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Luaus a Traditional Type of Party
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:
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The Basics of Spices
Tomatoes Everywhere!
I have often been amazed at the number of tomatoes on one plant, and the number of plants a person will maintain at one time.
It seems that every person who plants tomatoes has to have at least 4 varieties, and to be safe two plants of each variety, at that minimum thats 8 tomato plants in a season!
So, just how many tomatoes come on a plant, all I know is that there are a lot.
One bushel or 45 pounds can make 26 to 34 pints of frozen tomatoes and 20 to 28 pints of frozen juice. Once you freeze tomatoes they become mushy, so they can only be used in soups, stews and spaghetti sauce.
My mom used to make breaded tomatoes that I loved, they were made with canned tomatoes, day old bread and sugar, I can still taste them!
The procedures for freezing different tomato products are:
*Raw tomatoes, after washing dip in boiling water to loosen skins, peel and core, freeze whole or in pieces, when packing containers, leave 1 inch of head room.
*Tomato juice, wash, sort and trim firm, vine-ripened tomatoes, cut in quarters and simmer 5 to 10 minutes. Press through sieve, season with 1 tsp salt for each quart of juice, pour into containers leaving 1 ½ inches head space, seal and freeze containers.
*Stewed (for breaded tomatoes), remove stem ends, peel and quarter ripe tomatoes. Cover and cook 10 to 20 minutes until tender. Place pan of tomatoes in cold water and cool, pack into containers leaving 1 inch head space, seal and freeze.
Tomato sauce, puree, catsup and chili sauces can be frozen. Prepare them as directed and cool rapidly, pack in rigid containers leaving head space and freeze.
There are hundreds of foods that can be prepared with fresh or frozen tomatoes, enjoy them year round. |
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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: Luaus a Traditional Type of Party,
Preparing a Start up Set of Pots and Pans, Thanksgiving Day Feasts
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