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Skillet Meals From Home
Skillet Cookies?
OK, when someone says cookies, everyone automatically thinks of mixing, shaping, either by hand or with a cookie cutter, and finally baking, right?
Well, this is a delicious recipe for the top of the stove; this is not a recipe for children to make, and if they do, there needs to be close adult supervision. The recipe calls for:
*2 eggs
*¼ cup butter (not margarine)
*1 cup chopped dates
*¾ cup sugar, (I have used Splenda and they come out great)
*1 cup chopped nuts, your choice, my preference is pecans
*2 cups rice crispies
*Coconut (to roll them in)
In a large skillet over medium heat combine: Eggs, butter, dates and sugar, cook until it makes a ball (or clings together and pulls away from the side of the skillet).
Stir in nuts and rice crispies until thoroughly mixed, allow cooling for 10 minutes. Butter hands (keeps the mixture from sticking to your hands) and roll into 1 inch balls, roll in coconut and place on waxed paper, flatten with the palm of your hand or a fork.
Place in refrigerator and allow to cool completely.These are delicious cookies that everyone loves; the recipe can be adjusted for individual taste.
I was told that any type of fruit that is dehydrated like the dates, can be used, but havent tried this. If there is someone in your family who doesnt like nuts, make half the cookies before adding ½ cup of nuts to the balance and put them on a separate cookie sheet.
If a family member doesnt like coconut, do the same thing, make half of them without coconut and then add coconut to the balance of the recipe.
If you take these to a party, be sure to write down your recipe, because everyone will want it.
This is a great addition to a recipe file that you are setting up for a bride, they are excellent stovetop cookies.
See Also:
A Spicy Encounter – Part 1 of 4 – The Basics of Spices
Preparing a Start up Set of Pots and Pans
The History of the Fry Pan
The ancient Mesopotamians used copper frying pans; they were also available in Greek and Roman kitchens.
To the Greeks they were know as Teganon and the Romans called them patella, patella is used in its modern form in Spanish and is translated as paella and in Italian as padella.
Regardless of the name, they are all frying pans! Frying pans were originally deep like modern sauce pans, in North America they are also referred to as skillets.
In England and America fry pans with legs were commonly called spiders, and were used for open hearth cooking.
Little change was made in the fry pan for many years, they had broad shallow bodies and long handles to keep the cooks hand from being burned by the fire.
The first use of the word fry pan was in 1382 when it was used in the translation of the Vulgate Bible by John Wycliffe, other than that, the term fry pan is infrequently used prior to the 1950s.
Frying pans were typically made of cast iron, and even though cast iron is still in use, mostly for outdoor cooking, most pans today are made of aluminum or stainless steel.
Often frying pans are coated with Teflon for a non-stick surface; this does not apply to cast iron, which develops a non stick surface when it is seasoned.
The largest fry pan in the world was created by Mumford Sheet Metal Works in 1950 for the Delmarva Chicken Festival; they fried over one hundred tons of chicken in it before it was retired in 1998.
It measures 10 feet in diameter, which is 4 inches bigger than the previous 9.6 ft Washington fry pan built in 1941 for the Washington Clam Festival.
Considered a luxury because of the high cost of electricity at the time, frying pans were one of the first items to be electrified.
In 1898 Britain an element fitted below the pan, with the socket at the end of a wooden handle. They never gained popularity even when electricity became a normal part of everyday life. |
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About Beef Jerky
Pastas
Regardless of the meal, fine dining, family dinner or anything in-between, there is pasta to fit the bill. How many foods do you know of that go with almost any type of meat, seafood and vegetable?
The braver cooks can make their own pasta, from simple egg noodles to spinach pasta and herb pasta, it isnt really as difficult as you think, and that taste treat is well worth the work. You can cut and shape them by hand or purchase a pasta machine.
Shaping pasta is interesting; to make lasagna cut the dough into strips about 2 ½ inches wide, and then cut to preferred length. Farfel are 2 x 1 inch rectangles with the centers pinched creating little bow ties.
Tripoli are one inch circles with the centers pinched to fashion butterfly designs. To make linguine or fettuccine loosely roll the dough up like a jelly roll, cut 1/8 inch slices for linguine or ¼ inch slices for fettuccine, gently shaking the strands separates the noodles.
Homemade pasta can be stored in an airtight refrigerated container for up to 3 days. To freeze the pasta for up to 8 months, dry it for at least 1 hour, seal in a seal-a-meal or similar moisture and air proof bag and freeze.
If you arent into making your own you can buy any type you want in a super market near you.
A large saucepan or Dutch oven with lots of water is necessary to cook pasta, (about 3 quarts of water for 4 to 8 ounces of pasta).
Bring the water to a boil over high heat, adding a teaspoon of salt and a tablespoon of olive oil helps keep the pasta from sticking to itself.
Once the water boils, add the pasta slowly so the water continues to boil. Long pasta like spaghetti should be held by one end and placed in the water, as it softens, curve it around the pan and down into the water.
Reduce heat slightly and boil uncovered for the amount of time on the package, stirring occasionally.
When it is close to the end of the cooking time, check for doneness frequently. A little note for dieters, the longer pasta is cooked, the fewer calories it has.
Related Topics: The Basics of Spices,
Hamburger-So Many Ways, So Little Time, About Beef Jerky
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