| Prost! |
[Mar. 3rd, 2009|11:08 pm] |
| [ | mood |
| | indescribable | ] |
| [ | music |
| | Bobby Short - Manhattan | ] |
Thirsty? Here are a couple of recipes to cure that.
Cock Ale: I found this recipe years ago in an old cookbook in ![[info]](http://l-stat.livejournal.com/img/userinfo.gif?v=91.7) f00dave's uncle's basement. I wish I'd kept the book. It horrified me.
Seagull Wine: This recipe is much simpler. I don't know that that would make it taste any better, though.
Oh, and don't forget the mice wine.
In Korea and China, it's served as a health tonic.
How is it served?
In Mickeys.
*flinch*
![[Mice Wine]](http://cdn-i.dmdentertainment.com/cracked/wong/micewine1.jpg "[Mice Wine]") |
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| Tuna Twinkie Soufflé |
[Dec. 29th, 2008|05:25 pm] |
| [ | mood |
| |  amused | ] |
If someone makes this, please post pictures. And video.
1 Tbl rendered chicken fat, divided
12 Hostess Twinkies
Salt
White Pepper
1/2 tsp dry mustard
4 eggs, separated
2 cans tuna in oil, drained, reserve oil.
Preheat oven to 350 F.
Grease a 7-inch soufflé dish with 1 tsp of chicken fat and 1 tsp tuna oil.
Slice Twinkies in half lengthwise. Remove and reserve cream filling.
In a large food processor, combine Twinkie cakes, half of the Twinkie filling, and the remaining chicken fat and tuna oil.
Blend until the mixture has reached the consistency of a thin batter.
Transfer ingredients to a medium saucepan and cook over low heat. Stir in salt, white pepper, and mustard. Remove from heat.
Beat in egg yolks, one at a time, beating thoroughly after each addition. Fold in tuna. In a medium bowl, beat egg whites until stiff but not dry. Fold beaten egg whites into tuna mixture. Pour into greased soufflé dish.
Bake in 350 oven 40 to 45 minutes, or until puffed and golden brown. Top with remaining Twinkie cream.
Serve with a tossed salad.
The author is Mike Nelson from Minneapolis, and the title is 'The Worst Cookbook in America'. He has been searching out the world's most god-awful recipes for 10 years. |
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| Cookbooks |
[Sep. 15th, 2008|01:47 pm] |
With the passing of my husband's mother's younger sister, I have inherited all the cookbooks.
These date from 1942 to the early 1980s. Many of them don't have any date at all - they were freebies from food manufacturers.
( Cover photos - there's lots of'em )
Crossposted from baking_bahr |
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found_recipes
