Food, Glorious Food

We've shared some yummy food with each other over the years. It's always fun to see what's going to show up at our semi-annual potluck dinners. Remember the time when everyone brought dessert?
But we've never spent a whole evening on food before--until last week.
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Hermana brought:

SHRIMP NEWBURG

1 Tbps. butter

2 Tbps. green onions brown in butter

1 can small shrimp, drained

1 can shrimp Campbell’s soup

Warm together.  Just before serving,  add 1 cup sour cream and 1-2 cups peas.  Dilute with milk, if needed.

Pour over patty shells or over rice.

(You can substitute medium to large shrimp, if desired.)

She brought two old cookbooks . . . .

and some family cookbooks.

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Jade brought:
7^th Day Adventist Cookbook

Old Alaska cookbook

2^nd great grandma Gunderson (1894)

From My Grandma Gunderson who just celebrated her 92nd birthday last week. This recipe was from her Grandma who made the potato starch from soaking potatoes and straining the starch water, then drying it and collecting the starch. Way easier to go to The Good Earth.

STARCH CAKE

*Preheat oven to 400 (but follow temperature guide below during baking)

8 large eggs

1 1/2 cups sugar

3/4 cup potato starch (I bought mine at the good earth)

3/4 tsp cream of tarter

Separate eggs, beat whites until stiff, then mix in the cream of tarter. In a large bowl, beat yolks with sugar until creamy. Fold the potato starch into the yolk/sugar mixture. Finally, fold egg whites into the batter. Grease a tube pan generously (but leave the tube ungreased).

Bake at 400 for 10 minutes

then turn the oven to 375 for 15 minutes

then to 350 for another 15 minutes,

then down to 300 for the final 25 minutes

Total time in oven 65 minutes. When done, run a sharp knife around outsidge edge of pan. Turn onto brown paper bag and let cool.

Serve with fruit and whipped cream.

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Queenie likes these cooking magazines:

MICROWAVE APPLE CRISP

6-8 Medium tart apples, peeled and sliced (8 cups)
3/4 cup packed brown sugar, divided
1/2 cup flour, divided
3/4 cup quick-cooking oats (I use regular)
1 tsp cinnamon
1/2 cup cold butter or margarine


Toss apples with 1/4 cup brown sugar and 2 T flour; place in a greased 8" microwave-safe deep-dish pie plate (I use 9-10").  In a bowl, combine oats, cinnamon, and remaining brown sugar and flour.  Cut in butter until crumble; springkle over apple mixture.  Cover with waced paper.  Microwave on high for 10-12 minutes or until the apples are tender. Yield: 8 servings.

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Juicy brought:

+ Ward and Family Cookbooks

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Jeeves brought:

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Moab brought:

She likes 101 Things To Do With . . . . cookbooks. I don't know if she likes these particular ones, however.

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Apple likes the Lion House cookbooks.

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Shulamit, one of our original members, returned after many years and brought:

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Legacy brought:

BUTTERSCOTCH BUNDT ROLLS

Also known as Sticky buns!

18 frozen dinner rolls

1 (3-ounce) package butterscotch pudding (not instant)

1/2 cup packed brown sugar

1/2 cup chopped pecans

1/2 cup melted butter

Arrange frozen rolls in a greased bundt pan. Sprinkle pudding, brown sugar, and pecans over rolls.  Drizzle butter over all. Cover bundt pan with a dishtowel, plastic wrap, or waxed paper and let rise at room temperature overnight, or about 12 hours.  Remove distowel. Bake at 350 degrees for about 25 minutes.  Cool 5 to 10 minutes before inverting to a serving plate. Serve warm. Makes 18 rolls

P.S.  Don't be tempted to add more than 18 rolls or they will run over the pan like Legacy's did!

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Two of my favorite cookbooks:

The authors of Our Best Bites also have a popular blog by the same name. Check it out {here}. One of the authors served a mission to Brazil and she has some Brazilian recipes that I love. Check out the easy cheese rolls (also known as pao de queijo) {here}. It's great for people who have gluten intolerance because there is no wheat flour. It's made with tapioca flour instead.

I watch The Food Nanny on byutv and she inspires me to put love into my cooking.

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Bountiful Baskets is a food co-op that was recommended. You can order a basket of fresh produce and pick it up on Saturday mornings at 10 a.m. Check it out {here}.


If you are interested in starting your own co-op, learn about it {here}.

Bon Appetit, Interrupters!