Lars, I am going to have to try that one... too interesting not to, lol.. I buy cottage cheese to have on hand for a childhood comfort food of spaghetti and cottage cheese, so next time I'll buy a large container and try it. I'll report back. I like the Nathans crust, and that perfect butter crust that Terri posted is about what I usually do. I don't usually use a recipe since I've made so many pies, often in large numbers. That crust that uses 5#'s of flour is a good one too. I love oatmeal so I'm going to have to try Ann's Maple Oat one too. We picked up a bunch of apples today at the heritage farm, and I think that would be good with them. Thanks for posting it Terri. The only one I don't care for is the one that uses vodka. I've tried it a couple times and just didn't care for it. Didn't care for the taste and texture could have been better. I drink vodka, so the taste shouldn't have been a problem, lol. I do better winging it.. smiles. Those pie crust pinwheels were made with the last of that crust I had frozen. I didn't even like it used as that but luckily Christy liked them. Wasn't my technique, since I have no trouble with a light hand anyplace else, plus I made it twice, had to give it a good chance. But, hey, that's what this place is about. Not everyone will like every recipe.

* Posted by coconut-nj (My Page) on Sat, May 30, 09 at 11:27 Sally, anywhere that has alot of British imports would probably have it. I was checking out who had it online the other day and while you might not want 6 bottles of it.. smiles... Amazon has 6 bottles for $27.05. It's free shipping too. Most places sell it for between five and six or up to eight dollars, so that's a great price. They say they're 15 oz bottles. Maybe somebody else would want to go in on it with you?? I've always heard of it described as a mayo with more vinegar and also with a mustard taste. Sounds good. Smiles. My DW used it when she used to travel to the UK all the time for buisness. Surprised she didn't bring any back. I have a head of savoy cabbage so I'm going to make my easy 'stuffed' cabbage casserole that I described above. It makes it so easy and quick which is just what we want on a Saturday night. Steam the cabbage briefly, layer it with dirty rice, pour some tomato juice mixed with onion and garlic powder between layers and on top and bake for about 40 minutes. I'll see if I can manage to take a picture. I seem to be terrible at that. The camera is always in the other room and it's a kind of big house and by the time I'm done cooking I'm not walking very well. LOL.. We will see. Oh btw, I always make two dishes of this because Christy gets burnt out on "red" since I always have something made with red sauce around I make her a version with just some broth on it. I do stuffed peppers for her the same way. No red. I do love the red on it but prefer tomato juice since it's nice and light although I'll just water down tomato sauce or puree with chicken stock/broth, if I don't have any handy.

Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Dec 28, 09 at 14:34 Doucanoe has chosen MUSHROOMS for our next Cookalong. Nice pick Linda! Please post your favorite mushroom recipes to this thread This will run until Jan 9 2010. Anyone interested in actually doing a dinner around mushrooms on Jan. 10? Could be fun..... Nancy Here is a link that might be useful: Cookalong #17----------Walnuts Follow-Up Postings: o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Mon, Dec 28, 09 at 15:56 Oh great ingredient! I love mushrooms! In keeping with the season, I am posting one of my fav holiday sides...... Alexa ****************************************************** Brandied Steakside Mushrooms Recipe courtesy Paula Deen Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 20 minutes Yield: 4 to 6 people User Rating: 3 pounds fresh mushrooms, sliced lengthwise 8 tablespoons butter Seasoning salt ) 1/4 cup Worcestershire sauce 1/2 cup brandy In a large skillet, saute the sliced mushrooms in the butter until brown. Sprinkle liberally with seasoning salt. Add Worcestershire sauce and simmer until almost all sauce is absorbed by the mushrooms. Add the brandy and continue to simmer until mushrooms are tender. Serve with steak or roast beef. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by booberry85 (becky@leadsafe.us) on Mon, Dec 28, 09 at 17:11 Psari Sto Filo This is my knock off of Symeons recipe. Symeons is a great Greek restaurant in Utica, NY. This serves 2-4. 2 boneless fillets of Tilapia, haddock, or other mild white fish 4 sheets of filo dough 1 can cream of mushroom soup (or equivalent) 1 cup milk 1 package of raw spinach 1 package or can of sliced mushrooms (fresh or canned) 2 cups cooked rice Take two sheets of filo dough and lay them on a clean surface. Place several spinach leaves on the filo dough (enough spinach so that the bottom of the fish will be covered). Place one fish fillet on top of the spinach. Cover the top of the fish with more spinach leaves. Top that with sliced mushrooms. Wrap in the filo dough. Repeat the procedure for the second fish. Grease a 9x9 baking dish. Place the rice in the baking dish. If there is leftover spinach, layer the spinach on top of the rice. Place the wrapped fish on top of the rice and spinach. In a sauce pan, heat cream of mushroom soup with 1 cup milk until warm and smooth. Pour over the fish. Cover the baking pan with tin foil. Bake at 350 degrees F for 30 minutes or until fish is cooked through. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by aliceinmd (My Page) on Mon, Dec 28, 09 at 21:21 As you can see, this is an older recipe, one we have used several times over the years. Hough Caterers in Cleveland frequently served it as a side dish at large buffet dinners. Unfortunately, they are now out of business, but some of their recipes live on. MUSHROOM PIE From Menu Planning for Every Occasion, by Robert S. Pile, President of Hough Caterers, Inc., Cleveland, Ohio (1968) 2 cups sautéed mushrooms (measured after cooking) 2 Tablespoons butter 2 Tablespoons flour Liquid from mushrooms and enough milk and cream to make 2 cups ½ teaspoon salt Dash white pepper 1 Tablespoon sautéed onion 1 8-inch unbaked pie shell and dough for top Drain mushrooms and save liquid. Make a cream sauce of the butter, flour, liquid, and milk or cream. Add salt, pepper, and onion. Add mushrooms to cream sauce and put into pie shell. Cover with pie dough. Bake at 350 degrees F. for 45-50 minutes. Serves 6. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by doucanoe (My Page) on Mon, Dec 28, 09 at 21:45 I love, love, love fungus! LOL Some of my favorites.... This one makes a really nice light lunch or is great for breakfast, too! Croutes Aux Champignons 4 slices bread 1/2 c butter, divided 12oz fresh mushrooms, sliced 1 small onion, chopped 1T flour 1/2c stock (I use beef) 1/2c dry white wine 1/4c heavy cream parsley Saute onion in half the butter until tender. Add mushrooms and cook until liquid has evaporated. Stir in flour, gradually add stock and wine. Stir in cream and simmer until thickened. Meanwhile, butter both sides of bread, and toast on griddle until golden brown on both sides. Spoon mushroom sauce over bread slices, serve warm sprinkled with chopped parsley. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Sherried Brie and Mushroom Soup Makes 8 cups 1 lb. Brie cheese 2 cups dry sherry 1 1/2 tablespoons unsalted butter 1 pound crimini mushrooms, sliced 1/2 cup minced shallots 1 tablespoon freshly squeezed lemon juice 2 tablespoons flour 4 cups low-sodium beef broth 1 3/4 cups half and half 1/2 teaspoon freshly ground black pepper 1/2 cup roughly chopped fresh chives, for garnish Kosher salt and freshly ground black pepper to taste Trim the rind from the brie and then roughly tear it into 2-inch pieces. (It is easy to trim if you first place the cheese in the freezer for 30 minutes or until it is sufficiently hard.) Set aside. In a small saucepan, reduce the sherry over medium-high heat to 1 cup. Set aside. in a medium stockpot over medium-high heat, melt the butter. Add the mushrooms, shallots, and lemon juice and cook for 4 minutes, stirring constantly. Remove from the heat, add the flour, and stir until the flour is fully incorporated. Return the mixture to heat and add the beef broth and reserved sherry. Raise the heat to high and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes. Add the trimmed Brie, stirring until the cheese has melted. Add the half and half and pepper and continue to simmer without boiling for 5 minutes. Taste for salt and pepper. To serve, ladle the soup into separate bowls and garnish each with 1 to 2 tablespoons of the chives. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Crockpot Beef Stroganoff 1-1/2 lb stew meat cut into cubes 1T cooking oil 1 lb fresh mushrooms, sliced 1/4c minced onion 2 cloves garlic, minced 1/2 tsp dried oregano 1/4 tsp salt 1/4 tsp pepper 1/8 tsp dried thyme, crushed 1 bay leaf 1-1/2c beef broth 1/3c dry red wine 1 c sour cream 1/2c flour 1/4c water 4c hot cooked noodles or rice In large skillet brown the beef in hot oil, drain. In crockpot combine beef, mushrooms, onions, garlic, oregano, salt, pepper thyme and bay leaf. Pour in broth and wine. Cover and cook on low 8-10 hours or on high 4-5 hours. Discard bay leaf, and turn crockpot to high heat. Mix together sour cream, flour and water. Stir about 1 cup of the hot liquid into the sour cream mixture, return all to crockpot and stir to combine. Cover and cook on high heat for 30 minutes or until thickened and bubbly. Serve over noodles or rice. Serves 6 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ INA GARTENS PORTOBELLO MUSHROOM LASAGNA Kosher salt Good olive oil 3/4 pound dried lasagna noodles 4 cups whole milk 12 tablespoons (11/2 sticks) unsalted butter, divided 1/2 cup all-purpose flour 1 teaspoon freshly ground black pepper 1 teaspoon ground nutmeg 1 1/2 pounds portobello mushrooms 1 cup freshly ground Parmesan Preheat the oven to 375 degrees F. Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside. For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat. Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside. To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan. Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ And a super simple appetizer... Balsamic Mushrooms 1/4 c olive oil 12 oz button mushrooms 3 T balsamic vinegar 1 tsp coarse salt 1/4 tsp red pepper flakes fresh ground pepper Heat oil in skillet over medium high heat. Add mushrooms and cook until golden brown, about 7 minutes. Stir in vinegar, salt and red pepper flakes, season with pepper. Cook one minute more. Transfer to serving dish, serve hot or at room temperature. Linda o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by beanthere_dunthat (My Page) on Mon, Dec 28, 09 at 22:23 DH makes those sherried mushrooms fairly often, and they are soooo addictive I don't have a recipe, but I do have a request. I'd love a nice mushroom soup that does not contain cream/milk or cheese and will freeze well. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by rachelellen (My Page) on Tue, Dec 29, 09 at 9:32 Sorry, this one has cream, but it is our very, very favorite soup. Rachel the Mushroom Fiends Cream o Shroom Soup Ingredients: 1 lg. Onion, chopped 2 lg celery stalks, chopped 1 c minced mushrooms 2 c sliced mushrooms ½ t dried savory 4 c rich chicken stock 3 lg cloves garlic ¾ t black pepper 1 t salt 1 pt heavy cream 1 pt milk 9 T butter 3 T white flour ¼ c dry white wine (or dry sherryNOT cooking wine or cooking sherry) ½ c Secret Ingredientshhhh!* In a dutch oven, saute half the onion and celery, all the garlic & 1 c minced mushrooms in 3 T butter until onions are translucent. Add savory, pepper & salt and saute until you smell the savory. Add the Secret Ingredientshhh! and saute until the Secret Ingredientshhh! absorbs enough liquid to turn dark and unappetizing looking, while smelling very mushroomy. Add the rich chicken stock and simmer until the vegetables are quite soft. Using an immersion blender (stick blender), or a traditional blender, puree the stock and veggies until smooth. Add the cream and milk and bring to a slow simmer. In the meantime, make a blonde roux from 3 T butter and the white flour. When your roux is ready and the soup simmering, whisk the roux into the soup briskly. Saute the rest of the onion, celery and the sliced mushrooms in 3 T of butter until onions are translucent. Add the white wine and simmer for a few minutes to intensify the flavors. Stir mixture into the soup and simmer until the veggies are tender. If youve planned far enough ahead, and the aroma hasnt driven you crazy with mushroom lust, set the soup off the heat to completely cool. If it can sit in the fridge overnight, so much the better. The flavors "moogle" together as those of so many soups do with time, and the soup becomes even tastier upon reheating. *Secret Ingredient.shhhh! Using a coffee/spice grinder, make a powder of equal parts dehydrated button mushrooms and dehydrated shiitake mushrooms. It should be as fine as talcum powder. This is the secret! It imparts a wonderfully rich mushroom flavor and helps to thicken the soup at the same time. I also use this in stews that include mushrooms. Make these in the morning, so they can chill in the fridge all day and let the flavors "moogle". Marinated Mushroom Salad Mince a small onion and several cloves of garlic. Saute them in a couple of T of olive oil until they soften and the room smells wonderfully of garlic & onion. Then sizzle a half a cup of white wine (not sweet) for half a minute or so and add a T of tomato paste, 1/2 c of water (or, if you've got some really, really good garden tomatoes, sub a small minced tomato sans seeds and reduce the water to 1/4 c), a pinch of ground cloves or nutmeg, and if you're feeling wealthy, a pinch of saffron strands. Cover, and simmer the mixture for half an hour or so. If the mixture gets too dry, you can add a bit more water, but what you're shooting for is a pasty sort of sauce, and remember that the mushrooms will add water when you cook them. Clean, trim & dry about 1/2 pound of button mushrooms. I like to use bite sized. Add these to the sauce and simmer for about 5 minutes, until cooked through. Remember though, that the residual heat will keep cooking them once you take them off the stove, and you don't want them squishy. Salt & Pepper the sauce to taste, cool to room temp and put into the fridge. Just before serving, sprinkle with chopped fresh parsley, or other fairly mild herb like chives, marjoram or tarragon. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by dishesdone (My Page) on Tue, Dec 29, 09 at 10:32 Renee, this has no cream and it's a fabulous soup. Delicious. It has butter, but I suppose you can use a nice olive oil! Mushroom Soup (posted SusanQ at GB's ~ I found this on Epicurious and posted some of the reader's comments as well. One comment suggests making parmesan croutons which I used and were a wonderful addition) Makes 4 servings. By Anthony Bourdain with Jose de Meirelles and Philippe Lajaunie Bloomsbury 6 tablespoons butter 1 small onion, thinly sliced 12 ounces button mushrooms 4 cups light chicken stock or broth 1 sprig of flat parsley Salt and pepper 2 ounces high-quality sherry (don't use the cheap grocery-store variety; it's salty and unappetizing and will ruin your soup) Equipment Medium saucepan Wooden spoon Blender (I used an immersion blender) In the medium saucepan, melt 2 tablespoons/28 g of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color. Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour. After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. Do I have to remind you to do this in stages, with the blender's lid firmly held down, and with the weight of your body keeping that thing from flying off and allowing boiling hot mushroom purée to erupt all over your kitchen? When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately. To astound your guests with a Wild Mushroom Soup, simply replace some of those button mushrooms with a few dried cèpes or morels, which have been soaked until soft, drained, and squeezed. Not too many; the dried mushrooms will have a much stronger taste, and you don't want to overwhelm the soup. Pan sear, on high heat, a single small, pretty, fresh chanterelle or morel for each portion, and then slice into a cute fan and float on top in each bowl. And if you really want to ratchet your soup into pretentious (but delicious), drizzle a few tiny drops of truffle oil over the surface just before serving. Why the hell not? Everybody else is doing it. reviews cookykamp on 12/06/06 This soup was an awesome surprise. Imagine, a mushroom soup with no cream that is absolutely to die for! And so easy too. I topped mine with home-made garlic roasted croutons and fresh grated parmesan. Can't wait to try this with Portobellas and beef broth. YUM-O! akalish from New York, NY on 10/30/06 This recipe is amazing, but a few changes are imperative. I used portobello mushrooms because I had them on hand, and I allowed the onions to brown to deepen the flavor (and because I knew the portobellos would darken the soup anyway). I did not bother with the sherry since I didn't have any on hand, nor the parsley because my chicken broth was already quite flavorful. I used a hand blender to make the process a bit easier, and allow it to cool so I could de-fat it the next day since my guests prefer lighter foods. Most importantly(!!!), I finished the soup with a few drops of black truffle oil, which was pungently delicious. I also took a baguette, sliced it and topped each slice with some freshly grated parmesean. I melted them in the oven, inevitably making frico alongside the croutons, until the bread was nice and crusty. I put a crouton in each soup (serving as a garnish) and served a plate of extra croutons and frico on the table alongside the soup. The black truffle oil and the parmesean-croutons MADE this soup. It was phenomenal. This is at the top of my list for my next dinner party. Delicious! And FYI: when I say crouton, I do mean baguette slices, not cubes--more like crostini but without brushing them with oil and baking them first. A Cook from Palo Alto, CA on 10/27/06 wonderful flavor! I doubled the recipe and added one half ounce dried porcini mushrooms, soaked and added the strained mushroom liquid to the broth. I was very glad I doubled the recipe! malby from NYC on 01/16/06 Made this for my second Christmas in a row--guests actually requested it before RSVPing! We loved it again, and I played with it this year by picking up a dried wild mushroom stir-fry mix. Re-moistened the mushrooms as the package instructed and used the reserved water in addition to the chicken stock. Wow! Adina A from Philadelphia, PA on 11/13/05 A very simple yet elegant and complex soup. One way to make it even easier to make is to put the mushrooms and onions in the cuisinart before you fry them. That way you don't have to whiz them after the soup is hot. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by angelaid (My Page) on Tue, Dec 29, 09 at 11:05 Ranch Mushrooms 1 stick butter 1 lb mushrooms 1 envelope ranch dressing mix put all in crockpot, cook on low for 4 hrs. I add some thinly sliced onions, sometimes green, sometimes white or yellow, sometimes both!!! o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by beanthere_dunthat (My Page) on Tue, Dec 29, 09 at 15:23 Thanks, Carol! Butter's fine, I like some cream soups, but the leftovers don't freeze well. This is a timely thread. We bought a bunch of mushrooms, thinking we'd use them for Christams dinner and changed our minds. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by suzyqtexas (My Page) on Wed, Dec 30, 09 at 12:57 Myra's Marinated Mushrooms 1 pound butter 4 pounds extra large whole fresh mushrooms 1 quart burgundy or other red wine 1 1/2 tablespoons Worcestershire sauce 1 teaspoon dill weed 1 teaspoon ground black pepper 1 tablespoon flavor enhancer (Accent) can leave out 1 teaspoon garlic powder 2 cups boiling water 4 beef bouillon cubes 4 chicken bouillon cubes Combine all ingredients in large pot Bring to a slow boil on medium heat Reduce to simmer and cook 5-6 hours with the pot covered Remove top and cook another 3-5 hours until liquid reduces to barely cover mushrooms Serve hot o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by sherrmann (My Page) on Wed, Dec 30, 09 at 14:23 My youngest is a vegetarian. She (and all the rest of us, too) love these. She eats them as her main course. STUFFED MUSHROOMS 2 large portobello mushroom caps, stems removed and saved bread crumbs, seasoned with salt pepper garlic powder 1/2 tsp minced garlic chopped parsley red pepper flakes Put a bit of extra virgin olive oil in a pan with a lid. Add the mushroom caps, gills down, cover and steam a few minutes until softened but not mushy. Turn them over, lightly salt the gills, finish cooking the mushrooms without a lid. Meanwhile, finely chop the stems and saute with the other ingredients in evoo. When finished, this should be fairly dry, yet with a little bit of stick-to--it-ness remaining. Pile this into the cooked mushroom caps, bake at 350 for a few minutes to brown and crisp the crumbs. Absolutely delish! We have also used this recipe to stuff small mushroom caps to serve as appetizers, but I'm lazy, and it's "putzier" to do little caps. Sherry o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by denise8101214 (My Page) on Wed, Dec 30, 09 at 20:43 Link to the other cookalongs below. Here is a link that might be useful: Cookalong Links o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Mon, Jan 4, 10 at 14:19 Woo Hoo now that the "season" is behind us I actuallthink I can play this time. Here is my recipe for Stuffed Mushrooms. Simple but tasty. Stuffed Mushrooms 20 large white mushrooms 1/3 Cup butter (maybe a bit more) 4 or 5 green onions chopped fine 2 1/2 cups grated cheddar 1/3 Cups bread crumbs more or less if needed salt Clean mushrooms and carefully remove stems. Chop stems and onions finely (I use the food processor). Melt butter in a saute pan. Saute mushroom stems and onions over medium heat until soft but not browned and the stems have given up their juices. Mixture should be quite moist. Add the bread crumbs, only enough to absorb the liquid. Add the grated cheese and stir just until it has melted. Don't worry if the oil separates from the cheese.~ Stuff the mixture into the caps and sprinkle with a bit of salt (or you can salt after they come out of the oven...which is what I usually do). Bake at 375 for 12-15 minutes or until the caps are nice and soft. The Stuffed Mushrooms are in the forefront of this pic. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Mon, Jan 4, 10 at 15:06 I'm glad this thread came up, because I lost track of it over the holidays. Was it supposed to have been this past weekend? I totally forgot. As I mentioned in the thread about fennel, I made Alice Water's Shaved Fennel with Mushroom salad for part of Christmas dinner (Actually, I delegated that to my son, and he did it beautifully.) I'll post a link to that thread rather than repeating the recipe here. I want to try one of the mushroom soup recipes. I'm eager to try a cream of mushroom soup, as I usually used canned. I'd love to try the real thing. The only thing wrong with doing that is I'll be spoiled, I'm sure, and never want to use canned again. But then, what's wrong with that? lol Sally Here is a link that might be useful: The fennel thread o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by kathleenca (My Page) on Mon, Jan 4, 10 at 19:28 Asparagus with Creamy Mushroom Dressing 8 servings 3 lb asparagus, bottoms trimmed 1/2 lb mushrooms, very thinly sliced 3 Tbsp fresh lemon juice 1/2 c. whipping cream 2 Tbsp Dijon mustard 1/3 c. olive oil 1 tsp. packed chopped fresh tarragon or 1/2 tsp dried Cook asparagus until just crip-tender, about 3 minutes. Drain; rinse under cold water to stop cooking. Drain; pat dry. (Can be prepared a day ahead. Wrap in paper towels & plastic bags & refrigerate.) Toss mushrooms with lemon juice in medium bowl; season with salt & pepper. Whisk cream & mustard in small bowl to blend; gradually whisk in oil. Let mushroom mixture & cream mixture stand 30 minutes, or cover & refrigerate up to 2 hours. Arrange asparagus on platter. Whisk tarragon into cream dressing. Add salt & pepper to taste. Drain mushrooms well & return to bowl. Mix cream dressing with mushrooms. Spoon dressing over asparagus & serve. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by bob_cville (My Page) on Tue, Jan 5, 10 at 11:48 The first ever recipe that I call my own is for stuffed mushroom caps. About 18 years ago, I had to make a hot appetizer dish for a company Christmas potluck and remembered an appetizer I had had a few weeks earlier at a restaurant, and tried my best to recreate it for the party. It was such a smashing success that for a couple of years after that I was automatically assigned to bring the mushrooms. 2 8oz packages of White Mushrooms. about 10 oz cream cheese (softened) 3 tbsp butter (melted) 1-2 cloves garlic (crushed) 1-2 green onions (chopped) 2-3 slices provolone cheese Remove stems and lower fringe of mushroom. Mix green onion into softened cream cheese. Mix crushed garlic into melted butter. Spoon cream cheese mixture into each mushroom cap, then dip the top of the mushroom into butter/garlic mixture, and place in glass baking pan. Cover cream cheese in each mushroom with pieces of provolone cheese. Bake in oven at 375 deg F for 10-12 minutes, until provolone is melted, and mushroom is slightly softened. I made these a few days ago for a New Year's Eve party, and once again they were a big smash. Although since there was so much food, and since several people couldn't make it to the party, there were some left at the end of the party. I discovered that they also really work well the next day sliced up to use as omlette filling. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Tue, Jan 5, 10 at 11:52 Last night I made Anthony Bourdain's mushroom soup that Dishesdone posted. As was suggested, I made cheese croutons to top it off. It was delicious! Thanks for the recipe. (If Bourdain was the one to write that recipe, I'm convinced to read his book now.) Sally o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by beanthere_dunthat (My Page) on Tue, Jan 5, 10 at 15:18 Sally (and Carol), I made it, too, and it was really good. The only book I read of his was Kitchen Confidential, and I nearly sprained muscles laughing at it. He's very rough around the edges, but, man, he really told it like it is. I immediately bought copies for several of the people I used to work with, and they were all saying, "Yeah, that's what it's like." o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by dirtgirl07 (My Page) on Tue, Jan 5, 10 at 17:43 Here's a simple mushroom spread. Note, I'm not a mushroom eater so I can't tell if it's good or not. Saute a couple of minced garlic cloves with a minced shallot in olive oil. Add mushrooms and saute a couple more minutes. Salt and pepper to taste. Add a little chicken stock and simmer down. Then add a couple of tablespoons (till you get a consistency you like) of cream cheese. Mix well and serve with crackers. Makes a good appetizer to serve along with the spinach/artichoke spread. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by trixietx (My Page) on Tue, Jan 5, 10 at 18:38 Oh, all of your mushroom recipes sound so good. We love mushrooms. I saute mushrooms and chopped garlic in butter to serve with grilled steaks. Next time I am going to try the brandied mushrooms. This is another good recipe for stuffed mushrooms. 20 large mushrooms (white button mushrooms) 8 ounces cream cheese (chopped into small cubes) 1 lb pork breakfast sausage 1 bunch green onion (chopped) parmesan cheese Brown pork sausage and crumble well. Drain sausage from skillet leaving a little grease from sausage and sauté chopped onions until limp. Return sausage to pan with onions and add cream cheese. Over low heat stir sausage, onions, and cream cheese until well blended. Remove stems from mushrooms and stuff each mushroom cap with the mixture. Bake at 350°F for 20-25 minutes until heated through and the mushrooms are beginning to wilt. Top with parmesan. I usually have enough filling left to stuff a few more mushrooms! o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by mikes100acdreamfarm (My Page) on Wed, Jan 6, 10 at 0:49 Here you go BTDT ! This is a favorite of ours. Ive canned it before. But I leave the pasta out and add it when we get ready to eat it. Ive also frozen it with and without the pasta. Both were good. Shitake Mushroom and Leek Soup 2 oz Shitake Mushroom (rehydrate and sliced, remove tough stems) (or about 1-½ to 2 cups fresh sliced mushrooms) 1 c. finely chopped leeks (White and light green parts only) 2 Tbsp butter ¼ c. dry sherry 2 - 10 ¾ oz. cans double strength beef broth with 2 cans water added (6 c. home made beef broth) ½ tsp fresh ground pepper ½ c. orzo pasta Cook and stir mushrooms and leeks in butter until leeks are tender. Add sherry and cook until liquid is reduced by half. Add broth and water (or stock) and pepper. Bring to a boil. Add pasta and boil for 10 min. * Note you can use any type of mushrooms but its very good with Shitake --------------------------------------------------------------------------------------------------------- You can substitute these mushrooms for the eggplant in your favorite Eggplant Parmesan Recipe. *Very meaty tasting. They grow wild here and we collect them for this dish in Oct. Nothing else looks like them so there isnt a chance of getting a lethal wild fungus on this one. Puff Ball Mushroom Parmesan 1 large Puff Ball Mushroom Or perhaps a few large Portabellas ? Italian Seasoned Bread crumbs Egg and water wash EVOO Your favorite Marinara Sauce Mozzarella and or Provolone Cheese Slice the mushroom s ¾" thick. Dip in egg and water wash then in bread crumbs. Brown in EVOO. Remove to a lightly greased baking dish. Pour Marinara Sauce over. Top with Cheese. Bake in 350* oven for 30-35 minutes until tender and sauce is bubbly and cheese is melted. ----------------------------------------------------------------------------------------------------- Or simply use Portabella Mushrooms Marinate in your favorite Italian Dressing. Grill over a low fire turning several times until tender. Slice and serve with Grilled, chicken, steaks or burgers. Mike o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sat, Jan 9, 10 at 16:03 As usual I am behind. Only cook on weekends. Hopefully I will be making this over the weekend. Dried Mushroom Barly Soup from "Moosewood Restaurant Lowfat Favorites" 1/2 ounce dried mushrooms (you can go fancy here like shitake, morels, porcini, chantrelles). Apparently that's about 2/3 cup. 6 cups boiling water 1 tsp. olive oil or canola oil 2 cups chopped onions (that's a lot for my taste!) 1 cup finely chopped carrot 1 cup finely chopped celery 2 garlic cloves, finely minced or put through a garlic press 3 cups sliced fresh mushrooms 1/4 cup soy sauce or tamari pinch dried thyme and dill 1/4 tsp. black pepper 1/2 cup raw barley 1/4 cup dry sherry or 2 tsp. honey (I'll use white wine, I don't have sherry) salt to taste Soak the dried mushrooms in boiling water and simmer for 15 minutes. Take off the heat and let sit for another 15 min. at least. Meanwhile, saute the chopped veggies in the olive oil in the bottom of a large heavy bottomed soup pot. Frankly I think you'll need at least 1 TBLSP EVOO but this is from a lowfat cookbook so do your best to skimp I guess. Saute until everything is translucent. Drain the dried mushrooms, reserving the broth. Chop off the tough stem ends. Dice and add to the fresh veggie mixture. Strain the mushroom broth through a coffee filter or some layers of cheesecloth in a lined strainer. Pour the mushroom broth into the soup pot along with the sauteed veggies. Add the seasonings and the barley. Bring to a boil and simmer for 45 minutes. I would taste to see if it needed a pick me up and then add some veggie broth paste or powder if needed. Soup should be brothy so add more if the barley hogs it all up. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Sat, Jan 9, 10 at 16:04 Yikes I forgot it was this weekend...I'm on it! o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by katiec (My Page) on Sat, Jan 9, 10 at 16:12 Here's one more stuffed mushroom and a different kind of quiche: * Exported from MasterCook * Mushroom Crusted Quiche Recipe By :Katie (adapted from a recipe found in a magazine, 1975) Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound mushrooms -- finely chopped 2 tablespoons butter crushed saltine crackers -- 1/2-2/3 cup 3/4 cup sauteed onion -- or green onion 2 c monterey jack cheese -- shredded (approx) 3 eggs 1 pint cottage cheese 1/4 teaspoon cayenne pepper Saute mushrooms in butter. Add enough crushed saltines to absorb juice. Press into pie pan. Sprinkle crust with onion. Heap jack cheese over onion; don't pack down. Whirl eggs, cottage cheese and cayenne in blender. Pour into crust. Bake at 350°F 45 minutes, until a knife comes out clean. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed Mushrooms Recipe By : Katie, adapted from the Joy of Cooking Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 large mushroom caps 1 tablespoon butter 1 1/2 cups bread crumbs 1/2 cup pecans or other nuts -- finely chopped 2 cloves garlic -- minced 1 1/2 tablespoons basil, chives, or tarragon -- chopped 2 tablespoons dry white wine salt and paprika grated fresh Parmesan cheese Brush mushroom caps with butter or olive oil. Chop mushroom stems and saute in butter. Add bread crumbs, nuts, garlic, and herbs. Season with salt and paprika and bind with wine, using more wine if necessary. Fill mushroom caps and sprinkle with Parmesan cheese and a little paprika. Broil about 5 minutes. They can also be baked. - - - - - - - - - - - - - - - - - - o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by beanthere_dunthat (My Page) on Sat, Jan 9, 10 at 16:51 Thanks, Mike. Glad I checked this thread again. :) I remembered one more we like, Mique's turnovers. Haven't made these in a while because I just haven't had the people around to help eat them. Must remedy that soon and make a batch. I warn you, they are addictive. MUSHROOM TURNOVERS Makes about 2 dozen turnovers To Make Mushroom filling: 3 tablespoons butter 1 large onion, finely chopped 1/2 pound mushrooms finely chopped 1/4 teaspoon thyme 1/2 teaspoon salt Freshly ground black pepper to taste 2 tablespoons flour 1/4 cup sweet or sour cream 1. In a skillet, heat the butter, add the onion and brown lightly. Add the mushrooms and cook, stirring often, about three minutes. 2. Add the thyme, salt and pepper and sprinkle with flour. Stir in the cream and cook gently until thickened. To Make Dough: 3 three-ounce packages cream cheese at room temperature 1/2 cup butter at room temperature 1 1/2 cups flour 1. Mix the cream cheese and the butter thoroughly. Add the flour and work with the fingers or pastry blender until smooth. Chill well, for at least thirty minutes. 2. Preheat oven to hot (450° F.). 3. Roll the dough to one-eighth-inch thickness on a lightly floured surface and cut into rounds with a three-inch biscuit cutter. Place a teaspoon of mushroom filling on each and fold the dough over the filling. Press the edges together with a fork. Prick top crusts to allow for the escape of steam. 4. Place on an ungreased baking sheet and bake until lightly browned, about fifteen minutes. Source: MQ on CF o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by moosemac (My Page) on Sun, Jan 10, 10 at 8:32 Here's a favorite. I apologize for the lack of measurements but I tend to cook by the seat of my pants a lot when I'm not baking. I'm a taster not a measurer. :-) Caprese Stuffed Mushrooms Fresh Mozzarella, ¼" dice Plum Tomatoes, seeded, ¼" dice Prosciutto, ¼" dice Fresh Basil, ¼" dice Roasted Garlic, mashed Ciabatta Bread, ¼" dice (This is optional just be sure not to use too much bread.) Balsamic Vinaigrette (I used Newmans Own) Mushroom Caps (I usually uses baby portabellas/criminis.) Mix cheese, tomatoes, prosciutto, basil, garlic and bread together. Dry mushroom caps and place on cookie sheet. Put a tiny splash of vinaigrette in each mushroom cap. Top with a ball of stuffing. Bake at 400 until the filling is melted and just starting to brown on the top. Or you can par cook mushroom caps by microwaving for about 1-2 minutes. Do not over cook the mushrooms. You want them still firm not soft and juicy. Preheat broiler. Broil mushrooms until cheese is just melted. These can be prepared ahead, then brought to room temperature and broiled just before serving. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by bizzo (My Page) on Sun, Jan 10, 10 at 9:23 I think I'll have one of my favorite simple lunches... sauteed mushrooms and onions on toast :-) Thanks everyone for all the GREAT mushroom recipes! Several I want to try... o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Jan 10, 10 at 14:17 Decisions, decisions, decisions! I'm wanting stuffed mushrooms, and I'm wanting to make the fancy pasta that my co-worker gave me for Christmas, and I'm wanting to make those turnovers that Beanthere_dunthat posted. Here's what I have on hand that I thought I could incorporate into stuffed mushrooms: Goat cheese that I bought on sale, shallots, and a quarter loaf of home made bread that's a little stale. I think I have a package of cream cheese, too. I think I can combine or use some of the recipes y'all have posted for stuffed mushrooms. Sally o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by mustangs (My Page) on Sun, Jan 10, 10 at 15:42 Love 'shrooms! I've gotten some good "must tries" from this thread-thanks. Here is my late entry: Creamy Mushroom Sauce For Steak # 2 tablespoons butter # ½ onion, minced # 1 clove garlic, finely minced # 2-3 cups sliced fresh mushrooms # ¾ teaspoon kosher or sea salt # Ground black pepper # 1/8 teaspoon ground nutmeg (optional) # 3 tablespoons whiskey # 1 tablespoon balsamic # ½ cup heavy cream # 1 tablespoon finely minced fresh herb of your choice (chives, parsley, tarragon, basil) Heat butter in sauce pan over medium heat. When butter starts bubbling, add onions and sauté until onions are just, translucent, and just slightly golden; about 3 minutes. add garlic and sauté for an additional minute until the garlic is fragrant. Turn heat to high and add mushrooms all at once. Immediately start tossing so the onion garlic butter mixture is evenly distributed among the mushrooms. Sauté mushrooms until they are browned and softened, about 3- minutes. Season with salt, pepper, and nutmeg. Pour in whiskey and balsamic and let mixture bubble a bit to burn off some of the alcohol. Turn heat down just a bit and add in heavy cream. Let bubble for another 30 seconds and then taste to adjust the salt. Stir in the freshly minced herbs and pout over just grilled steak. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by doucanoe (My Page) on Sun, Jan 10, 10 at 17:18 I have Wild Mushroom Flan in the oven right now, to go with Sue's Roadhaouse Ribs which are almost ready to go on the grill. I'll let you know if the flan is a keeper recipe in a bit... Linda o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Jan 10, 10 at 22:37 Guess what....Times up!!!!!! You are welcome though, to make comments and add any new recipes at any time. I just drew a name from those that posted to this thread. ************* Chase ****************** Please pick the next Cookalong ingredient. Just post it here and then I'll set up the next thread. Can't wait to see what you pick! Nancy o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jan 11, 10 at 9:31 TTT....waiting for Chase o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Mon, Jan 11, 10 at 9:32 I got ambitious and decided to make a stuffed pasta dish called Mushroom and Goat Cheese Fagottini. (Really, that's what it's called - I didn't make it up!) I found a recipe on line that used mushrooms, goat cheese and shallots, all of which I had on hand, plus I could use my pasta maker that DH gave me a year ago Christmas, but I haven't used much because the knob that holds it on was cracked and wouldn't hold. I got a replacement knob, so I decided to try my hand at making pasta. I definitely need more practice. It always looks so easy when they do it on TV. One problem was that the recipe didn't indicate how large to make the squares of dough. Then I realized that I didn't roll the dough thin enough, as I had way more stuffing than dough. Finally, when I got all the little, uh, fagottinis ready to go into the water, they were stuck to the plate I had put them on. I couldn't get them off without tearing them. Well, I was able to fix them up and get enough of them cooked to make a meal for DH and I. We had a nice salad of mixed greens, sliced pear and dried cranberries with a lemon-tangerine vinaigrette. The pasta was way too thick and tough, but it was passable and edible, and tasted pretty good, but certainly could have been better. I need to practice more. I'm determined to learn how to make home made pasta, and to make things like ravioli and other stuffed pastas. It was fun trying, in spite of the frustrations. I love playing with dough! Here's the recipe from a blog I found in my search. Wild Mushroom and Goat Cheese Fagottini by Joseph Erdos from blog July 2009 For the pasta dough: 1-1/2 cups all-purpose flour 1/4 teaspoon salt 2 large eggs 1 large egg yolk For the filling: 2 tablespoons olive oil 1 tablespoon butter 2 garlic cloves, finely chopped 1 large shallot, finely chopped 1/2 teaspoon dried thyme 8 ounces cremini mushrooms, cleaned, trimmed, and sliced 8 ounces shitake mushrooms, cleaned, trimmed, and sliced 1 8-ounce log goat cheese 1/4 cup grated Pecorino Romano cheese coarse sea salt freshly ground black pepper 1 large egg white To make the dough, combine the flour and salt in a large bowl. Create a well in the center and add the eggs and egg yolk. Using a fork, beat the eggs while mixing in the flour a little at a time. Once the dough has come together, if it is too dry and crumbly, a little water can be added. Turn the dough out onto a lightly floured work surface. Form into a ball and knead until the dough takes on a smooth surface, about 10 minutes. Form the dough into a disk and wrap tightly in plastic wrap. Let it rest for about 20 to 30 minutes at room temperature. To make the filling, heat oil in a large heavy-bottomed pan over medium-high heat. Add garlic and shallot; cook until translucent, about 5 minutes. Add thyme and mushrooms. Cook, stirring constantly, until all moisture is lost, about 5 to 10 minutes. Once slightly cooled, add the mushrooms to a food processor and pulse until finely chopped. Turn out into a medium bowl. Add goat cheese and Pecorino; season with salt and pepper. Add egg white and stir to combine. To make the pasta, cut the disk into about 4 to 6 pieces. Work with only one piece at a time and keep the remaining pieces wrapped in plastic wrap. Form the piece into a flat disk, lightly flour, and feed it into the machine starting with the largest setting. Fold the dough in half and roll it through again. Now start moving onto the next setting and so on until the next-to-last setting is reached. The pasta should be silky smooth and less than 1/16-inch in thickness. Lay the long sheet of pasta on a lightly floured work surface. Cut off the rounded ends. Using a decorative pastry cutter or a sharp knife, cut the sheet into small squares of equal size. Using a teaspoon, drop balls of filling onto each square. Brush around the filling with a bit of water. Take the square in hand and bring all the corners together, firmly pressing the edges to seal the dough while removing as much air as possible. Place onto a lightly floured tray or towel. Repeat with the remaining pieces of dough. Scraps of dough can also be reformed and rerolled on the machine. Bring a large pot of liberally salted water to a rapid boil. Add the fagottini in small batches and cook until al dente, about 5 minutes. Stir now and then to prevent sticking. Serve drizzled with olive oil and grated Pecorino. Yield: 4 to 6 servings. Here is a link that might be useful: Gastronomer's Guide by Joseph Erdos - Mushroom and Goat Cheese Fagottini o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Mon, Jan 11, 10 at 9:57 I actually did play a long last night. I made Cathy's creamy mushroom sauce for steak and served it over filet mignon. Thanks Cathy it was lip smacking good. I'm trying to find new ways of incorporating veggies in our meals so I think I'll pick spinach as my ingredient. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jan 11, 10 at 10:28 Link to the next Cookalong Here is a link that might be useful: Cookalong #19-----SPINACH o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Jan 11, 10 at 10:42 Well, the best laid plans . . . . I didn't make the mushroom soup because before I could do the soup I needed to go grocery shopping to get the the 'shrooms, and I have a rule that I can't go grocery shopping until I have cleaned out the fridge for the week. Upon doing that I found that one of the tomatoes I bought for tomato jelly had gotten smooshed and was rotting and causing the others to rot, so I had to quick make the jelly. It was not so good actually, but I ended up with a fresh tomato/dried tomato balsamic basil slurry that I didn't want to throw out, so I made cream of tomato soup. Also used up what I could salvage of my rotting celery on that. So the mushroom soup is definately out since I am now missing two of the ingredients and I have a ton of tomato soup to eat. Ah the trials of being a single foodie. I guess I'll have to move on to spinach and save the dried mushrooms for another day. Actually, the dish I want to make for spinach has mushrooms! o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by mustangs (My Page) on Mon, Jan 11, 10 at 10:49 Sharon, Thanks for the "feed"back; I'm glad that you liked it.

o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by kathleen_li (My Page) on Sun, Apr 11, 10 at 16:36 I don't know Food, but don't use it if you make this..it doesn't come out nice and creamy... Photobucket Photobucket Crab Spread.. 1/2 lb crab meat 8 oz cream cheese 1 small onion, minced 1 heaping teaspoon horseradish, or to taste 3 TBS cream or 1/2 and 1/2 juice of a half lemon pepper Mix all together. Spread into greased casserole.Sprinkle with crumbled bacon or slivered almonds..Bake till it bubbles and browns lightly..350 deg. Allow to sit a few mins before serving on crackers. Apricot Cheese Coffee Cake Photobucket Photobucket Here is the recipe, from Land O Lakes Country Heritage. Coffee Cake Ingredients: 1 3/4 cups all-purpose flour 3/4 cup LAND O LAKES® Butter, softened 1/2 cup sugar 2 LAND O LAKESâ„¢ All-Natural Farm-Fresh Eggs 1 teaspoon vanilla 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt Filling Ingredients: 1/4 cup sugar 1 (8-ounce) package cream cheese, softened 1 LAND O LAKESâ„¢ All-Natural Farm-Fresh Egg 1 teaspoon freshly grated lemon peel 1 (12-ounce) jar apricot preserves Glaze Ingredients: 1/3 cup powdered sugar 1 to 2 teaspoons lemon juice Heat oven to 350°F. Grease and flour bottom and sides of 10-inch springform pan. Set aside. Combine all coffee cake ingredients in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Spread batter on bottom and 2 inches up sides of prepared pan. Combine all filling ingredients except apricot preserves in small bowl. Beat at medium speed, scraping bowl often, until well mixed. Spread evenly over batter in pan. Spoon preserves evenly over filling. Bake for 45 to 55 minutes or until crust is golden brown. Cool 20 minutes. Loosen sides of cake from pan by running knife around inside of pan; remove sides of pan. Meanwhile, stir together powdered sugar and enough lemon juice for desired drizzling consistency in small bowl. Drizzle over warm coffee cake. Serve warm or cold; store refrigerated. I am enjoying reading and seeing the recipes. I make the cheese coffee cake that Annt does, my pic isn't as good! :) o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Sun, Apr 11, 10 at 16:58 Here is a link to the previous cookalongs. I'm sure that we would all appreciate additions to any of these old threads if any one has found great uses of these ingredients. Here is a link that might be useful: All the other Cookalongs o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Sun, Apr 11, 10 at 17:11 Caramel Apple Cheesecake I made this recipe for Thanksgiving and everyone said it was a KEEPER!! The whole thing disappeared! 1 cup graham cracker crumbs 3 tablespoons sugar 1/2 teaspoon ground cinnamon 1/4 cup butter or margarine, melted 2 tablespoons finely chopped pecans Filling 3 (8 ounce) packages cream cheese, softened 3/4 cup sugar 3 eggs 3/4 teaspoon vanilla extract Topping 2 1/2 cups chopped peeled apples 1 tablespoon lemon juice 1/4 cup sugar 1/2 teaspoon ground cinnamon 6 tablespoons caramel ice cream topping, divided sweetened whipped cream 2 tablespoons chopped pecans Directions: 1. Combine the first five ingredients; press onto the bottom of a lightly greased 9-inch spring form pan. 2. Bake at 350 degrees for 10 minutes; cool. 3. In a mixing bowl, beat cream cheese and sugar until smooth. 4. Add eggs; beat on low just until combined. 5. Stir in vanilla. 6. Pour over crust. 7. Toss apples with lemon juice, sugar and cinnamon; spoon over filling. 8. Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water; place in 350 degree oven and bake for 55-60 minutes or until center is almost set. 9. Remove cheesecake from oven and water-filled pan and cool on a wire rack to 10 minutes. 10. Carefully run a knife around edge of pan to loosen. 11. Drizzle with 4 tablespoons caramel topping. 12. Cool for 1 hour. 13. Refrigerate overnight. 14. Remove sides of pan. 15. Just before serving, garnish with whipped cream. 16. Drizzle with remaining caramel; sprinkle with pecans. 17. Store in refrigerator. X-Treme Chocolate Double Nut Caramel Ladyfinger Torte Kathy Specht, Cambria, California Southern Living, OCTOBER 2004 Prep: 30 min., Cool: 5 min., Cook: 5 min., Chill: 1 hr. Ingredients: 1 1/2 cups NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels 2 (3-ounce) packages ladyfingers 1 (13-ounce) jar hazelnut spread (I use Nutella brand) 20 caramels 2 1/3 cups whipping cream, divided 1 1/2 cups chopped pecans 1/3 cup DOMINO 10-X Confectioners Sugar 1 (8-ounce) package PHILADELPHIA Cream Cheese, softened 2 tablespoons crème de cacao 3 (1-ounce) semisweet chocolate baking squares 2 tablespoons DOMINO 10-X Confectioners Sugar Directions: Microwave chocolate morsels at HIGH 90 seconds or until melted, stirring at 30 second intervals; cool 5 minutes, and set aside. Split ladyfingers, and stand halves around edge of a 9-inch spring form pan, placing rounded sides against pan; line bottom of pan with remaining halves. Reserve remaining ladyfingers for other uses. Spread hazelnut spread evenly over ladyfingers on bottom of pan. Cook caramels and 1/3 cup whipping cream in a medium saucepan over low heat, stirring constantly, just until melted. Stir in pecans until coated; spoon caramel mixture evenly over hazelnut spread. Beat 1/3 cup confectioners sugar and cream cheese in a medium bowl at medium speed with an electric mixer until fluffy. Add crème de cacao; beat until blended. Beat in melted morsels until blended. Beat remaining 2 cups whipping cream in a medium bowl at medium speed with an electric mixer until stiff; fold into cream cheese mixture, and spoon evenly over caramel layer in pan. Shave baking squares with a vegetable peeler evenly on top. Sprinkle evenly with 2 tablespoons confectioners sugar. Chill 1 hour. Yield: Makes 12 servings o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Sun, Apr 11, 10 at 19:21 Neufatchel, which has a little hat on one of the vowels but I don't know how to type that, has 1/3 less the calories than regular cream cheese, so 1/3 less taste. I've read it is not good for cheesecake but I don't make cheesecake anyway. I have seen recipes for cheesecake using it in Cooking Light magazine, but I dunno if the recipes are any good. Probably not good in danish and the like either. I use it mostly to spread on bagels and toast and english muffins, in which case it tastes just fine. I top it with a dab of homeade jam, yum. Great with lox, since that has a strong taste so I don't miss the extra taste for that application. Fine with those dream eggs, because they were flavored with the herbs anyway, and the neufatchel just added a wonderful creamy texture, even with 1/3 less fat. Since cream cheese is almost pure fat, 1/3 less doesn't make it a diet food by any means, but I like it just as well if not better than cream cheese for what I use it for, so that's what I buy for the calorie savings. I don't mind it in party spreads either. If I want them to taste "fatter" I can always add mayo or butter. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by foodonastump (My Page) on Mon, Apr 12, 10 at 10:48 Thanks lpink - but is there any taste difference between it and 1/3 less fat cream cheese? It looks like Philly makes both, so there must be some difference, no? The recipe I was looking at was artichoke dip. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Mon, Apr 12, 10 at 15:54 This is a great spread. I especially like to put it in a pretty ramekin and bring it, along with a spreader, as a hostess gift Homemade Boursin With Fresh Herbs 1 lb farmers cheese, or 1/2 cottage cheese & 1/2 Ricotta 8 ounces cream cheese 1/2 cup butter, softened 4 large garlic cloves, minced 2 medium shallots, minced 1/2 cup fresh parsley, chopped finely and packed tight 1/2 cup chopped fresh thyme OR 2/3 cups fresh dill chopped finely 1/3 cup chives, chopped finely 1 tsp pepper, freshly ground 1/4 tsp cayenne Blend the cheeses and butter, add the remaining ingredients. Mix thoroughly. Store in small crocks or ramekins in the fridge until well chilled. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Apr 12, 10 at 17:13 The taste difference is that stuff made with neufatchel tastes 1/3 less rich, and with 1/3 less fat carrying the flavor, neufatchel doesn't have the same "creamy" taste of cream cheese. However, I LIKE the taste of neufatchel better than cream cheese, to me it's slightly tangier. NO FAT cream cheese, on the other hand, tastes "gummy" to me and with almost no taste, it's all gummy texture. The best I can describe it is tastes slightly of plastic. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by beanthere_dunthat (My Page) on Mon, Apr 12, 10 at 20:16 I agree with Lpink - it's a little tangier and less creamy. IMO, no-fat cream cheese is awful stuff. "Plastic" is a good description for it. I'll do without or make a different recipe before I'd use/eat it. I made this today. Yummy stuff. Miss Verba's Pimento Cheese Ingredients: 1 pound sharp yellow cheddar 1/4 pound cream cheese, softened 1 teaspoon freshly ground white pepper 3 large red bell peppers, roasted, peeled, seeded, and chopped 1/2 cup homemade mayonnaise or best-quality commercial mayonnaise 1 teaspoon sugar Splash of hot sauce, such as Tabasco or Cholulu 1/8 teaspoon cayenne pepper (optional) Method: 1. Grind the cheddar in a food processor fitted with the grating disk, or grate it on the small-holed side of a hand grater. 2. Transfer the grated cheese to a bowl, add the cream cheese, white pepper, bell peppers, mayonnaise, sugar, hot sauce, and cayenne, if using, and blend all together thoroughly. 3. Refrigerate and serve chilled. (The spread will keep for several days in the refrigerator, but it usually disappears long before than.) Source: Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill My notes: I used Cabot extra sharp cheddar (so mine isn't really the "proper" color). Normally, I'd cut the sugar, but I was using Duke's mayo (which has no sugar), so this amount was about right. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Mon, Apr 12, 10 at 21:23 I use Neufchatel almost exclusively these days and have not noticed any real diference in flavor or richness. Funny the difference in what people can taste. I actually prefer "parmesan" over "parmigianno reggiano". To me it tastes better! OMG..I am DEFINITELY going to make that Apricot Cream Cheese Coffeecake! (I feel faint....) Linda o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Apr 12, 10 at 22:02 I agree with Doucanoe, I think with spreads and highly seasoned dishes neufatchel is good. Even with blintzes or fillings. Where it wouldn't do too good is where the cream cheese is the major fat in the recipe, like a cookie dough or cake recipe, or frosting. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Tue, Apr 13, 10 at 10:44 Alexa, I'll be making the coffee cake recipe you posted when it's my turn to take a treat to our Knitting Circle at the library. Mmmmm. I'm not a big fan of cheesecake but I often make these when bite-sized desserts are needed. I usually mix up the dough and shape the balls (store tightly covered) the night before but bake them the day of the event. TINY CHERRY CHEESECAKES 1 cup flour 1/3 cup sugar 1/4 cup baking cocoa 1/2 cup cold butter 2 Tbsp. cold water Filling: 2 packages (3 oz. each) cream cheese, softened 1/4 cup sugar 2 Tbsp. Milk 1 tsp. vanilla extract 1 egg 1 can (21 oz.) cherry pie filling In a small bowl, combine flour, sugar and cocoa: cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide and shape into 24 balls. Place a ball in greased miniature muffin cups; press dough evenly onto the bottom and up the sides of each cup. In a mixing bowl, beat cram cheese and sugar until smooth. Beat in milk and vanilla. Add egg; beat on low just until combined. Spoon about 1 tablespoonful into each cup. Bake at 325 degrees for 15-18 minutes or until set. Cool on a wire rack for 30 minutes. Carefully remove from pans to cool completely. Top with pie filling. Store in the refrigerator. Makes 2 dozen. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by natesgram (My Page) on Tue, Apr 13, 10 at 10:49 I asked the group last week if I could freeze these and the only problem I've had is that they went too quickly. They are great cold or even frozen! Carrot Cake Sandwich Cookies - Martha Stewart's Cookies Makes about 25 sandwiches Ingredients: 1 cup packed light-brown sugar 1 cup granulated sugar 1/2 pound (2 sticks) unsalted butter, room temperature 2 large eggs, room temperature 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 2 cups old-fashioned rolled oats 1 1/2 cups finely grated carrots, (about 3 large carrots) 1 cup raisins Cream Cheese Frosting: 8 ounces cream cheese, room temperature 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature 1 cup confectioners' sugar 1 teaspoon pure vanilla extract For the cookies: Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator until firm, at least 1 hour. Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator. Cream Cheese Frosting: Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine. Photobucket I'm sorry I don't know the rules on cookalongs but could I suggest all types of beans? o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by kathleenca (My Page) on Tue, Apr 13, 10 at 18:38 Hi natesgram, Beans were the subject of the 21st cookalong - see the following link. :) When it's time for the next cookalong, wizardnm will pull a name from those who contributed to the current cookalong, & that person selects the next topic. I hope you're enjoying it. BTW, links to all the cookalongs are in this link: Here is a link that might be useful: Cookalong #21 --- Beans o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by natesgram (My Page) on Tue, Apr 13, 10 at 22:51 Thank you Kathleen, so many good recipes and so little time to read them all. I'll check out that link. :) o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by georgysmom (My Page) on Wed, Apr 14, 10 at 10:15 Jezebel Sauce 1 (18 oz.) jar pineapple preserves 1 (18oz.) jar apple jelly 1 can dry mustard (1.12 oz.) 1 5 oz jar horseradish 1 T. coarsely ground black pepper Mix together in blender and pour back into jars......... Refrigerate. Serve over cream cheese with favorite cracker. I prefer wheat thins with this. . o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by cookebook (My Page) on Wed, Apr 14, 10 at 13:14 My Mom's Cucumber Sandwiches in her words: 1 8 oz. pkg. cream cheeseâ€"I always use the Neufchatel 1 small cucumber, peeled, seeded and chopped fine 2-3 green onions with tops, chopped fine Soften cream cheese, thin with a little milk, yogurt or sour cream and 1 tablespoon real mayonnaise. Add chopped veggiess and season with 1/2 teaspoon each lemon pepper and cayenne pepper, and 1/4 teaspoon red pepper flakes, or to taste. Spread mixture on heavy brown bread and cut each sandwich into 3 or 4 pieces desired shape. Make at least the day before serving. Cover and refrigerate with damp paper towels on top of sandwiches so they will stay moist. Makes 4-5 large sandwichesâ€"maybe 4 because I like lots of filling in mine. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Thu, Apr 15, 10 at 11:23 OK, better late than never: JALAPENO CHEESECAKE (MY FAVORITE) 8 ounces cream cheese 5 ounces sharp che4ddar cheese, grated 2 cloves garlic 1 egg 8 ounces jalapeno jelly Mix first four ingredients with half of the jelly. Pour mixture into greased 6 inch springform pan. Bake at 350 for 335 minutes. Cool completely and remove from pan, heat remaining jelly and pour over top of cheesecake. Serve with crackers. Note: I made a double batch and baked it in a round cake pan with a "releaser" bar that spins around the bottom to prevent sticking. I just dumped it out and spread the jelly on the bottom, no one notices because it’s covered with jelly!! I use my own home canned Habanero Gold to make this stuff, and I'll be making 8 or 10 of them for that wedding in May. Somehow I just know I'm going to be eating some of them myself, and I'm going to experiment with making one with a fruit jam instead of the hot pepper jam and see how that works, the bride wanted something "sweet", she says "only the guys will like the hot stuff". HUH? I love it and I'm sure not a guy! Annie o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by kathleen_li (My Page) on Sat, Apr 17, 10 at 22:12 You are not late, still one more day! :) o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Apr 18, 10 at 11:11 Nate, I want to make those cookies! I have a lot of carrots, and today just might be a great day to make cookies with my grandson. "• For an extra-fancy presentation, borrow an old trick from French chef Michele Girard. Serve the eggs in their shells by carefully cutting away the top third of each shell, emptying out the egg, then sterilizing the shell in simmering water. Drain completely. Have egg cups handy. Stuff the hot eggs into the shells, mounding them high. Sprinkle with a little fresh herb for color and serve." ...Yeah, right. But the eggs sound very good. I'll have to try those sometime. Lpink, that kugel recipe looks interesting, too. I've never had anything like it. I'm wondering if I could do something along those lines, varying some of the ingredients, and using that chocolate pasta I haven't gotten around to using yet. I'll think about it and come up with something I hope works. Ann, your recipes and photos are always so tempting and beautiful! David, I want to save that onion dip recipe, too. Everyone's recipes look so good. Great choice. Sally o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by beanthere_dunthat (My Page) on Sun, Apr 18, 10 at 19:01 LOL! Sally, I believe my response to that part of the recipe was "Yeah, I'll do that the day after h_ll freezes over. Sure thing." But since it was part of the original recipe in the newsletter, I figured I should include it. :) Nate's killing me with those cookies. I'm going to have to make them now that I know they can be frozen! o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Sun, Apr 18, 10 at 19:26 OK, I'm still chuckling about Renee cutting the tops off egg shells, sterilizing them and filling them with cooked egg, or anything else. ROFL. I just finished two of the habanero cheesecakes for the wedding so I even cooked along for a change. Thanks, Kathleen, for letting me know I'm not late. I just figured I was, I always am, somehow... Annie o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Apr 18, 10 at 22:41 Well, I had good intentions, and got started, but ran out of time to meet tonight's deadline. DH and I went out today on a chicken coop tour of East Dallas. (which was lots of fun, but a whole nother topic) Then I had to clean the kitchen in order to cook in it. But, my little grandson (a month away from 3 yrs. old) and I did get started on Nate's carrot cake cookies, but since we didn't finish making the dough until an hour before his bed time, and the dough has to chill at least an hour, it'll be tomorrow before we bake them and do the cream cheese part. It doesn't matter. Both DGS and I had a great time mixing up the batter. He got to taste the flour, the sugar, the butter, and all the other ingredients as they went into the mix. No germaphobes need taste these cookies when they're done! Thanks Nate for the recipe, and the fun time with my grandson! Sally o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Apr 19, 10 at 8:06 Great response, everyone loves to bake and cook with cream cheese. Thank You to all that contributed!! I just pulled out a name for the next ingredient choice..... >>>>>>>>>> Tracey_Oh <<<<<<<<<<<<<<< Please post your ingredient pick here....... Nancy o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by tracey_oh (My Page) on Mon, Apr 19, 10 at 9:25 Whoo hoo! Ok, I think I'm going to go with peanut butter. If I had to pick one food to live on, it would definitely be that. Thanks again Nancy for organizing these cookalongs! o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Apr 19, 10 at 11:33 Great choice! I love peanut butter too. Thanks Tracey! Nancy Here is a link that might be useful: Cookalong #26 ----- Peanut Butter o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by sherrmann (My Page) on Mon, Apr 19, 10 at 12:08 Gosh, the only recipe I have that uses peanut butter is for Peanut Butter Cookies! I put it under jam and on toast and bananas and apples all the time, but don't use it in "recipes." I can't wait to see what we get here! Sherry o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, Apr 19, 10 at 14:19 Sally, I'm still chuckling over the "chicken coop tour". Now there's something I'd really like! Annie o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Apr 19, 10 at 15:59 Oh, Annie, it was a blast! I can post over on conversations about it, if anyone's interested. Sally o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, Apr 19, 10 at 17:01 I'm interested, I don't know about anyone else. Deanna, maybe? Annie o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by claire_de_luna (My Page) on Mon, Apr 19, 10 at 17:08 Oh I'm definitely interested in a Chicken Coop Tour! Do tell Sally!