In article >,
Christine Dabney > wrote:

> On Wed, 22 Aug 2007 08:02:54 +0100, "Ophelia" > wrote:
>
>
> >Well I don't think that!!! It was lovely to see people who post here and I
> >thought they all look lovely!!
> >Even if we are fat and older?
>
> LOL
>
> Christine

We are just people...

Not freakin' fashion models!

Never trust a skinny cook. <g>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Kate Connally > wrote:

> I live alone and I certainly don't want to have to
> cook dinner from scratch when I get home from work.
> I wonder about the people who are always asking about
> things they can make for just one person, or 2 people.
> I wonder why they don't just make a big batch of something
> and eat it for several nights. Granted there are some
> things that are not as good reheated but there's tons
> of stuff out there that is even better reheated. And if
> they don't want to eat the same thing every night for a
> week or so, then they can make a couple of different things
> and freeze portions and switch off every night.

I have to cook at least every three days. I can eat the same thing every
day for longer than that, but my house mate gets bored after about three
days of the same thing. :-)

It's hard to alternate. It just does not work here.

>
> I don't mind eating the same thing every night till it's
> gone. (Assuming it's good. Once in a while I make something
> that doesn't turn out too well - edible but not great, usually
> a new recipe I'm trying - and then I start to get a little
> sick of it before it's all gone, but that is rare.)

Exactly.

>
> Some things I make take 2-3 weeks to finish off, like
> my Brunswick Stew, for instance. It's a big recipe in the
> first place and I tend to add extra of everything (I don't
> measure) so I end up with twice as much as the recipe is
> supposed to make. That lasts me 3 weeks at least! ;-)
>
> Kate

Soups and stews will often get frozen portions for later.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Goomba38 > wrote:

> Becca wrote:
>
> >>> I rather like the entire collection. :-)
> >>> Shows a very eclectic bunch of people.
> >>
> >> Most of them look fat and old.
> >
> > So?
> >
> > Becca
>
> He forgot ugly too. We're all old, fat and ugly.
> Why I don't just shoot myself now, I dunno?
> <sigh>

I don't recall seeing YOUR mugshot there?
Or did I miss it???
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Wed, 22 Aug 2007 10:35:33 -0400, Goomba38 >
wrote:

>Becca wrote:
>
>>>> I rather like the entire collection. :-)
>>>> Shows a very eclectic bunch of people.
>>>
>>> Most of them look fat and old.
>>
>> So?
>>
>> Becca
>
>He forgot ugly too. We're all old, fat and ugly.
>Why I don't just shoot myself now, I dunno?
><sigh>

now? but there's still stuff left to eat!

your pal,
blake

In article >,
"Michael \"Dog3\" Lonergan" > wrote:

> Goomba38 > dropped this
> : in rec.food.cooking
>
> > Becca wrote:
> >
> >>>> I rather like the entire collection. :-)
> >>>> Shows a very eclectic bunch of people.
> >>>
> >>> Most of them look fat and old.
> >>
> >> So?
> >>
> >> Becca
> >
> > He forgot ugly too. We're all old, fat and ugly.
> > Why I don't just shoot myself now, I dunno?
> > <sigh>
>
> I'm old, fat and ugle too. Don't shoot yourself. Let's eat ourselves to
> death. I've got a 10lb bag of Hershey's Kisses. Come on over
>
> Michael

Melt 'em and use them for a fruit dip!!!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Christine Dabney wrote:
> On Wed, 22 Aug 2007 08:02:54 +0100, "Ophelia" > wrote:
>
>
>> Well I don't think that!!! It was lovely to see people who post
>> here and I thought they all look lovely!!
>> Even if we are fat and older?
>
> LOL

Well I wrote the first two lines but not the third

I don't expect to find skinny teenagers in a food group. I expected what I
saw....lovely ladies, sweet faces and people who look like a lot of fun)
Wives and mothers, or people who love to cook

I am sure I don't look any different and the person who made the first nasty
comment, well I would love to see her pic. but of course, I don't suppose
she would dare show it)

"Omelet" > wrote in message
news
> In article >,
> Christine Dabney > wrote:
>
>> On Wed, 22 Aug 2007 08:02:54 +0100, "Ophelia" > wrote:
>>
>>
>> >Well I don't think that!!! It was lovely to see people who post here
>> >and I
>> >thought they all look lovely!!
>> >Even if we are fat and older?
>>
>> LOL
>>
>> Christine
>
> We are just people...
>
> Not freakin' fashion models!
>
> Never trust a skinny cook. <g>
> --
> Peace, Om


Hey, now! I resemble that remark! One of the people I cook FOR is not
skinny, does that cut me any slack?

Lynne A

Goomba38 wrote:
> Becca wrote:
> >>> I rather like the entire collection. :-)
> >>> Shows a very eclectic bunch of people.
>
> >> Most of them look fat and old.
>
> > So?
>
> > Becca
>
> He forgot ugly too. We're all old, fat and ugly.
> Why I don't just shoot myself now, I dunno?
> <sigh>

Naturally everyone is ugly, compared with The Jilly... there's really
no discussion.

The Sheldon

Becca wrote:
> Pussy Katz wrote:
> > Omelet wrote:
> >> "TammyM" wrote:
> >>> "ChattyCathy" wrote:
> >>>>http://www.recfoodcooking.com/
> >>>> I have received a few more RFC Mugshots
> >>>> Please remember that you are welcome to send yours!
> >>>>http://www.recfoodcooking.com/mug/
> >>> My hands-down favorite pic on the site is Dee Dee!
> >> I rather like the entire collection. :-)
> >> Shows a very eclectic bunch of people.
>
> > Most of them look fat and old.
>
> So?


Tell em better zoftig, well schtuped, and alte than skinny, bitter,
and die young.

Sheldon

"TammyM" > wrote in message
...
>
> "ChattyCathy" > wrote in message
> ...
>> http://www.recfoodcooking.com/
> <snip>
> *Reminder:*
>> I have received a few more RFC Mugshots in the last week or so.
>> Please remember that you are welcome to send yours in too!
>> http://www.recfoodcooking.com/mug/
>
> My hands-down favorite pic on the site is Dee Dee! What a terrific photo
> :-)
>
> TammyM
Tammy, you are so sweet to say so.
Dee Dee

Michael "Dog3" Lonergan wrote:

> I'm old, fat and ugle too. Don't shoot yourself. Let's eat ourselves to
> death. I've got a 10lb bag of Hershey's Kisses. Come on over
>
> Michael
>
I'm not positive but I think Hershey's Kisses come in dark chocolate
now! Ooooh...be still my heart. Dove's dark chocolate pieces are good too.

blake murphy wrote:

>> He forgot ugly too. We're all old, fat and ugly.
>> Why I don't just shoot myself now, I dunno?
>> <sigh>
>
> now? but there's still stuff left to eat!
>
> your pal,
> blake

LOL.. the perfect reason to live!! Thanks

Michael "Dog3" Lonergan wrote:
Actually I won't refuse any chocolate except maybe
> white chocolate.

Oh Amen! That stuff is a horror to the name "chocolate"... ugh.
I mean...why bother?!

Michael "Dog3" Lonergan wrote:

> Yep and we sure don't want to have all of us in the kitchen fighting over
> what we're making for Goomba's Dead Spread
>
> Michael

LOL.. shall I hand out post-it notes in advance with assignments on it?

(shades of that great series "Dead Like Me" on Cinemax)

Omelet wrote:
> In article >,
> Goomba38 > wrote:
>
>> Becca wrote:
>>
>>>>> I rather like the entire collection. :-)
>>>>> Shows a very eclectic bunch of people.
>>>> Most of them look fat and old.
>>> So?
>>>
>>> Becca
>> He forgot ugly too. We're all old, fat and ugly.
>> Why I don't just shoot myself now, I dunno?
>> <sigh>
>
> I don't recall seeing YOUR mugshot there?
> Or did I miss it???

Everyone's face should be there. It is nice to know who you are talking to.

Becca

James Silverton wrote:

> Kate wrote on Wed, 22 Aug 2007 10:38:58 -0400:
>
> KC> Omelet wrote:
> me.
>
> KC> I don't mind eating the same thing every night till it's
> KC> gone. (Assuming it's good. Once in a while I make
> KC> something that doesn't turn out too well - edible but not
> KC> great, usually a new recipe I'm trying - and then I start
> KC> to get a little sick of it before it's all gone, but that
> KC> is rare.)
>
> KC> Some things I make take 2-3 weeks to finish off, like
> KC> my Brunswick Stew, for instance. It's a big recipe in the
> KC> first place and I tend to add extra of everything (I don't
> KC> measure) so I end up with twice as much as the recipe is
> KC> supposed to make. That lasts me 3 weeks at least! ;-)
>
> I have seen a recipe for Brunswick Stew that involved squirrels. Have
> you found a recipe for tree-rats? :-)

I don't think I have a recipe using squirrel, but I
believe that originally Brunswick Stew was made with
squirrel. Since not that many people these days have
access to squirrel it's now made almost exclusively with
chicken. I would love to try it with squirrel.

I've had roasted squirrel (in fact, I roasted it myself).
My grandfather used to go hunting once in a while, one time,
in addition to the rabbits he usually brought home, he also
had a couple of squirrels. My sister and I were living with
him at the time - we were in high school - and we did all
the cooking. I roasted them the same way I always roasted
the rabbit - whole and larded with bacon. I sure wish I had
access for squirrel and rabbit now that I have interesting
recipes to use on them. I have a wonderful sounding recipe
from Lidia Bastianich for rabbit cacciatore that I would love
to try.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate wrote on Thu, 23 Aug 2007 11:17:34 -0400:

I
KC> always roasted the rabbit - whole and larded with bacon. I
KC> sure wish I had access for squirrel and rabbit now that I
KC> have interesting recipes to use on them. I have a
KC> wonderful sounding recipe from Lidia Bastianich for rabbit
KC> cacciatore that I would love to try.

Frozen rabbit is available in quite a lot of supermarkets around
here. I've never actually seen someone buy it so I don't know if
it is an ethnic taste.


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Thu, 23 Aug 2007 04:53:12 GMT, "Michael \"Dog3\" Lonergan"
> wrote:

>Goomba38 > dropped this
: in rec.food.cooking
>
>> Michael "Dog3" Lonergan wrote:
>>
>>> Yep and we sure don't want to have all of us in the kitchen fighting
>>> over what we're making for Goomba's Dead Spread
>>>
>>> Michael
>>
>> LOL.. shall I hand out post-it notes in advance with assignments on
>> it?
>>
>> (shades of that great series "Dead Like Me" on Cinemax)
>>
>
>Oh Gawd... That would be hilarious. Hmmm... You've given me an idea which
>I need to think on. Could be fun!
>
>Michael

dibs on designated boozer!

your pal,
blake

On Wed, 22 Aug 2007 22:33:01 GMT, "Randy Johnson" >
wrote:

>
>On 22-Aug-2007, "Ophelia" > wrote:
>
>> I am sure I don't look any different and the person who made the first
>> nasty
>> comment, well I would love to see her pic. but of course, I don't suppose
>>
>> she would dare show it)
>
>Wasn't the OP ? I thought that was Sheldon getting in
>touch with his feminine side.

i'm not even sure sheldon has a male side.

your pal,
blake

"Dee Dee" > wrote in message
...
>
> "TammyM" > wrote in message
> ...
>>
>> "ChattyCathy" > wrote in message
>> ...
>>> http://www.recfoodcooking.com/
>> <snip>
>> *Reminder:*
>>> I have received a few more RFC Mugshots in the last week or so.
>>> Please remember that you are welcome to send yours in too!
>>> http://www.recfoodcooking.com/mug/
>>
>> My hands-down favorite pic on the site is Dee Dee! What a terrific photo
>> :-)
>>
>> TammyM
> Tammy, you are so sweet to say so.
> Dee Dee

No sweetness involved, other than that gi-normous bowl of ice cream you're
eating :-) You in your purple top, you vixen, your pic just makes me smile
and smile, you're obviously enjoying yourself to the hilt. Which is exactly
as it should be.

TammyM

"James Silverton" > wrote in message
news:rDhzi.25351$jy6.18924@trnddc01...
> Kate wrote on Thu, 23 Aug 2007 11:17:34 -0400:
>
> I
> KC> always roasted the rabbit - whole and larded with bacon. I
> KC> sure wish I had access for squirrel and rabbit now that I
> KC> have interesting recipes to use on them. I have a
> KC> wonderful sounding recipe from Lidia Bastianich for rabbit
> KC> cacciatore that I would love to try.
>
> Frozen rabbit is available in quite a lot of supermarkets around here.
> I've never actually seen someone buy it so I don't know if it is an ethnic
> taste.
>
>
> James Silverton
> Potomac, Maryland

Perhaps some country folk could be called 'ethnic'? ;-))
I recall in my family skinning a rabbit for dinner -- everyone was very very
ill for some time. The only one that wasn't ill was me - me no eat wabbit!
A cousin's family - modern and well to do enought go to France and pick up
some frog legs and rabbit for dinner, - the boys (grown men) get squirrel
to bring home for dinner -- as far as I know; I haven't joined them for it.


Dee Dee

"Kate Connally" > wrote in message
...
> I've had roasted squirrel (in fact, I roasted it myself).
> My grandfather used to go hunting once in a while, one time,
> in addition to the rabbits he usually brought home, he also
> had a couple of squirrels. My sister and I were living with
> him at the time - we were in high school - and we did all
> the cooking. I roasted them the same way I always roasted
> the rabbit - whole and larded with bacon. I sure wish I had
> access for squirrel and rabbit now that I have interesting
> recipes to use on them. I have a wonderful sounding recipe
> from Lidia Bastianich for rabbit cacciatore that I would love
> to try.

We don't have much access to squirrel, but we are able to find rabbit.
Please will you share you recipes for both?

Goomba38 wrote:
> Michael "Dog3" Lonergan wrote:
>
>> Yep and we sure don't want to have all of us in the kitchen fighting
>> over what we're making for Goomba's Dead Spread
>>
>> Michael
>
> LOL.. shall I hand out post-it notes in advance with assignments on it?
>


I don't care what my Post-it says, I'm NOT making hotdish.

gloria p

Puester wrote:
> Goomba38 wrote:
>> Michael "Dog3" Lonergan wrote:
>>
>>> Yep and we sure don't want to have all of us in the kitchen fighting
>>> over what we're making for Goomba's Dead Spread
>>>
>>> Michael
>>
>> LOL.. shall I hand out post-it notes in advance with assignments on it?
>>
>
>
> I don't care what my Post-it says, I'm NOT making hotdish.
>
> gloria p

I'll thank you in advance

In article >,
says...
> Goomba38 wrote:
> > Michael "Dog3" Lonergan wrote:
> >
> >> Yep and we sure don't want to have all of us in the kitchen fighting
> >> over what we're making for Goomba's Dead Spread
> >>
> >> Michael
> >
> > LOL.. shall I hand out post-it notes in advance with assignments on it?
> >
>
>
> I don't care what my Post-it says, I'm NOT making hotdish.
>
> gloria p
>
Why? No tater tots on hand??

...fred

--
Posted via a free Usenet account from http://www.teranews.com

On Aug 21, 6:21?am, ChattyCathy > wrote:
> http://www.recfoodcooking.com/
>
> Thanks go to Omelet for sending in this survey.
>
> *Reminder:*
> I have received a few more RFC Mugshots in the last week or so.
> Please remember that you are welcome to send yours in too!http://www.recfoodcooking.com/mug/

Why it you didn't put up Andy's frontal shot?

Frontal Corn: http://i10.tinypic.com/4qfxmky.jpg

Sheldon

James Silverton wrote:

> Kate wrote on Thu, 23 Aug 2007 11:17:34 -0400:
>
> I
> KC> always roasted the rabbit - whole and larded with bacon. I
> KC> sure wish I had access for squirrel and rabbit now that I
> KC> have interesting recipes to use on them. I have a
> KC> wonderful sounding recipe from Lidia Bastianich for rabbit
> KC> cacciatore that I would love to try.
>
> Frozen rabbit is available in quite a lot of supermarkets around here.
> I've never actually seen someone buy it so I don't know if it is an
> ethnic taste.

We can get rabbit here in the some stores. When I lived
in souther Calif. bought rabbit a couple of times in the
supermarket. The place I've seen it here is a "gourmet"
market and thus it's a little expensive. I keep wishing
to be befriended by a hunter who wants to get rid of his
extra game, making me the beneficiary thereof. (Hint. Hint.)
Sigh. It doesn't seem likely to occur.

My sister moved to Hamilton, MT, a couple of years ago.
They're always being offered elk and stuff. :-(

Maybe one of these days I'll splurge and buy the rabbit
and try the rabbit cacciatore recipe. This store also
has things like quail, pheasant, partridge (I think,
some other bird anyway). They're all frozen, of course.
Nothing fresh. I think I might even have seen some
venison. I know I've seen buffalo.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Ophelia wrote:

> "Kate Connally" > wrote in message
> ...
>
>>I've had roasted squirrel (in fact, I roasted it myself).
>>My grandfather used to go hunting once in a while, one time,
>>in addition to the rabbits he usually brought home, he also
>>had a couple of squirrels. My sister and I were living with
>>him at the time - we were in high school - and we did all
>>the cooking. I roasted them the same way I always roasted
>>the rabbit - whole and larded with bacon. I sure wish I had
>>access for squirrel and rabbit now that I have interesting
>>recipes to use on them. I have a wonderful sounding recipe
>>from Lidia Bastianich for rabbit cacciatore that I would love
>>to try.
>
>
> We don't have much access to squirrel, but we are able to find rabbit.
> Please will you share you recipes for both?

I haven't tried this yet. I'm also including another
one I found.

LYDIA’S RABBIT CACCIATORE

1 rabbit (about 3 1/2 pounds)
1 1/2 teaspoons coarse sea salt or more to taste
1/3 cup + 2 tablespoons extra-virgin olive oil
5-6 plump garlic cloves, peeled and smashed
8-9 large fresh sage leaves
3 sprigs fresh rosemary
1/4 cup sun-dried tomatoes, halved, drained, and dried
4 large shallots, peeled and sliced in half (about 4 ounces)
1 1/2 teaspoons tomato paste
2-3 pickled hot cherry peppers, drained, seeded, and quartered,
or equivalent amount of Tuscan preserved peppers plus
1/2-1/4 teaspoon peperoncini (hot red pepper flakes)
1 1/2 tablespoons red wine vinegar
3/4 cup white wine
3 large red and yellow bell peppers (1½ pounds) cored, seeded,
and cut in 1" pieces
1 cup hot chicken broth, or more

Lay the rabbit on its side; lift up the leg-thigh of the meaty hind leg,
then twist it around and bend it back to expose the joint. Cut into the
flesh there and through the joint to separate the leg thigh piece. Turn
the rabbit over and separate the other hind leg in the same way. Lift
the foreleg on one side, find and sever the shoulder joint, and pull off
the leg from the backbone. Clean all the fat from the cavity. Cut off
the neck, slicing crosswise through the backbone just above the rib
cage. Cut off the tail end of the backbone, slicing crosswise just
below the meaty flaps of the saddle - chop the backbone here with a
cleaver or a sturdy kitchen knife. Cut crosswise through the meat flaps
and backbone where the saddle meets the rib cage; make an initial cut
with your knife then chop with the cleaver to separate the rib piece
from the saddle. Cut and chop the saddle in half, crosswise. Spread
open the two sides of the rib cage and split them apart down the middle.
You now have 8 good serving pieces plus the 2 small pieces of neck and
tail. Toss the rabbit pieces with 1½ teaspoons of salt to season them
on all sides. Pour the 1/2 cup of the olive oil into the braising pan,
swirling it around, and set over medium heat. As the pan heats, lay in
the meatiest rabbit pieces, close together in one layer, tucking the
remaining pieces (like the rib pieces) on top. Cook, without turning,
to let the meat caramelize slowly, and scatter the garlic, sage leaves,
and rosemary sprigs on top. After 6-7 minutes or whenever the underside
of the rabbit pieces are opaque and just lightly browned, turn them over
and move them around. Brown gently now for 10 minutes or so, turning
again once to let the seasonings tumble in between. Scatter the
sun-dried tomato halves over the rabbit pieces, turning them again so
the tomatoes fall into the bottom. Clear a space and drop in the
shallots; cook them in the hot spot for 1-2 minutes, then tumble them in
with the rabbit pieces. Clear another spot, drop in the tomato paste,
toast it for a minute, then turn and move the pieces around in the pan,
distributing the tomato paste. The rabbit should be browned all over by
now; if not, turn any pale sides to the pan bottom. Drop in the hot
cherry pepper pieces in hot spots and toast them for a minute. Serves 4
with leftovers. (Lidia Bastianich)

RABBIT CACCIATORE

3 tablespoons olive oil
1 3 1/4-pound frozen rabbit, thawed, cut into 8 pieces
5 garlic cloves, minced
1 pound tomatoes, chopped, with seeds and juices (about 2½ cups)
1 1/3 cups dry white wine
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh rosemary

Heat oil in heavy large pot over high heat. Sprinkle rabbit with salt
and pepper. Add rabbit to pot and sauté until browned on all sides,
about 10 minutes. Add garlic; sauté 1 minute. Add tomatoes and wine.
Bring to boil, scraping up any browned bits. Reduce heat to medium,
cover, and simmer until rabbit is cooked through, about 30 minutes.
Using tongs, transfer rabbit pieces to plate. Add herbs to sauce in
pot. Simmer until slightly reduced, about 5 minutes. Return rabbit to
pot. Stir until heated through, about 3 minutes. Season with salt and
pepper and serve. Makes 4 servings. (To most Americans, Ischia, off
the coast of Naples, is relatively unknown. That’s a shame, because for
centuries this island’s thermal springs have been luring savvy travelers
for restorative dips; plus, the locals produce some of the best wine in
the region. At La Pergola, a family-run inn located on a hill just
outside of Forio, guests enjoy some of that homemade wine, along with
artisanal jams and olive oil. La Pergola also serves one of the
island’s most popular dishes, rabbit cacciatore, or hunter’s rabbit.
Chicken may be substituted for rabbit in this hearty dish.) (Bon
Appétit R.S.V.P., May 2002, La Pergola, Ischia, Italy)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Ophelia wrote:

> "Kate Connally" > wrote in message
> ...
>
>>I've had roasted squirrel (in fact, I roasted it myself).
>>My grandfather used to go hunting once in a while, one time,
>>in addition to the rabbits he usually brought home, he also
>>had a couple of squirrels. My sister and I were living with
>>him at the time - we were in high school - and we did all
>>the cooking. I roasted them the same way I always roasted
>>the rabbit - whole and larded with bacon. I sure wish I had
>>access for squirrel and rabbit now that I have interesting
>>recipes to use on them. I have a wonderful sounding recipe
>>from Lidia Bastianich for rabbit cacciatore that I would love
>>to try.
>
>
> We don't have much access to squirrel, but we are able to find rabbit.
> Please will you share you recipes for both?

Here is my favorite Brunswick Stew recipe. It is awesome.
I think I got it out of Bon Appetit many years ago.
I don't think the dumpling recipe makes enough so I would
double or triple it, but not in the same pot. I usually
make one recipe and when that's all eaten up and I still have
a ton of stew left over I make another batch and cook it on
the reheated stew (careful as it tends to burn on the stovetop -
I now put a portion of the stew in my slow-cooker and heat it
up there and add the dumplings to that). Anyway, I keep making
batches of dumplings until the stew is all gone. Granted I
tend to make a bigger batch of stew than the recipe would make
if you followed it strictly - I add extra of everything - I just
get carried away - but I think even if you strictly followed
the stew recipe you would still need at least one more batch
of dumplings. They're so good you tend to eat a lot of them.

BRUNSWICK STEW WITH CORN DUMPLINGS

18 white peppercorns, bruised
6 whole cloves
2 garlic cloves
2 bay leaves
3 sprigs parsley
1/4 t. dried thyme or 4 sprigs fresh
2 qts. chicken stock
1 5- to 6-lb. stewing hen or large roaster, quartered
or equivalent in chicken parts)
1 large onion, chopped
1/2 lb. bacon, chopped (get the good, thick-sliced stuff from
the deli section)
3 medium onions, chopped
3 medium new potatoes, peeled and cubed
1 1-lb. 12-oz. can peeled tomatoes, undrained
1 c. dried baby lima beans, soaked overnight in cold water and drained
2 T. tomato paste
1 whole dried red pepper (optional)
1/2 t. salt
1/2 t. freshly ground pepper
1 c. fresh okra, halved
2 c. fresh corn kernels
Corn Dumplings (recipe follows)

Combine first 6 ingredients in small piece of cheesecloth and secure
with a string. Add to an 8-quart pot with the stock and bring to a
simmer over medium-high heat. Add hen, giblets, and 1 chopped onion.
Simmer, covered, until the chicken is tender, about 1 1/2-2 hours.
Chill overnight if desired. Skim fat from surface of stock. Remove
chicken; discard skin and bones and cut meat into bite-size pieces. Set
aside. Cook bacon until crisp in medium skillet over medium heat.
Remove with slotted spoon to paper towel and drain well. Add to stock.
Pour off all but 2 T. fat and place skillet over high heat. Add
remaining onion and saute quickly until browned. Add to stock along
with potatoes, tomatoes, lima beans, tomato paste, red pepper, salt, and
pepper, and stir to combine. Cover partially and simmer until beans are
tender, about 40-60 minutes. (Stew can be prepared several days ahead
to this point and refrigerated.) Stir in reserved chicken, okra, and
corn. Bring stew to simmer, then drop dumpling batter in by
tablespoonfuls. Cover pot securely and simmer until dumplings are
puffed and a toothpick inserted in center comes out clean, about 15
minutes. Turn into soup tureen to serve or spoon dumplings into heated
bowls and ladle soup over. Makes 8 servings.

Corn Dumplings:
1 c. flour
1 T. yellow cornmeal
2 t. baking powder
1/2 t. salt
generous pinch sugar
1 T. butter, chilled
1/3 c. fresh corn kernels or frozen, thawed
1/4 c. cold milk

Combine flour, cornmeal, baking powder, salt, and sugar in medium bowl
and mix well. Cut in butter using a pastry blender or two knives until
mixture resembles coarse meal. Stir in corn using fork, then add milk
and stir just until moistened; do not overmix. Add to stew and cook as
directed.

Here are some others I recently looked up on the web
for comparison purposes. Some interested historical
info is provided with some of them.

SQUIRREL BRUNSWICK STEW

10 squirrels, disjointed
2 cups corn
1 pound bacon, diced
5 pounds potatoes, diced
2 quarts tomatoes
3 pounds onions, diced
2 pounds lima beans
1 cup diced celery
salt and pepper to taste
1/4 cup Worcestershire sauce
flour

Place the squirrels in a large kettle; add water to half cover. Bring
to a boil. Cover and simmer until squirrels are tender. Cool. Remove
squirrels from stock and remove meat from bones. Place squirrel meat
back into stock and add next nine ingredients; cook two hours. Thicken
stew with a small amount of flour mixed with water; simmer 30 minutes
longer. Yields 20 servings. (To Market, To Market, Junior League of
Owensboro, Kentucky, Typos by Jeff Pruett, Submitted By Jeff Pruett,
09-24-95)

CHUCK’S WILD BRUNSWICK STEW

1 squirrel, cut up
1 rabbit, cut up
1 lb. sirloin steaks, cut into bite-sized pieces
water, as required
2-3 large potatoes, in small cube
1 large onion, diced
1 15-ounce can whole corn
1 15-ounce can lima beans
1 15-ounce can pinto beans
3 large stalk celery, in ¼" slices
3 large carrots, in ¼" slices
3 cloves garlic, smashed
cooking oil, as required
salt, pepper, and seasonings to taste

In a large stew pot place the rabbit and squirrel and cover by 3" of
water. Stew the two until the meat is ready to fall off the bones.
This may take 1-2 hours depending on your heat, but slow is best. As
this is stewing brown the sirloin in cooking oil in a skillet. Remove
sirloin and sit aside. When squirrel and rabbit are ready remove from
water and cool. Pull off all meat from bones with your fingers and put
with the steak, discard bones. After the water has cooled skim off the
fat or any materials on top. Place all the meat back into the broth you
have just made and begin to simmer. Add potatoes, onion, corn, beans,
carrots, celery, and garlic. Add some additional water if needed to
cover by 1"-2". Simmer for several hours to thicken the stew.
Thickness is a personal preference to your own likeness and for dipping.
When thickness is reached salt, pepper, and season with your personal
stew seasoning. Serve hot. (Notes: Leftovers can be frozen and
reheated in microwave. You may bypass the stewing of the animals and
instead brown them in a skillet and add later to water but the broth
will not be as rich and flavorful. Serve with some crusty bread or
crackers to dip in the stew.) Makes 8-10 servings. (Here’s a recipe
for those that want to take the time to really enjoy the taste of a wild
game stew. For awhile I couldn’t hunt, but my son and stepsons did and
would always bring home the goodies and ask for this when the snow
storms hit and they all wanted to lay around the house and eat and stay
warm. This is one of those recipes you can add, delete, and improvise
as you wish. As long as the wild meat is in there. I’ve doubled this
recipe many times with a family of 7. It just takes a big stew pot. By
Chuck in Killbuck)

BRUNSWICK STEW (SQUIRREL STEW) FOR A CROWD

~70 squirrels, cut up
2 large stewing chickens, cut up
6 gal. water
2 1/2 lb. salt pork, chopped
2 1/2 gal. butter beans (lima beans)
3 1/2 gal. cubed peeled potatoes
4 gal. chopped peeled tomatoes
1 gal. cubed peeled carrots
2 1/2 gal. freshly cut corn
1 gal. shredded cabbage (optional)
1 pod red pepper, chopped
3/4 c. black pepper
1 3/4 c. salt
2 1/4 c. sugar

Clean, dress, and cut up squirrels and chickens. If your folks are not
ardent squirrel hunters, increase the number of chickens. If you use
all chickens, this recipe will take 24 stewing chickens. Bring 4 gal.
water to boil in 30-gal. iron kettle. Add squirrel and chicken pieces.
Cook, stirring often, until meat comes off the bone. (Take out pieces
of bone before serving to small children.) Add remainder of water, as
needed. Chop salt pork, fry, and add pork and drippings to boiling
mixture. Add beans, potatoes, tomatoes, carrots, and corn in order as
each is prepared. Continue cooking and stirring until vegetables are
tender. Add cabbage and seasonings, and cook, stirring, 1 hour, until
stew is thick and flavors well blended. Remove kettle from coals to
serving area by hooking handle over a heavy pole, several helpers
carrying each end. Makes 15 gallons. (“It makes a one-dish meal for
the entire neighborhood.”) (Farm Journal says, “You are sure to be in
the South when you find this tempting and famous stew, but there’s no
reason why it can’t be made in other areas. If squirrels are scarce or
your hunters have no time to go after them, chicken makes a good
substitute. The Brunswick Stew goes by different names - Squirrel Stew
is one, and in some Carolina communities, it is called Squirrel Muddle.
For a large crowd the stew is cooked outdoors over coals in a big iron
kettle. A southern woman says that Brunswick Stew is the perfect way to
serve a lot of people without a lot of fuss.”)

BRUNSWICK STEW

2 rabbits or 2 large squirrels or one of each (or, if you
absolutely must, substitute a chicken)
2 T. butter
1 lg. onion, chopped
1/2 lb. country ham, diced
1 t. salt
1 t. pepper
2 quarts water
bouquet garni: 1 bay leaf, 1 sprig parsley, 1 celery top, and
1 hot pepper, tied in cheesecloth bag
1 cup sweet corn
1 cup lima beans
1 cup sliced okra
4 ripe tomatoes, quartered
4 medium potatoes, peeled and diced in ½" cubes
2 t. Worcestershire sauce
1 t. soy sauce
dash or two of hot sauce

Wash rabbits or squirrels, cut into serving pieces, and dry on paper
toweling. In a large Dutch oven, melt the butter and cook the onions
until soft. Add the rabbits or squirrels and fry them about 3 minutes
per side, until browned. Add the diced ham and stir everything
together. Add the salt, pepper, water, and bouquet garni. Cover the
pot and simmer, stirring occasionally, for about 45 minutes to an hour,
until the meat is tender. Add the remaining ingredients. Assuming
fresh veggies, add the corn, lima beans, and potatoes, in that order.
Wait 20 minutes before adding the okra, tomatoes, Worcestershire, soy,
and hot sauces. Stir and continue cooking another 15 minutes or until
the potatoes are tender. Remove the bouquet garni and serve over rice.

BRUNSWICK STEW

In England squirrel hunting was the traditional sport of Saint Andrew’s
Eve, and since the Andermas customs of England were also transplanted to
the southern part of the United States where squirrel hunting is
popular, we suggest a Brunswick Stew.

Soak the beans overnight. Clean and disjoint the squirrels, dust with
flour, salt, and pepper, and brown lightly in a little fat. Place the
meat, beans, bacon, and onions in a pot, cover with boiling water, and
simmer for two hours. Then add the corn, tomatoes, okra, potatoes,
Worcestershire sauce, and sugar and simmer for another hour. Mix a
little flour with water and stir into the stew to thicken. Taste for
seasoning and serve in a large tureen. (Recipe Source: Feast Day
Cookbook by Katherine Burton and Helmut Ripperger, 1951)

BRUNSWICK STEW

2 cups dried lima beans
2 squirrels, skinned and cleaned
1 ham bone with meat on it
flour
salt and pepper to taste
1/2 pound diced bacon
2 med. onions, sliced
2 celery stalks and leaves, chopped
2 cups whole kernel corn
4 cups peeled, cut-up tomatoes
1 cup sliced okra
6 lg. potatoes, peeled and boiled
1 pod red pepper, crushed
1 tablespoon sugar
1 herb bouquet (bay leaf, parsley, thyme, savory)

Soak the beans overnight. Cut the cleaned squirrels into serving
pieces, and dredge with flour, salt, and freshly ground pepper. In a
large skillet, fry the bacon and when crisp remove the crisp bits.
Brown the squirrel in the bacon fat. Place ham bone in a large Dutch
oven and put browned pieces of squirrel over it. Add the beans, bacon
bits, onions, and celery and cover with boiling water; cover tightly and
simmer for 2 hours. Then add the remaining ingredients and simmer
another hour. Mix a little flour with water and stir into the stew to
thicken it. Cook briskly for 5 minutes. Taste to correct the seasoning
and serve. Yields 8 servings. (Note: Brunswick stew often had veal
added to it, chickens, ham, even beef; sometimes it was made with a few
rabbits, sometimes with a few chickens. In short you can vary just
about anything in the stew with what you have on hand. In North
Carolina, and here in Virginia where Brunswick Stew was created (in
Brunswick County - don’t ask me which was named for which) we usually
make the dish to simmer for a day or two.) (I’ve had it cooked the way
you describe, and I’ve had it cooked - low simmer only - another day,
and believe me, it’s worth the extra time to prepare. The traditional
recipe calls for three or four kinds of meats, and any kind can be used
- squirrel, possum, chicken, venison, pork, lamb, rabbit, moose,
reindeer - once it’s simmered for a day or so, all the ingredients
should lose their individual identities.) (Submitted by Lawrence
Kellie, 01-03-95)

BRUNSWICK STEW

Brunswick stew is a hearty stew traditionally made with squirrel, stale
bread, corn, tomatoes, and a selection of whatever vegetables are at
hand. Apart from rural family tables and cook-offs, the traditional use
of squirrel meat has fallen by the wayside and has been replaced by
chicken. Legend holds that Brunswick stew’s origins lie in hunting
parties held by a certain Dr. Creed Haskins, a 19th Century
representative to the Virginia General Assembly. On hunting trips with
friends and fellow legislators, Dr. Haskins would have his cook, “Uncle
Jimmy” Matthews, prepare a stew using a day’s harvest of squirrels. In
1828, Dr. Haskins hosted a campaign rally for Democratic presidential
candidate Andrew Jackson and decided to serve Jimmy Matthews’ stew as a
fitting tribute to the craggy ‘Old Hickory’. The rally and the stew
were hits; money was raised, votes secured, and attendees returned to
their homes with content bellies and recipes. From the 1820s and
forward, the practice of offering versions of Matthews’ Brunswick Stew
at social gatherings spread throughout the Commonwealth of Virginia and
into other states. It must be noted that similar squirrel stews were
common throughout North America well before Dr. Haskins ever drew breath
and before John Smith ever set foot on Jamestown. Indeed, the community
of Brunswick, Georgia, also claims to be the birthplace of Brunswick
Stew and has had its collective panties in a bunch ever since the
Virginia General Assembly declared Brunswick County as the “Original
Home of Brunswick Stew” in 1988. Well, Virginians tend to proselytize
when it comes to matters of their history and for the past 170-odd
years, the legend of the stew’s Virginian origins have taken root
throughout the nation and the world. And like George Washington’s
supposed graffito at Natural Bridge, the memorial to Stonewall Jackson’s
disembodied arm, and tiring family trips to see the goddamned Assateague
horses, Brunswick Stew has sunk its roots deep into the mythology of
Virginia. And alongside the venerable tradition of shad planking,
Brunswick Stew has remained a staple of the political season in Virginia
since the 1800s.

Recipe for Brunswick Stew, circa 1880
3 slices bacon
2 squirrels, cleaned and gutted
1 onion, sliced
1 quart peeled tomatoes
2 ears corn, grated
3 potatoes, sliced
1 handful butter beans
1 red pepper, sliced
1 tablespoon butter
3 cups stale bread crumbs

Add bacon, squirrels, and onion to 1 gallon of water. Stew for about 3
hours. Then, add the tomatoes, corn, potatoes, butter beans, and red
pepper. Stew for an hour, until squirrel meat easily comes off the
bones. Take out the bones, then add the bread crumbs and butter. Add
salt and pepper to taste.

REAL BRUNSWICK STEW

2 cleaned squirrels
1 T. salt
1 gal. water
1 chopped onion
1 pt. lima beans
6 ears corn
1/2 lb. salt pork
peeled potatoes
1 t. pepper
2 t. sugar
1 qt. sliced tomatoes

Cut squirrels into pieces. Add salt to water and set to boil. Then add
onion, lima beans, corn, salt pork, potatoes, pepper, and squirrel
pieces. Cover and simmer 2 hours. Then add sugar and tomatoes. Simmer
1 hour longer.

BRUNSWICK STEW

3 squirrels, cut into serving pieces
1 cup chopped onion pieces
4 cups canned tomatoes
3 quarts water
1/4 cup diced bacon
2 cups diced potatoes
1/4 teaspoon cayenne
2 cups lima beans
2 teaspoons salt
2 cups corn
1/4 teaspoon black pepper

Place squirrel pieces in a large kettle. Add water. Bring slowly to
boil; reduce heat, and simmer 1 1/2-2 hours, or until meat is tender,
skimming surface occasionally. Remove meat from bones and return to
liquid. Add bacon, cayenne, salt, pepper, onion, tomatoes, potatoes,
and lima beans. Cook l hour. Add corn and continue to cook 10 minutes.
Serves 6-8. (Note: This recipe is particularly suitable for older,
less tender animals.)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Wed, 22 Aug 2007 17:17:57 GMT, "Michael \"Dog3\" Lonergan"
> wrote:

>Goomba38 > dropped this
: in rec.food.cooking
>
>> Becca wrote:
>>
>>>>> I rather like the entire collection. :-)
>>>>> Shows a very eclectic bunch of people.
>>>>
>>>> Most of them look fat and old.
>>>
>>> So?
>>>
>>> Becca
>>
>> He forgot ugly too. We're all old, fat and ugly.
>> Why I don't just shoot myself now, I dunno?
>> <sigh>
>
>I'm old, fat and ugle too. Don't shoot yourself. Let's eat ourselves to
>death. I've got a 10lb bag of Hershey's Kisses. Come on over
>
"Be what you is. If you is old and ugly, BE old and ugly"
-- Clifton Chenier
http://en.wikipedia.org/wiki/Clifton_Chenier
--

modom

--
Posted via a free Usenet account from http://www.teranews.com

Kate Connally wrote:
> Omelet wrote:
>> In article >,
>> Kate Connally > wrote:
>>
>>
>>> 3. I do tons of reheating in the mw. I usually make a
>>> big batch of something that I eat every day for a week
>>
>>
>> Makes me wonder just how common this is.
>> I often cook for the week on a weekend.
>>
>> Depends on meal plans, but it's most of the time.
>
> I live alone and I certainly don't want to have to
> cook dinner from scratch when I get home from work.
> I wonder about the people who are always asking about
> things they can make for just one person, or 2 people.
> I wonder why they don't just make a big batch of something
> and eat it for several nights.

My wife lives alone (long story) and she HATES eating the same thing
twice in a row. Leftovers are a waste on her.

> Some things I make take 2-3 weeks to finish off, like
> my Brunswick Stew, for instance. It's a big recipe in the
> first place and I tend to add extra of everything (I don't
> measure) so I end up with twice as much as the recipe is
> supposed to make. That lasts me 3 weeks at least! ;-)

I could eat soup every day, but it rarely lasts long if I've got it
in the fridge.

Serene

--
Spin the auto-sig generator, and she says:

"I can picture in my mind a world without war, a world without
hate. And I can picture us attacking that world, because they'd
never expect it." -- Jack Handey