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HotGrandma is looking for: (2 recommendations)
For all the football widows or, like me, stuck inside on a cold, windy & rainy afternoon. What is your 1)most versatile small kitchen tool or gadget & 2)most uncommon tool that may not be in most kitchens?

Recommend a recipe

Last updated: Oct. 7, 2012 4:18 pm
Posted: Oct. 7, 2012 1:39 pm
 
Recommended Recipe:
Photo of: Garlic Butter

Garlic Butter

Submitted by: Denyse 
Sometimes the basics are the best! I've used this simple recipe for years to make garlic bread, and any leftovers go great on barbequed steaks, pasta, rice or potatoes. You can use any butter or margarine you like. Also, fresh or minced garlic in a jar works well. Adjust the amount of garlic to your taste. 
Recommended by: HotGrandma
Oct. 7, 2012 1:43 pm
My most versatile would be my large fine sieve. I use to rinse beans, drain canned fruit, drain small amount of pasta, sift flour, sugar, dust sugar over desserts. My uncommon is I have a set of butter paddles. Wooden paddles with ribs on the inside to make little butter balls.
Comments:
nanny129
Oct. 7, 2012 1:47 pm
i love my mandolin- but not that uncommon these days- next- tomato corer- i use it for so many things-from removing eyes from potatoes- to hulling strawberries- and my meat slicer- even though it is a pain to clean- it is a very nice piece of equiptment:-)
 
Elaine
Oct. 7, 2012 1:49 pm
Mine is the my slap chopper. I use it for everything from chopping onions, veggies, nuts and cheese. My most uncommon is the a oval shaped dowel that I got from Grandmother that for making Lefsa. Yeah!! The Vikes just made a touchdown. Instead of being a football widow, I join him and surf the net at the same time.
 
shanz1
Oct. 7, 2012 1:52 pm
I use nut crackers in place of my canning rack. My stove is glass top so I had to adapt. And my uncommon tool is a fondue set that I have never used since I bought it 8 years ago. I really should do something about that!
 
Oct. 7, 2012 1:56 pm
I have my great grandmother's butter pats. Small china plates about 2 inches across, trimmed in gold. So I got the butter paddles, hooks to make butter curls. 2-3 times a year, I use them & set on the bread plate. Last weekend, I roasted a ton of garlic cloves, mashed & put into a small pastry bag with a tip, made flowers of garlic & of herb butter.
 
kathryn
Oct. 7, 2012 2:01 pm
For the fondue set. If you get Hoffmans Hickory smoked swiss and cheddar cheese. Grate it into the pot and add 2 cans cheddar cheese soup and 1 can milk. Heat until melted and dip french bread bits and apples and you will have the best cheese fondue ever.
 
shanz1
Oct. 7, 2012 2:06 pm
Cool, I'm gonna do a request for favorite recipes. I have a fondue cookbook but the recipes are so dated I never use them.
 
Oct. 7, 2012 2:08 pm
Nanny - I had an old mandolin that was a pain to put together & clean. Yesterday I bought a smaller one, like a Microplane hand grater, to use to make homemade potato chips. It took me forever to find a strawberry huller. Never thought to use it on potatoes. Would love to have a meat slicer & roast my own beef or turkey breast.
 
Oct. 7, 2012 2:17 pm
Hi Elaine. Years ago I had a slap chopper but now I buy a bag of seasoning blend (diced onion, celery, peppers) or quickly chop my own. Don't know what Lefsa is. We are not football fans here but love baseball. The DH, DS & DGS are out in the shop/man cave.
 
shanz1
Oct. 7, 2012 2:19 pm
Hey kathryn, how much cheese would you say for that?
 
Oct. 7, 2012 2:28 pm
Shanz1 - I have an old fondue pot too that I haven't use in a long time. I have made the cheese fondue from here but been a while so don't remember which recipe. I did use it once to keep the ground beef, Rotel & Velveeta dip warm. Now I have a small crock pot for this or to keep a cheese fondue warm.
 
kathryn
Oct. 7, 2012 2:42 pm
The cheese is in an 8oz brick in the fancy section of your local grocery. I dip everything from fresh vegetalbes to salami, ham, whatever.
 
shanz1
Oct. 7, 2012 2:43 pm
The one I have uses the fire wax and the big bowl in the middle and it spins with a shelf around it. It's way cool, it just took me awhile to find the fire wax and by then I'd forgotten about it. I do want to use it though, it looks fun!
 
shanz1
Oct. 7, 2012 2:51 pm
Thanks kathry :)
 
Oct. 7, 2012 2:51 pm
Agree with HotGrandma. I use a fine sieve multiple times per day. I use spatulas used by dry wallers to scoop up chopped onion, celery, carrot, etc. Got them at Home Depot.
 
Oct. 7, 2012 4:18 pm
Yes Mamabutterfly. The large fine sieve is a hard-worker. I hand wash & rinse from the back side so everything is pushed from the back rather than pushing everything from the front. Seems to clean better.
 
Recommended Recipe:
Photo of: Norwegian Potato Lefsa

Norwegian Potato Lefsa

Submitted by: Thomas 
Combine mashed potatoes with whipping cream, butter, salt, sugar and flour to make flat rounds of tasty potato lefsa, which are browned in a skillet and served warm. Sprinkle with cinnamon sugar and butter, or wrap up with juicy pickled herring. 
Recommended by: Elaine
Oct. 7, 2012 2:48 pm
HotGrandma, this is Lefsa, we could butter it and then sprinkle sugar and cinnamon or spread jams and jellies on it. Even with a recipe I still can't make them as good as my grandmothers were.
Comments:
Oct. 7, 2012 2:53 pm
Best strawberry huller is a large straw. Insert thru bottom of strawberry pushing towards top. Stem will easily come out.
 
Oct. 7, 2012 3:45 pm
Elaine, these do look yummy but not something my grandmas made, something I know. I make thin potato fritters using same savory ingredients but pan fried in small flat patties, served along with lots of other vegetables. It is interesting how different cultures use the same ingredients to make it in different ways. Same ingredients but what we know from childhood is always the best.
 
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