On Fri, 18 Aug 2006 10:02:49 +0100, "Jen P." >
wrote:

>*grin* I do enjoy your posts, Carol.

*smile* Thanks.

>I was reading the ones mothers and their recipes a while back - I
>didn't post then, but I will now. My mum passed when I was 16 and
>I've forgotten many things about her, but one thing I won't forget is
>her love of sharing food with others. Around Thanksgiving and
>Christmastime she was truly in her element. I think she started baking
>a couple of weeks before Thanksgiving and didn't stop until after New
>Year's Day. She made candy (creamy fudge, candied walnuts,
>divinity...), cookies galore, various sweet breads/cakes and she gave
>most of it away.

Sounds exactly like my mom. There wasn't room for all of it in the
house, so much of it was stored on the picnic table that my dad built
into the breezeway between the house and garage.

>One of the things she made was walnut pie - basically, pecan pie, but
>with walnuts. I vaguely recall her saying to someone that she made it
>that way because pecans were too expensive in California, and my great
>grandfather had a black walnut tree that we could harvest for free. I
>do remember sitting out on the back porch when I was about 7 or 8,
>cracking walnuts with an old ball peen hammer so mum could freeze them
>for later use. Anyway, she'd make two pies at both Thanksgiving and
>Christmas and one of my uncles would take one for himself and leave the
>other for the rest of the family.
>
>So, here's her recipe, which - thanks to my step-mom buying an old
>church cookbook - I now have:
>
>Walnut Pie
>Source: Barbara Harless

Wow! I'm so glad you were able to get that recipe again! And I know
a certain man who has a birthday coming up, and who loves walnuts (I'm
not a fan). I may just make this for Crash in a couple weeks.

Thanks!
Carol

OK.. here's mine:

Portobello Marinade



4 Portobello Mushrooms

1 cup canola oil

1/4 cup balsamic vinegar

1/4 cup soy sauce

2 Tbs minced garlic

1 Tbs minced shallot

2 Tbs chopped Thyme

Pinch of Salt & Pepper



Cut the stems of the Portobello mushrooms off so that the caps are flat. Mix
all ingredients together and pour over Portobello mushrooms and the stems.
Let marinate for at least 1 hour. Place in a roasting pan with a rack and
bake at 300 degrees for 55 min to 1 hour.



--

Damsel in dis Dress wrote:
> On Fri, 18 Aug 2006 10:02:49 +0100, "Jen P." >
> wrote:
>
>>*grin* I do enjoy your posts, Carol.
>
> *smile* Thanks.
>
>>I was reading the ones mothers and their recipes a while back - I
>>didn't post then, but I will now. My mum passed when I was 16 and
>>I've forgotten many things about her, but one thing I won't forget is
>>her love of sharing food with others. Around Thanksgiving and
>>Christmastime she was truly in her element. I think she started
>>baking a couple of weeks before Thanksgiving and didn't stop until
>>after New Year's Day. She made candy (creamy fudge, candied walnuts,
>>divinity...), cookies galore, various sweet breads/cakes and she gave
>>most of it away.
>
> Sounds exactly like my mom. There wasn't room for all of it in the
> house, so much of it was stored on the picnic table that my dad built
> into the breezeway between the house and garage.
>
>>One of the things she made was walnut pie - basically, pecan pie, but
>>with walnuts. I vaguely recall her saying to someone that she made it
>>that way because pecans were too expensive in California, and my great
>>grandfather had a black walnut tree that we could harvest for free. I
>>do remember sitting out on the back porch when I was about 7 or 8,
>>cracking walnuts with an old ball peen hammer so mum could freeze them
>>for later use. Anyway, she'd make two pies at both Thanksgiving and
>>Christmas and one of my uncles would take one for himself and leave
>>the other for the rest of the family.
>>
>>So, here's her recipe, which - thanks to my step-mom buying an old
>>church cookbook - I now have:
>>
>>Walnut Pie
>>Source: Barbara Harless
>
> Wow! I'm so glad you were able to get that recipe again! And I know
> a certain man who has a birthday coming up, and who loves walnuts (I'm
> not a fan). I may just make this for Crash in a couple weeks.
>
> Thanks!
> Carol

On Sat, 19 Aug 2006 07:32:02 -0400, "
> wrote:

>OK.. here's mine:
>
>Portobello Marinade
>
>
>
>4 Portobello Mushrooms
>
>1 cup canola oil
>
>1/4 cup balsamic vinegar
>
>1/4 cup soy sauce
>
>2 Tbs minced garlic
>
>1 Tbs minced shallot
>
>2 Tbs chopped Thyme
>
>Pinch of Salt & Pepper
>
>
>
>Cut the stems of the Portobello mushrooms off so that the caps are flat. Mix
>all ingredients together and pour over Portobello mushrooms and the stems.
>Let marinate for at least 1 hour. Place in a roasting pan with a rack and
>bake at 300 degrees for 55 min to 1 hour.


Pretty much what I do but I haven't added the shallot or thyme, thanks
for the recipe, I'll add those next time I grill Portobello.

Koko
A Yuman being on the net
(posting from San Diego)

a pleasure.


Koko wrote:
> On Sat, 19 Aug 2006 07:32:02 -0400, "
> > wrote:
>
>>OK.. here's mine:
>>
>>Portobello Marinade
>>
>>
>>
>>4 Portobello Mushrooms
>>
>>1 cup canola oil
>>
>>1/4 cup balsamic vinegar
>>
>>1/4 cup soy sauce
>>
>>2 Tbs minced garlic
>>
>>1 Tbs minced shallot
>>
>>2 Tbs chopped Thyme
>>
>>Pinch of Salt & Pepper
>>
>>
>>
>>Cut the stems of the Portobello mushrooms off so that the caps are
>>flat. Mix all ingredients together and pour over Portobello mushrooms
>>and the stems. Let marinate for at least 1 hour. Place in a roasting
>>pan with a rack and bake at 300 degrees for 55 min to 1 hour.
>
>
> Pretty much what I do but I haven't added the shallot or thyme, thanks
> for the recipe, I'll add those next time I grill Portobello.
>
> Koko
> A Yuman being on the net
> (posting from San Diego)