Army SOS Recipe

Army SOS recipe

• 1 pound ground beef
• ¼ cup all-purpose flour
• 1 cube beef bouillon
• ¾ teaspoon salt
• 1 pinch ground black pepper
• 2 ¼ cups milk
• ¼ teaspoon Worcestershire sauce

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Directions:
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 Brown beef in a large skillet over medium high heat.
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Stir in flour, bouillon, salt and pepper. Sauté all together for 5 minutes or until the flour is absorbed.
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Gradually stir in milk and Worcestershire sauce.
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Bring all to a simmer, stirring constantly. Cook until thickened, about 5 to 10 minutes.
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Serve hot!
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Comments: If you're not using a bouillon powder, you might want to mix the cube with the milk or Worcestershire sauce. I like SOS over hash brown potatoes; it was my favorite Navy breakfast!

history of homemade bread

Bread made:

6 November 2016

No-Knead Crusty Artisan Bread

NO-KNEAD CRUSTY ARTISAN BREAD

YIELD: Makes 1 loaf



INGREDIENTS:

3 cups all-purpose flour

2 teaspoons kosher salt (not table salt)

1/2 teaspoon dry yeast (active dry or highly active dry work best)

1 1/2 cups lukewarm water

Special cookware needed: Dutch oven or any large oven-safe dish/bowl and lid*

DIRECTIONS:

In a large bowl, stir together the flour, salt and yeast. Stir in water using a wooden spoon until the mixture forms a shaggy but cohesive dough. Do not over-work the dough. The less you "work" it, the more soft, fluffy air pockets will form.

Cover bowl tightly with plastic wrap. Let dough sit at room temperature for 8-24 hours*. Dough will bubble up and rise.

After dough is ready, preheat oven to 450 degrees F. Place your Dutch oven, uncovered, into the preheated oven for 30 minutes.

While your Dutch oven preheats, turn dough onto a well-floured surface. With floured hands, form the dough into a ball. Cover dough loosely with plastic wrap and let rest.

After the 30 minutes are up, carefully remove Dutch oven. With floured hands, place the bread dough into it. (You can put a piece of parchment under the dough if your Dutch oven isn’t enamel coated.)

Replace cover and bake for 30 minutes covered. Carefully remove cover and bake for 7-15 minutes* more, uncovered.

Carefully remove bread to a cutting board and slice with a bread knife.

Enjoy!

NOTES

Uncovered baking time depends on your oven. In my oven, the bread only needs 7 minutes uncovered until crusty and golden brown, but this can vary. Just keep an eye on it!

Preheating your Dutch oven to 450 degrees F will not damage it, or the knob on top.

I’ve let this dough rise anywhere between 8-24 hours and it has baked up beautifully. Just make sure it has risen and appears to “bubble” to the surface.

There’s no need to grease the Dutch oven/baking dish/pot. My bread has never stuck to the pot. If you are concerned though, put a piece of parchment paper under your dough before placing into your pot.

I do not recommend using whole wheat flour or white whole wheat flour in this recipe. The resulting bread will be very dense, and not as fluffy and delicious.

I used a 5.5 quart enameled cast iron Le Creuset pot, but you can use any large oven-safe dish and cover. All of these also work: a baking dish covered with aluminum foil, crockpot insert, stainless steel pot with a lid, pizza stone with an oven-safe bowl to cover the bread, and old cast iron Dutch oven.

Add any mix-ins you like - herbs, spices, dried fruit, chopped nuts and cheese all work well. I recommend adding them into the initial flour-yeast mixture to avoid over-working the mix-ins into the dough. The less you "work" it, the more you're encouraging soft, fluffy air pockets to form!

Adapted from The Baker Chick via Simply So Good

baked donut recipe

I displayed this in the spirit of fair useage. If I'm wrong, I'll take this off my blog.

Baked Doughnuts
Rated:
Submitted By: sal

Prep Time: 18 Minutes
Cook Time: 12 Minutes
Ready In: 30 Minutes
Servings: 12

"These aren't like deep-fried doughnuts, but they are a yummy breakfast treat! Shape
them how ever you like - by any other shape, they'll taste as sweet!"

INGREDIENTS:

1 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 cup buttermilk
3 eggs
1 tablespoon honey
1/2 cup butter, melted

DIRECTIONS:

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet, or
donut baking pan.

2. In a medium bow l, mix sugar, baking pow der, baking soda, nutmeg, cloves,

cinnamon and flour. Mix buttermilk, eggs, honey and butter in a separate medium

bow l, and stir into the dry ingredients. Spoon the mixture onto the prepared pan in

doughnut shapes.

3. Bake 12 minutes in the preheated oven, until golden brown.

,ALL RIGHTS RESERVED © 2013 Allrecipes.com Printed f rom Allrecipes.com

7/26/20

new Mead recipe

Here is something that is probably old hat. Why not use bread dough with active yeast to both nourish and yeast up some Mead. That is:

• 1 pint of honey
• 3 pints of water

Boil the honey and water, being sure to skim off the top of the mixture. Let the mixture cool and put it into a fermentation container. Then,

• add some bread dough to nourish the liquid and provide yeast.

Put the air lock on and let this mixture work for a couple of weeks. I wonder if the bread dough will break down nicely or if it will be dangerous?

Notepad+

Vir Cotto on fast food

Babylon 5: Mediations of the Abyss (#5.14)" (1998) 

Londo Mollari: "Vir, we are not biologically equipped to handle fast food." 

Vir Cotto: "I know. I know. But it tastes so great going down. Coming up again, it's not so terrific, but-" 

Potato and Leek Soup (rights owned by Clever Cleaver Brothers)

Potato and Leek Soup

(2 to 4 servings)

KITCHEN CUT-UPS!® Recipe #37

---

Ingredients:

1 tablespoon CHALLENGE butter
1 clove minced garlic
1 medium spanish onion - cut in 1/4" strips
2 1/2 cups sliced, cleaned leeks (white part only)
3 cups diced potatoes
1/2 teaspoon MORTON & BASSETT black pepper
1 teaspoon ANGOSTURA low-sodium worcestershire sauce
3 cups chicken broth
approximately 1/2 cup heavy cream
Note: Clean leeks by cutting incisions lengthwise around the leek and then rinsing under cold water. Do this carefully. The leeks are a very sandy vegetable.

Directions:

1. Melt the butter in a sauce pan.
2. Add minced garlic, sliced onion and sliced leeks.
3. Mix ingredients and cover pan. Let cook for approximately 1 minute.
4. Add chicken broth, diced potatoes, worcestershire sauce and pepper.
5. Mix ingredients, cover pan and bring to a boil. Reduce to simmer and cook until potatoes are tender (approximately 20 minutes).
6. Blend mixture in a blender, leaving some texture to the vegetables. Be careful to do it slowly, stopping the machine occasionally and opening the top to release built-up steam. Otherwise, the pressure may force hot soup out of the blender.
7. Return blended soup back to the sauce pan. Mix in heavy cream and adjust seasoning as necessary. Serve with a strip of the leek green for garnish.

---

Last update: December 5, 1995
Copyright &copy 1995 Clever Cleaver Productions

I present this in what I believe to be Fair Useage.

Apple Brown Betty (rights owned by the Cleaver Clever Brothers)

Apple Brown Betty

(yields an 8"x8"x2" pan)

KITCHEN CUT-UPS!® Recipe #110

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Ingredients:

2 cups graham cracker crumbs
1/2 cup melted butter
5 apples (pippin or granny smith), cored, peeled and sliced in 1/4" slices
butter, as needed
juice of 1/2 lemon
3/4 cup brown sugar, packed
1 teaspoon lemon zest
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup Madeira wine, divided in half

Directions:

1. In a small bowl, use a fork to combine the graham cracker crumbs with the melted butter.
2. Prep the apples as described above. Place in a bowl and add the lemon juice, lemon zest, brown sugar, cinnamon and nutmeg. Mix with your hand but do not break apart the apple slices.
3. Butter an 8"x8"x2" baking dish. On the bottom, shingle one layer of the seasoned apple slices. Top this with 2/3 of the graham cracker crumb mixture and drizzle 1/4 cup of Madeira wine over this. Now, shingle the remaining apple slices and pour the juice over the apples.
4. Place the remaining graham cracker crumbs over the apples, but don't pack it down. Drizzle the other 1/4 cup of Madeira wine over the top.
5. Cover with foil and place in a preheated 325 degree oven for 25 minutes. Remove the foil and bake for 10 more minutes, or until the apples are tender and the topping is golden brown. Enjoy warm with some vanilla ice cream.

---

Last update: January 10, 1996
Copyright &copy 1996 Clever Cleaver Productions

I present this in what I believe is Fair Useage.

Beef Stroganoff (Clever Cleaver Brothers own rights)

Beef Stroganoff

(4 to 6 portions)

KITCHEN CUT-UPS!® Recipe #109

---

Ingredients:

1-1/2 pounds of sirloin or rib eye - trimmed and cut into small strips
2 tablespoons butter
3 cloves minced garlic
1 cup chopped onion
2 cups of quartered mushrooms
1/2 cup flour
1 cup beef broth (a little more if needed later to thin stroganoff)
1 cup red wine
2 tablespoons tomato paste
1/4 cup chopped parsley
2 tablespoons worcestershire sauce
1/2 teaspoon salt
3/4 teaspoon black pepper
1/8 teaspoon nutmeg
1/2 cup sour cream
1/2 cup plain yogurt
1 package of egg noodles (16 oz.)

Directions:

1. Heat the butter in a large saute pan. Add the minced garlic and heat approximately 30 seconds, but do not burn.
2. Add the beef and spread it evenly in the pan. Brown on both sides but do not fully cook.
3. Add the chopped onion and the quartered mushrooms. Combine and heat for 1 minute.
4. Sprinkle the flour over the ingredients and, using a wooden spoon, combine. Let heat for a couple of minutes, mixing occasionally.
5. Add the beef broth and red wine. Mix and bring to a boil. Turn heat down and simmer.
6. Add the tomato paste, chopped parsley, worcestershire sauce, salt, pepper, and nutmeg. Combine.
7. In a small bowl, combine the sour cream with the yogurt. Blend this with the beef mixture and simmer for approximately 5 minutes or until the meat is cooked and tender. DO NOT BOIL or the sauce will break. Cover the pan and hold warm for service.
8. Cook the egg noodles until al dente. Drain well and divide on the dinner plates. Top with the beef stroganoff. Enjoy!

---

Last update: January 10, 1996
Copyright &copy 1996 Clever Cleaver Productions

This is presented in what I think is Fair Usage.

Easy Chocolate Chip Fudge

Easy Chocolate Chip Fudge:

2 c. (12 oz. pkg.) Hershey's semi-sweet chocolate chips or mini chips

1-1/3 c. (14 oz.) sweetened condensed milk in can

1/2 c. chopped nuts (optional)

1 tsp. vanilla

Combine sweetened condensed milk and chips in glass mixing bowl. Microwave on High (full power) about 1 to 1-1/2 minutes, until mixture is smooth when stirred. Add vanilla. Spread in greased 8-inch square pan. Cover; chill until firm. Cut into squares.
http://www.cooks.com/recipe/5811c3so/easy-chocolate-chip-fudge.html

two Chocolate Liqueur recipies

two Chocolate Liqueur recipes

Quick Chocolate Liqueur
From Busy Cooks at About.com
Ingredients

1. 1 cup sugar
2. 1 cup water
3. 1 tsp. chocolate extract
4. 1/2 tsp. vanilla extract
5. 1 cup vodka

Directions Combine sugar and water in medium heavy saucepan over medium high heat. Bring to a boil, stirring constantly.
Lower heat and simmer 5 minutes. Remove from heat and cool thoroughly.

Stir in chocolate extract, vanilla and vodka. Pour into a clean glass bottle with tight fitting lid and store in a cool, dry place. Makes 1 pint As mentioned above, this second recipe takes about 6 weeks to make but it doesn’t require chocolate extract. So if you’re having trouble finding it or just don’t want to buy it, you’ve probably already got everything you need at home. And I’m willing to bet that it is worth the wait! Since I just got a bunch of vanilla beans in the mail (25 beans for €13) I’m looking forward to trying this out, even though it’s more labor intensive.





Chocolate Liqueur
 from The Recipe Link Ingredients

1. 1 1/2 cups granulated sugar
2. 3/4 cup water
3. 5 Tbsp unsweetened cocoa powder
4. 3 cups vodka
5. 1 vanilla bean, split

Directions Mix sugar, water, and cocoa in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer, stirring occasionally, just until sugar and cocoa are completely dissolved.

Remove from heat and cool to room temperature.

Pour into a clean 2-quart glass container. Stir in vodka and vanilla bean. Cover tightly; keep in a cool, dark place for 14 days, shaking container thoroughly every 2 days.

Strain liqueur through a moist paper coffee filter into a clean glass container. Straining will take a couple of hours as residue is very thick. Change filter halfway through. If residue remains, strain again immediately.

Cover tightly; let liqueur age in cool, dark place at least 1 month.

recipe for 70 "jello shot"

jello shots

So a friend just messaged me this picture and info.. LOL Here is a
complete Jell-o Shot recipe list. There's a grand total of 70 Jello Shot
recipes! Complete...with the Jager Bomb, Jagermonster & Jagermaster!

1. *JAGER BOMB* boil 1 cup red bull (in place of water), add black
cherry or orange jello, 1 cups jager.

2. *MARGARITA* boil 1 cup water, add 3 oz pkg lime jello, 4 oz tequila,
4 oz sweet & sour margarita mix. sprinkle with salt just before firm.
(substitue watermelon jello for lime for a melon margarita)

3. *RUM & COKE boil 1 cups coke, mix in dark cherry jello add 1 cups
light rum

4. *MIMOSAS* this one varies from the normal method Since champagne
isn't as strong as liquor, cut the water out of this one. boil one cup
champagne, mix orange jello 2 min, add one more cup champagne and a
splash of OJ.

5. *SILK* Boil one cup champagne, mix in jello for 2 minutes, add one
cup champagne and splash of lychee juice from the can.

6. *ORANGE TIC TAC* Boil two cups red bull, mix jello two minutes, add
two cups mandarin orange vodka

7. *LEMON DROP* (boil 1 cup water, add lemon jello, citrus vodka, top
with sugar sprinkles just before its fully set up)

8. *GRAPE CRUSH* (boil 1 cups water, add grape jello, 1/2 cup plain
vodka, 1/2 cup chambord)

9. *HAWAIIAN* (boil 1 cup water, add pineapple or blueberry jello, 1 cup
coconut rum)

10. *GIN & TONIC* (boil 1 cup tonic water, add lime jello, 1 cup gin)

11. *LEMON LIME* (boil 2 cups sprite, add lemon and lime jellos, 2 cups
citrus vodka)

12. *BLUEBERRY* (boil 1 cup water, add blueberry jello, 1 cup blueberry
vodka)

13. *FRUIT PUNCH* (boil 1 cups water, add mixed fruit jello, 1/2 cup
blueberry vodka, 1/2 cup raspberry vodka)

14. *WATERMELON* (boil 1 cup water, add watermelon jello,1 cup
watermelon vodka)

15. *BEER* (boil 1 cups water, add strawberry jello, add 1 cup any malt
liquor)

16. *CARIBBEAN* (boil 1 cup water, add strawberry-banana jello, Cruzan
banana rum

17. *CHERRY COLA* (boil 1 cup coke, add cherry jello, 1 cup cold cola,
1/2 cup amaretto, 1/2 cup spiced rum)

18. *DREAMSICLE* (boil 1 1/3 cup water & 2/3 cup OJ, add orange jello, 1
cup vanilla vodka 1/2 cup raspberry or berry vodka, 1/2 cup KeKe Beach
Key Lime Cream Liqueur)

19. *LIME IN THE COCONUT* (boil 1 cup water, add watermelon jello, 1 cup
Malibu Coconut Rum)

20. *RED HOTS* (boil 2 cups water, add jello, 1/2 cup cold water, 2 cups
Cinnamon Schnapps)

21. **SEX ON THE BEACH** boil 1 cup cranberry juice, add 3 oz pkg orange
jello, 3 oz peach schnapps, 5 oz vodka

22. ***SOUR APPLE*** (in microwavable container, mix 1 small box sour
apple jello, 1 pkg knox gelatin and 1 tbs sugar. Stir in 1 cup Mt. Dew
and mix well. Microwave on high for 1 min. Stir until powder is
dissolved. Mix 2 cups vodka & 3/4 cup Captain Morgan Coconut Rum. mix
well and let sit 1 min. pour into cups and refrigerate.)

23. *SQUIRM* (boil 2 1/4 cup water, add 3 small pkgs any flavor jello, 2
cups vodka, 3/4 cup ice cold water. add 1 gummy worm to each shot before
firm.

24. *CARIBOU LOU* (1/2 cup boiling water 1/2 cup pineapple juice boiled,
add pineapple jello, 1/2 cup Malibu Rum, 1/2 cup Triplesec)

25. *JOLLY RANCHER* (boil 1 cup water, add melon jello, 1/2 cup vodka,
1/2 cup apple pucker)

26. *PURPLE PEOPLE EATER* (boil 1 cup water, add grape jello, 1/2 cup
vodka, 1/2 cup watermelon pucker)

27. *BAHAMA MAMA* (boil 1 cup water, add watermelon jello, 1/2 cup
Malibu rum, 1/2 cup peach schnapps)

28. *COSMOPOLITAN* (boil 1 cup water with a splash of lime juice, add
cranberry jello, 1/2 cup vodka, 1/2 cup triple sec)

29. *CHERRY BOMB* (boil 1 cup redbull, add cherry jello, 1 cup vodka and
drop in one maraschino cherry, step up before firmed.)

30. *BLUE FIRECRACKER* (boil 1 cup water, add berry blue jello, 1/2 cup
vodka, 1/2 cup peach schnapps)

31. *WHITE LIGHTNING* (boil 1 cup water, add pina colada jello, 1/2 cup
vodka, 1/2 cup triple sec)

32. *FUZZY NAVEL* (boil 1 cup water, add 3 oz orange jello, 2 oz vodka,
6 oz peach schnapps

33. *RED HEADED SLUT* boil 1 cup water, add cranberry jello, 1/2 cup
peach schnapps, 1/2 cup jager

34. *MOJITO* (1 cup boiling water, 3 oz box lime jello, 6 oz white rum,
2 oz cold water. top with mint leaves chopped and crushed. (or substitue
mint leaves with a splash of mint extract in the the boiling water.)

35. *STRAWBERRY DAQUIRI* (boil 1 cup water, add 3 oz package wild
strawberry jello, 6 oz white rum, 1 oz sweet & sour or margarita mix.

36. *DEVILS KISS* 1 cup of boiling water. Dissolve 1 envelope of Knox
Gelatin and stir until fully dissolved. Add 1/4 cup of cold water, 1/2
cup of Goldschlager, and 1/4 cup of Bacardi-151. Stir well and wait
until the liquid has cooled before pouring into jello shot cups. if you
double up the Knox Gelatin in this one you can eliminate the cup serve
these up as jigglers!!

37. *ANKLE BREAKER* 1 cup of boiling water. Dissolve 1 envelope of Lime
Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold
water, 1/4 cup of 151 Rum, and 1/4 cup of Cherry Brandy. Stir well and
cool before pouring into jello shot cups.

38. *FIRECRACKER 2* 3/4 cup of boiling water. Dissolve 1 box of Orange
Jello and stir until fully dissolved. Add 1/4 cup of cold water, 1/3 cup
of Sloe Gin , and 1/3 cup of Spiced Rum and 1/3 cup of 151 Rum. Stir
well and cool before pouring into jello shot cup

39. **KOMANIWANALAYA** 2 cups of boiling water. Dissolve 1 box of
Pineapple Jello and 1 box of Cranberry Jello (both 3 oz size) and stir
until fully dissolved. Add 1 cup of cold water, 1/2 cup of Amaretto, and
1/2 cup of 151 Rum. Stir well and cool before pouring into jello shot cups.

40. *RAIN MAIN* 1 cup of boiling water. Dissolve 1 box of Orange Jello
(3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water,
1/2 cup of Bacardi 151, and 1/4 cup of Melon Liqueur. Stir well and cool
before pouring into jello shot cups

41. *ADAM AND EVE* 3/4 cup of boiling water. Dissolve 1 box of Lemon
Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold
water, 1/4 cup of Brandy, and 1/4 cup of Pomogranate Liqueur and 1/4 cup
of Gin. Stir well and cool before pouring into jello shot cups.

42. *ALABAMA SLAMMER* 3/4 cup of boiling water. Dissolve 1 package of
Lemon Jello (3 oz) and stir until everything is completely dissolved and
then add 1/3 cup of coldwater. Next, add 1/3 cup of Amaretto, 1/4 cup of
Southern Comfort, and 1/3 cup of Sloe Gin. Mix throuroughly until
everything is well combined and the carefully pour into jello shot cups.
Chill for 3 to 4 hours and serve.

43. *ALL NIGHTER* 1 cup of boiling water. Dissolve 1 box of Cherry Jello
(3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water
and 1/2 cup of Watermelon Vodka. Stir well and cool before pouring into
jello shot cups.

44. *APPLE PIE* 1 1/2 cups ofboiling water. Dissolve 2 boxes of Lemon
Jello (3 oz size) and stir until fully dissolved. Add 1 cup of cold
water, 1/2 cup of Light Rum, 1/2 cup of Sweet Vermouth, 1/4 cup of Apple
Brandy and 1/4 cup ofGrenadine. Stir well and cool before pouring into
jello shot cups.

45. *BANANA BOAT* 1 cup of water. Dissolve 1 box of Pineapple Jello (3
oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4
cup of Coconut Rum , and 1/4 cup of Banana Liqueur. Stir well and cool
before pouring into jello shot cups.

46. *BANANA SPLIT 1 cup of boiling water. Dissolve 1 box of Strawberry
Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold
water, 1/4 cup of Vodka, and 1/4 cup ofBanana Liqueur and 1/4 cup of
Creme de Cacao. Stir well and cool before pouring into jello shot cups.

47. *BAT OUT OF HELL* 1 cup of boiling water. Dissolve 1 package of
Orange Jello (3 oz) and stir for at least 2 minutes until fully
dissolved. Add 1/2 cup of Red Bull, 1/4 cup of Rumand 1/4 Blue Curacao.
Stir until well combined and cool before pouring into jello shot cups.

48. *BERMUDA TRIANGLE* 1 cup of boiling water. Dissolve 1 box of Orange
Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold
water, 1/4 cup of Spiced Rum and 1/4 cup of Peach Schnapps. Stir well
and cool before pouring into jello shot

49. *BLACK CAT* 1 cup of boilingwater. Dissolve 1 package of Raspberry
Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water,
1/2 cup of Black Vodka, and 1/4 cup of Chambord. Stir well and wait
until the liquid is about room temperature before pouring into jello
shot cups.

50. *BLACK WIDOW* 1 cup of boiling water. Dissolve 1 package of Grape
Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water,
3/4 cup of Blackberry Vodka and 1/8 teaspoon of Ginger Powder. Stir well
and cool slightly before pouring into jello shot cups. For a schnazzy
garnish, drop a singleblackberry in each cup before chilling

51. *COUGH DROP* 1 cup of boiling water. Dissolve 1 3 oz package of
Strawberry Jello and stir until fully dissolved. Add 1/2 cup of cold
water, 1/2 cup of Jagermeister. Stir well and cool before pouring into
jello shot cups.

52. *CRYPTINI* 1 cup of HotCoffee. Dissolve 1 envelope of Knox Gelatin
and stir until fully dissolved. Add 1/3 cup of Iced Coffee, 1/3 cup of
Vodka, and 1/3 cup of Kahlua. Stir well and wait until the liquid has
cooled before pouring into jello shot cups.

53. *FRENCH TICKLER* 1 cup of boilingwater. Dissolve 1 package of Orange
Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water,
1/4 cup of Cinnamon Schnappsand 1/2 cup of Vodka. Stir well and wait
until the liquid has a chance to cool before pouring into jello shot cups.

54. *HARVEY WALLBANGER* 1 cup of boiling water. Dissolve 1 package of
Orange Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold
water, 1/2 cup of Vodka and 1/4 cup ofGalliano. Stir well until
completely combined and wait until the liquid has cooled before pouring
into jello shot cups.

55. *JUICY FRUIT* 3/4 cup of boiling water. Dissolve 1 box of Pineapple
Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold
water, 1/3 cup of Vodka, and 1/3 cup ofMelon Liqueur and 1/3 cup of
Peach Schnapps. Stir well and cool

56. *JAGERMASTER* 1 cup of boiling water. Dissolve 1 box of Orange Jello
(3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water,
1/4 cup of Jagermeister, and 1/4 cup of Amaretto, and a just a splash of
Grenadine. Stir well and cool before pouring into jello shot cups.

57. *JAGERMONSTER* 1 cup of boiling water . Dissolve 1 package of Orange
Jello and stir until fully dissolved. Add 1/4 cup of cold water , 1/2
cup of Jagermeister, and 1/4 cup of Grenadine. Stir well and cool before
pouring into jello shot cups.

58. *LETHAL INJECTION* 2 cups of boiling water. Dissolve 1 package of
Orange Jello (3 oz) and 1 package ofPineapple Jello (3 oz) and stir at
least 2 minutes until completely dissolved. Add 1 cup of cold water
followed by 1/4 cup of Amaretto, 1/4 cup of Coconut Rum, 1/4 cup of Dark
Rum and 1/4 cup of Spiced Rum. Stir well and wait until the liquid has
cooled before pouring intojello shot cups.

59. *LONG ISLAND ICED TEA* and measure 1 cup of boiling water. Dissolve
2 packages of Lemon Jello (3 oz) and stir until fully dissolved. Add 1/2
cup of Cola and 1/2 cup of cold water. Now get ready to add the alcohol
- 1/2 cup of Gin, 1/2 cup of LightRum, 1/2 cup of Vodka and 1/2 cup of
Tequila. Stir until everything is well combined and let it cool before
pouring into jello shot cups.

60. *NINJA TURTLE* 1 cup of boiling water. Dissolve 1 box of Orange
Jello and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup
of Gin, and 1/4 cup of Blue Curacao. Stir well and cool before pouring
into jello shot cups.

61. *PAIN KILLER* 3/4 cup of boiling water. Dissolve 1 box of Pineapple
Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold
water, 1/3 cup of Dark Rum, 1/3 cup ofCoconut Rum and 1/3 cup of Orange
Liqueur. Stir well and cool before pouring into jello shot cups.

62. *PIXIE STIX* 1 cup of boiling water. Dissolve 1 box of Lemon Jello
(3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water,
1/4 cup of Southern Comfort, and 1/4 cup of Blackberry Brandy. Stir well
and cool before pouring into jello shot cups.

63. *RED SILK PANTIES* 1 cup of boiling water. Dissolve 1 box of
Cranberry Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup
of cold water, 1/4 cup of Vodka, and 1/4 cup ofPeach Schnapps. Stir well
and cool before pouring into jello shot cups.

64. *KINKY MALIBU BARBIE* Boil 1 cup water, add peach jello, 1/2 cup
Kinky Liquer, 1/2 cup Malibu Coconut Rum.

65. *KILLER KOOL AID* 1 1/2 cups of boiling water. Dissolve 2 boxes of
Cranberry Jello (3 oz size) and stir until fully dissolved. Add 3/4 cup
of cold water, 1/2 cup of Vodka, 1/2 cup of Gin, 1/4 cup of Rum, 1/4 cup
of Chambord and 1/4 cup of Triple Sec. Stir well and cool before pouring
into jello shot cups.

66. *BROKEN HEART* 1 cup of boiling water . Dissolve 1 package of of
Orange Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of
cold water, 1/4 cup of Vodka, and 1/4 cup of Chambord. Stir well and
cool before pouring into jello shot cups.

67. *SCOOBY SNACKS* 1 cup of boiling water. Dissolve 1 box of Pineapple
Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold
water, 1/4 cup of Melon Liqueur, and 1/4 cup of Coconut Rum . Stir well
and cool before pouring into jello shot cups.

68. *TIJUANA TAXI* 2 cup of boiling water. Dissolve 2 packages ofLemon
Jello (3 oz size) and stir at least 2 minutes until fully
dissolved.Next, add 1 cup of cold water, 1/2 cup of Tequila, 1/4 cup of
Blue Caracao and 1/4 cup of Tropical Fruit Schnapps. Stir until
completely combined and give it a chance to cool before pouring into
jello shot cups.

69. *RUMMY BEARS* 1 cup boiling water, add any random flavor jello and 1
cup berry vodka, 1 gummy bear in the center of each shot.

70. *WOOWOO* 2 cups boiling water, add 3 pkgs grape jello, 3 pkgs
cranberry/raspberry jello, 3 pkgs strawberry jello, 3 cups vodka, 3 cups
peach schnapps, 1 can grape juice concentrate and 1 can cran-raspberry
juice concentrate (both undiluted!)

bread soup recipe (homemade)

Last night, I was reading a blog written by an ex-soldier who likes to blog about food matters.  I found him when I was looking for the recipe for the bread soup the French Foreign Legion starved their soldiers on in the early 1900s. I found a number of bread recipes when I went looking for them. Here is once I put together from what I read:

• slightly more than a cup of water
• a cube of beef bullion
• perhaps a tablespoon of dry onion flakes
  
• a slice of sour dough bread

I brought the water, bullion and onion to a boil, then simmers it for about an hour.
I then simmered the bread with the soup.
It actually turned out well.

Jamie's Swedish Meatballs

Swedish Meatballs

1 10oz Jar Grape Jelly
1 10oz Bottle La Choy Sweet & Sour Sauce
1 10oz Bottle Heinz Chilli Sauce
1 Tbsp. Worchestershire Sauce
1 Tbsp. Lemon Juice

Place meatballs in slow cooker with mixture and heat until warm.
_________________
Jamie

Stromboli

Some have requested the recipe for the Stromboli Matt Gerald brought to the luncheon yesterday and here it is.

The only change I've made to the original recipe is to substitute olive oil for vegetable oil. I also used a bread machine with 4 cups of flour to make the dough. You may need to add a little more water if the dough is too thick. If you use a bread machine, keep an eye on the dough and poke it down occasionally so it doesn't run over.

STROMBOLI

DOUGH:

1 package (1/4 ounce) active dry yeast
1-1/3 cups warm water (110°-115°)
1/4 cup olive oil
1/2 teaspoon salt
4 to 5 cups all-purpose flour

FILLING:

3 tablespoons prepared mustard
12 slices process American cheese
12 slices hard salami
1- 1/2 pounds ground beef, browned and drained
1/2 pound thinly sliced cooked ham
4 cups (16 ounces) shredded mozzarella cheese
Olive oil
Oregano to taste

Dissolve yeast in water in a large bowl. Add oil, salt and flour. Turn out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Divide dough in half; roll one half into a 15-in. x 12-in. rectangle. Spread half of rectangle with half of mustard. Over mustard, layer six slices of cheese and salami, and half of the beef, ham and mozzarella. Fold plain half of dough over filling and seal ends well. Brush with oil and sprinkle with oregano. Repeat with other half of dough and remaining filling ingredients. Bake at 400º for 25 - 30 minutes or until lightly browned. Cool slightly before cutting into 1-in. slices. Yield: about 16 servings.

attempt at homemade chocolate pudding

This is something I read on line:

1 cup whipping creamme
dark chocolate chips

I mixed the dark chocolate chips and whipping creamme and cooked it several times for about a minute each. The resulting desert was soft but this desert hardened up as the day progressed.

Belgian Stew

Belgian Stew^*

"This is a wonderful, dark, beef stew that is great over noodles."

Ingredients:

1 pound bacon, diced
1 tablespoon butter
0 small boiling onions, about 1 1/4 inches in diameter, peeled
3 cloves garlic, minced
pounds boneless lean beef, cubed
2 tablespoons all-purpose flour
2 teaspoons salt
1/2 teaspoon ground black pepper
12 to 16 ounces dark beer
1/2 bunch parsely, chopped
juice of 1 lemon
grated zest of 1 lemon
 
Directions:

1. Blanch the bacon for 1 minute in boiling water. Drain.
2. Place bacon and butter or margarine in a large covered pot or Dutch oven. Cook over medium heat until bacon is browned. Add onions; cook until golden. Add garlic, and cook for 1 or 2 minutes; take care not to burn the garlic. Remove bacon mixture from pot, and set aside.
3. Add beef to the fat left in the pot, and brown on all sides. When meat is browned, return bacon mixture to the pot. Stir in flour, salt, and pepper. Add enough beer to just barely cover the meat. Bring to a boil, reduce heat to simmer, and cover. Cook for 1 1/2 to 2 hours.
4. Remove pot from heat, and stir in parsley, lemon zest, and lemon juice. Serve hot.

^* I recall finding this recipe on a 3½" floppy disk from around 1990 AD.

Navy Stuffed Cabbage Rolls and SOS recipes

I probably had the "pleasure" of eating this version of SOS a number of times. It is interesting to read how it was made and to learn this is a relatively simply recipe.

two marianades

 Here is a whiskey marianade my Father "ginned up".

   
JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ
J                                                                 J                                                                                         J
J         Jack's Marianade                                        J                                                                 J
J                                                                 J                                                                                        J
J  1/2 cup good whiskey (bourbon or Canadian - not rye or         J
J      scotch                                                     J
J  1/2 cup salad oil                                              J
J  2T  soy sauce                                                  J
J  1T  Worcestershire Sauce                                       J
J  1 teaspoon garlic powder                                       J
J  fresh ground pepper                                            J
J                                                                 J                                                                                       J
J  Blend and pour on steak - turn every 30 min for 3 or 4 hours.  J
J  Blend and pour on a roast - turn every 2 or 3 hours for 24     J
J       hours. Don't worry about getting up at night, however.    J
J                                                                 J                                                                                        J
JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ

...
I live in cattle country! I'm not going to talk about cholesterol!
...

AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA
A                                                                  A                                                                                      A
A    Another bourbon Recipie                                       A
A                                                                  A                                                                                      A
A    1/4 cup bourbon                                               A
A    2   tablespoons mustard powder                                A
A    1/2 teaspoon ground pepper                                    A
A                                                                  A                                                                                      A
A    Blend the mustard powder and ground pepper together and       A
A    rub on both sides of a steak. Put in a marianade pan,         A
A    pour the bourbon over the steak and let set in your           A
A    refrigerator for an hour. Turn the steak over and make        A
A    sure the bourbon wets the steak down.                         A
A                                                                  A                                                                                      A
A    You might want to reduce the amount of pepper as this can     A
A    be very spicey.                                               A
A                                                                  A                                                                                      A
A    I "evolved" this recipie after reading a number of recipies   A   
A    in various books. I then took the "active ingredients" and    A
A    can up with this combination.                                 A
A                                                                  A                                                                                       A
AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA

Two Ice Tea Recipies

Long Island Ice Teas (two recipes): These are stealth drinks by the way!                                            
...

                                                   
IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII 
I                            I                              I                            
I                            I                              I 
I  Achung Bay Marina         I  Trench Room (The "O" Club), I
I  Guam                      I  Naval Air Station, Agana    I
I                            I  Guam                        I
I                            I                              I                                                   I  1 oz Vodka                I  1/2 oz Gin                  I
I  1 oz Gin                  I  1/2 oz White Rum            I
I  1 oz Light Rum            I  1/2 oz Vodka                I
I  1 oz Tequilla             I  1/2 oz Triple Sec           I
I  1 oz Scotch  \            I  1/2 Tiquila                 I
I                == pick one I  Lemon Twist                 I
I  1 oz Cuiacoa /            I  Sweet and Sour Mix          I
I                            I                              I
I Pour over ice and top off  I  Pour over ice and top off   I
I with Pepsi or Coke         I  with Pepsi or Coke          I
I                            I                              I
I                            I                              I                  
IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

...
...
I wrote the bartenders of both bars around 1991 and they kindly sent me these two recipes.
...
Both bars unfortunately closed. The Trench Room was closed when the Naval Air Station Guam was dis-established by the assine Base Realignment bullshit in the 1992 to 1996 range. Barnies' Beach Hut was destroyed by a 'phoon (typhoon) in the late 1990s.
...
The loss of both bars is a loss to everyone who ever was stationed on Guam or even visited!
...                                                          
REMEMBER! Enjoy them at home or have a "DD" (Designated Driver not Designated Drunk by the way) when you're more than stumbling distance from home!
...
Women who are or think they may be, pregnant, should not  drink alcohol. Fetal Alcohol Syndrome requires only a small amount of alcohol daily (esp. in the first trimester) to cause major birth defects!

Barnie's Mudslide

One of the very few advantages of being Navy stationed on Guam in the 1980s was the fine beach bars. This recipe came from "Barnie's Beach Hut". I was told shortly after 2000 AD that Barnie's had been destroyed by a 'phoon (typhoon) in the late 1990s. Since this was after the asine "military build down" in the 1992 Ad to 1996 AD time frame, they supposedly did not have the customer base to made rebuilding economic. I wrote the bartender, who sent me a copy of their recipe. I present this recipe in both the spirit of fair useage and in homage to a great bar!
......
This was a damned pity, if you ask me!
...

MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM
M                                                              M
M  Mudslide (Barnie's Beach Hut)                               M
M                                                              M
M  1/2 oz Vodka                                                M
M  1/2 oz Bailey's Irish Cream                                 M
M  1/2 oz Kahlua                                               M
M                                                              M
M  Add ice and blend until it looks like a slurrpy. This is a  M
M  sneaky kind of drink by the way.                            M
M                                                              M
MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM

...
This is a stealthy drink. I made a really big batch on New Year's Eve 1988 and my Mother In Law tried it. She liked it and drank way too much. My poor Mother In Law was badly hung over the next morning and I heard about having gotten her drunk for several years afterward...

Grandma's Fudge

"Grandma's Fudge"

• 2 cups white sugar
• ½ cup cocoa
• 1 cup milk
• 4 tablespoons butter
• 1 teaspoon vanilla extract

Tools: Candy thermometer
-----
-----


Directions
-----
Note: Making perfect fudge can be a bit tricky and sometimes fudge will crystalize or not set. This old fashioned recipe makes a fantastic fudge. It is best to have a candy thermometer on hand so you know you have reached the necessary temperature.


-----
Butter an 8x8 inch square baking pan. Set aside.


-----
Grease the sides of a medium sized sauce pan with butter.


-----
In saucepan combine sugar, cocoa and milk.




Stir to blend, then bring to a boil, stirring constantly.


-----
Reduce heat and simmer. Do not stir again.


-----
Place candy thermometer in pan and cook until temperature reaches 238 degrees F (114 degrees C).


-----
-----
*If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.


-----
Remove from heat. Add butter and vanilla extract.


-----
Beat with a wooden spoon or hand mixer until the fudge loses its shine.


-----
Pour into prepared pan and let cool and cut into small squares.




-----
I got this off a facebook page years ago...

Vanilla Custard with Chocolate

Vanilla Custard with Chocolate^*
Ingredients

• 2 cups milk
• 2 tablespoons cornstarch
• 1/3 cup sugar
• 2 eggs, lightly beaten
• 1 teaspoon vanilla
• 1/4 cup chocolate, grated

Directions


Have eggs ready in a small bowl.




Using a whisk, combine milk, sugar and cornstarch in a saucepan over medium heat.




Allow milk to heat to the point when tiny bubbles form around edges of pan. Whisk occasionally to prevent clumping.




Remove milk mixture from heat.




Mix about 2 tablespoons of scalded milk mixture into eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly.




Return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil.




Remove pan from heat and stir in vanilla.




Pour into serving cups and chill in fridge until ready to serve. Sprinkle with chocolate just before serving.




^* http://www.thethaikitchen.org/recipes/vanilla-custard-and-chocolate-dessert.html

I present this in the spirit of Fair Useage.

Mudslide Recipe

MUDSLIDE




1/2 oz. Bailey's

1/2 oz. Kalula

1/2 oz. Cream da Coco dark





Blend with 4-6 ice clubs. Serve frozen with cherry.

Easy Bourbon Sauce (ancient recipe)

Easy Bourbon Sauce

   This recipe, from Prudence Hilburn's "A Treasury of Southern Baking," is delicious served over bread pudding or fruit.

 1 stick unsalted butter, at room temperature 1 cup sugar 1/4 cup water 1 large egg yolk 

 2 tablespoons bourbon Combine the butter, sugar, water and egg yolk in a small saucepan. 

 Mix well. 

Cook over medium heat until the sugar dissolves. Reduce heat to medium-low and continue cooking about 3 minutes, or until the mixture starts to thicken. 

Remove from heat and stir in bourbon. 

Serve warm. Makes a generous 1/2 cup. 

 I found this on an old 3½" floppy. This file is technically (probably) stolen but fortunately, no one is ever going to find and read this blog...

Dodge City Community College Cafeteria

The Dodge City Community College (DCCC) cafertia is nice and very much a junior college cafeteria.

There are two food lines. The first with the warm food and a server. The other has a salad bar, a variety of food (tomatoe sauce and noodles or a bowl of liquid cheese and chips), a desert area, two soda dispensers and a freezer with ice creamme.

They generally have a nice selection. It helps that we only go there noons on Wednesday. Any more meals would make the DCCC cafeteria get old very quickly...

Kansas State Faire 2016

We just went to the Kansas State Faire this past Saturday afternoon and then the morning and early afternoon of Sunday. There were an incredible variety of Faire foods for sale. The amazing thing is they were not too overpriced.




I didn't think to take pictures or notes as I'm not used to having this blog...

Starting of my new blog!

This blog is simply about food!

Actually, I thought I had started this blog a couple of months ago but it somehow disappeared. Oh, well...