How about we post all our favorite recipes..'tweeks' included, here.

Tips & tricks could be included too.

TheJazz is going to start us off. hehehe...
*drum roll*····You're On...

This is a recipe that everyone asks for after I serve it. I call it Tori Pie (after my granddaughter), adapted from Fannie Framers Angel Pie.
Butter a 9-inch pie pan. Set oven at 275 degrees.
Beat untill stiff
5 egg whites
1/4 teaspoon salt
1/4 teaspoon cream of tartar
Beat in a spoonful at a time
1 cup grandualate sugar
1/2 teaspoon vanilla
Spread in the pan, having the edge higher to make a rim. Bake untill dry and firm to the touch but not brown ( I allow a slight tan) about one hour. Turn off heat and cool in the oven with the door open. Spread with
1 cup whipped cream ( with several teaspoons of sugar and a teaspoon of vanilla)
Let stand several hour or over night in the refrigerator (My best results are overnight).Next day cover with Lemon filling.
Lemmon Filling
Beat 5 egg yolks, 1/4 cup sugar and 1/4 lemon juice, untill thick . FF says to cook over hot water until thick and smooth. I due it with short burst in the microwave with wisking in-between.
Then spread with 1 cup unsweetened whipped cream.
Serve cold

[ 08-08-2001: Message edited by: Vikan ]

Okay...I'm not much of a cook, to be honest, but I'll give an attempt at something simple.

Clam Dip

8 oz. sour cream
1/2 package of Philly cream cheese (or your favorite brand)
1 6.5 oz. can of minced clams
1 tbsp powdered onion soup mix
1 tbsp lemon juice
a dash or two of worcestershire sauce

Simply mix all of these ingredients together, and there you go. All of the ingredients are variable, you may like more or less of any of the items above. I tend to be careful with the lemon juice, too much can dominate the flavor. Same thing with the worcestershire sauce.

I may add more substantial recipes in time, I'll have to think about it some and make consultations with my wife!

i made this for the first time today, but I'm sure that it will become a favourite ... does that count?

Zucchinni Slice
375grams zucchinni (is that the right spelling? you know what I mean)
1 cup SR flour
1 cup grated cheese
1/2 cup oil
salt pepper
1 onion chopped
5 eggs beaten a bit
3 rashers of bacon chopped up small

Chuck all ingredients in a bowl and combine well, put mixture in a slice tin, Moderate oven .... 160*C ... 375*F for 30-40 minutes until brown.
It's easy and good when you suddenly remember that you're cooking for 4 blokes for lunch (okay okay, it's a quiche, but we all know that real men don't eat quiche, had to come up with another name!!)
i'm going to try Vikans recipe tomorrow, sounds too good to pass on!

These all sound sooo good, but I'm having salad for supper tonite.

Copago, how many slices are in a 'rasher', and how big is a 'slice tin'? Thanks.

Almost Vegetarian Pie Dressing:

This is for folks who like more of a pie type dressing rather than stove top.

6 stalks of celery diced
1/3 diced onion
1 large can or jar of mushrooms (save the juice)
2 cans of plain chicken broth
1 cup of V8 Juice
1 stick of margarine or butter
Mushroom juice

Put all ingredients in a pan and heat them on medium heat for 20 minutes

1 to 1 1/2 packages of seasoned bread crumbs
2 eggs

After mixture at top has cooked for 20 minutes, combine with eggs and bread crumbs
Stir well

Place in baking pan
Bake in oven at 400 Degrees for 30 to 40 minutes

Tastes great with chicken or turkey !!

[ 08-09-2001: Message edited by: malizma ]

Oh, Gosh, and here I was thinking that I was good for putting in *C AND *F!!! okay, a rasher is one slice of bacon, easy one ...... and a slice tin? well, don't know what else to call it except a lamington tin and that doesn't help ...... a tray about 8 inch by 11 inch and about 1 inch tall .... doesn't really matter if it's a taller one but you may have to cook it for a little longer.
Hope that helps, cause it really is a yummy recipe.

folks i love to cook and sharing recipes but i have one major
problem i have a webtv and don't know how to line up the ingredients so it don't look like a jumbled mess i can work the spacer bar and it looks fine until i put it on the board then its a jumbled mess but have patience you may see some scrambled things that may need decoding but i will learn

'Tis I....Pinhead Mom just informed me, I'm at her site; and I don't wanna do it over...lol

Copago, thanks for explaining it to me! I thought rasher was 2 strips . silly me.lol All these pans sizes can drive a person cRaZy...

Shabby, I have webtv too. Sometimes no matter what you do, it still comes out screwy .
If that happens, you can always edit it, to straighten it up.

If you need help with webtv, let me know ( I'm pretty good at it *grin*) and I'll try to help you.
I've had it for 3 years. I know most of the tricks. hehehe. Don't give up!

Pinhead

[ 08-11-2001: Message edited by: YumYum ]

thanks pinhead i'll give a try and if i can't i'll come running

well here goes pinhead this salad recipe is probably used by a lot of people but its something that i can play with i don't measure to much when i make salad---

equal parts romaine lettece and napa cabbage
4 to 6 lg leaves each
4 to 6 sprigs of curly endive
1c.-1 1/2c chopped bok choy
10 riped olives sliced
1/2 med red onion thinly sliced or diced if you prefer

toss in a healthy sprinkle of grated parmesan cheese (i use kraft in a can because my town is so small it doesn't sell fresh)
toss with red wine vingarette dressing lighly; don't drown the salad

makes 4 generous servings unless you're a pig like me and i can eat the whole thing by myself.

[ 08-16-2001: Message edited by: shabbychic ]

shabby, I just straightened this up for you

[ 08-17-2001: Message edited by: Pinhead ]

Here's a quickie:

Chop finely 2-3 jalepeno peppers
...or any hot pepper

add

1lb. hamburger

Mix well and cook whatever way you choose. I like them on the grill.

You can use however many peppers you want and however much hamburger/ground chuck/sirloin etc. you wish.
Depends on how 'hot' you like it!!!

No bake pie that is very good (almost tastes like cheesecake)

empty one regular sized container of cool whip into the blender

1 package pineapple jello
1 cup hot water

add into blender

blend with cool whip until smooth

put into graham cracker pie shell

let set for four hours

Great stuff !!!!!!!!!!!!

Works well with other flavors too (I highly recommend lemon and lime also). My hubby likes apricot and peach jello pies

Malizma, this sounds so good. You made me hungry!!...LOL Now I must raid the fridge. Cya!!!

thanks pinhead for editing my recipe if you explained how o do it i would be eternally grateful i feel like such a blockhead thanks again

I was thinking this morning about what to cook for lunch and thought "how about Zucchinni slice?" but couldn't find the reciepe. Had to trawl back through all the old forums to find it, easier than wrecking my house looking for it!

I know it's an old thread but perhaps someone else can add to it.

As everyone is so very far away, I guess I can share my Caesar Salad Dressing recipe...............shhhhhhhhhhh!
It's the BEST!

Caesar Salad Dressing
___________________

In a blender put...........

3 oz. olive oil
4 oz. RED WINE vinegar
a splash of lemon juice (fresh)
salt & pepper
a dash of hot sauce
a 1/2 tsp. Worchestishire sauce
1 tsp. Keen's hot mustard powder
2-5 cloves fresh garlic
1/2 tsp. sugar (but I leave it out)
1/2 to 3/4 grated Parmesan cheese
(but I use something else!)
1 raw egg
1 can anchovies (oil and everything)

Blend the bejabbers out of it.
Keep in the fridge til just before ready to use. It gets thick so you might want to get it to room temp before using.

Wash, shred and fluff up the romaine. Add croutons and bacon bits, and a bit more grated cheese. Add a good amount of the dressing....toss again! Serve.

To share this with you all just shows how much I love you!

Well, I've done it, now! Lookeeeeee what I found out there in cyberland! Borrowing from the "Food" thread currently running here in the Forums...I have found a recipe for...are you ready?

TIM TAM CHEESECAKE!

No...I have not tried it. I cannot get the ingredients! I just thought it might be of major interest to some of our members!

http://www.labyrinth.net.au/~cjp/timtam.txt