New place to post recipes

[chris]

Clipper we have the food courts per say. Each store though slightly different has an area with tables which have a wifi area. Food is all along the perimeter of the store where you can buy and then either take home or eat it there. New latest addition is sushi bar. (real orientals making the rolls to order or ready made that you pick an choose already pkgd. There is SUB SHOP, deli that has what we call $6, $8, or $10.00 meals which are entree and 2 sides. Salad bar and pizza shop. Wokery selling Chinese food served buffet style. The new Wegmans that opens 19th will have an actual Italian restaurant in it called Amore. (I'm not too sure how that will work out..myself particularly. If I'm going to eat in a restaurant I surly would not head to a Super Wegmans for Italian) Each Wegmans also has a natural food dept. Bakery. They used to have a Ceasar salad bar but did away with those. An actual person who made your salad on the spot to order. I liked those as I prefer a salad just made as opposed to one made that has been sitting in the case all day. i guess its all about convenience .

[kit]

Clip... when you finish your research on the "pffft factor" of different foods please send it to me as well. Not to brag, but I come from a long line of champions in that department and need to analyze the critical information that bursts forth from your search. I noticed that broccoli and raw apples aren't on your list of pffft-producing items, although they might only apply to me. Thanks.

[Clipper]

Chris, it sounds like the place I stopped at in NJ. Wegmans seems to be way ahead of Price Chopper and others in making their stores a destination rather than just a grocery store. I have to agree with you about the Italian restaurant thing though. I don't think I would be taking Kathy out for a romantic Italian dinner at the supermarket, LOL.

Kit. Research so far has brought me to the conclusion that at our ages, ANYTHING we eat is either going to give us heartburn or make us fart, ROFL. I happen to love broccoli and yes, it DOES create lots of flatulence. When we go to the Chinese buffet I always pig out on the beef and broccoli and a broccoli and cheese casserole like concoction that they make.

Back when I drank I kept aspirin and a roll of Tums at the ready. Now I have a bottle of Beano along side the Tums instead of the aspirin in the glove box, lol.

Cabbage is a great dish for making one a bit gassy. Kathy makes a great sweet and sour red cabbage with onions and apples. It is delish, but it should be on the homeland security list of dangerous chemical compounds. When a person eats it they should put a "no smoking within 100 feet" sign on a lanyard around their neck, haha.

She used to saute cabbage in a little bacon fat with white sugar and distilled white vinegar. Then a friend turned her onto the recipe with apples, and it is great. Here is a link to the recipe she uses now.

allrecipes.com/Recipe/Red-Cabbage-and-Apples/Detail.aspx

[dicklaurey]

This is off topic, however, I couldn't figure out how to post, using the new system, and, I'm in a hurry!
BBQing 8 racks of pork ribs this afternoon, and, trying to find a good salt free rub.
Does anyone have a good one?
Thanks.

[chris]

I don't but if you just enter "salt free BBQ rub for ribs" in Google search there are a few hits. Look and see what you might like to try..... Good Luck (probably a bit late for your afternoon)

[dicklaurey]

Thanks Chris. Eventually found one that's pretty good, but, in the meantime, used one that worked OK for today's cook. Nobody complained, and, the ribs disappeared!
Here it is:
2 parts brown sugar
3 parts paprika
1 part dried parsley
1 " onion powder
1 " garlic powder
1 " cumin
1 " cracked black pepper
1 " cayenne pepper

[clarencebunsen]

looks good

[dicklaurey]

With the winter season coming on, our family has enjoyed this meat pie. It's a hearty meal to keep you warm and happy:
A "regular" size pie plate, and, Pillsbury pie crusts (top and bottom).
Bake time is 40 to 50 minutes at 425 degrees, or, until browned to taste.
Filling:
Peel and thinly slice 5 large potatoes and 1 large or 2 small onions. Boil in water until soft, but, not mushy. Do not over boil. Potatoes must hold their shape. Drain off water after boiling and set aside.
Crumble together 1 lb of hamburger and 1/2 lb of hot or mild sausage. Mix together and pan fry. Drain off grease. Combine with 1 can of mushroom soup. Set aside.
Grate or thinly slice 1 lb of cheddar cheese. Set aside.
Put bottom layer of pie crust in pie plate.
Put 1/2 of the potato/onion mix onto pie crust. Sprinkle pepper and seasoning salt to taste.
Put 1/2 of the hamb/saus mix on top of the potato/onion mix.
Put 1/2 of the cheese on top of the hamb/saus mix.
Repeat all 3 layers, using up the rest of the mixes.
Baking:
Cover the pie with the top crust. Crimp edges of both crusts together. Cut 4 good sized knife slits in top crust.
Pre-heat oven to 425 degrees.
Lightly cover top crust with foil.
Cook for 20 minutes, then remove foil and cook for another 20 or 25 minutes, or, until crust is browned to your taste.
Remove from oven and let cool for approx. 10 minutes before cutting.

[dicklaurey]

Oh, and my wife Sharon says: "....don't forget to tell them to put a little spray oil in the pie plate before they put in the bottom pie crust." Makes sense to me.

[chris]

New recipe…its called Haluski. Dont remember my mom ever making this and all the Poles on FB keep talking about this dish so last thursday I looked for a recipe and made this. Its basically egg noodles and cabbage.

Saute 1 medium onion in 6 to 8 tsp butter (might as well use the whole stick.
Chop into bite size pieces a 1/2 of a head of cabbage and throw into pot with the onions sauting till the cabbage is cooked.
While doing the sauting and chopping you throw a pkg of egg noodles into pot of boiling water cook and drain and throw the noodles into the pot of cabbage and mix all. Salt and peppervto taste. Serve and eat. Very simple but Very good.

[Clipper]

Sounds good Chris. I just bought a head of cabbage yesterday. Kathy and I love cabbage cooked with onion, and sometimes a bit of bacon. Not only does it sound good, It sounds like an inexpensive and delicious meal. We usually just have the cabbage as a side vegetable. we will try it today or tomorrow but Kathy will probably still put some bacon and onion in the mix.

With today's grocery prices it is a very budget friendly entree. With today's prices we have been eating a few more casseroles, soups and stir fries lately.

The last time we had cooked cabbage Kathy made a simple rendition of a Kapusta with a small head of cabbage, onion, a jar of sauerkraut drained and lightly rinsed. She put it in a corning wear casserole dish, arranged 4 pork chops on top seasoned with salt and pepper and baked it until the chops were done. It was delicious.

[kit]

Cabbage is readily available in the fall and is very healthy for everyone, providing many needed nutrients. 'Kapusta' in Polish simply means 'cabbage' and there are many recipes that are all called Kapusta, varying slightly in the ingredients. The only common link is that they all contain cabbage.
Here's the recipe for Kapusta that I got from Barbara Pontero, a Polish lady who makes it often. I make it once in a while and it's simple and delicious.

Kapusta
(from Barbara Pontero)

4 oz bacon, chopped fine
1 small head cabbage, shredded
1 med onion, chopped
1 can 28oz tomatoes, chopped
1 green pepper, chopped
salt and pepper to taste

In large saucepan, cook bacon, onion and pepper until bacon is crisp. Pour off most of grease. Add the cabbage and reduce to half, stirring often.
Add chopped tomatoes a little at a time. Cover, reduce heat and cook about 45 minutes, stirring often. Adjust seasonings, re-cover and cook 15 min more.

[Clipper]

Kathy doesn't add tomatoes or green peppers. She just makes a basic version with cabbage, bacon, onion, and a little bit of celery salt for flavor. She doesn't use much celery salt because the bacon already brings enough salt to the recipe.

We will have to try this recipe. We have plenty of peppers in the freezer from our garden and we were going to have cooked cabbage tonight anyway. I bought a large head of cabbage the other day for her to make a coleslaw to have with a ham steak that she cooked, and have half of it left to cook for a side dish. I will just buy another small head to supplement it.

Thanks for sharing Kit.

[kit]

You're welcome, Clipper. Any way you cook it, and what ingredients you add, cabbage is healthy for you and is almost as good as a daily vitamin (Just ask Alexa, "Is cabbage healthy?". I know it has a distinctive 'aroma' when being cooked, and in some people there might be a little gas involved, but the benefits well overweigh the negatives.
The above recipe is quite easy to prepare, and tastes great. Although I don't make Kapusta often, when I do I'm very satisfied and glad for the vitamins.

[Clipper]

I love cooked cabbage and eat it often. It is filling, low in calories, and yes, it is loaded with vitamins and minerals. I love just about every vegetable except kale. I just can't get excited about all the kale recipes that have become popular. My favorites are broccoli, cauliflower, Brussel sprouts, and cabbage.

We had a huge and hearty pot of homemade vegetable soup for supper today. I cut up a chuck roast, and Kathy added carrots, peas, Italian style green beans, corn, celery, diced potatoes, a bay leaf or two and some thyme. She browned the beef and simmered it all in boxed low sodium beef broth, low and slow on the stove top.

I bought kielbasa yesterday so we will probably have the kielbasa with the kapusta tomorrow night.