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Post by Deleted on Dec 24, 2015 14:22:57 GMT 7
 Ingredients. .. Frozen spinach Sour cream Whole egg mayonnaise Water chestnuts, chopped up French onion soup, dry mix It is delicious! Trust me, make it! Don't leave anything out. |
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Post by Deleted on Dec 24, 2015 14:24:29 GMT 7
Sorry about the sideways pic.
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Post by Deleted on Dec 24, 2015 14:43:54 GMT 7
Yummy yummy.
Here's mine: Philadephia cheese, two avocados, sea salt, cracked pepper, dash of mustard.
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Post by Deleted on Dec 24, 2015 15:03:42 GMT 7
I'll try that one thanks!
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Post by Deleted on Dec 24, 2015 15:09:41 GMT 7
Merry Christmas hippity!
If you've got a bit of Coon in the fridge, make a fondue. Simple, milk on stove, grated Coon and any other cheese in the fridge let it bubble. Great for kids to do revolting things like dip chips in or for adults to do breadsticks, watercrackers and crudities.
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onionluke
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Post by onionluke on Dec 24, 2015 15:54:36 GMT 7
Please , what is Coon , why does it require a capital C and where do you partmentalise it in your fridge ?
I am wizz with the cheese sauce . Learned it from my mother.
butter in the sauce pan
spoonful of flour on the butter
stir together to get a paste
add milk and keep on stirring
bring it all nearly to the boil
take off the heat
add your grated cheese
a wee grating of nutmeg
ta ra !
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Post by Deleted on Dec 24, 2015 16:19:27 GMT 7
It's short for raccoon Onionluke.
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onionluke
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Post by onionluke on Dec 24, 2015 16:30:21 GMT 7
It's short for raccoon Onionluke. I thought so , but was hoping it was something else to do with cheese. |
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me
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Post by me on Dec 24, 2015 16:53:34 GMT 7
It's short for raccoon Onionluke. I thought so , but was hoping it was something else to do with cheese. Coon cheese is named after its American creator, Edward William Coon (1871–1934) of Philadelphia, who patented a method, subsequently known as the Cooning process, for fast maturation of cheese via high temperature and humidity.[1][2][3][4][5] Former manufacturer Kraft, and later Dairy Farmers and National Foods, have vigorously defended the trademark. |
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onionluke
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Post by onionluke on Dec 24, 2015 17:01:22 GMT 7
I thought so , but was hoping it was something else to do with cheese. Coon cheese is named after its American creator, Edward William Coon (1871–1934) of Philadelphia, who patented a method, subsequently known as the Cooning process, for fast maturation of cheese via high temperature and humidity.[1][2][3][4][5] Former manufacturer Kraft, and later Dairy Farmers and National Foods, have vigorously defended the trademark. I always wondered how they got triangles from a cow . |
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Post by Deleted on Dec 24, 2015 19:58:40 GMT 7
I thought you were joking OL. There you go, not everyone knows what Coon is.
Its actually not a bad cheese. Makes great toasted cheese sandwiches as I remember growing up.
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smokie36
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Post by smokie36 on Dec 24, 2015 21:01:26 GMT 7
Please , what is Coon , why does it require a capital C and where do you partmentalise it in your fridge ? I am wizz with the cheese sauce . Learned it from my mother. butter in the sauce pan spoonful of flour on the butter stir together to get a paste add milk and keep on stirring bring it all nearly to the boil take off the heat add your grated cheese a wee grating of nutmeg ta ra ! Ha-ha making a roux is a bitch...lots of stirring...I prefer to find a sucker to do the hard work while I take the role of executive chef. Hee hee. |
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cmk
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Post by cmk on Dec 24, 2015 21:27:59 GMT 7
Please , what is Coon , why does it require a capital C and where do you partmentalise it in your fridge ? I am wizz with the cheese sauce . Learned it from my mother. butter in the sauce pan spoonful of flour on the butter stir together to get a paste add milk and keep on stirring bring it all nearly to the boil take off the heat add your grated cheese a wee grating of nutmeg ta ra ! Ha-ha making a roux is a bitch...lots of stirring...I prefer to find a sucker to do the hard work while I take the role of executive chef. Hee hee. I just made a white sauce for some leftover chicken (creamed chicken on toast points) stirred for 45 seconds. I timed it for you.  Happy Birthday |
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smokie36
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Post by smokie36 on Dec 24, 2015 21:42:49 GMT 7
Ha-ha making a roux is a bitch...lots of stirring...I prefer to find a sucker to do the hard work while I take the role of executive chef. Hee hee. I just made a white sauce for some leftover chicken (creamed chicken on toast points) stirred for 45 seconds. I timed it for you. Happy Birthday I'm a crap chef...Merry Christmas! |
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wildoats
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Post by wildoats on Dec 24, 2015 21:59:13 GMT 7
Meanwhile, in a Land far, far away ... A 1980's TV ad for Coon Cheese, An Australian Icon linkAlso a less then polite descriptive term for an indigenous Australian. Oh, those dips sound might tasty. |
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Jan 4, 2023 21:15:53 GMT 7
