Chiff and Fipple Cookbook Anyone? (AKA: Post Recipes Here)

[Sunnywindo]

Anyone else feeling the weight of that cold, slow, boring time of year between Christmas and Spring? Anyone else getting tired of their own cooking and would like some new ideas to try in the food department?

If so, I propose a Chiff and Fipple Cookbook. No, we are not cooking whistle. But we are sharing our favorite and best recipies. If there is enough interest, we can make a new thread for the recipies and if there are enough recipies I would be willing to compile it into a book form that folks could print out.

Anyhow, for now it's just a thought. See what folks here in OT land think...

Sara


PS: I am off for the rest of the week until Saturday. Having a little contest with the hubby involving no internet for me and no TV for him. So post away and I'll see you this weekend (hopefully).


EDITED UPDATE:

Since no one seems to be against it, this thread is now dedicated to being a handy dandy place to post and share your favorite recipes as well. See how many recipes we can gather....

[brewerpaul]

Great idea!

[Flyingcursor]

Where's your recipe Sara?

Here's one.

Take some round steak or chuck and pound the daylights out of it with a meat hammer or a big fork. This could take awhile. Once it starts to resemble hamburger without falling apart, coat with flour. You can also buy cube stake already pounded.

Cook in preheated skillet or bake in oven. While that's going on, make
some white gravy with flour, margarine/butter/olive oil and milk. Add seasoning to taste.

When the meat is done pour the gravy over the meat on a plate and eat. Ummmm Good. And very simple.

For the vegatarian you can substitute something else for the meat. Portabello mushrooms are good but don't pound them. You could try lettuce or an onion but I'm not saying it would be good.

If you're concerned about carbs skip the flour and gravy. Sort of loses the whole point though.

If you don't/can't like/drink milk white frosting or Elmer's glue might work. I've never tried it so I am not responsible for resulting GI disorders.

If you prefer insects you could use locusts or grasshoppers. Hornets would be inadvisable.

Another way to make it is to pick an potato and eat it raw. It's not quite the same but will do in a pinch.

Or go ask Rachel Ray. (See cutie-pie thread).

[emmline]

Talk of cooking makes me freeze like a deer in headlights. It's not that I technically can't, and sometimes it's even semi-enjoyable...but a series of situations and conditions which played out over a number of years were like aversion therapy where meal planning is concerned. I still can't do it. I hope that will change.
Plus, there's the fact that I believe quite a bit of meat is consumed here in the Pub...and I don't eat that.
Still....could be interesting to see what folks would contribute.

[susnfx]

Emmline, I've got a great cookbook ("Mrs. Harding's Cookbook - wife of Pres. Harding - including black and white photos of opera stars in long black gowns taking incredible edibles out of their 5000 pound black ovens) that includes a recipe for head cheese. Want to have it? It starts by boiling the calf's head and removing the eyes with a sharp knife (really!). All the chicken recipes start with removing the feathers. If nothing else, it makes one grateful to be living in this day and age.

Susan

[emmline]

sounds yummy. I hope they made good use of the eyeballs. lunchbox snack or something.

[Martin Milner]

There have been tons of great recipies on C&F, if only someone can find them all!

Make it a sticky (toffee pudding)!

[Flyingcursor]

Eyeballs aside, some good stuff is spinich and mozerella cheese wrapped in a lasagna noodle with some kind of sauce on top and baked.

Or wrapped in cabbage.

No meat, no eyeballs, no glue.

[chas]

Maybe we need a sticky for a recipe thread?

Here's a good one that's really easy and tasty, and vegan to boot for them's like that.

a scant can of tomato puree, or a can of paste diluted 50/50 with water
about 1/2 cup of large green olives, sliced
a couple Tbsp of capers
cayenne or hot Hungarian paprika to taste

1/2 lb penne, ziti, rigatoni or the like

cook pasta according to instructions

warm up the sauce, add the olives and capers and cayenne. You want it to have a good zing, but not enough that it will make you sweat. The sauce should be very thick, almost a paste.

Mix everything together, serve with plenty of coarse-grated parmasean or romano.

This literally takes 10 minutes plus however long it takes the water to come to a boil, and it's incredibly tasty.

[Jerry Freeman]

No meat, no eyeballs, no glue.

What good is it, then?

Best wishes,
Jerry

[Will O'B]

No meat, no eyeballs, no glue.

What good is it, then?

Best wishes,
Jerry

Here are a couple of recipies you may like, then. I'm copying this from
an earlier post I made when Redwolf was looking for some treats to serve.
-------------------------------------------------------------------------------------
I can't take credit for these -- I wish I could. They are from Red Green:

Pheasant under Duct Tape

1. Shoot a pheasant, or hit it with your car
2. hang it for a couple of days until it is ripe
3. Wrap the bird completely in several layers of duct tape
4. bake at 350 for 1/2 hour per pound.
5. cut off its head and feet, remove entrails. Actually you should have
done this before baking.
6. When done, slice duct tape along the back of bird.
7 Peel the duct tape away from the bird, pulling all the feathers with it.
Lay the peeled duct tape flat to form a festive serving platter. Voila! Bird
is moist, and no dishes to do.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Easy Beaver Fillets with Artichoke Salsa
(Serves 10 to 30 hungry hunters)

"The perfect fall party pleaser"

Preparation must begin about one week before party by setting a beaver
trap in a culvert or nearby swamp.

Ingredients:

1 large beaver
1/2 busshel potatoes
2 gal milk
1 doz. eggs
1 jar Coyote Cocina Fire Roasted Salsa, (16 oz.)
2 gallons Chardonnay wine
12 nice and tender artichokes
8 oz. olive oil
1 box wild rice

Steps:

Skin Beaver and cut into serving size pieces, put the potatoes and the
artichokes into a good gunny sack and place under the front wheel of
your 4x4 and run them over until both ingredients are mushed together.
Sample the wine to be sure it is of good quality.
Pour 3 cups of wine and 1 gal. milk and the potatoe/artichoke blend into a
milk can or similar container and cover. Place milk can over fire and heat
until the cover blows off. There should nice flakes of potatoe/articoke
remaining inside can, otherwise scrape as much as you can off the nearby
trees.
Take another sample of wine to be certain it hasn't gone bad.
Place wild rice into large cooker with water and salt, and heat until tender.
Better check the wine again it may have become too warm. Throw eggs
into pot and stir in the olive oil until mixed together.
Take a sip or two of the wine just in case..? Dip the pieces of beaver into
milk and roll in the potatoe/artichoke flakes, then place in large pan
containing the olive oil and eggs, heat on low for a while, the beaver meat
will become tender sometime soon, stick it with a fork to test.
Place cooked tender beaver on top of wild rice on nice serving dishes,
Then pour the Coyote cocina fire roasted salsa over the beaver. (heat
the salsa in microwave first). Dump some potatoe/artichoke on plate and
serve with glass of Chardonnay wine. (If there's no wine left, serve the
beer you've been hiding from your spouse), Now get ready for rave
reviews!


Bon Apetite,

Will O'Ban

P.S.: According to Red Green, these are quite a hit with our Canadian
neighbors.

[Montana]

Talk of cooking makes me freeze like a deer in headlights. It's not that I technically can't, and sometimes it's even semi-enjoyable...but a series of situations and conditions which played out over a number of years were like aversion therapy where meal planning is concerned. I still can't do it. I hope that will change.

Emm, I also can cook but am not really attracted to it as a hobby. I tend to go for the simple, comfort foods. I like recipes such as the one below submitted by Paul...

Neat whiskey: (This is a nice one for any time but especially the holidays)
Ingredients:
1 glass of any type you like the feel of
a couple ounces of room temperature whiskey
Pour the whiskey into the glass in as much or as little quantity as you want.
Then drink the whiskey at whatever pace you want.
Each serves one. For more than one, repeat process using multiple glasses.

That said, the recipe with capers submitted by Chas does sound tasty and easy too.

[izzarina]

I think it's a fabulous idea. Em, I have a ton of Vegetarian type dishes that I can post, because we do quite a few meatless dishes here at casa Izzy. Well...maybe not a TON, but a few anyway.

[Tyghress]

Great idea! Tons of great recipes to share...but the logistics...oy!

Who would edit it, print it and distribute? Or just do it as an ongoing thread?

[mamakash]

Here's a good one that's really easy and tasty, and vegan to boot for them's like that.

Yum! That sounds great . . . and simple. I'm thinking of getting some olives from the store, those great big green or black marinated olives. I've never tried them, but this sounds like a good recipie to try them in.