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This Weeks Misc. Info and funnies/recipes

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  • This Weeks Misc. Info and funnies/recipes

    Looks like another good week!!!

    August is: National Catfish Month
    National Water Quality Month

    August 10 - National S'Mores Day
    August 11 - National Raspberry Bombe Day
    August 12 - National Toasted Almond Bar Day
    August 13 - National Filet Mignon Day
    August 14 - National Creamsicle Day
    August 15 - National Lemon Meringue Pie Day
    August 16 - National Rum Day
    August 17 - National Vanilla Custard Day

    S E L E C T E D R E C I P E S :

    * Joe's Crab Shack Crab Cakes
    * Flank Steak with Balsamic-Beer Sauce
    * Cheesy Chili Chicken
    * Turkey Empanadas
    * Hoisin Chicken in Lettuce Leaves
    * Muffuletta Salad
    * Tomato Vegetable Casserole
    * Chocolate Caramel Brownies

    > Healthy Eating:

    Low Carb: Egg Puff-Muffins

    Diabetic: Strawberry Fruit Pie

    Low Fat: Zesty Minestrone


    Kelley's Cooking Tips

    Canning Tips:

    * Choose only perfect produce. Overripe or damaged fruits and
    vegetables are more prone to spoilage.

    * Your jars, lids and sealing rings should be in good condition and
    sterile (washed and scalded).

    * Wash your produce thoroughly before processing.

    * Know your produce. Be sure to use the correct time, temperature and
    method of processing for the food you will be canning.

    * After canning, check the seal on every jar to make sure they are
    air tight - when you push down on a self-sealing lid, it should
    stay down. Test porcelain lids by turning the jars upside down. If
    you see a stream of tiny air bubbles, the seal is not air tight.

    * Don't use foods from any jar that has a foamy or discolored
    appearance. Watch for bulging or misshapen lids and leaking rims.
    Throw those jars away.

    * Home canned vegetables should be boiled before they are served
    (with the exception of tomatoes).


    This Week's Culinary Quiz (Answer at the bottom of page)

    The Quanjude Restaurant in Beijing offers the capital's most
    famous dish, Bei Jing Kao Ya. What is Bei Jing Kao Ya?

    This Week's Wine Selection
    Valentin Bianchi Elsa Malbec 2005 Price: $9

    The classic Malbec aromas of ripe plum and violets are evident
    in the nose, with hints of vanilla. The beauty of the Malbec of
    Argentina is its ability to combine a rich, weighty mouth feel
    with a soft silkiness normally associated with lighter wines.
    Elsa Malbec takes the promise of the nose through to the palate,
    with pleasing fruit that mimics the aroma. The soft, supple palate
    leads to a lingering finish.

    Serve With:

    Salmon Steaks with Red Wine Butter
    1 cup full-bodied dry red wine
    1/3 cup finely chopped shallots (3 to 4)
    1/2 cup fresh orange juice
    1/4 cup balsamic vinegar
    1 teaspoon tomato paste
    1/2 bay leaf
    1 teaspoon finely grated fresh orange zest
    1 stick (1/2 cup) unsalted butter, softened
    1 teaspoon salt
    1/4 teaspoon black pepper
    4 (1-inch-thick) salmon steaks (each about 1/2 lb)
    2 tablespoons olive oil

    Combine wine, shallots, juice, vinegar, tomato paste, and bay leaf
    in a 1- to 2-quart heavy saucepan and boil over moderately high heat
    until mixture is thick and jamlike and reduced to about 1/3 cup,
    about 20 minutes. Discard bay leaf. Transfer mixture to a small bowl
    set in a bowl of ice and cold water and stir until cold to the touch,
    about 5 minutes. Remove from ice water and stir in zest, butter,
    1/4 teaspoon salt, and 1/8 teaspoon pepper with a rubber spatula
    until incorporated.

    Preheat broiler. Line rack of a broiler pan with foil. Pat fish dry,
    then brush both sides with oil (2 tablespoons total) and sprinkle
    with remaining 3/4 teaspoon salt and 1/8 teaspoon pepper. Broil fish
    about 5 inches from heat, turning over once, until just cooked
    through, 8 to 10 minutes total. Top each steak with 1 to 2
    tablespoons red-wine butter.

    FOOD FUNNIES: Signs Your Dog Is Too Fat

    10. Instead of "Ruff," he barks "Ruffles".

    9. Ticks that suck his blood die from high cholesterol.

    8. Strangers mistake him for a fat guy in a dog suit.

    7. Collar is a forty-eight inch belt from Today's Man.

    6. Answers to the name "Cheney".

    5. His dish is filled with Kibbles, Bits, and Lipitor.

    4. Dog door is larger than your front door.

    3. Put his head out the window and the car tipped over.

    2. He's the only dog that knows how to work a deep fryer.

    ... and the #1 sign Your Dog Is Too Fat ...

    1. Never have to say "Stay" since his fat butt never moves.

    This Week's Culinary Quiz Answer: Peking Duck

    Quanjude is one of Beijing's best known duck restaurants, and has
    been in business for almost 150 years. The duck is roasted in a
    wood-fired oven, using fruit wood for extra flavor, for about
    45 minutes. The whole duck is brought out and sliced at the table.
    The duck is eaten wrapped in a thin pancake, with a little spring
    onion, cucumber and sweet plum sauce.

    "Nobody can make you feel inferior without your consent." ~Eleanor Roosevelt

  • #2
    Re: This Weeks Misc. Info and funnies/recipes

    I must make a s'more ingredient run!!
    Lauren ~The ultimate tragedy is not the oppression and cruelty by the bad people but the silence over that by the good people. ~
    Martin Luther King, Jr.


    • #3
      Re: This Weeks Misc. Info and funnies/recipes

      I am excited about Creamsicle and Rum day
      Visit my blog at:


      • #4
        Re: This Weeks Misc. Info and funnies/recipes

        i actually made catfish first couple days of august, i didn't know it was catfush month.

        catfish being my favoritest fish ever !!

        I fried it, and made a crawfish topping to pour across the top. It was so good, one of gramma's favoritest dishes..
        I just hold on tighter, to a hand that's stronger...he knows my every thought, he clears my weary heart, and hold's on tighter...


        • #5
          Re: This Weeks Misc. Info and funnies/recipes

          This is a wonderful thread Sis! I think August is my Favorite month now...starting with the catfish! You are super cool!
          Have you made time to listen to the birds today........