Strange But True

I've been hearing a lot about using veggies in different foods, in ways you either might not expect or as substitutes. For example, putting pureed veggies in pancake batter, or as a substitute for oil in a bread or muffin recipe. This one was definitely new for me. I heard about it a few days ago on diaperswappers.com. You can always count on those crunchy, babywearing, cloth diapering mamas to find the funky recipes. Love it! Anyway, I searched Google and found this blog, 101 Cookbooks. Here's the link to the page.

Yes, I tried the recipe, and yes, its for real. My thoughts and comments are at the bottom.

Amazing Black Bean Brownie Recipe

For those of you who have a hard time tracking down agave nectar (which is becoming much more readily available) substitute honey 1:1 for the agave nectar. Ania's head notes encourage you to keep these brownies in the refrigerator, they will slice much better if refrigerated several hours or preferably overnight. I used instant coffee this time around, but you can find natural coffee substitute at many natural food stores.

4 ounces unsweetened chocolate
1 cup unsalted butter
2 cups soft-cooked black beans, drained well (hs: canned is fine)
1 cup walnuts, chopped
1 tablespoon vanilla extract
¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive)
¼ teaspoon sea salt
4 large eggs
1½ cups light agave nectar

Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan (hs note: or jellyroll pan) with parchment paper and lightly oil with canola oil spray.

Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.

In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.

In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.

Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.

Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)

Makes 45 (2-inch) brownies.

Notes and comments: You really truly can't taste the beans in the final product. Both M and R tried them and gave the "Can we have some more" of approval; I was impressed! I used honey as well as liquid egg substitute and instant coffee in my batch, and they turned out just fine. I imagine those of you who are df could use egg replacer without any problem. What you end up with is something similar to a souffle. When they first come out of the oven the brownies are very soft and custard-like. You really will want to let them sit in the fridge overnight. The final product will have a very fudge-y texture. If you're looking for a cake-y brownie, this is not the recipe for you. However, if you're looking to experiment with what's in your pantry, this is a good place to start.

Tricky, But Worth It

I am not someone who fries a lot of food. I usually stay away from that crispy, crunchy deliciousness. Lately, though, I've been giving it a try. I'll only be young once, and am not scrutinizing my cholesterol at this time (wahoo!). I saw this episode, and we gave it a try. I saw "we", but really M is the Fry Daddy in our house. I'm on the Tasting Committee, which is good enough for me! We've managed to convert this to a gluten-free/dairy-free recipe, and I'm not sure even Mr. Brown could tell the difference.

Anyway, the only advice I can give to those not using an electric fryer, is to get a good thermometer (a candy thermometer works well), use a cast iron pot, and watch your temps. The oil temp drops when you add more items, and after you adjust your burner temp, it can sky-rocket before you know it. Enjoy!!!

Fried Chicken

Recipe courtesy Alton Brown

• Cook Time

  20 min

• Level

  Intermediate

• Yield

  3 to 4 servings

Close

Times:

Prep

20 min

Inactive Prep

--

Cook

20 min

Total:

40 min

Ingredients

• 1 broiler/fryer chicken, cut into 8 pieces (* or you can use chicken tenders)
  
• 2 cups low fat buttermilk
• 2 tablespoons kosher salt
• 2 tablespoons Hungarian paprika
• 2 teaspoons garlic powder
• 1 teaspoon cayenne pepper
• Flour, for dredging
• Vegetable shortening, for frying

Directions

Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.

Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.

Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)

Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.

You have to try this!!!

Why is this my new go-to sorbet recipe? Why will I happily modify it to fit whatever fruit-mood I'm in at the moment? Let me count the ways.

1) Its a really easy recipe. Love that!
2) You don't have to buy any funky ingredients that you'll never use again. Powdered fruit pectin, anyone?
3) It makes a lot. I ended up doing it in two batches because my ice cream maker (a Cuisinart) was too full. Too much ice cream/sorbet is always a winner in my book.
4) I mixed the base last night, let it sit in the fridge overnight, and put it in the ice cream maker this morning. I love "fix and do later" recipes!
5) The churned sorbet has been in my freezer since about 9am, and isn't frozen solid. I *really* hate having to struggle to get ice cream/sorbet out of a container.
6) You knew I would make some modifications to the recipe, didn't you! Of course I did! And even better, my changes worked (for the better, IMO). Check my notes at the bottom of the recipe.

Peach Sorbet, courtesy of makeicecream.com

4 cups peaches, peeled pitted and sliced (you can omit the slicing and just puree them)

2 1/4 cups sugar

2/3 cup orange juice

1/3 cup lemon juice

In a blender or a food processor, purée the peaches. In large saucepan, combine the sugar, orange juice and lemon juice. Over medium heat, cook and stir until the sugar dissolves; remove from heat. Stir in pureed peaches. Refrigerate until cold. Freeze the mixture in an ice cream machine using it according to manufacturer’s instruction.

My Notes:
If you're going to use peaches, don't be afraid to get the "almost too ripe" ones. You know the ones I'm talking about. Buy them! They are perfect for ice cream/sorbet for several reasons. First, you're taking off the skin, so don't worry about the outward appearance. Second, you're puree-ing them anyway, so if the flesh is a little soft, no one will know. Third and most importantly, the overly ripe fruits are the ones with the more intense flavors.
I was a little leery of the amount of sugar this called for, and substituted 1 cup of Prickly Pear Honey for the regular sugar. It added a fantastic depth of flavor, and an additional fruity note. Delicious! I also used just about 2 cups, leaving out the last 1/4 cup.
Given my initial success with this recipe, I really think it could be modified for any fruit and juice combination. Just keep to the quantities listed, and you should be fine.

Happy Sorbet-ing!

My kind of reading

Some books are purely for escape; reading about places, events, or characteristics far from your own. Some books are educational. My favorite book is a travelogue that has recipes included in the adventures. Frances Mayes, among others, is an expert at this. I'm currently reading Spain, A Culinary Road Trip by Mario Batali with Gwyneth Paltrow. If you're a fan of Mario's, interested in Spain and its food, or just want to look at some great pics of food and scenery, get a hold of this book. This recipe sounds like the perfect summer dessert - divine!!!

Pineapple with lime and molasses

serves 8
1 ripe pineapple, peeled, cored, and cut into bite-sized pieces
Grated zest of 1 lime
3 tablespoons robust molasses

Put the pineapple on a plate, sprinkle with the zest, and drizzle with the molasses. Enjoy!


The book also talks about churros being dipped in thicker-than-thick hot chocolate, more sauce than beverage. I just might have to a) find a churro recipe and b) get a churro maker.

Could you call it breakfast?

I'm a big fan of breakfast. I love the variety; baked goods, egg dishes, meats, fruits, and tons of dairy options. I love that you can eat "breakfast" items for any meal. When I came across this recipe, it reminded me of some egg casseroles I've made. You know the type; cube bread, mix eggs and milk, cover with cheese, refrigerate and cook the next morning. Easy and delicious! But when I read over these ingredients a second time, my next thought was wondering who thought to mix a martini and an egg casserole. Interesting combo....

Cheese and Olive Custard

5 slices of bread
2 tablespoons butter or other fat
1 cup grated cheese
1/2 cup stuffed olives, sliced
3 eggs, slightly beaten
1/4 teaspoon prepared mustard
1/3 cup olive liquor
2 cups milk, scalded

Remove crusts from bread, spread with 1 tablespoon butter;cut into cubes, arrange 1/3 on bottom of a well-greased casserole. Cover with 1/3 of cheese and 1/2 of olives. Repeat, having cheese on top. Dot with remaining butter or other fat. Beat eggs slightly, add mustard, olive liquor and then add milk gradually, stirring constantly. Pour into casserole, set in a pan of hot water and bake in a moderately slow oven (325 F) until set, about 60 minutes. Serves 6.


Now I don't think this was intended as a breakfast dish. It could probably work as one, I suppose. I wonder, if it was served in the morning, if the accompanying beverage should be a Bloody Mary? I also wonder if using olives stuffed with bleu cheese, or even onions or garlic would elevate this dish to being a snazzy addition on a happy hour menu? If it was served as tartlets instead of a casserole, it could be a show-stopper. I might have to try that.....

Grapefruit & Orange Sorbetto

This recipe came out of "A16 Food+Wine" by Nate Appleman and Shelley Lindgren. Nate is the Executive Chef at the restaurant, and Shelley is the Wine Director. There are a ton of amazing recipes and foodie blurbs. Mike made the chocolate gelato last weekend and said it was the best he'd ever had. We highly recommend it! I'll add my notes at the bottom of the recipe.

Grapefruit Sorbetto
makes about 1 quart

1/4 cup sugar
1 teaspoon powdered pectin
1 quart freshly squeezed grapefruit juice
1/4 cup light corn syrup
1 tablespoon freshly squeezed lemon juice

In a small bowl, mix together the sugar and pectin. Combine 1 cup grapefruit juice with the corn syrup in a small pot. Bring to a simmer over medium heat, whisk in the sugar mixture, and then continue whisking for about 1 minute or until the sugar and pectin are completely dissolved.

Pour the remaining 3 cups grapefruit juice and the lemon juice into a medium bowl. Add the sugar mixture into the juice gradually, whisking in about 1 tablespoon at a time until the sugar mixture is completely incorporated and the base is smooth. At this point, the base can be covered and stored in the refrigerator for up to 2 days before churning, or it can be cooled down in an ice bath until well chilled and then churned immediately.

Whisk the base, then pour into an ice cream maker and churn according to the manufacturer's instructions. The sorbetto should be smooth and semisolid. Store in a chilled container in the freezer. The sorbetto is best if served the same day it was churned.


We used 2 cups fresh grapefruit juice and 2 cups canned juice the first time we made it. We found the flavor to be *very* tart. For my taste, it was too tart to really enjoy. It would work great as a palate cleanser in between courses, but not really for a treat on a hot day. The second time we made it I substituted 1 cup orange juice, and the taste is perfect! Just as another note, this recipe makes about a 1/4 cup too much for my ice cream maker (a Cuisinart). I usually end up with a smidgen left over, otherwise the paddle gets covered up.

Of course I had to change the recipe. You know I can't leave well enough alone!

Change Is In The Recipe

I can't leave well-enough alone. Mention a recipe to me and I'm immediately thinking of ways to improve it, or change it. My latest creation came about after a disappointing batch of carrot/apple muffins. They taste pretty good, but there is a lack of moistness, and that delicious-factor that would make them irresistible. I also took note of R chowing down on the mostly-good carrot muffins, and realized I could get more fruits and veggies in him with a better recipe.

I started with a basic zucchini bread from Elizabeth Barbone's book Easy Gluten-Free Baking, and then added a few items.

Chocolate Zucchini-Apple Muffins

1 1/4 cup white rice flour
1/4 cup cornstarch
1/4 cup sweet rice flour (I used sweet sorghum flour instead)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon xanthan gum
2 large eggs (or the equivalent in egg-replacers)
1/2 vegetable oil
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup grated fresh zucchini
*** my additions***
3 tablespoons water
1 teaspoon vanilla extract (for a total of 2 teaspoons)
1/2 cup shredded apple (a heaping 1/2 cup)
1 tablespoon cocoa powder

1. Preheat oven to 350F.
2. In a medium bowl, whisk together dry ingredients (white rice flour through xanthan gum).
3. In a large bowl, whisk eggs together with oil until well combined and slightly frothy. (Use high speed on a handheld mixer or medium-high on a stand mixer.) Add vanilla and sugar; mix until sugar is dissolved. Add dry ingredients and blend until thoroughly combined, about 1 minute. (Use medium speed on a handheld mixer, or medium-low on a stand mixer.) Using a wooden spoon, stir in grated zucchini. Pour batter into muffin tins.
4. Bake for 15-20 minutes or until a tester inserted into the center of a muffin comes out clean.

Notes: The dough was very dry and crumbly after I added the dry ingredients. At this point, I added 3 tablespoons of water, 1 tablespoon of cocoa powder, 1 teaspoon of vanilla, and 1/2 cup shredded apple. The recipe, after my changes, made 24 mini muffins, 9 1-1/2" x 3-3/4" loaves, and two regular-sized muffins. They baked for about 18 minutes.

This one's for you, Mom!

My Mom loves coffee. A lot. Her day is always brighter when she's had a cup or two in the morning, and if you offer coffee at any other time during the day, she rarely refuses. One of her favorite treats is chocolate covered coffee beans. If you haven't tried them, they're a pretty tasty treat! Anyway, coffee left in the coffeemaker stands no chance against my Mom. So, when I saw the great variety of coffee recipes in this cookbook, I immediately thought of her. So Mom, these are for you!

Coffee Jelly

• 2 tablespoons granulated gelatine
• 1/2 cup cold water
• 1 cup boiling water
• 1/3 cup sugar
• 2 cups boiled coffee

Soak gelatine 5 minutes in cold water, dissolve in boiling water, strain and add to sugar and coffee. Mold and chill. If desiring less strong of coffee, use 1 1/4 cups boiling water and 1 cup coffee.


Coffee Eggnog

• 1 egg yolk
• 1 1/2 teaspoons sugar
• 1/2 cup strong coffee (cold)
• 1/2 cup milk or cream
• 1 egg white

Beat egg yolk and sugar. Beat egg white, combine and add coffee and milk.


Coffee Fritters, Coffee Cream Sauce

• Stale bread, cut in 1/2 inch slices
• 3/4 cup coffee infusion
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1 egg, slightly beaten
• 1/4 cup cream
• Coffee Cream Sauce (recipe follows)

Remove crusts, cut bread into half inch strips. Mix coffee, sugar, salt, egg, and cream. Dip bread into mixture. Crumb, fry, and drain. Serve with sauce.

Coffee Cream Sauce

• 3 egg yolks, slightly beaten
• 4 tablespoons sugar
• 1/8 teaspoon salt
• 1 cup coffee infusion
• 1/3 cup whipping cream, beaten until stiff

Add sugar and salt to eggs. Add coffee gradually. Cook in double boiler until thickened, stirring as necessary. Cool, fold in cream.


Not exactly a low-cal collection of recipes, but delicious ones nonetheless. H and q!

These will require a trip to the liquor store....and it'll cost you!

So I'm thumbing through another cookbook, and I come across the beverage section. Always worth a look as you never know what you'll find. The first recipe that catches my eye is for Virginia Eggnog. I'm a big fan of eggnog, as those of you who know me well can attest. I usually buy it in large quantities as soon as the holiday season rolls around, and I'm pouting when it disappears from the grocery stores dairy sections. Personally, I like mine with Kahlua. So good! But, I digress. Check out this recipe. I might have to make it....

Virginia Eggnog

• 12 eggs
• 1 cup sugar
• 1 quart milk
• 2 cups whiskey
• 1 cup rum
• 1 quart heavy cream, beaten

Beat egg yolks with sugar until very light. Add milk, whiskey, and rum. Fold in cream and egg whites, beaten until very stiff. Add more sugar or liquor to taste.


Sounds pretty good, huh! Then, a few pages later I found this one.

Champagne Punch

• 1 cup water
• 2 cups sugar
• 1 quart champagne
• 4 tablespoons brandy
• 2 tablespoons rum
• 2 tablespoons Orange Curacao
• juice 2 lemons
• 2 cups tea infusion
• ice
• 1 quart soda water

Boil sugar and water together for 10 minutes. Mix champage, brandy, rum, Curacao, lemon juice, and tea. Sweeten to taste with syrup. Pour into punch bowl over large piece of ice. Just before serving, add soda water.


And finally, the grand-daddy of them all.


Club Punch

• 1 cup water
• 2 cups sugar
• 1 quart Burgundy
• 1 cup rum
• 1/3 cup brandy
• 1/3 cup Benedictine*
• 1 quart Vichy**
• 3 sliced oranges
• 1/2 cup sliced pineapple
• juice 2 lemons
• 1 cup tea infusion
• ice

Boil sugar and water for 10 minutes. Mix other ingredients (except ice), sweeten to taste with syrup, and pour over block of ice in punch bowl.
*Benedictine is an herbal liquor, produced in France. The recipe contains 27 different plants and spices, and is a well-kept secret. Purportedly, only three people know the recipe.
** Vichy is a sparkling mineral water from Vichy, France.


My recommendation is to check your bank balance before heading to the liquor store, and to invite more than a few friends over.

He says they're good....enjoy!

Part of what I love about cooking and baking is being able to taste my creations and make changes. I like being able to modify a recipe to my taste, and then have the finished dish come out just like I wanted. Every now and then I like to make stuff for M that R and I can't have, just because he's been such a good guy about the whole thing. So the other week I caved in and bought this ginormous cookie cutter set that I've been thinking about forever. One hundred and one cookie cutters, everything under the sun. Naturally I wanted to make cookies right away. If you're going to use cookie cutters, though, you have to roll out the dough, and gf/df/ef cookie dough is really delicate. Not great for rolling. I would have to use an unmodified recipe. The snag with this is that M would have to taste to dough, to make sure the ingredients came together correctly. I have a lot of faith in this guy, but he's considered the Sugar Cookie Expert in our house, so I think my faith is well grounded. He says this is an awesome cookie recipe. All I can add is that it makes a TON of cookies. When all was said and done, I had about 22 cookies at 3/8", and 70 or 80 rolled at 1/4". Like I said, a TON of cookies. I made it in two batches, since my Kitchen Aid bowl isn't big enough to handle the whole thing at once. Enjoy!

The Best Rolled Sugar Cookies
1 1/2 cups butter, softened
2 cups white sugar
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Directions
1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

I haven't tried this recipe yet, but I have a tip for MAKING CUTOUT COOKIES EASILY: I put a sheet of baking parchment (now easily found in grocery stores) on my cookie sheet, then ROLL THE DOUGH OUT DIRECTLY ON THE PARCHMENT-LINED COOKIE SHEET. After making the 'cut-outs', appropriately spaced on the dough, I PEEL AWAY THE EXCESS DOUGH from around and between the 'cookies' and bake as directed. The parchment helps keep the bottoms of the cookies from getting too dark, eliminates any need for greasing the pan, allows you to remove the cookies from the sheet by simply sliding the parchment carefully off the side (which is especially helpful with extra large or delicate cookies), and CAN USUALLY BE REUSED IN BAKING THE REST OF THE COOKIES. I have also rolled dough out on the parchment without having it on the cookie sheet, done the cutting and trimming, and then slid the parchment onto the sheet for baking, which helps when you're short of cookie sheets -- the next batch is ready to pop into the oven as soon as the first comes out.

I added this note at the end that I had found on the allrecipes.com website, where I found the cookie recipe. I tried rolling the cookies out on parchment, and was pretty pleased with the results. I found it wasted too much time to cut them and pull away the extra dough. Instead I cut them and moved them to another piece of parchment to be baked. If you work with a little bit of dough at a time, and leave the rest in the fridge, the dough stays cold enough and won't stick to the parchment. I also used powdered sugar to roll them out instead of flour. I'm looking forward to tasting these when we're done with this diet!

Now, about that flavor combination....

I know there are a lot of dishes that combine flavors in unexpected ways. Fusion-cooking is all the rage, combining Asian and midwestern cooking, or Asian and French. Combinations you might not think of right off the bat, but that are usually interesting and delicious. The recipe that will soon follow is kind of along those lines. I'm sure the ingredients, when tasted as a whole instead of taken individually, blend and meld well into an interesting flavor. I'm just not 100% convinced that they should be blended together. Take a look at this....


Molded Cheese Salad

• 1 package lemon gelatin
• 2 cups boiling water
• 1/2 cup heavy cream, whipped
• 1 cup chopped nuts
• 1 cup grated cheese
• 1 cup caned crushed pineapple
• 1/2 cup sliced stuffed olives
• Fruit Salad Dressing (recipe to follow)

Dissolve gelatin in boiling water and chill until it begins to thicken. Whip until fluffy and fold in next 5 ingredients (heavy cream through stuffed olives). pour into a ring mold and chill until firm. Fill center with dressing. Serves 6

Fruit Salad Dressing

• 1/4 cup sugar
• 2 T flour
• 1/8 t salt
• 1/2 cup water
• 1 cup hot pineapple juice
• 1 egg, beaten
• 3 T lemon juice
• 1/2 to 1 cup heavy cream, whipped

Mix sugar, flour, and salt together. Add water and blend. Pour into pineapple juice and cook for 10 minutes in a double boiler, stirring frequently. Pour over eggs, stirring rapidly, return to double boiler and cook 3 minutes longer. Remove from heat and add lemon juice. Cool. When ready to serve, thin with plain or whipped cream to desired consistency. Makes 1 1/2 cups dressing.


As I read over the list of ingredients, I find myself mentally nodding in agreement with what's listed. Then I come to the grated cheese. Ok, I can see that. It adds some texture and a sharp flavor in contrast to the jello and pineapple. Its probably along the lines of having a wedge of sharp cheddar with apple pie. I can see that. But the olives? What in the world are stuffed olives (I can only imagine they mean stuffed with pimentos) doing in a fruit salad? That has lemon jello and whipped cream in it? If they were stuffed with cheese, or nuts, I could maybe see that. I just really can't picture or imagine what this tastes like with all these ingredients mixed together. I have a feeling this is another one that I'm going to have to try at some point. Sigh. I wish it weren't so, but I see no other solution....

I'll have that with a Mint Julep

Another Kentucky Derby has come and gone. Did you bet on the right horse? I heard the winner had 50-1 odds- not bad! The "Run for the Roses" has some odd traditions, at least they seem odd to someone who has never been to a race, nor been to Kentucky. The hats. Why are the hats most of the women wear so big? Why do folks go to the race, only to spend their time partying in the infield? Is it a "see and be seen thing? And what about the Mint Julep? Admittedly, I'm not a fan of bourbon, but it still sounds like an acquired taste. But, I digress. If one is going to properly celebrate the Derby, one needs to serve to right dish.

Burgoo

• 2 pounds pork shank
• 2 pounds veal shank
• 2 pounds beef shank
• 2 pounds breast of lamb
• 1 4-pound fat hen
• 8 quarts of water
• 3 large potatoes
• 3 large onions
• 3 large carrots
• 2 green peppers
• 2 cups chopped cabbage
• 1 quart cooked tomatoes
• 2 cups canned corn
• 2 pods red pepper
• 1 cup butter beans
• 1 bunch parsley
• 4 teaspoons Worcestershire sauce
• salt and cayenne to taste

Cook meat in boiling water until tender. Remove from liquor. Cool. Remove meat from bones and dice. Pare and dice potatoes, onions and carrots. Remove seeds from green peppers and dice. Combine meat, vegetables, and meat stock. Cook until mixture is thick. Season with salt, cayenne, and Worcestershire sauce. Serves 25

I will admit this sounds pretty good. The mix of meats would give a great flavor. When I saw it being prepared, however, on a show featuring food from the Derby, it seemed to have the look and consistency of Alpo. Maybe next year I'll go out on a limb and give it a try....

Its My New No-Fail

I'm a cake person. Its just that simple. If you offer me the choice between cake and pie, nine times out of ten I'll go for the cake. I don't mind making pie, I even make my own pie crust. M says its awesome, and while I'm glad he likes it, my instinct is to eat the filling out of the pie and leave the crust. The one thing I'd say I like more than cake is a good cupcake. They're a little more involved to make (spooning into the cups, making sure all the cups are level), but I love the single-serving option (not that I'm ever known for stopping at just one). Even better than the cupcake is the mini cupcake. M and I refer to them as cupcake shooters - they're like shots, but in cupcake form. Genius! So given my affection for cupcakes, any cake recipe I come across has to know that it will very soon make the transition from cake to cupcake. This recipe was no exception.


Bacardi Rum Cake

Prep Time: 25 minutes

Ingredients:

• ---Cake---
• 1 cup chopped, toasted pecans or walnuts
• 1 18-1/2 ounce yellow cake mix
• 1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
• 4 eggs
• 1/2 cup cold milk
• 1/2 cup vegetable oil
• 1/2 cup Bacardi dark rum
• ---Glaze---
• 1/2 cup butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup Bacardi dark rum

Preparation:

Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

I found this recipe on about.com in the desserts/baking section. I made it for Valentine's Day and frosted the mini cupcakes with a lime Royal Icing. So good! When Mom asked what kind of cake I wanted for my birthday, this recipe immediately came to mind. It is very easily converted into gf/df/ef, which makes it an automatic winner in my book. When we went shopping for gf cake mix, the only thing we found was a chocolate mix. So what frosting would go best? We decided on a marshmallow frosting, but finding one that was df is hard. We came across this one in The Boston Cooking-School Cook Book, by Fannie Farmer.

Marshmallow Paste (Frosting or Filling)

• 1 cup sugar
• 1/3 cup milk
• 1/4 pound marshmallows
• 2 T hot water
• 1/2 t vanilla
  

Heat sugar and milk slowly to boiling point without stirring. Boil 6 minutes. Cut marshmallows into pieces. Melt in double boiler, add hot water, and cook until smooth, then add hot syrup gradually, stirring constantly. Beat until cool enough to spread, then add vanilla.

The one thing with this frosting is that you need to keep it warm while you're putting it on your cakes or cupcakes. When it cools it doesn't spread well and will tear your cake's surface. It firms up nicely in the fridge.

So the chocolate cupcakes with marshmallow frosting were awesome! They reminded me of the moon pies I used to buy on my way to school. You pretty much could use any cake mix, keep or omit the rum, and use any frosting. I left the nuts out of the recipe, and didn't miss them. The pudding mix makes the cake super moist, too. Happy eating!

A Warm Weather Treat?

Ah, warm weather. Winter has yielded to spring and summer, and those temps are rising. What could taste better than a home-made frozen treat?


Frozen Avocado Pudding

1 3-oz package cream cheese
3/4 cup heavy cream
2 T lemon juice
1 T sugar
2/3 cup crushed pineapple
1 cup thin avocado slices
1/4 cup chopped dates
1 cup thin peach slices
12 maraschino cherries, quartered

Cream cheese, add 1/4 cup cream gradually, stirring until smooth. Add lemon juice and sugar. Whip remaining cream until thick, but not stiff. Fold into cheese mixture. Combine with remaining ingredients, pour into a refrigerator tray and place in freezing unit to freeze. Serves 8 to 10.


I will admit that on an episode of Good Eats, Alton Brown made avocado ice cream. And I will admit that I was slightly intrigued. I like, no make that love, avocados, and I think with the right combo of cream and sugar the ice cream would be tasty. Not quite as tasty as raspberry sorbet, or chocolate chip cookie dough ice cream, but still tasty. That being said, I'm not convinced that avocados, pineapple, peaches, and maraschino cherries belong in the same dish together. The recipe starts out really well; combining cream cheese, cream, lemon juice and sugar. That's a fantastic start! But then weirdness descends, and something green is added to your frozen treat. Now if it were kiwi fruit that had been added, the green would have been ok. But adding a darker, more squishy green that is most often associated with chips and margaritas seems to be just a little off-kilter. Personally, I would make this recipe and omit the avocado, either substituting another fruit or increasing the amounts of what is already listed. Now that's a frozen treat!

Check Your Cholesterol First

I'm a Western gal. Born and raised west of the Mississippi, the cuisine of the South sometimes baffles me. I suppose someone raised in the deep South would say the same thing about the New Mexican dishes I crave and love. Their eyebrows would raise at the idea of posole (delicious!) or chile rellenos (sublime!). But, nonetheless, I feel it is my duty to bring to light a dish that ranks up there on pure decadence, and perhaps not in a good way. Have your cholesterol checked before you read any further.

Chit'lin's


Chitterlings (the smaller intestines of swine) are obtainable at souther butcher shops.

2 pounds chitterlings
1 tablespoon whole cloves
1 red pepper, chopped
1 egg, slightly beaten
1 tablespoon water
cracker crumbs

Wash chitterlings thoroughly and cover with boiling salted water. Add cloves and red pepper. Cook until tender. Drain. Cut into pieces the size of oysters. Dip each piece in egg beaten with water, then cracker crumbs. Fry in hot deep fat (370F) until brown. Serves 4 to 6


I have no idea what type of menu these would accompany; perhaps they are were more of a snack of leftovers that might be munched on throughout the day. I checked the sample menus for the Southern Region, and they aren't mentioned. Either that or the sample menus are too high-brow for this type of dish/snack. Maybe they were taken to a Friday night football game, sort of like Southern corn chips?

Bring Forth Your Inner Flower Child

This is for my dear friend who has boldly leaped into the world of home brewing. Not only is she taking on the beverage-producing responsibilities for her household (that a huge responsibility!) she has decided to get fancy and start with wine. You go girl! So, in honor of you and your undertaking, I encourage you to bring forth your Inner Flower Child!

Dandelion Flower Wine

4 quarts dandelion flowers
4 quarts boiling water
1 cake yeast
3 pounds sugar
3 oranges, sliced
3 lemons, sliced


Select fresh flowers, being careful all the stems have been removed. Pour boiling water over flowers and allow to stand for 3 days. Strain, adding remaining ingredients, and let stand for 3 weeks until fermented. Strain, bottle, and seal. Makes 8 pints.


A word of caution. I have it on very good authority that if done incorrectly this could turn out tasting like old engine sludge. Just who can verify that exact taste, I'm not sure. But I know you get the point. Also, beware exploding bottles. Cleaning brewing goo from the ceiling is neither fun nor easy. Just ask M!

Seriously, Who Does This?

Ok. Its time to come clean. I know there are a lot of ways to make guacamole. I know a gal who puts cottage cheese in it. Sounds a little different, but I've had it, and its good. Everyone and their grandmother has their own special/secret way of making this indispensable dip. What I want to know is who makes it like this.


Red Guacamole


3 large green chili peppers
2 small onions, minced
1 large tomato, peeled and chilled
3 ripe avocados
salt
mayonnaise or French dressing

Heat chili peppers in oven until skin blisters, wash in cold water, peel, remove seeds and chop fine. Add onions and finely chopped tomato. Peel avocados, remove seeds, mash and add to chopped vegetables. Season with salt and mayonnaise or French dressing. Serves 6.

Guacamole con Tocino: With vegetables chop 3 hard-cooked eggs and 6 stuffed olives. Rub salad bowl with cut garlic clove and garnish with bacon curls. Serve on tomatoes and lettuce, on cold cooked meat, or as an appetizer on toast or tortillas.



First of all, who put French dressing in their guacamole? Don't be shy, come on out. I've never had it that way, and I'm not sure I'm willing to sacrifice a good batch of guacamole just to try it. However, if you've had it with the dressing, let me know how it tastes. Second, far be it from me to be the final authority on such things, but I'm not entirely convinced that once you add hardboiled eggs and stuffed olives to mashed avocados that the resulting dip can still be called guacamole. Hardboiled eggs? Really?

For Your Next Dinner Party

Might I be so helpful as to offer a suggestion for your next dinner party? A main dish sure to impress and delight the most discerning of palates... A dish most worthy of your superb culinary talents... A dish that will have the neighborhood talking about it for weeks... May I present...

Stuffed Crown Roast of Frankfurters

20 frankfurters
2 cups sauerkraut or Hot Potato Salad


Arrange frankfurters side by side, with curved side up. Using a large needle and string, sew through all the frankfurters 1/2 inch from the bottom - and then the same way 1/2 inch from the top. Tie the ends of the top string together bringing the first and last frankfurter of the row together. Repeat with the bottom string. Stand the frankfurters on end and you have a most attractive crown of frankfurters. (Concave side should be out.) Fill the center of the crown with sauerkraut or potato salad. If you use the potato salad in the center of the frankfurter, do not cook the potatoes quite as long as you would ordinarily. Bake the filled roast in a moderately hot oven (375 F) for about 20 minutes. Serves 10.


I'm not sure even I have words suitable to comment on this recipe. A snicker or giggle or two, but no words.

Would you drink this?

I continue to be amazed at the beverages I find in these old cookbooks. Were folks back then more inventive, more daring, or just more weird? This one is courtesy of my current favorite, The United States Regional Cook Book.


Grapefruit Pecos

1 egg, separated
1 cup grapefruit juice
2 to 4 teaspoons honey
few grains salt
nutmeg

Chill all ingredients well. Beat egg yolks. Add grapefruit juice slowly, beating constantly. Add honey and salt. Beat egg white until stiff. Add grapefruit juice mixture slowly. Mix well. Pour into a chilled glass. Sprinkle with nutmeg. Serves 1.

Variations: Use half orange and half lemon juice instead of grapefruit juice or use kumquat, tangerine, grape, or pineapple juice with half lemon or lime juice.



At first glance this makes me think of something Rocky would drink prior to going to the gym. I can see using the egg whites to get a foamy, frothy drink. I'm just not really sure about the combination of grapefruit juice and egg yolks. Bleh.

A Rose By Any Other Name

I've often wondered at the different regional names you find for food throughout the US. Why is something called one thing in the South, and something completely different in the West? In this case, I think the reason may be more to disguise the ingredients and make the recipe sound more mysterious and interesting than it really is.


Love Apple Cake

3/4 cup butter
1 1/2 cups sugar
3 cups sifted cake flower
1/4 teaspoon salt
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cloves
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1 cup tomato soup
3/4 cup water
1 1/2 cups raisins
1 1/2 cups chopped nuts

Cream butter or other shortening and add sugar slowly. Sift together dry ingredients and add to creamed mixture alternately with tomato soup which has been combined with water. Mix thoroughly. Add raisins and nuts and pour into a well-greased tube pan. Bake in a moderate oven (~350 F) for 1 hour. Cool and ice with Cream Cheese Frosting. Makes one round loaf (9 inches).

So why is the tomato also known as the love apple? The tomato has a long history of getting a bad rap. According to The Epicurean Table, at one point the Church of Rome banned it for being "the devil's fruit" and it was considered a sinful indulgence. The Church Fathers called it scandalous because of its seductive red color and slightly sweet, juicy flesh. They deemed the tomato a threat to male dominance; tempting, bewitching, and the very symbol of woman. These aspersions were compounded by the fact that the tomato plant contains all it needs to self pollinate. There are some who thought Eve offered a tomato instead of an apple to Adam, and thus both were cast out of Eden. The French, however, are credited with first calling it pomme d'amour , or "love apple". Regardless of its name, I'm not entirely convinced tomato soup belongs in a cake. End of story.

You have got to be kidding me...

Once again I have found a recipe whose components baffle me. In this case, there are two. These were found under the Hot Hors D'Oeuvres section of The United States Regional Cook Book. Those of you with tender stomachs, continue at your own risk!


Remove stones from cooked prunes fill with cheese or peanut butter, wrap in short strips of bacon, fastened with a toothpick. Broil until bacon is crisp, serve hot on a cocktail pick.

Spread strips of uncooked bacon with peanut butter, roll tightly, fasten with a toothpick. Broil until bacon is crisp and serve on cocktail picks stuck with an eggplant.


Fill cooked prunes with peanut butter? And serve wrapped in bacon? Really???? Or better yet, spread raw bacon with peanut butter and cook?? I'm not sure the eggplant stuck on the cocktail pick would make it taste or look any better. For the love of Pete! I'm not sure who these were supposed to be served to, but I think they might have been a convenient way of getting rid of unsavory house guests. Who on earth would serve either of these to someone they liked and wanted to have over again? I would love to talk to the one person who actually made and served these two. I think my questions would start with "Why?"......

Pizza from a different perspective

Its been a long time since I had pizza. A really long time; how about almost a year?! With Rand being intolerant of the three main ingredients (wheat, dairy, tomatoes) it just wasn't worth it. I came across this pizza crust recipe the other day, and figured I could give it a good try. Mike and I came up with a list of toppings, and away we went. Here's what we came up with. The crust recipe is from glutenfreecookingschool.com. I left out the ingredients and directions for the gal's pizza sauce since we weren't using it.


Gluten Free Pizza Crust
Yield: Enough pizza for two adults, if your goal is to be very full. This may be enough for three or four if you’re serving salad as well) Makes 2 8x8 crusts

1 Tbsp. Active Dry Yeast
1 1/3 c. milk (soy, cow, or rice)
1 tsp. sugar

1 1/3 cup brown rice flour
1 c. corn starch
2 tsp. Xanthan-Gum
1 tsp salt
1/2 tsp. fennel seed
1/2 tsp. rosemary (dried)
1/2 tsp. garlic powder
1/2 tsp. oregano
2 tsp. olive oil
2 tsp. cider vinegar

2. Preheat the oven to 400 degrees.

3. Heat the milk in the microwave so that it is warm (not so hot that it would burn your finger, just warm). Combine the milk with the sugar and yeast in a small mixing bowl. If you stir the mixture while you slowly pour the milk, then it should all dissolve very nicely. Let this sit while you proceed to the next step - it needs to have time to get bubbly.

4. Combine the brown rice flour, corn starch, xanthum gum and spices in a larger mixing bowl. If the rosemary is not crushed, then I usually chop it up a bit with a knife before I put it in the bowl.

5. Add the oil and vinegar to the yeast mixture, which should have some air bubbles by now. Then pour all of that into the flour mixture and stir well. Once you’ve done this, the dough will be somewhat sticky, and now is a good time to sprinkle some extra rice flour on it. Now that the rice flour is cutting down on the stickiness, form the dough into a ball and let it sit while you get your pans ready.

6. If you’re using pans or a cookie sheet to cook the crusts, you will need to grease them, so that the pizza crust does not stick. Spread butter, olive oil, shortening, or cooking spray on the pan and then sprinkle a bit of rice flour on top of that. ( I use one round and one square cake pan for the pizzas. To me, it’s easier than rolling it out so that I can use my pizza stone. But if you have a pizza stone, feel free to use that, or a cookie sheet.)

7. Split the ball of dough into two pieces - one for each pan. Starting from the middle of the dough, use your fingers to press down on the dough and spread it out towards the edges of the pan. I usually work my way from the center to the edges in a circular pattern. When you get the dough to the edges, continue to push the dough up onto the side of the pan, so that you will have a nice crust. Here are some pictures of me making the crust last weekend.

8. Pop the crusts into the hot oven for 8 minutes. While they are cooking, add the basil to the sauce and prep your pizza toppings. Tonight we used diced onion, diced bell pepper, mushrooms, and black olives.

9. Take the crusts out of the oven. While they cool for a second, use your stick blender to puree the pizza sauce if you do not want it to be chunky.

10. Drizzle some olive oil onto your crusts and spread it over them evenly. (This will keep the pizza sauce from making your crust soggy.). Now add the toppings starting with the pizza sauce and ending with the cheese.

11. Pop the pizza back into the oven for 10 - 15 minutes. The time is not specific, you just want the pizzas to stay in the oven until the cheese starts to brown a bit. Pull the pizzas out, cut, and serve.


I was really impressed. The dough tasted like real pizza dough, had good texture, and held up to the toppings well. I did notice that it didn't brown, but that seems to be a trend when cooking with gluten free flours. Here are the toppings we used, and the changes I'll make the next time I make it.


Toppings: I layered thawed chopped frozen spinach, sauteed garlic slices, Italian turkey sausage (cooked most of the way and sliced into rounds), butterflied shrimp (we put it on everything, what can I say..), and pine nuts. These worked really well together!

Notes: I would add a pinch more salt to the dough, to help punch up the flavor. Along those same lines I would double the amount of rosemary that goes into the dough. I'll also sprinkle either sea salt or kosher salt on the dough when I bake it the first time, and add the pine nuts so they get pushed into the dough a little. I'm still picking them up off the floor from last night. Silly me put them on last. I would also double the sliced garlic. I used about 4 medium sized cloves, and put them in the pan to cook with the sausage. Mike and I both commented there weren't enough of them! I drizzled some olive oil on the crusts even though we weren't using a sauce. I'm not sure if it made a difference with the flavor or not. The pizza crusts came out a bit thick for our taste; I used a 8x8 square pan and a 9" pie dish. I will try halving the recipe and using my pizza stone to see if I can get a thin-medium crust. If you like a thicker crust, go with the whole recipe.

All in all, we were really impressed with the final product. For not having any cheese or tomato sauce, the pizza was really good; very flavorful and not at all dry. We will definitely make it again!

In support of not wedding your lawn

Now that its spring, this is the perfect recipe to support your case for not weeding your lawn.

Dandelion and Lettuce Salad
(courtesy of The United States Regional Cookbook, c 1947)

1 head lettuce
1 pint dandelion greens
4 small onions
1/2 green pepper
1/3 pound Swiss cheese
salt and black pepper
3 tablespoons olive oil
4 tablespoons vinegar
2 medium tomatoes, quartered
2 hard-cooked eggs, sliced


Cut lettuce, dandelions, onions, pepper and cheese into small pieces. Add salt and pepper. Mix well. Add olive oil and vinegar. Mix thoroughly. Add tomatoes and eggs, mixing lightly so that they will not be mashed or broken. Serves 8 to 10.

I have to admit, this salad doesn't seem all that strange. Along with that admission comes this one. I have eaten sauteed dandelion greens. I don't recall exactly what they tasted like, but a neighbor gal, Jennifer, and I cooked them up one summer day many, many moons ago. So, while I'm not sure they'll take the place of frisee and radicchio, you are not armed and ready with a valid reason as to why you're letting the dandelions take over your lawn. Bon appetit!

It was supposed to be asparagus......

This recipe baffles me. I know vegetables used to be boiled. I'm just not sure what vegetable you are supposed to get in the end. Walk through this recipe with me, if you will....


Asparagus with Egg Sauce

Asparagus for six servings. Cut off the tough lower end, which can be used for soup. Soak so as to get all sand grit off tips. Place in boiling salted water in a flat pan and cook until tender, about 15 minutes. Serve with generous amount of Egg Sauce on triangles of toast.

Egg Sauce

1 tablespoon butter
2 tablespoons flour
1 cup Carnation Milk, undiluted
1/8 teaspoon salt
2 egg yolks, beaten
2 hard cooked eggs

Melt butter, add flour and slowly add milk, stirring to keep sauce smooth. Cook until thick, add salt and yolks of beaten eggs. Cook for another minute, stirring constantly. Pour over asparagus and garnish with chopped eggs.



Ok. So I can kind of picture the recipe up until the point where it gets garnished with hard boiled eggs. What I get as an end result is a pile of barely green, limp asparagus tips coated with a egg-colored chunky sauce. I don't know that I would serve this to anyone I was fond of..... Maybe on April Fool's Day?

Marshmallows, marshmallows everywhere!

I found this recipe in The Carnation Year Book Of Menus And Recipes. I don't have any idea on the year, but I'm guessing its from the '50s or '60s. And yes, it is the Carnation of powdered breakfast and canned milk fame. This sounded really interesting, and made me think of the glam days of Hollywood. Not sure why. When Rand and I can have dairy again I'll have to give it a whirl.


Lemon Marlow With Ginger Marshmallow Sauce

27 marshmallows
2/3 cup water
3 tablespoons lemon juice
2 cups whipped Carnation Milk

Steam the marshmallows and water in the top of a double boiler until the marshmallows are completely liquefied. Add lemon juice and cool until mixture is slightly stiffened and quite cold. Combine whipped milk (recipe to follow) lightly with the marshmallow mixture. Turn into freezing compartment of refrigerator and freeze without stirring. Serve with Ginger Marshmallow Sauce or any other desired sauce. Serves 6.



Whipped Carnation Milk Topping for Desserts

1 cup Carnation Milk, undiluted
2 tablespoons lemon juice
1/4 cup confectioners sugar

Chill milk thoroughly. Whip until stiff. Add lemon juice and continue whipping to blend thoroughly. Add sugar. 6 servings



Ginger Marshmallow Sauce

16 marshmallows
1/2 cup water
3 egg yolks
4 tablespoons sugar
3 tablespoons ginger preserved in syrup, minced
1/2 teaspoon grated orange rind
1/2 teaspoon grated lemon rind

Place marshmallows and water in top of double boiler, cover and steam until the marshmallows are melted. Beat egg yolks thoroughly, add sugar, and then stir in the marshmallows. Add ginger, orange and lemon rind, return to the double boiler, cook 2 minutes longer. Chill.



So basically you're serving a marshmallow dessert with a marshmallow topping..... It would make for a pretty sweet dessert, but it still sounds delicious. I'm a little puzzled about the step of turning the marshmallow/whipped milk mixture into the freezing compartment of my refrigerator, but I suppose with today's appliances you would just put it in a bowl, in the freezer, and leave it until it is frozen solid. I bet the ginger sauce would be awesome over chocolate cake or brownies..... Yeah, I'm going to have to make this one. I'll let you know how it turns out, when I do!

Two For One Special....

In honor of St. Patrick's Day I have two beverage recipes guaranteed to make you savor and be grateful for your Guinness. Both of these are from "A Roundup of Menus & Recipes for Girl Scouts" circa 1962.

Hot Spiced Energy Cocktail

2 cans (10 1/2 ounces each) condensed tomato soup
2 cans (10 1/2 ounces each) condensed beef broth
3 cans water
dash cinnamon
whipped cream
nutmeg

In a large saucepan, combine tomato soup, beef broth, water, and a dash cinnamon.
Heat. Simmer a few minutes to blend flavors. Garnish with whipped cream and
a sprinkle of nutmeg, if desired. Makes 9 to 10 servings.



And just in case that wasn't enough.....


High Dive Cooler

3 cans (10 1/2 ounces each) condensed beef broth
1 1/2 soup cans apple juice
2 teaspoons lemon juice

Blend beef broth with apple and lemon juices. Serve cold. Makes 9 servings.



God bless the Girl Scouts, but what on earth were they thinking? I'm guessing both these were intended to be a pre-meal beverage to whet the appetite, sort of like an aperitif. However, I can't imagine ever drinking something concocted from these ingredients on purpose! Really - whipped cream on top of tomato soup and beef broth with a dash of cinnamon?!????? I for one am more than relieved the Girl Scouts stuck with cookies. Hip-hip-hooray for Thin Mints!

Just the thing to jump-start your day,,,,

I don't know about you, but I tend to view breakfast as several things. First, it should make getting up worthwhile. Second, it should be tasty enough to get you through to lunch; no "second-breakfasts" or "elevensies" to get you through the morning. Third, it should not contain mystery ingredients. I came across this recipe in a booklet written for Coleman (manufacturers of camping gear etc), originally published in 1962. Get ready, this one's a doozy!


Breakfast Stew
(Serves 4)

1 cup cooked ham chunks
1 can mushroom soup
1/2 cup milk
4 hard cooked eggs
1 small can pineapple chunks, drained

Combine all ingredients except eggs in saucepan and simmer until heated.

Add eggs, quartered vertically. Serve with toast made on your Toaster-Griddle-Broiler.

(Note: if you have any cornbread left over from the night before, this is perfect to pair it with.)


There are several items in this recipe that just don't belong together, and in my opinion, should never be in the same dish. The one that sticks out the most is the pineapple. What is pineapple doing in a breakfast stew, never mind one that also contains hard cooked eggs? I shudder and laugh every time I think about this recipe. I wonder if anyone actually made it, what possessed them to, and what they thought!