Kai's "Old-Fashioned" Recipe Thread

[the fugative]

Night {{{JayBird}}}

HiYa {{{Jolie}}}

[jaybird]

Crusty Corn Casserole
1 stick butter or oleo
1 15 oz. can cream corn
1 15 oz. can whole kernel corn
2 eggs, beaten
8 oz. sour cream
1 box Jiffy Corn bread mix (8 oz.)
dash onion powder
1 tbsp. finely chopped green pepper or 1 jalapeno pepper, seeded & chopped (optional)

Preheat oven to 350. Melt butter in oven in an 8x12 glass baking dish

Combine corns, eggs, sour cream, cornbread mix, onion powder and peppers in a large bowl.

Pour into hot, buttered dish. Bake 1 hour or til crust forms and casserole is slightly soft in the center.

[jaybird]

Red Cabbage Sweet-Sour

1 red cabbage, shredded fine
1 apple, cut fine
3/4 cup vinegar
2/3 cup brown sugar
small onion, chopped fine
1/2 raw potato grated, or little flour
browned in butter to thicken
salt and pepper

Mix all together, cook covered for 30 minutes, then uncovered for 30 minutes.

[the fugative]

Todays Recipie



Sherried Onion Soup



1 medium oniom, thinly sliced
1 tablespoon butter
1 10oz can condensed beef broth
2 tablespoons dry sherry
2 1/2 inch thick slices french bread, toasted
1/4 cup shredded swiss cheese (grated parmesan also will work)



Cook onion in butter about 10 minutes or until tender. Add broth and sherry; bring to boiling. Sprinkle toast with cheese; place under broiler till cheese is lightly browned. Ladel soup into bowls; float toast atop soup. Serves 2.

:p

[jaybird]

Chicken a la King
(From the old Schrafft restaurants in New York.)

1/2 cup butter
1/2 cup flour
few grains paprika
2 cups hot chicken stock (or broth)
1/4 cup milk, scalded
2 egg yolks, beaten slightly
2 cups steamed chicken cut in strips
1/2 cup pimiento cut in strips
1 cup sliced and sauted mushrooms
1 teas. salt
1/8 teas. pepper
toast or patty shells

Melt the butter, add the flour and paprika. Blend well. Add chicken stock, milk and cream. Bring to boil and cook 5 mins. Remove from heat and add beaten egg yolks, chicken, pimiento strips, and mushrooms. Season with salt and pepper to taste. Serve on hot buttered toast or patty shells.
**I have no farking clue what patty shells are**

[jaybird]

Spiced Short Ribs
3 1/2-4 ponds short ribs
flour
salt & pepper to taste
1 large onion, thinly sliced
1 bay leaf, broken in half
1 teas. dry mustard
1/4 cup apple cider vinegar
1 1/2 cups water
1 cup dark brown sugar
2 cups carrots, sliced into 2" pieces
3 ribs celery, diced
1/2 cup chopped parsley

For Gravy:
2 tbsp. flour
1/2 cup red wine

Preheat oven to 375. Roll ribs in flour, coating well, season to taste. **I add a bit of garlic powder and a shake of cayenne pepper**
Place in a large Dutch oven or baking dish. Top with onion & bay leaf. In a small bowl, combine mustard, vinegar, water and brown sugar; mix well, pour over onions. Bake uncovered for 1 1/2 hours. Add carrots & celery around the ribs and sprinkle parsley over top.

Cover and bake abut 30-45 more minutes or til carrots are tender.

Remove cover and broil for a few minutes to brown and crisp edges of ribs and vegetables. Transfer ribs and vegetables to serving platter.

For Gravy:
Whisk into the pan drippings 2 tbsp. flour and 1/2 cup red wine. Cook over medium-high heat until thickened. Spoon gravy over ribs, or serve on the side.
**For best flavor, use traditional 'bone-in' short ribs, avoid the boneless ones.

[the fugative]

Todays Recipies




:D More from my Great Great Aunts Cookbook :D





Baked Rabbit-Browned Potatoes


Dredge rabbit well in flour, sprinkle with salt and pepper. Put in roaster whole. Wash 2 or 3 small aplles, leave whole and stuff into cavity. USE FOR FLAVOR ONLY. Make slits in legs and draw a small slice of bacon through each; add one cup of hot water. Bake about 20 minutes, then add peeled potatoes. Just before potatoes are done, remove cover from roaster so they can brown nicely while baking.


:p



Sweet Potato Balls



Boil potatoes with skin on. When done, skin, mash, and season with salt, pepper, and brown sugar. Add generous amounts of rich cream and melted butter. Roll into balls about the size of a crab apple, putting 1/2 a marshmallow into the center. Roll in crushed cornflakes. Put into a well buttered pan and bake for 1/2 hour turning occasionally.

:p

[jaybird]

For Jolie's kids on April Fool's Day

Spaghetti Cake
Your favorite cake baked & cooled
noodles: buttercream frosting, tint a very, very light yellow.
meatballs: fudge with nuts
spaghetti sauce: red jelly, heat gently so it is more spreadable
parmesan cheese: white chocolate, grated

have on hand
pastry bag with coupler
small round tip

Cut cake into smaller pieces and place them into your "spaghetti" bowl. Spread the tin layer of frosting over the cake, don't worry if the cake shows through. Put buttercream in a pastry bag with a small round tip. Squeeze away, letting the "noodles" fall where they may, let some drip over the bowl sides as well. Spread a little jelly over the "noodles".

Let fudge soften, then mold into round "meatballs" and place on top of cake. Roll "meatballs" in jelly. Grate a little white chocolate over all for the "parmesan cheese".

~*~*~*~*~*~*~*~*~*~

Candy Pizza

1 unbaked pie crust
green dots candies
1 red fruit roll
1/2 cup shredded coconut
yellow food coloring
1 small jar of red jelly

Place pie crust on a round pizza pan. Fold the edges under all around until it looks like a pizza crust. Bake crust according to the package directions. Use a butter knife to cut dots into pieces to look like bell peppers. Wash a pair of scissors and cut fruit rolls into circles to look like pepperoni. Put coconut into a zip-lock bag, add food coloring, close and shake. Spread jelly on crust. Sprinkle on coconut and candy pieces. Place fruit roll-up circles on top.
Cut pizza into pieces and serve.

~*~*~*~*~*~*~*~*~

[flute]

So, what exactly is an "old fashioned" recipe?

[the fugative]

;) Kai originally asked for postings of OLD FAMILY recipies,
the thread kinda went into just recipies not all of them old but its fun !!:D

[flute]

uhhmm..ok. Sure are a lot of good recipes here :)

[the fugative]

Feel Free to Join in!! Post a recipie or two or a hundred or request one or make comments ;) the more the merrier! :D

[jaybird]

Hiya Fugi
Hiya Flutey
BOO JOLIE!


Kai originally asked for postings of OLD FAMILY recipies
Well...I'm old, we're all family, so everything's good.

Start posting Flute, you've got a LOT of catching up to do. ;)

[flute]

Me, post recipes? hmm..I'm such a good cook, where do I start. OK, my perfect meatloaf...

Cheddar Meatloaf
1 large egg
3/4 cup milk
4 ounces cheddar cheese, shredded
1/2 cup instant oatmeal
1/2 cup chopped onion
1 teaspoon salt
1 pound ground beef
1 1/2 cups ketchup, divided
1/2 cup brown sugar, packed
1 1/2 teaspoon prepared mustard

In a bowl, beat the egg and milk. Stir in 1/2 cup ketchup, cheese, oats, onion and salt. Add beef and mix well. Shape into loaf and place in crock pot.

Combine remaining ketchup, brown sugar and mustard; spoon over loaves.
Cook in crock for 6 - 8 hours.

[the fugative]

HiYa JayBird !!
HiYa Jolie!!

HiYa Flute

:p ;) :D :)

[jaybird]

Originally posted by flute
Me, post recipes? hmm..I'm such a good cook, where do I start. OK, my perfect meatloaf...


SEE? That didn't hurt a bit, did it? I promise we'll be gentle with you! ;) :D

[flute]

Hey, h ere's a good one for Lent!

1 Cup uncooked brown rice
onion powder, to taste
celery salt, to taste
1 beaten egg
1/2 c rolled oats
1/4 c wheat germ
lil whole wheat flour

Cook brown rice. Mix all ingredients cept whole wheat flour. Then, add enough whole wheat flour to form several patties. Can put a lil more wheat germ on it, fry in a skillet in a lil butter or oil.

YUMMY~can't wait to make 'em again! :)

[jaybird]

Psssst...Flutey, come here...
~whispers~
Fugi's a really cool guy but sometimes he posts some really "INTERESTING" recipes that scare me! ;)

((just yanking your chain a little Fugi, you know I'm kidding. Except for that herring thing and well, we don't want to scare Flute off so I'll hush up))

[the fugative]

:D


SEE? That didn't hurt a bit, did it? I promise we'll be gentle with you! ;) :D


:p UHH JayBird...... Your fingers are crossed :eek:

[jaybird]

HEY! Sarah's a veggie and she loves brown rice. I'm copying that recipe down right now and mailing it to her (hope she can cook them on a foreman, cuz otherwise she's lost!)

SHHHHHH! Fugi!
~hides her fingers behind her back and smiles sweetly at Flute~

I know this chick, she's cool as h*ll. Got a cute new baby (as opposed to an OLD baby???) and a hubby that doesn't talk very much! As if we gave him much of a chance, huh?

[flute]

:eek:

Psssst: don't think I'll get scared of a lil recipe thread ;) ;) :p

[the fugative]

:p



Fugi's a really cool guy but sometimes he posts some really "INTERESTING" recipes that scare me!



:rolleyes: LOL Yeah this from the one who posted the POSSUM recipies ;) LOL

[flute]

Originally posted by jaybird
I know this chick, she's cool as h*ll. Got a cute new baby (as opposed to an OLD baby???) and a hubby that doesn't talk very much! As if we gave him much of a chance, huh?
awww, me? :) *blush*

Glad u could find some use for the recipe. Can use real onion & real celery if u wish. (I added a lil sugar for taste~but I still loved it ~ :))

[jaybird]

Bwahahahahahahahahahaha!

Psssst: don't think I'll get scared of a lil recipe thread
~twirls her moustache and laughs the sort of laugh that gets a person locked up~

((still need a playpen, flutey?))

[flute]

Well, yea we'll need one by May. Craving Pizza (pasta, salad, dessert) anytime soon? :)
keep meaning to add, she should be able to fix that on the George! :)

[jaybird]

Mary, you've got mail at bluebuzz.

[flute]

Thanks, LOL, if u can't tell, I don't always member to check it! :)

[jaybird]

LMAO! You NEVER check it, and I don't have your other hotmail addy! :DS

[flute]

Originally posted by jaybird
LMAO! You NEVER check it, and I don't have your other hotmail addy! :DS
That's so NOT true! I just now checked it! :P

[flute]

1 family sized pkg. chicken breasts (we use split w/ribs)
1 can cream of chicken soup (also can use whatever cream of soup u have, we have used mushroom be4)
1/2 can water (we use milk)
1 box stove top stuffing mix
3 slices american cheese (can substitute to taste)
swiss cheese, shredded (we use whatever shredded cheese is in the house!)

Make stuffing according to box directions.
Place chicken in bottom of a 9x13" pan. Spread cheese over chicken. Add stuffing & top with soup & water (or milk).
Bake at 375 for 1 hour.


OMG we love this stuff! (then again, anything with breasts & stuffing is what I call a meal!!!) :D:D:D:D

[jaybird]

Asparagus Fettuccine Alfredo

2 1/2 cups water
1 teas. salt
8 ounces fettuccine, broken into fourths
1 pound asparagus, cut into bite-sized pieces (can use broccoli)
1 cup heavy whipping cream
1/2 pound sliced mushrooms (yep, I omit these)
1/4 cup thinly sliced green onion
1 large clove garlic, inced
1/4 teas. ground white pepper
1/2 cup grated parmesan cheese

In 3 qt. saucepan, bring water and salt to boil. Cook fettuccine , covered, for 5 minutes, stirring occasionally, or til almost all the water has been absorbed.

Add cream, mushrooms, green onions, garlic and pepper. Cook over medium heat stirring frequently until creamy, about 8 to 10 minutes. Toss in parmesan cheese, serve immediately.

[flute]

GAH! that sounds sooo good jaybird! A good one for Friday! :) Now, how to get mike to eat asparagus ?? :confused: :)

'kay and no dinner is complete with out dessert

chocolate fudge bronies
1/2 C white flour
1/4 C soy flour
1/2 tsp baking powder
1/2 tsp salt
1/2 C butter
1 C sugar
2 eggs, beaten
1 tsp vanilla
2 1/2 sq chocolate, melted.
1/2 C walnuts (I omitted)

Sift flour, soy flour, baking powder, & salt together. In seperate bowl, cream butter, gradually blend in suger & well beaten eggs. Beat until smooth, add vanilla & melted chocolate. Blend well. Add flour mixture in 3 portions, stirring after each. Fold in nuts. Preheat oven to 325 F. Spread in prepaired pan (buttered or oiled or sprayed), bake for 30-35 min or until pick inserted in center comes out clean

[the fugative]

Todays Recipies



Roasted Asparagus and Carrots with Browned Butter



6 tablespoons butter
3 pounds fresh asparagus
1/2 pound baby carrots, peeled
2tablespoons olive oil
3/4 teaspoon kosher salt


Preheat oven too 450. Place butter into small sauce pan and cook over medium-low heat until the butter turns golden brown; keep warm over the lowest heat possible. Snap the tough ends off asparagus and discard. Place asparagus with carrots in a baking dish, drizzle with olive oil and sprinkle with salt; toss; roast until tender, then 5 or 10 minutes more depending upon thickness. Place in serving dish and drizzle with browned butter, serves 8.




Black Angus Garlic Cheese Bread



1 loaf french bread
1/2 cup butter
1 cup shredded jack cheese
1 cup shredded asiago cheese
1 cup mayonnaise
1 bunch green onions, chopped
3 garlic cloves, pureed


Split french bread into halves horizontally. Mix butter, cheeses, mayonnaise, green onions and garlic in a bowl, blending well. Spead the cut side of bread with the mixture. Bake at 350 for 7 minutes, then place under broiler for 3 minutes, cut into slices and serve.

:D

[the fugative]

Another Recipie or 2



Winter Vegetable Melange

1 Orange
4 Red skin new potatoes
4 White turnips
1 Rutabaga
2 Carrots
2 Red beets
24 Pearl onions
4 Oz. Margarine
2 Oz. Sugar
3 Oz. Prepared horseradish
1 Tbs. Fresh dill leaves, chopped
To Taste Salt and fresh ground white pepper





Remove zest from orange, cut zest into thin strips and blanch in boiling water. Squeeze the juice from the orange and reserve for later use. Tourné (or cut into very large dice) potatoes, turnips, rutabaga, and beets. Cook all vegetables by boiling separately in salted water. When tender, cool in cold water. At time of service, heat margarine in large teflon sauté pan; add vegetables, except beets which should be heated separately and added at the end. When vegetables are lightly browned, add sugar, sauté another 3 minutes. Add horseradish, orange juice, dill, orange zest, salt and pepper. Serve with hearty roasted meat entrée.

Yield: 12 servings





Acorn Squash Soup

1½ Lbs. Lean corned beef
3 Qt. Water
Pinch of Each Peppercorns, nutmeg, mace, bayleaf, juniper berries, and cloves
2 Lbs. Acorn squash, peeled, seeded and cubed
4 Oz. Prepared horseradish (drained)
1½ to 2 Qt. Corned beef broth
1½ C. Heavy cream
6 Oz. Walnuts (toasted in 2 Tbs. oil)
4 Tbs. Chives, finely diced
To Taste Salt and pepper



Place corned beef into water seasoned with herbs and spices and cook until tender. Remove, trim, cube, and set aside corned beef, reserve broth. Add cubed acorn squash, horseradish, and heavy cream to broth, and simmer in suitable pot until squash is tender. Pureé (if too thick, add some more broth; if too thin, reduce), season with salt and pepper, and add cubed corned beef. Before serving, sprinkle with toasted walnuts and chives.

Yield: 12 servings



:p

[Jolie Rouge]

Corn Soufflé

2 cups fresh corn or 1 package (10 ounces) frozen corn, thawed
2 tablespoons flour
2 tablespoons sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup milk
2 eggs, separated
Butter

Mix together corn, flour, sugar, salt, pepper, and milk.
Add egg yolks to mixture.
Beat egg whites until stiff and fold into corn mixture.
Pour into a 1-quart casserole and dot with butter.
Bake at 350 degrees for 45 to 50 minutes

YIELD: 6 servings


Salmon Loaf

1 (1 pound) can salmon, drained
2 eggs, slightly beaten
1 teaspoon salt
1 teaspoon prepared mustard
2 cups whole wheat bread crumbs
Pepper to taste
1/2 cup shredded Cheddar cheese
1 tablespoon melted butter
1 cup milk

Combine all ingredients and mix thoroughly.
Turn into well greased loaf pan and bake 30 minutes in 350 degree oven.
Serve with white sauce.

SERVES: 4-6

[the fugative]

Todays Recipies




RISOTTO WITH ASPARAGUS AND CLAMS


30 littleneck clams, scrubbed
3 cups chicken stock
3 cups water, mixed with the chicken stock
1 tablespoon butter
1/3 to 1/2 cup finely chopped onions
2 to 3 teaspoons finely chopped garlic
1 jalapeno pepper, seeded and minced
2 cups arborio rice
2/3 cup dry white wine
2 cups asparagus spears, trimmed of tough bottom ends and cut into 1-inch sections (10 to 12 medium spears)
2 tablespoons fresh parsley, chopped
1/2 teaspoon grated fresh lemon rind
kosher salt
freshly ground white pepper

Put clams in a large covered skillet over medium-high heat, shaking a few times.Remove clams as soon as they open.
As soon as they are cool enough to handle, remove clams from shells, halve (unless very small) and reserve any liquid.
Strain clam liquid through cheesecloth and into a large saucepan with chicken stock and water.
Bring to a boil and reduce to a simmer.
Put butter in a heavy bottom saucepan over medium-low heat.
Add onion, garlic and hot pepper.
Cover and sweat until soft, about 3 minutes.
Add rice and stir to coat.Add wine, increase heat to medium and bring to a boil. Begin adding stock, a cup or so at a time, stirring occasionally while risotto is at a simmer.
After the second cup, add the asparagus. When the last cup of stock has been added, stir in reserved clams, parsley, lemon rind and salt and pepper to taste.
When risotto is tender, but still firm, remove from heat.
(You may not need to use up all the liquid. Keep tasting to see when the risotto is just right).

:D

Double Cabbage Salad



1 1/2 cups raw red cabbage, shredded
1 1/2 cups raw green cabbage, shredded
1/2 cup raw spinach leaves, shredded
1/2 cup raw carrots, shredded

---Dressing:---
1/2 cup fat-free vinaigrette-style dressing
1 tablespoon poppy seeds or celery seeds
1 tablespoon prepared mustard
pepper, Freshly ground

Trim all leaves well from vegetables and remove coarse veins and stems before shredding.
Toss all vegetables in a very large salad bowl.
Mix dressing with seeds, mustard, and pepper very well and pour over vegetables.
Serve as a side dish.



;)

[jaybird]

GAAAAAAAH! You guys are killing me here tonight. I'm hungry. And doing paperwork and tax stuff, and my nail tech quit after 2 years with her, and I need FOOD.

[the fugative]

AWW JayBird here some more Recipies Just for You:D



Steak and Sweet Onion Salad



1 pound flank steak
1-1/4 teaspoons salt
1/4 teaspoon ground black pepper
4 cups leaf lettuce torn into bite-size pieces
1 medium sweet onion, thinly sliced to measure about 2 cups
2 cups thinly sliced cucumber
1 cup thinly sliced sweet red bell pepper
3 tablespoons lime juice
1 teaspoon soy sauce
1 to 2 cloves finely minced fresh garlic
1 teaspoon freshly grated ginger root (optional)
1/4 cup extra virgin olive oil
1/2 teaspoon toasted sesame oil
About 1/3 cup shredded Parmesan cheese

Season steak with about 1/4 teaspoon of the salt and 1/8 teaspoon of the ground black pepper. Grill over hot coals or a gas flame, turning once, until cooked to desired doneness. (Alternatively, broil 1 to 2 inches from the heating element in oven, until desired doneness). Remove from heat source and let the meat sit for 5 minutes (or longer) while you prepare the dressing and salad.

In a large salad bowl, combine the lettuce, onion, cucumber, and bell peppers; set aside in the refrigerator.

In a small bowl, whisk together the lime juice, soy sauce, garlic, ginger, remaining 1/8 teaspoon of black pepper, and about 1/4 teaspoon of the remaining salt. Whisk in the olive oil and sesame oil; taste and adjust seasonings.

When ready to serve, cut the meat into thin slices, across the grain and slightly on the diagonal (that will create the most tender slice). Toss the dressing with the chilled salad, sprinkle in about 1/4 cup of the shredded
Parmesan cheese and toss again. Arrange one fourth of the mixture on each of 4 dinner plates. Divide the slices of meat between the salads, arranging them attractively around and on the lettuce. Top each salad with a portion of the remaining shredded Parmesan and serve immediately.



:p



Sweet Dim Sum



chopped to measure 3/4 cup
1/2 pound ground pork
1/4 pound cooked baby shrimp (if previously frozen, rinse to remove any "fishiness," drain, and pat dry with paper towels)
1/4 cup finely chopped green onion
2 tablespoons finely chopped OSO Sweet onion
2 tablespoons grated fresh ginger
2 tablespoons minced fresh cilantro
1 tablespoon finely chopped green bell pepper
1 to 2 clove finely mashed garlic
1 1/2 tablespoons soy sauce
1 egg white, lightly beaten
1 large OSO Sweet onion
Soy sauce or mixture of soy sauce, sesame oil, and chili-garlic sauce for serving

Place the chopped chestnuts in a bowl and add the pork, shrimp, green onion, sweet onion, ginger, cilantro, bell pepper, garlic, soy sauce and egg white. Mix well.

Cut off both ends of the OSO Sweet and discard. Cut the onion in half lengthwise, then place each, cut sides down, on a cutting board. Cut down through each half, creating 1 1/2-inch wide slices. Separate the slices and cut each one as closely to 1 1/2 inches wide as possible, so you create 1 1/2 inch square bases.

On the inside surface of each square, mound about 2 tablespoons of the filling. Place the squares on a steamer rack and place the rack in a pan over boiling water. Cover and steam until the filling is fully cooked, about 10 minutes.

Remove to a platter or individual plates and serve hot with soy sauce or a mixture of soy sauce, sesame oil, and chili-garlic sauce.

Yields about 32 pieces of Dim Sum

[jaybird]

Gee thanks Phoogee.

OH MY GOD! I'm so excited. One of our umpteen pizza joints closed. Boohoo, nasty pizza. Anyway...they're putting a Thai restaurant in there, opening on the 4th. Pad thai here I come.

[the fugative]

:D Lucky You!!!!!!! I have to drive quite a ways to get any Thai food:(

[jaybird]

Ya well I have to drive to Ohio or Minnesota to get any ice cream. Here's the deal, keep the spoon out of the ice cream, I'll bring Pad Thai from Thai Kitchen in trade. I'm going there tomorrow night or Saturday.

[the fugative]

:p hmmfwlt ;) (swallows) OoPs ToO LaTe :p

[jaybird]

>>>jaybird<<< wouldn't touch that last comment with a 10 foot pole.

Sorry. :D I'm so freaking wired tonight! Too much Code Red and kids this week! And only 3 days of bachelorette life left!

[the fugative]

For JayBird


:p

Hot Fudge Sundae



1-1/2 c Sugar
1/3 c Cocoa Powder
3/4 c Half & Half
2t Corn Syrup
1t Vanilla
Dash of salt
3T Toasted Almonds, chopped
Ice water for testing syrup
Plus, a bowl of your favorite ice cream.



To Do:
-— Whisk the dry ingredients in a bowl.
-— Add half & half, corn syrup, and vanilla.
—- Pour mixture into a saucepan and bring to a boil over medium heat.
-— As soon as it starts to boil, reduce heat to a simmer.
-— Let it simmer for 10-15 minutes without stirring until the hot fudge passes the soft ball test.

Soft Ball Test: Drip a small drop of hot fudge off the tip of a spoon into a cup of ice water. When the drops begin to form a soft ball, the consistency is perfect for hot fudge. If the drops dissipate, the fudge isn't ready, and the mixture turns hard, it's overdone.

Now: Treat yourself! Put the ice cream in a bowl, pour as much hot fudge on as you want, and top with nuts.




:D

[jaybird]

GAAAAAAAAAAAAAAAH!

NOW you've gone and done it. Now I'm craving Ted Drewe's - only THE best ice cream in the world. And their hot fudge is better than...
well, let's just say it's really good! :p

And they're 20 minutes from me, and I'm pretty certain they close by 10 or 11 until summertime gets here.

WAAAAAAAAH! :( :( :(

Thank you sooooo very much. ;)

[jaybird]

HEY. I have all the stuff to make the hot fudge, and I have whipped cream. Now. Where's the ice cream freezer? ;)

[Jolie Rouge]

FOR ALL THOSE WHO CAN"T ATTEND THE BIG OSCAR PARTY - - - - Recipes courtesy Wolfgang Puck, created expressly for the 2002 Governors Ball

Firts the salad course...

Roasted Beet Napoleon

• 2 yellow or red beets (about 1 1/2 pounds), washed and trimmed
• 1/2 cup rice wine vinegar
• 1/2 cup granulated sugar
• 1 tablespoon extra virgin olive oil
• 1/2 recipe Herbed Goat Cheese, (recipe follows), cut into eight round slices
• 1 to 1 1/2 cups mixed baby lettuces, washed and dried
• 1/4 cup Citrus Hazelnut Vinaigrette (recipe follows)
• 1 ounce toasted hazelnuts, (recipe follows), coarsely chopped

Preheat the oven to 400 degrees F.
Place the beets in a small roasting pan and pour in enough cold water to reach about one quarter of the way up the sides of the beets.
Cover the pan with foil, and roast the beets until they are tender, 2 hours to 2 hours and 15 minutes. (To check for doneness, gently insert a bamboo skewer into a beet. The skewer should slide through easily.)
Remove the beets from the pan, allow to cool, and then peel.
Cut each beet into 1/4 inch-thick round slices.
Cut each slice with a 3 inch round cookie cutter. (You will need ten rounds).
Cut trimmings into 1/4 nch dice and reserve 1/2 cup for garnish.
In a saute pan, bring vinegar and sugar to a boil.
Lower to a simmer and poach beets one minute on each side.
With a slotted spatula, remove and place on a baking tray lined with parchment paper.
Cover and refrigerate until needed.
When ready to assemble, heat the olive oil in a small saute pan. Arrange the slices of Herbed Goat Cheese in the pan and warm slightly, turning them with a small spatula just to warm both sides. (This has to be done quickly, or the cheese will melt.)
To assemble the napoleons, place one of the beet rounds on a firm, flat surface and begin to layer.
Top with a slice of goat cheese, then another beet round, a second slice of cheese, another beet round, a third slice of cheese, and a beet round. (Continue until you have four layers of beets and four layers of cheese.)
Carefully cut through layers, dividing into three wedges.
Repeat with the remaining beets and cheese.
To serve, arrange three of the wedges, pointed ends facing out, in a circle in the center of each plate.
Toss the baby lettuces with one half of the Citrus hazelnut Vinaigrette and mound half of the lettuces on top of each arranged napoleon.
Drizzle the other half of the Citrus Hazelnut Vinaigrette around each mound.
Sprinkle toasted nuts and reserved diced beets on top.
Serve immediately.
Yield: Serves 6 (Sometimes, we garnish this with chilled blanched asparagus and blood orange segments depending on the season.)


Herbed Goat Cheese

• 2 teaspoons chopped fresh flat-leaf parsley leaves
• 2 teaspoons chopped fresh chives
• 1 teaspoon chopped fresh thyme leaves
• 1/2 teaspoon freshly ground black pepper
• One 7 or 8 ounce log of goat cheese

Combine the parsley, chives, thyme, and pepper and place on a flat surface.
Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log.
Wrap in plastic wrap and refrigerate until needed.
Yield: Makes one 7- or 8-ounce log


Citrus Hazelnut Vinaigrette

* 1 1/2 cups fresh orange juice
• 1 shallot, peeled and minced
• 1 teaspoon minced fresh thyme leaves
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon orange zest
• 1/3 cup hazelnut oil
• 1/3 cup extra virgin olive oil
• Salt
• Freshly ground black pepper

In a medium saucepan, bring orange juice to a boil.
Lower to a simmer and reduce until only 1/3 cup remains.
Cool to room temperature.
In a medium bowl, combine orange juice, shallot, thyme, vinegar and orange zest.
Slowly whisk in both oils until thick and emulsified.
Season with salt and pepper.
Refrigerate until needed.
Yield: Makes 1 1/3 cups


Toasted Hazelnuts:
• 1 cup hazelnuts

Preheat the oven to 350 degrees F.
Arrange the hazelnuts on a medium baking tray and toast for 10 to 12 minutes, turning after 5 minutes. (This can be done in a toaster oven).
Remove to a clean towel and rub to remove as much of the skin as possible.
Chop coarsely and use when needed.
Yield: Makes 1 cup



Sesame Crusted Salmon

•6 salmon steaks, 4 ounces each
• 1 stick unsalted butter
• 4 tablespoons ginger, finely minced
• 1 cup black and white sesame seeds, toasted
• Freshly ground black pepper
• Salt

Preheat the oven to 475 degrees F.
In a small saucepan melt the butter with the ginger.
Brush the melted butter and ginger on the pieces of salmon.
Roll the salmon in the sesame seeds.
Place the salmon on an oiled sheet pan and refrigerate for about 15 minutes.
Place the salmon in the oven and roast until the sesame seeds are toasted golden brown and the salmon is rare inside, approximately 3 minutes.
Yield: Serves 6


Celery Root Puree

• 1 celery root (about 1 1/2 pounds), peeled, trimmed, and cut into 1-inch cubes
• 1 or 2 small baking potatoes (about 4 ounces), peeled and cut into 1-inch cubes
• 1 teaspoon salt
• 1/2 cup heavy cream
• 2 tablespoons (1 ounce) unsalted butter
• Freshly ground white pepper

Place the celery root and potato in a medium saucepan and cover with cold water.
Season with salt and cook until soft, about 15 to 20 minutes.
Drain the water and return the celery and potato to the pan.
Pour in the cream and simmer over medium heat, stirring occasionally to prevent sticking, until thickened and most of the cream is absorbed, about 10 minutes.
Remove from the heat, stir in the butter, and season with salt and pepper to taste.
Puree in a food mill, return to the pan, and keep warm over simmering water.
Use as needed.
Yield: Makes about 2 ½ cups



New York Steak With Stir Fried Vegetables and Wasabi Sauce

• 1/4 cup mixed black, green and pink peppercorns
• 6 New York steaks, 5 ounces each
• Salt
• 2 tablespoons mild flavored oil, such as almond or safflower
• 1 cup red wine
• 1 tablespoon balsamic vinegar
• 1 cup heavy cream
• 1/2 cup beef stock or broth
• 3 tablespoons unsalted butter, cut into small pieces
• 1 Tbsp. wasabi paste
• 1/4 cup mixed peppercorns, soaked overnight in port wine, for garnish

Using a rolling pin, crush 1/4 cup peppercorn mix between two folded napkins.
Remove excess fat from the steaks.
Season with salt and the crushed peppercorns.
Heat a large heavy skillet.
Pour in oil and, over high heat, cook the steaks, about 4 minutes each side for medium rare.
Pour out the fat from pan, and deglaze it with red wine, balsamic vinegar, and reduce.
Add cream and beef stock and continue to reduce until sauce is thick enough to coat the back of a spoon.
Whisk in the butter, one small piece at a time.
Add wasabi and peppercorns and season to taste with salt.
Yield: Serves 6



Stir Fried Vegetables

• 1 tablespoon peanut oil
•1/4 pound Chinese snow peas, cut into 1-inch chunks
•1 cup oyster mushrooms, whole or cut in half, depending upon size
• 1 cup shiitake mushrooms, whole or cut in half, stems removed
• 1 cup each red and yellow bell pepper strips, cut into 1-inch chunks
• 1/2 large Japanese eggplant, cut into 6 or 7 slices
• 1/4 medium bok choy, cut into 1-inch chunks
• 5 broccoli florets
• 5 young asparagus spears, cut into 1 1/2-to 2-inch lengths
• 1/3 cup chicken stock, heated (recipe follows)
• 1 tablespoon soy sauce
• Salt
• Freshly ground black pepper

In a wok or large skillet over high heat, heat the oil.
Add the vegetables and stir fry, coating them with the oil.
Pour in the stock and the soy sauce and stir until al dente, about 2 minutes longer.
Season with salt and pepper to taste, keeping in mind that the soy sauce is salty.
Serve immediately.

Chicken Stock
• 5 to 6 pounds of chicken bones, including necks and feet, coarsely chopped
• 1 medium carrot, peeled, trimmed, and cut into 1-inch slices
• 1 medium onion, peeled, trimmed, and quartered
• 1 small celery stalk, trimmed, and cut into 1-inch slices
• 1 small leek, cleaned, trimmed, and cut into 1-inch slices
• 1 sprig of fresh thyme
• 3 sprigs of fresh parsley with stems
• 1 bay leaf
• 1/2 teaspoon whole white peppercorns

Place the chicken bones in a 6- or 7-quart pot, pour cold water over to cover, and bring to a rolling boil.
Skim off the foam and fat that collects on the top.
Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary.
Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing.
Yield: Makes about 2 quarts


Presenting The Dish:
1. Divide the plate in half.
2. On one half side, place the Celery Root Puree and on the other half, the Stir-Fried Vegetables.
3. Place the Sesame Crusted Salmon on top of the Celery Root Puree. Place three slices of the New York Steak on top of the Stir-Fried Vegetables.
4. Sauce the steak lightly with the peppercorn and Wasabi Sauce and pour the rest around the vegetables and Celery Root Puree.
Garnish with a sprig of cilantro or mint.




What, no desert ?

Do you think they'll have a cheeseburger ?

[the fugative]

Todays Recipies



SHRIMP AND CHICKEN CURRY PASTA




½ lb. large raw shrimp, peeled, deveined
¾ lb. boneless, skinless chicken breast, cubed
2 Tbl oil
1 garlic clove, minced
½ teaspoon garlic salt
½ tsp black pepper
½ cup dry white wine
1 lb. linguine, cooked
3 green onion, sliced, for garnish
½ cup Bonsal & Lloyd Curry & Mango mayonnaise
3 Tbl light cream
curry sauce

In large skillet, sauté shrimp and chicken in 2 tbls of oil until half cooked. Add shallots and garlic and garlic salt and pepper; stir 30 seconds with shrimp and chicken over medium heat. Add wine; reduce by ¾. Add mayonnaise, cream and Tabasco; mix in. Pour sauce over pasta and mix well.

:p


Marinated Smoked Duck, Cashew Butter and Pepper Jelly Sandwiches
with Apple-Celery Salad



For the sandwich:
8 slices whole grain bread
3/4 cup pepper jelly (recommended Jefferson Pepper Jelly, which is sold in specialty supermarkets)
3/4 cashew butter, at room temperature
1 pound duck meat, marinated, smoked, seared and thinly sliced
4 ounces marinated red onions
2 ounces softened butter
Salt and freshly ground black pepper, to taste

For the duck:
1 pound duck meat, breasts and legs
1/2 cup soy sauce
1 teaspoon ground cumin
1 tablespoons molasses
1 tablespoon sambal oelek (an Indonesian hot pepper paste, found in Asian markets)
1 teaspoon chili powder
3/4 cup olive oil
For the onions:
2 small red onions
1/4 cup sherry vinegar
1/4 cup olive oil
Salt and freshly ground black pepper to taste

For the cashew butter:
1 cup chopped cashews
1/4 cup chopped peanuts
3 tablespoons honey
1 tablespoon molasses
4 ounces (1 stick) softened butter

For the apple-celery salad:
1 Granny Smith apple
2 ribs celery heart
1 shallot, minced
2 tablespoons olive oil
2 tablespoons walnut vinegar
pinch of salt


The duck: Trim the duck breasts and legs of excessive fat. Ducks are very fatty, but you want enough fat to render a bit into the pan. In a bowl, mix the soy sauce, cumin, molasses, sambal oelek and chili powder. Marinate the duck meat for at least four hours, or preferably overnight (in the refrigerator, always). In a cold smoker, smoke the meat for flavor for as long as you like, depending on how smoky you like it. In a large skillet, heat the 1/4 cup olive oil until just before it smokes, then sear the duck meat, skin-side down, until the skin is very crispy, then turn to finish the cooking. Once the duck is fully cooked, slice it very thinly and set aside.
The onions: Slice the onions into very thin rings. Season with the salt and pepper. Grill or sauté the onions until they're just barely tender. While the onions are still hot, marinate them in the vinegar and olive oil and let cool.


The cashew butter: Roast the cashews and peanuts in a 350°F oven for about 6-8 minutes until they become fragrant. In a food processor, purée the nuts with the honey, molasses and a pinch of salt. Then add the softened butter and purée until you reach the desired "peanut-buttery" consistency. You might need to add a splash or two of warm water. Remember that the cashew butter will be soft when warm, and will stiffen to a better, more spreadable consistency once it cools off. You may chill this in the refrigerator, but remember to let it come to room temperature before spreading on the sandwiches. (CAUTION -- This concoction is almost too good for humans to be allowed to have. Exercise extreme caution that you do not eat it all out of the storage container with your finger.)


The apple-celery salad: Peel, core and slice the apple very thinly. Thinly slice the celery hearts diagonally, then toss with the shallots, salt, vinegar and olive oil.


Assemble the sandwiches: Spreaded softened butter on both sides of each slice of bread. Grill the bread on each side for a minute or so, until toasted but not too dark. Spread four slices of bread with cashew butter and the other four with the pepper jelly. Heat the duck meat and onions in a 400°F oven until sizzling hot. Divide the meat and onions between the four sandwiches, giving each sandwich both breast and leg meat. Put the sandwiches together and slice into quarters. Serve with apple-celery salad and a good Chardonnay.

serves 4 or 2 if hungy


:D

[jaybird]

Fugi. I have one word for you.

YUCK!

But on the upside, I had fried chicken from Hodak's - a St. Louis institution AND a hot fudge sundae (extra whipped cream please) from Ted Drewe's - a St. Louis landmark.

http://www.hollyeats.com/Hodaks.htm
http://www.hollyeats.com/TedDrewes.htm

And now I'm having a nice glass of.........

[the fugative]

More Recipies



GARLIC POTATO BALLS





To each cup of well mashed potatoes add:

1 T. butter
1/8 t. garlic powder
1/8 t. onion salt
1/4 t. flaked parsley
sprinkle of Cayenne pepper
dash of white pepper
dash of salt
1 egg yolk

Mix above ingredients well and refrigerate for 1/2 hour. Use 2 T. mixture and form into balls until all has been used up. Roll the balls in Progresso seasoned breadcrumbs and then dip into a mixture of 1 beaten egg and 2 T. of vegetable oil and roll again in the breadcrumbs. Place on waxed paper and refrigerate for 1/2 hour. Fry in deep oil heated to 390° until golden brown. Do not over-crowd in the pan. Place on a cookie sheet and cover with foil and keep warm in a 275° oven until all are fried.
(1 c. will make 2 servings).



;)



FLUFFY PEANUT BUTTER PIE



1 pck. Jello brand Butterscotch Cook & Serve Pudding
1/2 c. marshmallow cream
1/2 c. peanut butter


Prepare the pudding per package directions. Add marshmallow and peanut butter and stir til melted and thick. Pour into an (8 inch) baked pie crust. Chill and top with Cool Whip before serving. You can double this recipe if you want a higher pie.


:p



BAKED BREAKFAST BANANA



Take a banana and pierce all over with a fork. Drizzle with some type of liqueur such as Dry Vermouth wine, Triple Sec or Orange Curacao Liqueur. You can add a few drops of white Creme-De-Menthe over top if desired. Then sprinkle with grated orange peel and pumpkin pie spice (or spices such as nutmeg, cloves, cinnamon or whatever you like) just a light dusting. Wrap individually in foil and place in a 350° oven for 20-30 minutes. When you remove from the oven, be careful when opening the foil as they are very hot.Save the cooking juices. Drizzle the juice over the top of the bananas just before serving.


:p

[jaybird]

http://www.hollyeats.com/CrownCandy.htm

Check this place out. It's absolutely incredible. Homemade chocolate candy too, although I don't eat chocolate, except for IN ice cream on ON ice cream. Sadly, it's in close to the most run-down, blighted neighborhood in St. Louis, on the near north side. Terrible neighborhood. Almost need a police escort to go there any more. :(

And the potato balls and banana sounds yummy. BLEAGH on peanut butter ANYTHING!

How are you? IT'S THE WEEKEND!!!!!!!!!!! And man, it's been a L of a week.

[the fugative]

:p



How are you? IT'S THE WEEKEND!!!!!!!!!!! And man, it's been a L of a week.


AMEN!! LOL Better been a ling week for me too!!



Check this place out. It's absolutely incredible. Homemade chocolate candy too, although I don't eat chocolate, except for IN ice cream on ON ice cream.


Sound like a Great place (other than the neighborhood)

[the fugative]

For Liriell




Roast Leg of Lamb with Rosemary




1/4 cup honey
2 tablespoons prepared Dijon-style mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
5 pounds whole leg of lamb
1 teaspoon coarse sea salt


Directions

1 In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
2 Preheat oven to 450 degrees F
3 Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
4 Bake at 450 degrees F for 20 minutes, then reduce heat to 400 degrees F and roast for 55 to 60 more minutes for medium rare.



Garlic Roasted Lamb with Oregano Pesto




2-3 lb Rolled boneless leg of lamb
1/4 c Oregano pesto; divided
3-4 Cloves garlic; sliced
1/4 tsp Salt
1/8 tsp Pepper
1 Head garlic

Unroll roast and trim fat. Spread 1 tablespoon
oregano pesto into the folds of the roast. Reroll
roast and secure at 1" intervals with string. Make
several 1/2" deep slits in surface of roast; stuff
with garlic slices. Cut 3 additional 1/2" deep
slits in surface of roast; stuff 1 tablespoon
pesto into each slit. Spread remaining pesto over
surface of roast and sprinkle with salt and
pepper. Place roast on a broiler pan amd insert
meat thermometer into the thickest portion of
roast; set aside.

Remove the white papery skin of garlic, making
sure not to peel or separate the cloves. Wrap the
garlic head in aluminum foil.

Bake roast and garlic at 325°. for 45 minutes.
Remove garlic from oven; set aside. Bake roast an
aditional 40 minutes or until thermometer
registers 150°. degrees (medium rare). Let roast
stand 10 minutes before slicing. Separate head
into cloves and serve with roast.





Roast Leg of Lamb


5 lb Leg of Lamb
1/8 teaspoon Cinnamon
1/8 teaspoon Allspices
Salt and freshly ground pepper to taste
4-5 Cloves of garlic, peeled


Rub seasonings over meat. Make pockets by piercing meat and insert garlic.
Place leg of lamb on rack in shallow roasting pan. Bake at 300° for 30 minutes
per pound or until meat thermometer registers 160° F (medium).
Note: Garlic may be reduced according to individual taste. Gravy is made from
dippings and served over rice.






Herb Roasted Leg of Lamb with Roasted Potatoes and Onions






Ingredients:

1/3 cup Dijon-style mustard
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh thyme leaves
1 1/2 tablespoons soy sauce
1/4 cup dry white wine
4 tablespoons olive oil
8-pound leg of lamb, the pelvic bone removed and the lamb tied
2 pounds (about 40) small white onions, blanched in boiling water for 2 minutes, drained, and peeled
2 large carrots, cut into 1/2-inch pieces
2 1/2 pounds (about 40) small red or white potatoes, blanched and halved
1 cup dry red wine
2 cups beef broth
2 tablespoons unsalted butter, softened
3 tablespoons all-purpose flour
In a small bowl whisk together the mustard, the garlic paste, the chopped rosemary, the chopped thyme, the soy sauce, the wine, and salt and pepper to taste, add 2 tablespoons of the oil in a stream, whisking, and whisk the mixture until it is combined well. Brush the lamb generously on all sides with some of the mustard mixture, reserving the remaining mustard mixture, and let it marinate in a lightly oiled roasting pan, covered and chilled, for at least 6 hours or overnight.

Let the lamb come to room temperature and brush it with the reserved mustard mixture. In a bowl toss the onions with 1 tablespoon of the remaining oil, add the onions and the carrots to the pan, and roast them with the lamb in the middle of a preheated 450°F. oven for 15 minutes. In the bowl toss the potatoes with the remaining 1 tablespoon oil and add them to the pan. Reduce the heat to 350°F. and roast the lamb and vegetables, stirring the vegetables occasionally, for 1 hour and 15 minutes, or until a meat thermometer registers 140°F. for medium-rare meat. Transfer the lamb to a large platter and let it stand for 20 minutes. Transfer the onions and the potatoes with a slotted spoon to a serving dish, leaving the carrots in the pan, and keep them warm, covered.

Remove the string from the lamb, spoon some of the potatoes and onions around the lamb, and garnish the lamb with the thyme and rosemary sprigs. Serve the lamb, carved, with the gravy.

Make the gravy:
Pour off the fat from the pan, add the wine, and deglaze the pan over moderately high heat, scraping up the brown bits. Boil the mixture until it is reduced by half and strain it through a sieve into a saucepan, pressing hard on the carrots. Add the broth and bring the mixture to a boil. In a small bowl knead together the butter and the flour until the mixture is combined well and add the mixture to the gravy a little at a time, whisking. Add any juices that have accumulated on the platter and salt and pepper to taste and simmer the gravy, whisking occasionally, for 3 minutes, or until it is thickened.

[jaybird]

Baaaaaaaaaaaah.

[the fugative]

:D


Baaaaaaaaaaaah.



:p OK JayBird :p lol

[jaybird]

:p

I'm too worn out to type a comeback, much less recipes tonight. Just keep posting, I'm reading.

[the fugative]

:p Baaaaaaaaaaaah. :p



BANANA SPLIT DESSERT



BANANA SPLIT DESSERT
2 pkgs. graham cracker crumbs
2 or 3 bananas
1/2 gallon Premium Neapolitan Ice Cream
1 c. chopped walnuts
1 c. chocolate chips
1/2 c. butter
2 c. 10x sugar
1 & 1/2 c. evaporated milk
1 tsp. vanilla
1 pint whipping cream


Press crumbs into 11x15" pan, reserving one cup for topping. Slice bananas onto crust. Spoon ice cream on top of bananas. Sprinkle chopped walnuts over ice cream and freeze until firm. Melt chocolate chips with butter. Add sugar and milk. Cook until thick and smooth, stirring constantly. Remove from heat and add vanilla. When cool, pour over ice cream mixture. Freeze until firm. Whip the cream, spread over the chocolate layer, and top with remaining crumbs. Freeze. (Remove from freezer 10 minutes before serving).


:)

DIRT SALAD



1 lb. Oreo cookies
1 quart Premium Vanilla Ice Cream, softened
½ cup milk
2 boxes instant Pistachio pudding
1 pint whipping cream
¼ cup sugar
½ tsp. vanilla

Crumble Oreo cookies (not too fine). Line a 9 x 13 inch baking dish with half of the cookies. Place in freezer while preparing remaining ingredients. Mix with mixer: milk, softened ice cream and pudding. Put the pudding mix in the refrigerator for 15 minutes. Meanwhile, whip the whipping cream, adding ¼ cup sugar, ½ tsp. vanilla. Spread the pudding mix on top of the cookie mixture. Add whipped cream, then top with remaining cookie crumbs. Keep refrigerated. (Serves 12)

;)




Paradise Sundae


Makes 1 sundae

Good-quality chocolate syrup (about 2 Tbsp.,
though I don't bother to measure it)
1 large scoop good-quality chocolate chip OR
vanilla fudge ice cream, slightly softened
About 2 tsp. black raspberry liqueur
Fresh raspberries
Lightly sweetened whipped cream


Optional Garnish:
Chocolate sprinkles




Into the bottom of a wineglass of 7-ounce capacity, place a pool of chocolate syrup. Place the scoop of ice cream on top of the syrup, then drizzle the liqueur over the ice cream. Top with as many fresh raspberries as you can reasonably fit into the wineglass, then finish the sundae with a pouf or rosette of lightly sweetened whipped cream. If desired, garnish with chocolate sprinkles. Serve immediately!


:D

[the fugative]

more


Gold Medal Sundae





3 tablespoons margarine or butter
1 package (10 oz., about 40) regular marshmallows
or 4 cups miniature marshmallows
6 cups KELLOGG'S® RICE KRISPIES® cereal
3 cups fat-free, frozen vanilla yogurt
3/4 cup strawberry ice cream topping
12 maraschino cherries


1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using waxed paper or buttered spatula coated with cooking spray, press mixture evenly into a 15 1/2 x 10 1/2 x 1-inch pan coated with cooking spray. Let cool.

4. Using the cookie cutter, cut into round medal shapes. Top each medal with 1/4 cup frozen yogurt. Drizzle with 1 tablespoon strawberry ice cream topping and add a maraschino cherry on top.




:D




SPICED PEACH SUNDAES



1/4 cup (1/2 stick) unsalted butter
6 tablespoons (packed) dark brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
2 1/2 pounds ripe peaches, pitted, cut into 1/4-inch-thick slices

1/2 gallon vanilla ice cream
Whole pecans, toasted
Sweetened whipped cream

Melt butter in heavy large skillet over medium heat. Add brown sugar; stir to blend. Add vanilla, cardamom and nutmeg. Stir 1 minute. Add peaches; toss gently to coat. Cook until sugar mixture melts and peaches are tender but do not fall apart, tossing occasionally, about 5 minutes. (Can be made 8 hours ahead. Cover; chill. Rewarm over low heat before using.)

Place 2 scoops ice cream in each of 8 bowls. Spoon peach mixture over ice cream, dividing equally. Garnish with pecans and whipped cream.


:p


TROPICAL FRUIT SUNDAES WITH PINEAPPLE-RUM SAUCE



1/2 cup sugar
1/2 cup firmly packed dark brown sugar
1/3 cup water
1/4 cup frozen pineapple juice concentrate, thawed
3 tablespoons unsalted butter
2 tablespoons dark rum


Banana-strawberry frozen yogurt or vanilla ice cream
Mixed tropical fruits (such as mango, papaya, banana and pineapple), cut into 1/2-inch pieces

Combine first 5 ingredients in heavy medium heat until sugar dissolves. Boil gently until reduced to 1 cup, about 10 minutes. Cool to lukewarm. Mix in rum. (Can be prepared 2 days ahead. Cover and refrigerate. Reheat to lukewarm and whisk to blend before serving.)

Scoop frozen yogurt into balloon-shaped glasses or sundae dishes. Spoon lukewarm sauce over. Top with fruit and serve immediately.

[the fugative]

Todays Recipie(s)



Veal Chops with Mustard Sage Sauce




2 veal loin chops, 1 inch thick

1½ tablespoons butter

1 teaspoon vegetable oil

Dried sage

2½ tablespoons chopped onions

1/3 cup beef broth

2 teaspoons dried sage

2 teaspoons Dijon mustard

1/4 cup half & half



Melt butter with oil in heavy skillet over medium-high heat. Sprinkle chops with dried sage and pepper. Add to skillet and cook until brown, about 5 minutes per side. Reduce heat to medium and cook to desired doneness, about 1 minute per side for medium-rare. Transfer veal to plate; keep warm.




Italian Rib Chops




2 American lamb rib chops
1 garlic clove, minced
1 tablespoon olive oil
½ cup tomato sauce
¼ teaspoon oregano
¼ teaspoon basil
3 tablespoons parmesan cheese, grated
Dash of salt & pepper




Heat olive oil in a small skillet and sauté the garlic. Stir in the remaining ingredients and simmer for 3 - 5 minutes. Spread a thin layer of the sauce on the top side of the lamb chops. Broil the chops 3 - 4 inches from the source of heat for 5 - 7 minutes. Turn and brush the sauce on the other side of chops. Broil 5 minutes longer or until desired doneness.



Citrus-Rubbed Veal Chops with Sunshine Salsa



Total preparation and cooking time: 25 minutes

6 well-trimmed veal loin or rib chops, cut 1-inch thick
(approx. 8 ounces each)
1/2 teaspoon salt
1/2 teaspoon freshly grated lime peel Mint sprigs (optional)


Salsa:
1 mango, cut into 1/2-inch pieces
1/2 cup prepared salsa
1/4 cup minced red onion
2 tablespoons fresh lime juice

1. In medium bowl, combine salsa ingredients; mix well.
Cover and refrigerate until serving time.

2. In small bowl, combine salt and lime peel.
Rub into both sides of veal chops.
Place chops on grid over medium, ash-covered coals.
Grill, uncovered, 12 to 14 minutes for
medium doneness, turning occasionally.

3. Serve chops with salsa.
Garnish with mint sprigs, if desired.

Makes 6 servings


Tip: To broil, place chops on rack in broiler pan so surface
of meat is 4 inches from heat. Broil 14 to 16 minutes for medium doneness,
turning once.

[flute]

Potatoe burger

Form mashed potatoes into patty. Dip into beaten egg & then bread crumbs. Let sit in fridge for 1 hour. Fry until brown on both sides & serve immediately.

Sounds great-loaded with ketchup.(note, i've never made this be4)

:D

[Liriell]

I will have to run those lamb recipes by my hubby to see which one he would like. (He's SO picky! LOL) Thanx again!

I must have copied about 30 or 40 recipes from this thread! Thank you to everyone who posted all those AMAZING recipes! :D

[the fugative]

Corned Beef for erniemarie



Apple and Brown Sugar Corned Beef


1 corned beef brisket
1 quart apple juice
1 cup brown sugar
1 tbsp prepared mustard
8 small red potatoes
2 medium carrots, pared and cut into chunks
1 onion, peeled and cut into eighths
1/2 head cabbage, cut into chunks



Place all ingredients in a large Crock Pot (cut meat in half if necessary): stir to mix. Cook on high for 4 to 5 hours or on low for 8 to 10 hours. Remove meat and vegetables and some of the cooking liquid. Slice meat thinly across the grain. Serve with vegetables and some of the liquid.
Makes 6 servings





Traditional Corned Beef & Cabbage



Cook Time: 3 hours

3 lb. corned beef brisket
1 large onion
2 garlic cloves, minced
4 whole cloves
2 bay leaves
4 small potatoes, diced
2 c. baby carrots
2 lb. head of cabbage, cut into wedges
1. Wash corned beef in cold water; place in large kettle or Dutch oven.

2. Cover with water; add onions, garlic and seasonings. Cover and simmer about 3 hours or until tender.

3. Remove meat from broth. Add potatoes, carrots and cabbage; cover and cook for about 15-20 minutes.

4. Slice corned beef across the grain, making thin slices. Serve with vegetables. Makes about 6-8 servings.





Boiled brisket of corned beef


1ea. brisket
1/2 gallon water
1 tsp pickling spices
2 ea. bay leaves


Place all in a cooking pot and bring just to a boil. Cook for 2-3 hours. Turn off the heat and cover. Let cool down completely in the broth. Then refrigerate meat and slice for corned beef sandwiches or after boiling the meat you can brush it with a mixture of French's mustard and brown sugar and bake it in a 350 oven for an hour. Then you serve it with cabbage, potatoes and carrots that you've cooked in the broth while the brisket was baking. And as always, a creative cook is a good cook.



Pepper-Apricot Glazed Corned Beef

2 1/2- to 3 1/2-pound corned beef brisket

Water

Glaze:

1/4 cup apricot preserves

1 tablespoon red wine vinegar

1 clove garlic, minced

1/4 teaspoon coarse grind black pepper

Place corned beef brisket in Dutch oven; add water to cover. Cover tightly and simmer 2 1/2 to 3 1/2 hours or until tender.

In 1-cup glass measure, combine glaze ingredients; microwave on HIGH 2 to 3 minutes to blend flavors. Remove brisket from cooking liquid; trim fat from outer surface of brisket, if necessary. Brush top of brisket with glaze; place on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 2 to 3 minutes or until brisket is glazed. Carve brisket diagonally across the grain into thin slices.

Makes 6 servings.




Corned Beef and Cabbage



1 large corned beef brisket
2 or 3 cans of beer
a couple of dried chiles, perhaps serranos
1 or 2 teaspoons coriander seeds
1 or 2 teaspoons mustard seeds
a few dashes cinnamon
a few dashes of allspice
3 or 4 large potatoes, scrubbed and chopped in quarters
5 or 6 carrots, coarsely sliced
3 or 4 turnips, scrubbed and sliced
1 large cabbage, coarsely chopped
1 lb mixed beans

Directions:

Buy a corned beef brisket at your local supermarket. In a pot, pour 12 ounces of beer. Add a bay leaf or two, a dried red chile or two, a teaspoon or two of coriander seeds, a teaspoon or two of mustard seeds, a few dashes of cinnamon, a few dashes of allspice, and all the juice from the corned beef pack. Put the corned beef on a steamer rack in the pot and add water to bring the liquid level up to the bottom of the rack.

Cover the pot and put it on some heat and bring the liquid to a boil. Steam for several hours (it took me five hours for a 4 lb brisket) until the meat doesn't feel rubbery when you stick a fork in it. Add water or beer or both as needed to keep some liquid in the pot. [I usually steam the corned beef over night.]

Remove the meat and slice. Remove the steamer rack. [I just leave the meat in at this point. It's in no condition to slice.] Leave all the other stuff in the pot and put in some potatoes and carrots and turnips or whatever. Add water [or MGD!] to cover and boil until the stuff is cooked. Remove all the vegatables and potatoes. [I leave the potatoes, carrots and turnips in.] Put the steamer rack back in and put in some cabbage wedges. Steam them for about five to ten minutes, depending on how crisp or soggy you like cabbage. [I use 15 minutes.] Serve.

Get out some beans which you have thoughtfully left soaking overnight in water (I used white beans, red beans and black beans all mixed up). Drain them and put them in a pot. Cover them with the liquid that you have been using to cook the corned beef and cabbage and potatoes and vegatables. The liquid should be about an inch higher than the beans. Simmer for three or four hours or until the beans are as firm or as mushy as you like them. The beans will not be ready with the rest of the meal but, as the original poster noted, you can eat them reheated the next day when the flavors have had a chance to "marry".

[the fugative]

:p Your welcome Liriell
:D

[the fugative]

For shannykitty




KOLACE

1 cake yeast
1/4 cup shortening
1 egg
1 cup milk 3 tablespoons sugar
1 teaspoons salt
3 cups flour


Dissolve yeast, sugar, salt, in warm milk. Add beaten egg and shortening. Mix well, add flour, and stir thoroughly. Let rise and form into small balls. Place on greased pan, brush with grease, and let rise. Make depressions for filling. Fill and let rise until light. Bake at 400 degrees for 12 minutes.



Poppy Seed Kolaches


2 pkgs. dry yeast
1/2 cup sugar
1/4 cup warm water
2 teaspoons salt
1 tablespoon sugar
5 1/4 cups sifted flour
2 cups milk
2 egg yolks, slightly beaten
1/2 cup butter or oleo
1 cup flour sifted
Dissolve yeast in warm water. Add 1 tablespoon sugar and let stand. Heat milk in saucepan until pretty hot to touch, almost scalding. Remove from heat and stir in butter or oleo and 1/2 cup sugar. Cool to lukewarm and add yeast mixture. In large bowl combine salt and 5 1/4 cups flour. Add the yeast and milk mixture to flour and mix. Mix in egg yolks. Mix in enough of last cup of flour for desired texture. ("So it's workable, not too sticky to take out of bowl and knead.") Most of the time I use the whole cup. Knead on floured board until glossy. Grease bowl. Put dough in bowl, rolling it around to grease dough. Cover and let it rise in warm place until double in bulk. Roll out dough to about 1/2 inch thick and cut into individual kolaches with biscuit cutter. Place on greased pan so not quite touching. Brush with softened butter or oleo and let rise again covered until light to touch. Make indention in each and fill with filling of your choice. Bake in 375 degree oven until brown, about 25 minutes. Remove and brush with softened butter or oleo.

Poppy Seed Filling:
1 1/2 cups milk
1 cup ground poppy seed
1 tablespoon flour
1 teaspoon vanilla
1 1/4 cups sugar
1 teaspoon butter or oleo
Heat milk and when it boils add sugar, flour and poppy seed, stirring vigorously. Cook over medium heat until mixture thickens. Remove from heat. Add butter or margarine and then add vanilla. Cool filling before adding to kolaches dough. Spoon about one teaspoon filling in each kolache

Glaze:
2 cups powdered sugar
1/2 teaspoon vanilla
2 tablespoons oleo
4 tablespoons milk
Combine ingredients. Spoon over kolaches while still warm


KOLACHE


1 Pkg yeast
1 1/2 cups Milk -- scalded and cooled (80f)

1/2 cup Sugar
1 1/4 teaspoons Salt
2 Eggs
7 cups Flour
1/2 teaspoon Mace
Grated rind of 1 lemon
3/4 cup Shortening

1. Crumple yeast into bowl 2. Add milk which has been scalded
and cooled to 80F 3. Add sugar and salt. Stir to dissolve. 4.
Beat the eggs well. Add the beaten eggs. 5. Sift flour once before
measuring.
Spool lightly into cup to measure. 6. Add the mace and lemon rind
to the flour, then add all the flour to the liquid, at once,
working it in thoroughly with your hands. 7. Work in the softened
shortening. 8.
When the dough is well mixed, knead gently in bowl or on lightly
floured board until smooth. 9. Round up and set to rise in a
well greased bowl. Cover bowl and keep dough at 80-85F until
doubled in bulk, about 2 hours. 10. Remove dough from bowl and
round up on a lightly floured board.
Cover and allow to loosen up for 15 minutes. 11. Shape into desired
shapes. (I.e. roll out, wrap the fillings in the dough, etc.)
12. Let the kolache rise again until not quite doubled in bulk,
about 30-40 minutes. 13. Brush top with solution of 1 egg yolk
slightly beaten and diluted with 1/2 cold water. 14. Bake 20-25
minutes in 400F oven.
15. When done baking, rub the crust with butter.

[jaybird]

No-name crockpot chicken dish

4 to 5 frozen, boneless, skinless chicken breast halves
1 envelope of dried onion soup mix
3/4 of one 12-oz. jar of chili sauce
1 8-oz jar of grape jelly or jam

Mix the jam and chili sauce together til blended. Place the chicken in the crock pot - no need to thaw.

Sprinkle the dry onion soup over the chicken pieces, lifting the pieces so some of the dry mix gets on all of the chicken. Pour in the sauce mixture and spread around on chicken. Cover the crock pot and set on high for at least 7 hours.

I'm sure you could substitute any kind of chicken you have or prefer. I use boneless, skinless breast halves.

~*~*~*~*~*~*~*~*~

Chicken ala Fruit
1/2 cup crushed pineapple
2 tbsp. lemon juice or juice of 1/2 lemon
2 tbsp. soy sauce
3 mashed peaches
1 whole chicken,cut up

Spray your crockpot with non-stick spray. Mix pineapple, lemon juice, soy sauce and peaches in a large bowl. Dip chicken in the sauce and place in your crockpot. Cover with remaining sauce. Cook on low 6-8
hours.

[Jolie Rouge]

THE CHINESE FOOD SONG
http://funtaf.com/go/go2.php?id=9
Sing along now evelybody! :o)
(I hope you're not offended.)

Dedicated to Jaybird ....
*T*Y* GOO !
Runs to hide from Fugie... :)

[Jolie Rouge]

Sugar-Coated Pecans

2/3 cup sugar
2 Tbsp. cinnamon
1/4 tsp. salt
1 egg white
3 and 1/2 cups pecans

Combine sugar, cinnamon, and salt and set aside.
Beat egg white until foamy and add nuts to coat with egg.
Stir in sugar/cinnamon mixture and coat.
Spread on a baking pan and bake at 300 for about 30 minutes.



Marinated Pot Roast

1/2 cup red wine
1/2 cup red wine vinegar
2 cups cold water
1 onion, peeled and sliced
1 tsp. crushed bay leaves
4 - 5 pound top round or rump roast
3 Tbsp. olive oil
1/2 cup onion, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
2 Tbsp flour
1/2 cup water
Salt and pepper to taste
1/2 cup crushed ginger snaps yes, ginger snaps - the cookies .... trust me :)

Combine red wine, red wine vinegar, 2 cups water, onion and bay leaves and place in a large plastic bag that can be sealed.
Place top round or rump roast in marinade, seal the bag and place in the refrigerator overnight.
When ready to prepare, remove roast and strain the marinade to reserve juice but get rid of onion and spices. Reserve the marinade.
Heat olive oil in a large stock-pot and brown onions, carrots, and celery.
Sprinkle with flour and cook until flour starts to brown.
Add 2 cups of reserved marinade and 1/2 cup of water.
Place roast in marinade and vegetable mixture and cover.
Simmer over low heat for 2 hours.
Remove 2 and 1/2 cups of liquid from the roast stock pot and place in a saucepan with the crushed gingersnaps.
Heat for about 10 minutes over medium heat until mixture starts to thicken.
Slice roast and serve with gingersnap sauce.



Hot Potato Salad with Bacon

8 gold potatoes, peeled and cut into 1/4 inch pieces
1/2 pound bacon
1/2 cup onion, chopped
1/4 cup cider vinegar
1/4 cup water
Salt and pepper to taste
Fresh parsley, chopped

(Gold potatoes are a type with a gold colored meat that is very dense and flavorful. If you cannot find gold potatoes just use your favorite type of potato. )
Boil potatoes until just tender and drain water immediately to prevent further cooking.
Cook bacon in a skillet until crisp, drain on paper towels but reserve bacon fat.
Add onions to bacon fat and cook until tender.
Stir in vinegar, water and salt and pepper and cook for about 1 minute.
Place potatoes in a large bowl and add onion/vinegar mixture.
Stir in crispy bacon and sprinkle with fresh parsley.
Serve warm.


Chocolate Bread Pudding

2 cups soft bread crumbs
1 quart milk
1 Tbsp. butter, softened
2 ounces unsweetened chocolate squares
2/3 cups sugar
2 eggs beaten
1 tsp. vanilla
Cream

Combine breadcrumbs and milk in a large bowl and allow to sit for about 30 minutes.
Meanwhile, spread butter along the bottom and sides of a 1-quart baking dish.
Melt chocolate squares in the microwave or saucepan being careful not to scorch.
Add sugar to the chocolate and stir.
Slowly stir in milk and bread mixture and eggs and vanilla.
Pour into baking dish and bake at 350 for about 2 hours or until deep brown.
Serve pudding warm with cream poured over the top.

[Jolie Rouge]

This was posted by Peachy in the OT - I didn't want it to get lost, and it looked kinda lonely, so I brought it in here, where it would have a good home ...

PEACHY : BigBig Dealer!
Registered: Sep 2001 Posts: 926

A Recipe That Was My Grandmas Although i have never made it I was just cleaning out some boxes of stuff and found it and thought i would share lol

Its Called Texas Mud Pie

Place in bowl and mix
2 cups of flour
2 cups of sugar
1 T soda
1/2 cup of milk
2 eggs
1 T vanilla
place in sauce pan
1 cup of margarine
4 T cocoa
1 cup of water

bring to a boil,pour over first ingrdiants in bowl,mix well.
pour in large greased jelly roll pan bake at 400 over for 15 minutes

frosting:
place in sauce pan
1/2 cup of margarine
4 T cocoa
1/3 cup of milk

bring to a boil,
remove from heat,

add
1 box of powdered sugar
1 tsp vanilla
1 cup of nuts

beat well and pour over cake

now like i said i never made this before and just type it down exactly how she wrote it,,dont know if the ts in the measurement of ingrediants stand for teaspoon or tablespoon,,so you well have to figure out from there,,happy cooking,,hope you guys enjoy,,iam going to try it tomorrow

Thank you, Peachy :)

[the fugative]

:p

Runs to hide from Fugie...





LOL@Jolie You are so funny;)

[Jolie Rouge]

Fandango

1 pound lean, ground beef
1 medium onion, chopped
1 can (8 ounces) mushrooms, drained
1 or 2 cloves garlic, crushed
1 teaspoon oregano
2 packages frozen chopped spinach, thawed
1 can condensed cream of celery soup
1 cup sour cream
1 tablespoon uncooked rice
Salt and pepper
1 package (6 ounces) sliced Mozzarella cheese

Brown meat, onion, mushrooms, garlic and oregano.
Spoon into 2-quart casserole.
Stir in spinach, soup, sour cream, rice, salt and pepper.
Put cheese (grated, or cut in strips) on top of casserole.
Bake in 350 degree oven for 35-45 minutes.

SERVES: 4




POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!

{{{{{jumps out from behind the recipe to yell 'BOO !' at Fugie before hiding again ! BWAAHAHAHAHAHAHAHAHAHA !}}}}}





Buttermilk Custard Pie

1/2 cup softened butter
1 cup sugar
3 eggs
2 tablespoons all-purpose flour
1 cup buttermilk (NO substitutes !)
1 teaspoon vanilla extract
1 frozen 9-inch deep-dish pastry shell

Preheat oven to 350 degrees.
Cream butter and sugar.
Add eggs and flour, beating lightly to mix.
Stir in buttermilk and vanilla extract. Do not overbeat custard or it will separate.
Pour into unbaked pie shell.
Bake 40 to 50 minutes or until custard is golden brown and set.
If top begins to brown too much before filling is set, cover lightly with foil.
Cool pie an hour before serving. It is best served at room temp.

SERVES: 6

[elsaleh01]

DOES ANYONE HAVE THE RECIPES FOR THE MISISSIPPI MUD PIE. ITS GOT OREOS AND ITS LIKE A MOUSSE THING. AND I WANT RECIPES FOR HOMEMADE SPAGHETTI. I CANT FIND THE BEST SPAGHETTI AND I AM TIRED OF THE JAR SAUCES. CAN YOU HELP ME WITH THAT. IF SO YOU CAN EMAIL ME THE RECIPES EMAIL IS [email protected]
THANKS, ELSALEH

[jaybird]

Originally posted by Jolie Rouge
THE CHINESE FOOD SONG
http://funtaf.com/go/go2.php?id=9
[SIZE=1]Dedicated to Jaybird ....

LMAO! I LOVE that song. But I'm a sick sort of person!

"Did you ever think when you eat Chinese, it's not pork or chicken but a fat siamese..."

:p :p :p

Watch your snail mail Jolie, I sent you a little sumpin. ;)

[jaybird]

I'll let our resident recipe librarian hunt up those Mud Pie recipes for elsaleh. ;)

I do have a couple very good recipes for spaghetti sauce. I was just digging through them tonight looking for my "Mostacioli For One Hundred" recipe. I'll scan them and email them to you elsaleh.

[the fugative]

for elsaleh01







Mississippi Mud Pie

1/4 package Oreo cookies,crushed
2 tablespoons butter,melted
1/2 package Jello instant chocolate pudding mix
1 cup half & half
1 tablespoon kahlua
1/2 pint heavy whipping cream,whipped
1 teaspoon vanilla
2 teaspoons sugar
2 teaspoons Coffee beans,ground fine
1 jar PeanutButter Fudge Topping
1 package english Toffee,crumbled




To make pie shell: In a mixing bowl, combine Oreo crumbs & melted butter. Pat into a pie tin. Bake at least 5 minutes in a preheated oven at 350°. Cool.

For the filling: mix instant pudding mix with half & half, adding the kahlua. When thick, pour in bottom of cooled pie shell. Let stand 5 minutes. Whip heavy cream with vanilla & sugar until very thick, then gently folding in ground coffee beans. Heat jar Peanut Butter Fudge Topping in a double boiler or microwave until it's slightly runny, then drizzle over the pie. Garnish with English Toffee. Cool.



Mississippi Mud Pie

1 cup granulated sugar

1/2 cup margarine or butter, melted

1/3 cup all-purpose flour

1/3 cup baking cocoa

1 teaspoon vanilla

1/4 teaspoon salt

2 eggs

1 cup chopped nuts, if desired
1/4 cup hot fudge sauce or topping
1 cup whipping (heavy) cream
2 tablespoons powdered sugar
2 to 3 tablespoons hot fudge sauce or topping, if desired

1. Heat oven to 325°. Grease bottom and side of round pan, 8x1 1/2 inches, or pie plate, 9x1 1/4 inches. Stir together granulated sugar, margarine, flour, cocoa, vanilla, salt and eggs in medium bowl. Stir in nuts. Pour into pan.

2. Bake 25 to 30 minutes or until edge appears dry and toothpick inserted halfway between center and edge comes out clean (center will be moist). Immediately prick holes in pie with toothpick. Spread 1/4 cup fudge sauce over top. Cool completely.

3. Beat whipping cream and powdered sugar in chilled medium bowl with electric mixer on high speed until stiff. Spread over fudge sauce. Drizzle with 2 to 3 tablespoons fudge sauce. Cover and refrigerate any remaining pie.




Mud Pie


1/3 cup creamy or chunky peanut butter

1 prepared 10-inch (9 ounces) graham cracker crust

1 cup (6 ounces) Semi-Sweet Chocolate Mini Morsels

3/4 cup Chocolate Flavor Syrup

1/4 cup cornstarch

1/8 teaspoon salt

3 cups milk

Sweetened whipped cream


SPREAD peanut butter evenly over bottom of crust. Sprinkle with morsels. Place on baking sheet.

COMBINE Nesquik, cornstarch and salt in medium saucepan. Gradually stir in milk. Cook over medium heat, stirring frequently, until mixture comes to a boil. Boil for 1 minute.

POUR filling into crust. Carefully place mud pie into refrigerator. Refrigerate for 4 hours or until set. Top with whipped cream before serving.




Mississippi Mud Pie



2 ea sticks butter or margarine
2 cups sugar
4 ea eggs
1/2 cup cocoa
1 teaspoon vanilla extract
1 1/2 cups flour
1 cup chopped pecans,optional
1 jar marshmallow creme

Mix butter, 2 eggs and cocoa together. Then,add and mix in
vanilla extract, 2 eggs,flour and pecans, if desired.

Put into a greased 11 x 14 inch pan. Bake at 350 degrees
for 30 minutes.

Remove from oven. While cake is hot,spread 3/4 jar of
marshmallow creme in top.

Mix together 1 stick butter, 6 tbsp. milk, 1/2 cup cocoa, 1 box
powdered sugar, 1 tsp. vanilla extract and 1 cup medium chopped
pecans. Spread over marshmallow topping.

[the fugative]

:eek: Hi Jolie :D



Hi Ya JayBird LOL

[jaybird]

Hi Fugi! ;)

[the fugative]

:D Hey JayBird how ya doin tonight?

Ever get that ICECREAM? :p

[jaybird]

I'm doing phenomenal. So good, in fact, I couldn't be better if I were twins! ;)

YES I got my ice cream. Went to Ted Drewe's Friday night. And dahubby brought home fresh tomatoes, watermelon and STRAWBERRIES from his trip to Texas. Watermelon's barely okay, but the berries are outstanding. I've been stuffing myself on them for 2 days. SO good.

No icecream tonight. Dakids came for dinner (son & his girl, my otherdot) and we grilled burgers. Did run and get an icecream for Mom (she's not feeling so good, leftovers from a bug she had last week I guess) but I was too full, didn't even get any.

Was sorely wanting homemade icecream to go with these berries.

How's things up north? It's cold here (again) and they've predicted 1/2" of ice by morning. Ugh. Although this morning I talked to da dot and she said they had ice all last night and already had about 5" of snow this morning (at 9am) Easter's Sunday, right and not Christmas??? :p

[the fugative]

:D Its A Heatwave here all of 20 degrees :D has not snowed for about a week ;)

Been a strange winter very mild up to about the 1st of march but seems to be calming down (I hope). :D

Berries YUMMMMMMMM

[jaybird]

It's been a really odd winter here too, extremely mild with wild flucuations! 70's one day, 30's the next. I am SO ready (since I'm not going to get a decent snowfall this year) to get some of my garden planted and some flowers out. If we're not going to have a real winter, then get over it and bring on summer!

~wiggles a juicy strawberry under Fugi's nose and shakes the can of whipped cream~

[Jolie Rouge]

POUNCES ON JAYBIRD !!
POUNCES ON JAYBIRD !!
POUNCES ON JAYBIRD !!
POUNCES ON JAYBIRD !!
POUNCES ON JAYBIRD !!
POUNCES ON JAYBIRD !!
POUNCES ON JAYBIRD !!
POUNCES ON JAYBIRD !!


Eagles may soar, but weasels don't get sucked into jet engines.

What happens if you get scared half to death twice?

I used to have an open mind but my brains kept falling out.

I couldn't repair your brakes, so I made your horn louder.


POUNCES ON FUGIE !!
POUNCES ON FUGIE !!
POUNCES ON FUGIE !!
POUNCES ON FUGIE !!
POUNCES ON FUGIE !!
POUNCES ON FUGIE !!
POUNCES ON FUGIE !!
POUNCES ON FUGIE !!


Why do psychics have to ask you for your name?

Inside every older person is a younger person wondering what happened.

Pigs get fat, hogs get slaughtered; lets be pigs.

OK, so what's the speed of dark?


BWAAHAHAHAHAHAHAHAHAHA !

[jaybird]

Girl Scout Thin Mints

Chocolate Cookie Wafers
1 package Betty Crocker chocolate fudge cake mix
3 tbsp. shortening, melted
1/2 cup cake flour, measured then sifted
1 egg
3 tbsp. water
Non-stick cooking spray

Coating
3 12-ounce bags semi-sweet chocolate chips
3/4 teas. peppermint extract
6 tbsp. shortening

1. Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms. Cover and chill for 2 hours.
2. Preheat oven to 350 degrees.

3. On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick. To cut, use a lid from a spice container with a 1 1/2-inch diameter. Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating on non-stick spray. Bake for 10 minutes. Remove the wafers from the oven and cool completely.

4. Combine chocolate chips with peppermint extract and shortening in a large microwave - safe glass or ceramic bowl. Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute. Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth.

5. Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper - lined baking sheet. Refrigerate until firm.

[jaybird]

Twinkies

Cake
Nonstick spray
4 egg whites
One 16-ounce box golden pound cake mix
1/3 cup water

Filling
2 teaspoons very hot water
rounded 1/4 teaspoon salt
2 cups marshmallow creme (one 7-ounce jar)
1/3 cup powdered sugar
1/2 teaspoon vanilla

1. Preheat the oven to 325° F.
2. Fold each piece of aluminum foil in half twice. Wrap the folded foil around the spice bottle to create a mold. Leave the top of the mold open for pouring in the batter. Make ten of these molds and arrange them on a cookie sheet or in a shallow pan. Grease the inside of each mold with a light coating of nonstick spray.

3. Disregard the directions on the box of cake mix. Instead, beat the egg whites until stiff. In a separate bowl combine cake mix with water, and beat until throroughly blended (about 2 minutes). Fold egg whites into cake batter, and slowly combine until completely mixed.

4. Pour the batter into the molds, filling each one about 3/4 inch. Bake in the preheated oven for 30 minutes, or until the cake is golden brown and a toothpick stuck in the center comes out clean.

5. For the filling, combine the salt with the hot water in a small bowl and stir until salt is dissolved. Let this mixture cool.

6. Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy.

7. Add the salt solution to the filling mixture and combine.

8. When the cakes are done and cooled, use a toothpick to make three small holes in the bottom of each one. Move the toothpick around the inside of each cake to create space for the filling.

9. Using a cake decorator or pastry bag, inject each cake with filling through all three holes.

[jaybird]

Oreos

Cookie
One package Betty Crocker chocolate fudge cake mix
3 tablespoons shortening, melted
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
2 tablespoons brown paste food coloring (optional)*

Filling
3 3/4 cups powdered sugar
1/2 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/2 cup shortening
2 tablespoons hot water

1. Combine the cookie ingredients in a large bowl. Add the water a little bit at a time until the dough forms. Cover and chill for 2 hours.
2. Preheat oven teo 350° F.

3. On a lightly floured surface, roll out a portion of the dough to just under 1/16 inch thick. To cut, use a lid from a spice container with a 1 1/2-inch diameter (Schilling brand is good). Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating of nonstick spray. Bake for 10 minutes. Remove wafers from the oven and cool completely.

4. As the cookies cool, combine the filling ingredients well with an electric mixer.

5. With your hands form the filling into balls about 1/2 to 3/4 inch in diameter.

6. Place a filling ball in the center of the flat side of a cooled cookie and press with another cookie, flat side down, until the filling spreads to the edge.

Tidbits: If the cookie dough seems too tacky, you can work in as much as 1/4 cup of flour as you pat out and roll the dough. Use just enough flour to make the dough workable but not tough.

This may be obvious to you, but you can expand your own homemade line of Oreos by creating your own versions of Double Stuf® or the giant Oreos called Oreo Big Stuf®. Just add twice the filling for Double Stuf, or make the cookie twice the size for Big Stuf. Go crazy. Try Triple Stuf or Quadruple Stuf or Quintuple Stuf ... somebody stop me.

The brown paste food coloring gives the cookies the dark brown, almost black color of the originals. If you do no use the paste food coloring be sure to change the amount of water added to the wafer cookies from 3 tablespoons to 1/4 cup. The coloring can be found with cake decorating supplies at art supply and craft stores.

[the fugative]

Recipies for the Adventuresome


Not for the queasy


:eek: :eek: :eek: :eek: :eek: :eek:



Banana Worm Bread


1/2 cup shortening
3/4 cup sugar
2 bananas, mashed
2 cups flour
1 teaspoon soda
1 teaspoon salt
1/2 cup chopped nuts
2 eggs
1/4 cup dry-roasted army worms
Directions:
Mix together all ingredients. Bake in greased loaf pan at 350 degrees for about 1 hour.


:eek: :eek: :eek: :eek: :eek:


Chocolate Chirpie Chip Cookies


2 1/4 cup flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 tsp. vanilla
2 eggs
1 12-ounce chocolate chips
1 cup chopped nuts
1/2 cup dry-roasted crickets
Directions:
Preheat oven to 375. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture and insects, mix well. Stir in chocolate chips. Drop by rounded measuring teaspoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes.


:eek: :eek: :eek: :eek: :eek:


Chocolate Covered Grasshoppers


baker's chocolate
candied crickets
Directions:
Melt baker's chocolate in double boiler.
Fill molds halfway with chocolate, add grasshoppers, fill rest of the way.

A tasty surprise in every one!

[flute]

Cheddar meatloaf (I love the stuff)


Cheddar Meatloaf
1 large egg
3/4 cup milk
4 ounces cheddar cheese, shredded
1/2 cup instant oatmeal
1/2 cup chopped onion
1 teaspoon salt
1 pound ground beef
1 1/2 cups ketchup, divided
1/2 cup brown sugar, packed
1 1/2 teaspoon prepared mustard

In a bowl, beat the egg and milk. Stir in 1/2 cup ketchup, cheese, oats, onion and salt. Add beef and mix well. Shape into loaf and place in crock pot.

Combine remaining ketchup, brown sugar and mustard; spoon over loaves.
Cook in crock for 6 - 8 hours.

[jaybird]

And YOU knocked my possum recipes! Go figure!

[flute]

Originally posted by jaybird
And YOU knocked my possum recipes! Go figure!

Yes, and what of it :):)

[the fugative]

:p LOL OK OK You cook up a mess of Possum and I'LL do the Cookies and we can invite everyone @BBS over for eats, they will never know!! :D

[flute]

hehe...good idear fugi :)

[jaybird]

Hiya Fluteypatootey!

[flute]

HIYA! :)

[jaybird]

How's my favorite baby? Growing like crazy? I NEED to finish up my roll of film so I can get Isabel's pictures posted here before she turns ONE! ;)

[flute]

Isabel's GREAT!
Her mama...no comment :p but, isabel's wonderful! We still give her 4 oz of formula at night so she can sleep. But that's ok!

Hey, i am goin up to st louis wednesday & thursday of next week. Yup, that's right. mom gets to baby sit 2 days in a row! She's going to be in Isabel heaven! LOL.

[jaybird]

Want to pick up that playpen? Let me know when and where. I'm only busy Tuesday night.

[flute]

O good idear!! Well, sis is supposed to email me the times sometime this week..so I'll get back with you later :):)

[jaybird]

Let me know, you've got my phone # still, right?

[flute]

'kay will do :):)

[Jolie Rouge]

Fugie - dare I ask .... where might one purchase :

dry-roasted army worms; dry-roasted crickets; & candied crickets ???
Why is the recipe called "Chocolate Covered Grasshoppers" ? when the recipe calls for Bakers Chocolate and the above mentioned candied crickets ?

[the fugative]

:p


http://abcnews.go.com/sections/science/DailyNews/chat_gordon.html



CLEANING AND PREPARING THE INSECTS

-taken from Entertaining with Insects

Insects, like lobster, are best if cooked while alive or fresh frozen. In contrast to beef, lamb, and poultry, postmortem changes rapidly render insects unpalatable. To facilitate meal planning, many species of insects may be kept alive for several days in the refrigerator. In fact, refrigeration before cooking is advised for the more active forms because it slows down their movements and facilitates handling.

Mealworms and crickets are easy to obtain from bait and tackle shops, or from distributors. If mealworms came packed in newspaper, they need to be changed to bran meal or corn meal or starved for 24 hours, to purge their guts. To separate mealworms from any attached food, waste material, or other debris, place a handful of them in a colander and gently toss. Remove any dead worms, and wash the remaining live insects under cool water. Place the worms on paper towels and pat dry. The mealworms are ready to be cooked or frozen for later use. Crickets should be placed in a refrigerator before attempting to wash them, to slow them down. If, before they are completely washed, they become very active, put them back in the refrigerator. You may want to remove the legs, wings, and ovipositor of crickets after dry roasting them.

PREPARING DRY-ROASTED INSECTS:

-taken from Entertaining with Insects

Take cleaned insects out of the freezer. Spread them out on a paper-towel covered baking sheet. Bake at 200 degrees Fahrenheit for 1-2 hours, until the insects can be easily crushed with a spoon.

BUGFOOD RECIPES

Alternatively, go to gourmet shops, or ethnic shops and buy canned insect treats such as chocolate-covered insects.

Dry-roasted insects can be included in most any recipe that could include nuts, such as cookies, breads, brownies, Rice Krispie Treats (a.k.a. Crispy Critter Krispies), etc.

Invite other classes to sample the bugfood

Reading List:

Taylor, Ronald L., Entertaining with Insects Or: The Original Guide to Insect Cookery, Salutek Publ. Co.

Ramos-Elorduy, Julieta and Peter Menzel, Creepy Crawly Cuisine, Park St. Press, (1998)

Naylor, Phyllis R., Beetles Lightly Toasted, Yearling Books, (1989) (ages 9-12)

Manes, Stephen, Chocolate-Covered Ants, Apple Publ.(1993)

Holt, Vincent M. Why Not Eat Insects? E. W. Classey Ltd.,Hampton, Middlesex. 1967 (1885).

Taylor, R. L. Butterflies in my Stomach (or: Insects in Human Nutrition). Woodbridge Press Publishing Company, Santa Barbara, California. 1975.

The Food Defect Action Levels: Current Levels for Natural or Unavoidable Defects for Human Use that Present No Health Hazard. Department of Health & Human Services 1989.

How to Prepare Insects for Cooking
Those who are accustomed to eating animals probably know that most animals must be killed, cleaned, and cooked before one can eat them. The case is similar with insects. While there are many people in other countries who prefer to eat insects live and raw, and while it is true that you could probably get the most nutrients that way, I prefer food that won't crawl off my plate. I have tried eating live ants and mealworms, and in fact present a "recipe" for live insect consumption below; however, I would advise that beginning insect eaters start with cooked insects.

To prepare a batch of crickets or mealworms:

Take the desired quantity of live insects, rinse them off and then pat them dry. This procedure is easy to do with mealworms, but fairly hard to do with crickets. To do so with crickets, pour them all into a colander and cover it quickly with a piece of wire screening or cheesecloth. Rinse them, then dry them by shaking the colander until all the water drains. Then put the crickets or mealworms in a plastic bag and put them in the freezer until they are dead but not frozen. Fifteen minutes or so should be sufficient. Then take them out and rinse them again. You don't really have to clean mealworms, though if you want, you can chop off their heads. Cricket's heads, hind legs, and wing cases can be removed according to personal preference; I like doing so, since cricket legs tend to get stuck in your teeth. You are now ready to use the insects in all kinds of culinary treats!

To make insect flour:

Spread your cleaned insects out on a lightly greased cookie sheet. Set your oven 200 degrees and dry insects for approximately 1-3 hours. When the insects are done, they should be fairly brittle and crush easily. Take your dried insects and put them into a blender or coffee grinder, and grind them till they are about consistency of wheat germ. Use in practically any recipe! Try sprinkling insect flour on salads, add it to soups, your favorite bread recipe, on a boat, with a goat, etc.




:eek: :eek: :eek: :eek: :eek: :eek: :eek: :eek: :eek: :eek: :eek:

[Jolie Rouge]

Broiled Shrimp

2 pounds shrimp
1/2 cup margarine
3 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon Jamaican Choice Tropical or Pickapeppa sauce
1/4 teaspoon red pepper
1/2 teaspoon salt

Wash, peel and devein shrimp.
Melt margarine in saucepan.
Add lemon juice, Worcestershire sauce, pepper sauce, red pepper and salt.
Let simmer 5 or 10 minutes.
Pour over raw shrimp in 9x12x2-inch baking pan.
Place on next to lowest rack in oven.
Broil 20 minutes, turning shrimp every 5 minutes.
Serve shrimp in gravy with plenty of hot French bread for "dunking."

SERVES: 4



Deviled Ham Log

2 (4-1/2 ounce) cans deviled ham
1 tablespoon prepared mustard
1 drop hot pepper sauce
1 (3-ounce) package cream cheese
2 teaspoons milk
3 tablespoons chopped, stuffed olives

Combine ham, mustard, and pepper sauce.
Shape into a log.
Chill or freeze mixture for 10 minutes to make spreading of cream cheese and milk topping easier.
Blend cream cheese and milk until smooth.
Spread over ham loaf, garnish with chopped olives, and refrigerate. Serve with assorted crackers.

SERVES: 6 - 8



Thank you, Fugie, for all that appalling, I mean, **appealling** information.
I think I'll go lay down now....

[jaybird]

Mealworms and crickets are easy to obtain from bait and tackle shops, or from distributors.

I have a refrigerator in the garage full of 2000 dormant mealworms. Anyone need some shipped? :D ;)

[Jolie Rouge]

Which begs the question :WHY ?


I have a refrigerator in the garage full of 2000 dormant mealworms.


"No Guilt" Asparagus Guacamole

10 1/2 oz. fresh, trimmed or frozen, cut asparagus
1/4 tsp. garlic powder
2 tsp. lime juice (lemon juice may be substituted)
2 tsp. canned green chili peppers, drained, chopped
1 tbsp. onion, chopped
2 tsp. tomato paste
1/8 tsp. salt
1/4 tsp. ground cumin
1/8 tsp. white pepper
1/2 cup non-fat sour cream

Cook asparagus. Drain well, pat dry with paper and place in blender. Add remaining ingredients.
Blend until smooth.
Dip will become less thick upon standing and will need to be stirred.

Nutrition information: 1 tablespoon = 12 calories; 0 grams fat; 0 milligrams cholesterol

Shrimp, Asparagus & Rice Salad :
Tony Chachere's Chef Pat Mould

2 tablespoon Dijon mustard
2 tablespoon minced garlic
2 tablespoon rice wine vinegar
1 1/2 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/2 teaspoon salt
1 cup extra virgin olive oil
1/2 red onion thinly sliced
1/2 cup roasted red pepper, chopped
1 cup cooked sliced asparagus
1 pound cooked shrimp
3 cups cooked rice
1/4 cup green onions thinly sliced
1/4 cup parsley minced
Assorted Greens

DIRECTIONS:

In a bowl blend together Dijon, garlic, rice wine vinegar, basil, oregano, thyme, black pepper and salt until blended.
Slowly stir in olive oil until comletely incorporated. Set aside.
Toss in remaining ingredients except for greens and chill for one hour

Yields: 4 servings



Shrimp, Mirliton and Corn Macque Choux
Mirlitons are also referred to as vegetable pears or chayote squash. You can find them on vines growing in Louisiana back yards. Their delicate flavor generally absorbs the taste of other foods they come in contact with. They are also used as an ingredient in Caribbean as well as Latin and Southwestern American dishes.

Ingredients:

3 mirlitons
4 cups water
4 tablespoons unsalted butter
3 ears of corn, shucked and
kernels cut off cob
1 cup chopped onion
one-half cup diced celery
one-half cup diced green bell pepper
1 tablespoon minced garlic
1 & one-half teaspoon dried thyme
One 10-oz. can diced Rotel tomatoes, drained
1 tablespoon Tony Chachere's
Creole Seasoning
1 pound peeled small shrimp
2 cups heavy cream
one-fourth cup grated Parmesan cheese
one-fourth cup chopped green onions
one-fourth cup minced parsley
6 cups cooked rice, pasta or polenta

Place mirlitons in a saucepot and cover with water; bring to boil and cook until tender. Cool under running water, peel and cut into one-half -inch cubes; set aside for use later. Heat butter in saucepot. Add corn and cook 10 minutes.
Add onion, celery, bell pepper, garlic and thyme. Cook for additional 5 minutes.
Add Rotel tomatoes and Creole seasoning and cook for 10 minutes, until water from the tomatoes has evaporated.
Stir in shrimp, heavy cream, Parmesan cheese and cooked mirliton. Bring to boil. Reduce heat and simmer for 10 minutes, until cream thickens slightly.
Stir in green onions and parsley.
Serve each portion with one cup of cooked rice, pasta or polenta.

Yields 6 servings.


Sack Apple Pie
1 - 9in pie shell
1 lb, 4 oz apples peeled and cored

- put apples in pie shell

Topping:
11 oz granulated sugar
1 stick of butter
3 oz all-purpose flour

-mix these ingredients and spread over the apples

Put pie into a large brown paper bag, fold or staple the bag, and punch a hole in the top to let out the steam. Bake at 400 degrees for 1 hour. You may want to put a pan underneath the bag to catch the drippings.

[Jolie Rouge]

Passover's traditional Matzo Dressing gets touch of south Louisiana flavor By CAROL ANNE BLITZER

At sundown Wednesday, Jews around the world will begin the eight-day celebration of Passover, the Festival of the Unleavened Bread. This important holiday celebrates the deliverance of the Jews from sl***** in Egypt. Biblical accounts say that the Jews left Egypt in such a hurry, they did not have time for their bread to rise.

In celebration of Passover, observant families remove all products containing leavening from the home and eat only matzo, or unleavened bread, in place of products with leavening. Families and friends will gather together for the Seder meal, the dinner that begins the celebration of the festival. Certain traditional foods are always prepared for the dinner. Recipes for the traditional Passover dishes, which are generally passed down through the generations, often reflect the cuisine of the area.

Here is a recipe for Matzo Dressing which has taken on some of the flavorings of south Louisiana. It's an adaptation of a traditional New Orleans French bread dressing with matzo replacing the bread.


1 cup butter (olive oil can be substituted)
1 large onion, finely chopped
4 ribs of celery, finely chopped
1 bunch green onions, chopped
4 cloves of garlic, minced
1 green bell pepper, finely chopped
1 bunch parsley, finely chopped
16 ozs. matzo (plain or whole-wheat)
Tony Chachere's Original Seasoning or any seasoning of your choice
Paprika

In a large Dutch oven, melt the butter and sauté the onion, celery, green onions, garlic, bell pepper and parsley until soft and lightly browned.
Soak the matzo in water until soft.
Drain the matzo in a colander, making sure that the matzo is completely broken up (no big chunks).
Slowly work the matzo into the sautéed vegetables.
Season with Tony Chachere's Original Seasoning or any other seasoning of your choice.
Pour into a greased 9x13-inch baking dish.
Sprinkle with paprika.
Bake covered at 350 degrees until completely heated through.
If dressing begins to dry out, add a little chicken broth or you can add a little more butter or olive oil.
Serves about 12.

[the fugative]

Todays Recipies



Raspberry-Pepper Glazed Ham



1 9- to 10-pound cooked bone-in spiral-cut ham
1-1/2 cups seedless raspberry preserves
2 tablespoons white vinegar
2 or 3 canned whole chipotle peppers in adobo sauce, drained and chopped
3 cloves garlic, minced
1 tablespoon pink or black peppercorns, coarsely cracked
Fresh raspberries and fresh herb sprigs (optional)


Place ham on a rack in a shallow roasting pan. Insert a meat thermometer into the thickest portion of the meat but not touching bone. Bake in a 325 degree F oven until the thermometer registers 130 degrees F. Allow 1-1/2 to 2-1/4 hours.

Meanwhile, in a saucepan, stir together raspberry preserves, vinegar, chipotle peppers, and garlic. Bring just to boiling. Reduce heat and simmer, uncovered, for 5 minutes.

Brush ham with some of the sauce. Bake for 15 to 20 minutes more or until the thermometer registers 135 degrees F, brushing once or twice with additional sauce. Remove from oven. Sprinkle with peppercorns. Cover ham with foil and let stand for 15 minutes. (Temperature of the meat will rise 5 degrees F during standing.)

To serve, carve the ham. Reheat remaining sauce and pass with ham. Garnish with raspberries and herbs, if desired. Makes 16 to 20 servings.


:p



Brown-Sugar-Glazed Ham


1 5- to 6-pound cooked bone-in ham (rump half or shank portion)
1-1/2 cups packed brown sugar
1-1/2 cups red wine vinegar
4 sprigs fresh mint (each sprig about 2 inches)
Green onions and leeks (optional)
Cracked black pepper (optional)



Preheat oven to 325 degrees F. If desired, score ham by making diagonal cuts 1 inch apart in fat in a diamond pattern. Place on rack in a shallow roasting pan. Insert meat thermometer. Thermometer should not touch bone. Bake until thermometer registers 125 degrees F. For rump, allow 1-1/4 to 1-1/2 hours; for shank, allow 1-3/4 to 2 hours.


Meanwhile, for glaze, in a medium saucepan stir together sugar, vinegar, and mint sprigs. Bring to boiling. Reduce heat. Boil gently, uncovered, about 30 minutes or until reduced to 1 cup. Remove from heat. Remove and discard mint. Brush ham with some of the glaze.


Bake ham for 20 to 30 minutes more or until thermometer registers 135 degrees F, brushing three more times with additional glaze. Sprinkle with pepper. Let stand 15 minutes before carving. (The meat’s temperature will rise 5 degrees F during standing to the safe temperature of 140 degrees F.) Serve meat on a platter layered with green tops of uncooked leeks and green onions, if desired. Sprinkle with pepper, if desired. Bring any remaining glaze to boiling and serve with ham. Makes 16 to 20 servings.


:D


Roast Fresh Ham



fresh ham or fresh pork shoulder, whole or half, bone in or boneless
1/2 tsp ground cloves, or 1 tsp whole cloves
1 tbs whole allspice, or 1 tsp ground allspice
2 lg onions, chopped
2 lg carrots, chopped
1 tbs grated orange zest
2 stalks celery, including leaves, chopped
1 tbs black peppercorns
1 lg bay leaf
3 cloves garlic, chopped
salt, to taste (optional)
1 tsp brown caraway seeds
1 1/2 cups red table wine
1 tsp black caraway seeds (if not available, use brown)
1/2 cup red wine vinegar
1/2 cup olive oil
1 tsp celery seed
1/2 cup cognac (optional)
2 tsp ground cinnamon

Instructions:
Trim every bit of fat possible off the meat and discard. Place the meat in a large non-metal container.

Mix all of the other ingredients together and pour over the meat. Marinate the meat in the refrigerator for at least 6 hours or up to 8 days. Turn the meat several times during marination so that no section is allowed to become dry.

When ready to roast, transfer the meat to a large heavy roaster pan (an enameled iron roaster with a lid would be ideal). Remove the bay leaf, peppercorns, whole allspice and whole cloves (if used) from the marinade and pour the marinade over the meat.

Roast the meat in a 350F oven, basting frequently. Allow 30 to 40 minutes per pound. The inside temperature should be 165F to 175F as measured with a meat thermometer. Remove the cover during the last 1/2 hour. You should be able to 'cut with a fork' when done. If the pan becomes too dry, add additional red wine and/or water, 1/2 cup at a time. You will want at least 1 cup of liquid remaining in the panwhen the roast is done.

Transfer the roast to a carving platter and allow it to cool slightly before carving. If desired, serve surrounded with small baked apples or spiced crab apples.



Hunter's Sauce:


Strain the liquid and vegetables from the roasting pan.

Transfer the vegetables to a food processor or blender. Return the liquid to the roasting pan and skim off as much fat as possible. Add 1/2 cup of hot water to the pan and bring to a boil over high heat, scraping up the particles adhering to the pan. Reduce the liquid to 1 cup.

Puree the vegetables in the food processor or blender. Add the reduced cooking liquid and blend until smooth. Transfer to a small saucepan and bring to a boil, stirring constantly. If the sauce is too thick, thin to the desired consistency with hot water. Serve in a silver or pewter pitcher, bowl or sauceboat.


;) :D

[Jolie Rouge]

Chicken Sate

2 pounds boneless chicken cut into 1 inch pieces
1/3 cup orange juice
3 Tbsp. soy sauce
2 cloves garlic, minced
1 Tbsp. sesame oil
2 Tbsp. extra virgin olive oil
1/2 tsp. ground ginger

Combine all ingredients and allow chicken to marinate for several hours or overnight.
Place chicken on skewers and bake in the oven for 15 minutes at 425 degrees or grill over medium heat until chicken is done.
Serve with sauce recipe to follow.

Dipping Sauce

1/3 cup smooth peanut butter
2 Tbsp. soy sauce
1 clove garlic, minced
2 tsp. brown sugar
1 Tbsp. green onions, finely chopped
1/3 cup coconut milk

Combine all ingredients in a small saucepan and simmer for several minutes to allow flavors to blend.


_______________________________________

Watercress and Endive Salad with Orange Vinaigrette

3 cups watercress, washed with large stems removed
3 cups Endive, washed and sliced
1 cucumber. sliced
1 tomato, chopped
1 red onion, sliced

1/4 cup white wine vinegar
1/3 cup fresh orange juice
2/3 cup olive oil
1/2 tsp. dry mustard
1 tsp. dried tarragon
Salt and pepper to taste

Combine first 5 ingredients together in a large bowl and toss. Combine last six ingredients in a cruet and shake well.
Pour dressing over salad and toss just before serving.



Imitation Crab Cakes

3 slices of good bread
1 large stick of celery
1/4 of a medium sized sweet onion
1 pound package of imitation crab meat
1 6-oz. can drained crabmeat
1 4-oz can of mild chopped green chiles
2 large eggs
Dill weed
1Tbsp. sugar
Salt and pepper
2 or 3 shakes of Tabasco or Cajun Sunshine.
Breadcrumbs

In the food processor, crumb the bread slices.
Then mix all ingredients well and add enough mayonnaise to hold the mixture together. (Sorry I don't have a measurement but I do it in increments. Add a scoop of mayo, mix it in and then usually at least one more. Too much and you can't make patties.)
Then make a patty, press into any commercial seasoned breadcrumbs, coat well and fry in about 1/4 inch of hot peanut oil.
(They are kind of fragile so they need gentle handling. If you try to turn them and they bend, don't, flip them until you're sure they are crispy and golden on the bottom, then they will turn easily.)
Fry over medium heat until they are golden on both sides and hold together.
Drain on paper towels and serve with fresh lemon wedges.

They really are amazingly good. Don't leave out the sugar, it's important. People always ask me about it. I had a German grandmother who believed that there was very little that a spoon of sugar would not improve the flavor of. Mostly, she was right. (Note: Aren't Grandmothers always right?)



Pecan Shortbread

2 cups flour, sifted
1 cup butter, softened
1 cup confectioner's sugar, divided
1/2 tsp. almond extract
1 tsp. vanilla extract
1/4 tsp. salt
2/3 cup pecans finely chopped

Combine flour, butter and 3/4 cup of the confectioner's sugar together and blend with a mixer, add extracts, salt and pecans and continue mixing until a dough forms.
Shape dough into one-inch balls and place on an ungreased baking sheet.
Bake at 325 degrees for 20 minute or until lightly brown.
Dust with the remaining 1/4 cup of confectioner's sugar when cooled.

[jaybird]

~RUNS in, tackles Jolie, wrestles her to the ground, puts her in a headlock and proceeds to NOOGIE her until she begs for mercy~

HIYA FUGI! ;) What's cookin'?

BOO FLUTE! Still coming up next week?

[the fugative]

:D



HiYa JayBird

Just reading the threads ;)

[jaybird]

Hey Fugi & Jolie & Flutey...

Still waiting to hear your 'weirdest' job post...
;)

I need to find some recipes.

[jaybird]

Crawfish Cakes
2 lbs. Crawfish tails (thawed & well drained)
1 small red pepper (minced)
1 small red onion (minced)
1 stalk celery (minced) 2 eggs
¾ cup mayo
1/8 cup honey
½ grain mustard
1 tbls. Chili powder
½ tbls. Cumin
Generous pinch salt
Generous pinch pepper
½ tbls. Old Bay spice
2 ½ cups bread crumbs

Mix by hand. Portion into patties. Pan-fry with butter over medium heat until golden brown.

Cajun Mayo
¾ cup salad oil
1 egg yolk
½ tbls. Dijon mustard
¾ tsp. Chili powder
¾ tsp. Cumin
¼ tsp. Salt
generous pinch white pepper
½ tsp. Lemon pepper
1 tbls. Water

Place yolks & mustard into food processor & mix well. Add spices & lemon juice and mix well. Slowly add ½ of the oil while processor is running, then add the water & the rest of the oil.

Garnis with thinly sliced pieces of grilled andouille sausage.

[jaybird]

Old-Fashioned Creole Corn Bread
Thanks to 1860's Hard Shell Cafe, Soulard--St.Louis

2 cups yellow corn meal
1 cup all purpose flour
½ cup diced tomato
½ cup diced jalapeno peppers
3 t. baking powder
½ cup sugar
2 eggs
1 ½ t. salt
½ cup bacon drippings
milk

In a large bowl, mix all ingredients together, except milk, stir until well blended. Add enough milk to make mixture pour easily. Spoon into greased muffin tins. Bake in oven at 400° for 20-30 minutes. Yields 8 servings.

Diablo Café Crab Cakes
Courtesy of Diablo Cafe, St. Louis

8 oz. Crab Meat
1 tbsp. Diced Celery
1 tbsp. Diced Yellow Onion
1/2 cup plain Bread Crumbs
1/2 tsp. fresh, chopped garlic
Pinch of salt & pepper
1/4 cup Mayonnaise
1 whole Egg
1 tsp. Lemon Juice
Pinch Cayenne Pepper
1 tsp. Olive Oil

Sauté the celery, onion, and garlic in Olive Oil. Remove from heat and let cool. Blend all the remaining ingredients together.

Sauce:
Puree 1 tsp. of strained Jalapeno peppers, a pinch of salt and pepper with 1/2 cup of sour cream. Set aside.
Puree 1 tsp. of strained roasted bell peppers with a pinch of salt and pepper with 1/2 cup of sour cream. Set aside.
Drizzle/ stripe the crab cakes with the two sauces to finish the presentation of the dish with added color and flavor. Serve and enjoy!

[jaybird]

Seafood Creole
New Orleans By-You Crab Shack Restaurant, St. Louis

1 Lb. Shrimp, Crawfish, Crab Meat or Fish
1/4 cup Vegetable Oil
1 1/2 cups hot water
1/4 cup Flour
1 (8-oz) can Tomato Sauce
1 (16-oz) can of Diced Tomatoes
1/2 cup chopped Onions
1/2 cup chopped Parsley
1/4 cup chopped Green Peppers
4 cloves Garlic, finely chopped
1/4 cup of butter

1 tsp. Cheyenne pepper (substitute with white pepper for added spice)
1/2 tsp. Lemon Juice
1/2 tsp. Thyme
1 tsp. Cajun Seasoning

Prepare a roux by heating oil in a large skillet over a medium heat gradually blending in flour with a whisk. Stir constantly until brown and smooth in texture (being careful not to scorch). Gradually add water and stir until thick and creamy. Sauté onions, green pepper, and garlic in butter until soft -- then add to roux and stir. Add remaining ingredients. Simmer for 15 minutes. Serve over hot, white rice. Makes approximately six servings.

Praline Candy Pronounced Prawww` leen, right Jolie? ;)
New Orleans By-You Crab Shack Restaurant, St. Louis

2 cups Sugar
1 cup Brown Sugar
1 cup Evaporated Milk
1 tsp. Corn Syrup
1 tsp. Vanilla (or Rum) Extract
2 cups Nuts (Pecans, Walnuts, Coconut, or Almonds)

Combine sugar and evaporated milk in non- stick saucepan. Using a candy thermometer, bring to a rolling boil at 275 degree temperature. Add corn syrup. Let cook until medium brown in color (approximately 30 minutes). Remove from heat and pour into a large bowl or pan. Let cool for 10 minutes. Add nuts and extract-- and stir. Drop by spoonfuls onto wax paper. If properly done, should cool and harden within 5-10 minutes.

[jaybird]

Hey Fuge...
I found 4 or 5 Korean restaurants in the St. Louis area. There's one in the Central West End, Zoe's, that I've known about, just didn't know it was Korean cuisine. I'm going to put it on my list to try.

[jaybird]

Grilled Chicken & Veggie Sandwiches
((these are sooooooo good!))

Grilled sourdough bread, a creamy ranch spread and crunchy vegetables piled high.

4 ounces cream cheese, softened (I use reduced fat for Sarah)
1 tbsp. milk
1 packet (1 ounce) dry ranch dressing mix, divided
1 small garlic clove, pressed
4 boneless, skinless chicken breast halves (about 4 ounces each)
8 slices (1/2 inch thick) sourdough bread
Vegetable oil
2 tbsp. flour
1/2 small cucumber, sliced
2 plum tomatoes, sliced (or any tomato)
1/2 cup sliced red onion
1 carrot, cut into julienne strips
1 cup alfalfa sprouts
1 firm, ripe avocado, sliced

In small bowl, combine cream cheese, milk, 2 teaspoons of the dressing mix and garlic pressed with Garlic Press; mix well and set aside. Flatten chicken to 3/4" thickness. Heat skillet or griddle over medium heat 5 minutes. Lightly spray one side of each bread slice with vegetable oil or butter lightly.Place half of slices, oiled side down, in pan. Grill 2-3 minutes on oiled side or until toasted. Remove bread slices to cooling rack. Repeat with remaining bread slices.

Combine remaining dressing mix and flour; mix well. Sprinkle chicken evenly on both sides with flour mixture shaking off excess; lightly spray chicken with oil. Place chicken in pan; cook over medium heat 5-7 minutes per side or until chicken is no longer pink in the center. Remove from pan; cool slightly. Refrigerate while preparing vegetables.

Score cucumber lengthwise. Remove seeds if desired. Thinly slice cucumber, tomatoes and onion. Cut carrot into julienne strips.

To assemble sandwiches, spread cream cheese mixture onto untoasted side of each bread slice. On 4 of the bread slices, evenly layer cucumber, tomato, onion, chicken, carrot, alfalfa sprouts and avocado. Top with remaining bread slices, pressing firmly. Slice sandwiches diagonally in half. Serve immediately.
Yield: 4 servings

Calories 450, Total Fat 14 g, Saturated Fat 5 g, Cholesterol 80 mg, Carbohydrate 43 g, Protein 36 g, Sodium 1020 mg, Fiber 7 g

[Jolie Rouge]

Praline Candy Pronounced Prawww` leen, right Jolie?
VERY Good , you have been working on your accent. New Orleans is pronounce Naw'lins. Anyone pronouncing it as two words marks themselves a tourist ~ or a Yankee !

By the way ~~~~~~~~~

POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!


42.7 percent of all statistics are made up on the spot.


99 percent of lawyers give the rest a bad name

I feel like I'm diagonally parked in a parallel universe


BWAAHAHAHAHAHAHAHAHAHA !

[Jolie Rouge]

Creole Tomato Soup

3 Tbs. defatted chicken broth, less salt
1/2 cup chopped onion
2 Tbs. cornstarch
1 cup water
6 Creole tomatoes, peeled and coarsely chopped
1 Tbs. minced fresh dill
1 Tbs. sugar
1/2 tsp. salt
1 Tbs. minced fresh dill
1 Tbs. sugar
1/2 tsp. salt
1 Tbs. minced fresh parsley
1/4 tsp. black pepper
dash of hot sauce
1 bay leaf
fresh dill sprigs, for garnish
sour cream, for garnish, optional

In a large Dutch oven, heat the chicken broth.
Add the onion and saute over medium heat until tender, about 3 min.
Reduce heat to low.
Blend the cornstarch with 1/4 cup of water to make a smooth paste, then gradually blend in the remaining water.
Add to the onions and broth mixture and cook over medium heat, stirring constantly until thickened and bubbly, about 5 minutes.
Add the tomatoes and seasonings, and bring to a boil.
Cover, reduce heat, and simmer for 30 minutes.
Discard the bay leaf, then transfer 1/3 of the mixture to a food processor and process until smooth.
Pour into a warmed serving tureen.
Repeat with the remaining soup mixture.
Serve garnished with fresh dill sprigs and light sour cream or nonfat plain yogurt, if desired.

-------


Fresh Spinach with Strawberries & Pecans

Dressing:
2/3 cup white vinegar
1 1/2 cups sugar
1 cup cyhopped green onions
1 tsp.salt
2 tsp. dry mustard
2/3 cups salad oil
1 1/3 cups defatted chicken broth, less salt
3 Tbs. poppy seeds

Caramelized Pecans:
1/2 cup sugar
1/2 cup chopped pecans

Salad:
2 bunches fresh spinach
6 stalks celery, sliced
1 pint sliced strawberries

Mix first 5 ingredients in a blender.
Slowly add oil and chicken broth.
Stir in poppy seeds.
Cook pecans and sugar until browned on low temperature in a heavy skillet.
Cool immediately. (Dressing and caramelized pecans can be made 1 to 4 days ahead.)
Mix spinach, celery, and strawberries.
Toss with one cup of dressing.
Garnish each serving with 1 tablespoon of the caramelized pecans. Extra dressing, even a week later, is great over fresh fruit.
-------


[COLOR=coral]Crawfish Fettuccine

1/4 cup vegetable oil
3 medium onions, chopped
3 stalks celery, chopped
2 bell peppers, chopped
1/4 cup flour
8 ounces fresh mushrooms, sliced
three 12-ounce cans evaporated skim milk less 1/2 cup
1/2 lb. jalapeno Velveeta cheese
4 cloves garlic, minced
1 Tbs. light Creole seasoning
1 tsp. pepper
1 lb. fettuccine noodles, cooked
3 lbs. crawfish tails, lightly rinsed
1/2 lb. freshly grated Parmesan cheese
4 Tbs. parsley
1/2 tsp. paprika

In a 5-gallon pot heat oil.
Then add chopped vegetables and saute until soft.
Add flour and mushrooms to this mixture and cook for 20 minutes. Stir.
Add milk, jalapeno cheese, garlic, Creole seasoning and pepper.
Cook covered on low heat 20 minutes.
Use a separate pot and cook fettuccine noodles according to directions on package.
Drain and add noodles to sauce.
Add crawfish, mix in Parmesan cheese.
Put into 2 large casserole dishes, sprinkle with parsley and paprika, and bake at 350 degrees for 45 minutes.

-------

Coconut Pound Cake

6 eggs
1 cup shortening
1/2 cup margarine
3 cups sugar
1/2 tsp. almond extract
1/2 tsp. coconut extract
3 cups sifted cake flour
1 cup milk
2 cups flaked coconut

Separate eggs and allow them to reach room temperature.
Cream egg yolks, shortening and margarine at high speed, and gradually add sugar.
Add extracts.
On low speed, beat in flour and milk alternately, beginning and ending with flour.
Add coconut. Beat egg whites until stiff peaks form and gently fold into cake batter.
Bake in a greased 10-inch tube or bundt pan at 300 degrees for 2 hours or until done.
Cool 15 minutes and remove from pan.

[the fugative]

Todays Recipies



Amarretto Yams

3-16 oz Cans whole yams
¾ cup butter (1-1/2 sticks)
½ cup packed dark brown sugar
¼ cup orange marmalade
½ tsp. salt
6 TB Amaretto liqueur
40 ginger shap cookies

Preheat oven to 350 degrees.
Grease a 3-quart baking dish, set aside. Drain cans of yams and place in mixing bowl. Add ¾ stick of butter, brown sugar, marmalade and salt, and mix well. Stir in 4 TB liqueur. Mix well. Pour in greased baking dish. Using food processor, chop cookies coarsely. Empty cookies into bowl and add remaining butter and liqueur. Blend well. Sprinkle crumb topping over potatoes. Bake until hot, about 35-40 minutes.


;)



Strawberries with
Amaretto Whipped Cream



1 lb. strawberries
1/2 pint whipping cream
1 tbsp. sugar
1 tbsp. amaretto serves 2




Wash the strawberries and arrange them on a plate.
Using an electric mixer, beat the cream until it begins to get nice and fluffy. Slowly add the sugar and amaretto (adjust amounts to taste, as necessary). Serve in a martini glass, along with the strawberries.



:D



CHOCOLATE AMARETTO CHEESECAKE



CRUST
30 CHOCOLATE SANDWICH COOKIES, CRUSHED
½ C. BUTTER, MELTED
FILLING
2 C. (12 OZ.) SEMISWEET CHOCOLATE CHIPS
1-½ C. HEAVY CREAM
TWO 8 OZ. PKGS. CREAM CHEESE
2/3 C. SUGAR
4 EGGS
2/3 C. AMARETTO
WHIPPED CREAM TO GARNISH
TOASTED ALMONDS TO GARNISH
CRUST
In large bowl, combine cookie crumbs and butter. Press firmly into 9 inch springform pan, covering bottom and 3 inches up side. Refrigerate.
FILLING
Preheat oven to 350°F. In medium heavy gauge saucepan melt chocolate chips and heavy cream over low heat; set aside. In large mixing bowl, beat cream cheese and sugar until creamy. Add eggs one at a time, beating well after each addition. Add chocolate mixture and Amaretto liqueur until well blended. Pour into chilled crust. Bake 1 hour. Turn oven off; leave in oven 1 hour. Remove. Refrigerate at least 24 hours. Garnish with whipped cream and almonds before serving. Makes 16 servings.



:p



AMARETTO DREAM


1-1/2 OZ. AMARETTO
¼ OZ. CREAM DE CACAO
2 OZ. ORANGE JUICE
Blend ingredients with two scoops of vanilla ice cream; serve in parfait glass.



:D

[jaybird]

>>>JOLIE<<<

GOTCHA! ;)

I cut this recipe out of a magazine at least 5 years ago.

Apple Bourbon Baked Ham

7 to 8-lb fully cooked bone in smoked ham, shank end (or any sort of ham)
1/2 cup bourbon
1-1/2 cups water
1/2 cup packed light brown sugar
1 cup apple cider
1/4 cup Dijon mustard
1 teas. pepper

1. Place unwrapped ham on rack in large roasting pan. Let stand at room temperature 2 hours.
2. Preheat oven to 325 F. Skin ham; trim fat to 1/4 inch. Score fat in diamond pattern. Cover top of ham with foil. Pour one quarter cup of the bourbon and all the water into roasting pan. Bake 30 minutes.
3. Glaze: meanwhile in small saucepan, combine remaining bourbon, the sugar and one half cup of the apple cider. Cook stirring, over medium heat until sugar is dissolved. Remove from heat. Stir in mustard and pepper. After ham has baked 30 minutes, remove foil and baste with one fourth of the glaze (add water to pan if needed).
4. Bake 1-1/2 hours longer, basting 3 times with remaining glaze, or until internal temperature registers 130?F. on meat thermometer. Transfer ham to platter; tent with foil. Let stand 15 minutes. Pour drippings from pan into glass measure; skin and discard fat.
5. Place same roasting pan across 2 stove top burners over medium high heat. Add remaining apple cider, scraping up any browned bits from bottom of pan. Add reserved drippings and any juices from ham on platter. Simmer 5 minutes.
6. Serve pan juices with ham and Peach and sour cherry relish.

I’ve made the ham and it is soooo outstanding, but have never made the relish, can't find the cherries.

Peach & Sour Cherry Relish

1/3 cup dried, pitted sour cherries
1/4 cup dry sherry
1/2 cup sugar
2 tbsp. EACH fresh lime juice and wine vinegar
2 teas. minced peeled ginger
1 teas. yellow mustard seeds
one quarter teaspoon ground cinnamon
1/8 teas. EACH ground cloves and cayenne pepper
1 package (20-oz) frozen sliced peaches
1 small red onion, diced
chopped fresh parsley

1. In small bowl, soak cherries in sherry 30 minutes to soften.
2. In medium saucepan, over medium heat, simmer sugar, lime juice, vinegar, ginger, mustard seeds, cinnamon, cloves, and cayenne 5 minutes, stirring twice.
3. Add peaches, cherry mixture and onions; simmer gently, stirring occasionally, 15 minutes.
4. Garnish with parsley. Serve warm or at room temperature.

[jaybird]

~POUNCES FUGI, cuz she can~

One last recipe for tonight...

Baked Stuffed Chicken

6-7 lb. chicken
1 cup melted butter
1 cup stuffing
1 cup uncooked popcorn
salt & pepper to taste.

Preheat oven to 350 degrees. Brush chicken well with melted butter, salt and pepper. Fill cavity with stuffing and popcorn. Place in baking pan in the oven.

Listen for the popping sounds. When the chicken's *ss blows out the oven door and flies across the room, the chicken is done.

[the fugative]

;)



I’ve made the ham and it is soooo outstanding, but have never made the relish, can't find the cherries.



Really? must be too far south, remind me in the fall and I will get you some.

[jaybird]

I can find cans of pitted sour cherries in juice, but not the dried ones.

WAIT. You don't expect me to DRY these cherries, do you? :eek:

LMAO, remind you in the fall? As in September? I'll be lucky if I can remember my hair cut appointment next week!!

Here's the deal. Remind me to remind you, okay?

[the fugative]

:D



Deep-fried Mars Bars




Mars Bar (UK) or Milky Way (US)

1 cup plain flour

1/2 cup corn flour

A pinch of bicarbonate of soda (baking soda to us Yanks)

Milk or beer

Oil for deep frying
Directions:

Chill the chocolate bar by keeping it in the fridge, but don't freeze it.
Mix the flours and bicarbonate of soda together.

Add milk (traditional) or beer (which gives a lighter result)until you get a batter with the consistency of thin cream.

Heat the oil until a small piece of bread will brown in a few seconds, but don't allow to smoke.

Remove wrapper from chilled chocolate bar. Coat completley in batter. Carefully lower into hot oil and fry until golden brown. Serve, with ice cream or french fries if you're so inclined.

(Of course, if you want to be sophisticated, you can cut the bar into bite-sized pieces before coating in batter.)



:p


Had this in Scotland it is very good :p

[the fugative]

:D

Dried ones eh, let me check the local markets I think they sell them, I thought you meant fresh. :D


well you got all those worms drying in you fridge in the garage, why not? ;)

[~Angel Eyez~]

Bacon Potato Chowder
This is goooood:p

8 slices of bacon
2 c. (6 med.) cubed new potatoes
1 c. (2 med.) chopped onions
8-oz. (1 c.) sour cream
1 1/4 c. milk
10 3/4 oz. can condensed cream of chicken soup
8 oz. can whole kernel corn, drained
1/4 tsp. pepper
1/4 tsp. thyme leaves


In 3qt. saucepan cook bacon over med. heat for 5 min.; add potatoes and onions. Continue cooking, stirring occastionally, until potatoes are tender (15-20 min). Add remaining ingredients. Continue cooking, stirring occastionaly, until heated through (10-12 min.)

If you like mushrooms, I put them in there too and its good:)

[jaybird]

Originally posted by the fugative
Deep-fried Mars Bars
Mars Bar (UK) or Milky Way (US)
Had this in Scotland it is very good :p

~rubs her eyes, blinks hard and re-reads~

Deep fried chocolate bars. Good eh? If you say so. Sounds like a heart attack to me, chocolate & grease. Mmmm.

With fries or ice cream.

Okay.
:rolleyes: :confused: :rolleyes: :confused: :rolleyes: :confused:
Whacha drinking tonight Fugie? ;)

[the fugative]

:p

Amarretto


:p

Yeah they sound awful but are good :p

You know I wouldn't "WASTE" my time with just any old thing ;)

[the fugative]

:p Nite JayBird

;) Nite Jolie

:D HiYa ~Angel Eyez~

[jaybird]

Amaretto? Haven't had that in years!

WOOOHOOOOO! Another lurker posted! :D I love any kind of potato soup!
Night Fugi, night Jolie, night Angel, where are you Flutey? ;) In fact, after 1 more load of clothes (yep, the daughter is home with the magic laundry basket!) I'm going to bed too. Have 4 more loads of her laundry to do before we leave for the day tomorrow, since she's going to a wedding out of town early Sat. morning and then heading straight back to school on Sunday evening from there.

***5 more weeks and that precious thing will be back for good. Remind me to start finding some apartment search brochures! :D

[flute]

Originally posted by jaybird
where are you Flutey? ;)

I was here long enough to see this and then Isabel wanted me. You know, everyone says it's supposed to work on a supply & demand thing, but i'm not supplying it for her. I let her feed all day, everyday, and she can still suck down at least 4 oz of formula at night. :(

Mom always says "she's an angel, she's perfect for me" Yea, mom you give her formula which fills her up, so she sleeps for you. :(

[jaybird]

Ahem.

Speaking of the angel...I spent an entire day with that child, REMEMBER? She is perfect. She slept continually for 4 straight hours while we shopped, remember? ;) :p

[jaybird]

Fried Dill Pickles

-----------------------------
Ingredients

1 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1 cup ice water
1 egg yolk
2 tablespoons dill pickle juice
8 medium to large dill pickles, sliced 1/4" thick or use 4 cups drained dill pickle slices
oil for frying

Instructions
Stir flour, cornstarch, baking powder, and salt into a large bowl.
Make a well in center; add water, egg yolk, and pickle juice, all at once. Stir with wire wisk to make a smooth batter. Cover bowl and refrigerate 30 minutes.

Heat at least 2 inches of oil in deep fryer or large saucepan to 375 degrees Fahrenheit.

In batches, dip pickle slices (hamburger slices work well) in the batter to coat evenly and lightly. Fry without crowding in hot oil until golden brown and crisp, 1 1/2 to 2 minutes. Drain on paper towel and serve at once. Dip in a sauce if preferred.

Makes about 8 servings as an appetizer or side dish.

[flute]

Originally posted by jaybird
Ahem.

Speaking of the angel...I spent an entire day with that child, REMEMBER? She is perfect. She slept continually for 4 straight hours while we shopped, remember? ;) :p

ya want me to strangle you now, or later!!??
:confused: Cus I'm free!

[the fugative]

Todays Recipies



Oyster and Brie Soup

3 dozen small to medium oysters in their liquor
4 cups cold water
1/2 pound unsalted butter
1/4 to 1/2 cup flour
1 cup onion -- coarsely chopped
1/2 rib celery -- coarsely chopped
1/2 teaspoon white pepper
1/2 teaspoon ground red pepper
1 pound Brie cheese -- cut in small pcs
2 cups heavy cream
1/2 cup champagne
1/2 bunch green onions -- chopped
1 handful tasso -- finely chopped
1/2 pound bacon -- fried & crumbled


Combine oysters and water together and refrigerate for 1 hour.
Strain and reserve the oysters and water. In a large skillet melt the butter over low heat. Add the flour and beat with a metal whisk until smooth. Add the onions and celery, saute about 3 minutes, stirring occasionally.
Stir in the peppers and saute about 2 minutes and set aside. In a 4 quart saucepan, bring the oyster water to a boil. Stir in the sauteed vegetable mixture until well mixed. Turn heat to high. Add cheese; cook until cheese starts to melt, about 2 minutes, stirring constantly. Lower heat to a simmer and continue cooking for about 4 minutes stirring constantly. Remove from heat, strain soup and return to pot. Turn heat to high and cook about 1 minute stirring constantly. Stir in cream; cook until close to a boil, about 2 minutes. Add green onions and champagne if desired.
Lower heat and add the oysters and handful of tasso. Check the seasoning at this point and add red pepper and salt to taste. When oysters curl serve immediately in bread bowls with crumbled bacon to garnish the top.



;)


Creamy Chestnut and Smoked Ham Soup





1 pound chestnuts (pierce the shell, simmer for 30 minutes, then peel)
4 Tablespoons butter
1/4 lb. smoked ham, cut into a fine julienne
2 parsnips, peeled and thinly sliced
2 carrots, peeled and thinly sliced on a diagonal
2 apples, peeled, cored, and thinly sliced
2 leeks, white part only, sliced into thin rounds
2 teaspoons sweet Hungarian paprika
5 cups chicken stock
1 and 1/2 cups whipping cream
2 egg yolks
salt and pepper



Chop the cooked chestnuts finely, in a food processor if possible, then set aside. Melt butter in a Dutch oven over medium heat, then saute the ham, parsnips, carrots, apples, and leeks, stirring occasionally for about 10 minutes. Mix in the chestnuts and paprika, then add stock. Bring to a boil, reduce to a simmer, and cook for about 20 minutes.
When ready to serve, beat the egg yolks into the cream, then whisk into the soup. Stir until the soup thickens, about 1 minute. Season with salt and pepper. Ladle into bowls and sprinkle with more Hungarian paprika.




:D



Spiced Plum Soup




2 pounds ripe purple plums, washed, cut in half, and pitted
1 6-inch thin strip of orange zest
1½ cups orange juice
1/4 teaspoon cinnamon
1/2 teaspoon cardamom
1/8 teaspoon ground cloves
1/2 cup honey
1/2 cup plain yogurt
2 teaspoons balsamic vinegar
Garnish: Spoonsful of yogurt swirled in each serving

Mix the plums, orange zest, orange juice, cinnamon, cardamom, cloves, and honey in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for about 30 minutes, till the fruit is very soft.

Purée the entire contents in a blender, skins and all. Stir in the yoghurt. If you plan to serve it cold, chill in the refrigerator for several hours.

When ready to serve, add more orange juice, if you like, to achieve your preferred consistency. Stir in the balsamic vinegar, then ladle into small bowls. Swirl a spoonful of yogurt into each portion as a garnish.


NoteThis is a strongly flavored, sweet-tart appetizer soup--redolent of warm harvests and autumn weather, a perfect start to a meal of roast pork or duck and roasted vegetables. The yogurt stirred in at the end creates a wonderful contrast of color and flavor. This soup is excellent piping hot--and also chilled. Serve in small portions to 6-8 people.


:D

[the fugative]

For JayBird ;)



Deep Fried Dill Pickles



2 eggs
1 cup buttermilk
1 tablespoon Worcestershire sauce
1/2 teaspoon vinegar-based hot pepper sauce
3/4 teaspoon cayenne pepper
1/4 teaspoon seasoning salt
1/4 teaspoon garlic powder
1 cup cornmeal
2 1/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon ground black pepper
1 (32 ounce) jar dill pickle slices
1 cup vegetable oil for deep frying
salt and pepper to taste


Directions
In a large bowl, combine 2 eggs, 1/4 cup of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder.
In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and 3/4 teaspoon black pepper.
Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C).
Dip drained pickles into milk mixture and then dredge them in the flour mixture. Deep fry until golden brown. Drain on paper towels. Salt and pepper to taste

;)


Fried Pickles





12 dill pickle spears
flavoring, recipe follows
3 cups flour
2 egg yolks
3/4 to 1 cup beer
Pinch of baking powder
Salt and pepper
Oil for frying


Preheat the fryer. Season the pickles with flavoring. Season 1 cup of flour with flavoring. In a mixing bowl, whisk the yolks and 3/4 cup of the beer. Season the mixture with salt and pepper. Whisk in enough flour to form a batter. If the batter is too thick add the remaining beer to thin the batter. Dredge the spears in the seasoned flour. Dip the spears in the batter, letting the excess drip off and coating the spears completely. Gently lay the spears in the hot oil and fry until golden brown, about 3 to 4 minutes. Remove the spears from the oil and drain on a paper-lined plate. Season the spears with Essence. Serve the spears with ketchup

Flavoring:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

:D



Dipping Sauce for Fried Pickels


2 eggs
1/2 teaspoon salt
1/2 lemon, juiced
2 cups canola oil
1/4cup ketchup
2 tablespoons sweet pickle relish
1 tablespoon prepared horseradish
1 teaspoon Worcestershire sauce
1 teaspoon Crystal Hot sauce
2 tablespoons chopped scallions (green part only)
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 lemon, juiced


In a blender combine eggs, salt, and juice of half a lemon. Process briefly to combine. While motor is running, add oil in a slow, steady stream until mayonnaise has emulsified. Transfer to a non-reactive bowl and add all remaining ingredients. Season with salt and pepper to taste. Set aside to serve with fried pickles.
:p

[Jolie Rouge]

Beef in Guinness

The Guinness in this recipe has the same function as the wine in Coq Au Vin - the acid and moisture combined with the long, slow cooking help tenderise the tough but flavoursome meat.

2 1/2 lb/ 1 kg shin of beef
2 large onions
6 medium carrots
2 tbsp seasoned flour
a little fat or beef dripping
1/2 cup dry cider
1/2 pt/ 250 ml/ 1 cup Guinness with water
sprig of parsley
(serves four)


Cut the beef into chunks and peel and slice the onions and carrots.
Toss the beef in the flour and brown quickly in hot fat.
Remove the beef and fry the onions gently until transparent.
Return the beef and add the carrots and the liquid.
Bring just to the boil, reduce the heat to a very gentle simmer, cover closely and cook for 1 1/2 - 2 hours.
Check that the dish does not dry out, adding more liquid if needed.
Sprinkle with chopped parsley and serve with plainly boiled potatoes.



Boxty

Boxty is a traditional potato dish, celebrated in the rhyme.

Boxty on the griddle,
boxty in the pan,
If you can't make boxty,
you'll never get your man

8 oz/ 250 g/ 1 cup raw potato
8 oz/ 250 g/ 1 cup mashed potato
8 oz/ 250 g/ 2 cups plain flour
1 tsp baking powder
1 tsp salt
large knob of butter, melted
about 1/4 pt/ 125 ml/ 1/2 cup milk

Grate the raw potatoes into a bowl.
Turn out onto a cloth and wring, catching the liquid.
This will separate into a clear fluid with starch at the bottom.
Pour off the fluid and scrape out the starch and mix with the grated and mashed potatoes.
Sieve the dry ingredients and mix in along with the melted butter. Add a little milk if necessary to make a pliable dough.
Knead lightly on a floured surface.
Divide into four and form large, flat cakes.
Mark each into quarters but do not cut right through, and bake on a griddle or in a heavy pan.

If liked, more milk and an egg can be added to make a batter which can be fried in bacon fat like drop scones.


Champ

Champ is a simple warming dish which is cheap, easy to produce and very filling. When I was a child we used to have it at Hallowe'en for dinner. A silver sixpenny piece wrapped in greaseproof paper would be buried in it. To find it in your portion was to gring good luck for a year - quite apart from the temporary wealth.

8 medium potatos, peeled
small bunch of scallions (spring onions)
1/4 pt/125ml/1/2 cup milk
salt and pepper
knob of butter per person
(serves four)


The best way to prepare the potatoes is to cook them in a steamer and then pass them through a food mill. Alternatively, boil until soft but not mushy, drain and return them to the heat to dry somewhat before mashing. In any case keep hot.
Chop the scallions finely, both green and white parts, and cook for 5 minutes in the milk.
Beat this mixture into the mashed potatoes until smoooth and fluffy, season to taste and serve a large mound on each plate with a good knob of butter melting into the top.
Each forkful is dipped into the melted butter as it is eaten.
Very good with a glass of cold milk.

Colcannon is made in much the same way as champ, but with the addition of cabbage. In parts of the country white cabbage is always used.
In any case, shred and chop a small cabbage (discard the stump) and cook until tender. Beat into the potato mixture and serve as above.



Ni geal an gaite ach san ait a mbionnan biadh!
(Laughter is gayest where the food is best!)"
--Irish Proverb

[jaybird]

~huggles Jolie, Flute & Fugi~

(sad booboohead here :( :( :(

Mexican migrant farm worker murdered my friend and neighbor of 15 years. About 2 blocks from my house.

Illegal alien commits murder with an unregistered firearm.
:( :( :(

>>>jaybird<<< is very sad and F*CKING angry.

[Jolie Rouge]

Oh ~~ Jaybird ~~ I am soo sorry ...
I was coming in here to pounce you ...


HUGS !!
HUGS !!
HUGS !!
HUGS !!
HUGS !!
HUGS !!
HUGS !!
HUGS !!

You'll be in my prayers tonight - but then you always are.

I got my "package" today - can't wait to try it out !

(yeah ~ let'em wonder !)

[the fugative]

:({{{JayBird}}} :(

[the fugative]

Recipies for all that Left Over Ham





Scalloped Cabbage with Ham and Cheese




1 medium head cabbage, chopped
1 onion, chopped
1 1/2 cups cooked ham, diced
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon salt
3/4 cup processed American cheese
2 tablespoons dry bread crumbs


Directions
Preheat oven to 300 degrees F (150 degrees C).
Steam cabbage and onion in a small amount of water until tender. Add the ham. Place into a buttered baking dish.
In a skillet, melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth. Add salt, cheese and stir until melted. Pour over the cabbage mixture. Sprinkle with bread crumbs and dot with butter. Bake for 30 minutes.

;)


LENTIL AND HAM SOUP



1 leftover smoked ham bone or 2 smoked ham hocks
1 pound lentils (about 2 1/2 cups), picked over and rinsed
1/2 pound mushrooms, chopped (about 3 1/2 cups)
3 onions, chopped coarse
1 cup chopped carrot
1 cup chopped celery
1 cinnamon stick
1 bay leaf
3 1/2 cups beef broth
8 cups water

In a 6- to 8-quart kettle combine all ingredients and simmer soup, covered partially, stirring occasionally, 1 1/2 hours. Discard bay leaf and cinnamon stick and remove meat from bone or hocks. Chop meat and stir into soup.


;)


Cauliflower and Ham Soup




2 heads cauliflower
1 cup ham cubes
1 cup heavy cream
12 ounces chicken stock or broth -- low sodium if using cans
1 clove garlic -- minced
1/4 cup yellow onion -- finely chopped
1 tablespoon butter
1 teaspoon Tabasco sauce -- or to taste
1 teaspoon freshly ground black pepper
1 teaspoon coarse salt -- or to taste

Core cauliflower and break off florets. Steam until very soft. In a large soup pot, sauté garlic and onions in butter until soft and fragrant. Add cauliflower and stir to combine. Add stock, and simmer until heated through and flavors combine. For a thicker soup use less stock. Puree soup in small batches in a blender, taking care that hot liquid expands. Do not overfill blender, and I suggest covering the top with a clean kitchen towel while processing. Or allow ingredients to cool before processing. Return puree to pot. Add ham cubes, Tabasco, salt and pepper. If soup is too thin at this point simmer to reduce. Add cream to desired consistency. This soup is also good with some finely grated sharp cheddar as garnish.


:D


CHEESY HAM HASHBROWN CASSEROLE



1 (2 pound) package frozen hash brown potatoes, thawed
8 ounce ham, chopped
2 (10.75 ounce) cans cream of potato soup
1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese
1 1/2 cups grated Parmesan cheese
Preheat oven to 375 degrees F. Lightly grease a 9x13 inch baking pan.
In a large mixing bowl, combine potatoes, ham, potato soup, sour
cream and cheddar cheese. Sprinkle with Parmesan cheese.
Bake in preheated oven until sauce is browned and top is browned,
about 60 minutes. Serve immediately.

:)


Potato Rollups


2 cups mashed Idaho Potatoes*

1 cup grated cheddar cheese

1/2 pound ham

Yellow prepared mustard (optional, to taste)

24 green beans, trimmed and blanched

*Use fresh, instant or frozen mashed Idaho potatoes.

Directions:

In a medium mixing bowl, stir together the mashed potatoes and the cheddar cheese.
Assemble the roll-ups one at a time: lay a slice of ham on a clean cutting board or counter top (spread ham with a little mustard, if desired.) Using a spoon, pat about 1/4 cup of the potato mixture along the short end of the ham slice. Top potato mixture with three string beans placed lengthwise along the short end of the ham slice. Carefully roll up the ham so that the beans and potato mixture are in the center of the roll. Repeat to make 8 rolls.
Place roll-ups on a microwave-safe plate, leaving space between them. Cover plate with wax paper and microwave on high for 2 minutes, turning every 30 seconds, or until heated through and cheese is melted.

:D

[flute]

Mike's unique pizza

pizza cheese
pre made pizza dough
pizza (or pasta) sauce
pizza ingredients (mushrooms, olives, onion, hamburger, sausage, pepperoni, etc. to taste)

Mike takes the pre made pizza dough, and rips it up. Put it into a pan sprayed with Pam. He takes pepperonni, hamburger (already browned, with onions in it), mushrooms, olives, and mixes it into the dough. Mix cheese & sauce into the dough. Add rest of ingredients.
Cook according to pizza dough directions.


Will not look like an "ordinary" pizza.
(we LOVE this stuff!!!!!!!)

[flute]

Egg bake
1lb sausage, bacon or ham
6 eggs
2 C milk
6 slices bread
1 tsp pepper
1 tsp salt
1 C shredded cheddar cheese

crumble bread. set aside. beat eggs with salt & pepper. Pour over bread. stir in rest of ingridients. Bake at preheated 350 oven for 40 minutes. (I felt the egg wasn't done enough so I gave it a stir and baked for 10 more min)

[the fugative]

Todays Recipies



*Note Colmans English Mustard works best for these recipies



Pepper Casserole with Mustard



1 1/2 cups water
1 tsp salt
2 packages lima beans
2 med. green peppers, cut in 3/4-inch julienne strips
1/4 pound bacon, cut in 1/2-inch pieces
1 tbs packed brown sugar
1 tsp Mustard
1 tbs molasses
2 cups stewed tomatoes
Preheat oven to 325. Heat water and salt to boiling. Add lima beans and green pepper strips. Bring to a boil. Reduce heat, cover, and simmer until tender, about 8 minutes. Drain vegetables and set aside.
Cook bacon pieces in medium skillet until limp but not brown. Stir in brown sugar, Colman's Mustard, molasses, and stewed tomatoes. Cook over low heat 5 minutes.
Blend tomatoes and vegetables. Pour into buttered 2-quart casserole. Cover. Bake at 325 35-40 minutes, or until bubbly. Serves 4 to 6.


:p


Tangy Baked Beans




1/2 cup chopped onions
1 tsp instant chicken-flavored bouillon
1 small apple, unpeeled, shredded
1/4 cup tomato paste
1/2 tsp mustard
2 Tbs vinegar
1/4 tsp dry oregano
2 tsp honey
12-oz cooked red or white kidney beans
Salt & pepper, to taste

Preheat oven to 350. Saute onions, bouillon and apple until onions are tender. Combine with remaining ingredients. Mix well, then put in a 1-1/2 quart sprayed dish. Cover and bake for 40 minutes.



:D


Root Beer Baked Beans



2 Slices Bacon -- diced
1 Small Onion -- diced
36 Ounces Baked beans (canned)
1/2 Cup Root beer (not diet)
1/4 Cup Barbeque sauce
1/2 Teaspoon Mustard
Dash Hot Pepper Sauce
Black Pepper, To taste
Cook bacon with onion in saucepan until bacon is brown and crisp.

Add remaining ingredients. Heat to a boil; reduce heat and simmer, stirring often, until slightly thickened, about 20 mins.





;)

[Jolie Rouge]

Split Pea Soup

1-1/2 cups split peas
1 ham bone
1/2 cup carrots, diced
2 ribs celery, diced
2 medium onions, sliced
8 peppercorns
2 bay leaves
8 cups boiling water
1/2 cup light cream
Salt and pepper to taste
3/4 teaspoon sugar

Wash peas and drain.
Put peas with ham bone, vegetables, seasonings, and water in kettle. Cover and simmer over low heat until peas are soft, about 3 hours, stirring occasionally to prevent burning.
Remove bone.
Force soup through sieve or blend in blender.
Add cream, salt and pepper to taste, and sugar.
Reheat and serve.

SERVES: 6




Orange Pork Chops

6 thick pork chops
1 can (11 ounces) Mandarin oranges
4 tablespoons brown sugar
1/2 teaspoon cinnamon
3 whole cloves
1/2 teaspoon salt
1 teaspoon prepared mustard
1/4 cup catsup
1 tablespoon vinegar

Brown chops on both sides in large skillet.
Add drained oranges to skillet, reserving juice.
Combine 1/2 to 3/4 cup of reserved liquid with remaining ingredients. Pour over pork chops.
Cover and simmer gently until chops are done (about 45 minutes).

YIELD: 6 servings



Blueberry Cobbler Cake

2 cups fresh blueberries
Juice of 1/2 lemon
3 tablespoons butter, softened
1-3/4 cups sugar
1/2 cup milk
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon cornstarch
1 cup boiling water

Grease 8-inch square pan.
Put berries in pan and sprinkle with lemon juice.
Cream butter and gradually blend in 3/4 cup of the sugar.
Add milk, flour, baking powder and 1/4 teaspoon salt; beat until well combined.
Spread batter over berries.
Mix remaining 1 cup sugar, remaining 1/4 teaspoon salt and the cornstarch; sprinkle evenly over batter.
Very carefully pour boiling water over all.
Bake in 375 degree oven for 50-60 minutes, or until crust is light brown.
Serve warm, with cream, for dessert; or serve as coffee cake for breakfast.

SERVES: 6

[Jolie Rouge]

My Favorite Irish Blessing:

May the road rise up to meet you
May the wind always be at your back
May the sun shine warm upon your face
And rains fall softly upon your fields
And, until we neet again,
May God hold you in the palm of his hands

**************************************
RECIPE: OAKHILL POTATOES
**************************************

1 1/2 pounds (4 to 5 medium) potatoes, peeled & diced
1/2 teaspoon salt
3 tablespoons butter or margarine
2 tablespoons flour
salt and pepper
2 cups milk
2 hard-boiled eggs, peeled & sliced
2 tablespoons chopped onion
3 tablespoons dried bread crumbs

Place potatoes in large saucepan. Cover with cold water.
Add 1/2 teaspoon salt and bring to a boil.
Reduce heat to low and cook 20 to 25 minutes or until potatoes are tender. Drain; reserve.
Melt 2 tablespoons butter in medium saucepan.
Add flour, salt, and pepper; cook until bubbly.
Add milk; stir well.
Cook, stirring constantly, until thickened.
Combine potatoes, hard-boiled eggs, onion, salt, and pepper in lightly greased 1 1/2 quart casserole.
Add white sauce; blend lightly with spatula.
Melt remaining 1 tablespoon butter.
Add bread crumbd; mix well.
Sprinkle buttered crumbs over casserole.
Bake at 350 degrees for 30 minutes. Serve hot

YIELD: 4 servings

************************************
IRISH COUNTRY STEW
************************************

8 small Lamb Chops, Thawed
1 Salt And Pepper
1 tb Vegetable Oil
Parsley, Bay Leaves
Peppercorns, Thyme, Rosemary
1 lb Potatoes, 3 To 4 Medium
2 c Finely Shredded Cabbage
1 md Onion, Chopped
1 lg Leek White, Thin Sliced
12 sm White Onions
1 1/2 c Celery Stalks, Diced
1 1/2 c Peas
Chopped Fresh Parsley

Season chops with salt and pepper.
heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides.
Spoon off any melted fat and add enough water to cover chops.
Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer.
Meanwhile, peel potatoes and shape into bite sized rounds.
Chop trimmings from potatoes into small pieces.
Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid.
Simmer 20 minutes, then add peas.
Add a little more water if needed during cooking.
Simmer 10 minutes more or until potatoes are tender.
Garnish with parsley and serve.

YIELD: 4 servings

****************************
RECIPE: CARAMEL APPLE SALAD
****************************

1 container (8-oz) frozen whipped topping, thawed
1 package dry instant butterscotch pudding
1 can (8-oz) crushed pineapple with juice
3 cups diced apples
1 cup dry roasted nuts
1 cup marshmallows

Mix cool whip, butterscotch pudding and crushed pineapple with juice. Add apples, roasted nuts and marshmallows.
Keep in refrigerator until ready to serve.


****************************
IRISH WHISKEY PIE
**********************
Chocolate ready-to-use pie crust
1/4 c. Irish whiskey
1 envelope unflavored gelatin
1 T. mint jelly
2 3/4 c. whipped topping
2 T. sugar
2 eggs, separated
green food coloring
2/3 c. light cream
dash salt

Combine gelatin, 1 Tablespoon sugar, and salt in saucepan.
Beat egg yolk slightly.
Add egg yolks, cream and whiskey to gelatin mixture.
Cook over low heat, stirring constantly, until mixture thickens slightly.
Stir in mint jelly.
Chill until mixture begins to thicken.
Beat egg whites to soft peaks.
Beat in remaining sugar until mixture holds a stiff peak.
Fold meringue and 2 cups whipped topping into custard mixture.
Add green food coloring to desired shade.
Turn into crust.
Garnish with remaining whipped topping and refrigerate until firm. Let stand at room temperature for 2 hours before cutting.

*************************************
IRISH COFFEE SUPREME:

1 1/2 oz Irish Whiskey
1 tbsp brown sugar
2 oz heavy cream
coffee
float green creme de menthe

Fill glass with hot water to pre-heat then empty.
Pour piping hot coffee into warmed glass until it is about 3/4 full. Add 1 tablespoon brown sugar and stir until completely dissolved.
Blend in Irish Whiskey.
Gently top with a collar of slightly whipped heavy cream by pouring gently over a spoon.
Color with creme de menthe and enjoy while piping hot.

[the fugative]

Todays Recipies



Walnut Maple Pie




1 store-bought or homemade pie crust
2 large egg whites
1 large egg
1 cup maple-flavored syrup or pure maple syrup
1/2 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
1 tablespoon butter or margarine (melted)
1 1/2 teaspoons vanilla
1/2 cup chopped walnuts


Preheat oven to 400°. Line a 9-inch pie plate with pie crust. Trim crust to 1/2 inch beyond edge of pie plate. Fold under extra crust and crimp edge. Line crust with foil and fill with dried beans. Bake for 15 minutes or until light brown. Cool crust on a wire rack for 5 minutes; discard foil. (Save beans for future pastry baking.) Lower oven temperature to 350°.

Step 2:
Meanwhile, in a large bowl, using a rotary beater or fork, beat the egg whites and egg just until mixed. Whisk in the maple-flavored syrup, brown sugar, flour, butter, and vanilla just until smooth. Stir in the walnuts.

Step 3:
Pour the syrup mixture into baked crust. Bake for 40 to 45 minutes or until a knife inserted in the center comes out clean. (If the edge of the crust seems to be browning too quickly, cover with foil.) Cool on a wire rack for 1 hour. Serve with frozen vanilla yogurt or cover and store in the refrigerator.

*Note-Hazelnut, macadamia nuts, cashews, or peanuts also work well.

:p


Maple Custard Pie



2 cups flour
1 cup vegetable shortening or margarine
1/2 cup powdered sugar
3 eggs
3 Tbs flour
1 1/2 cups maple sugar

Process the flour, shortening, and powdered sugar ina food processor until it becomes a dough. Press into a well-greased tart pan. Combine the eggs, flour, and maple syrup and beat until frothy. Pour into the crust and bake at 350 degrees for 45 minutes or until set.


:D

Pork Stew



2 cups pearl barley
6 cupschicken stock
1 lb boneless pork loin, cut into 1" cubes
1 tbsp canola oil
1 large onion, coarsely chopped
2 carrots, scraped and sliced
8 oz fresh mushrooms, coarsely chopped
7.5 oz can of tomato sauce
1 cup dry red wine
1 tsp dried thyme
3/4 tsp dried oregano
1/2 tsp salt
1/4 tsp cinnamon
2 tbsp red wine vinegar
black pepper,good pich (to taste)
1/2 cup raisins


Combine barley and chicken stock. Bring to boil, then simmer until tender, about 40 minutes. In the meantime, brown pork in oil in a large pot over medium heat, stirring occasionally, about 3 minutes. Stir in the onion, carrots and mushrooms and cook 2 minutes more. Add tomato sauce, wine and seasonings. Bring to a boil; lower heat to a simmer. Stir in raisins and red wine vinegar.

Cover and cook gently for 20 minutes. Adjust salt and pepper. Sprinkle with a little sugar and stir, if stew is too tangy. Serve over hot cooked barley. Serves 4 - 6.


;)

Savory Pork Stew




2 tbsp Vegetable oil
1 lb Boneless pork shoulder, cut into 3/4-inch pieces
2 cans CAMPBELL'S condensed Cream of Celery Soup
1 1/2 cups Apple juice
1/4 tsp Pepper
1/4 tsp Caraway seed
2 Medium red potatoes, cut into chunks
3 Carrots, diagonally sliced
3 cups Coarsely chopped cabbage
1/2 cup Milk







In 4-quart saucepan over medium heat, in hot oil, cook pork until browned on all sides.

Add soup, juice, pepper and caraway. Heat to boiling. Reduce heat to low. Cover; cook 30 minutes, stirring occasionally.

Add potatoes and carrots. Cover; cook 10 minutes. Add cabbage. Cover; cook 15 minutes or until vegetables are tender.

Add milk. Heat through, stirring occasionally. Do not boil.




:D HiYa Jolie, HiYa JayBird

[Jolie Rouge]

Good Mornin' Fugie !
Good Mornin' Jaybird !
Mornin' All You Lurkers !

Cream of Leek Soup

6 medium leeks
4 Tbsp. butter
3 onions, finely chopped
6 cups chicken broth
1 pound potatoes, peeled and cut into 1/2 inch cubes
1 cup dry white wine
Salt and pepper
1 cup Half and Half
2 Tbsp. fresh parsley, chopped
2 Tbsp. chives, finely cut

Wash leeks and cut off the green leaves.
Chop the leaves and reserve.
Cut the white part of the leeks into 1/4-inch slices.
Melt butter in a large pan, add the leeks and onions and cook for about five minutes.
Add the leek leaves and cook for an additional three minutes.
Add the chicken broth, potato cubes and wine and bring to a boil. Cover and simmer on low heat for about one hour.
Put soup in a blender, a few cups at a time, and puree.
Once each batch has been pureed, pour it from the blender back into the pan.
Simmer over moderate heat and then add the salt and pepper and Half and Half.
Sprinkle with parsley and chives and serve.


Chicken Breasts Stuffed with Goat Cheese and Olives

15 - 20 Kalamata olives
6 oz. goat cheese
3 tsp. fresh thyme
Salt and pepper
6 boneless chicken breasts with skin on
4 tsp. olive oil

Pit and slice olives.
Combine olives, cheese, thyme and salt and pepper together.
Slice each chicken breast about halfway through down the middle to form a pocket.
Stuff the chicken breasts with the cheese and olive mixture.
Heat oil in a skillet and brown chicken on both sides.
Transfer chicken to a baking dish and cook at 300 degrees for about 20 minutes. I don't like goat cheese, so I use provolone.


Pasta with Beans

1 cup small pasta shells
4 slices of bacon
1 cup chopped onion
2 cloves garlic, chopped
1 tsp. red pepper
1 16-oz. (or 14-oz. if that is all you can find) can diced tomatoes
1 16-oz. (or 14-oz. if that is all you can find) can of pinto beans
1 cup grated Parmesan cheese
Salt and pepper to taste

Cook pasta shells in 2 quarts of boiling water until al dente.
Drain and place in a large serving bowl.
Cook bacon in frying pan until crisp and brown.
Remove bacon and drain on paper towels.
Pour all but 1/4 cup of the bacon fat out of the pan.
Heat oil and add the onion, garlic and red pepper.
Cook for a few minutes, add the tomatoes and then cover and cook for about five minutes.
Add the beans to the sauce and cook for about five minutes.
Pour the sauce over the pasta shells, add the cheese and salt and pepper and mix well.
Crumble the bacon over the top and cook in a 300-degree oven for about 10 minutes until hot and bubbly.


Biscuit Tortoni

2 and 1/2 cups Half and Half
1/2 cup confectioners' sugar
8 stale macaroon cookies, crushed
1/4 cup dark rum
1 and 1/2 tsp. vanilla extract
1/4 cup slivered almonds

Combine 1 and 1/4 cups of Half and Half, sugar and macaroons in a bowl and chill for about 30 minutes.
Beat the remaining Half and Half until it thickens and forms peaks. Fold in the macaroon mixture, rum and vanilla extract.
Place twelve paper muffin tin liners in a muffin tin pan.
Fill the muffin-tin liners with the macaroon mixture.
Sprinkle each muffin with slivered almonds.
Freeze for about 3 hours before serving.

[the fugative]

For babygirlnoemi17



Fresh Asparagus with Buttered Almonds



3 tbsp. butter
1 cup sliced almonds
salt
freshly ground black pepper
1 lb. fresh pencil asparagus, trimmed and blanched

Instructions:
1. In a large sauté pan, over medium heat, melt the butter. Add the almonds. Season with salt and pepper. Sauté until golden, about 2 minutes. Add the asparagus. Season with salt and pepper. Sauté for 2 minutes. Remove and serve.




Simple ways to prepare asparagus



Boiled: Cook fresh or frozen asparagus quickly in a small amount of water in a saucepan or steamer until tender. Aprrox. 10 minutes for fresh, 7 minutes for frozen.


Stir-Fry: Stir-fry asparagus pieces in a small amount of hot oil, stirring constantly until tender-crisp (about 3 to 5 minutes).

Microwave: Place fresh asparagus in a baking dish with tips in center. Add about 1/4 cup of water and cover. Microwave at 100% power: 6-9 minutes for spears, 5-7 minutes for pieces. Stir to rearrange after cooking.




Asparagus Pesto & Pasta


1 pound fresh asparagus
3 fresh basil leaves (or dash of dry)
1/4 cup grated parmesan cheese
1/4 cup chopped pecans or walnuts
1 small clove raw garlic
1/4 tsp. salt
3 tbsp. olive oil
8 ounces very fine textured spaghetti or egg noodles
Cook spaghetti al dente and drain. Add one tbsp. olive oil to hot drained spaghetti. Place remaining oil and asparagus and all other ingredients in blender. Blend smooth and serve over spaghetti.



Asparagus Parmesan Bake




Place crisp cooked asparagus spears in a buttered oval baking dish. Season with salt and pepper, dot with butter and sprinkle with freshly grated parmesan cheese. Bake at 400F for 5 minutes until browned




Asparagus, Apple and Chicken Salad




cup fresh asparagus cut in 1 inch pieces
2 tbsp. cider vinegar
2 tbsp vegetable oil
2 tsp. honey
2 tsp. minced fresh parsley
1/2 tsp. salt
1/4 tsp. pepper
1 cup cubed cooked chicken
1/2 cup diced red apple
2 cups torn mixed greens
Alfalfa sprouts optional

Cook asparagus in a small amount of water until tender crisp, about 3 to 4 minutes; drain and cool. In a bowl, combine the next six ingredients. Stir in the chicken, apple and asparagus; toss. Serve over greens. Garnish with alfalfa sprouts if desired.



Asparagus Casserole



1 to 1 1/2 lbs. asparagus
1 can water chestnuts drained and sliced
1 19 oz can bean sprouts drained well
3 to 4 green onions chopped
1 can cream of mushroom soup
1 cup grated sharp cheese
1 cup chopped almonds, or 1 can french fried onion rings, or chow mein noodles

Cut asparagus into one inch pieces and cook until tender; drain. In a large greased casserole layer asparagus, water chestnuts, bean sprouts, mushroom soup and grated cheese. Bake for 30 minutes at 350F. Sprinkle on preferred topping and bake 5 minutes longer. This casserole may be made ahead of time and refrigerated.
Serves 8.

:D

[the fugative]

Here are some more :D


Asparagus Chowder


2 medium leeks -- white part only, cleaned and chopped (about 2 1/2 cups)
1 tablespoon butter or soy margarine
4 cups vegetable stock -- or stock of your choice
1 pound new potatoes -- un peeled, cut into 1/4-to- 1/3-cubes
1 teaspoon salt
1 teaspoon fresh thyme leaves
2 pounds asparagus -- cleaned, trimmed and cut into 1/2 inch pieces
1/2 teaspoon ground black pepper -- freshly ground
1/4 cup half-and-half or soy milk
1/4 cup parsley -- finely chopped

1. In a heavy-bottom pot, saute' the leeks in butter over medium heat until
they're soft but not brown, 6 to 7 minutes.

2. Add the stock, potatoes, salt, and thyme. Cover and bring to a boil.
Lower the heat and simmer until the potatoes can be easily pierced with a
fork, about 15 minutes.

3. Add the asparagus and pepper and simmer uncovered until the asparagus
are cooked, about 10 minutes.

4. Transfer half the solids to a blender or food processor. Add the
half-and-half or soy milk and puree until smooth. Return this mixture to the pot and
bring to a simmer over low heat. Serve hot, garnished with parsley.

Notes: This soup can be refrigerated for 2 days. Reheat gently before serving.

Serves 6 as a first course, 4 as a light entree

Preparation time: 20 to 30 minutes

Cooking time: 30 to 35 minutes



Grilled Spring Onions And Asparagus With Lime




4 lg spring onions
4 asparagus spears
1 olive or sunflower oil
1 wedges of lime
1 Tsp coarse sea salt

1. Brush the spring onions and asparagus with the oil
and grill, turning, until patched with brown. Serve immediately
with wedges of lime and sea salt. Garnish with parasan or soy cheese


Asparagus with Honey Garlic Sauce



1 pound fresh asparagus
1/2 cup Dijon-style mustard
1/2 cup dark ale or beer
1/3 cup honey
1 clove garlic, minced
1/2 teaspoon dried thyme, crushed
1/2 teaspoon salt

Trim or break off asparagus spears at tender point; rinse.

In large skillet, in boiling water to cover, cook asparagus until crisp-tender, about 3 to 5 minutes, or until barely tender. Do not overcook. Drain and rinse under cold water.

Combine remaining ingredients for the sauce. Pour over the asparagus. Makes five servings.


Cream of Fresh Asparagus Soup




1 1/2 pounds fresh asparagus
1 1/2 cups chopped onion
6 tablespoons butter
1 pinch salt
6 tablespoons all-purpose flour
2 cups water
4 cups hot milk
1 teaspoon dried dill weed
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons soy sauce


Directions
Break off and discard tough asparagus bottoms. Break off tips; set aside. Coarsely chop stalks.
Cook in skillet over medium heat with onion in butter, salting lightly, for 8 to 10 minutes.
When onions are clear, sprinkle with flour. Continue to stir over lowest possible heat 5 to 8 minutes.
Slowly add water or stock, stirring constantly. Cook 8 to 10 minutes, stirring frequently, until thickened. Cool slightly.
In blender, puree sauce bit-by-bit with milk until thoroughly smooth.
Return puree to 3-quart pan, preferably a double boiler. Add dill, 1 teaspoon salt, pepper, and tamari. Heat gently but don't boil.
As soup heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes; drain. Add whole pieces to soup.

;)

[Jolie Rouge]

POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!

WHAT DO YOU CALL A BOOMERANG THAT DOESN'T WORK?
A stick.


WHAT DO YOU CALL CHEESE THAT ISN'T YOURS?
Nacho Cheese.


WHAT DO YOU GET FROM A PAMPERED COW?
Spoiled milk.


BWAAHAHAHAHAHAHAHAHAHA !



Seriously, are you going to post a recipe this evening that isn't GREEN ... :) LOL :)

[jaybird]

Hiya you two knuckleheads! :D

Things are getting back to normal hopefully, funeral was today. So, here's a WONDERFUL cake recipe for all those fresh strawberries!

Hot Milk Sponge Cake

4 eggs
1 cup milk
1 teas. vanilla
2 tbsp. oleo
2 cups sugar
2 cups flour
2 teas. baking powder

Heat milk, vanilla and oleo, don't scorch.

Beat eggs til very light-colored and fluffy. Add sugar and beat well, til pale in color, 3 or 4 minutes.

Blend in flour and milk alternately, beginning and ending with flour.

Bake 325 for 30-40 minutes in a 13x9 pan sprayed with Pam.

((THIS is SOOOOOOOOO good with fresh strawberries, icecream and Cool Whip. Just ask me, had it for dessert tonight!)) ;)

[the fugative]

Todays Recipies



HONEY LIME PORK CHOPS


1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
1/3 cup soy sauce
3 Tbsp. honey
3 Tbsp. lime juice
1 tsp. grated fresh ginger *
4 pork chops, 1-1/2 inches thick

For marinade, blend all ingredients except pork chops.

In shallow baking dish or plastic bag, pour 1/2 cup marinade over chops; turn to coat. Cover, or close bag and marinate in refrigerator, turning occasionally, 2 to 24 hours. Refrigerate remaining marinade.

Remove chops from marinade, discarding marinade. Grill or broil chops, turning once and brushing with refrigerated marinade, until chops are done.

*Substitution: Use 1/4 tsp. ground ginger.



:D

Tart Gooseberries Pie



3 Cups Gooseberries
2 Cups sugar
3 Tbsp. quick-cooking tapioca
1 tsp. cinnamon
2 Tbsp. butter


Pastry for 2-crust 9" pie



Prepare pastry. Stem and rinse berries. Crush 1/2 cup berries; combine sugar, tapioca, and salt and mix with crushed berries. Cook and stir until mixture boils; cook 2 minutes. Remove from heat, add remaining whole berries. Pour into pastry adjust top crust , cut slits for escape of steam. Brush top with milk and sugar. Bake at 400 degrees for 35 minutes or until done.



Cranberry Pie




4 Cups Whole Cranberries

1 1/2 Cups sugar

2 Tbsp. flour

1/4 tsp. salt

3 Tbsp. water

1 Tbsp. melted butter



1 9" Double Crust Pie Shell



Wash berries, chop and mix with next 5 ingredients. Pour filling into pie shell and arrange strips of pie dough in lattice design. Bake in very hot (450 degrees) oven 15 minutes; reduce temperature to moderate (350 degree) and bake about 30 minutes longer.


Alternate:
Cranberry and Apple Pie - Use 2 Cups Cranberries and 1 1/2 Cups Chopped apples instead of 4 Cups Cranberries.




HiYa {{{JayBird}}} & {{{Jolie}}}

[jaybird]

Tart Gooseberries Pie

My m-i-l makes the best gooseberry custard pie. IF you like gooseberries. Everyone in my fam does but me. They're hard to come by around here unless you have a place to pick them. I can usually talk the mil into a couple quarts a year though. I'm such a sweet talker! ;) :rolleyes: :p

How are you Fugi? I'm working on answering your email Jolie, I promise! :cool:

[jaybird]

Thanks for the hug Fugi, I needed that!

[the fugative]

;) Doing good, Heres hoping you have a calm week ;)

[jaybird]

Thanks. I'm SO very ready for a calm week. I think I need to start at the beginning of this thread and just read jokes for awhile and get out of this funk! But hey, tomorrow's Thursday, then comes FRIDAY and the weekend!

[Jolie Rouge]

For a twist on deviled eggs, add the following to your basic mixture:

Sun dried tomato--for 6 eggs add:
4 oz. of well-drained oil packed sun dried tomatoes, chopped
1/2 t. white wine vinegar

South of the Border--for 10 eggs add:
1 clove garlic minced
2 Serrano or 1 jalapeno chili seeded and minced
1 t. lemon juice
1/4 t. cayenne
1/4 t. chili powder
1 t. chopped cilantro
1 t. chopped chive

Spinach Stuffed--for 8 eggs add:
8 oz frozen chopped spinach, thawed and fully drained
1/3 c. fresh grated Parmesan cheese
touch of nutmeg

Might as Well be Breakfast--for 8 eggs add:
4 strips of crunchy cooked bacon, crumbled
1/4 c grated cheddar cheese
finely chopped onion if you like

You can also just add curry powder to taste into mixture.
That's a real winner in my house.

My sister adores pickle relish in hers...pick-a-lilly can be nice,
too. Some people like a little celery, some a little chopped onion. As I said, it's hard to go wrong. For me the most important thing is texture. Not too soupy and not to dry, never pastey...as if Goldilocks were in charge that day.

Drain a small can of tuna - I like Italian oil packed for this;
In a food processor pulse the tuna with:
1 c mayonnaise
1 small clove of garlic
optional:
2-3 anchovies
3 capers... if salted; rinse first

I serve this with asparagus. So, I steam and cool asparagus spears. I like to toast olive bread when I can find it. I put the egg quarters on the toast, drizzle the sauce over them. Then I place spears sort in a fan in between the quarters. It looks very snazzy without much work. If you think it needs a little color, a few pimentos will do the
trick.

Dixie makes a terrific Remoulade sauce to go over shrimp. It's sooooo good. She's famous for it.
4 hard boiled egg yolks mashed
whisk in:
3/4 c. mayonnaise
1 t. dry mustard
3 T. lemon juice
1/8 t. white pepper
1/4 t. salt
1/4 c. sour cream

add:
1/4 c. sour cream
1 T. chopped capers
1 T. chopped anchovies
1 T. fine herbs

If you want it spicy, add cayenne to taste.

Put mixed greens on a plate. Top with peeled deveined shrimp. Garnish with tomato and hard boiled egg...either slices or wedges. Serve with the remoulade. She also adds chopped hard boiled eggs to Russian Dressing to go with shrimp. Really yummy!

Here are some other suggestions...

There is a way to tell how old the egg is in a carton. The date printed on the carton is 3 weeks from the day it "entered" the carton. MOST eggs are packed within 1-2 days of being laid. Unless, of course, the eggs are actually imported from another location, in which case, who knows.

Another way to keep eggs fresh is to coat them with petroleum gel
(vasoline). This seals out as much air as possible. I learned this trick from sail boaters who travel long distances and whose refrigerator space is at a premium.

The best way to hard boil eggs is to bring them to a boil, remove them from the heat and cover for 10 minutes. Peel after plunging into cold water.

My Dad's Favorite Smoked Salmon Eggs-
hard boil the eggs and cut them the regular way. But instead of mayo in the yolk I use half mayo and half cream cheese. Mix it up really good and put slivers of green pepper and green onion in it. I place it in an icing bag (see I'm not Martha, cuz if I were, I would know what that thing was called...) and make nice rosette things in the egg white. Top it off with a piece of smoked salmon, a few of the little green circles made by the green onion and some paprika for color. Salt and pepper to taste. (I always used cracked pepper) MMMM.
They don't last long around my house.

I love to make an easy pate with hard boiled eggs.
Take 3 hard boiled eggs, 1 small onion and 1 can of corned beef. Chop it all in large lumps and dump it in a blender with seasoning of your choice (I use basil, paprika, salt and pepper) and blend the whole thing together until it has a smooth texture. Voila! A great pate to put on your French stick with a glass of wine. Low fat, high protein,
perfect. I know the sound of corned beef isn't that attractive, but try it, it is much nicer than it sounds.

This is one of my family's favorite meals. The spinach actually tastes good in it.
Baked Spinach Casserole
3 10-ounce packages frozen chopped spinach (or 2 16-ounce)
3 Tablespoons minced onion (optional)
1 stick margarine (8 Tablespoons) cut in half
1/4 cup flour slightly rounded not level (about 4 1/2 Tablespoons flour)
3 cups of milk
7-9 hard boiled eggs, chopped
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1 cup seasoned bread crumbs
1 cup grated Cheddar cheese
paprika

Cook spinach (without adding salt) according to package directions. Drain thoroughly.
Cook onion in margarine until transparent. (If one of the margarine stick halves is slightly larger than the other, use that one.)
Stir in flour.
Add milk gradually, stirring constantly. (A wire whisk will beat out lumps.)
Cook until thickened, stirring occasionally.
Add salt, pepper, and nutmeg.
Fold in spinach and eggs.

Spread in greased shallow baking dish.
Melt remaining half stick of margarine in medium pan.
Remove from heat.
Stir in bread crumbs, then cheese.
Sprinkle over spinach.
Sprinkle generously with paprika.
Bake in moderate oven (375 F) about 20 minutes, or until lightly brown on top.
Serve with or over baked or boiled potatoes.
Use as a main dish for 6-8 people.

Happy egg eating. Hope these tips make for an egg-quisite event...but most of all...easy...since none of us are Martha!

[Jolie Rouge]

TWO WAYS TO FRY GREEN TOMATOES


Fried green tomatoes: It sounds slightly romantic, and hearkens us back to simpler life in the country. But how, exactly, do you make them? Here are two different possibilities--one a little spicy, the other slightly sweet. Both are breaded with cornmeal and quickly fried in a little olive oil. They're best served hot but are also good cold.

Spicy Version:

Green tomatoes, sliced
Tabasco sauce
Cornmeal
Olive oil, for frying

Sprinkle Tabasco sauce lightly over tomatoes; marinate a few minutes.
Bread tomatoes with cornmeal.
Brown on both sides in oil; drain on paper towels.


Sweet Version:

Green tomatoes, sliced
Salt and pepper, to taste
Brown sugar, to taste
Cornmeal
Olive oil, for frying

Sprinkle tomatoes with salt, pepper, and brown sugar to taste.
Bread tomatoes with cornmeal.
Brown on both sides in oil; drain on paper towels.

[the fugative]

Todays Recipies




Marzipan Bacon



8 oz ground almonds
4 oz caster sugar
2 tbls rosewater
red food coloring
cornflour or icing sugar for dusting

Beat the almonds and sugar with the rosewater to form a stiff paste. Divide into two, and knead a few drops of the red food color into one half. Using either cornflour or icing sugar to dust the paste, roll out half the white mixture into a rectangle about 1/8 inch in thickness, and the remainder into three thinner rectangles of the same size. Divide the red paste into four, and roll each piece out into similar rectangles. Starting with the thick white slab "the fat" build up alternate red and white layers to form a miniature piece of streaky bacon, from which thin slices or can then be cut and allowed to dry.




GUL ARTSOPPA



1 pound yellow dried peas 2 tsps marjoram 10 - 14 oz salt pork 1 tsp salt

8 - 9 cups water 1/2 tsp pepper 1 yellow onion, peeled 1 tart apple,peeled 1 tsp. thyme

Soak peas in 2 qts water with 1 tsp salt. Pour off water and put peas in a large kettle. Pour in 8 - 9 cups of water, add onion and apple (cut up). Add spices and bring to a boil. Cook 30 minutes before adding pork. Simmer about 1 1/4 hours or until peas are soft. (More spices may be added.) Cut up meat and return to soup. Peas may be run thru food processor after cooking for a smoother texture




BBQ RABBIT



2 rabbits,quartered
3/4 cup olive oil
1/4 cup vinegaer
1/4 cup red wine
2 cloves minced garlic
1 med minced onion
juice from 1/2 lemon
6 tablespoons catsup
4 tablespoons A-1 sauce
1/4 teaspoon cayene pepper
1/4 teaspoon black pepper
Dash of Tabasco sauce


Mix everything except rabbit into a medium sausepan. Stir well. Simmer about 20 minutes, continuing to stir. Place rabbit on a medium hot grill. Baste rabbit every 4 or 5 minutes with plenty of the sause mix. Turn rabbit over every 6 or 8 minutes for about 45 minutes total cooking time. Use all the sause, putting all remaining sause on after about 40 min. from the time you start cooking.

:p

[Jolie Rouge]

Marzipan Bacon

WHY ????

[Jolie Rouge]

Green Olives Stuffed With Black Truffles


4.5 ounces cooked chicken breast
9 ounces half & half
2 ounces black truffles
2 large shallots
32 large green olives
4 ounces truffle juice
1 ounce sweet butter
4 ounces white porto (port wine)
2 ounces cognac
Salt and pepper



Pit the olives and let them wash out under a stream of cold water.
Put the breast meat of the chicken in a blender and blend.
Then add 2 ounces of half & half and blend again.
Pass the mixture through a sieve using a wooden spoon to force the larger pieces through.
Pour into a small container set on ice and add 2 ounces more half & half and stir in gently using a wooden spoon.
Finely chop 1.75 ounces of the black truffles and add to the half & half mixture and stir in.
Stuff the olives. (A culinary syringe helps.)
Finely slice the shallots and sweat them in a pan with butter and the stuffed olives on a very low flame but do not let them turn color.
Deglaze with the white porto and cognac and reduce by 25%
Add the last of the half & half. Reduce again.
Add the truffle juice and the rest of finely chopped black truffles.
Season to taste with salt and pepper.
To serve, place 8 olives per serving in a small cup or bowl, cover with a small amount of the sauce and serve hot.
On the side, place several slices of toasted and buttered country bread.

[jaybird]

Originally posted by Jolie Rouge


WHY ????

Yea to what she said! ;)

[flute]

the most best meatballs

3 lb ground beef
1 1/2 c bread crumbs
3 eggs
6 TB minced onion
1 1/2 ts salt
1/2 ts pepper
3 cloves garlic

mix all ingredients, roll into 1/2" balls, bake at 400 for about 10-13 min.


The most best fake french fries recipe

Melt as much butter as you want. (to dunk potatoes in) Add spices (salt, french fry seasoning, seasoning salt, whatever u want, to ur taste)
Take your potatoes (need not peel)
Cut up into french fry strips. dip into seasoning & butter mixture.

Bake at about 400 for a half an hour (if you have the baking sheet COMPLETELY full)

[Jolie Rouge]

Mushrooms Parmesan

1 pound mushrooms
3 tablespoons chopped parsley
1/4 teaspoon chopped garlic
1/4 cup bread crumbs
2 tablespoons grated Parmesan cheese
Salt and pepper to taste
1/4 cup olive oil
2 tablespoons dry white wine

Wash and dry mushrooms. Place in baking dish.
Sprinkle with parsley, garlic, half of bread crumbs and grated cheese.
Add salt and pepper to taste.
Pour oil and wine over this.
Turn once and sprinkle with rest of bread crumbs.
Bake at 350 degrees for about 20 minutes or until tender.
Serve hot.

SERVES: 6


Egg Casserole

1 cup fresh bread crumbs
12 hard-cooked eggs, sliced
1 pound bacon, cooked and crumbled
1 to 2 tablespoons bacon drippings
4 cups sour cream
2 (4-ounce) cans mushroom stems and pieces, drained
2 teaspoons salt
4 teaspoons chopped parsley
4 teaspoons chopped chives
1/2 teaspoon paprika
1-1/2 cups grated cheese

Preheat oven to 350 degrees.
Sprinkle crumbs over bottom of a greased 9x12-inch casserole, and top with sliced eggs.
Mix remaining ingredients except cheese, and pour over eggs. Sprinkle with cheese.
Bake 30 to 35 minutes or until bubbly.

SERVES: 10 - 12


Endive and Spinach Salad

1 small clove garlic, crushed
1/4 cup olive oil
1 teaspoon sugar
3/4 teaspoon oregano
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon wine vinegar
2 tablespoons lemon juice
6 slices bacon
1 head Belgian endive
1/4 pound fresh spinach

Make a dressing of garlic, oil, sugar, oregano, salt, pepper, vinegar and lemon juice.
Let stand at least 30 minutes before using.
Meanwhile, fry bacon crisp and crumble.
Pour dressing over cold, crisp, torn endive and spinach; toss well. Sprinkle bacon over salad. (This dressing is quite tart.)

SERVES: 6


Chicken Dana

2 tablespoons butter
1 cup uncooked rice
6 to 8 chicken pieces
Salt and pepper to taste
1 (10-ounce) can asparagus soup
1 (8-ounce) carton sour cream
1/2 cup white wine
1 (3-ounce) can mushrooms
Parmesan cheese
2 (14-ounce) cans asparagus

Melt butter in bottom of pan; put in uncooked rice; lay chicken pieces on top; salt and pepper to taste.
Mix soup, sour cream, wine and mushrooms; pour half of mixture over chicken and sprinkle Parmesan cheese over all.
Place drained asparagus on top and cover with remaining soup mixture.
Bake 55 minutes at 350 degrees.

SERVES: 4 - 6

[Jolie Rouge]

Asparagus Rolls

1 pound fresh asparagus
1 package crescent roll dough
1 cup Monterey Jack cheese, grated
1/4 cup real bacon bits
1/4 cup green onion, finely chopped

Break off tough ends of the asparagus leaving just the tender tips. Steam for several minutes until cooked just crisp tender.
Open crescent roll dough and separate at the seams.
Sprinkle some cheese, bacon bits and green onion on each roll followed by an asparagus spear.
Roll up and bake in the oven for 10 - 12 minutes or until rolls are browned.
Slice and serve.


Shrimp and Tomato Pasta

1 pound small shrimp peeled and deveined
4 cloves garlic
1/4 cup olive oil
1 tsp. dried basil
3 Tbsp. fresh parsley, chopped
1 - 14 oz. can diced tomatoes, undrained
1 pound linguine
Fresh grated Parmesan cheese

Combine shrimp, garlic, olive oil, basil, parsley, and tomatoes in a large saucepan and simmer for 10 - 15 minutes or until shrimp are pink.
Meanwhile cook pasta in a separate pan until "al dente".
Drain water from pasta and place individual servings of pasta on plates and top with sauce.
Sprinkle with fresh Parmesan cheese.


Marinated Mushrooms

2 pounds fresh mushrooms, washed and stems removed
2/3 cup olive oil
2 cloves garlic, minced
2 Tbsp. fresh parsley, chopped
2/3 cup white vinegar
1 tsp. dried oregano
1 tsp. dried marjoram
1 tsp. dried rosemary
Salt and pepper to taste

Combine all ingredients in a large glass bowl and refrigerate overnight to allow flavors to blend.
Serve chilled or at room temperature.


Peppermint Milkshakes

4 cups vanilla ice cream
1 cup milk
4 large peppermint patties
Peppermint sticks

For those of you that may not know, peppermint patties are a type of candy composed of a soft peppermint filling covered with dark chocolate.
Combine all ingredients in a blender and blend until smooth.
Garnish with peppermint sticks.
Move out of the kids way as they rush to get "theirs" FIRST ...

[the fugative]

Originally posted by jaybird


Yea to what she said! ;)


:p Well it is considered a artform by pastry chefs and in europe it has its own guild that gives awards for the best designs.
Check these out:

http://www.bsguk.org/modellinggal.html

http://www.bsguk.org/flowergal.html

http://www.odense.com/turtle.html

http://www.candysushi.com/


I was going to post bacon & eggs (Just for fun)but could not find (still cant find) the instructions for making the eggs.

[jaybird]

Originally posted by the fugative
I was going to post bacon & eggs (Just for fun)but could not find (still cant find) the instructions for making the eggs.

:confused: :confused: :confused: :confused: :confused: :confused:

Okay, I'll be the first to admit I'm no culinary genius, but instructions for EGGS? Umm...
Eggs
2 eggs
crack 'em
flop 'em
flip em
eat 'em.
Serves 1.

[the fugative]

Todays Recipies



Strawberry Bread



Twenty ounces of fresh strawberries
4 eggs
1-1/4 cups oil
3 cups flour
1-3/4 cups sugar
3 Tablespoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts (walnuts)

Mix strawberries, eggs, and oil in bowl. Add all dry ingredients. Blend, pour in 2 bread pans (9-1/2 x 11 inches). Bake at 350 degrees for 1 hour.



:p



Strawberry Butter


1/2 cup unsalted butter at room temperature
1/4 cup strawberry preserves or jam
Beat butter until creamy. Beat in preserves, 1 tablespoon at a time. It may look curdled, but not to worry! Keep in refrigerator. Before serving, let it soften at room temperature without stirring.


:D


Strawberry-Mint Soup


1 1/2 cups sliced fresh strawberries
3/4 cup sour cream
3/4 cup heavy cream
2 tablespoons orange juice
2 tablespoons honey
1 1/2 teaspons finely chopped fresh mint leaves
Fresh strawberry slices, kiwi fruit slices, or fresh mint sprigs

In a food processor or blender, place the strawberries, sour cream, heavy cream, orange juice, and honey; whirl until smooth. Stir in mint. Taste for sweetness; if neccessary, add more honey. Refrigerate until well chilled. To serve, put into cold soup bowls and top with strawberry slices, kiwi fruit slices, or mint sprigs.



:D

Strawberry Chicken Salad with Hoisin-Sesame Dressing


l-pound package strawberries
12 ounces smoked chicken, cut in bite-sized chunks OR 12 to 14 ounces boneless, skinless chicken breast, cut in chunks and sautéed in small amount of butter or lightly poached
3/4 cup julienne strips jicama
3/4 cup very thin sliced fennel bulb
2 green onions, sliced
2 quarts mixed baby greens, washed, dried and chilled
For Hoisin-Sesame Dressing
l (2-inch) piece fresh ginger, peeled*
1 clove garlic, peeled*
l medium shallot, peeled*
1/2 cup rice vinegar
l/2 cup light soy sauce
1/4 cup sugar
2 tablespoons Hoisin sauce
2 tablespoons toasted sesame seeds
l tablespoon sesame oil
1 tablespoon Dijon mustard
Dash freshly ground black pepper
l cup vegetable oil

Rinse, drain, dry and hull strawberries and cut into halves or thick slices. In large bowl combine all ingredients with about 1/2 cup Hoisin-Sesame Dressing and toss lightly to coat greens and berries. Divide among 6 chilled salad plates to serve.

To prepare Hoisin-Sesame Dressing:

Put all ingredients except oil in blender container or food processor fitted with metal blade and blend until shallots and ginger are very finely chopped. With motor running, gradually add oil until smooth.

Store dressing in refrigerator in tightly covered container. This recipe will make 2 2/3 cups of dressing.

*If not using blender or food processor, grate ginger and mince garlic and shallots, then whisk together with remaining ingredients.

:p

[jaybird]

Jolie>>>I got my "Corny" in the mail today. He's too cute-sitting on the top of my computer right now! Thank you sweetie. Ahem, do we have Easter pics of the kidlets yet? ;)

Hi there Fugi, I sent an email to Jolie for you. How are you--it's the WEEKEND! Thanks for the strawberry recipes! We've had fresh strawberries (4 quarts) this past week. Not 'local' fresh, but some very good Texas (I think) berries. I've been wanting a good strawberry bread recipe.

[flute]

I have been craving asparagus lately! I am copining someo f thos recipes!!!!

[jaybird]

Pineapple Upside-down Cake
((my mommy's recipe))

**I double this entire recipe and use a 9x13" pan.

Melt 2 tbsp. butter in an baking pan; sprinkle 3/4 cup brown sugar over it. Arrange pineapple slices (or apricot halves) with marachino cherries to garnish. Add sprinkling of pecans and cover with the following batter:

3 egg yolks, beaten well :eek:
1 1/2 cup sugar
1 1/2 cup cake flour, sifted
1 teas. baking powder
1/2 teas. salt
1/2 cup boiling water
3 egg whites, beaten stiff :D
(okay so I'm in a goofy mood)

**can substitute regular flour. 7/8 cup regular flour=1 cup cake flour**

Beat yolks until very thick. Gradually add sugar and continue beating. Add boiling water and mix well; add sifted, dry ingredients. Mix until smooth. Fold in egg whites. Bake in 9" square pan about 45 minutes at 350.

Remove from oven and turn upside-down on serving plate. Keep pan on cake for a few minutes so that brown sugar mixture runs down over cake and doesn't stick to pan.

[jaybird]

Raspberry Spring Greens Salad

1 package (5oz) spring greens
1 package (5oz) baby spinach
1/4 cup light olive oil
3 tbsp. raspberry vinegar
1 tbsp. sugar
1/2 teas. dry mustard
1/4 teas. salt
1/2 pint raspberries
43 ounces crumbled feta (or bleu) cheese
1 cup pecan pieces, toasted (I use sunflower seeds or cashews)

Rinse greens & spinach, dry well. In large bowl, combine greens and spinach. In small screw-top jar, combine oil, vinegar, sugar, mustard & salt; shake to blend. Drizzle over greens and toss to coat. Top with raspberries, cheese & pecans, serve immediately.
**I toss a chicken breast on the foreman, dice it up and throw it in the salad too.

[jaybird]

Jaybird's Tips for Entertaining

1. When one hosts a dinner party, it is essential that all the place mats match, or, at the very least, that they all come from the same fast-food restaurant.

2. Entertaining in your backyard? The key to a nice-looking lawn is a good mower. I recommend one who's muscular and shirtless.

3. My favorite party game is "Pin the Cleanup on the Guests."

4. Nothing in the world is quite so entertaining as pouring old, outdated milk into new containers before having guests over.

5. A good host must always be a STICKLER for attractive food presentation! I always take the foil COMPLETELY OFF the TV dinner before serving.

6. Getting your home in tiptop shape for a party can be fun if you think of it as kicking dust bunnys!

7. Take short cuts! I used to offer my guests instant coffee. They kept whining for hot water to go with it.

8. The best way to prepare a roast is to make an aluminum foil tent over your roasting pan. Similarly, the best way to prepare for relatives is to pitch a tent in the backyard and stay there until they leave.

9. When decorating for a party, be creative with regular household items. Some people might just see a moldy shower curtain with torn eyelets. What do I see? A new tablecloth.

10. The better you cook, the more likely your guests will return. Which is why I'm not usually in the kitchen.

[flute]

Originally posted by jaybird
Jaybird's Tips for Entertaining

2. Entertaining in your backyard? The key to a nice-looking lawn is a good mower. I recommend one who's muscular and shirtless.



Muahahahahahaha

[the fugative]

Todays Recipies



:DFor the Adventuresome :D



Pheasant With Mustard Sauce


¼ cup margarine
2 whole pheasants, deboned and cut in half
1 cup sliced shiitake mushrooms
¼ cup chopped shallots and dry white wine (such as Chardonnay)
2 tspn Dijon mustard
1 tspn country-style Dijon mustard (with seeds)
1 cup pheasant broth or chicken broth
¼ cup whipped cream
salt and freshly ground black pepper, to taste


In medium-size skillet, melt margarine over medium heat. Add pheasant and sauté until light-golden brown. Remove from skillet and place in a shallow baking dish; bake in a 325°F oven 5 to 10 minutes while you make the sauce.
In same skillet in which pheasant was cooked, combine mushrooms and shallots and sauté 2 minutes. Add wine and let simmer 3 minutes to reduce. Add both styles of mustard and sauté 2 minutes. Add broth and let simmer 4 minutes to reduce. Stir in cream and adjust seasoning with salt and pepper.
To serve, pour some sauce on each of 4 plates; top each with a pheasant half. Serve with steamed vegetables, such as zucchini, yellow squash, new potatoes and snow peas. Makes 4 servings.


:p

Alligator and Ham Soup


2 lb alligator meat
2 tb flour
½ lb ham
1-2 segments lemon
1 onion, chopped
2-3 cloves
2 cloves garlic
1 bay leaf
thyme to taste
parsley to taste
salt & pepper to taste


Cut ham into 1" cubes. Mix herbs and seasonings with it, and put them aside.
Boil alligator meat 15 minutes. Remove from heat and save the stock.
Dice up the meat. Brown onions in lard or vegetable oil, add alligator meat and brown well.
Add ham and seasonings, stirring constantly. Add stock and 2½ - 3 quarts water with salt and various peppers (to taste) and also the lemon, chopped very fine.
Cook for an hour or so stirring frequently.


:p


DUCK SALAD



3 whole Mallards (or 5-6 breasts)
3 whole Onions or Potatoes
2 cups chopped Celery
1 1/2 cups chopped dill pickles (or dill relish)
1 1/2 cups chopped Pecans
6 hard boiled eggs
1 pint + mayonnaise
Black Pepper (to taste)

Soak Mallards in saltwater and ice for 20 minutes, drain, rinse - repeat this step at least twice. Place either a whole onion or potato in the body of the thawed and soaked duck and Par boil for about 4 hours. This will mean that that all the meat will simply fall off the bone(s). (Note: Duck breast may be used for this recipe but Kinsie says that they are too dry and you must compensate with lots of extra mayo). Discard bones, and stuffing. Allow meat to cool then add all the above listed ingrediants. Mix thoroughly and add lots of black pepper, probably a lot more than you would think. Place in refrigerator and allow to cool. Serve as sandwich, or with crackers, and fresh fruit.



:D

Bear Stew


2 lbs. bear meat, cubed to 1 inch

2 tablespoons flour

1 tablespoon Worcestershire sauce

1 teaspoon soy sauce

1 tablespoon olive oil

1/2 teaspoon season salt

5 celery stalks, sliced

1 lb carrots, sliced

5 large potatoes, peeled & sliced in chunks

1 onion, sliced

1 can tomato soup condensed



Lightly season meat with salt and pepper, coat with flour. Heat olive oil in a skillet, add meat and brown. Place the meat in a Dutch oven and cover with water. Add season salt and bring to a boil, cover and simmer for two hours.

Add vegetables and more water if needed, simmer for one hour. Add Worcestershire sauce, soy sauce, soup, salt, and pepper, simmer for 15 minutes. Remove heat and let it sit for 30 minutes. Ready to serve. Serve with toasted bread or hot rolls.



;)

Rattlesnake & Beans


3 lb dry kidney or pinto beans, cooked
30 oz stewed tomatoes, undrained
4 oz canned diced jalapenos - more or less to taste
1 large red onion, cut in large chunks
1 garlic clove, crushed
½ tbsp salt
1 lb ground beef, browned and drained
½ lb rattlesnake meat, cut into bitesized pieces and browned
broken tortilla chips (optional)


Put cooked beans into large pot, add tomatoes, jalapenos, onion, salt, garlic, ground beef and rattlesnake meat.
Simmer 10 minutes to heat thoroughly.
For chili pie put some broken tortilla chips in bottom of bowl and spoon beans over chips.



:p

[Jolie Rouge]

Dutch Apple Cake

2 eggs
1 cup sugar
1 cup brown sugar
1-1/2 cups vegetable oil
3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
3 cups chopped apples
1 cup chopped nuts
1 teaspoon vanilla

TO PREPARE CAKE:
Beat eggs; add sugars and oil.
Sift together flour, baking soda, cinnamon, and salt.
Add slowly to creamed mixture.
Add apples, nuts, and vanilla.
Bake in greased tube pan. 350 degrees for 1 hour


INGREDIENTS FOR GLAZE:
1/2 cup brown sugar
2 tablespoons margarine
2 tablespoons milk

TO PREPARE GLAZE:
Mix together brown sugar, margarine, and milk and heat to boiling. Boil 2 to 3 minutes over medium heat.
Spread over warm cake.

YIELD: 16 servings





I need to find my recipe for 'Gator Au Gratin ....

[the fugative]

Originally posted by Jolie Rouge






I need to find my recipe for 'Gator Au Gratin ....


:p I'LL try to dig something up for you :p

I got a kick reading about the different "models" :D

[Jolie Rouge]

Bacon Butter
1 pound softened butter
2/3 cup diced yellow onions
1/4 cup diced celery
1/2 cup finely crumbled cooked bacon
1/4 cup bacon drippings
3 Tablespoons Louisiana Hot Sauce
salt & pepper (ie: Tony's) to taste

First, take a couple tablespoons of the butter, put it in your cast iron skillet and saute the onions and celery.
Then, take a large bowl and mix the remaining butter, the onions and celery and the crumbled bacon.
Flod, one at a time, the remaining ingredients and whip them thoroughly until the mixture is smooth, creamy, and uniformly blended.

[Jolie Rouge]

I got a kick reading about the different "models"

Jaybird MADE me do it !!!!

[akfatbottomgirl]

My daughter wants to make cookies, WE HAVE NO EGGS! Is there anything she can use in leiu of eggs in a choc chip cookie receipe that will turn out regular cookies vs. OMIGAWD these are so awful I should have waited for the eggs cookies??? *LOL*

Just curious! Can't think of a thing -- thought maybe one of you might know! :D

[Jolie Rouge]

You could try my favorite, No Bake Cookies

1/2 cup milk
2 cups sugar
1 stick oleo (butter is better...)
1/4 cup cocoa

mix the above in a pot on the stove until the sugar is melted and you reach "soft-ball stage" (I usually can eyeball it because I make them fairly often.)

Then stir in ...
1 "heavy" tablespoon peanut butter
1 teaspoon vanilla extract

When that is well blended, stir in
3 cups rolled oats (regular oatmeal)

Drop by spoonfulls onto waxed paper.
Try to wait until they are colled to eat :)


*Note* Creole Queen dislikes Peanut Butter, so when she is over, I leave out that and substitute almond extract for the vanilla.

[akfatbottomgirl]

Thank you, Jolie!!!!! Sounds delish ... we're inbetween paydays *LOL* Like ol mama hubbard, my cupboard is bare -- well, not quite, but its more like, "I have some of this, out of more of that ...." Butter. Brown sugar. Flour. Crisco. Vanilla .... chips, NO EGGS darn it all *LOL* Walnuts :)

I would like to try your cookies above tho! Looks pretty darned YUMMMMMMMMMMMMMY :D :D :D :D :D :D :D

[the fugative]

Scallopini of Alligator



1 lb. alligator tail meat, thinly sliced

salt & freshly ground black pepper to taste

¼ cup olive oil

3 tbs. slivered shallots

3 tbs. white wine vinegar

½ cup chicken stock

2 tsp. chopped anchovy fillet

1 ½ tbs. finely chopped cornichon

1 tbs. drained capers

2 tsp. fresh lemon juice

1 tsp. minced garlic

3 tbs. minced fresh parsley

Gently pound alligator slices so that they are of even thickness. Season well with salt and pepper.

In a sauté pan, heat oil and sauté alligator slices over moderately high heat, in batches if necessary. Remove to a serving platter and keep warm.

Add all remaining ingredients to pan and quickly reduce over high heat to a light sauce consistency. Taste and adjust seasoning. Pour over alligator and serve immediately.




ALLIGATOR TURNOVERS

2 tablespoons red wine
2 tablespoons dry white wine
1 pound alligator tail meat
1 medium yellow onion, diced
1 clove garlic, minced
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
2 ounces water
1/4 pound unsalted Butter
1/16 teaspoon hot pepper sauce
1/16 teaspoon tabasco sauce
8 tablespoons all purpose flour
1 teaspoon corn starch
1 bay Leaf, crushed
1/8 teaspoon chili powder
1/8 teaspoon ground black pepper
1/8 teaspoon ground red pepper
1/8 teaspoon ground white pepper
1/2 teaspoon salt
1/16 teaspoon Angastora Bitters
1 pound puff pastry Dough

Begin by removing any silver skin and tendons from the tail meat. Slice into strips, 1 and 1/2"x1/8"x1/8", reserve. Mix salt, black and white pepper with flour. Dredge alligator meat in flour and shake to remove excess. Heat a 3 quart sauté pan and add 4 tablespoons butter. Sauté meat to slightly brown. Remove meat from pan and reserve. Remove excess butter from pan. Return to heat. Add wines to deglaze. Add remaining butter. Sauté onion and garlic for two minutes. Add all bell peppers, herbs and spices. Sauté for five minutes and add reserved meat. Simmer , uncovered, for 15-20 minutes or until meat is tender. Mix the cornstarch with the water, Add to pan to bind any sauce, stirring as you add. Cook one minute longer. Remove from heat and reserve to cool. Prepare a work surface with flour. Lay a sheet of puff pastry on surface lengthwise and cut into 4" squares. Cut once diagonally, from corner to corner to form a triangle. Spoon approximately 1 tablespoon of alligator mixture onto one half of each triangle. Brush the other half of the dough with a little water. Fold the opposite corner over to form a top. Using the tines of a fork, seal the top to the bottom. Pre-heat oven to 375 F. place turnovers on a parchment covered baking sheet and bake 15-20 minutes, or until pastry is light brown and flaky.

[jaybird]

~RUNS out of this thread screaming~

[the fugative]

Todays Recipies



;)Fer JayBird ;)



STRAWBERRY BON BONS





1 can coconut
1/2 can Eagle Brand milk
1 1/2 pkgs. strawberry Jello (sm.)

Stir until at working consistency. Put granulated sugar in a saucer. Drop by teaspoon and roll around until you can form a ball.




Jell-O Ribbon Salad



5 small pkgs. Jell-O, (I use blue, yellow, green, orange, and red)
5 cups boiling water (one per color/flavor)
1 c. Sugar
2 c. Milk
2 envelopes Unflavored Gelatin
1 pint Sour Cream
2 teaspoons Vanilla
Mix 1st jello w/ 1 c. water. Pour into clear pyrex dish which has been greased with a LITTLE margarine. While this is chilling in the frig., Mix sugar and milk in medium sauce pan and bring to a slow boil. Add unflavored gelatin which has been softened ina half cup of cold water. Let this cool a little and add sour cream and vanilla. Whip gently with a wire whip to mix well. When first layer of jello is well set, gently pour 1/4 of white mixture over it. Let each layer set up completely before adding next layer. Alternating colors and white, you will end up with 5 colored layers and 4 layers of white.


Frosty Strawberry Pie


1 package (3 oz.) Jell-O Strawberry or Mixed Fruit Gelatin
1 1/4 cups boiling water
1 pint vanilla or strawberry ice cream
1 to 1 1/2 cups sliced or halved strawberries*
1 baked 8- or 9-inch pastry shell, cooled

Dissolve Jell-O Gelatin in boiling water. Gradually add ice cream, stirring
until melted. Then chill until thickened, but not set -- 15 to 25 minutes.
Fold in strawberries. Pour into pastry shell. Chill until firm -- 20 to 30
minutes. Garnish with whipped cream or prepared Dream Whip Whipped Topping
and additional fruit, if desired. NOTE: To hasten setting, decrease boiling
water to 1 cup. But if pie is to be chilled 3 to 4 hours, use 1 1/2 cups
boiling water. If pie is to be chilled overnight, use 1 2/3 cups boiling water.




Mandarin Orange Jell-O Cocktail


1 - 2 Cup size Package of Mandarin Orange Jell-O
1 - Small can of Mandarin Oranges
1 Cup of Boiling Water
1/2 Cup Cold Water
1/2 Cup of Grand Marnier
Fresh Whipped Cream flavored with Grand Marnier

Dissolve Jell-O in boiling water, let cool a bit & add cold water first, then Grand Marnier. Prepare glasses with a few Mandarin Oranges and add Jell-O mixture on top. Let set in refrigerator till firm. Add dollop of flavored whipped cream and garnish with another Mandarin Orange.



Dreamsicle Cake



1 pkg. Orange Supreme Cake Mix
1 (12oz.) prepared whipped topping
1 (16oz.) sour cream
Half cup - Confectioner's sugar
1 small box orange jello



Prepare cake mix according to package directions.
Bake in two nine inch round cake pans. Cool 10-15 minutes in pans. Remove and allow to cool completely on wax paper. When cooled, slice each layer in half to produce four round layers.

Meanwhle, blend together whipped topping, sour cream, and powdered sugar in large mixing bowl with hand held mixer.

Place first layer of cake on serving dish. Cover generously with whipped frosting. Repeat process with other layers making sure to use white frosting between all layers except the top. Mix half of orange jello into rest of frosting.Cover top layer and sides of cake.

Chill to store, slice to serve. Keep any left-over's in refrigerator.

:p



Hey JayBird, I found Dried Sour Cherries in the supermarket here, $2.99 for 3 oz. Ya want some? :D

[jaybird]

OOOH yes! I would.

Umm, what did I need them for? :D

Do you remember what recipe and how much I need???

[the fugative]

Originally posted by jaybird
>>>JOLIE<<<

GOTCHA! ;)

I cut this recipe out of a magazine at least 5 years ago.

Apple Bourbon Baked Ham

7 to 8-lb fully cooked bone in smoked ham, shank end (or any sort of ham)
1/2 cup bourbon
1-1/2 cups water
1/2 cup packed light brown sugar
1 cup apple cider
1/4 cup Dijon mustard
1 teas. pepper

1. Place unwrapped ham on rack in large roasting pan. Let stand at room temperature 2 hours.
2. Preheat oven to 325 F. Skin ham; trim fat to 1/4 inch. Score fat in diamond pattern. Cover top of ham with foil. Pour one quarter cup of the bourbon and all the water into roasting pan. Bake 30 minutes.
3. Glaze: meanwhile in small saucepan, combine remaining bourbon, the sugar and one half cup of the apple cider. Cook stirring, over medium heat until sugar is dissolved. Remove from heat. Stir in mustard and pepper. After ham has baked 30 minutes, remove foil and baste with one fourth of the glaze (add water to pan if needed).
4. Bake 1-1/2 hours longer, basting 3 times with remaining glaze, or until internal temperature registers 130?F. on meat thermometer. Transfer ham to platter; tent with foil. Let stand 15 minutes. Pour drippings from pan into glass measure; skin and discard fat.
5. Place same roasting pan across 2 stove top burners over medium high heat. Add remaining apple cider, scraping up any browned bits from bottom of pan. Add reserved drippings and any juices from ham on platter. Simmer 5 minutes.
6. Serve pan juices with ham and Peach and sour cherry relish.

I’ve made the ham and it is soooo outstanding, but have never made the relish, can't find the cherries.

Peach & Sour Cherry Relish

1/3 cup dried, pitted sour cherries
1/4 cup dry sherry
1/2 cup sugar
2 tbsp. EACH fresh lime juice and wine vinegar
2 teas. minced peeled ginger
1 teas. yellow mustard seeds
one quarter teaspoon ground cinnamon
1/8 teas. EACH ground cloves and cayenne pepper
1 package (20-oz) frozen sliced peaches
1 small red onion, diced
chopped fresh parsley

1. In small bowl, soak cherries in sherry 30 minutes to soften.
2. In medium saucepan, over medium heat, simmer sugar, lime juice, vinegar, ginger, mustard seeds, cinnamon, cloves, and cayenne 5 minutes, stirring twice.
3. Add peaches, cherry mixture and onions; simmer gently, stirring occasionally, 15 minutes.
4. Garnish with parsley. Serve warm or at room temperature.



This was the recipie , its about 2 packages :p

[jaybird]

LMSAO! THAT is what I get for trying to multi-task! I'm working on my taxes :eek: and double posting!

Anyway, dang you're good Fugi. I couldn't remember WHAT recipe I needed them for. Glad to see your CRS hasn't advanced to CRAFT yet like mine has! Do you have my email from any of the forwards from Jolie? If you do, email me and we can exchange addresses and I'll put your money in tomorrow's mail.

Thanks!

[the fugative]

JayBird you got mail ;)

[jaybird]

Fugi, you've got mail. ;)

[the fugative]

:D


Nite JayBird

Nite Jolie

Nite Mrs Calabash whereever you are, AAH CHACHACHA

[jaybird]

OHMIGOD. Jimmy Durante. You're showing your age Fugi. And so am I, knowing who you were referring to! Ahh cha cha cha...I gotta million of 'em! ;)

Night Fugi. Sleep well.

By the way, I've eaten pheasant (dahubby used to hunt) and I've had alligator down in Florida. :)

[Jolie Rouge]

Peruvian Grilled Chicken Thighs with Tomato Cilantro Sauce
Makes 4 servings

8 chicken thighs
2 cups cooked rice
1 teaspoon ground coriander
Tomato Cilantro Sauce (recipe follows)
1/4 teaspoon cayenne pepper
1 ripe avocado, sliced
1/2 teaspoon salt
4 tablespoons sour cream

Prepare coals for grilling, or preheat broiler.
In small bowl, mix together coriander, cayenne pepper and salt; rub onto thighs.
Place chicken on grill or under broiler and cook, about 6 minutes per side or until fork can be inserted in chicken with ease.
Spoon rice onto serving plate and top with Tomato Cilantro Sauce. Arrange chicken thighs on top and garnish with avocado slices and dollops of sour cream.

Tomato Cilantro Sauce

2 ripe, coarsely chopped tomatoes,
1 small coarsely chopped red onion,
1 clove minced garlic,
1 jar (7 oz) roasted red peppers (drained),
1/4 cup cilantro leaves,
1/14 teaspoon salt and 1/8 teaspoon pepper

In blender or food processor, place listed ingredients.
Process until smooth.
Serve over rice or pasta.



www.eatchicken.com for recipes :)

[Jolie Rouge]

Hey Flute !

Eeigh33 found your recipe for Braciole
this is from recipearchive.com...i did a search for it on google..enjoy.

I didn't want it to get lost ~ this sound wonderful !

Total Time: 20 min.
Simmering Time: 1 hrs. 30 min.

People started requesting Braciole recipes after Debra Romano (a character on the popular sitcom "Everybody Loves Raymond") prepared it for her husband.

1 pound top round steak
1/3 cup Parmesan cheese
2 cloves garlic - minced
1/4 cup Raisins, soaked in warm water to rehydrate then drained
6 ounces mozzarella cheese - sliced
6 teaspoons Butter
Salt/pepper
Olive oil

Cut steak into 4-6 pieces and pound each piece to flatten very thin. Place mozzarella and butter on each piece then sprinkle with Parmesan, garlic, raisins, salt and pepper.
Roll each piece and tie securely with string.
Saute in olive oil with salt and pepper until steak rolls are browned on all sides.
Drop into your favorite tomato sauce and simmer 1 1/2 hours or until fork tender.
Remove from sauce, let cool slightly then carefully remove string and serve with your favorite pasta.


Calories: 441 Calories From Fat: 59%
Protein: 36g Carbohydrate: 9g
Cholesterol: 112mg Sodium: 415mg



YUMMY

[MsLynn]

these aren't helping me on my diet any, lol gonna have to by a new ink cartridge and paper for my printer, lol

[flute]

TY jolie :)

[flute]

Last night's dinner (and today's lunch)

Breakfast pizza

1 pakg jimmy dean fresh taste fast sausage patties (crumbled)
1 tube refrigerated crescent rolls.
5 eggs, beaten
1/4 cup milk
salt & pepper to taste
1 cup frozen hash brown potatoes, thawed
1 Cup sharp cheddar cheese, shredded

Separate dough into eight triangles. Place on greased 12" pizza pan with points toward the center. Press over bottom & up sides to form a crust & seal perforated seams together. Mix eggs, milk, salt & pepper & pour onto crust. Spoon sausage over top. Sprinkle with potatoes. Top with cheddar cheese. Bake in 375 oven for 30 minutes.

(I only cooked it for about 20 minutes)


Tonight's dinner

Chicken Casserole

4 chicken breasts
1 can cream of chicken
1/2 can milk
1 box stove top stuffing
3 slices american cheese
swiss cheese, shredded

Make stuffing according to box directions. Place chicken in bottom of pan. Spread cheese over chicken. Add stuffing & cover with soupn & milk. Bake at (not preheated) 375 for 1 hour.

Is GREAT with mashed taters. :)

[the fugative]

Todays Recipies



Birds' Nest Pudding



6 tart green apples, peeled and cored
1 cup brown sugar
1/4 teaspoon ground nutmeg
3 egg whites
3 egg yolks
1 cup milk
1 teaspoon maple flavored extract
1 cup all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking powder
1/2 teaspoon salt

1/2 cup confectioners' sugar
1/4 teaspoon ground nutmeg
1 pint heavy cream


Directions
Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
Place apples in prepared dish. Stuff the core of each apple with brown sugar, pressing down slightly. Reserve any remaining sugar. Sprinkle all the apples with the 1/4 teaspoon nutmeg. Place dish in preheated oven to start baking while the batter is prepared.
Beat egg whites until stiff. In a separate bowl, beat yolks until they change color. Stir milk and maple flavoring into beaten yolks. In a third bowl, combine flour, cream of tartar, baking powder, salt and any remaining brown sugar until well mixed. Pour flour mixture all at once into egg yolk mixture and stir until smooth. Fold beaten egg whites into yolk batter.
Remove apples from oven and pour batter evenly over and around apples.
Bake in preheated oven 45 to 60 minutes more, until crust has browned. Turn each apple, surrounded by some fluffy crust onto a plate and serve at once with sweetened cream.
To make sweetened cream: Stir confectioners' sugar and 1/4 teaspoon nutmeg into heavy cream.

:D


Hungarian Sour Cherry Soup


2 cups water
1 pound fresh sour cherries, washed and pitted, reserving pits *
2 cloves
small piece of cinnamon stick
1/3 cup dry red wine *
juice of 1/2 lemon
1/3 cup superfine sugar (just whirl regular sugar in a blender or food processor)
pinch of salt
1 egg yolk
1/3 cup light cream
Garnish: sweet cream

Bring the water to boil in a saucepan and stir in cherries, then reduce heat. Wrap the cherry pits in cheesecloth, pound them a couple times to break the stones, put the cloves and cinnamon stick into the cheesecloth too, then tie up and add to the pot. Stir in the wine, lemon juice sugar, and salt. Cook for 10 minutes. Dip out half the cherries and reserve, then puree the rest of the soup. Return the reserved cherries to the soup and bring the soup to a simmer. Mix the egg yolk into the cream and whisk into the soup, stirring til it thickens. Don't reboil! Let the soup cool, then remove the spice bag and refrigerate.

When ready to serve, ladle into bowls and splash each portion with cream.

*Substitutions:
2 1-pound cans of sour, pitted cherries, undrained for fresh cherries
1/4 cup tawny port or cream sherry for red wine




:p


Nectarine Summer Soup



1½ pounds fresh ripe nectarines, cut up (about 6 of them--don't bother peeling)
1 cup orange juice
1/2 cup dry white wine (vermouth is good)
1/4 teaspoon tabasco sauce
1/2 Tablespoon balsamic vinegar
salt] and white pepper to taste
2 Tablespoons fresh cilantro, minced
Garnish: 1 cilantro leaf per serving

Puree the nectarines in a blender with the orange juice, wine, tabasco, and balsamic vinegar. Taste for seasoning. Add cilantro and pulse a few times to chop into a nice texture. Chill until ready to serve.

When ready to serve, pour into small bowls--nested glass bowls with shaved ice would be nice--top each with a cilantro leaf, and serve.
:D


Lentil Soup with Apple Smoked Bacon

2 ounces small diced apple-smoked bacon
1 small carrot, diced (4 ounces)
1 small onion, diced (4 ounces)
1 stick celery, diced (2 ounces)
1 cup dried lentils
1 1/2 cups water
1 1/2 cups chicken stock
2 bay leaves
1/4 tsp crushed red pepper
3 springs fresh thyme
Salt, to taste

In a sauce pot on medium heat, saute the apple smoked bacon until crisp. Remove from pot. Saute the carrots, onion, and celery until soft. Add the lentils and mix together. Add the water and stock and bring to a boil. Reduce heat to a simmer. Add back the bacon, together with bay leaves, crushed red pepper, and thyme. Simmer until lentils are soft but still hold their shape. Pour through strainer and save liquid. Take half the lentil mixture and puree it. Add it back to the liquid lentil mixture. Season with salt and pepper.

:D

JayBird I'M going to mail a package to you tomorrow
Secret pal watch your mail HEH HEH

[jaybird]

Especially for Fugie (((( ))))

I'd post dahubby's recipe, but I don't think they have it written down, it's top secret!

Boudin Blanc


In Louisiana, boudin blanc (or "white boudin") is a wonderful Cajun sausage stuffed with pork and rice. It's one of those food products that originated in frugality; the rice was meant to stretch the meat. Now, it's a unique and delicious treat all itsw own. (There's another style of boudin called "boudin blanc" in France, but it's very different. This is Cajun boudin.)

If you've ever driven through southwest Louisiana and seen the ubiquitous signs that say "HOT BOUDIN", this is what they're talking about. In Acadiana, this is almost like fast food (although fantastic fast food); you can get a piece of hot boudin at the grocery store, at a gas station, at little stands by the side of the road. Boudin rouge, or "red boudin", is a blood sausage, by the way. Boudin rouge is very good, but it must be very fresh, and is getting more difficult to find.


Pork and stock:
3 pounds boneless pork butt or shoulder, in large chunks
1 onion, cut into 8 pieces
3 ribs celery, chopped
2 bay leaves
Stems from one bunch parsley
1 teaspoon black peppercorns, cracked
1 pound pork liver, sliced about 1/2-inch thick
4 slices bacon
2 medium yellow onions, chopped
2 bunches green onions, chopped (keep white parts and green parts separate)
1 tablespoon garlic, finely minced
3 cups raw long grain rice
4 tablespoons parsley, finely chopped
2 tablespoons salt
1 tablespoon cayenne pepper
2 teaspoons freshly ground black pepper
2 teaspoons white pepper

Place the pork and the rest of the stock ingredients in a saucepan, and the pork liver in a separate saucepan. Cover with water (at least 4 quarts), then bring to a boil. Reduce heat, skim and simmer until tender, about 1 hour, skimming as necessary. Remove the meat, discard the vegetables and strain the stock. Continue to boil the stock until it's reduced to about 2 quarts. Remove enough of the stock to have enough liquid to make rice, and cook the rice in the pork stock. Reserve the leftover pork stock, at least 1 pint.
Cook the bacon until crisp, remove it and use it to snack on while you're making the rest of the boudin. Add the onions, green onion bottoms and garlic to the drippings and sauté for a few minutes until the onions are translucent, then add the liver. Cook until the liver is tender. Add about 1/2 cup of pork stock to the pan, and cook for 10 more minutes, until much of the pork stock is reduced.

Put the pork, liver and vegetable mixture through a meat grinder with a coarse disc, or grind it coarse in a food processor. Transfer the mixture to a large bowl and mix in the green onions bottoms, parsley, salt, peppers and cooked rice. Adjust seasonings. If it seems too dry, add a little bit more pork stock. It should be moist, but not runny.

For traditional boudin, stuff into sausage casings. Boudin links are generally about a foot long. You can also serve it out of the casing as a rice dressing.

Most gas stations have forsaken their crock pots and now heat boudin in the microwave, which does a good job but doesn't get the casing crispy. I don't like rubbery sausage casing, I like to eat it along with the sausage; when it's rubbery I tend to squeeze the boudin out and throw the casing away. Here's how I like to heat and serve boudin -- place in a 350°F oven for 10-15 minutes, until the boudin is heated through and the skin is crackly. Serve hot, with crackers and beer.

If you want to try a "fancy" boudin presentation, try something that Café des Amis in Breaux Bridge does for an appetizer: take two triangles of puff pastry, and place about 1/3 to 1/2 cup boudin (outside the casing) on one; seal it over with the other pastry triangle, making sure the edges don't leak. Brush the top with a little beaten egg and bake at 350°F until the pastry is puffed and golden brown. Drizzle with Steen's Louisiana cane syrup, some pepper jelly and a little Creole mustard, and garnish the plate with finely diced red, green and yellow bell peppers.

JOLIE>>>How do you serve your boudin down there? We grill ours...

[Jolie Rouge]

Great minds DO think a like; I was looking for a boudin recipe too. I found a collection by one of my FAVORITE local chef's Holly Clegg (if you can find one of her books - get it ! She is a very nice person, used to shop at the grocery store where I worked. When I was pg w/ Matt, she would bring me healthy treats for snacks from the cook book she was developing then, brought me a baby gift, AND sent flowers to the hospital...)

Holly Clegg
Cranberry & White Chocolate Treats
1 1/3 cups graham cracker crumbs
2 Tbs. Sugar
5 Tbs. Margarine or butter, melted
1 cup dried cranberries
1/3 cup white chocolate chips
1/3 cup chopped walnuts
½ cup natural wheat and barley cereal
1 (14-ounce) can fat-free sweetened condensed milk

Preheat oven to 350 degrees. In a 13 x 9 x 2-inch baking pan, mix graham cracker crumbs, sugar, and margarine; press along bottom of pan.
Sprinkle cranberries, white chocolate chips, walnuts, and cereal evenly over graham cracker crust.
Pour sweetened condensed milk over top. Bake for 25 minutes or until bubbly.


Snack Mix
3 Tbs. Sesame oil
3 Tbs. Honey
1 Tbs. Soy sauce
½ tsp. Garlic salt
½ tsp. Onion powder
4 cups crispy wheat cereal squares
6 cups mini pretzels
1 cup soy nuts
1 cup dry roasted peanuts
1 cup candy-coated chocolate pieces

Preheat oven to 250 degrees.
Whisk together sesame oil, honey, soy sauce, garlic salt, and onion powder.
Toss together cereal squares, pretzels, soy nuts, and peanuts in a large bowl.
Drizzle oil mixture over cereal mixture, tossing gently to coat. Scatter mixture on a foil-lined jelly-roll pan and bake for 25 minutes, stirring often to prevent too much browning.
Turn off oven and let cereal stay in oven for 1 hour to continue crisping.
When cool, toss with the chocolate candies.
Store in an airtight container for up to one week.


Strawberry Bread
2 cups all-purpose flour
¾ cup sugar
1 ½ tsp. baking powder
½ tsp. baking soda
1 large egg
1 large egg white
1/3 cup margarine or butter, melted
1/3 cup cranberry-strawberry juice
2 tsp. grated lemon rind
1 ½ cups strawberries, hulled and coarsely chopped

Preheat oven to 350 degrees. Coat a 9 x 5 x 3-inch loaf pan with a nonstick cooking spray.
In a large bowl, mix flour, sugar, baking powder, and baking soda. Beat egg and egg white slightly in a small bowl; stir in margarine, juice, and lemon rind.
Add to flour mixture, stirring until well combined.
Stir in berries.
Pour batter into prepared pan.
Bake for 50 to 60 minutes until pick inserted in bread comes out clean; cover loosely with foil if it browns too fast.
Remove from pan to a wire rack to cool completely.


Crawfish Dip
¼ cup light margarine
¼ cup flour
2 cloves garlic, minced
1 bunch green onions, chopped
1 small onion, chopped
1 (10 3/4 -ounce) can 99% fat-free cream of mushroom soup
1 (10-ounce) can chopped tomatoes and green chilies
1 tsp. Worcestershire sauce
Salt and pepper to taste
1 lb. Crawfish tails, rinsed and drained

In skillet, melt margarine, add flour and mix well.
Sauté all vegetables until tender, stirring constantly, to prevent sticking.
Add mushroom soup and chopped tomatoes and green chilies; mix well. Add seasonings. Gently stir in crawfish tails.
Cook until dip is thoroughly heated.
Serve warm with Melba rounds.


Chocolate Mint Brownies
1 (1 lb. 6.5-ounce) box Sweet Rewards reduced-fat brownie mix
¼ tsp. peppermint extract
3 Tbs. fat-free cream cheese
1 Tbs. margarine
2 cups confectioners’ sugar
½ tsp. peppermint extract
a few drops green food coloring
2 Tbs. margarine, melted
1 Tbs. cocoa
1 Tbs. water

Preheat the oven to 350 degrees.
Prepare the brownie mix according to the package directions adding the ¼ teaspoon peppermint extract.
Pour the batter into a 13 x 9 x 2-inch baking pan coated with nonstick cooking spray and dusted with flour.
Bake according to package directions.
*Do not over bake. *
Remove from oven and cool completely.
In a mixing bowl, beat together the cream cheese, 1-tablespoon margarine, confectioners’ sugar and peppermint extract until smooth. Add a few drops of green food coloring, mixing.
Spread on the baked brownie layer.
In a small bowl, mix together the 2 tablespoons melted margarine, cocoa, and water.
Spread carefully over the cream cheese layer.



JOLIE>>>How do you serve your boudin down there? We grill ours...
My favorite is called "Boudin Balls" ~ cut the links into bite-sized (golfball) pieces. Roll in seasoned breadcrumbs and deep fat fry.
Oh My God Good. Creole like to put sour cream on hers. I like mine plain. I will find a recipe for seafood or crawfish boudin. YUM !



Boudin rouge, or "red boudin", is a blood sausage, by the way. Boudin rouge is very good, but it must be very fresh, and is getting more difficult to find. It is also called "Blood Sausage". You can't BUY Red Boudin anymore, it is illegal so do to goverment controls and health dept regulations. You have to know someone (whom you trust with your life ~ literally) who is making and is willing to share.

[the fugative]

Todays Recipies


This ones for Jolie (and everyone else) so she understands what Haggis is and JayBirds reaction to it :D


Haggis


sheep's stomach, thoroughly cleaned
The liver, heart, and lights (lungs) of the sheep
1 lb Beef suet
2 large Onions
2 tb Salt
1 ts Freshly ground black pepper
1/2 ts Cayenne or red pepper
1/2 ts Allspice
2 lb Dry oatmeal (the old-fashioned, slow-cooking kind)
2-3 cups broth (in which the liver, heart and lights were cooked)
What you need: Canning kettle or a large spaghetti pot, 16- to 20 quart size with a lid to fit it; meat grinder; cheesecloth
What to do: If the butcher has not already cut apart and trimmed the heart, liver and lungs, do that first. It involves cutting the lungs off the windpipe, cutting the heart off the large blood vessels and cutting it open to rinse it, so that it can cook more quickly. The liver, too, has to be freed from the rest. Put them in a 4-quart pot with 2 to 3 cups water, bring to a boil, and simmer for about an hour and a half. Let it all cool, and keep the broth.

Run the liver and heart through the meat grinder. Take the lungs and cut out as much of the gristly part as you easily can, then run them through the grinder, too. Next, put the raw beef suet through the grinder. As you finish grinding each thing, put it in the big kettle. Peel, slice and chop the onions, then add them to the meat in the kettle. Add the salt and spices and mix.

The oatmeal comes next, and while it is customary to toast it or brown it very lightly in the oven or in a heavy bottomed pan on top of the stove, this is not absolutely necessary. When the oatmeal has been thoroughly mixed with the rest of it, add the 2 cups of the broth left from boiling the meat. See if when you take a handful, it sticks together. If it does, do not add the third cup of broth. If it is still crumbly and will not hold together very well, add the rest of the broth and mix thoroughly. Have the stomach smooth side out and stuff it with the mixture, about three-quarters full. Sew up the openings. Wrap it in cheesecloth, so that when it is cooked you can handle it.

Now, wash out the kettle and bring about 2 gallons of water to a boil in it. Put in the haggis and prick it all over with a skewer so that it does not burst. You will want to do this a couple of times early in the cooking span. Boil the haggis gently for about 4 or 5 hours. If you did not have any cheesecloth for wrapping the haggis, you can use a large clean dishtowel. Work it under with kitchen spoons to make a sling with which you can lift out the haggis in one piece. You will probably want to wear lined rubber gloves to protect your hands from the hot water while you lift it out with the wet cloth. (You put the dish cloth in the pot only after the haggis is done; you do not cook the towel with the haggis as you would the cheesecloth.)

Note: Even if the butcher has cleaned the stomach, you will probably want to go over it again. Turn the stomach shaggy side out and rinse. Rub it in a sinkful of cold water. Change the water and repeat as many times as necessary, until the water stays pretty clear and handling it does not produce much sediment as the water drains out of the sink.

:eek: :eek: :eek: :eek: :eek: :eek: :eek: :eek: :eek: :eek: :eek:

Yes I have had this and it tastes just as you imagine it would ;)


:D


Keeping with a theme........ more Scottish recipies


Clootie Dumpling


4 oz wholemeal flour
6 oz fine brown breadcrumbs
4 oz beef suet, finely chopped (butter may be substituted)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cumin
4 oz sultanas (raisins)
4 oz currants
2 tablespoons black treacle (Molasses)
2 eggs
1 large cooking apple
Juice and zest of one lemon
Fresh orange juice to mix
A square of cotton or linen cloth, about 22 inches square,


Boil the cloth for a few minutes and then spread it out on a table (use tongs etc. to prevent burning yourself). quickly sprinkle with about a tablespoonful of wholemeal flour and toss the flour to coat the main centre of the cloth quite thickly.
Stir the treacle into the eggs and then place into a bowl with all the other ingredients and mix to a stiff consistency with a little water. Place in the centre of the cloth. Bring up the edges and tie with a string, leaving a little space for expansion due to the inclusion of the baking powder. Hold the tied ends and pat the cloth into a round shape.
Place the pudding into a pot of boiling water, which should come halfway up the side. Cover and simmer gently for 4 hours. Occasionally check and top up the water if necessary.
Once the pudding is cooked plunge it into cold water for about one minute to release it from the cloth. Remove the pudding to a bowl and untie, cover with a plate and reverse it. Peel off the cloth and place the pudding into a hot oven to dry off the skin.
Serve hot with any accompaniment to like (custard, brandy butter etc.). Any left-over Clootie dumpling may be sliced and fried, alternatively wrap in foil and re-heat in an oven (if re-heating in a microwave oven do not wrap in foil).




These are actually pretty tasty


Cranachan


2 oz medium oatmeal.
10 fl oz fresh double cream.
3 tablespoons heather honey.
3 tablespoons good whisky.
12 oz fresh raspberries.



Toast the oatmeal under a grill, turning ocassionally with a spoon, until it is golden brown. Allow to cool.
Whip the cream until stiff and then mix in the honey, whisky and oatmeal.
Layer the raspberries with the cream mixture in four tall glasses, cover withy cling film and refrigerate.
Allow to come to room temperature for 30 minutes before serving and then decorate with a few raspberries.


Marmalade Pudding


4 oz breadcrumbs
2 cups milk
2 eggs
2 oz caster sugar (white vanilla sugar)
2 tbsp orange marmalade

Bring milk to boil and pour over breadcrumbs. Leave until cool. Separate eggs and beat the yolks with the caster sugar. Add the marmalade and stir into the bread and milk. Beat the egg whites until stiff and stir lightly into the mixture. Butter a pudding basin and pour in the mixture. Steam for 2 hours. Serve with custard.


:p

[jaybird]

GAAAAAAAAAAAH! :( :eek:


Turn the stomach shaggy side out

After reading your haggis recipe, that's exactly what just happened here...

Jolie>>>My dad used to eat blood sausage on occasion. ~shudders~ And my grampa used to work at the stockyards. When they killed a pig (only pigs, not cattle) they would slit their throats and take cups and fill them with the fresh, warm blood...

Fugi>>>If I could figure out HOW to keep it frozen, I'd send you a couple links of boudin to try.

[flute]

Originally posted by jaybird
When they killed a pig (only pigs, not cattle) they would slit their throats and take cups and fill them with the fresh, warm blood...

*HURL*

[the fugative]

jaybird--

My dad used to eat blood sausage on occasion. ~shudders~ And my grampa used to work at the stockyards. When they killed a pig (only pigs, not cattle) they would slit their throats and take cups and fill them with the fresh, warm blood...




flute --

*HURL*


LOL@Flute, JayBird been there and done that but we have had this discussion before ;)
boudin Sounds interesting some time/day I will try it

[jaybird]

Fugi>>>I promise boudin's MUCH better than haggis! ;)

HEY flute, how'd your trip up here go today? Get lost? :D

[Jolie Rouge]

BREAD PUDDING FLORENTINE

5 large eggs
4 large egg whites
3 cups skim milk
¼ cup Dijon mustard
salt and pepper to taste
1 (16-oz) loaf day0old French bread, cut into 16 sliced, divided
½ lb. mushrooms, sliced
1 tsp. minced garlic
1 onion, chopped
2 (10-oz) boxes frozen chopped spinach, thawed and squeezed dry
1 Tbs. all-purpose flour
salt and pepper to taste
1 ½ cups shredded reduced-fat Swiss cheese, divided

In a mixing bowl, beat eggs and egg whites with milk, mustard, salt and pepper; set aside.
Place half the bread slices in a 13 x 9 x 2-inch baking dish coated with nonstick cooking spray.
In a skillet coated with nonstick cooking spray, sauté the mushrooms, garlic, and onion until tender.
Add the spinach and flour, stirring to mix well.
Season with salt and pepper to taste.
Spread mixture over bread.
Sprinkle with 1 cup cheese.
Top with remaining bread.
Sprinkle with remaining ½ cup cheese.
Pour egg mixture over casserole and refrigerate 2 hours or overnight. Bake at 350 degrees for 40 to 50 minutes or until puffed and golden.


QUICK AND EASY CORN AND SHRIMP SOUP

1 onion, chopped
1 tsp. minced garlic
1 green bell pepper, cored and chopped
1 (8-oz) package fat-free cream cheese, softened
2 (10 ¾-oz) cans cream of shrimp soup or corn chowder soup or combination
2 (14 ¾-oz) cans cream-style corn
2 cups skim milk
1 (10-oz) can diced tomatoes and green chilies
1 lb. medium shrimp, peeled
sliced green onions, optional

In a heavy large pot, coated with nonstick cooking spray, sauté onion, garlic, and green pepper until tender, about 5 minutes.
Stir in cream cheese.
Add soup, cream-style corn, milk, tomatoes, and shrimp.
Bring to a boil, reduce heat, and cook until shrimp are done, about 10 minutes.
Serve with green onions.
When reheating soup, if too thick, add more milk.


SOUTHWESTERN PASTA

1 (28-oz) can no-salt added whole tomatoes, pureed with their juice
1 onion, chopped
1 ½ tsp. chili powder
½ tsp. cumin
1 tsp. dried oregano leaves
½ tsp. minced garlic
½ tsp. sugar
¼ tsp. ground cinnamon
¼ tsp. red pepper flakes, optional
salt and pepper to taste
1 (16-oz) package rotini
1 (16-oz) can black beans, drained and rinsed
1 (10-oz) package frozen corn
1 (4 ½-oz) can chopped green chilies, drained
1 cup shredded reduced-fat Cheddar cheese, optional

Heat a large pot coated with nonstick cooking spray to medium heat, and add the tomato puree, onion, chili powder, cumin, oregano, garlic, sugar, cinnamon, red pepper flakes, and salt and pepper. Bring to a boil; reduce heat, and simmer, covered, to blend the flavors, 20 to 25 minutes.
Meanwhile, cook the pasta according to package directions, omitting any oil and salt. Drain well.
Stir the black beans, corn, and green chilies into the sauce.
Cook until the corn is crisp-tender, about 5 minutes.
Remove from the heat.
To serve, toss the black bean mixture with the pasta.
If desired, serve with reduced-fat Cheddar cheese.


For Akfatbottomgirl : a variation on the recipe I posted earlier ~

NO BAKE COOKIES

½ cup graham cracker crumbs
2 ½ cups old fashioned oatmeal
1 ½ cups sugar
2 Tbs. cocoa
½ cup skim milk
½ cup margarine
½ cup reduced-fat peanut butter
1 tsp. vanilla extract

In a bowl, combine graham cracker crumbs and oatmeal. Set aside.
In a saucepan, stir sugar, cocoa, milk, and margarine over medium heat until dissolved.
Bring mixture to a boil and cook for 2 minutes.
Remove from heat.
Stir in peanut butter and vanilla until well combined.
Quickly blend in cracker mixture.
Beat by hand for a few minutes or until thickened.
Drop by teaspoonfuls onto waxed paper.
Refrigerate until firm and store in refrigerator.



TROPICAL PIZZA
1 (18-oz) roll refrigerated ready to slice sugar cookie dough
1/3 cup sugar
1 (8-oz) package fat-free cream cheese
1 tsp. coconut extract
1 ½ tsp. grated orange rind
1 cup frozen fat-free whipped topping, thawed
1 (26-oz) jar mango slices, drained
1 (16-oz) can pineapple slices, drained
1 (11-oz) can mandarin orange slices, drained
¼ cup apricot preserves
1 Tbs. orange liqueur, optional
2 Tbs. coconut, toasted, optional

Preheat oven to 350 degrees.
Press the cookie dough into a 12 to 14-inch pizza pan coated with nonstick cooking spray.
Bake for 12 minutes and cool completely.
In a mixing bowl, blend together sugar, cream cheese, and coconut extract until well mixed.
Stir in the orange rind and whipped topping, mixing until smooth. Spread the cream cheese mixture on top of the cooled crust.
Arrange the mango slices around the edge of the iced pizza.
Next, arrange a row of the pineapple slices around the inside of the mango slices.
Arrange the mandarin orange slices to fill the center of the pizza. In a small saucepan or in the microwave, heat the apricot preserves and orange liqueur just until melted.
Spoon the glaze over the fruit.
Sprinkle with the toasted coconut if desired.
Refrigerate until serving.



Georgia's Sugar Cookies

3/4 cup margarine, softened
1 3/4 cups of granulated sugar
2 eggs
4 cups of flour
1 teaspoon baking powder
Dash of salt
1/4 cup margarine, melted
1/4 cup granulated sugar

Cream margarine.
Add 1 3/4 cups sugar gradually, creaming well.
Add eggs. Blend well.
Sift flour together with baking powder and salt.
Add to creamed mixture. Blend thoroughly.
Roll dough into a thin sheet on a board which has been sprinkled lightly with a mixture of two parts flour and one part sugar.
Cut into desired shapes using cookie cutters or pastry wheel.
Place on ungreased cookie sheet.
Brush top with melted margarine.
Sprinkle lightly with 1/4 cup of sugar.
Bake at 400 degrees until edges just begin to lightly brown, about 7 to 8 minutes. Cookies may be stored in tins fro 2 to 3 weeks. Makes 6 to 8 dozen.

[flute]

Originally posted by jaybird
Get lost? :D

trust me, If I'd gotten lost, you'd hear about it!
appointment went ok. but right now i'm scared, cus I just saw a spider. (don't know how long I was outside just now staring at the thing) :eek:

[jaybird]

Okay. Originally this thread was supposed to be a compilation of really OLD recipes. Here's a couple:

Boiled Flamingo

(an actual 2,000-year-old Roman recipe adapted into modern terms by James Solheim)

Do Not Try This at Home!

1. Scald the flamingo with the feathers still on.
2. Wash it and remove the feathers and other parts not meant for eating.
3. Stuff it with greens, celery leaves, etc., and tie it to keep its shape. Coat it in lard.
4. Boil the bird in a pot of water with salt, dill, and a little vinegar.
5. Put the half-cooked bird in a sauce pan and brown in oil. Add a bunch of leeks and coriander. Add a little broth. Cover and continue cooking.
6. To add color, pour in some grape juice thickened by heating.
7. Crush some spices—pepper, cumin, coriander, laser root, mint, and rue. Moisten them with vinegar.
8. Add dates and some of the juice from the sauce pan. Stir this back into the sauce and simmer.
9. Add flour and cook till thickened. Strain and pour the sauce over the bird.

**The recipe works just as well for parrot.

~*~*~*~*~*~*~*~*~*~*~

Garbage
(don't ask me, actual name of the recipe)

((Middle English))
Take faire Garbage,
chikenes hedes, ffete, lyvers,
And gysers, and wassh hem clene;
caste hem into a faire potte,
And caste fressh broth of Beef,
pouder of Peper, Canell, Clowes,
Maces, Parsely and Sauge myced small;
then take brede, stepe hit
in þe same brothe, Drawe hit
thorgh a streynour, cast thereto, And
lete boyle ynowe; caste there-to
pouder ginger, vergeous, salt,
And a littul Saffereon,
And serve hit forthe.

((Modern English translation))
Take good garbage (chickens' heads,
feet, livers, and gizzards, and wash
them clean; cast them into a clean
pot, and cast fresh broth of beef,
powder of pepper, cinnamon, cloves,
mace, parsley, and sage minced
small; then take bread, steep it
in the same broth, draw it
through a strainer, cast it in, and
let boil enough; throw in
powdered ginger, grape juice, salt,
and a little saffron,
and serve it forth.

[jaybird]

INEXPERIENCED CHILI TASTER

Notes: From An Inexperienced Chili Tester Named FRANK, who had moved to Texas from the East Coast:

"Recently, I was honored to be selected as a judge at a chili cook-off. The original person called in sick at the last moment and I happened to be standing there at the judge's table asking directions to the beer wagon, when the call came. I was assured by the other two judges (Native Texans) that the chili wouldn't be all that spicy, and besides, they told me I could have free beer during the tasting, So I accepted."

Here are the scorecards from the event:
_________
CHILI # 1 MIKE'S MANIAC MOBSTER MONSTER CHILI

JUDGE ONE: A little too heavy on tomato. Amusing kick.

JUDGE TWO: Nice, smooth tomato flavor. Very mild.

FRANK: Holy sh*t, what the h*ll is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that's the worst one. These Texans are crazy.
_________
CHILI # 2 ARTHUR'S AFTERBURNER CHILI

JUDGE ONE: Smoky, with a hint of pork. Slight Jalapeno tang.

JUDGE TWO: Exciting BBQ flavor, needs more peppers to be taken seriously.

FRANK: Keep this out of the reach of children I'm not sure what I am
supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.
_________
CHILI # 3 FRED'S FAMOUS BURN DOWN THE BARN CHILI

JUDGE ONE: Excellent firehouse chili! Great kick. Needs more beans.

JUDGE TWO: A beanless chili, a bit salty, good use of peppers.

FRANK: Call the EPA, I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now - get me more beer before I ignite. The barmaid pounded me on the back; now my backbone is in the front part of my chest. I'm getting sh*t-faced from all the beer.
_________
CHILI # 4 BUBBA'S BLACK MAGIC

JUDGE ONE: Black bean chili with almost no spice. Disappointing.

JUDGE TWO: Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.

FRANK: I felt something scraping across my tongue, but was unable to taste it; is it possible to burnout taste buds? Sally, the barmaid, was standing behind me with fresh refills; that 300 lb. b*tch is starting to look HOT, just like this nuclear waste I'm eating. Is chili an aphrodisiac?
_________
CHILI # 5 LINDA'S LEGAL LIP REMOVER

JUDGE ONE: Meaty, strong chili. Cayenne peppers freshly ground, adding
considerable kick. Very Impressive.

JUDGE TWO: Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement.

FRANK: My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring directly on it from a pitcher. I wonder if I'm burning my lips off? It really p*sses me off that the other judges asked me to stop screaming. Screw those rednecks!
_________
CHILI # 6 VERA'S VERY VEGETARIAN VARIETY

JUDGE ONE: Thin yet bold vegetarian variety chili. Good balance of spice and peppers.

JUDGE TWO: The best yet. Aggressive use of peppers, onions, and garlic. Superb.

FRANK: My intestines are now a straight pipe filled with gaseous, sulfuric flames. I sh*t myself when I farted and I'm worried it will eat through the chair. No one seems inclined to stand behind me except that sl*t Sally. She must be kinkier than I thought. Can't feel my lips anymore. I need to wipe my *ss with a snow cone!
_________
CHILI # 7 SUSAN'S SCREAMING SENSATION CHILI

JUDGE ONE: A mediocre chili with too much reliance on canned peppers.

JUDGE TWO: Ho hum, tastes as if the chef literally threw in a can of chili peppers at the last moment. I should take note that I am worried about Judge Number 3. He appears to be in a bit of distress as he is cursing uncontrollably.

FRANK: You could put a grenade in my mouth, pull the pin, and I wouldn't feel a d*mn thing. I've lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili which slid unnoticed out of my mouth. My pants are full of lava-like s*** to match my d*mn shirt. At least during the autopsy they'll know what killed me. I've decided to stop breathing, it's too painful. Screw it, I'm not getting any oxygen anyway. If I need air,
I'll just suck it in through the 4-inch hole in my stomach.
_________
CHILI # 8 FINAL ENTRY

JUDGE ONE: A perfect ending, this is a nice blend chili, safe for all, not too bold but spicy enough to declare it's existence.

JUDGE TWO: This final entry is a good, balanced chili. Neither mild or hot. Sorry to see that most of it was lost when Judge Number 3 passed out, fell over, and pulled the chili pot down on top of himself. Not sure if he's going to make it. Poor Frank, wonder how he'd have reacted to a really hot chili?

((Jolie made me do it, just ask her!))

[the fugative]

Todays Recipies



Wild Boar Roast In Cherry Sauce




3-4lb wild boar roast
1 lg onion
3 cloves
2 carrots
1 lemon
2 bay leaves
salt & pepper
1 cup broth
1 tsp sugar
pinch cinnamon
250 grams sour cherries (canned)
1 slice of white bread
1 glass red wine

Sear meat on all sides and put in roast pan.
Add clove studded onion, sliced carrots, bay leaves, 1/2 of the lemon (sliced) and broth.
Sprinkle roast with salt & pepper, cover and roast at 325° F for 2 1/2 hrs.
Mix grated rye bread, sugar and cinnamon together.
Brush cooked roast with butter and sprinkle on the bread crumb mixture.
Brown under broiler until crusty. In a saucepan, cook cherries until soft with the rest of the lemon (peel only) and white bread.
Force this mixture through a sieve and add red wine.
Add salt, pepper, sugar and cinnamon to taste.
Pour sauce over sliced roast and serve

:D

Capitone, Arrosto o Fritto

To serve 6:

If you plan to grill it:
2 1/2 pounds eel
3 cloves garlic
Salt
Pepper
2 tablespoons olive oil
1 tablespoon vinegar
1/2 a bay leaf per piece eel
If you plan to fry it:
The above
Flour
Salt
A pot of oil for frying
Cut the eel into pieces about 3 inches long, wash them, dry them, and rub them with the garlic. Slip them onto skewers, alternating them with bay leaves. Season them with salt and pepper and drizzle the oil and vinegar over them; let them sit in the marinade for at least an hour.

To make grilled eel:

Grill the pieces over a medium flame for about a half hour, turning them frequently and basting them with olive oil.

To make fried eel:

Do not skewer the pieces, but rather sprinkle them with oil and dot them with pieces of bay leaf. Once they have marinated roll the fish in flour and fry the pieces in moderately hot oil until they are browned and crunchy on the outside. Drain them well on absorbent paper and salt them.

:p

SNIPE


12 snipe split down back
1/4 cup flour
Salt and pepper
4 tbsp. butter
1/2 cup white table wine
2 tbsp. lemon juice
1/4 cup blanched, sliced almonds

Dust birds in flour seasoned with salt and pepper. Melt butter in a heavy skillet or electric frying pan and saute birds until nicely browned. Add wine and lemon juice. Cover and continue cooking slowly for 15-20 minutes. Add almonds and cook for 5-10 minutes longer or until birds are fork tender. (Allow 4 snipe per serving.)

[Jolie Rouge]

Hey, Fugie : ever been on a "snipe hunt" ?

[flute]

Muahahahahaha

[Jolie Rouge]

Beer Cheese

2 - 3 cloves garlic, minced
1 Tbsp. Worcestershire sauce
1 tsp. hot sauce
1/2 tsp. dry mustard
1/2 tsp. salt
1 cup beer
4 cups sharp cheddar cheese, grated

Combine garlic, Worcestershire sauce, hot sauce, mustard and salt and beat with a hand mixer until smooth.
Blend in beer and add cheese one cupful at a time and beat until smooth.
Place cheese in a container and cover and refrigerate overnight before serving.
Serve with crackers or crisp bread.



Minestrone Soup

1 quart water
1 cup dried great northern beans
3 Tbsp. olive oil
1 onion, diced
2 cloves garlic, minced
1/2 cup turnip, diced
2 cups leeks, diced
2 tomatoes, seeded and diced
2 zucchini, diced
4 carrots, thinly sliced
4 stalks celery, thinly sliced
2 potatoes, diced
2 cups cabbage, shredded
6 cups beef broth
1 Tbsp. tomato paste
1/2 cup macaroni
Salt and pepper to taste

Bring water to a boil and add beans.
Allow beans to boil for a couple of minutes and remove from heat and let soak for about 1 hour.
Return beans to heat and bring to a second boil.
Cook for 1 hour or until beans are tender.
Drain beans but reserve 2 cups of the liquid.
Heat oil in a large stockpot and saute onion and garlic until tender, add remaining ingredients including reserved bean liquid and bring to a boil.
Reduce heat and simmer for 30 minutes or until vegetables are tender. Stir in cooked beans and serve.



Spoon Bread

1 cup milk
1/2 cup yellow cornmeal
1/4 tsp. salt
1/4 cup butter
3 eggs, separated

Heat milk in a saucepan until small bubbles form.
Add cornmeal and stir until smooth and thick but do not allow mixture to boil.
Add salt and butter and continue stirring.
Add egg yolks and beat them into the mixture.
Beat egg white in a separate bowl until peaks form.
Gently fold egg whites into cornmeal mixture.
Pour batter into a lightly greased 6 x 8 inch baking dish and bake for 40 minutes at 375 degrees.



Baked Apples

6 large apples
1 cup sugar
2 cups water
1 cinnamon stick
1/4 cup butter, melted
1/2 tsp. ground nutmeg
1/3 cup walnuts
1/2 cup raisins

Core each apple within 1/2 inch of the bottom.
Place apples in a lightly greased baking dish.
Combine sugar, water and cinnamon stick in a saucepan and boil for 8 - 10 minutes until mixture becomes a syrup.
Combine butter, nutmeg, walnuts and raisins and stuff the center of each apple.
Pour the syrup over the apples and bake at 375 for 45 minutes.
Serve warm.

[Jolie Rouge]

Jaybird :
Boiled Flamingo Just where am I supposed to get one of these ? Drive over to the ZOO and see if they have any to spare ? HHMM...




((Jolie made me do it, just ask her!))
Oh, Yeah, I "MADE" her do it ..... :rolleyes: :rolleyes: Why do I get blamed for things; sweet innocent little ole ME ....

[the fugative]

Originally posted by Jolie Rouge
Hey, Fugie : ever been on a "snipe hunt" ?

:p :D ;) But of Course!! :p :D ;)

[jaybird]

~does a mental forehead smack~

SNIPE. SNIPE. I thought you said TRIPE! :D I was NOT even reading those recipes in their entirety (sorry Fugi) and I'm like..."how do you hunt tripe?"

Maybe I need some sleep...

[Jolie Rouge]

POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!

TAG !

You're "IT" !



BWAAHAHAHAHAHAHAHAHAHA !

[Jolie Rouge]

Hot Potato Soup

1/4 cup bacon drippings
1 cup chopped onion
1/2 cup chopped celery
1 cup sliced mushrooms
1/3 cup all-purpose flour
3 cups chicken broth
3 cups milk
4 cups peeled, finely diced new potatoes
1-1/2 cups grated Swiss cheese
2 teaspoons salt
1/8 teaspoon pepper

In a large kettle, heat bacon drippings.
Sauté onion, celery, and mushrooms until soft.
Blend in flour over medium heat until golden brown.
Stir in chicken broth and milk.
Add potatoes, stirring until soup bubbles and thickens slightly. Simmer 10 to 15 minutes or until potatoes are tender.
Stir in cheese one handful at a time until melted and smooth.
Season with salt and pepper.

SERVES: 6


Tallarene George

1 pound ground round steak
1 onion, chopped
2 tablespoons cooking oil
5 cans (8-ounces each) tomato sauce
6 ounces (3-1/2 cups) uncooked noodles
1 can (1 pound) creamed corn
1 can (6 ounces) pitted ripe olives, halved
Salt and pepper
1/2 pound Swiss cheese, grated

Brown meat and onion in oil in Dutch oven.
Add tomato sauce and noodles; cook, covered, until noodles are tender, stirring occasionally.
Add corn and olives. Season with salt and pepper.
Spoon into casserole, and top with grated cheese.
(If deep casserole is used, make 2 layers of meat mixture and cheese.)
Bake at 350 degrees for about 30 minutes, until bubbly.

SERVES: 6


Orange Biscuits

Dough for 10 biscuits (make your own or from a mix)

1/4 cup butter
1/2 cup sugar
1/2 cup orange juice
2 teaspoons grated orange rind
1/2 cup sugar
1/2 teaspoon cinnamon

Cook butter, 1/2 cup sugar, juice, and rind for 2 minutes.
Pour into greased muffin cups.
Roll biscuit dough 1/2-inch thick.
Sprinkle with mixture of 1/2 cup sugar and cinnamon.
Roll up from long side; slice into 10 sections.
Place one section into each muffin cup.
Bake at 375 degrees for 20 to 25 minutes.
Invert on serving plate; serve hot.

YIELD: 10 biscuits

[Jolie Rouge]

PORTOBELLO MUSHROOMS ON THE GRILL

3 to 4 fresh portobello mushrooms
1/4 cup canola oil
3 tablespoons chopped onion
4 to 5 cloves garlic, minced
4 tablespoons balsamic vinegar

Clean mushrooms and remove stems, reserve for other use.
Place caps on a plate with the gills up.
In a small bowl, combine the oil, onion, garlic and vinegar.
Pour mixture evenly over the mushroom caps and let stand for 1 hour.
Grill over hot grill for 10 minutes. Serve immediately.

Yield: 4 Servings


PECAN CHICKEN

2 pounds boneless skinless breasts, pound flat
1/2 cup finely ground pecans
1/2 cup bread crumbs
3 egg whites
2 tablespoons stone ground mustard
2 cups heavy cream
2 more tablespoons stone ground mustard
1 stick of butter (at least)

Mix pecans and bread crumbs.
Beat egg whites until slightly foamy.
Mix in 2 tablespoons stone ground mustard.
Dip chicken into the egg mixture, then coat with pecans.
Saute in butter till cooked through, keep warm in oven.
Add cream to the pan drippings.
Stir in remaining 2 Tablespoons mustard.
Place chicken on serving platter, spoon sauce over it.

4 Servings



FRENCH KISSES (the dessert!)

3 egg whites room temperature
1/8 teaspoon salt
1 cup sugar
2 drops red food coloring
1 teaspoon almond extract
1 1/4 cups shredded coconut

Preheat oven to 300 degrees.
Place the eggs whites in a glass mixing bowl with salt.
Beat until the whites are stiff.
Slowly add 1 cup of sugar beating constantly
Use a slow deliberate speed to avoid deflating the mixture.
Drop the mixture from a teaspoon onto a greased and well-floured baking sheet
Bake about 30 minutes.
Turn oven off and let kisses sit in oven for 1 1/2 hours

Enjoy!

[the fugative]

Todays Recipies



ORANGE PECANS


1 cup sugar
1/4 cup orange juice
1 T. grated orange peel
4 cups pecan halves (about 1 pound)
Line cookie sheet with waxed paper. Bring first 3 ingredients to a boil
in heavy large saucepan over medium heat, stirring constantly. Boil 30
seconds. Stir in pecans. Spread pecans on waxed paper. Cool
completely. Separate pecans if necessary. Can be prepaed up to 1 week
ahead. Store in an airtight container. Makes 4 cups.
:D




Papaya Chiffon Pie


1 1/2 cups diced firm ripe papaya
1/3 cup sugar
2 envelopes unflavored gelatin
3/4 cup cold water
1 tablespoon lemon juice
Dash of salt, optional
1 container (8 oz) frozen whipped topping, thawed
9-inch baked pie shell
Papaya slices, mandarin orange sections, or mint leaves for garnish

Combine papaya and sugar; let stand until sugar dissolves. In a small microwave-safe dish, soften gelatin in cold water. Microwave at high power for about 30 to 45 seconds to dissolve gelatin, cool. Add gelatin mixture, lemon juice, and salt to papaya mixture; stir gently. Chill mixture until partially set; gently fold in whipped topping. Pour into pie shell and chill thoroughly. Garnish before serving


:D


ROOT BEER CAKE



2 cups plain flour
2 cups sugar
1 cup root beer
3 cubes margarine
1/2 cup milk
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
2 eggs
1.5 cups miniature marshmallows


Mix 2 cups flour with two cups of sugar. In a saucepan, combine 1 cup root beer and two cubes of margarine, bring to a boil and add to the flour mixture. Stir well. Add in 1/2 cup milk, 1 teaspoon baking soda, 1 teaspoon vanilla, 1/2 teaspoon salt and two eggs. Blend. If desired, stir in 1 & 1/2 cups of miniature marshmallows to the mixture. Bake in a 9x12 pan at 325F for thirty minutes. For a great topping, use one cube of margarine and 1/3 cup of root beer, bring to a boil and add one box of confectioner's sugar. Mix and pour over cake while hot.



:p

Asparagus Pecan Saute


1 lb. or so asparagus

1/8 or less cup chopped pecans

balsamic vinegar

1 TSP olive oil

salt / pepper to taste

- Heat the oil in a skillet.

- Stir fry the asparagus in the oil for about 7 mins or so.

- Add the chopped pecans (I end up adding a little more).

- Add balsamic vinegar, a little at a time to taste ...

Beware.. Don’t add too much!!

* Serve with a couple of raw whole pecans on top as a side to your favorite dish!!!

;)

Pecan Crusted Trout with Orange Sauce




1 cup butter or margarine

2 cups finely chopped pecans, toasted

1 cup all purpose flour

1 tsp freshly ground pepper

8 trout fillets, skinned (or catfish)

Microwave butter in a 2-cup glass measuring cup at HIGH 1 to 2 minutes or until melted. Skim off foam. Pour off clear butter, discarding solids. Set clarified butter aside. Stir together toasted pecans and next 3 ingredients, and dredge fillets in mixture. Heat half of clarified butter in a large skillet; fry half of fillets 1 1/2 to 2 minutes on each side or until fish flakes with a fork. Repeat procedure with remaining utter and fillets. Serve with Orange Sauce

Orange Sauce

4 cups fresh orange juice
3/4 cup sugar
3 tsp arrowroot, dissolved in 2 tsp water
1 Tbsp fresh lemon juice
1 tsp grated lemon zest
2 tsp grated orange zest
candied orange zests, optional, for garnish

In a medium-large, non-reactive saucepan over medium heat, reduce orange juice to 2 cups. Add sugar and dissolved arrowroot to reduced orange juice. Simmer for 1 minute, until mixture is very slightly thickened.
Cool. Add lemon juice and lemon & orange zests. Cover and refrigerate until needed. Sauce will be thin. Sauce keeps, refrigerated, for at least 3 weeks.

:D

[jaybird]

I'm going to a thing at my sister-in-law's tomorrow evening. I think I'm going to try the rootbeer cake and take it. Who better to try new recipes on than the in-laws? :D :D :D :D :D

~sighs~

I really need to start back at page 1 and go through ALL these recipes.

~carefully (and with great trepidation) removes the wrapper from her sucker~

[the fugative]

:eek:

[Jolie Rouge]

Fugie : Define "cube" of butter ?

ROOT BEER CAKE : 2 cups plain flour ; 2 cups sugar; 1 cup root beer; 3 cubes margarine; 1/2 cup milk

[jaybird]

Anyone wanna play "Name that Flavor?"

It smells rootbeerish, but not rootbeer.

Is it...
could it be...

nahhhhhhh.

Verdict's still out, but it's good! Just eating the jelly part. Not the monkey. I've bonded with the monkey, especially since I think it looks like you now. Just wouldn't be right...

[the fugative]

Originally posted by Jolie Rouge
Fugie : Define "cube" of butter ?


Its a rough tablespoon (approximate measure) :p

[the fugative]

Originally posted by jaybird
Anyone wanna play "Name that Flavor?"

It smells rootbeerish, but not rootbeer.

Is it...
could it be...

nahhhhhhh.

Verdict's still out, but it's good! Just eating the jelly part. Not the monkey. I've bonded with the monkey, especially since I think it looks like you now. Just wouldn't be right...


JayBird you are just monkeying around with your sucker;)

[jaybird]

Originally posted by the fugative
JayBird you are just monkeying around with your sucker;)

~hangs her head in shame~

I ate his widdle ears and licked the pupils off his eyeballs.

Refrains from any comments about monkeying around and spankings...

[the fugative]

:D


MUWHAAAAAAAHAHAHA


I'll find some more for ya :D

[Jolie Rouge]

this thread just keeps getting kinkier & kinkier ....


~carefully (and with great trepidation) removes the wrapper from her sucker~

Verdict's still out, but it's good! Just eating the jelly part. Not the monkey. I've bonded with the monkey...

JayBird you are just monkeying around with your sucker

~hangs her head in shame~

I ate his widdle ears and licked the pupils off his eyeballs.

Refrains from any comments about monkeying around and spankings...




:eek: :eek: :eek: :eek: :eek:

[jaybird]

I bit.

I don't know WHY they call them suckers when EVERYONE bites sooner or later. Only thing left is the little face laying there on the cellophane, staring up at me with that hideous grin, those pupil-less eyes...begging me to just finish him off.

[jaybird]

He's gone. I couldn't deal with him laying there, unstaring at me.

He had a good life, albeit a short one. And what man wouldn't want to die being licked to death? :D

Say goodnight jaybird. 5am has been coming WAAAAAY too early this entire week. WOOHOO, tomorrow's Friday! Miss me tomorrow night, probably will be late at the s-i-l's.

You two behave, I'm leaving you unchaperoned...

Don't do anything I wouldn't do.
Hey wait...scratch that, and just behave!

[the fugative]

:p Nite JayBird :p

[Jolie Rouge]

And what man wouldn't want to die being licked to death?
:eek: :eek: :eek:


Don't do anything I wouldn't do.
Hey wait...scratch that, and just behave!

:rolleyes: :p ;) :D

HHHHMMMMMM ..........

{{{nite~nite, Jaybird}}}

[the fugative]

:D

Nite {{{Jolie}}}


PSSST watch your mail


;)

[the fugative]

Todays Recipies



French Onion Soup


1/4 cup butter
4 cups thinly sliced onions
2 cans (10.5 oz each) beef broth
3/4 cup Coca Cola
1 tsp. salt
1/2 tsp. Vinegar
1/8 tsp. Pepper
Thick French bread slices
Grated Parmesan cheese

Melt butter in heavy saucepan; add onions and cook until golden; do not brown. Add undiluted beef broth, 1 soup can of water, Coca Cola, salt, vinegar, and pepper. Cover; simmer 20-25 minutes. In a broiler, toast one side of the French bread slices. Turn, generously sprinkle with Parmesan cheese and toast until browned. Ladle soup into deep bowls and top with toast, cheese side up.



:p


Coffee Soda



1 pint Coffee flavoured ice cream
2 tbs Finely ground coffee (not instant crystals)
1/2 cup Light rum
4 to 6 Scoops of vanilla ice cream
Instant coffee powder

Spoon coffee ice cream into blender with rum and powdered coffee
Blend until creamy smooth
Pour into tall glasses, with a scoop of vanilla
Top with instant coffee crystals

;)

Glacial Mists Cooler



1 fresh lemon, the zest grated and the rest squeezed and chopped
Squeezed juice of 2 more lemons
Pinch of salt
One-half cup honey
1 teaspoon finely ground ginger root
1 teaspoon lime zest, plus the juice of the lime
1/2 cup crushed ice

Place lemon in the blender bowl. Add all other ingredients. Process for half a minute or so until you’ve created a fine, thoroughly slushed puree

Fill 8 glasses with equal parts of crushed ice and sparkling spring water or seltzer (about 2 or 3 ounces in each glass). Add a fruity "glacial mist" to each glass. Perch a thin slice of lime or a fresh strawberry "fan" over the rim of each glass.



:D


Choc-O-Peep Milkshake or Malted


1 ice cream sandwich
1/2 cup very cold milk
4 peeps *
1 tbs malted milk powder (optional)

* Bunnies may be substituted, but this may result in a somewhat gamey flavor.

Directions:

Place ice cream sandwitch and milk in blendor. Blend on low for about one minute. Add peeps. Set blendor somewhere in the "pulverize" or "obliterate" range and blend for five minutes. Add malted powder if desired. Chill and serve. Enjoy!


:p


Malted Milk Ball Muffins



1 1/2 cups all-purpose flour
1 cup coarsely crushed malted milk balls
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 large egg, beaten
3/4 cup sour cream
1 tablespoon vanilla extract
6 tablespoons butter melted (3/4 stick)
3 tablespoons milk


Heat oven to 375*F ,Grease and flour a 12-cup muffin tin or line with paper liners.
In a mixing bowl, combine flour, malted milk balls, sugar, baking powder, and salt.
In a small bowl, combine egg, sour cream, vanilla, butter and milk. Add to dry ingredients, mixing until just moistened. Do not over mix.
Fill prepared muffin tins two-thirds full. Bake for 16 to 18 minutes or until muffins test done. Cool in pan on wire rack.
Makes 1 dozen muffins.

[Jolie Rouge]

Beef Parmigiana

1 large thin round steak (2 pounds)
1 egg, beaten
1/2 cup grated Parmesan cheese
1/2 cup dry bread crumbs (seasoned is best)
1/2 cup cooking oil
1 large onion, chopped
1 teaspoon salt
1-1/2 teaspoons pepper
1-1/2 teaspoons marjoram
2 (6-ounce) cans tomato paste
4 cups hot water
1/2 pound Mozzarella cheese, sliced

Put steak between pieces of wax paper; place on a board and pound until thin.
Trim all gristle and fat.
Cut into serving size pieces (about 8 to 10 3x4-inch pieces).
Dip meat in egg and roll in mixture of Parmesan and crumbs.
Heat oil in skillet or iron pot.
Brown steak on both sides over medium heat.
Lay in single layer in 13x9-inch baking pan.
In same skillet, cook onions until soft.
Stir in seasonings and tomato paste.
Add hot water.
Cook 5 minutes.
Pour most of sauce over meat.
Place cheese slices on meat and add remaining sauce.
Bake uncovered at 350 degrees for 1 hour.
Serve over spaghetti.

SERVES: 6 - 8

[the fugative]

Todays Recipies




PACIFICA PEAR GRILLED CHEESE

8 slices (1/2-inch thick) crusty French bread, cut from a round loaf

4 slices Muenster cheese

1 Bartlett pear, cored and cut into thin slices

4 teaspoons raspberry preserves

8 ounces brie cheese, cut into 12 thin slices, rind removed

2 tablespoons butter, softened

Spread butter evenly on one side of each slice of bread. On the unbuttered sides of four slices of bread, layer one slice of Muenster cheese folded in half, and four pear slices; spread with equal amounts of raspberry preserves.

Top each with three slices of brie cheese and another slice of bread, buttered side out.

Preheat a large skillet or griddle over low heat. Cover and cook the sandwiches, in batches if necessary, for 2 to 3 minutes per side or until golden and the cheeses are melted. Serves 4. Serve immediately.



FISHERMAN'S WHARF GRILLED CHEESE

1/4 cup mayonnaise

8 slices ( 1/2-inch thick) sourdough bread, cut from a round loaf

1/2 cup crumbled blue cheese

1/2 teaspoon ground pepper

2 tablespoons red onion, diced

8 ounces fresh crab or imitation crabmeat, flaked

1 small green bell pepper,cut into thin strips

4 slices Havarati cheese

4 tablespoons (1/2 stick) butter, softened

Spread mayonnaise evenly on one side of four slices of bread. Layer each with two tablespoons crumbled blue cheese, ground pepper, onion, crab, bell peppers and one slice of Havarti cheese. Top with the remaining slices of bread.

In a large skillet or griddle, melt butter over low heat. Cook the sandwiches, in batches if necessary, for 2 to 3 minutes per side or until golden and the cheeses are melted. Serves 4. Serve immediately.




SPICY CAJUN BAYOU GRILLED CHEESE

4 tablespoons (1/2 stick) butter, softened

8 slices crusty Italian bread

6 tablespoons pepper jelly

8 slices Pepper Jack cheese

2 links andouille sausage, grilled, each link cut into quarters and split lengthwise

8 slices Muenster cheese

Spread butter on one side of each slice of bread. Spread pepper jelly on the unbuttered sides of four slices of bread. On slices of bread with pepper jelly, place two slices of Pepper Jack cheese and two pieces of grilled andouille sausage over the jelly. Cover andouille sausage with two slices of Muenster cheese and top with the remaining slices of bread, buttered side out.

Preheat a large skillet or griddle over medium heat. Cook sandwiches, in batches if necessary, for 2 to 3 minutes per side or until golden and the cheeses are melted. Serves 4. Serve immediately.


APPLE SURPRISE SAMMIES

4 tablespoons ( 1/2 stick) butter, softened

8 slices cinnamon raisin bread

1/2 cup crunchy peanut butter

4 slices mozzarella cheese

1 Golden Delicious apple, thinly sliced

8 slices Cheddar cheese

Spread butter evenly on one side of each slice of bread. On the unbuttered sides of four slices of bread, spread equal amounts of peanut butter and top with one slice of mozzarella cheese. Place apple slices over the cheese, and top each sandwich with two slices of Cheddar cheese. Top with remaining slices of bread, buttered side out.

Preheat a large skillet or griddle over medium heat. Cook sandwiches, in batches if necessary, for 2 to 3 minutes per side, or until golden and the cheeses are melted. Serves 4.

:D


Cherry Ginger Bread



1 cup 2% milk
3 tablespoons butter
2 1/2 teaspoons active dry yeast
1/4 cup firmly packed brown sugar
1/4 cup lime juice
1 teaspoon salt
3 1/4 cups bread flour, divided
2/3 cup toasted coconut
1/2 cup dried tart cherries
1 tablespoon finely grated lime peel
2 teaspoons minced fresh ginger, or 3/4 teaspoon ground ginger

Put milk and butter in a medium saucepan; heat until warm (105 to 115°F). Pour milk mixture into a large mixing bowl. Add yeast; stir until dissolved. Add brown sugar, lime juice and salt; mix well. Add 2 cups bread flour. Beat on low speed with an electric mixer until flour is moistened; beat 3 minutes at medium speed. Stir in remaining 1-1/4 cups bread flour, coconut, cherries, lime peel and ginger; mix until dough pulls cleanly away from sides of bowl.
Knead dough on a lightly floured surface until smooth and elastic, adding more bread flour, if needed. Place dough in a greased mixing bowl; cover loosely with plastic wrap and a cloth. Let rise in a warm place (80 to 85°F) about 1 hour, or until double in size.

Punch down dough several times to remove all air bubbles. Let rest 15 minutes. Shape into a loaf. Place in a greased 8-1/2x4-1/2-inch loaf pan. Cover; let rise in a warm place 45 to 60 minutes, or until double in size.

Preheat oven to 350°F. Bake for 40 to 50 minutes, or until golden and loaf sounds hollow when lightly tapped. Remove from pan immediately. Let cool on a wire rack. Serve warm or at room temperature.



Grilled Peanut Butter and Jelly Sandwiches



8 slices bread
1/2 cup peanut butter
2 Tbs. plus 2 tsp. jelly
2 Tbs. plus 2 tsp. unsalted butter, softened
Spread 4 slices bread with equal portions of jelly.
Spread remaining slices with peanut butter and place on top of jellied bread.
Spread butter on outside of each piece of bread.
Heat a heavy nonstick skillet over medium heat and cook sandwiches 1-2
minutes per side, or until golden.


:p

[jaybird]

During her freshman year in college, my dot used make grilled cheese on her ironing board. Yep, you guessed it...she ironed it! :eek: Sadly, her cooking skills haven't increased much since that time. :rolleyes:

[the fugative]

Originally posted by jaybird
During her freshman year in college, my dot used make grilled cheese on her ironing board. Yep, you guessed it...she ironed it! :eek: Sadly, her cooking skills haven't increased much since that time. :rolleyes:

:eek:

[the fugative]

Lentil Soup(s) for anarmywife


LENTIL SOUP WITH RED WINE VINEGAR




1 pound lentils
1 large onion, chopped
6 large cloves garlic, minced
2 celery ribs, chopped
1 (15.5-ounce) can peeled tomatoes and their juices
1 large bay leaf
4 parsley sprigs, chopped or 1 tablespoon dried
1 tablespoon dried oregano leaves
1/3 cup olive oil
Salt and pepper to taste
2 tablespoons red wine vinegar
Wash lentils and place in 4-quart saucepan; cover lentils with warm water, about 2-quarts. Let stand for 1 hour. Bring to boil; add all the ingredients except the vinegar. Cover and simmer for 2-1/2 hours or until soup is very thick, stirring occasionally to prevent sticking. Add 2 tablespoons vinegar and continue to simmer for 5 more minutes. Serve hot, passing additional vinegar. (Soup may be prepared ahead and refrigerated for several days or frozen for several months.)

:D

Greek Lentil Soup


1 bag light brown lentils
3 medium onions (finely chopped)
6-8 garlic cloves (finely chopped)
5-6 carrots cut in thin rounds
1 chicken stock cube
1/2 cup olive oil
2 tbsp. tomato paste
5-6 bay leaves, thyme, salt, pepper

Wash lentils.
Put in large pan with onions, carrots, garlic, stock.
Cover with water + 1 inch more.
Simmer for 1 1/2 hours.
Add all other ingredients, and continue to simmer 4 another hours

:D

HEARTY LENTIL SOUP WITH BACON AND HERBS




1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 slice bacon, chopped
2 teaspoons minced garlic
7 cups (or more) canned low-salt chicken stock
2 cups dried lentils (about 12-1/2 oz.)
2 large sprigs fresh thyme or 1/2 teaspoon dried
1 bay leaf


Combine onion, celery, carrot, bacon, and garlic in a heavy, large Dutch oven.
Stir over medium-high heat 2 minutes.
Reduce heat to medium-low and cover and cook until veggies are tender, about 7 minutes.
Uncover and add 7 cups broth, lentils, thyme and bay leaf and bring to a boil.
Reduce heat and simmer uncovered until the lentils are tender, stirring occasionally, about 45 minutes.
Discard thyme and bay leaf.
Transfer 1/2 of soup to a food processor, cool slightly.
Puree until smooth. Return puree to Dutch oven.
(Can be prepared 1 day ahead. Cover and refrigerate.)
Bring soup to a simmer, thinning with more broth, if desired.
Season soup to taste with salt and pepper.


:p

Apricot Lentil Soup



3 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, minced

1/3 cup dried apricots

1 1/2 cups red lentils, rinsed

5 cups vegetable stock

3 plum tomatoes (peeled, seeded, and chopped)

1/2 teaspoon ground cumin

1/2 teaspoon dried thyme

salt

ground black pepper

2 tablespoons fresh lemon juice

Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes.
Add tomatoes, cumin, thyme, and salt and pepper to taste, and simmer 10 minutes more.
Add lemon juice. Puree 1/2 of the soup in a blender, then return to the pot. Serve. Makes 6 -8 servings

;) Hope these help :p

[jaybird]

Fugi>>>The rootbeer cake was a huge hit last night. I didn't have any...da brother-in-law and I decided to crank up some old rock & roll and crack open a bottle of something he's had since he was overseas. WHEW. Laggavillian? Laggavilla? Whatever. :
:eek: :eek: WHEW. :eek: :eek:

And it was potent, whatever it was.

And please tell me there is a difference between SCOTCH & IRISH WHISKEY, because I have $20 riding on it.

[the fugative]

:p

Lagavulin? located on Islay one of the smokiest peatiest malt widely available. Been there had fun

Single Malt Scotch is made ONLYin Scotland (By International Law) and is made from ONLY Malted Barley that has been fermented and distilled the barley after malting may or maynot be smoke with peat fires to influence the flavor.
Blended Scotch is Single Malt Whiskey from 2 or more distilleries married together and usually cut with grain alcohol as an extender, but it all has to be made in Scotland also to be called Scotch

Irish Whiskey is made in Ireland Usually with malted Barley but also it maybe made from Potatos (Usually called Poteen) or Corn or whatever grain is available & it is very rarely peated as Scotch is.

This help any? :p
Chech out this link

http://www.scotchwhisky.net/malt/single6.htm

[jaybird]

Originally posted by the fugative
:p

Lagavulin? located on Islay one of the smokiest peatiest malt widely available. Been there had fun

Single Malt Scotch is made ONLYin Scotland (By International Law) and is made from ONLY Malted Barley that has been fermented and distilled the barley after malting may or maynot be smoke with peat fires to influence the flavor.
Blended Scotch is Single Malt Whiskey from 2 or more distilleries married together and usually cut with grain alcohol as an extender, but it all has to be made in Scotland also to be called Scotch

Irish Whiskey is made in Ireland Usually with malted Barley but also it maybe made from Potatos (Usually called Poteen) or Corn or whatever grain is available & it is very rarely peated as Scotch is.

This help any? :p

Maybe it was Lagavulin. All I know is he got it when he was stationed in Germany and went to Great Britain on leave. By the time I said, "WHAT IS THIS STUFF?" and grabbed the bottle, I wasn't reading so well. I didn't like the way it tasted very much at all.

"THIS HELP ANY?"
Well, ummmm, errrr, uhhhhhh....no. :D I told him I thought it had to do with how it was brewed (distilled?) and one came from Ireland and one came from Scotland. Just tell me if I won the $20 and how I can document it! I'm not sure if he was yanking my chain or not and just giving me a hard time. Everyone else was drinking beer and watching the ball game...we were in the study with the stereo cranking out Jethro Tull and doing shots. ;) Gaaaah.

[the fugative]

:p


OK OK

Irish wiskey if the label states it is Irish is distilled ONLY in Ireland.

Scotch Whiskey is distilled ONLY in Scotland

the processes are almost identical, the variables are the grains use and how the grains are germinated to produce the sugar that is used in fermentation.

Scotch uses ONLY Barley

Irish uses almost any grain that is available though barley is prefered.

Document it Hmmm thats going to be hard because as far as the distillers are concerned its a trade secret but the link I posted gives details on Scotch

Scotch
http://www.scotchwhisky.net/malt/single6.htm

Irish Links

http://www.classicwhiskey.com/ click on making

http://www.whiskeymaster.com/

[jaybird]

~grins and smacks Fugi upside the head~

HE SAID: Irish whiskey and scotch are the same.

SHE SAID: Nuh uh. They are not.

HE SAID: Same thing.

SHE SAID: NUH UH! One's made in Ireland, one's made in Scotland.

HE SAID: Nope. Both are made in Great Britain, scotch is just another name for Irish whiskey.

SHE SAID: Wanna bet? I know an expert in this field, Fugiyama. (don't ask me why that came out)

HE SAID: We're talking whiskey, not saki.

SHE SAID: Quit hogging the bottle.

HE SAID: Betcha 20 bucks.

SHE SAID: I love taking your money. (swig, swig)

~*~*~*~*~

So they are MADE in different countries by different processes, right?

Be gentle, I have a bitohangover today.

[the fugative]

:p

Different Countries, Similar Processes

Pass Go Collect $20.00 :p

[jaybird]

Hehe. Thanks Fugi. I just emailed this page to him.

Say night jaybird...I have got to get some sleep tonight! Have a good night and a great tomorrow. Huggles.

(((((JOLIE)))))

[the fugative]

:D


:D{{{Nite JayBird}}}:D

;) {{{HiYa Jolie}}};)

[anarmywife]

thanks fugative :) the first one looks really close, I think I will try it and add a few carrots!!

[Jolie Rouge]

Pecan Dreams

1/2 cup butter
2 tablespoons sugar
1 cup flour
1 cup nuts, ground
1 teaspoon vanilla
Powdered sugar

Cream butter and sugar; add remaining ingredients and mix together.
Roll in balls.
Bake on greased cookie sheet for 15 to 20 minutes at 350 degrees. Roll in powdered sugar while hot and again when cool.

YIELD: 2 dozen

[flute]

Potatoe coating

3 TB flour (I like whole wheat YUMMY)
1 TB wheat germ
1/2 C bread crumbs
2 ts sugar
1 ts salt
1 ts italian seasoning
1 TB olive oil

Shake mixture with cut up potatoes cut into 1/2" chunks. Place on oiled/greased baking sheet & bake for 30 min until brown.

Potatoe skins
Take leftover baked potatoes, scoop out flesh. Brush oil on skins, cut into 1/2" strips, & sprinkle with a lil salt, pepper & chili powder (optional). Bake for 10 minutes @ 400 F until crips, crumple over salads.


baked potatoe cubes
Cube leftover baked potatoes into 1/2" cubes. Can leave skins on. Toss in plastic bag with olive oil & herbs. Bak uncovered, flipping once or 2x, at 425 F for about 45 min, until crisp & golden brown.


Frozen Baked Potatoes
Cut leftover baked potatoes in half. Scoop out flesh, and mix swith cheese, yogurt, chives, parsely, etc. Freeze on a tray & then transfer to a baggie. :)