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Old 08-28-2010, 06:08 PM
 
35,108 posts, read 40,278,218 times
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I do cottage cheese a bit differently than most I think, it is a family tradition for me. First I don't make my own I leave that to the professionals at Prairie Farms. Next is one tablespoon of buttermilk, chopped chives or green onion and a bit of garlic salt.

 
Old 08-28-2010, 06:21 PM
 
Location: Montana
1,219 posts, read 2,816,296 times
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Every time I read this thread I get hungry!!
 
Old 08-28-2010, 07:53 PM
 
35,108 posts, read 40,278,218 times
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Just finished fixing Sneakers a salad for supper: Leaf lettuce, romaine hearts, green onion, the leafy part of celery, tomato, deli turkey, shredded mozzarella cheese, a few celery sticks and Italian Dressing, oh and cucumber in the salad as well.

I had a deli turkey sandwich on rye
 
Old 08-28-2010, 10:06 PM
 
9,341 posts, read 25,502,228 times
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Default Honey Cake recipe

Quote:
Originally Posted by Timberwolf232 View Post
Every time I read this thread I get hungry!!

Well, here's another Rosh ha Shannah New Year recipe:

The following recipe for Honey Cake is by Esther Shaw, a one-time resident of Helena, Montana, and is from "The MAJCO COOKBOOK, VOLUME II", published by the Montana Association of Jewish Communities (1999):


Here's what you'll need:

3 cups flour, sifted
1/2 tsp. salt
1 tsp. baking soda
1/4 tsp. ground cloves
1 tsp. cinnamon
1/2 tsp. nutmeg

2 cups honey
1-1/2 cups orange juice
2 eggs, well beaten
1/2 cup raisins
1/2 cup walnuts, chopped
1/2 cup dried apricots, cut
1/4 cup slivered almonds


Here's what you'll need to do:

1. Preheat oven to 350 degrees.

2. In a large bowl, mix together all the dry ingredients. Set aside.

3. In another bowl mix together the honey, orange juice, eggs, raisins, walnuts, and dried fruit, reserving the almonds for a topping.

4. Add orange juice/honey mixture to the flour. Mix well.

5. Grease two (9 X 5-inch) loaf pans.

6. Divide the batter evenly between the two pans.

7. Sprinkle almonds on top of batter.

8. Reduce the oven to 325 degrees and bake cakes for one hour.

9. Cool the cakes on rack.


Yield: 14 servings
 
Old 08-28-2010, 11:08 PM
 
Location: NW Montana
6,258 posts, read 12,919,135 times
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Quote:
Originally Posted by Reziac View Post
Fixed link.. uff da!! And I am soooo jealous. Next time I'm going to hide in Seven's trunk.

Norsk Høstfest - North America's Largest Scandinavian Festival

(Ya gotta leave a space between the smiley and the link!)
I know, I was rushing, thanks for fixing it...
 
Old 08-28-2010, 11:42 PM
 
Location: NW Montana
6,258 posts, read 12,919,135 times
Reputation: 3429
Quote:
Originally Posted by Timberwolf232 View Post
Hallucinogen?? Not sure, but you can make explosives out of it.. (don't ask me how I know that)
hey you never know,, might come in handy. Nice to see you TW
 
Old 08-29-2010, 12:13 AM
 
Location: Brendansport, Sagitta IV
7,543 posts, read 12,609,464 times
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Quote:
Originally Posted by Timberwolf232 View Post
Hallucinogen?? Not sure, but you can make explosives out of it.. (don't ask me how I know that)
Timberwolf is our bomb technician.
If you see him running, try to keep up.
 
Old 08-29-2010, 12:14 AM
 
Location: NW Montana
6,258 posts, read 12,919,135 times
Reputation: 3429
and run in the same directions...
 
Old 08-29-2010, 12:17 AM
 
Location: Brendansport, Sagitta IV
7,543 posts, read 12,609,464 times
Reputation: 2954
Quote:
Originally Posted by Walter Greenspan View Post
Well, here's another Rosh ha Shannah New Year recipe:

The following recipe for Honey Cake is by Esther Shaw, a one-time resident of Helena, Montana, and is from "The MAJCO COOKBOOK, VOLUME II", published by the Montana Association of Jewish Communities (1999):
From the ingredients this sounds like it's based on a very VERY old recipe, from back before sugar was commonly available.

Those community-collection cookbooks often have old traditional and family recipes never seen elsewhere -- great that they're being saved for posterity this way.
 
Old 08-29-2010, 12:23 AM
 
Location: Brendansport, Sagitta IV
7,543 posts, read 12,609,464 times
Reputation: 2954
Quote:
Originally Posted by CSD610 View Post
I do cottage cheese a bit differently than most I think, it is a family tradition for me. First I don't make my own I leave that to the professionals at Prairie Farms. Next is one tablespoon of buttermilk, chopped chives or green onion and a bit of garlic salt.
I usually decorate it with either sugar-and-cinnamon, or lemon pepper.

I hate the cream-goo they put on commercial cottage cheese, but dry-curd is hard to come by anymore (and quite unfindable in CA). Did you know that it's just the goo that goes sour? The cheese curds themselves keep a LONG time (several months at least), and will eventually age into something akin to Swiss cheese, absolutely delicious.
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