Time to go to the store and stock up on things for suet.

In article <ajtur6-a9t1.ln1 at (no spam) news.infowest.com>,
"SteveB" <oldfart at (no spam) depends.com> wrote:

Time to go to the store and stock up on things for suet.

Ah, that means it's time again to post The Recipe.

Martha Sargent's Famous Suet

1 cup - crunchy peanut butter
2 cups - quick cook oats
2 cups - yellow cornmeal
1 cup - lard (real lard, not vegetable shortening!)
1 cup - white flour

Melt lard and peanut butter in saucepan over medium heat. Gradually stir
in remaining ingredients. Pour mixture into freezer containers (aluminum
pie pan, etc.). Place in freezer; when frozen, break into suitably-sized
pieces.

In article <ajtur6-a9t1.ln1 at (no spam) news.infowest.com>,
"SteveB" <oldfart at (no spam) depends.com> wrote:

Time to go to the store and stock up on things for suet.

Ah, that means it's time again to post The Recipe.

Martha Sargent's Famous Suet

1 cup - crunchy peanut butter
2 cups - quick cook oats
2 cups - yellow cornmeal
1 cup - lard (real lard, not vegetable shortening!)
1 cup - white flour

Melt lard and peanut butter in saucepan over medium heat. Gradually stir
in remaining ingredients. Pour mixture into freezer containers (aluminum
pie pan, etc.). Place in freezer; when frozen, break into suitably-sized
pieces.

--
Lanny Chambers
St. Louis, MO

Since I'd be doing this at home I'd guess that the recipe as posted
would be about the biggest it'd be practical to do at one time. Do you
think that it would be about equal to a half dozen of the commercial
blocks (~12 ounces each) or am I way off? Thanks.

"GV" <nobody at (no spam) nowhere.com> wrote in message
news:iygHm.3724$CK3.2812 at (no spam) newsfe12.iad...
When I make suet, I like to make a bunch of it, and make up to four times
the recipe Lanny published. I think that if one watches at the dollar
store and buys peanut butter, and some of the ingredients there, that it
can be made as cheaply as you're going to get it. Then, if one sees sales
on things at the market that would go in there, get some. At times, one
can even get outdated goods and broken sacks at the grocers for nearly
nothing.

"GV" <nobody at (no spam) nowhere.com> wrote in message
news:iygHm.3724$CK3.2812 at (no spam) newsfe12.iad...
When I make suet, I like to make a bunch of it, and make up to four times
the recipe Lanny published. I think that if one watches at the dollar
store and buys peanut butter, and some of the ingredients there, that it
can be made as cheaply as you're going to get it. Then, if one sees sales
on things at the market that would go in there, get some. At times, one
can even get outdated goods and broken sacks at the grocers for nearly
nothing.

Lanny Chambers wrote:
In article <ajtur6-a9t1.ln1 at (no spam) news.infowest.com>,
"SteveB" <oldfart at (no spam) depends.com> wrote:

Time to go to the store and stock up on things for suet.

Ah, that means it's time again to post The Recipe.

Martha Sargent's Famous Suet

1 cup - crunchy peanut butter
2 cups - quick cook oats
2 cups - yellow cornmeal
1 cup - lard (real lard, not vegetable shortening!)
1 cup - white flour

Melt lard and peanut butter in saucepan over medium heat. Gradually
stir in remaining ingredients. Pour mixture into freezer containers
(aluminum pie pan, etc.). Place in freezer; when frozen, break into
suitably-sized pieces.

I may have to try that (I usually just by the D&S blocks (I think that
is the name)
).

I dug a bucket of lard out of the refrigerator downstairs to use in a
pie experiment (objective of the experiment: see if I am bright enough
to make pie. The frozen peaches for part of the experiment say they
were blanched some time in 09/01.)

The manteca is older than that--I used to bake salt-rising bread with it).

Amazing what a little freezer archeology can turn up.

Anyway, it would probably be a Good Thing to use that bucket up.

I don't have any "quick cook oats" (not allowed in this house. Got some
Quaker, some Montana Wheat, some whole-grain (not rolled, chopped, cut,
or anything0 oats, and some Irish/Sottish/groats oats. I guess the
Quaker makes the most sense.

The flour will have to be "unbleached", I think. Kindasorta white.

There is a 1-lb box down there too, I think.

looks like Zickdough

Since I'd be doing this at home I'd guess that the recipe as posted would
be about the biggest it'd be practical to do at one time. Do you think
that it would be about equal to a half dozen of the commercial blocks (~12
ounces each) or am I way off? Thanks.

Gary

In article <ajtur6-a9t1.ln1 at (no spam) news.infowest.com>,
"SteveB" <oldfart at (no spam) depends.com> wrote:

Time to go to the store and stock up on things for suet.

Ah, that means it's time again to post The Recipe.

Martha Sargent's Famous Suet

1 cup - crunchy peanut butter
2 cups - quick cook oats
2 cups - yellow cornmeal
1 cup - lard (real lard, not vegetable shortening!)
1 cup - white flour

Melt lard and peanut butter in saucepan over medium heat. Gradually stir
in remaining ingredients. Pour mixture into freezer containers (aluminum
pie pan, etc.). Place in freezer; when frozen, break into suitably-sized
pieces.

I usually buy 72 or 84 blocks of commercial suet each fall when I
find it on sale. Some years it lasts me until spring and other
years I have to bite the bullet and pay full price to replenish
the stock in late winter. I'm not good at visualizing (or at
converting ounces to cups, etc.), so can you tell me about how
many of the commercial suet blocks (garbage, as SteveB calls it)
this recipe would replace?

Ray wrote:
"GV" <nob... at (no spam) nowhere.com> wrote:





Not going to that soon, however--I scalded my left hand pretty painfully
a while ago baking some little applesauce pies in an experiment.

"GV" <nobody at (no spam) nowhere.com> wrote:

I usually buy 72 or 84 blocks of commercial suet each fall when I
find it on sale. Some years it lasts me until spring and other
years I have to bite the bullet and pay full price to replenish
the stock in late winter. I'm not good at visualizing (or at
converting ounces to cups, etc.), so can you tell me about how
many of the commercial suet blocks (garbage, as SteveB calls it)
this recipe would replace?

When I make it, using the recipe posted by Lanny, I get 4 blocks of
about 10 oz each. As I recall they're about the same size as the
commercial ones (Morning Song, maybe?) that I've used in the past.

Ray wrote:
"GV" <nobody at (no spam) nowhere.com> wrote:

I usually buy 72 or 84 blocks of commercial suet each fall when I
find it on sale. Some years it lasts me until spring and other
years I have to bite the bullet and pay full price to replenish
the stock in late winter. I'm not good at visualizing (or at
converting ounces to cups, etc.), so can you tell me about how
many of the commercial suet blocks (garbage, as SteveB calls it)
this recipe would replace?

When I make it, using the recipe posted by Lanny, I get 4 blocks of
about 10 oz each. As I recall they're about the same size as the
commercial ones (Morning Song, maybe?) that I've used in the past.

Glad to hear that--I calculated 4 1/2.

I'm thinking if I try this, I'll try wrapping the cages in waxed paper
and cast the stuff in the cages (I've got 5 or six, I bet).

Not going to that soon, however--I scalded my left hand pretty painfully
a while ago baking some little applesauce pies in an experiment.





I saved all the plastic containers that the commercial stuff comes in so

On Nov 2, 5:10 pm, Larry Sheldon <lfshel... at (no spam) gmail.com> wrote:

Not going to that soon, however--I scalded my left hand pretty painfully
a while ago baking some little applesauce pies in an experiment.


Applesauce pies? What were you thinking?