The Kid ran of to Chapel Hill with the Aaron cap before I could get a picture. So I'll do a post on it later. Now, onto something new. I'm trying to decide what to do with one of my Rhinebeck purchases, it's La Mieux Quebecoise; the hot pinkocity isn't apparent in this photograph, but believe me, it's bright.
I'll go back to Cocoa Pebbles soon-to-be Bobblelicious Hat and the Tomtem Jacket that I'm making to match it. I'm using some pleasantly scratchy Scottish wool for that, which has gotten much more pleasant to work with now that I've switched from my Denise needles to Addis. Pretty mindless knitting to start, but I like doing garter stitch combination-style, and putting in the short rows every so often, so it's fun. This weekend I'd like to start making notes and sketches (i.e. bad scrawlings) of ideas for a shawl/wrap for my sister and Cocoa Pebbles' Christmas/birthday dress. (Her birthday is December 26.) The shawl/wrap will have some sort of lace pattern, so I'll go back and read the article on charting lace designs in Colorful Knitwear Design and my Mary Walker Phillips books. She has some interesting lace patterns in Creative Knitting.
Brooklyn General is fast becoming my favourite LYS. They should have a Web site up soon. Cocoa Pebbles and I went there this morning for a Knitting/Parent/Breakfast Thingummybob, but we didn't stay. Well, we were there long enough for me to get some Froehlich Bergschaf wool for an idea I had for the VK breast cancer scarf contest. I described my concept to The Kid and he said it was very Fritz Lang, so maybe I'll call it Metropolisa. It might be too weird, but I'm going to go for it anyway. So, not much on the knittish pictorial end of things in this post. My apologies.
I will offer up some more recipes instead. (This is really a knitting blog, though!) I used to like to get up on Saturday morning and make a big breakfast/brunch, and these usually made me feel like I'd done something, even though they're a piece of cake. Very comfort foodish, too. Read on for recipes.
"Croatian" Cauliflower Casserole (not that authentically Croatian, but I got the general idea from a Croatian cookbook. My apologies to Valentina!)
2 cauliflower heads, floreted
1/3 cup melted butter
sour cream (I use about a cup)
1 tsp salt, pepper, sugar
1 1/2-2 cups grated cheese (I use a little more than 2 cups of gruyere and a little Canadian extra sharp cheddar.)
6 TBS bread crumbs (Panko!)
Steam cauliflower. Place in casserole dish, pour melted butter and sour cream over. Add salt, pepper, sugar, and cheese. Top with bread crumbs. Bake at 350 for 30 minutes.
Spinach Caserole)original recipe at Fibercations
Thaw and drain 2 boxes of frozen spinach and squeeze as much water as you can out of them. Mix in a couple of tablespoons of Mrs Dash Extra Spicy or Chef Paul Prudhomme's Vegetable Magic, about 1/2 cup of shredded Colby cheddar, 1/2+ cup of shredded extra sharp cheddar (I like Tillamook or Canadian) and a cup of sour cream. Put some more cheddar on the top and bake at 350 for about 30 minutes or until it’s bubbly.
Fake-Out Sausage Cheese Balls This originated with a Jimmy Dean recipe that I kept seeing in magazines. Spicing it up makes it taste like something; 4 out of 5* vegetarians think I'm trying to sneak meat down their pipes.
2 pkg. Lightlife "Sausage Style" stuff
1-1/2 cups Bisquick
16 oz. (4 cups) shredded sharp Cheddar cheese (extra sharp!)
1/2 cup finely chopped onion
2 teaspoons black pepper
2 teaspoons minced garlic
Chef Paul Prudhomme's Meat Magic (I think I use about 2 TBS)
*not a real statistic.
Preheat oven to 375 F. Combine all ingredients in a large mixing bowl; stir well. Form into 1” balls. Place on ungreased baking sheet; bake about 15 minutes minutes or until golden brown. Remove from oven; cool 5 minutes before removing from pan. Serve with cocktail forks or toothpicks.
Variation: for firmer texture, add 3 cups baking mix and 2 cups shredded cheese to the ingredients listed above.
Fake-Out Sausage with Fried Apples
2 pkg. Lightlife Fake Sausage Stuff
at least 2 TBS of Chef Paul's Meat Magic
Fried Apples: Melt 1/2-1 stick of butter, add 1/4 dark brown sugar, cinnamon and nutmeg to taste. Add apple slices (Gala, Empire and MacIntosh are good, but just about any will do.). Add more brown sugar and Fry over medium heat until tender.
Sautee the leeks and red onions. Make patties out of the fake sausage and fry. Make a little hill with waffles and fried apples, and get down.
Carol's Very Southern Corn Casserole
15 oz can creamed corn
11 oz can Mexican corn (what I find here is "Fiesta" corn. Or I just use frozen corn and add some peppers.)
1/2 stick softened butter
8 oz sour cream
3/4 cup corn muffin mix
8 oz cheddar cheese (extra sharp!)
preheat oven to 350. Mix everything together except cheese. Add 1/2 cheese and stir again
Pour mixture into greased pan. Sprinkle remaining cheese on top. Bake about 40 minutes. This is Carol's exact recipe, no Pilkingtonish variations. My friend Michal also adds ham to this casserole.
JACOBY FAMILY KUGEL
A great family recipe that they are gracious enough to share. It's delicious!
12 oz. egg noodles (preferably Manischewitz)
3/4 cup sugar
3/4 cup raisins (or you can substitute with other types of fruit: apples,
1 tsp. salt
4 eggs - well beaten
1/2 cup/1 stick margarine or butter
Cook noodles as directed on package, drain well. Add sugar, raisins/fruit, salt and eggs to noodles.
Melt entire portion of margarine/butter. Grease a baking pan with melted margarine/butter (pan should be about 8" x 12") and pour the balance into noodle mixture. Blend well and spread mixture into baking pan. Sprinkle with cinnamon and nutmeg.
Bake uncovered in pre-heated oven at 375 degrees from anywhere between 40 - 55 minutes (depending on oven) or until browned. (Check the color at 30 minutes to get an idea of how much longer it needs.)