Member since Jan 2010
"Use 1/2 milk & 1/2 chicken stock, sometimes all chicken stock. Decrease salt & add 2 chicken bouillon cubes, 1 t. grated fresh garlic or 1 t. garlic powder. Makes richer flavor & dinner party side dish worthy. For southwestern flavor: use all stock, 1 t. cumin, 1 t. chili powder & 1 can drained Rotell or diced tomatoes."
"Good basic sauce. Use good canned tomatoes as makes a difference - no generics/store brands as not good quality tomatoes. Sub vinegar w/rice vinegar or red wine vinegar. Half amounts of vinegar & sugar, simmer 1/2 time shown, taste to check if remainder of vinegar & sugar may/may-not be needed - depends on tomatoes. Add 1 large bay leaf during"
"Good basic recipe - but my 60+ years experience (+Elders) recommendations: I prefer canola oil over shortening as lighter, less oily taste & no bad fats. In bowl beat: egg, salt&pepper, buttermilk 'till well blended. Flour needs seasonings: salt, pepper, paprika, garlic powder - mix well. (I use double bagged brown paper lunch bags for flour mi"
"These are a dumplings - not noodles/pasta. Follow receipe & you'll be fine. Whisk flour before adding other ingredients, only use large eggs & let batter rest a few minutes. May need more liquid due to weather, humidity, etc. as with any pasta/dumpling.""
"My Grandmother made these. She said tuna/salmon popular during the Depression & WWII eras as available & inexpensive. Croquettes are long cylinder shaped-patties easier/quicker to make. Patty or croquettes?-usually local or family influences. Great basic recipe & all mentioned additions work dependant if using salmon, tuna, chicken, pork, etc. Sauces she used: tarter sauce (sweet/dill), remoulade, white cream sauce w/green peas or Hollandise sauce. Instead of mayo for moistness she used leftover mashed potatoes. Favorite Friday dinner: Tuna or Salmon Croquettes & ? sauce served w/mashed potatoe cakes, green salad w/french vinegarette dressing. Easy & yummy & kid friendly!