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What's Cooking at Zoomers?

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Latest Activity: Sep 11, 2013

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3 St. Patrick's Day Recipes

Started by ZoomerStaff Mar 16, 2011. 0 Replies

 Kegs and green eggs? OK,…Continue

Tags: Zoomer Magazine, 50Plus, traditional, food, eating

LEbanese stuffed squash,

Started by elkouri. Last reply by Bonnie Gail Smith Feb 4, 2011. 1 Reply

Yellow squash (about 12 to 15)1 lb. ground round steakI always buy my own meat and grind it myself.1 c. UNCLE BEN'S® long grain rice, uncooked1 tsp. salt1/4 tsp. allspice1/2 tsp. cinnamon1/4 tsp.…Continue

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Comment by Karen Pritchard on June 17, 2013 at 10:16am

Carol Copland

I too have a type 2 diabetic husband.  I tried the diabetic recipes but John did not think they tasted right.  I now bake just as usual but subsitute Xilotol sugar replacement 1 for 1 in all my recipes and he cannot tell the difference.  It is available at the Bulk Food Store however is it very pricey

Comment by John Stacey on September 11, 2011 at 7:40pm
You get used to it. Corning-ware and Microwave ovens are lifesavers. Also counter-top toaster ovens and crock-pots. (My new kitchen range has become just another storage cupboard.) And margarine tubs are great to freeze future meals in. Necessity is the mother of invention. Of course I too am interested in dinners for one recipes (apart from Kraft Dinner).
Comment by Cynthia on August 31, 2011 at 10:33am

I'll be honest. Cooking was never my THING. Too much work and feeding three boys and hubby quickly was the only real intent as far as food was concerned.

If somethng didnt turn out I never tried again.

Now retired, widowed, with time on my side, I am going to  try my hand at cooking.

Cooking for One is hard to find, I can freeze small amounts but not too many.

Please help with Dinners for One etc. this would be great.

Comment by Deb Martin on November 9, 2010 at 11:08am
Thanks for this recipe Linda. I made it last evening, it was delicious!!!
Comment by Cynthia on October 14, 2010 at 1:21pm
Hello Linda, so glad you got your machine. I have one, very slightly used, looks good though. When I bought my new stove, the guy wanted to know what technical gadgets I wanted on it. I told him that it had to have a black door, besides that I didnt give a darn.
So now you see that when I say I am a new cook I mean it.
I worked all my life so did not get too much time for cooking.
How I got three 6'3" boys I will never know.
I need basic recipes and I will try the gingerbread cookies very soon.
Keep bringing the recipes please.
Comment by Cynthia on October 14, 2010 at 1:16pm
Help!! Help!! Help!!
I being the new cook that I am have tried making Brandied Pears as Xmas presents.
Bought the jars. Pears of son's trees. Bought the Brandy,Lemons et al.
Left the pears to soak in the sugar and lemon and woke to find the pears have turned brown on the edges.
I have just put them in to cook slowly, they say 5 hours and trying to save some of them, otherwise I will be eating pears TILL Xmas and will down the bottle of Brandy, if this does not work out.

Any suggestions "PLEASE"?????
Comment by Verena on October 2, 2010 at 5:48pm
Hi Linda. Could that be the recipe you are looking for?? We have something very similar.


Roesti (Swiss-style Potato Cake)

Ingredients:
1 3/4 lb Potatoes (see below)
3 oz Butter, lard or bacon fat
1 1/2 T Water or milk
Instructions:

The potatoes should be boiled in their jackets the day before. These should be waxy potatoes of the potato-salad kind. The next day, peel them and grate them on the coarsest blade of the grater. Heat a large heavy frying pan, and let the fat get hot: then put in the potatoes, sprinkle with salt, and fry, turning them constantly. When they have soaked up the butter or whatever, add more. Now form a "cake" by pushing the potatoes from the edges of the pan into the middle and flattening down the top. Sprinkle with the water or milk, reduce heat, and cover with a lid or inverted dish. Shake the covered pan occasionally to keep the potatoes from burning, and leave on low heat for at least 15 minutes. The potatoes must stick together, but not to the bottom of the pan. When cooked, turn the cake out onto a plate, bottom side up, and serve. (Or alternately, brown the other side as well.) . Variations: (1) Saute 2 T chopped onions in the fat before adding thte potatoes. Don't let them brown. Also note that in this version, the potatoes will need less fat. (2) Saute 2 - 3 1/2 oz. diced bacon before adding potatoes. You won't need any extra salt. (3) Sprinkle cooked potatoes with grated cheese before serving, and heat it briefly in the oven to melt it.

Servings: 4
Comment by Verena on September 24, 2010 at 5:54pm
Spatzli (Egg Noodles)

Ingredients:


3 c Flour; Unbleached
1 t Salt
1/4 t Nutmeg (optional)
4 Eggs; Large, Beaten
1/2 c (or more) Water
1/4 c Butter

Instructions:


Sift flour, salt and nutmeg together in a bowl. Pour eggs and 1/4 cup water into middle of flour mixture, beat with a wooden spoon. Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff. Using a spaetzle machine or a colander with medium holes, press the noodles into a large pot full of boiling salted water. Cook noodles in the water about 5 minutes or until they rise to the surface. Lift noodles out and drain on paper towels. Brown noodles in melted butter over low heat, and serve with a main dish. Or, don't bother browning them, and serve in/with soup, or with stew.

(Another method for shaping the noodles is to spread the mixture on a wooden board and cut off little pieces, dropping them in the boiling water and fishing them out quickly when they're done.)

Servings: 4

Comment by Verena on September 24, 2010 at 5:51pm
Basic Fondue (Fondue Neuchateloise)



2 1/2 fl Dry white wine
Clove garlic
5 1/2 oz Emmental and Gruyere cheese*
1 t Cornstarch
1/2 fl Kirsch**
Shake pepper
Grind fresh nutmeg
6 oz White bread, cubed


Instructions:
(Note: the above measurements are for *each* person. Multiply by your number of guests.)

* Grated and mixed half and half.

** This is Swiss cherry firewater: clear, dry-tasting -- *not* "cherry brandy", which is sweet. Most good liquor stores should carry it, at least one of the US brands like Hiram Walker, or else maybe Bols. The best Kirsch is "Dettling" brand from Switzerland: another good one is "Etter".

-- In Switzerland, fondue is usually perpared in a "caquelon", an earthenware dish with a handle, glazed inside; but any enamelled saucepan can be used, or a not too shallow fireproof dish. Rub the inside of the pan with half a cut clove of garlic, and let it dry until the rubbed places feel tacky. Put the wine in the dish and bring it to a boil. Slowly start adding cheese to the boiling wine, and stir constantly until each bit is dissolved, then add more. When all the cheese is in, stir the kirsch into the cornstarch well, then add the mixture to the cheese and keep stirring over the heat until the mixture comes to a boil again. Add freshly ground pepper and nutmeg to taste. -- Remove the dish to on top of a small live flame (Sterno or alcohol burner) and keep it bubbling slowly. Bread should have been cubed -- about 1-inch cubes -- for spearing with fondue forks and stirring around in the cheese.

Other fondue info: Do not drink water with fondue -- it reacts unkindly in your stomach with the cheese and bread. Dry white wine or tea are the usual accompaniments. Another tradition: the "coupe d'midi", or "shot in the middle", for when you get full: a thimbleful of Kirsch, knocked straight back in the middle of the meal, usually magically produces more room if you're feeling too full. Don't ask me how this works...it just does. -- The crusty bit that forms at the bottom of the pot as the cheese keeps cooking is called the "crouton", and is very nice peeled off and divided up among the guests as a sort of farewell to dinner.

Comment by Verena on September 24, 2010 at 5:20pm
I like to share this one with you from "the old world"

LAMB-SHANKS a la Suisse

4 Lamb shanks
or 4 slices of leg of lamb (2" thick)
Trim excess fat from Lamb. Place Lamb & Marinade, in a small Roasting pan. Cover and cook in 450f/250C oven for approx. 60 Minutes. or until tender.

N.B: Marinade can be used as gravy, after removing excess fat.

Marinade:

1/2 cup: Soya sauce 1/2 cup: Balsamic Vinegar 2 Tbls: Greek Spice (or your own herb mixture) 2 Tbls: Mustard 3 Tbls: Minced Garlic Salt & Pepper 1/4 cup: Virgin Olive Oil 1 cup: Water Blend ingredients well.

Pour over Lamb . Marinade for 24 hrs.; turning occasionally.

 

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