Mudcat Cookbook fundraiser-post your recipe

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: kendall
Date: 24 Oct 99 - 09:25 PM

Idiot proof New England Fish Chowder

One pound fresh haddock filet MUST BE FRESH.. if it smells like fish, it is NOT fresh. Half a dozen small potatoes two medium onions. One small can of evaporated milk about a pint of 2 percent milk.

Chop the onions into small cubes (tip of little finger) bring about a pint of water to a boil, then drop onions into it. 5 minutes or so.. drop cubed potatoes into pot (they should be larger than onions,, 'bought like those in Dinty Moore's beef stew) boil both until about half cooked.. test with fork.

place haddock on top of potatoes and onions. Cook until haddock falls apart, but, do not overcook potatoes.

add canned milk, stir, then remove from heat and add a stick of butter and whole milk.

salt and pepper to taste. let set for a couple of hours

depending on how many relatives you have for dinner, you may want to add more milk!

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Big Mick
Date: 24 Oct 99 - 09:29 PM

Now if you want to keep it somewhat traditional, here is a basic "Cockle Soup". I really like this one cause it is easy. I have it on a card, but I think I got it from a buke some years back.

Ingredients:
Parsley
a stick of celery
1 oz. of flour
1 oz. of butter
1 quart of cockles
1 pt. of water
1 pt. of milk

Cover the cockles with cold water and boil them until they open. Shell them and remove the beards (shut up 'Spaw). Keep the liquid. Make a roux with the flour and butter. Blend in the liquid and the milk. By now, you should have chopped up the celery. Add it in and simmer for about 30 minutes. Return the cockles and add the chopped parsley. Cook gently for a few more minutes and serve.

We will get to some of the fancier stuff later, but I want to give you basic stuff first. The recipes I am passing on now, are more traditional than some of the ones in the Pub that we have been doing.

Big Mick

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: lamarca
Date: 24 Oct 99 - 09:33 PM

I have a bunch of my recipes on my computer at work, so I'll post them tomorrow - Wild Rice and Mushroom Soup, Picadillo, Cuban Holiday Black Beans, Tortilla Soup, Chicken And Green Chili Stew, etc...A day without garlic is like a day without sunshine!

Just a warning about my recipes, in general: I don't usually measure ingredients when I cook - at least not with anything but my eye, so take all quantities with a grain (or a 1/4 tsp.) of salt...

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: bbelle
Date: 24 Oct 99 - 11:08 PM

Big Mick ... where does one find cockles? moonchild

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: katlaughing
Date: 24 Oct 99 - 11:22 PM

MC...in shells, at a seafood place, right, Mick? In the song she was selling "cockles and mussels, alive, alive-oh". Poor t'ings!

I just had a thought and BOY did I feel stupid! Here I was thinking this would make a great fundraiser, and it still might for anyone who just happens on here and doesn't see this thread, but boys and girls, what's to prevent any of us from just copying the ones we like as they get posted and not a cent to the Mudcat? Duh, huh? Maybe it'll just have to be a recipe thread? Thoughts, anyone?

katfeelingprettystupid

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Rick Fielding
Date: 24 Oct 99 - 11:49 PM

Cute post Duckboots! Not exactly accurate though. She's a pretty fair cook - just hell on the pots and pans.
The problem is that when she sits down with Timothy Findlay, Robertson Davies, or the Brontes, time becomes unimportant, and that smokey smell from the kitchen might well be incense.

'Fraid I can't contribute a recipe, cause I cook like I play...improvisation all the way. I never know how a song or a meal will turn out. I just know that if I can stay on key, and play nice chords, the song will be OK. Same thing with the cooking. Tonight was Linguine in Red clam sauce and a salad of spinach, mandarins, and left over chicken chunks!

Rick

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: DonMeixner
Date: 25 Oct 99 - 12:50 AM

Hold the Oreo in the left hand. Apply the Cheez whiz by knife with the left. Serve with cold milk. Best eaten during back to back episodes of Dr. Who. Should always be shared with 6 years old daughters and a large Golden Retrievers named Schooner.

Thank heavens the memories have lasted longer than desire to eat the meal.

Don

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Owlkat
Date: 25 Oct 99 - 02:16 AM

Well, mudcatting neophyte that I am, a challenge is a challenge, so here goes.

I've been living on this stuff for years. It's a great way to get your motor running, and making it is as much fun as eating it. (Gee, I should write copy for Betty Crocker)

Mart's Frostbitten Granola * This is a good thing to make with kids.*

Heat the oven to about 350 degrees

Combine the following in a deep pan large enough to cook a big turkey, or two lasagna size pans:

A one pound or500g bag of Rolled oats(not the quick cooking kind) 1/2 cup of each of the following: -raw sunflower seeds -walnut pieces -coconut -almonds(if you want to get fancy) -oat bran 1/3 cup of wheat germ A healthy sprinkling of cinnamon

Blend it together with hands.

In a sauce pan over a low heat,combine the following:

One cup of good quality cooking oil(NOT OLIVE) 1/2 Cup of honey 2 tbsp of vanilla extract 1 tsp of salt 1 tsp of sesame oil

Heat this and mix until the honey is fairly well blended with the oil.

Pour the oil/honey mixture onto the granola. Mix with spoons/salad forks/whatever until the granola is uniformly coated.

Put in the oven and bake, turning and mixing up the granola every five minutes or so or when the granola looks like it's getting brown on the edges. DO NOT WATCH TV WHILE YOU ARE DOING THIS. THE GRANOLA WILL BURN. TRUST ME. I KNOW. I'VE DONE IT SEVERAL TIMES.

After about fifteen or twenty minutes of this take the pan/s out and let them cool on a cutting board.

When the granola is cool enough to handle, it can be broken up into chunks and crushed into little bits and loaded/shoveled into a sealable container.

Eat with milk, soy milk, granola, beer, whatever.

Any substitutions of content are up to the granola chefs.

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Jeri
Date: 25 Oct 99 - 08:25 AM

Kat, about the fundraising thing, that's why I suggested an actual book. Max could sell them for not very much, along with the T-shirts.

Suggestion: Duckboots could take notes while Rick's cooking. e.g. "Ok, he just stuck a chopped onion in there, then about a quarter cup of maple syrup. No, make that a third of a cup. Now he's looking for something and...add several cuss words, an overturned salt shaker, and...he's reaching, reaching...he's GOT IT! HE FOUND THE GARLIC!!!" You know, that sort of thing.

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: MMario
Date: 25 Oct 99 - 09:57 AM

Main dish -

Sausage and Apples

1 lb bulk sausage meat ("country style" or sweet italian) 4 cooking apples (Granny smith are great in this) 1 tblsp brown sugar dusting of cinnamon or "apple pie spice" 1 onion, chopped

This recipe was learned from a re-enactment group - tastes best when done in a cast iron frypan over an open fire, but pretty good anytime...

Saute the sausage, breaking up lumps until it begins to brown, add onions and saute until onion goes transparent and begins to soften. Add apples, cored but not peeled, sliced into wedges. sprinkle with spice and sugar. stir carefully, to coat apples with sausage grease and distribute seasoning. cover pan and reduce heat. cook over low heat until apple slices are tender, but not mushy. serve. My Dad likes this served over toast, which sops up the juices.

MMario

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Max
Date: 25 Oct 99 - 11:26 AM

Sounds like a great idea, I endorse it. I'll think about how to deal with it...

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: katlaughing
Date: 25 Oct 99 - 11:40 AM

Thanks, Max. And, you, too, Jeri.

I don't do these anymore, because they have too many carbs in them, but here is a favourite morning drink, which you all probably already know how to do, but oh well. BTW, I am like Rick, I eyeball the amounts, never measure except when making farina, so amts are approximate!

RICE MILK SMOOTHIES

8-12oz of rice milk
1 & 1/2 cup or so of unsweetened frozen or fresh fruit, I like a combo of berries (strawberry, blueberry, raspberry) and peaches

1 scoop of portein powder, if desired

1 dollop of so of honey, if desired, should be warmed up for easier mixing

2-3 ice cubes

Throw it all in the blender and whirr away. Filling, satisying, and good for you.

All of the low carb ones I use now are copyrighted by Dr. Atkins. Some I have modified, phoak process, ya know, so I'll see about posting them later.

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Jeremiah McCaw
Date: 25 Oct 99 - 11:42 AM

Breakfast:

"Morning After the Night Before Terrorist Brekkie"

Ingredients:

at least 5 or 6 people who crashed over 'cause they were in pretty rough shape; hung over, exhausted and bleary-eyed.
1 box corn flakes
sugar
cream or milk (which the least hurting member of the crew had to be send to the corner store to get)
1 bunch bananas
1 sewing needle

Before anyone notices what you're doing (not that they'd be in any shape to do so), take the needle which has been sterilized (probably in alcohol, since there may be some left over) and insert it into the banana. Wiggle it side to side. Do this in 1/4 inch segments all along the banana. Repeat with the other bananas until all are done. Discard needle (don't leave it in the banana, dummy).
Allow guests to serve themselves. Watch theirAs faces as the pre-sliced bananas fall into their cereal bowls. Endless fun.

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: MMario
Date: 25 Oct 99 - 11:57 AM

Summer's Bounty Salad:

Equal quantities of:
vine ripened tomatoes - cored and "chunked"
green peppers - seeded and cut into 1/2 inch pieces
cucumber - peeled and cut into chunks
diced onion

combine in a bowl, moisten with your favorite Italian dressing. Refrigerate until thoroughly chilled. Known in our household as "glop"

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: annamill
Date: 25 Oct 99 - 12:11 PM

To be served at a party as a snack. Also great when served in front of a fire with a glass of wine.

A nice size sirloin steak sprinkled to your taste with garlic powder (not salt, powder), then broiled or grilled to your taste, but I highly recommend medium rare. Slice the steak into one inch cubes.

While the steak is cooking, mix in a bowl the following.

4 tbl. mayonnaise(SP), 2 tbl. poupon mustard 2 tbl. bottled horse radish

Beat until a nice frothy mixture.

Serve steak hot with either toothpicks, ot small forks. Folks take a piece of steak and dip it into the mixture.

I think I'll serve this at the gathering. Hmm.. now I'm starving. Off to lunch.

BTW, Phil served his beer stew at the last gathering. He cooked it in a dutch oven out in the back yard. It was wonderful. I still had some left when everyone left and I totally relaxed and enoyed it with a glass of wine. It was GOOD! I hope you're gonna make it in Jan. Phil.

Love, annap

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Allan C.
Date: 25 Oct 99 - 12:38 PM

Cabbage Pudding

1 teaspoon butter
1/2 head of chopped or shredded cabbage
2 or 3 slices of bread or toast
(any kind will do - pumpernickel does quite well)
1/4 pound of shredded sharp cheddar cheese
(Experiment! There are other cheeses that will do nicely!)
Some cooked sausage - You can use thin slices of something
like kielbasa or bits of fried ground sausage (a la
Jimmy Dean).
About 2/4 cup milk
Salt and Pepper

Butter a deep casserole dish. Cover the bottom with bite-sized pieces of bread. Dump in a layer of cabbage about two fingers thick. Add a thin layer of sausage (this can be totally optional). Cover this with about a one-finger layer of the shredded cheese. Shake a little salt and pepper over this. Then start adding layers again in the same order until the dish is filled making sure that the salt and peppered cheese is the top layer. Next add enough milk so that you can just see it as it emerges through the layers.

Bake uncovered at 350 degrees (F.) until the cheese crusts nicely - at least 45 minutes depending on the size of the dish.

I have seen and made many variations on this dish including the use of chunks of baked potatoes instead of bread and a layer of unseasoned applesauce added over top of the sausage layers.

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Duckboots
Date: 25 Oct 99 - 12:44 PM

Good suggestion Jeri, but there won't be any onions! Apparently during Rick's checkered childhood, he was sent to a private school (in the UK we call it "public" school) where they had the nerve to try and force him to eat a creamed onion. His refusal, and it's aftermath became legendary at Lower Canada College in Montreal. When we go to a Chinese or Indian restaurant, he often mimics someone dying of food poisoning in order to get the "no onions" message across. A trifle self-indulgent, but I feel the same about smoked salmon - which he positively inhales!

Get him to tell you about the infamous "Christmas Turkey Massacre"! McKnees was visiting from Glasgow, and witnessed that. It was like something out of "Fawlty Towers".

Duckboots

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Allan C.
Date: 25 Oct 99 - 12:54 PM

I meant to put 3/4 cup of milk. My math isn't THAT bad! But the amount of milk would vary depending upon the size of the dish anyway.

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: katlaughing
Date: 25 Oct 99 - 01:04 PM

Here's one Rog picked up in Venezuela, where refrigeration is not always availabe, so things get *pickled* a lot. He really likes it in the summertime. Makes it in a big suntea jar:

PULPA

1 or 2 green (bell) peppers, seeded and sliced into pieces

1 or 2 red peppers, same thing

1/2 to 1 whole onion, chopped (it's okay, Rick to have it without onion!)

octopus, chopped up, this is the traditional Pulpa meat. We usually use shrimp or crab. You really can use just about any type fish you'd like.

Samll amount of oilve oil, probably about 1/2 cup or *to taste*

Spices to taste

Enough vinegar to cover all of the above when placed in a large jar. Put in refrigerator, or not, and let sit. Rog says it is best when "aged" a few days. I don't eat it.*g*

RELATED, SORT OF:

SUMMER CUKES

Cucmbers, peeled and sliced
1/2 onion, peeled and sliced

place in covered container filled with vinegar and small amount of water (to taste)

Add salt and pepper, let sit in frig and serve later

VARIATION:

Substitute large, sun-ripened tomotoes for cucumbers

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Fortunato
Date: 25 Oct 99 - 01:52 PM

Scallops Louisiane

1lb scallops; 1 Tblsp Cajun Land Seafood Seasoning (or other creole spice); 2 Tblsp Basil (Fresh is always better, but...); 3/4 cup Bass Ale; 2 oz lemon juice; 3/4 cup chopped asst. green, red, yellow bell peppers 3/4 cup chopped onion 3/4 cup chopped mushrooms 5 lg cloves garlic 2 Tblsp Olive Oil (Canola is good as well) 1lb Angel Hair Pasta Microwave scallops in covered dish with 1 half of the Basil, the Bass ale, the lemon juice and ½ Tblsp Cajun Seafood Seasoning for 3 minutes and hold. Saute garlic, onion, peppers and mushrooms in oil in large, deep skillet with remaining basil and Cajun Seafood Seasoning. After 7-8 minutes overall add scallops mixture to skillet, turning over and heating through for 3-5 minutes. Add water if more sauce is desired. Add Cajun Seafood Seasoning and Crystal Hot Sauce to taste in final minutes if extra spicy is desired. Serve over angel hair pasta with pints of Bass Ale and good French Bread. Serves 4-5.

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: annamill
Date: 25 Oct 99 - 01:53 PM

Duckboots, was that when some bright program director at a radio station dropped live turkeys from copters onto a crowd of people. The TV show WKRP did a copy of it on one of their shows. It was a big hit in our house because my first husband was a Disc Jockey and program director.

LMAO Big Time.

Love, annap

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: JedMarum
Date: 25 Oct 99 - 03:00 PM

Egg Plant Parmasian

Prepare egg plant: Peel and cut across one or two egg plants in into even slices 1/4 to 1/2 inch thick. Salt each slice heavily and let sit in a cooking dish for at least 2 hours. The salt will drain the bitter fluids from the egg plant, and begin to soften the fruit. After two in heavy salt, drain the liquid and rinse each slice carefully to remove any excess salt, then soak the slices in cold water for another hour.

Prepare egg plant slices: Prepare in a deep bowl your favorite breaded crust mix, or mix dry 1/2 cup of flour, 1/2 cup corn meal, and 1/2 cup of bread crumbs. Season the mix to taste with salt, crushed black pepper, garlic powder. In a separate bowl, beat one egg with a splash of water until the egg is well mixed and smooth. Be sure the egg plant slices are dry. Moisten each slice well with the egg wash and coat in the dry crumb/flour mix.

Deep fry the egg plant: Heat at least 1/4" of olive oil in a skillet. When the oil hot, and you have prepared the slices to fry, add several crushed garlic buds to the oil. When garlic is aobut to crisp and pan is smoking add as many breaded egg plant slices as will fit and cook until the oil side is brown, turn the slices and cook again, until brown. Remove the slices to a double folded paper towell to absorb excess oil, and allow to cool. Repeat this process until all slices are cooked.

Prepare the parmasian: Select a pan big enough to accommodate your egg plant. Place a small amount of your favorite tomato or speghetti sauce in the bottom of the pan. Place a layer of the fried egg plant in the pan and cover with sauce. Layer liberally sliced or shredded mozzarella cheese. You can place multiple layers in the same manner, if you have enough ingredients. You should have a generous layer of cheese on top.

Cook: Place the prepared pan into a pre-heated 350 degree over for 20 minutes. Watch the cheese to be sure it does not burn. You can check the egg plant with a knife to be sure it is cooked, if you are concerned. Remove from the heat and let stand for 15 minutes before serving!

Eat: With an colrful green salad with a light vinagarette and a lagre bottle of Merlot!

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Lonesome EJ
Date: 25 Oct 99 - 03:25 PM

Blake Madison's Four Aces Salsa Won this recipe off of Blake in a game of stud poker.

Take two cups Campbell's Tomato Juice as a base. Add one shot Herredura or other good Tequila. Add 1/4 fresh chopped onion, along with one tablespoon fresh oregano, 1 1/2 tablespoons fresh cilantro, 1 tablespoon flaked dried red pepper, 2 diced fresh tomatoes, 1 small can chopped jalapenos,(and two diced roasted Hatch peppers if you have them). Mix well, serve with white corn tortilla chips.

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: lamarca
Date: 25 Oct 99 - 05:18 PM

Two more from my list of favorites - I'm home sick with "the whirlies", so looking at the computer's a bit rough right now...

SOUP: Mary's Mushroom and Wild Rice Soup ¾ cup wild rice or mix of wild and brown rice (I like Lundberg's fancy brown rice blends)
1½ cup water
1 tsp. salt

2-3 carrots, peeled and chopped

2-3 Tbsp butter or oil
2-3 leeks, washed and chopped; use white and light green sections
1 medium onion, chopped
1- 1½ lb mushrooms, chopped (I use a mix of white, dried shiitake and Portobello)
1 boneless chicken breast, diced
1/3 cup dry sherry
1½ quarts chicken broth

1 cup half-and-half
salt and pepper to taste

Cook the wild rice in salted water for 40-45 min. Pre-cook the carrots 3-5 min. in a little water in the microwave; otherwise they will be very chewy. If using dried shiitakes, soak in boiling water to cover about 10-15 min.; reserve the soaking water for the soup. Discard the tough stems and chop shiitakes into small chunks.

Saute the leeks and onions in butter until limp. Add the chicken and saute until white. Add the chopped mushrooms and saute another 3 min. or so. Stir in the sherry and let simmer for a few minutes. Add broth, mushroom soaking liquid, carrots and coooked rice. (Note: use more or less broth and rice until soup is the desired thickness). Simmer 30 min.

Add cream and salt and pepper to taste. Simmer briefly to heat through - don't let soup boil after adding cream.

MAIN COURSE
Mary's Chicken and Green Chili Stew
1-2 Tbsp. Olive oil
4-5 large cloves garlic, minced
1 jumbo yellow onion, chopped
1 small sweet red pepper, chopped
2 dark green mild chilis (Anaheim or NuMex), seeded and chopped
1 small can roasted chopped green chilis, or 1/3-1/2 c. home grown roasted green chilis
1-2 hot chilis of your choice (I like Serrano), seeded and minced
1-1½ Tbsp ground cumin
1 Tbsp oregano

2 small (14.5 oz.) cans diced tomatoes plus juice
1 can black beans (Goya or Sun of Italy), drained and rinsed
1 lb. boneless chicken breast, diced
1 Tbsp. Olive oil
1 cup frozen corn , or 2 ears fresh corn cut from cob

salt and pepper to taste
¼ cup vinegar
Side dish: white or short-grained brown rice
Garnishes:

grated sharp Cheddar cheese
Low-fat sour cream or yogurt cheese
Chopped scallions and cilantro leaves

Use 3½ qt. Dutch oven or equivalent:
Saute' garlic in a little olive oil until it starts to turn golden brown (don't let it scorch). Add chopped chilis, roasted chilis, red pepper and onion; saute' until limp. Stir in cumin and oregano, fry a little longer, then add tomatoes and beans. Simmer while browning chicken.

In separate skillet, brown diced chicken in a little olive oil - cook off all the water Frank Perdue pumps into it and saute' until golden brown. Add to pot with tomatoes, chilis and beans. Add frozen corn; simmer about 30 min. (or until brown rice is cooked - whichever is longer).

Stir in vinegar, salt and pepper to taste. Serve over rice with garnishes. This tastes better after sitting overnight in the fridge and re-heated.

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: folk1234
Date: 25 Oct 99 - 05:43 PM

Ya'know, this is alookin' like purdy good chow. I think we got a winner! I was tempted to say that you (including me) 'catters are spending too much time in the kitchen and not enough time on music. But then I realized that we are a very social minded group. Good food is an important part of Good Friends, Good Music, Good Times.
Thanks Kat for launching this and thank you Jeri for offering to compile; you will have you hands full.

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Den
Date: 25 Oct 99 - 06:01 PM

Heres one of my all time favourites. It never lasted more than five minutes once my Mum took it out of the oven.
TREACLE FARLS

4 cups all purpose flour
1/4 cup of brown sugar
1 teaspoon of baking soda
1/2 teaspoon of ground ginger
1/4 teaspoon of salt
1/2 stick of chilled unsalted butter cut into pieces
1 3/4 cups of buttermilk (I sometimes use regular milk it works well too)
2 tablespoons of treacle (I can't get treacle here in Canada so I use Molasses which tastes practicly the same)

Heat the oven to 425 F. Be careful to check on your bread as it cooks, because sometime if your oven heats quickly you can over cook the outside and leave the inside uncooked.

Combine all the dry ingredients in a mixing bowl and mix well. I sometimes throw in a handful of wheat germ at this point.

Then mix your milk and molasses until the molasses blends with the milk. Pour the milk and molasses into the dry ingredients and mix well. I find its best to do this by hand, be careful though cause its hellish stickey.

Spread some flour over a cookie sheet and then transfer your mixture to the sheet. Coat the entire mixture with flour it makes it easier to handle and knead the dough for a little bit. Form the dough into a round shape and mark the top with an X. This will allow you to break the bread into 4 farls after it is cooked. Bake for about 30 minutes untill golden brown. Check it from time to time by sticking a clean knife into it or a tooth pick. If the knife comes out with dough stuck to it cook the bread some more. The whole thing takes about 40 minutes from start to finish. Enjoy with a large mug of tea ala Big Mick and you'll have the most delicious start to the day. Its also good to eat with Irish stew, Let me know if you try it. Den

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Bill D
Date: 26 Oct 99 - 10:24 AM

Since the season is upon us, I will add the recipe for "Thompson's Turkey"...(expecting that many Mudcatters, being an eclectic bunch, may have heard of , or tried it before)

I have cooked this on & off since 1961, and have played with the recipe...tweaking it a bit to suit, as I suppose YOU will...Done right, this is an amazing treat...done haphazardly, it can be disappointing....(I actually had it once using a wild turkey that had died at the local zoo! (no disease...tangled in a fence)...I knew the zoo keeper)

my major change to what follows is to DOUBLE the ingredients for the coating/paste...you need lots to be sure the turkey is well sealed....(like it says...get help!..this is a community project!) This is the recipe where I discovered the difference between a CLOVE of garlic and a BUD of garlic..*grin*...picture 6 people, sitting around a big bowl of stuffing, picking out garlic with tweezers!...well...I was 20 years old...) The Saga of Thompson's Turkey

Morton Thompson was most well known for his best-seller, "Not as a Stranger." Not much of his other work fared as well. He wrote a book of his reminiscences published in 1945 called, "Joe, the Wounded Tennis Player". Not a very popular book, it did contain a rather peculiar turkey recipe. I have run across this recipe from time to time in books and newspapers, and have edited it for you here. It is a recipe for the fearless cook. It takes, as you will find, one with some amount of self confidence to place this dish on the table in front of friends. This is not a simple recipe, but it takes more work than skill. We are assured, however, that the end is worth the means. In the words of Morton Thompson, "If you want a well-cooked dinner, the labor of preparing must be equal to the pleasure of your enjoying....No merchant or wizard can offer for sale or loan the priceless ingredient implicit in whatever food you serve."

This is not a picture-book recipe either. Author Richard Gehman said, "This turkey comes out of the oven looking as though someone had made a fearful mistake. It is covered with a hard, jet-black crust that seems to be a combination of coal and ashes. Guests, when they catch first sight of it. wish that had gone elsewhere for dinner. When they begin to eat it, they realize that they had never known turkey at all." Thompson again. "You will think, 'My God! I have ruined it!' Be calm. Beneath this burnt, harmless, now worthless shell the bird will be golden and dark brown, succulent, giddy-making with wild aromas, crisp and crunchable and crackling. The meat beneath this crazing panorama of lip-wetting skin will be wet ... white, crammed with mocking flavor, delirious with things that rush over your palate and are drowned and gone as fast as you can swallow."

With that precaution and, hopefully, temptation, I give you the recipe for....

Thompson's Turkey -----------------

16-22 pound turkey, WITH NECK SKIN LEFT ON!! salt pepper

Stock for basting: gizzard, neck, & heart from turkey 1 bay leaf 1 tsp paprika 1/2 tsp coriander 1 clove garlic 4 cups water salt pepper 1 cup cider

Bowl A: 1 apple, diced 1 orange, peeled and diced 1 can crushed pineapple, drained grated rind of 1/2 lemon 1 can water chestnuts, drained, halved or quartered 3 tbsp preserved ginger, chopped Bowl B: 2 tsp dry hot mustard 2 tsp caraway seeds 3 tsp celery seeds 2 tsp poppy seeds 2-1/2tsp oregano 1 large bay leaf - crushed 1 tsp freshly ground black pepper 1/2 tsp mace 4 tbsp parsley, finely chopped 4-5 cloves garlic - minced 1/2 tsp tumeric 4 large onions - well chopped 6 stalks celery - chopped 1/2 tsp marjoram 4 cloves - remove the heads and crush 1/2 tsp savory (summer savory if possible) 1 tbsp poultry seasoning

Bowl C: 3 pkgs unseasoned breadcrumbs (fresh, if possible) 3/4 lb ground veal 1/4 lb fresh pork 1/4 lb butter fat rendered from turkey

Bowl D: Coating Paste: 2 egg yolks 1 tsp Coleman's mustard 1 clove garlic, minced 1 tbsp onion Juice 1/2 tsp salt 2 pinches cayenne pepper 1 tsp lemon juice flour

Begin by making a stock from the gizzard, neckbones, heart, and kidneys. Place them in a pot with 4 cups of cold water. Place over a medium heat until the stock comes to the simmer and a scum begins to form. Skim all off with a large spoon. Then turn down the heat to a simmer and add all the seasonings: the bay leaf, coriander, paprika, and garlic, salt & pepper. Cover leaving the lid just a little ajar, being sure that the stock simmers, but doesn't boil.

Clean the bird, rinsing both inside and out. Dry very well with paper towels. Season the cavity with salt and pepper all around. Remove as much of the fat from the turkey as you can find and cut loose. Place this fat into a small pan and cook over a med-low heat until it is almost all melted (rendered) into a liquid. Don't let the remaining pieces burn.

Make the dressing by beginning with all the ingredients listed above in their respective bowls. One by one mix the contents of bowls A, B. & C well. Then mix them all together into a large bowl. Mix it well. "Mix it with your hands. Mix it until your forearms and wrists ache. Then mix it some more. Now toss it so it won't be a doughy mass." Stuff the turkey with this dressing but not too tightly because it will swell a bit. Seal the turkey by skewering the opening and tieing it shut. Then if you have some stuffing left, stuff the neck tube and tie it shut.

Preheat the oven to 500 degrees. Place the turkey in a roasting pan, preferably on a rack, breast down. Make the coating paste by mixing the yolks, mustard, garlic, onion juice, salt, cayenne pepper, and lemon juice. Mix well. Add enough flour, mixing, to form a fairly stiff, but still spreadable paste, and place a pastry brush close by.

Place the turkey in the oven, just until it has browned all over. Remove it from the oven and turn the heat down to 325 degrees. While the turkey is hot, paint it ALL over with the paste. But it back into the oven. After a few minutes, when the paste has set, remove it again from the oven, and paint it again. Be sure to cover every bit of the turkey, "every nook and cranny." Put it back into the oven. Repeat until there is no more paste left.

Now add the cup of cider to the stock, and turn the heat down so the stock just stays warm, but doesn't cook any more. Stir it well. This is the basting liquid. If it runs low, replenish it with half cider and half (previously made) stock. Baste the turkey every 15 minutes. (12-15 times). After the turkey has cooked an hour and a half, turn it on it's stomach, and let it cook in that position until the last 30 minutes, when you should place it upright again. It should cook 4 1/2 to 5 1/2 hours depending on size.

If you wish to make gravy, do it in your usual way.

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

I will close with another passage from Richard Gehman in his book, "The Haphazard Gourmet",

"Thompson did not describe the taste of the stuffing for the simple reason that it is indescribable. It is full of a vast collection of elusive and exotic flavors, of fruit and of greens, bits of crispness and of delicate meats. ... I don't know if [Morton] Thompson is in Heaven or not, but if he is, this must be his second visit. I don't know of any other place where he could have picked up the original inspiration for Thompson's turkey."

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: MMario
Date: 26 Oct 99 - 11:52 AM

I'm sorry; but if I ever have Thompson's Turkey it'll be because someone else makes it! (We have turkey making down to a science -- it's one of our easiest meals and though it involves three people it's all done ahead of time and leaves the kitchen neat and clean. a MAJOR pplus on holidays)

That said:

Tortellini en Brodo:(The easiest way)

2 packages (8 oz.? each)FRESH or FROZEN tortellini - (NOT dried - *shudder*)
3 qts chicken or veggie broth
freshly grated parmesian, romano or locattelli

Bring broth to a simmer, add tortellini, simmer approx 10 minutes. Serve. Pass grated cheese to be added to taste.

With garlic bread and a tossed salad this is a meal for our gang. My grandmother served it as an appetizer before her rosemary chicken and roast potatoes. We never used to get to the chicken.

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Susan A-R
Date: 26 Oct 99 - 11:20 PM

I'll be back when it isn't past my bed time. WOW! My kind of project.

Susan A-R

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Dave Swan
Date: 26 Oct 99 - 11:57 PM

I came up with this one night when it was my turn to cook at work. It isn't a timid dish. It's O.K. to adjust the flavors. This feeds four to six normal folks, fewer if they're firefighters.

HOT SMOKY PASTA

INGREDIENTS

2 tablespoons heavy, fruity olive oil

2 large white onions, chopped

1 large head garlic, minced

6 large fresh tomatoes, coarsely chopped

1 basket red cherry tomatoes, half of them halved, half of them diced

1 basket yellow cherry tomatoes, half of them halved, half diced

2 or 3 medium to large dried chipotle peppers, soaked in warm water until plump, then chopped

1/2 cup white wine

2 sprigs fresh rosemary

1/2 handful dried marjoram

1 bunch fresh basil leaves, shredded

2 cups non-fat mozzarella, shredded

Salt & pepper to taste

Cooked radiatore or penne pasta

METHOD

In a heavy skillet, heat the olive oil. Add the onions, cover and sweat until translucent. Place the garlic atop the onions, add the tomatoes and peppers, salt and pepper. Simmer over medium heat for about 20 minutes, uncovered, until the sauce reduces and thickens. When the sauce has thickened, add the white wine, halved cherry tomatoes, rosemary and marjoram. Cook on full heat, stirring gently to reduce the wine and some of the water surrendered by the fresh tomatoes.

In a large bowl stir together enough pasta to feed your guests, the tomato sauce, and shredded cheese. Top with the diced tomatoes and shredded basil.

A NOTE ON CHIPOTLES: These are peppers which have been smoked and dried. It's their smoky flavor which makes the dish, combining nicely with the sweetness of the onions. If you can't find dried chipotles, canned will do, but reduce the amount by about one third. If you can't find canned chipotles, come visit me in California. I'll make this for you. E.S.

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Penny S.
Date: 27 Oct 99 - 04:32 PM

Sussex Pond Pudding update. Cooking time is nearer to 2 hrs. That was on a version without the lemon. There are also versions with dried fruit in the suet crust, but they aren't what my Nana made. I believe they come from Surrey.

Penny

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: lamarca
Date: 27 Oct 99 - 06:06 PM

Aaarrgghh! I posted all my recipes from my Windows machine at home, carefully cutting and pasting from MS Word - when I checked this thread here at work on my Mac, all the fractional quantities get listed as *! So here are the correct quantities for ingredients - maybe Jeri or whoever is compiling this can fix them in the final addition...

MAIN COURSE: Obie Green's Smothered Pork Chops

6 center cut pork chops
1 tsp. salt
1/4 tsp. pepper
1/4 cup pancake mix
2-3 large onions, sliced
2-3 Tbsp peanut or canola oil
1 tsp. salt
1/4 tsp. pepper
1 Tbsp. sugar
1/4 cup flour
2 cups boiling chicken broth or water

SOUP: Mary's Mushroom and Wild Rice Soup

3/4 cup wild rice or mix of wild and brown rice (I like Lundberg's fancy brown rice blends)
1 1/2 cup water
1 tsp. salt
2-3 carrots, peeled and chopped
2-3 Tbsp butter or oil
2-3 leeks, washed and chopped; use white and light green sections
1 medium onion, chopped
1-1 1/2 lb mushrooms, chopped (I use a mix of white, dried shiitake and Portobello)
1 boneless chicken breast, diced
1/3 cup dry sherry
1-1 1/2 quarts chicken broth
1 cup half-and-half
salt and pepper to taste

MAIN COURSE: Mary's Chicken and Green Chili Stew

1-2 Tbsp. Olive oil
4-5 large cloves garlic, minced
1 jumbo yellow onion, chopped
1 small sweet red pepper, chopped
2 dark green mild chilis (Anaheim or NuMex), seeded and chopped
1 small can roasted chopped green chilis, or 1/3-1/2 c. home grown roasted green chilis
1-2 hot chilis of your choice (I like Serrano), seeded and minced
1-1 1/2 Tbsp ground cumin
1 Tbsp oregano
2 small (14.5 oz.) cans diced tomatoes plus juice
1 can black beans (Goya or Sun of Italy), drained and rinsed
1 lb. boneless chicken breast, diced
1 Tbsp. Olive oil
1 cup frozen corn , or 2 ears fresh corn cut from cob
salt and pepper to taste
1/4 cup vinegar

Side dish: white or short-grained brown rice
Garnishes:

grated sharp Cheddar cheese
Low-fat sour cream or yogurt cheese
Chopped scallions and cilantro leaves

OK, hope that's clearer...

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Jeri
Date: 27 Oct 99 - 06:30 PM

Lamarca, your previous recipes look fine on my (PC) machine.

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: MissMac
Date: 27 Oct 99 - 11:34 PM

Desert or salad

COOKIE SALAD

1-cup milk soured with
1 Tsp. lemon juice
Mix in 1 package instant vanilla pudding
And one container of Coolwhip desert topping

Drain 1 can unsweetened pineapple tidbits and
1 can unsweetened orange segments
Add the drained fruit to the pudding mixture

Break chocolate covered graham wafers into quarters or smaller pieces and add to the rest
Keep some cookies whole and garnish the salad with them.

Refrigerate 1 hour before serving

This is a basic recipe. Now for the adaptations a few I have tried. You can substitute real whipped cream sweetened for the cool whip. Add extra or different fruit or cookies and it still gets rave reviews. I keep the ingredients on hand so that I always have a desert to take to potlucks. At work I am always asked to bring it to potlucks and new staff always ask what it is and then after they try it they want the recipe.

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Bill D
Date: 27 Oct 99 - 11:49 PM

yep, lamarca..your recipes only looked fine on PC...but Macs & PCs dont have identical symbol/font items...PCs have fractions..but can't make an infinity symbol, which Macs can...so I guess the old 1/2, 3/4 way to avoid random **** quantities, huh?....

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: lamarca
Date: 28 Oct 99 - 12:14 AM

Another fun one for Mudcatters old and young - I served this at my Annual Flamingo Party one year...

DESSERT: Dirt Cake
Ingredients:

2 small pkg. instant vanilla pudding, (1 vanilla + 1 lemon flavor is even better!)
3 cups milk
1 (8oz.) pkg. cream cheese, softened
1 (8oz.?) tub of Cool Whip
1/2 tsp. vanilla
1 (20oz.) pkg. Oreos

Props:

1 or 2 clean plastic flower pots, 8" or larger
1-2 bunches silk or plastic flowers
1 pkg. Gummi worms

Mix up instant pudding and let partially set in fridge - about 30 min. Blend softened cream cheese, vanilla and Cool Whip in large bowl; fold in pudding. Place Oreos in blender or food processor and grind until cookies resemble "dirt".

Put a bit of waxed paper over the hole in the bottom of the flower pot(s). Put 1" layer of Oreo "Dirt", then layer of cream filling, then crumbs, then filling, etc, ending with top layer of dirt. Continue until all flower pots are filled; eat any leftover crumbs and filling as a snack.

Cover pot with plastic wrap and chill until well set (I usually make this the night before my "special" occasion). To serve, artistically arrange Gummi worms and fake flowers in each pot. This can be done in smaller, individual pots for that Martha Stewart touch of elegant dining.

(Note: Some recipes for this call for blending 1/4 cup margerine and 1 cup powdered sugar into the creme filling, but I think it tastes better without the extra fat and sugar. Use "Lite" CoolWhip and Diet Oreos if you're worried about fat content; better yet, don't eat this at all...)

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Patrish(inactive)
Date: 28 Oct 99 - 05:12 AM

Mushroom Patty 8 oz mush, 1 onion, 3 cloves of garlic, 5 oz cottage cheese, 1 oz butter, 1 oz breadcrumbs -fresh pinch nutmeg, S&P

Soften onion in butter and garlic, add chopped mushroom, low heat to sweat for about 20 mins. Take off the heat, add other ingredients and whiz in blender until required consistancy Put in bowl, refrigerate. Then eat!

kindest regards Patrish

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: MAG (inactive)
Date: 28 Oct 99 - 10:03 PM

Until I remember to bring my file, let me mention the Blueberry Grunt recipe from the book on Stan Rogers. It's very easy, and is basically what us Yankees call blueberry Cobbler.

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Susan A-R
Date: 28 Oct 99 - 11:28 PM

appetizer

Vietnamese style spring rolls

dipping sauce comgine in a medium sized sauce pan 1 cup sugar 1 cup white vinegar 1 cup water 1 T minced garlic 1 1/2 t salt 1 T hot chili sauce Bring to a boil and simmer for 1/2 hour, or until mixture is reduced by about 1/3

Filling Sautee in 1 T canola oil (omit the oil if you use pork) 1/2 lb tempeh, chopped iin a food processor, or ground pork (you may need more of this, as you will lose more to fat than you would with the tempeh) 1 T minced garlic, 1 T minced fresh ginger blend with i bunch cilantro minced 1 large carrot minced 1 cup unsalted, roasted peanuts 1 Tablespoon tamari or soy sauce

20 pieces 6 in round rice paper (found in Asian grocers) 1 medium sized bowl of hot water (about as hot as you can comfortably handle with bare hands)

Set up the filling, rice paper and water on a large, clean work surface.

submerge four pieces of rice paper (do this one at a time or they will stick together) in the hot water. When the rice paper is flexible (this takes about half a minute) remove each round from the water and lay flat on clean work surface. Place one Tablespoon of filling in the center of each round of rice paper. fold the edge nearest you over the filling, fold the sides over the middle, and roll up the spring roll. set on a plate (don't stack these or they will stick together) and repeat proces until filling is gone.

Serve with dipping sauce.

Note, these should be eaten within a couple of hours or they will dry out. You can hold them a bit longer by covering them with damp paper towel and wrapping them tightly in fooooil or plastic wrap.

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From:
Date: 29 Oct 99 - 05:48 AM

This is weird! I can't see what I am typing. Oh well. I love Scotch Eggs. The recipe I use comes from Usenet.

Scotch Eggs

x

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: MMario
Date: 29 Oct 99 - 12:54 PM

Grilled portabello's:

remove stems from large-ish (4 to 6 inches across) portabello caps.
marinate the muschroom caps in a little olive oil, with a dash of white balsamic vinager, some rosemary , garlic and salt and pepper to taste

grill until tender.

serve in a slice roll or bun with whatevr you want on them.

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: MMario
Date: 29 Oct 99 - 02:00 PM

I'm in a "fungi" mood:

appetizer:

1 lb. button mushrooms, fresh
1 cup raspberry vinagrette salad dressing
1/4 cup thinly sliced onion

combine in a saucepan, cover, simmer gently until mushrooms are tender. cool in liquid. keep refrigerated until serve. drain before serving. (or not)

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Harold W
Date: 29 Oct 99 - 09:48 PM

Breakfast Swedish Pancakes

1 c. flour, 1/4 c. sugar, 1/4 t. baking powder, 1/4 t. salt, 2 eggs, 2 c. milk, 2 T. butter melted, lingon berries, whipped cream

Beat eggs. Add milk. Continue to beat while adding butter. Sift dry ingredients together. Add to egg milk mixture while beating.

Spread batter thinly over a hot griddle in 6 inch rounds. Flip over when top solidifies. Cook until brown. Place pancake on plate. Spoon 1 t. of lingon berries on pancake in a row. Roll pancake. Top with a dollop of whipped cream. Serve with breakfast sausage (but that is whole other reciepe). Serves 4, maybe.

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Quirk Malarkey
Date: 30 Oct 99 - 01:55 PM

to mmario-- i served your sausage and apples over hot fresh bisquits this morning. it's going to be traditional from now on. right next to hot sausage gravy and bisquits.

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Quirk Malarkey
Date: 30 Oct 99 - 01:56 PM

to mmario-- i served your sausage and apples over hot fresh bisquits this morning. it's going to be traditional from now on. right next to hot sausage gravy and bisquits.

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: poet
Date: 30 Oct 99 - 02:37 PM

Hi! This is not Poet. I'm Phil Capper, late of England, then Guernsey and now living in Madeira, but here in Guernsey on holiday and reading all this on Poet's pc. Fascinating reading, all this internet business. What I want to know is, where does the steam come out when you're working this machine? Anyway, enough of these pleasantries and down to business. Here are a couple of recipes that I've come across in Madeira, the garden paradise of the Atlantic. The first is a typical and very popular dish from Portugal, while the second comes from East Timor. I collected that one from a Timorese family who were cooking "al fresco" at a gastronomic fair in Machico. One point I should make is that I never weigh things. If it looks about right, it generally is.

BACALHAU (SALTED COD) À GOMES DE SÁ

Ingredients: Dried salt cod, onions, potatoes, eggs, garlic, good olive oil. parsley, black olives, salt and pepper to taste. There should always be more fish than potato.

Soak the fish overnight, changing the water regularly. Place the fish, potatoes and eggs in a large pan, cover with water, bring to the boil and boil until the eggs are hard-boiled. Remove from the heat and put the eggs aside to cool. Peel the potatoes and slice. Remove the skin and all bones from the fish.

Thinly slice the onions and saute in good olive oil, add the finely chopped garlic and continue to cook until transparent. Add the sliced potatoes and the fish, stirring gently. Season to taste. Finally add the boiled eggs, sliced or quartered, with the chopped parsley and black olives.

Serve and eat.

TIMORESE LAMB STEW

This one's even easier to prepare!

Lamb stew meat, e.g. belly, neck chops or any lamb meat, onions, garlic, mint, tamarind, chillies, a few lemon leaves, salt and pepper

There are also two ingredients which I will name in Portuguese, because I haven't found an English translation for them; Erva Principe and Manjerico. The latter should not be confused with manjericão, which transaltes as basil. As a keen cook, I would appreciate translations of these and other cooking matters.

If you can't get tamarind (as I can't here or Madeira), you can use malt vinegar, which I like to mix with a little lemon juice.

Put all the ingredients in a large pan, bring to the boil and leave to cook, stirring occasionally, adjusting the seasoning. Serve with a cup or scoop of rice for each person. Delicious!

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: poet
Date: 31 Oct 99 - 09:41 AM

OOPS!!!! Sorry, but I forgot to put peeled, sliced fresh root ginger in the Timor stew recipe. Again, quantities to taste. Even my Madeiran girlfriend likes this one and they don't really like strong flavoured food. Até logo, Phil.

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: _gargoyle
Date: 01 Nov 99 - 10:36 PM

I have been accused (and rightfully convicted) of recently (last 200) posting more to the "BS" than to the "Music/Lyrics." (95 out of 200)

In an attempt to redeem my tarnished reputation, and balance the scale, the following stuffing for the "unskinned but shaved,"Opposum," is humbly submitted.

Preheat oven to 450 degrees
Stuff carcass with:
32 oz. (US) saurkraut and juice
6 "fist sized" peeled/cored/diced apples
8 oz. dried navy beans

Place in oven, reduce heat, roast for 5 hours, baist occasionally.

The above stuffing will cause the roasting-beast to sound like an ocarina....and your own "back-orifice" to soon give off a whistle-like tune.

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Ted from Australia
Date: 02 Nov 99 - 08:41 AM

Have some Fun with these, Cooking with Canna*is



Basic principles of cooking with p*t:
Vital Extractions
1.Should use dry p*t, the stronger the better
2.P*t is not water soluble
3.P*t is soluble in ETHANOL
4.P*t is soluble in FAT

One basic ingredient in many thousands of foods is fat. Anything with butter, milk, cream, eggs, cheese, and a lot more contains plenty of fat. Lucky for us, p*t is fat soluble. This means that we can easily transfer the VITAL EXTRACTIONS of p*t into fat, and use that fat in any recipe calling for fat. More importantly, once we have the VITAL EXTRACTIONS in some form of fat, all we need do is go to the supermarket and look for a box of cakes/cupcakes/brownies/cookies/whatever. Or Rice-A-Riso,. Simply follow package instructions, using the appropriate VITAL EXTRACTION when called for.

Making the VITAL EXTRACTIONS

All you need do is soak some dry p*t in some source of fat. The easiest to use are butter/margarine and ethanol (grain alcohol, the alcohol it's relatively safe to drink).

Butter and/or margarine Put a pound of butter into a pot.
Put the p*t on the stove, with the heat very low. Better yet, melt the pound of butter in a double boiler. Heat the butter only until it's melted. Never let get hot, because butter burns easily. Margarine is a little more forgiving. Anyway, the point being that you don't need to get the butter/marg hot, just liquefied.
With this accomplished, mince up an ounce or two of dried p*t into a bowl. ( food processor works well, you can include seeds and stems) Pour this into the pan of melted butter/margarine. There should be enough melted butter/margarine to completly cover the minced p*t.
Stir slowly, let sit, stir, let sit, etc. in the melted state for 20 to 30 minutes. Then, turn off the heat, strain out the vegetable matter (a screen strainer is the best, but cheese cloth works well, too), and save the butter/marg in a bowl and refrigerate.
You now have a VITAL EXTRACTION. You can use this vital extraction in any pre-packaged wonder food calling for butter or oil. If you're really lazy, you can just eat it on biscuits. (does wonders on sandwiches too)
Oil Very simple. You can use any oil you want, vegetable oil of any kind. I use olive oil. Get a large bottle, with one of those white plastic caps that try to prevent the oil from splashing or dripping. Pour out a fourth of the oil. Fill the bottle with dried p*t. There should be just enough oil to submerge the p*t. Let this sit out for a day, then you've got a VITAL EXTRACTION. Use this oil in any recipe calling for oil. Better not to fry with it. Refrigerate unused p*t-oil. I usually make a huge batch of p*t olive oil, and it lasts through a many batches of brownies, cupcakes, pasta sauces, muffins, etc.
I lied. I'm going to give you a simple recipe. This is my most frequently prepared p*t food. 1. Brownie mix (calls for a 1/4 (maybe 1/3? whatever) cup oil
2.Twice as much pot olive oil
3.Follow package instructions, adding twice as much pot oil as recipe calls for.
4.Eat a couple brownies
5.Anhilation will occur within two hours. Usually takes between one and two hours for blood chemical levels to rise.
6.Effects will end between 2 and 4 or more hours.


Here are a few recipes from our very own columnist, Chef Ra, the tounge shaman of the fine green.. enjoy!!!

MAJOON

Majoon, in some provinces of India, is a potent jam which maybe spread on crackers, used as a pastry filling or eaten by the fingerful. One way to prepare it is:

Toast 1/4 ounce of cleaned marijuana tops on a dry skillet low heat until golden brown. Be careful not to scorch it. the toasted grass with 1 cup chopped dates, 1/2 cup raisins currants, 1/2 cup ground walnuts, 1 teaspoon each of nutmeg, anise seed, and ginger, and 1/2 cup honey.

Cook the mixture with 1/2 cup of water (add more if neededuntil the ingredients have softened and can be blended While hot, add 2 tablespoons of melted butter or ghee and stirfor 5 minutes. Seal in a jar and keep under refrigeration.


HOT REDNECK RED PEPPER G*NJA LINGUINE
1 lb. hot red pepper linguine
1 1/2 lb. white mushrooms
2 green peppers, cut up
1/8 lb. fine bud or leaf of ganja
1 1/2 stick butter
1/2 pint of half-and-half cream
4 cloves chopped garlic
1 cup chopped fresh basil (or 2 tsp. dry basil)

Take the ganja and heat it in butter over moderate flame. Cook the butter in a double-boiler pot, making sure you heat it for least 20 minutes, making sure not to burn the butter. Strain out leaf and set the butter aside. Cook your linguine, but not too Pour your butter into another pan and add pepper, garlic mushrooms, and sauté them a couple of minutes. Then drain linguine and add to the sauté mixture. Pour in the cream and let slowly reduce. The cream slowly thickens over a low When it boils off the bottom of the pan, you are ready to eat.





CHRISTMAS JAILHOUSE SHRIMP WITH PUNA BUTTER AND WEDGE FRIES
1. 1/2 cups shrimp 1.
cup white vinegar 1.
cup vegetable oil 1.
cup fresh basil (finely chopped) 1.
oz. fine ganja leaves 1.
stick butter or margarine 1.
tsp thyme 1.
tsp oregano 1.
large baking potatoes 1.
cup flour 1.
tsp cayenne pepper 1.
tsp paprika 1.
yellow onion (finely chopped) 1.
cloves of garlic (finely chopped) 1.
tsp good olive oil

Leave shrimp in shells and marinate them for two hours in the
white vinegar mixed with basil, thyme and oregano. Meanwhile,
melt the butter or margarine in a double boiler and add the ganja.
Heat for 20 minutes, making sure not to burn the butter. Quarter
the potatoes into thick wedges. Place flour, pepper and paprika
into a paper bag. Wet the potato wedges with water and toss
them in the flour and spices until they're coated. Fry the potatoes
until golden brown and set aside. Then sauté the onion and garlic
in the olive oil and toss in the shrimp for a couple of minutes, until
they're tender. Dip the shrimp in a dish of warm puna butter and
you sail with Santa RA.

CHEF RA's SUMMER TOASTIES
1 loaf whole-wheat bread
1 cup sliced avocado
1 lb farmer's cheese (a white, mild cheese)
2 tsp. ground hemp seed
1 tsp. basil
1/4 oz FINE SINSI
1 stick margarine or butter
To prepare Chef RA's Puna Butter, melt the butter ormargarine in a double boiler and add the ganja, cooking overa moderate flame for 20 minutes. (Don't burn the butter!)
Strain out the plant matter and set aside.
For the toastie, place slices of cheese, then avocado, on a piece of bread. Sprinkle with hemp seeds and basil. For extra variety, add tomato slices and sprouts or sun-dried tomatoes, and garlic. Top with another slice of bread. Then drop a tablespoon of
Puna Butter into a frying pan and grill the toastie on both sides, using low heat. Grill with as much butter as you can without burning the bread, covering the pan to melt the
cheese. Get TOASTED

Regards Ted (you may need to encrypt this one:-)

Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Allan C.
Date: 02 Nov 99 - 09:06 AM

Well, Ted, maybe I am missing something, but I would say that it is already encripted. What the heck is p*t?