1. #45

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    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.





    more tomorrow

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  3. #46

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    Talking Shrimp Creole

    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.)
    immortal_amaranth@hotmail.com

    Sorry I didn't make it to church. I was busy performing witchcraft and becoming a lesbian.

  4. #47
    Jolie Rouge's Avatar
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    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

    Laissez les bon temps rouler! Going to church doesn't make you a Christian any more than standing in a garage makes you a car.** a 4 day work week & sex slaves ~ I say Tyt for PRESIDENT! Not to be taken internally, literally or seriously ....Suki ebaynni IS THAT BETTER ?

  5. #48
    jaybird's Avatar
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    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...


    LOL


    more tomorrow
    FUGIE>>>
    You're baiting me. 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!

    Pacifist: Someone who has the nutty idea that killing people is a bad thing.

  6. #49

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






    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)


    JayBird's going Commando!!

    ROTFLMAO

  7. #50
    jaybird's Avatar
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    Originally posted by the fugative
    Me, Bait You? I'm Innocent (sort of)



    (Taken out of context of course)


    JayBird's going Commando!!

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

    ~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!
    Pacifist: Someone who has the nutty idea that killing people is a bad thing.

  8. #51

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    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.


    (I updated this recipie it works better with the microwave & quicker too)

    more tomorrow

  9. #52

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    ~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!



    I'm Speechless!!

  10. #53
    jaybird's Avatar
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    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.
    Pacifist: Someone who has the nutty idea that killing people is a bad thing.

  11. #54

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    JayBird

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



  12. #55
    jaybird's Avatar
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    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.

    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!
    Pacifist: Someone who has the nutty idea that killing people is a bad thing.

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