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We are having a potluck and you are invited... what are you bringing?

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Dreamcatcher
Forum Facilitator
Please share your favorite foods or drinks to bring to our SS potluck... I'll start it off with:

Calico Beans

10 slices thick cut bacon cut into 1” pieces
1 lb ground beef
1 large can baked beans
1 can green beans drained
1 can lima beans drained
1 can white kidney beans drained
1 medium yellow onion chopped
1cup Ketchup
1 tsp salt
1 Tbsp dry mustard
3 Tbsp white vinegar
1 Tbsp Worcestershire sauce
1 cup brown sugar

In a large frying pan, cook bacon, remove to dish, then add onions and ground beef until done.

Mix ALL ingredients into a large baking pot/dish and bake at 350 degrees for one hour.

Serves 8-10 people.
AnnaMayZing
Chasing Dragons
Slow simmered Ham.

One Ham Joint, prepared.
English Mustard
Coarse ground black pepper
I pint sweet Cider
I medium Onion.

Thinly coat ham joint with mustard and dust generously with black pepper.
Pour cider into a slow-cooker and place ham therein.
Chop and add onion.
Switch on slow-cooker and leave until tender... about four hours.

Leave to stand for ten minutes before carving.

The cider and onions can be used as basis for gravy if desired.



"Those who cannot remember the past are condemned to repeat it." George Santayana
AriesDragon
Active Ink Slinger
SMOKED SALMON PATE


100g each of cream cheese and extra thick double cream
200g smoked salmon
The juice and zest of half a lemon
1 tbsp creamed fresh horseradish
2 tbsp finely chopped fresh dill
Salt and pepper to taste

Put all the ingredients in a food processor and pulse until a thick textured pate forms. Make sure you don't puree it.

Taste to check the seasoning .

Serve as a dip with carrot, cucumber and/or celery sticks, or on slices of crusty french baguette.
Dreamcatcher
Forum Facilitator
Quote by AriesDragon
SMOKED SALMON PATE


100g each of cream cheese and extra thick double cream
200g smoked salmon
The juice and zest of half a lemon
1 tbsp creamed fresh horseradish
2 tbsp finely chopped fresh dill
Salt and pepper to taste

Put all the ingredients in a food processor and pulse until a thick textured pate forms. Make sure you don't puree it.

Taste to check the seasoning .

Serve as a dip with carrot, cucumber and/or celery sticks, or on slices of crusty french baguette.


What is double cream and where would you find it?
Dreamcatcher
Forum Facilitator
Quote by AnnaMayZing
Slow simmered Ham.

One Ham Joint, prepared.
English Mustard
Coarse ground black pepper
I pint sweet Cider
I medium Onion.

Thinly coat ham joint with mustard and dust generously with black pepper.
Pour cider into a slow-cooker and place ham therein.
Chop and add onion.
Switch on slow-cooker and leave until tender... about four hours.

Leave to stand for ten minutes before carving.

The cider and onions can be used as basis for gravy if desired.


What do you all call a ham joint? shoulder? knuckle?
AriesDragon
Active Ink Slinger
Quote by Dreamcatcher
Quote by AriesDragon
SMOKED SALMON PATE


100g each of cream cheese and extra thick double cream
200g smoked salmon
The juice and zest of half a lemon
1 tbsp creamed fresh horseradish
2 tbsp finely chopped fresh dill
Salt and pepper to taste

Put all the ingredients in a food processor and pulse until a thick textured pate forms. Make sure you don't puree it.

Taste to check the seasoning .

Serve as a dip with carrot, cucumber and/or celery sticks, or on slices of crusty french baguette.


What is double cream and where would you find it?



It is full fat heavy cream. I get mine from a local farmer. You will find it in the supermarket
fuzzy1954
Forum Facilitator
Lemon Blueberry Bread made with freshly squeezed lemon juice, lemon zest and baked to perfection

1/3 cup butter melted
1 cup white sugar
1/4 cup lemon juice (freshly squeezed)
2 eggs
1 1/2 cup all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
1 teaspoon lemon zest grated
1 cup fresh blueberries (frozen if out of season)
2 tablespoons all poseur flour (to coat the blueberries)

pre heat oven 350 degrees F (175 degrees C)
butter an 8x4 inch loaf pan, line the two sides and bottom with parchment paper
In a mixing bowl, beat together butter, 1 cup sugar,lemon juice and eggs.
In a separate bowl, combine flour, baking powder and salt. stir into egg mixture alternately with milk.
In the same bowl where you combined flour, add in blueberries and toss them in 2 tablespoons flour. This will help them from sinking in the batter.
Fold in lemon zest. and blueberries into the batter. Pour into prepared pan
Bake in preheated oven for about 60 minutes, untila toothpick inserted into centre of loaf comes out clean.
Cool bread in pan for 40 minutes on a wire rack. (don't watch the clock!!)

serve with real butter

Enjoy

Please read my latest poem to honour all who have served

Bitch Called Nam

https://www.storiesspace.com/stories/poetry/bitch-called-nam
Dreamcatcher
Forum Facilitator
Quote by fuzzy1954
Lemon Blueberry Bread made with freshly squeezed lemon juice, lemon zest and baked to perfection

1/3 cup butter melted
1 cup white sugar
1/4 cup lemon juice (freshly squeezed)
2 eggs
1 1/2 cup all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
1 teaspoon lemon zest grated
1 cup fresh blueberries (frozen if out of season)
2 tablespoons all poseur flour (to coat the blueberries)

pre heat oven 350 degrees F (175 degrees C)
butter an 8x4 inch loaf pan, line the two sides and bottom with parchment paper
In a mixing bowl, beat together butter, 1 cup sugar,lemon juice and eggs.
In a separate bowl, combine flour, baking powder and salt. stir into egg mixture alternately with milk.
In the same bowl where you combined flour, add in blueberries and toss them in 2 tablespoons flour. This will help them from sinking in the batter.
Fold in lemon zest. and blueberries into the batter. Pour into prepared pan
Bake in preheated oven for about 60 minutes, untila toothpick inserted into centre of loaf comes out clean.
Cool bread in pan for 40 minutes on a wire rack. (don't watch the clock!!)

serve with real butter



Enjoy



That seems like something you could make and ship to the coast with little difficulty.
AnnaMayZing
Chasing Dragons
Quote by Dreamcatcher


What do you all call a ham joint? shoulder? knuckle?


Generally this:



But whatever fits really. I haven't tried a knuckle but I imagine it would work too.



"Those who cannot remember the past are condemned to repeat it." George Santayana
Dreamcatcher
Forum Facilitator
Quote by AnnaMayZing
Quote by Dreamcatcher


What do you all call a ham joint? shoulder? knuckle?


Generally this:



But whatever fits really. I haven't tried a knuckle but I imagine it would work too.


Oh... we just call that ham over here. It all eats good no matter what you call it.
fuzzy1954
Forum Facilitator
Quote by Dreamcatcher
Quote by AnnaMayZing
Quote by Dreamcatcher


What do you all call a ham joint? shoulder? knuckle?


Generally this:



But whatever fits really. I haven't tried a knuckle but I imagine it would work too.


Oh... we just call that ham over here. It all eats good no matter what you call it.



sorry Larry here in the centre of our country that looks more like a pork roast not a true ham (will post picture later today) for you

Please read my latest poem to honour all who have served

Bitch Called Nam

https://www.storiesspace.com/stories/poetry/bitch-called-nam
AriesDragon
Active Ink Slinger
POTJIE (pronounced poy key)

Oil to cover the base of your potjie pot (this is a large round bottom cast Iron pot, sometimes with legs)
2 - 3kg of Lamb/mutton or beef on the bone, with a good a good amount of fat. Cheap cuts of meat are great for this. Lamb shanks, Oxtail or Ossabucco work well
2 very large Onions chopped up, not diced
Several large chunks of Potatoes and Carrots, I use large ones cut in half or if small, I use them whole.
Butternut squash, green beans and kidney beans
A couple of tablespoons of freshly minced Ginger and Garlic
Salt to taste
Black Pepper to taste
Some fresh thyme or marjoram
A bottle of good wine or a beer
Some stock.

Put the potjie pot on an open fire or on the stove. Cooking on an open wood fire does give it a lovely smoky flavour.
Heat the oil keeping in mind how much fat is in the meat.
Fry the chunks of meat until browned on all sides to seal the flavour.
Add in the onions and fry until soft and translucent.
Add the ginger and garlic, salt and pepper. If you find the pot is too warm and the meat is burning add a few tots of wine or water.
Make sure the meat is covering the base of the pot. Layer the carrots on top followed by the potatoes, butternut, green beans and kidney beans.
Pour in stock and wine or beer until the liquid is just covering the potatoes. Toss on the fresh thyme or marjoram.
Bring the liquid to a simmer then turn the heat down very low. if on an open fire, move to the side of the fire.
With the lid on tight leave it cooking for 3 to 4 hours depending on the meat used.
NEVER EVER stir the pot... This is potkie, not a stew! If you are concerned about the meat sticking, very gently shake the pot.
If the liquid is reducing, add some more stock and wine.
The smell will have you salivating.
Serve it from the pot with either Ugali or pap (maize meal cooked until its firm... our equivalent of grits I think) or if your too precious, eat it with Rice.
AnnaMayZing
Chasing Dragons
Quote by fuzzy1954



and.......





Carl, these are cooked hams. The one I depicted was an uncooked, cured ham, gammon or bacon, whichever you prefer.



"Those who cannot remember the past are condemned to repeat it." George Santayana
AnnaMayZing
Chasing Dragons
This a pork roasting joint.



Although it looks similar, it is not cured.



"Those who cannot remember the past are condemned to repeat it." George Santayana
Dreamcatcher
Forum Facilitator
Quote by AnnaMayZing
This a pork roasting joint.



Although it looks similar, it is not cured.


Thank you Anna... I tried to explain that to Carl but he's from Kansas... pigs fly where he comes from...
AriesDragon
Active Ink Slinger
Ice... for fuzzy's Bourbon, whilst we watch Larry make his bean dish.


AnnaMayZing
Chasing Dragons
For after we have eaten copious amounts of Larry's Bean dish. The bourbon probably didn't help either!



"Those who cannot remember the past are condemned to repeat it." George Santayana
AriesDragon
Active Ink Slinger
Fresh green chillis to add to Larrys bean dish... Anna, I think the loo rolls may need to go in the fridge...
AriesDragon
Active Ink Slinger
Passionfruit and lemon cheescake.
ladysharon
Active Ink Slinger
Lots of dirty martinis in honor of a legend

www.szadventures.com
AnnaMayZing
Chasing Dragons
Quote by Dreamcatcher
Quote by AnnaMayZing
Quote by Dreamcatcher


What do you all call a ham joint? shoulder? knuckle?


Generally this:



But whatever fits really. I haven't tried a knuckle but I imagine it would work too.


Oh... we just call that ham over here. It all eats good no matter what you call it.



"Those who cannot remember the past are condemned to repeat it." George Santayana
AnnaMayZing
Chasing Dragons


Roast pork Knuckle (Schweinshaxe)

1 Knuckle, mustard and Sauerkraut. Mmm...



"Those who cannot remember the past are condemned to repeat it." George Santayana