<p>Mathmom, Oh, believe me I know there’s a big difference between what you were describing and the way some will say this over and over regardless of the recipe (even if it’s obviously something pretty straightforward) as their standard excuse. </p>
<p>And that’s fine, it’s their perogative and I don’t take it personally. I was just kind of wondering what might be the mindset for cooks who really do feel this way! It just seems strange to me!</p>
<p>
Reminds me of the time my SIL lamented that her pesto just didn’t come out at all like mine. So I asked her what she did. “Well, I didn’t have pine nuts, so I substituted walnuts.” Oh, okay. “And I didn’t have olive oil, so I just used Mazola.” Uh… that might be the problem. “And then I didn’t have fresh basil, so I used dried.” … :eek: Believe me, I didn’t bother to ask what she used for the Fresh Parmesan called for in the recipe (Velveeta, maybe?)</p>
<p>Glad I wasn’t invited to her house for dinner that evening. :rolleyes:</p>
<p>LOL, jmmom, That’s why I love cookbooks that tell you which brands they prefer or their sources, such as the Barefoot Contessa series.</p>
<p>I don’t use recipes…I have trouble following instructions.</p>
<p>We do have a “family cookie” that everyone loves. I watched my mother make them, she watched her mother make them, and so on. I make them every Christmas and give them out as gifts.</p>
<p>Last year I wrote down what I did as I was making the cookies so that I could pass it on to people who ask for the recipe. </p>
<p>The only thing that I changed was that my grandmother used pecans from her pecan tree. I remember shelling and picking out the pieces as a child. Now I buy the pecans already shelled and halved.</p>
<p>Jmmom–we have pesto probably once a week in our house. I use the same ingredients you do–high quality olive oil, good cheese, basil from the garden, etc. But, in the past, when i’ve forgotten to buy pine nuts, I’ve made some, um, unorthodox substitutions (peanut butter, anyone?) :o</p>
<p>No way, garland, no way :). I’ll call my SIL right away with the info, though.</p>
<p>I’ll be going to a friend’s pot-luck BBQ this weekend and will be making my artery-clogging, bursting-with-fat-and-calories,absolutely sinful noodle kugel. I’ve already printed up a dozen recipe cards because I know that people will ask for the recipe. I love to share recipes!</p>
<p>Oh, Bethel please share it online with us! I love comfort food!</p>
<p>There are number of pot-luck activities in our area that involve the same group every year–neighborhood, sports team, church, work, etc.–and most people have a specialty dish that they bring to these events. Everybody looks forward to the Smith’s broccoli casserole or Bob’s special chicken marinade. If people did share a recipe, it would be with the understanding that you could only make that dish for some other, non-overlapping group. And some women do prefer not to share in the event that a duplicate occurred by accident, kind of like showing up to a party in the same dress. Also, it is generally frowned upon to show up with something bought (unless a young, single guy). Family of course can be served anything, any time, including extended family.</p>
<p>OK, northeastmom, here it is:</p>
<p>Noodle Kugel</p>
<p>12 oz wide egg noodles
4 Tbsp butter
4 eggs
2 cups cottage cheese
3/4 cup sour cream
8 oz cream cheese
2 tsp vanilla extract
1 Tbsp cinnamon
½ c sugar
1tsp salt
½ cup packed raisins</p>
<ol>
<li><p>Preheat oven to 375. Lightly grease 9 x 13 pan.</p></li>
<li><p>Cook the noodles until about half done. Drain, and toss with butter or margarine. Transfer to a large bowl.</p></li>
<li><p>Combine eggs, cottage cheese, sour cream, cream cheese, cinnamon,
sugar, and salt in blender or food processor and whip until smooth (in several batch
es if necessary). Stir this into the noodles, along with the raisens. Transfer to the baking pan.</p></li>
</ol>
<p>4… Bake uncove red for about 40 minutes. Serve hot, warm, or at room temperature.</p>
<p>Thank you for your recipe. It has been at least a decade since I made noodle pudding. I had some recently and did not care for that recipe (not traditional-it tasted like it was topped with crushed graham crackers, and it did not really have many noodles in it). Your recipe looks like the traditional noodle pudding. I will make it sometime this winter. I like it best when served warm.</p>
<p>bethel, Thanks for sharing! ;)</p>
<p>LOL, NJres! Will social sciences style do, instead of endnotes or footnotes?</p>
<p>Plagiarism is the highest form of flattery, at least when it comes to cooking. My creativity does not extend to cooking. I am happy to admit that none of the recipes are my own.</p>
<p>I share, but if others don’t, that’s fine with me. I can understand that they may want to keep a delicious secret so that they’ll be able to serve a different menu than do others in their circle.</p>
<p>The only times I’m reluctant to share (and I try to subtly change the subject) are when the recipe is delicious, but very simple and I’d prefer that people think that I worked harder than I did. Unfortunately for me, I got those recipes from H, who’s always happy to share. :)</p>
<p>oops! An awkward moment, when our vegetarian guests complimented my wife on her wonderful 4-cheese pasta and asked her for the recipe and she suddenly remembered the secret ingredient (which gave it that distinct flavor) was proscuitto!</p>
<p>Did she know they were vegetarian when she served them meat??</p>
<p>I have to come down on the other side on recipe sharing. I share some recipes quite willingly, but I do NOT share my father’s recipe for turkey gravy. That’s the one he sent me in the last letter he wrote me before he died of lung cancer (at age 70). He’d kept it a secret for many many years–he got it from his mother, and he even made all of us leave the kitchen for part of the process. In the letter, I’m instructed not to share it even with my siblings! I’m to choose someone in the NEXT generation for it to go to.</p>
<p>And yes, there is a secret ingredient.</p>
<p>dmd77, I hope it’s something like cognac! :)</p>
<p>SJmom: nope, although I make a great cream/apple juice gravy using a shot of calvados. Goes into a dish with pork chops, sliced apples, potatoes. Also a bit of sage. (That one’s in the Gourmet cookbook.)</p>
<p>Maybe we should think about producing a CC cookbook!</p>