Shelter At Home Cooking: Show Us Yours!

[ea56]

I plan on serving the Easter Ham with Au gratin potatoes on Sunday thru Thurs., with either green beans or peas, and I’m baking some rolls.  For dessert I’m making a Pineapple Whipped Cream Angel Food Cake.  I posted this recipe a couple of years ago.  If your interested in the recipe just enter in in the website Super search-o-lator and it will come up.

 

Then we’ll have a few days of sandwiches for lunch, I’ll take the rest and  dice it and portion in into ziplock bags of about 3/4 to 1 cup each and use to make Pasta Primavera, Frittata, Baked Beans with Ham and maybe some ham salad sandwiches.  Whats left on the bone I’ll use to make some Split Pea Soup.  

 

It’s an 8 lb. Cooks Spiral Cut half ham. I don’t usually like to buy a spiral cut ham, but these days you take what you can get.  I think I can stretch this bad boy to make easily 14 meals for two, maybe more.  So for $16.00 its a deal that can’t be beat.  I just wing it when I make these dishes, I’m a fly by the seat of my pants cook.  But if pressed I can give guess-ta-ments for the amounts, I usually eyeball measurements, except when baking, then I measure.

 

Coincidentally, when I made the purchase I also bought two 8 oz. pkgs of sliced cheddar cheese and two pkgs of three heads each of romaine lettuce.  The price tag on the ham said $16.53, so when the checker said that will be $70.86,  I said WHAT!  She said that must be some good ham, it rang up at $60.00!  I said well the price tag said $16.53, if its not that price I don’t want it.  She set a clerk back to the meat dept. to price check it,  apparently the price tag had fallen off somewhere.  When she returned she told me it was $16.00 even.  I guess they felt bad for “grandpa” and knocked off the 53 cents LOL.  So all’s well that ends well.

 

Tonight we’re having Tuna Sandwiches on toast, Cream of Mushroom soup, carrot and celery sticks and for dessert a 1950’s treat, Jello and Pudding with homemade sugar cookies.

 

Eddie

 

[mattl]

Sounds good!  I'm doing a simple dinner for 1. Ham,sausage, yams, macaroni salad, asparagus, with a Lemon curd infused cheesecake and a poppy seed roll for desert.

 

Funny, I too bought a Cooks spiral cut ham, mine was a bit cheaper @$.88lb, you might pay more but you get better weather in exchange, it snowed a little while ago.

 

[xraytech]

I’m still going to make a full Easter dinner even with no company.

I bought a Honey Baked Ham and had it shipped to me, in addition I’ll serve:
Greek lemon potato salad
Roasted asparagus
Honey bourbon carrots
Tomato and cucumber salad with onions
Bruschetta pasta
Dinner rolls
Pineapple upside down cake
Strawberry gelatin

Oh and I’ll be whipping up mai Tais for a pre supper cocktail

 

[kenmoreguy89]

Kansas vintage cookbook.

From 1920

There is something interesting here

PERRY LADIES' COOKBOOK OF 1920

This charming cookbook from the early twentieth century reminds us of a different time -- and provides some excellent recipes as well.

www.kancoll.org

 

[retro-man]

I got a 6 lb. semi boneless leg of lamb this week. Trimmed it up and deboned it on Wed. Cut up into smaller pieces and marinated it with ground up mint leaves, oregano, garlic, lemon juice and olive oil, wrapped up in a bowl and sits in fridge till Sunday when it will be place in a covered basket and put on the grill on the rotisserie. Will have that with some rice pilaf made with a portion of the liquid being lemon juice along with fresh spinach and feta cheese. Will be making Greek green beans. These are made with cooking tomatoes with the beans along with the bones from the lamb and small pieces of lamb in it. Can't wait to smell this all cooking.
Happy Easter to all.

Jon

 

[ea56]

Phase One of Easter Dinner

Late yesterday afternoon I made the dough for a doz Crusty Dinner Rolls and a loaf of No Knead sandwich bread.  First thing this morning I formed the rolls and the loaf, let them rise and baked them.  I baked the rolls first, since they take a shorter time to rise, then the bread.

 

The bread just came out of the oven.  I’ll bake the Angel Food cake this afternoon, then fill and frost it with the Pineapple Whipped Cream.

 

Eddie

 

[ea56]

Here’s Our Easter Dinner

The photos are of the Pineapple Whipped Cream Angel Food Cake, Au gratin potatoes, Ham, and David at the table with the dinner served along with Crusty dinner rolls, green salads and a bottle of Welch's Sparkling White Grape Juice  We just used our everyday white Corelle, stainless steel silverware, placemats and napkins.  

 

We have been having a very nice Easter and I hope everyone else has too.

 

Eddie

 

[circlew]

All looks really good!

 

[vacbear58]

Pineapple Whipped Cream Angel Food Cake

Eddie

Would you be so kind as to post the recipe for that please?

Thanks

Al

 

[xraytech]

A few pictures from easter dinner.
Pictured are my roasted asparagus(seasoned with salt, pepper, and Romano cheese)
Honey bourbon carrots
Greek lemon potato salad
Pre-dinner Mai Tais

 

[chachp]

Everybody's food looks so good!!

 

<span style="font-family: georgia, palatino; font-size: 14pt;">My husband had to work yesterday so I did some exciting things.  I shampooed the carpet in the family room and made pizza while binge watching All American.  This staying in is getting really challenging.</span>

 

<span style="font-family: georgia, palatino; font-size: 14pt;">Couldn't really do anything outside.  Check out this weather radar.  We got the wind and storms but we were very, very lucky that the tornadoes went around us.</span>

[this post was last edited: 4/13/2020-11:50]

 

[ea56]

Re:Reply#47

Alister, thanks for your interest.  The recipe for my Pineapple Whipped Cream Angel Food Cake was already posted about two years ago.  

 

To access it, just type the it into the Supersearch-o-lator with my user name, ea56 on this website and it will bring it up.  It’s really pretty easy and really delicious, my Mom made it every year for my Dads’s birthday cake,it was his favorite.

 

Enjoy and stay safe!

 

Eddie

 

[vacerator]

All look scrumptious!

I miss ham. No one else likes it.
Sorry about the bad weather in Arkansas, etc. Seems ot go with that area, like Oklahoma, Texas, Kansas, Mo., etc. of Tornado alley.
Of course I grew up with Italian, anmd Polish foods for holidays. Mom always served boiled eggs, cold Kielbasa, and Bopka bread Easter morning. Depending upon who hosted dinner, it was either ham, galobki, pierogi, kraut, kielbasa, fresh or smoked. Or pasta with sauce, italian sausgae, meatballs, lasagne, or gnocci, or polenta on the porcelain table top board, with the sauce, and meats spread on it. You sat and ate with fork, knife, and napkin. No plates.
Hubby isn't a huge fan of Polish food, but thats what I made yesterday. Pics wouldn't do the flavors justice. I had both fresh and smoked gourmet shop made Kielbasa, potato/onion, and farmer cheese/combo. pierogi. sauted in butter with browned onions, and brussel sprouts roasted with balsamic and honey smoked gourmet lean bacon. He absolutely enjoyed it all.

 

[vacerator]

I forgot that

my Joe made a tasty lemon tart with home made lemon curd. He's a bit of a signature baker. He made a chocolate almond three layer cake for my B.D. last month with chocolate coffee buttercream frosting.

 

[frigilux]

It's great that so many of us are baking bread. Few things smell better than bread baking and it's hard to beat the taste of homemade. Supplies of flour, yeast, etc., have been fickle at our HyVee and I have no intention of going there every day to see what arrived on the truck.

Fortunately, I've been stocking up on bread flour since early February and have about 25 lbs. of various brands (King Arthur; Pillsbury; Gold Medal) and about 15 pounds of HyVee's store brand of all-purpose flour.

In a stroke of dumb luck, I ordered yeast from Sam's Club back in December, so there are two 1-lb. bags of Fleischmann's Instant Yeast in the pantry.

I've been making white sandwich loaves, hamburger/sandwich buns and dinner rolls. I use a classic Cuisinart food processor to knead the dough which takes all of 90 seconds. Heavier doughs--cinnamon rolls and rye loaves, for instance--are kneaded by the KitchenAid mixer.

Now for the slightly controversial part: I use dough conditioner (from Prepared Pantry) in all bread/roll recipes--1/2 teaspoon per 3 cups of flour. Pizza dough gets Pizza Dough Relaxer, which makes stretching the dough far easier and produces a crust with a pizzeria-like texture--3/4 teaspoon per cup of flour.

While both dough conditioner and dough relaxer add some chemicals to the mix, I find both advantageous. Sandwich loaves and buns/rolls have a great texture and stay moist and fresh longer. Pizza dough is easier to work with and has what I think is an improved texture.

I know that the whole point for many home bakers is avoiding additives altogether...but I can't argue with the results.

Eddie--you mentioned in a post in the As The Tub Turns forum that you're dosing out yeast parsimoniously. Up to this point, I've always been fairly heavy-handed with yeast, but now that it can be scarce, I've also reduced it to a teaspoon per 3 cups of flour (a standard loaf). Seems to work just fine, although it can take a little longer to rise. If I have anything at this point, it's time, LOL. That was a great suggestion and I wanted to echo it in this thread.

 

[mrsalvo]

I guess I've taken a more opposite approach since all this shelter-in-place thing started. I've been keeping my foods simple, really simple. Last nights dinner was a baked potato with cream & cheddar cheese, chopped onion, and bacon. After dinner I fixed a pasta salad (cleaned out the fridge) and a tuna salad as well to eat on the next few days.

 

[frigilux]

Breakfast and a movie: Decided a classic full American breakfast would hit the spot this morning, accompanied by the 1935 film 'After Office Hours' starring Clark Gable and Constance Bennett.

Barry: That loaded baked potato in Reply #54 looks delicious!

 

[perc-o-prince]

Made some multi-grain bread in the combi-steam oven- still one loaf in the freezer.

We did the traditional ham for Easter. Baked sweet potatoes and sautéed green beans for sides. I also made placek for the first time in maybe 20 years- a traditional Polish coffee cake my mother got the recipe for from her best (Polish) friend.

Chuck

 

[ea56]

Tonights Dinner

Salmon Patties, Rice with Sliced Green Onions and Soy Sauce, Mixed Vegetables.  All from the pantry and freezer.

 

Eddie

 

[whirlykenmore78]

Tator Tot Hotdish:

Some Real Minnesota Food.  Most outside our state don't know what it is. I made this for a potluck at a resort I was staying at in Sarasota Fl. and no one could stop eating it and asking what it was and I gave copies of my recipe to folks from Kentucky, Vancouver BC and Denver.  If anyone want's to know how to make it Email me. 

WK78