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Old Bay Seasoning [Print]
From: Bob Marsh on Tuesday, May 17, 2005 @ 3:22:05 PM (Pacific Time Zone). Time Table
I found this on the internet:
Old Bay Seasoning can be purchased at most grocery stores. I believe McCormick makes it.

If you want to make your own, here's the recipe:
--------------------------------
1 Tbsp Celery Seed
1 Tbsp Whole Black Peppercorns
6 Bay Leaves
1/2 Tsp Whole Cardamom
1/2 Tsp Mustard Seed
4 Whole Cloves
1 Tsp Sweet Hungarian Paprika
1/4 Tsp Mace

In a spice grinder or small food processor, combine all of the
ingredients. Grind well and store in a small glass jar.

Also, if you want to order, here's the address of the company:
Old Bay Company, Inc.,
P. O. Box 1802,
Baltimore, MD 21203-1802

 
Steamed Shrimp [Print]
From: Tammy Corpuz on Monday, May 9, 2005 @ 11:26:57 AM (Eastern Time Zone). Time Table
1 can beer
1/2 c. water
Old bay
Salt
1 lb. shrimp

Bring beer and water to boil. Place shrimp in steamer basket. Cover generously with old bay seasoning. Add salt. Steam until pink be sure to mix once.

The McCormick plant is about 10 miles down the road and you can really smell the spices when they're churning them up. Old Bay seems to be a staple around here. That's what we use on steamed crabs and shrimp...or anything else you're sauteing or frying. They practically give it away free here and if anyone wants a can of it I'd be glad to send it out. It'd be a heck of a lot easier than buying the ingredients and mixing it yourself. Just let me know if you want it.

 
Ham/Cream Cheese Pinwheels [Print]
From: Bob Marsh on Sunday, May 1, 2005 @ 9:02:02 AM (Pacific Time Zone). Time Table
Ham - Cream Cheese - Green Onion, that's it.

Spread cream cheese layer on a slice of ham and then roll up around a green onion. Slice across the roll to make 1/2" pinwheels.

There are millions of variations on this. You can use tortillas instead of hamfor the bottom layer. Cream cheese or whatever spread goes next, & so on...

 
Good Old Beef Jerky [Print]
From: Bob Marsh on Friday, January 14, 2005 @ 12:34:11 PM (Pacific Time Zone). Time Table
MEAT - Watch for a sale on London Broil, Sirloin, or Rump Roast. Two or three London Broils are enough to completely fill my 9-tray food dehydrator. Get the leanest meat you can find, but a little fat marbling is okay. A little fat makes it taste better, but don't over do it.

HEAT - Use a food dehydrator, the oven, or a smoker outside. If you use the oven, see about making some stacking trays using metal screen door screen, hardwood and some staples. Make like a picture frame, and stretch over and staple the screen. The temperature used is only 145 degrees F, and takes about 12 hours.

CUT - Slice the meat into thin jerky sized strips using a big, very sharp knife. If you have trouble slicing thin, even strips, you can freeze the meat first. NOT rock solid, but firm. If you freeze it a little first, you could make paper thin slices real easy with a knife. Have your racks handy, so you can put on the slices as you cut them. Cover the rack flat and even with the strips, no overlapping.

SPICE - Keep it simple stupid principle applies to beef jerky. I've tried marinades and find that they are more trouble than they are worth. Sprinkle on your spices just before putting into the oven. I use the same basic set of spices for each batch:
Salt
Pepper - Preferably fresh ground.
Garlic Power
Onion Power

Favorite Extras:
Worcestershire Sauce or
Liquid Hickory Smoke or
Teriyaki Sauce
(Basically anything you might like on a BBQed steak)

Nothing has to soak or wait. Just sprinkle stuff on the strips once they are layed out on the rack. Dry the strips at 145 degrees for around 12 hours. When done, let cool to room temperature and put in a zip-lock bag or other air-tight container. You can then freeze it also if you want to keep it for a long, long time. I never have that problem. Also, nothing beats homemake for anything, including jerky, and about $5 of meat will make about $50 of store bought.

 
Wok Leftovers [Print]
From: Bob Marsh on Saturday, January 1, 2005 @ 1:06:59 PM (Pacific Time Zone). Time Table
Keep a bottle of Teriyaki Sauce on hand.

Meat: (optional) Whatever and however much, from any roast to fried chicken. Chop or tear meat into small bite-sized pieces.

Wok: Heat to high temp. with a small amount, (1/4 cup???), of your favorite cooking oil: Vegetable, Olive, Peanut, ....

Veggies: Again, pick your favorites and chop up into small pieces or use from a can. I like to get mushrooms, bok choy, cabbage, and bean sprouts from the fresh section but canned is fine. Also at the Chinese section you get small cans of bamboo shoots, water chestnuts, baby corn, etc.... Just use what you like best, and a handfull of each will end up with a lot at the end. The idea is to not end up with more leftovers.

Toss it all in the Wok and stir fry. You can keep or drain off the water that builds up in the wok as you go, depending on how much sauce you want at the end. It only takes a few minutes to cook it all up. Add some Teriyaki or Soy sauce a little before it is done.

Good as-is, as a side-dish, or spoon over some rice.

 
Tele-Gram [Print]
From: Floris Cardoza on Sunday, December 19, 2004 @ 3:42:52 PM (Pacific Time Zone). Time Table
Well here I am after some dificulty but it works now. Bob is working on the floor.Betty called last night real late and to tell all of you they were going leave at three in three in the morning to try to beat that big storm. I guess they are quite far by now.Nothing new going on around here
love>grama
 
Tele-Gram [Print]
From: Floris Cardoza on Wednesday, December 15, 2004 @ 6:44:06 PM (Pacific Time Zone). Time Table
Portugese Spaghetti Sauce

Start with Medium onion and fry until limp.
Add 1 can tomato sauce + 1/2 can water.

Spices:
Salt, Black Pepper, Cumin, Allspice, Cinnamon.

Slow simmer until thick as desired.

 
Chocolate Fondue [Print]
From: Bob Marsh on Saturday, December 11, 2004 @ 3:12:40 PM (Pacific Time Zone). Time Table
The first chocolate fondue was made with Swiss Toblerone chocolate and became a companion to Swiss cheese fondue. For the sweetest dipping, use sweet German chocolate; if you like a slightly bittersweet chocolate, use semisweet chips.

12 ounces sweet German chocolate, semisweet chocolate chips, or Toblerone chocolate
1 cup light cream or half and half
1 tsp. vanilla extract
n shots espresso - (Optional)

Dippers - Pound Cake, strawberries, biscotti, ...

 
Swiss Cheese Fondue [Print]
From: Bob Marsh on Saturday, December 11, 2004 @ 3:02:58 PM (Pacific Time Zone). Time Table
* Exported from MasterCook II *

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound swiss cheese -- grated
1 clove garlic -- optional
2 cups dry white wine
2 tablespoons kirsh, rum or brandy -- optional
1/4 cup Parmesan cheese -- grated (optional)
ground nutmeg or pepper -- to taste
2 tablespoons flour
dippers bread, cooked meat, vegetables for

Coat swiss cheese with flour. Rub inside of fondue pot with garlic, pour in wine and heat until warm but not boiling. Add swiss cheese by handfuls, stirring with wooden spoon until melted (appearance of light creamy sauce).
Add kirsch, Parmesan and nutmeg/pepper. Let come to boil once, stirring continuously.
 
Gram Williams' Cheese Bread [Print]
From: Bob Marsh on Thursday, December 9, 2004 @ 12:27:00 PM (Pacific Time Zone). Time Table
Bread: 1 long loaf of SF extra sour dough french bread. Slice loaf lengthwise to make a top half and a bottom half. Place halves on a cookie sheet & cut pieces but not quite all the way through.

Oven: Heat oven to 350.

Spread:
    1 cube of butter
    1/4 chunk of large Velveta block
    1 cup chopped parsley
    2 tablespoons Worcestershire sauce
    2 tablespoons garlic
    :Use your hands and muck it all together until blended.

Prepare: Spread a thick layer on bread and heat in oven 10-15 mins.