As requested...

Jambaylaya

1 pound chicken breasts (or chicken tenders) -- cut in 1" pieces
1 pound andouille sausage
1 pound raw shrimp
19 oz can diced tomatoes
19 oz can tomato sauce
2 cups uncooked rice
2 cups chicken stock
1 medium onion -- diced
4 cloves garlic -- finely diced
salt and pepper -- to taste
cayenne pepper -- to taste

In a large dutch oven, saute onions until translucent in a few tablespoons of olive oil. Add garlic near end so it
doesn't burn. Add diced tomatoes, tomato sauce, and chicken stock.

Separately saute chicken, shrimp, and sausage until done. Cut shrimp in half, cut sausage into 1" pieces. Add rice
and meat to pot and simmer until rice is done.

dts need chicken courdon blue ..

Master Granola Recipe Makes 1 quart


Adjust oven rack to middle position, and heat oven to 275 degrees. Coat a 9-by-13-inch metal pan with cooking spray, then set aside. Mix oats, wheat germ, brown sugar, salt and Extra Ingredients --except dried fruit -- in a bowl. Bring syrup, oil, water and any Flavoring indicated below to a simmer in a saucepan over low heat. Drizzle over oat mixture, and stir to combine. Pour mixture onto prepared pan. Working a handful at a time, squeeze cereal to form small clumps. Bake for 30 minutes. Stir in dried fruit. Continue to bake until golden brown, about 15 minutes longer. Let cool. (Granola can be stored in an airtight tin for up to two weeks.) For nutrition information on each granola variation, go to usaweekend.com.

2 cups old-fashioned oats
1/2 cup wheat germ
2 Tbs. dark brown sugar
1/4 tsp. salt
1 cup Extra Ingredients (see complete list below)
1/4 cup maple syrup
3 Tbs. flavorless oil, such as vegetable or canola
1 Tb. water
Flavoring (see below)

1. Classic Granola
Extra Ingredients: 1/3 cup chopped walnuts, 1/3 cup sweetened flake coconut, 1/3 cup dark or golden raisins
Flavoring: 1/2 tsp. ground cinnamon
You can replace the 1/4 cup of maple syrup with 2 Tbs. each of maple syrup and molasses.

2. Crunchy Granola
Extra Ingredients: 1/4 cup slivered almonds, 1/4 cup sunflower seeds, 2 Tbs. sesame seeds, 6 Tbs. currants
Flavoring: none

3. Granola with Tropical Flavoring
Add the coconut along with the cashews and banana chips.
Extra Ingredients: 1/4 cup chopped roasted unsalted cashews, 1/4 cup chopped banana chips, 1/4 cup sweetened flake coconut, 1/4 cup chopped dried pineapple
Flavoring: 1/2 tsp. ground ginger

4. Granola with Cherries and Almonds
Extra Ingredients: 1/3 cup sliced almonds, 1/3 cup sweetened flake coconut, 1/3 cup dried cherries
Flavoring: 3/4 tsp. almond extract

5. Trail Mix Granola
Extra Ingredients: 1/4 cup chopped roasted unsalted peanuts, 1/4 cup sweetened flake coconut, 1/4 cup dark or golden raisins, 1/4 cup mini chocolate chips*
Flavoring: none
*Stir chips into the granola only after it has completely cooled.

6. Orange-Berry Granola with Pecans
Extra Ingredients: 1/2 cup chopped pecans,1/4 cup dried cranberries, 1/4 cup dried blueberries
Flavoring: 1/2 tsp. finely grated orange zest

7. Pear Granola with Hazelnuts and Vanilla
Extra Ingredients: 1/2 cup chopped hazelnuts, 1/4 cup chopped dried cherries, 1/4 cup chopped dried pears
Flavoring: 1 tsp. vanilla extract

8. Orange-Flavored Granola with Pistachios, Mangos and Dates
Extra Ingredients: 1/2 cup chopped roasted pistachios, 1/4 cup chopped dates, 1/4 cup chopped dried mangos
Flavoring: 1/2 tsp. finely grated orange zest and 1/4 tsp. allspice

Simple, Classic Chicken Potpie

6 cups shredded chicken (from two rotisserie chickens)
1 refrigerated pie crust from a 15-ounce box
2 Tbs. vegetable oil
2 medium onions, chopped
3 small celery ribs, cut crosswise, 1/4-inch thick
2 cups chicken broth
12-ounce can evaporated milk
1/3 cup butter
1/2 cup, plus 1 Tb. flour
3/4 tsp. dried thyme
1/4 cup dry sherry or white wine
Salt and ground pepper
1/4 cup chopped fresh parsley
1 16-ounce bag frozen peas and carrots, not thawed

Adjust oven rack to low-center position; heat oven to 400 degrees. If using whole rotisserie chickens, separate meat from skin and bones, and tear into bite-size pieces. Discard skin and bones. Then remove pie dough from its box and follow directions for bringing to room temperature.

Heat oil in Dutch oven over medium-high heat. Add onions and celery; sauté until just tender, about 5 minutes. Transfer to a large bowl along with the chicken; set aside.

Meanwhile, microwave chicken broth and milk in a microwave-safe bowl until steamy, 3 to 4 minutes. Heat butter over medium heat in the empty pan. When foaming subsides, whisk in flour and thyme; cook until golden, about 1 minute. Whisk in hot milk mixture. Bring to simmer, then continue to simmer until sauce fully thickens, about1 minute. Turn off heat, stir in sherry or wine, and season to taste with salt and pepper.

Stir chicken mixture, parsley and the peas and carrots into the sauce. Divide mixture between two 9-inch deep-dish pie plates. Top each with pie dough, and flute crust by pinching with your fingers. Set on a baking sheet and bake until pastry is golden brown and filling is bubbly, 30 to 35 minutes. (Optional: Wrap second potpie in freezer wrap and freeze for a later meal. Remove wrapping, place potpie on a baking sheet and bake at 400 degrees until golden and bubbly, about 1 hour.)

Hooves,
You might like this recipe

Chicken Cordon Bleu


One of my Favorite Meals

I always use Prosciutto

Ingredients

4 large Boned chicken breast
1 Egg; beaten
8 slices Prosciutto; or cooked ham
Bread crumbs
8 slices Swiss cheese; Gruyer, Jack
3 tb Butter; for frying
Thyme; optional


Instructions

Prepare chicken breasts by cutting lengthwise, making a total of eight pieces. Place between plastic wrap and pound with a mallet until each portion is no more than 1/8 inch thick. Place one slice of prosciutto and a slice of cheese on the chicken. Sprinkle a little thyme if you like. Roll chicken to enclse filling. Coat with flour and dip in one beated egg. Then roll in dry bread crumbs. In a large fry pan melt 3 tablesppons butter and add chicken rolls. cook 15 minutes. Turn frequently to brown all sides. Transfer to warm serving dish. 6-8 servings.

nice thanks...

I'd like to thank everyone that's put their recipes into the cookbook.
You beat me to the chicken cordon blue, but that's my way of doing it.
Now here's one that's easily adapted to most any meat or fish...just substitute what ever you have. Pigeons also turn out pretty good with this method, just be careful that the cops don't catch you with the fishing net and stale bread anywhere near the park bench. Underneath the bridge overpass is more discreet.
So, in case any body puts an octopus on your front porch and rings the doorbell, now you know how to do it up...or substitute appropriately.
Octopus

INGREDIENTS
1 large octopus 2 large onions, cut in slices 1 garlic clove 4-5 medium potatoes, cleaned and cut in medium pieces 1 1/2 half glass of water tomato paste 1 1/2 wine glass of oil Salt 1 vegatble cube Black pepper Piquant paprika

METHOD
Clean and wash the octopus. Cut the body in slices and chop the tentacles in pieces. Wash the octopus again and strain it. Melt the cube in hot water. Heat the oil in a large saucepan and roast the onions and the garlic. Add the cube, the octopus and stir. Saute the octopus until it takes a red colour. Add water and boil the octopus until it becomes tender. Gradually add the tomato paste, the potatoes, one spoon paprika and pepper. Let the sauce thicken. Optionally add half glass of white wine and let it evaporate.

Oatmeal Cookies

1 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs well beaten
1 Tablespoon vanilla
1 1/2 cup flour
1 tsp salt
1 tsp baking soda
1 Tablespoon cinnamon
3 cups oats (we use Quaker Quick or Old Fashioned. Do NOT use instant.)
3/4 cup chopped walnuts (use 1/2 cup if using raisins)
1 cup raisins (optional)


Cream shortening and sugars, add eggs and vanilla and beat well. Sift flour, salt, baking soda and cinnamon. Add to first mixture and mix well. Add raisins and nuts. Add oats last.

Spoon out by rounded tablespoonfuls on to greased cookie sheets. Bake at 350°F. Bake for 10 minutes. Remove to wire rack. Cool completely.

This one will warm you up on a cold winter day.



1 lb To 1 1/2 peas
water to cover...add more as it goes on
1 Ham bone or two smoked pigs feet
3 Potatoes; halved
3 Carrots; sliced
1 Onion; chopped
Salt & pepper to taste

Wash and pick over peas to remove any little
stones. Put in a large kettle, cover with water
and simmer a few hours. Meanwhile, simmer ham bone,
covered with water, separately from the peas. When
the peas are soft, strain them. Put back into
kettle, add ham picked from the bone, ham juice
and remaining ingredients. Peas will mush up and
turn into a puree as the soup finishes cooking.
Simmer gently until potatoes are done.

Note, if you buy a smoked ham and have it as a meal first, just chunk up the "left overs" and do this recipe the next day.
I like mine with rye bread for dunkin'.
You'll like this one.

Here's another good one that will help you strech your food budget until payday. Very tastey!

Braised Lamb Shanks
Imagine Lamb Shanks braised in a combination of beer and demi glace until tender enough for the meat to fall off the bone.

Ingredients:

1 tablespoon vegetable oil
4 lamb shanks, blotted dry
Salt and freshly ground black pepper to taste
1 large onion, thinly slice
1 bottle of beer, 12 oz.
3 tablespoons chipotle chili sauce (available at most supermarkets and Hispanic markets)
1.5 oz. Demi-Glace Gold
1 - 14.5 oz. can diced tomatoes, undrained
1 tablespoon each - ground cumin and chili powder
1/4 cup chopped fresh cilantro leaves
Procedure:

Preheat oven to 350°F. Heat oil in large, heavy casserole pan over high heat. Brown shanks on all sides, then remove to a bowl and season with salt and pepper. Add onion and sauté until golden brown.

Stir beer, chipotle chili sauce and Demi Glace Gold together until blended. Pour over onions, stirring up all browned bits.

Add tomatoes, cumin and chili powder, cover, and cook until lamb is tender, about 1 hour 15 minutes. Remove from oven, skim off any surface fat, and serve garnished with chipped cilantro.

Serve these lamb shanks over mashed potatoes. They are even better reheated.

Another soup classic...

New England Clam Chowder
Ingredients:
24 Clams
3 cups Water
1 3/4 cup Half & Half
1 Tbsp Soy Sauce
1/2 lb Pork, diced
2 cloves Garlic, crushed
3 Tbsp Butter
1 tsp Basil
1 Onion, sliced
1 tsp Parsley
3 Potatoes, diced
1 tsp Thyme
Directions:
Combine clams, their liquid and water; bring to a boil. Drain clams, reserving liquid. Remove clams from shells; chop meat; set aside. In butter, fry pork with onions, until onions are clear. Add potatoes and liquid from clams; simmer 20 minutes. Stir in half & half, seasonings, and clams. Heat thoroughly. Serve New England style clam chowder with fresh bread or your favorite soup crackers. Makes 6 bowls.

A gentleman in Cape Cod gave me a tip...add a shot of Irish whisky, and have one for yourself while you're waiting for it to reach serving temperature.

With the holidays coming, here's a candy that has been a favorite for a long time. I like mine with melted hershey bars on top, two or three.
Make some for yourself and a bigger batch to share with those that stop by. It's wonderful.

BUTTER BRICKLE

Ingredients :
2 sticks butter
1 1/3 c. sugar
1 tbsp. light corn syrup
3 tbsp. water
1 c. chocolate chips
1 c. almond bits

Preparation :
Cook over stove in a heavy saucepan. Use candy thermometer, heat
to 300 to 325 degrees. Add almonds. Save a little for the top.
Spread in greased cookie sheet. Melt chocolate chips over top and
sprinkle with almond bits. Store in refrigerator.

Recently I've become interested in Native American food.
Here's a recipe for fry bread. It's simple to make but very good.

Ojibwe Fried Bread

Ingredients

Baking Powder (2 Teaspoons)
Salt (Approximately 1 Teaspoon)
2 Cup Water (Warmed)
1 Cup Milk (Warmed)
Lard (1 lb.)


Directions

Put the entire amount of Flour into a large mixing bowl.
Make a well in the middle of flour.Pour in the warmed liquids
Add the salt and baking powder.
Mix with a large spoon slowly adding in flour from the sides (similar to mixing a cake by hand). Keep adding flour until you feel you can start to knead it by hand.
Knead until it doesn't stick to your hand. Then let the dough rest for 1/2 hour.
Beak off golf ball size of dough and put on a floured plate.
Heat the lard in a large cast iron skillet.
Note: To test the temperature of the lard, sprinkle drops of water on the lard. If it dances quickly, the bread frying is ready to begin.
Flatten your individual balls of dough and fry on both sides to a golden brown.
Adjust your heat as needed.

Here's a great holiday cookie recipe.

Snickerdoodles


1 cup shortening
1 1/2 cups sugar
2 eggs
mix these first three ingredients thoroughly
sift together:
2 3/4 cups flour
2 tsp cream of tartar
1 tsp soda
1/4 tsp salt

stir the two mixtures together. roll into balls the size of walnuts. dip
into a mixture of equal parts sugar and cinnamon. place two inches apart
on a lightly greased baking sheet. bake until lightly browned but still
soft (8 - 10 minutes) at 400 degrees.

makes 3 dozen cookies

thanks it was awseome..

Hooves,
If you like chicken as much as I do, try this Puerto Rican one.

Arroz con Pollo


(serves 5 or 6 as is, 8 with kidney beans)


In Puerto Rico, "arroz con pollo" has the staus of a national dish. But even among serious cooks, the old rules for constructing it are changing. The freshly made seasoning pastes adobo and recaito, as well as the flavor-intensive olives, capers, and pimientos,still define the dish. But without the lard and the salt pork that health-conscious modern cooks have put behind them, the proud insistence on cooking the rice in plain water is yielding to the richer flavors of chicken broth or beer. This recipe retains a little of the old, ubiquitous chopped ham as an option,but since ham is also in the kidney beans that usually accompany the dish in Puerto Rico, you might prefer to omit it from the chicken if serving both.

1 whole chicken, cut up as directed

The adobo:
2 teaspoons olive oil
2 large cloves garlic, minced
1 tablespoon oregano
1 teaspoon vinegar or freshly squeezed lime juice
2 teaspoons salt
1/2teaspoon freshly ground black pepper

The Stock:
1 clove garlic, smashed flat
1 small onion, coarsely chopped
1 stalk celery, cut up
4 or 5 sprigs cilantro (fresh coriander)

The "recaito":
1 small onion
2 Italian green peppers or 1 green bell pepper,
cored and seeded
6 aji dulce chiles, if available, cored and seeded
several sprigs cilantro (fresh coriander), to taste

3 tablespoons annato oil or olive oil
1/4 cup ham or salt pork, diced (optional)
1 8-ounce can tomato sauce
1 1/2 cups beer (optional)
2 cups medium-grain white rice
l8pimiento-stuffed olives, cut in half
1 tablespoon capers, cut in half if large
1 roasted red pepper or 1 small jar roasted red pepper (pimiento), cut into strips
1 cup fresh or frozen peas (if not serving kidney beans)

Cut the chicken, or have it cut, into 2 thighs, 2 drumsticks, 2 wings, 2 wing tips,a back piece, and 4 breast pieces. Reserve the neck, back, and wing tips for stock.


Mix all the ingredients for the adobo and rub over the remaining pieces.


Refrigerate several hours or overnight, or let sit at room temperature 1 hour toabsorb the flavors.
Meanwhile, make the stock. Put the neck, back, and wing tips (and giblets if you like) in 4 cups of water with the garlic, onion, celery, and cilantro. Cook uncovered 2 to 3 hours, then strain out the solids and return the stock to the pot.

Coarsely chop the recaito ingredients, then process them together in a food processor until very finely minced but not watery.


Heat the oil over medium heat in a large, wide, heavy-bottomed saucepan, Dutch oven,or skillet. Add diced ham or salt pork, if using, and cook 3 to5 minutes. Remove any solid fat pieces but leave the meat in the pot. Add chicken thighs and drumsticks and cook 5 minutes. Add remaining chicken pieces and cook another 10 minutes to brown all pieces on both sides.
Remove and set aside. Add the recaito and cook 5 minutes. Add tomato sauce, then 3 cups hot stock (or 1 1/2 cups stock and 1 1/2 cups beer) and the rice. Bring to a boil.Return chicken to pan. Stir in the olives and capers, and some salt, if needed.. Reduce heat and boil gently, uncovered, until all the surface water dissapears (Puerto Rican cooks say to cook uncovered until the rice is dry). With a wooden stirring spoon, turn up the rice from the bottom of the pot.
Reduce heat to very low, cover the pot, and cook for 1 hour, uncovering briefly every 15 minutes to turn up the rice from the bottom of the pan.
Turn the rice and chicken onto a serving platter and garnish with the pimiento strips and the peas, if using. For a heartier and more interesting meal,skip the peas and accompany the arroz con pollo with kidney beans. Serve the beans in a separate serving bowl to be dished out on top or side, according to individual preference. Scrape up the pegao (the bottom crust, with a spatula (it will come off in pieces) and pass in a separate serving dish or scatter the pieces around the edges of the platter. It should be crisp and colored anywhere from gold to brown, but not burned.

Beef Stew

Ingredients
4 pounds beef chuck, cut into 1-1/2 inch cubes
1 bunch celery, cut into 1-inch pieces
1-1/2 pounds whole baby carrots, peeled
2 pounds small whole potatoes, peeled
One 15-ounce can stewed tomatoes
1 quart beef stock
1 cup pearl onions
1 cup peas, frozen
1/2 cup oil
3/4 cup flour
Salt and pepper
3 bay leaves
Season beef with salt and pepper. In a large heavy saucepan, sear the beef in oil until well browned. Remove and reserve. Add pearl onions and allow to brown; remove and reserve. Add celery pieces and brown edges; remove and reserve. Add flour to remaining oil, making a roux. Brown slightly, stirring often. Add half of the stock and blend with roux until smooth. Add remaining stock and bring to a boil. Add bay leaves, beef, and tomatoes with juice. Return to boil. Lower heat to simmer. Cover and cook until meat is very tender. Add carrots, potatoes, celery, and onions. Simmer for an additional 20 to 30 minutes until potatoes are tender. Adjust salt and pepper to taste. Remove bay leaves and discard. Degrease the stew. Add peas to stew several moments before serving.

Tamaki Sushi

Lots of differnent sushi recipes are around. This one is good.

Ingredients: (for 4 servings)

Sushi meshi (4 cups rice, 10 cm of dashi konbu (kelp), 1 Tablespoon sake), Awasezu (vinegar mix; 3 Tablespoon Vinegar, 3 tablespoons Sugar, 2/3 Tablespoons salt), 8 sheets of Yakinori (seeweed), 5 cm daikon (raddish), 1/2 pack of kaiware daikon (raddish sprouts),1 piece of yaki anago (broiled eel), 8 shrimps, 2 eggs, 8 shiso leaves, 1 cucumber, 4 umeboshi.

Hangiri

Wasabi


Preparation:

Sushi meshi (rice):

Wash rice, add water and konbu (kelp). Soak for 30 minutes, remove konbu and then add sake. Cook rice.
Make awasezu: Mix vinegar, sugar, and salt in bowl. Let it stand.
Rinse hangiri (rice mixing bowl), remove excess water.
Remove cooked rice and place into hangiri. Mix Awasezu into rice. Use a hand fan (or improvise) and wave rapidly over steaming rice to cool it down, then add mix evenly over rice.

Pre-prepared awasezu (vinegar mix) may be used.
How to make:

Cut daikon in to 5 cm sticks.
Wash kaiware daikon (raddish sprouts) and cut off stems.
Slightly mix an egg without foaming, add a pinch of salt. Add sugar or dashi to taste.
Heat oil in skillet or square rolled egg making pan. Add half the egg, as it cooks, roll gently from front to back to form a rolled egg. When roll is completed , add more oil to pan and pull rolled egg towards you. Repeat this process with the other half of the egg.
Remove eggs from pan. Cut cooled eggs into 5 cm pieces.
Cut yaki anago into pieces of 1.5 cm width and 5 cm length.
Insert a toothpick under dark vein of shrimps and remove vein. Boil, then remove shells.
Wash then dry shiso leaves.
Cut cucumber into quarters, then into strips about 10 cm long.
Remove pits from umeboshi. Mash to a paste with a knife.
Cut yakinori in to 4 pieces.
Decoratively place prepared fillings on a large plate.
Form temakizushi by placing sushi rice on nori. Put 1. or more of the ingredients on the rice. Use a little wasabi (Japanese horseradish) for the seafood.
Wrap the nori around rice and other ingredients. Before eating, dip in soy sauce and wasabi.

Maki sushi is difficult to form neatly if too much rice is used at one time. Try a variety of filling combinations.

Chocolate Chunk Cookies

2 1/8 cups unsifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 sticks butter, melted and cooled
1 cup dark brown sugar
1/2 cup granulated sugar
1 egg plus 1 egg yolk
2 teaspoons vanilla extract
1–2 cups bittersweet chocolate chips (or half chips, half nuts)

Oven: 325 degrees.

1. Mix flour, salt, and baking soda together in medium bowl.

2. Mix butter and sugars until thoroughly blended. Mix in egg, yolk and vanilla. Add dry ingredients and mix until combined. Stir in chips/nuts to taste.

3. Use about 1/4 cup dough per cookie.

4. Bake until cookies are golden brown and outer edges start to harden, 13 to 18 minutes.

I saw on a different thread that Oracle like this. So do I!
YUM!

Lobster Bisque
1 1 1/2 pound lobster, split live - tail and claws removed and cooked in lightly salted water
1/2 cup butter, melted
1/2 cup onions, diced
1/2 cup celery, diced
1/2 cup carrots, diced
1 teaspoon garlic, minced
1 cup diced tomatoes

1 bay leaf
2 tsp. black peppercorns
1 tsp. fresh thyme
2 tsp. tarragon leaves, if fresh use 1 tablespoon
1 tablespoon paprika
1/2 cup flour

1 cup white wine
2 tablespoons brandy
1 quart fish stock or bottled clam juice
1 quart light cream
8 ounces heavy cream

2 tablespoon cornstarch
3 tablespoons cold water

salt and ground white pepper to your taste, about 2 teaspoons of salt and 1/2 teaspoon white pepper for this recipe

Preparation:

Fresh lobster is essential for a great lobster bisque, so the recipe calls for a lobster split while still alive, then cut up and added directly to the pot. Although this may seem like an intimidating prospect, a simple procedure kills the lobster instantly - the spinal cord is severed with your first incision.

On a cutting board directly in front of you, place the lobster with it's head to the right and tail to the left (reverse if you are left-handed). Hold the tail with a towel so you don't scratch yourself on any spines. Hold a large knife above the lobster as though to split it lengthwise. Insert the tip of the knife into the joint between the head and tail.

Lower the knife firmly to split the lobster's head lengthwise. Now rotate the lobster so the tail is to your right. Continue holding the lobster with the towel. Although the lobster is now dead, the muscles may contract sharply, so there's still danger of scratching yourself.

Clean the lobster by removing the sand sack (the organ located behind the eyes) and the intestine.

With a large knife, chop the lobster - head tail and claws - crosswise into pieces 1" thick.

In a heavy stock pot or Dutch oven, heat the butter until it starts to brown lightly (use high heat). Add the lobster and small shell pieces ( cook the tail and claws separately, cool, remove the meat, then add the shells to the pot). Cook until the pieces turn bright red. Reduce the heat to medium and add the onions, celery, carrot, garlic, tomato, bay leaf, black pepper, thyme, tarragon, paprika and flour. Continue sautéing for ten minutes.

Take the pot off the burner to add the white wine and brandy. (You don't want to ignite yourself.) Return the pot to the burner, and cook for 5 minutes more stirring well to incorporate the flour. Add the fish stock, both kinds of cream and season with salt and pepper. Bring to a boil, then turn the heat to low and let the bisque simmer for 30 minutes. Dissolve the cornstarch in the water and add to the bisque, cook 3 minutes longer stirring well to thicken.

Take the bisque off the heat and strain the bisque, a cup at a time, through a fine sieve. Press down on the solids to extract as much liquid as possible. Return the bisque to the heat and add the cooked lobster pieces from the tails and claws 2 minutes before serving. Enjoy!

Serves 4.

Time: 2 Hours

SPAM

1 can of spam

2 eggs

put eggs in bowl for egg wash, cut spam into even slices. Fry each side for a minute. Voila! Same goes for Turkey spam my favorite

Here's a classic Christmas Eve recipe from Italy...
Very good!

Roast Eel, or Capitone Arrosto: This is a classic Christmas Eve dish from Altamura, in northwestern Puglia; the authors of Altamura Antichi Sapori note that prior to the general affluence of today it would have been served in well-to-do households. Since eel is fatty, you won't need to use much oil in the sauce below. To serve six you'll need:
INGREDIENTS:
2 1/4 pounds (1 k) eel, cut into pieces
Olive oil
Lemon or red wine vinegar
Bay leaves
PREPARATION:
Spit the pieces of eel, putting bay leaves between the pieces. Make a sauce by whisking together some olive oil and vinegar (proportions to taste), and seasoning it with a little salt and pepper. Roast the eel over the coals, basting it every now and again with the sauce.
In terms of cooking time, make all the pieces of fish about the same width, and cook it for 10 minutes per each inch (2.5 cm) of thickness of the pieces -- if you make the pieces 2 inches thick, figure about 20 minutes. Fish is in any case done when it becomes white and flakes near the bone.

As requested...shark.

Shark Kabobs

Cut carrots into 1/2 in chunks, and blanch until barely tender. Alternate fish, carrots, and pineapple on skewers til you have 4 chunks of fish on each one. Again, how much of the other stuff depends on you. You should have 2-3 skewers full per person. For marinade, mix the juice, butter and soy together.

Suspend skewers over a 13x9 pan lined with foil and spoon marinade over kabobs. Broil for 4 minutes, then turn and broil for another 4-5 minutes, spooning marinade over them periodically.

Serve over hot cooked rice.

note: marinade includes pineapple juice, lemon juice, melted butter, and soy.

"Homemade” Gefilte Fish

If you are a cook who like to spend time in the kitchen, then nothing beats real, homemade gefilte fish. Here is a recipe totally from scratch, and once the basic fish is made you can actually cook it in a variety of ways.

Ingredients:

1-1/2 lbs. boneless fish (pike, walleye, whitefish...any white meat fish)
1 lg. Onion
2-3 carrots
2 eggs beaten
3 tsp. salt
3-5 tsp. Sugar (to taste)
1 tsp. pepper
1/2 cup matzo meal.

A typical mixture of fish is 1lb of whitefish and 1/2 lbs. of pike. Finely grate the carrots and onion together, or bring them to the store and have the fish man grind them for you. Mix all of the ingredients in a bowl. Next, you’ll make a basic fish broth in which to cook the fish.

Ingredients:

3 carrots sliced
1 lg. onion chopped
1/2 cup sugar
2 tbs. salt
1/2 tsp. pepper
Bones from fish (ask the fish man to give you all the bones).

Fill a large pot with water and add all the ingredients for fish broth. Bring to a boil. Shape fish into small balls or into larger oval balls. Use water to moisten your hands to make it easier. If the fish mixture feels too stiff add a little water. Drop into the boiling broth. Cook for 2 hours on medium flame covered. Check the water level during cooking to make sure it stays full. Allow the fish to cool before removing from the pot. Refrigerate well before serving.

New York Cheese Cake (Italian uses ricotta)

Ingredients
1 cup Graham Cracker Crumbs

3 Tbsp. sugar

3 Tbsp. butter or margarine, melted

5 pkg. (8 oz. each) Cream Cheese, softened

1 cup sugar

3 Tbsp. flour

1 Tbsp. vanilla

1 cup Sour Cream

4 eggs

1 can (21 oz.) cherry pie filling...or use pineapple, strawberries...whatever you like.


Preparation
MIX crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes. (Bake at 300°F for 10 minutes if using dark nonstick springform pan.)

MIX cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream, mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE at 325°F for 1 hour 10 minutes or until center is almost set if using silver springform pan. (Bake at 300°F for 1 hour 10 minutes or until center is almost set if using dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving.

Egg Rolls

1/2 lb. lean pork, diced (or lean ground pork)
1/2 lb. peeled and deveined shrimp, diced
2 cups bean sprouts
3 tablespoons oil
8 green onions, finely chopped
1 8-ounce can water chestnuts, chopped fine
1 8-ounce can bamboo shoots, shredded or chopped fine
4 slices fresh ginger, minced
1/2 teaspoon salt
2 teaspoons soy sauce
2 teaspoons sherry


1 egg, lightly beaten
1 package egg roll wrappers
Oil for deep frying


Note: The filling portion of this egg roll recipe should be made ahead of time and cooled completely before assembling the egg rolls.

Rinse the bean sprouts in a colander under cold running water and set aside to drain.

Heat 2 tablespoons of oil in a wok or large pot. Add pork and stir fry for about 2 minutes, until the meat loses all traces of pink. Add shrimp and stir fry for another minute. Remove from wok.

Pour the remaining tablespoon of oil into the wok. When hot, add the ginger root, green onions, bamboo shoots, and water chestnuts. Stir fry for 1 minute, then return pork and shrimp to the wok. Add salt, soy sauce, sherry, and bean sprouts. Heat through and steam for a minute or two with the lid on, until the bean sprouts become transparent. Cool the entire mixture in a colander.
Assembling the Egg Rolls:

When cooled, place a heaping spoonful of the pork mixture in the center of an egg roll wrapper. Pull one corner up over the filling, fold in the sides, burrito style, and roll tightly. Seal with a dab of the beaten egg. Repeat with the remaining wrappers and filling. Deep fry in 3 inches of very hot oil until golden brown on both sides. (They cook very quickly.) Drain on paper towels.

Cut each egg roll in half crosswise and arrange on a platter. Serve warm, with plum sauce . ( you can find plum sauce in the Asian section of any well-stocked market.)
Makes about 20 egg rolls, 40 hors d’oeuvres.

Spaghetti Sauce


3 large cans of peeled tomatoes, you may want to look for S&W Ready-Cut
2 Tbls. olive oil
Graded Romano cheese
Italian sausage (optional) I use both "hot" and "sweet"
2 Tbls. Oregano
1 Tbls. Black Pepper
1 Tbls. Basil
6 cloves of garlic
1 tsp. Salt



Everyone knows how to make spaghetti. Basically you run down to the store and buy a jar of pre-made sauce, cook the pasta and you are done. Wrong !!!

This is a most excellent recipe for spaghetti sauce. Everyone who has had this recipe raves about it. The secret is in basic ingredients and the cooking time. The biggest problem you'll have with this recipe is making people leave your house, since they'll want to stay and eat it again and again. Rumor has it that a few, very nice Italian people will get upset after finding their family recipe on the web.

Pre-cooking:
Peel the garlic

Cooking:
Set tall frying pan in mid heat. Add the olive oil and garlic to frying pan. Cook the garlic stirring occasionally, until the garlic is brown. Make sure it doesn't burn.

Add the tomatoes, black pepper, oregano, salt, basil and Italian sausage.

Set to high heat until it starts boiling, then lower the heat. Cook for at least two hours and stir occasionally. The longer you cook it the better the taste.

Tips:
Watch for the oil when you first add the tomatoes, it may jump towards you.

The easiest and fastest way to peel garlic is to wrap it in rubber, and roll it back and forth a few times.

Keep the pasta "al dente"..serve with warm garlic bread.

Hanukkah Honey and Spice Cookies

1/2 cup (1 stick) margarine, softened
1/2 cup firmly packed dark brown sugar
1/2 cup honey
1 egg
2 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves

For royal icing:

egg whites
3 cups confectioners' sugar
1 tablespoon lemon juice
1/8 teaspoon salt

In a large mixer bowl, cream margarine and brown sugar; beat in honey and egg until well combined.

In a small bowl, combine flour, ginger, baking soda, cinnamon, nutmeg, salt and cloves; add to honey mixture. Beat on low speed until well blended. Cover dough. Refrigerate at least 1 hour, or up to 3 days.

Grease cookie sheets; set aside.

Working quickly with one-fourth of the dough at a time, roll out on floured surface to 1/4-inch thickness. Cut into desired shapes, including a dreidel, menorah or star. Using a spatula, place on prepared cookie sheets l inch apart. Reroll and cut scraps.

Bake in a preheated 350° F oven 7 minutes, or until done. Transfer to wire racks to cool.

Meanwhile, prepare royal icing: In a large mixer bowl, combine egg whites, confectioners' sugar, lemon juice and salt. Beat on high speed until mixture holds soft peaks.
Makes about 2 cups.

Decorate cooled cookies with royal icing around edges, using a pastry bag* fitted with tube.

*Create your own "pastry bag" by taking a small resealable plastic bag, snip off one corner, put in icing; twist bag and squeeze to decorate cookies.

I always wondered how to make a fruit cake. Maybe I'll give this one a try.

Christmas Whiskey Cake

1 cup butter

2 cups sugar

6 large eggs

2 teaspoons baking powder

3 cups flour, sifted

1/2 t. salt

1 cup bourbon

1 pound pecans, chopped

3 cups white raisins (or use candied fruit)

1 t. nutmeg

AND

~ a very large bottle of bourbon whiskey ~



First, sample the whiskey to check for quality.

Assemble all of the ingredients. Check the whiskey again.

To be sure it is of the highest quality, pour one level cup and drink.

Repeat this step.

Turn on the electric mixer and beat one cup of butter in a large

fluffy bowl. Add one teaspoon of sugar and cream until beat.

Make sure the whiskey is still okay... try another cup.

Turn off the mixer. Beat six leggs and add to the bowl,

then chunk in the cup of dried flut. Mix on the tuner.

Throw in two quarts of flour. Gradually pour in the cow.

Add 2 dried anything.

If the fried druit gets struck in the beaters, pry it loose with

a drewscriver. Sample the whiskey and check it again for tonsistency.

Next, sift two cups of salt. Or something. Who cares???


Check the whiskey again.

Now sift the nutmeg and strain your nuts. Add one table.

And the spoon. Of whiskee. Or something. Whatever you find left.

Grease the oven.

Turn the crake pan to 350 degrees. Don't forget to beat off the turner.

Pour the oven into the batter. Throw the bowl out the window.

Lick the batter off the floor.

Bake 300 minutes at 50 degrees.

Finish the blobble of whishy and flow to bed.

OK...Here's how you really make fruit cake.

Fruit Cake

1 pound each pineapple and cherries-the kind that are specially for fruit cake that the stores have during the holidays. I usually get a pound of red cherries and a pound of green cherries.
2 pounds chopped dates
2 pounds shelled, coarsely chopped pecans
1 cup coconut
1 cup flour
2 cans Eagle Brand sweetend condensed milk

Mix all ingredients together. This is a very stiff dough and you may have to use your hands. Pack into lightly greased pans. Bake 1 and 1/2 hours at 325°F

Pans - use a large tube pan or six small loaf pans and a medium loaf pan.

Bizcochitos (Mexican Christmas Cookies) Recipe

3 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup lard (or shortening)
2/3 cup plus 2 TBSP sugar
1 tsp anise seed
1 large egg
1/4 cup orange juice
1 TBSP cinnamon

In a bowl, with mixer on high speed, beat lard, 2/3 cup sugar and anise seed until fluffy. Beat in egg until blended. On medium speed, mix in orange juice. Add dry ingredients. Stir to combine, then beat until well blended.

On a plate, mix remaining 2 TBSP sugar and cinnamon. Divide dough in half. Pat each half into a ball. On a well floured board, roll dough, a portion at a time, 1/4" thick. With floured cookie cutter, cut dough into shapes.

One at a time, dip top of each cookie in spiced sugar, pressing lightly so sugar sticks. Set cookies, sugar side up, about 1/2" apart on ungreased baking sheets. gather scraps into a ball, roll out and cut more cookies.

Bake cookies at 325°F degrees until bottoms are golden, about 10 minutes. Transfer to wire racks to cool.

Debbie and Jamie's Cajun Christmas Squirrel

a Cajun Christmas Squirrel Delight

~ squirrels,cut into serving pieces, amount depends upon how many you can eat
~ olive oil
~ 1 large onion
~ 1 large green bell pepper
~ 2 cloves garlic
~ Cajun spice (Tony Chachere's recommended)
~ 2 tbsp Tabasco sauce
~ 4 tbsp ketchup
~ 1 tbsp Gumbo File seasoning
~ cooked rice


In a deep pot or dutch oven, heat some olive oil.

Season the squirrel on all sides with the Cajun seasoning. Add to the hot oil and turn to brown on all sides. Continue to cook until done.

Place the onion, bell pepper and garlic in a blender. Cover with water and chop. Add to the pot when squirrel is done.

Sprinkle the added vegetables with Cajun seasoning.

Add the Tabasco sauce, ketchup and the Gumbo File. Stir to mix well.

Serve over the cooked rice.

Enjoy.

Date and nut loaf

1 ½ cup boiling water
1 ½ cup dates -- chopped
1 ¼ cup sugar
1 egg
2 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla
1 tablespoon melted butter
2 ½ cup flour
1 cup walnuts -- chopped

In large bowl, pour boiling water over dates. Let stand 5 to 10 minutes. Stir in sugar, egg, baking soda, salt, vanilla, and butter. In small bowl, mix flour with nuts; stir into date mixture. Pour into two greased 1-lb. coffee cans or one 8 cup mold. Cover with foil and tie. Place cans or mold on rack in slow-cooking pot. Pour 2 cups hot water around cans. Cover pot and cook on high for 2 2/1 to 3 hours or until done. Remove from pot. Let bread stand in coffee cans 10 minutes; turn out onto cooling rack. Slice and spread with butter, cream cheese, or peanut butter.

Veal Scaloppine
1 1/2 C. veal scallops pounded to 1/8 inch thickness

flour

10 T. olive oil

1/2 lb. mushrooms

salt and pepper

1/2 C. pine nuts

12 sage leaves

3 anchovy filets minced

2 garlic cloves minced

1 C. dry white wine

4 T. butter

Pat veal dry and dredge in flour, shaking off excess. Heat 2 T. oil in a large skillet. Add mushrooms and cook until golden brown. Remove and set aside.

Add 2 T. of oil to the skillet. Add 1/3 of the veal scallops and saute about 30 seconds per side. Transfer to a platter. Salt and pepper scaloppine to taste. Repeat this process 2 more times, adding 2 T. of oil each time.

Add pine nuts to skillet and cook until golden brown. Add sage, anchovies and garlic. Return the mushrooms to the pan and stir in the wine. Whisk in butter and pour over veal.

Serve immediately.

Escargot

In medium bowl combine escargots (snails), mushrooms, line melted butter parsley, garlic salt and pepper.Set aside for 5 minutes. Prepare mushroom caps. Put half a teaspoon of bread crumbs in each mushroom cap. Spoon one escargot and garlic butter into each cap. Bake at 350 degrees for 10-15 minutes.

This year I'm going to my "hunting buddy", Ken's house. He and his lovely wife Terry know that I love to cook. The appetizer will be chicken livers wrapped in bacon, chestnuts inside. The soup will be oyster stew. I'll post the recipe. Dessert will be NY cheese cake (see recipe above), plenty of cookies and the candy.
So it all comes down to the main course. Ken and I went round and round on this. He has 20 bob-white quail that I told him I'd do up in a nice grape sauce, so that main course will be on the table. I'm also bringing this one, just cause I love it...yup! Two main courses.

An Absolutely Perfect Roast Goose

1 10 to 12 lb. goose either -fresh or frozen and thawed

A frozen goose is perfectly adequate. Have thawed 24 to 48 hours before the meal (48 is better.) Prick the goose well all over, especially on the breast and on the upper legs, holding the skewer almost parallel with the bird so as to avoid piercing the flesh. Fill a very large pot 2/3 full of water (pot should be large enough to almost accommodate the bird) and bring to a boil. Using rubber gloves submerge bird (neck side down) for 1 minute (till goose bumps arise.) Repeat the process (this time with the tail side down.) Drain the goose, breast side up on a rack in a large roasting pan and set in the refrigerator, naked, to dry the skin for 24 to 48 hours.

When you are ready to roast the bird, on the big day. Make your favorite stuffing. I made one in "94" that seemed to be well liked. The night before Thanksgiving I cooked 1 1/2 cups (raw) wild rice in about 5 cups of water. Drained and chilled overnight. In the morning I added soaked, cut up dry ****ake mushrooms along with their soaking water with an egg beaten into it. A tablespoon of poultry seasoning, a sautéed onion, plenty of salt and freshly ground pepper.

Now you salt and pepper the bird inside and out, liberally. Preheat the oven to 325 degrees while you are stuffing and sewing up the bird. Place it in the oven in a roaster and on a rack on it's breast. For a 12 1/3 lb. goose I needed a full 5 hours but this is quite a large bird. Just close the oven and let it stay, undisturbed for 1 1/2 hours. After this time, take it out of the oven. Use a baster to draw out the fat that has accumulated in the bottom of the pan (schmaltz lovers, send up a cheer) You can strain this fat through a coffee filter, putting the schmaltz in small bottles which keep very well in the freezer for up to a year.) Turn the bird over on its back before you put it back in the oven. put it back in for another hour before you start checking for doneness.

The recipe gave the best advice on checking for doneness, at this point, that I have ever seen. With a piece of terry rag, squeeze the upper drumstick (not thigh) lightly. If it feels kind of squishy, like roast beef, it's done. Every bird is different so you must judge when it is done. When meat is done (be patient, it may take a while), raise the heat to 400 degrees. Remove roaster from the oven and transfer bird (rack and all) to a jelly roll pan. Put it back in the oven for 15 minutes to further crisp and brown the bird. Take it out and let it sit, uncovered for a half an hour.

Regarding the roaster, after you remove the bird to a jelly roll pan and put that in the oven, remove the fat from the roaster and put it over 2 burners adding about 2/3 cup of dry sherry and deglaze the pan with a wooden spoon. combine these drippings with your giblet broth either to make a gravy or to use later for goose carcass, slow cooker broth.

Quail and the oyster stew recipes to follow.

Ingredients:

4 quail - adjust for more
1 tbsp. lemon juice
1/2 tsp. seasoned salt
white pepper to taste
1/2 cup flour
1/3 cup butter
1/3 cup white wine
1/3 cup chicken broth
1 tbsp. lemon juice
1/4 cup white seedless grapes
2 tbsp. toasted sliced almonds

Cooking Instructions:

Rinse the birds and pat dry inside and out, then drizzle with 1 tbsp. lemon juice and sprinkle with seasonings. Let stand for 1 hour then coat with flour. Sauté in butter in a saucepan until golden. Add wine and broth and remaining lemon juice, cover and simmer for 20 minutes.

Add the grapes and almonds and cook for 5 more minutes or until birds are tender.

Ready in: Approx. 1 1/2 hours

Oyster Stew

4 tablespoons butter
1 cup finely chopped sweet onions
2 celery ribs, finely chopped
2 garlic cloves, minced
1 quart shucked oysters, do NOT drain
1/4 cup flour, dissolved in broth
1/4 cup very hot water
1 quart half-and-half
1 teaspoon sugar
1 teaspoon salt, to taste
1/2 teaspoon tarragon
1/4 teaspoon white pepper
1/4 teaspoon paprika

In a soup pot, melt butter. Add the finely chopped onions and celery and minced garlic. Cook for about five minutes until veggies are tender.
Add the oysters and their liquid to the pot. Bring to a boil and boil for 4-5 minutes, until oysters curl; reduce heat to a simmer.
In a small cup whisk together 1/4 flour in 1/4 water until very smooth; add this to soup pot, stirring constantly.
Add all remaining ingredients to the soup pot. Cook over med heat, stirring frequently, for about 10-12 more minutes or until heated through and thickened.
Serve.

Tamales

INGREDIENTS
Tamale Filling:
1 1/4 pounds pork loin
1 large onion, halved
1 clove garlic
4 dried California chile pods
2 cups water
1 1/2 teaspoons salt
Tamale Dough:
2 cups masa harina
1 (10.5 ounce) can beef broth
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup lard
1 (8 ounce) package dried corn husks
1 cup sour cream
DIRECTIONS
Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

Buffalo Style Chicken Wings

Ingredients 2-1/2 lbs. chicken wings
1/2 cup hot sauce (recipe to follow)
1/3 cup melted butter
Directions

Preheat oven to 425 degrees.
Bake wings until fully cooked and crispy.
Combine hot sauce and butter. Dip wings in sauce to coat and bake 5 minutes more.


Serve with celery and carrot sticks and blue cheese dressing.