Definitely oats weather, brown sugar, cinnamon, and throw some raisins in while it's cooking!

Oh yes.. the chilling experience! I love oatmeal year around though! This time of year does make me want to make soup every day!

I love oatmeal; both brown and white (cream of white).
I had some yesterday with some thawed frozen fruit. Delicious.

I am buying oatmeal today using the Walgreens coupon plus a $1 manufacturers coupon from the Target website. I thought they only had Target coupons-I had no idea you can also print manufacturers coupons there. Final cost at Walgreens will be 99 cents.

I'm an oatmeal fan also. With brown sugar and milk. DH eats it with peanut butter and milk, (ick, haha)

Also a huge fan of cream of wheat, with brown sugar and milk. mmmmmmm

Definitely soup weather, I see tortilla soup, potato soup and chicken corn soup in my future.

Yesterday I had grits with honey and butter, and then later made a huge kettle of vegetable beef soup. Just love any soup!

I cut up apple and cook mine with that. When it's done, I add a handful of chopped walnuts and believe it or not, an ounce or two of orange juice instead of sugar. So good. Going to make some right now with a cup of hot chocolate.

I just checked our weather forecast, by the time we get to the 22nd, we'll be above freezing for both highs and lows. Gonna be cold until then.

I begin to have oatmeal about 2 months before my next doctor's appointment. Labs are much better and he doesn't care except what the lab results are.

I've never been a fan of oatmeal as oatmeal but an old cherished family recipe for breakfast comfort food from the Cincinnati are named Goetta, at least contains oatmeal. And your discussion has me craving that.

Goetta is a loaf made from ground beef, ground pork sausage, and oats, which is then sliced thin, pan-fried, and served with eggs.

This reminds me of...Malt-O-Meal! LOL (Now I'll be stuck with that jingle all day.)

I'm fine with the nuke-able packets of oatmeal with dates and walnuts. I make it with water and use a little half and half instead of our usual 2% milk.

I've 'discovered' Alessi dry soup mix. I only like the split pea variety; the others contain MSG, and I can taste it. (ick) It's not as good as home made split pea soup, made with a ham bone, but it's better than the canned pea soups.

I'm also a fan. Not of instant with the fake stuff, but any other way. Even Steel cut, altho not my favorite.

I do like hot cereals and steel cut or whole groat oats is a favorite. I also love brown rice farina, too; that might be my favorite right now. I usually have Wheatena on hand, too. Yum....served with fresh fruit and chopped walnuts and warm coconut milk!

I may have to have a hot cereal for lunch!

Bob, I had never heard of goetta before but after looking it up, I want it! It rather reminds me of scrapple, which I happen to love.

This post was edited by rhizo_1 on Fri, Nov 14, 14 at 15:46

I figure that cooking oatmeal in the micro is second best, as it boils around the edge but the centre isn't done, so I need to stir and start again ... two or three times.

Prefer a pot on the stove ... even if it means more washing.

Have hinted to son what to get for Christmas - kitchen timer ... cause I put a pot on the stove, go away to do something else ...

... and after while the smoke alarm goes off ... or there's smell of food ...

... and there's a pot to de-black!

When folks about 50 complain that they can't remember stuff - I rather spoil their day, I fear, when I reply, "It gets worse!"

ole joyfuelled ... with help from oatmeal, for the next few months, also several grain cereal ... though cream of wheat seems somewhat bland, that, too

I'm having to carry my timer with me or I just ignore the ringing. (They don't ring LONG enough for me any more and are too easy to dismiss.)

Yes, cream of wheat seems like something you serve an invalid. (And I'm still 'valid', last I checked.)

I make meatloaf with oatmeal, and fry leftovers with eggs. Goetta? Oatmeal Raisin/Oatmeal Scotchies cookies, no bake cookies, Oatmeal in Granola Bars.Tortilla Soup, hmmmm, on the list for some of that leftover bird soon.

I have oatmeal all winter. I prefer the old fashioned kind and I add cinnamon and salt to the water. When it is done, I add frozen blueberries and vanilla silk soy to it. I don't leave the kitchen while my oatmeal cooks.

Linda's ritual seems to be the wisest ... don't know about the "frozen", though.

o j

Quaker old fashioned oatmeal. I don't want anything touching my oatmeal except for a pat of butter.

I use Patti's recipe for Slow Cooker Oatmeal, which I just love and is so easy to make. Added to the oatmeal is brown sugar, cinnamon and apples, cooked for 8 to 9 hours. The recipe makes six servings and I freeze extra portions.

Holy Cow. 9 hours to cook Oatmeal?

Yes OF, 8 to 9 hours in a Crockpot set on low. I like this method because I can set it up at night and have delicious oatmeal in the morning with extra for the freezer. I particularly enjoy this oatmeal, not a big fan of regular oatmeal cooked the usual way. Had many years of eating regular oatmeal as a child.

rhizo_1

The dish goetta was originally concocted by immigrants to the Cincinnati area from northwest Germany as a way to stretch a small quantity of meat to feed a large number of people, but it is virtually unknown outside of Cincinnati.

It is similar to scrapple, in that it is a meat and grain loaf that is fried but my understanding is scrapple uses scraps and trimmings and parts that usually would be discarded as offal, whereas goetta, in my experience, uses meat that would be perfectly acceptable to eat on its own, and merely stretches it further using oats.

My mother would always make it using already-ground meats and quick oats as a time-saving measure, using the following recipe:

GOETTA

1 pound Ground Beef
1 pound Pork Sausage with Sage
dash salt
three bay leaves
2 quarts water
1 large onion chopped fine

6 cups of Quaker Quick Oats

DO NOT BROWN MEAT!
Place meat in cold water in pot. Use potato masher to break the meat into little pieces and add salt and bay leaves.

Bring to a boil and then reduce heat to a low boil for 15 minutes. At the same time in small skillet, cook onion in oil over medium heat until onion is translucent.
Reduce heat to low and add oats to take up the water. Stir to make sure all of the oats are mixed in and cooked. Add and stir in onion. Remove and discard bay leaves.

Pour goetta into two rinsed loaf pans. Cover with plastic wrap and cool overnight in refrigerator. (It also keeps well in the freezer.)

After refrigerating, slice about 1/4 - 1/2 inch thick slices and fry in shortening until browned for crispy, tasty goetta -- serve with eggs. Add salt and pepper to taste.

After posting the above recipe, it sparked a craving for goetta. Here it is fried up and ready to eat.

I rememberr a song that was on the radio ... in the '40s, I think.

"I can tell you friends of mine,
Philadelphia scrapple's fine -
try it once and you'll agree
that it's the food for you and me".

Never had any idea what that food was like.

ole joyfuelled ... without help from scrapple

Am I the only one who like Oatmeal right out of the canister, for a snack?

yes!

lol!

Oatmeal straight from the canister reminds me of the way my grandfather ate peanut butter:
with a spoon, straight out of the jar!

Nice to get a few extra scoops of P_B on the knife. Or when scraping out the jar.

Chisue, if you like Malt o Meal, have you baked their Malt o Meal muffins? They are a favorite here.

And it is time again for Glenda's bran muffins. You mix a big batch and bake one or two or a panful at a time. The batter lasts for 6 weeks. I bought some of the individual silicone muffin cups and use them for just a few at breakfast. They are easy to clean up.

6 Weeks Refrigerator Bran Muffins

5 c flour
5 tsp baking soda
2 tsp salt
2 tsp ground allspice
1 15 oz box of raisin bran cereal
3 c sugar
4 eggs (I used 6)
1 c vegetable oil
1 qt buttermilk
2 tsp vanilla

Directions�"
Using the LARGEST bowl you have, combine the first 4 ingredients. Add the bran cereal and sugar and mix.

In a mixing bowl, beat the eggs, add the oil, buttermilk and vanilla to the eggs and blend. Pour the egg mixture over the flour mixture and stir well.

Transfer the batter to a large plastic container that has a tight lid and store in the refrigerator till ready to use.

This batter will keep 6 weeks. Date the container the day you mix the batter. When you are ready to bake the muffins, do NOT stir the batter. Try to fill the muffin cup in one scoop. Fill cups a scant þ full.

Bake at 350 (original directions were for 375) for 20 minutes for regular sized muffins.

I donâÂÂt seem to find 15 oz boxes of rasin bran cereal these days, so I buy the larger boxes and guesstimate. My son and his girlfriend prefer the recipe without rasins, so they use plain bran flakes.

I have 2 packets every morning with my chai tea...btw? watch your nuked oatmeal...it can bubble up and you can have a huge mess in the micro....

Set your oatmeal bowl on a plate. If no bubbling mess, the plate is still clean.

I haven't had a problem with a "blow up" ... maybe because I set it for between one and two minutes, to get it boiling nicely around the edges. And, as I complained about earlier that microwaving was not the best, the centre was still raw, so one had to bring it out and stir it ... repeated three or four times, to get the whole thing properly cooked.

ole joyfuelled ... who also needs oatmeal, to avoid that "empty tummy" feeling

Must put in just the right amount, mine bubbles up, but doesn't go over the bowl. 90 seconds is fine, ready to eat. Darn sure not going to cook a flake of Oats for 9 hours! (at that rate, it must take 3 years to cook a Turkey.)

Ya know, when I tell my doc that I have been eating oatmeal, he looks at me like, 'Finally!'. But that is the end of it.

Oatmeal on days other that cold ones can still be good. It's in the mind as to whether it can be enjoyed.

Jim