Pimento Cheese

Pimento Cheese
from swampbear

Pimento Cheese is not an exact science. This is my basic recipe:

1 lb. extra sharp cheddar cheese grated.
2 small jars of diced pimentos
One smallish onion chopped fine (onion is optional)
3/4 cup mayo (I suggest startin' with 1/2 cup and adjustin' to taste)
Salt and Pepper to taste (Optional. I don't add salt cause the cheese is salty enough for my taste)
Cayenne Pepper to taste (Optional but it does give it a zing)

Mash or chop pimentos. Add all other ingredients and blend until smooth and creamy. One might also just dump it all in a food processor and have at it but mixin' by hand is therapeutic. What? It is! Try it! Chill for a couple of hours. Eat.

Other options include such things as addin' cream cheese, which is not a bad thing but I say it's guildin' the lily. Also one might add some chopped pecans (weird but different!), minced garlic (not a bad option!) and sometimes even *shudder* Velveeta (GAG!!!111).

We southerners use it as a sammich spread, a dip and also spread it on celery as an appetizer. Makes a killer grilled cheese sammich! As a wee cub, pimento cheese sammiches were always a part of any picnic. I think it was a law back then cause everybody always had pimento cheese sammiches at picnics.

Thus endeth the lesson on pimento cheese.

Until swampy encountered a new variation at an anniversary party, made by the couple's son:

Also turns out not to be pimento cheese. He told me he uses roasted red peppers instead of pimentos and throws in a finely chopped jalapeno and blackened cajun seasonin' along with extra sharp cheddar cheese and mayo.

Tamari Almonds - well, Soy Sauce Almonds, really

Tamari Almonds - well, Soy Sauce Almonds, really
From: Lissla Lissar

I made tamari almonds yesterday, only I didn't because I used soy sauce. It was based on a recipe from Cheap Healthy Good. Loosely based. Bake a lot of almonds at 300F for about fifteen minutes. Mix soy sauce and brown sugar in equal proportions (I think I did about four cups of almonds and half a cup each soy and brown sugar) in a big heatproof bowl. Mix in almonds, stir for a couple of minutes.

Spread them back on the cookie sheet and bake for between 20-30 minutes, until the almonds are browner and the coating looks cooked on. Cool and eat.


Next time I'm doing it on a silicone sheet because they stuck like crazy to the cookie sheet.

They're really yummy and relatively low-carb. I'm going to see if Gnat likes them.

S'Tyger's Chocolate Rocks

S'Tyger's Chocolate Rocks*

Ingredients: Chocolate chips, peanuts, coconut in approximately equal amounts (I usually do about a cup and half of chocolate chips... or whatever is left in the bag)

Melt the chocolate chips in a microwave safe bowl.
Mix in the peanuts and coconut to taste. I prefer to have a lot, with just enough chocolate to hold it together. My mom prefers more chocolate.
Drop in bite-size spoonfuls onto a lined cookie sheet or plates.
Optional: Sprinkle coconut and/or peanuts on top.
Let cool.
Enjoy.

They're strangely addictive.

You can also melt the chocolate in a double boiler with a bit of paraffin which will make them not so quick to melt on your fingers. But that's too complicated for me. =^_^=

* I call them rocks because they were created when for a science class we had to bring in some sort of edible rock, to explore the varieties of rock. They're neither really hard nor untasty.

Orange-Almond Scented Fruit Dip

From: gardentraveler

I improvised this to take to dinner. I served it with apple slices, grapes, strawberries and pineapple. Not really sure what to call this, because the flavors are subtle. So I came up with something pretentious-sounding. It was pounced on by everyone very unpretentiously and I ate the leftovers for breakfast with some of the leftover fruit. Measurements other than the cream cheese are total guesses. I'll be making it again because I'm thinking of serving it when my book group comes over and want to make sure I have the measurements down.

1/2 tub soft cream cheese
3 T. plain yogurt
Penzey's orange extract (1/8 t.? You could substitute orange zest; I was being lazy)
Penzey's almond extract (1/8 t.?)
Penzey's vanilla (1/8 t.?)
Dash Penzey's Baking Spice (similar to pumpkin pie spice)
Graftschafter Goldsaft Sirup (Here's another explanation.)(1 t.)Substitute a few drops of unsulphured molasses or use brown sugar instead of white sugar)
2 t. sugar (or to taste; might need more if using molasses)
1 T. sweetened coconut flakes
1 T. dried cranberries
1 T. blanched slivered almonds

Beat yogurt with cream cheese. Add sugar and flavorings and continue beating until smooth. Add mix-ins and beat until evenly distributed.

Pumpkin Seed Dried Cherry Trail Mix (Link)

Pumpkin Seed Dried Cherry Trail Mix

Shared by: taxi78cab

Crunchy Granola (Link)

Crunchy Granola

Shared by: Always Brings Pie
From: Kathleen Daelemans, The Food Network

Ersatz Scotch Eggs, Part Deux

Ersatz Scotch Eggs, Part Deux
From: VunderBob
Here's the link to Part One, which didn't really work out to Bobbio's satisfaction.

Time for an update. I've made this following version a couple of times now. It has all of the structural integrity of the original, plus it's spicy enough that you don't have to choose between boredom from blandness vs. starvation.


4 hardboiled eggs
1 raw egg
1/4 cup bread crumbs, or similar amount of crushed saltine crackers
1 lb hot bulk sausage
powdered garlic
rubbed sage
black pepper

Mix the bread crumbs with the sausage and raw egg. Divide the mixture into 4 parts, forming into patties. Dust the sausage patties with the sage, pepper, and garlic to suit your taste. Take a hardboiled egg, place it in the middle of the sausage patty, and cover the egg evenly. Put in a baking dish (elevate on a rack if you desire) and bake at 400 degrees F for 30 minutes.

I make a batch on Sunday night, and carry one to work Monday-Thursday, so they keep well. I eat them cold; never tried nuking them for some reason probably related to testosterone.

Schoolhouse Coffee Cake (Link)

Schoolhouse Coffee Cake

Shared by: Lissla Lissar
From: Pleasant View Schoolhouse Blog

LiLi says that you can replace part of the milk with silken tofu. And also: "...I have right now a coffee cake topped with pecans sitting in my kitchen. It's a very adaptable recipe. It would be good with almond extract, sliced almonds, and marzipan, or probably with applesauce added, or maybe lemon peel and a lemon icing drizzled over... I'll stop now. I like that cake. It takes ten minutes to put together, lasts for days, and you can play with the ingredients."

Fresh Salsa

Fresh Salsa
From: LVgeogeek

4-14 oz cans diced tomatoes, drained (I usually use fresh, but I didn't want to go to the store)
1 medium white onion, chopped
4 large cloves garlic, chopped
2 tsp white vinegar
5 habanero peppers, chopped and stems removed
5 Serrano peppers, chopped and stems removed
about 5 ounces or so of roasted hot green chilies, peeled and stems removed
1 tsp cumin (more or less, depending on your taste)
Salt and Pepper to taste
Handful dried parsley (Again, I usually use fresh...)

Makes about 8 cups or so of salsa. I put it in mason jars and keep in the fridge. Stays good up to about 3 months.

I made this in my 14-cup Cuisi... My suggestion, mix all ingredients in a large bowl and add to food processor in batches. Pulse until desired consistency.

Note: This salsa is very HOT!! Also, I highly recommend wearing plastic gloves while handling and chopping the peppers and chilies.

Recipe for Fun

Recipe for Fun
From: anyrose

In an MMP, add Cool Kids. Let simmer one week. Enjoy, then start all over.

Pickled Salmon

Pickled Salmon
From: kaiwik

You need at least an entire (filleted and boned) half of a (preferably red, silver or king) salmon. If you have a whole salmon it needs to be filleted and boned.

Wash your fish and then dry it absolutely dry, patting with paper towels. Even a single drop of water will render the fish inedible.

You'll need a container for the fish to preferably lay flat. (I salt my fish by the five gallon bucketful, but you don't need that much fish for one batch.) Scatter a good couple of handfuls of coarse rock salt on the bottom of the container, place fish skin side down, scatter another couple handfuls of salt on top. If you are using more than one fillet put the second skin side up. If using even more fish, repeat skin down/skin up. Cover (to keep any debris out, it doesn't need to be airtight) and let set for at least one week at room temperature. The salt "cooks" the fish. When the fish has extruded it's juices and feels firm, it is time to proceed.

Remove fish and place in a large bowl, cover with cold water. This water will need to be changed frequently for up to 24 hours. Test the fish by tasting a small bit now and again, you want it to reconstitute, but be careful that you don't take it out too soon or it will be very salty, or too late as it will be bland.

Lay fish skin side down on a cutting board, and slice it into approximately 1 inch slices across the body of the fish. When you are done, take each slice, skin side down and run the blade of your knife closely between the meat and skin. It's easier than it sounds. Place fish in a non reactive container and throw the skin away.

Now it's time to mix your pickling liquid. You will need enough liquid to cover the strips of fish, and I go by taste, you want the mixture to be about 2/3 - 3/4 water to 1/3 - 1/4 vinegar. I recommend cider vinegar for it's mellow taste, but the type of vinegar is up to you. I don't know how well balsamic vinegar would work, as I have never tried it, but white vinegar is somewhat harsh to my taste. (Be careful, as too much vinegar will burn the fish and turn it mushy.) To this add a package of pickling spice, a handful of brown sugar, some Worcestershire sauce, perhaps a bit of soy. Pour this over the fish slices, cover and refrigerate for a day or two.

You will now need some clean jars with lids. Canning jars will do, as will glass mayonnaise type jars. I like to add carrot strips, sliced onions, sweet pepper slices and/or hot peppers (I use a whole jalapeño in each jar) as I pack my fish strips. Finish by topping the jar(s) with the pickling liquid. Cover and refrigerate for at least a week, two weeks is better.

Open a jar and munch on the fish and vegetables as a snack, or maybe an appetizer. Around here it doesn't last very long!

Quick 'n' Dirty Texas Caviar

Quick 'n' Dirty Texas Caviar
From: VunderBob

This Texas caviar is newer than the other one, and the version I make most often.
BBBobbio

1 can Hoppin' John
1 can black-eyed peas, drained and rinsed
1 can chick peas, drained
1 can black beans, drained and rinsed
1 large green pepper, diced small
1 cup sweet onions, diced small
1 bunch cilantro, finely chopped, or 2 tbsp dry cilantro
1 tbsp dry parsley
1/2 8 ounce bottle Kraft Zesty Italian Dressing

your favorite tortilla chips, for dipping

Place all ingredients in a large bowl and mix well. If you don't find Hoppin' John at the store, a can of Rotel chiles and diced tomatoes and extra black eyed peas is the same thing.

Cover and place in refrigerator to marinate for a minimum of 2 hours. It's best made the day before.

VunderBob's Pickled Polish Sausage

VUNDERBOB'S PICKLED POLISH SAUSAGE
From: VunderBob

2 lb. Polish sausage (Kielbasa)
1/2 c. brown sugar
2 c. white vinegar
2 c. cider vinegar
2 tsp. crushed red pepper
1 whole onion, roughly tennis ball sized

Put sausage in a jar, with onion on top. Use cooked sausage; don't re-cook. Boil rest of ingredients and simmer 5 minutes. Pour over sausage and let set in refrigerator 3-4 days before serving.

Notes: This is a variant of a recipe I found elsewhere, modified to suit my taste. I like the hot and sour blast this version gives.

Be sure to use a glass or plastic container, because the acid in the pickle juice will eat a metal container long term. If you frequent Wal-Mart, the 80oz jar used for the bulk Vlasic Dill Pickle spears is perfect.

When filling the jar with sausage, lay it on its side. This will make stuffing easier. I put in the onion for seasoning and volume, but I don't like pickled onion personally. If you want to slice the onion, use a wider jar because this one is a tight fit.

Bobbio's Texas Caviar

Bobbio's Texas Caviar
From: VunderBob

1 (15 oz) can blackeye peas, rinsed and drained
1 can black beans, well rinsed and drained
1 (15-1/2 oz) can white hominy, drained
16 oz chunky salsa, of preferred heat (I used Utz Medium, a regional brand)
Heaping teaspoon of minced pickled garlic
2T dehydrated onion
2T cup dehydrated cilantro
2 tablespoons lime juice (optional)

Combine first 9 ingredients, and, if desired, lime juice.

Cover and chill at least 2 hours. Serve with tortilla chips, or wrap in flour tortillas.

Yield: 4 cups.