Title: Possum or Bandicoot Soup
Categories: Soups, Oz
Yield: 1 servings

1 ea Small possum or bandicoot*
2 l Water
1 t Salt
1 ea Tin corn*
Any other vegies desired
1 pn Celery leaves
1 pn Parsley
Flour or gravox* to thicken
Fried bread,1 slice per serv

Skin and clean possum or bandicoot, then quarter the animal. (Video
tape this please. I have no idea how to do it. Also “first you have
to catch a possum or bandicoot”, but then that’s another story.)
Place it in a large pot or camp oven along with water and salt. Cover
and simmer gently for 3 or 4 hours. (Tough little devils apparently.)
Add vegetables and simmer for another 1 1/2 hours (Still tough. Even
the vegies are resisting being associated with this.) Strain soup
through a large holed colander when meat has left bone and remove
bones, especially small ones. Return soup to the pot and add parsley
and celery leaves. Thicken with a little flour or gravox. Cut fried
bread into 1 inch squares and serve soup over toast,boiling hot.

*For those of you that haven’t met a bandicoot, it is something
between a possum and a raccoon, sort of, I think, maybe.

*Tin of corn? Well a can I guess, 16 oz.

*Now, when you boil this meat for 5 1/2 hours, strain it and throw it
away, it does make me wonder why you started in the first place.

*Gravox is a meat concentrate seasoning I think. The dish must be
need some flavor.

*Fry the bread any way you want to.

*All things considered, a brick or stone would be a reasonable
alternative if you don’t happen to have a possum or bandicoot
available.

Gerry Nolan

“If at first you don’t succeed, destroy all evidence that you even
tried.”
: ************************
Posted to the mm-recipes mailing list by
GNolan554@aol.com

This is both a test and a recipe. I haven’t tried to upload a file to
the MM list before.

Many years back I spent a month wandering around Australia and while
in Coober Pedy I found this book called:

Bush Cooking by Max Bryant Published by the Kangaroo Press
ISBN 0 86417 230 3

Please don’t get the impression that this is what my good friends in
Australia eat normally or would even consider eating.

What it is, if I get it typed in, is a collection of recipes from the
harsh outback where you had to make do with what you had. Some of
them are even taken from the Aboriginal Peoples of Australia.

These recipes are for the most part unique, unusual, and as far as I
know factual.

In this particular recipe, I couldn’t help from adding some comments,
but then I only used it for a test. Hope you enjoy it even if you
never have unexpected guests and all that is available is a possum or
bandicoot that you don’t know what to do with.

MMMMM

Title: Lemon Ice Cream
Categories: Desserts
Servings: 12

3 ea Large Egg Yolks 14 oz Sweetend Condensed Milk
1/2 c Lemon Juice 1 x Yellow Food Coloring
(Opt.)
2 c (1 pt) Whipping Cream

Whip Whipping Cream and set aside.

In large bowl, beat egg yolks, stir in sweetened condensed milk (not evap-
orated milk), lemon juice and food coloring if desired. Fold in whipped
cream. Por into 9 x 5-inch loaf pan or other 2-qt containier. Cover,
freeze 6 hours or until firm. Serve with warm Blueberry ‘N’ Spice Sauce.

—————————————————————————–

Hopeless Twinkles

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Desserts Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–THE FILLING—–
1/2 cup Butter or margarine
3/4 cup Evaporated milk
1/2 cup Crisco
1 cup Sugar
1 tablespoon Vanilla
—–THE CAKE—–
3 large Eggs
1 1/2 teaspoons Vanilla
1 cup Milk — whole
1/2 cup Butter
1 1/2 cups Sugar
1 teaspoon Salt
3 1/2 teaspoons Baking powder
2 cups All purpose flour

The Filling. Cream the butter 5 minutes, medium speed. Add Crisco a little
at a time. Cream another 3 or 4 minutes. Add the sugar a little at a time
while continuing to beat. Then add the milk, mixed first with the vanilla,
beating and scraping the sides and bottom of the bowl frequently. The
longer you beat this the better it becomes. The Cake. Preheat oven to
350~. Grease two 8″ square cake pans or baking dishes, or use a 13x9x2
pan. Beat 1 minute after each addition. Pour batter into prepared pans.
Bake at 350~ for 30-35 minutes (40-45 minutes for an oblong pan) or until
you can insert a toothpick and it comes out clean. Cool the cake in pan on
a rack. It’s best to use the cake for Twinkles when it is slightly frozen
– about 30 minutes in the freezer. Then cut them into 1-1/2×3-1/2″ bars.
Put bottom side of each bar up on waxed paper. Spread half of the bars
with the filling and put together with an unfrosted bar, sandwich style.
Refrigerates up to 2 weeks, freezes up to 1 year.

From: Donahue Show with Gloria Pitzer Reposted by: Debbie Carlson – Cooking
Echo
– – – – – – – – – – – – – – – – – –

Black Bean Flautas

Recipe By : Low-Fat Fast Meatless Recipes
Serving Size : 12 Preparation Time :0:00
Categories : Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans black beans — including liquid
– 16 oz. cans
2 teaspoons chili powder — or to taste
1/2 teaspoon ground cumin
1 garlic clove — minced
1 bay leaf
12 6″ flour tortillas
6 green onions — minced
2 tomatoes — chopped
1 cup grated cheddar cheese
Salsa, sour cream, or yogurt
– for dipping, opt.

In a medium saucepan, combine beans, bean liquid, chili powder, cumin,
garlic
and bay leaf. Simmer 5 minutes. Remove bay leaf; discard. Drain bean mixture,
reserving liquid. mash beans, adding back liquid as needed for desired
consistency. (Bean mixture should resemble a thick puree.) Preheat oven to 400
degrees. Place 1 or 2 heaping tablespoons bean mixture in center of each
tortilla; spread out a bit with back of spoon. Top with some green onions,
tomatoes and cheese. Roll up into a tube shape; place in a 9×13″ baking pan,
seam side down. Continue until you’ve used all tortillas. Bake until lightly
browned, about 5minutes. Use leftover bean mixture for dipping, or dip in
salsa, sour cream or yogurt. makes 12 flautas. Variation: For an even faster
version, substitute canned refried beans for mashed black beans and spice.
Spread on tortillas and proceed with recipe. Per flauta: 175 calories, 5 g
fat, 3 g fiber.

– – – – – – – – – – – – – – – – – –

565645 BABOTI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casserole

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Curry powder
1 t Ground ginger
1 t Cayenne pepper
2 ts Sugar
1 t Turmeric
1 t Salt
1 t Pepper
5 sm Onions, coarsely cut
1 tb Lemon juice
1 tb Apricot jam
1 Handful raisins
2 tb Chutney
1 tb Worcestershire
1 Tomato, cut up
4 sl Bread
2 lb Ground beef
1 Egg
3/4 c Milk

1. Warm a heavy pot. Put in first 8 ingredients, warm thoroughly. 2.
Remove from heat and add next 6 ingredients. Return to low heat and
mix until bubbly. 3. Dampen and dice bread. Add to mixture and stir
well. 4. Add ground beef and cook for 15 minutes. 5. Fill a shallow
greased casserole dish with Baboti mixture. 6. Beat egg with milk.
Add salt and pepper to taste. Pour over Baboti mixture. 7. Bake at
350 degrees for 45 minutes (until custard is golden). 8. Serve with
yellow rice and salad.

– – – – – – – – – – – – – – – – – –

Maguire’s Hill 16 Irish Potato and Leek Soup

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Soups/stews Ethnic
Irish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Potatoes — peeled and cut
-into 1/2″ cubes
1 sm Leek — white and green
parts
-separated
2 qt Chicken stock
1/4 c Cornstock
1 tb White pepper
Salt
2 c Heavy cream
1 qt Whole milk
Shredded cheddar for garnish
Crumbled, cooked bacon for
-garnish

In a stock pot, simmer about half the potatoes and the
white portion of the leeks in enough chicken stock to
cover until tender, about 30 minutes.
In another pot cook remaining potatoes in the
remaining chicken stock until tender. Puree the
potatoes and leeks from the first pot in a food
processor or blender. Return to pot over medium heat.
Dissolve cornstarch, pepper, and salt in a little of
the cream and stir into the pot. When mixture begins
to thicken, gradually stir in remaining cream, the
milk and the contents of the second pot. Serve hot,
topped with a generous portion of cheddar cheese,
bacon and chopped green portion of leek.

Nutritional info per serving: 241 cal; 7g pro, 27g
carb, 12g fat (45%), 1.3g fiber, 44mg chol, 47mg sod

Source: Cook’s Corner, Miami Herald, 9/21/95 format:
8/11/96, Lisa Crawford

– – – – – – – – – – – – – – – – – –

Combine:
14 ounce package of Gimme Lean, ground beef flavor
1 cup rice or soy milk
Eggbeaters or substitutes equivalent to one egg (for binding)
1 Tablespoon Worcestershire or soy sauce
1 Tablespoon horse radish

Combine:
1 cup bread crumbs
1/4 cup DEHYDRATED onions (look in spice section of grocery store)
1/4 cup dried parsley
1/4 c nonfat parmesan cheese (vegans can substitute nutritional yeast?)
1 teaspoon your favorite spice (I used an Italian Spice mix)
1/2 teaspoon salt
pepper to taste

Combine wet and dry ingredients (I use my hands). Line a cookie sheet
with foil, spray with Pam and form 1 large or 2 small loafs. Bake at
350 degrees for 1 hour. I bake on a cookie sheet because the outside
browns better than in a loaf pan and forms a delicious crust. If you
make two loafs, and want to freeze one, then take out one of the loafs
after 30 minutes, freeze, and then pop into the oven frozen solid, for
one hour when you are ready to eat. It comes out tasting like you just
made it and you don’t have to remember to defrost it!

Title: Hot Times Rub
Categories: Rubs
Yield: 1 servings

2 tb Kosher salt
2 tb Brown sugar
2 ts Ground cinnamon
1/2 ts Dry mustard
1/2 ts Cayenne

Mix all ingredients thoroughly. Use the rub on fowl, but
especially on turkey. Excellent!!

Source: Smoke and Spice, Bill and Cheryl Jamison
—–

Title: Date Drops 2
Categories: Cookies
Yield: 24 servings

1 1/4 c Flour
1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1/4 c Vegetable shortening
1/4 c Light brown sugar; packed
1 lg Egg
1/2 c Sour cream
1 lb Dates; pitted and chopped
1/2 c Walnuts

Recipe by: 1001 Cookies
Preparation Time: 40:0
Preheat oven to 400 degrees. Lightly grease 2 baking sheets.

Combine the flour, baking powder, baking soda, and salt. In a large bowl,
cream the vegetable shortening and brown sugar. Beat in the egg and sour
cream. Gradually blend in the dry ingredients. Fold in the dates.

Drop the dough by spoonfuls 1 1/2 inches apart onto the prepared baking
sheets. Press a walnut into the center of each cookie. Bake for 8 to 10
minutes, until lightly colored. Transfer to wire rack to cool.

—–

Title: Caramel Sauce
Categories: Vietnamese, Condiment, Ceideburg 2
Yield: 1 servings

1/3 c Sugar
1/4 c Nuoc mam (Vietnamese fish
-sauce)
4 Shallots, thinly sliced
Freshly ground pepper

Thought your reference to cooking sugar syrup to “caramelize” it was
interesting. It reminded me of a sauce that’s used in Vietnamese
cuisine. It’s used in a variety of recipes and turns out to be the
“secret” ingredient that gives barbecued Vietnamese stuff that unique
taste when used as a marinade for strips of beef, chicken or pork. I
use it in Satay recipes. The result is a subtle, delicious taste.
It also gives a nice glazed finish to stuff. Its use shouldn’t be
limited to Asian cuisine. In fact, I suspect that this is originally
a French influence…

“…the only rule to remember is to turn off the smoke alarm and open
all the windows, as the sauce will smoke heavily, with a pungent
smell.” [I didn’t find this to be much of a problem. S.C..] Cook the
sugar in a small heavy saucepan over low heat, swirling the pan
constantly, until brown. It will smoke slightly. Immediately remove
the pan from the heat and stir the fish sauce into the caramel, being
careful to guard against splattering (the mixture will bubble
vigorously).

Return the mixture to low heat and gently boil, swirling the pan
occasionally, until the sugar is completely dissolved, about 3
minutes. Add the shallots and ground pepper to taste; stir to
combine. Use in recipes where required. [Or, as I noted, as a
marinade for BBQ stuff. S.C..]

NOTE: Cool this sauce thoroughly before using. If cold food is
added to a caramel sauce that is hot, the sugar will harden instantly
and you’ll end up with a dish full of candy chips.

Yield: 1/3 cup.

From “The Foods of Vietnam” by Nicole Rauthier. Stewart, Tabori
Chang. 1989.

You can multiply the recipe and keep it on hand for when needed. It
stores well.

Posted by Stephen Ceideburg; December 20 1990.

MMMMM