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Jasdip - your Better Than PAM recipe

13 years ago

It's GREAT! Thanks so much for sharing it. I also sent it to a friend who is a fab cake decorator and she's thrilled too. Says it will save her a TON of $$$.

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Comments (9)

Jasdip
13 years ago
I'm thrilled that she likes it Pat!!! I've passed it on to a few friends and they like it as well. Good for our wallet, health and baking pans! LOL
User
13 years ago
Ok...cough it up I did a search but nothing showed up.
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Another thank you for Better Than Pam
Q
Comments (2)
I didn't know what you were talking about so I did a search and just finished making 2 batches...one for home and one for the Motorhome...........That Jas is a winner and I appreciate your bringing it up because I use a lot of baking spray and the stuff isn't cheap...this BTP is a real money saver....
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Jasdip's posting about new recipes.........
Q
Comments (6)
Oh no Phyllis! I made 2 more loaves yesterday, but I used Brigitte, while waiting for my new bread pan to arrive from Black and Decker. (And it did arrive yesterday!) They turned out great, but I always make my dough in my breadmaker (half the recipe......e.g. 1 1/2 cups white and 1 1/2 cups whole wheat flour, 2 tbsp oil, 1/4 honey etc. I think we'll have to go through it step by step and see if you're doing something different. A stupid question is your yeast......is it fresh? Since your loaf didn't rise.
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Jasdip! I made your rolls! :)
Q
Comments (6)
Oh that's fantastic Haley!!! I'm so glad to hear that you and your kids liked them. It's a great feeling knowing that someone else likes your recipes...and a relief! :-) I've got 2 loaves of my honey whole-wheat rising now. I used "Brigitte" my KA mixer instead of my bread machine, so this is an experiment.
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Have you a better recipe than this one?
Q
Comments (15)
I've been making this one for brunches for many years. found the recipe in Southern Living Magazine. I always have requests for the recipe. 1 (6-ounce) package long-grain and wild rice mix 1 pound ground pork sausage 1 pound ground beef 1 large onion, chopped 1 (8-ounce) package sliced fresh mushrooms (or use jarred or canned, if using don't cook along with onions) 1 (8-ounce) can sliced water chestnuts, drained 1/3 cup chopped fresh parsley 3 tablespoons soy sauce 1 (2.25-ounce) package sliced natural almonds (1/2 cup) Preparation Cook rice mix according to package directions. Cook sausage and ground beef in a large skillet, stirring until it crumbles and is no longer pink. Drain and pat dry with paper towels. Cook onion and mushrooms in same skillet over medium heat 7 minutes or until tender, stirring occasionally. Combine rice, sausage and beef, onion and mushrooms, water chestnuts, parsley, and soy sauce; stir well. Spoon mixture into an ungreased 13" x 9" baking dish. Cover and chill casserole overnight. Remove from refrigerator, and let stand at room temperature 30 minutes. Sprinkle with almonds. Bake, uncovered, at 350Ã¯Â¿Â½ for 40 minutes or until thoroughly heated. Note: You don't have to refrigerate the casserole overnight. Just spoon it into the baking dish and bake, uncovered, at 350Ã¯Â¿Â½ for 20 minutes or until heated.
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Jasdip
13 years ago
Here you go Sharon. There's talk about it on page 2 on the homemade non-stick shortening thread. I also mentioned how easy it is to use on the bundt pan thread.

Better Than Pam Coating

1/2 cup corn, canola or vegetable oil
1/2 cup shortening, room temperature
1/2 cup flour

Beat all ingredients with an electric mixer until it has increased in volume slightly and resembles marshmallow cream.
Store in a covered container in the cupboard. If it separates upon sitting, just stir before using. You can spread it with a brush, but I just scoop it up with my fingers.
User
13 years ago
Thanks....I shall give it a try. I use a lot of PAM but it annoys the heck out of me...just seems so wrong.
debrak_2008
13 years ago
If a recipe calls for grease and flour a pan so you still have to flour it with this recipe?
pat_t
Original Author
13 years ago
Debrak, no - you just use the mixture above. No extra flour is necessary.
beth4
13 years ago
Jasdp, what is the shelf life of your recipe? I don't often use PAM, but when I need to use something for non-stick, PAM is what I use. As a result, a can of PAM lasts fairly long for me.

Thanks!
Jasdip
13 years ago
Beth, it lasts a long time, and since none of the ingredients are found in the refrigerated section of the store, storing in the cupboard is fine. Just make a half-batch if you're worried.

I find that it does separate but a quick mix with my fingers (I use my fingers to spread it anyway), and it's ready to go.
nancyofnc
13 years ago
It might be a good idea to use a spoon to stir and/or scoop it out. Your fingers carry a lot of stuff you may not want on the shelf for any period of time. Just saying.
Nancy

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