FREE/BARGAIN - Cookbooks - 2015

[Little.Egret]

Originally Posted by Cinisajoy

{...}Housekeeping, Better Homes and Gardens, or The Joy of Cooking.
With the exception of the usual cornbread recipe. It came straight off "Aunt Jemima's cornmeal sack". Just double checked that and yes I remembered correctly. Double checked by looking on the refrigerator and the file cabinet. Both of which have copies of the recipe.

Still helpful for those who live in Rightpondia where few groceries stock Aunt Jemima brand.

Of course when the recipe copies an error that's more (or less) fun.

I have two sets of bread recipes that came with Bread Makers from China and both had a recipe for Cranberry Walnut Bread which contained no cranberries or walnuts.

[Apache]

Originally Posted by Little.Egret

Still helpful for those who live in Rightpondia where few groceries stock Aunt Jemima brand.

Of course when the recipe copies an error that's more (or less) fun.

I have two sets of bread recipes that came with Bread Makers from China and both had a recipe for Cranberry Walnut Bread which contained no cranberries or walnuts.

Diet Cranberry & Walnut Bread?
Apache

[Cinisajoy]

Originally Posted by Little.Egret

Still helpful for those who live in Rightpondia where few groceries stock Aunt Jemima brand.

Of course when the recipe copies an error that's more (or less) fun.

I have two sets of bread recipes that came with Bread Makers from China and both had a recipe for Cranberry Walnut Bread which contained no cranberries or walnuts.

Need some garlic broccoli pasta? Note: No garlic, no pasta and no broccoli.

On the cornbread recipe: I think it is in over half the cookbooks I own. Usually listed as Grandma's cornbread or Southern cornbread.

[Cinisajoy]

Little Egret,
Do you have cornmeal in Rightpondia?

[GtrsRGr8]

Originally Posted by Cinisajoy

I will agree it is convenient, but by the same token it is profiting off someone else's work. I realize it is recipes and most general recipes have their origins in either "The Boston cooking school cookbook" (first cookbook to use standardized measurements), Good Housekeeping, Better Homes and Gardens, or The Joy of Cooking.
With the exception of the usual cornbread recipe. It came straight off "Aunt Jemima's cornmeal sack". Just double checked that and yes I remembered correctly. Double checked by looking on the refrigerator and the file cabinet. Both of which have copies of the recipe.

There is now software, and maybe databases of writings on the Internet, too, for teachers and professors to check students' works for plagiarism. I have a brilliant idea. Being the kind guy that I am, I am relinquishing all rights to it to you. You could create a database from all of those recipes that you have, so people can check cookbooks for plagiarism! You could make $$millions$$ ! ha?

Oh, yes, I certainly abhor it when people take from copyrighted works, from which, usually, the creator have an expectation of being compensated for it. Even though I'm not a "published" author (yet), I can put myself in the shoes of the creators and feel some of what they feel when people plagiarize their works. I'm even a stickler for people not lifting recipes from companies like the one that owns Aunt Jemima.

[GtrsRGr8]

Originally Posted by Cinisajoy

. . . .
On the cornbread recipe: I think it is in over half the cookbooks I own. Usually listed as Grandma's cornbread or Southern cornbread.

That Southern cornbread is gooood. All of the eatin' places around here, except Cracker Barrel, put sugar in their cornbread. The Southern cornbread recipe has no sugar. That's the kind of conebred (Southernese for "cornbread") that I grew up with (I was raised right! ha). Yum. All of ya'll ought to git the recipe and try you sum. It's easy to make.

Oh, it's even better if you put some cracklins or chitlins (I can't bring myself to eat those, though) in the batter before you pour it into the hot, oiled skillet and put it into the oven. um UM! What you talkin' bout!

[GtrsRGr8]

Originally Posted by Little.Egret

Still helpful for those who live in Rightpondia where few groceries stock Aunt Jemima brand.
. . . .

Rightpondia? That sounds like some place in the Harry Potter books. And it is in England. Hmm . . . .

[Cinisajoy]

Originally Posted by GtrsRGr8

That Southern cornbread is gooood. All of the eatin' places around here, except Cracker Barrel, put sugar in their cornbread. The Southern cornbread recipe has no sugar. That's the kind of conebred (Southernese for "cornbread") that I grew up with (I was raised right! ha). Yum. All of ya'll ought to git the recipe and try you sum. It's easy to make.

Oh, it's even better if you put some cracklins or chitlins (I can't bring myself to eat those, though) in the batter before you pour it into the hot, oiled skillet and put it into the oven. um UM! What you talkin' bout!

Oh I tried making cornbread in a non-cast-iron skillet. It was ok but missing something. And yes conebred needs a touch of sugar.
Tonight we are having homemade tortillas. (Flour)

[GtrsRGr8]

Originally Posted by Cinisajoy

Oh I tried making cornbread in a non-cast-iron skillet. It was ok but missing something. And yes conebred needs a touch of sugar.
Tonight we are having homemade tortillas. (Flour)

It definitely has to be made in a cast iron skillet, yes.

A touch of sugar might be okay, but why?

And Texans don't say conebred. They say something like corennnn braiiiid. That's about as close as I can get. Texan Mobilereaders, can you help me out here?

[Cinisajoy]

Originally Posted by GtrsRGr8

It definitely has to be made in a cast iron skillet, yes.

A touch of sugar might be okay, but why?

And Texans don't say conebred. They say something like corennnn braiiiid. That's about as close as I can get. Texan Mobilereaders, can you help me out here?

Don't you be a pickin' on my accent. Now did you want a panhandle, west, south, very far west, central,east, Dallas or Houston accent?
Cornnn bread.

[GtrsRGr8]

Originally Posted by Cinisajoy

Don't you be a pickin' on my accent. Now did you want a panhandle, west, south, very far west, central,east, Dallas or Houston accent?
Cornnn bread.

Just average them out, please.

And there's no self-respecting Texan who says "bread." Unless maybe it's some transplant from the Midwest.

[Cinisajoy]

Well now hun, we may not say it properly but we does no how to spell it.

[Little.Egret]

Originally Posted by Cinisajoy

Little Egret,
Do you have cornmeal in Rightpondia?

Oh yes. Natco

http://www.tesco.com/groceries/produ.../?id=255575078

The world foods aisle has lots of possibilities to choose from like Gram flour (chickpeas).

[Little.Egret]

Originally Posted by GtrsRGr8

Rightpondia? That sounds like some place in the Harry Potter books. And it is in England. Hmm . . . .

You are a, perhaps unknowing, resident of Leftpondia and have been speaking prose all your life.

[Cinisajoy]

Oh one thing on copy and pasting recipes.
The ingredients and measurements cannot be copyrighted. Only the instructions.
Also unless there is no generic, don't use a trademarked ingredient.
Example:
1 cup Honey maid graham crackers
1/4 cup land o lakes butter, melted
3 packages Philadelphia cream cheese
1 cup Daisy sour cream
3 Eggland's Best eggs
1 cup C&H sugar
1 tsp Adams Pure Vanilla Extract.
That would be a very trademarked list.
I also should have Capitalized the names.
One would need to lose the names to avoid trademark infringement.
Also it makes more sense not to use brand names because not everyone has the same brands.
PS: Enjoy the cheesecake. .