That sounds great wolf. I am going to have to make that one soon.

Bump, to put it back at the top.

Easy turkey brine
defrost bird
get a Cooler that will hold said bird ( unsented tall trash bag optional , it makes for Way easy clean up )
put a Gallon or so of water in said bag in said cooler
add a Hand full of salt ( sea , reg table salt . etc,,, )
a Bear of Honey
hand full of Pepper corns
Other spices if you want
mix this around to combine
put in the turkey
fill with water and ice untill turkey is covered
seal up bag
let sit over nite

Rince off the turkey
Cook it how you like
we smoke ours ( Hard keeping it Lit !!! )

Enjoy

Deep Fried Turkey again. Wonderful.

Now To The Banquet We Press...!
 

. . . now for the rollicking bun!
Now for the muffin and toast!
And now for the

gay Sally Lunn!

Sally Lunn Recipe
(from historic Gadsby's Tavern, Alexandria, Virginia)

The following ingredients make one two-pound loaf:

3 1/4 cups flour
1/4 oz. active dry yeast
1/2 cup (short) melted shortening
3/4 cup sugar
3/4 cup (plus) milk
1/2 teaspoon of salt
1 egg
4 tablespoons warm water


Grease a cookie sheet. Heat the milk and shortening to the temperature of a warm baby bottle. Mix flour, salt and sugar in a separate bowl. Add water to the yeast in a separate bowl. Mix the egg in yet another bowl. Add the warm milk and melted shortening to the bowl of flour, salt and sugar. Add the egg and yeast and water.

Beat the entire mixture until it comes off the side of the bowl, which should be clean. Cover, let rise in a warm (non-air conditioned) place until double in size, about 1 1/2 hours. Knead the bread down in size and shape into a round loaf. Place on the cookie sheet and let rise again to 1/2 again as big, about 45 minutes.

Bake bread at 300 degrees F for approximately 45 minutes. After 30 minutes, baste the top of the bread with butter, and also again after it has finished baking.

Also a

Quick Sally Lunn
(from a Reedville, Virginia Cookbook)

1 egg, well beaten
2 cups flour
1 cup sweet milk
3 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
Butter size of an egg [a little more than 1/4 cup]

Beat egg -- add milk. Sift in flour to which has been added other ingredients. Add melted butter. Pour in a well greased cake pan and bake in hot oven [425 degrees F] until golden brown.

Serve either with whipped cream, sliced sugared fruit optional but tasty. Some Sally Lunns come out rather dry, and need everything a good dollop of whipped cream can do for them.

Ma's Spicy Garlic Meatballs
 

...sounds formidable. Also like it'd go down real well at California's Gilroy Garlic Festival, last weekend of every July since 1979.

Ma's Spicy Garlic Meatballs

In a heavy skillet with a drizzle of olive oil, SAUTE:

10 bulbs ( not cloves) of garlic, separated, peeled, and
smashed with a wooden mallet

When soft and pungent, add;

1 sweet Mayan onion, peeled and diced finely

Remove from heat and allow to cool

Meanwhile, in a 2 quart or larger bowl, mix;

1/2 Lb. lean ground beef, 2 eggs well beaten, 3 Tbsp. heavy cream,
2 Tbsp. Worcestershire Sauce, 4Tbsp. Tabasco (red or green), and
1/2 Lb. dried bread crumbs. Add salt and pepper to taste.

Mix well, add cooled onion and garlic, and with relatively clean hands
make balls the size of golf balls.
Brown formed meatballs in skillet, adding olive oil as necessary.
Cook, turning, until all sides of meatballs are browned.

Serves one or two, depending upon species.

Swiped this off a paintball webcomic, The Whiteboard. Don't worry, the name makes sense when you read through the whole thing.

Using different hot sauces probably make entertaining nuances on the recipe. This recipe is Alaskan-influenced and thus may be a little limited on what hot sauces you can get in bottles.

"Wooden mallet" and "depending upon species" are, um, significant.:cool:

Sounds nice but we'll have to sub out the bread crumbs for anti-wheat purposes.

Mm, busted-up rice noodles? Does barley have gluten? I tend to neglect the gluten-free things since my condition is diabetes, not celiac.

Crushed rice chex is the easiest and cheapest method.

Soul Food Mac & Cheese
 

Swiped from a poster off The Armour Archive.

Soul Food Mac&Cheese the way they don't tell you they do it. High fat.

1 lb macaroni elbows

2 eggs

1 1/2 pints BUTTERMILK (the secret)

1 (8 oz or so) container sour cream

pepper to taste (a lot)

Velveeta (1 box)

Boil noodles, drain. Rinse in cold water. While all that's going on mix the sour cream, buttermilk, eggs and pepper in a bowl. Slice the Velveeta.

Put a layer of Velveeta on the bottom of a 9 x 12 pan. Pour the liquid mix in with the noodles. Spray it with Pam first.

Pour the resulting mix in the pan. Layer Velveeta on top, bake for 35-40 min @ 400F. There will be liquid in there that will thicken on standing, and the resulting mix will actually rise slightly over the top of the pan. Doesn't matter; stir, serve, eat up.

[UG in here] Some editing went on; Blackbow didn't capitalize hardly.

Also works using Muenster or any other suitable meltable cheese. The roux-milk-shredded cheese route also works, though by then the recipe is completely different, more chef-ly; they were kicking these ideas around discussing it in the thread. The interesting feature seems to be the buttermilk with sour cream.

Can I request a recipe or instructions on how to make something? I want to make these! :D

Bump :3eye:

Somethin's comin'... promise.

I bet I could make those.

Maple-Buttermilk Pudding

Seems simple, sounds tasty. Has pics.

Prove it. :-D