Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

Kai - I could not locate your thread, so I started you a new one. Maybe others will post some here for us too ((hint, hint...))

Desserts: Brown Sugar Chews

1 egg white
1 cup brown sugar
1 tablespoon flour
Pinch of salt
3/4 cup pecans, chopped

Beat egg white until stiff froth;
add brown sugar and continue beating.
Stir in flour and salt.
Fold in pecans.
Drop by small teaspoons on buttered cookie sheet and bake at 325 degrees for 10 minutes.
Partly cool before removing from cookie sheet.
YIELD: 36 cookies

[Jolie Rouge]

GINGER COOKIES
If you enjoy having fresh, warm cookies around the house, this recipe is for you--you can keep the dough in the refrigerator for several days and bake it as needed. Makes about 4 dozen.

3/4 cup shortening
1 cup sugar
1 egg, at room temperature
1/4 cup molasses
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cloves

Combine shortening, sugar, egg, and molasses; mix well.
Sift together dry ingredients.
Add to molasses mixture; mix well.
Chill dough 1 to 2 hours.
Preheat oven to 375 degrees. Form 1-inch balls; dip in sugar.
Bake 8 to 10 minutes.


Shaker Lemon Pie
This is a simple, but unusual recipe from the Shaker community of the past. You will see that the true flavor of the lemon is in the rind.

2 Uncooked 9-inch pie shells (freshly made or frozen)
2 Lemons, large
2 cups Granulated sugar
4 Eggs

Slice the whole lemons (peel and all) into paper thin slices (a mandolin slicer works well).
Remove any seeds you may see.
Toss the slices with the sugar.
Allow to rest 3 to 4 hours, stirring frequently.
Beat the eggs and add them to the lemon mix.
Place the mixture in one of the pie crusts (inside a pie pan).
Invert the second crust over the pie to form the top crust.
Seal the edges and trim off any excess.
Place a small slit in the top crust.
Place in a pre-heated 425 oven for 15 minutes.
Reduce the temperature to 350 and cook for 20 minutes longer or until the pie is lightly browned.
Serves 8

[Jolie Rouge]

GREEN TOMATO PIE
Wow--something to do with green tomatoes besides fry them! Try this recipe on anyone you know who loves fruit pies, and don't tell them at first what's in it. They'll love the pie--and be astonished to learn that the primary ingredient is tomatoes. Serves 8.

Unbaked pastry for 9-inch 2-crust pie
1-1/4 lb green tomatoes (about 5)
3/4 cup raisins
1-1/2 tsp grated lemon rind
2 tbsp lemon juice
1 tbsp cider vinegar
1/2 tsp salt
1 cup sugar
3 tbsp flour
1/2 tsp cinnamon
1/8 tsp ground ginger
1 tbsp fine breadcrumbs
2 tbsp butter or margarine

Preheat oven to 425 degrees. Wash tomatoes; cut in quarters and slice
very thin. Put into a 3-qt bowl; stir in raisins, lemon rind, lemon
juice, vinegar, and salt.

Blend sugar with flour and spices. Line pie pan with pastry; sprinkle
evenly with breadcrumbs. Add 2 tbsp of sugar mixture. Add remaining
sugar mixture to tomato mixture.

Turn tomato mixture into pie pan, spreading evenly. Dot with butter.
Moisten rim of pastry and lay on top crust. Press gently all around to
seal. Trim and crimp edges. Bake 15 minutes; reduce heat to 325
degrees and bake 50 minutes longer. Cool on rack 2-3 hours before
serving.



BROWN SUGAR PIE
I know it's hard to imagine making a pie that requires an entire pound of brown sugar. But the incredible, caramelly results, served warm with a dollop of slightly sweet whipped cream, are truly marvelous.
Serves 8 to 12.

9-inch unbaked pie shell
1 pound light brown sugar
4 tablespoons flour
3 eggs, at room temperature
3/4 cup melted butter
3/4 cup Half and Half

Preheat oven to 350 degrees.
In a mixing bowl, combine sugar and flour.
Beat in eggs one at a time, scraping the bowl after each addition.
Gradually add butter and Half and Half; mix until well combined.
Pour into pie shell; bake 40 to 50 minutes, until set.

[Jolie Rouge]

SHOO-FLY PIE
No wonder bakers of the past had to shoo flies away as this pie cooled in the window--it's more than a little sweet. But it's also delicious, quick, and easy to make, and a real trip back through time. If you wish, you can serve pieces of the pie topped with whipped cream.
Serves 8.

1 unbaked 9-inch pie crust
1/2 cup molasses
1/2 cup boiling water
1/2 teaspoon baking soda
1-1/2 cups flour
1/2 cup sugar
1/2 cup butter

Preheat oven to 400 degrees.
Mix molasses, water, and baking soda.
Pour into pie shell.

Cut together flour, sugar, and butter with a pastry blender or two
forks, until mixture resembles crumbs.
Sprinkle over molasses mixture.
Bake 25 minutes, until crust is browned.


LOADED COOKIES

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup butter
1 cup dark brown sugar
1 cup granulated sugar
1/2 cup cooking oil
2 eggs
1 teaspoon vanilla
1 1/2 cup rolled oats
1 cup coconut
1 cup raisins
1 cup semisweet chocoloate pieces
1/2 cup chopped walnuts

DIRECTIONS:
In a bowl, stir together flour, baking soda and salt, set aside.
In a very large mixing bowl, beat butter with electric mixer 30 seconds.
Beat in sugars, oil, eggs and vanilla.
Add flour mixture, beat till well combined.
Stir in rolled oats, coconut, raisins, chocolate pieces and walnuts. Drop by rounded teaspoons 2 inches apart on an ungreased cookie
sheet.
Bake in a 325 degree oven for 10 to 12 minutes or till edges are lightly browned.
Cool 1 minute on cookie sheet and transfer to wire racks to set.

[Mini]

Frozen banana mousse

3 bananas
2 eggs
3/4 cup milk
1 tbs flour
pinch of salt
3 tbs sugar
1 1/2 tsp vanilla
1 1/2 cups cream

Beat eggs well with sugar,salt and milk and cook in a double
boiler until thickened. Cool. Put peeled bananas in blender
with vanilla and puree. Whip until thick. Combine all ingredients
and put into individual glasses. Place in freezer for 2 hours
before serving.

You can make a puree of cooked and dried apricots in place of the
bananas or add a few tablespoons of grated coconut or chopped nuts.
Or you can use canned fruit well drained.

[fruitloop31576]

one pint of flour,one of milk,three eggs braten well together.Bake in cups.

This is strait out of the cookbook,word for word.:)

[Jolie Rouge]

Chocolate Silk Pie

1 cup Sugar
6 ounces Butter
6 ounces Chocolate, bittersweet (unsweetened)
4 Eggs
2 teaspoons Vanilla
1 Tablespoon Kahlua (optional) (Coffee-flavored liquor.)
1 Pie shell (9-inch), pre-baked according to package directions
Whipped cream

Pre-bake the pie shell and allow cooling.

Melt the chocolate in a bowl over simmering water.
Set aside and allow to cool slightly.
Using an electric mixer, cream together the butter and sugar until smooth.
Add the chocolate, vanilla and Kahlua (if used) and blend.
With the mixer running, add 1 egg and beat for 5 minutes.
Repeat with the remaining 3 eggs (mixing each for 5 minutes).
Pour the mixture into the shell.
Cover and chill in the refrigerator for at least 2 hours (overnight is best).
Be sure to thoroughly chill this no-bake pie before attempting to slice it.
Serve cold, topped with whipped cream.
Serves 6-8

[the fugative]

Here's a hand written recipe grom my great great aunts cookbook

cookies- best ever oatmeal

1 cup butter and spry mixed
1 cup brown sugar
1 cup white? (sugar i think)
2 eggs well beaten
1 teaspoon almond flavor
1 teaspoon vanilla
2 cups rolled oats
2 cups flour
1 teaspoon soda
1 cup raisins
1/2 cup citron
1/2 cup coconut
1 cup nuts
mix and bake

Saffran Bread

2 cups sponge
1 cup scalded milk
3 tablespoons butter
1 egg
3/4 cup sugar
2 tablespoons boiling water
pinch of saffran

pour boiling water over saffran and add it to mixture to give a good color. Mi in enough flour to make a stiff dough. let rise, work down and let rise agin, Fashion into a braid and let rise to double. Sprinkle with cinnamon and bake.

Klempor

2 tablespoons of butter
4 tablespoons of flour
1 cup boiled milk
chopped almonds

Melt butter, add flour stirring til smooth. Add milk. Cook until mixture leaves sides of pan. Pour into bowl and sprinkle with chopped
almonds. When cool serve in 2-3 teaspoons in a bowl with bullion or broth.

Some of these other recipes are in swedish others well IF Interested I
will post them as written but most seem to assume the cook knows a lot more about what's going on than I do:p

[Syrinx]

If anyone in Ohio has ever been to Zoar village, this recipe comes from there. It's a village that was founded in the early 1800s as a religious community, and most of the original buildings are still there and have been restored. It's a very pretty place, and there's a fantastic used bookstore and a tavern that serves really good bratwurst.

Zoar ginger cookies:

1 cup shortening
2 eggs
2 cups sugar
1 t. salt
1 & 1/2 t. cinnamon
1 & 1/2 t. ginger (yes, these amounts are correct, these cookies are spicy!)
1 & 1/2 Tb. baking soda
1 Tb. baking powder
1 t. vanilla
4 & 2/3 cups flour
1 cup molasses

Cream shortening, eggs, and sugar. Add spices, salt, baking powder and soda, vanilla, and half of the flour and half of the molasses. Beat well, add rest of flour and molasses. Roll out on floured board, cut with cookie cutters. Bake at 350 for about 12 minutes or until cracks disappear from surface of cookies. Bake less time if softer cookie is wanted. Makes about 40 cookies.

Some people don't like these because they think they're too spicy, but I think they're wonderful. They're especially good dunked in coffee or hot chocolate, so I never put icing on them.

[Jolie Rouge]

note to "The Fugative" -

Some of these other recipes are in swedish others well IF Interested I will post them as written but most seem to assume the cook knows a lot more about what's going on than I do

Share ! Share ! I am sure someone will be able to offer suggestions if we work on the together ! ;)

Kai : Here is a cool site I found - http://www.grandmaskitchen.com/GrandmasKitchen/Frames/Homepage/Gramshp.htm offers tons of recipes including over 140 Amish recipes. Let us know which ones you try :)

This isn't "old fashioned"; but they sure are good :
Cinnamon Praline Pecans

2 lbs. pecan or walnut halves
1 egg white
1 tsp. water
1-cup sugar
1 tsp. cinnamon
1 tsp. salt
1/2 tsp. cocoa
Cayenne pepper to taste

Preheat oven to 325 degrees.
Beat egg whites and water together.
Stir in pecans and toss quickly.
Mix together sugar, cinnamon, salt and cocoa.
Pour over pecans and toss quickly.
Pour pecans into a greased 9" x 14" baking pan.
Bake 45 minutes, stirring every 10 minutes.
Using spatula, loosen pecans immediately from the baking pan.
Cool.
Can be stored up to two weeks in an airtight container.
Yield: 2 pounds

[the fugative]

OK OK

Here's two for hard tack, thats the "Bread/Biscuts" that the troops
ate during the civil war, its pretty indestructable (inedible?).

:p ;) :rolleyes: :eek: ;) :p


HARD TACK #1

2 cups buttermilk
2 cups rye flour
1/2 cup sugar
1 cup fat
1 teaspoon soda
1/2 teaspoon salt
White Flour

Sift rye flour, soda & salt. Add fat & buttermilk. Mix hard with white
flour. Roll thin and bake. Then let dry on top of oven until crisp.

HARD TACK #2

3/4 cup lard
2 cups ground oatmeal
3 cups flour
1/4 cup sugar
1 1/2 teaspoon salt
1 teaspoon soda
1 1/2 cups buttermilk

Mix dry ingrediants add buttermilk in which soda has been dissolved
Roll thin, Prick with fork. Bake in hot oven


Tuna Fish Pudding :eek:

1 1/2 cups milk
1/2 cup bread crumbs
3 tablespoons melted butter
1 teaspoon chopped parsley
1 teaspoon onion
a tad of salt?
about 7 ounces of tuna fish
2 eggs

mix first 5 items and bring to scald, Add tuna that has been flaked, add eggs and beat. Bake in dish until done.

Indian Pudding

1 quart scalded milk
1/3 cup tapioca
1/4 cup corn meal
salt
1 cup molasses
2 tablespoons butter
1 cup milk

cook the milk, tapioca and corn meal until done, Stir in molasses, add salt and butter. Put in buttered baking dish and pour on one cup cold milk, do not stir, bake about 1 hour until done serve with whipped cream.

Molasses Pie

1 1/2 cups brown sugar
1 1/2 cups corn syrup
2 tablespoons flour
5 eggs
butter size of walnut
lemon juice
vanilla

cream sugar & butter, add flour then syrup. Beat eggs then add to mixture. Add flavoring, pour into crust . Cover with nuts and Bake in moderate oven.

Sprit Bakelser

this is a cookie recipe but there are NO directions only
an ingrediant list :p

1 cup drawn butter
1/2 cup sugar (scant)
2 egg yolks
2 tablespoons cream
2 cups flour
almond & vanilla flavor

good luck :D



I'll Add some more tomorrow

;) :D :p :eek: ;) :D :p :eek:

[the fugative]

Todays recipies

Just because Jolie asked ;)

I have no idea what they are but this is as they appear in the cook book ( I think its swedish );)
Note-the O's have omlots? (..) above them in smor & mjor & sellerifro and above the a in aggulor.

SVENSK POTATIS SOPPA

1 liter potatis
2 liter buljong
1 knifsudd sellerifro
1/2 matsked smor
1 matsked mjol
2 aggulor
peppar, salt

Potatisen skalas, kokas i 1 liter bujong tills den ar mjuk. Smor och mjol sammanfrasa, puren och resten av buljongen paspades. Soppen far koka 10 minuter; afsmakas. Aggularna vispas upp i soppskalen och soppan tillslas under kraftig vispning.


SVENSK SKINKLADA

1 hg. rokt kokt skinka
3 agg
3 sma k.k.p. mjolk
salt och peppar

Pannan smorjes med smor; hari nedlagges skinkan. Skuren i tarningar. Aggen vispas tillsammans med mjolken, hallas ofver skinkan. Laden sattes i ugn att stanna och fa farg. Pa samma satt tillagas laxlada och ansjovislada.

more tomorrow ;) :p

[janelle]

http://www.lindsborg.org/

Kai--go to this web site and email them about old recipies. This is a Swedish town in Kansas. They have preserved the old ways and even people from modern Sweden go there to find out how the swedes lived in years past. I'm sure they would have preserved the old recipies.

[Jolie Rouge]

Here the tradition is too serve black-eyed peas and cabbage on New Year's Day to provide Good "JuJu" for the coming year. Black-eyed peas represent Good Fortune and cabbage is for Prosperity (money).


New Years Day Black-eyed Peas

1 Tbsp. olive oil
1 and 1/2 cups chopped onion
1 and 1/2 cups chopped celery
3 - 16 oz. cans black-eyed peas
1 - 16 oz. can chopped tomatoes
1/4 to 1/2 cup real bacon bits
1 clove garlic minced
Salt and Pepper to taste

Saute onion and celery until tender.
Combine with black-eyed peas, tomatoes, bacon bits, garlic, salt and pepper in baking dish.
Bake for 30 minutes at 325 degrees.
Serve over rice.

[Jolie Rouge]

This ia a recipe my grandmother had writen down in the back of one of her cook books. Who is "Sally Lunn" ? I have NO idea, but the bread is wonderful...

Sally Lunn

1/4 cup warm water
1 package dry yeast
1 cup milk
1/2 cup butter
1 teaspoon salt
1/4 cup sugar
3 eggs, beaten
3 cups flour

Dissolve yeast in 1/4 cup warm water.
Scald milk; add butter, salt, and sugar; stir until well mixed. After mixture has cooled slightly, add yeast and eggs.
Add flour and beat until well blended.
Put bowl in warm place, cover, let rise 1 hour.
Pour into greased and floured bundt pan.
Allow bread to rise another hour in pan.
Bake at 350 degrees 25 to 30 minutes. YIELD: 1 loaf

NOTE: Batter is runny; not bread dough consistency.

Breakfast Casserole

6 slices white bread
1 pound hot sausage
1 pound mild sausage
1 can (8 ounces) chopped mushrooms
1 pound Cheddar cheese, grated
6 eggs
1 pint light cream

Tear bread into bite-size pieces, and place in 9 x 13-inch casserole dish.
Crumble sausages; cook and drain.
Spread over bread.
Add mushrooms and top with grated Cheddar cheese.
Beat eggs; add light cream; mixing well.
Pour over casserole.
Bake uncovered at 350 degrees for 30 to 45 minutes.
YIELD: 8 servings

[the fugative]

:D Todays Recipes


Anise Zwiebach

5 eggs
1/2 pound sugar
1 tablespoon water
1/2 pound flour
1 teaspoon baking powder
vanilla
anise seed

mix egg yolks, sugar, water, vanilla, flour & baking powder. Beat egg whites and add anise seed. Bake in square buttered tins. When cool,
cut into narrow strips and toast both sides.


Kringlor

3 cups flour
1/2 cup lard (good measure)
1/2 cup sugar (good measure)
2 heaping tablespoons baking powder
1 egg, beaten in cup
milk enuf to fill cup
1 teaspoon cardamon seed
pinch salt

Directions- roll out and shape. Then dip in sugar.
:p LOL :p

Queen's Muffins

1/4 cup butter
1/3 cup sugar
1/2 cup milk
1 1/2 cups flour
2 1/2 teaspoons baking powder
1 egg unbeaten
1/2 teaspoon salt

Mix in given order, pour into muffin tins & bake.

Carrot Ring

3 cups cooked carrots cokked fine
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons minced onion
4-5 eggs slightly beaten
1 1/2 cups milk

mix ingrediants and pour into well greased ring mold, set in pan of hot water and bake until firm in moderate oven. Unmold & fill center with buttered peas.

there was a note written under this one "make this one for church & hobby club" :eek:

More tomorrow :D :p ;) :eek: :D :p ;) :eek:

[Jolie Rouge]

Welsh Rabbit

8 slices of thick white bread, crusts trimmed and toasted
4 cups grated Cheddar cheese
2 Tbsp. flour
1/2 cup beer
2 Tbsp. butter
2 tsp. Worcestershire sauce
1/2 tsp. English dry mustard
1 tsp. cayenne pepper

Combine Cheddar cheese and flour.
Put cheese/flour mixture in a 3 quart saucepan and combine with beer, butter, Worcestershire sauce, mustard and cayenne pepper.
Stir constantly until cheese has completely melted and mixture is smooth.
Pour the mixture evenly over the toast and place under a broiler for a minute or two to lightly brown the cheese.
Serve immediately.

Marmalade Pudding

1 cup all-purpose flour
1 and 1/2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
5 Tbsp. butter
2/3 cup sugar
2 eggs, beaten
1/4 cup milk
1/4 cup water
1 tsp. orange zest
1 tsp. vanilla extract
1 cup orange marmalade

Coat bottom and sides of a large loaf pan (9-inch) with non-stick spray or a thin layer of the butter. Sift together flour, baking powder, cinnamon and salt and set aside. Combine butter and sugar together in a large bowl and mix well with a fork. Add the beaten eggs and mix with a beater. Add the flour mixture a little at a time alternating with equal amounts of the milk and water, beating constantly. In other words, add a little of the flour,and then add a little of the milk and water and repeat the process. Continue beating until mixture is smooth. Then add the orange zest and vanilla while beating. Melt marmalade in a small pan stirring constantly. Pour the marmalade into the loaf pan. Pour the batter over the marmalade and bake in a preheated 350 degree oven for about 50 minutes or until a knife comes out clean when inserted into the cake. When cooked, cool the pudding for about 15 minutes. Run a long knife around the edges of the pan. Place an upside-down serving dish over the pan and then quickly turn them over together. Slowly lift the pan and the pudding should slide out easily. Serve warm.

[janelle]

I never knew why they called it Welsh Rabbit, where's the rabbit?

[magnif]

I don''t know about the rabbit maybe a corruption of the name rarebit which is what I have also seen it called- I think that may actually be the correct name.

[MOMMYOF2BOYZ]

i havn't had this since i was kid we loved it but,we ate it over toasted bread,bacon and tomatoes boy that sounds good!

[magicwoman19]

Heavenly Chocolate Cookie:


Make one Big Chocolate Cookie and spread out on a Pizza Pan, cook like you would a cookie!

When it is done cooking: Spread Peanut Butter on it, then Chocolate Chips and let melt

Then Put your favorite candy bars all over it cut up!!
I use snickers, milky way, butter fingers!

This heavenly chocolate cookie is to die for!!

[the fugative]

Today's Recipies

Australian Goose ??:p

5 lbs shoulder of Lamb, Deboned
12 tablespoons fat pork chopped
1 1/4 soft bread crumbs
1/2 cup raw ham, ground
1/2 cup sweet milk
1 teaspoon onion juice
salt, pepper, nutmeg


Cook pork crisp, add bread and brown. Mix with other ingrediants and stuff into lamb cavity and fasten.
Rub outer surface with 1 tablespoon laed, 2 tablespoon lemon juice, 1 tablespoon worcestershire sauce, salt, pepper.
Brown in hot over, reduce to moderate and continue to bake (about
25 minutes to the pound)


Stuffed Green Peppers


6 green peppers
3 apples
1/4 cup chopped ham
1/4 cup raisins
1/4 teaspoon salt
3/4 cup crumbs
3 tablespoons butter


cut slice from stem end and remove pepper seeds, cook in boiling water 5 minutes, Pare,core & chop apples; add ham, raisins,salt & 1/2 crumbs. Fill peppers, sprinkle with remaining crumbs, dot with butter and bake 45 minutes.



Apple Macaroon

5 medium apples
1 cup sugar
1 tablespoon butter
1 egg
1/2 cup flour
salt, cinnamon


Peel & slice apples in pan. Sprinkle with 1/2 cup sugar & cinnamon to season. Cream together 1/2 cup sugar and butter. Add well beaten egg, salt, flour. Spread over apples, bake in moderate oven for about 25 minutes. Serve with Cream.

;) :) ;) :)

More tomorrow

[immortal_amaranth]

Peach Cobbler

2 15oz cans sliced peaches
1 cup milk
1 cup sugar
1 cup flour
1/2 cup butter (1 stick)
1 egg
dab of vanilla extract

Preheat oven to 350.
Melt butter and pour all of it in the pan you'll be using. In seperate bowl, mix milk, sugar, egg, flour, and vanilla until well blended (no lumps.) Pour flour mixture on the melted butter in your pan. Open peaches; drain well. Pour into pan on top of flour mix. Make sure peaches are spread out evenly. Bake until golden brown.

[Jolie Rouge]

Some of these sound SOOO yummy - can't wait to try a few.

Today's Recipe :Banana Cake

1 cup ripe bananas (3 medium sized)
3/4 cup oil
1/2 cup sugar
1 (18-1/2 ounce) box yellow cake mix
5 eggs
1 teaspoon vanilla
3 tablespoons brown sugar
1/2 cup chopped pecans
1 teaspoon cinnamon

Put bananas and oil in blender and liquefy.
Add this mixture and sugar to cake mix.
Beat thoroughly in electric mixer.
Add eggs one at a time, beating well after each addition.
Add vanilla.
Combine brown sugar, pecans and cinnamon.
Pour half of batter into greased and floured bundt pan.
Sprinkle sugar, nuts and cinnamon mixture over batter.
Pour remaining batter into pan.
Bake at 350 degrees for about 1 hour.
SERVES 10 - 12

Broccoli Ham Bake

2 cups chopped, cooked ham
1 (10 oz) pkg.-frozen broccoli
1 cup cooked rice
1 can cream of celery or mushroom soup
1 cup shredded cheddar cheese
1 small onion, chopped (optional)
1/2-cup sour cream
1/2 cup buttered breadcrumbs
Salt and pepper to taste

Combine all ingredients except croutons and place in a casserole dish.
Spread breadcrumbs.
Bake 1 hour at 325 degrees or until browned and bubbly.

[the fugative]

Todays recipes (SAT)


Chewing Gum



1 pound gum chicle
2 pounds sugar
1 pound glucose
1 pound Carmel Butter



mash & soften gum over gentle heat. Place sugar & Glucose in COPPER pan add enough water to dissolve sugar, then set on fire & bring to 244 degrees, lift off fire and add carmel butter then chicle and mix into a smooth paste; roll out on a marble dusting with powdered sugar to desired thickness and cut into strips the cut into bite sized pieces.:cool:


Campcello (drink?)

throughly beat 12 egg yolks with 2 1/4 pounds sugar (finely powdered), the juice3 lemons and 2 oranges, and 3 bottles of white wine, over the fire until rising (?). Remove and slowley beat 1 bottle of Jamaica Rum with it.


Date Pudding


1/2 cup brown sugar
2/3 cup grnulated sugar
1 cup hot water

put these into 8 inch pie pan and allow to boil while mixing the following

1 cup flour
1 teaspoon baking powder
1 tablespoon sugar
1/2 cup sweet milk
1/4 teaspoon salt
1 cup dates (small pieces)
1/2 cup broken nut meats

Mix these thoroughly. Pour Batter into boiling syrup and place in a 375 oven for 20 min or until browned. Cut into pieces and turn bottom side up, serve with whipped cream


:D ;) :p :cool: :eek:

more tomorrow :p ;)

[the fugative]

Today Recipies


Snow Ice Cream


1 cup heavy cream
1/4 cup super fine sugar
1/4 cup rum
2 teaspoons vanilla
8-10 cups fresh fluffy snow


mix cream,sugar,rum & vanilla. Using wire whisk add snow, adding enough only to make stiff ice cream, add more sugar if necessary, serve immediately.


Rice Cream

2 cups boiled rice
1 cup crushed pineapple
1/2 cup sugar
1 cup whipping cream


to the rice (boiled im milk) add just before serving, the pineapple, sugar and whipped cream. Combine lightly, and add as much pineapple syrup as posssible without thing the combination too much. Serve very cold.


Moutarde aux Epices


Mustard flour, yellow 10 pounds
mustard flour, Brown 40 pounds
tarragon 1 pound
basil, herb 5 ounces
laurel leaves 12 drachmas (?)
white pepper 3 ounces
cloves 12 drachmas
mace 2 dracmas
vinegar 1 gallon
salt to taste


Mix the herbs and macerate them in the vinegar to exhaustion, then add the 2 mustards, and grind them together. Set aside for a week to 10 days, then strain through muslin.



more tomorrow


:D ;) :p :D ;) :p

[the fugative]

Todays Recipies



Applets


4 cups sugar
4 cups apple pulp (Jonathan, Winesap or Northern Spy)
4 tablespoons gelatine
1/4 teaspoon orange extract
2 cups nuts



cook apples and sugar in very little water until very tender. Add orange and gelatine which has been disolved in 1 cup cold water. Add nuts. Put into pan to mold. When hardened cut into squres and dip in powdered sugar.




Coffee Cream Fudge


2 cups light brown sugar
1/2 cup very strong cold coffee
1/4 cup thick sweet cream
2 tablespoons butter
1/8 teaspoon salt
1/2 cup chopped walnut or pecans


Mix sugar, coffee, cream. Cook slowly without stirring until it boils. Then more rapidly until syrup makes a soft ball in cold water. Remove from fire. Add butter and salt and cool to lukewarm. Beat until thick. Add nuts. Pour into buttered pan and cut.



Ocean Foam


2 cups sugar
1/2 cup ;ight corn syrup
3/4 cup boiling water
2 egg whites
1/4 teaspoon vanilla


Boil 1st 3 ingrediants until it strings a 12 inch string and flies back. Add slowly to well beaten whites. Beat well and pour into buttered pans or drop onto buttered surface or wax paper. 1/2 cup of nuts maybe added.



:D :p ;) :D :p ;)


more tomorrow

[jaybird]

:eek: :eek: :eek:

Fugi's recipe:
Campcello (drink?)

"throughly beat 12 egg yolks with 2 1/4 pounds sugar (finely powdered), the juice3 lemons and 2 oranges, and 3 bottles of white wine, over the fire until rising (?). Remove and slowley beat 1 bottle of Jamaica Rum with it."

**GOOD GRIEF! ((THUD))


Snow Ice Cream
1 cup heavy cream
1/4 cup super fine sugar
1/4 cup rum
2 teaspoons vanilla
8-10 cups fresh fluffy snow

**For a colorful dish, 8-10 cups yellow snow! :D

Fugi, you impress me. A guy that reads, eats fruitcakes and cooks? First edition cookbooks? ;)

[jaybird]

Originally posted by the fugative


Mix the herbs and macerate them in the vinegar to exhaustion


YEOUCH! That could HURT. ((sounds a little kinky to me))
:D

[the fugative]

LOL@JayBird no, sorry no first edition cook books only some old ones ;)

:p Sounded Kinky to me too! :eek:


:p ;) :D :p ;) :D

[jaybird]

This is a cookie recipe that my husband's great-grandmother brought to America when they immigrated here from the Black Forest in the early 1900's. The recipe was handed down to great-grandmother from her mother and grandmother!

Dahubby's grandmother taught me to make these cookies when I was 19 and she was 85. I make them every Christmas, a double batch, and freeze half of them. My kids love these cookies and they freeze great, and I just pull them out in the summer, icen them and VOILA!

Dutch Cakes

3 cups molasses (good quality)
1 cup sugar
1-2 eggs
2 cups lard
1 1/2 tbsp. baking soda
1 teas. cinnamon
1/2 teas. EACH nutmeg, ginger, cloves
1 1/2 pound raisins, chopped (dredge lightly with flour for ease in chopping)
2 cups nuts, chopped
1/4 cup hot water
5 pounds flour

Warm molasses in large pot over very low heat. Mix in sugar, egg(s) and lard. Heat very slowly until sugar is dissolved, molasses has thinned and lard has melted, stirring occasionally. Add soda and water. Mix in spices. Add flour 2 cups at a time to make a stiff consistency.

These are very good, and not as much work as it seems. Chop your nuts and raisins a day or two ahead of baking day.
**You can't mix with with an electric mixer. It requires a very large bowl and you have to mix it with a VERY sturdy wooden spoon by hand. I have to get dahubby to finish stirring it towards the end, my arm gives out**

Take a portion of dough (about the size of a large grapefruit), knead in more flour if necessary to rolling consistency. Roll 1/8" thick. Cut into squares or rectangles about 2" (I use a pastry roller to cut, much faster) Bake on cookie sheets, greased lightly with lard. Cool on newspaper or towels.

Icing:
1 tbsp. oleo, 1 teas. vanilla and 2 tbsp. milk, heated til oleo melts.
Add sifted powder sugar to make a light glaze (add more milk or more powder sugar as needed) After cooling, icen cookies. If you are freezing some of these, freeze without icing.

[the fugative]

Todays Recipies



Spiced Banana Drops



2 cups sifted flour
1 teaspoon soda
1 teaspoon salt
1/2 teaspoon cinamon
1/2 cup fat
1 cup brown sugar
2 eggs
1 teaspoon grated lemon rind
1 cup mashed bananas
1 cup chopped nut meats

Sift together, flour, salt, soda and cinamon. Cream together Fat, and sugar until fluffy. Add eggs and lemon Rind, Beat until light and fluffy. Add banana and nut, mix well. Add flour mixture. Mix well. Drop from teaspoon onto greased baking sheet. Bake in moderate oven for 12-15 minutes.



Crispy Caramel Cookies



1 cup lard and butter
2 cup brown sugar
2 eggs
1 teaspoon soda
1 teaspoon ginger
1 teaspoon cream tartar
1 teaspoon lemon extract
1/2 teaspoon salt
3 cups flour


Cream shortining, add brown sugar and mix well. Add lemon And eggs. Sift and add dry ingrediants and mix well. Roll into little balls, flatten with fork, Bake at 350 degrees.



OX TUNGA



1 cup sugar
1 cup butter
1 cup flour
9 egg yolks
2 egg whites



Cream butter & sugar, add flour which has been sifted 2-3 times, and egg yolks which have been beaten well; fold in egg whites. Drop onto tins in teaspoonfuls; spread thin into ovals and bake in moderate oven. Remove from tins and hang over broom handle whih has been covered in wax paper, allow to cool.



:p ;) :D :p ;) :D



more tomorrow

[jaybird]

Originally posted by the fugative
Todays Recipies

OX TUNGA

1 cup sugar
1 cup butter
1 cup flour
9 egg yolks
2 egg whites

Cream butter & sugar, add flour which has been sifted 2-3 times, and egg yolks which have been beaten well; fold in egg whites. Drop onto tins in teaspoonfuls; spread thin into ovals and bake in moderate oven. Remove from tins and hang over broom handle whih has been covered in wax paper, allow to cool.

:p ;) :D :p ;) :D
more tomorrow

Hang over broom handle...
OOOOOOKAY! :rolleyes:
Tell me you've made just ONE of these recipes! Like the drink that takes 3 bottles of wine and a bottle of rum! I could use that tonight.

[the fugative]

:p Never made the OX TUNGA but my Great aunt and Grandmothers used to make it and around Christmas you can sometimes get it at local Bakeries. I like it dusted with powdered sugar or filled with cream or a berry filling.
As far as Campcello nope never tried it have made meade tho will post that as soon as I can find it again.:p


:D :p ;) :p ;) :D

[the fugative]

Todays Recipies


Fattigan


4 eggs, beaten
2 teaspoons sugar
3 1/2 cups flour
1/8 teaspoon salt


Mix, roll thin. Cut in oblong shapes and fry in deep fat. Dip in powdered sugar.



Berlinkrandser



First knead 1 1/2 pounds flour and 1 pound butter which has been washed.

Second mash yolks of 4 hard boiled eggs. Mix with the yolks of 4 raw eggs. Add 1/2 pound sugar, Mix the flour and butter a little at a time into the eggs and sugar, making a stiff dough, and set in an cool place for several hours.
Roll out like a rope and twist. Dip into unbeaten egg whites and then into crushed loaf sugar. Bake until delicate brown.


Svensk Sill Pudding


4 large herring
4 eggs
col potatos, boiled in jacket
4 cups milk
1/2 cup butter
salt & pepper

Soak herring overnight, Remove skin & bones, cut into small pieces. Arrange in layers in casserole, herring and cold sliced potatos. Dot with butter; add salt & pepper. Beat eggs, add milk and pour over mixture. Bake in hot oven unitl custard is firm and brown on top.


:eek: :rolleyes: :D :p ;) :eek: :rolleyes: :D :p ;)


more tomorrow

[jaybird]

Originally posted by the fugative
Svensk Sill Pudding

4 large herring
4 eggs
col potatos, boiled in jacket
4 cups milk
1/2 cup butter
salt & pepper

Soak herring overnight, Remove skin & bones, cut into small pieces. Arrange in layers in casserole, herring and cold sliced potatos. Dot with butter; add salt & pepper. Beat eggs, add milk and pour over mixture. Bake in hot oven unitl custard is firm and brown on top.

:eek: :rolleyes: :D :p ;) :eek: :rolleyes: :D :p ;)

more tomorrow [/B]

HERRING? Good grief! :eek:
You'd need the entire batch of campcello to wash that down!

So help me, if you post a fruitcake recipe I'm going to launch every one I have in my freezer northwards toward Minnesota.

Gee. I can't hardly wait til tomorrow.
LMAO!
Night fugi.

[the fugative]

:eek: Scud Fruit Cakes!!!!!!!! :eek: :eek:LOL

Nite JayBird LOL

[Jolie Rouge]

Green Eggs and Ham

1 dozen eggs
1/4 cup milk
1-1/2 ounces bourbon (optional)
1/2 cup cubed avocado
1/2 cup grated Swiss cheese
1/2 cup boiled ham, chopped
1/4 cup chopped green onions
3 tablespoons butter

Beat eggs. Add rest of ingredients and scramble gently in hot butter.

SERVES: 8

[the fugative]

Todays Recipies


Mjuk Peppar Kaka


1 egg
1 cup sugar
1 cup sour cream
1/2 cup melted butter
1 teaspoon cinamon
1 teaspoon ginger
1 teaspoon cloves
1 teaspoon soda
1 1/2 cups sifted flour

Mix in order given, bake in an 8 x 8 pan in an moderate oven.



Slaw with Dressing


Cabbage

shred cabbage

Dressing


2 eggs
2 tablespoons sugar
1 tablespoon butter
1 teaspoon salt
3 tablespoons sour cream

stir together and cook until begins to thicken, then stir in 3 tablespoons vinegar. Cook until smooth, Pour hot over cabbage.



more tomorrow


:p ;) :D :p

[jaybird]

:D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D

Gramma Friedrich's German Fruitcake (pre 1850)

1 1/2 c prunes
1 c dried apricots
3 1/2 c raisins
1 1/2 c currants
1 1/2 c sliced pitted dates
2 1/2 c diced preserved citron
1 1/2 c diced preserved pineapple
1 1/2 c halved candied cherries
1 c diced preserved orange peel
1 c diced preserved lemon peel
1 1/2 c blanched almonds
1 1/4 c pecan halves
3 c flour
2 tsp allspice
2 tsp cinnamon
1 1/2 tsp nutmeg
1 tsp mace
1/2 tsp ginger
1/2 tsp powdered cloves
1/2 tsp baking soda
1 1/2 tsp salt
1 c shortening
1 1/2 c brown sugar
6 eggs
1/2 c molasses
2/3 c strawberry preserves

Preheat oven to 275 degrees. Grease and flour 2 9” tube pans.
Rinse prunes and apricots, cover with water and boil for 5 minutes; drain and cool. Cut prunes into pieces and slice apricots. Add the raisins, currants, dates, citron, pineapple, cherries, orange peel and lemon peel to the prunes and apricots. Sliver almonds and chop 1 cup of pecans coarsely; add to the fruit mixture. Sprinkle 1 cup flour over the mixture and mix well.

Mix the remaining flour with the allspice, cinnamon, nutmeg, mace, ginger, cloves, soda and salt, and set aside.

With mixer at medium speed, thoroughly beat shortening and sugar until light and fluffy; add eggs one at a time, beating until very creamy. With mixer at low speed, beat in alternately, in fourths, flour mixture, molasses and preserves just until smooth. Pour this mixture over the fruit mixture, mixing well.

Pack the mixture lightly into the pans, topping with the remaining pecan halves. Bake with a pan of water on the under rack to keep the cakes moist, for 3 to 3 ½ hours, or until done.

After baking, cool the cake. Wrap in rum or brandy soaked clean
rags, tie with string, and store for at least 2 weeks or indefinitely.

[the fugative]

Today's Recipies


Frosty Melon


1 package fruit flavored gelatin
1 cup hot water
3/4 cup fruit juice and water
1 medium cantaloupe or honey dew
1 cup raspberries
1-3 3 oz packages of cream cheese
1 tablespoon milk


Dissolve gelatin in hot water, add fruit juice and water. Chill until slightly thickened. Meanwhile Peel melon, leaving intact,Cut slice from one end and remove seeds, drain. Place melon upright in bowl. Fold berries into slightly thickened gelatin and pour into melon, Replace cut slice and hold in place with toothpicks chill until gelatin sets, remove toothpicks.
Before serving cut a thin slice from underside to make a firm base set on a plate. Combine cream cheese and milk, beat until smooth & fluffy. Spread cream cheese over entire outside of melon. Slice to serve, Serves 4-6. Serve with whipped cream.

Silver & Gold Cake


2 cups cake flour, sifted
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup sugar

sift all together into bowl

add

1/2 lard at room temp
3/4 cup milk

beat 200-250 strokes

add

3 eggs whites beaten to meringue with 1/4 cup sugar.

Beat 100 strokes more

Bake 375 for 30 min.



:eek: :p :D ;) :eek:

more tomorrow

[jaybird]

"Frosty Melon

1 package fruit flavored gelatin
1 cup hot water
3/4 cup fruit juice and water
1 medium cantaloupe or honey dew
1 cup raspberries
1-3 3 oz packages of cream cheese
1 tablespoon milk"

**Now this sounds good fugie, I actually copied this one down.


"Silver & Gold Cake

beat 200-250 strokes

Beat 100 strokes more..."

~doesn't say a word, not one word~
~slams hands over mouth~

Mph mphps mr nmlld!

Nope nope nope, I'm not biting on this one. You're not going to get me to say "Sounds kinky to me."

Nope nope nope.
:D

[the fugative]

LOL@JayBird


:eek: ;) :p :D :eek:


knew you would like that one ;)

[the fugative]

Today's Recipies



Special for JayBird ;)



Mead

12 gallons pure soft water mixed with 30 gallons of expressed honey in a caldron, 4 ounces of hops. Bring to a Boil. Boil fot at least 1 1/2 hours dilligently skimming the entire time. the fire is then Drawn and liquid allowed to cool. When cold it is drawn into a clean barrel, which is filled to the bung hole, with a little over spill. Add a pint of fresh wine yeast and place barrel in a moderately warm place with the bung left out, to ferment for 8-14 days. Every day foam escaping from bung hole should be skimmed off and every third day add some honey (enough to keep the barrel full). In the mean time a piece of cheese cloth and a pan or cup should be inverted over bung hole to keep debris & bugs out.When fermentation ceases draw off into another clean barrel through a cheese cloth (to filter out old yeast).
To new barrel add 1 lb cinamon sticks & 1 lb cloves and 1 pint wine yeast, repeat process described above. once 2nd fermentation is complete strain through cheese cloth into clean barrel, insert bung into bung hole, allow to age several weeks, at the end of that time filter again and bottle.



Kwass


In a big kettle put 15 quarts water, and bring to a boil, when at full boil add 500 grams of malt. Let boil 20 minutes, remove from fire, let cool down and strain off. Pour liquid into a clean keg and add 30 grams compressed yeast and 600 grams sugar. Put in a warm place to ferment. As soon as bubbles are detected on liquid surface it is ready for bottling. In strong bootles add ! large raisin, fill with liquis , cork and wire down cork. Store on side in coolest place available. Ready for drinking in 3 days.


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


LOL

:p ;) :D :p ;) :D :p ;) :D


more tomorrow

[the fugative]

Today's Recipie


Bavarian Sour Cream Soup



1/4 cup olive oil
1/2 cup diced onions
1/2 cup sliced celery
1/2 cup sliced carrots
2 cloves finely minced garlic
1/4 cup flour
2 cups of tomatos, diced, juice inclusive
2 cups beef stock
1 teaspoon worcestershire sauce
1/4 teaspoon fresh ground black pepper
1 teaspoon dried basil
1 teaspoon caraway seed
1/2 cup white rice
1/2 cup zucchini or summer squash, diced
1 cup red potatos, diced with skin on
1 cup green beans, cut into 1 inch pieces
1/2 cup red wine
1/2 cup cider vinegar
2 tablespoons cornstarch
sour cream




In a Dutch oven, heat olive oil over medium high heat. Add onions, celery, carrots and saute until onions are clear. Add garlic, using wooden spoon stir in flour, reduce heat. Cook 2 minutes, stirring often. Add tomatos and tomato juice, beef stock, worcestershire,caraway seeds, balck pepper and basil.
Add rice, Simmer over low heat for 30 minutes, stirring often. Add potatos, zucchini and beans, simmer 10 minutes. Combine wine, vinegar & corn starch, stir until smooth. Slowly add to soup stirring constantly, until soup is medium thick. taste and add seasoning as necessary. Serve warm with a dollop of sour cream on top.


:p :D ;) :p ;) :D


more tomorrow

[immortal_amaranth]

Ingredients:
1-bellpepper
1-onion
1-bunch of green onions
4-cloves of garlic
2-packs of brown gravy mix
1-15oz can of tomato sauce
shrimp (as much or as little as you would like)

Saute:
1 Bell pepper
1 onion
1 bunch of green onions
4 cloves of garlic

Prepare 2 packs of brown gravy mix as direceted (or make your own) and then add to sauted vegies

Add 1 15oz can of tomato sauce and 1 can of water to the above.

Season to taste: Salt, pepper, cayenne pepper, etc.


Peel and devain shrimp. Add to creole 20-30 minutes before serving. Serve over rice.

(Hint: The longer you let the mix simmer, the better it is.)

[Jolie Rouge]

Mother's Southern Boiled Custard

5 large eggs
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
1 quart milk
optional: 1 teaspoon brandy, bourbon, or sherry

With an electric beater, beat eggs for one minute.
In top of double boiler, combine eggs with other ingredients.
Do not heat milk first.
Cook over, not in, simmering water, stirring constantly until mixture coats spoon.
Cool and beat again with electric beater at medium speed for 2 to 3 minutes.
Pour into a 6-cup bowl or individual dishes; chill three hours.

SERVES: 4 - 6

[jaybird]

Originally posted by the fugative
Today's Recipies

Special for JayBird ;)

Mead

...which is filled to the bung hole, with a little over spill place barrel in a moderately warm place with the bung left out...Every day foam escaping from bung hole should be skimmed off. In the mean time a piece of cheese cloth and a pan or cup should be inverted over bung hole to keep debris & bugs out...Once 2nd fermentation is complete strain through cheese cloth into clean barrel, insert bung into bung hole...
:eek: :eek: :eek: :eek: :eek: :eek: :eek: :eek: :eek: :eek:

LOL
:p ;) :D :p ;) :D :p ;) :D

more tomorrow

FUGIE>>>
You're baiting me. :D Intentionally setting me up! I'm beginning to think you're making up these recipes just to yank my chain! ;)

Actually I've had mead before. German mead, Greatgram called it mit I think.

If it's good for ancient Druids,
runnin' nekkid through the wuids,
drinkin' strange fermented fluids,
it's good enough for me! ;)

:rolleyes:

[the fugative]

:eek: Me, Bait You? I'm Innocent (sort of) :eek:

;) ;) ;) ;)





jaybird

If it's good for ancient Druids,
runnin' nekkid through the wuids,
drinkin' strange fermented fluids,
it's good enough for me!
(Taken out of context of course)
:eek: :p ;) :D :p ;) :D :p ;) :D :eek:

JayBird's going Commando!!

ROTFLMAO

[jaybird]

Originally posted by the fugative
:eek: Me, Bait You? I'm Innocent (sort of) :eek:

;) ;) ;) ;)

(Taken out of context of course)
:eek: :p ;) :D :p ;) :D :p ;) :D :eek:

JayBird's going Commando!!

ROTFLMAO

OHMYGOD. Now it's all out in the open! :D

~blushes furiously~

Really I am. I swear. Just because I haven't blushed since 1969 when I got de-topped at Forest Park...don't ask, we don't want to go there!

[the fugative]

Today's Recipie



Broccoli Stuffed Fish Rolls


4 ea 4 oz fish sillets
2 teaspoons margerine
1/2 lb fresh Broccoli
4 green onions, halved lenghtwise
5 tablespoons water
5 tablespoons instant chicken bullion
1/4 teaspoon white pepper



Dot each fillet with margerine. Place 1/4 of broccoli & 1 green onion in center of each fillet. Roll fillets around broccoli & onion; fasten with wooden toothpicks. Place in 8 x 8 baking dish with seam side down. Combine water, bullion & white pepper, pour over rolls. Cover dish with plastic wrap. Microwave on High for 3 min, rearrange rolls & rotate dish 1/2 turn. Recover remicrowave 3-5 min until fish flakes easily with a fork. serve with Hollandaise Sauce.


Hollandaise Sauce

1/2 cup butter
3 tablespoon lemon juice
2 egg yolks

melt butter. Add lemon juice. Beat in egg yolks gradually with fork. Microwave uncovered , stirring every 15 seconds for 1 minute or until thickened. Do not overcook sauce will curdle.

:p ;) :D :p ;) :D
(I updated this recipie it works better with the microwave & quicker too)

more tomorrow

[the fugative]

:eek:




~blushes furiously~

Really I am. I swear. Just because I haven't blushed since 1969 when I got de-topped at Forest Park...don't ask, we don't want to go there!


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

I'm Speechless!! :p ;)

[jaybird]

Fugie>>>When you get your voice back...what sort of fish filets do you use? This recipe sounds really good and I have a freezer half full of fish.

[the fugative]

;)JayBird

I have used Walleye & Northern Pike seem to work best tried sunnies but didn't turn out as I expected.


:p ;) :D :p ;) :D

[jaybird]

Originally posted by the fugative
;)JayBird

I have used Walleye & Northern Pike seem to work best tried sunnies but didn't turn out as I expected.

:p ;) :D :p ;) :D

Hmmm. No pike or walleye around here, lakes aren't cold enough I suppose, although Kinkaid Lake in So. IL does have some walleye. Are sunnies like bluegill? Panfish or whatever they're called? Or crappie? I've got some ocean fish, grouper, red snapper, and some crappie and bluegill, who knows what else is down there!

[the fugative]

;)

Grouper should work, I don't know about Red Snapper it should work too.
Blue Gills are same as sunnies, didn't work for me, Never tried crappies they should be fine though. I've only used freshwater fish for this recipie. But Ocean fish my guess would be Grouper or Sole would work best.
Red Snapper I would try with Asparagus rather than Broccoli.

:p ;) :D :p ;) :D

[jaybird]

Fugie>>>The asparagus sounds wonderful. I'm going to the farmer's market tomorrow to see how pitiful the 'fresh' asparagus is this time of year. If not, I'll use the broccoli and the grouper. Thinking I'm going to make this Thursday night for dinner. If I'm not on here posting Friday, IT'S ALL YOUR FAULT! :D

((I'm actually going out of town Friday afternoon for the weekend to visit my dot in Indiana. So you won't know until Sunday night at the earliest if you poisoned me or not))

[jaybird]

FUGIE>>>Quick. I need a laugh. It's one of those nights. Post an outrageous recipe for me!
;)

[the fugative]

Today' Recipies



Just for JayBird
(Themed based from another thread)




Weinie Pizza ;)



1 lb weinies
1 lb sharp cheddar
1 tsp oregano
2 packages english muffins
olive oil

Grind Wienies and Cheese together. Add oregano, split english muffins in half and brush insides with olive oil. Glop mixture on muffins. Bake at 400 degrees for 10 minutes.



Weinie Surprises ;)



1 package weinies
3 potatos
1 lb bacon
1 onion, finely chopped
american cheese, slices


Boil Weinies, Boil potatos & mash. Add raw chopped onions & a little milk. Cut and Stuff Weinies with potato mixture. Place strip of cheese in middle of each slit Weinie, Wrap each in a slice of bacon, so that the center mixture (stuffing) will not ooze out. Broil until bacon is done.



Weinie Bean Bake ;)



1 ea 10 oz package of lima beans, cooked & drained
1 lb can pork & beans
1 lb can Kidney beans, drained
1/2 cup chili sauce
1/4 molasses
1 tsp dry mustard
1/2 tsp worcestershire sauce
1/2 envelope onion soup mix
1 lb weinies, bobbited (cut) into 1 inch pieces


combine 1st 3 items. Add remaining items. Put into 2 qt casserole. Bake covered at 350 degrees 1 hour. Uncover bake 30 min more.






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

Liver Pudding


1 pound Calves Liver
1 cup rice, boiled in milk
1/2 cup butter
salt & pepper

Boil about 10 minutes, put through grinder. Add butter, salt & pepper to taste. Put in casserole & bake for 20 minutes.

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


more tomorrow

[Jolie Rouge]

CRISSCROSS BABIES COOKIES:

1/4 cup softened butter or margarine
1/2 cup sugar
1 egg
2 TBSP milk
1/2 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
2 1/4 cups oatmeal infant cereal

Cream butter and sugar together.
Add egg and other ingredients; mix until well blended.
Chill dough for several hours.
Form dough into small balls and place 1" apart on greased baking sheets.
Flatten dough with the tines of a fork.
Bake at 350 for 15 minutes or until lightly browned.
Cool on a cake rack.
Makes 2 dozen cookies.
1 cookie supplies 15% of the iron your baby needs.

TEETHING BISCUITS:

2 TBSP shortening
1/3 cup sugar
1 egg
1 tsp baking powder
1/4 tsp salt
1 1/2 tsp vanilla extract
1 tsp water
1 1/2 cups Oatmeal infant cereal

Cream shortening and sugar together.
Add egg and other ingredients.
Knead well until smooth.
Pat into rectangle (12 x 2 1/2).
Cut into 12 (1 inch) bars.
Smooth edges so they will not be sharp; place on ungreased baking
sheet.
Bake at 300 for 45 min or until golden brown.
Store in uncovered container overnight before serving.
Makes 12 biscuits.
1 biscuit supplies 25% of the iron your baby needs.

[Jolie Rouge]

Seafood Stuffed Potatoes
Prep: 20 minutes COOK: 25 minutes Makes 6 servings

6 medium baking potatoes
6 slices bacon, cut in small pieces
1/3 cup minced onion
1/3 cup milk
1 egg, beaten
1/4 teaspoon sweet paprika
2 tablespoons butter
1 pound chopped crawfish or shrimp ( can also substitute those KRAB
flakes made from whitefish - but that is just short of blasphemy around here ... LOL )
buttered bread crumbs

Directions:
Bake potatoes, remove from oven and split lengthwise into halves.
Scoop out potatoes and mash with milk, egg, paprika, and butter.
Fry bacon until soft, add onion, cook until bacon is crisp.
Add clams and saute' one minute.
Fold into mashed potatoes.
Refill shells.
Top with buttered bread crumbs.
At this point, potatoes can be refrigerated for up to 3 days, tightly
wrapped, or frozen for 1 month.
Bake unfrozen at 350 for 25 minutes or frozen at 350 degrees for 45
minutes.
-------------------------------

Shrimp Creole
from River Road Recipes II... A Second Helping
-------

1/4 cup flour
1/4 cup bacon grease
1-1/2 cups chopped onions
1 cup chopped green onions
1 cup chopped celery, with leaves
1 cup chopped bell pepper
2 cloves garlic, minced
One 6-ounce can tomato paste
One 16-ounce can chopped tomatoes with liquid
One 8-ounce can tomato sauce
1 cup water
5 teaspoons salt
1 teaspoon pepper
1/2 teaspoon red pepper, optional
Tabasco sauce to taste
2 to 3 bay leaves
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
4 pounds peeled, deveined, raw shrimp
1/2 cup chopped fresh parsley
2 to 3 cups cooked rice

In a large, heavy roaster, make a dark brown roux of flour and bacon grease.
Add onions, green onions, celery, bell pepper and garlic.
Saute until soft (20 to 30 minutes).
Add tomato paste and mix this well with vegetables.
Add tomatoes and tomato sauce, water, salt, pepper, red pepper, Tabasco sauce, bay leaves, sugar, Worcestershire sauce and lemon juice.
Simmer very slowly for 1 hour, covered, stirring occasionally.
Add shrimp and cook until done, 5 to 15 minutes.
This should sit awhile. It is much better made the day before.
If made the day before, reheat but do not boil. Simmer.
Freezes well.
Add parsley just before serving.
Serve over rice.

SERVES 10


Hey, Jaybird, You think you gonna make it down to the Mardi Gras ?

[jaybird]

Ahahahahagaspahahahaha Thank youahahahahahaha fuhahahahagie, I reahahahahahahally needed thahahahahahahat ahahahahahaha.
~gasps, wipes tears from face~

And I'm not SAYING a word about grinding and boiling and stuffing weinies. NOT ONE WORD.

~thinks: sounds kinky to me~
:D

[jaybird]

Might I add Mr. Fugative, that those recipes sound thoroughly disgusting. I refuse to eat weiners. Nasty.

[jaybird]

CRIPES! :D
I did it again, didn't I?

My slip showing?
:D

I refuse to eat frankfurters, hotdogs, tubesteaks stuffed with Lord knows what they scraped off the butcher room floor.

There. Is that better?
~gets shovel, starts digging herself out~

NO. I'm NOT blushing. I did that once already this year.

[the fugative]

:D :D :D :D :D
YUP
:D :D :D :D :D
:p :p :p :p :p

[Jolie Rouge]

Family Recipe for Pralines....


Pecan Pralines
Pralines are a traditional candy I remember from my childhood. My grandmother made them during the Thanksgiving and Christmas holidays. The following is my Grandmother's recipe with the technique I have learned through trial and error. I hope you enjoy making them.

Ingredients:
3 cups sugar , separated into one lot of 2 ¼ cups and another of ¾ cup
2/3 stick of butter
2 teaspoons vanilla extract
5 oz can of evaporated milk
water
2 ½ cups pecan halves

Technique:
5 quart cast iron Dutch oven
medium cast iron skillet
two wooden stirring spoons
waxed paper and towel or plastic food wrap
cup of ice water or candy thermometer

1. In preparation for receiving the candies, lay out two strips of either waxed paper or plastic wrap, each about 30 inches long, on a table or counter top. If using waxed paper, put a towel, newspaper, or paper towels underneath. Waxed paper without a barrier underneath will stick to the table top when the hot candies are placed on it. Plastic wrap doesn't need to be isolated from the table top, but it's more difficult to handle and wads easily when dropping the candies. I prefer waxed paper.

Place a hot pad near the waxed paper strips. You will need to set the hot pot of candy on the pad while the candies are being dropped.

2. Pour evaporated milk into a measuring cup. Add sufficient water to make one measured cup of liquid; combine with 2 ¼ cup sugar in the Dutch oven. Stir frequently over medium low heat until mixture boils.
Turn heat down to low, stirring occasionally.

3. Put remaining ¾ cup sugar into skillet. Caramelize the sugar over high heat. This step determines the flavor of the finished candy.
Be careful as the caramelized sugar is extremely hot and sticky. Avoid being interrupted by the phone or by kids.
As the sugar is heating, stir very frequently. At some point the sugar will begin to melt and form small clumps; stir constantly. Crush large lumps with the edge of the wooden spoon. Expect the sugar to begin smoking and darkening when most of the sugar has melted. The color of the melted sugar indicates the character of the candy: a light color gives a delicate flavor, an orange hue increases the caramel flavor. Work quickly; the melted sugar will be darkening rapidly. Do not let it darken past a bright orange. Pour into the Dutch oven; expect the combination to boil vigorously.

4. Continue cooking over low heat. Stir constantly until caramelized sugar is completely blended in.

5. Cook until soft ball stage is reached using either thermometer or by testing a couple of drops in ice water.

6. Remove from heat. Add pecans, butter, and vanilla. Expect the vanilla to boil and splatter.

7. Stir vigorously, exposing the candy to as much air as possible. Make sure the butter is completely melted and blended into the candy. The candy will have lightened in color by this point. Continue stirring for approximately 30 seconds.

8. Set the pot on the hot pad near the waxed paper. Drop by spoonfuls onto the waxed paper. Stir the pot occasionally during this process to keep the pecans well distributed.

9. Let the candies cool and carefully remove from the paper or plastic.


Additional comments:
1. Using cast iron pots will lessen the chances of scorching the candy. I like the 5 quart size because the mixture can boil over when the caramelized sugar is added into a smaller pot.

2. Wooden spoons are preferred. They're strong and are poor conductors of heat. This minimizes the tendency of the caramelized sugar to stick to the spoon.

3. While dropping the candies, expect to dribble some on the table.

4. Soak pots and spoons in hot water for an hour or so to clean.

5. Kids like to scrape left over candy from the pot once it has cooled.

6. If the candies refuse to harden, let them sit for several hours or overnight. This happens occasionally.

7. Margarine can be substituted for butter and walnuts for pecans. (But butter is better.)

8. Pralines are high in saturated fat and calories. I have found two ways of lessening the negative health impact. The first is to think about how much work they are to make and how expensive pecans are.
I can generally talk myself out of making them. The second is to only make them for gatherings of family and friends.

[jaybird]

Originally posted by Jolie Rouge
Hey, Jaybird, You think you gonna make it down to the Mardi Gras ?
Jolie>>>
No.
~pouts~
Dadeadbeathubby and dadeadbeatmommy aren't big NO fans. I may NEVER get dahubby down there again, at least to the French Quarter. He didn't like it very much. Sarah, on the other hand, LOVED it when she came down for a few days and met us.

Won't make it down for the Super Bowl either to watch the Rams beat the Steelers.

BUT, I can get him down that way again, if I bribe him with REALLY good fishing. Or was thinking maybe I'd surprise Sarah and she & I would come down on a Fri or Sat, stay til Wed. (HAVE to see the Lost Bayou Boys at the Old Opera House don't you know?) Oh!!! Sarah got an email from the fiddle player in that band. He's from BR too and their cd is finally out! Lives on Broadway or Broad Street or Broadmore. They're really very good, if you're ever on Bourbon Street, check them out at the Opera House (not on Mondays)

HOW'S THAT baby doing and where's the Xmas pictures???

[jaybird]

Originally posted by the fugative
:D :D :D :D :D
YUP
:D :D :D :D :D
:p :p :p :p :p
~grins big time~

I did it on purpose. Yes I did. I intentionally said that. Really. I really did.
;)

Hot dogs are really pretty gross. Seriously.

I ate a weinie once. I -
Sh*t. I can't do it. I can't go there. Even if it is a totally TRUE story. Nope can't. I'm bad, but nope nope nope.
;)

[Jolie Rouge]

Spoonbread

1 cup milk
1 cup water
1 cup cornmeal
1 teaspoon salt
2 eggs
2 tablespoons baking powder
1 tablespoon butter

Place milk and water in saucepan.
Add cornmeal and salt.
Cook 5 minutes.
Add beaten egg yolks, baking powder, butter, and stiffly beaten egg whites.
Pour in greased casserole and bake in 425-degree oven for 40 minutes.

SERVES 6

CHEESE GRITS SOUFFLE

Grits are a southern food; they're derived from corn, and yet their sturdy texture and mild flavor are entirely different from that of cornmeal. This casserole will serve as an excellent breakfast or brunch entree, but it's also delicious paired with a meat entree at supper. Note that you can substitute cheddar cheese for the Gruyere, but the character of the dish will be entirely different.

1 cup quick-cooking grits
1/2 cup butter
4 oz Gruyere cheese
1/8 tsp paprika
3 eggs, beaten, at room temperature
3/4 cup whole milk, at room temperature
1/2 cup grated Parmesan cheese

Preheat oven to 375 degrees.
Cook grits according to package directions.
Add butter, cheese, and paprika; stir until butter and cheese are melted.
Let cool (this step can be done 2 hours before serving).

Combine eggs and milk; blend into grits.
Pour mixture into buttered 1-1/2 quart baking dish.
Sprinkle with Parmesan cheese and paprika; dot with a little more butter.
Bake uncovered 1 hour.

Serves 4-6.

[the fugative]

:eek:

quote~~ JayBird
~grins big time~
I ate a weinie once. I -
Sh*t. I can't do it.


:eek:

Really?

;) :p :D ;) :p :D

[Jolie Rouge]

SWEET POTATO BISCUITS

You've probably had potato rolls; but you may never have experienced the unique flavor of a sweet potato blended into bread. These biscuits
are easy to make and are a lovely color.

1 tablespoon shortening
1 cup flour
2 teaspoons baking powder
2 teaspoons sugar
1/4 teaspoon salt
1/4 cup cooked, mashed sweet potato
1/4 to 1/3 cup milk

Preheat oven to 400 degrees.
Grease baking sheets or line with parchment paper.

Sift together flour, baking powder, sugar, and salt; cut in shortening
with a pastry blender or fork, until mixture resembles coarse meal.
Stir in sweet potato and milk, mixing just until all dry ingredients
are moistened.

Drop remaining dough by spoonfuls onto baking sheet; or, roll out
1/2-inch thick and cut with a biscuit cutter.
Bake 12 to 15 minutes, until light brown.

Makes six to eight.


DREAMY BREAD PUDDING

This bread pudding is an easy, incredibly good dessert when you've got
company coming. Best of all, it goes well with just about any meal.

16 oz half and half
8 oz whipping cream
8 eggs
1-1/4 cups sugar
1/4 tsp vanilla
4-1/2 slices white bread
1/2 tsp cinnamon
1 tsp sugar
2 tbsp raisins

Preheat oven to 400 degrees.
Combine half and half, cream, eggs, 1-1/4 cup sugar, and vanilla; mix well.
Arrange bread on the bottom of 10-inch x 12-inch baking pan.
Pour cream mixture over bread.

Mix cinnamon with 1 tsp sugar and sprinkle over; distribute raisins
evenly on top.
Cover with foil.

Place pan in a larger pan; fill with hot water halfway up sides of
smaller pan.
Bake 75-90 minutes.

Serves 12.


GRAHAM CRACKER COOKIES

These cookies are much like nut-brittle candy. You can make a batch
and send it in bags with family members as a snack or school dessert.

24 graham crackers
1 cup butter
1 cup brown sugar
1 cup chopped walnuts or pecans

Preheat oven to 350 degrees.
Grease a 15-inch by 10-inch baking pan or line with aluminum foil.
Spread graham crackers evenly in pan.

In a medium saucepan, bring brown sugar and butter to a rolling boil;
boil 1-1/2 minutes.
Stir in nuts.
Pour mixture over crackers and spread evenly.

Bake 10 to 15 minutes.
Top will be bubbly.
Cut while warm.
Store in an airtight bag.

Serves 12

[magicwoman19]

Hey fugative will you make me a birthday cake today??? Today is my 21st birthday!!! You have such good recipies!!:D:D

[jaybird]

Originally posted by the fugative
:eek:

quote~~ JayBird
~grins big time~
I ate a weinie once. I -
Sh*t. I can't do it.

:eek:

Really?

;) :p :D ;) :p :D

~peeks out over the big pile she's gotten herself into, wipes her face and smiles sheepishly~
I SWEAR I didn't do that. YOU set me up. You bad. You good, but you baaaaaaaaaad!

TOTALLY taken out of context. Amazing what you can do with a little snip here, a little snip there on a conversation!
:p

HEY. My headache's almost gone. Weinie talk does that I guess. :rolleyes:

[the fugative]

;) for Magiman19


Tomato Soup Cake


1 cup sugar
1/2 cup melted butter
1 can tomato soup
1 scant teaspoon baking soda
2 cups flour
2 teaspoons baking powder
1 teaspoon cinamon
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon salt
1 cup chopped nuts
1 cup chopped dates



cream butter and add sugar. Sift dry ingrediants. Add soda to soup. Add dry ingrediants and liquid alternately to first mixture. Bake 45 minutes in moderate oven.


Frosting


Mix 1 package cream cheese with 1 1/2 cups powdered sugar & 1 teaspoon vanilla, stir until creamy.



:D ;) :p ;) :D :p

[Jolie Rouge]

Your fiddle player must live on Broadmore Ave. !That is not to far from here. Tell "Dadeadbeathubby" - there is soooo much more to NO a & the Mardi Gras than the Quarter. For some REAL FUN we will take him to Mamou LA for the Cajun Mardi Gras ! WOOOEEE ! Dat Be A Good Time Fa' Sure, Cheire'....

Michael has been sick for the last few weeks. He started with a cold, which developed into a sinus infection, which became an ear infection/sinus infecton/bronctis. We spent 3 hours at the ER today having him tested for RSV (Respitory S*** Virus) because he has not been responding to antibiotics. The test was negative. (Praise The Lord.) So know it is a matter of waiting it out. He is not run any fever thru all of this and ontinues to gain at a consistant one ounce per day. (Mighty Mite is now over 18 1/2 pounds!) I have spent over $400 in the past 17 days in Dr. visits and Rx, and that is WITH my deductables and co-pays. Poor baby I just want him to feel better...
I think this needs a seperate thread. :)

Here is your recipe ...
Breakfast Sticky Buns

Sweet Dough:
1 envelope active dry yeast
1/4 cup honey
1/2 cup warm water (105-115 F)
1 large egg, well beaten
1/2 tsp salt
2 1/2 cups all-purpose flour
1/4 cup + 1 tsp unsalted butter
1 Tbsp unsalted butter, melted

Topping:
1/2 cup packed dark-brown sugar
1/2 cup light corn syrup
6 Tbsp unsalted butter, cut in bits
3 Tbsp honey
3/4 cup chopped pecans

Filling:
2 Tbsp unsalted butter, melted
1/4 cup granulated sugar mixed with 2 tsp ground cinnamon

Dough:
In bowl, dissolve yeast and 1 tsp honey in the warm water.
Let stand until foamy, 10 minutes.
By hand, beat in remaining honey, the egg, salt, 2 cups flour, 1/4 cup butter, until smooth, 2 minutes.
Stir in remaining flour until soft dough forms.
Knead on floured surface 2 minutes, until smooth.
Form ball.
Butter bowl with 1 tsp butter; put dough in bowl; turn to coat.
Cover with plastic.
Let rise 1 1/2 to 2 hours, until doubled.
Brush 13x9x2-in. baking pan with the melted butter.

Topping:
In saucepan, heat sugar, syrup, butter, stirring until smooth.
Remove from heat; add honey, nuts.
Pour in prepared pan to coat bottom.

Filling:
Punch down dough; on floured surface, roll into 20x12-in. rectangle.
Brush with butter; sprinkle with sugar mixture.
Roll up from long side.
Cut into 20 (1-in.) slices.
Arrange slices in pan, evenly spaced.
Cover.
Let rise until doubled, about 1 hour.

Preheat oven to 350 F.
Bake 30 minutes, until golden brown.
Cool in pan 1 minute.
Invert platter over pan; turn out buns onto platter.
When lukewarm, pull apart into individual buns.
Seems like a lot of work but - OMG Are They WORTH it !

[Jolie Rouge]

Fugative : I am going to make that cake for my brother' birthday ! It sound perfect ! Thanks for all your posts ! :)

[the fugative]

:o Thank You, But I am in awe of Your Recipies (I must try some) :)

[jaybird]

JOLIE>>>You are one cooking fool girlfriend. I know you make most these recipes. I'm copying down the shrimp creole now. I'd love to come back down to LA. I'd particularly like to see a lil feller named Michael! Just not sure if I can swing it before summer/early autumn.

Fugie>>>Have you actually MADE and ATE any of these recipes? Once in awhile you slip a good recipe in there (NO, not the liver pudding) that I want to try. I've got the stuff to make the broc fish filets and the tomato soup cake. I'm going to make the cake to take to Sarah's, and the fish tomorrow night.

As far as your weinie recipes, I think I'll just stick with the simple, tried and true method...warm between a nice bun.
;) :D :eek: :rolleyes: :D :eek: :rolleyes: ;)

[jaybird]

Originally posted by the fugative

Tomato Soup Cake

1 cup sugar
1/2 cup melted butter
1 can tomato soup
1 scant teaspoon soda
2 cups flour
2 teaspoons baking soda
1 teaspoon cinamon
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon salt
1 cup chopped nuts
1 cup chopped dates


****Fugie>>>Got a question here. In the ingredients list, it calls for a scant teas soda and then for 1 teas baking soda

What sort of soda for that scant teaspoon? And have you made this? I'm thinking of substituting raisins and /or coconut for the dates...

[Jolie Rouge]

Jaybird ???????????????????????


....As far as your weinie , I think I'll just stick with the simple, tried and true method ... warm between a nice bun.


! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! !

[jaybird]

WHAAAAAAAAAAAAAT? Wud I do now?
:D

I've been off the past 2 days and have far too much time on my hands.

>>>FUGIE<<<
IS ALL his fault. He started the weinie thing. Just go look, wasn't me at all. HE started it, yes he did.

[the fugative]

:p Jaybird :eek:

1 I have made about 1/4 of them
2 I have been served (Shudder) all of them (usually a family thing)
3 OOPS! :EEK: It should have read:
;) 1 teaspoon baking soda
:p 2 teaspoons baking powder

as far as the cake recipie no I have never made it, But have eaten it many times, I liked it.

[the fugative]

Todays Recipies




:D Spiced Nuts



1 cup of sugar
1 teaspoon salt
1/2 reaspoon nutmeg
1/2 teaspoon cloves
2 teaspoons cinamon
1/2 cup water
1/2 pound shelled nuts


Boil all ingrediants to soft ball stage (238 degrees)
Remove from heat and add Nuts. Stir the mixture until it
begins to sugar. Pour quickly onto waxed paper. Cool and seperate.




;) Ting-A-Ling




1/2 pound milk chocolate
1 square bitter chocolate
3 cups post toasties



Melt chocolate, Add post toasties and drop onto buttered tin and cool.




more in a couple of days
:p :D ;) :p ;) :D :p :D

[jaybird]

Hunter's Beef

1 1/2 pound round steak, 4-6 pieces
2 tbsp. flour
1/2 teas. salt
1/8 teas. pepper
2 tbsp. oil
3 stalks celery, cut into 1 1/2" pieces
1 cup green onions, cut into 2" pieces
1/3 cup red wine
3 tbsp. soy sauce
1/2 teas. ginger
1/2 teas. cinnamon
1/8 teas. cayenne pepper (omit or use less, to taste)

Dredge meat in flour and salt & pepper. Pound meat with mallet :D

Brown meat in oil. Add celery and 2/3 cup green onion, wine, soy and spices. Cover, simmer 1 to 1 1/4 hours or til tender. Add remaining green onions, simmer 5 minutes longer.
Fat: 19 1/2 grams
Calories: 386
**Browning meat in Pam without oil and flour reduces fat content by 7 grams per serving.

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

Sauerbraten

1 1/2 pound round steak, cut into 1" cubes
1 tbsp. oil
2 tbsp. minced onion
2 cups water
1 pkg. brown gravy mix
2 tbsp. wine vinegar
1 bay leaf
2 tbsp. brown sugar
1/2 teas. salt
1/4 teas. pepper
1/2 teas. ginger
1 teas. Worchestershire sauce

Brown steak and onion in oil. Remove meat from skilet, ad remaining ingredients and make the gravy mixture. Cool until thick, then add the meat, cover and simmer 1 hour or until meat is tender. (can thin the gravy with a little water)

Serve over hot, buttered noodles, potatoes, rice, spaetzle, or dumplings.

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

Round Steak Roasts

4 slices bacon, diced
1 medium onion, chopped
1 1/2 cup seasoned croutons, crushed coarsely
1 tbsp. parsley flakes
round steak, pounded
1/2 teas. seasoned salt
1/8 teas. pepper
1/8 teas. garlic powder
1 cup beef bouillon
8 oz. tomato sauce
mushrooms, if desired (BLEAGH)

Saute bacon, onion, garlic lightly. Add parsley and croutons. Mix well. Season steak with seasoned salt and pepper. Spread crouton mixture over center of round steak. Roll and fasten with toothpicks. Place in 13x9 pan or baking dish. Pour bouillon over steak, spoon tomato sauce over top. Garnish with mushrooms, if desired (BLEAGH)

Cover, bake at 350 1 1/2 hour or so.
**I add a splash of cooking wine to this.

**This can be microwaved. Prepare and place in microwavable dish. Pour on bouillon and heat covered 15 minutes on simmer. Turn roast over, spoon on tomato sauce, cover and cook additional 15 minutes on simmer or til tender.

((better made in the oven))

[jaybird]

Salmon-Tomato Cheese Pie

1 cup shredded cheddar cheese (4 oz)
1 cup shredded mozzerella cheese (4 oz)
1 cup ricotta or cottage cheese
2 tbsp. chopped onion
1/4 cup canned salmon, drained, deboned and flaked
3-4 medium tomatoes, cut into thin wedges
1 teas. basil
1 teas. oregano
1/4 cup green onions
Salt & pepper to taste
1/4 pound sauteed mushrooms (BLEAGH)

Combine cheeses, salmon, onions in baked pie shell. Arrange tomatoes in overlapping circle on top. Sprinkle with herbs, green onions and S&P.

Bake at 325 for 20 minutes. Cool 15 minutes before serving.

[the fugative]

:eek:



Pound meat with mallet



:eek: OUCH


Runs Away verrrrrrrrrrrrrrrrrrrrryyyyyyyy Faaaaaaaaaaassssssstt:eek:

[magicwoman19]

Thanks you Fugative, I will try that recipie. It sounds great thanks:D:D:D

[Jolie Rouge]

Comedian Rita Rudner : I rad recipes the same way I read science fiction. I get to the end and think, "Well, that's not going to happen."

Stuffed Shells Primavera

2 c Chopped Fresh Broccoli
2 md Zucchini; shredded
1 c Chopped Fresh Mushrooms
1 sm Onion; chopped
1/2 c Finely Chopped Carrots
2 tb Butter
1 pinch Nutmeg
1 lb Ricotta Cheese
2 c Mozzarella Cheese
1 Egg; lightly beaten
1/4 c Parmesan Cheese; grated
3 tb Chopped Fresh Basil
1 pk (12 ounce) Jumbo Pasta Shells; cooked and drained
1 (30 ounce) Jar of your favorite Spaghetti Sauce
Salt and Pepper to taste

Preheat oven to 350 degrees.
In a large skillet, saute broccoli, zucchini, mushrooms, onion and carrots in butter until vegetables are tender.
Season with nutmeg, salt and pepper.
In a large bowl, thoroughly combine ricotta cheese, mozzarella cheese, egg, Parmesan cheese and basil.
Add sauteed vegetables; stir to mix well.
Spoon 1 cup spaghetti sauce evenly in a 13x9" baking dish.
Fix shells with vegetable-cheese mixture.
Arrange in baking dish.
Spoon remaining sauce over shells.
Bake covered, 45 mins; Bake uncovered, 10 mins or until bubbly.

6 Servings

[Jolie Rouge]

Yellow Rice

1 1/2 Tablespoon Olive oil
1/4 cup Onion, diced
1/2 teaspoon Garlic, minced
1 cup White rice
1 1/2 cups Chicken broth
1/2 teaspoon Saffron
1 1/2 teaspoons Parsley, chopped

Heat the oil in a heavy saucepan (that has a lid).
Add the onion and garlic and cook until just soft.
Toss in the rice and cook for 3 minutes, stirring frequently.
Add the broth, saffron, and parsley.
Cover and reduce the heat to low.
Cook for 15-18 minutes or until the liquid is absorbed.
Fluff with a fork before serving.
Serve this side dish with chicken.
Serves 3-4

[Jolie Rouge]

Slow-Cooked Apples and Pork

3-4 pounds boneless pork or boneless pork chops
3 pounds applesauce
2 tablespoons apple pie spice (mixture of cinnamon, cloves, and
nutmeg)
6 small red potatoes, whole
4 carrots, peeled and cut in chunks
2 cups white pearl onions, peeled and left whole
2 firm tart apples, peeled, cored, and sliced thin

Remove any visible fat from pork; cut in large chunks.
Combine applesauce and spice in a large, heavy pot or crockpot.
Add meat.
Cover tightly; cook on medium heat 10 minutes.
Reduce heat to a simmer; cook at least 4 hours and as long as 10 hours.
One hour before serving, add potatoes, carrots, and onions.
Fifteen minutes before serving, add apple slices.
To serve, remove meat, vegetables, and apples to a large platter and pour 1 cup of sauce over all.
Serve remaining sauce on the side.

Serves 8.

[Jolie Rouge]

Poor Mans Stroganoff

1 pound ground beef, browned and drained of grease
Add 1 can French onion soup
1 small can of sliced mushrooms or 1 cup fresh sliced mushrooms
Salt and Pepper to taste
Cook liquid down till almost gone, add 8 oz sour cream
Serve over noodles or rice

It's quick, easy, and filling.

[Jolie Rouge]

Some Tips For Lowering The Fat:

* Substitute ingredients with a low-fat version of the same ingredient. Try using low-fat cheese rather than the whole milk variety or fat-free mayonnaise instead of regular.

* Use 2 egg whites to replace one whole egg. Try using an egg substitute they're easy and convenient too.

* Substitute ground turkey breast for ground beef.

* Try sautéing vegetables in a small amount of water, wine or vegetable broth rather than oil or butter. Use a nonstick pan; you can reduce the amount of oil or fat used significantly. One teaspoon of oil should be sufficient if you coat the pan by brushing the oil on its surface with a pastry brush, or try a fat free cooking spray.
I also find that steaming onions and garlic with a small amount of water in the microwave produces a milder flavor (perfect when cooking for kids)

* Try using less of an extra-sharp version of regular cheese. The fat
content remains the same whether the cheese is mild or sharp but the
flavor increases with less cheese actually being used.

* When a fat is called for in recipes, try gradually reducing the amount and comparing the results with the original recipe.
If your recipe calls for 2 tablespoons of butter, try cutting it down to 1-1/2 tablespoons. If this is successful, try reducing it further next time. You may be surprised just how little fat is really needed and remember every little bit helps.

[Jolie Rouge]

Cucumber, Tomato and Onion Salad

2 - 3 large cucumbers, peeled and cut into 1-inch cubes
2 tomatoes, chopped
1/4 cup white onion, diced
1/4 cup fresh cilantro, chopped
1/4 cup lemon juice
1 Tbsp. olive oil
1 Tbsp. fresh ginger, grated
2 fresh hot chilies, seeded and diced
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1/2 tsp. salt

Place cucumbers, tomatoes, onion, and cilantro on a platter and toss. Combine remaining ingredients in a cruet and shake well.
Pour over salad and toss.
Chill for about 1 hour before serving. Best if you can make the dressing the night before to allow for the flavors to blend.

[Jolie Rouge]

Bread and Butter Pudding

1/2 cup butter, softened
12 slices thin white bread
1/3 cup raisins
1/2 cup dried currants
1/4 tsp. ground cinnamon
3 large eggs
1/4 cup sugar
2 and 1/2 cups milk
3/4 cup heavy cream
1/8 tsp. ground nutmeg

Coat the bottom of a 7 x 10 baking dish with butter.
Trim the crust off bread slices and butter both sides of the bread slices.
Place 4 slices at the bottom of the baking dish.
Combine raisins, currants and cinnamon together and toss.
Place half the mixture over the 4 bread slices.
Add 4 more buttered bread slices and the other half of raisins and currants.
Top with remaining 4 slices of buttered bread.
In a mixer or blender, mix eggs until frothy, then add sugar, milk, cream and nutmeg and beat until mixed.
Pour mixture over bread and raisin mixture.
Allow pudding to sit at room temperature for about 30 minutes so bread can absorb liquid.
Cover with aluminum foil and bake at 350 for 30 minutes, remove foil and bake 30 minutes longer.
Serve warm

yes, I have about 6 ~different~ recipes for "Bread Puddin'"

[the fugative]

Todays Recipies


Baked Green Chili Eggs



4 slices of whole wheat or oatmeal bread with crusts removed
1/4 teaspoon dried oregano
4 tablespoons diced green chili peppers
1 cup milk
4 eggs
1 cup grated montery jack cheese
avocado slices

12 hours before serving, lightly butter 4 individual baking dishes. Fit a slice of bread into each dish, trimming off any edges that stick out of dish.
Sprinkle bread with oregano & chilis.
Whisk together milk & eggs & pour 1/4 into each dish. Cover each dish with plastic wrap & refrigerate overnight to allow bread to absorb mixture.
Remove from refrigerator next day, Preheat oven to 350 degrees, Bake 30 min. Top with Avocado slices and serve.




Baked Eggs



2 tablespoons Butter
1/4 cup grated parmesan or gruyere cheese
4 eggs
salt & fresh ground pepper
ground nutmeg
chopped parsley


Preheat oven to 450 degrees, Using 1/2 butter grease 4 small baking dishes, Coat each with 1 tablespoon cheese.
Break 1 egg into each dish, Sprinkle lightly with salt and pepper and nutmeg. Dot each with remaing butter
Bake uncovered, until eggs are cooked to your liking (about 12-15 minutes). Sprinkle with parsley & serve.



Prosciutto Baked Eggs



This is an variation of the BAKED EGGS recipie

Do not coat dishes with cheese. Instead cook up 4 pieces of Prosciutto in olive oil until lightly browned (or your favorite bacon or ham), line each dish with the prosciutto. Continue as in Baked Egg Recipie but instead of dotting with butter sprinkle with 1 tablespoon grated parmesan cheese. Bake as in previous recipie.



:p ;) :D :p ;) :D


more tomorrow

[jaybird]

Originally posted by the fugative
Todays Recipies

Baked Green Chili Eggs

Baked Eggs

Prosciutto Baked Eggs


Eggs. Bleagh!

Oh, fugi, I posted the wenis story just for you, but you'll have to dig for it, it died a BBS death somewhere back in the pages! ;)

[the fugative]

LOL@JayBird I read it, Sure sounds as if you take after
Gramma ;)


Welcome back sounds like ya had fun :p

[the fugative]

Cake Doughnuts



``Doughnuts``

2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
3/4 cup of milk
2 eggs, beaten
1 tablespoon shortening
1 teaspoon vanilla

``Glaze``


1 cup confectioners sugar
2 tablespoons hot water


To make Doughnuts-
Preheat oven to 325. Lightly coat doughtnut pan with oil. in mixing bowl, stir together flour,sugar,baking powder,salt,nutmeg & cinnamon. Add milk, eggs, shortening & vanilla. Beat until well blended.

To bake. Fill doughnut pan holes 2/3 full. Bake for 8 minutes or until tops spring back when lightly touched. ( These may not be too brown on top but don't worry )

To make Glaze-

In small bowl mix confectioners sugar & hot water, blend well.


To Glaze-

Remove doughnuts from pan. Dip top (least browned ) side into glaze, decorate with sprinkles, nuts, coconut or shaved chocolate. Allow to set and enjoy.

:p ;) :D

more tomorrow

[Jolie Rouge]

Herb Roast Beef

2 - 3 pound round rump roast or tenderloin
1 Tbsp. fresh ground pepper
1 tsp. salt
1/2 tsp. dried marjoram
1 tsp. dried thyme
3 tsp. fresh parsley, chopped
1 Tbsp. fresh tarragon, chopped

Combine spices and mix well.
Cover roast beef with spices and cook at 325 degrees for 1 and 1/2 to 2 hours depending on the size and the desired doneness.
If you are using a meat thermometer, it should reach 150 - 170 degrees.
Let roast stand for 10 minutes before slicing.
Cut into thin slices.


Pecan Chicken Fried Steak

6 medium steak cubed
1-teaspoon pepper
1/2-cup flour (all-purpose)
1/2-teaspoon thyme
1/2-cup mushroom crushed dried
1/2-cup milk
2 large egg
1-cup pecans finely chopped
1/2-cup corn meal
1/2-teaspoon rosemary
1/2-teaspoon bay leaf crushed
1/2-teaspoon season salt
1 tablespoon Worcestershire sauce
1/4-cup peanut oil
1 can mushroom gravy, canned

Heat peanut oil in covered skillet.
Mix all dry ingredients together in shallow dish.
Mix milk, Worcestershire and eggs together in another shallow dish.
Dip steak in milk mixture then roll in dry ingredients.
Place in skillet and brown in hot oil until brown on both sides.
After browned, remove meat from skillet and place on warmed plate.
Pour off excess drippings then return meat to skillet and cover.
Lower heat and cook until tender.
Once done, remove meat to clean warm platter, place drippings in pan with can of mushroom gravy mix.
When heated through add about 3/4 cup of milk and continue to cook until warm through.
Mix 2 tablespoons full of cornstarch with 1/4 C milk and pour into skillet with gravy mix, stirring constantly to keep smooth.
Cook until desired thickness.
Serve on bed of gravy with mashed potatoes or rice on side.
Makes 6 servings

Creamy Tarragon Dip

1 - 8 oz. package cream cheese, softened
1/2-cup sour cream
1 clove garlic, minced
1 Tbsp. fresh tarragon, chopped
1/ 4 cup green onions, chopped
1 tsp. lemon juice

Combine all ingredients in a blender or food processor until smooth.
Serve with fresh sliced vegetalbes, crackers or toasted bread pieces.
Tarragon adds a nice flavor to the traditional cream cheese and sour cream base.

[Jolie Rouge]

1 low fat chocolate cake mix
2 eggs or 3 egg whites
1 can of diet coke or diet caffeine free

Bake according to box instructions


Topping

1 box fat free sugar free vanilla pudding
1 small carton of fat free cool whip

mix and ice the cake

Raspberry Trifle

1 angel food cake, sliced lengthwise in 3 equal pieces (you may also
use pound cake)
1 - 8 oz. jar raspberry preserves
1/4 cup cream sherry
2 cups custard or vanilla pudding
1 - 8 oz. carton whipped topping or you can make your own by whipping
heavy cream
1/4 cup sliced almonds

Spread raspberry preserves on the topside of the bottom layer of the
angel food cake.
Place cake side down in a trifle bowl or other glass bowl.
Sprinkle 1/3 of the sherry onto the cake, top with 1 cup of custard or pudding.
Follow this with the middle portion of the cake.
Place the top of the cake over the middle portion and sprinkle with
remaining sherry, whipped topping and sliced almonds.
Slice and serve.

[jaybird]

Donuts????

Fugi, you found my weakness! But what's a donut pan? I don't think I've ever seen one.

Reminds me...

Know who the most popular guy is at a nudist colony?
The one that can carry 2 cups of coffee and a half dozen donuts. :D

Know who the most popular woman is?
~wiggles eyebrows and grins~

Tellin' ya will get me sent to the BigBigTimeOut Chair...sorry!

[Jolie Rouge]

Black Bean Hummus

1 15-oz can black beans, drained
1 cup chickpeas, drained
2 Tbsp. tahini (sesame seed paste)
1 Tbsp. lemon juice
1/ cup fresh cilantro, chopped
1 tsp. ground cumin
1/2 tsp. ground ginger
1/ tsp. paprika
1 Tbsp. olive oil
2 cloves garlic, minced
Salt and pepper to taste

Combine all ingredients in a food processor and process until smooth. Serve with pita bread and /or crackers.

Simply Fab-U-Lous !

I was prepared to HATE this; normally do not like these vegie/vegan foods - they all taste rather bland. This was good enough to request the recipe (although I will have to sneak it onto hubby's plate !) :)

Cheese Veggie Lasagna

8 - 10 Lasagna noodles, cooked and drained
1 Tbsp. olive oil
1 small onion, diced
4 garlic cloves, minced
2 10-oz. packages frozen spinach, thawed and drained
1 cup grated carrots
2 cups cottage cheese
1 cup mozzarella cheese, shredded
1 cup Swiss cheese, shredded
1/2 cup Parmesan cheese, grated
Salt and pepper to taste

Heat oil in a skillet and saute onion and garlic until lightly brown and tender, add spinach and carrots and desired amount of salt and pepper and continue cooking for several minutes.
Combine cottage cheese, mozzarella cheese and Swiss cheese together and mix well.
Add spinach mixture to the cheese and mix well.
Place 1/3 of this spinach-cheese mixture at the bottom of a 13 x 9-inch-baking dish that has been sprayed with non-stick spray.

Place 4 - 5 noodles on top of the spinach-cheese mixture, then 1/3 more of spinach-cheese mixture and 4 - 5 more noodles.
Place the remaining spinach-cheese mixture on top and sprinkle with Parmesan cheese.
Bake for 35 - 45 minute at 350 degrees.
Let stand for 15 - 20 minutes before cutting and serving.
For you meat-eaters out there, just layer some cooked ground beef or some sausage in between the spinach-cheese mixture and the noodles.



Since she sent me the recipes for almost the entire dinner, I will include them as well....

Parmesan Dill Rolls

1/4 cup butter
1/3 cup milk
3 Tbsp. water
Pinch of salt
2/3 cup flour
2 eggs
1 tsp. dried dill
1 cup Parmesan cheese, grated

Combine butter, milk, water and salt in a large saucepan.
Heat thoroughly over medium-high heat.
Add flour and stir well.
Place mixture in a bowl and add eggs, dill and Parmesan cheese, mixing to form a batter.
Drop individual rolls on a greased cookie sheet and bake for 18 - 20 minutes at 450 degrees.
Yields 8 - 10 rolls

Lemon Pie

3 Tbsp. flour
1 14-oz. can sweetened condensed milk
1/2 cup lemon juice
Grated rind of 1 lemon
2 eggs, separated
2/3 cup sugar
1/2 tsp. vanilla
3 Tbsp. butter
1 9-inch unbaked pie shell

Combine flour, milk, lemon juice, lemon rind, egg yolks, sugar, vanilla and butter together and mix well.
In a separate bowl, beat egg whites until stiff and then add to lemon mixture.
Pour into pie shell and bake for 35 - 45 minutes at 325 degrees.

[jaybird]

Jolie, good stuff, isn't it? Black bean hummus is the best as far as I'm concerned. My hubby wrinkled up his nose at it too, but after a couple beers I smeared some on a water cracker and he ate it. Don't believe it will become part of his diet though.

[Jolie Rouge]

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

Nudist Pick-Up Lines -

"Hey, is that a roll of quarters in... er, never mind.
That's not a pocket, is it?"

"Oh, look! Somebody must have dropped a $20 bill there on the ground in front of you!"

"Hey, Tan Lines, new around here?"

"Ever seen a guy do *no-handed* pushups?"

"Excuse me, were those Bugle Boy jeans?"

"My other pen!s is a Porsche."

"D@mn, you'd look great in a wet T-shirt."

"Boy, I'd sure like to get into *YOUR* pants!
Figuratively speaking, of course..."

"Did you just wake up or are you glad to see me?"

"Did I mention that I'm President of the United States?"


... and THE Number 1 Nudist Pick-Up Line ...

"I see where Joe Camel gets his good looks!"

[Jolie Rouge]

Jaybird, I meant the "Veggie Lasagna" :) Hubby is a "meat & taters" kinda guy ....This is his idae of haute cusine .... can't complain tho' - he will eat most anything I cook w/o complaint even if it didn't turn out *quite* the way I planned !

Tater Tot Casserole

2 lbs. Ground beef
1 can cream of mushroom soup
1 can cream of chicken soup
1 bag tater tots
1 bag shredded mozzarella cheese

Brown and season ground beef.
In 9 x 13 casserole dish layer tater tots ground beef then spread the soups over ground beef and top with mozzarella cheese.
Bake in 425-degree oven for at least one half hour or until hot all the way thru.
Let sit 5 minutes before serving.

[jaybird]

Originally posted by Jolie Rouge

Nudist Pick-Up Lines -

"Hey, is that a roll of quarters in... er, never mind.
That's not a pocket, is it?"

"My other pen!s is a Porsche."

"Did you just wake up or are you glad to see me?"

... and THE Number 1 Nudist Pick-Up Line ...

"I see where Joe Camel gets his good looks!"
:eek: :eek: :eek: :eek: :eek:
;)

[the fugative]

:eek: LOL@Jolie You cook in more ways than one!! :p :D

JayBird sirring up trouble again? Eh? :p ;) :D

[jaybird]

Originally posted by Jolie Rouge
Jaybird, I meant the "Veggie Lasagna" :) Hubby is a "meat & taters" kinda guy ....This is his idae of haute cusine .... can't complain tho' - he will eat most anything I cook w/o complaint even if it didn't turn out *quite* the way I planned !


THAT is because his other options are a boloney sandwich, a bowl of cereal or fixing something himself! LMAO, in 30 years, the only thing my husband won't eat is hominy (tossed in a can of greenbeans) or tuna casserole. After about 15 years, he looked at the casserole and said, "You really don't have to ever make that again if you don't want to."

Fugi>>>Yupyupyup I'm a sh*tstirrer! Somebody has to do it! ;) And be nice to me, I have POP's whip, ice cubes and Ben Gay....

[Jolie Rouge]

Chocolate Pound Cake

3 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup margarine
1/2 cup shortening
3 cups sugar
5 eggs
2 teaspoons vanilla
1/2 cup cocoa
1 cup milk
Powdered sugar (optional)

Heat oven to 325 degrees.
Grease and flour Bundt pan.
Sift flour, salt and baking powder together; set aside.
Cream margarine, shortening and sugar until fluffy.
Add eggs, vanilla and cocoa; beat until smooth.
Add sifted dry ingredients alternately with milk, beginning and ending with dry ingredients.
Mix well.
Remove 2 cups batter, and make cupcakes. (Bake the cupcakes while cake is baking, but bake them only 30-45 minutes.)
(((Keeps kids happy & your cake safe ! If you skip this step, the batter will overflow the bundt pan, ruining the "look" of the finished product and creating a huge, scorched mess in the oven)))
Pour remainder of batter into prepared Bundt pan.
Bake in preheated oven at least 1 hour, or until done.
Let cake stand in pan for about 30 minutes; then invert onto wire rack.
Powdered sugar may be sifted on top just before serving.
(Sugar turns brown if put on in advance.)
This cake is even better 1 or 2 days after it is made, as it becomes more moist.
Freezes well.


Pan-Barbecued Steak

1 round steak, about 2 pounds
1/2 teaspoon salt (or garlic salt)
1/2 teaspoon pepper
3 tablespoons shortening
1 onion, chopped
1 tablespoon celery seed
1 clove garlic, chopped
4 tablespoons brown sugar
4 tablespoons prepared mustard
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 can (10-3/4 ounces) tomato soup

Sprinkle steak with salt and pepper.
Melt shortening in heavy skillet; brown steak with onion, celery seed, and garlic.
Add remaining ingredients; simmer, covered, for 1-1/2 hours.
Check after 45 minutes; add a little water, if necessary, and stir.
6 servings

[the fugative]

:eek:


Fugi>>>be nice to me, I have POP's whip, ice cubes and Ben Gay.... :eek:



Quivers in anticipation.........................

[jaybird]

;)
Anticipation.

A very good thing, don't you think?
:D

[jaybird]

IRISH STEW

2 lbs boneless lamb stew meat
1/4 tsp. white pepper
1 lb small pearl onions
2 tbls flour
1 lb boiling potatoes
1 cup water
1/2 lb carrots
1 cup half and half
4 tbls butter
1/4 tsp salt
3 tbls snipped fresh parsley
1 cup Irish whiskey (your preference)

Cut lamb into one inch cubes. Marinate the cubes in 1/2 cup of the Irish whiskey for 4 - 6 hours, stirring occasionally.

Meanwhile, peel the onions. Peel the potatoes and cut into one inch cubes. Peel the carrots and slice in 1/2 inch pieces.

Remove the lamb cubes from the marinade, using a slotted spoon so the juices drain from the meat. (Meat should not be too moist). Reserve the marinade. Place the flour, salt, and pepper in a large plastic bag. Put several pieces of meat in the bag, close and shake to coat the meat. When coated, remove to plate. Continue until all the lamb cubes are coated with the flour mixture.

Melt 2 tbls of butter in a heavy skillet over medium heat and brown the lamb, a few at a time, on all sides. (Do not place too many in skillet at one time as they will not brown properly.) When they are browned, remove to a casserole dish with cover. If necessary, add the remaining butter as the browning continues. When all cubes are browned, pour the marinade and 1 cup water into skillet and stir with a wooden spoon, scraping the crispies from the bottom of the pan. Turn off the heat when done.

Pour the liquid from the skillet over the lamb cubes in the casserole. Cover and bake in a slow oven for 30 minutes. Remove the casserole from the oven. Add the carrots and potatoes. Slowly pour over the stew the remaining 1/2 cup Irish whiskey, then stir, cover, and return the casserole to the oven for 30 minutes.

Remove the casserole from the oven and let cool for 10 minutes, then slowly add the half and half, blending it gently with the juice until completely mixed. Sprinkle with parsley and serve.

[jaybird]

Scotch Dumpling Cake

1 lb self raising flour
1 teaspoon baking powder
pinch of salt
8 oz soft margarine
8 oz caster sugar
1 lb saltanas
3 teaspoon of mixed spice
6 rich tea biscuits, crushed
1 apple, grated 1 egg beaten
3 tablespoons of Scotch

1) Sieve together flour, spice, salt and baking powder

2) Rub in margarine to fine breadcumb stage

3) Mix in sugar, sultanas, apple and biscuits

4) Make a well, add liquid and mix well

5) Whist making mixture, boil large pan of water and scaid your cloth.

6) Lay cloth out and flour it well

7) Put mixture in center and shape into ball

8) Gather cloth and tie it loosely at the top with string

9) Place a plate at the bottom of the pan and boil for 3 1/2 hours

10) When out the pan, plunge into cold water and remove the cloth carefully

11) Upturn onto plate and let it steam for a while

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

Toffee Pudding with Scotch whisky ice cream and butterscotch sauce

3 oz butter
5 oz caster sugar
2 eggs
6 oz self rasing flour
6 oz dates
6 fl oz boiling water
1/2 teaspoons vanilla
2 teaspoons of coffee in a little hot water
3/4 teaspoons of baking soda
(Makes 8 small puddings)
Cook at 350 degree for 25 minutes

Soak dates, vanilla and coffee in boiling water. Add baking soda and lieave until mushy when mashed together and cooled. Cream butter and sugar together. Add eggs and flour. Mix in date mixture and beat together well. Grease little pudding bowls and half fill with mixture. Bake in a roasting tin. Cool slightly before removing from tins.

Butterscotch sauce

6 oz soft brown sugar
4 oz butter
6 teaspoons of dauble cream
Boil together until slightly thickened.

[the fugative]

:D Todays Recipie :p



Courtesy of a secret PAL LMAO



SOUP AND SANDWICH

1 CAN CAMPBELLS TOMATO SOUP
1 SANDWICH

prep time approx 10 min

open can of soup, heat, serve with sandwich. Enjoy :p :p :p :p :p

[Jolie Rouge]

Scotch Oatmeal Muffins

1 cup quick-cooking oats
1 cup buttermilk
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon soda
1 egg, slightly beaten
1/3 cup brown sugar
1/3 cup cooking oil

Soak oats in buttermilk for 15 minutes or longer.
Sift together flour, baking powder, salt and soda; stir into oat mixture.
Add egg, brown sugar and oil; stir until just blended.
Fill greased muffin pans two-thirds full.
Bake at 400 degrees for 20-25 minutes.

12 large muffins

[the fugative]

Roasted Salmon with Mustard Sauce



Salmon

4 ea (6-7 oz) salmon fillets
1/3 cup dry white wine
1/3 cup orange juice
1/3 cup soy sauce
salt


Mustard Sauce

2/3 cup coarsley chopped clean spinach
2/3 cup coarslet chopped arugula leaves
2 tablespoons dijon mustard with seeds
1/4 cup sour cream
1/4 cup half & half
2 medium garlic cloves


debone salmon & place skin side down in a nonreactive pan. In a small bowl whisk together wine, orange juice & soy sauce, pour over salmon.. Cover with plastic & refrigerate 2 hours, turning several times.

When ready to cook, transfer salmon flesh side up, to a foil lined, rimmed baking sheet. Roast at 450 degrees in center of oven until flesh is opaque and flakes easily ( 12-15 minutes)

Meanwhile prepare the sauce by placing spinach, arugula, mustard, sour cream, half & half and garlic in a blaender. Process 30 seconds or until finely chopped and blended.

Remove salmon from oven, salt and garnish each with a dollop of the sauce. Serve any extra sauce in a bowl for people to help themseves to more.



:p ;) :D

more tomorroow

[Jolie Rouge]

Crab Rockefeller

1-cup butter
1 onion, chopped very finely
2 packages frozen chopped spinach, cooked and drained
1-pound crabmeat
2 cups Parmesan cheese

Melt butter in saucepan.
Add onion and sauté until tender.
Add spinach and mix well.
Add crabmeat and cheese.
Transfer to chafing dish and serve with crackers and Melba toast.



Banana Bread

3/4 c. oleo
3 c. sugar
3 eggs
6 ripe bananas
1/2 tsp salt
41/2 c. flour
3 tsp soda
1 12oz carton sour cream
2 tsp vanilla

Cream oleo, and sugar.
Add eggs, pureed bananas, sour cream and vanilla; mix well.
Then add salt, soda, and flour; mix well.
Pour into greased loaf pans (3-4) and bake at 300 degrees - 1 hour.

[Jolie Rouge]

10 quarts Bing Cherries
5 pounds sugar
1/2 pint Brandy
7 or 8 Fifths of Bourbon Whiskey (use an inexpensive straight bourbon, DO NOT use a blended bourbon....)

In a demi-john (5 Gallon) measure cherries one quart at a time.
Pinch each cherry over a funnel so hat the juice is saved - this is to break the skin, being careful not to mash the fruit.
Add sugar (one half pound per quart of fruit).
Shake the container so suger falls through and coats the cherries.
Add brandy, then bourbon until it reaches the bottom of the neck of the demi-john.
With an 3/8 wooden dowel rod that reaches the bottom, stir mixture until sugar is dissolved.
Place a cork on top with a wine breathing tube through the cork.
Place in a cool dark place for about 6 - 8 months.

Start Cherry Bounce when the new cherries come in (June/July). They will float until just before Christmas, then they will sink to the bottom. Get a siphon, and taste the *most* delicious liqueur.


Make Blackberry Bounce by substituting blackberrries for cherries.
Make Strawberry Bounce the same way but increase sugar - 2/3 pound per quart of fruit.

[jaybird]

Originally posted by the fugative
Roasted Salmon with Mustard Sauce

Salmon
4 ea (6-7 oz) salmon fillets
1/3 cup dry white wine
1/3 cup orange juice
1/3 cup soy sauce
salt

Mustard Sauce
2/3 cup coarsley chopped clean spinach
2/3 cup coarslet chopped arugula leaves
2 tablespoons dijon mustard with seeds
1/4 cup sour cream
1/4 cup half & half
2 medium garlic cloves

debone salmon & place skin side down in a nonreactive pan. In a small bowl whisk together wine, orange juice & soy sauce, pour over salmon.. Cover with plastic & refrigerate 2 hours, turning several times.

When ready to cook, transfer salmon flesh side up, to a foil lined, rimmed baking sheet. Roast at 450 degrees in center of oven until flesh is opaque and flakes easily ( 12-15 minutes)

Meanwhile prepare the sauce by placing spinach, arugula, mustard, sour cream, half & half and garlic in a blaender. Process 30 seconds or until finely chopped and blended.

Remove salmon from oven, salt and garnish each with a dollop of the sauce. Serve any extra sauce in a bowl for people to help themseves to more.
:p ;) :D
more tomorroow

Now this sounds really good, and I have salmon in the freezer. That's identical to the marinade I use, but do you have any idea what arugula leaves are? I've never heard of them, but then again, I'm no gourmet chef either! And could I substitute? And with what?

[chort1313]

that recipe sounds divine!


but do you have any idea what arugula leaves are

Arugula is a kind of mustard green.... and no, I don't know what would be a good substitue.. Oh, FUGIE! But JB, it seems like I just recently saw this at the grocery store so I don't htink it's that had to find. good luck!


Arugula (arrugula) is a tangy mustard green, also known as Rocket, Mediterranean Salad, Rucola or Roquette in Europe, also as Gharghir by people in the Middle East. Arugula is now popular as a gourmet salad green.

[the fugative]

;) I think they are similar to "greens". I get them at local farmers market or co-op never had a problem finding the arugula leaves here.

:p ;) :D

[jaybird]

Like mustard or turnip greens? BLEAGH! :) I'll check the farmer's market next time I go.

Nevermind, just read chorty's post. She isn't that far from me, I'll check around at the bigger markets as well as Soulard and the organic joint.

Thanks you 2! :)

[the fugative]

:D Todays Recipie




SILL SALAD


2 salt herrings soaked over night
3 cups cooked beef
2 cups boiled beets
3 cups boiled potatos
6 tablespoons vinegar
2 raw apples
cucumbers



Add white pepper & sugar to taste. Cut herring, meat, vegetables, etc into small pieces, Mix and add vinegar. Decorate with sliced hard boiled eggs and sliced beets. Serve with whipped cream.





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




Pumpkin-Pecan Pie



1 1/2 cups sifted flour
1/2 teaspoon salt
1/2 cup lard
3 tablespoons water

Sift salt & flour into a bowl, remove 1/4 cup of flour. Cut lard into remaining flour until the size of small peas. Mix in water to form a paste with 1/4 cup of reserved flour. Mix paste with flour lard mixture. Shape into a ball. On floured surface (marble) roll into 12 inch circle 1/8 inch thick. Line pie plate & trim edge.

Filling


1/3 cup Dark Brown Sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/3 cup corn syrup
2 eggs
1 1/2 cups cooked pumpkin
3/4 cup evaporated milk

Pecan Crunch Topping

1/4 cup Brown sugar
1/2 cup chopped pecans
2 teaspoons milk


Combine filling ingrediants & blend throughly, Pour into unbaked pie shell. Make topping by mixing pecans, brown sugar and just enough milk to wet the entire mixture, Sprinkle over top of pie. Bake in hot oven (425) for 10 minutes, lower temp to 350 & bake 45 minutes or until custard is firm. Let cool completely before serving.



:p ;) :D :p ;) :D

more tomorrow

[jaybird]

ACK!!!!!! Runs out of this thread screaming "HERRING"

FIRST COUSIN to fruitcake and mushrooms! Bleagh.

[jaybird]

~slips back in, carefully avoiding the herring, 'cuz I saw something on my way out...
PUMPKIN & PECAN PIE!!!

Grabs a pen and starts copying.

[the fugative]

:D LOL@JayBird


ACK!!!!!! Runs out of this thread screaming "HERRING"


:p ;) Just keeping ya on your toes there JB :D :p

[jaybird]

Fugi, you always have to sneak one in don't you? I'll lose all respect for you if you tell me you eat herring. :D
:eek: ;)

[the fugative]

:p Pleads the Fifth..... Or is that Drinks A Fifth? LOL :D ;)

[jaybird]

~leans real close to Fugi to check for herring breath~

Hmmm. Smells more like scotch to me... :D

Today's Recipe

MEXICAN CHILI

1 lb ground beef
1-15 1/2 oz can chili beans, hot and spicy
28 oz tomatoes, cut up
6 oz tomato paste
1 1/2 cups celery, chopped
1 cup onion, chopped
1/2 cup green pepper, chopped
4 oz chili peppers, drained seeded and chopped
2 tbsp sugar
1 bay leaf
1 tsp salt
1 tsp marjoram, dried -- crushed
1/2 tsp garlic powder
1 dash pepper
4 oz mushrooms (optional)

In crockpot combine beans, undrained tomatoes, celery,
onion, tomato paste, green pepper, green chilies,
mushrooms, sugar, bay leaf, salt, marjoram, garlic powder
and pepper. In skillet brown ground beef; drain and stir
into tomato mixture. Cook on low for 8 to 10 hours. Skim
off excess fat. Remove bay leaf; stir before serving.

CAUTION>>>Do not dump on floor! :D

[the fugative]

Todays Recipies

:)

Rhubarb & Date Pie

3 cups unpeeled, diced rhubarb
1 cup dated, cut fine
1/2 cup sugar
1/8 teaspoon salt
Pie pastry



Combine rhubarb & dates. Cover with boiling water and allow to stand 5 minutes, drain. Add sugar & salt. Place in 9 inch pie plate and cook until done in med oven.

:)

Mediterranean Salad


1/2 cup water
1/2 cup lemon juice
2 tablespoons olive oil
2 cloves garlic pressed
1/4 teaspoon ground black pepper
1 yellow bell pepper chopped
1 red bell pepper chopped
1 cup chopped broccoli florets
1 cup chopped cauliflower florets
1 cup cubed part-skin mozzarella cheese
1/4 cup pitted minced nicoise olives


In large salad bowl, combine water, lemon juice, oil, garlic and black pepper. Add remaining ingrediants, Toss well to coat everything. Let stand at least 30 minutes stirring occasionally.




Elephant Stew

:eek:

1 (7oz) package creamettes
1 medium elephant
2 rabbits (optional)
salt
pepper
Brown Gravy


Dice elephant into small cibes, place in 5 ton casserole. Add enough brown gravy to cover. Bake at 325 degrees for about 4 weeks, During the final 7 minutes, cook & add creamettes, drain DO NOT chill. Mix immediately with elephant stew. Makes 3,725 servings (Add rabbits only if extender needed because of extra guests, remember most people dont like to find Hare in stew( unless your JayBird of course)):eek:



:p ;) :D :p ;) :D


more tomorrow

[Jolie Rouge]

Mama's Spinach

6 (10-ounce) packages frozen chopped spinach
1/2 cup margarine or butter
1/2 cup flour
4 chopped green onions
3 cups milk
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon dry mustard
1/2 pound American cheese, coarsely grated
Tabasco sauce
Bread crumbs

Cook spinach and drain.
Melt butter and sauté green onions.
Add flour.
Slowly add milk, then salt, pepper and mustard to make cream sauce.
Cook until sauce thickens.
Add cheese, then spinach and a few drops of Tabasco sauce to taste.
Pour into buttered 3-quart casserole.
Sprinkle with bread crumbs and dot with butter.
Bake at 350 degrees for 30 minutes.

SERVES: 16 - 18

Italian Shrimp

INGREDIENTS FOR ITALIAN CRUMB TOPPING:
1/2 cup butter
1 cup Italian seasoned bread crumbs
1 garlic clove, minced
2 tablespoons chopped shallots or green onions
1/2 teaspoon monosodium glutamate (""Accent"" is a trademark brand you can buy in your local grocery)
2 tablespoons chopped fresh or dried parsley
1/8 teaspoon Worcestershire sauce
1/8 teaspoon Tabasco sauce

INGREDIENTS FOR SHRIMP:
1-1/2 pounds jumbo shrimp, peeled and deveined
2 tablespoons butter
1 tablespoon vegetable oil
1/2 cup dry vermouth
Salt, to taste


Combine all topping ingredients in a food processor and process until mixture looks like peas.
Set aside while preparing shrimp.

In an oven-proof frying pan, lightly sauté shrimp on each side in butter and oil.
Add vermouth, tossing with shrimp; push shrimp to side of pan.
Heat vermouth and reduce to one-quarter cup.
Spread shrimp evenly over pan.
Cover and set aside if desired.
Lightly sprinkle with salt and crumble topping over shrimp.
Bake in a preheated 425 degree oven for 20 minutes until browned on top.

SERVES 4


Seafood Stuffed Eggplant

2 medium eggplants
1 large onion, chopped
4 tablespoons butter or margarine, melted
2 (4-1/2 ounce) cans small river shrimp or 1 pound fresh river shrimp
1 pound lump crabmeat
1-1/2 cups seasoned bread crumbs
2 eggs, well beaten
1 teaspoon monosodium glutamate (""Accent"" is a trademark brand you can buy in your local grocery)
1 teaspoon crumbled oregano
2 tablespoons chopped parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
3 dashes Tabasco sauce
1 tablespoon butter or margarine
Paprika

Slice eggplants in half and parboil about 10 minutes.
Remove from water, drain, cool slightly and scoop centers out of each half of eggplant.
Place eggplant pulp in large mixing bowl and set aside.
Sauté onion in butter and add to pulp.
Add prepared shrimp and crabmeat, 1 cup bread crumbs, beaten eggs, monosodium glutamate, oregano, parsley, salt, pepper and Tabasco sauce.
Mix well and fill each eggplant shell.
Arrange filled eggplant shells in shallow baking dish filled with 1/4 cup water.
Top each eggplant with remaining 1/2 cup bread crumbs; butter and sprinkle with paprika.
Bake at 350 degrees for 35 to 45 minutes or until top is brown. Serve with French bread and green salad.
Freezes well.

SERVES: 4 - 6



nobody liked the "Cherry Bounce" ????
:( :( :( :( :(

[the fugative]

:eek:

nobody liked the "Cherry Bounce" ????



Sounds Great, Let me pour ya some.


{{{{{Jolie Rouge}}}}}

[Jolie Rouge]

I could use one .... The Bounce AND the hug ! :)
It has been a rough few days ... Thanks.

((((fugative))))

Now for more good stuff...

Honey Lemon Squares

1/2 cup butter or margarine, softened
1/4 cup powdered sugar
1 cup + 1 tablespoon flour, divided
3/4-cup honey
1/2 cup lemon juice
3 eggs
1 teaspoon lemon peel, grated
1/2-teaspoon baking powder

In a medium bowl, cream butter and powdered sugar until light and
fluffy.
Add one cup of flour and mix until combined.
Press mixture evenly into the bottom of a 9-inch square pan.
Bake at 350°F for 20 minutes or until lightly browned.
Meanwhile, in a medium bowl, whisk together remaining 1 Tbsp. flour with remaining ingredients until thoroughly blended.
Pour over a standard baked crust; bake 20 minutes more, until filling is set.
Cool in pan and cut into squares to serve.

Stuffed Peppers

Try to leave the pepper hull as intact as possible while removing stem, seeds and pith; the seeds and pith are the hottest parts of the more fiery varieties. You can use a packaged stuffing mix or make your own filling as follows:

1 lb roll mild pork sausage
3 cups cooked rice
1 cup finely chopped onion
1 cup finely chopped celery
1 10 1/2 oz condensed cream of mushroom soup
1 tsp garlic powder

Preheat oven to 350 F.
Mix together ingredients and stuff the peppers.
You can place the stems back on but remove when serving.
Place stuffed peppers in a roasting pan and bake for 30 minutes or
until pork is no longer pink.

[Jolie Rouge]

Chicken and Eggplant Parmesan

Ingredients
1 eggplant, about 1 pound, cut into 1/4-inch rounds
4 tablespoons olive oil
1-teaspoon salt
Fresh ground black pepper
1-pound boneless skinless chicken breasts, (about 3)
2 cups can crushed tomatoes in thick puree
1/2-pound mozzarella cheese, cut into thin slices
1/3 cup grated Parmesan cheese
1/4 cup fresh basil leaves, lightly packed*

Directions
Heat the broiler. Arrange the eggplant in a single layer on a large
baking sheet. Coat both sides of the eggplant with 2 1/2 tablespoons
of the oil and sprinkle with 1/2 teaspoon of the salt and 1/4-teaspoon
pepper. Broil, turning once, until browned, about 5 minutes per side.
Turn off the broiler and heat the oven to 425 degrees. In a large
nonstick frying pan, heat 1 tablespoon of the oil over moderately high
heat. Season the chicken with 1/4 teaspoon of the salt and
1/8-teaspoon pepper and add to the pan. Partially cook the chicken
for 2 minutes per side and remove from the pan. When cool enough to
handle, cut the chicken crosswise into 1/4-inch slices. Oil an 8-inch
square-baking dish. Put one third of the eggplant in a single layer
in the dish. Top with half of the chicken, half of the tomatoes, half
of the mozzarella, one third of the Parmesan, half of the basil, and
the remaining 1/4-teaspoon of salt. Repeat with another third of the
eggplant, the remaining chicken, tomatoes, and mozzarella, another
third of the Parmesan, and the remaining basil. Top with the remaining
eggplant and sprinkle with the remaining cheese. Drizzle with the
remaining 1/2-tablespoon oil. Bake for 20 minutes and let sit for 5
minutes before cutting. * If basil is not in season, do not turn to
dried basil; it has little flavor. Substitute 1 teaspoon dried
marjoram instead, adding it to the tomato sauce with the salt.


Spinach Soup
3 pounds fresh spinach, or 3 10-oz. packages of frozen
1/3 cup butter
2 and 1/2 cups milk
2 and 1/2 cups water
1/8 tsp. ground nutmeg
Salt and fresh ground pepper
1/2 cup heavy cream
2 Tbsp. parsley, chopped
7 Tbsp. fresh grated Parmesan cheese

Wash spinach, remove stems and then cook damp spinach in covered pan over medium heat until just wilted. Drain and allow to cool. With the frozen spinach, you can just let it thaw. Drain spinach and squeeze to remove excess moisture, then chop. Heat butter in pan and saute spinach for a minute or two. Add milk, water, nutmeg, salt, pepper and heat to just boiling. Lower heat immediately to simmer and cook for 5 minutes. Add the cream, parsley and cheese and serve immediately.

Stuffed Zucchini

4 large zucchini
1 pound lean ground beef
1 large onion, chopped
1 cup cooked rice
1/4 cup fresh parsley, chopped
1/2 tsp. paprika
Dash of ground nutmeg
1 Tbsp. lemon juice
Salt and pepper to taste
1 cup cheddar cheese, shredded

Cut each zucchini in half lengthwise. Par boil zucchini in water for about 10 minutes and set aside to cool. Scoop out pulp and set aside. Brown ground beef and onion in a skillet. Drain off any excess fat. Add zucchini pulp and cook for several minutes. Add rice, parsley, paprika, nutmeg, lemon juice and salt and pepper and cook several minutes more. Stuff each zucchini with ground beef mixture and sprinkle with cheese. Bake at 350 degrees for about 20 - 25 minutes. If you don't want to use ground beef, you may substitute pork, lamb, or chicken. You may also leave out the meat all together and substitute 1 cup of bread crumbs.


Butter Pecan Bars

2 eggs, beaten
1/2 cup butter, softened
1 and 1/3 cup flour
1 and 1/2 cups brown sugar
2 tsp. vanilla
2/3 cup pecans, chopped

Combine all ingredients and mix well. Pour into a greased 13 x 9-inch baking pan and bake for 20 - 30 minutes at 350 degrees. Allow to cool and cut into bars.

[Jolie Rouge]

Meat Loaf

1 pound ground beef
1/4 pound lean sausage
1/2 onion, grated
1/4 teaspoon garlic salt
1 rib celery, chopped
1 egg, beaten
1 teaspoon Accent
6 ounces chili sauce
1/4 cup milk
1 cup herb seasoned stuffing (Pepperidge Farm)
1 teaspoon salt
1/2 teaspoon pepper
1 (8-ounce) can tomato sauce

Mix all ingredients except tomato sauce. (The best method for mixing this is with your hands.) Press into a greased loaf pan. Bake in 350 degree oven for 1 hour. Remove from oven and pour off grease. Cover with tomato sauce. Return to oven for 5 minutes.

For a spicier sauce, mix 16-ounce can tomatoes, 6-ounce can tomato paste, 2 tablespoons chopped onion, sautéed in 1 tablespoon butter, and 2 teaspoons oregano.

SERVES: 4 - 6

[Jolie Rouge]

"CAJUN CRABBIES"
Pack of 6 English muffins split
6 ounces of real crabmeat
1 jar of old English cheese spread
1/4 teaspoon, dry mustard
1/2 teaspoon garlic powder
6 tablespoons of butter
Dash of Bayou Blast Essence (Optional)

Mix butter with cheese and then combine other ingredients.
Spread on English Muffins and top with a dash of Emeril's Bayou Blast Essence to kick it up a final notch.
Then broil for 5+ minutes.
Cool and cut into quarters. Then devour!
It doesn't get any better!

[the fugative]

:) Sounds Good Jolie.......... But


1 jar of old English cheese spread
Dash of Bayou Blast Essence

what are these are they local to your area only?


:p ;) :D

[jaybird]

Originally posted by the fugative
Todays Recipies
Elephant Stew

:eek:

1 (7oz) package creamettes
1 medium elephant
2 rabbits (optional)
salt
pepper
Brown Gravy

Dice elephant into small cibes, place in 5 ton casserole. Add enough brown gravy to cover. Bake at 325 degrees for about 4 weeks, During the final 7 minutes, cook & add creamettes, drain DO NOT chill. Mix immediately with elephant stew. Makes 3,725 servings (Add rabbits only if extender needed because of extra guests,

remember most people dont like to find Hare in stew( unless your JayBird of course):eek:
*****HA BLOODY HA*****
:p ;) :D :p ;) :D
more tomorrow

EXCELLENT. I need a recipe that will feed a large amount of people for Sarah's graduation party in May. Where do you get your elephant meat Fugi? :rolleyes: ;)

[the fugative]

Todays Recipie


Baked Potato Soup



4 large baking potatos
2/3 cup butter
2/3 cup all purpose flour
6 cups milk
3/4 teaspoon salt
3/4 teaspoon pepper
8 green onions, divided (reserve)
16 slices of bacon, cooked & crumbled & divided(reserve)
1 1/2 cups shredded cheddar cheese, divided(reserve)
1 1/2 cups sour cream

Bake potatos, cool, peel, mash partially leaving some chunks.
Make sauce by melting butter over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat stirring constantly, until mixture thickens and bubbles.
To make soup- add potatos, salt, pepper and 4 tablespoons onions, 1/2 cup of bacon and 1 cup cheese. Cook until throughly heated. Stir in sour cream.(Do not BOIL). Add more milk to achieve desired consistancy. Serve with sprinkle of divided (Reserve) onions, bacon & cheese on top, remaining cheese, onions & cheese serve in bowls so everyone may add more if desired.

:p ;) :D :p ;) :D


more tomorrow

[the fugative]

:D

Todays Recipies
Elephant Stew




EXCELLENT. I need a recipe that will feed a large amount of people for Sarah's graduation party in May. Where do you get your elephant meat Fugi? :rolleyes: ;)

JayBird I hear you can get Elephant at the ST Louis Zoo for only Peanuts :p :D ;)

[jaybird]

Originally posted by the fugative
:D

JayBird I hear you can get Elephant at the ST Louis Zoo for only Peanuts :p :D ;)
NYUK NYUK NYUK. That's a knee-slapper Fugi. AHAHAHAHAHA!
~bows to the God of ad-libbed one-liners~

((wanna Captain & Coke? I hate to drink alone))

[the fugative]

:p CEEEUUUTTTTAAANNNTTTLLY NYUK NYUK NYUK ;)


Cap'n & Coke sounds fine

[jaybird]

~pours Fugi a Captain, adds 2 shots of Coke for good measure~

A TOAST:

On the chest of a barmaid in Sale
Were tattooed the prices of ale.
And on her behind,
For the sake of the blind,
Was the same information in Braille!

"In vino *******, in cervesio felicitas."

WHY in the world did they censor out a Latin word???
ver it as

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

[the fugative]

:p ;)

SKOAL

Here's to drinking whith bow legged women
I love to swim between their knees :eek:

oops I had better stop before.................................LOL

[jaybird]

Originally posted by the fugative
:p ;)

SKOAL

Here's to drinking whith bow legged women
I love to swim between their knees :eek:

oops I had better stop before.................................LOL

Hmmm...I remember something about bowlegged women...


(HIC) I likes me Wenchs Fiery, AN bow legged hmm ya fills out that thar corset mity fine wench, we shud go lootn n plundern thru desee threads, there be all sorts of land lubbers here we cans loot n plunder (HIC)

[the fugative]

LOL

ok ok Have another shot and we can toast each other with Limericks
of a bawdy nature.

There once was a lady
she never was one who said maybe
one night in bed while..................LOL :eek:

:p ;) :D

[the fugative]

Todays Recipies


Corn Muffins, Maple Sweetened


1/3 cup butter
3 tablespoons pure maple syrup
1 cup cornmeal
1/2 cup all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
2/3 cup milk


Preheat oven to 425, grease muffin tins.

Melt butter with maple syrup, Set aside to cool. In bowl combine cornmeal, flour, salt & baking powder. In another bowl, beat together egg & milk until well blended. Pour melted butter & syrup mixture & egg milk mixture into bowl with dry ingrediants. Stir to combine.
Spoon equal amounts of batter into muffin tins, Bake 20-25 minutes until done or puffed & Brown.



Brown Sugar Cashew Corn Bread



4 tablespoons butter
1 1/4 cups flour
2/3 cup cornmeal
2-3 tablespoons Dark brown sugar
1 teaspoon baking powder
1/2 taeaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon nutmeg
2 eggs
1 cup buttermilk
1/2 cup cashews



Preheat oven to 424, grease 8x8 baking pan

melt butter, set aside to cool. In bowl, combine flour, cornmeal, dark brown sugar, baking powder, baking soda, salt, ginger & nutmeg. In another bowl, beat eggs & buttermilk until well blended, Pour melted butter & egg mixture into dry ingrediants and stir to combine, fold in nuts lastly.
Pour batter into prepared pan & bake 20-25 minutes until puffed & golden brown or until toothpick comes out clean. Cool 10 minutes in pan & then invert onto cake rack to cool completely or serve warm.






:p ;) :D :p :p


more tomorrow

[jaybird]

;)HIYA Fugi :D

[the fugative]

;) Hiya JayBird;) :D

[jaybird]

Any of that cornbread hot? I have a headache I need to feed!

How's it going? I was going to dig up some recipes to post, but I got over it! :p

[the fugative]

:p Been a fight all day, trying to put together two computers so as act as a network. The people I work for issued me a laptop which when I networked completely wigged out my home system and proceded to crash the telephone companies local switching center ( they traced the fault back to me) :eek: Been fun only been up online about 2 hours lots of mail to check LOL

Hows your day been?:D

[jaybird]

LOLOLLLOLOLOL!

You CRASHED the phone company? Blew out all the phones in Blaine?

HEHE. I thought only my daughter had that sort of telephone power! ;)

As far as the rest of it, I don't understand it, but it sounds really frustrating. I'm still trying to figure out how to add more memory to this box.

My day was good, up til an hour ago when the back of my skull decided to explode.


lots of mail to check
Oh yeah! Check that mail, download and print those pics for your family album! :D ;)

Going to watch the RAMS whoop up on the Eagles tomorrow? I'm going to a 90th birthday party (woohoo, lots of Metamucil and Geritol) and then a football party. I agreed to go when it was cold and they promised me a fire in the fireplace, so I could take my books. Now it's supposed to be near 70 here tomorrow and they're reneging on the fire. :(

[jaybird]

YIKES. Sorry. That sounded whiney. I hate whiney.

[the fugative]

:D
You CRASHED the phone company? Blew out all the phones in Blaine?
:eek:

Ya seems so :D


HEHE I'm going to a 90th birthday party (woohoo, lots of Metamucil and Geritol) :eek:

that will get the party Moving and Jumping :p

[the fugative]

Todays Recipie





Hominy Stew with Chipotle Peppers


2 tablespoon corn oil
1/2 medium onion, chopped
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
2 cloves minced garlic
1 teaspoon dried oregano
1-2 chipotles chiles in adobo, minced
1 can (28 oz) chopped tomatos in juice
2 cans (15.5 oz each) white hominy, rinsed & drained
15 oz vegetable broth
juice of 1 lime
2-3 tablespoons minced cilantro
salt to taste


Heat oil in large cast iron or steel sauce pan over medium heat. Saute onions, peppers, garlic & oregano for 3 minutes. or until silghtly softened. Add chipotle, tomatos & tomato juice, hominy & vegetable broth. Bring to boil. Reduce heat, simmer slowly for 35 minutes. Add lime juice & cilantro. Season with salt & serve.



:p ;) :D



more tomorrow

[jaybird]

A HOMINY RECIPE??? :)

Hi Fugi.

I love hominy, but only toss it into a pot of greenbeans on RARE occasion, olwatshisname hates hominy. But this sounds good, especially since it has 'maters in it! Dahubby is working 2nds this week, I might cut this in half and make it for my supper one night. Are chilopte chiptople whatever peppers HOT peppers like jalepeno or habaneros?

Ohh. Did you get your computers/laptops/networks/phonelines all straightened out?

[the fugative]

:p


Are chilopte chiptople whatever peppers HOT peppers like jalepeno or habaneros?


yeah but milder more of a smokey taste. Nope have to get some special gear to make work, ordered over the web took hours to find, nobody makes the stuff anymore because they think everyone else is making it. LOL Or they think that everyone has compatible systems and that the equipment does not need to mechanically seperated when plugged into the same line. LOL :D

How was your party? Loud & Wild? ;) :p :D

[jaybird]

Originally posted by the fugative
:p

How was your party? Loud & Wild? ;) :p :D
The 90th birthday party was crowded and really nice. We saw a lot of relatives we hadn't seen in a very long time.

Cut out of there about 2:45, hightailed it over to my s-i-l's for the Rams game. She had a roaring fire built for me and kept it going during the game - everyone else was b*tching how hot it was in the house, stripping down to teeshirts, opening all the windows (was close to 70 here today!) I just curled up on one of her kid's beanbag as close to the fireplace as I could without igniting and watched the game. (didn't even kill my other s-i-l that drives me to distraction, now she's a football expert-ACK!)

EVERYONE else was loud and wild, too much food and waaaaaaaaay too much beer. I had a Doc Otis about 4 and that was the extent of my partying. I was 'designated brain' for the day! Thinking I'm skipping the Super Bowl party at my b-i-l's next week and staying home alone with some carry out Chinese and the TV all to myself - will probably watch the game. Or a movie! ;)

Methinks inlaws should be outlawed. At least limited to one or two per family...NOT 16!!! I do like about 5 of them though. :D :eek: :D

Still need a cure for this headache...can't shake it. Pour me a shot of something! ;)

[the fugative]

:D Pours JayBird a shot of Glaya on the rocks, drink up only 4 more and you won't have a care in the world!!:p

[jaybird]

Originally posted by the fugative
:D Pours JayBird a shot of Glaya on the rocks, drink up only 4 more and you won't have a care in the world!!:p
~tosses down the shot, stifles a cough~
:eek: :eek: :eek: :eek: :eek: :eek: :eek: :eek:
WADDAHELL was that stuff??? WHEW!
((checks for chest hairs))

Four more? HA. Not a chance, I'm a cheap date. ;)

I was seriously thinking a shot of SC couldn't hurt, I've had this headache since last night. :cool:

[the fugative]

:D SC? on the rocks or neat or mixed with something?


actually for me when I have a major headache a little Port Wine helps me ;)

[jaybird]

Originally posted by the fugative
:D SC? on the rocks or neat or mixed with something?

actually for me when I have a major headache a little Port Wine helps
me ;)

Southern Comfort, neat. Rarely mix it, and rarely on the rocks unless I'm out somewhere and nursing it.

PORT WINE? Isn't that a birth mark? :D

I HATE red wines. My daughter loves a good merlot and that stuff just is NASTY. I brought 4 bottles of wine home from the winery in Indy last weekend, one is a sweet aubergine, the rest are white, a sweet riesling, a peche, and ummm I forget what the other is. There's a near-full bottle of cabernet in the frig (Sarah left it)but I think I'll stick with my SC. After a few of those headache should be gone. It's probably just my allergies...I'm allergic to inlaws. ;)

[the fugative]

;) Thats what I thought "Southern Comfort"

I dont touch the stuff, something to do with a night out cruising, 1 bottle of souther comfort & 1 bottle of Lime Vodka (I was 16 at the time) by the end of the night we had 2 empty bottles and the next morning had very sore heads, very nasty hangovers. :p

As to the other well;

I'm allergic to inlaws. ;)


I have the same problems with Relatives (Aunts, Uncles & the like)
and I more than sympathize :eek:

[jaybird]

Originally posted by the fugative
;) Thats what I thought "Southern Comfort"

I dont touch the stuff, something to do with a night out cruising, 1 bottle of souther comfort & 1 bottle of Lime Vodka (I was 16 at the time) by the end of the night we had 2 empty bottles and the next morning had very sore heads, very nasty hangovers. :p

As to the other well;

I have the same problems with Relatives (Aunts, Uncles & the like)
and I more than sympathize :eek:

TWO bottles? Good grief man! :eek:

Want some inlaws to go along with those aunts & uncles, etc? I have more than any one person should be allowed.

[jaybird]

TODAY'S RECIPE

ESPECIALLY FOR FUGI! ;) :D

HAGGIS
:eek: :eek: :eek:
(Thanks to The Scottish St. Andrews Society of Greater St. Louis)

Ingredients:
2 pounds lamb’s liver
2 pounds lamb’s heart
1 pound ground chuck
1/2 pound lamb suet
1 pound of oatmeal (pinhead, Irish coarse or stone ground)
1 lemon - juice
5 medium onions
1 Tablespoon pepper (more if desired)
2 Tablespoon salt
1/2 pint stock
Sherry or whisky as desired
**I'd desire about a 5th of each to even make this. There's not enough booze on Earth to get me to eat it! **

Preparation:
Mince all the liver, heart, ground chuck and onions, and brown thoroughly in a little suet. Grate the suet very finely in a small food processor if possible. Toast the oatmeal lightly on a large baking sheet in the oven for 25-30 minutes at 325-350 degrees. Prepare a good stock with carrots, celery, salt and pepper, and the juices from the meat. Mix all the ingredients thoroughly and fill into small (1 pound) loaf tins and bake on tray filled with water for 45 minutes at 350 degrees.

Excuse me while I visit RRRRRRALPH!

[the fugative]

:D LOL


They modified the recipie a bit. I have had this on several occassions in Scotland and they cook it in a Sheeps Stomach :eek:

Of the 5 times I have been served it only once was it palatable (or maybe the whiskey made it more so);)

[jaybird]

I knew that originally it was cooked in sheep's stomachs. Was hoping that wouldn't be mentioned.

FIVE TIMES? Someone disliked you sooooo much as to serve you haggis, not once, but FIVE times? Palatable? You're being generous! Not enough whiskey in Scotland to bring that to my lips.

Ahh, you've been to Scotland? I'm jealous. I can't wait to visit. I want to go to Scotland, see the castles, to England to visit the Cotswolds, spend a week in a cottage, see Stonehenge, maybe London, to play in the Tower of London's dungeon, ride the big ferris wheel and to moon one of those stuffy, redcoated, fuzzy blackhatted guards.

The to trace my ancestors in the Loraine region of France and Switzerland.

Got the trip all planned out, just waiting on them to build a bridge for me!

[the fugative]

:p

Been there twice for a total of 32 days, spend a week on ISLAY, For weeks in the HIGH LANDS and a couple of days in the LOWLANDS. Had a blast each time, stayed in Castles & Manor Houses as guest of many Distilleries & guest of a Baron. Had an Ambassador take us out on ISLAY got so smashed I could Barely drive (luckly there's only one cop & he had left the Island for the night) In Dufftown hit a Pub and they found out I was a "YANK" the telly had a boxing match on between a "YANK" and a "ENGLISHMAN" the Pub decided I had to root for the "YANK" while they all cheered on the "ENGLISHMAN" the "YANK" lost but drinks kept appearing before me & I was told my money was no good that they couln't have me go home and tell people that my Scottish Cousins were cheap B*st*rds. We closed the Pub I swiped a Bar Towel hanging out my pocket & the Barman told me to wait a sec, he went in back and brought out another bar towel & gave it to me saying this ones different & its clean!!! :eek:
I have lots of stories about my trips.:p

[jaybird]

I would love you to bore me to death with your stories sometime. I had a feeling you had some Scot/Welsh/Irish in you. A bit o' the blarney, you know? :D ;)

Overseas airfare is really reasonable right now, I'd LOVE to get a trip planned (and enough sedatives and SC to get me on that plane and keep me on that plane for what, 8-10 hours?)

[the fugative]

Todays Recipie


Bean & Squash Soup


2 tablespoons oil
1 large onion, diced
2 cans black beans
10 oz chicken broth
2 cups water
12 oz squash
3/4 cup lime juice
1/4 cup sherry (optional)
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
hot pepper sauce to taste
sour cream


Heat oil in large pot, add onions and cook over med heat, stirring occassionally, until translucent (about 5 min). Drain & rinse beans, add beans, broth,water squash, lime juice, sherry, cumin and thyme. Cook 5 minutes to warm through then puree in blender.
Heat puree until hot, add hot pepper sauce and serve with dollop of sour cream.


:D ;) :p :D :p

more tommorrow

[the fugative]

:p I do these sorta spur of the moment, usually about 1 months planning. Work hates it & I told them if they didn't like it I'd quit, been no problem since. Takes about 8 hours to fly there ( British Air the only way to go, they treat you real well unlike the american airlines). I say if you can afford it go, go ,go have fun don't hold back lifes too short.

Did I mention I've been te France, Germany & Iceland also? Grab the Brass Ring. :p

[jaybird]

I'd love to go Fugi, and it's not a matter of money (although we have tuition/rent expenses for the dot to the tune of $1000 a month for 4 more months!) It's a little matter of being away from the daycare for 3-4 weeks at one time, and f-l-y-i-n-g that long without stopping, getting off the plane and kissing ground! My perfect flight is to Chicago, KC or Indy! :D BUT as soon as we're ready to go over and finalize plans (by fall I'm hoping) I'll count on you to give me some guidance!

[jaybird]

I snitched these recipes from my m-i-l. Lord I hope she doesn't miss them! Her mother used to make these all the time! :eek:

Scrapple:

1 hog's head
4 to 5 quarts cold water
4 teaspoons salt
4 teaspoons powdered sage
yellow corn meal (about 3 cups)

Separate one hog's head into halves. Remove eyes and brains. Scrape head and clean thoroughly. Place in large kettle and cover with 4-5 quarts of cold water. Simmer gently for 2 to 3 hours, or until meat falls from the bones. Skimm grease carefully from the surface; remove meat. chop fine, and turn liquor. Season with salt, pepper, and sage to taste. Sift in corn meal, stirring constantly, until the mixture is thickened to the consistency of mush. Cook slowly for 1 hour over low heat. When sufficiently cooked, pour into greased oblong pans and store in a cool place until ready to use. Cut in thin slices and fry until crisp and brown. Makes 6 pounds.

Headcheese:

1 hog's head
1 hog's tongue
salt and pepper
sage or chili powder

Clean and scrape hog's head and wash thoroughly. Wash and trim tongue. Cover head and tongue with slightly salted water and simmer until meat falls from the bone. Drain meat, shred, and season. Pack tightly in bowl, cover, and weigh it down. Let stand 3 days in a cold place. Slice. Makes 6-8 pounds.

Scrambled Eggs With Calf's Brains:

6 large eggs
1/2 calf's brain
2 tbsp. parsley or chives, chopped fine
juice of one lemon
2 tbsp. butter

Bring a pot of salted water to a boil. Add the lemon juice. Add the brains and poach till tender, about 1/2 hour. Remove, drip dry, and keep warm in the oven.

Melt the butter on medium heat in a large frying pan. Break the eggs into a bowl and whisk very well. Add salt and freshly ground black pepper. Scramble the eggs quickly in the frying pan, making sure they do not dry out (a little cream may be added when they are done).

Slice the calf's brains fairly thin. Place on serving plates, cover with the scrambled eggs, and sprinkle on salt, pepper, and parsley or chives.
**Double for company** ((I SWEAR that's what the recipe card says!)

There's this Fried Liver Sausage & Mush sh*t she used to make too. Squoosh the liver sausage out of the casings, fried it in lard with Godknowswhat, ewwwww...
~shudders just thinking about it~

Some of the things she's cooked (i.e., heart, tongue and the above) were just downright nasty. But when you're a poor farm girl on your own raising 9 kids, you eat it all, nothing goes to waste.

[jaybird]

One more for your culinary pleasure:

Spam Shake

1 can of Spam
1 tin of anchovies
2 12oz cans of beer
4 oz tomato juice
1 teaspoon Dijon mustard
1/2 cup chopped up parsley
1/4 cup chopped scallions
dash of Tabasco
salt (if you'd need it), pepper to taste
Put into blender and blend until smooth, serve chilled with celery stick.

[the fugative]

Scrapple: Had it :eek: (dinners and other occasions when a kid)


Headcheese: Had it :eek: (my dad loves this stuff made sandwiches of it when i was a kid)



Scrambled Eggs With Calf's Brains: Absoulutely Refused to eat it :eek:
(mom like this, couldn't understand why I refused to even try it)

Fried Liver Sausage & Mush sh*t Had it :eek: ( UGH)


heart, tongue Had it :eek: (sandwiches for school were made from this)

:p ;) :D

My folks Philosophy was waste not want not.

[the fugative]

Todays Recipie



Pork Chop Puree


6 pork chops
6 thick slices of onion
1 green pepper, sliced
1 quart tomato puree
salt
pepper



Brown pork chops & place in roaster, saeson with salt & pepper. Place on top of pork chops 1 onion slice & 1 slice green pepper. Cover with tomato puree and bake 1 1/2 hours in med oven.


:p ;) :D


more tomorrow

[jaybird]

Originally posted by the fugative
Scrapple: Had it :eek: (dinners and other occasions when a kid)

Headcheese: Had it :eek: (my dad loves this stuff made sandwiches of it when i was a kid)

Scrambled Eggs With Calf's Brains: Absoulutely Refused to eat it :eek:
(mom like this, couldn't understand why I refused to even try it)

Fried Liver Sausage & Mush sh*t Had it :eek: ( UGH)

heart, tongue Had it :eek: (sandwiches for school were made from this)

Have seen scrapple served! :D
My dad LOVED head cheese too! (prolly what killed him)
(ooh, and what about good ol' blood sausage?) :eek:
Saw liver sausage and mush SERVED lots of times! ;)
Heart, tongue...yep, saw it SERVED too. ;)
Scrambled eggs & brains...Well, yes, I admit, my in-laws eat/ate that too.

***I have eaten brains ONCE. When I was in 8th grade our science class was studying the human brain, dissecting calf's brains etc. For our semester final exam, we had to EAT it. Mr. Lorentzen (yep, still remember his name...he scarred me for life!) had this hotplate, and was frying it up, serving it with saltines. I refused to eat it. Threatened me with an 'F' if I didn't. I said, "Do it. I'll go to the school board." (yep, was a smartarse even back then) I said, "I'm out of here" and left the classroom. Got the 'F' on my report card. Went in the following Monday or whenever, took his hotplate, and fried this little silver dollar-sized portion of brains I had my mom get me at the market. Plopped it right in my mouth and smiled at him. He asked me why I didn't eat it to begin with and I told him because he was an *ss and our culinary tastes had nothing to do with what I'd learned that semester.

Was a VERY LONG second semester in that class, but I got my 'A's!!'

STILL burns my butt when I think about him. :mad: :mad:

((And I have to admit, I used to LOVE bbq'd pigsnoot sandwiches. There was a bar in East St. Louis we'd all go to after softball games - I was 18 I guess - served the crunchiest, bestest snootsammiches. 'Course there was a lot of Coors washing that down too. Not sure I could eat one now, but I'd love to try if I could find someplace that made them really well. Can't really hang at the bars in ESTL anymore!!))

I had a recipe for you, but I can't find it. :)

OOH, and the pork chop dish? I make that in my pressure cooker, chops, minute rice, slices of green pepper, slices of onion, a can of tomatoes. It's yummy. I'm going to try your recipe and baking it next time.

[the fugative]

Todays Recipie




Kedgeree


1 cup boiled white fish
1 cup boiled rice
2 hard boiled eggs, chopped
season to taste


mix all ingrediants & put into oven to brown, add a touch of milk to make moister.




:p ;) :D


more tomorrow


JayBird

I have to admit, I used to LOVE bbq'd pigsnoot sandwiches. :eek: Gotta admit never had that!


ooh, and what about good ol' blood sausage? I've had that many times :eek:

[jaybird]

To warm you up:


SPICY POTATO SOUP (I love this, it's fast & easy too!)

1 lb. ground beef
4 cups potatoes, cubed, 1"
1 small onion, chopped
3 8oz. cans tomato sauce
4 cups water
2 teas. salt
1 1/2 teas. pepper
1/2-1 teas. hot sauce (can add more to adjust to taste after cooking)

Brown ground beef and drain. Add potatoes, onions and tomato sauce. Stir in water, salt pepper & hot sauce.

Bring to boil, reduce heat, simmer 1 hour or until potatoes are tender and soup has thickened.
6 servings

Mom's Gourmet Potato Soup

6 cups cubed potatoes
1 cup chopped celery
1 cup chopped onion
3 cups water
4 chicken bouillon cubes
16 oz. sour cream (can use fat free)
4 cups milk (can use skim)
2 tbsp. flour
1/2 teas. salt

Combine potatoes, onion, salt, celery, water and bouillon. Cover and cook til tender, 20 minutes or so. Add 2 cups milk, heat through. Blend sour cream and flour. Add to remaining 2 cups of milk. Pour 1/2 of the potato mixture into the sour cream mixture. Mix well. Return to pot and cook on low til thick. Careful not to scorch.

Bacon Spinach and Potato Soup

4 medium potatoes, quartered (1 1/2 pounds)
6 strips bacon, 1" pieces
1 large green onion, minced
2 tbsp. flour
2 cups chicken broth
1/8 teas. nutmeg
2 cups spinach, packed and cut into bite sized pieces
1/2-1 cup milk
Salt & pepper

Cover potatoes with water and cook 20 minutes. Drain, peel and dice.
Brown bacon, drain (save 1 tbsp. fat) Saute onion in reserved bacon grease. Stir in flour to form paste. Gradually add broth. Cook til thick, 5-10 minutes. Add nutmeg, spinach, potatoes and bacon.

Simmer 10 minutes, think to desired consistency with milk. Season to taste. Top with shredded cheese, croutons and/or chives if desired.

[jaybird]

Originally posted by the fugative
Todays Recipie

Kedgeree

1 cup boiled white fish
1 cup boiled rice
2 hard boiled eggs, chopped
season to taste

mix all ingrediants & put into oven to brown, add a touch of milk to make moister.

:p ;) :D

more tomorrow


Ummm Fugi? I really like you, but dang you have some nasty eating habits! Every once in awhile, you throw in a normal recipe to trip me up! :D

[the fugative]

:p Todays Recipies



Skordalia



2 medium baking potaos, peeled & quartered
6-8 cloves of garlic, minced
salt & pepper
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
3-4 tablespoons chicken broth
3 tablespoons fresh chopped parsley


Put potatos in sauce pan, add cold water to cover & bring to a boil. Reduce heat & simmer until potatos are soft. Drain well & return potatos to pan over low heat to dry them, shake potatos to dry evenly.
Put garlic in mixing bowl and add salt & pepper, Mash garlic into paste with wooden spoon. Add potatos & mash or rice them. Using wooden spoon add in lemon juice, oil, and enough stock to make a light creamy puree. Adjust seasoning of salt, pepper & lemon juice; this should be highly seasoned. Serve with bagle chips for dipping.



Spicy Nuts


1/3 cup honey
1 lb walnut halves and pieces
1 lb hazel nuts
1 1/2 teaspoon ground ginger
1 1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 tablespoon kosher salt

Preheat oven to 375 degrees. Place walnuts & hazel nuts in a large roasting pan & toast in oven for 5 minutes, stirring once or twice. While roasting nuts, heat honey, ginger, coriander and cayenne pepper in a small sauce pan over medium heat. Bring mixture to a low boil and remove from heat.
Remove nuts from oven, leaving oven on. Pour honey mixture over toasted nuts and stir thoroughly to evenly coat nuts. Return nuts to oven and toast 15-20 minutes more, stirring once or twice. Break a few nuts in half to see if they are golden brown inside. When golden brown, remove from oven and sprinkle kosher salt evenly over them. To prevent sticking stir nuts every 5 minutes for 15 minutes, then every 10 minutes until cool.


:p ;) :D


more tomorrow

[Jolie Rouge]

Citrus Salad

2 pink grapefruit, peeled and sectioned
4 oranges, peeled and sectioned
2 papayas, peeled and sliced
1 avocado, peeled and sliced
1 cup fresh berries, like strawberries, blueberries or raspberries
1/2 cup poppy seed dressing (already prepared)
1/3 cup slivered almonds

Combine all fruit in a large bowl and drizzle dressing over top and toss. Sprinkle with slivered almonds.

Low Calorie Salad Dressings/Basic Salad Marinade ....

I use this basic marinade in a number of ways

1/2-cup white vinegar
1/4-cup oil
2 level tbls sugar
3/4 tbls salt
1/8 rounded tsp black pepper
Blend well

Cucumber Salad
Sliced cucumbers and sliced onions.
You may want to toss in some oregano before serving.

Health Salad
Shredded white cabbage and sliced onions, and sliced cucumbers with skins on.

Cole Slaw
Add 3/4-cup mayonnaise to the marinade blend.
1 lb shredded white cabbage and 1 large grated carrot.
Prepare at least one day in advance.
Toss well and press down a few times during the marinade period.
Once marinated, all of these will keep for long periods under refrigeration.
The use of *any* red cabbage will tend to bleed the salad "pink". Simple but good! Enjoy!

[Jolie Rouge]

Asparagus Omelets

24 eggs
1 and 1/2 cups water
1/3 cup real bacon pieces
2 cups grated cheddar cheese
1/2 cup onion, chopped
32 small asparagus spears, cut into one inch pieces and blanched in
boiling water
Salt and pepper to taste

Separate egg whites from yolks. Reserve the yolks for later use.
Pour the egg whites into a bowl and beat until frothy.
Add about 1 and 1/2-cup water to make the mixture runny.
Add bacon, cheese and onion and mix well.
Add salt and pepper to taste.
Bend each asparagus stalk until it breaks and discard the tough end.
Cut the other ends into 1-inch pieces.
Blanche asparagus pieces in a pot of boiling water for just a couple of minutes so they are still crisp/tender.
Drain asparagus and fill the pot with cold water to stop the cooking
process.
Heat a 9-inch skillet over medium heat. When skillet nice and warm, spray with non-stick spray and add 1/8 to 1/6 of the omelet mixture, depending on how many omelets you plan to make.
Add 4 to 5 pieces of the asparagus into the omelet mixture in the pan.
Cover the pan with a lid and cook for about 3 - 5 minutes depending on the heat of the stove.
Lift lid to check the omelet; it should be nice and puffy and starting to firm up but still moves when you shake it around.

---------------------

Fettuccine Alfredo with Asparagus

1-pound asparagus
3/4-pound fettuccine
4 tablespoons butter, cut into pieces
1-cup heavy cream
Pinch ground nutmeg
3/4-teaspoon salt
1/8-teaspoon fresh ground black pepper
1/2 cup grated Parmesan cheese, plus more for serving

Snap the tough ends off the asparagus and discard them.
Cut the asparagus spears into 1-inch pieces.
In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes.
Add the asparagus; cook until it and the pasta done, about 4 minutes
longer.
Drain the pasta and asparagus.
Toss with the butter, cream, nutmeg, salt, pepper, and Parmesan.
Serve with additional Parmesan

[Jolie Rouge]

Smithfield Ham Hash

1/2-cup butter
1 onion, chopped
2 and 1/2 cups finely chopped Smithfield Ham
2 and 1/2 cups diced and boiled potatoes
Salt and pepper to taste

Melt 1/4 cup of butter in a pan, add onion and sauté until onion is tender.
Combine onion, Smithfield Ham, potatoes and salt and pepper in a bowl and mix well.
Melt remaining 1/4 cup of butter in pan and spread out the hash mixture in the pan.
Cook over medium heat until brown on the bottom.
Turn hash over and cook on the other side until brown.
The hash should have a nice brown crust on both sides when done.

------------------
Breakfast Pleaser

1 lb. bulk sausage
1/2 med. onion chopped
3 cups cooked rice (instant rice or left over rice works great)
1 egg per person + 1 egg
Soy sauce (optional)

Crumble and brown sausage.
Drain most of grease add onion sauté until onions are translucent.
Add beaten eggs with 1 tsp soy sauce.
When eggs are nearly set, add rice.
Mix well and continue to cook until eggs are done.
Serve with toast and soy sauce.
Please feel free to add your own personal touches.
This has been a family favorite for many years. Hope you enjoy.

[Jolie Rouge]

Cheese Bread

1-1/4 cup buttermilk
3/4-cup water
2 tablespoons margarine
4-3/4 - 5-1/4 cups all-purpose flour, unsifted
2 tablespoons sugar
2 teaspoons salt
2 teaspoons baking powder
2 packages active dry yeast
1-cup cheddar cheese, coarsely shredded
1 egg, slightly beaten
1-tablespoon milk

Heat buttermilk, water, and margarine in saucepan on low heat until
liquids are very warm (120°-130° F).
Mix 1 1/2 cups flour, sugar, salt, baking powder, and yeast.
Slowly add liquid mixture to dry ingredients; beat 2 minutes at medium speed.
Add 1-cup flour.
Beat at high speed 2 minutes.
Stir in cheese and enough flour for stiff dough.
Place on lightly floured board; knead until smooth and elastic (7 to 10 minutes).
Divide dough and shape into two round loaves.
Place on greased baking sheets.
Cover 1 hour; let rise in warm place until doubled.
Mix egg and milk; brush on loaves.
Bake at 350° F for 40 to 45 minutes.
Cool on wire racks.
**Omit salt and baking powder if using self-rising flour.**

---------------------

No Name Salad.
This salad is by far the best salad I have ever made and is enjoyable all year round.

1 Broccoli (cut smaller than bite size; this is important to do this)
1 Cauliflower (cut smaller than bite size; this is important to do
this)
1 lb of bacon (cooked crisp and crumbled)
1 cup of raisins
1 cup chopped cashews (or any nut or sunflower seeds)

Mix.

2 cups of Hellmann’s (this product works the best; low calorie takes
away from the taste)
1/2 cup of white sugar
2 teaspoons cider vinegar (don't substitute)

Mix and put on JUST before serving.

[the fugative]

Todays Recipie



Cranberry Salad



1 lb cranberries
1 cup seedless grapes
1/2 cup heavy cream, whipped
1/2 cup maraschino cherries, drained
1/4 cup of sugar
16 large marshmallows
1/2 cup chopped nuts ( I prefer walnuts in this)


Chop cranberries coarsely, Cut up marshmallows, Med dice. Cut grapes & cherries in halves; combine fruit with sugar. Fold in whipped heavy cream and nuts. Refrigerate and serve on lettuce with another dollop of whipped cream.



Valentine Salad



1/4 cup red hot cinnamon candies
1 cup unsweetened apple sauce
1 (3 oz) package cream cheese
1 cup boiling water
2 tablespoons cream
1 package lemon gelatin
2 tablespoons mayonnaise


Dissolve red hot cinnamon candies in boiling water. Pour over lemon gelatin. Dissolve; Allow to cool. Add apple sauce. Pour 1/2 mixture into mold. Chill until set. Combine cream cheese, cream & mayonnaise, spread on top of set gelatin mixture, pour remaining gelatin on top of cheese and chill until set.


:p ;) :D


more tomorrow


Welcome Back Jolie !! :D

[the fugative]

:eek:


Ummm Fugi? I really like you, but dang you have some nasty eating habits! Every once in awhile, you throw in a normal recipe to trip me up! :D



:p MEEEEEEEEEE I'd NEVER DO THAT ;) LOL@ JayBird

[jaybird]

Thanks Fugi. I'm ALWAYS stuck taking salads to family gatherings. And these are both new and different. Although I thought if I made the same salad for 30 years:eek: they'd quit asking me to bring salads! ;)

How's it going?

Rooting for those RAMS Sunday????

Correct answer would be YES. :D

[the fugative]

:p



Rooting for those RAMS Sunday????

Correct answer would be YES :D


LOL OKAY better yet how about a good tight game by both sides, some funny commercials and Beer ?:p


How's it going?
Good, its friday, one DR appt down passing grades , next is the 14th more concerned about that one. How you doing? ;)

[jaybird]

Good, its friday, one DR appt down passing grades , next is the 14th more concerned about that one. How you doing?

Hmmm. Okay. I'm not sure what your med problem is, but I'll keep you in my thoughts and prayers and send you lots of positive energy until then. And even past the 14th, if you're really nice to me! :D Although, it seems you have a fair amount of your own positive energy...and that is a very good thing.

I'm so good it's phenomenal. It's Friday! I didn't spill anything this week, nothing ran over...and I have a weekend of NO inlaws, and nothing planned whatsoever, except Sunday 'me time,' a full body massage, a pedicure, a manicure, then home to veg on the couch with my yummy cabbage soup (and whatever else I'm allowed that day...only THREE more days to go on this dadblasted diet) Maybe watch the game. Probably watch the game. Or stick in a movie and watch the game in PIP! ALONE. At home. By myself. Everyone else will be at the bro-in-law's.

Hehe. There's one good thing about this cabbage diet!!! A great reason NOT to go to a big party with tons of food and alcohol!
:D ;) :)

[the fugative]

:p Enjoy it !!

I've not got any real plans, maybe sleep late (6 or 7 am).
Next weekend (sat) is the yearly specialty food fair plan on spending 12 hours there and eating & drinking myself silly.


veg on the couch with my yummy cabbage soup only THREE more days to go on this dadblasted diet :eek:

HMMMMMMMMMMMM after the three days then what? Dessert?
:p ;) :D :p ;) :D :p ;) :D :p ;) :D :p ;) :D :p ;) :D

Runs away before JayBird can throttle him..........................>

[jaybird]

Originally posted by the fugative
:p Enjoy it !!

I've not got any real plans, maybe sleep late (6 or 7 am).
Next weekend (sat) is the yearly specialty food fair plan on spending 12 hours there and eating & drinking myself silly.

:eek:

HMMMMMMMMMMMM after the three days then what? Dessert?
:p ;) :D :p ;) :D :p ;) :D :p ;) :D :p ;) :D :p ;) :D

Runs away before JayBird can throttle him..........................>

You'd like it too much if I throttled you, wouldn't be any fun. Would it??? :D


eating & drinking myself silly
Didn't you mean 'sillier???

And after the last day of this diet, Monday, I am NOT eating soup, vegies or fruit. DEFINITELY NO CABBAGE in any form.

I'm most likely hitting a VERY good Chinese buffet over in the county, or maybe fried chicken and mashed taters. Then ICE CREAM. (might as well put the 5 pounds right back on, hey?)

Right now a plain slice of stale white bread sounds good. I NEED CARBOHYDRATES!!!!!!!!!!!!!!!!!!!!

[jaybird]

Originally posted by the fugative
:p Enjoy it !!

maybe sleep late (6 or 7 am).
Next weekend (sat) is the yearly specialty food fair plan on spending 12 hours there


Sleep late til 6 or 7???? Gawd, you're one of THOSE? I'm in bed tomorrow til 8, AND Sunday, if it kills me!

FOOD FAIR? 12 hours of food and drink?

Hey...!!!! I'll be off my diet by then...hehe. ;)

**My sister's going to be up in your neighborhood for three days, the beginning of March, on business. Pray for a LOT of subzero weather and 2 feet of snow, okay?**
~evil grin~

[the fugative]

:eek:


My sister's going to be up in your neighborhood for three days, the beginning of March, on business. Pray for a LOT of subzero weather and 2 feet of snow, okay?

You got it (its usually one of our snowiest months) ;)


Sleep late til 6 or 7???? Gawd, you're one of THOSE? I'm in bed tomorrow til 8, AND Sunday, if it kills me!


:p I've been trained that way because of the job, personally I'd rather sleep to noon but can't anymore. ;)

[Jolie Rouge]

Thanks, fugi ((may I call you fugi, too ?)) :)
Welcome Back Jolie !! I missed ya'll - but I looked up some good stuff in my "free" time ....

For Jaybird's Diet ...

Gumbo Z'Herbs (literally "Green Gumbo")

1 bunch collard greens, washed and chopped coarsely
1 pound spinach, washed and chopped coarsely
1 bunch Bok Choy or mustard greens, washed and chopped coarsely
1 bunch radishes, roots and greens, washed and chopped coarsely
1 bunch green onions, washed and chopped coarsely
4 (yes, four) cloves garlic, minced
8 ounces mushrooms, sliced

Saute all ingredients listed in 2 Tablespoons olive oil in a large pot for 45 minutes or until tender.
Deglaze with a 1/2 cup beer or water.
Make a roux.
Add 6 cups of water to greens.
Stir in roux, season to taste.... Suggest : 1 teaspoon garlic salt, 1 teaspoon Tony's seasoning, 1 teaspoon Tabasco hot sauce, 1 teaspoon Worestershire, 1 teaspoon thyme, 1 teaspoon oregeno, 1 teaspoon liquid smoke. I also add fresh herbs from my garden during the last 15-20 minutes of cooking - basil, oregano, sage.... it all depends on what you like...

------------------------

Now, for AFTER Jaybirds' diet ...

Million Dollar Pound Cake

1 pound butter, softened (the REAL stuff....)
3 cups sugar
6 eggs
4 cups all-purpose flour
3/4 cup milk
1 teaspon almond extract
1 teaspoon vanilla extract

Cream butter and sugar.
Add eggs, 1 at a time, beating after each addition *this is an important step*
Add flour to butter mixture, alternating with milk; beginning and ending with flour.
Stir in extracts very gently.
Pour batter into greased and floured 10 inch tube pan.
Bake at 300* for one hour and 40 minutes.
Cool cake in pan for 10-15 minutes, remove from pan, and let cool completely on wire rack.

[the fugative]

:D



Thanks, fugi ((may I call you fugi, too ?)) :)


:D ya sure you betcha ;) ( in my best scandinavian accent) I missed reading your posts!! :p

[jaybird]

For Jaybird's Diet ...

Gumbo Z'Herbs (literally "Green Gumbo")

1 bunch collard greens, washed and chopped coarsely
1 pound spinach, washed and chopped coarsely
1 bunch Bok Choy or mustard greens, washed and chopped coarsely
1 bunch radishes, roots and greens, washed and chopped coarsely
1 bunch green onions, washed and chopped coarsely
4 (yes, four) cloves garlic, minced
8 ounces mushrooms, sliced

*****Ummm Jolie...I'm going to pretend I didn't even see this recipe. Is Fugi rubbing off on you??? :eek: That just sounds downright nasty. But I guess I don't have enough SOUTH in me! :D

I'll stick with that cake recipe - maybe I'll make it Monday night, and eat it all Tuesday! Man I wish I had some fresh strawberries...not those nasty, shipped in green ones!

DIET...UNGH...4 letter word! Good thing I only wanted to drop a few pounds because if I had to do this for any length of time, I think I'd throw myself off the Arch! I NEED CARBOHYDRATES!!!!!!!!

[the fugative]

Todays Recipies

(for those not dieting)

Sour Cream Raisin Bars


2 cups raisins
water
1 cup butter
1 cup brown sugar
1 3/4 cup oatmeal
1 3/4 cup flour
1 teaspoon soda
1 cup sugar
1/4 teaspoon salt
3 tablespoons corn starch
3 egg yolks
1 cup sour cream
1 1/4 teaspoon vanilla


Place raisins in enough water to cover, cook gentley until soft, about 2 min. Set aside. Cream butter and brown sugar; add oatmeal, flour & soda. Put 1/2 mixture in a 9x13 pan. Bake at 350 for 10 min. Blend sugar, salt, corn starch & egg yolks and sour cream together. Cook on low, stirring until mixture just boils, remove from heat. Add vanilla & cooked raisins, Pour over cooked crust in the 9x13 pan, Pour remaining crust mixture on top. Bake 30 minutes at 250.



Carmel Corn



6 quarts popped popcorn
2 cups dark brown sugar
2 sticks butter
1/2 cup corn syrup
1 teaspoon salt
1 teaspoon baking soda



Boil brown sugar, syrup, salt & butter for 5 minutes in a DEEP kettle. Add 1 teaspoon baking soda. Puffs up. Pour mixture over popcorn in a turkey roaster; mix well. work quickly to mix. Bake at 200 for 1 hour stirring every 15 minutes.





Caramel Marshmallows



40 large marshmallows
1 can sweetened condensed milk
1 1/3 stickss margerine
2 bags of large marshmallows
rice krispies


take 2 bags of marshmallows spread out on cookies sheeets or pan and put in freezer over night.
Crush a couple of cups of rice krispies & place in a bowl, set aside. Melt the 40 marshmallows in a double boiler with the condensed milk & margerine. Take frozen marshmallows from freezer, dip each marshmallow in melted mixture & then roll in rice krispies, set on waxed paper and refrigerate until set.


:p ;) :D :p ;) :D


more tomorrow

[the fugative]

Todays Recipies



Sour Cream Dippin Sauce



!/4 cup pine nuts
3 clove of garlic, peeled & chopped
1 bunch of cilantro, stems removed
1/2 jalapeno, seeded & chopped
1/4 cup olive oil
3 tablespoons lime juice
3/4 cup sour cream



in a blender combine all ingrediants But sour cream, Blend to a smooth paste, Stir in sour cream & serve.



Beer Cheese Soup



1/4 cup butter
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped carrots
1/4 cup fresh chopped parsley
2 garlic cloves, crushed
1/4 cup flour
1 tablespoon dry mustard
1/8 tablespoon pepper
2 cups half & half
1 cup chicken broth
12 oz of cubed american cheese
1 (12 oz) can of your favorite beer
2 cups popped popcorn


melt butter in large sauce pan or dutch oven over medium heat. Stir in onions, celery, carrots parsley & garlic. Cook 5-6 minutes or until veggies are crisp tender. Stir in flour, dry mustard and pepper, mix well. Cook for 1 minute, stirring constantly. Gradually add half & half and chicken broth, mix well. Cook 10-15 minutes, or until soup is thickened & throughly heated, stirring occasionally. Add cheese & beer. Cook stirring frequently for 5-8 minutes or until cheese is melted (DO NOT BOIL). Garnish individual sevring with popcorn

:p ;) :D

more tomorrow

[the fugative]

:p Special Recipie :p


Ram Casserole



1 pound ram, suitably tenderized
1 turnip
2 carrots
8 small onions
1/4 bay leaf
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups boiling water


Cut ram into suitable pieces (after tenderizing, remember rams are tough and need to be beaten to tenderize); dredge in flour, sprinkle with salt & pepper, sear on all sides in suet in a frying pan, remove meat to a casserole dish; cover with vegetables; rinse frying pan with boiling water and pour over meat and vegetables; cover; cook gently for 1 1/2 hours.

:p ;) :D

[jaybird]

Ha ha Fugi. Ram Casserole?

Today's I'm-not-on-a-diet-after-midnight recipe:

Chocolate Mousse

(slips into something more comfortable, her chef's hat)

And since I had a Swedish massage yesterday...

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

"Noo, toodie wee well meg dee chocolate mooose."

"Step oone, geet a five-puuund blouck oof chocolate."
((5 lb. chocolate hefted onto table. THUNK!))

"Step twoo, get dee mooose. Heer, mooosee mooosee mooosee mooosee!" <moose walks into kitchen>

"Step three, put dee mooose een dee bleender."
<moose looks quizzically as Chef Jeyburd puts moose in blender, head first>
"Vreee! Vreee! Vruuunk!"

"Nuutice: dee bleender cun't hundel dee entlers. Put dee entlers een last."
< Chef Jeyburd reverses moose, puts back in blender. Moose raises front legs in "why me?" gesture>

"Vreee! Vreee! Vruuuuuuuuuuuuuuuuuunknknknknk!!!"
<Chef Jeyburd pulls antlers out of blender>

"Seeve dee entlers, yoo cun use dem fur furks."

"Steep three: cuut chocolate eentoo leetle bite-size peeces. Heer, we uuse a cleever."
<Chef Jeyburd attempts to chop chocolate block with meat cleaver, but only succeeds in breaking the cleaver>

"Dees is guud chocolate. Weell, eef at furst yuu dun't succeed, pass dee buck. Get dee asseesteent. Aseesteent!"
<Miss Jooolie, in chef's hat and apron, enters kitchen>

"Asseesteent, pulees cuut dee chocolate eentoo leedle bite-size peeces."
<Miss Jooolie karate-chops chocolate block into little pieces, leaving chocolate all over counter>

"Theenk yooo, asseestent."
<Miss Jooolie leaves. Chef Jeyburd uses dustpan and broom to collect chocolate pieces>

"Steep fuur, put chocolate een weeth mooose, und bleend egen."
<Chef Jeyburd dumps chocolate into blender, and turns it on. She has forgotten to place the lid on the blender, however, and chocolate moose begins to cover the chef and her kitchen>

"Allweeys remembur oone uf twoo theengs. Eether puut dee leed on dee bleender, ur meg shuur det yuur diiners ur een dee keetchen." <Collects chocolate moose from her apron using her finger, then tastes it>

"Uum! Dees ees guud mooosee!"
:D :D :D

[jaybird]

You KNEW this was coming...

Svedeesh Meetbells

Before any preparation you must sing the Svedeesh Chef Song.

"Yorn desh born, der ritt de gitt der gue, Orn desh, dee born desh, de umn bork! bork! bork!"

1 feenely chupped yelloo oor red ooneeun
1 puoond ooff meenced meet/gruoond beeff
1/2 coop brut oor meelk
1/2 coop breed croombs
1 igg
speeces (teke-a yuoor peeck frum ellspeece-a, nootmeg, bleck pepper, vheete-a pepper)

Suek zee breed croombs in zee verm leeqooid (brut oor meelk) fur 10 meenootes. Zeen edd it tu zee meenced meet und meex in zee igg und speeces. Fry zee ooneeuns und edd it tu zee meet meextoore-a.

Reffreegerete-a fur ebuoot un huoor.

Seeng Hefa Negeela veet zee Svedeesh Chef Jaybird.

Vet yuoor hunds und furm smell (smeller thun a gulff bell) bells.

Reseest zee urge-a tu stert jooggleeng.

Soote-a (bootter/mergereene-a/ooeel) zee bells fur 5-10 meenootes mekeeng soore-a tu toorn zeem freqooently.

Reseest zee urge-a tu fry zeem ell et oonce-a in zee pun.

Fur a less messy meetbell, insteed ooff fryeeng try bekeeng zee bells in zee oofee et 350 fur 30 meenootes.

"Bork Bork Bork!"

(and no I'm not drinking, it's not on my diet) :D

[the fugative]

"Bork Bork Bork!"





ROTFLMAO


JayBird I think you are suffering from a serious sugar deficiency!!:p

[jaybird]

Originally posted by the fugative


ROTFLMAO

JayBird I think you are suffering from a serious sugar deficiency!!:p

Oh Foogee. Yuoo dun't ifee knoo zee helf ooff it. I'm su slep heppy tuneeght I cun't seet steell.
(((((huggles)))))
Bork Bork Bork!

[the fugative]

Todays Recipies



EZ Turtle Cake

German Chocolate cake mix (your favorite box mix)
14 oz carmels
1 can eagle brand sweetened condensed milk
1 stick butter
1 package chocolate chips
1/2 cup pecans, chopped
powdered sugar


mix cake as per instructions on box, Bake 1/2 cake until almost done. Melt carmels and mix with milk & butter. Pour carmel/butter mixture over almost done cake, cover with chocolate chips & pecans. Add rest of cake batter & bake until done. When cool dust with powdered sugar.





Seven Layer Cookies



1 cup graham cracker cumbs
1/4 lb butter
1 cup coconut
1 small package of chocolate bits
1 small package butterscotch bits
1 cup choppod nuts
1 can eagle condensed milk


This requires NO MIXING. Place layers as follows:
Melt 1/4 lb butter in a 9x13 pan, add 1 cup graham cracker crumbs, spread evenly over entire bottom of pan, Add 1 cup of coconut spread evenly, 1 package of chocolate bits spread evenly, 1 package butterscotch bits spread evenly, 1 cup of nuts spread evenly & 1 can of eagle milk poured over the top. Bake 25 minutes at 350 degrees.



MJUK PEPPAR KAKA



(Swedish spice cake)



1/2 cup butter
1 cup dark brown sugar
1/2 cup white sugar
3 eggs
1 cup sour cream
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon cloves,ground
2 1/2 cups flour


Cream butter & sugar, add eggs one at a time and beat hard after each egg. Dissolve soda in cream & add to the mixture. Sift flour with spices and add to mixture. Bake in a Loaf pan in 325 degree oven for 1 hour or until done.



:D ;) :p :D ;) :p


more tomorrow

[jaybird]

Ooooh Foogeee....yooohooo, yodalayhewho....

I made the spice cake a little while ago, and it's in the oven, has 17 minutes to bake...figuring it will be done RIGHT about the time my diet is over at midnight. Coffee's brewed and I'm thinking a nice cream cheese glaze icing drizzled on this, covered with ice cream would hit the spot about 12:01am. Since it's 25 degrees outside, won't take long to cool if I sit it on the patio table...

WAAAAAAAAAAAAAAHHH!
Where's everyone at? I'm hyper and I wanna play.
:( :( :( :( :(

BBS is boring at 11:30 at night.
:mad:

[Jolie Rouge]

Hey, Fugie - in reference to a question you asked AGES ago ...

Sounds Good Jolie: in reference to "CAJUN CRABBIES" on page 10 ....--------------------------------
1 jar of old English cheese spread
Dash of Bayou Blast Essence ---------------------------
what are these are they local to your area only?

"Old English cheese spread" is a KRAFT product you can find in most grocery stores near the Cheese Whiz and Velveta ( I realise you prob don't eat this stuff. I refer to it as Hurricane Foods.
"Dash of Bayou Blast Essence" - it is a recipe from my Emirils' cookbook, it is his hot sauce creation. Substitute with Tabasco or the hot sauce of your choice.
Sorry I have been lax in reading all the posts.

Am I forgiven ?? :(

To make amends I offer ....

Chocolate-Pecan Kisses

1 cup butter, softened.
1 package (5-3/4 ounces) milk chocolate kisses
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups sifted flour
1 cup finely chopped pecans

Remove paper from chocolate kisses.
Preheat oven to 375 degrees.
At medium speed, in large bowl of electric mixer, beat butter, 1/2 cup powdered sugar and the vanilla until light and fluffy.
At low speed, beat in flour and nuts until well combined.
Divide dough into 40 equal parts.
Shape each part around a chocolate kiss, to make a ball, being sure to cover candy completely.
Place on ungreased cookie sheet.
Bake 12 minutes, or until cookies are set but not brown.
Let stand 1 minute, then remove from cookie sheet.
Cool slightly, then roll in powdered sugar.
Reroll in sugar before serving.

YIELD: 40 cookies



Lemon Zucchini-Squash Sauté

1-tablespoon olive oil
2 med. zucchini, 1 pound cut lengthwise into quarters, then into 1 ½
inch pieces-about 2 cups
2 yellow squash, 1 pound cut diagonally into ¼ in slices -2 cups
1 clove garlic, minced
½ teaspoon dried oregano
½ teaspoon pepper
¼ teaspoon salt
1 tablespoon lemon juice
1 teaspoon grated lemon zest

In large nonstick skillet heat oil over medium-high heat.
Add next 6 ingredients and cook about 6 minutes or until tender, stirring occasionally.
Stir in juice and zest, remove from heat.

[Jolie Rouge]

Chocolate Chip Cookies

2 C. butter
2 C. sugar
2 C. brown sugar
4 eggs
2 tsp. Vanilla
4 C. flour
**5 C. blended oatmeal
1 tsp. Salt
2 tsp. Baking powder
2 tsp. Soda
24 oz. Choc. Chips
18 oz. Hershey bar

Cream the butter and both sugars.
Add eggs & vanilla; mix w/ flour, oatmeal, salt, baking powder, and soda.
Add chocolate Chips and Hershey bar.
Roll into balls and place 2 in. apart on a cookie sheet.
Bake at 375 degrees for 8 to 10 min.
Makes 112 cookies. (Recipe may be halved.)
**Measure oatmeal and blend to a fine powder in blender**


GOT MILK ?

[Jolie Rouge]

Patio Herb Bread

2 cups warm water
2 packages dry yeast
2 tablespoons sugar
2 teaspoons salt
2 tablespoons soft butter or margarine
1 tablespoon dried rosemary leaves
4-1/2 cups all-purpose flour

Sprinkle yeast over water in large bowl of electric mixer.
Let stand 1 minute. Stir to dissolve.
Add sugar, salt, butter, rosemary, and 3 cups flour.
Beat at low speed until blended.
Beat at medium speed until smooth, about 2 minutes.
Scrape down sides of bowl and beaters with spatula.

With a wooden spoon beat in rest of flour by hand.
Cover bowl with waxed paper, then a towel.
Let rise in warm, draft-free place about 45 minutes or until doubled in bulk.

Preheat oven to 375 degrees.
Grease a 1-1/2 or 2 quart casserole or 2 loaf pans.
With a wooden spoon, stir down batter and beat 25 strokes.
Turn into casserole or pans and bake 55 to 60 minutes (casserole) or 35 to 40 minutes (loaf pans) until nicely browned.

Remove from pan, let cool on a wire rack.
Serve cold or slightly warm cut into wedges.

Variation: Instead of rosemary, try 1 teaspoon thyme and 2 teaspoons marjoram.

YIELD: 2 loaves

DO NOT USE ROSEMARY IF PREGNANT. ROSEMARY HAS BEEN KNOWN TO CAUSE MISCARRIAGES. USED IN "OLD RECIPES" TO MAKE TINTURES TO ACT AS "BIRTH CONTROL"

[jaybird]

Vinegar pies are more like a flan, a tart flan:


GRAMMA FRIEDRICH'S VINEGAR PIE (yeppers, Greatgramma herself)

A 100-year-old recipe

1/2 cup softened butter
1-1/4 cup sugar
2 Tablespoon vinegar
3 eggs
1 teaspoon vanilla
1 unbaked 8" pie shell

Cream together butter and sugar until light and fluffy. Add vinegar, eggs and vanilla; beat well. Pour into pie shell. Bake in 350° oven 45 minutes or until knife blade inserted halfway between center and edge of pie comes out clean. Cool on rack. Makes 6-8 servings.

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

A couple others I've made also:

Modern Vinegar Pie Recipe

9-inch pie crust (deep shell type)
4 eggs
1 1/2 cup of sugar
1/4 melted butter
1 teaspoon of vanilla extract
1 1/2 tablespoons of Cane vinegar

Any kind of vinegar can be used, but we suggest cane vinegar or a good industrial balsamic..

Heat the oven to 350 derees F. In a blender, or a large mixing bowl put the eggs, butter, sugar and vanilla and mix well. Pour these ingredients into the pie shell. Bake for about 50 minutes until it is firm. Allow it to cool. Then add topping of nuts, meringue or whipped cream. This pie may also be served without the topping.

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

Regency Era Vinegar Pie Receipt (this tastes more like a lemon meringue pie minus the meringue)

1 9-inch unbaked pie crust
1 1/4 c. sugar
1/4 c. flour
1 Tbls. grated lemon zest
1/2 c. cider vinegar
2 c. water
3 eggs, well beaten (if the eggs are small use 4
1 Tbls. butter

Preheat the oven to 425 F.
Combine sugar, flour, and lemon zest in a saucepan and stir them together until thoroughly blended. Add cider vinegar while stirring or whisking constantly, then add the water. Place over medium heat, bring the mixture to a boil and cook, stirring constantly, for 1 minute. Remove from heat and stir a little of the hot mixture into the eggs, then stir the warmed egg mixture into the remaining hot mixture. Stir in butter. Pour the mixture into the prepared pie shell & bake for 10 minutes at 425 and then reduce heat to 350 and continue baking for 30 minutes more. Remove the pie from the oven and let it cool completely before serving. The filling will seem quite liquid, but will firm as the pie cools.

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

Modern Variation on the Vinegar Pie Recipe
2 9 inch pie crusts
4 Egg Yolks
2 Egg Whites
1 cup Sugar
1/4 cup Flour
1/2 tsp. Allspice
1/2 tsp. Cinnamon
1/2 tsp. Cloves
1/2 tsp. Nutmeg
Pinch of Salt
1 cup Sour Cream
3 Tbsp Butter, melted
3 Tbsp Cider vinegar
1 cup Walnuts
1 cup Raisins

Recipe makes enough filling for two 9 inch pies.

Heat oven to 450 F.
Beat yolks until light colored.
Beat whites until stiff peaks form. Fold in sugar, then fold mixture into egg yolks.
Sift dry ingredients into a separate bowl, and add alternately with sour cream to the egg mixture.
Combine butter and vinegar with raisins and nuts. Add to mix Note: It is best to do this step first, allowing the butter and vinegar mix to absorb into the raisins and nuts.
Bake pies for 10 minutes, reduce heat to 400. Cook 5 more minutes, and then reduce heat to 350. Cook 15 minutes or until set. Mixture will form small bubbles on the surface, center may still be slightly glossy, but will continue to cook and set up as pies rest.

[the fugative]

Todays Recipie



Cranberry Blondies

MIX

3/4 cup unbleached all purpose flour
1/4 cup rolled oats (not instant)
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup butter (1 stick)
1 cup firmly packed dark brown sugar
1 large egg
1 teaspoon vanilla
3/4 cup chopped nuts (walnuts, pecans or almonds work best)
1/2 cup dried cranberries
honey cream cheese frosting
2 heaping tablespoons dried cranberries

CREAM CHEESE HONEY FROSTING


1 package (8oz) softened cream cheese
1/4 cup honey
1/2 teaspoon grated lemon or orange zest




To make Bar Batter:
Preheat oven to 350 degrees, Line an 8x8 pan with heavy duty aluminum foil insuring all cornors are tucked with foil and foil extends at least 1 inch beyond top of pan on all sides.
in medium mixing bowl, combine flour, oats, baking powder,salt, cinnamon and nutmeg. Stir to combine. In a medium sauce pan melt butter over medium heat. Remove from heat & using wooden spoon stir in brown sugar until dissolved. Quickly whisk in egg and vanila. Stir in flour mixture until just incorporated. Stir in nuts & 1/2 cup of dried cranberries.
Pour batter into pan. Bake 25-30 minutes, or until set in center. Cool completely on wire rack.

To Make Frosting:
Place cream cheese in medium bowl. Beat cream cheese until light & fluffy, add honey & zest. Beat until combined.
Frost with cream cheese honey frosting & sprinkle chopped dried cranberries all over top.


:p ;) :D

more tomorrow

[the fugative]

:D


----------------------------------------------------------------------
Am I forgiven ??

To make amends I offer ....

Chocolate-Pecan Kisses

----------------------------------------------------------------------
:p Works for me,, of course your forgiven (It was never a problem) :p

GOT MILK ? :D {{{JOLIE}}}

----------------------------------------------------------------------

Vinegar pies :eek:


Now this is something I've never had!! :p

sounds different JayBird (How did the Spice Cake turn out?)

;) ;) ;) ;) ;) ;) ;) ;) ;) ;) ;) ;) ;) ;) ;) ;) ;) ;) ;) ;) ;) ;) ;)

[the fugative]

Kai did you ever get your Oven fixed?

:p ;) :D

[jaybird]

Fugi>>>The spice cake is great. Excellent. There's about 2 slices left!!!

The vinegar pies are like a tart custard pie. More like flan actually, but they're good!

Jolie, I have a folder started with recipes I'm fixing to try over the next couple weeks!

((some of Fugi's scare me!! :eek: ))

[jaybird]

Fugi & Jolie>>>This is my secretest recipe in the world. NO one has this recipe of mine. Family and friends BEG for this, and I'd give it to them, but then I'd have to kill them. But since you two are the only other people that come in here, and since you're the other 2/3 of the 3 Stooges, I'm sharing it with you without risk of death...yours.

Jaybird's Top-Secretest Gooey Butter Cake

Cake:
1 box yellow cake mix
1 stick butter or oleo, melted
1 egg, slightly beaten

Topping:
1 8oz. package cream cheese, softened
2 eggs, slightly beaten
2 3/4 cups powdered sugar

Heavily grease a 10x13 pan. Mix ingredients for cake enough to moisten and work out lumps. Spread batter evenly into pan.

Mix together til smooth; cream cheese, 2 eggs and powdered sugar. Pour over cake mixture, spreading evenly, not quite to the edge.

Bake at 350 for 30 minutes. Cool and sprinkle top of cake with powdered sugar.

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

Swedish Nut Cake (think I posted this in the holiday recipe thread)

(I'm forced to take this or the gooey butter...or BOTH!!! to family and friend functions)

2 cups sugar
2 cups flour
2 eggs
1 cup chopped pecans
2 teas. baking soda
2 teas. baking powder
1 teas. vanilla
1 20oz. can crushed pineapple (use the liquid also)

Beat all ingredients by hand until smooth. Put into 2 9x13 pans or one 10x17 pan. Bake at 300-325 for 30-35 minutes for 9x13 pans, about 20-25 minutes (test) for larger pan.

ICING:
1 stick oleo, very soft but not melted
8 oz. cream cheese, softened
2 cups powder sugar
1 cup chopped pecans
1 teas. vanilla

Beat until smooth, spread over cake.

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

Raw Apple Cake
(another top secret recipe)
EXCELLENT, the best apple cake recipe I've found!

4 cups thinly sliced apples
2 cups sugar
1 cup oil
2 cups flour
1 teas. cinnamon
2 eggs, beaten
3/4 cup pecans
1/2 cup coconut
1 teas. baking soda
1/2 teas. salt
1 teas. vanilla

Mix apples and sugar and let stand 1/2 hour. Add oil, eggs, cinnamon, vanilla, flour, soda, nuts and coconut. Stir well.
Bake at 325 for 45 minutes.

TOPPING:
1/2 cup brown sugar
1 tbsp. oleo
Heat til bubbles, pour over hot cake

OR
make a light glaze:
2 tbsp. oleo, melted
1 1/2 cups powdered sugar
1-2 teas. water as needed
1 tbsp. Realemon

Ice cake when cooled.
**I use this topping almost exclusively

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

EaRtHqUaKe CaKe

1 german chocolate cake mix, mixed according to directions
Stir in 1 cup nuts & 1 cup coconut

Mix together:
8oz cream cheese
1 stick oleo
2 cups powder sugar

Drop this mixture by tablespoonsful onto the cake mix batter. Bake 350 1 hour or longer.

After cooling, turn cake upside down on cookie sheet.

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

Mounds Cake

1 chocolate cake mix, baked according to directions

1 cup sugar
24 large marshmellows
1 cup milk
Bring these to a boil over med heat, don't scorch milk.
Stir in 14oz. coconut.

Punch holes into baked & somewhat cooled cake. (I use the tip of a wooden spoon) Pour the coconut and marshmellow mixture over cake.

ICING:
2/3 cup sugar
1/4 cup milk
1/4 cup oleo
Boil and remove from heat. Add 6oz. or 1 cup chocolate chips. Mix until chips are melted, pour over cake and refrigerate.

TADA!
~licks her fingers from her last slice of spice cake and washes it down with her hot chai~

[jaybird]

Sweet Potato Cake

2 cups sugar
1 1/2 sticks oleo, softened
6 egg whites
2 14oz. cans of sweet potatoes (yams to ya suthnurs), mashed
3 cups sifted cake flour (sift before measuring)
1 1/2 teas. cinnamon
1 teas. baking powder
1 teas. baking soda
1/2 teas. nutmeg
1/2 teas. salt
2 teas. vanilla
1/4 cup coconut
2 tbsp. chopped pecans

Beat sugar and oleo @ medium speed 5 minutes. Add eg, 2 1/2 cups sweet potatoes, mix well.

Combine dry ingredients. Mix well. Add vanilla.

Pour into greased 10" tube pan. Sprinkle with coconut and pecans. Bake 1 hour & 25 minutes. Cool in pan 10 minutes.

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

Ya KNEW I'd have this one, Fugi :D

Comfort Cake

1 yellow cake mix
1 3 oz. package vanilla pudding mix
4 eggs
1/2 cup oil
1 cup chopped pecans
1/2 cup Southern Comfort

Beat @ medium 2 minutes. Bake in a greased bundt pan 1 hour at 325. Cool slightly.

Glaze:
1/2 stick oleo
1/2 cup sugar
1/4 cup Southern Comfort
Melt oleo, stir in sugar and 2 tbsp water. Boil 3 minutes. Stir constantly. Remove from heat and stir in Southern Comfort.

Remove cake from pan. Prick top with a toothpick. Drizzle and brush half the glaze over the top and sides of the cake. After completely cooled, reheat remaining glaze and brush over cake.



Remove cake from pan.

[Jolie Rouge]

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


Rejected Campbell's Soup Varieties

Bean with Bourbon

Chicken Beaks 'n' Feet

Dan Quayle's Harty Potatoe Soop

Chunky Shards o' Glass

Cream of Clinton

Bjork 'n Beans

Chunky Wads 'n' Lumps

Wonderbroth!

Terrell-Davis's-Mom-Cut-Into-Little-Itty-Bitty-Pieces-So-You-Never-Have-To-See-Those-Horrible-Commercials-Ever-Again Puree

Cream of Pimple

Hearty Booger Bonanza

Stars 'n' Swastikas

Mr. Bean and Bacon

Porn Chowder

Celebrity-Style Cream of Elton

....and THE Number 1 Rejected Campbell's Soup Variety...

Manhattan Phlegm Chowder


BWAAHAHAHAHAHAHAHAHAHA !

[Jolie Rouge]

Whew ! Sorry about that - don't know what came over me ...

Fudge In A Flash

1 package (8 ounces) cream cheese, at room temperature
2 cups semisweet chocolate chips, melted and cooled
1/2 cup chopped walnuts or pecans
1-teaspoon vanilla extract

Lightly coat an 8-inch-square baking pan with nonstick vegetable cooking spray.
In a large bowl, using a hand-held electric mixer beat cream cheese just until smooth.
Beat in melted chips and vanilla.
Using a wooden spoon, stir in nuts.
Scrape batter into prepared pan and spread evenly.
Cover and refrigerate until firm.
Cut into 1-inch squares.
Store in an airtight container in refrigerator.
Serve chilled or at room temperature.

[the fugative]

:eek:


Rejected Campbell's Soup Varieties

Bean with Bourbon

sounds good to me!! ;)

Chicken Beaks 'n' Feet

Crunchy :D

Dan Quayle's Harty Potatoe Soop

gud too dah laast drupe :p

Chunky Shards o' Glass

roughage :eek:

Cream of Clinton

good with cigars :eek:

Bjork 'n Beans

:rolleyes:

Chunky Wads 'n' Lumps

I hear antibiotics will take care of this ;)

Wonderbroth!

OOOH!!! ;)

Terrell-Davis's-Mom-Cut-Into-Little-Itty-Bitty-Pieces-So-You-Never-Have-To-See-Those-Horrible-Commercials-Ever-Again Puree

wheres the Blender :D

Cream of Pimple

Teens love it (NOT) :p

Hearty Booger Bonanza

does this come in split pea :eek:

Stars 'n' Swastikas

available after June 6th (limited distribution starting in Normandy)

Mr. Bean and Bacon

:)

Porn Chowder

you have to unfold can to read directions (batteries not included) ;)

Celebrity-Style Cream of Elton

UH-HUH :rolleyes:

....and THE Number 1 Rejected Campbell's Soup Variety...

Manhattan Phlegm Chowder

UMMM UMMM GOOD :p

[jaybird]

AHEM. A little hyper are we Jolie?
:)

HEY, I need a MightyMike pic update. Did you ever get my email about me not having a scanner, so it wouldn't do any good to snail mail me any pics? I'm working on worming my sister out of her scanner, that's NEVER been connected to her computer. In the meantime...

AHEM.....he's going to have pubes before I get to see him again! :(

[the fugative]

:p


Ya KNEW I'd have this one, Fugi

Comfort Cake

1 yellow cake mix
1 3 oz. package vanilla pudding mix
4 eggs
1/2 cup oil
1 cup chopped pecans
1/2 cup Southern Comfort

Beat @ medium 2 minutes. Bake in a greased bundt pan 1 hour at 325. Cool slightly.

Glaze:
1/2 stick oleo
1/2 cup sugar
1/4 cup Southern Comfort
Melt oleo, stir in sugar and 2 tbsp water. Boil 3 minutes. Stir constantly. Remove from heat and stir in Southern Comfort.

Remove cake from pan. Prick top with a toothpick. Drizzle and brush half the glaze over the top and sides of the cake. After completely cooled, reheat remaining glaze and brush over cake.





:p :p HEY MOE howz come youz startz wid a new full bottle of sc each time ya makes dis and by da end da bottle iz empty?

NUYK NUYK NUYK
;)

[jaybird]

Originally posted by the fugative
:p

howz come youz startz wid a new full bottle of sc each time ya makes dis and by da end da bottle iz empty?

NUYK NUYK NUYK
;)

Knucklehead.

Wohyyyyy you wize guy...I outta...

NIAGRA FALLS, slowly I turn, step by step, inch by inch...
(insert visual 2 finger-eye-poke gag here)
~smacks Curly upside his head~
(guess that makes Jolie Larry)

((I STILL love the 3 Stooges, grew up on them))
ACK! :eek: :eek: :eek:
~has earth-shattering revelation~
Maybe that explains things! Maybe it wasn't my hippydaze!
Hmmmm...

[the fugative]

Todays Recipie


Kidney Beans in Cardamon Sauce


1/2 cup plain yogurt
1/2 teaspoon ground cardamon
1/4 teaspoon ground tumeric
1/2 teaspoon cayenne pepper
2 (15oz) cans kidney beans, drained
1 (14 1/2oz) can diced tomatos, drained
1/2 teaspoon salt, or to taste
hot pepper sauce to taste
chopped cilantro


in medium sauce pan, combine yogurt, cardamon, tumeric and cayenne. Stir well. Stir beans & tomatos into pan and heat through. Add salt & hot sauce to taste, sprinkle cilantro on top & serve.

:p ;) :D

more tomorrow

[the fugative]

:eek:


Wohyyyyy you wize guy...I outta...

NIAGRA FALLS, slowly I turn, step by step, inch by inch...
(insert visual 2 finger-eye-poke gag here)

Put hand up on edge blocks 2 finger poke nyuuuuh nyuuuuh

makes fist dares moe to hit it.....................:p



:eek:
~has earth-shattering revelation~
Maybe that explains things! Maybe it wasn't my hippydaze!
Hmmmm...
:eek: you mean it wasn't Timothy Leary? it was MOE :eek:

[Jolie Rouge]

(guess that makes Jolie Larry)

on a "bad hair day" I 'bout look like Larry !
NUYK NUYK NUYK

[jaybird]

~grabs Curly Fugi by the ear and pulls him towards her~
I'll explain it so even YOU can understand it...we ain't getting no place fast.

"Calling Dr. Fine, Dr. Howard, Dr. Fine...calling Dr. Fine, Dr. Howard, Dr. Fine..."

((picturing Jolie with a bad LARRY hair day and LMAO!!))

No recipes today...ya, ya...I know you guys will starve now! :D
Gotta date with the symphony tonight...Preservation Hall Jazz Band...straight outta Jolie's neighborhood! I wanted to see them when we were down there last summer and they were touring. Go figure, I get to see them right here at home!

Hey Fugi...that's DR. TIMOTHY LEARY, Ph.D. ;)
Ahhh. The Moody Blues:
"Timothy Leary's dead. No, no no no, he's outside looking in.
Timothy Leary's dead. No, no no no, he's outside looking in.
He'll glide his astral plane. Takes you trips around the bay.
Brings you back the same day. Timothy Leary, Timothy Leary..."
:eek: Don't get me started on Jerry Garcia! :eek:

[the fugative]

Todays Recipie




St Valentine's Raspberry Delight




2 packages unflavored gelatin
1/2 cup raspberry juice
1 package of frozen raspberries, thawed & pureed
1 package (4 serving size) vanilla pudding
4-5 cups whipping cream (whipped)
1 package of ladyfingers
chocolate syrup (optional)
1 cup fresh rasperries




In a sauce pan sprinkle gelatin over raspberry juice. Let soften 5 minutes, Dissolve, stirring over medium heat. Stir gelatin into raspberry puree, vanilla pudding and 3 cups whipped whipping cream. Pour into a lightly oiled 2 qt heart shaped mould and chill overnight.
Run tip of sharp knife around edge of mould and dip into warm water briefly to unmold from pan. Unmold onto presentation dish, with more whipped whipping cream spread around edge of mould and arrange lady fingers on end next to each other around the entire edge of mould. Pipe whipped cream around seam between mould and lady fingers and decorate top with swirls (if desired) sprinkle fresh raspberries over top and around sides (if desired drizzle thin lines of chocolate syrup back and forth across the top)


:p ;) :D

more tomorrow

[jaybird]

Homey, I'm hon! :)

And I might add it was a MOST EXCELLENT show. But all that jazz and talk of New Orleans made me thirsty. So, without further ado, tonight's recipe (TRUMPET FANFARE PLEASE)

Hurricanes ala Jaybird

1 glass of Pat O'Brien's Hurricane Mix straight from nawlins
some rum (who measures?)
ice
Souvenir hurricane glass (NOT from Pat O's but from Old Opera House...32ouncer)
Matching straw & lid

WOOHOO!

[Jolie Rouge]

Fantastic French Toast

2 large eggs
3/4-cup milk
1-tablespoon sugar
1/2 teaspoon ground cinnamon, or vanilla extract
Pinch salt
8 slices day-old homemade style bread, or any slightly stale bread

Preheat a large griddle or skillet over medium heat.
Lightly beat the eggs in a pie plate or similar shallow dish.
Stir in the milk, sugar, cinnamon or vanilla, and salt.
Put about 1 tablespoon of butter or oil on the hot griddle or in the skillet.
While it's heating, dip a slice of bread in the egg mixture.
Turn it to coat both sides and then transfer it to the griddle.
Continue to coat the rest of the bread slices.
Add more butter or oil as needed to the pan to prevent sticking.
Cook 1 or 2,slices at a time.
Cook the bread for 30 seconds to a minute, or so, until lightly
browned.
Turn and cook until lightly browned on the other side.
Transfer the cooked French toast to a plate and serve hot.
Serve with syrup or jam.
To keep the French toast warm, put it in a 200 degree F oven for up to 30 minutes.
Cooking Time 6 to 8 minutes, Serves 4


**Jaybird - you may need a good breakfast in the morning ** :)

[the fugative]

Todays Recipie



Apple Salad



6 jonathan apples, cored
1 cup sugar
1 1/2 cups water
1/2 slice lemon
red coloring, couple of drops

mix all ingrediants and boil apples in syrup until semi soft

dressing

1/2 cup sugar
1 teaspoon flour
1 teaspoon vinegar
1 egg, well beaten
juice of 1 whole lemon
1/2 lb creamed cheese
1/2 pint whipping cream
1 egg
3-5 ribs of celery (or to taste)
4 pears, cubed
1 1/2 cup broken pecans


cook 1st 5 ingrediants until well blended. Add egg. Cool & add 1/2 pound crean cheese, 1/2 pint whipping cream ( whipped)Mix together, chopped celery, pears and broken pecans, mix well. Cut apples to resemble petals of a flower, place on piece of lettuce and fill with dressing

:p ;) :D

more tomorrow (If I Can Move) :p

[jaybird]

Originally posted by the fugative
Todays Recipie

more tomorrow (If I Can Move) :p

Ooooh!! That's right. Your food festival's tomorrow! I'm jealous!
Have a great time and don't drink too much! ;) That food is a lot better going down than coming back up! :eek: :D :eek:

And I want a full report of all the nummy things you tasted!

FOOD.

FOOD.
:D

[the fugative]

:D

I want a full report of all the nummy things you tasted!




:p You Got It ;)

Spent an hour on the phone with a buddy planning strategy, they sold out all 18,000 tickets for tomorrow's event! :eek:

[jaybird]

18,000 TICKETS? You mean I couldn't even go if I came up there? :(

Strategy? That so sounds like a guy thing! :D Ummm, I have a strategy for you:

Take lots of money.
Eat lots of food.
Carry Pepcid AC in your pocket.
Write down where you parked your car and carry it in your wallet!
Write on your hand that your wallet is in your hip pocket.
Write your home address on your buddy's hand.
:D :D :D :D :D :D

Have a really good time. Eat some goodies for me. Just NOTHING with mushrooms and absolutely NO organ meat.
((((huggles))))

~POUTS~
You're going to the food festival, Jolie's going to the Cajun Mardi Gras and I can't find one person to go to Soulard to the Mardi Gras with me. Expecting 500,000 people down there. Will only be 499,999 now. Everyone I know (besides my daughter) is a deadbeat partypooper.

Yes I'd like some cheese with my whine. ;)

[the fugative]

;)

18,000 TICKETS? You mean I couldn't even go if I came up there?

Fraid Not


Strategy? That so sounds like a guy thing! Ummm, I have a strategy for you:

Take lots of money.
Don't need it, ticket price is all inclusive of ALL FOOD & WINE

Eat lots of food.
Plan To!!

Carry Pepcid AC in your pocket.
Pepcid AC & Beano

Write down where you parked your car and carry it in your wallet!
Write on your hand that your wallet is in your hip pocket.
Write your home address on your buddy's hand.
LOL OK or Something like that LOL

Have a really good time. Eat some goodies for me. Just NOTHING with mushrooms and absolutely NO organ meat.
Yeah NO PROBLEM there!!

((((huggles))))
(((JayBird)))


~POUTS~
You're going to the food festival, Jolie's going to the Cajun Mardi Gras and I can't find one person to go to Soulard to the Mardi Gras with me. Expecting 500,000 people down there. Will only be 499,999 now. Everyone I know (besides my daughter) is a deadbeat partypooper.

Sounds Like It Would Be FUN, Drag DH or a Neighbor down, Kicking & Screaming if Necessary!!


;) :p :D

[jaybird]

Originally posted by the fugative
Sounds Like It Would Be FUN, Drag DH or a Neighbor down, Kicking & Screaming if Necessary!!

Everyone I know (besides my daughter) is a deadbeat partypooper.

:( :( :( :( :( :(

UNGH. Neighbors are the biggest deadbeats of all. Except that cutie 32 year old bachelor across the street! :eek:

Dahubby DID say we'd go (ya ya ya) if it didn't rain. Uh huh. Ya right. That was 30 seconds before his brother called to work on the boat tomorrow morning! WHAT a coincidence.

Tis okay, I'll get over it. ~sniff sniff~
After 4 months of therapy. THEN it will be time for Fair St. Louis over the 4th of July! And I do go there alone if I can't MAKE anyone go. Last year I hijacked my 76 year old mother, told her we were going out to dinner on Laclede's Landing where Sarah worked then just drug her down to the Riverfront. And she had a great time inspite of herself!

[Jolie Rouge]

Frozen Lemon Mousse

4 eggs, separated
1-1/2 cups sugar
Grated rind of 2 lemons
Juice of 3 lemons
2 (6-ounce) cans evaporated milk, chilled
Box of graham cracker crumbs

Cook egg yolks, sugar, grated lemon rind and lemon juice for three minutes, stirring constantly.
Fold in evaporated milk, that has been chilled and whipped, and the stiffly beaten egg whites.
Place 1/4-inch of graham cracker crumbs in bottom of 8-inch square dish.
Pour in mousse.
Place another 1/4-inch layer of crumbs on top.
Cover with plastic wrap and place in freezer, preferably overnight. Do not remove until ready to serve.
SERVES: 8

Chinese Ribs

5 pounds beef short ribs
1 cup burgundy
1-1/4 cups soy sauce
1/4 cup sugar
1 teaspoon garlic powder
1 cup applesauce
1/2 teaspoon powdered ginger
1 teaspoon meat tenderizer

In a large Dutch oven, boil ribs in salted water about 15 minutes or until tender. Drain and chill.
Combine burgundy, soy sauce, ginger, garlic powder, applesauce, ginger, and meat tenderizer. Pour over ribs.
Cover and marinate 24 to 48 hours.
Broil 5 minutes or grill approximately 20 minutes.
SERVES: 6 to

[Jolie Rouge]

Chick-Pea Salad

2 cups canned chick-peas, washed and drained
1/2 cup onion, finely chopped
1/2 cup parsley, finely chopped
2 cloves garlic, minced
1/3 cup lemon juice
1/3 cup olive oil
Salt and pepper to taste
Place washed and drained chick-peas in a small bowl.
Combine remaining ingredients and shake well.
Just before serving, pour over chick-peas and toss.


Pastitsio

1 pound ziti macaroni
1/4 cup olive oil
1 large onion, chopped
1 pound ground lamb (you may substitute pork or beef if you wish)
2 cup canned tomatoes, drained
2 cloves garlic, minced
1 tsp. oregano
1/4 tsp. ground cinnamon
Ground black pepper
1 egg, beaten
1/2 cup fine bread crumbs
2/3 cup Parmesan cheese, freshly grated

Bring to a boil 6 cups of water. Place ziti in boiling water for about 7 - 9 minutes, drain and set aside.
Meanwhile heat 4 Tbsp. of the olive oil in a large skillet and brown onions.
Add lamb and cook until done when no more pink remains.
Stir in tomatoes, garlic, oregano, cinnamon and salt and pepper. Cover and simmer for about 15 minutes.
Remove from heat and stir in half the bread crumbs and the egg and set aside.

Cream Sauce

4 cups milk
2 Tbsp. butter
6 eggs
1 Tsp. salt
1/2 cup flour

Combine 3 cups milk and butter in a saucepan and heat over medium heat until hot. Remove from heat.
Beat in the eggs until mixture is frothy.
Add remaining milk and salt and continue to beat.
Slowly add flour while continuing to beat.
Slowly pour in heated milk mixture and bring to a boil.
When mixture starts to thicken, remove from heat and set aside.
To make the Pastitsio, preheat oven to 350 degrees.
Coat the bottom of a 13 x 9-inch baking pan with the remaining 2 tablespoons of olive oil and sprinkle with the remaining bread crumbs.
Place half of the cooked ziti along the bottom, followed by the meat mixture.
Pour half the cream sauce over meat followed by 1/3 cup of the Parmesan cheese.
Place the rest of the ziti over the cheese followed by the remaining cream sauce and cheese.
Bake for about 45 minutes or until golden brown.
Cut into squares and serve.



Glazed Carrots

6 cups carrots cut into 1-inch diagonal slices
1/4 cup brown sugar
1/2 tsp. nutmeg
1/4 cup orange juice
1/4 cup butter
1 tsp. cornstarch
1/2 tsp. salt

Cook carrots on stovetop in a small amount of salted water until tender, drain water.
Combine orange juice, nutmeg, brown sugar and cornstarch and mix until smooth.
Pour over carrots and cook for several minutes until mixture thickens, add butter and toss. Serve hot.



Walnut Butter Cookies

1/2 pound butter
1/4 cup sugar
1 tsp. baking powder
2 cups all-purpose flour
1/4 cup chopped walnuts
1/3 cup confectioner's sugar

Melt butter and place in a large bowl to cool.
Add sugar and baking powder and mix well.
Add flour one-half cup at a time and beat with a hand mixer in between additions.
The dough will start to get thick.
Stir in walnuts and mix.
Take about 1 - 2 tablespoons of dough and roll into 2-inch logs and place on an ungreased baking sheet.
Bake at 350 for 15 - 18 minutes or until lightly browned.
Allow cookies to cool and sprinkle with confectioner's sugar.
Makes about 2 dozen cookies.


no MardiGras for me ... :( The weather is cold, wet and windy & the boys are just getting over being sick ....
oh weell; maybe next year. Sounds like Fugie, you, are going to have to have enough fun for the three of us ! Can you manage that ?? Raise a glass or two for me ! :p

[the fugative]

:D




Fugie, you, are going to have to have enough fun for the three of us ! Can you manage that ?? Raise a glass or two for me ! :D


;) Raised one or two for you & one or two for JayBird then eight or ten for good measure then some more because I was thirsty :eek:

Had a blast, lots of food & wine & beer & food & food did I mention there was lots of food? :D After 5 hours I couldn't move so we just sat for an hour & a half and people came by with trays of more food that they were handing out. (It was always care to try some ribs, cheese, cake, truffels etc and we always groaned and went well ONE more couldn't hurt). Left at seven got home & went to bed way too tired .LOL;)

[the fugative]

Todays Recipies



Bartlett Pear Muffins



2 cups all purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg, beaten
1/4 cup cooled melted butter
zest of 1 lemon
1 cup diced pears (about 2 medium pears)
1/2 cup chopped walnuts or pecans


Preheat oven to 425, sift together flour, sugar,baking powder & salt. Beat together milk,egg,butter & lemon zest. Mix pears into flour mixture. Gently stir milk mixture into dry ingrediants. Batter should be lumpy, not smooth. Do not over mix. Spray muffin pans with nonstick spray. Fill muffin cups 2/3 full & bake at 425 for 20-25 minutes, until tops are browned. Remove from pan immediatly & serve warm.



Sauteed Caramel Apples



3 granny smith apples, wedged & cored
4 tablespoons butter
1/2 cup brown sugar
apricot brandy, a dash
mascarpone creme, 1 cup


Saute apples lightly in butter, stir in brown sugar, caramelizing the mixture. Add dash of apricot brandy and flambe mixture. Serve in wine or martini glass, place a dollop of the mascarpone on top of each and garnish with streusel or granola or craisins or kahlua figs or candied pecans or candies walnuts or caramel or chocolate or blue cheese



:p ;) :D



more tomorrow

[jaybird]

Originally posted by the fugative
:D

;) Raised one or two for you & one or two for JayBird then eight or ten for good measure then some more because I was thirsty :eek:

Had a blast, lots of food & wine & beer & food & food did I mention there was lots of food? :D After 5 hours I couldn't move so we just sat for an hour & a half and people came by with trays of more food that they were handing out. (It was always care to try some ribs, cheese, cake, truffels etc and we always groaned and went well ONE more couldn't hurt). Left at seven got home & went to bed way too tired .LOL;)

Sounds like you had a great time! Have you fully recovered yet? I did manage to get NEAR Soulard & the Mardi Gras last night. Went to Hodak's for their famous fried chicken. Just didn't happen to tell the deadbeats (dahubby & damommy) that it was on the edge of Soulard!!! So we got stuck in the 700,000 people and the traffic and saw all the partiers. Plus Hodak's was FULL of them! Best I could do!

DID I HEAR YOU SAY "RIBS???"
Man I love ribs. Second favorite thing to eat. :D
Next to crablegs you perv! ;)

[the fugative]

:eek:


Man I love ribs. Second favorite thing to eat.
Next to crablegs you perv!


:eek: I'm Innocent Really, I Enjoy Finger Food, Ya Know Tacos And Such :p

[jaybird]

Uh huh.

I believe you. Really I do.
;) :p

[the fugative]

:p

LOL UH HUH Sure Ya Do LOL ;)

I Believe you too


So how was the Chicken?

[jaybird]

Hot, tender, moist and...
>
>
>
>
>
>
finger-licking good!
;)

[the fugative]

:p The Only Way to Fry:D

[Jolie Rouge]

Snappy Cheese Bake

2 cans (4 ounces each) green chile peppers
1 pound mellow Cheddar cheese, grated
6 eggs
1-1/2 cups Bisquick
1 quart milk

Butter a large shallow baking dish.
Split and seed green chilies; spread flat in bottom of dish.
Cover green chilies with cheese.
In large bowl, beat eggs, and add Bisquick and milk. Beat well.
Pour egg mixture over peppers and cheese.
Bake at 350 degrees for 1 hour.
Great with steaks or as a brunch or supper dish.

SERVES: 8

[Jolie Rouge]

Coconut-Almond Macaroons

* 4 large egg whites
* 1/2-teaspoon cream of tartar
* 1/4-teaspoon salt
* 1-cup sugar
* 1/2 cup flaked sweetened coconut
* 1/4 cup finely chopped almonds

Preheat oven to 300 F.
Place the first 3 ingredients in a large bowl; beat with a mixer at
high speed until soft peaks form.
Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in coconut and almonds.
Cover baking sheets with parchment paper; secure with masking tape.
Drop coconut mixture by level tablespoonfuls onto baking sheets.
Bake at 300 F for 40 minutes or until dry.
Cool on pans on wire racks.
Yield: 4 1/2 dozen cookies

To make truly decadent treats, dip in melted dark chocolate.

[Jolie Rouge]

Fugie - about this Sauteed Caramel Apples recipe :


garnish with streusel orgranola or craisins orkahlua figs or candied pecans or candies walnuts or caramel or chocolate or blue cheese

blue cheese ?????
:eek: :confused: :eek: :confused:
I was with you right up to then ....
:eek: :confused: :eek: :confused:

[jaybird]

GOLDEN GLOW PORK CHOPS

4 pork chops -- (4 to 6)
1/4 cup brown sugar or honey
1/2 tsp cinnamon
1/4 tsp cloves
1 can (8 oz) tomato sauce
1 can (29 oz) cling peach halves
1/4 cup vinegar
Salt and pepper

Lightly brown pork chops on both sides in large skillet.
Pour off excess fat. Combine brown sugar or honey,
cinnamon, cloves, tomato sauce, 1/4 cup syrup from
peaches, and vinegar. Sprinkle chops with salt and
pepper. Arrange chops in slow cooking pot. Place drained
peach halves on top. Pour tomato mixture over all. Cover
and cook on low for 4 to 6 hours. Makes 5 to 6 servings


((Jolie, the bleu cheese threw me too. I fink he just added dat to see ifn we wuz payin' attention! :D

OOOOH. Dahubby said next year we'll come down for the Mardi Gras in Bogalousa...maybe I can get him to NO for a day???

[jaybird]

Cheaters Cream Puffs

Cream Puffs
Ingredients:
2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk

1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs

Directions:
Mix pudding mix, cream and milk. Cover and refrigerate to set.

Heat oven to 425 degrees.

In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.

Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.

When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
~*~*~*~*~*~*~*~*~*~*~*~*~*~

Peachy Spiced Cider
Makes 8 servings (about 2/3 cup each)

This peach-and-apple cider is brewed in a coffeemaker to get every last ounce of flavor from the orange and spices

3 cups peach juice
2 cups apple juice
4 orange slices,
1/4 inch thick, cut in half
1 teaspoon chopped candied ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Place peach juice and apple juice in water reservoir of coffee maker.
Arrange orange slices loosely in paper filter in filter basket. Sprinkle remaining ingredients over oranges and brew cider.
~*~*~*~*~*~*~*~*~*~*~*~*~*~

BAILEYS CHEESECAKE
-----Crust-----
10 graham crackers -- break up
1 1/4 cups pecans
1/4 cup sugar
6 tablespoons unsalted butter -- melted

-----Filling-----
1 1/2 pounds cream cheese -- room temperature
3/4 cup sugar
3 large eggs
1/3 cup Bailey's Irish Cream
1 teaspoon vanilla extract
3 ounces white chocolate -- imported is best

-----Topping-----
1 1/2 cups sour cream
1/4 cup powdered sugar
1 1/2 ounces white chocolate -- grated
24 pecan halves

Break the white chocolate into pieces.

For crust: Preheat oven to 325F. Lightly butter 9-inch diameter springform pan with 2 3/4-inch-high sides. Finely grind graham crackers, pecans and sugar in processor. Add butter and blend, using on/off turns. Press crumbs onto bottom and 2 inches up sides of prepared pan. Refrigerate 20 minutes.

For filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Whisk eggs, Baileys and vanilla in medium bowl until just blended.

Beat egg mixture into cream cheese mixture. Finely chop white chocolate in processor using on/off turns. Add to cream cheese mixture.

Transfer filling to crust-lined pan. Bake until edges of filling are puffed and dry looking and center is just set, about 50 minutes. Cool on rack.

For topping: Mix sour cream and powdered sugar in small bowl. Spread topping onto cooled cake. Refrigerate until well chilled, about 6 hours. (Can be prepared 1 day ahead.)

Sprinkle grated chocolate over cake. Place pecans around edge and serve.
~*~*~*~*~*~*~*~*~*~*~*~*~*~

Strawberry Tarts
Makes 6 Servings
6 puff pastry shells
1/2 c Heavy cream
1 tb Sugar
1 Container (3-1/2 oz) mascarpone or cream cheese
1 tb Cherry-flavored liqueur
1 pt Strawberries, hulled and halved
1/2 c Strawberry jelly

Preheat oven to 400. Bake puff pastry shells according to directions.
Cool on wire rack.

Meanwhile, in medium bowl, with electric mixer on high, beat heavy cream and sugar until stiff peaks form. In medium bowl, combine cheese and liqueur; beat until soft. Fold whipped cream into cheese mixture. Place a few strawberry halves on the bottom of each shell; fill with cream mixture. Top with strawberry halves cut into fan shape. In small saucepan, over medium-low heat, cook jelly with 2 tsp water until melted. Brush jelly over strawberries. Garnish with remaining strawberries.