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BS: Mudcat Soup Kitchen -- Now Open
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Subject: RE: BS: Mudcat Soup Kitchen -- Now Open From: WyoWoman Date: 11 Nov 00 - 01:43 PM Alex -- you've nailed (so to speak) a pretty good prescription for life there -- good food, good music, good sex, good friends -- and of course a fabulous family (with a broad definition of that term).
Ok, here's a recipe for cookies that are not all that fattening, and not hugely cholesterol-laden, though of course you can make them so by adding more and bigger chocolate chips and walnuts. My kids love these cookies, and they're my current favorites:
Make more. You'll want them.
These are great to take to holiday parties, too. Light and fun and festive. (Like me.) |
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Subject: RE: BS: Mudcat Soup Kitchen -- Now Open From: Lanfranc Date: 11 Nov 00 - 06:31 AM As a recently-diagnosed diabetic, and lifelong foodie (sorry, gourmet)with the figure to prove it, this thread sounds good - but, LtS, you can have my share of the chocolate. Food parcels welcome, UPS, DHL or other rapid delivery methods preferred. Jambalaya, crawfish pie, file gumbo (and things) |
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Subject: RE: BS: Mudcat Soup Kitchen -- Now Open From: DougR Date: 10 Nov 00 - 07:36 PM I know Bert. Backatcha. Amergin, I'd sure go for some of that jambalaya! Do you do shrimp gumbo? Love that too! DougR |
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Subject: RE: BS: Mudcat Soup Kitchen -- Now Open From: DougR Date: 10 Nov 00 - 07:29 PM I think the gamay beaujolais, WyoWoman, but not chilled, of course. DougR |
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Subject: RE: BS: Mudcat Soup Kitchen -- Now Open From: Liz the Squeak Date: 10 Nov 00 - 07:15 PM Take bar of chocolate. Melt it. Add a little bit of rum.... add rice krispies. Mix well and put in tray and leave to cool. Send child to grandmother for afternoon. Eat. The krispies, not the grandmother. OR Make krispies. Put into big round bowl with littler round bowl pressed in, to make a krispie shell. When cool, turn out and fill shell with chocolate icecream. Cover with whipped cream. Break through with mallet and chisel. Eat. The krispies dammit, not the hammer and chisel!! LTS |
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Subject: RE: BS: Mudcat Soup Kitchen -- Now Open From: Liz the Squeak Date: 10 Nov 00 - 07:15 PM Take bar of chocolate. Melt it. Add a little bit of rum.... add rice krispies. Mix well and put in tray and leave to cool. Send child to grandmother for afternoon. Eat. The krispies, not the grandmother. OR Make krispies. Put into big round bowl with littler round bowl pressed in, to make a krispie shell. When cool fill shell with chocolate icecream. Cover with whipped cream. Break through with mallet and chisel. Eat. The krispies dammit, not the hammer and chisel!! LTS |
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Subject: RE: BS: Mudcat Soup Kitchen -- Now Open From: MMario Date: 10 Nov 00 - 07:06 PM I'll let someone else make the Heffalump - I'm on a low carb diet and this is the only place I get to eat my bread...about the only thing I miss on the diet is my home made breads. So, I'm whipping up a loaf or two of pesto bread - goes great with minestrone... |
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Subject: RE: BS: Mudcat Soup Kitchen -- Now Open From: AllisonA(Animaterra) Date: 10 Nov 00 - 06:22 PM OK, OK- My chocolate chip cookies are positively THE best I have ever had, with semi-sweet chips only and I double the amount, making them absolutely a**-kicking good! Come to think of it, maybe I'll need to bring them to Barry Finn's next week... |
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Subject: RE: BS: Mudcat Soup Kitchen -- Now Open From: Bert Date: 10 Nov 00 - 06:04 PM ...the companionship of good friends... - you're right Mousethief. I'm glad to see that our good friend DougR is here, despite the grief I (and others) have been giving him on other threads. I love you really Doug. Just disagree about some things. Bert. |
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Subject: RE: BS: Mudcat Soup Kitchen -- Now Open From: mousethief Date: 10 Nov 00 - 05:57 PM courgettes are zucchini in the USA. |
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Subject: RE: BS: Mudcat Soup Kitchen -- Now Open From: Morticia Date: 10 Nov 00 - 05:53 PM I'm afraid I don't know what the USA term is for courgette, they look like cucumbers but smaller and are a distant relative of the marrow......does that help? I once came across lime and champagne soup, served chilled, naturally and into which one dipped choccie biccies......shall I go find the recipe? |
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Subject: RE: BS: Mudcat Soup Kitchen -- Now Open From: Kim C Date: 10 Nov 00 - 05:48 PM MMario, I think it's time again for the Chocolate Heffalump. :) |
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Subject: RE: BS: Mudcat Soup Kitchen -- Now Open From: mousethief Date: 10 Nov 00 - 05:43 PM I make a pretty mean Thai peanut sauce, and some darned good shrimp spaghetti with mushrooms and onions and olives and such, and my German brown-butter cookies melt in your mouth. Food is one of life's great pleasures. Along with sex, music, and the companionship of good friends. Who could ask for anything more?
Alex |
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Subject: RE: BS: Mudcat Soup Kitchen -- Now Open From: Bert Date: 10 Nov 00 - 05:26 PM Well I guess I'd better get baking. How about a cheese loaf? Start with a regular white bread dough and add a good amount of grated sharp cheddar cheese. No I don't know how much, I cook by ear. Say a handfull for each pound of flour. and then add a level teaspoon of dry Colman's Mustard (or Chinese Mustard) for each handfull of cheese. Roll out into baguette shapes and top with more grated cheese and celery salt. Bake in a hot oven. If you didn't get the amount of cheese to your liking, then bake another batch. That's the fun of home cooking. The soup is delicious Wyo!!! Bert. |
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Subject: RE: BS: Mudcat Soup Kitchen -- Now Open From: WyoWoman Date: 10 Nov 00 - 04:58 PM Mmmm. That bread sounds scrumptious, Paddymac. Morticia, what are courgettes? Someone hypothisized that chicken soup is good for healing because of the garlic and its tonic effect on the blood. I have no idea, really, but I love to make chicken soup with homemade noodles with dill or parsley in the noodles and lots and lots of garlic. Yummoid. I'm beaming some Karen's way even as we speak. And yes, pumpkin pie is most welcomed -- that, too, helps in healing, as does my squash soup, because of the sky-high Vitamin A content. I do find it curious that none of our 'Cateers has offered chocolate yet. I didn't think it was possible for this group of foodies to gather without chocolate insinuating itself into the mix ... I'll think of something chock-y tonight. gotta work ... I think we need some more music to accompany us while we cook, however. ... Someday I am going to have a huge kitchen specifically with room at one end for big chairs and a sofa so the musicians can sit around and jam while the cooks get supper ready. Of course, while I'm waiting for the broth to boil or the bread to brown, I'll amble down there and do some harmony ... ww ww |
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Subject: RE: BS: Mudcat Soup Kitchen -- Now Open From: Kim C Date: 10 Nov 00 - 04:45 PM I love winter squash soup. I'm actually going to have to try that. I make a super-easy taco soup, for those of you who like to eat beef. Take about a pound of ground beef, brown it in the soup pot, drain, mix with an envelope of taco seasoning. Add a chopped onion, one can of corn, one can of diced tomatoes, and a can of green chilies if you like. If you need more water, add some. This is super-easy and cooks up in about 20 minutes. Great with shredded cheese on top and cornbread or hot tortillas on the side. I also am notorious for taking a pack of chicken breasts, a couple cans of broth, some frozen vegetables, putting it all in the Crock-Pot in the morning and calling it Supper when I get home. :) Oh, and don't forget the onion soup mix! |
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Subject: RE: BS: Mudcat Soup Kitchen -- Now Open From: paddymac Date: 10 Nov 00 - 08:32 AM Sorry I'm late, but here's the bread. 2 cups whole wheat flour; 1 cup rye flour; 1 cup bleached all-purpose flour; 1/2 tbsp each of baking soda & baking powder. Mix well. Add 12 oz tepid, slightly sour milk. Mix w/ wooden spoon. Cover your mits w/ butter, then play with the dough for 2-3 minutes. From it into a ball, then plop it into a buttered cast iron skillet. Flatten into a disk about 1 1/2 to 2 inches thick. With a wet knife, cut an "X" on the top. Place the skillet into a preheated oven at 375 degrees F. Bake for 35-40 minutes. Variation: use a 12 oz bottle of flat (i.e.; gas-less) Guiness in lieu of the milk. Toppers: butter or cream cheese (plain or flavored - the salmon and cinnamin/apple flavors are especially nice) Enjoy! I sometimes make a round and bring it to band practice sessions, where it always disappears. |
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Subject: RE: BS: Mudcat Soup Kitchen -- Now Open From: AllisonA(Animaterra) Date: 10 Nov 00 - 07:13 AM I've got a great chicken soup simmering. Sending it thru the ether even as we speak... I''m still waiting for the chocolate- |
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Subject: RE: BS: Mudcat Soup Kitchen -- Now Open From: Morticia Date: 10 Nov 00 - 07:07 AM virtual chicken soup for Karen, coming up......why is chicken soup considered so good for the poorly sick, does anyone know? |
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Subject: RE: BS: Mudcat Soup Kitchen -- Now Open From: katlaughing Date: 10 Nov 00 - 06:21 AM Hey, Roger, good idea. She said Spaw did spoil her a little and went out and got her Taco Bell last night!**BG** |
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Subject: RE: BS: Mudcat Soup Kitchen -- Now Open From: GUEST,Roger the skiffler Date: 10 Nov 00 - 06:05 AM Love it when Mudcat gets foodie (as my waistline will attest!).Can we send some chicken soup to Karen Patterson? RtS |
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Subject: RE: BS: Mudcat Soup Kitchen -- Now Open From: Morticia Date: 10 Nov 00 - 05:41 AM Strangely enough I have a great big pot of chicken and courgette sitting right on the stove.Home-made chicken stock, with barley and some vegetable stock, also home made.Add in chicken, and lots of courgettes,which you've previously sweated in butter with a small potato and some chopped bacon/ham,cook down until it's about right, I dunno how I tell, I just know, about 20 mins I guess......mush it up with the implement of your choice ( I use a potato masher so there are still lumpy bits) and add a little creme fraiche.Anyone got any room left? |
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Subject: RE: BS: Mudcat Soup Kitchen -- Now Open From: Liz the Squeak Date: 10 Nov 00 - 03:05 AM What, no chocolate? And I don't do dishes - got a dishwasher for that... but he rebelled so I bought a dish washing machine..... Can you make it breakfast - only posting here has now made me too late to get any before I go and squeeze some more blood out of stones at the IRS..... LTS |
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Subject: RE: BS: Mudcat Soup Kitchen -- Now Open From: Amergin Date: 10 Nov 00 - 01:49 AM I can cook some jambalaya.....with shrimp and sausage....and lots of red pepper....or i can do swiss steak with sauteed mushrooms......or whatever you want.... |
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Subject: RE: BS: Mudcat Soup Kitchen -- Now Open From: katlaughing Date: 10 Nov 00 - 12:39 AM Pumpkin pie, anyone, that's one thing I DO still cook, otherwise I'll help Matt with the dishes. Ahh...comfort food, magic wands, repartee, a little moooood music, relax, sit back and let it flow! Thanks, KC! 's jist wunnerfull! luvyakat |
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Subject: RE: BS: Mudcat Soup Kitchen -- Now Open From: WyoWoman Date: 10 Nov 00 - 12:21 AM This is an important and welcomed contribution. And saying, "mmmmm" a lot. Positive reinforcement for the chefs is an important contribution. Can you play slide guitar? Since we have one of Robert Johnson's relatives joining us here in Mudcatland, could you do us a little "Come On in My Kitchen" while we're all waiting for dinner to get started? ww |
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Subject: RE: BS: Mudcat Soup Kitchen -- Now Open From: Matt_R Date: 09 Nov 00 - 10:25 PM I don't cook...I just do dishes. |
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Subject: RE: BS: Mudcat Soup Kitchen -- Now Open From: MMario Date: 09 Nov 00 - 09:47 PM heck, you should taste my ..... let me rephrase that... I bake good muffins as well |
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Subject: RE: BS: Mudcat Soup Kitchen -- Now Open From: WyoWoman Date: 09 Nov 00 - 09:42 PM Abso-freakin-lootley. C'mere you sweet Mmario. I shall snog you in the soup kitchen ... ww |
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Subject: RE: BS: Mudcat Soup Kitchen -- Now Open From: CarolC Date: 09 Nov 00 - 09:39 PM Aside from interesting food processor attachments, there is nothing more sexy than a man who can bake good bread. Carol |
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Subject: RE: BS: Mudcat Soup Kitchen -- Now Open From: MMario Date: 09 Nov 00 - 09:34 PM fresh seven grain bread just coming out of the oven! okay - it's actually more, because it's a mix of whole wheat,rye,and buckwheat flours with oatmeal and corn meal, pepitos, sunflower seeds, poppy seed, celery seed, cumin seed, coriander seed, cardomon seed, sesame seeds (two kinds) and just a touch of dill and fennel. dense, flavourful and still steaming... |
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Subject: RE: BS: Mudcat Soup Kitchen -- Now Open From: WyoWoman Date: 09 Nov 00 - 09:34 PM OOh, yum, Carol. Yes, Alison, it's all in the attachments! Doug, would you check to see if the wine is chilled? I'm thinking a chardonnay with this? Or maybe a gamay beaujolais? ww |
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Subject: RE: BS: Mudcat Soup Kitchen -- Now Open From: DougR Date: 09 Nov 00 - 09:28 PM Sounds delish, WyoWoman! I'll join you! DougR |
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Subject: RE: BS: Mudcat Soup Kitchen -- Now Open From: CarolC Date: 09 Nov 00 - 09:23 PM Here's my contribution for dessert. Get a mess of Thompson seedless green grapes. Cut them in half the long way. Get a mess of strawberries (pretend they're in season). Slice lengthwise about 1/4 in thick. Get a mess of blueberries. Mix the fruit together with about a half of a cup of sour cream, about 1/4 of a cup of sugar. Then add about 1/4 to 1/2 teaspoon of almond extract. Let this mixture sit for a little while, and then mix it up again before eating. Carol |
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Subject: RE: BS: Mudcat Soup Kitchen -- Now Open From: alison Date: 09 Nov 00 - 09:21 PM yummmy...... now there's a tip I never learnt at school or from my mum.... "as an alternative to a magic food wand....." *grin* slainte alison |
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Subject: Mudcat Soup Kitchen -- Now Open From: WyoWoman Date: 09 Nov 00 - 09:13 PM Fellow Mudcateers, welcome to the Unannounced Grand Opening of the Mudcat Soup Kitchen. I, WyoWoman, will be one of your chefs du content today. The soup du jour is my own special creation, Butternut Squash Cream of Sweet Potato Mushroom Soup. Whew. The recipe follows. I don't have time to make the bread, so would one of you other Cookin' 'Cats be able to bake us up some good homemade bread that would go well with this flavor soup? Also, who's on the list for making the dessert tonight? Please share your recipes ... for purposes of archiving and drooling ... And remember, those who cook, don't have to clean ... Unless, of course, we want to. And if you'll harmonize with me while we do dishes, I'll probably want to. Here's my soup recipe: Go to the store and buy a bunch of butternut squash, acorn squash and sweet potatoes. While you're there, you'll want to make sure you have plenty of mushrooms, onions, chicken broth and some good, plain yogurt (or sour cream if you're that sort of person). Sausage is the piece de resistance for this soup, if you're a meat-eater, so get some Jimmy Dean low-fat sausage (or fat, drippy cholesterol-laden stuff if you're that kind of person). Now then. Once you're home, heat the oven to 350 and bake all those squash and sweet potatoes -- for about an hour, or until they feel soft when you squeeze 'em. (I'd recommend you use a pot-holder. No, not THAT kind of pot.) You'll want to toss some of the squashes and potatoes in the fridge to have on hand for lunches and such anyway, so cook more than you need. They're a staple in any self-respecting kitchen this time of year (here in the Northern Hemisphere, I mean. This recipe may make you Aussies and Kiwis itch ...) Now. Slice an onion. Slice as many mushrooms as make you happy. (Not THAT kind of mushroom. You'll need to concentrate.) Heat some olive oil in a big-ass soup pot. Or butter if you're that kind of person. Saute the sliced onion and mushrooms in the heated olive oil. When they're nice -- translucent for the onions, slightly browned for the 'shrooms -- get a slotted spoon and fish the mushrooms and onions out of the heated oil. Place on a paper towel to drain, or let them soak in their own oil, if you're that kind of ... well, you know ... Now then. Get one of those big, baked, butternut squash and one of the acorn squash and scoop out the seeds. (discard or munch the seeds -- your choice) Squoosh the squash pulp into the olive oil (careful, that stuff's hot!) Stir around and let it start cooking ... Get three or so of the baked sweet potatoes and scoop the meat out of them. Put this in with the squash and stir around. See if the dog will eat the potato peel. (Yeah, mine won't either, but I keep telling him they're loaded with vitamins.) Get your chicken broth (I use the 32 ounce non-fat kind in a paper carton for easy pouring) and pour some in the pot; stir with the squash and potatoes. Now, get your handy-dandy food-processing wand and whhrrrrrrrrr ffffsssssspppttttt whrrrrrrrr oooh, oooh, ooooh yess, yessssss. Wha? Oh, gosh .. sorry... Ladies, never ever store that vibrator in the drawer with your food-processor wand ...Ok, keep adding the broth and pureeing the veggie mixture But don't get it too thin. Now, glop in a couple of cups of yogurt and stir madly. At this point, I put in spices that make me happy. In my case, these are: Nutmeg and cayene pepper, salt and pepper and some PickaPeppa sauce. You might want Worcestershire sauce or something milder(weinie). At some time during this process, you have crumbled up the sausage and have cooked it nice and crispy in a separate skillet. Now, you take the sausage (yes, by all means, give the dog a bite. He's been so patient) and the mushroom and onion mixture and stir them into the puree. Thin with broth to a consistency that makes you happy. In my case, thicker is happier. Garnish with a dollop of yogurt and a sprinkle of nutmeg, or whatever tickles your fancy. And hope whoever was making the bread has his/her timing right. Jeri? Kat? One of the Men of Mudcat? Enjoy. WyoWoman, a.k.a. Pansy Rue Twidgett, purveyor of great soups |