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brunch ideas?

I'd do a fruit salad for something fresh and light.

Feb 20, 2014
marisold in Home Cooking
3

Thanksgiving 2013

No one in my family has ever done appetizers for Thanksgiving, but we have our meal around noon. If you're serving late in the day and will have people there waiting for a while, then a few light snacks might be good. You definitely don't want your guests to fill up before the main event!

I agree about the cranberry sauce or relish; it's a must-have for most folks. As for something green, how about broccoli, cabbage slaw, and/or green beans? With any of those you can go as simple or as fancy as you'd like.

Oct 22, 2013
marisold in Home Cooking

Soupy apple butter

The extra two hours in the oven thickened it up nicely. If I use this recipe again, I'll know that I may need much more time than the recipe indicates. I was afraid that all the extra time might make the spices too strong, but it's delicious!

Oct 17, 2013
marisold in Home Cooking

Soupy apple butter

Thanks for the suggestion--I'm trying that now. The crockpot recipe was given to me by a friend who's used it many times with no problem. I followed it carefully, and so I don't know where I went wrong.

Oct 17, 2013
marisold in Home Cooking

Soupy apple butter

Please help! I'm making crockpot apple butter for the first time. I've come to the end of the time called for in the recipe, but the apple butter is very thin, with the consistency of a sauce. Should I just continue to let it cook in the crockpot, or try something else to thicken it?

Oct 17, 2013
marisold in Home Cooking

Best and worst food and cooking-related product slogans?

Does anybody remember the margarine commercial: "If you think it's butter, but it's not, it's Chiffon"? Of course, it came out sounding like "If you think it's butter, but it's SNOT." Yuk!!

Aug 05, 2013
marisold in Not About Food
1

Canned food storage question

Thanks to you both for the confirmation. I figured with my rate of rotation that the cans should be OK, but it's always good to get a second (and third!) opinion.

Apr 06, 2013
marisold in General Topics

Canned food storage question

My kitchen pantry is small, and I'd like to put my commercially canned goods in a storage cabinet in my garage. The garage is enclosed but there's no heat or AC, so the temperatures would range quite a bit from summer to winter. Is this a good idea, or do I need to keep canned goods in the house?

Apr 06, 2013
marisold in General Topics

i know you're not supposed to ________, but i do it any way.

In the raw egg category: the best chocolate icing I've ever made has a raw egg yolk in it. I haven't made it any other way for decades.

Mar 11, 2013
marisold in General Topics

Is sunday gravy the same as spaghetti sauce?

I'm from North Carolina, and all I've ever heard is "sausage gravy" for the gravy made with milk. Around here, everybody knows it's made with milk; it goes without saying. The main distinction I've heard all my life is "white gravy" (made with milk) or "brown gravy" (made with pan drippings and water. In my experience chicken gravy was always white, but gravy with beef could go either way.

A "true southern biscuit" is the one your grandma made!

Nov 08, 2012
marisold in Home Cooking

Grill pan cleaning

Thanks to all--I'll continue to clean it but forget about trying to keep it shiny. I was heading in that direction, but wanted to make sure. . .

Sep 06, 2012
marisold in Cookware

Grill pan cleaning

We frequently use a stainless steel, perforated grill pan with sloped sides when we're grilling veggies. (We have both a charcoal and a gas grill.) Afterwards, I always spend a long time scrubbing the thing with a steel wool pad trying to get it to look more like new. I wonder whether this time-consuming chore is necessary or even desirable. As long as it's washed clean, does it matter if I scrub off the blackening?

Sep 03, 2012
marisold in Cookware

Funny scenes at the market

I saw a frazzled mom with three whiny little ones in the grocery store late this afternoon. She was doing her best to make them behave, but they weren't cooperating. When I last saw her, she was in the parking lot, dragging one little boy toward the car as he was crying loudly, "I WASN'T terrible! I WASN'T terrible!"

Aug 20, 2012
marisold in Not About Food

Best uses for Homegrown Tomatoes and Peppers

Here's an upgrade to a basic tomato sandwich: We love a sandwich with sliced tomatoes, sliced banana peppers, applewood smoked bacon, and spring salad mix. Mix some fresh basil and lemon zest into some mayonnaise and spread on small sandwich rolls or on some tomato basil bread. (I like either bread slightly toasted for texture and flavor.) Use plenty of salt and pepper. This is pretty simple, but I always get loads of compliments when I serve these to guests.

Aug 09, 2012
marisold in Home Cooking

Peach Melba [split from Site Talk]

Peach melba is one of our favorite summer desserts. I make a very easy raspberry sauce: puree fresh or frozen raspberries in the blender with sugar to taste, then strain through a mesh strainer to separate the seeds. I might add a little lemon juice or raspberry liqueur if I want to change it up. I spoon this over vanilla ice cream topped with fresh peaches and top it all off with whipped cream. Summer at its best!

Aug 09, 2012
marisold in Home Cooking

Nine-day pickles

We're using my mom's crock to make the pickles. She didn't have a canning kitchen in the basement; she just kept the crock there throughout the process. Everything else she did in her kitchen. Once she canned them, she stored them in the basement.

Jul 24, 2012
marisold in Home Cooking

Nine-day pickles

One more question before we begin this project tomorrow: My mother always kept the crock of cucumbers in her basement throughout the process, but neither my sister nor I have a basement. We still have access to my mother's home if that's an important component, but it would be a lot easier to keep the crock in one of our homes. We don't know if the darkness and/or the coolness of a basement was essential, or if she just kept them there because of the space. Pickle-makers, can you answer that for us? Would a dark place in an air-conditioned home work just as well?

Jul 24, 2012
marisold in Home Cooking

Nine-day pickles

Thanks, all! I found pickling salt at a Food Lion. Next week we begin our pickle experiment. Your info has helped a lot.

Jul 10, 2012
marisold in Home Cooking

Nine-day pickles

Thanks so much for all this information! I tried to find the pickling salt in Harris Teeter and my small neighborhood Food Lion, but neither one carried it. I'll keep looking.

In the years before my mom passed away, I tried to get as many of her cooking tips as I could, but I never thought about these pickles. Now that we've gone several years without them, my sister and I decided to give them a try, but we need all the help we can get since neither of us has any experience making anything other than fresh pickles. Wish us luck!

Jul 09, 2012
marisold in Home Cooking

Nine-day pickles

My sister and I want to tackle our mother's nine-day pickle recipe, but we're not sure about some of the 50+ year-old instructions. Online searches have provided some recipes, but none are exactly like ours. These were the pickles of our childhood, which we both loved, so we're willing to put out the effort. Can anyone offer any advice?

Nine-Day Pickles

2 gallons of cucumbers--soak 24 hrs. in 1 1/2 box of salt in water. (Mom used "pickling salt" but we can't find that in our grocery stores. How is it different from regular salt?)

2nd day--cover with 2/3 box of alum and boiling water. Let stand 24 hours. (No size given for the box of alum)

3rd day--Pour off alum water. Cover with boiling water. Let stand 24 hours.

4th day--Boil one gallon vinegar (we think she used apple cider vinegar) and a 10-cent (!) box of pickling spices for 15-20 minutes. (Best guess is a regular-sized spice bottle.) Pour over cucumbers; let stand for 9 days.

We do remember Mom putting a weighted plate on top of the cucumbers in the crock.

On the last day, cut cucumbers into thick round slices. Put in jars with same proportion of cucumbers and sugar.

That's the end of the recipe; we figure we have to seal the jars in a water bath.

Any help will be greatly appreciated!

Jul 09, 2012
marisold in Home Cooking

Are you thinking about Christmas cookies yet? (Seriously!)

This looks like a real crowd-pleaser and something a little different. Thanks so much for sharing.

Dec 08, 2011
marisold in Home Cooking

Are you thinking about Christmas cookies yet? (Seriously!)

I've been working on my list for our annual open house for cookies and spiced cider. My usual ones are: peanut butter w/ Hershey kisses, fruitcake cookies w/ icing, haystacks, raspberry-lemon thumbprints, chocolate w/ candy bar filling, and white chocolate w/ orange. I'll add a couple of others, probably something with mint, and maybe some microwave peanut brittle as well. I also serve a couple of savory things to offset all that sweetness, but the cookies and cider are the main event. I've done this for over 20 years, and it's always one of the best things about the holidays for us.

Dec 06, 2011
marisold in Home Cooking

Are you thinking about Christmas cookies yet? (Seriously!)

Would you share your white chocolate peppermint bar recipe? I've been looking for something minty to add to my old standbys.

Dec 06, 2011
marisold in Home Cooking

Simple things you can't get right

I'm with you on this. There's just the two of us, so I don't need that much for every day, and I'm afraid to experiment with some big roast for the first time whenever we have company. I always feel very secure with my salads, sides, and dessert, but if my husband doesn't grill it, I worry lots about my meats.

Dec 01, 2011
marisold in Home Cooking

Venison recipes

My husband, the hunter, grills the sliced tenderloins after marinating them overnight. They are scrumptious! He does that every year for his employees and even the ones who think they hate venison love them. Marinade: soy sauce, a sliced onion, fresh ginger, vegetable oil, water, and a clove or two of garlic.

Nov 12, 2011
marisold in Home Cooking

Cheese Balls Revisited

I only make it at Christmas time, for our annual open house, so it won't be too long til I get it again!

Nov 04, 2011
marisold in Home Cooking

Cheese Balls Revisited

My classic from the '70s has sharp cheddar in addition to the blue cheese, so I'm not sure it's what you're looking for, but my family and friends love it. I use the recipe as a guideline, but I don't measure precisely.

1 8 oz. block of cream cheese, softened
1 cup shredded sharp cheddar cheese
crumbled blue cheese to taste
1 Tablespoon finely chopped green pepper
1 Tablespoon chopped pimento
1 Tablespoon finely chopped onion
1 Tablespoon Worcestershire sauce
1 teaspoon lemon juice
1/4 teaspoon garlic powder (or minced fresh garlic to taste)
dash of cayenne or Tabasco
Combine all ingredients with mixer or food processor. Form into a ball or log and roll in chopped pecans or walnuts. (I toast the nuts.)

Nov 04, 2011
marisold in Home Cooking

Is tipping in cash better for the server?

I was thinking of a few places where we pay at the counter on the way out. Just wondered if, in those cases, the server would see how much you added on when you paid with a credit card.

Oct 01, 2011
marisold in Not About Food

Is tipping in cash better for the server?

A related question: Does the server see how much the specific diner left when the check is paid with a credit card, or does the server just get a total amount for the entire evening? My husband always wants to leave the tip in cash, and one reason is that he wants our servers to know we tip pretty well, thus ensuring future good service at our regular haunts.

Oct 01, 2011
marisold in Not About Food

Need make-ahead lunch ideas, please

Yum! Thanks to you all. Sometimes I need a little push to get out of my ruts. I'm going with the taco bar simply because I have all I need on hand and I don't have time to grocery shop today. I'll use the other menus another time. Greatly appreciated!

Sep 04, 2011
marisold in Home Cooking