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We don't have a pie iron, but I've looked at them at wal*mart and thought "now, what would I do with one even if we bought one?"
Here's the answer!
http://www.chuckwagondiner.com/pieiron.html
http://www.pieiron.com/recipes.htm
http://www.romeindustries.com/recipes.html
http://recipesource.tripod.com/rvrecipes/id10.html
*some of those contain repeated info but cool!
Cucumber Sunemona
2 large cucumbers, peeled, halved, seeded and sliced thin
2 slices ginger, chopped fine
1/3 C. white vinegar
4 ts. sugar (or if diabetic, 2 pkgs. artificial sweetener)
Mix last 3 ingredients well. Pour over cucumbers and marinate overnight. This is
easiest made with a food processor, I mix the ginger, vinegar and sugar with
the metal chopping blade. Then I change the blade to the thin slicing blade
and process the cucumbers. Turn into a bowl and cover and chill.
Chewy Coconut Squares
¼ C butter
¾ C sugar, divided
½ c flour
1/8 ts, dash of salt
1 ts vanilla or almond extract
1 egg
½ c nuts, chopped
½ C coconut
Cook Time: :35 Preheat in 350F oven.
Cream butter and 1/4 cup sugar till light and fluffy. Stir in 1/2 cup flour. Put in greased 8 X 8"pan and bake at 350F for 10 minutes.(You may have to press it out to a thin layer.)
Meanwhile, mix remaining 1/2 cup sugar, 2 tbsp flour, salt, vanilla, egg, nuts and coconut.
Spread evenly over baked dough.
Bake 20-25 minutes or till golden.
While warm, cut into squares.
Cheese Strata
12 slices white bread, buttered
6 ounces sharp cheese, sliced
1 (10-ounce) package chopped broccoli
2 cups diced ham
6 eggs, slightly beaten
3-1/2 cups milk
1 medium onion, minced
1 teaspoon salt
1/2 teaspoon dry mustard
Shredded cheese
Cut breads into rounds and set aside. Remove and discard crusts from remaining bread and fit scraps in bottom of a 13 x 9 x 2-inch greased baking dish. Layer cheese slices over bread followed by a layer of broccoli, then the ham. Put rounds on top. Combine remaining ingredients except shredded cheese and pour over bread. Cover and refrigerate overnight or for six hours. Bake uncovered at 325 degrees for 55 minutes. Sprinkle with shredded cheese 5 minutes before taking from oven. Let stand for 10 minutes before cutting.
SERVES: 6
:D
Watermelon-Lime Agua Fresca
• 6 c. chunked, seedless watermelon
• 1/2c. water
• 3 tbsp. sugar
• 1/4c. freshly squeezed lime juice
• Kosher salt
• Lime wedges for garnish
Place the watermelon chunks in a blender and purée. In a small pan, heat the water and add the sugar, stirring until it dissolves. Remove from heat and cool completely.
Pour the watermelon purée into a pitcher. Stir in the lime juice, a pinch of salt and the sugar water to taste. Chill. To transport, pour into a thermos. Serve over ice with a garnish of lime.
:D
In a cookbook called International Cuisine, presented by California Home Economics Teachers, 1983 (ISBN 0-89626-051-8), you will find:
Stuffed Camel
1 whole camel, medium size
1 whole lamb, large size
20 whole chickens, medium size
60 eggs
12 kilos rice
2 kilos pine nuts
2 kilos almonds
1 kilo pistachio nuts
110 gallons water
5 pounds black pepper
Salt to taste
Skin, trim and clean camel (once you get over the hump), lamb and chicken. Boil until tender. Cook rice until fluffy. Fry nuts until brown and mix with rice. Hard boil eggs and peel. Stuff cooked chickens with hard boiled eggs and rice. Stuff the cooked lamb with stuffed chickens. Add more rice. Stuff the camel with the stuffed lamb and add rest of rice. Broil over large charcoal pit until brown. Spread any remaining rice on large tray and place camel on top of rice. Decorate with boiled eggs and nuts. Serves friendly crowd of 80-100.
-- Shararazod Eboli
Elephant Stew
Ingredients:
1 elephant
10 warthogs
100 kilograms tomatoes
1000 kilograms potatoes
2 bags onions
100 kilograms salt
1 wheelbarrow onions (heaped)
10 liters vinegar
20 liters chutney
4 guineafowl
Preparation:
Hunt the elephant, warthog and guineafowl. Hang guineafowl to ripen. Cut elephant into edible chunks (will take about a month). Boil the warthog with other ingredients (except guineafowl) till nice and juicy. Now boil elephant chunks over high flames till tender (will take about 4 weeks) and add everything together. Boil for another 5 to 7 days.
Produces about 3,500 helpings.
Note: If the above isn't enough, add the guineafowl as well
Quote:
Originally Posted by Jolie Rouge
:p Had roasted camel hump once
tasted like well um Camel :p
LOL
Spinach Artichoke Dip
2 8-oz. packages cream cheese
1 10-oz. package frozen chopped spinach, defrosted with water squeezed out
3 Tbsp. butter melted
1 14-oz. can artichoke hearts, drained and quartered
1/2 tsp. salt
1/2 tsp. pepper
1 6-oz. can water chestnuts, drained and diced
Combine all ingredients in a small baking dish and bake for 15-20 minutes at 325 degrees. Serve with crackers and/or toast points. This is an old favorite that everyone seems to enjoy,
Grilled Chicken with Fruit Salsa
4 - 6 boneless chicken breasts
4 serrano chiles, seeded and chopped
Juice of 2 limes
1/3 cup oil
2/3 cup fresh orange segments
1/4 cup tequila
Cut small slits in each chicken breast. Combine remaining ingredients in a blender and blend until smooth. Pour over chicken breasts and marinate in the refrigerator overnight.
Fruit Salsa:
4 serrano chiles, seeded and chopped
2 fresh navel oranges, peeled and divided into segments
1 and 1/4 cups fresh pineapple, chopped
1/3 cup honeydew melon, chopped
1/3 cup cantaloupe, chopped
Juice of 1 lime
2 Tbsp. oil
1/4 cup fresh cilantro, chopped
Prepare fruit salsa a couple of hours before grilling chicken and allow it to sit at room temperature. Grill or broil chicken breasts until fully cooked, basting with marinade as the chicken cooks. Garnish with fruit salsa. You may substitute jalapeno peppers for serrano peppers: however only use 1 - 2.
Peanut Butter Crisps
1 cup dark corn syrup
2 cups sugar
2 cups creamy peanut butter
8 - 12 cups dry corn flakes
Bring corn syrup and sugar to a boil. Remove from heat and stir in peanut butter and corn flakes, shape into balls.
Grilled Beef Tenderloin with Cannellini Beans and Roasted Tomatoes
Serves 4
1 bag frozen small onions (about 4 cups)
3 large tomatoes
2 pints of cherry tomatoes or small pear-shaped ones (Varying colors is a good idea if you can get yellow, purple and red ones.)
2 cans of cannellini beans (15 oz size)
Olive oil, spray and bottled
Garlic
Sea salt
Beef Tenderloin (2 inches in length per person or one-third to one-half pound per person)
Directions:
Find a heat-proof pan 9 X 13 inches. Spray with olive oil to coat pan. Toss in the frozen onions, straight from the bag. Cut the 3 large tomatoes in half and set them inside the pan, cut side up. Arrange the rest of the tomatoes in the pan in between onions and large tomatoes. Drizzle 3 to 4 tablespoons of quality olive oil over the tomatoes and onions. Grate sea salt on top of onions and tomatoes to taste. It doesn't need a lot. Roast at 500 degrees for one hour. While that's roasting, open the cannellini beans and put in a sauce pan. Drizzle with 3 tablespoons of olive oil and put in at least 1 teaspoon of chopped garlic (jar garlic is fine). Heat and simmer for 10 minutes. Turn off.
When you want to serve dinner, heat your grill to 400 degrees or more. Spray the tenderloin on all sides with olive oil. Grill tenderloin, turning every few minutes until it's as done as you like it (15 minutes or so for medium rare). Let sit 10 minutes before you cut and serve. Reheat your tomatoes and beans while the meat sits. Serve two half-inch slices of tenderloin per person, with the tomatoes and beans served on the side. Arrange them as you see fit. The beans can be on top of the tomatoes or over to the side. If you want to expand the meal a bit, you can add a side salad or another vegetable.
:D
Strawberry Soup
• 2 c. fresh strawberries or peaches
• 1/2c. water
• 1/4c. honey or sugar
• 1/2c. sour cream or yogurt
Purée strawberries or peaches in water and honey or sugar. Add sour cream or yogurt to the blended fruit, and purée till combined.
:D