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Mudcat Cookbook fundraiser-post your recipe

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katlaughing 23 Oct 99 - 06:11 PM
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Subject: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: katlaughing
Date: 23 Oct 99 - 06:11 PM

Bunch of us were drooling in the Tavern over Big Mick's cooking. I suggested a Mudcat cookbook and several like the idea. Max, need your input. Thought it could be downloaded, for a fee, that way no printing, binding, or huge upfront costs, as long as some of us are willing to work on it, getting things in order etc.

To that end, please post some of your favourite recipes and PLEASE NOTE AT THE TOP OF EACH ONE, WHAT CATEGORY IT SHOULD BE UNDER, i.e. dessert, entree, appetizer, etc.

And, much as I love to talk, let's try to keep this one only recipes; it'll make the sorting easier. Go to it, gang!


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Freddie Fox
Date: 23 Oct 99 - 06:21 PM

OK, here's your starter for several hundred! - Put into accompaniments / starters / party food or whatever.

Mayonnaise / dip

In a blender, quickly beat three eggs, three cloves of garlic, salt and pepper. Add 1/4pt of wine vinegar. Then, while the blender is working, dribble in ~ 1 1/2 pints sunflower / olive oil - the mixture will suddenly go thick so do it very slowly.

Split the mixture into three portions.

1. Add 1 small can tomato puree and 1 small can tuns [in brine, well drained

2. Add about 8 oz. cream cheese, a good handful chopped fresh chives, and about 4 oz. grated strong cheddar [chopped small onion optional]

3. Add 1 avocado and about 2 oz. fresh prawns

4. Add 1 desert spoon curry powder

Yes, I know that makes four, but you don't have to use them all each time. Very nice plain, too.

Serve with tortilla chips and vegetable strips.

Will add more later - brilliant idea - shall look out for my copy when ready.


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: McKnees
Date: 23 Oct 99 - 06:39 PM

Millionaires Shortbread

1 tin of condensed milk Which you put unopened into a pan of boiling water and cook like that for 2 to 2 half hours. Make sure it doesn't boil dry.

Shortbread base 8 oz/200grm plain flour (no raising agent in it) 3 oz/75grms caster sugar 3 oz/75grms good butter Mix together, easiest in a food processor, press into the base of a swiss roll tin or simmilar. Bake in moderate oven 350/reg 4 gas for about 20 mins

Once cool spread over the toffee, the contents of the tin. and cover with melted chocolate. Allow to set and cut into squares.

MMM I can feel my arteries hardening already. Enjoy Mcknees


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: katlaughing
Date: 23 Oct 99 - 06:44 PM

Yum. But, what is "caster" suger? And, is a swiss roll pan like a square cake pan? Thanks from t'other side of the pond.**BG** kat


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Freddie Fox
Date: 23 Oct 99 - 06:53 PM

Caster sugar is fine sugar usually used for making cakes, because it gives a better texture. Don't know what you call it in America. A swiss roll tin is usually fairly shallow and rectangular - the idea is that you pour in your mixture onto grease proof paper, and then, when cooked, slide it out and roll it up while still warm. Unroll it when cool and fill. Thinking about it, I don't remember seeing Swiss Rolls in any shops when I was last in new York - surely they're not a purely British addiction?


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: bbc
Date: 23 Oct 99 - 07:01 PM

It might be more effective to email the recipes to someone who's willing to compile them, rather than putting them in a thread, but I'll submit a few.

SALAD

Betty's Cranberry Salad

1 lb. cranberries, ground

1 lb. seedless grapes, halved

1/4-1/2 c. sugar

approx. 10 oz. plain nonfat yogurt

Mix all ingredients and refrigerate.


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: bbc
Date: 23 Oct 99 - 07:05 PM

BREAKFAST

Breakfast Cookies

Mix in big bowl:

1 c. raisins/dates 1/2 c. prunes, snipped 1/2 c. dried apricots, snipped 1/2 c. sliced almonds 2 c. raisin bran cereal 2 c. uncooked oatmeal

Cream together:

1-1 1/4 c. margarine 1 1/2 c. brown sugar 4 egg whites 2 tsp. vanilla

Beat in:

2 c. whole wheat flour 1 c. white flour 1/2 c. wheat germ 1/2 c. oat bran 1/2 tsp. salt 1 tsp. baking powder 1 tsp. baking soda

Combine dry ingredients with creamed mixture. Preheat oven to 375. On lightly greased baking sheets, place 1/8 c. dough for snack-size or 1/4 c. dough for breakfast-size and flatten. Bake for 9-12 minutes and cool on racks. Makes about 4 dozen snack-size. These freeze well.


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: bbc
Date: 23 Oct 99 - 07:08 PM

COOKIES

Fudge Chews

1/2 lb. tofu 1/2 c. oil 1 1/2 c. sugar 1/2 c. baking cocoa 1 T. vanilla 1 T. milk 1/4 tsp. nutmeg 1/4 tsp. allspice/ginger 4 c. flour 1 tsp. baking soda 1 tsp. salt 1/2 c. sugar 3/4 tsp. cinnamon

Blend tofu and oil until smooth. Pour into medium bowl. Add sugar, cocoa, vanilla, and milk. Stir well. Mix separately the flour, baking soda, nutmeg, allspice, and salt. Add to wet ingredients and mix well. The dough should be fairly stiff. Roll into 1 1/2" balls. Roll balls until coated in another 1/2 c. of sugar that has been mixed with 3/4 tsp. cinnamon. Place on lightly oiled cookie sheet 1" apart. Bake 12-15 minutes at 350. Cool on a wire rack.


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: bbc
Date: 23 Oct 99 - 07:11 PM

DESSERTS

Hot Fudge Sauce

Mix together:

1 c. sugar 1/3 c. baking cocoa 2 T. flour 1/4 tsp. salt

Add:

1 c. boiling water 1 T. margarine

Cook over medium heat until thickened, then add 1/2 tsp. vanilla extract. Delicious hot or cold. Superlative hot with toasted pound cake and ice cream.


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: bbc
Date: 23 Oct 99 - 07:15 PM

Pumpkin Bread Pudding

1 c. milk 3/4 c. sugar 3 egg whites, lightly beaten 1/2 tsp. salt 1 tsp. vanilla 1 c. canned pumpkin 2 c. bread crumbs (3 slices) 2 T. brown sugar 1/2 tsp. cinnamon 1 T. butter flavored oil

In medium bowl, mix milk, sugar, egg whites, butter oil, salt, vanilla, & pumpkin until thoroughly blended. Stir in bread crumbs. Pour into greased 1 1/2 qt baking dish. Bake at 350 for 35 minutes. Mix brown sugar & cinnamon and sprinkle on surface of pudding. Return pudding to oven for 10-15 minutes/until a knife inserted in middle of pudding comes out clean.


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: bbc
Date: 23 Oct 99 - 07:19 PM

Salmon Patties

1 can salmon, drained (14 oz.)
1 egg white
1 T. butter oil
12 crumbled saltines
dash of minced onion
dash of dill weed

Form into patties. Fry in a skillet over medium heat
in a small amount of oil until crunchy on both sides.
Makes 6-8 patties.


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Jeri
Date: 23 Oct 99 - 07:24 PM

I can grab the stuff off this page or you can e-mail me and I'll save them all in a file. I guess we can figure out what to do with them later. Max...yoohoo...oh Max...?

Maybe a song to sing while making these should be required as well. (Shut up, Jeri)


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: bbc
Date: 23 Oct 99 - 07:28 PM

Sorry--just realized on that last one that I would need to put in the html line break. Last two should be under dessert & main dish, respectively.

MAIN DISH

Shrimp/Chicken Scampi

1 lb. shrimp/1 1/2 lbs. chicken breast, cut up

Marinade:

2-4 T. olive oil
1/8 tsp. garlic powder
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
2 T. parsley
pinch of oregano
pinch of basil
2 T. lemon/lime juice
1-2 T. white wine

Combine ingredients for marinade. Add shrimp/chicken
and marinate 1-2 hours. Pour marinade and meat into a
baking pan. Broil with marinade approximately 15
minutes, until golden brown. Serve with rice. Makes 4
servings.


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: McGrath of Harlow
Date: 23 Oct 99 - 07:40 PM

Potato soup

3 pints mostly water, made up with cup of milk
2 pounds potatoes
1 large onion
1 medium carrot
some water cress (if you feel like it)
handful of porridge oats,handful of salt
teaspoon of butter

Chop the onion and the carrot small, while the water is boiling.
Melt the butter in the saucepan, bung in the onion and simmer for acouple of minutes till it's soft (NB NOT FRY)
Put half the milk in a pint beer mug, top up with water and bung in the pan on top of the onion and carrot. Do this again, and then add another pint of boiling water. Chuck in the salt and the oats. Stick in the cress if you feel like it, finely chopped. (Makes it look better, maybe tastes better too.)
While its coming back to the boil, skin the spuds and cut up as fine as you feel like doiong it (finer cut it cooks quicker). Throw the chopped spuds in with the water, and let it boil away.
After a few minutes if you've got one of those mashers that look like branding irons, work away with it to break things down. Then if you've got an electric hand mixer you stick it in and mix away till all the bits of carrot can't be seen.(If you haven't got a mixer you have to boil longer)
Eat it at once if you like, or cook it a few minutes.
It'll keep in the fridge overnight, but not too long. If there's any left you can freeze it and thaw it out. But with only three pints and two people there probably won't be, because it's good. (And it takes almost as long to thaw it out as to make it fresh)
I reckon we should keep the recipes on the thread - that way we get to see them, and variants can be compared. I've got a Newfoundland cookbook with about 12 different ways of cooking Colcannon (and about eight different ways of spelling it.) And as for the Northern Cookbook from Canada with the jellied moose nose recipes... But this isn't the thread for that.


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: bbelle
Date: 23 Oct 99 - 08:05 PM

I like this idea! We may, however, have to do a dictionary of terms, since these differ in different countries, e.g., I know, from reading my mother's collection of cookbooks, that "sultanas" are "raisins." My suggestion would be to compile them in a quick link section and let people print them from there. Anyone who doesn't have a printer may contact me (and I'm sure others with printers will offer the same) and I will print and mail them a hard copy. This is just a suggestion. Now I must decide which recipes to share ... moonchild


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Jeri
Date: 23 Oct 99 - 08:08 PM

I've stuck what's already in this thread into HTML. I'll go find that other thread soon and collect recipes from that, too.


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Pene Azul
Date: 23 Oct 99 - 09:06 PM

Mudcat Bread

This is the bread that I often serve at the original Mudcat.

2 c. water
1 Tbs. dry (not rapid rise) or 1 cake yeast
1 Tbs. light brown sugar
½ c. whole wheat flour
5 c. bread flour (more/less)
1 Tbs. extra virgin olive oil, plus some for brushing
2 ½ tsp. salt
flour for board
semolina flour or corn meal

Warm 1 cup of water to about 110F, and whisk with yeast and brown sugar.
Allow to stand for about 30 min. or until frothy.
Add remaining cup of water (at 110F), whole wheat flour and 1 ½ c. of the bread flour.
Stir in same direction about 100 times (about 1 min. in food processor or mixer)
Cover and allow to stand for at least an hour (this is called a sponge).
Stir in the salt and oil.
Stir in flour until dough begins to form.
Turn out to floured board and knead in the remaining flour.
    (use more or less flour to make a smooth dough)
Knead for about 10 min. (about 5 min in processor or mixer).
Cover and let rise until about double in bulk.
On floured board, smooth dough by hand or roll out to a rounded rectangle.
Roll it up and tuck in ends to form a loaf.
Dust peel or cookie sheet with semolina flour (or corn meal).
Transfer the loaf to the peel (or sheet), cut a few slits in the top, and brush with oil.
Cover with waxed paper or a damp towel and let rise for about 1 hour.
Place unglazed quarry tiles or bread stone in oven.
Place pan of water in bottom of oven and heat to 400F.
Transfer the loaf to the tiles or stone and bake for about 45 min.
Cool on a rack for at least 30 min. (if you can wait that long).

If you don't have tiles or a stone you can use a cookie sheet, but it won't be as good.
I use 6 6-by-6 inch tiles that I got at a home-improvement warehouse for 28 cents apiece.


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: folk1234
Date: 23 Oct 99 - 10:53 PM

Entre

PASTA AND POTATO CASSEROLE Phil Norton, 1994

Having: *

 2 1/2 lbs. fresh new potatoes, hand picked in the morning mist,  1/2 lbs. fresh egg noodles, hand made by the Amish from the community of Clarita and sold each morning with a smile in the country store,  2 cups of chicken broth from the finest Oklahoma hen raised on a sunny farm,  1 cup of warm whipping cream from Grandma's prize cow,  1 Small yellow onion purchased fresh off the back of the gray pickup at the Ada Gardener's Market,  2 Cloves of aromatic garlic, hand picked by Fuente Rose from Nature's Herboretum, and dried for 47 days in the cool morning sun,  2 Tbsp. fresh, not yet chilled, golden butter from Grandma's churn,  A child's palm full of the most aromatic leaves from the center sprigs of thymus serpyllum en mont (Wild Mountain Thyme) gathered from among the purple heather on the gentle slope of the cool mountain,  1/3 cup of dry, grated, fine-flavored parmesan cheese made from the skim milk of the fattest Wisconsin Hereford cows,  And, from a small estate in Clusone Parish along the River Oglio in the Region of Lombardi, Italy, 1/2 lb. of the most mellow Fontina cheese, made from the curd of the evening milk, separated from the whey in the tradition of the Soresino Monks.

Melt 1 tbsp. butter in a small skillet. Sauté' chopped onion for 6 minutes. Add minced garlic and continue to sauté' for one more minute. Halve or quarter potatoes and par boil 3 minutes. Remove, rinse, and cool potatoes. Place noodles in the potato water, return to boil for 1 minute and drain. Return noodles to pot, add 1 tbsp. butter and toss lightly. Add potatoes and onion/garlic mixture, thyme, and whipping cream. Gently mix. Place in a 9" x 11" baking dish. Cut fontina cheese in 1/2-inch cubes and place in mixture. Sprinkle Parmesan cheese over top. Bake at 350 degrees uncovered for 40 minutes, or until most of the liquid is absorbed and the top is slightly browned.

Pasta and Potato Casserole Phil Norton, 1994

By adding some ham and perhaps peas, or other green vegetable, this can become a main course casserole. This dish may be prepared in advance, refrigerated, and baked (or reheated) before serving.

* NOTE: If listed ingredients are not readily available, you can use stuff from your local grocery store.


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: katlaughing
Date: 23 Oct 99 - 11:50 PM

Nicew to see you on here, Pene. Max just told us about the original Mudcat on the last radio program.

Jeri, thanks for jumping in. I'll be happy to help you.


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: _gargoyle
Date: 24 Oct 99 - 12:39 AM

Holiday Company Dinner

OPPOSSUM

Plentiful even in metropolitan areas - so everyone can have a festive feast.

If possible, trap 'possum and feed it on milk and cereals for 10 days before killing.

Carcuss should be bled and then cleaned/cooled soon as possible after the kill. Fleas quickly leave after the animal is dead. Use gloves when cleaning because of chance of tuaremia infection.

Immediately after the kill, the animal should be bled. Behead it or cut the jugular vein aat the base of the neck, slightly to the side of center. Have a bowl ready underneath to save the blood. You can use it at once or refrigerate it to use later for blood sausage or as a thickener for gravies.

A good way to start the center cut is to slit the skin for about 3 or 4 inches on eigher side of the cut, keeping the loose hairs from the flesh. At this point the innards and intestines will be protruding. But before trying to remove them, hold the hind legs apart and continue a skin-deep cut down the center all the way to the anous. As the alimentary canal, which runs from the mouth to the anus is removed take care not to rupture the thin walled urine sac. Where internal bleeding has taken place be sure to scrape and wash the flesh as clean as possible to avoid "fishy flavors."

Do not skin....but immerse in boiling water (like you do a pig) and then pluck the hair and scrape.

Remove small red galnds in small of the back and under each foreleg between shoulder and ribs.

Par-blanch about 20 minutes each in three changes of water.

Place in large skillet and add
1 lb. sork sausage
1 cup beer
1/4 cup cider vinegar
1 cup boulon
1/4 cup uncooked rice
1 teaspoon caraway seeds
1 teaspoon lemon peel
1 teaspoon molases
salt and pepper.....

Simmer Gently 2 hours....

Serve with turnip greens.

adapted from Irma S. Rombauer's "Joy of Cooking" (The American Household Classic Newly Revised and Expanded With Over 4500 Recipes and 1000 informative Illustrations)


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: catspaw49
Date: 24 Oct 99 - 12:42 AM

Angellina Scaffidi made the best Manicotti I ever ate. Now, with all the No-Fat ingredients around (these cook well, though I don't like the taste "raw") I can go back to my childhood and feel as if I'm eating really rich and wonderful food, but now with few fats and very low calories......maybe this is:

ANGELLINA'S "HEART HEALTHY" MANICOTTI

Filling for 15-20 Manicotti "Sewer Pipes"

1 pint No-Fat Riccotta
1/3 cup No-Fat Parmesan
1/3 cup Feta
1/2 cup cooked/chopped Spinach
2 cloves Garlic-finely minced
1/2 tsp each-Basil,Oregano,Thyme
1/4 tsp Nutmeg

Mix the above thoroughly and stuff UNCOOKED Manicotti Shells

Place stuffed shells in cooking dish, lightly coated with Olive Oil, and cover with favorite sauce, thinned by half with a decent red wine. I make my own sauce, but when I out of it, I use Hunt's cheapo stuff which I add spices to for taste. Hunt's Traditional is really quite good and very low on fat.

Sprinkle top with 1/2 cup No-Fat Parmesan

Bake at 350 for one hour.

Cool 15 minutes before serving.

Spaw


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: roopoo
Date: 24 Oct 99 - 01:05 AM

ok. Here's a couple of cake-type recipes, both on the good and heavy side.

Parkin

6oz plain/all-purpose/cake flour 1tsp salt 1tsp ground ginger 2tsp ground cinnamon 1tsp bicarbonate of soda 10oz medium oatmeal (not rolled oats) 6oz black treacle 5oz butter 4oz dark brown sugar 3/4 pt (that's three-quarters, not a cowful!)milk 1 egg

Sift together the flour, salt, spices and soda. Add oatmeal and mix lightly. Heat treacle, butter, sugar and milk together until butter has melted. Cool slightly. Add egg and beat well. Pour wet ingredients into centre of dry ingredients and stir rapidly until smooth. Turn into a greased and lined 7 inch (18cm) square tin, and bake at 350F, 180C, or Gas 4 for approx an hour (can depend on your type of oven). Store in an airtight tin for at least two weeks (if you can stand to wait) as this mellows the taste.

Banana Loaf - another easy one 500ml (2 cups) plain/all-purpose/cake flour 250ml (1cup) sugar 120g butter or margarine 2 eggs 3 large ripe bananas, peeled and mashed 65ml water 7ml (1 and a half teaspoons) baking powder 5ml (1 teaspoon) bicarbonate of soda pinch of salt

cream butter/margarine and sugar in a bowl until light and creamy. Stir in mashed bananas and beat well. Beat in the eggs, one at a time. Sift flour and salt into mixture and stir well. Dissolve bicarbonate of soda in the water and stir into the mixture, then stir in the baking powder. Pour batter into a greased loaf tin and bake at 180C/350F/Gas 4 until done: about 45 minutes. Let it cool in the tin for a few minutes and then turn out onto a rack to cool completely.


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: roopoo
Date: 24 Oct 99 - 01:18 AM

Just another quick one, more of a dessert/party thing, I suppose, and if you mould them round a cup, a useful basket for filling with creamy things.

Brandy Snaps

$oz sugar 6oz butter 4oz flour (plain/all-purpose/cake) 6oz syrup (golden syrup, not black treacle) 1 tsp ground ginger 2 tsp brandy

Melt syrup, butter and sugar over a pan of warm water. Sieve together flour and ground ginger and add with brandy to syrup etc. Grease a baking sheet and put teaspoonfuls of mixture onto this, allowing room for them to spread. Bake at 350F/180C/Gas 4 until a nice brown (and this is not long). Allow to cool for just a moment and then wrap each brandy snap around the handle of a wooden spoon, well greased. (if the spoon wasn't greased when you started it will be by the time you've finished!) If they cool too much and stiffen up, pop them back in the oven briefly to soften them. When you have rolled or moulded them over a cup base, (if making brandy snap baskets), allow them to cool and harden completely and fill with clotted cream or some other suitable creamy filling of your choice.

Me, I just like chompin' them!

mouldy


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Helen
Date: 24 Oct 99 - 01:34 AM

moonchild,

Here in Oz raisins and sultanas are different. Raisins are big and dark (the way I like my men, oh no, sorry - forgot I was married there for a minute *BG*) and are probably made from dark grapes and sultanas are smaller and lighter in taste and colour, probably made from green grapes. They make a difference to the taste of what you are making. Dark, rich, fruit cake, and rum goes with raisins but sultanas suit light fruit cake or light/delicate fruity things.

I'll add some recipes when I have typed them in. Helen


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Jon Freeman
Date: 24 Oct 99 - 01:47 AM

Helen, the same applies to raisins and sultanas in the UK. Of course a sultana is also lady of a sultan's harem or a concubine - perhaps I should go out and buy some.

Jon


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Little Neophyte
Date: 24 Oct 99 - 07:29 AM

I CAN'T BELIEVE IT'S TOFU
marinated tofu pieces


1 lb (500 gram) firm tofu

Marinade:
¼ cup tamari or lite naturally brewed soy sauce
1 Tbsp apple cider vinegar
1 tsp dijon mustard
1 clove garlic, crushed
¼ cup water
1 tsp grated ginger (optional)
In medium size bowl, whisk together marinade ingredients.
Pour marinade in bottom of a 13 X 9" baking dish.
Slice tofu in ¼ to ½" slices and place in the marinade.
Cover with plastic wrap, circulate marinade over tofu pieces to make sure they have been fully covered with the marinade.
Refrigerate overnight to allow the tofu to absorb the flavours.
Half way through marinating time, circulate the marinade over tofu pieces
Drain and discard marinade, and bake tofu uncovered at 350 F for 25 minutes.
The tofu should keep refrigerated up to 5 days.


Suggested Ways To Serve:
serve cold, diced in a salads
stuffed in a whole wheat pita with sprouts and tomato
served warm on top of stirfry veggies and brown rice
eat just as is, makes a great high protein snack!

Little Neo's Real Foods Nutrition School


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Penny S.
Date: 24 Oct 99 - 07:51 AM

Stand by for serious cholesterol food. This is not for Catspaw. The point about this is that you do not cook it often, or eat a lot of it.

Dessert - Sussex Pond Pudding

You will need to find sources of suet (that Ex-pat shop has the vegetable sort), and soft brown sugar (fine grained with a fudgey taste and a tendency to stick together - muscovado is probably too strong a flavour, but its up to you). Also an unwaxed or organic lemon.

Ingredients (for a 1 and a half pint pudding basin)

Crust

8 oz self raising flour (or plain with baking powder)
4 oz shredded suet
(roughly equal volumes)
cold water

Filling

one lemon
soft brown sugar
butter, cut while chilled into small cubes
(The quantities depend on the basin)

Method

Butter the basin thinly (you don't need any more fat than you can help). Sift the flour into a bowl, add the suet and mix lightly. Sprinkle in a little water and blend, adding more water until you have a smooth elastic dough that leaves the bowl clean (rather like a biscuit (USA) or scone texture). Leave it for five minutes. Roll it out on a floured board to about half an inch thick and a rough circle. Cut out a quarter, and use the large part to line the basin. Then layer butter and brown sugar in the hollow about an inch thick. Prick the lemon fiercely with a fork and put it in the hollow. Continue to layer butter and sugar until within half an inch of the top. Cover with the remaining pastry, damping and pinching the edges together to seal it. Pleat a double sheet of foil in the centre and use to cover the pudding and tie it on with string below the top of the pudding basin. Steam, either by putting it on a trivet in a large pan of water, or by putting in a steamer over boiling water for 4 hours (I may get back to you on this). Make sure the pan does not boil dry. Turn out on a dish which will hold the juices. Serve at the table, cutting into the pudding, and forming the dark pond of the name. It is very rich, and helpings need to be small. You could serve it with cream (!) or ice-cream, or fromage frais. Not traditional, but I think it needs something to balance the flavour.

Penny


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Freddie Fox
Date: 24 Oct 99 - 08:13 AM

When I was in new York, I was introduced to an amazing vegetarian ice cream called Tofuta - made from Tofu. Tofu I can get over here, but no-one's heard of the ice cream type thing. Anyone got a recipe for this to bung in?


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: harpgirl
Date: 24 Oct 99 - 10:17 AM

...and to go with that civilized recipe for possum...a festive Key Lime Pie!

two eggs
one quarter cup of key lime juice
one can of sweetened condensed milk
pie crust of your choice

Separate the egg white and yolk, beat the white to a froth and fold in the yolk (if you don't mind the cholesterol)add the sweetened condensed milk and the key lime juice, pour into a pie shell and pop in the freezer until set
If you don't have a key lime tree in your yard,the juice is sold by the bottle in the supermarket...
top with whipped cream
...harpgirl


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: bbelle
Date: 24 Oct 99 - 10:22 AM

After I posted, I realized I had not designated the sultanas as "golden raisins." Thanks for reminding me ... moonchild


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: WyoWoman
Date: 24 Oct 99 - 02:03 PM

You know, I had just vowed to go on Dr. Atkins' famous "Yucky Low Carb, High Protein, Here Eat This Shake It's Good for You" diet today and I'm feeling my resolve melt with each posting...

I tried to find that cool thread where we all started talking about cross-cultural music and quickly began to share recipes. I can't seem to find it. does anyone else know where it is?

WW


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: McGrath of Harlow
Date: 24 Oct 99 - 02:13 PM

I've thought of the other reason the recipes should be posted in public - we can try them out and say if they work, or if we understand them.

Maybe there should be two threads going in parallel, one for recipes, and one for comments and suggestions about them?


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: katlaughing
Date: 24 Oct 99 - 02:24 PM

I think that might get too confusing, Kevin. A glossary thread might do it, though.

WW, I just refreshed the Ethnic Crossover and Ethnic Foods Crossover (Cont'd) threads. Found them by doing a form search using your name, because i wasn't sure I'd posted to them.


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Melodeon
Date: 24 Oct 99 - 02:56 PM

This is one of my daughter Elanor's original recipes.

Chocolate and orange biscuit things. ( makes eight biscuits)

Ingredients : 100g of plain flour 100g margarine 50g sugar orange peel grated cooking chocolate Orange buttercream: 50g icing sugar 25g butter/marg the juice of one orange

Method 1. Light oven , Gas 4, 180C . Place the shelf near the top of the oven .Grease a baking tray 2. Sieve flour onto a plate 3. Cream the margarine , sugar and grated orange peel. Stir in flour and mix well. 4. Divide into about 16 pieces , each about the size of a walnut. Place well apart on baking tray . Flatten each with a fork dipped in cold water. Bake for 15 minutes - or until brown but not crisp. 5. When there is about 5 minutes left melt the chocolate either in the microwave or in a bowl over a saucepan half filled with water. 6. When the biscuits are cooked place on wire tray to cool. 7. While they are cooling make the butter cream: sieve the icing sugar into a small basin add the butter and orange juice beat together until smooth and soft. 8. When the biscuits are cool sandwich with the butter cream and cover completely with the melted chocolate.

by elanor grimes

Thy really are delicious and not at all fattening when eaten witha slice of lemon.


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Melodeon
Date: 24 Oct 99 - 03:02 PM

Soory - forgot the category for the chocolate and orange biscuit things.

It is of course Biscuits.


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: sophocleese
Date: 24 Oct 99 - 04:05 PM

Cookies/Desserts

Shortbread.

1 cup butter;1/2 cup sugar;1 egg yolk; 2 or 2&1/2 cups flour

Cream butter and sugar then add the egg yolk. Slowly add flour stirring with wooden spoon until it is difficult to stir. Add more flour, kneading it in until dough just begins to crack at edges. Divide in half. Pat out each half into a 6 -8 inch round cake, place on ungreased cake or cookie pan. Cut into pieces but don't separate them out and then dot all over with a fork. Bake at 325 to 350F until golden on top.

Sophy


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: folk1234
Date: 24 Oct 99 - 04:30 PM

HOMEMADE SOUR DOUGH BREAD (From Another Time) Phil Norton, 1995

**HAVING:

 An abundance of flour from the golden wheat grown along the north bank of the Cimarron and ground by journeyman miller Aremus (Wing of the Hark) Clendennon in the Tonkawa Tribal grist mill powered by the flowing waters from another time,  Sugar made from a blend of the robust beet grown along the Snake River in Walla Walla County, Washington, and the graceful cane, nurtured by the sea breezes and tropical sun, from San Cristobol Plantation, St. Johns, U.S. Virgin Islands,  Yeast, patiently aged in the Gregorian Caves by the Andalusian Monks of the Saint Cyr Monastery, made from the aggregated cells of the unicellular ascomycetous fungi constituting the genus Saccharomyces, and related genera,  Salt, hand-mined from the Great Salt Plains of Alfalfa County Oklahoma, and dried by the autumn prairie wind,  Fresh, not yet chilled, golden butter from Grandma's churn made from the morning milk of the fertile Hereford, and  Clear, crisp, flowing water, carrying with it the ancient tales of clouds, storms, streams, rivers, lakes, and life. Water from another time.***

BREAD: 2 Heaping cups bread flour STARTER 1 1/2 cups starter 2 cups all purpose flour 1 pkg. dry yeast 1 Tbsp. sugar 1/2 cup hot water 1 Tbsp. dry yeast 1 tsp. salt 1 tsp. salt 2 Tbsp. sugar 2 cups warm water 2 Tbsp. butter, cut up

FOR STARTER: Mix all ingredients and stir with wooden spoon until well combined and pasty. Cover with a towel & set aside in warm spot. Stir several times a day for three days. On the 3rd day it should smell pleasantly sour and there should be many bubbles. You may need 4 days to reach this point. If after 4 days you are not successful, or if the mix smells rancid, start over. Check the expiration date on the yeast. Store starter in an airtight earthenware crock and refrigerate.

HOMEMADE SOUR DOUGH BREAD (From Another Time) Phil Norton, 1995

When ready to use the starter, stir and bring to room temperature. Use amount specificed in the recipe. Reserve what is left over and replenish with equal parts of flour and water. Let the replentished starter rise for three hours, then close the airtight earthenware crock and refrigerate.

TO MAKE BREAD: Mix all ingredients in a large warm bowl until smooth and sticky. Cover with a towel and place in a warm area to rise for one hour. Flop out on a floured breadboard and begin kneading with firm, but gentle, strokes using the heel of your hands and your fingers. This is good exercise for musicians who play fretted instruments. You may want to add caraway seeds, poppy seeds, or onion flakes at this point. Knead until firm and silky. Cover, and let rise again for about 40 minutes. Hit the dough hard with a closed fist, form into two loaves, and place into loaf pans or on a bread sheet(s). Let rise in the loaf plan or bread sheet for another 20 minutes then place in a pre-heated 325o oven for 30 to 45 minutes

Now sit in a comfortable chair, listen to good music, and breath in the earthly aroma of the yeast spirits dancing in colorful the harmony created by the harvests of wheat and sugar carried by the mysterious steam of the water from another time.

** NOTE: If you cannot find the specific ingredients, then you may use stuff from your favorite grocery store with only minor, perhaps unnoticeable, affect to the overall recipe.

***REFERENCE: "Water From Another Time", written by John McCutchen, contemporary folk singer/songwriter, and repeated, in part, as follows:

"Primed with wisdom from another time........." "You don't take much, but you gotta have some, The old ways help, the new ways come, Leave a little extra for the next in line, Gonna need a little water from another time."

"Though Grandpa's hands have gone to dust, and Grandma's pump reduced to rust, Their stories quench my soul and mind, Like water from another time."


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Penny S.
Date: 24 Oct 99 - 04:57 PM

Ethnic crossover at

http://www.mudcat.org/thread.CFM?threadID=12577#reply

Penny


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Penny S.
Date: 24 Oct 99 - 05:06 PM

Sorry about that - it didn't give the right address when I found it through searching for my name. I've picked them up properly now I realise that Kat has refreshed them. Here's the ethnic crossover threads. Sorry no proper links.

http://www.mudcat.org/thread.cfm?threadid=12951&messages=23 http://www.mudcat.org/thread.cfm?threadid=12577&messages=101

Penny


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: folk1234
Date: 24 Oct 99 - 05:11 PM

Gosh, Darn - I don't know how to make line breaks. I hope my previous recipes are understandable. Here's my favorite.

Most recipes focus on ingredients and preparation methodologies. The focus of Mudcat Gathering Beer Stew is on people, place, and music.

MUDCAT GATHERING BEER STEW * 2 lbs beef stew meat, large chunks * 2 lbs pork stew meat, large chunks * 2 lbs red potatoes, quartered * 2 large yelow onions, quartered * 5 large stalks of celery, cut into large chunks * 2 large tomatoes, quartered * 1 bunch carrots, cut into large chunks * 5 cloves garlic, minced 4 bay leaves 20 oz beer 1/2 cup olive oil flour, salt, pepper

Before preparation, make music with friends out on the gazebo on the river and breathe in the natural ambience of the sea and salt flats where the Navasink runs into the Shrewsbury. Then start a large pile of charcoal bricketts, and cut meat & veggies. After charcoal has turned white, place a 14 quart, 3-legged cast iron camp dutch over 14 evenly spaced coals. Add 1/4 cup olive oil and drench the meat in flour, salt, and pepper while oil is heating. When oil is crackling hot add meat and sear on all sides. Do not crowd meat, rather sear in several batches, replenishing oil as needed. When all meat is seared remove and add onions and celery to pot. Cook til just before browning, add garlic, stir, and cook for 1 minute more. Then add the rest of the veggies, beer, and return meat to pot. Cover and add 17 coals to the flat top. Return to the gazebo and sing, excusing yourself every 45 minutes to stir the stew. A few more coals may have to be added on the top of the pot lid. Cook at least 3 1/2 hours. Stew will remain warm for at least 8 hours.


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: katlaughing
Date: 24 Oct 99 - 05:40 PM

PennyS, here ya go, I should've included them:

ethnic crossover foods cont'd and,

original ethnic crossover


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Duckboots
Date: 24 Oct 99 - 05:45 PM

"Boiled Egg"
Open fridge
Remove egg
Put saucepan with water on burner. Turn to high.
Put saucepan on CORRECT burner.
Drop in egg
Read magazine
Try to remove baked egg from destroyed saucepan
Ask Rick to make dinner.

Well, for what it's worth my sister "Mcknees" is a superb cook. Between them and Rick, I won't go hungry.

Duckboots


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Jeri
Date: 24 Oct 99 - 06:12 PM

So does Rick have any recipes? And where the **** is Mick with his seafood!!!!


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: katlaughing
Date: 24 Oct 99 - 06:16 PM

Now we know whay Rick does all of the cooking! Just like at my house, Duckboots!


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Big Mick
Date: 24 Oct 99 - 06:37 PM

Excuse me for a minute, folks, but I have to speak in a manner the creature will understand.

Cletus, if'n you git in the way of me when I am temptin' THE FAIR ONE iver agin, this here'n is whut ya air in fer.

OK, folks, thanks. First off, when one is going to cook opossum, preparation after the kill is very important. You should cut the opossum from the throat to the crotch and remove entrails asap, and let it drain thoroughly. You should also, very carefully, remove the musk glands from under the front legs and the small of the back. This is all done, of course, after skinning. Then soak the carcass overnight in cold water with about a tablespoon of salt and soda. You should also grate a potato into the pan. Then cut off all the fat you can find and when you cook it, be sure to keep the grease from gathering around the meat.

ROAST POSSUM SUPREME

Igredients:
1 large onion, finely chopped
opossum heart and liver
2 cups browned bread crumbs
bay leaf
small red pepper, chopped
hardboiled egg, finely chopped
salt and pepper
Worcestershire sauce
3-4 tablespoons of water

Mix all the ingredients, and stuff the opossum with it. Sew up the opening with large needle and coarse thread. Roast in oven roaster on wire rack at 350 until tender and rich brown.


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Little Neophyte
Date: 24 Oct 99 - 06:44 PM

Duckboots, it's Suzi Home-Maker here.......
That was hysterical!
Little Neo


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Big Mick
Date: 24 Oct 99 - 06:59 PM

Allright, ya bowsies, if you are insistent on learning some of the auld Mick's recipe's, ........fine. But you are going to start with the basics. All of these have been gathered over time, from Gram, relatives, friends and bukes (dat would be books to you, Yank). First t'ings first. You must learn to make a civilized pot o' tea. With apologies to THE FAIR ONE because she likes hers a little lighter than I like mine, but you can adjust.

First, draw some fresh water and bring it to a boil in the kettle. If you are a man doing this and there is an Irish woman under full sail watching you, make sure that all griddles and rolling pins are hidden from view. This is to prevent her from getting your attention in a very rude way if she doesn't like the way you are proceeding. As the water comes to a boil, use a little of it to warm the pot. Then take 3 to 5 teaspoons of some very good tea and spoon it into the pot. Bring the kettle back to a boil. Pour it the water into the teapot, and give it a good stir. Cover the teapot with a cozy (if you don't know what this is, stay out of the kitchen) and let it brew for 5 minutes or so. Use the time to set the milk and sugar on the table, and there you have it. By the way, it is a golden time for good teas. Tearooms are springing up in every city and the selection is wonderful.

And if you are going to have tea, you certainly ought to have Guinness Cake with it.

Ingredients:
4 eggs
1 lb. flour
1 lb. sugar
1 1/2 lb. of dried fruit
1 tsp baking soda
1/2 lb. of butter
1/4 lb. of cherries
1/4 lb. of mixed peel
1/4 lb. of almonds
a pinch of nutmeg
6 bottles of Guinness. You will only use 1 of these in the recipe, the other 5 are for drinking while you are cooking. Being the cook has a few perks, you know.
1 lemon

Rub the butter into the flour and mix it all well with the dry ingredients. Beat the eggs within an inch of their lives **grin**, and add them, the bottle of Guinness and the juice of the lemon. Yep, you should have juiced the lemon. Put the mixture in an 8 inch pan and cook it in a slow oven for about 3 hours. While waiting, drink the rest of the Guinness and any Jamesons that is available.

More recipes later.

Mick


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Jeri
Date: 24 Oct 99 - 08:19 PM

If'n ahm...ahem...if I'm gonna cook one of those possums, I'm gonna drink all of the Guinness, the Jameson's, and possibly the Listerine and Windex FIRST!


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: kendall
Date: 24 Oct 99 - 09:18 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!


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: lamarca
Date: 24 Oct 99 - 09:21 PM

One of my favorite recipes from my mom, who got it from a magazine like Good Housekeeping or such. Obie Green is a soul food chef, in Chicago, I think. I've mucked with the recipe, though, so it's not just his anymore...

Obie Green's Smothered Pork Chops
Chops:

    6 center cut pork chops
    1 tsp. salt
    ¼ tsp. pepper
    ¼ cup pancake mix
    2-3 large onions, sliced
2-3 Tbsp peanut or canola oil Gravy:
    1 tsp. salt
    ¼ tsp. pepper
    1 Tbsp. sugar
    ¼ cup flour
    2 cups boiling chicken broth or water
Sprinkle chops w/ salt & pepper; coat w/pancake mix. Brown chops in heated oil in skillet. Place in shallow roasting pan, 9x13 glass baking dish or large, heavy, covered Dutch oven. Sauté onions in same skillet until slightly caramelized. Mix dry ingredients for gravy until well blended and add to the onions; toss to mix well. Gradually add boiling broth or water, stirring constantly. Cook gravy until thickened. Pour over chops and cover tightly with aluminum foil (or Dutch oven cover). Bake in 350° oven for 1 hr, 20 min. Remove chops and mash or blend gravy and onions. Serve with rice and succotash. Serves 4-6.

Again, not for those on a heart-healthy diet, but a good winter dish...


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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!


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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


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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...


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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


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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


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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


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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


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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.


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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.


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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


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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...


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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.


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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.


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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"


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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


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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.


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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


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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.


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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


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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.


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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


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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!


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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.


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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.


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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.


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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


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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."


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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.


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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


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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.


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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


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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...


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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.


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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.


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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?....


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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...)


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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


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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.


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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.


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: George Seto - af221@chebucto.ns.ca
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


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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.


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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)


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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.


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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.


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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.


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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!


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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.


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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.


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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:-)


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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?


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: _gargoyle
Date: 02 Nov 99 - 10:05 PM

Obviously you are urban:

also known as 13


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Ted from Australia
Date: 02 Nov 99 - 10:10 PM

Allan C, maybe you are missing something (60s substances), Show it to your local teenagers and ask them to explain it to you :-). NOI
Regards Ted


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Allan C.
Date: 03 Nov 99 - 10:23 AM

Not ignorant. Just stupid. Had I but actually READ the text I would not have had any questions! Thanks. Wish I could pass the physical to try those recipes. They look great!


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From:
Date: 03 Nov 99 - 10:06 PM

Ted ... here in America....we have wonderful, isolated, coastal rainforests, to grow ingrediants. Do you only "import" or are there local culunary fields of supply?


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: K~~
Date: 04 Nov 99 - 10:47 AM

Entree/Starters

Pease Porrige (hot)

Pick over and wash 2 qts dried peas. Place peas in about 8 qts water and bring to slow boil for about 2 hours or peas are soft. Replace water as it boils away. Skim the scum off the top of the pot then pour through strainer reserving the liquid. Mash the peas well - use a food processor or blender if you want - then return peas (and their cooking water) to the pot. Keep on low heat then crush and add 2 cloves of garlic, 1 tbs dried spearmint, salt and pepper. Heat to boil. Chop and add two medium-large onions, 2 tbs dried parsley, and 1/2 pound butter. Return to boil for about 20 minutes. Remove from heat. Serve with bread and butter.


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: MMario
Date: 04 Nov 99 - 11:16 AM

Peas Porridge (cold) appetizer/soup:

1 lb frozen petit pois (or fresh green peas)
2 cups chicken broth/stock
1 cup heavy cream
2 tbsp butter
1 clove garlic, minced fine
salt and pepper to taste

melt butter, saute garlic briefly, add stock/broth and bring to a simmer
add the peas and remove from heat.
cool to room temperature
puree in food processor (or however you puree things)
whip the cream until soft peaks form. fold into pea puree
season to taste with salt and pepper.
chill and serve.


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Ferrara
Date: 04 Nov 99 - 11:19 AM

Damn it! -- I typed in most of my recipe for fruit cobbler, then forgot and tried to use a tab on the ingredient list. Whatever I did next caused me to lose the whole thing. Well, after I cool down I'll re-enter it, and maybe a couple of other favorites. This is a great idea!!! - Rita Ferrara


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: WyoWoman
Date: 14 Aug 00 - 12:29 AM

I'm refreshing this thread because it came up in the "goulash" thread. Does anyone know what's happened to this project?

ww


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Liz the Squeak
Date: 14 Aug 00 - 05:05 AM

Well, the Mudcat Just Desserts cookbook is sitting in my machine, waiting for me to proofread it, before sending it to Max. It's taken a while because I needed to try a few recipes out. Any one know any good diet books>?

LTS


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Jeri
Date: 14 Aug 00 - 12:12 PM

What happened to this project is the volunteer started working on it, got a job, and due to a short attention span, forgot she'd been working on it. I'm not working now, so I have time to get back to it. Mea culpa, and I apologize. Will give self a quick kick in the butt from everyone...


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: BK
Date: 15 Aug 00 - 12:03 AM

ENTREE - breakfast or whenever

Squash & Egg tacos's

Styled after the traditional Tex-Mex potato & egg taco, ("papa con huevo") mostly encountered as breakfast fare.

Large skillet: heat 1-2 tablespoons olive oil w/goodly admixture sesame oil, on at least medium heat; sautee some chopped green onions, &/or garlic, then put in squash - green Zuchini - sliced thin - abt 2-3 mm. thickness. Use 1 good sized squash, or 2 little ones.

Sautee the squash, to just lightly browned, at most. Then pour in 4-6 good sized eggs, or 5-7 egg whites, (the way we do it) to keep down the cholesterol, & scramble the whole mess together, set aside & heat the soft flour tortillas next..

We buy prepared fresh flour tortillas - my wife likes white flour, I like whole wheat - whatever good brand you can get, or buy prepared Chapati's from an Indo-Pak grocer. I like to heat the tortillas right on the burners, flipping frequently, using tongs, or your fingers if you're quick & careful. The tortillas should puff up in usually several small areas, not the whole thing. I like little burned, charcoaled spots on my tortilla, my wife doesn't. If you're chicken, you can use a microwave to heat them. I NEVER endorse heating them in a frying pan!

Spoon some squash & egg fillin's onto the hot flour tortilla, garnish w/a favorite Salsa (my favorite brand is Pace, my wife likes Herdez -buy in ethnic/import stores), & generous amt of cilantro (fresh coriander leaf, Indo-Pak places often call it Dhania), salt & pepper to taste.

Then, Chow Down!

Cheers, BK


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: CamiSu
Date: 15 Aug 00 - 12:48 AM

Rhubarb Orange Custard Pie

3 eggs, separated 1 1/4 cup sugar 1/4 cup butter 3 Tbsp Orange Juice concentrate 1/4 cup flour 1/4 tsp salt 2 1/2 cup Rhubarb 1/3 cup chopped pecans

Beat egg whites til stiff, add 1/4 cup sugar. Set aside.

Beat butter, OJ, Egg yolks thoroughly. Add 1 cup sugar, flour, and salt. Beat. Stir in Rhubarb. Fold in egg white. Put in a high 9" crust. Cover top with pecans. Bake @ 400 Deg Farenheit 45 min. (Put a piece of tin foil over it after 5 min. or the top will burn)

Pie crust (Makes 3 single crusts)

2 3/4 cup flour 1/2 cup lard 1/4 cup butter 1 tsp salt 1/3 cup milk

Cut all but milk together with knives, pastry blender or food processor. Do not knead or it will be tough. Add milk, mix lightly. This crust is very tender and you will have to roll it out between sheets of waxed paper or parchment. Patch any holes. I have never tasted better.


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Sorcha
Date: 15 Aug 00 - 01:03 AM

Uh oh, x 2. I understood both the above,and now we have more to add to the cookbook......does this mean I am now Bi Lingual--British vs American? I don't think you want me to add to this with recipes; I could add a whole bunch .......


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: katlaughing
Date: 15 Aug 00 - 11:31 AM

Sinsull nudged my memory today with a message about helping me out on putting this together. I had a momentary attack of CRS and had forgotten that I even started this thing!

Anyway, while I still think this is a great fundraiser idea, it is not something I have the time or energy to work on right now. In scanning it, I see that Jeri had started on it, so maybe she and some volunteers, would be able to continue on?

Thanks,

kat


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Subject: RE: M'Cat Cookbk fundraiser-POST YOUR RECIPE
From: Allan C.
Date: 08 Nov 00 - 02:11 PM

Refresh

PLEASE POST TO PART II - NOT HERE

(Perhaps someone could put a linking blue clicky here?)

Here's the link (Bert)


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