PB, Marmalade and banana Yummy.. gotta be crunchy though preferably Waitrose PB.. much better then Sunpat.

rod03801: When I was in high school, every day I walked home for lunch and had a PB & miracle whip sandwich. I don't think I could eat one today - just sounds gross thinking about it, but I sure loved them then. Now PB & Bannana - yum.... that does sound good just thinking about it.

Currently the "big" thing in our house is PB & cinimon sandwichs. yum...

I always did say that pb&bananna was a NH thing! lol

I like my PB and banana sandwiches with a little bit of Miracle Whip. Adds just a little zing. Most people tell me it sounds gross... but try it! It's great!

nobleheart: Hmmm.. I should try that!

ScarletRose: my dad used to eat peanut butter & olive sandwiches...weird huh?

Rose: Peanut butter and Dill pickles sammies.. Yummy!

haven't tried the cheez whiz though..

Eriisa: yup! sorta but do u smush pb an cheeze whiz together? LOL

I've had them on toast. Does that count?

Who's tried grilled PB sammiches.. OR PB an cheez whiz?

I guess I might as well admit that I had a wonderful peanut butter and bannana sandwich last week............

ScarletRose: I loved those when I was a kid. ;) With bananas too! mmmmmmmm

Pooh Sandwich


Ingredients:

2 bread slices
Creamy peanut butter
Mini marshmallows

Tools you'll need:

Butter knife

Plate


1. Spread each slice of bread with a thin layer of peanut butter.

2. Sprinkle some mini marshmallows onto the peanut-buttered slices.

3. Put the two slices together, and enjoy.

ScarletRose:



Oil price rise affects sugar prices

Eriisa: How much?? Is it going up like gasoline??

Boil 5 minutes, then steep 10 minutes:

1 Tbsp fennel or anise seed
6 green cardamom pods
12 cloves
1 cinnamon stick
1/4" ginger root, sliced thin
1/4 tsp black pepper corns
2 bay leaves
7 Cups water
Add, bring to a boil, and simmer 5 minutes:

2 Tbsp Darjeeling tea
Add:

6 Tbsp honey or brown sugar
1 Cup milk
Yum!

Hey, that reminds me, did you hear how expensive that sugar is becoming???? Its all over the news here in Dallas.

"This is a great brownie recipe. Nuts can be added if desired. If you want to make a larger pan, it's best to triple the recipe."

Original recipe yield: 1 - 9x9 inch square pan

INGREDIENTS:

1/3 cup butter or margarine, softened

1/4 cup light corn syrup

3/4 cup white sugar

2 eggs

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon salt

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 9x9 inch pan.
In a medium bowl, cream together the butter, corn syrup and sugar.
Beat in the eggs one at a time, then stir in the vanilla.
Combine the flour, cocoa and salt, gradually stir into the creamed mixture.
Spread evenly into the prepared pan.
Bake for 30 to 35 minutes in the preheated oven, until brownies pull away from the sides of the pan.
Frost when cooled, if desired.

Huggie Bear Brownies

I have had the commerical ones delicious .will have to ID carefully if I ever eat them.I used to go mushroom picking with the ukrianian girls ..learned to ID carefully.

Nirvana: ty for the info

and with help from a chef friend of mine's website, found a few suggestions for recipes:

Recipes

One of my Mother's uncles was a botanist, I looked up fiddleheads in one of his books and based on what was there looked up this:

Ostrich Fiddlehead ferns the only edible one

hopefully this will be a help?

I thought they were all poisonous?

anyone familiar with fiddleheads?are there specific ferns that are edible?

Please refrain from discussing hunting & any slaughter of animals on this board. This can cause offense!
This is a family recipe board, children read this board & it is the parents responsibility to discuss where the meat they are eating has come from.
Any discussion will result in the post being removed.
Ofcourse meat recipes, as normal, are welcome here.
Thank you

http://www.recipeland.com/recipe/438/

http://depts.washington.edu/uboma/2003/classes/Nicole/pics/angry_daffy_duck.gif

the infliction of pain on any lifeform to me indicates a cruel nature.

Bruno Jesus: try some dark chocolate
http://my.webmd.com/content/article/73/81921.htm

volant:It taste good but it's bad for the cholesterol...and you know what they say about high cholesterol!

Bruno Jesus: CHOCOLATE you can't go wrong with CHOCOLATE ;)

volant:That's kind of fat...fat stuff right?

Fruit Scones

8 oz. self-raising flour (225 g)
1/2 tsp. baking powder
2 oz. butter or margarine (50 g)
2 Tbsp. caster sugar (granulated sugar)
3 oz. mixed dried fruit (e.g., raisins)
1/4 pint milk (150 ml)
milk to glaze

Preheat oven to 425 F.

Sift the flour and baking powder into a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the sugar and fruit and add enough milk to mix to a soft dough.

Turn onto a floured surface, knead lightly and roll out to 3/4-inch
thickness.
Cut into 2-inch rounds and place on a lightly floured baking sheet.
Brush with milk to glaze.

Bake for 10 minutes then cool on a wire rack.
Serve with butter and jam
(or clotted cream--sort of like whipped cream (yum yum)).

Tip: Most scones will keep for a day or two if stored in an
airtight container, but are always best reheated in the
oven for a few minutes before serving.

2 C. 12oz semisweet chocolate chips
1 can 14oz sweetened condenced milk divided
2 t. vanilla
6oz white confectioners coating or 1 C. deluxe white baking pieces
1 T. peppermint extract
1 drop green or red food coloring

Line an 8 or 9 inch square pan with waxed paper.
In a mediumn sized heavy sausepan over low heat, melt chips with 1 C. sweetened condensed milk, add vanilla. Spread half of the mixture into prepared pan. Chill for 10 minutes or untill firm. In a small sized heavy saucepan over low heat melt white confectioners coating with remaining sweetened condensed milk. It will be thick. Add peppermint extract and food coloring. Spread on chilled chocolate layor. Chill for 10 minutes or untill firm. Spread reserved chocolate mixture on mint layor. Chill for 2 hours or untill firm. Turn fudge onto a cutting board. Peel off waxed paper and cut into squares. Store covered in refrigerator.

3 C. 18oz semisweet chocolate chips
1 can 14oz sweetened condensed milk
dash of salt
1 C. chopped nuts
2 t. vanilla

Line an 8 or 9 inch square pan with waxed paper.
In a mediumn sized heavy saucepan over low heat melt chocolate chips milk and salt. Remove from heat, stir in nuts and vanilla. Spread evenly in prepared pan. Chill 2 hours or till firm . Turn onto a cutting board, remove waxed paper, cut into squares. Store in refrigerateor.

To make Peanut Butter Glazed Fudge omit nuts, stir 3/4 C. peanut butter flavored chips in with vanilla. Spread in pan and chill as above. For glaze in a small saucepan melt 1/2 C. peanut butter flavored chips with 1/2 C. whipping cream. Stir untill thick and smooth. Spread over chilled fudge.

To make Marshmallow Fudge omit nuts, stir 2 T. butter in with vanilla, fold in 2 C. miniature marshmallows. Proceed as above.

3 C. 18oz semisweet chocolate chips
1 can 14oz sweetened condensed milk
4 T butter divided
2 t. vanilla
dash of salt
1 C. chopped nuts
2 C. miniature marshmallows

Line an 8 or 9 inch square pan with waxed paper.
In a large sized heavy saucepan over low heat melt chocolate chips with milk, 2 T. butter, vanilla and salt. Remove from heat, stir in nuts. Spread evenly into prepared pan. In a mediumn sized saucepan over low heat melt marshmallows with remaining 2 T. butter. Spread on top of fudge. With a table knife swirl through top of fudge. Chill 2 hours or till firm. Turn fudge onto a cutting board, peel off waxed paper, cut into squares. Store covered in refrigerator.

2 C. 12oz milkchocolate chips
1 C. 6oz semisweet chocolate chips
1 can 14oz sweetened condensed milk
dash of salt
1/2 t. peppermint extract
1/4 C. crushed hard peppermint candy

Line an 8 or 9 inch square pan with waxed paper.
In a mediumn sized heavy saucepan over low heat melt chips with milk and salt. Remove from heat, stir in extract. Spread evenly into prepared pan. Sprinkle with peppermint candy. Chill 2 hours or untill firm. Turn onto a cuttingboard, remove waxedpaper, cut into squares. Store covered in refrigerator.

<for what exactly..there are many great search engines for recipes.I have short list of the best in a file .If u want & can find it>cut>paste here.

re sodium gee foxy ty will watch I have a tendency to reduce salt in recipes...many I find to salty.
---
re alcohol,duh of course alcohol w/ its low boiling point boils off when cooking,it is used in cooking more for taste.

Here's a helpful list that suggests substitutes for a variety of alcoholic beverages. Quantities and substitutes vary, depending on the recipe used.

Amaretto: non-alcoholic almond extract; orgeat Italian soda syrup; or marzipan.

Applejack or apple brandy: Unsweetened apple juice concentrate; apple juice; apple cider; or apple butter.

Apricot brandy: Syrup from canned apricots in heavy syrup; or apricot preserves.

Bourbon: Non-alcoholic vanilla extract.

Champagne and other sparkling wines: Sparkling apple cider; sparkling cranberry juice; or sparkling grape juice.

Cherry liqueur or brandy: Syrup from canned cherries in heavy syrup; Italian soda cherry syrup; or cherry preserves.

Coffee liqueur or brandy: Espresso; non-alcoholic coffee extract; or coffee syrup.

Creme de cacao: Powdered white chocolate mixed with water; non-alcoholic vanilla extract and powdered sugar.

Creme de cassis: Black currant Italian soda syrup; or black currant jam.

Creme de menthe: Mint Italian soda syrup; or non-alcoholic mint extract.

Gewurztraminer: White grape juice mixed with lemon juice, water, and a pinch of powdered sugar.

Lorice or anise flavored liqueur: Anise Italian soda syrup; or fennel.

Mirin: White grape juice mixed with lemon juice or zest.

Muscat: White grape juice mixed with water and powdered sugar

Orange liqueur or brandy: Unsweetened orange juice concentrate; orange zest; orange juice; or marmalade.

Peach brandy: Syrup from canned peaches in heavy syrup; or peach preserves.

Peppermint schnapps: Mint Italian soda syrup; non-alcoholic mint extract; or mint leaves

Port: Concord grape juice mixed with lime zest; or cranberry juice mixed with lemon juice

Red wine: Grape juice; vegetable stock; cranberry juice; tomato juice; or concord grape jelly.

Riesling: White grape juice mixed with water and a pinch of powdered sugar.

Rum: Non-alcoholic vanilla or rum extract.

Sherry: Apple cider; non-alcoholic vanilla extract; coffee; or coffee syrup.

Vermouth: Apple cider; or apple juice mixed with lemon juice and water.

Vodka: Water; apple cider or white grape juice mixed with lim uice.

White wine: White grape juice; apple cider; apple juice; vegetable stock; or water.

here

I love having a slow cooker.great when you are busy.

cant find my fav recipe,but found this one on line it is close:
http://chicken.allrecipes.com/az/82296.asp

I used to use real orange slices(minus the seeds).
then tried tangerines for a lsight diff taste.
my friend natasha tried it with peach juice.

http://kid.allrecipes.com/

Does anyone have a Recipe for "Sauerkraut Soup" ?

Official state foods
http://www.foodtimeline.org/foodfaq4.html#official

ScarletRose: glad u liked it

chupacabraVS2: hey thankies.. ;)

http://www.classbrain.com/artstate/publish/wyoming_recipes.shtml

http://www.foodtimeline.org/foodfaq4.html

volant: hey thanks.. that is great infor Volant

conversions

I know,I get flack about eating bunnies,,but rabbit is delicious