer your 6 bulleted components in a casserole dish. I stir everything but the crushed croutons and some of the shredded cheddar cheese but you can leave it layered if you want. The crushed croutons and some of the Cheddar cheese should go as a top layer to finish off the dish. Bake your dish at 375 for about 20 to 30 minutes if they are still hot. Otherwise bake until bubbles start simmering a little on the surface.

To: sandintoes who wrote (21450)	6/3/2008 8:46:44 PM
From: Ish	Read Replies (2) \| Respond to of 25073

It was hoss shit that caused this problem. Rotten old hoss shit. Gave it to our neighbor who made compost out of it and puts it on her strawberries. Now she has so any strawberries she brings them over here. Pints and pints and pints. Not just strawberries but huge, juicy, sweet, hate to swallow them because they taste soooo good berries. Now sonofabitch I have to eat them.

To: sandintoes who wrote (21450)	6/4/2008 10:15:02 AM
From: sandintoes	Respond to of 25073

This is very similar, throw in some avocados, and it's almost perfect. Baked grits with ham, wild mushrooms and parmesan Ingredients4 3/4 cups water 1 teaspoon salt 1 cup corn grits* 3/4 cup grated Parmesan cheese (about 3 ounces) 1/2 cup (packed) grated white cheddar cheese (about 2 ounces) 4 tablespoons (1/2 stick) butter 1 large egg 4 cups assorted fresh wild mushrooms (such as chanterelle, morel, stemmed shiitake or oyster), sliced 1/2 cup matchstick-size strips country ham 2 tablespoons minced shallot 1/2 cup dry white wine 1/2 cup whipping cream 2 tablespoons minced fresh thyme PreparationPreheat oven to 325°F. Butter 8x8x2-inch glass baking dish. Bring 43/4 cups water and salt to boil in heavy medium pot. Add corn grits to boiling water in thin steady stream, stirring constantly. Reduce temperature and simmer grits until thick, stirring frequently, about 20 minutes. Pour cooked grits into large mixing bowl. Whisk in 1/4 cup grated Parmesan cheese, grated cheddar cheese and 2 tablespoons butter. Season grits to taste with pepper. Whisk in egg. Transfer to prepared baking dish. Place dish in large roasting pan. Fill roasting pan with enough hot water to come halfway up sides of baking dish. Bake until grits are firm to touch, about 45 minutes. Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add assorted mushrooms, ham and minced shallot and sauté until mushrooms are tender, about 4 minutes. Add white wine and cook until almost all liquid is absorbed, about 3 minutes. Add whipping cream and cook until slightly thickened, about 3 minutes. Stir in fresh thyme. Season mixture to taste with salt and pepper. Spoon baked corn grits onto plates. Top with mushroom and ham mixture. Sprinkle with remaining 1/2cup grated Parmesan cheese and serve immediately. *Corn grits, also known as polenta, are available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 1 cup regular yellow cornmeal, and simmer about 10 minutes. epicurious.com