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Littlestown Recipes Page

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09:14 AM ET (US)
Looking for an Australian Shephred, or border collie- pup- 2 yrs old
amber1986Person was signed in when posted
06:22 PM ET (US)
Does anyone own this board..??
amber1986Person was signed in when posted
06:20 PM ET (US)
Love the receipes....Thank you I'm from Connecticut...Nice to meet you all.
L-TownPerson was signed in when posted
09:45 PM ET (US)
New business coming to Littlestown...Have your say in what comes here!
Only 6 questions

www surveymonkey com/s/TYCFQGN
trhggr2Person was signed in when posted
10:40 AM ET (US)
I need everyone in the Littlestown area to keep their eyes open for
my bird! I live on South Columbus Ave, near South Queen Street. He is
a cockatiel, gray with orange circles on his cheeks and a yellow
mohawk. His name is Tweet. If you happen to hear a bird whistling the "Andy
Griffin" tune, that is him!!! he has only been gone for a couple
hours,so hopefully he hasn't had time to hook up with the bad birds!
He is my baby!!! He follows me through the house all the time!!! Please help!!!! If you see or hear him, please call me, I don't
carewhat time of night it is!!!!

Thanks, Brandi
missingPerson was signed in when posted
03:28 PM ET (US)
Here is a picture of timmy,please keep an eye out for him.We have reason to believe that he may have been trapped and relocated outside of town.He will try and find shelter in a barn or shed with the upcoming frigid cold weather.He may still have colored Christmas bells on his neck and he does come to the name Timmy.We are heartbroken and just want him back.
helptimmyPerson was signed in when posted
09:15 AM ET (US)
Lost: large 3 year old maine coon cat named Timmy. He's from the Prince Street area. If you've seen him or know of his where abouts please call us at 359-7634 cash reward available
he may be wearing a collar with christmas colored bells on it
Ellen Rollman
08:12 PM ET (US)
Strawberry Salad:

2 bags of spinach lettuce
1/4 c. cut green scallions
container of crumbled blue cheese
1 package- strawberries, sliced
raspberry vinaigrette salad dressing
1 1/2c. Walnuts
1/4 c. brown sugar
3 tbs. butter

In a pan, bring to boil brown sugar and butter
On a cookie sheet with foil, pour mixture over walnuts
sit until cool and glazed

mix everything together, and enjoy!
05:05 PM ET (US)
Soda Cake:

1 box any flavor cake mix
1 can/bottle any flavor soda

Mix together and bake as directed on package.

There are endless possibilities here but my favorite is white cake with orange soda. I then top it with cool whip

I'm told chocolate cake and cola is good too.

Very easy and comes out very moist. I would usually be okay with a can of soda but I've found out over the years that different cake mixes are different. I sometimes have to add more. Add enough to make a typical consistency of cake batter.

  Messages 13-12 deleted by author between 07-22-2006 09:26 AM and 07-21-2006 08:57 AM
Littlestown.NetPerson was signed in when posted
09:55 AM ET (US)
Grandma’s Buttermilk Pie

9 inch unbaked pie shell—flour or graham cracker

1 Cup Sugar
Cup Flour
pinch of Salt
2 Cups Buttermilk
3 Eggs or Eggbeaters
1 Teaspoon Vanilla
Cup Melted Butter or Oil

Mix the sugar, salt and flour, add buttermilk, beaten eggs, vanilla and shortening, then pour it into the pie crust and bake at 350 from 35 to 40 minutes
Littlestown.NetPerson was signed in when posted
09:50 AM ET (US)
Pumpkin Chiffon Pie

1 envelope Knox gelatin
C. cold water
1 15 oz. can pumpkin
C. milk
tsp. Ginger
tsp. Nutmeg
tsp. Cinnamon
tsp. Salt
1 C. sugar
3 eggs
Cool Whip or whipped cream for topping.

Soften gelatin in cold water.
To slightly beaten egg yolks, add cup sugar, pumpkin, milk, salt and spice. Cook until thick in a double boiler, or over direct heat, stirring frequently. Add softened gelatin to pumpkin mixture, mix thoroughly and cool until mixture starts to set. While pumpkin mixture is cooling, beat egg whites until stiff. Add remaining sugar and fold in. Add egg whites to pumpkin mix and fold in. Pour into a previously baked pie shell. Chill. Top with Cool Whip or whipped cream and serve. Makes a large pie.

*The original recipe called for teaspoon of each of the spices. The amount will depend upon how spicy you like your pumpkin.
Edited 11-26-2003 09:51 AM
Littlestown.NetPerson was signed in when posted
09:48 AM ET (US)
Pumpkin-mincemeat Pie

1 9-in. pie shell, unbaked
1, 1 lb. can of pumpkin
3/4 C. firmly packed dk. brown sugar
3/4 tsp. cinnamon
1/2 tsp. salt
1/8 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. ground cloves
2 tsp. grated orange rind
2 eggs
1 C. evaporated milk
1 C. mincemeat
6 pecan halves
whipped cream for garnish
In a large bowl combine pumpkin, brown sugar, cinnamon, salt, ginger, nutmeg, cloves and
orange rind. beat in eggs. Gradually add evaporated milk, stirring until well blended. Set aside
Spread mincemeat over bottom of pie shell. Gradually pour pumpkin mixture over mincemeat.
Decorate top of pie with pecan halves. bake 40 -45 minutes at 375 degrees until a metal knife
inserted near center of pie comes out clean. Cool before serving. Garnish center of pie with
whipped cream.
Edited 11-26-2003 09:52 AM
Littlestown.NetPerson was signed in when posted
09:46 AM ET (US)
Spice Sherry Apple Pie

cup Sherry
1 Tablespoon Lemon juice
1 Tablespoon flour
teaspoon cinnamon
teaspoon ground allspice
1/8 teaspoon ground cloves
teaspoon salt
cup sugar
7 apples, peeled and sliced.

Dough for 2 crusts—9 inch pie pan.

Combine the sherry, lemon juice, flour, cinnamon, allspice, cloves, salt and sugar in a saucepan. Mix until smooth and well blended. Add the apples and toss so they are coated with the spice mixture. Put on medium heat and cook until the mixture boils. Stir and let boil for one minute. Cover and remove from the heat. Let cool to room temp.

Pile the apple mixture into the dough-lined pie pan. Place the top crust over the filling and crimp edges.

Bake for 15 minutes at 400 degrees. Reduce heat to 325 and bake for 45 minutes more.
Edited 11-26-2003 09:52 AM
Steve Selby
11:19 PM ET (US)
The great leap backwards has occurred. It always happens that when there's a product that you're perfectly happy with, someone is going to improve it and screw it all up. This has definitely happened with the gas grill. 10 years ago I went to the store and bought a gas grill for a little over a hundred dollars. I cooked on it often, and it was great. After 10 years of cooking and sitting out in my yard, the burner and grill bottom disintegrated. But I was pleased because I had gotten enough use out of it. It was time to buy another. I went shopping. The first thing that surprised me was that so few gas grills are available now for under $200. Most are very expensive. I don't want to pay $400 or more for something that I'm going leave out in my yard. I didn't really see any improvements that justified the price increase, but that's today's market. I found one, a Thermos, for about $160. When I got it home and assembled, I discovered that it didn't come with a tank. My old one had a tank included, but now you have to pay an extra $30 to get one. Well ok, that's what it cost to grill with gas in 2003. At least now I was ready to cook. I was bothered by the price thing and the tank thing, but it's how this new grill cooks that is most upsetting. It seems that over the last couple of years there’s been a technological break through in gas grill design that has made the ceramic briquette a thing of the past. The briquettes have been replaced by a flame tent heat distribution system. The tent is a piece of sheet metal maybe 4 inches wide that goes over the gas flames across the width of the grill. It has an angle bent in it down the middle length wise, so it forms a tent over the flame. There is one of these tents over each row of flames. When grease drips on the hot tent, it flames up and makes nice smoke, just like a grill should, so you’d think that this would be an okay thing. But there’s a problem. The tent just works too well at distributing the heat. Instead of cooking like a charcoal grill, the tent system cooks like an electric oven. The meat is surrounded by nice even temperature hot air that cooks it very uniformly. Grease dripping on the tent does make flames and smoke to give the meat some grilled flavor, but you just don’t have the ability to put the heat to the meat like you could with briquette based gas grills. I cooked some sausages with the gas going full bore. They cooked through nice and evenly, but they were still white on the outside when they were done. There wasn’t anything I could do to make them brown using this grill. With my old briquette grill, there were occasional grease fires that made things too hot, but I never had a problem creating enough heat to sear or brown whatever I was cooking. I knew that I would never use this new grill, because I could get the same results cooking inside using my electric oven, so I took it apart and returned it. As far as I’m concerned, it’s defective. Target very graciously accepted the return. I thought that perhaps the problem was that I’m just too cheap. Maybe if I had spent more, I would have been happy with my grills performance. But, I’ve since been to a cookout at my friends’ house. They had a new and more expensive Weber grill. It too had tents instead of briquettes, and it too cooked uniformly but left the surface of a fine steak white. It isn’t one manufacturer or model. They’ve all copied the first one to screw it up, and now they’re all screwed up. Well, I’ve had it, and I’m not going to take it. People knew how to make a good gas grill twenty years ago, and if they’re not going to make a good one now, I’m cooking on charcoal until they rediscover their roots. I want my ceramic briquettes.
best way to BBQ...
02:03 PM ET (US)
not really a recipe but more technique.

Slow cooking or off heat cooking.

Use your favorite grill (gas or charcoal)
get a sirloin tip,pork shoulder/ham, whole chicken (fryers work best)

use Montreal seasoning to cover the meat. Slather it on good and heavy.

if you use a charcola grill fill 1/2 of it with charcoal and get it lit and burning. Gas grill turn on one side of the grill.

place meat on the oposite side than the heat. Place a drip pan underneath where the meat will be to catch the drippings and to avoid a messy clean-up later.

close the lid and cook for hours. Use thermometer to get your desired temp foe your meat. This is the best way to cook meat regardless of the cut you use.

hope this help it more a style than a recipe
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