CCC's Recipe Box

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Got a recipe to share? Post it right here inside and add it to the CCC Library.

posted by GaryJames

Replies 31 - 37 of 37

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posted by GaryJames
over 2 years ago

Gary, I'm still confused. When I click on the Library link and then Recipes, it just takes me to this page of cookie links - which is great, but it ain't roast beef. Anyway, I keep going in circles. Is this the actual recipe box? This message? I mean, I guess I thought I was looking for files of all different types of recipes and maybe I'm not recognizing that I already was/am in the recipe box. ~sigh~

posted by catteyes
over 2 years ago

This is it catteyes, sorry it is not well organized! I belong to a group that has awesome files, indexed and everything, here is the link to the files:
Website Recipe Index view link

posted by GaryJames
over 2 years ago

Boy there's a lot of great recipes here since I last logged on - I gotta get my printer going again - just out of ink, but the store is clear on the other side of town.....

About those pumpkin chip muffins, Gary, I think the raisin idea would work, those or dried cranberries. And tell your wife I'm sorry about the chocolate - I really feel for her - chocolate saves me some days!

And that Jalepeno recipe sounds mouth watering. That is definetely going to go in my file!

posted by momhub
over 2 years ago

Bump, anyone care to share their "stuffing" recipes?

posted by GaryJames
over 2 years ago

From Southern Living

A moist and delicious crockpot stuffing recipe.
INGREDIENTS:
1 cup butter
2 large onions, chopped
2 cups chopped celery
2 tablespoons chopped parsley
8 ounces mushrooms, sliced
12 to 13 cups slightly dry bread cubes
1 1/2 teaspoons poultry seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried leaf sage
1 teaspoon dried thyme
1/2 teaspoon ground marjoram
2 to 2 1/2 cups chicken broth
2 eggs, beaten
PREPARATION:
Melt butter in a large skillet and saute onion, celery, parsley and mushrooms. Pour over bread cubes in a very large mixing bowl. Add all seasonings and toss well.
Pour in enough broth to moisten; add beaten eggs and mix well. Pack lightly into a lightly greased slow cooker. Cover and cook on HIGH 1 hour; reduce to LOW and cook 4 to 7 hours longer. Serves 6.

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posted by happytails
over 2 years ago

Indian Pudding

I'm not sure if this is what you're looking for, but there is no mention of Crisco! From Simply Recipes: view link

Concord Museum version

6 cups of milk
1/2 cup (1 stick) butter
1/2 cup yellow cornmeal
1/4 cup flour
1 teaspoon salt
1/2 cup molasses
3 eggs, beaten
1/3 cup of granulated sugar
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 cup golden raisins (optional)
Whipped cream or vanilla ice cream

1 Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5 or 6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.

2 Preheat oven to 250°F.

3 In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.

4 Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine. Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out. Stir in the raisins (optional). Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F.

5 Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream or vanilla ice cream.

Serves 8-10.