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Entrees
Monday, May 24, 2004
Sorry folks, but I'm still not saying what was posted here earlier today, but let's just say that it was something that I hope none of you REALLY want to see. Okay?!
I am still recovering from the weekend, too, so today's content is limited.
This site made me smile today. I hope you do, too.
A few items of note....
ADVANCED WARNING~ This week, Food Friday is V is for Vegetables. Lettuce turnip and pea. [snort]
ANOTHER FRIENDLY REMINDER~ Baby pictures ring a bell? As in find one. Scan it. Email it to me.
LAS VEGAS, ANYONE?
Posted at 11:29 pm by ChefGrace
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Many apologies to anyone who stopped by earlier and saw something that was not intended for this page. The image that had replaced the dancing banana terror alert was only posted here because the site that allowed me to use the banana image irresponsibly changed the image and forced it onto any blogs linked to it. I'm not sure what the deal is with that site, or why anyone would think that was funny, but you can be assured that the Friday Chef will not voluntarily post indecent images, or anything I deem grody, so again~ I'm sorry if you were one of the unlucky few that were here earlier.
Thanks to Green Tuna for catching the image this morning and informing me promptly.
I will be back later with a new terror alert and another entry.
Posted at 11:09 am by ChefGrace
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Friday, May 21, 2004
HAPPY BIRTHDAY GREEN TUNA!
I feel like a heel. I totally forgot to
acknowledge it earlier in the week while
giving shout-outs, and didn't realize it
until tonight, (shortly after she got
booted from chat), thanks to an almost
reliable AOL alert. It's Green Tuna's birthday.
Today. Even after I chatted with her for a few
this morning... and again this evening, not once did I realize what day this was.
I feel bad, because she never came back
to chat last night for me to tell her I was
sorry. That I'm not a worthy friend. That
I think she is a gifted, funny, deep, caring
person whom I love and admire.
Happy Birthday, Tuna. May all your wishes
come true.
And may your taste in friends improve with age;)
Posted at 11:18 pm by ChefGrace
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We ate pork and beans a lot when I was young. Before I could read, I alway thought that the little white square of "pork" hiding somewhere in the beans was called "porkin".
Porkin Beans are an Indianapolis treasure. Below is some bean history from their website and a recipe I won't be trying anytime soon.
Van Camp's is "America's Original Bean," making delicious beans since 1861. When you are looking for a tasty and satisfying bean dish, try one of Van Camp's three different styles. Our Van Camp's Pork & Beans, which is the No. 1 brand in pork & beans, are clearly America's favorite. Van Camp's Baked Beans are slow cooked to perfection using quality ingredients. Don't forget Van Camp's Beanee Weenees are portable and ready-to-eat; they're an ideal snack! For the perfect complement to any main dish, or even alone, beans from Van Camp's are a real treat.
From its beginnings in 1861, Van Camp's has grown into one of America's most familiar and trusted brands with its traditional pork and bean products.
Van Camp's roots began with Gilbert Van Camp and his wife Hester. Back in 1861, they canned fruits and vegetables in their family store in Indianapolis. Van Camp was an entrepreneur and tinsmith who built the first cold storage warehouse. Gilbert's son, Frank, discovered that pork and beans taste better when mixed with tomatoes and served hot. He advertised this notion and, by 1909, Van Camp's was the number-one selling pork-and-bean brand in the United States. ConAgra Foods acquired the Van Camp's brand in 1995.
Van Camp's rich flavor, premium fancy grade, and whole beans ensure unparalleled product consistency. The same great flavor and performance is sure to be a memorable part of every meal.
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Pork 'n' Beans Cake
2 cups granulated sugar
1 cup vegetable oil
3 eggs
1 (16 ounce) can drained pork 'n' beans
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup raisins (optional
1 teaspoon vanilla extract
Preheat oven to 325 degrees F. Grease and flour two 8 x 4-inch loaf pans or five 16 ounce cans.
In a large bowl, mix sugar, oil, eggs and beans until smooth.
In a separate bowl, combine flour, cinnamon, baking powder and baking soda. Add to bean mixture, stirring just until combined. Stir in raisins and vanilla extract. Divide batter into prepared loaf pans or fill cans two-thirds full with batter.
Place cans or pans on a baking sheet. Bake for 45 to 50 minutes, or until a tester inserted in the center of the cake comes out clean. Cool completely on wire racks before removing bread from pans or cans. |
Posted at 10:41 pm by ChefGrace
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Burgoo is a specialty in areas of Indiana, Kentucky, and Illinois.
KENTUCKY BURGOO
This recipe makes 1200 gallons
1939
"Kentucky Burgoo" is the celebrated stew which is served in Kentucky on Derby Day, at Political Rallies, Horse Sales and other outdoor events. This recipe is from a hand written copy by Mr. J. T. Looney, of Lexington. Mr. Looney is Kentucky's most famous Burgoo-maker and it was for him that Mr. E. R. Bradley named his Kentucky Derby winner "Burgoo King". Mr. Looney uses a sauce of his own in the preparation of this truly-amazing concoction.
Mr. Looney is invited to all parts of the country to prepare Burgoo for large gatherings. This is not a dish to be attemped by an amateur though it can be prepared in smaller quantities. It is a very picturesque sight to see Mr. Looney, aided by his many assistants, preparing this dish over open fires and huge kettles which are kept simmering all night.
- 600 pounds lean soup meat (no fat, no bones)
- 200 pounds fat hens
- 2000 pounds potatoes, peeled and diced
- 200 pounds of onions
- 5 bushels of cabbage, chopped
- 60 ten-pound cans of tomatoes
- 24 ten-pound cans puree of tomatoes
- 24 ten-pound cans of carrots
- 18 ten-pound cans of corn
- Red pepper and salt to taste
- Season with Worchestershire, Tabasco, or A#1 Sauce
Mix the ingredients, a little at a time, and cook outdoors in huge iron kettles over wood fires from 15 to 20 hours. Use squirrels in season... one dozen squirrels to each 100 gallons.
Posted at 08:07 pm by ChefGrace
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