OR IS IT AN ARTFORM
Mo Hotta Mo Betta Catalog — Do you like hot sauce that will fry your gizzard? Try Doc’s Special Jamaica Hellfire or Voodoo-jerk Slather on for size.
Gevalia Coffee — My favorite place to buy coffee now has a web page! They have everything, including my favorites, Hazelnut, Cinnamon, Traditional, Kenyan, and Jamaican Blue Mountain.
6 cups chicken broth
8 celery stalks
2 cups diced onion
3/4 teaspoons Garlic salt
1/4 teaspoon white pepper
2 pounds mild cheddar
1 cup diced jalapeno peppers
Dice celery stalks, onions, and jalapenos. Cut cheese into cubes. In a large saucepan, place the chicken broth, celery, onions, garlic salt, and white pepper. Cook over high heat for 10 minutes or until the mixture reduces and thickens slightly. In a blender or food processor place the broth and the cheese. Puree them together until the mixture is smooth. Return the pureed mixture to the saucepan and simmer it for 5 minutes. Add the diced peppers and mix them in well. Serve with a dollop of sour cream and warm flour tortillas.
1-1/2 lbs lean ground beef
1-1/2 lbs lean stew beef, cubed
1 can pinto beans
1 can kidney beans
1 large can (14-16 oz) tomato puree (I use Contadina)
Chiles (I use 5-7 New Mexican chiles and a handful of smaller chiles, but add to taste)
1 large Spanish onion, chopped
5 cloves garlic
Chili powder (I use Spice Island)
1 12-oz bottle Sam Adams Lager
Brown the ground beef in a heavy skillet, drain the fat. Add this and the rest of the ingredients up to and including the onion to the crock pot and cook 6 hours on High or 12 hours on Low.
Two hours before the chili is done, add cumin and chile powder to taste. I usually dump cumin in until there is a one-inch high pile of it on top of the chili. One hour before serving, add the beer and garlic (crushed). Serve with cheese and hot sauce.
2-3 lb chicken breasts on the bone
1 lb leeks (3-4 large ones, 4-5 little ones) thickly cut. Onions work well
6 oz barley (6 oz as determined by measuring cup)
3 tbsp red wine vinegar
3 3/4 cup water
4 cloves garlic, chopped fine
2 bay leaves
1 tbsp dried sage
Butter or any butter-like substance
Big pot (I use a 5-qt dutch oven. A 4-qt pot will suffice).
Melt the butter, then fry the leeks and garlic in the butter. Add the chicken — you can brown it if you want but it really isn’t necessary. Add everything else except the sage and bring it to a boil.
Simmer for 1 to 1-1/2 hours. Remove chicken from pot and let cool. Remove meat from bones and add back to the pot with the sage. Eat. Freezes well, microwaves well. at least 4 meals worth.
Note for all garlic lovers: I used seven (7) HEADS of garlic in one of my stews instead of the recommended 4 cloves. It tasted great. I served it to my girlfriend. My girlfriend’s dad told her to come over and visit him some other day.
Published in “Gilroy Garlic Festival Garlic Lovers Greatest Hits”
“4 yellow onions, julienned*
4 oz. sweet cream butter
3 heads roasted fresh garlic
8 oz. sour cream
1 teaspoon kosher salt
10 turns cracked black pepper
1 pie shell, unbaked
3 oz. Parmesan cheese
Saute’ onions in butter until golden brown. Add roasted garlic. Let cool to room temperature.
In large mixing bowl, whisk together eggs and sour cream. Add onions and garlic. Season with salt and pepper and mix well. Pour into unbaked pie shell and top with Parmesan cheese.
Bake for 20 minutes in preheated 450 degree oven. Turn heat down to 325 degrees and finish baking for 20 minutes. Remove from oven and allow to set a few minutes before cutting.
Makes 6 servings.
*Vidalia or Walla Walla sweet onions are best.
Roasted garlic: Peel outer skin layers of three whole heads fresh garlic leaving heads intact. Place all heads on double thickness of foil. Top with 1-1/2 tablespoons butter and two sprigs fresh rosemary or oregano (or 1 teaspoon dried). Fold up and seal. Bake in 375-degree oven 55 to 60 minutes. Squeeze cloves from skins and set aside. Discard skins.”
1 cup of sugar
1 tsp vanilla
12 vanilla wafers
Blueberry pie filling
Beat cream cheese medium speed until fluffy. Add sugar. Add eggs one at a time. Make sure the first egg is blended, then drop in the next one. Make sure it is well-blended. Stir in vanilla. I just kept the beater on for the whole thing.
Place a vanilla wafer in each paperlined cup in a muffin pan. Spoon in mixture over wafers. Bake for 20 minutes at 350 degrees. Leave in muffin pan. Chill overnight. Then to serve, drop about a tablespoon of pie filling on each.
2 egg whites
1 ounce of yeast
1 gallon of cold water
Put honey and grated rind from the lemon in a large saucepan or preserving pan with the gallon of cold water. Beat the two egg whites until frothy and add to the other ingredients in the pan. Place the pan over heat and stir as mixture comes to boil. Simmer gently for one hour. Pour liquid into large bowl and leave until lukewarm, then stir in the yeast. Cover bowl and leave in a warm place for three days. Stir daily. Then strain through muslin and bottle. Cork loosely. Push corks down gradually as fermentation ceases. Store bottles in a cool, dark place. The mead will be ready to drink in one year.
1 gallon of water
1 sprig of rosemary
1 sprig of balm
3/4 ounce of yeast
Simmer the herbs and thinly sliced lemon rind for twenty minutes in the gallon of water. Strain the liquid and pour onto the honey, stirring well. When lukewarm, add the juice of the lemon and the yeast. Cover and leave for twenty-four hours, then stir and leave in a warm place until fermentation ceases. Strain the mead into bottles and keep them in a cool, dark place for one year.
3 pounds of sugar
1 gallon of boiling water
Wash berries, put in large bowl and pour over them the boiling water. Stir well, then cover the bowl and leave for ten days. Strain liquid through muslin, add the three pounds of sugar and stir well. Cover the bowl and leave for three days, but stir daily. Put into bottles and cork, loosely at first. The wine will be ready to drink in six months.
3 pounds of sugar
1 gallon boiling water
Wash the rose hips and cut them in half. Put them in large bowl and pour boiling water on them. Stir well with wooden spoon. Cover bowl and leave for two weeks. Strain off liquid into another bowl and add three pounds of sugar. Stir until dissolved. Cover bowl and leave for 5 days, stirring daily. Bottle, remembering to cork loosely at first, and store in a cool, dark place. Push in corks when wine has finished fermenting. It will be ready to drink in 6 months.
3 pounds sugar
1 ounce yeast
1 gallon boiling water
Pick the dandelions on a sunny day. Pick just the heads until you have two quart jugs full. Wash flowers and put into a large bowl. Slice orange, lemon thinly and add to the flowerheads. Pour boiling water on top of them, stir well. Cover bowl, leave for ten days, no more. Strain liquid into another bowl, stir in the 3 pounds sugar. Spread the yeast on a piece of toast, and float on top. Cover the bowl and leave for another 3 days. Remove the toast, strain again, and bottle. Cork loosely at first. The wine will be ready to drink in 3 months.
2 pounds sugar
1 pound raisins
Cut up the raisins, slice lemons thinly and put both in a large bowl. Add two pounds of sugar, then pour on the 4 pints of cold tea. Stir until sugar has dissolved, then cover the bowl and leave for a month. After this time you will find thin mould on the top. Remove this, then strain liquid and bottle. This will be ready in 1 month, but is much nicer if you keep it for 6 months before drinking.
“In 1989, devoted Chile Pepper reader Sheldon P. Wimpfen, from Luray, VA, wrote that he had been a chili cook for fifty five of his seventy-five years and that fact makes him an expert on the subject. He lambasted us for our “mistaken tales” about the origin of chili con carne. He enclosed as his evidence the first recipe ever used for chili con carne, dating from approximately 15,000 BC. The ancient recipe which follows was invented by the Alaxsxaq Indians of the Valley of Ten Thousand Smokes on the Bering Land Bridge. He apologized in advance for any insult to whale lovers, and wrote, “that’s just the way they cook up there”
3 tons red chile pods.
1 medium 50-foot blue whale cubed to fingertip size using razor sharp ulus (a native knife).
60 oogruk (seals), cubed to fingertip size using razor sharp ulus.
30 tons onions, chopped fine using razor-sharp ulus.
1 ton garlic, minced using razor-sharp ulus.
100 pounds sea salt.
600 pounds oregano.
400 pounds cumin.
Dig a bowl in the ice 40 feet long, 20 feet wide, and 10 feet deep. Place all ingredients in the ice bowl and mix well with dull ulus. Add water and fumarole-heated stones until the ice bowl is bubbling. Reduce heat and simmer for 2 weeks. Ladle leftovers into 5-gallon leather buckets and freeze in a glacier.
Serves an entire tribe for a year.”
Internet: [email protected] Phone: 313-764-0454 FAX: 313-763-9181
“Okay, everyone. . . . a true story of justice in the good old U.S. of A. Thought y’all might enjoy this; if nothing else, it shows internet justice, if it can be called that.
My daughter and I had just finished a salad at Neiman-Marcus Cafe in Dallas & decided to have a small dessert. Because our family are such cookie lovers, we decided to try the “Neiman-Marcus Cookie.” It was so excellent that I asked if they would give me the recipe and they said with a small frown, “I’m afraid not.” Well, I said, would you let me buy the recipe? With a cute smile, she said, “Yes.” I asked how much, and she responded, “Two-fifty.” I said with approval, just add it to my tab.
Thirty days later, I received my VISA statement from Neiman-Marcus and it was $285.00. I looked again and I remembered I had only spent $9.95 for two salads and about $20.00 for a scarf. As I glanced at the bottom of the statement, it said, “Cookie Recipe – $250.00.” Boy, was I upset!! I called Neiman’s Accounting Dept. and told them the waitress said it was “two-fifty,” and I did not realize she meant $250.00 for a cookie recipe. I asked them to take back the recipe and reduce my bill and they said they were sorry, but because all the recipes were this expensive so not just everyone could duplicate any of our bakery recipes . . . the bill would stand.
I waited, thinking of how I could get even or even try and get any of my money back. I just said, “Okay, you folks got my $250.00 and now I’m going to have $250.00 worth of fun.” I told her that I was going to see to it that every cookie lover will have a $250.00 cookie recipe from Neiman-Marcus for nothing. She replied, “I wish you wouldn’t do this.” I said, “I’m sorry but this is the only way I feel I could get even,” and I will.
So, here it is, and please pass it to someone else or run a few copies . . . I paid for it; now you can have it for free.”
(Recipe may be halved.):
2 cups butter
4 cups flour
2 tsp. soda
2 cups sugar
5 cups oatmeal (blended)
24 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
1 8 oz. Hershey bar (grated)
2 tsp baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla
Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.
Have fun!! This is not a joke — this is a true story. That’s it. Please, pass it along to everyone you know, single people, mailing lists, etc . . .