(In memory of UDD, LOL)


MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Halloween Chili
Categories: Halloween
Yield: 1 Servings

1 1/4 lb Ground goblin gizzards
-(ground beef 15% fat)
1 md Eye of Cyclops (onion)
1 15 Oz. Can soft shelled
-beetles (kidney beans)
1 28 Oz. Can blood of bat (V-8
-juice)
1/8 ts Pureed wasp (prepared
-mustard)
1/4 ts Common dried weed (oregano)
1 ds Redtailed hawk toenails
-(crushed red pepper)
2 ts Ground sumac blossom (chili
-powder)
1 ts Hemlock (honey or sugar)
1/2 c Fresh grubs (sliced celery)
1 tb Eye of Newt (pearled barley)
1 tb Dried maggots (uncooked
-rice)
Water from a stagnant pond
-(tap water)

Preparation : Substitutions are in parenthesis. Best made during the
last phase of the moon, if that is not possible, just do the best you
can in a softly lighted kitchen after dark. Brown the gizzards in an
iron cauldron over a fire made from the siding off of a haunted
house, add chopped eye of cyclops and simmer until the pieces of eye
become translucent again, add blood of bat, and soft shelled beetles,
bring to a slow bubbling boil. At this time, add the common weed,
maggots, toenails, sumac, grubs, hemlock, eye of newt and the pureed
wasp. As it cooks you may want to adjust the consistency with pond
water. You can tell it is done when the eye of newt swells and the
vertical tan colored 'cats eye' appears on one side. Posted to
MC-Recipe Digest V1 #252

Date: Sun, 20 Oct 1996 07:13:09 -0700

From: Greg Leonhardt <gregl@ix.netcom.com>

MMMMM

-- Sean

... What's worse than raining cats and dogs? Hailing taxis!

--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to All:

(In memory of UDD, LOL)

Title: Halloween Chili
1 1/4 lb Ground goblin gizzards

Ha! I like the creativity in that recipe. Here's another Halloween
recipe from UDD:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Black & Orange Halloween Pasta
Categories: Pasta, Squash, Chiles, Herbs
Yield: 6 Servings

2 lb Butternut squash;
- peeled, seeded, cubed 3/4"
2 Orange bell peppers;
- in 1" pieces
4 cl Garlic; thin sliced
1 tb Thyme leaves
1/2 ts Hot red pepper flakes
1/4 c Extra-virgin olive oil
1 lb Black linguine or spaghetti
1/2 c Kalamata olives;
- pitted, chopped

Preheat oven to 425?F/218?C with rack in middle.

Toss squash and bell peppers with garlic, thyme, red pepper flakes,
oil, and 1/2 ts each of salt & pepper in a 17x11" 4-sided sheet
pan. Roast, stirring once, until vegetables are just tender and
browned in spots, 25 to 35 minutes.

While vegetables finish roasting, cook linguine in a pasta pot of
well-salted boiling water until al dente. Reserve 1/2 cup cooking
water, then drain pasta and return to pot.

Remove sheet pan from oven and pour reserved water over vegetables,
stirring to loosen from pan. Stir in olives, then add vegetable
mixture to pasta in pot and toss to combine.

Recipe by Melissa Roberts

Recipe FROM: Gourmet Magazine, Oct 2009

Formatted by: Dave Drum, Oct 28, 2010

Uncle Dirty Dave's Archives

MMMMM


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ben Collver wrote to Sean Dennis <=-

Ha! I like the creativity in that recipe.

He did enjoy creativity, even if he didn't like the food itself.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crawfish Jambalaya
Categories: Main dish, Shellfish, Cajun
Yield: 4 Servings

1 lb Crawfish tails
1 1/4 c Long grain rice (raw)
1 tb Flour
2 tb Salad oil
1 c Onion, chopped fine
1/2 c Chopped parsley (2ts.flakes)
1/2 c Chopped green onion tops
1/2 c Chopped celery
1/2 c Chopped bell pepper
1/4 c Crawfish fat
1 1/2 c Water
2 1/2 ts Salt
1/2 ts Black pepper
1/4 ts Red pepper, or to taste

Brown flour in oil to a golden brown. Add onions. Stir constantly
until onions are almost cooked. Add 1 1/2 cups cold water and simmer
for 1/2 hr. Add crawfish tails and fat. Cook until crawfish turns
pink. Add abt. 2 cups of water and bring to a boil. When water is
rapidly boiling, add remainder of ingredients. Stir to blend and cook
on low heat covered for abt. 1/2 hr. or until rice is tender. Five
minutes before serving, use a 2 prong fork and fluff up jambalaya so
that rice will have a tendency to fall apart. Courtesy Telephone
Pioneers BillSpalding *P CRBR 38 A

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean

... Diets are for those who are thick and tired of it.

--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)