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Mudcat Cookbook fundraiser-post your recipe-2

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MMario 04 Nov 99 - 11:35 AM
Micca 04 Nov 99 - 04:49 PM
Susanne (skw) 06 Nov 99 - 06:20 PM
M 08 Nov 99 - 04:00 PM
MMario 08 Nov 99 - 04:03 PM
M 10 Nov 99 - 01:57 PM
MMario 10 Nov 99 - 02:36 PM
Micca 10 Nov 99 - 03:51 PM
MMario 10 Nov 99 - 04:02 PM
M 10 Nov 99 - 06:17 PM
M 10 Nov 99 - 06:19 PM
Jeri 10 Nov 99 - 06:49 PM
Jeri 10 Nov 99 - 06:54 PM
M 11 Nov 99 - 12:36 PM
Penny S. 11 Nov 99 - 01:02 PM
Micca 11 Nov 99 - 07:31 PM
Penny S. 11 Nov 99 - 07:35 PM
Dave Swan 11 Nov 99 - 09:37 PM
Bert 18 Jan 00 - 01:46 PM
Dani 18 Jan 00 - 02:52 PM
JenEllen 18 Jan 00 - 03:29 PM
Bert 18 Jan 00 - 03:58 PM
InOBU 18 Jan 00 - 04:46 PM
Allan C. 08 Nov 00 - 02:00 PM
Greyeyes 08 Nov 00 - 04:44 PM
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Kim C 09 Nov 00 - 12:06 PM
Lyrical Lady 09 Nov 00 - 02:55 PM
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GUEST,Lynn Title 09 Nov 00 - 03:53 PM
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Subject: M'Cat Cookbk fundraiser II-POST RECIPEs
From: MMario
Date: 04 Nov 99 - 11:35 AM

opened to allow easier downloading.

Recipe: Chopped Liver appetizer

1/2 lb chicken livers
1 medium onion, diced 2 tablespoons butter
1 hard boiled egg, peeled and chopped

saute livers in butter until just "done" - should still have touches of pink
chop coarsely
mix with remaining ingredients while still hot.
refrigerate, covered.
serve with crackers or cocktail breads.


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: Micca
Date: 04 Nov 99 - 04:49 PM

Uncle Miccas chocolate delight
Make a pint of strong coffee ( the Torontovians might try Bavarian Chocolate which was brilliant)
500g of good Dark chocolate
4 tablespoons (or to taste) of good dark Rum
3/4 pint of Double Cream
decorations

Freeze the coffee with much whisking to make a sort of sorbet or granita Using a double boiler or a bowl on top of a saucepan of boiling water melt the chocolate add the Rum remove from heat and beat in the cream then fold into the coffee ice beating with an electric whisk Freeze for at least 24 hours beat again before serving . garnish to taste with chocolate leaves or piped cream


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: Susanne (skw)
Date: 06 Nov 99 - 06:20 PM

I hate cooking (though I love eating)! But the following recipe should come in handy for those who consider a day without garlic wasted.

1 kg fresh garlic

for the marinade:
0,33 l herb vinegar (?)
0,33 l olive oil
0,33 l rum
3 tbsp salt (or less)
3 tbsp sugar (or more)
3 tbsp herbs provençales
1-2 tbsp curry powder
1-2 tbsp. powdered red peppers
2-5 chilis (or chili powder)

Mix the ingredients for the marinade in a saucepan, stir thoroughly, bring briefly to the boil.
Add the peeled garlic cloves to the boiling marinade, leave to cook 2-5 mins.
After cooling put in a covered jar and leave to marinate for 8 days.


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: M
Date: 08 Nov 99 - 04:00 PM

Here's one of my favorites...just in time, too.

Orzo , Black Bean and Turkey Salad (serves 3-4...well it depends if you're willing to share)

1-2/3 cups onions, chopped 1 clove garlic, chopped olive oil 4 cups red, green a/o yellow peppers, chopped 1/2 cup water, or broth, or sherry 1/2 frozen corn 1 cup uncooked orzo (pasta) 1 can black beans, drained 1-1/2 cup (leftover) cooked turkey, in bite size pieces

Dressing: 2 tsp olive oil 2 Tbl red wine vinegar 1/4 tsp red pepper flakes 1 tsp cumin 1/2 tsp tumeric

Bring water to boil for pasta. Saute onion and garlic in a little olive oil over medium high heat. Add peppers after a little while, and when onions soften add water/broth/sherry and reduce heat. Just before peppers are done, add corn and beans (and turkey if you want it heated) and cook just to heat through. In the midst of this, cook the pasta. Whisk dressing ingredients together. Put drained pasta and vegies/turkey/beans in a bowl and toss together. Enjoy!

You can vary the amounts of vegies/beans/turkey. You can use smoked turkey if you like. The dressing is what makes it yummy.


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: MMario
Date: 08 Nov 99 - 04:03 PM

I have always wanted to live in a household that actually had leftover meat.


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: M
Date: 10 Nov 99 - 01:57 PM

Oh my goodness! Sorry about the translation, specifically the ingredient lists. I work on a Mac--didn't realize that one hard return is not enough. (But two is too many.) Can anybody help with directions before I post another recipe?

MMario--Thanksgiving...you're supposed to buy a turkey 4 times too large!! Then, at least in my house, you hafta go back in the kitchen and cut off some leftover meat and HIDE IT in the fridge...disguise it as something else. Home-baked bread products I'm not so successful with. Good luck.


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: MMario
Date: 10 Nov 99 - 02:36 PM

but.but..but...I don't think turkey's COME that large! (We usually do a 24 lb and a 20 lb, and by saturday morning all that is left is soup. It used to be by friday lunch, but the kids are in college. Of course, if my Dad is visiting, then there's no soup either, because he won't let us use the carcase for soup, as that's his traditional "snack" Thursday night.

we "gotta" get how to do correct line breaks into some sort of FAQ...M - where you would normaly do a line break, add open-angle-bracket BR close-angle-bracket.

Recipe:
"Stuffies" (Stuffed Quahogs)

6 LARGE quahogs
steam until just opened in as little liquid as possible. If desired use white wine, it adds to the flavour.
remove meat and chop. Reserve the shells. combine chopped meat, juices and remaining steaming liquid in bowl.
add an equal quantity of bread crumbs
Add:1/4 the amount of chopped onion
2 tablespoons chopped fresh parsley
Tabasco (or red pepper) sauce to taste
salt and pepper to taste
stir well to combine.

Scrub the reserved shell, seperating the valves. Fill As many of the reserved shells as possible with the mixture, mounding the stuffing up. Place on a baking sheet and bake at 350 degrees F. until heated through (about 1/2 hour) Serve with lemon and melted butter.


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: Micca
Date: 10 Nov 99 - 03:51 PM

What the F*** is a Quahog? is it Fishy? or Marine life of some kind ( I am allergic to all fish and seafood)Please advise


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: MMario
Date: 10 Nov 99 - 04:02 PM

a "quahog" is a hard-shell "clam" - the smaller ones are known as cherrystones. The ones you use for "stuffies" are usually about 4 inches across and up to 3 inches thick. Since you are allergic....

Easy "corn cakes"
Make your favorite griddle cake recipe, substituting creamed corn for 1/2 to 3/4 of the fluid and adding 1/2 cup whole kernel corn.


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: M
Date: 10 Nov 99 - 06:17 PM

MMario, how many people do you feed?? I was going to suggest 2 turkeys, but then I re-read your post and realized you DO cook 2 turkeys. 3? OK, how about buying a small extra one and freezing it for future leftovers? I know it defeats the concept of the thing, but...I've been very sad when there was no leftover turkey, not even for a sandwich.

Curried Potato and Mussel Chowder

6 medium russet potatoes
3 Tbl butter or ghee
1 tsp salt
1 tsp cumin
1/2 tsp mustard seeds or ground mustard
1 tsp tumeric
1 tsp ground coriander
1/2 tsp cayenne pepper
1-1/2 to 2 cups water
1/2 to 2/3 cup frozen peas
1/2 cup milk

2 lbs mussels, scrubbed, de-bearded, etc.
1 cup water
1/2 cup white wine
1 clove garlic, crushed

Peel the potatoes and dice them.
Heat the butter in a large skillet over medium low heat. When warm, add spices. Let them simmer 2-3 minutes. Add potatoes, stirring them around until they are evenly coated with butter and spices. Turn up heat and cook/saute 5-10 minutes until some of the potatoes are a little crisped on the edges.
Add water. Bring to a boil. Then lower heat, cover the skillet and cook for about 1/2 hour, stirring occasionally, until potatoes are tender.
While this is doing, combine water, wine and garlic in a pot. Bring to a boil. Add mussels and steam until they open. Remove mussels. Strain and reserve liquid. Let mussels cool, then remove from shells.
Smash potatoes with a masher or back of a spoon or puree some in a blender. Leave some chunky. Add peas, milk and some of the reserved mussel broth. Simmer until peas are cooked. Stir in mussels.


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: M
Date: 10 Nov 99 - 06:19 PM

Aargh!! It didn't work. Somebody, please help!! Now its even more of a pain to read. Sorry, sorry, sorry.


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: Jeri
Date: 10 Nov 99 - 06:49 PM

M, type <br> for a line break, not [br]. I hope this looks the way it's supposed to.

Curried Potato and Mussel Chowder

6 medium russet potatoes
3 Tbl butter or ghee [BR] 1 tsp salt
1 tsp cumin
1/2 tsp mustard seeds or ground mustard
1 tsp tumeric
1 tsp ground coriander
1/2 tsp cayenne pepper
1-1/2 to 2 cups water
1/2 to 2/3 cup frozen peas
1/2 cup milk

2 lbs mussels, scrubbed, de-bearded, etc.
1 cup water
1/2 cup white wine
1 clove garlic, crushed

Peel the potatoes and dice them.
Heat the butter in a large skillet over medium low heat. When warm, add spices. Let them simmer 2-3 minutes. Add potatoes, stirring them around until they are evenly coated with butter and spices. Turn up heat and cook/saute 5-10 minutes until some of the potatoes are a little crisped on the edges.
Add water. Bring to a boil. Then lower heat, cover the skillet and cook for about 1/2 hour, stirring occasionally, until potatoes are tender.
While this is doing, combine water, wine and garlic in a pot. Bring to a boil. Add mussels and steam until they open. Remove mussels. Strain and reserve liquid. Let mussels cool, then remove from shells.
Smash potatoes with a masher or back of a spoon or puree some in a blender. Leave some chunky. Add peas, milk and some of the reserved mussel broth. Simmer until peas are cooked. Stir in mussels.


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: Jeri
Date: 10 Nov 99 - 06:54 PM

Well, I got close...

I'm going to organize (be afraid) the recipes from the first thread and send them off to Max, probably this weekend. If I wait until people are more or less finished posting recipes, I'll never get around to it. There will always be one more...


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: M
Date: 11 Nov 99 - 12:36 PM

Jeri--thanks so much. I am really not that uncoordinated on the computer; in fact, here at work, some colleagues call me the Oracle of the Computer and the MIS guys actually return my calls and give me inside info. But I am not a programmer...ah, I see. MMario referred to them as angle brackets, but they're actually less than and greater than symbols. OK. I will remember. Good luck with the organizing. And in time, of course, info will be posted on where and how one can acquire a Mudcat Cookbook? Thanks again.


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: Penny S.
Date: 11 Nov 99 - 01:02 PM

M, I wish you had not mentioned turkey sandwiches. Now I shan't rest until I've been able to make one, and it won't have proper stuffing in it anyway 'til after Christmas, Oh dear, and my mouth watewring so!

Penny


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: Micca
Date: 11 Nov 99 - 07:31 PM

Penny, you know those poxy awful Breville toasted sandwich makers that many people have in the back of a cupboard? well the only use for them is to make a toasted sandwich of turkey and cranberry jelly it is positively orgasmically wonderful and the only justification for existence of the useless piece of kit.


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: Penny S.
Date: 11 Nov 99 - 07:35 PM

We have one at school - presented by the retiring head. I shall organise such a sandwich - it'll have to be Monday, though!

Penny


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: Dave Swan
Date: 11 Nov 99 - 09:37 PM

Micca,

I've been a veggie for eight years with no regrets, but your toasted turkey and cranberry sandwich has made my mouth water. If ever I go back, that's the first meal. E.S.


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: Bert
Date: 18 Jan 00 - 01:46 PM

I was asked to post the recipe for the pastry in those pies I took to Annap's.

So here 'tiz.

With pastry, the method of making it is as important as the ingredients. I'll start with the ingredients and then give two different techniques for assembling them.

1 stick of butter (Yes - BUTTER, any substitution of a lesser fat WILL be noticed, although sometimes I cheat and use half butter and half Crisco)
1 1/4 cups of flour
1/2 teaspoon of salt
1/4 cup of cold water

If you have a food processor with the scimitar blades, then you throw everything in and turn it on. Stop the moment that it first forms into a ball. If it has not mixed fully , then knead it just a little. Roll out on a well floured counter top.

If you have a Kitchen Aid style mixer with beaters or if you're doing it by hand then the method is different.
You set aside half of the flour. Throw everything else in the basin and mix to a gooey paste (with a fork if working by hand). Then you fold in the rest of the flour gently.

Bake at 450 degrees F.

I'll post the recipe for the filling later, after I've checked with Tree about the quantities.

Bert.


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: Dani
Date: 18 Jan 00 - 02:52 PM

OK Bert, cold butter or room temp?

And What do you do with it after you roll it out?

My mouth is watering already.


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: JenEllen
Date: 18 Jan 00 - 03:29 PM

Feeds an army, and great for winter weather. Big hit at last night's gathering, and there isn't a shred left..

3lb beef roast
1/2 c vegetable oil
1/3 c katsup
1/4 c red wine
1/4 c minced onion
1 1/2 t salt
1 T Worchestershire sauce
1 t oregano
1/2 t dried mustard
1/4 t cayenne pepper
1/4 t pepper
1/2 c water
1 bottle spicy barbeque sauce

Place roast in large crock pot. Mix together all other ingredients EXCEPT b.b.q. sauce, and pour over roast. Simmer about 5 hours, until roast falls apart. Take roast out of crock, throw out the marinade. Shred the beef and return it to the crock, add b.b.q sauce. Cook again over low heat until heated through, stirring often. Serve as sandwich meat, or over rice.


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: Bert
Date: 18 Jan 00 - 03:58 PM

Dani, That's room temperature or a little warmer. It needs to be soft.

Use it for pies and tarts with any filling that you like. We had beef and mushroom at Annap's. Some people add a little sugar for sweet pies but I don't usually bother. If you're making a lot of batches you can recyle the trimmings from the previous batch, just throw them in with the other ingredients.

Bert.


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: InOBU
Date: 18 Jan 00 - 04:46 PM

Having lost 100 pounds, and having the doctor order me off the gargle... I offer this small bit of joy in the face of abstinence...

Dr. Otways Diet Delight...

In a large wine glass place about three tea-spoons of International Delight French Vanilla Fat Free creamer.
Slowly add your favorite diet Vanilla Soda,
If you want to be really a wildman sprikle nutmeg on top,
Remove shoes,
Put on either Eric Bogal, The Bothy Band, or Rankin Family on the CD, and watch the pounds slip away...
Enjoy
Larry


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

refresh


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: Greyeyes
Date: 08 Nov 00 - 04:44 PM

A classic British recipe, this is actually Scottish. Cullen is a place and skink apparently a Germanic word for soup. It stands or falls on the quality of the smoked haddock.

CULLEN SKINK

1 medium onion, finely chopped
2 pints full-fat milk
8oz good quality undyed smoked haddock fillet
2oz butter
12oz potatoes, ½ inch dice
2 tbsp roughly chopped fresh parsley
Salt, freshly ground black pepper

Soften the onion in the butter for a few minutes, add the milk, bring to the boil, add the potato, bring back to a simmer to soften potato. Add haddock to same milk, poach for 4 mins. (depending on thickness of haddock). Remove haddock, take off skin and flake flesh roughly, removing any odd bones. Put fish back in soup. Add sea salt, black pepper and the parsley. Stir through till thoroughly heated, serve with hot crusty bread.



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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: Snuffy
Date: 08 Nov 00 - 07:08 PM

MAIN COURSE - Old Inuit Recipe

  • Take 1 walrus (or seal, or whale etc)
  • Cut into small pieces
  • Put piece on stick
  • Hold over fire till delicious

Wassail! V


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: Kim C
Date: 09 Nov 00 - 12:06 PM

I am SO hungry! Here's my favorite easy party pleaser

Mother Caudell's Famous Homemade Pimento Cheese

1 8-oz package shredded cheddar cheese
1 2-oz jar pimentos
1 cup mayonnaise
salt and pepper or Worcestershire sauce, if desired

Mix mayonnaise and undrained pimentos, add salt, etc., if you want. Mix the cheese in and stir till it looks even. Chill a couple hours. EAT!

I have also made this with chopped pecans, but usually leave the nuts out if I'm taking it to a party.


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: Lyrical Lady
Date: 09 Nov 00 - 02:55 PM

Pastry ...Simply the Best (enough for 4 double crusts)

1 lb. Crisco, soft
1 lb. Lard, soft
1/2 lb. butter, chilled
11 Cups flour
1 Tbsp. salt,
1 1/2 - 2 Cups very cold water

Cut fat into salt and flour until mixture resembles peas, slowly add 1 1/2 cups water (you may require more depending on density of flour). Divide into 4 pkgs. Let rest in the fridge 20 mins. before rolling. This pastry rolls beautifully and is perfect for sweet or savory dishes.


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: Naemanson
Date: 09 Nov 00 - 02:58 PM

OK, here's how I feed my family on a busy evening. It all hinges on planning.

2 pounds of stew beef or cut up pork sirloin (whichever you use just get the cheap cuts of meat.)
1 bottle of BBQ sauce.

Throw it all in the crockpot and set it on low.

When you get home from work cook up some rice or potatoes and some frozen veg and serve the meat. Allow 1/2 hour for cooking the rice and veg and you are golden.

It ain't elegant, it ain't fine, but it fills the spot and lets you get on with your music.


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: GUEST,Lynn Title
Date: 09 Nov 00 - 03:53 PM

Lynn's Killer Fudge Sauce

1 16-oz bag chocolate chips
1 15-oz can evaporated (NOT condensed) milk
generous pinch instant coffee
sugar to taste (about 1/2 cup)
1/2 tsp cinnamon; pinch nutmeg
2-3 tb liqueur (orange is good; so are Kahlua/framboise/mint/dark rum/frangelico/almond)

Pour chips into a saucepan; pour the milk over them and heat on medium, stirring frequently from the bottom to keep the chips from burning onto the pan. The mass will take forever to melt; it looks like grainy chocolate milk for the most distressingly long time, then will suddenly turn dark and glossy. At that point, add the sugar and spices; heat for a few minutes more or there will be little unmelted bits in the sauce. When the sauce flows smoothly from your stirring spoon and shows no unmelted bits, add the liqueur and stir till smooth and glossy again.
Makes two-three cups, good for hot fudge, as a cake filling/frosting, or for eating by the spoonful. This recipe multiplies well; I cook it up literally by the gallon for Christmas gifts. By the way, the cheap Baker's Chocolate chips work as well or better than the Good Stuff for this recipe.

Enjoy!

Lynn


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: GUEST,leeneia
Date: 09 Nov 00 - 08:36 PM

Greyeyes, we are not deceived. "Skink" in not German for soup. "Suppe" is German for soup. A skink is a small lizard.

I believe your dish's name is another in a long line of deliberately ugly British-Isles food names. (Other examples - toad in the hole, train smash, bangers and mash.)

I suspect it is part of the unconscious desire to make the world realize y'all are not French. ------------ Key Lime Pie

Stir together: one can sweetened, condensed milk (such as Eagle Brand)and 1/3 cup lime juice. Put it in the refrigerator until time for dessert.

Bake, following mfg's directions: one small pie shell, either regular or graham-cracker, as you prefer.

When it is time to eat dessert, put the filling in the shell and top with the whipped topping of your choice.

(Meringue was traditional, but it's too much work and besides, the eggs could have salmonella.)

This very easy and makes a wonderful impression on guests.


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: SeanM
Date: 17 Sep 01 - 02:10 AM

Whee! I just made a dish that came out well enough that I'm sharing it with anything that stands still.

BEEF PORTABELLO

Ingredients:

2 lbs beef (flank steak, top round - whatever works)
One largish portabello mushroom
One shallot (if not, garlic or small onions can be used, but will give stronger flavor)
2 cups vegetable stock
1/2 cup beer
2 Tbs olive oil
salt and pepper to taste
2 Tbs cornstarch and cold water

PREPWORK:

Remove excess fat from beef. Reserve for later use. Cut beef into strips (mine were approx. 1/2"-3/4" wide).
Cut mushroom into slabs (I trimmed the stem down, cut the cap in half, and then cut them into approx. 1/2" wide strips)
Slice shallot thinly

COOKING:

Bring vegetable stock to a boil. Reduce heat to simmer. Simmer mushrooms for 3 minutes, then remove from stock. Return stock to boil. Let boil and reduce until ready to add to rest of dish.

In large skillet, heat olive oil over medium/high heat. Add in reserved fat from beef and cover. After a couple minutes, add beer and re-cover. Let simmer for approx. 4-5 minutes, then remove fat pieces from skillet.

Add sliced shallots and sautee until they begin to turn translucent. Add beef, mushrooms, salt, pepper and vegetable stock that has been boiling. Cover and reduce heat to medium/low, and let simmer for 25 minutes (longer if not done). After 25 (or more) minutes, remove beef and mushrooms from skillet and transfer to serving plate.

In small dish, mix cornstarch with approx. 1/2 cup cold water (MUST be cold). Mix quickly and thoroughly, then add to liquid left in skillet. Increase heat to medium and stir attentively until mix thickens (note: if liquid does not thicken, you can add more cornstarch - just make sure it's not TOO much, and that you mix it with a similar ratio of cold water). Let simmer for 2-3 minutes.

This can either be poured over beef/mushroom mix, or served on the side as a savory gravy.

Eat.

Also, someone may want to check the "X-Ed" thread - DougR put up what sounded like a good chocolate pudding recipe.

M


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: Whippet
Date: 17 Sep 01 - 07:13 AM

Snuffy's Inuit Recipe should have started. First club the seal of your choice or perhaps Harpoon the Whale perhaps it should then be garnished with Albatross


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: MMario
Date: 17 Sep 01 - 10:06 AM

Sean - my mouth is watering - (But *I* would add more portabellos - can never have enough mushrooms....)


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: Mrrzy
Date: 17 Sep 01 - 10:33 AM

This is a very Hungarian dish called unromantically Sliced Potatoes (Rakott Crumpli), which we as children pronounced Rocket Crumple:

Many cold leftover boiled potatoes, sliced; set aside the roundest, most even, prettiest slices
Many cold hard-boiled eggs, sliced
Much spicy Hungarian sausage (kolbász), sliced
Butter
Sour cream
Baking dish, thoroughly buttered
Preheat oven to 350*F; it will take you a long time to slice everything

Start bottom with potato slices; dot each slice generously with butter; add a layer of egg, a layer of sausage, and press down firmly with flat of hands to remove air; slather with blobs of sour cream. Repeat, not forgetting to press down on each set of layers before starting the next set. Do not be afraid of either the butter or the sour cream. Finish top with the prettiest potato slices and butter each of those. Bake for about an hour or till the potatoes on top are nicely browned and crunchy (all ingredients are already cooked, you are only "uniting" everything).
You end up with something hot and filling and rich as all getout, but incredibly delicious, as the flavor of egg and sausage has been carried throughout the dish by the butter and sour cream... wonderful. Mmmm.


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: LR Mole
Date: 17 Sep 01 - 01:10 PM

MOLE's KIDFOOD MEATLOAF
1-11/2 lb. ground chuckbeef
Can Tomato Paste
Can Chicken with Rice Soup
Egg
4 or 5 handfulls of Special K
Enough Italian Flavored Breadcrumbs to
make the top dusty in the bowl
A little milk over the top to moisten things
Throw all this into a bowl:burger,soup (don't dilute),tomato paste, egg, cereal, crushed between hands,amd the little bit of milk. Then moosh the whole ything together until it's all the same, splop into a loafpan or two, and cook at 350 for an hour and a half. IF an onion is insisted upon, peel it, cut it into lenthwise quarters and plug these into one end so they can be easily avoided. As long as you're doing this, bake some potatoes in there; if they're very big potatoes, put them in a half hour before the loaf.Hide one slice before serving so as to be able to make a cold meatloaf sandwich with cheddar and Mayo the next day.


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: MMario
Date: 17 Sep 01 - 01:14 PM

Mole - I like the way you write up a recipe!


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: Linda Kelly
Date: 17 Sep 01 - 01:14 PM

Hedgehog Stew
1 hedgehog
2 Gallons of Petrol
Road map of a rural location near you
Garden Spade
Assorted vegetables
Parsley

1. Put petrol into a car and start engine
2. Using road map, find a location with fairly straight roads and lots of local wild life
3. Locate hedgehog as it crosses road
4. Increase speed to at least 60 m.p.h.
5. Flatten hedgehog completely
6.Scrape off wheels with garden spade
7.Add assorted vegetables and microwave for 15 minutes
8.Add parsley and serve

(Sorry folks!)


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: MAG
Date: 17 Sep 01 - 02:49 PM

(LONG) OK, since this thread came back up,and I have the day off, here's what is in my file box (most of which I can't have anymore, but what the h?)

Cold Cherry Soup (Scandinavian? -- too much work for any but special occasions)

21/2 lb. fresh dark cherries
5 c. water
4T. sugar
1/3c. white wine
jiuce of 2 lemons

(use enamel pan) Boil pitted cherries w/ water & sugar; simmer 15 - 20 min. Puree & sieve cherries & return to liquid. Add wine & lemon juice; adjust sugar.

Chill; garnish w/ whipped cream & cherry halves.

(Pink) Rose Petal Wine 1 qt. rose petals, packed down tight
1 gal. boiling (filtered) water
3 lb. sugar
2 cakes yeast, or equivalent (wine yeast best)

Pick sweet (pink) rose petals -- use fragrant ones. Pour water over petals in glass or enamel vessel & let stand 24 hours. Squeeze out liquid; add sugar & yeast. Let work 6 weeks in vessel (sealed w/ air trap); siphon & bottle. A lotta trouble, but it tastes like that song: "Strawberries, cherries, and the angels kissing spring ..."

Pecan Pie

9 inch pie shell -- recipes above are better than mine preheat oven to 375

3 beaten eggs
3/4c. dark corn syrup or light molasses
1/4t. salt
3/4c. sugar
1c. pecan halves

Combine ingredients; pour into shell; bake 40 - 50 m. until filling is set.

Asparagus Dip This is a real treasure when tips are prime.

1T lemon juice
1T coarse, Dijon-style mustard
2T grated parmesan cheese (or more, to taste)
1t paprika
1/2t dried dill weed ( I have used fresh; works)
1/2t minced fresh garlic
1/4c plus iT mayo
1 lb. asparagus

Combine all ingredients except Asparagus in small mixing bowl; cover and refrigerate for an hour to marry flavors, but serve at room temperature. Snap asparagus spears; nuke lightly and serve with dip. (makes 2/3c.) (Can also chill spears and serve cold.)

Well, I've only made a dent in my file. I had a buncha "Clippers" that are "keepers," but it's too much and I'm gonna take 'em out.

Max, who is going to index and write up a t of c.?? You need a librarian!


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: Jim Dixon
Date: 17 Sep 01 - 03:27 PM

Here is Peter Ostroushko's musical recipe for borscht.


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: lady penelope
Date: 17 Sep 01 - 03:36 PM

Here's something I can gorge myself on ( which I'm thankfully too lazy to make mostly ) and my mum's are still the best.

Tatty scones ( Potato scones )

Approx. 2lb / 1 kg potatos , peeled
2 oz / 60 (ish) grms of butter
Some flour ( depends on how much gets absorbed )

Boil the potatos till they start to fall apart, drain well and leave to dry off slightly.
Throw the butter in and lay about with a potato masher like a demented thing, until the spuds have a smooth and fluffy texture.
Leave to cool.
When mash is cool, knead in just enough flour to stop the mix from sticking to your hands.
Divide mixture into about 4 equal lumps.
Roll each lump out like pastry ( in a round ) until it's about the thickness you'd make a shortcrust pastry ( about 3mm for the pedants out there ).
Cut round into quarters.
Fry on a griddle / hot plate anything so long as it has no oil / fat on it.
Once scone is brown on both sides - eat after spreading with yet more butter ( Scotland is the heart attack centre of europe ) or if you manage to leave some to go cold, you can fry them up with your breakfast!

Dribble........

TTFN M'Lady P.


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: Sorcha
Date: 17 Sep 01 - 05:05 PM

Do you all really want MORE recipes?? I have gazillions--maybe we should ask what people really want recipes FOR...


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: RangerSteve
Date: 17 Sep 01 - 08:53 PM

Sorcha - I'm not picky - any recipe for food is fine with me.

One box of pasta - whichever type you like in your salads, cooked according to package directions.

Scallions, cherry tomatoes, celery, cucumbers - cut up.

One small can of mandarin oranges, drained.

1/4 cup each of olive oil, soy sauce, wine vinegar. (use ginger flavored soy sauce if you can find it).

Mix the liquid ingredients in the bottom of a large bowl. Add the cooked pasta and toss until the pasta absorbs the soy sauce and is a light tan color. Add the rest of the ingredients and chill it for an hour. Optional ingredients: a can of tuna or shrimp, or some leftover chicken.


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: marymarymary
Date: 17 Sep 01 - 09:39 PM

Corn Chowder

This is great comfort food for cold days :)

2 slices of bacon
a piece of sweet red pepper
A little butter
1 bottle of beer
4 cups milk or so, or 1 cup cream and 3 or so of milk
1 large white onion
1 carrot
6 medium red potatos -- fewer if you use the big brown kind
a handful or so of flour
1 tablespoon or so of dillweed
1/4 teaspoon or so of paprika
Salt if you like
1.5 cups or so of shredded cheddar cheese


Put your potatos on to boil, then start the rest. Fry the bacon until it's crumble-able. Remove it from the pan and drain. Chop the onion and pepper and cook it in the bacon drippings, adding a little bit of butter if need be, and cook until a piece of the onion is just barely not crunchy. Add a few handful of flour and stir well so that you don't have flour lumps. Add a cup or so of the beer, put the crumbled bacon back in, and simmer the lot for a few minutes. Drain the can of corn and add that. By now the potatos should be cooked through, so drain and dice or smoosh them, leaving the skins on, and throw those in the pot. Add the milk, dillweed, and paprika. With a carrot peeler, whittle the carrot peels into the pot. Let everything cook for a while on low flame until hot through, then, last thing, add the grated cheese and stir until it is melted and mixed in well. This really tastes the best the next day, after the flavors have had a chance to mix.


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: GUEST,maire
Date: 17 Sep 01 - 10:39 PM

My favorite soup for autumn:

Hearty Potato-Sauerkraut Soup

8 C chicken or beef broth 1 can of condensed cream of mushroom soup, undiluted 3 medium potatoes, cut into small cubes 3 medium carrots, chopped 1 large onion, chopped 3 stalks of celery, chopped ¾ lb smoked Polish sausage, cubed 1 C chopped cooked ham 2 T vinegar 2 t dried dillweed ½ t pepper 8 oz. fresh mushrooms, sliced (if you like mushrooms)

Put it all in a big pot and cook until the vegetables are tender, about 4-5 hours.


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: Mrrzy
Date: 17 Sep 01 - 11:23 PM

I used to have recipes I'd developped in college for cooking while watching TV ... simmer for duration of 1/2-hour sitcom, stirring during the commercials, adjust seasonings at end credits... will have to go dig those up! I had others for hour-long shows too, quelle idee.


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: Dicho (Frank Staplin)
Date: 17 Sep 01 - 11:34 PM

Skink is a hearty soup, a classic dish usually made with beef, but other meats can be used. The word is Germanic. See the Oxford English Dictionary.
CANNELLONI DA PAOLO King of pastas, by a Calgary chef
Filling:
1 lb ground veal,
1 carrot minced,
1/2 large onion, minced,
1/2 bunch celery, minced,
1/4 cup virgin olive oil,
1 teaspoon minced garlic,
1/2 teaspoon crushed chili peppers,
1/2 teaspoon each salt and pepper,
Cook in 400F oven for 30 min., then mix with:
8 ounces spinach minced,
4 ounces white wine,
1 cup grated parmesan cheese,
1 cup grated mozzarella cheese,
1 cup bechamel sauce,
4 whole eggs,
Bechamel Sauce:
1/2 cup melted butter,
1/4 cup flour,
1/2 teaspoon salt,
4 ounces dry white wine,
1 pint homo milk,
1 pint 36% whipping cream,
Combine butter and flour. Add remaining ingredients and bring to boil, cooking and stirring for 15 min, until thick.
Fresh Pasta:
6 eggs,
8 ounces water,
Enough flour to make a stiff dough.
Combine eggs and water. Add flour a little at a time until you have a stiff dough. Let rest then roll out thin and cut into 6" x 4" squares.
TO COOK Cannelloni, fill each square of pasta with 3-4 tablespoons of filling. Place rolls in a pan, seam side down and close together. Mix 2 cups tomato sauce with remaining bechamel sauce and pour over rolls. Bake at 350F for 20 minutes or until bubbly. Serve sprinkled with parmesan cheese. Serves 8 to 10. Sheer heaven! Left-over can be heated in microwave until warmed through.


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: Dicho (Frank Staplin)
Date: 17 Sep 01 - 11:36 PM

Cannelloni recipe from Da Paolo's Ristorante in Calgary, Canada.


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: Dicho (Frank Staplin)
Date: 18 Sep 01 - 12:12 AM

PISTACHIO CHICKEN WITH MARSALA SAUCE (Dennis Planiden, Lake Louise, Alberta, 1994)
4 skinless, boneless chicken breasts,
1/3 to 1/2 cup Parmesian cheese, grated (Par. Reggiano, preferred,
1/3 cup shelled pistachios,
1/2 cup fine bread crumbs,
1 egg beaten,
1/2 cup clarified butter,
1/2 cup virgin olive oil,
1/4 cup Marsala wine,
1/4 cup whipping cream,
MIX Parmesan cheese, pistachios and bread crumbs together and place in a cake pan. Cut each chicken breast in half and place between sheets of wax paper. Pound lightly to flatten the breast to abt. 1/4 inch thickness.
DIP both sides of the chicken in the egg. Coat dipped chicken breasts in dry mixture until completely covered. Set aside and finish other chicken pieces. May be refrigerated at this stage overnight.
PREHEAT a non-stick saucepan and add a tablespoon of clarified butter and olive oil to the pan. Place coated chicken in pan and cook until golden brown on each side. This should be done in small quantities to keep the pan hot through the cooking process. Put the cooked breast on a warm platter.
DEGLAZE the pan with Marsala and reduce liquid to about half. Add cream and reduce to appropriate thickness.
SPOON some sauce on the serving plate and place a chicken breast on top.


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: SeanM
Date: 18 Sep 01 - 12:22 AM

Just realized looking back over this that there was never a link to the original Mudcat Cookbook Fundraiser Thread. Well, not until now.

On the subject, is this still an active project? I'd love to collate all this in web format if the book itself has decayed...

M


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: Jeri
Date: 18 Sep 01 - 03:15 AM

Sean, I actually started doing this as an HTML thingie, but got involved with a job and never got around to finishing it. (KerTHUNK - dropped the ball.) I never realised how difficult it was going to be, what with categorising recipies, arranging them, trying to decide if there should be a special category for road kill and other possibly-not-serious recepies...

Also, there are more than just two threads, I believe. There was the Pound Cake thread, 2 Ethnic Crossover threads, a grits thread, a Good Home Cookin' thread, and a few others. Also, assorted recipies in the tavern threads and other places. I'll see if I can find the threads and provide links.


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: MMario
Date: 18 Sep 01 - 12:41 PM

when I started the second thread on this - I was still pre-link-capable.


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: MAG
Date: 18 Sep 01 - 08:35 PM

Used to have a messa booze recipes, but these are all I can find now:

Bourbon Pound Cake

1lb. butter
2c. sugar
8 eggs, separated
2t. vanilla
2t. almond extract 1/3c. bourbon
1c. sugar
1/2. chopped pecans

butter 10" tube pan; preheat oven to 350. cream butter and 2c. sugar. add egg yolks singly, beating after each add. add flour alternately w/ flavorings and bourbon in thirds, beating smooth after each. beat egg whites until stiff but not dry. beat 1c. sugar into whites gradually. Fold egg yolk mixture into meringue. sprinkle pecans into bottom of pan. carefully turn batter into pan; bake 11 1/2 hrs.

Crema de Vie (Cuban Egg Nog)

make light syrop:
3c. sugar
2c. water
1 stick cinnamon -- set asie to cool

beat:
1can evaporated milk
1 can condensed milk
3 egg yolks
1t. vanilla

strsain into cooled syrop mixture and stir. Stir in 1/2 bottle light rum; serve.

Between the rum and sugar, guaranteed to knock you on your ass. My sevretary in Miami used to make this. Just reading the recipe now raised my blood sugar.


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: RangerSteve
Date: 18 Sep 01 - 09:04 PM

Cabbage and Sausage Soup - lowfat version

Half a head of cabbage, chopped (or a whole, small, head)

one package (6 to 8 links) turkey sausage, cut into bite size pieces.

chicken boullion

a handful of raisons (I rarely measure things accurately)

Put some olive oil in a large pot and add the sausage. cook until the sausage is browned. Add the cabbage and cook until the cabbage is slightly wilted. add enough water (one cup at a time) to cover the cabbage, and add one boullion cube for each cup of water. Add raisins. Bring to a boil, then simmer until cabbage is competely cooked. Add black pepper if you want.

This is actually better reheated the next day.


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: Dicho (Frank Staplin)
Date: 18 Sep 01 - 11:40 PM

PASTELITOS (small pastries)
A simple stuffed semi-sweet pastry, a favorite in New Mexico
1 pound dried apricots
1 1/4 cups sugar
3 teaspoons sugar
1 teaspoon cinnamon
Pastry (see below)
Soak dried apricots overnight. Cook until soft enough to press through colander or ricer or mash well (the last is best). Add sugar to pulp and cook until very thick. Let cool.
ROLL out one half of the pastry large anough to line a baking sheet. Spread fruit mixture on this and cover with other half of pastry. Press edges together. Sprinkle with sugar-cinnamon mixture.
MARK in small squares before baking and prick each square with fork. BAKE in hot oven about 20 minutes (do not brown too much). COOL and cut as marked. Pastelitos should be about as thick as the little finger. Makes about 35.
PASTEL (Pastry)
2 cups flour
1/2 teaspoon baking powder
3/4 teaspoon salt
2/3 cup butter or lard
4 to 6 tablespoons cold water
Mix and sift dry ingredients. Cut in shortening until mixture is like coarse meal. Add only enough water to bind together. Roll out thin on a slightly floured board.
Anise may be sprinkled over just before serving.


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: guinnesschik
Date: 19 Sep 01 - 09:07 AM

I see no entries on the lowly bean! I make a hella pot of beans. So much so, that folks who usually hat ethem, ask for seconds! (and no, they'e not feeding 'em to the dog!)

Black Bean Soup

1 lb black beans
celery, onions, carrots, and peppers of your choice
5 or 6 cloves of garlic
oregano, thyme, seasoned pepper
1 15 or 16 oz can of diced tomatoes and chilies
lots of olive oil
1 12 oz bottle of Guinness Extra Stout
salt to taste

Soak your beans over night. Chop veggies and grate carrots. Sautee aromatics, garlic, and herbs in much olive oil until onions are transparent. If you cook this in a crock pot, put everything in all at once and forget about it for six hours. If you're cooking stove top, it can be done in two.

Add your olive oil logged goodies to the beans, add the can of tomatoes and chilies. Slowly add the Guinnes, 'cause it will bubble up something fierce. Add about a half a cup to a cup of olive oil. Don't add salt until you're ready to serve, 'cause it hardens the bean skins.

This is so good served with a really dark grainy bread and muenster cheese.


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Subject: RE: M'Cat Cookbk fundraiser II-POST RECIPEs
From: MMario
Date: 21 Mar 03 - 02:46 PM

refresh


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