Thread Number: 36927
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Post# 549202   10/13/2011 at 23:55 (4,578 days old) by Ultramatic (New York City)   |   | |
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I've noticed that recipes are scattered about all over the forum and thought it would be nice if there was a main thread where we can all post recipes, both vintage and new, requests for recipes, tips and so on. I've seen some really delicious recipes out there and want to thank everyone for posting them. |
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Post# 549203 , Reply# 1   10/14/2011 at 00:04 (4,578 days old) by Ultramatic (New York City)   |   | |
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Apple Pecan Coffee Cake
375° for 25 to 35 min. or till tester comes out clean
Mix in a mixing bowl; Cream 1/4 cup shortening with 3/4 c. sugar Add the following dry ingredients: 1 1/2 cup sifted flour
Spread 1/2 batter in 9″ sq. or 9″ round pan (sq. would be best)
Spread the following filling over this after it is mixed: 1/2 cup brown sugar and 2 Tbsp. melted butter Spread 1 cup canned apple slices over this.
Spread other half batter over this, then sprinkle following over top & bake: 3 Tbsp melted butter, 3 Tbsp. honey and 3/4 cup sliced pecans
Note: If you use fresh apples – slice and saute in 2 Tbsp. butter. |
Post# 549204 , Reply# 2   10/14/2011 at 00:07 (4,578 days old) by Ultramatic (New York City)   |   | |
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Post# 549205 , Reply# 3   10/14/2011 at 00:11 (4,578 days old) by Ultramatic (New York City)   |   | |
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Post# 549206 , Reply# 4   10/14/2011 at 00:20 (4,578 days old) by Ultramatic (New York City)   |   | |
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CHILI-BURGER PIES 1 lb. lean ground beef
Saute beef and onion in oil in skillet until meat is brown. Drain off excess fat. Stir in tomato sauce with mushrooms, chili beans, chili powder and salt. Simmer 15 minutes. Spoon chili mixture into four individual baking dishes. Mix together biscuit mix, evaporated milk, water and onion salt. Drop mixture in 12 heaping tablespoonfuls and roll in sesame seeds. Place three biscuit balls on each dish of chili. Bake at 350 degrees 20 to 25 minutes or until biscuits are brown. Makes 4 servings. |
Post# 549207 , Reply# 5   10/14/2011 at 00:32 (4,578 days old) by Ultramatic (New York City)   |   | |
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Hearty Potato Pan Burger Casserole
1 1/2 pounds lean ground beef Topping 1 cup Pillsbury’s Best All Purpose Flour*
OVEN 425° 5 TO 6 SERVINGS
Place meat in 2 qt. round casserole. Break into small pieces. Bake at 425° for 20-25 min. Drain. Add gravy mix, soup, sour cream, water and catsup. Mix. Drop Topping by spoonfuls around edge. Bake at 425° for 30-35 min. Topping: No need to sift flour; measure by lightly spooning into cup and leveling off. Combine Topping ingredients; stir until moistened. *For use with Pillsbury’s Best Self-Rising Flour, decrease salt to 1/4 teaspoon and omit baking powder. |
Post# 549208 , Reply# 6   10/14/2011 at 00:38 (4,578 days old) by Ultramatic (New York City)   |   | |
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Corn Meal Griddle CakesIngredients
InstructionsMix in order given, beat well, and cook on a hot, greased griddle. If all of the batter is not needed at once, cover what is left, and keep in a cold place; add one-half teaspoon of baking powder, and beat vigorously before using; or half of the recipe may be used and the extra half egg used in some other way. |
Post# 549209 , Reply# 7   10/14/2011 at 00:49 (4,578 days old) by Ultramatic (New York City)   |   | |
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Beerburgers (1964)Makes 4 burgers
Ingredients
Instructions
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Post# 549211 , Reply# 8   10/14/2011 at 00:54 (4,578 days old) by Ultramatic (New York City)   |   | |
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Betty Feezor Brownies1 cup margarine (melted in a sauce pan)
Mix melted margarine and sugar with mixer. Add eggs one at a time. Mix in cocoa and then the flour. Use a spoon to mix in the nuts if you add those. Pour in 9"x 9" greased pan. Bake at 350 F for 13-20 minutes. |
Post# 549213 , Reply# 9   10/14/2011 at 01:05 (4,578 days old) by Ultramatic (New York City)   |   | |
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Post# 549215 , Reply# 10   10/14/2011 at 01:19 (4,578 days old) by Ultramatic (New York City)   |   | |
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Post# 549230 , Reply# 11   10/14/2011 at 03:48 (4,578 days old) by rp2813 (Sannazay)   |   | |
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Post# 549272 , Reply# 12   10/14/2011 at 09:18 (4,577 days old) by westie2 ()   |   | |
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Have had lots of the Apple Cider unside down cake. My wife got it off a box of Kroger spie cake mix years ago. Always a winner to take to work ans share or potluck dinners.
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Post# 549316 , Reply# 13   10/14/2011 at 12:19 (4,577 days old) by joeekaitis (Rialto, California, USA)   |   | |
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This post was last edited 10/14/2011 at 15:52 |
Post# 549431 , Reply# 14   10/14/2011 at 23:57 (4,577 days old) by miele_ge (Danbury, Connecticut)   |   | |
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Post# 549475 , Reply# 16   10/15/2011 at 08:47 (4,576 days old) by Ultramatic (New York City)   |   | |
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Post# 549479 , Reply# 17   10/15/2011 at 08:54 (4,576 days old) by Ultramatic (New York City)   |   | |
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Yes, some are reprints from original cook books. For example in post #3 all the way at the bottom, you'll see the acknowledgment to the original cook book and author. I try to put the year of when the recipe was published, but it doesn't necessarily mean it was published for the first time that year. Hope that clears up the mystery of the fonts. LOL. |
Post# 549481 , Reply# 18   10/15/2011 at 08:59 (4,576 days old) by perc-o-prince (Southboro, Mass)   |   | |
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Don't feel badly, Louie- I missed this one that you started when I just posted about breakfast meat! Chuck :-) |
Post# 549511 , Reply# 20   10/15/2011 at 10:46 (4,576 days old) by paulg (My sweet home... Chicago)   |   | |
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Recipes pop up so often maybe there should be a special (permanent) thread. And yes, recipes do seem to be scattered about.
Although recipes on a washing-machine site seems a little off-topic, recipes CAN include recipes for soap, recipes for detergents ... or food. Hmmm. Food for thought. Excuse the pun |
Post# 549721 , Reply# 21   10/16/2011 at 06:02 (4,575 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands)   |   | |
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Post# 549797 , Reply# 22   10/16/2011 at 14:14 (4,575 days old) by jamiel (Detroit, Michigan and Palm Springs, CA)   |   | |
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I got a fun charity cookbook from a previous employer. We were the cellular subsidiary of a mid-sized operator of phone companies around the country (literally from Maine to Washington to Florida) which compiled one of these cookbooks with contributions from literally the entire country. It was interesting seeing a charity cookbook with lobster recipes in the midwest!
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Post# 549801 , Reply# 23   10/16/2011 at 14:39 (4,575 days old) by Ultramatic (New York City)   |   | |
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Post# 549803 , Reply# 24   10/16/2011 at 14:56 (4,575 days old) by Ultramatic (New York City)   |   | |
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Post# 549815 , Reply# 25   10/16/2011 at 15:11 (4,575 days old) by Ultramatic (New York City)   |   | |
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Post# 549818 , Reply# 26   10/16/2011 at 15:36 (4,575 days old) by xraytech (Rural southwest Pennsylvania )   |   | |
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Post# 549832 , Reply# 27   10/16/2011 at 16:13 (4,575 days old) by Frigilux (The Minnesota Prairie)   |   | |
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The oldest cookbook I have is a regional one called the Clark County Cookbook from South Dakota. It was published in 1914. The recipes are written in paragraph form, and are very sketchy, with few instructions. There are no casserole recipes, and no mention of ground beef. The book was funded by ad sales from local businesses, only one of which lists a phone number (Phone Main 1-2-4). Here are a couple of examples:
Here's an ad for a range from Nommenson Hardware Co., of Raymond, SD: The "RANGE ETERNAL" Embodies everything wanted in stove construction: nice smooth nickle (their spelling); ground and polished top; triple wall; 15 gallon heavy copper reservoir; pouch feed; poker door; heavy ventilated fire box; duplex grate; a large roomy oven. |
Post# 549835 , Reply# 28   10/16/2011 at 16:20 (4,575 days old) by Ultramatic (New York City)   |   | |
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Post# 549840 , Reply# 30   10/16/2011 at 17:00 (4,575 days old) by rp2813 (Sannazay)   |   | |
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Seeing as how Halloween is coming, this recipe might be of interest to the party-throwers among us who have yet to experience it. Also good for April Fools Day. I've made both the chocolate and gingerbread recipes and honestly, while they are edible, they're not irresistible and are more useful for shock value. I prefer the gingerbread as the chocolate ones are really bland and flat. Some of the optional mix-ins might improve flavor. I have never used them.
Gingerbread:
1/4 cup honey 1/4 cup molasses 2/3 cup butter, softened 1 egg 2-1/3 cups whole wheat flour Pinch of spice: ginger, cinnamon, cloves 1 large box Grape Nuts (or store brand) cereal
Chocolate:
Same as above except:
Increase honey amount to 1/2 cup and eliminate molasses Substitute 1/3 cup cocoa powder for 1/3 cup whole wheat flour Instead of spices, use 1 tsp vanilla or peppermint extract
Optional Mix-Ins:
Coconut (tapeworms) Chocolate chips Butterscotch chips Peanut butter chips Chopped peanuts Corn Cooked spaghetti or ramen noodles (roundworms)
Microwave honey until it bubbles, about one minute. Add the butter, molasses (if any), and egg. Mix well. Add remaining ingredients including optional mix-ins until desired blend is reached.
Chill one hour in freezer or several hours in refrigerator.
Roll dough into logs of random length and shape in the appropriate diameter of cat turds. Roll in cereal to coat.
Bake on cookie sheet at 350 until done, 10 to 15 minutes.
Serve in disposable cat litter box on a bed of Grape Nuts with a cat litter scoop (I think I got those items cheap at Big Lots or similar discount store). You can add special effects by decorating the box and scoop with melted chocolate or pudding. A great addition to a Halloween party table that has been decorated with plastic flies.
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Post# 549909 , Reply# 31   10/17/2011 at 02:39 (4,575 days old) by Ultramatic (New York City)   |   | |
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Post# 549911 , Reply# 32   10/17/2011 at 02:52 (4,575 days old) by Ultramatic (New York City)   |   | |
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Post# 549915 , Reply# 33   10/17/2011 at 03:11 (4,575 days old) by Ultramatic (New York City)   |   | |
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Post# 550779 , Reply# 34   10/20/2011 at 14:28 (4,571 days old) by Ultramatic (New York City)   |   | |
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3/4 cup molasses
Mix molasses, sugar, and melted shortening. Add the egg and beat well. Add dry ingredients which have been sifted together. Chill the dough. Roll out and cut into shapes using a tin mold, or a paper pattern and a sharp knife. Bake on a cooky sheet in a moderately hot oven. Features, buttons and trimmings can be made with cloves, currants, raisins, and rice. Colored dresses may be put on by means of frosting tinted the desired shade. Time in baking, 10 minutes. Temperature, 375°. |
Post# 551156 , Reply# 35   10/21/2011 at 23:50 (4,570 days old) by Ultramatic (New York City)   |   | |
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Post# 552280 , Reply# 36   10/27/2011 at 14:48 (4,564 days old) by Ultramatic (New York City)   |   | |
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Post# 552287 , Reply# 37   10/27/2011 at 15:14 (4,564 days old) by Ultramatic (New York City)   |   | |
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Post# 552634 , Reply# 38   10/29/2011 at 13:43 (4,562 days old) by perc-o-prince (Southboro, Mass)   |   | |
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Deep fry disjointed chicken wings, toss in Frank's (now Durkee's) Red Hot sauce, and serve with celey & carrot sticks and bleu cheese dressing. A beer on the side doesn't hurt!! Chuck |
Post# 553519 , Reply# 40   11/1/2011 at 23:47 (4,559 days old) by Ultramatic (New York City)   |   | |
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Apple Pie: http://www.automaticwasher.org/cgi-bin/TD/TD-VIEWTHREAD.cgi?37188_11
Chinese Food Time: http://www.automaticwasher.org/cgi-bin/TD/TD-VIEWTHREAD.cgi?37155_8#start_37155.5
Friday Fish Fun: http://www.automaticwasher.org/cgi-bin/TD/TD-VIEWTHREAD.cgi?37081_1
Breakfast Meat: http://www.automaticwasher.org/cgi-bin/TD/TD-VIEWTHREAD.cgi?36941_31#start_36941.23
Making Buttermilk Meatloaf: http://www.automaticwasher.org/cgi-bin/TD/TD-VIEWTHREAD.cgi?36691
Polish Recipes: http://www.automaticwasher.org/cgi-bin/TD/TD-VIEWTHREAD.cgi?32574
Comfort Food: http://www.automaticwasher.org/cgi-bin/TD/TD-VIEWTHREAD.cgi?24713
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Post# 553545 , Reply# 41   11/2/2011 at 03:43 (4,559 days old) by rp2813 (Sannazay)   |   | |
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I like this alternative to pineapple upside down cake, which I find way too sweet.
TOPPING:
2 Cups fresh rhubarb, cut into 1/2" slices 1/4 Cup sugar 1/3 Cup brown sugar, firmly packed 1 Tsp grated lemon peel 2 Tbsp lemon juice 2 Tbsp bourbon or orange juice 1/2 Cup pecan halves 2 Tbsp butter or margarine
BATTER (I prefer/recommend taking the easy route and using a packaged white or yellow cake mix instead):
2 Cups all-purpose flour 3/4 Cup sugar 2 Tsp baking powder 1 Tsp vanilla 1/4 Tsp salt 1/2 Cup butter or margarine 1 cup creme fraiche or sour cream 2 large eggs
Optional: Sweetened whipped cream
For topping, in a bowl combine rhubarb, sugar, lemon peel and 1 tbsp lemon juice. In a 10" skillet over medium heat, melt butter/margarine, add brown sugar, bourbon and remaining 1 tbsp lemon juice; stir often until caramel has thickened and is medium brown, 7 to 10 minutes. Spread in a buttered 9" round cake pan with 2" tall sides. Arrange pecans over caramel, scatter rhubarb mixture on top.
For batter, in a bowl with mixer on medium speed, beat butter and sugar until blended. Beat in eggs until smooth. Beat in baking powder, vanilla, salt, half the creme fraiche, then half the flour; repeat with remaining creme fraiche and flour. Drop spoonfuls of batter over rhubarb mixture and spread smooth. Bake at 350 for 40 to 50 minutes or until cake is golden on top and tests done. Let cool on rack 15 minutes. Run a knife between cake and pan sides. Invert onto serving plate. Serve warm, topped with whipped cream if desired.
This post was last edited 11/02/2011 at 04:43 |
Post# 554252 , Reply# 42   11/5/2011 at 09:46 (4,555 days old) by 58limited (Port Arthur, Texas)   |   | |
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This is a very simple but very good and authentic Texas style recipe.
2 lbs ground sirloin (or sub 1 lb Italian sausage). You can use ground venison or wild hog too; diced, cubed, or whatever you wish. 2 medium onions, chopped 1 red bell pepper chopped 1 green bell pepper, chopped 2 (or more) whole jalapeno peppers, finely chopped 1-2 cloves garlic, minced 1 - 15 oz can tomato sauce 1 - 28 oz. can crushed tomatoes chili powder to taste (I probably use 1/2 cup or more, I never measure so I'm not sure though) cumin to taste (I use at least 2 tbsp, maybe more) 6 oz. beer
Brown the meat in a skillet. In a large pan, saute veggies in bacon grease. Add beer and cook 1 minute. Add browned meat and tomatoes, cook 2 minutes. Add seasonings to taste, cover, and simmer 30 minutes. If it needs to be thickened, use a little Masa. If it is not spicy enough, use cayenne pepper. Serve BBQ beans on the side.
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Post# 554327 , Reply# 43   11/5/2011 at 16:27 (4,555 days old) by Ultramatic (New York City)   |   | |
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Post# 554337 , Reply# 44   11/5/2011 at 17:11 (4,555 days old) by Ultramatic (New York City)   |   | |
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Post# 944619 , Reply# 45   6/22/2017 at 03:57 (2,499 days old) by Ultramatic (New York City)   |   | |
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Preparation time: 20 minutes You will need Discard loose outer leaves and wash cabbage. Blanc in boiling salted water for 5 minutes. Drain upside down in a colander. When cool enough to handle cut out hard stalk and open out the leaves. Mix sausage meat and liver together and insert a little between each cabbage leaf. Reform cabbage and tie with tape. Put the onion, carrots, bay leaf, wine and stock into a deep casserole and place the cabbage, stalk end down, on top. Lay bacon rashers over cabbage and cover pan closely. Cook in a pre-heated slow oven (290° F. or Gas Mark 1), for 3 hours or longer, basting now and then. Serve the cabbage surrounded with carrots. |
Post# 944620 , Reply# 46   6/22/2017 at 04:03 (2,499 days old) by Ultramatic (New York City)   |   | |
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New York "Dry" Crustless Cheesecake
Serves 16
Ingredients
Instructions
Cheese in Scallop Shells or RamekinsIngredients
InstructionsPour milk over bread crumbs, add seasoning, half the cheese and mix well; fill greased scallop shells or ramekins; sprinkle with remainder of cheese and a few fresh bread crumbs and bake in moderate oven 30 minutes. |
Post# 944633 , Reply# 47   6/22/2017 at 07:53 (2,499 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)   |   | |
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Post# 944676 , Reply# 48   6/22/2017 at 13:26 (2,499 days old) by Ultramatic (New York City)   |   | |
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Post# 944678 , Reply# 49   6/22/2017 at 13:35 (2,499 days old) by Ultramatic (New York City)   |   | |
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Post# 944681 , Reply# 50   6/22/2017 at 14:34 (2,499 days old) by DADoES (TX, U.S. of A.)   |   | |
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Post# 944712 , Reply# 51   6/22/2017 at 18:41 (2,499 days old) by ea56 (Cotati, Calif.)   |   | |
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the Crustless New York Cheescake recipe looks really good. But I've never seen Farmers Cheese in a store here. Isn't it very much like reg, cream cheese, only a bit dryer? If so, do you think substituting reg. cream cheese in place of the Farmers Cheese would work? If not, is there another cheese like Farmers Cheese?
This recipe looks like something I will be trying, thanks. Eddie This post was last edited 06/22/2017 at 19:08 |
Post# 944717 , Reply# 52   6/22/2017 at 19:18 (2,499 days old) by Ultramatic (New York City)   |   | |
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Post# 944752 , Reply# 53   6/22/2017 at 20:57 (2,499 days old) by Ultramatic (New York City)   |   | |
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Post# 944753 , Reply# 54   6/22/2017 at 20:58 (2,499 days old) by Ultramatic (New York City)   |   | |
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Post# 944766 , Reply# 55   6/22/2017 at 22:23 (2,499 days old) by MattL (Flushing, MI)   |   | |
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Is really hard to find anymore. We used it for many many years in pierogi fillings, but now I drain cottage cheese overnight and use it instead. I'd love to find some farmers cheese again, but I wonder if it still exists... |
Post# 944768 , Reply# 56   6/22/2017 at 22:34 (2,499 days old) by ea56 (Cotati, Calif.)   |   | |
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Post# 944773 , Reply# 57   6/22/2017 at 23:00 (2,499 days old) by Ultramatic (New York City)   |   | |
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Post# 944795 , Reply# 58   6/23/2017 at 04:18 (2,498 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)   |   | |
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Post# 944801 , Reply# 59   6/23/2017 at 05:55 (2,498 days old) by jamiel (Detroit, Michigan and Palm Springs, CA)   |   | |
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Post# 944878 , Reply# 60   6/23/2017 at 15:54 (2,498 days old) by vacerator (Macomb, Michigan)   |   | |
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taste tempting recipe's. I'm trying to reduce still. Chef salad tonight, but of course being the weekend, always time for some mans meat loaf around here. |
Post# 944917 , Reply# 61   6/23/2017 at 20:24 (2,498 days old) by Ultramatic (New York City)   |   | |
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Post# 944926 , Reply# 62   6/23/2017 at 21:03 (2,498 days old) by Ultramatic (New York City)   |   | |
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Continuation of series with updated title:
Cook-O-Rama! Part Two www.automaticwasher.org/cgi-bin/T... |
Post# 944942 , Reply# 63   6/23/2017 at 23:12 (2,498 days old) by MattL (Flushing, MI)   |   | |
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Eddie, I just put the cottage cheese in a mesh strainer overnight, or at least 3 or 4 hours. I stir it occasionally.
Jamiel. thanks for the tip, I'll check Meijers cheese section out - I usually look in the refrigerated section. |
Post# 944943 , Reply# 64   6/23/2017 at 23:22 (2,498 days old) by ea56 (Cotati, Calif.)   |   | |
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Post# 946035 , Reply# 65   6/30/2017 at 14:28 (2,491 days old) by DADoES (TX, U.S. of A.)   |   | |
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