My dear, dear friend Luella May has an excellent forum that offers you diabetic recipes and regular recipes. I on the other hand being who I am offer you a different sort of choice of menu which is a little off the wall. OK, so I'm different, is'nt that why you visit me? If you skip all others, PLEASE do not miss the Bar-b-qued Moose, I am sure you will enjoy - LOL
Onion Intoxicating Soup
2 lbs. onions, sliced
2 ozs. butter
3 pints stock
1 bottle champagne
1 pinch of mace
6 eggs
1 glass port
2 ozs. chopped unripe walnuts
1/2 ripe camembert cheese
salt and pepper
Melt butter in a pan and sauté onions until a rich brown. Add stock and simmer with seasonings for 20 minutes, add champagne, then stir in camembert. Beat eggs with port and stir in. Lastly, add the chopped unripe walnuts.
Recipe from The Master Book of Soups by Henry Smith, published by Spring Books, London N W 5, printed in Czechoslovakia.
Poor Man's Sandwich
This recipe was found in an old Farmer's Almanac Cookbook.
1 1/2 tablespoons creamy peanut butter
2 slices whole wheat bread
6 slices dill pickle
1 tablespoon thinly sliced onion
2 teaspoons mayonnaise
Spread peanut butter onto one slice of the bread. Place pickle slices and onion slices onto the peanut butter. Spread mayonnaise onto the other slice of bread, and place on top of the other piece of bread.
Makes 1 sandwich.
Kitty Litter Cake
Here's a recipe from Carolyn Wyman'sThe Kitchen Sink Cookbook: Offbeat Recipes From Unusual Ingredients.
1 18.5-ounce pkg. spice cake mix
1 18.5-ounce pkg. white cake mix
2 4-serving pkgs. instant vanilla pudding mix
1 12-ounce box vanilla wafer cookies, crushed
6 to 10 Tootsie Rolls
confectioner's sugar
1 brand new cat litter pan
1 brand new plastic pooper scooper
green food coloring
Prepare the cakes and pudding according to package directions. Crumble the baked cake into the kitty litter pan, then add the pudding and mix. Add a few drops of green food coloring to 1 cup of the cookie crumbs and set aside; mix the rest into the pan. Soften the Tootsie Rolls by placing in the microwave for 10 seconds on high and shape to resemble cat droppings. Arrange the Tootsie Rolls on top of the cookie-pudding cake mixture, sprinkle all with green cookie crumbs, then with a bit of confectioner's sugar. Decorate with plastic flies, if desired. Serve with pooper scooper.
Makes 20 to 24 servings.
Nutrition Facts: 99% dust-free!
Drunken Shrimp Nero
This appeared in the Philadelphia Inquirer. It was submitted by 4 Seasons Fish, a restaurant at 214 N. 10th Street, Philadelphia
1 lb. shrimp
2 cups Remy Martin grade cognac
Live shrimp are packed in a plastic bag with compressed air to keep them alive. Leave in bag. Pour cognac into a small saucepan, Pyrex if possible. Warm but do not boil. Bring shrimp and saucepan to table. Light the warmed cognac. It should burn readily. From shoulder height (for more effect) pour cognac in a flaming stream into bowl. The shrimp will leap and somersault through the flames spectacularly. When flames die, the shrimp are ready to eat. If these shrimp seem too rare, put them and the cognac in a saucepan and bring to a boil.
Turducken
This is a turkey stuffed with a duck, stuffed with a chicken stuffed with dressing. Recipe courtesy Paula Deen.
Prep Time: 30 minutes
Inactive Prep Time: 8 hours
Cook Time: 5 hours
Brine:
1 cup kosher salt
1 cup brown sugar
1 gallon water
18 to 21-pound turkey, skin intact and boned except for drumsticks
house seasoning (recipe follows)
cornbread dressing (recipe follows)
3 to 4-pound duck, boned
3 to 4-pound chicken, boned
paprika
To make the brine: Mix salt and sugar with the water. Brine is ready when the mixture is completely dissolved. If the water is heated to quicken the process, make sure it is cooled to room temperature before placing meat in. Let the 3 birds sit in brine in the refrigerator overnight. Preheat roaster to 500°F.
Lay turkey skin side down on a flat surface. Dust turkey with House Seasoning and add 1/4-inch layer of cornbread dressing. Lay duck skin side down on top of dressing. Dust duck with House Seasoning and add 1/4-inch layer of dressing. Repeat with the chicken.
Begin trussing up the turkey at the neck. Insert metal skewer about 1/2-inch from the edge and up through the other side. Run butcher's twine between skin and skewer and tighten to draw both sides together. Continue down to legs. With every other skewer, draw together the duck and chicken skin. Tie together turkey legs to resemble standard turkey. Dust turkey skin with paprika.
Roast turducken for 15 minutes. Then turn the roaster down to 225°F to finish, approximately 3 hours. Remove turducken from roaster once the internal temperature in the chicken reaches 155 degrees F. Let rest for at least 20 minutes before carving. Cut across the middle of the breast completely through. Plate thin slices containing turkey, duck and chicken.
Cook's Notes: If using a smoker to cook, smoke at 225 °F for 5 hours, rotating every 20 to 30 minutes until internal temperature reaches 155°F and external temperature reaches 165°F. Try to keep the flare-ups from the fire to a minimum.
Yield: 25 servings, as main course
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Cornbread Dressing:
Cornbread:
1 cup self rising cornmeal
1/2 cup self rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil
Dressing:
7 slices white bread, dried in warm oven
Cornbread
1 sleeve saltine crackers
2 cups chopped celery
1 large onion, chopped
8 tablespoons butter
7 cups chicken stock
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried sage
1 tablespoon poultry seasoning
5 eggs, beaten
Preheat oven to 350°F.
To make the cornbread, combine all ingredients and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
To make the dressing, crumble dried white bread slices, cornbread and crackers. Mix together and set aside. Saute chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock, mix well and add salt, pepper, sage and poultry seasoning. Add beaten eggs and mix well. Follow instructions above to stuff birds. Yield: 8 to 10 servings
Bar-b-qued Moose
1 moose, antlers removed
8 gallons ketchup
5 1/2 gallons Bob's Moose Marinating Sauce
salt and freshly cracked pepper, to taste
3 tbsp. dry mustard
1 bay leaf
3 two-fours of fine Canadian beer
Make sure the moose is dead. Put moose on a skewer or in a very, very, very large skillet. Cook over medium-high heat until done, about 9 days, basting occasionally with all the other ingredients, except the beer. Drink the beer. Serve the moose with Potatoes