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Thread: GTT Cookbook, Are you ready?

  1. Top | #51
    GTT's Pilot in Command (PIC) farmgirl19's Avatar
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    Quote Originally Posted by Gizmo2 View Post
    X2! Love the stuff.
    Maybe you aren't so bad after all.



    As far as I'm concerned, if you don't like lemon, there's something wrong with you!
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    If man had enough horse sense to treat his wife like a Thoroughbred, she'd never grow into an old nag.

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  3. Top | #52
    Keeper of the GTT Cookies dieselshadow's Avatar
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    Quote Originally Posted by farmgirl19 View Post
    Maybe you aren't so bad after all.



    As far as I'm concerned, if you don't like lemon, there's something wrong with you!
    You know the rules, if you post recipes like this one, you have to send me a sample batch.

    I'll go ahead and post this to the GTT cookbook regardless of your violation.
    Gizmo2, farmgirl19, Levi and 1 others like this.
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  4. Top | #53
    GTT's Pilot in Command (PIC) farmgirl19's Avatar
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    Quote Originally Posted by dieselshadow View Post
    You know the rules, if you post recipes like this one, you have to send me a sample batch.

    I'll go ahead and post this to the GTT cookbook regardless of your violation.
    I'll do one better. Next time I get that way for a GTT meeting, I'll make the entire batch!
    Gizmo2, dieselshadow and Levi like this.
    If man had enough horse sense to treat his wife like a Thoroughbred, she'd never grow into an old nag.

    If you climb in the saddle, be ready for the ride!

    Happiness is contagious; Be a carrier!

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  6. Top | #54
    GTT's Pilot in Command (PIC) farmgirl19's Avatar
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    Sausage Egg Roll Filling

    SAUSAGE EGG ROLL FILLING



    INGREDIENTS

    1 pound ground pork, (breakfast sausage works well)

    6 cups Coleslaw mix, or shredded cabbage (I shred a head of cabbage.)

    4 cloves garlic; minced

    1 Tbs ginger; minced (Since fresh ginger doesn't keep extremely well, I used some (~1 tsp, I don't measure) dried Chinese Five Spice seasoning. You could probably use the dried ginger, and I'd probably start with a tsp, and adjust to your liking.)

    1-1 1/2 Tbs Soy Sauce (Use the real stuff. Read the labels. A lot of what is labeled "soy sauce" is food coloring and artificial flavoring.)

    1/4 cup chopped green onions

    1 Tbs Sesame Oil


    DIRECTIONS

    1) Heat a dutch oven over medium heat. Add the sausage and cook, stirring often, so it is in crumbles, until it is cooked through. Do not drain. (If you are using a quality sausage, there won't be a lot of excess fat anyway.)

    2) Add the Coleslaw mix, garlic, ginger and soy sauce to the dutch oven with the sausage. Cook approximately 5, or until cabbage begins to soften. (I actually like my cabbage a bit more wilted, so I tend to cook for about 8-10 minutes, using tongs to toss, so that all of the cabbage cooks evenly and comes in contact with the seasoning.)

    3) Remove from heat and top with green onions and drizzle with the sesame oil.

    At this point, you can roll the mix into Wonton wrappers and fry. However, I like to eat it just from a bowl while warm. Saves a little time and work, and also saves calories of the Wontons, as well as the frying.

    Another Farmgirl trick to make this even more figure friendly..... Use the Hot breakfast sausage, and it will season 2 medium heads of cabbage, quite well. You can increase the garlic to 6-8 cloves, (or more because it's hard to have too much garlic, if you are like me). You can increase the Chinese Five Spice, or keep it the same, as it is a fairly strong seasoning spice blend. Sesame oil can be increased by 1/2, or to your liking. By only using one pound of sausage and 2 heads of cabbage, it also makes this a budget friendly side dish, or you can even enjoy it as the main course, for a quick and easy dinner.

    Another note: Store your sesame oil in the fridge, after opening. It is one that tends to go rancid if stored at room temp, once the seal is broken.
    Gizmo2, ColonyPark and Jeff R. like this.
    If man had enough horse sense to treat his wife like a Thoroughbred, she'd never grow into an old nag.

    If you climb in the saddle, be ready for the ride!

    Happiness is contagious; Be a carrier!

  7. Top | #55
    GTT's Pilot in Command (PIC) farmgirl19's Avatar
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    And with St. Paddy's Day just a week away, cabbage is on sale, almost everywhere!
    Gizmo2, ColonyPark and Jeff R. like this.
    If man had enough horse sense to treat his wife like a Thoroughbred, she'd never grow into an old nag.

    If you climb in the saddle, be ready for the ride!

    Happiness is contagious; Be a carrier!

  8. Top | #56
    GTT's Pilot in Command (PIC) farmgirl19's Avatar
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    Sauerkraut, Potatoes, and Sausage

    Since the topic of Sauerkraut came up in another thread, I thought I would share a sauerkraut recipe. This recipe is slightly adapted from the original I found at "Grandmotherskitchen.com", so I do not want to infringe on any possible copyrights without stating that.


    Sauerkraut, Potatoes,and Sausage


    INGREDIENTS:

    2 Tbs Butter (Use the real stuff)

    1 large onion; chopped

    8 large, or 10 medium russet or baking potatoes; peeled and sliced into 1 1/2-2 inch thick slices

    2 (24 oz) jars of sauerkraut; undrained (You could also use 4 (14-15 oz) cans, if that is what you have.)

    1 lb precooked, skinless link sausage, such as Hillshire Farms. (I use beef, but polska kielbasa would be good too. The original recipe calls for precooked turkey sausage, so you can use that too.) Cut the sausage crosswise into 2 inch thick rounds.

    DIRECTIONS:

    Preheat oven to 375*

    Spray a 9X13" baking pan lightly with nonstick cooking spray.

    In a dutch oven, stock pot, or very large skillet, melt the butter on low heat. Turn heat up to medium, and add the onions and cook, while stirring, until onions become transparent and soft.

    Add the sauerkraut to the onions and stir to combine.

    Place the potato slices in a single layer in the prepared 9X13" pan.

    Spread the sauerkraut and onion mixture over the potatoes.

    Arrange the sausage rounds on top of the sauerkraut.

    Cover with aluminum foil and bake at 375* for 1 hour.

    Makes 8 Servings

    Note; The leftovers are excellent!
    Kennyd, ColonyPark and 2LaneCruzer like this.
    If man had enough horse sense to treat his wife like a Thoroughbred, she'd never grow into an old nag.

    If you climb in the saddle, be ready for the ride!

    Happiness is contagious; Be a carrier!

  9. Top | #57
    Corndog Hater ColonyPark's Avatar
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    That sounds good FG!

    However nobody in my house would touch it with a 10' pole.....so how many of my GTT friends are coming over to help me eat this?
    farmgirl19 likes this.
    Jamie

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