This Makes No Sense At All

We have a bunch of tomatoes in the back yard, very slow to produce, but the moment is at hand   When such a moment arrives, I go to Rebekah's Gazpacho recipe (she had two, red and white, and my favorite is the red. moratinoslife.blogspot.com/2010/07/coming-soon-to-table-near-you   Since I started this post, we have been sampling these tomatoes until not enough left for gazpacho. However, if you have more, follow Rebekah's recipe!

I picked up my James Beard Cookbook the other day, looking for his curry sauce recipe, which I had not made for several years. In the fold of the book was this piece of yellow lined paper with a handwritten recipe for rum cake. The last time I had made this recipe was maybe 30 years ago, and origin of the recipe long forgotten. We had a need for dessert to share in a couple of days, and on seeing this recipe I was fixated on preparing it. This is not something you want to share with anyone who might be fighting an alcohol problem, but outside of that, delicious, though calorie laden. I was asked to share the recipe, so here it is: No photo - we ate it before I thought of memorializing it. Rum Cake: The cake: 1 cup chopped pecans (optional) 1 package yellow cake mix 1 package instant vanilla pudding 4 eggs 1/2 cup cold water 1/2 cup vegetable oil 1/2 cup Meyers Rum (any strong flavored dark rum will do) The Glaze: 1/4 cup butter 1/4 cup water 1/2 cup rum 1 cup sugar...

This tattered, yellowed newspaper clipping has been my possession for many years, but it's been several years since I made scones. Today it seemed a good task to share with seven year old granddaughter, so searched for the recipe, and searched, and searched. We are always clipping and saving recipes, and somehow the scone recipe had vanished, displaced by some untried upstart. Susan fortunately is more persistent than I and managed to uncover it. 15 minutes of flurry with gd, measuring, sifting, squeezing butter & flour, and success once more. The recipe came from the Oakland Tribune Oct 23, 1991, courtesy of Marcy Turner, originally from the Fisher Flouring Mills 1933 Fisher Cookbook. Makes 8 2 1/2 cups flour 2 1/2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 2 tablespoons butter (original was 1 tbsp lard, one butter - I sometimes use 3 butter) 1/2 cup raisins 3/4 cup milk Sift all dry ingredients Work butter into the dry ingredients with your...

When I was eighteen, I found myself on a fire crew with three other guys, in the fire crew quarters with cots, a stove, and some pots and pans. There was a tiny market nearby, but the nearest full service grocery store was at least 150 miles and four hours away. I came from a traditional family with a full time mom, who did all the cooking. I had some dish washing skills, but zero culinary ability. The other guys were a little better, not much, but I didn't starve. I learned how to shred potatoes, mix with eggs and fry. Pour a lot of catsup on the result and it was pretty tasty, at least to an eighteen year old. Later that summer, a tourist hit a deer on the highway. We heard about it, went out and butchered the deer, and that was our meat for the rest of the summer. (There was a freezer in the bunkhouse). I have progressed since that time, spending some time around good cooks, and this time, paying attention. Still, there is the frequent need for quick easy meals that don't ...

As long as I'm on a cooking roll, let me pass on this recipe from an old roommate, from whom I learned a fair amount of cooking. One of his more important rules, at least for the single guy trying to make an impression: "If you cook with booze, you can't lose". No booze in this recipe, but its still a winner. For about six people. Leftovers taste good hot or cold. And re the booze; you can certainly serve it with lots of good red wine and a good time will be had by all. 1 big slab of round steak cut into cubes. This was the original recipe. You can't get those big slabs of round steak anymore, so I pick out a big London Broil and have the butcher cut it into bite sized chunks (about 1/2 in square cubes). They tend to make the chunks too big. 1 pint sour cream 8 ounces sliced mushrooms 1 can mushroom soup - the original full sodium variety. one or two big onions, chopped about 1/2 stick of butter about 1/4 - 1/2 can of tomato paste salt, thyme and oregan...

Ready for dessert? Backpacking has given us a great appreciation for good food. We've been making this all year - fall and winter apples & pears, now peaches, plums, you pick the fruit. Always tastes wonderful. Serve with vanilla ice cream. Don't know who to credit for the recipe - it's on an old yellowed newspaper clipping, don't even know the paper. Turn oven to 375 F, have 8x8 inch baking dish ready. Doesn't need to be oiled or buttered. Takes 2 medium sized bowls. In one put five or six cups of fruit cut into bite sizes. Don't need to peel, but seeds aren't good. In the other put 1 cup sugar, 1 cup flour, 1 teaspoon baking powder and 1/2 teaspoon salt. Mix dry ingredients. Pause here to foil those unattributing blog thefts: ©2009 backpack45.com Mix two tablespoons of flour with two or three tablespoons of sugar and pour over the fruit bowl. Mix it all up. Dump the bowl of fruit into the baking dish. Now, add one beaten egg to bowl wi...

Now that summer is here, and we are home for a change during garden season, the summer squash are thriving, and I can see a need for zucchini recipes. This flashed by last fall as a comment on The Solitary Walker's blog by Rebekah of the Moratinos Life blog . Per Rebekah: I grate them up, squeeze out the excess water, beat them together with a couple of eggs, Parmesan, and breadcrumbs, and fry them up into fritters. Serve them with garlic mayo. YUM. July 20,2009 - Update. In the interests of cooking science, and to use up an unexpected eggplant, I tried this recipe with eggplant instead of zucchini. My recommendation. Don't try this unless you are fond of eggplant to begin with. Susan liked it, but then she likes eggplant to begin with. I like mine totally disguised with layers of cheese, etc. The fritters have a distinct eggplant flavor. The recipe preparation is the same, including the squeezing out of moisture. The eggplant has a little more. Another note, when...