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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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