Mudcat Cookbook Submissions Needed!

Subject: Mudcat Cookbook Submissions Needed!
From: NicoleC
Date: 21 Mar 03 - 01:33 PM

From time to time, efforts have been made to put together a MudCat Cookbook Fundraiser, but have never come to fruition despite the obviously superior cooking abilities of Mudcatters. Liz is hopefully nearing completion of the MudCat Just Desserts CD, but leaves all of the other food groups unrepresented and I'm ready to tackle 'em! For more discussion on the hows and whys, you can check out this link: Mudcat Cookbook Fundraiser

What I need from Mudcatters to make this happen are original Catter recipes; anything but desserts.

Email the recipe to: nicolecastle @ attbi.com (except leave out the spaces.)

Please include the recipe name in the subject, your MudCat name, your real name if you want to include it, geographic location, and any history or info on the recipe you want to include in the cookbook.

If you can't cook, we also need drawings, photos, original songs about food and music, tall tales and anything else that has food and entertainment value. Email in any standard format is useable. If you can't email it, PM me and I will give you an address to mail it to.

Due to slow reponse so far, I'm reposting this and extending the deadline.

Deadline for submissions: April 30, 2003
Anticipated release date: early June 2003
Format/cost of cookbook: TBD. Hopefully an actual physical cookbook you can scribble notes in the margins on and get sauce all over in the kitchen. Cost will be determined once I know how big the cookbook will be -- I'd like to keep it in the $15-20 range including shipping with at least $5 profit to go to Mudcat.

Subject: RE: Mudcat Cookbook Submissions Needed!
From: Áine
Date: 21 Mar 03 - 01:39 PM

If you can give 50% of the profits to the Mudcat, I'd love to send in a recipe.

All the best, Áine

Subject: RE: Mudcat Cookbook Submissions Needed!
From: NicoleC
Date: 21 Mar 03 - 01:50 PM

I'm giving ALL the profits to MudCat, Aine. I'm hoping for each least $5 profit per cookbook; more if possible while keeping the cookbook cost reasonable.

Subject: RE: Mudcat Cookbook Submissions Needed!
From: Áine
Date: 21 Mar 03 - 01:53 PM

Well, in that case, darlin' -- Count me in! I know I have some good ones posted already somewhere in the dark caverns of Mudcat history. I'll have a look and email the best one to you.

Congrats on making this (long considered) great idea for the Mudcat come to fruition!!

All the best, Áine

Subject: RE: Mudcat Cookbook Submissions Needed!
From: Sorcha
Date: 21 Mar 03 - 01:53 PM

Are you going to collect the recipes that have already been submitted?

Subject: RE: Mudcat Cookbook Submissions Needed!
From: GUEST
Date: 21 Mar 03 - 01:58 PM

Strongly suggest you make it a CD-ROM from which people can print recipes to try out.

~S~

Subject: RE: Mudcat Cookbook Submissions Needed!
From: NicoleC
Date: 21 Mar 03 - 02:19 PM

A CD is possible, but most cooks far prefer to actually have a cookbook. Creating a searchable and indexed CD would be a lot more work than a physical layout, because you'd have to do the layout anyway and then index it.

My thoughts were that if interest in *purchasing* a cookbook is small, then a CD will probably happen to keep costs down and profit as high as possible. If interest is pretty good, a physical cookbook will probably happen. If interest is really high, and for an extra buck in costs or so we could maybe include a CD with the cookbook.

Past votes have indicated that people want a physical cookbook. I'm open to a revote, because whatever makes the most people happy is going to make the most money for MudCat.

Sorcha, I thought about the ones previously posted, but I hadn't planned on harvesting old recipes submitted, because I thought people might have changed their minds. What do ya'll think? Would it be likely to offend anyone, or should I grab those old ones, too?

Subject: RE: Mudcat Cookbook Submissions Needed!
From: Uncle_DaveO
Date: 21 Mar 03 - 02:30 PM

You can use the Avocado/cheese/salsa omelet recipe I put up on one of the other threads. It's been published before on the web, and perhaps on paper too, but since I'm the source from which they got it, and no-one ever got a release of my rights from me, I'm sure you're okay copyright-wise.

If you'd rather I emailed it to you instead of your getting it from the thread, PM me.

Dave Oesterreich

Subject: RE: Mudcat Cookbook Submissions Needed!
From: Sorcha
Date: 21 Mar 03 - 02:37 PM

I think you ought to grab the ones already posted.

Subject: RE: Mudcat Cookbook Submissions Needed!
From: GUEST,fortunato at the orifice
Date: 21 Mar 03 - 02:47 PM

I emailed you one just now. cheers.

Subject: RE: Mudcat Cookbook Submissions Needed!
From: GUEST,Q
Date: 21 Mar 03 - 04:17 PM

Lots of good recipes submitted on various food threads. No reason for anyone to re-do. Selection, of course, up to the Editor.

Subject: RE: Mudcat Cookbook Submissions Needed!
From: GUEST,Mudlark at other computer
Date: 21 Mar 03 - 04:38 PM

Nicole...count me in...will go thru all those back pages of my Fanny Farmer for my own additions and email tomorrow.

Mudlark

Subject: RE: Mudcat Cookbook Submissions Needed!
From: Wesley S
Date: 21 Mar 03 - 04:39 PM

Mine is on the way too. Hope you like it.

Subject: RE: Mudcat Cookbook Submissions Needed!
From: SINSULL
Date: 21 Mar 03 - 04:58 PM

Bourbon Balls and Lemon Bars

Subject: RE: Mudcat Cookbook Submissions Needed!
From: NicoleC
Date: 21 Mar 03 - 05:13 PM

Mmmm... these emails are making me hungry!

Okay, I will hunt down recipes on the previous threads. If anyone DOES NOT want me to use a recipe you posted before, please PM and I'll be sure to leave it out.

Subject: RE: Mudcat Cookbook Submissions Needed!
From: NicoleC
Date: 22 Mar 03 - 10:31 PM

Wow, I'm been through a lot of threads about food on MudCat. 'Catters definately have a sweet tooth -- well over half of the recipes were for desserts!

I've got a good batch now to get started with, but keep them coming! We've got lots of stew recipes -- some more bread, grain, vegetable and fruit recipes would be great.

Subject: RE: Mudcat Cookbook Submissions Needed!
From: michaelr
Date: 23 Mar 03 - 12:40 AM

How does Greek Chicken Pot Pie sound to you?

I actually won a prize with this recipe I developed to combine the wonderful flavors of avgolemono (egg-lemon soup) with a traditional American pot pie. I'll be happy to send it in.

Cheers,
Michael

Subject: RE: Mudcat Cookbook Submissions Needed!
From: NicoleC
Date: 23 Mar 03 - 01:45 PM

Sounds great! It sounds like it might be a bit lighter and tastier than regular pot pie.

Subject: RE: Mudcat Cookbook Submissions Needed!
From: open mike
Date: 23 Mar 03 - 02:15 PM

the recipe i have to add is a dessert one..
so should i send it to liz the squeak?
have you been in contact with her?
seems she said something about
techical difficulties...
oh i could put in my
new invention:
PESTO + GUACAMOLE = PESTOMOLE

Make pesto and guacamole and combine them.

Pesto is made in the blender.
ingredients include:
1 cup fresh basil
1/4 cup fresh parsley
1 cup olive oil
1 bulb or 12 cloves garlic
1 tsp. salt
1/2 cup pine nuts
add more oil (for ease of blending)
stir in by hand til thickened:
1/2 cup freshly grated parmsan cheese
store in an air tight jar with a small
amount of olive oil poured on topo to seal it.
stir in oil before using...this keeps well in
the refridgerator.

Guacomole:
dice and mash four avocados
add minced onion...red is best..1/2 onion
add 1 tsp. herbal salt seasoning "Spike"
and the juice of 1 lemon

combine 1/4 cup each of pesto and "guac"
for a good spread, dip, or topping.
can also mix it with vinegar and oil
(or italian dressing) for salad dressing

Subject: RE: Mudcat Cookbook Submissions Needed!
From: NicoleC
Date: 23 Mar 03 - 04:35 PM

Liz? Want more desserts?

Subject: RE: Mudcat Cookbook Submissions Needed!
From: MMario
Date: 26 Mar 03 - 10:08 AM

ORANGE FENNEL BREAD STUFFING
MMario

1 bulb fennel - diced (about 1.5 cups)
1 large onion -diced (about 1 cup)

saute fennel and onion in a samll quantity of butter gently until onion transparent. you may cover and "sweat" them . cool

mix together:

12 slices bread - cubed
generous pinch rosemary
generous pinch thyme
1/4 teaspoon each of white pepper, sage, celery salt

add cooled veggies with any juices, plus the zest and juice of 1 orange.

I(f bread was stale - add 1/4 cup chicken broth - if fresh - do not)

mix well; Stuff into bird and bake.
enough for approx 10-12 lb turkey

Subject: RE: Mudcat Cookbook Submissions Needed!
From: MMario
Date: 26 Mar 03 - 10:22 AM

PEAR/PROSCIUTTO SALAD

2 pears (should be ripe but still FIRM)
2 cups mixed greens
8 slices prosciotto
1 bottle white balsamic vinager
cracked black pepper
1 tsp sugar
butter


Balsamic syrup:
bring balsamic to a boil in a small saucepan - lower heat to a gentle simmer and reduce by 3/4ths. should be syrupy. cool - store refrigerated. may be done ahead.

peel and core pears; slice each into 8ths
melt a small amount of butter in a saute pan - add pear slices in a single layer - grind black pepper over them quite thickly; sprinkle with tsp of sugar. saute gently until tender - turning as needed. cool (may be done day before and refrigerated)

To serve: wrap 2 slices of pear in prosciutto. Assemble on individual salad plates: 1/2 cup mixed greens, top with two pear bundles; drizzle with balsamic syrup

Subject: RE: Mudcat Cookbook Submissions Needed!
From: MMario
Date: 26 Mar 03 - 10:38 AM

FAST PICKLED MUSHROOMS

2lbs button mushrooms
1 bottle raspberry vinagrette (NOT LOW-FAT!!!!) or Red Wine vinagrette

put mushrooms in a pan; pour dressing over them; bring to a gentle simmer; cover and cook until mushrooms are tender and have shrunk in size. cool in the juices.

serve drained.

Subject: RE: Mudcat Cookbook Submissions Needed!
From: MMario
Date: 26 Mar 03 - 10:42 AM

SAVOURY PESTO CHEESECAKE

1 lb cream cheese
4 eggs
1 cup sour cream
1/2 cup pesto sauce*
1/2 cup grated romano cheese

soften cream cheese - mix well with eggs and other ingredients until smooth.

bake in a springform pan for 1 and 1/4 hour at 300 degree F. turn off oven and cool in oven.

*may substitute bacon-horseradish dip for the pesto for another delicious savoury dish.

Subject: RE: Mudcat Cookbook Submissions Needed!
From: Clinton Hammond
Date: 26 Mar 03 - 10:49 AM

If ya think it'd be appropriate, I could rewrite Sword For Hire Mead to be more 'bookish'...

PM me if ya want it

;-)

Subject: RE: Mudcat Cookbook Submissions Needed!
From: NicoleC
Date: 26 Mar 03 - 12:29 PM

Sure! I got a beer recipe already; mead will fit right in :)

Subject: RE: Mudcat Cookbook Submissions Needed!
From: MMario
Date: 26 Mar 03 - 01:15 PM

"Thai" Basil and Beef Meatballs

1 lb ground beef
2 cups (packed) fresh basil
1/4 cup soy sauce
1 tablespoon minced garlic
1/2 cup dry bread crumbs.
1 egg

wash basil - pick all leaves off stems - chop any stems finely - chop leaves coarsly.

steam/wilt basil with just enough moisture to prevent scorching. - should still be bright green, but limp

mix all ingredients together; let sit approximately 10 minutes; form into small meatballs - about 1 inch in diameter. Bake on a cookie sheet 10-12 minutes at 375 degree F.

these are excellent hot or cold.

May also be made into a meat loaf - which would take roguhly 1 hour baking time.

Subject: RE: Mudcat Cookbook Submissions Needed!
From: 8_Pints
Date: 26 Mar 03 - 01:35 PM

As I am in UK, all my recipes use lbs and oz, not cups. Would that be a problem? I could probably try to convert them, but can't guarantee accuracy. I also have some interesting diabetic recipes - interested?

Sue vG

Subject: RE: Mudcat Cookbook Submissions Needed!
From: GUEST,Fifer
Date: 26 Mar 03 - 01:35 PM

CULLEN SKINK. A dreadful sounding name for a dish until you realise what it means! The dish is a smoked fish based soup, originating from the north east of Scotland, using dialect and place names in the title.

First Boil up a potful of potatoes, drain and mash. Lay aside for future use.
Secondly. Dice an onion,and sweat in some butter until golden.
3. Take 2 or 3 plump fillets of Smoked haddock or similar NON OILY smoked fish, and place on the onion. Add enough water to cover, and simmer gently until the fish is cooked.
4. When the fish is cooked, use a fork to flake it into small pieces, and gently mix with the onion.
5. Add up to a pint and a half of milk. (Full cream is best by far!) and bring gently to a boil.
6. Add the mashed potato to thicken to taste. Season WELL with salt and pepper.
7. Some people will liquidise at this point, but I orefer to allow the texture of the fish flakes to remain.
8. Serve with a swirl of cream if desired, and some freshly chopped parsley sprinkled over. Oatcakes or fresh crusty brown bread make a fantastic partner to the soup.

Try it. It's delicious!!!

Subject: RE: Mudcat Cookbook Submissions Needed!
From: MMario
Date: 26 Mar 03 - 01:37 PM

some people on this side of the pond use lbs and oz as well. most of us old-fashioned "cup" people can convert on the fly - though I couldn't tell you what the equivilants were,; nor do them on paper.

Subject: RE: Mudcat Cookbook Submissions Needed!
From: NicoleC
Date: 26 Mar 03 - 04:06 PM

I hope to insert the recipes as-is (i.e. the way the cooks wrote 'em up), but whip up a conversion chart for those who need one. So any units of measure are welcome.

Now, if someone wants to do the conversion chart for me, that'd be a help.

Subject: RE: Mudcat Cookbook Submissions Needed!
From: CraigS
Date: 26 Mar 03 - 04:39 PM

SOme differences which should be noted:

American ounces are very similar to Avoirdupois (GB) ounces; the US ounce is slightly larger, but only to theoreticians.

A US pint is 16 ounces, a GB pint is 20 ounces. In the US, a pint of water weighs a pound, in GB a pound and a quarter.

There are some differences in the names of things, such as celeriac and fennel, depending on where you come from in GB, US, or Europe. Pictures of what you are using would be good in these cases.

If everything is expressed in ounces, things will be absolutely clear.
I had an old cookbook which gave conversions from US to GB meanings, but I can't find it. I think a cup meant six fluid ounces in the US and five in GB, but I'm not certain.

Converting to metric - 1oz = 28.4g,   1 fl.oz = 28.4ml
Most cookbook conversions use 25g to the oz and tell you to stick to one set of measures only.

Subject: RE: Mudcat Cookbook Submissions Needed!
From: GUEST,Walking Eagle
Date: 26 Mar 03 - 04:51 PM

It would be neat to have regional recipes since we have 'catters from around the world.

I have some Cherokee recipes and some Mountain William recipes that I will locate and send along.

Subject: RE: Mudcat Cookbook Submissions Needed!
From: Rustic Rebel
Date: 26 Mar 03 - 04:57 PM

I'm glad you extended the deadline- I've been slow to get anything typed up for you. Keep up the good work Nicole!

Subject: RE: Mudcat Cookbook Submissions Needed!
From: Mudlark
Date: 26 Mar 03 - 06:08 PM

In the heat of summer, when the garden is producing way more than can be easily coped with, it's great to just be able to throw whole peppers in the freezer in a plastic bag. Come winter here is a good way to use them...

Stuffed Peppers

1 yellow onion
1 Cup cooked brown rice
1 Cup canned tomatoes
Seasonings (salt/pepper/allspice for starters)
1/2 Cup sesame (toasted or white)
1/2 Cup Wheat germ
1/4-1/2 pound sausage, any kind
Cheddar cheese, grated (amount to taste)

Saute sausage, then onion in same pan til brown. Add rice, tomato, seasonings and wheat germ. Simmer 1/2 hr, then stir in most of cheese, then sesame. Seed frozen peppers, stuff with mixture, with more grated cheese on top and bake at 350 for 1/2 hour.

This is sort of the basic mix but can be easily changed by adding lots of garlic, using hamburger instead of sausage, leaving out meat altogether and upping cheese content, adding hot sauce to seasonings, adding other veg. to mix...a great way to use up leftovers when one gets tired of soup.

Subject: RE: Mudcat Cookbook Submissions Needed!
From: NicoleC
Date: 12 Apr 03 - 05:54 PM

Refresh.

Submissions still needed! Send those recipes and miscellaneous foodie-musicy stuff in!

Deadline for submissions: April 30, 2003
Anticipated release date: early June 2003

Subject: RE: Mudcat Cookbook Submissions Needed!
From: GUEST,.gargoyle
Date: 12 Apr 03 - 08:48 PM

POSSUM

Properly bled, cleaned, stored and cooked.... possum will appeal to those have previously objected to it.

The following instructions will enable even the inexperienced to prepare and clean attractive meat and to cook it delicously.

The health of the possum can be ascertained generally by its clean, sleek coat and fleetness of foot. It is good pratice to thoroughly bleed the animal as soon after killing as possible. The jugular vein should be cut and the animal hung by its rear legs. This must be done immediately after killing while the animal is still warm. In a very short time after death, the blood begins to coagulate in the vessels and any attempt to bleed the animal after this change sets in is bound to be slow and incomplete.

The possum should be eviserated at once and skinned as soon as possible.The removal of the viscera needs to be done with such care that no part of the tract or glands is broken open to releas any of the contents. There should be no bits of lung or foreign material clinging to the inside of carcass and the outer flesh should be free from any hair. When skinning carefully fold back the skin without letting the hair touch the meat. This is important because the fur has objectionable odors from the sweat glands. The hair also clings to the flesh and is almost impossible to remove with water or a cloth.

The meat will have a strong "gamey" flavor unless the fat just under the skin and the glands that are concealed under this fat are removed. The glands should be removed immediately after killing. There are four sets of these glands or "kernels" on the legs: two are found under the forelegs and two in each thigh. They are brownish, yellow in color and oval or round in shape. They are also found in the small of the back. The thorough removal of all the fat will also remove the scent glands and will assure a more mild flavor to the meat. Take pains to remove every speck of fat on the surface, and soak in ½ cup vinegar and water to cover overnight. It is easier to remove last bits of fat after it is chilled so the fat will be as firm as possible.

2 young possums (2.5   pounds each dressed weight)
1 baking potato (1/2 pound)
2 quarts water
2 lbs sweet potatos or yams
4 tsp salt
1 tsp black pepper
¼ tsp cyaine pepper
3 Tbsp flour
2 cups possum borth
Parsley

Preheat oven to 375 when parboiling is completed.

Cut potato in quarters and put inside possum. Put into a 5 quart kettle cover with water , then cover ketter with lid and leave a cracked air-vent. Heat to boiling - boil gently for 20 minutes. Skim off froth as it forms. Pour off ½ the liquid. Add more liquid and simmer gently (1 hour 20 minutes) until tender but NOT falling from bone. Lift possums from kettle into roasting pan. Season liberally with salt and peper. Mix flour with cold water first then with 2 cups liquid from the boiling pot. Pour gravey around possums then add pared sweet potatoes around the outside. Cover for 20 minutes in the oven, remove cover and roast for an additional 40 minutes. Baste every 10 minutes with pan gravey. Remove meat and potatos to platter and garnish with parsley. Pour gravey into separate serving dish. Serve immediately. 5 or 6 servings. (Hubbard squash or cushaw baked with the posum are equally as good as the potatoes.)


Sincerely,

Gargoyle

Subject: RE: Mudcat Cookbook Submissions Needed!
From: McGrath of Harlow
Date: 12 Apr 03 - 09:14 PM

Lots of recipes in those previous threads. Is Nicole planning to harvest them? I've just sent Nicole the one I'd put in, anyway.

Doing it on a CD doesn't really sound too convenient. I don't think mnay people keep their computers next to the cooker, and I wouldn't advise it. But having the recipes available online makes sense, as a back up for when people lose the book, or when they are away from home.

Subject: RE: Mudcat Cookbook Submissions Needed!
From: Bobert
Date: 12 Apr 03 - 09:30 PM

Well danged! I'm gonna have to come up with sometyhing, and real soon. But I will. Possum pop-overs? Possum pot pie? Possum ice cream? Hmmmm......... The possibilities?

Bobert

Subject: RE: Mudcat Cookbook Submissions Needed!
From: NicoleC
Date: 12 Apr 03 - 09:53 PM

Yes, I harvested all the old recipes from previous threads that I could find, except the dessert ones and the ones that were from published cookbooks. etc. So no need to re-post. (Thanks for the email Kevin!)

If anyone wants to help, I could use a researcher or two to help verify whether or not my list of songs are public domain.

Subject: RE: Mudcat Cookbook Submissions Needed!
From: Tweed
Date: 12 Apr 03 - 10:34 PM

NicoleC,
Thar iz a few recipes over at Chez Tweed, on the banks of beautiful Lake Okeechobee. They come from all over and there's even a pretty good Taj Mahal story of how he fed Topanga Canyon. Watch out for MaddMike's Chili though, it'll light you up.

Yerz,
Tweed

Subject: RE: Mudcat Cookbook Submissions Needed!
From: michaelr
Date: 12 Apr 03 - 11:03 PM

Hi Nicole -- here goes: (it may look a bit complicated but it's well worth the effort!)

Greek Chicken Pot Pie

Meat of 1 chicken, roasted, chopped into 1" pieces
1 carrot, medium diced
1 stalk celery, medium diced
1 cup frozen peas
3/4 cup rice, cooked just barely al dente
Zest of 1 lemon, finely minced
Juice of 1 lemon
5 cups rich chicken stock*
3/4 cup feta cheese, cut into 1/2" cubes
4 tablespoons butter
4 tablespoons flour
2 teaspoons each fresh dill, parsley, oregano, finely minced
6 sheets filo (phyllo) dough
1 tablespoon butter melted in 1 tablespoon olive oil
Salt & pepper
Pinch sugar

(*"Rich chicken stock" means a stock made from the carcass of a roasted chicken, as opposed to that made by boiling a raw chicken... lots more flavor!)

1. Heat stock to a simmer.
   Steam carrots, celery and peas with butter, salt and sugar, until just tender.

2. Make a roux with the butter and flour. (This means: melt the butter over med-high heat, then whisk in the flour to make a paste) Cook until no floury taste remains and the roux is a golden brown.
   Slowly whisk in rich stock, lemon juice and lemon zest. Continue whisking in stock until a thick sauce forms.
   Add herbs, salt and pepper.

3. Oil a 10" baking dish. Add chicken, vegetables, rice and feta cheese. Stir gently to combine. Pour in the sauce.

4. Brush filo sheets with butter-oil mixture and layer on top of dish. Trim overhanging filo and bake at 375*F until browned.


Cheers,
Michael

Subject: RE: Mudcat Cookbook Submissions Needed!
From: GUEST,Ely
Date: 12 Apr 03 - 11:24 PM

Learned to make this when we lived in Denver. My brother eats it like soup, but the rest of us (fainter of heart and weaker of stomach) eat it over rice and chopped lettuce. My personal favorite is this over scrambled eggs and hash browns.

GREEN CHILI GRAVY
3 lbs pork (chicken, turkey, or goat--beef will work but I don't like the taste as well)

3 14 1/2 ounce cans, or equivalent, chicken broth

2 16 ounce cans, or equivalent, stewed tomatoes

1/2 cup flour

8 cloves garlic, pressed

Diced jalapenos, salt, and pepper

Brown meat and drain off fat. Transfer meat into a pot of broth and heat broth to a simmer. Add tomatoes. Ladle a few cups of broth into a heat-safe bowl and add flour a little at a time, whisking the lumps out as you go. Put flour-y broth back into the pot. Add salt, pepper, and diced jalapenos to taste (this should leave a pleasant burn in your mouth but not be painful).

We've tried to make this with vegetable broth and tofu for my vegetarian sister-in-law, but to do this you'll have to add a little oil or margarine because without a little meat fat, the taste is rather acrid and unpleasant.

Subject: RE: Mudcat Cookbook Submissions Needed!
From: GUEST,.gargoyle
Date: 12 Apr 03 - 11:47 PM

Holy Sheite Muslin! If that Greek Dish ain't bendin' over for the big Kahuna...I don't know what is! There airn't nothin folk about that stuff....what the hell is feta and fillo...I don't know...

I'll dig out the family recipes again and post another REAL possum left-over recipe before the thread becomes polluted....with BOBERT's attempts.

Sincerely,
Gargoyle

That roast possum dish is so damned tasty it is hard to imagine leftovers, but sometimes you get lucky and there are three, not two, of the cute little critters on the back-fence.

Subject: RE: Mudcat Cookbook Submissions Needed!
From: GUEST,.gargoyle
Date: 13 Apr 03 - 12:12 AM

CASSEROLE OF POSSUM

1 Possum about 2 pounds more or less (dressed weight) 5 cups water 2 pods dry red pepper, about 3 inches total 1 tbsp salt 1 tbsp flour 1.5 pounds sweet potatoes cut in half Parsley

Clean possum carefully, removing scent glands and any clinging hair. (See above) Wash thoroughly. Place in a gallon pot, add water, salt and one pod of pepper. Heat to boiling, reduce heat, cover and boil gently until tender but not tender enough to separate from the bones, about 1.5 hours. Drain off broth, save 1 cup; discard the rest. Put possum into a casserole, sprinkle the flour and the other pod of pepper crushed medium fine over the meat. Put one of the pared, washed sweet potatoes inside the possum and arrange the rest around it. Pour 1 cup broth around the possum. Bake covered until potatoes and meat are very tender; then remove and bake to an appetizing brown, or about 1 hr. Serve with garnish of parsley. 3-4 servings.

highlighted and adapted from

MODERN ENCYCLOPEDIA OF COOKING "A modern cook book, complete in every detail, brings the latest developments in home economics into your kitchen for a simpler, better and richer life." NEW REVISED EDITION VOLUME TWO, J.G. Ferguson Publishing Company, Chicago, 1947

Sincerly
Gargoyle

Subject: RE: Mudcat Cookbook Submissions Needed!
From: Celtaddict
Date: 13 Apr 03 - 01:17 AM

When we were assembling a Celtic Cookbook for Celtic Nations Heritage Foundation, someone submitted the instructions for Galician style octopus.
1. Beat the octopus against a rock until it is tender.
2. Boil it with lots of garlic.
That is all they submitted. It sounds simpler than the possum instructions.

Subject: RE: Mudcat Cookbook Submissions Needed!
From: Neighmond
Date: 13 Apr 03 - 04:06 AM

Straight from my grandma-ma's kitchen:

"Here is a nice cheap stew (or chowder) to make if many people are to be fed. It comes from the depression days, and can be made for a modest price, making it ideal for gatherings, soup kitchens, and the like.

Hoover Stew

12-16 Large potatoes
6 quarts Milk
2 whole large onions
2 cloves garlic
3/4 lb shelled cooked peas
3/4 lb cooked, blanched, or fresh corn
1 lb cooked, drained and cut up ham, bacon or sausage*

Optional:

1 fair-sized chopped red pepper
1 fair-sized chopped green pepper

Cook, drain and cut meat.
Cut the eyes off of the potatoes, and further slice them into large flat pieces, skinning if so desired. Put them, along with a pinch of salt in just enough boiling water to cover the pieces for 5 minutes, then remove from fire and drain.
Slowly warm milk, onion, and garlic in large pot over a slow fire, taking care to stir it often and not to burn it, and when very warm to the touch (110 degrees on a thermometer) add in the potatoes and peas. Let simmer on slow fire 10 to 15 Minutes, stirring often, then add corn, meat, and peppers. Let the whole simmer another 20-30 Minutes, stirring every 5 minutes or so. Serve hot and let stand to cool, individual servings may be hastened with a very little flour stirred in, if so desired.

Add fresh ingredients to the unserved portion after supper is over, and keep warm on back burner (or in a crock pot) and you will have a batch of stew all winter long that can be put out at a moment's notice.

Serves 10-15 people, depending on serving size.

*A like amount of boned and prepared Chicken, Beef, or fish can also be used to make this dish suitable for lent. Likewise, if meat is unavailable or not wished for, 3/4 lb of carrots can be used, along with 1/4 cup chopped greens, to make a fine vegetarian stew where the meat is hardly missed.

To make less, amounts can be halved or quartered, but watch it carefully while cooking as the cooking time will go down. In higher altitudes it may need to cook longer, due to the thinner air."

Happy eating.
Chaz

Subject: RE: Mudcat Cookbook Submissions Needed!
From: Mudlark
Date: 13 Apr 03 - 04:35 PM

Poorfolks Biscuits

2 C flour
2-3 tsp baking powder
1 tsp salt
1 TBLspn sugar
Enough cold water to form workable dough

Knead on floured board just long enough to form cohesive ball.
Pat out first, then roll out to thickness of 1/2 inch
Cut into rounds with anything handy
Place on cookiesheet, bake at 400 until well-browned, about 20-25 min.

If you've got it, remove about 5 min. B4 done, brush tops with melted butter, bacon grease, olive oil...even milk will give them a shine.

These are surprisingly light and tasty, go well under gravy (or lots of butter, if you have it). The better the flour (i.e., unbleached better than bleached, organic better yet) the better the taste.

Subject: RE: Mudcat Cookbook Submissions Needed!
From: michaelr
Date: 13 Apr 03 - 10:06 PM

Ah, gargoyle, ain't ya ever heerd any Greek folk music?

Ya know, I think them Greeks folk from behind!

Cheers,
michael

Subject: RE: Mudcat Cookbook Submissions Needed!
From: McGrath of Harlow
Date: 14 Apr 03 - 06:25 PM

What's a possum?