I've done the last few nets on technology, and our hobby. I thought it would be nice to end the month with something fun, and a little off-topic. I think it would be a good idea to end each month with a net that is not hobby-related. Tonight my net topic is going to be Family Recipes or Favorite Recipes.
Millionaire PieSince Millionaire Pie is a no-bake recipe, it's great for the summertime when you don't want to heat up the house by baking in the oven.-8 ounces cream cheese, softened
-8-ounce can of crushed pineapple, undrained
-1 cup grated coconut
-1/2 cup sugar
-1 cup chopped pecans
-8-ounce carton of whipped topping, thawed (or you can make your own)
-1 prepared 9-inch pie crust.
Mix together the cream cheese and sugar with an electric mixer. Let the mixer run for about 3 or 4 minutes on high speed.
Stir into the cream cheese mixture the crushed pineapple, coconut and pecans, and mix well.
Carefully fold in half of the whipped topping until filling is blended well. Save the other half for the top.
Pile filling into a pie shell, my preference is Graham Cracker, and chill for at least 3 hours.
Just before you serve the pie, you can dollop the whipped topping over the pie and add a sprinkling of chopped pecans, or coconut. You can also just use all the whipped topping in the pie, and it just makes the pie lighter. (If you use this method, you need to chill the pie twice as long to allow it to stiffen up.)
Usually when I make this pie, I make it the night before I plan to serve it, to allow the flavors to mix into the whipped topping.
~ ~ ~ ~ ~ ~ ~ ~ ~ ~KE5EQX - Sean shared his favorite recipe for Barbecue Brisket.
-1 Large or Med Beef Brisket, trimmed.
-Celery Salt
-Liquid Smoke
-Favorite Barbecue sauce
Preparation: Place your brisket into a large piece of aluminum foil. Top with celery salt until the Brisket is almost black. Add 2 Tsp of Liquid Smoke per pound of Brisket. Wrap everything in aluminum foil and marinate overnight.
Cooking: Place the Brisket into a large pan. Bake at 325 for about 10 hours, or until the Brisket is tender.
Serving: 30 minutes before you serve the brisket, smother it with your favorite BBQ sauce. (Sean's preference is Head Country.) Place the brisket, aluminum foil open, back into the oven for 30 minutes to 1 hour (to taste.)
~ ~ ~ ~ ~ ~ ~ ~ ~ ~KE5GSB - Charlotte shared her recipe for Roast Salad.
-1 Large Beef roast
-Salt, Pepper, Garlic, Onion (use to your preference)
-2 Eggs, hardboiled and diced
-Miracle Whip or Mayonnaise
-Sweet pickles
-Onion, diced (to your preference)
Cook the roast to your preference, using the seasonings to taste. Let the roast cool completely.
Pull the roast apart, or cut into bite size pieces. In a bowl add the two boiled eggs, diced onion, and then Miracle Whip or Mayonnaise until creamy (usually about 1/2 to 1 full cup).
Mix all ingredients well, cover, and chill. Serve on your favorite bread as asandwichh, or with crackers as a snack.
~ ~ ~ ~ ~ ~ ~ ~ ~ ~K5UZI - Larry shared his Grandmothers recipe for Banana Cake
-1 1/2 cups sugar
-2 eggs
-3 bananas, ripened
-1 teaspoon vanilla
-1/2 cup shortening (or oil)
-1 1/2 cups flour
-1 teaspoon baking soda
-1/2 cup buttermilk
-*optional 1 cup chopped walnuts
-Frosting- your preference
Pre-heat oven to 350
Mash and beat three ripe bananas until liquefied.
Mix in 1 1/2 cups sugar
Beat 2 eggs and mix into bananas and sugar
Add 1 teaspoon of vanilla and stir
Stir in 1/2 cup shortening or oil
Stir in 1 1/2 cups flour and beat until smooth
(optional: stir in 1 cup of chopped walnuts)
In a separate bowl mix 1 teaspoon of baking SODA into 1/2 cup buttermilk (will foam)
Fold milk/soda mixture into batter and mix thoroughly
Bake at 350 for 35 to 45 minutes, Cake is very moist and is sometimes difficult to check with a toothpick.
The cake will shrink a little as it cools, this is normal
The cake is best served with cream cheese or vanilla frosting, but it is pretty good bare!
*~ ~ ~ ~ ~ ~ ~ ~ ~ ~*I really enjoyed putting this net together, and by the time I heard all of the recipes I was starving! Thanks to everyone who checked in, and to all of you who shared recipes with us.
If you have any recipes that you would like to share with the Radio Rose Rocks, feel free to email it to me at KE5GRX@yahoo.com and I will add it to this post.
73
-Stephanie
