Cooking and Recipes IV, Hosted by Oiseau

............big news that his Dad had found a rattlesnake in the garden! When I asked him if he was going to eat the meat, he hesitated and then said they were going to give the meat back to the earth.

Later that night, he called back and said they had eaten rattlesnake for dinner! His Dad put it on the barbecue. Even Elsa said it was good. The snake was 33 inches with 7 rattles on its tail. Glad the kids got to see it since they have been warned so often about snakes where they live. Now they know what it is they have been warned against.

Now friends, would you eat a grilled snake?

I just saw the very thing on "Outback café" here in OZ, a new Lifestyle cooking show.

It was always a favorite to bring to pot lucks. I knew I'd not have anything to take back home. Once the word got around, it disappeared quickly.

DG, your chicken noodle bake sounds good. I'm always looking for low fat recipe's for my cholesterol challenged hubby.

Bobbie

What a nice slice/square with an afternoon cuppa. It's so easy to make. Thanks Bobberr

I cook up a lot of boneless skinless chicken thighs every week for Mother and me and of course little Bunnieboo. I use them for salads, sandwiches and quick casserole meals. Tonight I'm going to make my chicken noodle bake.

Chicken Noodle Bake

INGREDIENTS:

6 ounces thin egg noodles, cooked, drained

6 tablespoons butter

6 to 8 ounces sliced mushrooms

6 tablespoons flour

1 2/3 cups chicken broth

1 cup milk

1/4 cup pimiento, drained, chopped

1 1/2 teaspoons salt

1/2 teaspoon pepper

2 cups cooked diced chicken

1 cup frozen peas, thawed under hot water

1/2 cup fresh grated Parmesan cheese,
plus more for topping

PREPARATION:

Preheat oven to 350 degrees
Grease a 2 1/2- to 3-quart baking dish.
In large skillet or saucepan over low heat,
melt butter; saute mushrooms until tender.
Blend in flour, stirring until smooth and bubbly.
Gradually add chicken broth, milk, pimiento,
and salt and pepper; stir constantly until
sauce is thickened. Stir in chicken, peas,
and 1/2 cup of Parmesan cheese,
and the cooked noodles.
Spoon the mixture into the prepared baking dish.
Sprinkle some Parmesan cheese over top.
Bake chicken noodle casserole 20 to 25 minutes,
until hot and bubbly.

I'm going to make a green salad with my homegrown tomatoes,red onion,butter lettuce and romaine mixture.Some french crusty bread and voila'.

Lemon Lumpy

1C. sifted flour

½C. butter

¼C. powdered sugar

Mix together by hand. Pat into an 8X8 pan. Bake for 20 mins. at 350°.

2 eggs, beaten

1C. sugar

1T. flour

3T. fresh lemon juice

zest of one lemon

¼t. baking powder

Mix together and spread on top of crumb layer. Bake for 25 mins. at 350°. Cool and cut in squares.

Bobbie

This last month was spent mostly in restaurants. A visiting relative who loves 'to do' lunch had me on the go discovering some marvelous wineries.

So, it would be nice to ease back into the kitchen with some uncomplicated fare such as Primavera pasta.

A bit of pure olive oil in a sauté pan, a whole clove of garlic (un-crushed so you can fish it our toward the end - just for flavor) one whole broccoli 'florets' (save sterms for soup another time) (washed thoroughly and still containing a lot of water) and cover it up for a while. The broccoli will cook and retain it's colour.

Pot of boiling salted water at the ready for any pasta you like. When it's cooked al dente drain and place in a large bowl, enough to toss around. Then add the broccoli to the pasta.

Shave a hunk of granpadano parmesan cheese and add to the top of this light dish.

Oh yes, A glass of White chilled wine goes well. xoxoxoxox Buon apetito

Everyone have a fun and safe holiday!

I made potato salad to go with the barbaqued chicken and ribs I'm doing today. Having some sliced tomatoes out of my garden and baked beans too. And can't forget the white corn on the cob LOL

Oiseau I made your sangria wine recipe for today too. Hope I can stay awake for the fireworks tonight LOL

copied from the Web...........

"I have a favorite recipe I got from my Moroccan mother-in-law. (I call this Moroccan style because the average American household does not have a typical Moroccan cookware pot called the Tajine and so I had to adapt the recipe.)"

* 1 large broiler chicken
* 2 medium onions with olive oil to sauté
* 1 pint (more or less) of your favorite brine soaked olives, reserve brine (lighter flavored ones are best)
* 2 medium lemons whole
* 2 heaping tablespoons ground turmeric spice
* water

* A non aluminum pot larger sized Oven pan.
* Potatoes or Rice or CousCous or Egg noodles
* Large serving dish with high sides

Dice onions and sauté until soft and glistening. Wash then cut lemons in half and then cut halves into wedges. Wash and de-fat chicken and put into pot. Add sautéed onions, lemon wedges, unwashed olives (in another words still very salty), turmeric, and cover with water by approx. one inch. Stir to dissolve spice. Bring to boil, skim debris, and lower heat to a medium simmer and simmer until chicken is completely cooked but not falling off the bones. Remove from sauce and place in oven pan in the oven on a medium heat to brown slightly. Bring sauce to a rolling boil and reduce the sauce to one third. During the last 20 minutes, add diced potatoes or egg noodles and cook in the sauce if desired. Taste for readiness (the lemon should be very soft and the skin now edible) and correct salt level with the reserved brine. Return chicken to sauce to refresh. Then plate in the serving bowl, nap with the reduced sauce and all the goodies (onion, olives, lemon, potatoes/noodles) and serve.

Note: can be served in a number of ways: With boiled potatoes, french fried potatoes, various types of rice (the short grained white rice is more common), steamed and buttered CousCous, or egg noodles.

Note: Turmeric is the spice that gives Mustard sauces the stain ability. This dish should not be served on your best linens. They may not be best anymore.

All these new and different (to me anyway) recipes needed exposure LOL

Recipe makes 6 servings

6 chicken breasts

4 tablespoons olive oil

1/4 cup raisins

2 garlic cloves, minced

1/2 teaspoon cumin

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

1 onion, chopped

1/4 teaspoon cinnamon

1 green pepper, chopped

1/2 teaspoon salt

3 slices pimento pepper, chopped

1/4 teaspoon pepper

1 teaspoon sugar

2 large tomatoes, peeled, seeded and chopped

1 grated orange, rind of

2 ounces unsweetened chocolate squares, chopped

2 tablespoons chili powder (or to taste)

2 1/2 cups chicken broth

1/4 cup light rum

1/4 cup slivered almonds

1. In casserole, heat oil and cook garlic for a few moments to flavour oil; add chicken and brown.

2. Remove chicken.

3. In remaining fat, cook onion, green pepper, pimento, and tomato over gentle heat for 10 minutes.

4. To onion mixture, add chili powder, blending well.

5. Add broth, almonds, raisins, seasonings, and rind; simmer, covered, 30 minutes longer.

6. Add chocolate, stirring until melted.

7. Replace chicken, spooning sauce over.

8. Bake, covered, at 350 degrees for 1 hour, or until chicken is tender.

9. Warm rum, ignite it, and pour over contents of casserole; allow to stand for a few minutes.

© 2007 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Happy Birthday, GinnyAnn

Worth copying

Measures

It surprised me also that you need to cover them before turning them.

I don't have a cast iron lid, wonder if that could make a difference.

Lots of recipes for the dutch oven, but I only have a set of frying pans.

I like using the cast iron frying pans for frying flat breakfast sausages. The pans also good to use for browning food on the stove top, then finish cooking in the oven.

The secret to perfect fried potatoes are a heavy skillet (cast iron is perfect), even heat, and self control. You have to let the potatoes cook with the lid on long enough to brown and become crispy before you turn them. Use a spatula, not a spoon, to turn the potatoes so the potato slices retain their shape and don't get all mushed together. For about 2 pounds of potatoes it will take 20 minutes over medium heat with the lid on (NO PEAKING) Don't lift the lid or turn them. After that you turn them a few times until crispy and done.

I found Cast Iron Cooking for Dummies at the library yesterday. I haven't had time to do much with it yet, but who a thunk it was even written?