Crust:

16oz. pound cake mix

1 stick butter, melted

2 eggs, slightly beaten

Filling:

8oz. cream cheese, softened

16oz. powdered sugar (one box)

2 eggs

1 1/2 Tbsp. pure vanilla

Preheat oven to 350 degrees. For the crust, combine pound cake mix, melted butter, and 2 eggs until moist. Spread into an ungreased 9x13 pan. Pat crust mixture down and slightly up the sides of the pan.

In a separate mixing bowl combine cream cheese and powdered sugar for 3 minutes with electric mixer on high. Turn mixer down to low and add eggs and vanilla. Mix until well blended and pour over crust. Bake for 35-40 minutes. If desired sprinkle powdered sugar over top of cake after cooled.

CAJUN YARDBIRD

Its not really a recipe, just a guy thing.

one fire - let it burn down to coals, make it hot!

some chicken - leave the skin on, turn it often, don't overcook

fajita seasoning - pepper, salt, garlic, etc.

cajun seasoning - cayan pepper, etc.

cover the chicken with seasoning, use a lot!!!

http://www.popeye-x.com/recipes.htm

Substitutes, Recipes for Hard Times, And Cooking Ideas

Sugar- Sugar was also relatively scarce and so the homemakers boiled down the juices pressed from watermelons to make syrups and even sugars. Naturally, they pickled the rinds and the seeds were saved to plant the next season..... waste not want not.

Chips- A friend introduced the idea of dehydrating zuchini chips and serving them with homemade salsas and dips. She will often "salt" them (prior to dehydrating) with powdered cheeses, season salts or herb powders also. One more idea for the ever abundant zuchini...with limitless variations. Store well for several months in gallon zip-lock bags.

Eggs- If you're one egg short in a recipe, substitute one tsp of cornstarch.

 by Dona Inman

grate 3 cloves of garlic

2 squares of frozen basil (found in the freezer section of healthfood mart)

3 Tablespoons Olive Oil

1/4 cup smashed walnuts

salt to taste

red pepper flakes to taste

leftover pasta

mix all ingredients together and pop into the microwave

Easy peanut butter cookies
1 cup crunchy peanut butter
1 cup sugar
1 egg
1 teaspoon vanilla
mix all ingredients together, roll into balls about the size of a walnut, place on greased cookie sheet, flatten and crisscross with fork, bake at 350 for about 10 minutes. Let cool on cookie sheet for 2-3 minutes before taking them off as they are really soft and will fall apart easy if you take them off too soon, makes about a dozen.

LEMON CORNMEAL COOKIES

1 PK  Corn muffin mix(8.5OZ)

1/4 Cup milk

1 egg

2 tablespoons butter(melted)

2 tablespoons granulated sugar

2 teaspoons grated lemon zest

Confectioner's sugar(for dusting)

Preheat oven to 375F. Prepare muffin tin mix according to directions, using egg and milk.  Stir in butter granulated sugar and lemon zest.  Drop batter by rounded tablespoonfuls onto greased cookie sheet.  Bake until edges are golden(approx 16 min). Cool, remove from pan  to rack for cooling.  Dust with confectioners sugar before serving.

comic strips are so funny.

seeping chart

though this is a funny way of showing the viking life in comics the reality of the comic is horse was a primary food source

Vikings did not rely on the same set of dried fruits and nuts as did later Europeans. One really basic way to readjust a feast (or a camp kitchen) toward a Viking food aesthetic is to replace your other dried fruits with prunes and cherries, your almonds with hazelnuts and walnuts. Plums and prunes especially seem to have been very popular; both domestic and imported varieties are found at Viking sites, suggesting that domestic supply was insufficient to sate the appetite for these goodies. But be careful: developing a Viking palate can transform your daily habits. Before long you may be insisting that all your peanut butter sandwiches be eaten with imported plum preserves!

Viking Age cooking gear included large pots for boiling, hooks and spits for roasting, and ovens for baking. Frying pans and warming griddles were also known. Eating utensils were the knife and spoon. Some Viking Age spoons had fairly flat bowls, making them more shovel-like than modern soupspoons; presumably these were used to eat foods with a texture somewhere between roasted flesh (to be eaten with the help of a knife) and the broth resulting from seething flesh (to be drunk or eaten with a soupspoon).

Although there are no extant "Viking recipes," there are a few books that might be helpful. One is Mark Grant's translation of Anthimus' De observatione ciborum, which is a West Roman's-eye view of sixth-century Frankish cuisine. It makes recommendations for preparation methods involving most of the basic foodstuffs that Vikings were likely to have cooked. Another helpful set of books is Ann Hagen's pair on Anglo-Saxon food and drink, although there are no recipes.

For some more information, you can consult the books listed in the Sources and/or visit these links:

Viking Barley Bagels, http://www.cs.vassar.edu/~capriest/vikbagels.html an attempt to develop an unleavened barley-wheat breadstuff
Hearths in the Viking World http://www.cs.vassar.edu/~capriest/hearths.html, a compilation of archaeological finds of hearths

Soft Mead

by Wiccan_Butterfly

1 quart water, preferably spring water
1 cup honey
1 sliced lemon
1/2 tsp. nutmeg

Boil together all ingredients in a non-metallic pot. While boiling, scrape off the rising "scum" with a wooden spoon. When no more rises add the following:

pinch of salt
juice of 1/2 lemon

Strain and cool. Drink in place of alcoholic mead or wine during the Simple Feast.

Pumpkin & Nutmeg Soup

 

8 Tbsp. (1 stick) butter

2 cups finely chopped onions

2 Tbsp. chopped garlic

1 tsp. ground Nutmeg

1 tsp. Salt

¼ tsp. ground Coriander

¼ tsp. Cayanne Pepper

6 cups water

6 chicken bullion cubes

1 29 oz can pure pumpkin

2 cups half and half

 

Melt butter in a large saucepan over medium high heat.

Add onion and garlic and sauté for 3 to 5 minutes until tender.

Stir in spices and cook or one minute.

Add water and bullion – bring to a boil.

Reduce heat to low and simmer for 15-20 minutes, stirring occasionally.

Stir in pumpkin and half and half – cook for 5 minutes or until heated through.

Transfer in batches to blender or processor – blend until creamy.

USE CAUTION BLENDING HOT LIQUIDS

***CINNAMON ROLL CAKE*** Cake: 3 c. flour 1/4 tsp.salt 1 c. sugar 4 tsp. baking powder 1 1/2 c. milk 2 eggs 2 tsp. vanilla 1/2 c. butter, melted Topping: 1 c. butter, softened 1 c. brown sugar 2 Tbsp. flour 1 Tbsp. cinnamon Directions: Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes. Glaze: 2 c. powdered sugar 5 Tbsp. milk 1 tsp. vanilla While warm drizzle the glaze over

Jessica Morales
Jessica Morales 1:00in the evenin' Jan 1
Avacado salsa

2 avacados
2 jalepenos
Juice from a lime
water
Salt

Cut avacado save seed in middle put in blender add jalapeños lime and start with a cup of water blend keep addin water until its salsa like.. add salt..

Jessica Morales
Jessica Morales 12:55in the evenin' Jan 1
Tacos d lengua (beef tongue tacos)

1 beef tongue
3-4 bay leaves (ojos d laurel)
3-4 avacado leaves
1 whole white onion(quartered)
2-3 cloves garlic
Ground cummin
salt
Seasoning salt
pepper
Fairly large stock pot

Put tongue in pan add everything add what boil till soft (u will have to remove "taste buds" or the other hard part from tongue) shred heat skillet add teaspoon oil heat up add tongue and onions (fresh one) fry until onions are transparent taste to seebif u need extra salt..

Enjoy with warm corn tortillas minced onions and cliantro..

Unstuffed Cabbage Rolls Soup

You will need:

2 lbs of Ground Beef or Turkey
1 tablespoon olive oil
1 large onion chopped
1 Tsp minced garlic
1 small head of cabbage...chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 Cup water
1 tsp black pepper
1 tsp sea salt
1 tsp greek seasoning

In a large pan heat your olive oil... add your meat and onions...cook till no longer pink...add garlic...cook add'l min.

Add the chopped cabbage, tomatoes, tomato sauce, pepper, greek seasoning salt, and water...bring to a boil...cover and simmer for 20 to 30 min...or until cabbage is tender

Jaimie Caplinger-Wilson 10:22in the mornin' Jan 6
Granny's Chocolate Gravy:
2 cups sugar
2 heaping tablespoons flour
1 heaping tablespoon cocoa

mix ingredients in bowl and smash all lumps, heat skillet, add powder mixture and enough water to cover, stir until thick, can add water if too thick....serve over biscuits or my kids just put some in a bowl and add butter

Jenni Thomason 11:49in the mornin' Jan 7
The best Orange Juluis you will ever have!!!

INGREDIENTS:
1 1/4 cups of orange juice, or fresh oranges (what i used)
1 cup water
3 tablespoons egg white, or substitutes
1 teaspoon vanilla extract
1/4 cup of sugar
1 1/2 cups ice

DIRECTIONS :

Combine all ingredients except ice in the blender and blend for 15 to 30 seconds until sugar is dissolved and everything mixed then add the ice for another 15 to 30 secs until crushed but coarse, or thick looking, makes 2 servings 16 oz cups. enjoy and make sure to share.

Apple Pie 'Ala Mode' Moonshine 1/2 gallonapple juice 1/2 gallonapple cider 4cinnamon sticks 1whole clove 1 cupwhite sugar 1 cupbrown sugar 3 cups190 proof grain alcohol (such as Everclear®) 2 cupsvanilla vodka Directions 1.Bring the apple cider, apple juice, cinnamon stick, whole clove, white sugar, and brown sugar together in a large pot; reduce heat to medium low and simmer for 20 minutes. Remove from heat and cool completely. 2.Stir the grain alcohol and vanilla vodka into the cooled mixture. Pour into bottles and refrigerate.

Cindi McDaniel Hilst 9:33in the mornin' Jan 7
Another for my list of 'to try' recipes!
Louisiana Crawfish Casserole
2 tbsp. butter or margarine1 cup chopped onions3/4 cup chopped green pepper1 clove garlic, minced3 cup (12 oz.) crawfish tails1 can (10-3/4 oz.) condensed cream of mushroom soup3 cup cooked rice1 tbsp. chopped parsley1-1/2 tbsp. lemon juice1-1/2 tbsp. salt1/4 tsp. each ground black and red pepper2 slices bread1/2 cup milkPaprika
Melt butter in a large skillet. Add onions, green pepper, and garlic. Cook until tender crisp. Stir in crawfish, soup, rice, parsley, lemon juice, and seasonings. Add bread which has been crumbled and soaked in milk. Mix well. Spoon into a buttered shallow 2 quart casserole. Sprinkle with paprika. Bake at 350F for 30 minutes.

Makes 6 servings

David Keen 7:03in the evenin' Jan 7
Fried rabbit
2 rabbits, cut into pieces
1 quart salted water
1 cup wine vinger
2 eggs beaten
1 cup Italian seasoned bread crumbs
1/2 cup vegetable oil

large pot, soak rabbit pieces in salted water over night in refrigerator
next day add wine cook at rapid boil for 1 hr, let cool reg for 2 hrs, pat rabbit pieces dry with paper towels. dip into egg, then bread into bread crumbs, fry coated rabbit in hot oil until nicely browned of both side

Kitchen Witch Snippets

Combine 1 pint dry sherry, a 6-inch piece of rosemary, and honey to taste; remove rosemary after 3 days - Enjoy!

Stuff whole onions with one garlic clove each; bake until tender and serve with sour cream and chopped chives.

Deep fry curly parsley sprigs for a few seconds for a delicious garnish.

For crunchy coleslaw, cut cabbage in half and soak in salted water for 1 hour. Drain and proceed with recipe.

To test the freshness of dried herbs, rub them between your hands. If there's no smell they are no good.

Soups & stews too salty? Add a raw potato to absorb the salt.

Lettuce leaves will absorb fat. Place in pot and excess fat will cling to the leaves.

Add a tablespoon butter to inexpensive cake mix for a richer flavor.

Season with seeds to add flavor:
Caraway - Tangy and slightly sweet
Cardamom - Spicy
Celery - Strong, use sparingly
Cumin - Slightly bitter
Dill - Pungent and strong
Fennel - Licorice flavor
Mustard - Dry is a mix of several varieties of seeds
Sesame - Sweet, nutty flavor

Chew aniseed to freshen breath after heavy winter meals.

Stand herbs in water overnite before making them into posies to prolong freshness.

Work marigold petals into butter for a decorative orange hue.

Fill fabric bags with dried hops and lavender for sleep pillows.

Freeze borage flowers into ice cubes to add to summer drinks.

Add crushed aniseed to apple pies.

Cooking in a cast iron pot will boost iron intake.

Plant a few sprigs of dill near your tomato plants to repel tomato worms.

Use club soda to clean and polish kitchen appliances.