Pumpkin or sweet potato?
glenda_al
4 years ago
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ravencajun Zone 8b TX
4 years agoElmer J Fudd
4 years agoRelated Discussions
Wanted: kabocha and other winter squash seeds
Comments (0)I'm looking for any extra winter squash seeds you might have--3-4 of them will be plenty. Especially looking for: Kabocha Rouge Vif d"Etampes Red Kuri/Hokkaido Kikuza Black Futsu Jarrahdale Long Island Cheese Marina Di Chioggia Sweet Dumpling Sucrine du Berry Baby Blue Hubbard Baby Green Hubbard Kang Kob Pumpkin Seminole Pumpkin Tennessee Sweet Potato I'm basically looking for squashes that stay around 20lbs and under. I've got some space, but not enough for a 200lb pumpkin! I'm willing to trade or pay postage--ideally, a squash collector will see this and I can work with one person. :) My trade list isn't really up-to-date (many seeds to add for this year), but I can update after this weekend. Thanks!...See MoreSoups, Soups and More Soups!
Comments (14)Ok, ladies of the gardens, (and kitchens), let's let it ALL hang out now and go for it! We've worked all spring, summer and fall, and now it's time to talk cooking! And enjoying the fruits, (or veggies) of our labors. Like the rest of you, fall is the time when I love to get in the kitchen and cook, filling the house with wonderful smells. That's one of the reason I love Oklahoma, the change of seasons. Fall just brings with it, a change in the feeling of things as we change from one mode to another. It's time for soups, and stews, and baking breads, pies, muffins and biscuits,( slathered with butter and jam or jelly of choice). Tonight, I'm making, more for DS than me, chicken and biscuits. Only I make the biscuits separate, so they don't get soggy baking in the oven with the liquid part of the concoction. Then, he splits them once done and ladles the chicken "gravy" over all. Of course there are a hundred variations on the theme, and I've tried most all of them at one time or another, but that's what's on the menu tonight. I came across this blog and started reading. Great stuff, you can tell these ladies, (and guy) know their way around a biscuit. The one moniker cracked me up, "Old ladies in Fist Fights". Anyway, they were discussing the pros and cons of biscuit making. I am making mine ala Carol's, by the BIG BATCH, with the exception that I use butter. I keep my batch in the fridge or even freezer to keep the butter cold and fresh. I do mine a little different that those discussed in this blog. I melt a large batch of butter in the microwave, and then cool and put it in the freezer til it's ice cold and solid. Then, I work in the cold butter bits, one half at a time, to coat the self-rising flour mixture, to prevent as much gluten from forming as possible. Everythings done with the lightest touch possible and the least mixing. When the biscuits are patted out and cut, in this case, "Cat Head" biscuits, I dip them in melted butter, and pop them in a preheated 450 degree oven til nice and golden. I always make buttermilk biscuits, buttermilk pancakes, buttermilk cornbread, and as often as possible. Carol's method makes this painless. I suppose we could make many of our standard quick bread mixes this way. Salute Carol! Ladies, start your engines, (I mean ovens)! Barbara Here is a link that might be useful: Joes's Biscuit Blog...See MoreDream whip.
Comments (14)You are right, Goldy. Look what I found on "About.com" when I googled "Dreawhip Recipes": Dream Cake A whipped topping mix adds volume and velvety texture to a cake made from a cake mix. See my Step by Step Heart Cake for pictures and detailed instructions. Prep Time: 15 minutes Cook Time: 30 minutes Ingredients: 1 (18 ounce) box cake mix, any flavor 1 envelope Dream Whip dry whipped topping mix 1 cup cold water 4 eggs Preparation: Preheat oven to 350 degrees F. Spray a 9x13" pan or two 9" pans with nonstick cooking spray containing flour; set aside. In large bowl, combine cake mix, whipped topping mix, water, and eggs and beat until blended. Then beat for 4 minutes at medium speed, until batter increases in volume. Pour into prepared cake pan(s). Bake the 9" pans for 25-30 minutes, and the 9x13" pan for 30-40 minutes or until cake pulls away from edges of pan and is dark golden brown. Cool in pans for 5 minutes, then remove the 9" cakes from pans. Keep the 9x13" cake in its pan. Frost as desired. I've not tried it, so I will neither vouche for it nor criticize it, but apparently it is done! Rusty...See Moreeasy as pie....
Comments (51)Cowpeas, or Southern Peas, are not peas, but are actually a bean crop that originated in India in prehistoric times, found their way to Africa, and were brought to the U.S. during colonial times. It is doubtful that this specific bean can be grown anywhere in the U.K., unless it were grown in the WARMEST area, there, since it prefers hot Summer weather. Nevertheless, surely the canned version Cowpeas is available to anyone who has the inclination to give them a try; they are quite healthy. Most varieties of Cowpeas fix Nitrogen in the soil as they are grown, so they also improve the soil; some in the U.S. grow them specifically as a cover crop. In many areas of the southern U.S., I find Cowpeas combined (and served and eaten) with stewed Tomatoes; the taste of each seems to compliment the other. There is a small area in and around Charlottesville, Virginia, where Cowpeas are baked into a pie, and served, by the slice, at dinner or supper; nowhere else in the U.S., or any other country, have I ever seem them cooked and served in this manner. (Canned Cowpeas can be substituted for fresh, for anyone adventurous enough to try them--they are quite tasty and very healthy, and worthy of a taste-test). They are cooked and served as follows: A kilo, or so, of fresh, shelled Cowpeas (of one's choice) are cooked in water to cover them, until tender, (approximately 30 minutes) in a sauce pan that will accomodate them. When done, ALL water is poured off, and the beans are coarsely mashed in their pan with a potato masher. (The idea is not to sieve them with a fine masher, but to mash them coarsely). Into a 24cm-30cm (10"-12") frying pan, 3 slices of raw bacon are fried until done and set aside, and the coarsely-mashed beans (cowpeas) are spooned into the hot bacon grease, (hopefully) to nearly fill the frying pan all around, to the depth of the pan (5cm, or 2" deep). The coarsely-mashed beans (Cowpeas) are either cooked (on medium heat) in the frying pan on a burner atop the stove, or placed in a medium oven to bake. (As stated earlier, 2 or 3 cans of (already cooked) Cowpeas may be coarsely mashed and substituted for the fresh, cooked cowpeas). The pan should be monitored until a brown crust has formed on the bottom of the mashed Cowpeas--with experience, this will take only about 8-10 minutes on medium heat, since the beans (Cowpeas) are already cooked, and ONLY being heated and browned on the bottom. When a nice brown crust has formed on the bottom of the mashed Cowpea "pie", the pan is removed from the heat, a (slightly) larger platter placed on top the pan, and the pan "turned over" onto the platter. If properly executed, one will now have a Cowpea "pie" with a nice, brown crust on top, on a platter. The "pie" is then sliced (like any other pie) and equal portions served to diners. The fact that all water was removed from the cooked beans (Cowpeas), and they were heated for 8-10 minutes longer, means that the Cowpea......See Morewildchild2x2
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