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Cat Forum / Cat Anecdotes / December 2004An idea to discuss (recipes/rpca emergency fund)
I love it when a troll posts here. It means I get to try all kinds of new food ideas from all over the world :-) But all the time I'm thinking, with all this culinary talent we have, and the goodness of rpca, we should get it all together in one place. So I'm thinking like this: What would people think of the idea of all of us (those who wish to, of course) submitting our favourite tried and tested recipes, and they become the very first Catslaves/rpca cookbook? I am willing to put them all together in a nice book form - I have the suitable software to do this, and this would then be available for everyone here to download in PDF format, i.e. free, except for the price of your ISP connection. I'm suggesting this as it's so much easier than trying to organise printing and mailing, and PDFs can be read by anyone on PC or Mac, using free Acrobat Reader software (installed on most machines by default). You can then print it out on your printer if you want. We could organise it by individuals, by individual's cats, by geographical location, or by nationality of the food. It would be even nicer if we could include something personal to the readers of rpca, I'm thinking of photos of our cats in particular, or photos perhaps of where we live - houses, gardens, countryside, cityscapes, local features, etc etc. Maybe even pics of the food in question! Not only would this be a nice thing in itself, but I thought it would be also nice if at the same time people made a donation, of any size at all, however small, to our emergency fund, whoever is in charge of that at the moment. There are issues of copyright to consider, especially if the recipes come from retail books, and of course if they are people's own recipes they will be clearly marked as such, but I *think* we'd be OK with limited distribution to ourselves in a not-for-profit sense? What do you all think? Would people like this and be willing to send enough recipes to make it worthwhile? Anything, from sumptious, via everyday, seasonal and just plain indulgent to your favourite comfort food, and of course including drinks! I think we could get a great book going here.... Deb. (hungry)  Signaturehttp://www.scientific-art.com "He looked a fierce and quarrelsome cat, but claw he never would; He only bit the ones he loved, because they tasted good." S. Greenfield > I love it when a troll posts here. It means I get to try all kinds of > new food ideas from all over the world :-) But all the time I'm [quoted text clipped - 5 lines] > of course) submitting our favourite tried and tested recipes, and they > become the very first Catslaves/rpca cookbook? I LOVE the idea! I have a great number of original recipes - not that there really is a copyright available on recipes unless the directions are quoted verbatim from a published book. I do love to cook! > I am willing to put them all together in a nice book form - I have the > suitable software to do this, and this would then be available for [quoted text clipped - 4 lines] > (installed on most machines by default). You can then print it out on > your printer if you want. Excellent idea. I participated in a cookbook done for charity after 9/11 by the folks over in rec.food.cooking and honestly, it was a good cause but a PITA to get organized and finally printed in book form. > We could organise it by individuals, by individual's cats, by > geographical location, or by nationality of the food. It would be even > nicer if we could include something personal to the readers of rpca, > I'm thinking of photos of our cats in particular, or photos perhaps > of where we live - houses, gardens, countryside, cityscapes, local > features, etc etc. Maybe even pics of the food in question! Lovely! > Not only would this be a nice thing in itself, but I thought it would > be also nice if at the same time people made a donation, of any size > at all, however small, to our emergency fund, whoever is in charge of > that at the moment. We have an emergency fund? You'll have to forgive me for not having a clue how to get to catslaves... I gather it's a Yahoo group? > There are issues of copyright to consider, especially if the recipes > come from retail books, and of course if they are people's own recipes > they will be clearly marked as such, but I *think* we'd be OK with > limited distribution to ourselves in a not-for-profit sense? Recipes in and of themselves cannot be copyrighted; that is, the list of ingredients cannot. If instructions are lifted verbatim from a cookbook, that's another issue, still subject to debate. > What do you all think? Would people like this and be willing to send > enough recipes to make it worthwhile? Anything, from sumptious, via [quoted text clipped - 4 lines] > Deb. > (hungry) I'll contribute! Jill > > So I'm thinking like this: > > What would people think of the idea of all of us (those who wish to, [quoted text clipped - 4 lines] > really is a copyright available on recipes unless the directions are quoted > verbatim from a published book. I do love to cook! I agree - it's a wonderful idea! It sounds like a lot of work, but if Debbie is willing to do the work, I'll participate. Usually it isn't too much trouble to reword recipe directions, so there shouldn't be a copyright problem. Joy > I agree - it's a wonderful idea! It sounds like a lot of work, but if > Debbie is willing to do the work, I'll participate. Lovely - thanks Joy! Looking forward to seeing what you send to me. Deb. Signaturehttp://www.scientific-art.com "He looked a fierce and quarrelsome cat, but claw he never would; He only bit the ones he loved, because they tasted good." S. Greenfield > I LOVE the idea! I have a great number of original recipes - not that there > really is a copyright available on recipes unless the directions are quoted > verbatim from a published book. I do love to cook! Oh great! And I didn't know about the copyright thing, that's good too. > We have an emergency fund? You'll have to forgive me for not having a clue > how to get to catslaves... I gather it's a Yahoo group? Yes, it is. You can find it here: http://groups.yahoo.com/group/catslaves/ Yowie is the moderator, I think quite a few regulars from rpca have joined. It's particularly good because unlike this newsgroup, it's a 'members-only' forum, so isn't available to all and sundry via Google, etc. But I think the emergency fund was to do with this newsgroup. I'm hoping someone else will step in and remind me what's become of it! > Recipes in and of themselves cannot be copyrighted; that is, the list of > ingredients cannot. If instructions are lifted verbatim from a cookbook, > that's another issue, still subject to debate. Interesting! Well, that will help us include all kinds of good things in the book. > I'll contribute! Brilliant - I was hoping you would, knowing what a wealth of recipes you must have! Deb. Signaturehttp://www.scientific-art.com "He looked a fierce and quarrelsome cat, but claw he never would; He only bit the ones he loved, because they tasted good." S. Greenfield > > I LOVE the idea! I have a great number of original recipes - not that there > > really is a copyright available on recipes unless the directions are quoted [quoted text clipped - 4 lines] > > We have an emergency fund? You'll have to forgive me for not having a clue > > how to get to catslaves... I gather it's a Yahoo group? > > I'll contribute! > [quoted text clipped - 7 lines] > "He looked a fierce and quarrelsome cat, but claw he never would; > He only bit the ones he loved, because they tasted good." S. Greenfield Well I burn water so that leaves me out. <g> But I'm always up for burning new recipies! Bob > Well I burn water so that leaves me out. <g> But I'm always up for > burning new recipies! LOL, at least you're willing to try! ;-) Deb. Signaturehttp://www.scientific-art.com "He looked a fierce and quarrelsome cat, but claw he never would; He only bit the ones he loved, because they tasted good." S. Greenfield Sounds like a great idea to me, although a lot of work for you! I'll be happy to contribute and help in any way possible. Julie > I love it when a troll posts here. It means I get to try all kinds of > new food ideas from all over the world :-) But all the time I'm [quoted text clipped - 40 lines] > Deb. > (hungry) > Sounds like a great idea to me, although a lot of work for you! I'll be > happy to contribute and help in any way possible. Great - thanks Julie! I have posted separately about sending recipes to me. Deb. Signaturehttp://www.scientific-art.com "He looked a fierce and quarrelsome cat, but claw he never would; He only bit the ones he loved, because they tasted good." S. Greenfield >I love it when a troll posts here. It means I get to try all kinds of >new food ideas from all over the world :-) But all the time I'm [quoted text clipped - 40 lines] >Deb. >(hungry) I think it's a super idea! I, unfortunately, would have little to contribute, being a "throw a bit o' this and a bit o' that in there" sort of cook, but I have a couple I could probably contribute. And who *is* in charge of the Emergency Fund at present??? Ginger-lyn > I think it's a super idea! I, unfortunately, would have little to > contribute, being a "throw a bit o' this and a bit o' that in there" > sort of cook, but I have a couple I could probably contribute. That would be great - I think it's good to have all styles of cooking included. I personally go for the 'two pots' method - one for the main dish, one for the potatoes/rice/pasta. Any more than that and it's *difficult* :-) Deb. Signaturehttp://www.scientific-art.com "He looked a fierce and quarrelsome cat, but claw he never would; He only bit the ones he loved, because they tasted good." S. Greenfield Count me in Deb :-) Cheers, helen s --This is an invalid email address to avoid spam-- to get correct one remove fame & fortune h*$el*$$e*nd**$o$ts**i*$*$m*m$o*n*s@$*a$o*l.c**$om$ --Due to financial crisis the light at the end of the tunnel is switched off-- > Count me in Deb :-) Excellent - thanks Helen :-) Deb. Signaturehttp://www.scientific-art.com "He looked a fierce and quarrelsome cat, but claw he never would; He only bit the ones he loved, because they tasted good." S. Greenfield In <1gouh7h.1fgkgz71ja99eeN%zoobotanica@gmail.com>, Debbie Wilson <zoobotanica@gmail.com> shouted to everyone in earshot, >So I'm thinking like this: >What would people think of the idea of all of us (those who wish to, of >course) submitting our favourite tried and tested recipes, and they >become the very first Catslaves/rpca cookbook? great, let's do it. I'll have a few for you when you're ready for them. Jeff Signaturej if e-mail to the posting address | If you've got the Cuervo, honey, f bounces, look left and below. | I've got the lime! --Old 97's b@mr-happy.com | > great, let's do it. I'll have a few for you when you're ready for > them. Superb! I have posted separately about sending things to me. Deb. Signaturehttp://www.scientific-art.com "He looked a fierce and quarrelsome cat, but claw he never would; He only bit the ones he loved, because they tasted good." S. Greenfield > So I'm thinking like this: > What would people think of the idea of all of us (those who wish to, of > course) submitting our favourite tried and tested recipes, and they > become the very first Catslaves/rpca cookbook? What a great idea! Thank you for volunteering to coordinate (and design, and produce) it! I love the idea of having little bios of us and pictures of our felines. (Maybe even a pic or two of kitty having a bite of the dish being described?) Count me in! Joyce > > So I'm thinking like this: > > What would people think of the idea of all of us (those who wish to, of [quoted text clipped - 5 lines] > of our felines. (Maybe even a pic or two of kitty having a bite of the > dish being described?) Sounds like fun. I can put some traditional Aussie recipes in. Yowie > Sounds like fun. I can put some traditional Aussie recipes in. That would be great, Yowie! I've posted separately about how to send me stuff. Deb. Signaturehttp://www.scientific-art.com "He looked a fierce and quarrelsome cat, but claw he never would; He only bit the ones he loved, because they tasted good." S. Greenfield > What a great idea! Thank you for volunteering to coordinate (and design, > and produce) it! I love the idea of having little bios of us and pictures > of our felines. (Maybe even a pic or two of kitty having a bite of the > dish being described?) No problem. If anyone wishes to cook their meal and feed it to their cat, I am sure we'd love to see a photo. Be sure to include the face of your DH/DW who probably thought it was for them ;-)) Deb. Signaturehttp://www.scientific-art.com "He looked a fierce and quarrelsome cat, but claw he never would; He only bit the ones he loved, because they tasted good." S. Greenfield > So I'm thinking like this: > What would people think of the idea of all of us (those who wish to, of > course) submitting our favourite tried and tested recipes, and they > become the very first Catslaves/rpca cookbook? That's a great idea! Count me in. SignatureVictor Martinez Owned and operated by the Fantastic Seven (TM) Send your spam here: uce@ftc.gov Email me here: pistorLITTER@BOXaustin.rr.com > That's a great idea! Count me in. Excellent! Was hoping to include a selection of your Mexican recipes, plus any other 'specials' you are willing to send! Deb. Signaturehttp://www.scientific-art.com "He looked a fierce and quarrelsome cat, but claw he never would; He only bit the ones he loved, because they tasted good." S. Greenfield >I love it when a troll posts here. It means I get to try all kinds of > new food ideas from all over the world :-) But all the time I'm [quoted text clipped - 39 lines] > > Deb. I would be willing to send recipes, both for food and drink. Tweed I'd be up for this too. I think that if people wrote their own instructions instead of copying out of a book, and tried to keep their recipes unique, we wouldn't have any copyright issues. --Fil > I'd be up for this too. > [quoted text clipped - 3 lines] > > --Fil I usually take ideas from what I've eaten in restaurants and put together my own recipes. Try, try again until I get it right. In fact, most of my 'signature dishes' are things I came up with based on something I tasted, not something I saw in a book. Sometimes you need "help" with temperature and cooking times so you do searches for something similar. Some people may not be great at identifying ingredients on their own; I'm pretty good at that (if I do say so myself). And you'd be surprised how many restaurants will tell you how to make something if you just ask! And as for published books, if you list proper attribution, copyright is not an issue. Thank you Debbie for volunteering to head this effort! Jill > I usually take ideas from what I've eaten in restaurants and put together my > own recipes. Try, try again until I get it right. In fact, most of my [quoted text clipped - 3 lines] > not be great at identifying ingredients on their own; I'm pretty good at > that (if I do say so myself). I may well get back to you on that Jill, as I can see there will be a lot of references to locally-available things, not only brand names but veggies and ways of preparing things too. I had no idea what Tanada's 'chipped beef' was - though it sounds yummy. > And you'd be surprised how many restaurants will tell you how to make > something if you just ask! And as for published books, if you list proper > attribution, copyright is not an issue. > > Thank you Debbie for volunteering to head this effort! No problem - I am quite excited about it! I think we could have a really nice collection at the end of the project. Deb. Signaturehttp://www.scientific-art.com "He looked a fierce and quarrelsome cat, but claw he never would; He only bit the ones he loved, because they tasted good." S. Greenfield > I'd be up for this too. Great - thanks, Fil. > I think that if people wrote their own instructions instead of copying out > of a book, and tried to keep their recipes unique, we wouldn't have any > copyright issues. It seems this is the general opinion, which is a good thing. Deb. Signaturehttp://www.scientific-art.com "He looked a fierce and quarrelsome cat, but claw he never would; He only bit the ones he loved, because they tasted good." S. Greenfield > I would be willing to send recipes, both for food and drink. Oo, lovely - thank you. I have posted separately about how to send me the info. Deb. Signaturehttp://www.scientific-art.com "He looked a fierce and quarrelsome cat, but claw he never would; He only bit the ones he loved, because they tasted good." S. Greenfield Tweed wrote: >I would be willing to send recipes, both for food and drink. Me too. One of my signature dishes is a dynamite Irish soda bread that just slowly disappears whenever there are people around. If we get this off the ground before the holidays are over, I send my recipe for glogg, a mulled, fortified wine served hot in a teacup in many Scandinavian countries. Some folks make it mild enough for children to have a sip, but I add vodka as well as brandy. Regards and Purrs, O J > Me too. One of my signature dishes is a dynamite Irish soda bread > that just slowly disappears whenever there are people around. If we > get this off the ground before the holidays are over, I send my recipe > for glogg, a mulled, fortified wine served hot in a teacup in many > Scandinavian countries. Some folks make it mild enough for children > to have a sip, but I add vodka as well as brandy. That would be lovely, OJ - would you still send it even if the recipe book is unlikely to be finished this side of January? I am hoping we'll have enough recipes to create a 'seasonal' section and that would be perfect. Deb. Signaturehttp://www.scientific-art.com "He looked a fierce and quarrelsome cat, but claw he never would; He only bit the ones he loved, because they tasted good." S. Greenfield Well, this seems to be well-received :-)) I don't mind doing the work, although I don't say it's going to be a complicated production. I'll do what I can in the time I have available. If people want to start sending me recipes, that would be great. Ideally can you include how many people it will serve, and if you refer to any ingredients which are quite specific to your country, e.g. brand named items, can you describe what it is so someone could look for the closest thing available in their own area. If it's your own recipe, tell me and I'll make sure you are credited. if it's your granny's, your mum's, or your favourite cookbook recipe, let's have that as well, it all adds to the personalisation! I will include conversion charts in the book so just use your local weights & measures, temperatures etc. Here are some questions to decide on: 1. How do people want to be named? real name/screen name/other? 2. Do you want to include your geographical location? 3. Do you want to include an email address? 4. Shall we organise by person/location/recipe type/other? Please email me at debbie@zoobotanica.com, and include any/all of the information for 1-3 above with your recipe(s). If you want to send me nice photos to go with your entries, you can send as many as you want. If possible can you make them as high resolution as possible, so they will print nicely, but if not, it doesn't matter unduly. I am on a fast broadband (DSL) connection so size is no problem. Looking forward to this! :-) Who is in charge of the emergency fund at the moment? I seem to recall it was two people - HazelAZ and ?? Deb. Signaturehttp://www.scientific-art.com "He looked a fierce and quarrelsome cat, but claw he never would; He only bit the ones he loved, because they tasted good." S. Greenfield > Well, this seems to be well-received :-)) > [quoted text clipped - 36 lines] > > Deb. I have sent a few recipes and my suggestions for answers to the questions. I cannot afford to contribute to an emergency fund but I did ask if I can join catslaves :) Jill > I have sent a few recipes and my suggestions for answers to the questions. Thanks Jill, I have received them and they look *delicious*!! > I cannot afford to contribute to an emergency fund but I did ask if I can > join catslaves :) Great! :-) Deb. Signaturehttp://www.scientific-art.com "He looked a fierce and quarrelsome cat, but claw he never would; He only bit the ones he loved, because they tasted good." S. Greenfield <snip> >I did ask if I can join catslaves :) http://groups.yahoo.com/group/catslaves/?yguid=5771599 should take you to the Yahoo catslaves homepage. If you don't already belong, you'll have to join Yahoo and get a password. From there you request to join the group, but won't be granted immediate access. Yowie, owner/manager of the group, does her best to screen people asking to join to keep out the spam/troll crowd. You'll recognise most of the people there, since most are here, too. Not nearly as much traffic there as here where we sometimes have more messages in a day as a month there. SignatureSteve Touchstone, faithful servant of Sammy, Little Bit and Rocky (RB) stouchst@JUNKsirinet.net [remove Junk for email] Home Page: http://www.sirinet.net/~stouchst/index.html Cat Pix: http://www.sirinet.net/~stouchst/animals.html > I love it when a troll posts here. It means I get to try all kinds of > new food ideas from all over the world :-) But all the time I'm > thinking, with all this culinary talent we have, and the goodness of > rpca, we should get it all together in one place. This is a lovely idea, Deb, and I'm glad you've got a lot of response. I'd like to participate, but at the moment can't think of a single recipe to share. I'm like Ginger-lyn; I pretty much just look what's in the fridge and then make something out of it, throwing together this and that and the other. I'll see if I can think of some traditional Finnish stuff. SignatureMarina, Frank and Nikki marina (dot) kurten (at) pp (dot) inet (dot) fi Pics at http://uk.pg.photos.yahoo.com/ph/frankiennikki/ and http://community.webshots.com/user/frankiennikki I'll send in the recipe for the rye-and-seeds bread that Dave and I developed over a couple of years - I just have to spend some time working out the metric-to-imperial conversion factors and to work out exactly how much "a bit of this and a bit of that" translates to! :^) Tish >> I love it when a troll posts here. It means I get to try all kinds of >> new food ideas from all over the world :-) But all the time I'm >> thinking, with all this culinary talent we have, and the goodness of >> rpca, we should get it all together in one place. If you wanted to be really industrious, you could hit Google and find allt he recipes that have been posted over the years in trollbq threads. Of course, you would have to have absolutely no life to start with, but compiling all those incredible recipes would be incredible if anyone had the time or patience to do it. Yowie > If you wanted to be really industrious, you could hit Google and find allt > he recipes that have been posted over the years in trollbq threads. > > Of course, you would have to have absolutely no life to start with, but > compiling all those incredible recipes would be incredible if anyone had the > time or patience to do it. Well, I don't mind going back a little way: I'll see what I can dig up before RL intervenes :-) Deb. Signaturehttp://www.scientific-art.com "He looked a fierce and quarrelsome cat, but claw he never would; He only bit the ones he loved, because they tasted good." S. Greenfield > Well, I don't mind going back a little way: I'll see what I can dig up > before RL intervenes :-) Goodness - what a trip back through time that was :-) Dozens of yummy recipes from posters past and present - and some amazing prose from our own much-missed JEM! Which, as much of it is on the subject of food, I might include? Nevertheless, if those who have promised recipes would still send them, it will add to what will be a most troll-b-licious assortment! Deb. Signaturehttp://www.scientific-art.com "He looked a fierce and quarrelsome cat, but claw he never would; He only bit the ones he loved, because they tasted good." S. Greenfield > Dozens of yummy recipes from posters past and present - and some amazing > prose from our own much-missed JEM! Which, as much of it is on the > subject of food, I might include? Oh, yes, that would be nice! JEM's writing is always a delight. SignatureMarina, Frank and Nikki marina (dot) kurten (at) pp (dot) inet (dot) fi Pics at http://uk.pg.photos.yahoo.com/ph/frankiennikki/ and http://community.webshots.com/user/frankiennikki Do you think you might include her "frozen bubbles" story - I think this is my all-time favourite JEM story. Tish >> Dozens of yummy recipes from posters past and present - and some amazing >> prose from our own much-missed JEM! Which, as much of it is on the >> subject of food, I might include? > >Oh, yes, that would be nice! JEM's writing is always a delight. > Do you think you might include her "frozen bubbles" story - I think > this is my all-time favourite JEM story. Besides which, anything about bubbles is now automatically on-topic for RPCA and related enterprises. :) Joyce > > Do you think you might include her "frozen bubbles" story - I think > > this is my all-time favourite JEM story. > > Besides which, anything about bubbles is now automatically on-topic > for RPCA and related enterprises. :) Definitely. I will hunt it out of the google archive and save it. Deb. Signaturehttp://www.scientific-art.com "He looked a fierce and quarrelsome cat, but claw he never would; He only bit the ones he loved, because they tasted good." S. Greenfield >> > Do you think you might include her "frozen bubbles" story - I >> think > this is my all-time favourite JEM story. [quoted text clipped - 5 lines] > > Deb. I still have that story saved from the time it was reposted by Lena. SignatureAdrian (Owned by Snoopy & Bagheera) A house is not a home, without a cat. > I still have that story saved from the time it was reposted by Lena. I found it. :-) Deb. Signaturehttp://www.scientific-art.com "He looked a fierce and quarrelsome cat, but claw he never would; He only bit the ones he loved, because they tasted good." S. Greenfield >> > Do you think you might include her "frozen bubbles" story - I think >> > this is my all-time favourite JEM story. [quoted text clipped - 5 lines] > >Deb. I think Flippy's page has some of JEMs stories. Suz Macmoosette =^..^= =^..^= =^..^= =^..^= =^..^= =^..^= "People that hate cats will come back as mice in their next life." --Faith Resnick |\__/| (=':'=) (")_(") > Do you think you might include her "frozen bubbles" story - I think > this is my all-time favourite JEM story. I'm rather attached to the elephants and other elements of her fever dream. I still giggle when I think about that post. Pam S. > I'm rather attached to the elephants and other elements of her fever > dream. I still giggle when I think about that post. I googled but couldn't find it?! Anyone care to repost? :-) Deb. Signaturehttp://www.scientific-art.com "He looked a fierce and quarrelsome cat, but claw he never would; He only bit the ones he loved, because they tasted good." S. Greenfield > Nevertheless, if those who have promised recipes would still send them, > it will add to what will be a most troll-b-licious assortment! I got in on this thread late - by "send" do you mean e-mail or snail-mail? (I'd never get around to the latter, I'm afraid.) I just developed a recipe for "Baked Porkchops Amandine" (served it for the first time last night) that I'm dying to share! > I got in on this thread late - by "send" do you mean e-mail > or snail-mail? (I'd never get around to the latter, I'm > afraid.) I just developed a recipe for "Baked Porkchops > Amandine" (served it for the first time last night) that I'm > dying to share! Email would be great - preferably to debbie@zoobotanica.com if possible. The recipe sounds yummy, thank you! Deb. Signaturehttp://www.scientific-art.com "He looked a fierce and quarrelsome cat, but claw he never would; He only bit the ones he loved, because they tasted good." S. Greenfield >>I got in on this thread late - by "send" do you mean e-mail >>or snail-mail? (I'd never get around to the latter, I'm [quoted text clipped - 4 lines] > Email would be great - preferably to debbie@zoobotanica.com if possible. > The recipe sounds yummy, thank you! Well, just in case anyone else wants it, too, I decided to post it here: BAKED PORK CHOPS AMANDINE Marinade: 1 tablespoon fennel seed 1/2 teaspoon nutmeg 1/2 teaspoon cracked black pepper 1 1/2 cups (12 oz) dry white wine 6 boneless pork chops 1 cup cracker crumbs or almond meal salt sliced almonds zip-lock plastic bags In a shallow baking dish (the one you intend to use to cook them) arrange six boneless porkchops in a zip-lock plastic bag. Pour marinade over them, close bag, and refrigerate for about 24 hours (turning from time to time, to be sure the marinade reaches all of the meat). In another plastic bag combine cracker crumbs (I used almond meal, but unless you live near a Trader Joe's or make your own in a food processor, crumbs will do almost as well) and a teaspoon or two of salt. Remove chops from ziplock bag and pour the marinade into a large measuring cup. grease the baking dish (I use "Pam" or some other cooking spray) Shake chops two at a time in the bag of crumb mixture, and arrange in a single layer in the baking dish. Put a thick layer of sliced almonds on top, then pour marinade over. Bake in a preheated 350F oven until done (35 to 45 minutes) Makes six servings. I served them with a barley casserole (instead of rice or potatos) and buttered steamed vegetables. Enjoy! > I'll send in the recipe for the rye-and-seeds bread that Dave and I > developed over a couple of years - I just have to spend some time [quoted text clipped - 3 lines] > :^) > Tish Lovely! I am going include conversion tables, but they may not be localised for your kitchen ;-) Deb. Signaturehttp://www.scientific-art.com "He looked a fierce and quarrelsome cat, but claw he never would; He only bit the ones he loved, because they tasted good." S. Greenfield > This is a lovely idea, Deb, and I'm glad you've got a lot of response. > I'd like to participate, but at the moment can't think of a single > recipe to share. I'm like Ginger-lyn; I pretty much just look what's in > the fridge and then make something out of it, throwing together this and > that and the other. I'll see if I can think of some traditional Finnish > stuff. Oh yes please - that would be great! If enough people from the far-flung corners of rpca send just one or two local recipes we will have a very interesting 'regional' section! ... I was trying to think of where we all come from again, and I think the following places are represented: USA, Canada, Thailand, Australia, New Zealand, England, Scotland, Wales, Germany, Sweden, Norway, Finland, Slovenia. Perhaps we can include Mexico by proxy, as Victor has strong family connections - and recipes - from there. There used to be Laure posting from Italy but she hasn't been around for a while. Deb. Signaturehttp://www.scientific-art.com "He looked a fierce and quarrelsome cat, but claw he never would; He only bit the ones he loved, because they tasted good." S. Greenfield > Slovenia. Perhaps we can include Mexico by proxy, as Victor has strong > family connections - and recipes - from there. There used to be Laure More than proxy, I was born and raised in Mexico. I've only lived in the states since 1995... :) SignatureVictor Martinez Owned and operated by the Fantastic Seven (TM) Send your spam here: uce@ftc.gov Email me here: pistorLITTER@BOXaustin.rr.com >> Slovenia. Perhaps we can include Mexico by proxy, as Victor has strong >> family connections - and recipes - from there. There used to be Laure > > More than proxy, I was born and raised in Mexico. I've only lived in the > states since 1995... :) Victor, do you have a recipe for a homemade Mole sauce? Jo > Victor, do you have a recipe for a homemade Mole sauce? I have a few. Which mole do you prefer? My favorite is oaxacan black, the most common in the US is poblano. I also like green mole very much, as well as one my mom makes she calls de San Andres. SignatureVictor Martinez Owned and operated by the Fantastic Seven (TM) Send your spam here: uce@ftc.gov Email me here: pistorLITTER@BOXaustin.rr.com >> Victor, do you have a recipe for a homemade Mole sauce? > > I have a few. Which mole do you prefer? My favorite is oaxacan black, the > most common in the US is poblano. I also like green mole very much, as > well as one my mom makes she calls de San Andres. I honestly don't know. What I fell in love with was made by a dear elderly aunt of a family we have become honorary members of. She wouldn't share the recipe with anyone (it wasn't written down) and she is no longer with us. Most of the family is from Baja California. Some more recently than others. For big parties she would make Turkey Mole. It wasn't really hot spicy and wasn't as dark as the commercial ones I've tried. So I'm guessing it was a variation of Poblano. I'd probably like the green, but my family doesn't share my love of green sauce. Jo > wasn't as dark as the commercial ones I've tried. So I'm guessing it was a > variation of Poblano. Here's an easy version of poblano, translated and adapted from "La cocina familiar en el estado de Puebla" by yours truly... :) EASY MOLE POBLANO 1 cooked chicken, cut in pieces (boil the chicken with onion, carrots, celery and fine herbs, season with salt and pepper) 4 tbs of lard 2 tbs toasted sesame seeds 6 ancho chiles 2 mulato chiles 4 allspice berries 3 garlic cloves 2 cloves 2 bay leaves 1 french roll, cut in cubes and fried in oil 1 onion 1 tsp mexican cinnamon, crushed 1 piece of mexican chocolate 1 corn tortilla, toasted on the griddle until almost burn Seed and devein the chiles, soak in boiling water to soften. Puree the chiles with the rest of the ingredients (except the chicken and the lard) in the food processor to form a paste. Add some chicken stock if needed to process. Fry the paste in the lard, season with salt and add enough chicken stock to achieve a thick sauce consistency. Add the chicken pieces and let simmer for a few minutes. Serve with mexican rice (my recipe to follow) and corn tortillas. EASY MEXICAN RICE 1 cup rice 2 large roma tomatoes 1 small white onion 2 garlic cloves Blend the tomatoes with the onions and garlic, add enough chicken stock to get 2 1/2 cups of liquid. Season with salt. Fry the rice in oil in a heavy pot until it turns golden brown. Add the tomato mixture (pass through a sieve if you like) and lower the heat. Cover and let simmer until the liquid has been absorbed. SignatureVictor Martinez Owned and operated by the Fantastic Seven (TM) Send your spam here: uce@ftc.gov Email me here: pistorLITTER@BOXaustin.rr.com > More than proxy, I was born and raised in Mexico. I've only lived in the > states since 1995... :) Apologies - yes, much more than proxy :-} Deb. Signaturehttp://www.scientific-art.com "He looked a fierce and quarrelsome cat, but claw he never would; He only bit the ones he loved, because they tasted good." S. Greenfield |
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