Recipes

[#juan]

Here is a link to another mention of shoepack pie but I can't believe that is the whole recipe.

http://files.dnr.state.mn.us/publications/volunteer/young_naturalists/logging/logging.pdf

 

[Risus]

Here is a link to another mention of shoepack pie but I can't believe that is the whole recipe.

http://files.dnr.state.mn.us/publications/volunteer/young_naturalists/logging/logging.pdf

That was an interesting read!

 

[gopher]

My computer can't handle pdf links.

Can you put in html?

 

[#juan]

Try this: http://tinyurl.com/67dnfr

 

[gopher]

All it gave me was a pdf. I can't use Adobe as my pc is too slow and locks up.

 

[#juan]

All it gave me was a pdf. I can't use Adobe as my pc is too slow and locks up.

Gopher that site is PDF and I don't think it can be changed. I will try to find another site.

 

[#juan]

All it gave me was a pdf. I can't use Adobe as my pc is too slow and locks up.

Here is a link to a PDF converter: PDF to Word Converter - deskUNPDF Professional

 

[karrie]

So, last night we had company over, a gentleman who works for hubby's company in Houston. Since he's been in hotel rooms for weeks doing his tour through, I figured I'd give the boys a list of homecooked meals to pick from. They chose stuffed pork loin roast (the one item on my list that wasn't a tried and true).

So, I roll cut a pork loin roast, stuffed it with microwaved store bought stuffing, wrapped and trussed it and roasted it, fat side up, at 350 for an hour and a half. MMMmmm. That will be a regular in our house GUARANTEED.

 

[#juan]

Sounds good. Stuffed loin roast is one of those things that appear to be really complicated but isn't. The toughest part I've found is roll cutting the meat. A good big kitchen needle and a ball of butcher string will help truss it up again. It presents really well and it is a very satisfying meal for the cook....As well as for those eating it.
You've got me thinking now. I've got a nice loin roast in the freezer.

 

[karrie]

I have silicone ties that I used. They slip a little bit but once you learn how to tie them, they're not too bad to work with. And since butcher's twine walks away to be used in craft projects, etc., I at least always know where my bright pink silicone ties are. lol.

 

[karrie]

Oh and, the roll cutting wasn't as hard as I was prepared for it to be, but, it did make me wish I had a good quality filleting knife. As it was I only dared cut it about an inch thick. With a good knife, I'd have cut it a lot thinner.

 

[#juan]

A few years ago my kids bought me a Henkel knife block and a couple Henkel knives. Since then, they've given me carving , filleting, bread, chef's, paring,cleaver, and just about every kind of Henkel knife that would fit in the block including a set of four beautiful steak knives. If we had a house fire, I would probably go back in and save the knives..;-)

 

[karrie]

The only truly good knife I have is a carving knife hubby got from a supplier for Christmas two years ago. The rest are Wiltshire 'laser' serated knives we got for our wedding 10 years ago. They're pretty pathetic, but, with no kitchen to speak of, buying good knives is on the back burner until I at least have a drawer to put them in! lol.

 

[#juan]

You would have laughed if you had seen the mis-matched bunch of junk knives we had before we got the Henkels. The best thing about good knives is how they take and hold an edge........Nothing worse than a dull knife.

 

[karrie]

You would have laughed if you had seen the mis-matched bunch of junk knives we had before we got the Henkels. The best thing about good knives is how they take and hold an edge........Nothing worse than a dull knife.

That's why I still have all my Wiltshire lasers... sure, they're all serrated so they're not good for carving, but, they never go dull, and they rock for paring and chopping veggies.

 

[#juan]

Baked Beans

Ingredients

2 smoked pork shanks
1 1/2 lb. Navy beans
3/4 cup molasses
3 tsp Worchestershire sauce
3/4 cup brown sugar
3/4 cup ketchup
2 tsp dry mustard
1 medium onion coarsely chopped

Directions

Soak beans overnight and drain
Put beans in the bean pot, cover with water bring to a boil and boil covered for an hour. Drain and save liquid. Stir together molasses, Worchestershire sauce, Ketchup,
brown sugar, 1/2 the liquid from the first cooking of the beans, and the chopped onion Stir well and add the beans and the pork shanks. Very gently mix all the ingredients.
Cover and cook in a 275 degree oven for about 8 hours. Check a few times during the cooking if the beans are drying out add some of the remaining saved liquid.
If you run out of the liquid use water and stir very, very gently.

 

[karrie]

If you like saucy beans, cook your beans as is, but, if you like thicker baked beans, remove 1 cup of cooked beans in the last hour of baking, mash, and fold back into the crock.

 

[#juan]

If you like saucy beans, cook your beans as is, but, if you like thicker baked beans, remove 1 cup of cooked beans in the last hour of baking, mash, and fold back into the crock.

Sorry Karrie. I missed your last post on baked beans. I prefer to have the beans in sauce rather than bean mush that I've inadvertently produced more than a few times. I've found that stirring very very gently and as seldom as possible during the baking works best to that end.

 

[gopher]

I tried but couldn't find anything else about shoepack pie.

As for pork, has anyone tried it in rice soup? Easy recipe:


1 or 2 chops

1/2 cup rice

onion/scallion

chicken soup seasoning

other seasonings to taste

------------------------------------------------------------------------------------------------


Boil water

Add chop(s) + rice

Add seasonings + onions/scallion when nearly done



Should take no more than 30 minutes. Tasty & filling! BTW, you can add a little beer for extra flavoring.

 

[#juan]

I tried but couldn't find anything else about shoepack pie.

As for pork, has anyone tried it in rice soup? Easy recipe:


1 or 2 chops

1/2 cup rice

onion/scallion

chicken soup seasoning

other seasonings to taste

------------------------------------------------------------------------------------------------


Boil water

Add chop(s) + rice

Add seasonings + onions/scallion when nearly done



Should take no more than 30 minutes. Tasty & filling! BTW, you can add a little beer for extra flavoring.

Just a couple questions Gopher. How much water and what kind of chicken soup
seasoning? The reason I'm asking is that I detest monosodium glutamate or MSG to the point where I will not use it. I use homemade stock for soups. Otherwise we might as well just open a can.