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CRAZY COOKING CORNER

 
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museconnie




museconnie

Joined:
September 4, 2007
Posts: 9

PostPosted:     Post subject: CRAZY COOKING CORNER
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THERE'S SOMETHING FISHY GOIN' ON HERE...

SEXY, SPICY SALMON LOAF


2 LARGE CANS OF PINK SALMON

DRAIN AND RESERVE LIQUID THEN CLEAN BONES FROM FISH

AND SHREAD SALMON - SET ASIDE

1.5 CUPS OF WATER

2 EGGS

SLIGHTLY BEATEN

COMBINE ALL LIQUIDS AND EGGS THEN ADD:

1 BOX STOVE TOP STUFFING FOR ANY POLTRY OR CORNBREAD TYPE and

ALL OF THE SALMON FLESH

1/2 CUP ANY COLOR OF BELL PEPPER

1/2 CUP CHOPPED RED OR FAVORITE FRESH ONION

2 STALKS CHOPPED OR SLICED CELERY

2 SMALL SHREADED CARROTS

1/2 TSP. CELERY SEED

1/2 TSP. LEMON PEPPER

1/2 TSP. RED PEPPER FLAKES

1 TSP. DILL WEED

NOTE: YOU DO NOT NEED TO ADD SALT DUE TO THE SALT CONTENT IN FISH and STUFFING MIX UNLESS YOU WANT TO.
MIX ALL ITEMS WITH YOUR CLEAN HANDS UNTIL MIXTURE IS BARELY LOOSE- ADD MORE WATER IF NECESSARY

SPRAY A 12"X12" SQUARE DEEP CASSEROLE(OR COMPARABLE

SIZED PAN) WITH OLIVE OIL SPRAY(OR PAM)

PUT ONE THIRD OF MIXTURE IN DISH AND SPREAD OUT.

PAINT THAT LAYER WITH:

2 TABLS. OF YOUR FAVORITE MUSTARD

(using the back of a spoon)

PUT 2ND THIRD OF MIXTURE IN DISH AND SPREAD OUT.

PAINT THAT LAYER WITH:

2 TABLS. OF YOUR FAVORITE CATSUP, SALSA OR HOT SAUCE

(using the back of a spoon)

PUT THE REST OF THE MIXTURE IN DISH AND SPREAD OUT.

TOPPING

1/4 cup plain bread or cracker crumbs

1/4 cup dried parmasan cheese

mix well

SPREAD TOPPING ON FINAL LAYER AND BAKE AT 350 DEGREES

FOR 30 MINUTES-then- INCREASE TEMP TO 425 DEGREES FOR

10-15 MINUTES OR UNTIL BROWN ON TOP



SAUCE

(prepare while loaf is baking)

2 CUPS COLD MILK with

2 TABLS. OF CORN STARCH

MIXED IN WELL THEN BOIL UNTIL THICK and quickly add:

I CAN ANY MUSHROOM SOUP

(CAMPBELLS GOLDEN WORKS WELL) then

WISK IT ALL TOGETHER AND HEAT THROUGH

WITHOUT QUITE BOILING AGAIN. add to sauce:

I CUP SLICED MUSHROOMS

(COOKED IN SPRAY OLIVE OIL OR PAM UNTIL SOFT)

RESERVE AND REHEAT

WHEN READY TO SERVE OVER LOAF.



To serve, cut the loaf into 3x3" squares. Dress with mushroom sauce.

Serve with salad, broccoli and fresh or canned fruit(or your favorite

side dishes).

IF YOU TRY IT, PLEASE LET ME KNOW HOW YOU LIKED IT OR CHANGED IT TO SUIT YOUR FAMILY'S TASTE! THANKS-LLL-McH-UGGGGS



************************************************************


HOT JELLO SHOOTERS


(ok...sippers then!)
*
TAKE ONE BOX OF JELLO (THAT SERVES 4)
IN ANY FLAVOR YOU LOVE (WORKS JUST FINE WITH DIET JELLO)
*
HEAT 2 CUPS OF WATER +
1 CUP APPLE, ORANGE, GRAPE, WHITE GRAPE, CRANBERRY JUICE
OR OTHER JUICE (USE YOUR IMAGINATION)
TO BOILING AND REMOVE FROM HEAT IMMEDIATELY
*
DISSOLVE JELLO FOR 2 MINUTES IN HOT LIQUID STIRING CONSTANTLY
*
ADD
*
1 TEA BAG + 1/2 CUP RUM, VODKA, GIN, WHISKEY OR FAVORITE LIQUOR
*
(USE YOUR IMAGINATION WITH WHICH FLAVORS GO TOGETHER WITH
JELLO AND JUICE YOU PICKED)
*
COVER AND LET STAND FOR 3 MINUTES

THEN REMOVE TEA BAG
*
SERVE IN MUGS ADD ADDITIONAL SWEETNER OR SUGAR TO TASTE
ADD LEMON SLICES OR OTHER FRUIT TO GARNISH
IF DESIRED, USE A PINCH OF CINAMMON
OR CINAMMON STIR STICK
NUKE EACH MUG FOR 30-45 SECONDS
IF MORE HEAT IS DESIRED
SUGGESTIONS:

RASBERRY,CHERRY OR STRAWBERRY JELLO
APPLE JUICE
RUM OR CAPTAIN MORGAN'S

ORANGE JELLO
ORANGE JUICE
VODKA, CINAMMON

OR

ORANGE JELLO
ORANGE JUICE
VANILLA SNAPPS


STRAWBERRY JELLO
CRANBERRY JUICE
BANANA LIQUOUR

LIME JELLO
LEMONADE, LIMEADE OR CHERRY JUICE
GIN

PINEAPPLE JELLO
PINEAPPLE JUICE
RUM, VODKA OR COCONUT LIQUOR

GRAPE JELLO
GRAPE JUICE
VODKA


ENJOY WOULD LOVE FEED BACK!

(YOU MAY INCREASE JUICE TO
1+1/2 CUP FOR VIRGIN SHOOTERS)

E-N-J-O-Y
LOVE LIGHT LAUGHTER AND LIBATIONS!
MUSEconnieHUES


************************************************************



FANCY-SMANCY TUNA SALAD FOR
"CHICKEN OF THE SEA" GOODWICHES BY C. HUES-DOERKSEN

2-4 CANS OF TUNA WATER PACKED (DO NOT DRAIN)

5 - 10 CRACKERS (CRUMBLED) OR 1 - 2 PIECE(S) OF BREAD (CRUMBLED)

1 - 2 STALKS FINELY CHOPPED CELERY

1/2 - 1 SHREDDED CARROT

2 - 4 BOILED EGGS DICED SMALL

4 - 5 FINELY CHOPPED SWEET GERKIN OR 1-2 DILL PICKLES

1/2 - 1 FINELY CHOPPED ONION (TRY RED) OR 4-8 CHOPPED SHALLOTS

1/2-1 SMALL CAN OF SLICED OR CHOPPED BLACK OLIVES

SLICED OR CHOPPED WAX PEPPERS TO TASTE

2 TBLS. MAYO, 1 TEAS. FAV. MUSTARD &
1/2 TEAS. LEMON JUICE PER CAN OF TUNA

SEASON WITH:
DILL WEED, CELERY SEED,
WHITE PEPPER, GROUND RED PEPPER FLAKES
AND ANY HERB IN YOUR ARSINAL THAT
STRIKES YOUR FANCY
( BAM !! !! !! )
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