We are a repeat customer of Stargazer and hope to have some info to post for our readers. Our 12 inch Skillet just came.
We collect vintage as well as modern USA Made Cast Iron cookware. Our previous 10 inch skillet has the smooth finish and performance of some of our cherished vintage pieces. We love the look of our new 12 inch!
A excellent tasting Potato Salad. For when time is short, and large quantities are requires. This is my "go-to" recipe for large parties, catering events, and large group potluck meals. Each batch serves about 20 people, in a buffet line, when other side dishes available. This is an Original Rick Beach recipe. A single 5 lb batch will half fill a 1/2 size stainless steel steamer tray. A double batch will fill a 1/2 size stainless steel steamer tray. Once mixed keep refrigerated or chilled with ice at all times.
Mix all the ingredients except half the Paprika and the Diced, and sliced Hard Boiled Eggs. Mix until uniformly distributed.
Add the Diced Hard Boiled Eggs, (Don't add the sliced eggs yet) Gently fold until uniform. But not so much the bits of cooked egg yokes disappear.
Turn the mixed Potato Salad into a clean bowl or stainless steel serving tray. Garnish the top with the sliced egg. Sprinkle with the second half of the Paprika.
Be sure to keep refrigerated or chilled at all times. If mixed in stainless steamer trays, and you use the stainless lids, these can stack in the refrigerator.
For serving we use our steamers unplugged with a layer of ice dumped in the bottom. The trays of potato salad can be placed in on top of the ice. Additional trays of ice can be placed on top of the potato salad. Kept chilled until right before serving.
Potato Salad at a picnic, or even inside the house, left to get warm. Can have unpleasant and even deadly consequences. Practice good food handling safety. If I see someone else's potato salad [or deviled eggs] and it isn't chilled, not sitting on ice to keep it cold while serving....I pass.
This is a no yeast, quick and easy recipe for bagels. We often do these in a Dutch Oven while camping. I can't take credit for the recipe since a friend [Kathleen LeBlanc] shared it, and the technique, with me while camping. She did not know where it originated either.
This is a "Sweet Lime" Pie recipe. For those unfamiliar with Sweet Limes, when ripe and at peak flavor, they appear more like a lemon. Yellow skin, and pale green on the interior. We grow these in our yard and start enjoying them the middle of December. Key Lime juice could be substituted if you have access to those instead.
Two scenarios best explain the reason you will want to tag your cookware. The first being simple identification at cooking events, large gatherings and competition cook-offs. The second reason is to record research information, and attach it to that piece of cookware, once you start collecting cast iron.
If you haven’t already developed a code system for your tags you will quickly see the need. A good system will also allow you to rematch tops[lids] and bottoms, that may get mixed up at gatherings, during clean up, or while in storage.
Note: 2/3 Cups of Pumpkin is half of a 15 oz can of canned Pumpkin. So instead of wasting a partial can, plan on making a double batch (2 Rolls). The recipe above is for a single batch (1 Roll).
Heat Oven to 350°F. Prepare a greased 10x15 jelly roll pan (cookie sheet). Line the bottom with wax paper, then lightly spray the wax paper with a spray oil such as Pam.
Lay out on your counter, a thin towel, sized at least the size of your jelly roll pan. Sprinkle it liberally with powdered sugar.
In a large bowl lightly beat the eggs. Gradually beat in the sugar, beat until thick and light yellow. (4 to 5 minutes of beating). Add the pumpkin and lemon juice and beat on low until blended.
In a separate bowl, combine/sift the flour, baking powder, spices, and salt. Add the sifted dry ingredients to the egg mixture. Whisk until well combined. Spread the batter onto the prepare Jelly pan.
Bake in the preheated oven for 12 to 15 minutes. The cake should spring back when lightly touched with your finger. Start checking at 12 minutes, and at 1 minute intervals after that. Remove the cake from the oven and run a knife along side all edges to help release it from the pan. Immediately flip the cake/pan onto the powdered sugar covered towel. Gently lift the upside down pan away and the cake should remain behind on the towel. Gently peel away the wax paper and discard it.
Starting on the narrow end of the cake, roll the cake and the towel up together to form a log. Place this on a wire rack to cool.
While the cake is cooling prepare the filling. In a small bowl sift the powdered sugar and set it aside. Using a mixer, Beat together the cream cheese and butter until light and fluffy (about 4 minutes). Gradually beat in the sifted powdered sugar and vanilla. Beat until smooth.
The Filling & the Rolling
Once the cake roll is cool (needs to be cool to avoid melting the filling), carefully unroll the cake. Spread the cream cheese filling evenly over the entire surface of the cake. Then roll the cake and filling (not the towel this time) into a log, or roll. Wrap in plastic wrap and chill at least 1 hour in the refrigerator before serving.
These can be made ahead and frozen.
Slice the cake and filling roll into 1 inch slices. Keep leftovers in the refrigerator.
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