They changed the recipe on the lid of the cylinder! I've been using that recipe as long as I've been making cookies. They are the best oatmeal raisin cookies in the world, why would they change it? There was no reason to write it down, it was always there.
If you have the lid from an older box of oatmeal you better save it. Thank goodness I did. If not and you want me to post it let me know. I can't do right now because I'm too annoyed.
I was going to whip up a batch of these for a friend and her son that are driving to Florida Saturday. You know you have to have munchies in the car for kids. That is when I noticed the strange amounts for the butter and brown sugar. Don't change the butter and sugar in my cookies. If I wanted a healthy cookie I'd eat a graham cracker.
Just thought you would like to know about this. I really think this calls for a letter or email to The Quaker Oat Company. I'll let you know what they say.
Thanks for listening, I feel better already.
Thursday, March 31, 2011
Turnip Slaw
I'm always looking for a new salad recipe, especially in the colder months, and before the garden is ready. This is just delightful with almost any meat, fish or poultry.
Turnip Slaw
4-6 servings
print recipe
3 or 4 medium turnips
2 stalks celery
2 green onions, with bottoms trimmed but green parts left on
1/2 cup buttermilk
2 tablespoons vegetable oil
1 tablespoon fresh lemon juice
1/8 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper, or to taste
2 tablespoons capers, drained
1 teaspoon chopped fresh sage
1 tablespoon chopped fresh parsley
1. Peel the turnips and cut first into quarters, then into very thin strips. Place in a medium saucepan, add enough water to cover, and bring to a boil over medium high heat. Blanch until just tender, 2-3 minutes, drain and set aside in a large bowl.
2. Slice celery and green onions at a sharp angle and as thinly as possible. Add to the bowl of turnips.
3. In a medium bowl, combine the buttermilk, oil, lemon juice, salt and pepper. Mix until smooth. Add the capers, sage, and parsley and stir gently. Pour dressing over the turnip mixture, toss gently, and serve.
Lets go to Miz Helen's Country Cottage for Full Plate Thurday. See you there!
Turnip Slaw
4-6 servings
print recipe
3 or 4 medium turnips
2 stalks celery
2 green onions, with bottoms trimmed but green parts left on
1/2 cup buttermilk
2 tablespoons vegetable oil
1 tablespoon fresh lemon juice
1/8 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper, or to taste
2 tablespoons capers, drained
1 teaspoon chopped fresh sage
1 tablespoon chopped fresh parsley
1. Peel the turnips and cut first into quarters, then into very thin strips. Place in a medium saucepan, add enough water to cover, and bring to a boil over medium high heat. Blanch until just tender, 2-3 minutes, drain and set aside in a large bowl.
2. Slice celery and green onions at a sharp angle and as thinly as possible. Add to the bowl of turnips.
3. In a medium bowl, combine the buttermilk, oil, lemon juice, salt and pepper. Mix until smooth. Add the capers, sage, and parsley and stir gently. Pour dressing over the turnip mixture, toss gently, and serve.
Lets go to Miz Helen's Country Cottage for Full Plate Thurday. See you there!
Wednesday, March 30, 2011
Green Beans With Sour Cream
This is sooo good, you will not believe it. This is one of those things you do when you really need to go to the grocery and you're making do until the temperature gets above freezing. Actually the temperature is above freezing but it's still cold. My picky nephew loves these.
Green Beans With Sour Cream
about 4 servings
print recipe
Drain one small can whole mushrooms and brown lightly in two tablespoons butter. Add three cups hot, cooked green beans, cut French style, (I have used canned and frozen), and one-half cup sour cream. Season with salt and freshly ground black pepper and heat through DO NOT BOIL. Serve immediately.
This is a great side dish for almost any meat.
Green Beans With Sour Cream
about 4 servings
print recipe
Drain one small can whole mushrooms and brown lightly in two tablespoons butter. Add three cups hot, cooked green beans, cut French style, (I have used canned and frozen), and one-half cup sour cream. Season with salt and freshly ground black pepper and heat through DO NOT BOIL. Serve immediately.
This is a great side dish for almost any meat.
Tuesday, March 29, 2011
Best Iced Tea Ever
Of course you know this is "sweet tea". I have no idea how many sweet tea recipes I've tried. This one I found in a wonderful Southern cookbook, Dori Sanders' Country Cooking. I made this for the first time yesterday and as far as I'm concerned this is it, the one I'll make from now on. Make ssure to remove the rind from the lemon (a potato peeler makes it easy) before squeezing out the juice.
Best Iced Tea Ever
makes 2 quarts
print recipe
1 "running over" cup of sugar
2 quarts cold water
the juice and rind (in strips) of 2 lemons
5 regular tea bags
1. Combine the sugar, water, and lemon juice in a large saucepan and bring to a boil over high heat, stirring frequently. Remove from heat.
2. Add the lemon rind and tea bags, cover the pan, and allow to steep 20 minutes.
3. Strain the tea into a large pitcher, chill, and serve over ice.
Best Iced Tea Ever
makes 2 quarts
print recipe
1 "running over" cup of sugar
2 quarts cold water
the juice and rind (in strips) of 2 lemons
5 regular tea bags
1. Combine the sugar, water, and lemon juice in a large saucepan and bring to a boil over high heat, stirring frequently. Remove from heat.
2. Add the lemon rind and tea bags, cover the pan, and allow to steep 20 minutes.
3. Strain the tea into a large pitcher, chill, and serve over ice.
Hal's Salad
This is the perfect salad to serve with Papa's Pasta E. Fagioli. This is from an old Southern Living Party Cookbook, out of print, but you might try http://www.amazon.com/ I have seen a few on there.
I have no idea who Hal is, but his salad is wonderful and perfect for winter because it does not involve any cardboard tomatoes. You can add a few cherry or grape tomatoes if they look nice.
Hal's Salad
Servings 4-6
print recipe
Mixed salad greens (enough for 4-6 servings)
1 (6 ounce jar marinated artichoke hearts, undrained)
1 (2-ounce can anchovy filets, undrained)
1/2 cup halved or sliced small stuffed olives
1/2 cup of red or white wine vinegar
Tear greens into bite size pieces. Cut artichoke hearts into three or four pieces. Combine with greens and other ingredients in large salad bowl; toss well. Great to serve with any pasta dish.
Now lets solve the problem of the family and friends that think they hate anchovies and maybe even olives. Drain the artichoke heart marinate into a blender or food proccessor along with the undrained anchovies and olives, if they hate olives also, add the wine vinegar and pulse until you can not tell what is in it. They will think it's the best dressing they ever had. Trust me I do it all the time.
I have no idea who Hal is, but his salad is wonderful and perfect for winter because it does not involve any cardboard tomatoes. You can add a few cherry or grape tomatoes if they look nice.
Hal's Salad
Servings 4-6
print recipe
Mixed salad greens (enough for 4-6 servings)
1 (6 ounce jar marinated artichoke hearts, undrained)
1 (2-ounce can anchovy filets, undrained)
1/2 cup halved or sliced small stuffed olives
1/2 cup of red or white wine vinegar
Tear greens into bite size pieces. Cut artichoke hearts into three or four pieces. Combine with greens and other ingredients in large salad bowl; toss well. Great to serve with any pasta dish.
Now lets solve the problem of the family and friends that think they hate anchovies and maybe even olives. Drain the artichoke heart marinate into a blender or food proccessor along with the undrained anchovies and olives, if they hate olives also, add the wine vinegar and pulse until you can not tell what is in it. They will think it's the best dressing they ever had. Trust me I do it all the time.
Monday, March 28, 2011
Tuna & Hummus Sourdough Sandwiches
Doesn't the name just sound like spring/summer? We are going to have a heat wave today so this will be wonderful, 65-70 degrees. Don't throw this on any bread you have lying around. Visit Joyce at October Farm and look for her Sourdough Bread or No Knead Sourdough Bread on the sidebar. Stay a while and look around. This lady knows what she's doing. Buy a loaf if you have to. The No Knead Sourdough is so easy a monkey could make it. I do, a lot.
The best way to serve these sandwiches is with Sweet Iced Tea and a pot of daffodils sitting in the middle of the table. Spring is here!
Tuna & Hummus Sourdough Sandwiches
makes 6 sandwiches - open face
print recipe
14 ounces Italian tuna in olive oil, jar or can
1/4 cup minced celery
2 tablespoon minced onion
2 tablespoons minced cornichons
2 tablespoons lemon juice, fresh please
2 tablespoons good mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
Sourdough bread, halved and sliced 1/2 inch thick
Hummus, store-bought or homemade (recipe as separate post today)
Drain the oil from tuna, reserving the oil. Place the tuna in a mixing bowl and flake with a fork. Add the celery, onion, cornichons, mayonnaise, 2 tablespoons of the reserved tuna oil, mustard, lemon juice and pepper and mix well. Cover and refrigerate for a few hours to allow the flavors to develop.
Toast the bread and spread each slice with a nice layer of hummus. Spread tuna salad on each piece of bread, garnish with slices of radish, or anything spring looking, and serve immediately.
The best way to serve these sandwiches is with Sweet Iced Tea and a pot of daffodils sitting in the middle of the table. Spring is here!
Tuna & Hummus Sourdough Sandwiches
makes 6 sandwiches - open face
print recipe
14 ounces Italian tuna in olive oil, jar or can
1/4 cup minced celery
2 tablespoon minced onion
2 tablespoons minced cornichons
2 tablespoons lemon juice, fresh please
2 tablespoons good mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
Sourdough bread, halved and sliced 1/2 inch thick
Hummus, store-bought or homemade (recipe as separate post today)
Drain the oil from tuna, reserving the oil. Place the tuna in a mixing bowl and flake with a fork. Add the celery, onion, cornichons, mayonnaise, 2 tablespoons of the reserved tuna oil, mustard, lemon juice and pepper and mix well. Cover and refrigerate for a few hours to allow the flavors to develop.
Toast the bread and spread each slice with a nice layer of hummus. Spread tuna salad on each piece of bread, garnish with slices of radish, or anything spring looking, and serve immediately.
Hummus - Simple and Easy
This is the hummus I used for the Tuna & Hummus Sourdough Sandwiches.
Hummus
makes about 2 cups
print recipe
2 (15.5-ounce cans) canned chickpeas, drained, liquid reserved
1/3 cup tahini or sesame paste
4 teaspoons minced garlic (4 cloves)
6 tablespoons freshly squeezed lemon juice (3 lemons)
8 dashes Tabasco sauce
2 teaspoons kosher salt
Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, Tabasco, and salt in the bowl of a food processor with steel blade and process until coarsely pureed. The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin,if necessary. Cover and refrigerate for several hours for the flavors to blend. Taste for seasonings.
Hummus
makes about 2 cups
print recipe
2 (15.5-ounce cans) canned chickpeas, drained, liquid reserved
1/3 cup tahini or sesame paste
4 teaspoons minced garlic (4 cloves)
6 tablespoons freshly squeezed lemon juice (3 lemons)
8 dashes Tabasco sauce
2 teaspoons kosher salt
Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, Tabasco, and salt in the bowl of a food processor with steel blade and process until coarsely pureed. The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin,if necessary. Cover and refrigerate for several hours for the flavors to blend. Taste for seasonings.
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