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Old 03-22-2006, 17:30   #21
OXCOPS
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Quote:
Originally posted by Bullman
where did the other beer get used in the recipe?

I'm going ot step out on a limb here and guess it's in the last line where it says,"Enjoy 2nd brew." Call it a hunch.
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Old 03-22-2006, 17:43   #22
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Quote:
Originally posted by OXCOPS
I'm going ot step out on a limb here and guess it's in the last line where it says,"Enjoy 2nd brew." Call it a hunch.

Sounds good to me
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Old 03-23-2006, 13:21   #23
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Mmm, some really great recipes here! Chiefy, I am gonna make your mac and cheese very soon.

I will post the meatball recipe and a few others when I get a minute.
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Old 03-23-2006, 18:09   #24
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Quote:
Originally posted by OXCOPS
I'm going ot step out on a limb here and guess it's in the last line where it says,"Enjoy 2nd brew." Call it a hunch.
OX, you sure you're not a detective?
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Old 03-24-2006, 12:13   #25
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Raspberry Chocolate bars

Ingrediants: 1 cup all-purpose flour
1/4 cup confectioner's sugar
1/2 cup butter
1/2 cup raspberry jam
3 ounces cream cheese (softened)
2 TBS milk
1 cup white chocolate chips
2 squares (1 ounce) semisweet chocolate, chopped
1 TBS shortening

Directions:
1. preheat oven to 375F

2. Put flour into a measuring cup & level off. In a bowel, combine flower and confectioner's sugar.

3. Cut in butter with a fork and mix well. Press mixture into a 9 inch square pan.

4. Bake crust at 375 F for5 15-17 minutes until lightly brown.

5. Make filling: spread jam evenly over baked crust. In a small bowl beat cream cheese and milk until smooth. Melth white chocolate chips over low heat and add to cream cheese mixture. Drop mixture by teaspoons evenly over jam. Spread carefully and refridgerate.

6. To make Glaze: cut chocolate squares into small pieces and melt with shortening over low heat, stirring constantly. Spread over white chocolate layer. Cut into bars and store in refridgerator.
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Old 03-24-2006, 12:24   #26
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now WHITE chocolate, I could probably get into!
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Old 03-24-2006, 12:41   #27
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it's delicious...
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Old 03-24-2006, 19:12   #28
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She's right Sharon. It's Delicious.









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Old 03-25-2006, 00:00   #29
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Not a huge fan of raspberries, could I substitute strawberry jam instead?
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Old 03-25-2006, 11:37   #30
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Hummus

Drain and save the liquid from 1, 15-oz can of garbanzo beans. Dump the beans into the food processor. Toss in a couple garlic cloves, 2 TABLEspoons of lemon juice, 2 TABLEspoons of olive oil, 2 TEAspoons of salt, 1 TEAspoon cumin, pinch of pepper, and 1 Ĺ TABLEspoons of sesame tahini. Puree and add back some of the reserved can liquid if you need to to get the consistency where you want it.
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Old 03-25-2006, 16:01   #31
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Quote:
Originally posted by Mrs.OX
Not a huge fan of raspberries, could I substitute strawberry jam instead?
that sounds good too!
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Old 03-25-2006, 16:30   #32
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Quote:
Originally posted by Mrs.OX
Not a huge fan of raspberries, could I substitute strawberry jam instead?
yep - you sure could...it would be good
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Old 03-25-2006, 23:39   #33
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Strawberry Banana Bread

1 stick of butter
3/4 cup of sugar
1/4 cup brown sugar
2 eggs
2 bananas
8 med/large strawberries
1 tbl. milk
Vanilla
Cinnamon
2 cups flour
1 tea. baking powder
1 tea. baking soda

Cream butter a sugar
add eggs one at a time
mash strawberries, bananas, cinnamon, and milk
add fruit mix to sugar/butter
add dry ingredients
bake in a bread pan at 325 for 60-70 min
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Old 03-27-2006, 06:59   #34
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OAF recipes

ROAD KILL SANDWICH PATTIES, possum cold cuts


Drive around til you find a recently deceased possum about one half inch thick. Take a propane torch and singe all the hair off. Bake in 100 degree oven for about two and a half minutes. After refrigerating use scissors to cut cold possum into hamburger bun sized square patties. Hence the name.

Since they get a little chewy when they're too thick, if it's more than about half an inch, run your car back and forth over it til it's about the right thickness.
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Old 03-27-2006, 11:10   #35
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Quote:
Originally posted by gruntmedik
OX, you sure you're not a detective?

Call it a gift.
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Old 03-28-2006, 18:49   #36
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Meatballs

2 lbs ground beef

4 eggs, beaten

1 cup bread crumbs

1 cup grated parmesan cheese

1 cup milk

1 tablespoon Italian seasoning

1 tsp garlic powder (I use the course grind kind)

1 tablespoon salt

Mix together and form balls. Place on cookie sheet sprayed with non-stick spray and bake at 350 for 30 minutes. I always follow that up by cooking my spaghetti sauce for a couple of hours, but you don't have to.
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Old 03-28-2006, 18:53   #37
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Sour Cream Cheese Enchiladas

2 packages flour tortillas

2 cans cream of chicken soup

2 small cans diced green chilies

2 lbs shredded cheese (can be longhorn, cheddar, monterey jack, or a combo)

1 pint sour cream

Mix, soup, chilies, sour cream, and half of cheeses. Fill each tortilla with *about* 3 Tbsp of filling. Place filled tortillas in baking pan sprayed with non-stick spray and cover with the rest of the cheeses. Bake at 350 for about 30 minutes.
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Old 03-28-2006, 19:00   #38
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Peanut Butter Cookies (for Mel, since she asked)

2 1/2 cups flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 cup butter

1 cup peanut butter

1 cup sugar

1 cup packed brown sugar

2 eggs

1 tsp vanilla

Mix flour, baking powder, baking soda, and salt together. In mixer, beat butter and peanut butter together till smooth. Beat in sugars till well blended, then add eggs and vanilla. Add dry ingredients 1/3 at a time, until well blended. Refrigerate for one hour. Roll dough into balls and place about 2 inches apart on ungreased cookie sheet. Flatten with fork, and bake at 350 for about 12 minutes.

Mel, a few tips for ya. First of all, if you are making these up here in Flag, you will have to adjust the recipe for high altitude. I have a forumla that I can post or email you for that. Always use real butter. Baker's Secret makes "bakers sugar" that is a bit finer and works well in cookies. Use a good name brand peanut butter. I use Jiff (yep, choosey mothers ). Also never skimp on the vanilla, use the best you can.
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I thank God for my life, and for the stars and stripes. May freedom forever fly, let it ring.
Salute the ones who died, and the ones that give their lives so we don't have to sacrifice all the things we love.
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Old 03-28-2006, 19:17   #39
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Patricia - the altitude thing and such

Quote:
First of all, if you are making these up here in Flag, you will have to adjust the recipe for high altitude. I have a forumla that I can post or email you for that. Always use real butter. Baker's Secret makes "bakers sugar" that is a bit finer and works well in cookies. Use a good name brand peanut butter. I use Jiff (yep, choosey mothers ). Also never skimp on the vanilla, use the best you can.
Pllleeeeeeeeeeezzzzzzzzzzeeeeeeeeeeeeeeeeeee!!! Plse do whenever you get the chance. Face it, if I made peanutbutter & chocolate chip cookies down here in Dust Bowl Hell - and they came out too flat, one shudders to think the unsuccessful mess I'd create trying to make ANYthing baking-wise w/the altitude factor involved
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Old 03-29-2006, 10:39   #40
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Patricia,

Thanks for the meatball recipe.

Here's the pot roast I made this past weekend:


1 2-3 pound roast (I used a ribeye roast
1 onion
a few celery stalks
1 8 oz can of beef broth
about 2 pounds of baby carrots (peeled)
1 bag of peas
2 pints of sliced baby portabella mushrooms

Place the carrots in the bottom of the crock pot. (They should go at the bottom because they take the longest to cook.)

Chop the onion and celery and sautee them until translucent in olive oil, then place them in the crock pot. Place the roast in the skillet used to saute the veggies and sear it until it has a nice colour on all sides. Then put it in the crock pot. Dump the rest of the veggies over the roast and pour the broth over the top.

Cook on high for four hours or low for eight.
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