Breakfast is my favorite,

Riverwinds Famous Pancakes

1 cup butter milk

1 cup flour

1 egg

Mix well

1/2 teaspoon salt

1 teaspoon baking soda

1 tablespoon sugar

Mix well

3 tbl spoons veg oil.

Mix well

Heat griddle to 400d. this is on high as you want them to cook fast,

when they start to bubble flip them over.

makes about 16 3" pancakes,

add butter and syrup and enjoy

Tomorrow I will tell you how to make biscuits.

I have to add my voice to a whole section dealing with things like this. What with the political section being so acrimonious, and the election season heating up, we need a way for all of us to come together and share something positive. Maybe that way we can remind each other there's more to life than politics before things get out of hand.

I think that a “Cooking Channel” themed board on the EA may be a good idea. It will keep some of our members actively engaged (and, hopefully, reading other boards and responding as appropriate). Some of our senior members are so tired of reading the same questions time-and-time-again from newcomers that something is needed to keep them here for those occasional new and important items where their input is so valuable.

As for the originator of this idea, our Uncle Mackie is diabetic. Pancakes, biscuits, and lasagna should be off the table for him. I’ve also visited Mac and know the level of his cooking skills. We need to start with the very basics:

HOW TO BOIL AN EGG:

Eggs are an excellent source of protein and frequently very cheap. Some markets still use them as a loss-leader to draw customers into the store to buy more expensive items.

All you need are some eggs and a deep pan with a tight-fitting lid.

Place the eggs in the pan – don’t crowd them.

Cover them with cold water by about 3 inches.

Bring to a boil on the stove.

Turn off the heat and cover tightly. (The hot water finishes the cooking.)

Let stand for 12 to 15 minutes. (Longer won’t hurt them too much. I sometimes forget them for an hour or more.)

They’ll keep at room temperature for a couple of days or for a week or more in the refrigerator.

SIMPLE SALAD:

Buy a bottle of pre-fab salad dressing. Read the back label for “Total Carbohydrates” per serving. Some varieties have enough added sugar to fell a horse. Five grams or less is good.

Buy a package of refrigerated pre-shredded cheese (frequently on sale - check the various brands). It will keep in your refrigerator for weeks – so long as the resident rodents (and I don’t mean the small four-footed furry kind) don’t steal it.

Buy whatever lettuce or other tender green is on sale. (Wash before using!)

Shred/cut/tear lettuce into bite-size pieces and put on plate/bowl.

Sprinkle over some of the shredded cheese.

Add hard boiled egg (neatly cut into pretty little rounds, quartered, or chopped into submission – depending on your mood at the time).

Top with a bit of dressing.

Good for either a complete lunch or a light dinner.

Or, take the red box out of the freezer, remove the plastic tray from the box, ventilate the plastic covering on the tray, microwave on high for 2 minutes 30 seconds, remove from microwave, eat slowly. --FLO--

Uncle Flo (imported) wrote: Thu Mar 22, 2012 10:14 am Or, take the red box out of the freezer, remove the plastic tray from the box, ventilate the plastic covering on the tray, microwave on high for 2 minutes 30 seconds, remove from microwave, eat slowly. --FLO--

Flo is my kind of cook. It's been so long since I used my stove, I'm not sure it works. If I can't fix a meal using my microwave or toaster oven, it doesn't get fixed.

Last night, I peeled potatoes and cut them into bite size cubes, cleaned and cut a carrot into bite size, cleaned and cut up an onion (about 1.5 inch round and ordinary yellow onion), and cut up a washed stalk of celery proportions enough for one dinner.

I added them all to a mixing bowl and stirred.

Then I cubed some beef into bite size chunks -- you can use already cube lean beef or cut a piece of top round or cut up a flank steak. I prefer flank steak because it stays chewy and tender and it is inexpensive as meat goes nowadays.... I put the meat into the mixing bowl with the onions, carrots, celery, potatoes...

Sometimes, I add sliced mushrooms.

Then season to taste. I use salt and pepper. You can use hot stuff, garlic, hot pepper, curry. Just be careful with the seasoning. You can add it but you can't take it out an d I guarantee that over-salted tastes like awful and too much hot and spicy isn't fun to eat.

Add 1 tablespoon of olive oil and mix well so everything gets slightly coated.

Put all that into a foil lined pan large enough to hold it and Add 1/4 (one quarter) cup of chicken stock or beef stock. You can also substitute red wine for oil.

Cover the entire thing with foil so it can't burn or dry out in the oven.

Put that in the oven at 425 degrees F for about an hour. You can check it after 45 minutes. The potatoes should be soft to the touch.

When done. you have pot roast with potatoes and a nice gravy. A couple pieces of bread will take care of that gravy.

Hard boiled eggs,

put eggs in pan, add cold water, put on stove and set temp to high. When the eggs start to boil set the timer to 5 minutes, after 5 minutes cover and set aside for 10 minutes. At the end of 10 minutes run under Ice cold water or put the eggs into a bowl of ice water.

Never boil a fresh egg, it will crack the shell, always use eggs that are a couple weeks old, they are also easier to peel.

Now that you have the eggs hard boiled, remove the shells and cut in half length wise, remove the yoke and put them in a bowl. set the whites one a plate open side up.

Mash the egg yokes and add a bit of Mayo, to mix them then add a little mustard, mix well then spoon into back into the egg white halves. sprinkle with paprika, and you have just made yourself a plate of deviled eggs.

River

Tip, when cooking do not leave the kitchen.

Thanks Dave. How covered with broth should the fixins be?

I am lucky at soups but unlucky with pot roasts.

Gonna give yours a try.

The relatively quick cooking time and try a flank steak looks appealing for single person cooking.

My concern is that the meat is totally, 100%ily cooked. Well I guess the smaller the chucks the more the cooking.

My offering to the thread is try some Saffron Threads in almost anything. As many as you use at a time, a gram lasts for years. Like garlic, it is not a matter of tasting it, but you know it isn't there when skipped. The traditional yellowing color of traditional Jewish Chicken Soup. Try it, you'll like it.

moi621 (imported) wrote: Thu Mar 22, 2012 1:45 pm Thanks Dave. How covered with broth should the fixins be?

I am lucky at soups but unlucky with pot roasts.

Gonna give yours a try.

The relatively quick cooking time and try a flank steak looks appealing for single person cooking.

My concern is that the meat is totally, 100%ily cooked. Well I guess the smaller the chucks the more the cooking.

My offering to the thread is try some Saffron Threads in almost anything. As many as you use at a time, a gram lasts for years. Like garlic, it is not a matter of tasting it, but you know it isn't there when skipped. The traditional yellowing color of traditional Jewish Chicken Soup. Try it, you'll like it.

I only use about a 1/4 cup of stock or wine to start. What comes out depends on all of the ingredients. 1/2 cup at most. I mean you can add any vegetable -- peas, fresh string beans, brussel sprouts (little errant fart bombs), sweet potatoes, cauliflower... All of it fresh and healthy.

Use flank steak if you are concerned about the meat doneness. Flank steak cut on the bias or against the muscle fibers stays tender with a nice texture to chew even if you overcook it. Don't cut it with the muscle fibers because then it's stringy and hard to chew.

My supermarket sells Saffron for nearly $20 a teeny-tiny bottle. I buy it about once every five years and then use it for only special meals. I think Amazon is cheaper. I haven't looked in a long time. It is glorious when it flavors a dish.

JesusA (imported) wrote: Thu Mar 22, 2012 9:55 am HOW TO BOIL AN EGG:

Eggs are an excellent source of protein and frequently very cheap. Some markets still use them as a loss-leader to draw customers into the store to buy more expensive items.

All you need are some eggs and a deep pan with a tight-fitting lid.

Place the eggs in the pan – don’t crowd them.

Cover them with cold water by about 3 inches.

Bring to a boil on the stove.

Turn off the heat and cover tightly. (The hot water finishes the cooking.)

Let stand for 12 to 15 minutes. (Longer won’t hurt them too much. I sometimes forget them for an hour or more.)

They’ll keep at room temperature for a couple of days or for a week or more in the refrigerator.

The above was the way Jesus fixed our morning eggs at the San Diego MOM and they were GREAT