Ariane Jenkins said:On Sun, 01 Feb 2004 19:06:38 GMT, Frogleg <[email hidden]> wrote: [snip]
Quoted message said:Can't anybody come up with a few main dishes, sides, soups or salads that are a delight and don't
include some particularly expensive brand of chestnut puree? Is the only food worth eating the
product of free-range pheasants and out-of-season endiive?
Easy now, thread drift happens. No use getting too worked up over it or your blood pressure
will never go down while reading this group. 😉
I meditate after every connection. :-)
Quoted message said:
I think people have mentioned plenty of ideas in this group as a whole, although you might
get more specific responses if you were to Google or ask on misc.consumers.frugal-living.
Don't want 'frugal.' I *know* how to make 1 (half) chicken breast extend to a 4-person meal. I want
inventive, delicious, gourmet cooking that doesn't require a pound of lobster meat as a contributory
ingredient to, say, 2 dozen Long-Island oysters.
Quoted message said:
--pan-fried fish (dredged in seasoned flour), then with a bit of sherry, soy sauce, water, ginger
and scallions added to the pan and made into a sauce, served with rice and steamed broccoli
Check.
Quoted message said:--roast beef, a chunk of bottom round rubbed with salt, pepper and studded with slivers of garlic,
served with a baked potato and steamed asparagus
Beef cooked how? I am roast-impaired.
Quoted message said:--chicken breasts, marinated in Italian dressing and baked (can also be grilled or cooked on
Foreman grill), cut into strips and tossed with romaine lettuce and sliced onion in a simple salad,
dressing of your chocie
Because someone had given me a whole flock of pecans and I spent a number of mindless hours shelling
them, I experimented with pecan-crusted chicken strips recently. Googled for recipes; found most
included pecans AND some sort of crumbs; and processed pecans with cornflakes. Not bad at all.
Pecans are expensive unless someone gives them to you, but perhaps peanuts would do.
Quoted message said:--grilled ham and cheese --salmon croquettes, recipe at end of message --omelet, herbs are a nice
addition if you've got them, but we like grated sharp cheddar, and sauteed mushrooms/onions, too
--Dimitri's great recipe idea for baking some pork spare ribs on a bed of sauerkraut, chopped
cabbage, sliced onion, with a sprinkling of caraway seeds, can add a splash of white wine or apple
juice, eaten with mashed potatoes
Wizard!
Quoted message said:--cabbage roll-like stew with half and half mixture of ground pork and beef, simmered on stovetop,
extra cabbage and sauerkraut --Mimi Hiller's sticky chicken (recipe in RFC cookbook) with parsley
potatoes and a salad --Don't remember the Chinese name for it offhand, but a whole chicken rubbed
with salt and let sit in the fridge overnight, next day poach it (boiling water, put chicken in,
let sit a minute or two, take it out, bring water back to boiling, put chicken in, cover pot and
turn off heat, let sit for an hour) and served with rice, maybe a dipping sauce (oyster sauce,
hoisin, etc.) and some sliced cucumbers--leftovers work great in chicken salad --saute some garlic
and onion, ...
And everyone who comes into the house says, "Ummh. You must be cooking something good."
Quoted message said:add some canned diced tomatoes and a can of good tuna, let simmer a bit, and serve over pasta
Well, the list goes on. I'm sure that a great many people make fairly simple dishes quite often,
but it may not occur to them to discuss them because... well, they're so simple.
This is exactly what I was after. *Really* tasty food that doesn't cost an arm and a leg.
Quoted message said:
Ariane
P.S. I've never had pheasant and probably wouldn't recognize an endive if it bit me on the ass.
<g>
I've had a squab. You're supposed to eat a lot of the bits you'd discard in a chicken. Not a treat
for me. I believe pheasants are a bit larger. :-)
Quoted message said:* Exported from MasterCook *
BAKED SALMON CROQUETTES
Recipe By : Southern Living 1981 Annual Recipes, page 22 Serving Size : 8 Preparation Time :0:00
Categories : Fish Salmon
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
15 1/2 ounces Canned pink salmon -- Drain, reserve juice Milk
1/4 Cup Butter 2 Tablespoons Onion -- finely chopped
1/3 Cup All purpose flour
1/2 teaspoon Salt
1/4 teaspoon Pepper 1 Tablespoon Lemon juice 1 Cup Bread crumbs, or crushed Corn Flakes
1. Drain salmon, reserving liquid; add enough milk to salmon liquid to measure 1 cup; set aside.
2. Melt butter in a heavy saucepan over low heat; add onion and cook until tender. 3 Add flour,
stirring until smooth. Cook 1 minute, stirring constantly.
4. Gradually add milk mixture; cook over medium heat, stirring constantly, until thickened and
bubbly. Stir in salt and pepper;set aside.
5. Remove skin and bones from salmon; flake salmon with a fork. Add lemon juice, 1/2 cup bread
crumbs, and white sauce, stirring well.
6. Refrigerate mixture until chilled; shape into croquettes. Roll in remaining bread crumbs.
7. Place on a lightly greased baking sheet; bake at 400 degrees for 30 minutes.
Thank you.
