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Old 21-12-2009, 07:15 PM posted to rec.food.cooking
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Default (2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!

http://www.recfoodcooking.com

Thanks go to to Terry (Pr'fessor) for this survey.
--
Cheers
Chatty Cathy

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Old 21-12-2009, 07:19 PM posted to rec.food.cooking
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Default (2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!

I got the TFH for this one! Does the RFC Ribbon come with a jar of Miracle
Whip? If so, I'd like to donate it to Tammy.

Bob



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Old 21-12-2009, 07:27 PM posted to rec.food.cooking
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Bob Terwilliger wrote:

I got the TFH for this one! Does the RFC Ribbon come with a jar of
Miracle Whip? If so, I'd like to donate it to Tammy.

Bob


It does. You may - and then you can 'takes yer chances'.

Happy Holidays anyway ;-)
--
Cheers
Chatty Cathy
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Old 21-12-2009, 07:44 PM posted to rec.food.cooking
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Default (2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!


"ChattyCathy" wrote in message
...
http://www.recfoodcooking.com

Thanks go to to Terry (Pr'fessor) for this survey.
--
Cheers
Chatty Cathy


Whatever we could think of doing is overshadowed by daughter # 2 - she's an
unbelievable candy - cookie - pie maker .

Her peanut brittle is to die for.

Dimitri

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Old 21-12-2009, 10:36 PM posted to rec.food.cooking
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On Mon, 21 Dec 2009 11:44:52 -0800, "Dimitri"
wrote:

Her peanut brittle is to die for.


I know of two impartial judges who'd be happy to taste it for you...
just to make sure it won't kill you, of course.

--
I love cooking with wine.
Sometimes I even put it in the food.


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Old 22-12-2009, 01:40 AM posted to rec.food.cooking
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"sf" wrote in message
...
On Mon, 21 Dec 2009 11:44:52 -0800, "Dimitri"
wrote:

Her peanut brittle is to die for.


I know of two impartial judges who'd be happy to taste it for you...
just to make sure it won't kill you, of course.

--
I love cooking with wine.
Sometimes I even put it in the food.


:-)....

Dimitri

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Old 22-12-2009, 04:21 PM posted to rec.food.cooking
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Default (2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!

On Mon, 21 Dec 2009 21:15:37 +0200, ChattyCathy
wrote:

http://www.recfoodcooking.com

Thanks go to to Terry (Pr'fessor) for this survey.


1. Fudge. Made only once a year because the wife loves it too much.
2. Rice krispie treats, with extra butter.
3. Cherry twinks: molded butter cookies with a thumbprint of
preserves in the center. Also blackberry, black raspberry, apricot,
etc.
4. Huey's cream wafers -- a simple rich shortbread
5. White cake with a different sort of chocolate frosting: baking
chocolate +milk chocolate + butter + oil, melt, cool til thick, whip.
Tasted like the inside of a truffle!
6. Date-nut crumbles. Bar cookie. Dunno why they're called that, she
doesn't put nuts in 'em.
7. Sausage-cheese balls.

Possibly other things too, I don't recall. Have to restrict myself to
a taste of everything.

Best -- Terry
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Old 22-12-2009, 04:49 PM posted to rec.food.cooking
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On Tue, 22 Dec 2009 10:21:06 -0600, Terry
wrote:

7. Sausage-cheese balls.


Never heard of that. Are they toothpick or finger appetizers? Do you
dip them in anything?

--
I love cooking with wine.
Sometimes I even put it in the food.
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Old 22-12-2009, 08:15 PM posted to rec.food.cooking
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On Tue, 22 Dec 2009 08:49:21 -0800, sf wrote:

On Tue, 22 Dec 2009 10:21:06 -0600, Terry
wrote:

7. Sausage-cheese balls.


Never heard of that. Are they toothpick or finger appetizers? Do you
dip them in anything?


Sausage-cheese balls (appetizer)

1 lb hot bulk sausage
8 oz sharp cheese, shredded
3 cups baking mix (Bisquick, Jiffy, etc.)

Mix by hand. At first it doesn't look like it will *ever* come
together, but keep at it. Roll into walnut-sized balls and place on
lightly greased baking sheet. Bake at 375 F for about 20 minutes or
until lightly browned. Serve hot/warm.

Toothpicks might be a good idea. Need not dip them in anything,
they're great as they are. Some say they're ok cold but I like 'em
warm. Baking time can vary considerably depending on sausage and
oven. It's a good idea to pull out one ball at 15 minutes, let it
cool a bit, taste. Too soggy? Try another at 20 minutes, and so on.

Best -- Terry
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Old 22-12-2009, 08:39 PM posted to rec.food.cooking
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On Tue, 22 Dec 2009 14:15:07 -0600, Terry
wrote:

Sausage-cheese balls (appetizer)

1 lb hot bulk sausage
8 oz sharp cheese, shredded
3 cups baking mix (Bisquick, Jiffy, etc.)

Mix by hand. At first it doesn't look like it will *ever* come
together, but keep at it. Roll into walnut-sized balls and place on
lightly greased baking sheet. Bake at 375 F for about 20 minutes or
until lightly browned. Serve hot/warm.


Am I understanding this correctly... you *don't* precook the meat
before you mix it into the Bisquick with the cheese? Do you squish it
through your fingers to separate the meat and incorporate it with the
bisquick and cheese?

TIA

--
I love cooking with wine.
Sometimes I even put it in the food.


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Old 22-12-2009, 08:48 PM posted to rec.food.cooking
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Default (2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!

sf wrote:
On Tue, 22 Dec 2009 14:15:07 -0600, Terry
wrote:

Sausage-cheese balls (appetizer)

1 lb hot bulk sausage
8 oz sharp cheese, shredded
3 cups baking mix (Bisquick, Jiffy, etc.)

Mix by hand. At first it doesn't look like it will *ever* come
together, but keep at it. Roll into walnut-sized balls and place on
lightly greased baking sheet. Bake at 375 F for about 20 minutes or
until lightly browned. Serve hot/warm.


Am I understanding this correctly... you *don't* precook the meat
before you mix it into the Bisquick with the cheese? Do you squish it
through your fingers to separate the meat and incorporate it with the
bisquick and cheese?


Not to butt in (who, me?), but I made these for the first time last
week. I found that it would have been easier if I let the sausage
warm up a bit before trying to mix it with the other ingredients.
Also, Jill told me she microwaves the cheese to soften it a bit.
Hope she doesn't mind me saying that. I wound up adding just a
bit of water to get the stuff mixed, what a chore.

nancy
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Old 22-12-2009, 09:01 PM posted to rec.food.cooking
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"sf" wrote in message
...
On Tue, 22 Dec 2009 14:15:07 -0600, Terry
wrote:

Sausage-cheese balls (appetizer)

1 lb hot bulk sausage
8 oz sharp cheese, shredded
3 cups baking mix (Bisquick, Jiffy, etc.)

Mix by hand. At first it doesn't look like it will *ever* come
together, but keep at it. Roll into walnut-sized balls and place on
lightly greased baking sheet. Bake at 375 F for about 20 minutes or
until lightly browned. Serve hot/warm.


Am I understanding this correctly... you *don't* precook the meat
before you mix it into the Bisquick with the cheese? Do you squish it
through your fingers to separate the meat and incorporate it with the
bisquick and cheese?


You don't precook the sausage, otherwise it would be impossible to mix
together. And yes, at first it doesn't look like it will ever come together
but just keep going... it will They can also be frozen on baking sheets
(uncooked) then baked right before you serve them. And yes, I soften the
cheese a bit in the microwave first to make mixing them a little easier.

Jill

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Old 22-12-2009, 10:35 PM posted to rec.food.cooking
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Default (2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!

On Dec 21, 2:15 pm, ChattyCathy wrote:
http://www.recfoodcooking.com

Thanks go to to Terry (Pr'fessor) for this survey.
--
Cheers
Chatty Cathy


I'm glad to see I'm not the only humbug. Add us to the N/As (What is
the difference?) and we are close to a quarter of reponders. Maybe I
am cheating, though, as there is a household member who can't seem to
quit making cookies - nothing special for Christmas, just constantly
cookies.

Every few years I'll get organized enough for a Polish Wigilia, but it
has been a while. And none of my guests or hosts wanted to look at a
whole dead fish in the middle of the table, so we made do with the
other eleven dishes. (A whole dead bird is OK, recognizable chunks of
mammals, too. But a but no to a big fish? I don't understand some
people.)
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Old 23-12-2009, 04:26 AM posted to rec.food.cooking
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Default (2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!

Terry wrote:

Never heard of that. Are they toothpick or finger appetizers? Do you
dip them in anything?


Sausage-cheese balls (appetizer)

1 lb hot bulk sausage
8 oz sharp cheese, shredded
3 cups baking mix (Bisquick, Jiffy, etc.)



these are good with the addition of fennel seeds too!
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Old 23-12-2009, 04:44 AM posted to rec.food.cooking
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On Tue, 22 Dec 2009 23:26:43 -0500, Goomba
wrote:

Terry wrote:

Never heard of that. Are they toothpick or finger appetizers? Do you
dip them in anything?


Sausage-cheese balls (appetizer)

1 lb hot bulk sausage
8 oz sharp cheese, shredded
3 cups baking mix (Bisquick, Jiffy, etc.)



these are good with the addition of fennel seeds too!


I was thinking about using Italian sausage... so it would work?

--
I love cooking with wine.
Sometimes I even put it in the food.


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