REAL OR FICTION

Is this what we are buying?

Is this what we are buying?

 

Truth: There is such a thing as Genetically Modified Organisms better known as GMOs.

As I am reading Michael R. Hick’s book Season of the Harvest, the first in his Harvest Trilogy, I am becoming aware for the first time about GMOs. I do admit to living in my own cocoon and being unaware of many things. But, this book has me wondering, how many GMOs do I purchase? Are they labeled as such? Are they harmful or beneficial? How many ways could they kill off a human population? Such as the thoughts of a paranoid person, or are they thoughts of someone who is intelligent to want to know. Well, I want to know. The story so far sounds very plausible to me and I wonder just how much of the story is real. I’d love Mr. Hicks to do an interview for us some time to tell us about his research and how he really feels on this subject. Anyhow, I hit the internet to do some digging for us and here is what I’m learning. After reading this post, I hope you will let me know your feelings about GMOs and what your plan of action is regarding your feelings. Also, if you have any new information on the subject, please share with us.

 

gmo tomatoes

 

The first site I went to is the Non-GMO Project.org’s website. There is a wealth of information here. At the website I learned that most developed nations do not consider GMOs to be safe. In more than 60 countries around the world, including Australia, Japan, and all of the countries in the European Union, there are significant restrictions or outright bans on the production and sale of GMOs. In the U.S., the government has approved GMOs based on studies conducted by the same corporations that created them and profit from their sale.

The article goes on to say that even though polls consistently show that a significant majority of Americans want to know if the food they’re purchasing contains GMOs, the powerful biotech lobby has succeeded in keeping this information from the public.


The Non-GMO Project is a non-profit organization with a mission of protecting the non-GMO food supply and giving consumers an informed choice. Their strategy is to empower consumers to make change through the marketplace. If people stop buying GMOs, companies will stop using them and farmers will stop growing them.


In the U.S., GMOs are in as much as 80% of conventional processed food. 
Click here for a current list of GMO risk crops according to the Non-GMO Project.

(The above information came from http://www.nongmoproject.org/learn-more/ )

This reads very much like Mr. Hick’s book. So, on to more information. The National Library of Medicine’s website says that the following are potential benefits of genetically engineered foods:

  • More nutritious food

  • Tastier food

  • Disease- and drought-resistant plants that require fewer environmental resources (water, fertilizer, etc.)

  • Decreased use of pesticides

  • Increased supply of food with reduced cost and longer shelf life

  • Faster growing plants and animals

  • Food with more desirable traits, such as potatoes that absorb less fat when fried

  • Medicinal foods that could be used as vaccines or other medications

and that the potential risks are:

  • Modified plants or animals may have genetic changes that are unexpected and harmful.

  • Modified organisms may interbreed with natural organisms and out-compete them, leading to extinction of the original organism or to other unpredictable environmental effects.

  • Plants may be less resistant to some pests and more susceptible to others.

The site goes on to inform us that “The Food and Drug Administration (FDA) regulates production and labeling of genetically engineered foods, but that some people have raised concerns that the genes from one food that are inserted into another food may cause an allergic reaction. For instance, if peanut genes are in tomatoes, could someone with a peanut allergy react to tomatoes?”

(The above information can be found at http://www.nlm.nih.gov/medlineplus/ency/article/002432.htm )

Reading through the National Library of Medicine’s list, right away I see a conundrum – under befits they list decreased use of pesticides, but then they say that plants may be less resistant to some pests and more susceptible to others. Wouldn’t this lead to those dreaded super-resistant pests? Sounds like danger brewing to me. So, OK, we now have new allergies and super-resistant pests to worry about, no biggie, right? Let’s dig some more.

gmo farm

The Scientific American’s website says that

The bulk of the science on GM safety points in one direction. Take it from David Zilberman, a U.C. Berkeley agricultural and environmental economist and one of the few researchers considered credible by both agricultural chemical companies and their critics. He argues that the benefits of GM crops greatly outweigh the health risks, which so far remain theoretical. The use of GM crops “has lowered the price of food,” Zilberman says. “It has increased farmer safety by allowing them to use less pesticide. It has raised the output of corn, cotton and soy by 20 to 30 percent, allowing some people to survive who would not have without it. If it were more widely adopted around the world, the price [of food] would go lower, and fewer people would die of hunger.”

All of these are great points. It makes the debate sounds like the debate of drugs vs. their side effects. Put into that context it sounds normal and like there’s no problem. However, drugs list their side effects. So far I have seen no such labeling on our food. Have you?

The article further goes on to tell us , “The human race has been selectively breeding crops, thus altering plants’ genomes, for millennia. Ordinary wheat has long been strictly a human-engineered plant; it could not exist outside of farms, because its seeds do not scatter. For some 60 years scientists have been using “mutagenic” techniques to scramble the DNA of plants with radiation and chemicals, creating strains of wheat, rice, peanuts and pears that have become agricultural mainstays. The practice has inspired little objection from scientists or the public and has caused no known health problems.

The difference is that selective breeding or mutagenic techniques tend to result in large swaths of genes being swapped or altered. GM technology, in contrast, enables scientists to insert into a plant’s genome a single gene (or a few of them) from another species of plant or even from a bacterium, virus or animal. Supporters argue that this precision makes the technology much less likely to produce surprises. Most plant molecular biologists also say that in the highly unlikely case that an unexpected health threat emerged from a new GM plant, scientists would quickly identify and eliminate it. “

(http://www.scientificamerican.com/article/the-truth-about-genetically-modified-food/ )

My question is, “Why take the risk?” I can see the desire for better food crops though and how else would we get them if not for GM? The article goes on for many pages, but I opted to stop here for now. To sum up…on one hand we have these delicious, beautiful, plentiful new varieties of our favorite foods. Who can complain, right? On the other hand these beauties can cause our bodies and our DNA havoc. It could even possibly wipe out the human race as we now know it through mutation and the law of survival of the fittest. Is that a good thing or a bad thing? Can we improve the human race or will we create Frankenstein type of monsters? I don’t think I’ll live long enough to know, but I worry about my grandchildren and great-grandchildren, etc. So to ignore this question is immoral, I think. Also, I worry that some ego-maniacal fanatic will get it in their head to take control of matters and genetically alter the food chain to wipe out vast sections of humanity. The new warfare.

What should we do?  Can I give up those pretty purple string beans I’ve been looking for?  What about all the different colored bell peppers and beets?  It is worth thinking about.

 

creamy fried confetti corn

Home Cookin Chapter: VEGETABLES

 

Creamy Fried Confetti Corn

==========================

One of our most popular corn side dishes, this corn casserole does

not disappoint. The sprinkle of bacon cuts the creamy richness of

the dish, making it easy for this casserole to pair with just

about anything.

 

Yield: Makes 6 to 8 servings

 

Source: Recipe from Southern Living via

http://www.myrecipes.com/recipe/creamy-fried-confetti-corn

 

 

Ingredients

 

 

8 bacon slices, chopped

4 cups fresh sweet corn kernels (about 8 ears)

1 medium-size white onion, chopped

1/3 cup chopped red bell pepper

1/3 cup chopped green bell pepper

1 (8-ounce) package cream cheese, cubed

1/2 cup half-and-half

1 teaspoon sugar

1 teaspoon salt

1 teaspoon pepper

 

.

Preparation

 

Cook chopped bacon in a large skillet until crisp; remove bacon,

and drain on paper towels, reserving 2 tablespoons drippings in

skillet. Set bacon aside.

 

Sauté corn, onion, and bell peppers in hot drippings in skillet

over medium-high heat 6 minutes or until tender. Add cream cheese

and half-and-half, stirring until cream cheese melts. Stir in

sugar, salt, and pepper. Top with bacon.

 

Note: JULY 2002 My Notes

 

 

Servings: 0

 

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

 

051100038-01-corn-fritters-recipe_xlg

 

Home Cookin Chapter: VEGETABLES

 

Fresh Corn Fritters

===================

Yields about 26 bite-size fritters.

 

“Make the menu: A Southern Fourth of July BBQ

By Maryellen Driscoll from Fine Cooking

Issue 100

 

Try these as an appetizer, served with Charred Tomato Salsa, as a

side with grilled chicken or fish, or for breakfast with maple

syrup.”

 

Ingredients:

 

All-purpose flour cornmeal baking powder granulated sugar table

salt whole milk sour cream eggs

Sweet corn vegetable oil

4-1/2 oz. (1 cup) all-purpose flour

1/4 cup stone-ground yellow cornmeal

2 tsp. baking powder

1 tsp. sugar

1/2 tsp. table salt; more for sprinkling

1/2 cup whole milk

1/4 cup sour cream

2 large eggs

1 cup fresh corn kernels (from about 1 large or 2 small ears of

corn), coarsely chopped

1 to 1-1/2 cups vegetable oil

1 recipe Charred Tomato Salsa (optional)

 

.

In a medium bowl, stir the flour, cornmeal, baking powder, sugar,

and salt. In a small bowl, whisk the milk, sour cream, and eggs.

With a rubber spatula, gently stir the egg mixture into the flour

mixture until just blended. Stir in the corn. Let sit for 10 to 15

minutes.

 

Meanwhile, position a rack in the center of the oven and heat the

oven to 200°F.

 

Pour the oil into a small, heavy frying pan, preferably cast iron,

to a depth of 1/2 inch. Heat over medium heat until it’s hot

enough that a small dollop of batter sizzles when added.

 

With a spring-lever miniature ice cream scoop or a tablespoon,

scoop up a ball of the batter and gently release it into the hot

oil. Add three or four more balls of batter to the hot oil, taking

care not to crowd the pan.

 

Reduce the heat to medium low so that the fritters cook gently.

When golden brown on the bottom and barely cooked around the top

edge, after 1 to 2 minutes, use a slotted spatula to turn the

fritters and cook until golden on the bottom, 1 to 2 minutes

longer.

 

Transfer the fritters to a wire rack set over a baking sheet,

sprinkle generously with salt, and keep warm in the oven. Continue

to cook the remaining batter in small batches, adding more oil as

needed to maintain the 1/2-inch depth. Serve right away with the

salsa.

 

nutrition information (per serving): Calories (kcal): 70; Fat (g):

fat g 4; Fat Calories (kcal): 35; Saturated Fat (g): sat fat g 1;

Protein (g): protein g 2; Monounsaturated Fat (g): 1.5;

Carbohydrates (g): carbs g 7; Polyunsaturated Fat (g): 1; Sodium

(mg): sodium mg 120; Cholesterol (mg): cholesterol mg 20; Fiber

(g): fiber g 1;

 

PHOTO: SCOTT PHILLIPS

 

Read more:

http://www.finecooking.com/recipes/fresh-corn-fritters.aspx#ixzz3O

OSrVQIM Follow us: @finecooking on Twitter | FineCooking on

Facebook

 

Servings: 0

 

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

 

corn-hoe-cakes-2-399x602

 

Home Cookin Chapter: BLINTZES, CREPES, PANCAKES, ETC.

 

Southern Hoecakes

=================

PREP TIME: 10 mins

COOK TIME: 15 mins

TOTAL TIME: 25 mins

 

“Southern Hoecakes make a great, simple side dish. Get this

family-favorite recipe for Southern

Hoecakes.”

 

Serves: 8

 

INGREDIENTS:

 

1 cup flour, self-rising

1 cup buttermilk cornmeal, self-rising

1 cup fresh corn, cut off the cob

Pinch of salt

Pinch of pepper

1 tablespoon sugar

4 tablespoons butter, melted

1 cup buttermilk

1 egg

Butter for griddle

 

.

INSTRUCTIONS:

 

Mix together all ingredients except the butter for the griddle.

Place butter on the griddle over a low medium heat. Scoop hoecake

batter onto griddle as you would pancakes. Cook until lightly

browned on one side and then flip. Cook on second side until

lightly browned and then remove to a serving platter.

 

source: http://addapinch.com/cooking/southern-hoecakes-recipe/

 

 

Servings: 0

 

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

 

MARILYN’S CORN PANCAKES

My recipe for corn pancakes is very easy.

1 Box of Bisquick Baking Mix or your favorite pancake mix plus the ingredients to make 1 recipe of pancakes that the package calls for

1/4-1/2 cup canned or frozen Corn (I prefer the canned for this recipe)

Drain the corn. Mix the rest of the ingredients together and after they are mixed, fold in corn. Fry as per instructions on your mix. When golden brown on both sides, serve with coconut syrup if you can find it. I love coconut syrup with this recipe. I don’t know why, but I do. Here is a recipe for the syrup if you can’t find it in the stores. I have not had these with the coconut syrup since Uncle John’s Pancake House closed down in Rochester about 40+ years ago. I still think they had the best pancakes ever! I have never made the recipe below but it sounds interesting. Of course, you could try adding some coconut milk to maple syrup and bringing it to a boil and see what that comes out like. Let me know. Or if I try it, I’ll let you know.

 

Coconut Syrup

  • 1 stick butter
  • 3/4 cup buttermilk (or add 1 Tbs. vinegar to 3/4 cup milk)
  • 1 cup sugar
  • 1/2 tsp. baking soda
  • 1 tsp. coconut extract

In a saucepan, melt the butter, sugar and buttermilk together.  Stir frequently.  Bring it to a boil and boil for 1 minute.  Remove from heat and add the soda and extract.  It will bubble up a bit, but just stir until the fizz goes down.

http://eatathomecooks.com/2010/02/coconut-syrup-with-chocolate-chip-pancakes-and-chocolate-chip-waffles.html

 

CREDIT WHERE CREDIT IS DUE:

GMO graphic –http://sustainablepulse.com/2014/10/22/worlds-largest-ever-international-gmo-safety-study-set-london-launch/#.VLFnqIcTHEY

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AN APOLOGY

Writing the Anti-Superbowl Fun blog for the past two days wore me out. I don’t know why it was so draining, but it was. So today I find myself brain dead. I have no ideas on what to write today, so I’m taking the day off. My apologies. I hope that later I will find inspiration so I will have a great post for you tomorrow. Meanwhile, please stay warm, stay happy and healthy and stay tuned. I leave you with a new recipe or two though.

 

 

banana-pecan pancakes

Home Cookin Chapter: BLINTZES, CREPES, PANCAKES, ETC.

Banana- Pecan Pancakes

======================

Yield: Ten to twelve 5-inch pancakes

Prep Time: 10 min

Cook Time: 12 min

Ingredients:

1 large egg

1 cup all-purpose flour

1 cup buttermilk

1 cup mashed ripe banana (about 2 medium)

2 tablespoons packed brown sugar

2 tablespoons vegetable or canola oil

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup chopped pecans, toasted (optional- but so good!)

.

Directions:

1. In a medium bowl, beat the egg with a whisk until it’s a little

fluffy. Whisk in all of the remaining ingredients, except for the

pecans, and mix until smooth.

2. Heat a large skillet or griddle to medium heat. Spray with

nonstick spray.

3. For each pancake, scoop 1/4 to 1/3 cup batter onto the heated

surface. Cook pancakes until puffed and dry around the edges. Turn

and cook other sides until golden brown.

Source: RecipeGirl.com (adapted from Betty Crocker’s Cookbook:

Bridal Edition) via

http://kickassrecipes.tk/banana-pecan-pancakes/

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

 

gingerbread-waffles-recipe_17081

Home Cookin Chapter: BREAKFAST AND BRUNCH RECIPES

Gingerbread Waffles

===================

Prep 8 min

Cook 10 min

Ready 18 min

Gingerbread Waffles

Ingredients:

3 cup all-purpose flour

4 tsp baking powder

2 tsp ground cinnamon

2 tsp ground ginger

1/2 tsp nutmeg, freshly grated, eyeball it

1/2 tsp salt

4 large egg

2/3 cup dark brown sugar, packed

1 cup canned pumpkin puree

1 1/4 cup milk

1/2 cup molasses

1/2 cup (1 stick) butter, melted, plus some to grease the waffle

iron

1 syrup, whipped cream, or fresh fruits for topping, to pass at

the table

.

Directions:

Preheat a waffle iron.

In a large bowl, combine flour, baking powder, cinnamon, ginger,

nutmeg, and salt.

In a medium bowl, beat eggs and brown sugar until fluffy, then

beat in pumpkin, milk, molasses, and melted butter.

Stir the wet ingredients into the dry ingredients until just

moist. Do not over stir the waffle batter.

Brush the waffle iron with a little melted butter and cook 4

waffles, 4 sections each.

Serve with toppings of choice.

source: http://www.kitchme.com/recipes/gingerbread-waffles

Servings: 4

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

ANTI-SUPERBOWL – PART II

Poor deluded Woodstock!

Poor deluded Woodstock!

ANTI-SUPERBOWL FUN – PART II

We’re picking up with details for the Chex Mix Throw Down and Board Game Party

CHEX MIX THROW DOWN AND BOARD GAME PARTY:

Basically it is the same party as the Popcorn Thrown Down and Movie Party that I posted yesterday. See that post at https://atzimmesrevived.wordpress.com/category/anti-superbowl-fun/  .  Use the same ballot that is on that page for choosing the best Chex Mix, but  you will ask guests to bring a large bowl of a Chex Mix concoction to enter in the Throw Down Contest, and everything else is same, except put out a bowl of the Original Chex Mix instead of plain popcorn and a bowl of M&Ms and a bowl of Dried Cherries mixed with Cashews and Bridge Mix or other chocolate like Whoppers. For your entry, choose one of the favorites or find your own:

Chocolate Mint Chex Party Mix (recipe to follow)

Peach Cobbler Chex Party Mix (recipe to follow)

Kansas City BBQ Chex Mix (recipe to follow)

 

STAR WARS-STAR TREK-DR. WHO MARATHON PARTY

Rent, buy, or borrow, enough DVDs of one of the above themes (I think I’d go with the original Star Trek series for it’s Camp value) to last maybe 3-4 hours. By that time the game should be over or it will be dinner time. Have a variety of snacks and beverages. Try using recipes that go with the theme. Basically, enjoy the movies, have lots of laughs, and have good treats on hand. If you run out of watching materials, try to write an episode as a group. That should be good for lots of laughs. Now, for some recipes:

FOR STAR TREK THE ORIGINAL SERIES:

Deviled Crab (recipe follows)

Mushroom Cheese Canapes (recipe follows)

Plomeek Soup (recipe follows)

Nutcake (recipe follows)

Just make things up! Really, nothing sounded too great to me. If anyone has any great recipes for this category let me know! If I have time, I’ll continue researching this tomorrow, but onward…

clip-art-book-297x300

 

SNACKS TO CURL UP IN BED WITH A BOOK AND READ WITH:

Maybe the title of the book you are going to curl up with can be an inspiration to you…I am current reading an e book called Season of the Harvest which is Book I of the Harvest Trilogy by Michael R. Hicks. The book so far (I’m on Chapter 5) talks about corn. So for my snacking, popcorn is a natural, as is corn chips with salsa. I have to have chocolate, and since I’m being indulgent by staying in bed just to curl up and read, I would have to have some good truffles (homemade or purchased, as long a.s they are chocolate and truffles, I don’t care which) and I would have my diet coke so I can stay awake to enjoy the book.

I am also reading Andrew Greeley’s (may the good Father rest in peace), Irish Tiger. Greeley is the other of my two favorite authors (Diana Gabaldon being the other). Since the main character, Nuala, is Irish, I would nosh on green colored goodies and minty treats.

Or, since we are ordering Chinese food for dinner, why not have oriental snacks such as:

Frozen Mini-Egg Rolls

Frozen Pot Stickers

Asian-Flavored Snack Mix

Some nice Chinese Tea or a Chinese Tea or Japanese Sake would be good too, but I’d stick with my diet coke.

CUDDLE AND MAKE DINNER TOGETHER PARTY FOR TWO

Well, the cuddling part should be obvious and you should know how to do it, right, so I’ll go on to the cooking together. Split up the menu and each of you prepares part of it. Make it simple but fun. I would advise making dessert the night before so you can sleep in as late as you wish, although don’t forget the Rose Bowl Parade will be on. I do love watching that parade a nd the Macy’s Thanksgiving Day Parade. Ok, now for some more advice. Try to stay out of each other’s way while preparing. Knives can be dangerous is small crowded places and we don’t want anyone hurt. Have some relaxing, romantic music going while you cook and sing while you work. Sing to one another. One other thing, don’t forget to buy the champagne the night before, or other wine to enjoy during dinner. For our menu I suggest the following:

Appetizer – Shrimp Cocktail – buy the shrimp already cooked. If frozen, defrost as soon as you can. Buy or make your favorite cocktail sauce. Place a bit of lettuce in a Margharita glass, then place 4-6 shimp in it so they make a pleasing design. Serve with cocktail sauce on the side. Garnish with a half a wheel of fresh lemon on the rim of the glass. This is a good dish for the least experienced of you to make.

Soup – Chilled Corn Soup With Fresh Basil (recipe follows)

Salad – Fresh Tomato-Mozzarella Salad (recipe follows)

Entree – Slow Cooker Leg of Lamb with Garlic and Rosemary. (Recipe follows. This recipe makes enough for 6-8 people so you have two choices, freeze the leftovers for nights you don’t want to cook or cut the recipe in half. You need to get up early to make this as it takes 6-8 hours just to cook. I’d add another hour to prep-time. Paul and I are slow cooks, meaning it takes up forever to prep recipes, that is why I’m saying an hour of prep time.) If you want to sleep in late, broil up a couple of good steaks and bake a couple of potatoes to go with them.

Side Dishes – Crispy Asparagus (recipe follows) along with the potatoes from the Slow Cooker Leg of Lamb with Garlic and Rosemary if you make the lamb, or with baked potatoes if you opt to broil some steaks. This recipe is for the person with the most cooking experience to make.

Dessert – Elegant Eggnog Dessert (recipe follows) – To make this dessert, you MUST make this THE NIGHT BEFORE!!! The most difficult part of the recipe looks like it would be the cutting of the cookies for the trim. I would buy double the amount of cookies that the recipe calls for, just in case. If you have leftovers, nibble on them in bed!

 

chocolate milnt chex party mix

The recipes:

Home Cookin Chapter: SNACKS

Chocolate Mint Chex Party Mix

=============================

“Mint lover? You’re only 4 ingredients and 15 minutes away from a

make-your-own minty snack!”

PREP 15 mins

READY IN 15 mins

Original recipe makes 6 cups

Ingredients:

3 cups Chocolate Chex® cereal

3 cups Corn Chex® cereal

1/2 cup mint chocolate chips

1/2 cup peppermint-flavored dark chocolate pieces (MSS NOTE: Like

M&Ms)

.

Directions:

In large microwavable bowl, measure cereal. Set aside.

Line cookie sheet with waxed paper.

In medium microwavable bowl, microwave mint chips uncovered on

Medium (50%) about 1 minute, stir. Microwave an additional 15

seconds at a time, until chocolate is mostly melted and can be

stirred smooth. Pour over cereal, evenly coating pieces.

Microwave uncovered on High 3 minutes, stirring every minute.

Spread on waxed paper; cool 5 minutes. Stir in candies.

Store tightly covered.

Nutrition:

Calories141 kcal

7%Carbohydrates21.2 g

7%Cholesterol0 mg

0%Fat5.3 g

8%Fiber1.2 g

5%Protein1.9 g

4%Sodium147 mg

6%* Percent Daily Values are based on a 2,000 calorie diet.

Source: http://allrecipes.com/Recipe/Chocolate-Mint-Chex-Party-Mix/Detail.

aspx?evt19=1

Servings: 0

 

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

peach cobbler chex party mix

Home Cookin Chapter: SNACKS

Peach Cobbler Chex Party Mix

============================

“Peach cobbler flavors in an easy Chex® party mix.”

PREP: 10 mins

READY IN: 15 mins

Ingredients

Original recipe makes 8 cups

Ingredients:

6 cups Cinnamon Chex® cereal

2 cups pecan halves

1/4 cup butter

1/3 cup packed brown sugar

2 tablespoons light corn syrup

2 (1.2 ounce) packages freeze-dried peach slices

.

Directions:

In large microwavable bowl, place cereal and pecans.

In 2-cup microwavable measuring cup, microwave butter, brown sugar

and corn syrup uncovered on High 1 minute 30 seconds, stirring

after 1 minute, until mixture is boiling; stir. Pour over cereal

mixture, stirring until evenly coated.

Microwave uncovered on High 5 minutes, stirring after every

minute. Toss in peaches. Spread on waxed paper. Cool 5 minutes.

Store loosely covered.

source: Recipe by Chex® Party Mix via

http://allrecipes.com/Recipe/Peach-Cobbler-Chex-Party-Mix/Detail.a

spx?ev

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

Kansas City BBQ Chex Mix

Home Cookin Chapter: SNACKS

Kansas City Bbq Chex Mix®

=========================

Three ingredients and 10 minutes is all you need to have this

great-tasting snack ready. Chex Mix® Barbecue snack mix coupled

with cheese and sausage makes quite a treat.

Kansas City BBQ Chex Mix®

Prep Time 10 min

Total Time 10 min

Ingredients

1 Bag (8.75 oz) Chex Mix® barbecue snack mix

1 Cup cubed pepper Jack cheese (4 oz)

1/2 Cup bite-size pieces summer sausage

.

Directions

1 In medium bowl, mix all ingredients. Serve immediately.

Nutrition Information Serving Size: 1 Serving

Calories110 ( Calories from Fat45), Total Fat5g (Saturated Fat1

1/2g, Trans Fat0g ), Cholesterol5mg Sodium190mg Total

Carbohydrate14g (Dietary Fiber0g Sugars2g ), Protein2g ; % Daily

Value*: Vitamin A0%; Vitamin C0%; Calcium0%; Iron0%;

Exchanges:1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim

Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0

Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:1 *Percent Daily Values are based on a 2,000

calorie diet.

source:

http://www.bettycrocker.com/recipes/kansas-city-bbq-chex-mix/d3021

441-2a3d-4bfa-97a5-dfe4400220c2

Servings: 12

Exchanges:1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim

Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0

Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:1 *Percent Daily Values are based on a 2,000

calorie diet.

source:

http://www.bettycrocker.com/recipes/kansas-city-bbq-chex-mix/d3021

441-2a3d-4bfa-97a5-dfe4400220c2

Servings: 12

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

deviled crab

Home Cookin Chapter: STAR TREK RECIPES

DEVILED CRAB

============

Deviled Crab: One of the many items that the food processor unit can

replicate onboard old Constitution class starships. (“Mr. Scott’s Guide to

the Enterprise”)

Deviled Crab

Ingredients

1 lb. fresh crabmeat

2 ribs celery, finely chopped

2 eggs

1 medium onion, finely chopped

1 bell pepper, finely chopped

3/4 cup corn bread crumbs

3/4 cup white bread crumbs

1/3 cup mayonnaise

2 Tbs. Worcestershire sauce

1 Tbs. Dijon mustard

1 Tbs. lemon juice

1/2 tsp. salt

1/2 tsp. pepper

Dash of Tabasco

Preparation

Combine crabmeat, bread crumbs, onion, pepper, and celery in large bowl. Beat

together remaining ingredients until smooth. Mix well with crab mixture. Pack

into a shallow baking dish-a quiche dish is perfect. Bake at 350F until hot,

about 30 minutes.

You may use all white bread crumbs if you prefer not to use corn bread

crumbs.

Serves 6 to 8.

.

Mushroom With Ladybug. border=
(via CulinarySchools.org credit for clip art only not recipe)

Home Cookin Chapter: STAR TREK RECIPES

MUSHROOM CHEESE CANAPES

=======================

Mushroom Cheese Canapés: Among one of the items that the food processor unit

can replicate aboard old Constitution class starships. (“Mr. Scott’s Guide to

the Enterprise”)

Mushroom Cheese Canapés

Ingredients

3 Tbs. butter

1 shallot, peeled and minced

1/2 lb. mushrooms

1 Tbs. lemon juice

1 1/2 cup Gruyère cheese, grated

1 egg, beaten

1/2 cup heavy cream

Salt and white pepper

12 to 13 slices of thin white bread, cut into 2 1/2-inch rounds

Preparation

Heat butter in medium skillet. Add shallot and cook over low heat for 5

minutes, and add mushrooms. Cook until mushrooms become tender (about 20

minutes), and stir in lemon juice and salt and pepper; set aside. Then,

combine cheese, egg, and cream with salt and pepper.

Preheat oven to 550 degrees. Butter bread on one side and place on slightly

greased baking sheet. Drop a dollop of the mushroom mixture onto each bread

slice, and top with 1 to 2 tablespoons of the cheese mixture. Bake until

cheese mixture browns slightly. Serve warm.

Serves 8

.

Plomeek Soup

Home Cookin Chapter: STAR TREK RECIPES

PLOMEEK SOUP

============

Plomeek Soup – Star Trek: The Original Series

foodreplicator.tumblr.com

startrek.com

Plomeek soup is a traditional morning meal on the Vulcan homeworld. Taking a

page from the mostly vegetarian Vulcans, the Earth version is vegan-friendly.

You’ll Need:

1 onion

2 garlic cloves

5 carrots

2 small-medium sweet potatoes, peeled

3 small-medium beetroots, peeled

3 sticks celery

1 litre vegetable stock

Salt and pepper

Vegetable oil

Parsley for garnish (optional)

Start by peeling the beetroots and then the sweet potatoes. Wear a pair of

gloves when peeling the beetroots if you don’t want to get pink hands! Then

chop up all the vegetables, including the onion and garlic cloves, into

chunks. Don’t worry about making them too exact as they will all get blended

at the end.

Start by sauteeing the garlic and onion in vegetable oil until soft. Then add

the rest of the vegetables and cook for a few minutes. Add 750ml of the

stock, reserving the rest. Bring to the boil, then reduce the heat and simmer

until all vegetables are quite soft, about 45 minutes to 1 hour.

Ladle portions of the vegetables and stock into a blender and blend until

smooth. Alternatively, you could use a hand blender if you have one. When all

the soup is blended, check the flavour and add salt and pepper to taste. At

this point, check the soup’s thickness – if too thick, add the remaining

vegetable stock as needed.

Serve and garnish with parsley if desired – although I’m sure the Vulcans

would consider this highly illogical.

SOURCE: http://foodreplicator.tumblr.com/post/31475290319/plomeek-soup

.

photo-24775701-pecan-nuts

Home Cookin Chapter: STAR TREK RECIPES

NUTCAKE

=======

Nutcake: With Spock’s katra logged in McCoy’s mind, Kirk described him as

fruity as a nutcake. (“Star Trek III: The Search For Spock”)

I suspect Kirk meant, nutty as a fruitcake. Presumeably the fruitcake is a

lost recipe in the 23 century, and slang is slipping.

Nutcake

Ingredients

2 cups all purpose flour

2 cups granulated sugar

2 eggs

2 tsp. soda

2 tsp. vanilla

20 oz. canned crushed pineapple (not drained)

3/4 cup chopped pecans

1 stick oleo

8 oz. cream cheese (room temp)

1-3/4 cup powdered sugar.

Preparation

Mix the flour, granulated sugar, eggs, soda, vanilla, pineapple and juice,

and pecans well. Pour into a 9×13 greased and floured pan. Bake in a

preheated oven at 350F for 40 minutes.

Mix the oleo, cream cheese, and powdered sugar together, then pour over the

hot cake.

.

Asian-Flavored Snack Mix

Home Cookin Chapter: SNACKS

Asian-Flavored Snack Mix

========================

source: Gourmet Live | January 2011

By Gina Marie Miraglia Eriquez

Photo by Chris Gentile, Gourmet Live

via

http://www.epicurious.com/recipes/food/views/Asian-Flavored-Snack-

Mix-365215

Yield: Makes 14 cups

Active time: 15 minutes

Total time: 1 1/2 hours

“The Asian standbys of soy sauce, hoisin, and toasted sesame oil,

along with those crisp and shiny Japanese rice snacks, have become

so much a part of American cuisine that’s there’s nothing ‘ethnic’

about this truly addictive party mix. We guarantee that you won’t

be able to keep from nibbling on it all evening long! In fact, we

predict that you will find yourself making it often because you

won’t want to run out of it.”

Ingredients:

1 stick (1/2 cup) unsalted butter, cut into 8 pieces

2 tablespoons sugar

2 tablespoons soy sauce

2 tablespoons hoisin sauce

1 tablespoon Asian sesame oil

3/4 teaspoon garlic powder

3/4 teaspoon ground ginger

3/4 teaspoon cayenne pepper

8 cups (3 ounces) popped popcorn

6 cups (6 ounces) rice cereal squares

1 (5 ounces) can chow mein noodles

1 (3 oz) package Asian rice cracker snack mix

2 cups salted roasted cashews or dry-roasted peanuts

1 cup wasabi peas or dried peas

.

preparation

Preheat oven to 250°F with racks in upper and lower thirds.

Melt butter in a small saucepan over medium-low heat and whisk in

sugar, soy, hoisin, sesame oil, garlic powder, ginger and cayenne.

Remove from heat.

Combine popcorn, rice cereal, chow mein noodles, Asian snack mix,

cashews and wasabi peas in a very large bowl. Drizzle with butter

mixture and toss well to coat. Spread evenly in 2 large (18- by

13-inch) rimmed sheet pans.

Bake, stirring every 15 minutes, a total of 1 hour.

Cool completely in pans on racks.

cooks’ notes: Snack mix can be made 2 days ahead and kept in an

airtight container at room temperature. If for some reason it

needs to be re-crisped, reheat it in the rimmed sheet pans in a

preheated 250°F oven for 10 to 15 minutes.

nutrition information: per serving (10 servings)

POWERED BY Edamam

Calories484 Carbohydrates52 g (17%) Fat27 g (42%) Protein10 g

(20%) Saturated Fat9 g (47%) Sodium476 mg (20%) Polyunsaturated

Fat5 g Fiber4 g (15%) Monounsaturated Fat12 g Cholesterol36 mg

(12%)

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

ear_of_yellow_corn

Home Cookin Chapter: SOUPS

Chilled Corn Soup With Basil

============================

Time: 15 minutes

Yield: 4 appetizer servings, or 6 to 8 servings as an hors

d’oeuvre

Chilled Corn Soup

“No-cook, chilled blender soups are so quick to make it almost

feels like cheating. This one stars sweet corn that’s been tarted

up with buttermilk and lime juice, spiced with garlic and

scallion, and imbued with fresh herbs. While straining it isn’t

entirely necessary, it will give you a smoother, more elegant

soup. But when it’s too hot to breathe, let alone dig out the

strainer, you have our permission to skip it.

Serve this in espresso cups or shot glasses as an hors d’oeuvre,

or in bowls as a first course.”

INGREDIENTS:

3 ears corn, shucked

1 ½ cups buttermilk

½ cup basil leaves, more for garnish

3 scallions, roughly chopped

1 tablespoon fresh lime juice, more to taste

1 fat garlic clove, roughly chopped

¾ teaspoon fine sea salt

Radish slices, for garnish

Extra-virgin olive oil, for garnish

.

PREPARATION:

Slice kernels off corn cobs (you should have 3 to 3 1/2 cups

kernels). Discard cobs and place kernels in a blender. Add

buttermilk, basil, scallions, lime juice, garlic, salt and 1/3 cup

ice cubes to the blender and purée until very smooth.

Strain mixture through a sieve, pressing down hard on the solids.

Serve soup garnished with radish slices and a drizzle of olive

oil.

source: MELISSA CLARK

http://cooking.nytimes.com/recipes/1016659-chilled-corn-soup-with-

basil

MSS NOTE: The soup is a pale green when completed. I would

strain the soup if you serve as a shooter or in espresso cups,

otherwise I would not strain as I like something to chew in my

soup most of the time. Also consider the person you are making it

for. Do they have digestion problems, swallowing or chewing

problems? If the answer is yes, strain the soup.

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

ROSEMARY LEG OF LAMB

Home Cookin Chapter: LAMB, VEAL AND PORK RECIPES

Leg of Lamb in the Slow Cooker with Garlic and Rosemary

=======================================================

“To add flavour, I like to give meat a quick turn in a hot pan to brown the

outside before tossing it into the slow cooker; sometimes this is difficult

with a long leg of lamb; when I have a bone that makes it impossible to lay

the piece of meat into a skillet, I brown it quickly on the grill. Browning

meat adds flavour; if you like, pour whatever liquid you plan to use in the

slow cooker into the pan to loosen all those flavourful browned bits – give

it a swirl and then pour into the slow cooker. Browning your veg will boost

flavour too.

If you like, toss a couple handfuls of new potatoes or diced thin-skinned

Yukon gold potatoes (don’t peel them) into the bottom of the slow cooker

first; they’ll cook in the lamb juices, winding up dark and sticky. (Add a

squeeze of lemon juice and a pinch of oregano as you scoop them out if you’re

a fan of Greek lemon potatoes.) Lay your lamb leg overtop; add rosemary and

garlic and a few glugs of red wine or stock. (This would be a great way to do

smaller lamb shanks too.) If the bone is sticking out of the slow cooker, lay

foil over the top and crimp it around the open edges, sealing those gaps.

Voila.”

Leg of Lamb in the Slow Cooker with Garlic and Rosemary

olive or canola oil, for cooking

1 bone-in leg of lamb

4-5 medium Yukon Gold potatoes, chopped into chunks, or about the same

quantity of small new potatoes

1 head garlic, peeled

salt

a few sprigs of rosemary

about a wineglass full of red wine (or stock)

Rub the oil all over the lamb and either brown it in a hot pan or throw it on

the grill to get some colour. Meanwhile, toss all the potatoes and about half

the garlic cloves into the bottom of your slow cooker.

Put the lamb on top of the potatoes, squish a few more cloves of garlic and

rub it over the surface, then sprinkle with salt. Toss in a few sprigs of

rosemary and pour some wine in around the potatoes, cover (if the bone sticks

out, cover the lid with foil to seal in the heat) and cook on low for 6-8

hours. Carve the lamb and serve with the potatoes, finished with a squeeze of

lemon, if you like. Serves 6-10.

SOURCE:

http://www.babble.com/best-recipes/leg-of-lamb-in-the-slow-cooker-with-garlic

-and-rosemary/

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

Crispy-Asparagus-OR

Home Cookin Chapter: VEGETABLES

Crispy Asparagus

================

SERVES 4

“Crispy Asparagus is a dish that works just as well alongside a

juicy dinner steak as it does for a brunch or light lunch. This

fresh veggie side dish is sure to become a regular on your menus.

What You’ll Need:

1 pound asparagus, trimmed

1 egg

1 tablespoon milk

1 cup Italian-flavored bread crumbs

1/2 cup olive oil

Parmesan cheese (optional)

.

What To Do:

In a deep skillet, heat 1 inch water over high heat until boiling.

Add the asparagus and cook until crisp-tender; drain.

In a shallow dish, beat the egg and milk until well combined.

Place bread crumbs in another shallow dish.

In a skillet, heat olive oil over medium-high heat until hot. Dip

asparagus in egg mixture then into bread crumbs, coating

completely. Sauté asparagus in hot oil until golden. Drain on a

paper towel-lined plate and serve immediately. Note

Sprinkle with grated Parmesan cheese just before serving, if you’d

like. Share This Recipe

Read more at

http://www.mrfood.com/Vegetables/Crispy-Asparagus#PFW4jQPFswIQm5G3

.99

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

elegant eggnog dessert

Home Cookin Chapter: Desserts

Elegant Eggnog Dessert

======================

“This impressive dessert has become so popular that I have to make

three every year—one for my

Husband to take to work, one for our family on Christmas Eve and

one for his family Christmas Day!

Any flavor of Pirouette cookies can be used, and vanilla can be

substituted for the rum flavoring.” —Lisa Scanio, Tampa, Florida

TOTAL TIME:

Prep: 30 min. + chilling

Ingredients:

1 can (13-1/2 ounces) Pirouette cookies

1/2 cup graham cracker crumbs

1/4 cup butter, melted

2 packages (8 ounces each) cream cheese, softened

2 cups cold eggnog

1-1/3 cups cold whole milk

2 packages (3.4 ounces each) instant vanilla pudding mix

1/2 teaspoon rum extract

1/8 teaspoon ground nutmeg

1 cup heavy whipping cream

.

Directions:

Cut each cookie into two 2-1/2-in. sections; set aside. Crush

remaining 1-inch pieces.

In a small bowl, combine the cookie crumbs, cracker crumbs and

butter; press onto the bottom of a greased 9-in. springform pan.

In a large bowl, beat the cream cheese until smooth. Beat in the

eggnog, milk, dry pudding mixes, extract and nutmeg until smooth.

In another large bowl, whip cream until stiff peaks form. Fold

whipped cream into pudding mixture. Spoon over crust.

Cover and refrigerate for 6 hours or overnight.

Just before serving, remove sides of pan. Arrange reserved cookies

around dessert and press gently into sides.

Refrigerate leftovers.

Editor’s Note: This recipe was tested with commercially prepared

eggnog. Reduced-fat eggnog is not recommended.

Source: Originally published as Elegant Eggnog Dessert in Taste

of Home December/January 2008, p21

Read more:

http://www.tasteofhome.com/recipes/elegant-eggnog-dessert#ixzz3OFY

bEYBp

Publisher Photo

Servings: 12

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

CREDIT WHERE CREDIT IS DUE:

Woodstock Kicking The Ball cartoon – http://www.glitter-graphics.com/users/sunshine65 

Stack of Books clipart – http://fairviewoklibrary.org/?page_id=131

Ear of Corn clipart – http://sweetclipart.com/multisite/sweetclipart/files/ear_of_yellow_corn.png


ANTI-SUPERBOWL FUN

charlie_brown_lucy-5356

I hate football. Thus, I hate Super-bowl Sunday. I know many of you out there feel the same way, so here are some ideas to make the day a better one. At the end of list, I will give you details of the suggestions that have *s after them.

1. Have an Anti-Super Bowl Party. Gather together your friends who have been deserted all football season and have an Anti Super Bowl Party. While the football fans are having beer and pizza, serve your friends more sophisticated fare like pretty drinks and appetizers.*

2. Go through the digital photographs on your computer and rename them something besides DM004102.

3. Play World of Warcraft or other favorite MMORPG for hours of uninterrupted enjoyment and munch on snacks and pizza. Have a soft drink or a beer, whatever is your pleasure.*

4. See a movie or go to a popular restaurant (not a sports’ bar though). Since everyone else will be glued to their TV sets, it will be easier to get in and I bet the service will be better!

5. Invite some friends over for a Popcorn Throw Down Challenge and Movies.*

6. Invite some friends over for a Chex Mix Throw Down Challenge and Board Games Party.*

7. Throw a Star-Trek or Star-Wars Marathon Party or even a Dr. Who Marathon Party.*

8. Take a tour of your City and stop in places that you have never been to before. End your tour with a dinner at a new restaurant.

9. Have a mani/pedi party complete with lotions, nail polish and stick-on decals. Order take-out from your favorite gourmet shop for you and your friends.

10, Take your favorite snacks and a good book to bed with you. Call for Chinese take-out for dinner.*

11. Write that novel you always wanted to begin.

12. Cuddle with that special someone. Make dinner together and make it special.*

Most importantly, put the emphasis on enjoying yourself and doing what you really want to do.

ANTI-SUPER-BOWL PARTY

Relegate the Super-bowlers to the basement or den and choose another room for the Anti-Super-bowlers Set up the dining room for your part of the party and the kitchen for the Super-bowlers Set the Super-bowlers’ table with paper stuff, yours with linens. Also have a comfortable sitting area for your end of the party so you can sit and chat or play games, or watch a movie. Make sure that you discuss all plans with your Super-bowler so that he/she understands the game rules. Make sure you both respect the other’s party and that noise is kept to a minimum unless really necessary like when a touch-down is made. Also make it clear that the food for one party does not get shared with the guests from the opposing party. Fair is fair.

Ok, the important thing is good friends and food. For our Anti-Super-bowl Party we are going to serve wonderful stuff.

Set up a wine bar. Include some of each type of wine: a sweet white, a dry white, a sweet red and a dry red. Of course you must include a bubbly wine too. A blush would also be a nice touch. Set out some seltzer water so people can make spritzers if they wish and a variety of juices such as cranberry, orange and grapefruit juice so guests can get creative. Also, some may not wish to drink alcohol.

Set up a cheese, fruit and cracker platter. I would include the following:

a nice wheel of brie made with fruit or the Parmesan-Coated Brie (recipe follows)

slices of apples and green grapes and fresh raspberries

a good-sized wedge of Jarlsberg cheese

a good-sized wedge of Sharp Cheddar

a nice smoked cheese

a small pile of cocoa-dusted nuts

a small pile of dried apricots

a small pile of Craisins

Place a small basket of crackers (I would use three different kinds of crackers) and some slices of a small Baguette.

I would also set out a bowl of trail mix (recipe follows), a bowl of butter mints and a bowl of cashew nuts. Use silver or crystal bowls, if possible.

After about a half an hour, bring out some fancy bite-site tidbits such as:

Bacon Wrapped Shrimp (recipe follows)

Prosciutto Wrapped Asparagus (recipe follows)

Mini Egg Rolls (cheat and buy the frozen ones!)

Place these appetizers on doilies placed on your fanciest serving platters.

For the dinner menu I would serve something elegant but simple and not too heavy as people are probably full from noshing.

I would begin the meal with a nice fresh fruit cup. Instead of a salad, I would put out a platter of fresh baby vegetables such as carrots, grape tomatoes, bell peppers, cucumbers and whatever else you think you want to add. Serve with a dip instead of dressing. Don’t do a vinaigrette though, do something creamy and rich. For the main course I would Almond Orange Crusted Chicken (recipe to follow) with couscous mixed with sauteed red peppers and peas for color. For desert something ultra decadent like Mint Chocolate Chip Mousse Cake (recipe to follow).

WoW_Box_Art1

WORLD OF WARCRAFT MARATHON

For the pizza, order out! Go ahead and splurge on wings too! But save these goodies for dinner.

Have a good supply of your favorite beverage(s) on hand and nearby. Just remember, you need to see those wee monsters and your reflexes need to be quick enough to kill them before they kill you!

For your snacking pleasure here is a variety to keep you munching away:

Chex Popcorn Pretzel Party Mix (recipe to follow) for your sweet tooth

Smoked Paprika Popcorn (recipe to follow for your savory tooth

Pour yourself a big bowl of M&Ms and go to town! Let’s save Azeroth together!!! “For the Alliance!”

boy-superhero-eating-popcorn

POPCORN THROW DOWN CHALLENGE AND MOVIE

Throw down the gauntlet and challenge your guests to come up with the best tasting unusual popcorn and ask them to bring it to the party or ask everyone to bring their popcorn makers and ingredients to make at your house. Before the party, ask them to come up with a name for their creation so you can make up the voting ballots. The ballot could look something like this:

NAME OF ENTRY

TASTE

AROMA

UNIQUENESS

PRESENTATION

TOTAL POINTS

I would give 1 point for taste, 1 for aroma, 2 for uniqueness and 2 for presentation. So highest point total per entry would be 6 points. In case of a tie, do a second vote on scraps of paper asking people to vote for their favorite of the tied entries.

Have plenty of beverages and choose a good light-hearted movie. Have some plain old fashioned popcorn to serve too! Here are some popcorn ideas for your entry:

Red Hot Popcorn

Pepperoni Popcorn

Hot Chocolate Popcorn

This post is longer than I expected it to be, so I will close it with recipe and continue tomorrow with the rest of the party details and recipes. Without further ado, the recipes:

bag_of_trail_mix_photo_cutouts-re4ef8700929646a99ec25ba8599d5d98_x7saw_8byvr_512

MARILYN’S TRAIL MIX

1 cup Craisins

¼ cup Dried Apricots; snipped into sliver-sized pieces (cut with a scissors)

½ cup M&Ms

½ cup Cashews

1 cup Corn Chex cereal

¼ tsp. Cinnamon

Mix all together.

NOTE: These measurements are a guideline. I never measure when making my trail mix. This is really how I make it:

2 handfuls of Corn Chex, 1 handful Craisins, about 6-8 Dried Apricots (snipped into slivers), 1 handful of M&Ms and a few shakes of Cinnamon. In other words, measure by what you feel. You also have to take how many people you are making this recipe for. I figure 2 cups of mix per person but 1 cup is probably okay too, especially if you are serving with other things. If you have leftovers, store in an airtight container and it should last a while. However, Paul and I find this addicting, so it doesn’t last long in our house.

Bacon-Wrapped-Shrimp-Recipe_s4x3.jpg.rend.sni12col.landscape

Home Cookin Chapter: APPETIZERS 2014

BACON-WRAPPED SHRIMP

====================

ACTIVE: 20 mins.

TOTAL: 40 mins.

SERVES: 4-6

INGREDIENTS:

Juice of 1 Lemon

1 clove Garlic; GRATED

1 tsp. Paprika

1 tsp. FRESH Thyme

3 tbsp. Extra-Virgin Olive Oil

Kosher Salt

1 lb. (about 24) LARGE Shrimp; PEEELD AND DEVEINED, TAILS INTACT

12 slices Bacon; HALVED

.

DIRECTIONS:

POSITION A RACK 3-4″ FROM THE HEAT SOURCE AND PREHEAT THE BROILER.

Whisk the lemon juice, garlic, paprika, thyme, olive oil AND 1/2

tsp. kosher salt in a SHALLOW BAKING DISH. Add the shrimp AND

toss to coat; MARINATE IN THE REFRIGERATOR for 20 mins.

TURN THE SHRIMP IN THE MARINADE TO COAT WELL. ONE AT A TIME,

REMOVE EACH shrimp AND wrap with a piece of bacon; secure with a

TOOTHPICK, if desired.

Place SEAM-SIDE DOWN on a baking sheet. Spoon any remaining

marinade over the shrimp. (MSS NOTE: I would cover the entire

baking sheet with aluminum foil BEFORE I put the shrimp on it.)

BROIL, TURNING THE SHRIMP ONCE, UNTIL the bacon is SLIGHTLY CRISP

AND the shrimp are cooked through, about 5 mins.

source: pg. 65, Food Network Magazine, Nov. 2014 issue, Volume 7,

No. 9.

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

prosciutto-wrapped asparagus

Home Cookin Chapter: APPETIZERS 2014

PROSCIUTTO-WRAPPED ASPARAGUS

============================

24 asparagus speaks (1-1 1/4. lbs.), trimmed to 6-inch lengths

24 VERY THIN slices provolone cheese (12-14 oz.)

12 VERY THINN slices prosciutto (8-10 oz.), halved lengthwise

Cracked Black Pepper

1-2 tbsp. Olive Oil

1-2 tbsp. Balsamic Vinegar

MSS NOTES: I’d use corned beef instead of prosciutto and I’d omit

vinegar.

.

1. Place a steamer basket in a LARGE skillet. Add enough water

to come just below bottom of basket. Bring to boiling. Place

asparagus in basket. Reduce heat to MEDIUM-LOW. Steam, COVERED,

for 4 mins. Remove asparagus from basket; immerse in ICE WATER to

cool quickly. DRAIN asparagus, PAT DRY with paper towels.

2. Wrap a slice of cheese and a half-slice of prosciutto around

each asparagus speak. Arrange wrapped asparagus on a serving

plate.

3. Before serving, sprinkle with cracked pepper. Drizzle with

oil and balsamic vinegar.

MSS NOTES: I’d omit step 3 all together.

MAKE AHEAD: Prepare as directed through Step 2. COVER and chill

up to 24 hrs. Serve as directed. (MSS NOTE: I’d serve as is but

at room temperature.)

NUTRITIONAL INFORMATION: PER SERVING:

268 cal, 20 g fat (8 g sat. fat), 29 mg. cholesterol, 876 mg.

sodium, 4 g carbs, 2 g fiber, 19 g protein.

SOURCE: p. 10, Better Homes and Gardens Special Interest,

“Celebrate the Season 2014” magazine.

Servings: 8

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

Home Cookin Chapter: POULTRY

almond-orange-crusted chicken with fennel-arugula salad

Almond Orange Crusted Chicken With Fennel Arugula Salad

=======================================================

source: Created by: Ellie Krieger, cookbook author, “So Easy:

Luscious Healthy Recipes for Every Meal of the Week.” via The

Almond Board of California via

http://allrecipes.com/Recipe/Almond-Orange-Crusted-Chicken-with-Fe

nnel-Arugula-Salad/Detail.aspx?evt1

“Traditional chicken dinner gets a modern-day makeover with sliced

almonds and orange zest to perk up an old standby. Use the left

over orange slices for a refreshing side salad with arugula,

fennel and lemon juice.”

Ingredients:

1 orange

2 egg whites

3/4 cup sliced almonds, coarsely chopped

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup all-purpose flour

4 (4 ounce) pieces thin-sliced boneless, skinless chicken breast

Cooking spray

1/2 small bulb of fennel, halved, cored and thinly sliced into

half-moons

4 cups arugula, lightly packed, coarsely chopped if leaves are

large

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

.

Directions

Preheat the oven to 450 degrees F.

Ten minutes before you are ready to cook the chicken, put a baking

sheet in the oven to pre-heat.

Finely zest the orange and set the zest aside. Cut the top and

bottom off of the orange, sit the orange on one end on a cutting

board and cut the entire peel and pith off by cutting downward

following the shape of the fruit. Then, using a paring knife,

remove each section of orange from the membrane. Set the orange

sections aside.

In a shallow bowl, whisk the egg whites until slightly frothy. In

a large shallow bowl or on a plate, combine the orange zest,

almonds, and 1/4 teaspoon each of the salt and pepper.

Put the flour on a large plate.

Remove the pre-heated baking sheet from the oven and spray with

cooking spray.

Dip the chicken breasts, one at a time, first into the flour,

shaking off any excess, then into the egg white, and then coat

with the almond mixture and place on the baking sheet. Spray the

top of the chicken with cooking spray. Bake for 6 minutes, turn

and bake for 6 minutes more, until the chicken is cooked through

and the coating is golden.

While the chicken is cooking, combine the fennel, arugula and

orange sections in a large bowl. In a small bowl whisk together

the olive oil, lemon juice, and remaining 1/4 teaspoon each of

salt and pepper. Pour the dressing over the salad and toss to

coat.

To serve, place one large or two small chicken cutlets on each

plate and top with a mound of the salad.

Servings: 4

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

mint-chocolate-chip-mousse-cake-2011

Home Cookin Chapter: CAKES 2013-2014

Mint Chocolate Chip Mousse Cake

===============================

June 7, 2011 in Cooking | Tags: mint, mint chocolate chip, mousse

cake

Chocolate Cake

1 cup plus 2 Tablespoons all-purpose flour

1 cup plus 2 Tablespoons granular sugar

6 Tablespoons cocoa powder, sifted

¾ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon sea salt

½ cup mini chocolate chips

¾ cup coffee

6 Tablespoons safflower oil

¾ teaspoon vanilla extract

3 medium eggs

Mint Chocolate Chip Mousse

4 cups cream

¾ cup granular sugar

2 teaspoons peppermint extract

¼ teaspoon green food color paste

1/3 cup cold water

1 Tablespoon gelatin

½ cup hand chopped chocolate [these are the chips]

Peppermint Spread

1 cup confectioner’s sugar, sifted

1/3 cup unsalted butter, room temperature

2 teaspoons peppermint extract

Chocolate Glaze

2 tablespoons cream

2 tablespoons granular sugar

½ Tablespoon butter

1 teaspoon honey

2 Tablespoons cocoa powder, sifted

½ teaspoon vanilla extract

.

When conceptualizing recipes, I tend to draft up a large list of

ideas that are possible creations. Mousse cakes are one such

recipe with endless possibilities and certainly a mint chocolate

chip is one of those have to make ideas. If you see the photo and

think mint chocolate chip ice cream, that’s exactly where I got

the idea. Growing up this was and still is my favorite flavor, not

to mention this minty green color is at the top of my favorite

paint colors list.

Chocolate Cake

Preheat oven to 350°F

Prepare a 12”x8 ½” sheet pan by coating it with butter and lining

with parchment.

Whisk together flour, sugar, cocoa powder, baking soda, baking

powder and salt.

Make a well in the center of the flour mixture and add the oil,

vanilla extract and eggs. Whisk until a smooth batter forms. Next,

whisk in coffee.

For this recipe I chopped a block of chocolate for the chips

needed, but mini chocolate chips will work just as well.

Pour the batter into the prepared pan, sprinkle with chocolate

chips and bake for twenty minutes. After baking, allow cake to

rest for a few minutes before inverting onto a cooling rack lined

with parchment. Why parchment? This cake is very moist and will

stick to just about anything it can and with a handful of

chocolate chips in this cake, it will be hard to resist eating any

broken cake pieces

As instructed in my Neapolitan mousse cake recipe, the size of

this cake is a little smaller. A cake board frame measuring twelve

inches by four inches was constructed. The left over cake can be

used to make trifles or saved for another mousse cake recipe later

on.

Mint Chocolate Chip Mousse

Sprinkle the gelatin over the cool water and allow to bloom.

Meanwhile, in a bowl combine the cream, sugar, colorant and mint

extract. Beat just before soft peaks form. The consistency will

still have soft peaks but they droop a little more. You want to

stop at this point because the folding in of the gelatin will work

the cream further. Heat the gelatin over simmering water. Remove

from heat and warm the remaining cream. The cream should be

slightly warmer than room temperature. Combine the gelatin and

warmed cream. Pour this mixture over the whipped cream and fold

in. Fold in the chocolate chips and fill the mold. Chill for

several hours to set the mousse.

To make chocolate chips for the mousse, simply fine chop any

quality semi-sweet chocolate.”

Peppermint Spread

To make this high intensity flavor layer for the mousse cake, whip

together all ingredients in a bowl and frost the top of the

chilled mousse cake.

Chocolate Glaze

Melt cream, sugar, butter and honey in a saucepan on low heat just

until combined. Whisk in cocoa powder and vanilla. Once cool,

spread chocolate glaze over the peppermint spread and chill for

the last time.

If you plan on serving this the next day or so leave the cake

board frame on so the mousse does not dry out. When the moment

arrives, use a long knife and slide it down along the cake board

in one direction. This will keep the layers more intact. Mousse

cakes are best carved when they are cold.

This recipe serves ten if cut into slices and less for square

cutouts.

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

chex-popcorn-pretzel-chunks party mix

Home Cookin Chapter: SNACKS

Chex™ Popcorn-Pretzel Chunks Party Mix

======================================

“A favorite among the Chex™ team members, this crunchy super-snack

disappeared in no time. Don’t be surprised if the same thing

happens at your next party!”

GRAB THESE ITEMS…

4cups Vanilla Chex™ cereal

3cups popped popcorn

1cup fish-shaped pretzel crackers

2tablespoons butter or margarine

1jar (7 ounces) marshmallow creme

1/2cup candy-coated milk chocolate pretzels

.

STEPS

1Spray very large microwavable bowl with cooking spray. Mix

cereal, popcorn and pretzel crackers in bowl.

2In medium microwavable bowl, microwave marshmallow crème and

butter uncovered on High about 1 minute, stirring after 30

seconds, until crème and butter are melted and can be stirred

smooth.

3Stir, pour over cereal mixture, stirring until evenly coated.

Microwave uncovered on High 2 to 3 minutes, stirring every minute,

until mixture is glazed.

Cool 5 minutes; stir in candies. Spread on waxed paper to cool.

Break into chunks. Store covered.

TIPS Method Note: This sweet and salty snack is super-yummy and

easy to make, but the marshmallow creme makes the prep a bit

sticky. To minimize stickiness, spray bowls, spoons and spatulas

with cooking spray before using.

NUTRITION Serving Size:

Calories 80 (Calories from Fat 25); Total Fat 3g (Saturated Fat

1g, Trans Fat 0g); Cholesterol 0mg; Sodium 125mg; Total

Carbohydrate 12g (Dietary Fiber 0g, Sugars 6g); Protein 1g % Daily

Value*: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 15%

Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 0 High-Fat Meat; 1

Carbohydrate Choice MyPyramid Servings: 0 tsp Fats & Oils; 0 oz-eq

Grains; 0 oz-eq Meat & Beans *% Daily Values are based on a 2,000

calorie diet.

source:

http://www.chex.com/recipes/chex-popcorn-pretzel-chunks-party-mix/

16c419de-90d4-46d6-bf49-c22c39806004

Servings: 20

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

smoked paprika popcorn

Home Cookin Chapter: SNACKS

Smoked Paprika Popcorn

======================

{ ingredients }

2 teaspoons smoked paprika

1 teaspoon salt

1 teaspoon onion powder

1 tablespoon grapeseed or canola oil

1/3 cup popcorn kernels

2 teaspoons walnut oil or olive oil

.

{ directions }

Mix the smoked paprika, salt and onion in a small bowl and set

aside.

In a medium pot, heat the oil and popcorn, covered, over medium

heat. As the popcorn pops, shake pan occasionally and immediately

remove from heat once the popping slows to 2-3 seconds between

pops. Pour popcorn into a large bowl, removing any unpopped or

partially popped kernels you see. Drizzle with walnut or olive oil

and toss with your hands to coat evenly. Scatter smoked paprika

mixture over popcorn and mix with your hands until kernels are

evenly coated.

Keeps for up to 2 days in an airtight container.

I use two types of oil because I like the subtle flavor the

walnut (or olive) oil adds to the mixture, but feel free to use

grapeseed or canola for both cooking and coating the popcorn.

Instead of cooking the popcorn on the stove, you can start with

unflavored, unsalted air-popped or microwave popcorn. I won’t be

mad.

source: http://www.eatyrgreens.com/smoked-paprika-popcorn/

Servings: 4

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

red hots popcorn

DISCLAIMER:  This photo does not belong to the recipe.  I found photo in a Google search. ~MSS

Home Cookin Chapter: SNACKS

Red Hot Cinnamon Candy Popcorn

==============================

Makes 4 quarts

“A sweet and spicy popcorn treat that can be enjoyed all year

round.”

INGREDIENTS

16 cups popped JOLLY TIME® Butter or Crispy ‘n White Microwave Pop

Corn

1/2 cup butter or margarine

1/2 cup granulated sugar

1/4 cup light corn syrup

3/4 cup red cinnamon candies

1/4 tsp baking soda

.

DIRECTIONS

Place popped popcorn in large bowl. Melt butter in medium

saucepan; stir in sugar, corn syrup and cinnamon candy. Heat to a

boil; continue boiling, stirring constantly, until candy is

dissolved completely. Boil without stirring for 3 minutes. Remove

from heat; stir in baking soda. Gradually pour over popcorn,

mixing well. Allow to cool completely on foil or buttered wax

paper. Break apart and store in tightly-covered container.

source: http://www.jollytime.com/recipe/red-hot-cinnamon-popcorn

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

pepperoni

Home Cookin Chapter: SNACKS

PEPPERONI PIZZA

===============

Pepperoni Pizza

Cook 1 cup chopped pepperoni in 1 tablespoon vegetable oil in a large pot

until crisp; drain on paper towels, reserving the drippings. Pop 3/4 cup

popcorn kernels in the drippings; toss with the pepperoni, 1 cup shredded

mozzarella, 1/2 cup grated Parmesan, 2 tablespoons olive oil and 1 teaspoon

each granulated garlic and dried oregano. Season with salt.

Read more at:

http://www.foodnetwork.com/recipes/articles/50-flavored-popcorn-recipes.page-

2.html?oc=linkback

hot chocolate popcorn

Home Cookin Chapter: SNACKS

Hot Chocolate Popcorn

=====================

Ingredients

1/2 cup un-popped popcorn (about 16 cups popped)

14 oz white candy melting disks or vanilla almond bark

2 cups mini marshmallows

1/2 cup Hot Chocolate (powder) mix

4 oz milk chocolate

Wax paper

.

Instructions

Make your popcorn using an air popper. (If you don’t have an

air-popper and use microwave popcorn, use plain or lightly

buttered/salted.)

In a large bowl combine your popcorn and marshmallows.

Melt you white candy melts according to package directions and

drizzle on top of popcorn/marshmallow mix. Stir to coat evenly.

Spread your popcorn on a wax paper lined counter. Immediately

sprinkle your hot chocolate mix on top of wet popcorn.

Melt your milk chocolate in the double boiler or microwave and

drizzle on top of popcorn. Let chocolate set. Store in an airtight

container for up to 3 days.

Yield: makes approx 18 cups of popcorn

source: http://cookiesandcups.com/hot-chocolate-popcorn/

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

CREDIT WHERE CREDIT IS DUE:

Charlie Brown and Lucy Football cartoon – http://notesfromachair.com/2013/02/03/dickens-the-super-bowl-and-me/

MSS NOTE:  I strongly suggest reading the wonderful blog entry where I found the above mentioned cartoon.  Just click on the link above.

Super Boy Eating Popcorn clipart – http://www.mycutegraphics.com/graphics/superhero/superhero-eating-popcorn.html

Trail Mix clipart – http://imgarcade.com/1/trail-mix-bag/

OF ZOMBIES AND SUCH

Brad Pitt in World War Z

Brad Pitt in World War Z

 

The other night, Paul and I finally got to watch Brad Pitt in World War Z. Now, I am not a huge Brad Pitt fan, but I do admire his work. I go more for the old fashioned male Hollywood movie stars like Cary Grant and Clark Gable, Tab Hunter and David Niven. But, that’s just me. It’s the same when it comes to the women stars. Give me Susan Hayward, Ida Lapino, Debbie Reynolds and Sandra Dee. I think Jane Fonda rocks! Also, I hate scary movies, but World War Z got good reviews and sounded interesting. I loved fictional characters such as orcs, zombies, goblins, elfs fairies, etc. from my days of playing such games as Yserbius, Asheron’s Call and World of Warcraft, just to name a few. I used to be a die-hard gamer. You could not pry me away from my computer. I’d play for 12 hours straight if I didn’t have to work. I even led an online guild for 20+ years. So, I figured a movie with zombies should be cool, wouldn’t you?

I did not find Word War Z to be cool. Not in any way. I did think it was a well-thought out movie, full of too much violence for my taste, but well-done. The acting was good, especially in light of the fact that there seemed to be too few spoken lines. Brad Pitt was good as was the supporting cast. The make-up and effects were great, but I doubt if it this movie will win any Academy Awards. I don’t think I’d like it to.

However, I would rather talk about the story-line. When I asked Paul what he thought about the movie he told me that it was ok because it wasn’t possible. I couldn’t believe he said that. I totally disagree. I think it is not only possible but very likely. His reasoning was that no one could look like the zombie as portrayed in the movie. I disagree. For those of you who don’t know the story, it is about a viral disease outbreak that turns people into zombies. After turned, they in turn bite others, infecting them. Suddenly the entire world is infected, with few exceptions. How do you contain an epidemic of that magnitude? I feel we’ve seen signs this is possible from such diseases as AIDS and now Ebola, Scarlet Fever, Smallpox, etc. I think that we’ve seen people who were as emaciated and pale as the zombies in World War Z in victims of the Holocaust and AIDS victims. So, I say, yes, we can very probably become zombies when Mother Nature decides do inflict the right disease upon us.

I was  fascinated by a scene between Brad Pitt’s character, a UN investigator and family man, and a young genius doctor who specializes in diseases. The young doctor told Brad’s character that Mother Nature was the cruelest demon of any and the most ruthless, that it is within her power to destroy mankind. But, he goes on to say, like all criminals, she is egotistical and likes to play games, thus she likes to leave clues on how to foil her plans. He said to follow the clues and solve them and you can control the spread of the epidemic. Mother Nature…wow….a true Dr. Jekyll and Mr. Hyde in the feminine persona…Mother, the nurturer and healer….also Mother, the demonic mass murderer. What a horrible but interesting picture of her. But given the horrible destruction she’s already shown us in diseases and storms of all kinds, how accurate that picture is.

I was so taken with this movie, I decided to return to the world of zombies and dwarfs and goblins and I reinstalled World of Warcraft’s free download tonight. Being an addictive personality, I am praying that I don’t get hooked again as it would take away my writing time and I’d rather write and be creative than sit and kill monsters all day and night. We shall see. If you keep visiting me and make some comments if will help me fight my addiction. So take pity on me and read and interact with me via comments. That will keep me focused and dedicated.

I am writing this on Sunday night at 11:00 pm because tomorrow I will not get a chance to write a post as I have to go to the doctor’s office. I think my cancer has returned and I need to check it out. Please say some prayers for me. I’m not overly concerned though. I am putting my faith in G-d.

Here are some zombie recipes for your delight:

 

zombie-clipart-optima_zombies1 (1)

 

Home Cookin Chapter: BEVERAGES – ALCOHOLIC

Zombie #5

=========

1 oz light rum

1/2 oz creme de noyaux

1/2 oz triple sec

1 1/2 oz sweet and sour mix

1 1/2 oz orange juice

1/2 oz 151 proof rum

.

Strain ingredients into Collins glass filled with ice. Top with

151 Proof Rum.

19% (38 proof) Serve in: Collins Glass

Read more: Zombie drink recipes

http://www.drinksmixer.com/cat/3236/#ixzz3NuvSjkS3

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

http://www.pillsbury.com/recipes/halloween-zombie-chex-mix/ef2ef34f-03a0-41f9-99e7-9714a2483c28

Home Cookin Chapter: HALLOWEEN 2014

 

 

halloween zombie check mix

 

 

Halloween Zombie Chex Mix®

==========================

This mix is a great way to use whatever Halloween candy you have

on hand.

Prep time 15 min

total time 1 hr 15 min

ingredients 7

servings 20

Ingredients

4 Cups Vanilla Chex™ cereal

4 Cups Cinnamon Chex™ cereal

2 Cups chopped chocolate Halloween candy

1 1/2 Cups candy corn

1 Cup orange or red candy melts

1 Cup chocolate candy melts

2 Tablespoons vegetable or canola oil

.

Steps

1 In very large bowl, mix cereals. Chop chocolate candy into

bite-size pieces. Add to cereal mixture along with candy corn.

Toss to combine.

2 Spread mixture evenly on waxed paper.

3 Melt orange and chocolate candy melts separately as directed on

packages. Stir 1 tablespoon oil into each color; stir until well

combined. Drizzle melted candy coatings over cereal mixture.

4 Let stand about 1 hour or until candy coating is hardened.

Break into pieces to serve. Top mix while chocolate is still soft

with orange, red or brown sprinkles for an extra-festive touch.

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

 

ZOMBIES-RISING

 

 

Home Cookin Chapter: HALLOWEEN 2014

Zombies Rising

==============

Epicurious | October 2011

By Zilly Rosen

Photo by Andrews McMeel Publishing

Yield: Makes 12

Take a close look at the graveyard, and you might see a zombie

rising from the dead—if you see a

Rotting hand reaching out from underground, you can be sure the

rest of the zombie will soon follow. They’re coming to get you…

This delectable mud cupcake gives you a taste of the grave from

the zombie’s perspective. Remember to warn your guests that the

hand is secured using a toothpick.

Ingredients

Mud Cupcakes

10 Oreo cookies

1 3/4 oz semisweet chocolate

1 cup white all-purpose, cake, or pastry flour

1/4 tsp baking soda

1/4 tsp salt

5 tbsp unsalted butter, softened

3/4 cup granulated sugar

2 large eggs, beaten

1/2 tsp pure vanilla extract

6 tsp sour cream

2 tbsp water

1/2 cup mini semisweet chocolate chips

Decorations

12 1/2 oz Half and Half, colored green with 1 drop mint green

paste food coloring

1 quantity Dark Chocolate Ganache

2/3 cup mini semisweet chocolate chips

A little clear piping gel

12 Plastic Flies

Toothpicks

.

preparation

1 The day before, make the hands. Roll the green Half and Half

into 12 balls and then roll and press one end of each ball to thin

it out into a cylinder shape. Flatten the rounded end so that the

piece of frosting vaguely resembles a Ping-Pong paddle.

2 Using a craft knife, make one cut on one side of the flattened

area to make a thumb. Pull it out to the side. Make a second cut

in the middle of the remaining rounded portion, and a third and

fourth cut on either side to create 4 fingers.

3 Pull and mold the tips of the fingers to make them slightly

pointed. Using a toothpick, score 3 lines into each finger to

create joints. This will be the palm side of the hand. On the

reverse side, use the toothpick to indent a fingernail shape at

the end of each finger.

4 Bend the fingers up from the palm to resemble a claw. Prop the

hand against a vertical surface so that it dries in the claw

shape. Make another 11 hands in the same way and let dry

overnight.

5 Preheat the oven to 350°F. Line a 12-hole muffin pan with 12

cupcake liners. Crush the Oreo cookies into 1/4-inch pieces. Spoon

1 tablespoon spoon into each liner, reserving the remaining

pieces.

6 Melt the chocolate in a microwave oven on low, stirring every 15

seconds, or in a heatproof bowl set over a saucepan of gently

simmering water, stirring occasionally. Remove from the heat and

let cool. Sift the flour, baking soda, and salt together and set

aside. Put the butter and sugar in a large bowl and, using an

electric mixer, beat together until pale and fluffy. Blend in the

melted chocolate and then gradually beat in the eggs and mix well

together. Mix in the vanilla extract and sour cream. Add half the

flour mixture and blend in, then mix in the water and remaining

flour mixture until incorporated.

7 Spoon half the batter into the paper liners and spread over the

cookies. Add 1 heaping teaspoon of chocolate chips to each. Add

the remaining batter and sprinkle the remaining chocolate chips

and cookie pieces over the tops. Bake for about 25 minutes,

turning once halfway through baking, until well risen and firm to

the touch. Transfer to a wire rack and let cool.

8 When the cupcakes are cool, spread or pipe the Dark Chocolate

Ganache on top of each cupcake. Mix together most of the chocolate

cookie crumbs and all of the chocolate chips in a dish and dip the

top of each cupcake into the mixture to create graveyard earth.

9 Push a toothpick into the wrist end of each hand and press into

the earth to anchor it. To enhance the effect of the hand rising

from the grave, paint clear piping gel in different places on the

hand and at the base, and sprinkle the remaining chocolate cookie

crumbs on the gel so that it sticks. Finish by adding a Fly.

From Zombie Cupcakes: From the grave to the table with 16 cupcake

corpses by Zilly Rosen, (C) © 2011 Andrews McMeel Publishing, LLC

add notes add to recipe box share print reviewswrite your own

review

COMMENT: Just make sure you realize the half and half they’re

talking about is not the stuff you put in your coffee. Click

through to the recipe.

by karenehart19 on 2013-10-28

SOURCE:

http://www.epicurious.com/recipes/food/views/Zombies-Rising-367230

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

CREDIT WHERE CREDIT IS DUE:

World War Z photo – http://virtualborderland.wordpress.com/2013/07/28/review-world-war-z-2013/

Zombie Family clipart – http://www.clipartpanda.com/clipart_images/original-zombie-clip-art-26268153

A NEW YEAR’S STORY – PART 3

If you haven’t read chapters 1 and/or 2, here are the links:

 

Chapter 1

Chapter 2

 

A NEW YEAR’S STORY – Chapter 3

 

New Years Eve Noise Maker

 

“I am sorry, Honey. I shoudn’t have done that.” “I’m sorry that the photographers caught us, Jake.” “Not a problem, Honey. I can handle it. Kissing one of America’s most beautiful women will only help my reputation,” Jake laughed. “I hope it does, for your sake, Jake.” “Want to dance, Honey?” “Of course, I do. I love to dance.” “What woman doesn’t?” Jake joked.  They danced the next three numbers and then rejoined their tablemates. Joe asked Honey for a dance, Jake asked Marilyn. Honey watched them dance as she and Joe whirled by. “He’s holding her too close,” she thought. “Wait, am I jealous? What’s going on here?” she wondered. She smiled at Joe, aware that he had said something to her, but she hadn’t heard.

As the night wore on, partners were exchanged and everyone was enjoying themselves.

11:45 p.m. Waiters appeared with hats and noise makers. They gave them out to everyone in the room in anticipation of midnight. Then they placed bottles of champagne on each table along with champagne flutes. The excitement of being alive for another year was growing. Another year and the wonder of the unknown. Honey wondered what roles she would play and hoped she would win an Academy Award for something. She wondered what travels she would take. She wondered if she would find love. She was lonely. Jake wondered what time it was. He looked at his watch. He asked Honey for another dance. She gladly accepted.

11:50 pm The dance ended and Jake escorted Honey back to the table. The tension in the room mounted. People were wondering about the midnight kiss. Will he or won’t he? Will she or won’t she? Should I? “Married people have it so easy,” Jake thought. “They will automatically kiss.” Now, where the hell did that thought come from? Jake was a confirmed bachelor. He had steady relationships but when they got too serious, he bolted. He didn’t feel firefighters should get married.

11:55 pm “Hello again,” Guy Lombardo spoke from the microphone. “The band and I hope that you are all having a good evening and are enjoying our music. It is five minutes away from midnight and a New Year. We hope that it is a very good one for everyone here. Thank you for being with us to usher in 1950.” Guy walked back to take his place and spoke to the band to set up the last number for the year 1949. He decided that they would play “Baby It’s Cold Outside.” The dance floor filled up with couples who wanted to dance out the old year. The dance ended. People were asked to take their seats.

Guy Lombardo and His Royal Canadians at the Roosevelt Hotel

Guy Lombardo and His Royal Canadians at the Roosevelt Hotel

MIDNIGHT Guy and his band began playing their traditional “Auld Lang Syne.” Jake kissed Honey. This time there were no photographs, luckily. Champagne bottles popped open and everyone was wishing everyone else a Happy New Year. People were laughing and noise makers were doing their jobs properly. The noise was almost deafening. Then it quieted down as the music began to play once more.

12:05 “Oh no!  Sorry everyone, but please excuse me, I have a phone call to make.” Honey looked at Jake wondering who he had to call. He left to look for a pay phone.  He was late calling Kathy.

“Hello, Kathy! Happy New Year!” Jake said to the woman at the other end. “Sorry I’m late, Sweetheart.” “Oh, Jake. I miss you. I hate that you’re not here.” replied Kathy. “I will see you tomorrow, Baby. I miss you too. I love you.” “I love you too, Jake.” Kathy was Jake’s steady girlfriend. They had been together for over a year now. She was a sweetheart. She would make someone a very good wife and would be a great mother. But, Jake knew that her husband the the father of her children would not be him. He wasn’t the marrying kind.” “Kathy, I am staying in the City tonight and possibly the next night. Want to meet me and we’ll go out on the town?” “That would be great, Jake. Call me when you get up and we’ll make plans, ok?” “That’s fine, Babe. Sweet dreams. Good Night.” All of a sudden Jake, heard sirens. He ran outside to see what was going on. A car fire was blazing right in front of the hotel. It looked like a black limo, like the one he came in with Honey.  Like most other limos.  When the fire engines arrived, Jake ran over to offer assistance, informing the chief that he was a firefighter from Brooklyn. His assistance was gladly accepted as a second car caught on fire. Everyone scrambled to get the fire contained and out. Word started spreading and people were crowding the scene. The chief went inside the hotel to speak with the manager and requested that they let no one out of the hotel until further notice. The police and ambulence showed up. Everyone was doing their job. “What a way to begin the New Year,” Jake thought.

The police entered the hotel and they made an announcement in the grill. “There has been a terrible fire outside the hotel. The firefighters are working to contain it and ask that everyone stay put until the fire is completely out and the sidewalk and street are safe. We ask that everyone stay put as we need to question you all. Please know we will try to get everything done as quickly as possible. We are sorry for this inconvenience. We will let your waiter know when we wish to speak to you and they will inform you where to go. Thank you for your cooperation.” The chief left to get his people in place and everything set up for questioning. It was going to be a long night. He then asked the manager to inform all hotel guests that they would be questioned and that no one was to leave the hotel. The manager nodded and got busy coordinating his staff.

“It’s been 20 minutes. I wonder where Jake is,” Honey said to the others. “I’m beginning to worry.” “Maybe he’s helping fight the fire,” Henry said. “I hope he’s ok. I’m going out to the lobby to see if anyone has seen him.” “Honey, I think you had better stay in this room. I doubt if the police will even let you go outside of this room.” “I need to try, Henry. I’ll be back as soon as I can.” Honey rose from her seat and excused herself. She walked quickly to the room’s exit. She was stopped. “Ma’am, no one can leave this room. I’m sorry. But you have to stay here until you are questioned and if you have an escort, until they are questioned.” “But, officer, my escort is missing at the moment. I need to find out where he is. Please, officer. I’m worried.” “What’s his name, Ma’am?” “Jake Mackenzie.” “I will speak with the chief and see what we can do. Meanwhile, please go back to your table and as soon as I have word, I will come to you.” “Oh, thank you, officer!” Honey returned to the table.

It’s your turn to write the next chapter!  Here’s some flaming recipes for you to try your hand at.  Be careful!!!

Home Cookin Chapter: LAMB, VEAL AND PORK RECIPES

 

Shish Kabob Flambe
==================
Ready in 1 hour
Ingredients
1/2 ts Coriander
1 tb Lemon juice
1/2 ts Oregano
2 ts Salt
2 1/4 lb Lamb; (cut in 1 1/2″ cubes)
1/2 ts Basil
1/3 c Brandy
1/4 ts Turmeric
1/3 c olive oil
1/2 ts Cumin
2 ts Garlic powder
1 pn Ginger
1 c Sherry

.
Preparation

Blend all seasonings with sherry, oil & juice in mixing bowl. Add
meat cubes. Marinate overnight or at least 8 hours. Place meat on
skewers. Leave small gaps between each piece. Broil 3 minutes on
each side. Place skewers on platter when cooked. Pour brandy over.
Ignite carefully. Serve while flaming.

SOURCE: http://www.bigoven.com/recipe/shish-kabob-flambe/53766
Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

saganaki flaming cheese

 

Home Cookin Chapter: * GREEK 2014

Saganaki: Flaming Cheese
========================
By rosie316
Added July 12, 2013 | Recipe #503921
Saganaki: Flaming Cheese
Photo by Tisme

Categories: Spreads Cheese Eggs/dairy

Saganaki: Flaming Cheese

Total Time: 2 hrs. 5 mins.
Prep Time: 2 hrs.
Cook Time: 5 mins.

Rosie316’s Note: This is so very simple, very impressive and fun
to make! “Opa”… (Prep time includes marinade time) …

Servings:
6-8
Ingredients:
1 lb kasseri cheese (sliced 1/2-inch thick, brick or wheel)
2 tablespoons olive oil (more if needed)
1/4 cup all-purpose flour
1/2 cup ouzo or 1/2 cup brandy
2 fresh lemons, cut into wedges
4 pita bread, warmed and cut into triangles for serving

.
Directions:

1 Slice the cheese into 1/2″ thick triangles or 3-4” squares
(depending on the style you buy).

2 Place brandy into a zip-lock baggie and add cheese portions,
seal and let marinate for 2 hours).

3 Heat oil in a cast iron skillet over a med/high heat. Remove
cheese portions from marinade, reserving marinade for later use.

4 Dredge cheese thru the flour, shaking off excess.

5 Fry the cheese slices approx 2 minutes, flip with spatula and
fry an additional 1-2 minutes. Remove from heat when nicely seared
on each side and gooey.

6 Now here is where you need to heed a caution — Carefully carry
the cast iron skillet to the dinner table. Pour 1 ounce of the
ouzo marinade over the top of the fried cheese, and immediately
set ablaze with a lighter. (Be sure to yell “Opa”.)

Immediately squeeze a lemon slice over the top to dowse the
flames.

7 Serve with warmed pita slices and additional lemon wedges.
Enjoy!

source:  http://www.food.com/recipe/saganaki-flaming-cheese-503921
Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

MSS NOTE:  I have had this appetizer at Greek Restaurants in the past.  Paul and I love it!  I can’t wait to try this recipe out!!!

 

Don’t forget about the Baked Alaska recipe that I posted previously.  You can find it in the Archives.  Enjoy!

 

 

 

 

 

 

CREDIT WHERE CREDIT IS DUE:

Noise Maker photo – http://www.ebay.com/itm/Old-Clowns-All-Around-Tin-Lithograph-Holiday-Bell-w-Clapper-NOISE-MAKER-/390642984038?pt=LH_DefaultDomain_0&hash=item5af422e466

Photo of Guy Lombardo and His Royal Canadians – http://blog.silive.com/memories_column/2014/12/new_years_eve_brings_back_memories_of_the_big_band_era.html

Idea for the fire scene in today’s storyline – Fabio DeLima

 

50 OF THE MOST IMPORTANT THINGS TO HAVE IN YOUR KITCHEN

graphics-kitchen-388436

I have to admit stealing this idea from the Ranting Chef. My list is different from his. His list had to do with the most important food-related inventions of all-time. My list tells you what I consider to be the most important things to have for a well put together kitchen. To be honest, I have much more than this, but then I am an admitted (should be committed) pack rat. I love everything and anything to do with the kitchen, baking, cooking and entertaining. Also, please note that if you keep kosher, you will need double of most things, if not everything, depending upon your level of orthodoxy. Let me know what you think are the most important things that you need in your kitchen.

  1. Food. My hubby insisted this was the most important thing to have in a kitchen. I couldn’t argue with him on that point.
  2. Enough dishes so that you have 1 per person in your household plus at least 2 extra, in case of breakage of in case it gets thrown accidentally into your garbage can.
  3. Enough forks, knives and spoons so that you have 1 per person in your household plus at least 2 extra, in case they get lost or get accidentally thrown into your garbage can. Hey, it does happen! Just ask me!
  4. 1 mug for each person in your household plus 2 extras as per above.
  5. 1 juice glass and 1 8-oz. Drinking glass per person in your household plus 2 extras each as per above.
  6. 1 multi-purpose wine glass per person in your household over the age of 5. You can always serve milk in them when you set a fancy-smancy table and make the wee ones feel grown-up. They’ll love you for it!
  7. 1 12” fry pan, 1 8” fry pan, a small, medium and large saucepan, a Dutch oven and at least an 8 qt. Soup pot. I suggest a good set with a non-stick coating and glass lids. I like glass so you can see what’s cooking.
  8. 1 good bread knife
  9. 1 good chef’s knife
  10. 1 good paring knife
  11. And to me the most important knife of all, Cutco’s Trimmer. It’s the only knife I use. I am dangerous to myself with knives as I cannot learn how to properly use them. Thus I have never endeavored to become a professional chef…well, except that once…don’t ask…it hurt big time!!! Also, this is the best knife for slicing bagels that was ever made, I swear by it!
  12. 1 set of measuring spoons
  13. 1 set of measuring cups
  14. 1 2-cup or larger glass liquid measuring cup
  15. 1 set of mixing bowls. I like stainless steal. Look for a set that includes tight-fitting covers for storage.
  16. 1 9x13x2” glass baking pan. You will find a thousand uses for this. If you get no other size baking pan, get this one.
  17. 1 9” round OR square baking pan – I don’t suggest silicone or coated or dark pans. Get the shiny old-fashioned kind. They work the best. If you can, get 2 pans of this size to make 2 layer-size cakes. You can always use one of the layers to freeze and eat later. I suggest 2 pans because most cake mixes call for them.
  18. 2 shiny old-fashioned cookie pans (or jelly roll pans) with the sides. You really need 2 so while one is in the oven, you can be filling the second one so you can just pop it into the oven when the first one is finished baking. I like the Wilton cookie pans the best. I have 6 as when I bake, I bake.  Get the 12x18x1″ jelly roll pan.
  19. Depending upon space on your table and/or counter-top, you need 2 wire cooling racks or a 3-tier wire cooling rack. I prefer the single ones. Easier to work with. I suggest getting the biggest your space can handle. I have 1 double rack and 3 singles. It is not enough for me, but I have absolutely no room in my house. I live in a very small townhouse.
  20. You need 1 good plastic spatula to take cookies off the cookie trays and to turn pancakes, French toast, etc. in the frying pan.
  21. 1 2-3” metal round cookie cutter, 1 2-3” square cookie cutter, 1 2-3” heart-shaped cookie cutter, plus 1 2-3” cookie cutter that you just can’t resist. If you want more, wait till you have everything else you need or treat yourself to one a month to begin a collection. There are so many to choose from!
  22. Then you need 1 good rubber spatula, but 2 can’t hurt.
  23. 1 large wooden spoon. Again, this is something you will find many uses for.
  24. 1 fine-mesh strainer. I love my old Tupperware stainer. It’s the perfect size for draining 1-2 lbs. Of ground beef or sifting a cup-full of dry ingredients such as flour. Can from Amazon.com  They only have a few left though.  The link is http://www.amazon.com/Tupperware-Colander-Strainer-Handle-Yellow/dp/B004RGIPFA It works for almost a half of a box of cooked pasta also. It’s also a good idea to have 1 large metal one with legs for bigger meals.
  25. 1 set of medium tongs with silicone tips. Another tool that is a treasure for the variety of tasks you can find for it.
  26. 1 roll of waxed paper
  27. 1 roll of parchment paper – NEVER be without parchment paper! What we ever did without it, I don’t know. It’s one of the best ever inventions in my humble opinion.
  28. 1 roll of non-stick aluminum foil
  29. 1 roll of Press-N-Seal. When this first came out, I hated it. I think they greatly improved it since then and I cannot be without it!
  30. Plastic resealable baggies in EVERY SIZE! Another of one of the best all-time inventions.
  31. A Kitchen-aid Stand Mixer. It will cost you your first born, but is so worth it! One precaution. It is super-heavy, so make sure you have a spot on your counter for it near an electrical outlet. When you have extra money, invest in an extra work bowl. It will come in handy, especially during holiday times.
  32. A good microwave oven of a decent size. Don’t skimp here. Get one that you can really cook a turkey or roast in and learn how to cook in your microwave. You won’t be sorry!!! We have an old JC Penny’s combination microwave-convection-broiler that is 28 years old. It makes the best turkeys in the world! Prime rib comes out fantastic, albeit with no au jus because the juices stay in the roast, making it perfectly juicy. Now a days you will also find many baking ideas for your microwave.
  33. A good toaster oven. You can skimp here if you invest in a good microwave. But I can’t be without either. I often broil in my toaster oven and I toast bagels, etc. everyday. You can bake, you can heat TV dinners up, etc. Some of the newer models even come with pizza stones to make great re-heated or delivery pizza.
  34. You can’t get away without a good refrigerator. Make sure there is plenty of good freezer space!!!
  35. Nor can you get away without a good stove. Don’t skimp on your stove!!! I love my glass-top. It is electric and it cooks, bakes and cleans up beautifully! Or did till my hubby got “smart” and started leaving the racks in while it self-cleaned. They were beautiful until he began doing that. Oh well, we are getting on in age.
  36. You need a decent food processor. Again, this will do a thousand tasks. Mine came with a mini-processing bowl and attachment that fits right inside the regular unit. This is a space saver because you really do need a small one and a large one.
  37. A slow cooker. I suggest an 8-qt. Even for a single person. The reason being, why cook more than once? Freeze leftovers in portion sizes for those days you don’t want to cook!
  38. 3 good cookbooks. I would recommend The Joy of Cooking, Betty Crocker’s Picture Cookbook and any Taste of Home cookbook. If you are really into cooking, invest in your favorite chef’s collection. The internet is full of recipes, but there is nothing like a hard-print book.
  39. If you want to entertain, you need 1 nice tablecloth large enough to hang 2” over the top of your table. Don’t bother with linen napkins. You can always pick up a package of nice paper napkins if you want to get really fancy.
  40. A pretty set of candle stick holders. Keep your eye out at garage sales and estate sales. Otherwise, hit the dollar store. Can you tell the difference between a dollar candle stick and a $20 one? Not if they are tasteful or glass. I know I can’t. Be artistic. This could be your statement piece.
  41. A lovely tall glass vase or hurricane lamp to make your artistic centerpieces in. Again, go to the dollar store. I was lucky, I got three gorgeous vases for my bridal shower and wedding that are classic and that I love to use.
  42. A large stainless steal hands-free garbage pail
  43. A dish strainer
  44. A sink mat
  45. 3 good absorbent dish towels
  46. Dish detergent
  47. Chinese skimmer
  48. Ladle
  49. Large slotted spoon
  50. Ice Cream scoop which is good for baking muffins, cupcakes and pancakes as well as for scooping out ice cream.

For those who really need one, a coffee pot or coffee maker.

 

 

5-minute mug chocolate cake

 

 

The following recipe uses three of the items listed above…measuring spoons, a mug and a microwave!  And I agree, the photo isn’t very appetizing, but I bet if you ate it out of the mug it would look nicer and either way it should taste great!

 

Home Cookin Chapter: CAKES 2013-2014

5-Minute Mug Chocolate Cake

===========================

By lil’chef_3

Added September 19, 2008 | Recipe #325674

Photo by Andi of Longmeadow Farm

Total Time: 5 mins.

Prep Time: 2 mins.

Cook Time: 3 mins.

Lil’chef_3’s Note: Made in a coffee mug that you cook in the

microwave! I got this from my next door neighbor who found It on

an internet forward. its delicious! It can be a little dry, try

topping or swirling with chocolate syrup?

Ingredients:

Serves: 1-2

Yield: 1.0 Cake

Ingredients:

4 tablespoons cake flour (plain flour, not self-rising)

4 tablespoons sugar

2 tablespoons baking cocoa

1 egg

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips (you can add more or less)

1 dash vanilla

.

Directions:

1 Add dry ingredients to a coffee mug and mix well.

2 Add the egg and mix thoroughly.

3 Pour in the milk and oil and mix well.

4 Add the chocolate chips and vanilla essence, mix again.

5 Put your mug in the microwave and cook for 3 minuter at 1000

watts.

6 The cake will rise over the top of the mug, but don’t be

alarmed!

7 Allow to cool a little and you can tip onto a plate if you want.

source:

http://www.food.com/recipe/5-minute-mug-chocolate-cake-325674

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

CREDIT WHERE CREDIT IS DUE:

 

Kitchen graphic – http://www.picgifs.com/graphics/kitchen/graphics-kitchen-388436-808121/

 

DISCLAIMER – I do not get any compensation in any form from the companies that I mention, such as Wilton, Amazon.com and Cutco.  The products I mention I own, have owned for many years and really love. – Marilyn Sultar

A NEW YEAR’S STORY – PART 2

To read Part 1 please go to’https://atzimmesrevived.wordpress.com/2015/01/01/a-new-years-story/

 

 

Elsa Sciaparelli evening silk gown.  Gorgeous for any year, but this one was designed in 1949.

Elsa Sciaparelli evening silk gown. Gorgeous for any year, but this one was designed in 1949.

 

“Hello, Jake, “she greeted him with her sultry, soft voice. “Happy New Year.” “Happy New Year to you too, Honey. So what is the game plan for tonight?” “We’re going to the Roosevelt Grill and meeting some of my friends and from there we’re going to a private party at my place.” “Sounds like a plan, but if you’re havin’ a party, don’t you have to be home getting ready? Everything is already done, you’ll see. But my chauffeur is probably outside waiting for us. We’d better go.” Honey handed Jake her ermine jacket to help her put on. He obliged her while taking her in gorgeous ruby red strapless slik gown. Her sounders were so smooth and seductive, as was the rest of her. The gown hugged her narrow waist and fell seductively over her curvaceous hips. She was breathtaking. They walked out the front door and out into the cold night. At least it was clear and the stars were almost visible. The chauffeur opened the door of the limousine and Honey slid gracefully in. Jake followed her. “This is some car you have, Honey.” “Thank you. I hardly notice it anymore. It’s really a shame.” It certainly is! Especially since many of us New Yorkers don’t have cars. We can’t afford them.” “Why do I always feel so put down and rude by this man?” Honey wondered. Ï was only giving him an honest answer. Why does he hate me? What have I done to him?” Honey pouted silently the rest of the drive to the “21.” Jake was also silent, feeling put down.

They finally arrived at the “Roosevelt Grill ” and the chauffeur opened the door for them. Jake exited the limo and waited for Honey to climb out. As she did, people on the sidewalk recognized her and began coming their way. The chauffeur and the door man for the “Roosevelt Grill ” tried to protect Honey and Jake as they made their way under the canopy and into the Club.

“Hello, Miss LaRue. Happy New Year,” the maitre d ‘ greeted them. “Hello, Richard. Happy New Year to you also. How is your family? Did you and your family have a Merry Christmas?” “We had a very nice Christmas indeed, Miss LaRue. Thank you for asking. Your table is ready. The Brooks and Millers are already here. Please follow me.” “Thank you, Richard.” Evidently, I don’t exist,”thought Jake as he followed them. The maitre d’ lead them to a front table for ten people laid with white linen tablecloths and napkins, and beautiful china and silverware. Tall silver vases filled with exquisite white roses and pink orchids were centered on each table. The bandstand was ready although the band was not in attendance yet. Jake mechanically said, “Hello, Happy New Year,”to the table, not really noticing who was there. He waited until Honey was seated and then he seated. He focused on the people and gulped when he recognized Jeanne Crain. He has seen her in the movie, “Pinky”not long ago. He didn’t recognize anyone else. “Jake, may I present my friends, Jeanne and Paul Brinkman. You may know her better as Jeanne Crain. And my friends Arthur Miller and his wife Mary.” “Hello, Jake. Happy New Year,”everyone greeted him. “It’s nice to meet you all. Miss Crain, I loved you in ‘Pinky.” I really thought you deserved the Academy Award,”Jake managed to gush out. “Thank you, Jake. That is so kind of you.” “Jake is a firefighter. One of New York’s best. His full name is Jake Mackenzie,”Honey informed everyone. “What do you do Mr. Brinkman?” “Please, Jake, just call us Jeanne and Paul. I’m an actor and business man. It’s nice to meet you, Jake.” It’s my pleasure to meet you, Paul. Thanks.” “Jake, I’m Arthur Miller and this is my wife, Mary. I’m a playwright and Mary is an actress.” “Very nice to meet you both.”

“So you are a firefighter, Jake. That is a very honorable profession. Honey would do well to hang on to a man like you,” Arthur Miller said. “Thank you, Mr. Miller.” Arthur,” Arthur corrected Jake. “We’re an informal bunch of people, Jake.” “Thank you, Arthur.” A waiter arrived to take their drink orders. “We’re expected some more people momentarily.” Arthur informed him. “We will bring them right to your table when they arrive, Mr. Miller.” “Do all of you eat here often? Everyone seems to know you.” “We eat here often enough,”Honey said. It goes along with the job.” Everyone nodded in agreement. “You have to be seen and you have to be seen at the right places. This is the right place to be on New Years Eve, otherwise most of us, I’d wager, would rather be home in our bathrobes, isn’t that right, Mary? Jeanne?” I agree with that, Honey. Especially when we’re in New York. It’s so cold here.” “Not me,” Jeanne laughed. I like to be out and enjoy a drink or two with the hustle and bustle of the New York crowd.” I’d rather be home.” Jake claimed, although he was beginning to relax with these people. They didn’t seem fake to him, they seemed real and honest. He liked that. The maitre d’ escorted another couple to their table. Jake’s jaw dropped when he recognized Joe DiMaggio and Marilyn Monroe. He couldn’t believe that he was hob-nobbing it with “Joltin Joe” and his secret crush, Marilyn Monroe. He became tongue-tied when Marilyn sat next to him. Honey introduced everyone to the newcomers, not being sure that they all knew one another. “Boy, you must rate, Jake, seated between two gorgeous blonds!”Joe teased. Jake turned beat red. He didn’t know how to reply, so he just nodded his head. The others laughed at his discomfort. It almost felt like he was back at the firehouse being joshed by his friends. Maybe tonight wouldn’t be so bad after all. The company was certainly interesting and the conversation wasn’t focused on themselves. Soon, the last couple arrived. “Hello, everyone!” greeted none other than Rosalind Russell. “Happy New Year.” “Happy New Year, Ros. Please meet Jake Mackenzie, my date for the evening. Jake, please meet Rosalind and her husband, Frederick Brisson.” “Nice to meet you both, Happy New Year,”Jake said. The waiter was back to take the newcomers ‘drink order. I don’t know about any of you, but I’m starved!”said Honey. As if on cue, a waiter appeared to take their dinner orders. Jake hadn’t even glanced at his menu, but decided to see what was on it now. Honey ordered shrimp cocktail, a Waldorf salad, surf and turf that came with peas and a baked potato. Jake thought that sounded pretty good, but he opted for a shrimp cocktail, a house salad and the largest slab of prime rib on the menu. He was starving. They ordered another round of drinks. The talk turned to politics. Studio politics. Jake knew nothing about that subject, so he just listened and learned. It seemed to him that show business was no more fun than any other profession or job. It all boiled down to how you played the game. From there conversation turned to world politics. These people were far more educated than Jake was, although he had been in the Army during the war. He was one of those fortunate soldiers to be given the honor of liberating the prisoners from the camps. When he first saw the poor victims, he wanted to vomit. They looked so ghastly, inhuman almost. Instead he cried. But he didn’t talk about his service career much and he didn’t let on about it now. It seemed to Jake that this crowd was mostly conservative Republicans. He was a liberal Democrat. As he listened to Honey, he figured she was a liberal Democrat too. Chalk one up for her, he thought. Maybe he was selling her short. Maybe he needed an attitude adjustment. Jake decided to turn on the charm.

Dinner was served. He tasted his shrimp cocktail and it tasted fresh and sweet and juicy, just like it was supposed to taste. He’d never tasted a better one and the cocktail sauce was perfection. Just the right amount of bite for him. “How is you shrimp, Honey? Mine is wonderful.” “Mine is great, Jake. I’ve never had a bad meal here.” she replied. He rewarded her with a huge smile. It was the first time she had seen a real smile on the man. She liked what she now saw. Maybe it wouldn’t be such a bad night after all. At least she was here with people she really liked. She had worked with everyone except for Marilyn. She didn’t know her well at all. Two sexy blonds in one movie isn’t a good idea. But she had met her a couple of times and thought she was very nice. Joe was her friend. She was a huge Yankees fan from way back and had once shyly asked Joe for his autograph. He looked up at her and said, “Sure, Honey! Anything for you.” She thought he had recognized her although she had only been in one movie at that point. But then he shot her down, “Who should I make this autograph out to?” “My name is Honey LaRue, Mr. DiMaggio.” “No, really, what’s your name?” “My name is Honey LaRue and I’m an actress with MGM.” “Sorry that I don’t recognize you, Honey. Maybe that will change one day, eh?” I certainly hope that it does,”Honey retorted. Joe then asked her out and she accepted. After three dates they decided there was no chemistry so they parted as friends and became good friends thoughout the years. Honey hoped that Joe would find the right woman soon. She wasn’t convinced that Marilyn was that woman, but one never knows when it comes to love. Arthur was her favorite playwright and in many ways her mentor. He was brilliant and he was a man of conviction. She loved their marathon philosophical discussions. Miller was definitely a left-learning liberal, as was Honey.  Rosalind and Jeanne were consummate actresses who befriended her and she treasured their friendships. She respected their talent, their opinions and enjoyed their company. She was glad to finally bring these two women together to meet.

Tonight’s discussions centered on the on-going problems of the foundling State of Israel with whom they were all in sympathy with, the Smith Act Trials which had just begun* , the studio system and just plain ordinary gossip. They only difference here was that these people didn’t just read about these things, they lived it. They knew more about the real story than most people did. Jake was fascinated. He was surprised that these people agreed with his own views, for the most part. Jake was also a liberal Democrat. When the discussion turned to the topic of the Cold War and the Russian testing of the nuclear bomb, a chill went through both Honey and Jake and the group grew quiet. The fear was palatable and real. Everyone saw the pictures of Hiroshema. They knew weapons would only get worse as time went by. Enough depression for tonight!” Honey demanded. “This is New Years Eve. Let’s celebrate it like there is nothing but fun in the air!” All agreed and from that moment on they partied.

 

Fred Astaire and Ginger Rogers 1940s

Fred Astaire and Ginger Rogers 1940s

At 10:00 p.m. Guy Lombardo and his band began playing. They began the first set with “Some Enchanted Evening”from the play that was appearing on Broadway, “South Pacific.” It was starring Enzio Pinza and Mary Martin. Jake loved the play and politely asked Honey if she would care to dance. She accepted his invitation and he lead her onto the dance floor. Jake held Honey tightly as they gracefully floated to the music. It was as if they had danced together all of their lives. As the number was ending, Jake, caught up in the moment, leaned down and kissed Honey. Flashbulbs burst into a wave of fireworks. Now what had he done! He knew that meant the newspapers would blow things all out of proportion and that spelled trouble for him. Honey weakly smiled at him in sympathy, knowing that most men in his position would not be too keen about the publicity.

Your turn! Please write the next section of this story and send it to me! The best entry will get published in the continuing post, which will probably be on Sunday. Please note that there will be no post on Monday due to aDr.’s appointment and some other errands that will keep me away from my computer.

FOOTNOTE: In 1940 the Congress passed the Alien Registration Act of 1940 (known as the Smith Act) which required all non-citizen adult residents to register with the government, and made it a crime “to knowingly or willfully advocate … the duty, necessity, desirability, … of overthrowing or destroying any government in the United States by force or violence … with the intent to cause the overthrow or destruction of any government in the United States….”[3][4] – http://www.wikipedia.com

Well, the contest is over and there are no winners, sad to say, as no one entered. Just think, if you had entered, you would have won. Guess my money is safe, but I don’t feel good about that. I wanted someone to get something nice.

If anyone can come up with a better idea for a contest or a better prize, please contact me.

For today’s recipes, I thought I would post some old-fashioned cocktails:

 

7-7-Friday-cocktail-French75-new

 

“French “75” Cocktail

 

2/3 Dry Gin
Juice of 1/4 lemon
1 spoon Powdered Sugar
Pour into Tall Glass
Full of cracked ice
Fill with Champagne.”

The How and When: An authoritative reference guide to the origin, use and classification of the world’s choicest vintages and spirits, Hyman Gale and Gerald F. Marco [Island Press:Chicago] 4th revised edition October, 1949(p. 146))

 

 

mint julep

 

Mint Julep

 

2 oz. bourbon
1 tsps. sugar
4 sprigs mint

 

Mash with muddler. Fill the silver mug with shaved ice, Stir until the outside of the mug is frosted. Decorate with sprigs of mint and serve with straws. Add green cherry.”

—The Stork Club Bar Book, Lucius Beebe [Rinehart & Commpany:New York] 1946 (p. 106)

 

 

Photos for Return To Sunday Supper

 

Pink Lady (adapted from Vintage Spirits and Forgotten Cocktails by Ted Haigh)
makes one cocktail
1 1/2 ounce gin
1/2 ounce applejack or apple brandy
1/2 ounce freshly squeezed lemon juice
1 egg white*
2 liberal dashes of (approx. 1/4 ounce total)
Optional garnish: Maraschino cherry
Place all ingredients in a cocktail shaker with ice. Shake vigorously for about 30 seconds and strain into a cocktail glass. Garnish with a maraschino cherry.
*If egg whites faze you, you can leave this one out, though do I encourage you to give the idea a fair shake. The egg doesn’t affect the flavor of the drink, but does gives it a luxuriously frothy meringue-like texture.

 

 

aa_grasshopper1

 

Grasshopper
This sweet after dinner drink has been around for over
50 years.  If you like mint chocolate chip ice cream, then
this sea-foam green colored concoction will certainly be to
your liking.  Be forewarned, they are very addictive.

 

Ingredients
1.5 oz. Creme de menthe
1.5 oz. Creme de cacao
3 oz. Cream (half & half, etc.)
Garnish optional……(cherry, shaved chocolate, mint sprig)

 

Directions
Combine the liquid ingredients into an
ice filled cocktail shaker.  Cover and shake
vigorously.  Strain into a chilled Martini glass
and garnish accordingly.  With these ingredients
being so inexpensive, it certainly makes this
tasty treat worth a try!

 

CREDIT WHERE CREDIT DUE:

Red gown photo – http://www.pinterest.com/jfukalova/red-dress-and-coat/

Fred Astaire and Ginger Rogers photo – http://www.pinterest.com/pin/392868767463684208/

 

 

A NEW YEARS STORY

I decided that would like to write an interactive story with all of you, I will begin it and you continue it by writing a comment or sending me what you would like added. The next day I will choose from all the ideas I receive and will pick one to add to the story and I will add it to that day’s post and to the story. This will give all of us a great writing exercise. So, here it goes:

 

Start the New Year Right

A NEW YEARS STORY

Chapter 1 – New Years Eve

His name was Jake and this was his city. It was New Years Eve 1950 and there was no better place to be on New Years Eve than New York City. Hell, there was no better place to be anytime, except Brooklyn, where he was born and raised. It was 7:15 pm and he was learning against a lamppost on Park Avenue across the street from her hotel. He lit up a cigarette and inhaled deeply as he looked up to where her room was. The lamp cast a romantic, shadowy light upon Jake. He looked like a mysterious figure there, dressed all in black. “What am I doing here? I’m not even sure if I like her,”he thought to himself.

Her name was Honey LaRue. She didn’t feel like Honey LaRue. That was not the name she was born with. No, she felt more like Sarah Janowitz, a small-town girl from Batavia, New York, where she grew up, the daughter of a doctor and a school teacher. Her first agent gave her the name Honey LaRue because of the color of her hair. He said that name would take her to stardom. It did. It didn’t happen overnight though. She was brushing her famous long hair as she wondered what the night would bring. She didn’t really want to go out, let alone with this stranger. This date was a publicity stunt. She felt bad for the guy. Jake, yes, that was his name.

He was a fireman. She was an actress, a movie star. He came from a poor family. She came from an upper middle close family. He was big city. She became big city. He was 6’3” with a strongly built body. Broad shoulders, a narrow waist slim hips and long legs with the cutest tight rear end did him proud. But he had to work at maintaining his body and he did. Jake had smoldering brown eyes, brown hair cut in a crew cut, a chiseled face with a strong square jawline with a cleft chin. Honey was a sucker for cleft chins. They reminded her of her favorite actor, Kirk Douglas. “Yes,”she thought, “he is a stunning man, but he is so cocky. I’d like to knock him down a peg or two.”

Her eyes were a stunning green and she was not petite at all. No, he was just like he liked his women, tall and curvy. She was 5’8” with womanly hips, a narrow waist and he guessed a 38 D bust. His guesses were usually pretty good in that area. Honey’s blond hair was the color of amber honey and he loved that she wore it straight and natural whenever he saw her. She had the cutest heart-shaped face he had ever seen and she could break a man’s heart in two seconds flat. She was poison to all men. He looked at his watch and determined it was time to begin the night. He slowly walked across the street and entered The Waldorf Astoria. He walked over to the check-in desk and informed the desk clerk that he was there to see Miss Honey LaRue, that he was her date for the evening. “What is your name, Sir?” “Jake Mackenzie.” “I’ll let her know you are here, sir.” “Thank you.” “Miss LaRue says she will be right down. You can have a seat wherever you like while you wait.” Jake hated waiting. He sauntered over to the nearest chair and took out another cigarette, prepared to have a long wait. Five minutes later he saw her coming toward him. He was impressed. She was punctual.

Ok, now it’s your turn. Take it from here!
We should have some glamor recipes from the 1950s to go along with our story, don’t you think?
Here’s a recipe that would never be served at the Waldorf, but when I came across it, I had to include it. Do you remember John Beresford Tipton? I do. The Millionaire was my favorite TV program back then. I’d watch it faithfully with my mother.

 

200px-Millionaire_1956

A scene from the TV series, The Millionaire, showing Michael Anthony (played by Marvin Milner), the deceased Millionaire’s go-between handing a woman a check for a million dollars.

Title: John Beresford Tipton Bars
Categories: Candies Snacks Cereals
Servings: 10

1 lb Golden Almond Bars; (5 bars)
1 c Fruit Loops Cereal
1 c Rice Krispies
1 c Miniature Marshmallows

NOTE: One pound of almond bark can be substituted for the candy bars if
they are not available.

Melt candy bars in a double boiler. Remove from heat, add cereals, mix
until coated, then add marshmallows. Mix well. Pour into a buttered pan
about 7 by 10 inches. Let cool until set. Cut into 20 to 30 small
squares.

Ok, it took some doing, but here is a fitting 1950s Fancy Restaurant Menu based on one I found online at http://www.foodtimeline.org/fooddecades.html:

 

Assorted Rolls and Butter
Chilled Melon
Lobster Newberg in Croustades
Crown Roast of Lamb
Roasted Potatoes with Parsley Butter
Peas with Mint Cream
Lindy’s Cheesecake
coffee, tea, wine, champagne

 

 

lobster newburg
Home Cookin Chapter: Fish And Seafood

Lobster Newburg
===============
By mielhollinger
Added June 29, 2001 | Recipe #9743
Photo by karenury
TOTAL TIME: 20 mins.
PREP TIME: 10 mins.
COOK TIME: 10 mins.
INGREDIENTS:

2 teaspoons butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 1/2 cups milk
2 beaten egg yolks
8 ounces cubed, cooked lobsters
1 tablespoon dry sherry
1/8 teaspoon white pepper or 1/8 teaspoon black pepper
1 dash ground red pepper
2 English muffins, split and toasted
Snipped fresh chives (optional)

.
Directions:

1 In a medium saucepan, melt butter.

2 Stir in flour and salt.

3 Add the milk all at once.

4 Cook and stir until thickened and bubbly.

5 Cook and stir 1 more minute.

6 Stir about half the hot mixture into the beaten egg yolks.
7 Return all to saucepan.

8 Cook and stir until mixture is thickened and bubbly.

9 Stir in lobster, dry sherry, white or black pepper, and
ground red pepper.

10 Heat through.

11 Serve over English muffin halves.

12 If desired, garnish with snipped chives.
Nutritional Facts for Lobster Newburg

Serving Size: 1 (196 g)

Servings Per Recipe: 4

Amount Per Serving
% Daily Value
Calories 220.9

Calories from Fat 74
33%
Total Fat 8.2 g
12%
Saturated Fat 4.3 g
21%
Cholesterol 176.4 mg
58%
Sodium 565.6 mg
23%
Total Carbohydrate 18.7 g
6%
Dietary Fiber 1.1 g
4%
Sugars 1.1 g
4%
Protein 16.8 g
33%
source: http://www.food.com/recipe/lobster-newburg-9743

Servings: 4

Exported from Home Cookin 8.56 (www.mountainsoftware.com)
Home Cookin Chapter: Lamb

 

 

crown roast of lamb

 

 

 

Crown Roast Of Lamb With Fresh Herbs
====================================
Dec 20, 2012 1:02 pm
How to make a simple, impressive crown roast
By Jess Kapadia

Photo: Gabi Porter
Memorize this easy recipe for a crown roast of lamb in 8 simple
steps.

There is nothing intimidating about a crown roast except the price
tag. For a special occasion or holiday meal, he who delivers the
crown roast to the table is king. Best of all, you’re also paying
for ease of preparation. Simply rub with salt, pepper, olive oil
and a simple herb mixture and let it roast for — no, not 3 hours,
that will kill your lovely expensive roast — half an hour.
Maximum. If you like your lamb any more cooked than a scant
medium-rare, you should not be buying pricey cuts of meat or
taking king-sized credit for this regal dish.
Servings: 8 to 10
Ingredients

1 whole loin of lamb, tied into a crown shape
Coarse salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
1 teaspoon rosemary, chopped
1 teaspoon thyme leaves, chopped
2 tablespoons fresh flat-leaf parsley, chopped
2 large cloves garlic, peeled

.
Directions:

Preheat oven to 450F.

Combine chopped rosemary and thyme with one tablespoon of the
olive oil and set aside.

Combine chopped parsley with the remaining two tablespoons of
olive oil and set aside.

Season the inside and outside of the roast with salt and pepper.
Rub the roast with the herb olive oil and stick the garlic cloves
firmly in the middle of the center cavity.

Roast for 30 minutes or until the internal temperature reaches 130
for medium-rare. Remove, coat lightly with the parsley oil and
allow to rest for 20 minutes before slicing into individual chops
and serving.

Garnish the serving platter with the rest of the parsley oil.
Level of Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 30 minutes

source:
http://www.foodrepublic.com/2012/12/20/crown-roast-lamb-fresh-herb
s-recipe

Servings: 0

Exported from Home Cookin 8.56 (www.mountainsoftware.com)

 

 

Food52
Home Cookin Chapter: Vegetables

Peas In Mint Cream
==================
By poorgirlgourmet • April 16, 2010 • Photo by Food52

Author Notes: For the last two years, I’ve made this recipe for
Easter, but cheating (well, cheating might be a harsh term, it’s
really using what’s available, as peas aren’t quite ready that
early in the year in New England) by using frozen peas. Because
the mint in my garden is also not producing by Easter, this recipe
is designed to use an entire package of supermarket mint (to avoid
waste). If you choose to double the recipe, it isn’t necessary to
double the olive oil and shallot. – poorgirlgourmet

Serves 4 to 6

1 cup light cream
2-3 sprigs fresh mint
3 tablespoons extra virgin olive oil
1 medium shallot, finely chopped
16 ounces peas, defrosted if using frozen
Kosher salt
Freshly ground black pepper
The leaves of 2-3 sprigs fresh mint, coarsely chopped

.
At least an hour before preparing the peas, place the mint in a
small saucepan and pour the light cream over it.

Over medium-low heat, warm the cream until it is scalded (the
point when it has just starting to steam and small bubbles can be
seen around the rim of the pan), 10 to 15 minutes. Be sure to keep
an eye on this process, because you don’t want the cream to boil,
and it doesn’t take but a moment of not paying attention to go
from scald to boil.

Remove the pan from the heat and allow the mint to steep in the
cream for another 30 to 45 minutes.

You can make the mint cream a day before if you like, just
transfer the mint and cream to an airtight container and store in
the refrigerator for up to 24 hours, removing it from the
refrigerator 20 minutes or so before cooking the peas so that the
cream isn’t refrigerator cold at the point when you pour it into
the pan with the peas.

Heat the olive oil in a large saute pan over medium heat, then add
the shallot and saute until the shallot is translucent, 2 to 3
minutes. While the shallot is cooking, remove the mint from
the cream and discard the cooked mint.

Add the peas to the pan, then pour in the cream. Cook until the
cream is reduced by half and the peas are warmed through, stirring
frequently, 12 to 15 minutes.

Add salt and pepper to taste, remove the peas from the heat, then
stir in the chopped mint, and serve them forth.

source: poorgirlgourmet as found at
http://food52.com/recipes/4113-peas-in-mint-cream
Servings: 0

Exported from Home Cookin 8.56 (www.mountainsoftware.com)

 

 

7-SAV150-89.Cheesecake-750x750-Lindy-s

 

 

Home Cookin Chapter: Cheesecakes

Lindy’s Cheesecake
==================
New York deli man Arnold Reuben claimed he was the first to serve
cheesecake. But it was his
Competitor, Leo Lindemann, who hired away Reuben’s pastry chef to
re-create the dessert at his place, Lindy’s, and made it an icon.
Lindy’s is gone now, but the cheesecake recipe remains. —Arthur
Schwartz, from “Cream of New York” (November 2006)

Dessert
Cheese
American
Classic
Simple
Bake
Recipes
New York
View gallery Enlarge Credit: Andre Baranowski

SERVES 8–12
INGREDIENTS

FOR THE CRUST:

1 cup flour
8 tbsp. unsalted butter, cubed
¼ cup sugar
1 tsp. lemon zest
¼ tsp. salt
1 egg yolk
½ vanilla bean, seeds scraped and reserved

FOR THE FILLING:

2½ lb. cream cheese, softened
1¼ cups sugar
3 tbsp. flour
1½ tsp. orange zest
1½ tsp. lemon zest
½ tsp. vanilla extract
5 whole eggs, plus 2 yolks
¼ cup heavy cream

.
INSTRUCTIONS

1. For the crust: Combine flour, butter, sugar, zest, salt, yolk,
and vanilla seeds in a bowl; rub with fingers until dough forms.
Form dough into 2 rounds; wrap each in plastic wrap. Chill for 1
hour. Press 1 dough round onto bottom of a 9″ spring-form pan; pull
off pieces from remaining dough and press around sides of pan. Set
aside.

2. For the filling: Heat oven to 500°. Beat cream cheese, sugar,
flour, zests, and vanilla in a large bowl on medium-high speed of
a hand mixer until smooth. Add eggs and yolks, one at a time,
beating after each addition, until smooth; stir in cream. Pour
filling into pan, and bake until top begins to brown, about 15
minutes. Reduce heat to 200°, and bake until just set, about 1
hour more. Transfer to a rack, and let cool completely.

Cover and refrigerate at least 8 hours or overnight. Remove cake
from pan and cut into slices to serve.

source: http://www.saveur.com/article/Recipes/Lindys-Cheesecake

Servings: 0

Exported from Home Cookin 8.56 (www.mountainsoftware.com)

 

Don’t forget to enter the contest for a $20 Gift Certificate to Amazon.com.  Look for the entry blank on the December 27, 2014 post about Kwanzaa.  Scroll past the recipes to get to the Rafflecopter Link.  Good luck!  Drawing will take place on January 2nd.  Deadline is Noon on January 2nd.

 

CREDIT WHERE CREDIT IS DUE:

The Millionaire photo – http://en.wikipedia.org/wiki/The_Millionaire_%28TV_series%29

HAPPY KWANZAA

kwanza12

 

 

 

NOTE: Scroll past the recipes to see a surprise – a contest sponsored by me!

Kwanzaa, to me is a very under-rated holiday. I think it is a beautifully thought out holiday and I hope that in the years to come it is more widely celebrated. I hope someday I get invited to share in this holiday. Although Kwanzaa is a very new holiday, being inaugurated in 1966, I would have thought it would become much more popularly celebrated. Kwanzaa is an African-American, Pan-American holiday that is celebrated from December 26th through January 1st. Like Chanukah, candles are lit and are the main symbol of Kwanzaa. Kwanzaa is based on sound principles and each principle is given it’s own day of celebration as follows:

 Each day, a principle of Kwanzaa is celebrated:

The Seven Principles

Date

Principle in English

Principle in Swahili

December 26 Unity Umoja
December 27 Self-Determination Kujichagulia
December 28 Collective Work & Responsibility Ujima
December 29 Cooperative Economics Ujamaa
December 30 Purpose Nia
December 31 Creativity Kuumba
January 1 Faith Imani

I think that these principles should be celebrated by everyone. They are good, solid principles that could create stronger more stable communities and more respect for one another. Because I respect this holiday so much, I would like to offer my sincerest wishes for a Happy, Healthy Kwanzaa. No, I’m not ending on this note. I’d like to tell you about the seven symbols of Kwanzaa.

The Seven Symbols

Celebrants decorate with red, black, and green as well as African-style textiles and art. At the heart of Kwanzaa imagery, however, are the seven symbols.

The Seven Symbols of Kwanzaa

kikombe cha umoja
Meaning: the unity cup
Action: Celebrants drink from this cup in honor of their African ancestors. Before drinking, each person says “harambee,” or “let’s pull together.”

kinara
Meaning: the candleholder, which holds seven candles
Action: It said to symbolize stalks of corn that branch off to form new stalks, much as the human family is created.

mazao
Meaning: fruits, nuts, and vegetables
Action: These remind celebrants of the harvest fruits that nourished the people of Africa.

mishumaa saba
Meaning: the seven candles that represent the seven principles
Action: A different candle is lit each day. Three candles on the left are green; three on the right are red; and in the middle is a black candle.

mkeka
Meaning: mat
Action: The symbols of Kwanzaa are arranged on the mkeka, which may be made of straw or African cloth. It symbolizes the foundation upon which communities are built.

vibunzi (plural, muhindi)
Meaning: ear of corn
Action: Traditionally, one ear of corn is placed on the mkeka for each child present.

zawadi
Meaning: gifts
Action: Traditionally, educational and cultural gifts are given to children on January 1, the last day of Kwanzaa.

Here are some suggested foods to serve for a Kwanzaa celebration:

Cowpeas

Cowpeas

APPETIZER: Koki

Koki (or EkokiHaricots KokiKoki de NiébéGâteau de haricots, or Bean Cake) is popular all over Cameroon. It is made from cowpeas (niébé or black-eyed peas) or other beans (haricots). It is similar to the Moyin-Moyin of western Africa in that the beans are mashed into a paste which is wrapped in banana leaves and steamed.

What you need

  • two to four cups (one to two pounds) dry cowpeas (black-eyed peas), kidney beans, white beans, or similar

  • one or two sweet peppers (red, green, or in between) and/or chile pepper, cleaned and finely chopped

  • one cup palm oil

  • salt

  • banana leaves (or aluminum foil) and string

What you do

  • Clean the black-eyed peas in water in a large pot. Cover them with boiling water and soak them for at least an hour or overnight. After soaking them, rub them together between your hands to remove the skins, if need be. Rinse to wash away the skins and any other debris. Drain them in a colander. If the beans have soaked only a short time, they may be cooked in water over a low heat until they are partially tender. (Modern adaptation: start with canned beans, drained and rinsed.)

  • Crush, grind, or mash the black-eyed peas into a thick paste. Put the crushed beans in a large bowl. Slowly stir in enough water to make the paste smooth. Beat with a wire whisk or wooden spoon for a few minutes or more. It is important to incorporate small air bubbles into the paste.

  • Heat the oil in a skillet for a few minutes, when warmed, add half the oil to the bean paste.

  • Fry the chopped pepper in the remaining oil for a few minutes, then add pepper and oil to the bean paste. Add salt to taste and mix well.

  • Warm the banana leaves for a half-minute in a hot oven, or on a grill, or in a pot of boiling water. This makes them easier to fold. Remove the center rib of each leaf by cutting across it with a knife and pulling it off. Cut the ends off each leaf to form a large rectangle. Fold the banana leaves to completely enclose the ingredients in a packet two or three layers thick. (Use something like the burrito folding technique. How many leaves and how much koki you are cooking will determine how many packets to make. Use oven-proof string to tie them closed.)

  • Place sticks or a wire basket on the bottom of a large pot. (A stovetop steamer can be used.) Carefully stack the packets on the sticks, add enough water to steam-cook them (the water level should be below the packets). Cover tightly and boil for one to three hours. Cooking time depends on the size of the packet. The finished Koki should be cooked to the center, like a cake.

  • Koki can be eaten hot or cold and is often served with boiled Yam or sweet potato.

To make the most authentic Koki, red palm oil is essential as it gives the beans the right flavor and color. In rural areas of Africa fresh palm nut sauce (similar to Moambé Sauce / Nyembwe Sauce) is often used instead of the refined red palm oil which is available in cities. Outside of Africa canned palm soup base, also called sauce graine or noix de palme can be found in speciality grocery stores and can be used in place of the red palm oil.

Koki can also be made from cocoyam (taro) tubers which are cleaned, peeled and grated and substituted for the beans. Crushed dried fish or shrimp are often added along with the red palm oil.

SOUP: Peanut Soup

Various peanut soups are common throughout Africa. Some are very simple, others more elaborate. They are often eaten as a main course along with Rice, or one of the Fufu-like staples:Baton de ManiocFufu, or Ugali.

woman from mali

What you need

  • two or three cups chicken broth or chicken stock

  • one small onion, minced

  • one small sweet green pepper (or bell pepper), minced

  • one clove of garlic, crushed (optional)

  • salt, black pepper, cayenne pepper or red pepper (to taste)

  • one hot chile pepper, minced (optional)

  • one carrot, chopped fine or one sweet potato or yams, boiled and mashed (optional)

  • one or two tomatoes, chopped or canned tomatoes (optional)

  • one cup natural unsweetened peanut butter (or make your own peanut paste, see the simple peanut soup recipe below)

What you do

  • If using homemade peanut paste, simmer it with the broth for fifteen minutes, then add all other ingredients and simmer over low heat until everything is thoroughly cooked. Stir often. Soup should be thick and smooth.

  • If using peanut butter: Combine all ingredients except the peanut butter and simmer over medium heat until everything is tender. Reduce heat, add the peanut butter and simmer for a few minutes more. Stir often. Soup should be thick and smooth.

Simplest Peanut Soup

The simplest Peanut Soup recipe calls for two parts chicken stock, two parts shelled peanuts, and one part milk or cream. Start by roasting the peanuts in a baking pan in a hot oven, or on the stove in a large skillet, turning often. Remove the skins from the peanuts and mash them with a mortar and pestle, mince them with a knife, crush them with a rolling pin, or use a food-processor. (Or you could use one part peanut butter, preferably natural and unsweetened.) Combine the peanut paste with the chicken stock in a saucepan and simmer for thirty minutes to an hour. Season with salt, black pepper, cayenne pepper, and sugar to taste. Stir in milk before serving.

Colonial American Peanut Soup

Make a roux by heating a spoonful of butter in a saucepan and slowly stirring in a spoonful of flour, then add the other ingredients (as above). Consider including a chopped celery stalk and a chopped leek along with the other vegetables. Also add some milk or cream just before serving.

Round off the meal with a nice roast, collard greens, a corn dish, black-eyed peas, mashed sweet potatoes and of course dessert, I would say. Here are a couple of dessert ideas:

Mango Pound Cake

Mango Pound Cake

Home Cookin Chapter: KWANZAA RECIPES

Mango Pound Cake

================

Mango Pound Cake recipe photo by:kraft

It’s hard to believe that just one peeled, finely chopped Mango

can give a homemade pound cake this much flavor (but it’s true!).

Prep: 15 min

Total: 2 hr 25 min

What you need:

2 cups plus 2 tsp. flour, divided

1-1/2 tsp. CALUMET Baking Powder

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

3/4 cup butter or margarine, softened

2 cups granulated sugar

1 Tbsp. vanilla

4 eggs

1 mango, peeled, finely chopped

2 tsp. powdered sugar

.

make it:

HEAT oven to 325ºF.

MIX 2 cups flour and baking powder; set aside. Beat cream cheese,

butter, granulated sugar and vanilla in large bowl with mixer

until blended. Add eggs, 1 at a time, beating after each until

blended. Gradually beat in flour mixture on low speed until

blended.

POUR 1/3 of the cake batter into 12-cup fluted tube pan sprayed

with cooking spray. Toss mangos with remaining flour; stir into

remaining cake batter. Pour over batter in pan.

BAKE 1 hour 10 min. or until toothpick inserted near center comes

out clean. Cool cake in pan 10 min. Loosen cake from sides of pan

with knife. Invert cake onto wire rack; gently remove pan. Cool

cake completely. Sprinkle with powdered sugar just before serving.

kraft kitchens tips:

SIZE WISE: The mangos provide a refreshing flavor twist to this

classic cake that’s the perfect dessert to serve at your next

special occasion.

SPECIAL EXTRA: Serve topped with additional chopped fresh mangos.

VARIATION: Substitute a 10-inch tube pan for the fluted tube

pan.

SOURCE:

http://www.kraftrecipes.com/recipes/mango-pound-cake-124498.aspx#

Servings: 16

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

Chocolate and Fruit Cake for Kwanzaa

Chocolate and Fruit Cake for Kwanzaa

Home Cookin Chapter: KWANZAA RECIPES

Chocolate & Fruit Cake For Kwanzaa

==================================

Skill Level:Advanced

Ingredients:

3/4 cup HERSHEY’S Cocoa

1-3/4 cups sugar, divided

1/2 cup water

1/4 cup shortening

1/2 cup (1 stick) butter or margarine, softened

1 teaspoon vanilla extract

3 eggs

1-1/3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2/3 cup milk

CITRUS FILLING:

1 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

1 cup orange juice

1/4 cup lemon juice

1/4 cup water

1 tablespoon butter or margarine

1 teaspoon freshly grated orange peel

1/2 teaspoon freshly grated lemon peel

4 cups fresh, sweetened fruit (sliced peaches, nectarine,

strawberries, blueberries, kiwi fruit, sweet

Cherries – halved)

1/2 cup green grapes, halved

.

Directions

1. Heat oven to 350°F. Grease and flour two 9-inch round baking

pans.

2. Stir together cocoa, 1/2 cup sugar, water and shortening in

small saucepan. Cook over low heat, stirring constantly, until

shortening is melted and sugar is dissolved. Remove from heat;

cool.

3. Beat butter, remaining 1-1/4 cups sugar and vanilla in large

bowl until creamy. Add eggs, one at a time, beating well after

each addition. Add cocoa mixture, beating until blended. Stir

together flour, baking soda and salt; add alternately with milk to

butter mixture. Pour batter into prepared pans.

4. Bake 35 to 40 minutes or until wooden pick inserted in center

comes out clean. Cool 10 minutes; remove from pans to wire racks.

Cool completely.

5. Prepare CITRUS FILLING (instructions are below). With a long

serrated knife, using a sawing motion, split each cake layer in

half horizontally, forming 4 layers.

Place 1 layer on serving plate; spread about 1/3 cup filling over

layer. Top with about 1 cup assorted fruit. Top with second cake

layer; repeat procedure until all layers are stacked.

Arrange fruit on top layer in a decorative design. Top with

remaining filling, if desired. Garnish with grapes. Refrigerate

until serving time. Cover; refrigerate leftover cake.

Makes 12 servings.

CITRUS FILLING:

Combine sugar, cornstarch, salt, orange juice, lemon juice and

water in small saucepan. Cook over medium heat, stirring

constantly, until mixture boils; boil and stir 1 minute. Remove

from heat; stir in butter, orange and lemon peel. Refrigerate

until cool. About 1-2/3 cups filling.

source:

https://www.hersheys.com/recipes/recipe-details.aspx?id=5071&name=

Chocolate-%26-Fruit-Cake-For-Kwanzaa

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

I had a thought when I woke up. I thought I would like to have a contest for a giveaway. I would like to offer a book or a gift certificate for one. This contest is at my own expense. To enter, you need to subscribe, share this post on Facebook, and leave a comment here about the highlight of your holiday. I will randomly draw a name from the qualifying subscribers on January 2, 2015. Let me think what I want to offer for a moment…be right back…ok, I’ve decided that I will give one lucky person a $20.00 gift certificate to Amazon.com. This way the winner can choose the type of book they most enjoy. Good luck everyone! Here is the entry form from Rafflecopter. Unfortunately, it doesn’t have the subscribe option, so when Rafflecopter randomly chooses a winner, I will check to make sure the winner is a subscriber. Otherwise, I will have Rafflecopter choose another winner. So remember, to enter you need to subscribe to A Tzimmes Revived, mention this link on Facebook, leave a comment about the highlight of your holiday celebration and fill out the Rafflecopter entry form by clicking on the Rafflecopter giveaway link below .

 

If this is a successful contest, I may run more in the future, so join in the fun! Winners will be announced on the post of Jan. 3, 2015 and will be notified by email.

a Rafflecopter giveaway

CREDIT WHERE CREDIT IS DUE:

 

Happy Kwanzaa clip art –  http://clipartmountain.com/clip5/kwan5.htm

Cowpeas photo – http://www.onlyfoods.net/cowpea.html

The Seven Principles’ chart – http://www.apples4theteacher.com/holidays/kwanzaa/about.html

Contest Entry – http://www.rafflecopter.com

The Seven Symbols – http://www.infoplease.com/spot/kwanzaa1.html

Kwanzaa Recipes and Graphic of African or African-American Woman – http://congocookbook.com/soup_and_stew_recipes/peanut_soup.html