[Page 2] Autumn Recipes - Calling All Chefs Forum

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750290

Barked: Sat Nov 7, '09 9:02am PST


	This recipe can be used when ever you want. Around our area it's found at the Fall Festivals and Church Bazaars in the fall. At the carnivals and Fair in the Spring and Summer. This is an old recipe that was given to me many years ago by a dear friend that made and sold Funnel Cakes at the Fire Department Events. FUNNEL CAKE (DRECHTER KUCHE) 3 Egg 2 Cups Milk 1/4 Cup Sugar 1/2 Teaspoon Salt 2 Teaspoons Baking Powder 3 to 4 Cups Flour Beat eggs and add sugar and milk. Sift flour, salt and baking powder together. Add to egg and milk mixture. Beat batter smooth. Add only as much flour as needed to make batter thin enough to run through funnel. Put finger under spout of funnel, add batter and hold over top of hot fat (375 degrees). Remove finger from spout and let batter flow into hot fat making spirals, criss-crosses, and or other designs. Fry until golder brown. Serv hot with molasses, jelly or jam or sprinkle with powdered sugar. WARNING: Young children should be kept back, because of the hot oil.

752250

Barked: Sat Nov 7, '09 9:26am PST


	APPLE FRITTERS 1 Cup flour 1 1/2 teaspoon baking powder 1/2 teaspoon salt 2 tablespoon sugar 1 egg 1/2 cup milk 3 apples Mix together dry ingredients. Add well beaten egg and milk. Stir until batter is smooth. Peel and core apples. Slice rather thin and dip in batter. F ry fritters in hot, deep fat on both sides until golden brown. Sprinkle liberally with powdered sugar and serve hot.

Life is good

Barked: Tue Nov 10, '09 8:51am PST


	Cajun Boiled Peanuts Ingredients: 2 lbs. of fresh and raw peanuts that are still in their shells 2 tablespoons of salt 1 bag of Zatarain's Crab and Shrimp Boil 1 to 2 tablespoons of red pepper depending on how hot ya like em' Instructions: Place the peanuts in a large pot and add enough water to cover them and almost fill the pot. Add the salt and stir it real well. Turn the stove to the high heat setting and cover until it boils. Add the Zatarain's and the red pepper. Reduce the heat just enough to keep it from boiling over. Boil the peanuts for 4 hours. Add water as needed to keep the peanuts covered. Drain the peanuts and serve.

Is My Pyramid- Finished Yet?

Barked: Tue Nov 10, '09 2:54pm PST


	That is a pawsome recipe..Dad loves boiled peanuts and now Mamma must make them for him

CATSTER ROCKS- !!!!

Barked: Sun Nov 15, '09 8:05pm PST


	Hi everyone My mom wants to share this Recipe she got from The Taste of Home Cookbook 09" its called: Tastes Like Thanksgiving Casserole... A great way to use up the leftovers after The Holiday. 6 Potatoes Peeled and cut into chunks 1 cup chopped celery 3/4 cups chopped Onion 1/2 cup Butter cubed 6 cups stuffing cubes 1 tsp poultry seasoning 1/4 tsp Rubbed Sage 1 cup chicken Broth 4 cups cubed or shredded cooked Turkey (yay leftovers) 2 cans condensed cream of Chicken soup undiluted 1 tsp garlic powder 3/4 cup sour cream--divided 4 ounces cream cheese softened 1/2 tsp Pepper (or to taste) 1/4 tsp salt 6 ounces shredded cheddar cheese Boil Potatoes in Dutch oven til tender. Meanwhile, in a large skillet saute Celery and Onion in Butter until tender. In a Large bowl combine the stuffing cubes, Poultry seasoning and Sage then stir in the broth and celery mixture. Transfer to a greased 13 in x 9 inch x 2 inch baking dish. In another Large Bowl combine Turkey soup and garlic powder and 1/4 cup sour cream then spoon it over the stuffing mixture, drain the Potatoes and mash, beat in the cream cheese,Pepper,salt and the remaining sour cream. Spread over the Turkey mixture. Sprinkle with the Cheese and bake uncovered for 30 minutes at 350 degrees. Serves 8

(Page 2 of 2: Viewing entries 11 to 15)
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