Your recipes for the Week:
Butches Gay-Ass Zucchini Casserole
1 tbsp. olive oil
2 medium onions, chopped
3 carrots, peeled and sliced
1 clove garlic, minced
1 tbsp. dill
1 lb. baking potatoes, peeled and quartered
3 eggs, beaten (yes, I am into that)
Salt and freshly ground pepper
2 tbsp. Cayenne Pepper
1 1/2 to 2 lbs. zucchini, halved and cubed
8 oz. package of shredded sharp cheddar cheese
4 skinless boneless chicken breasts
8 oz. sour cream
Place cubed zucchini in a colander and sprinkle with salt. Place a paper towel on top and add weight on top to force water from zucchini. Let sit for 30 minutes. Force excess water from zucchini by hand. Set aside. Preheat oven to 350° and lightly grease a 10 x 8 baking dish with cooking spray. Heat olive oil in a saute pan and add onions, garlic, and carrots. Season with salt and pepper and cook over medium heat until onions are soft and carrots are slightly tender, about 20 minutes. Place potatoes in a large mixing bowl and add eggs, salt and pepper, and a dash of cayenne pepper. Stir to coat. Add reserved zucchini, onion mixture, and half of cheese packet. Mix ingredients together well and place in baking dish. Sprinkle remaining cheese on top and drizzle with olive oil.
Cover with tin foil and bake in the oven for 1 hour. Remove tin foil and turn on broiler. Broil until top of casserole is browned and bubbly.
While casserole is baking, season chicken breasts with salt and pepper and cook on grill or in stovetop grill pan, about five minutes each side. Set chicken breasts aside.
Place 1 chicken breast on each plate and mound a quarter of the casserole on top of the chicken. Garnish with a dollop of sour cream and freshly ground black pepper. Serve with a piece of crusty French bread and a nice brown ale, like Yards Special Ale from Philly, or a few bottles of wine coolers.
VARIATION 1: You can also brown the chicken breasts lightly on both sides and place them in the bottom of the baking dish before adding the casserole mix. Follow directions from there.
VARIATION 2: We used what we had on hand to make this dish...you could mix and match, just as long as your substitutions have similar consistencies. However never use red beets. I like to serve this with a raw pork chop in a dirty ash tray, it just adds so much to the table.
Makes 4 servings.
Shrimp Remoulade
The kid on the back of this booklet insists that these canned shrimp "Tastes Swell – And Mom Says They're Good for Me", but take a look at that cover picture! The illustrated "shrimp" bear a closer resemblance to the grubs that are eating my grass than something I'd eat. While we would never recommend using canned shrimp for ANY recipe, this remoulade sauce will tempt your guests with its "deep-sea flavor." JQP says kick it up a notch with a splash(or 10) of hot sauce, dont be a puss.
1 pound medium shrimp, peeled and deveined
1/4 stalk celery
4 tbsp. salad oil
1 tbsp. prepared mustard
2 tbsp. minced onion
2 tbsp. lemon juice or vinegar
Salt and pepper to taste
1 tsp. minced parsley
Blend together all ingredients except shrimp. Set in the refrigerator to chill for 2 hours. Serve very cold in nests of shredded lettuce with shrimp on the side. – Adapted from "Exciting Recipes: New Ways to Enjoy Wholesome Canned Shrimp" (Year Unknown)
Tom Delay's Chili Beans
This handy little pamphlet from the Wine Advisory Board helps idiot Americans discover that wine will lead to "a fun and flavor you've never known before." For me it leads to a headache and hangover and waking up in a strange womans bed (dont they all have to be strage to sleep with me?) Regardless of your alcohol preference, these are not your mother's baked beans.
1 lb. red beans
1 onion, chopped
1 clove garlic, chopped
6 slices bacon, cut fine
1 cup California Claret wine (or California Burgundy, Zinfandel or other red table wine)
1 (8 oz.) can tomato suace
2 tsps. chili powder
1/2 tsp. cumin seed
Salt to taste
honey
Wash beans; soak overnight in cold water. Drain. Put in heavy kettle with 1 qt. boiling water and remaining ingredients. Cover; simmer very gently until beans are tender and sauce is thick and rich, 4 to 5 hours. Stir often; add a little more water if needed. Serves 6-8. From "California Wine Selector with Recipe Roundup of America's Favorite Dishes" (Year Unknown)
Hamburger De Luxe
What barbecue is complete without some burgers? This surprising little booklet from Sunset actually has recipes that sound good, despite the presence of a 1955 copyright. That always makes me a little nervous and -- sure enough -- a recipe for something called Perro Con Queso that involves coring hot dogs with a piece of copper tubing is just pages away!
Press ground beef into very thin, flat cakes between waxed paper. Put two cakes together with a filling made from finely chopped raw onion mixed with steak sauce and honey, crimping the edges of the cakes firmly together. Broil over the coals and serve in hot picnic buns, split and buttered. Cheese slices may be substituted for the onion filling. I hower use raw liver, its a treat the kids just love. From "Barbecue Cooking: A Sunset Booklet" (1955)
Barbecued Bologna Roll
Fried bologna. Bologna and cheese. Bologna omelette. Bologna boats. I thought that about ran the bologna gamut. Until I started stumbling upon not one, but several recipes for Barbecued Bologna Roll. If you put a gun to my head I wouldn't know where to get a bologna roll large enough to barbecue. Apparently the guy in the photo does, but as the caption informs us, he's an "outdoor grill fan." Then again, the book also tells us that Barbecued Bologna Roll is "Quick. Easy. Inexpensive. Good!" Gotta love that staccato style, speaking of crack whores....
4 to 6 lb. (!) roll of bologna
1 1/2 tbsp. prepared mustard
1 1/2 tsp. brown sugar
1 tsp. prepared horseradish
1 cup chili sauce
3 tbsp. vinegar
Score bologna roll with 1/2" to 1" cuts, 1" apart. Secure roll on spit or shish kebab skewer and spead with mixture of mustard, brown sugar and horseradish. Attach spit or place directly on grill about 3" from coals. Baste well with mixture of chili sauce and vinegar. Start motor and grill until roll is thoroughly heated. If placed directly on grill, turn often. Remove spit or skewer; slice. About 16 servings! From the incredible "The Master Chef's Outdoor Grill Cookbook" (1960)
Whore House Punch
Okay, okay, so it doesn't sound all that appealing – apparently, the person who wrote this lil' gem of a book has never BEEN in a whore-house. But that's okay, because they also insist that Summertime drinks made with Old Fitzgerald are as refreshing as the sound of ice tinkling in your glass. You can take some pride and pleasure in this regal refreshment, or do what I do and just grab another Miller from the cooler! 20 buck however will get you a half-n-half
3/4 pound fine granulated sugar
1 quart lemon juice
1 fifth Jamaican rum
1 pint peach brandy
2 quarts branch water
1 fifth Old Fitzgerald Bourbon (I loves me some Old Fitz)
Combine sugar and lemon juice and stir until suagr is dissolved. Add Old Fitzgerald, brandy, rum, and water in order named. (Some prefer to add strained contents of a pot of tea.) Refrigerate for two to three hours to "age", stirring occasionally. Just before serving, pour into punch bowl over large block of ice. Serves 12 to 20. From "Summertime Recipes" (late 1950s)
Berries Romanoff Au Cointreau
I am admittedly not a big dessert guy. But if you put anything in a bowl and top it with Redi-Whip (kinky?) The recipe below calls for a cup of cream, so I might be tempted. To set it on fire use 151.
1 pint ice cream
1 cup cream
1 shot of Cointreau
2 quarts berries
mix, eat.
Like the Great Santini I say to you “Chow down Hogs”:
JQP esq.
1 tbsp. olive oil
2 medium onions, chopped
3 carrots, peeled and sliced
1 clove garlic, minced
1 tbsp. dill
1 lb. baking potatoes, peeled and quartered
3 eggs, beaten (yes, I am into that)
Salt and freshly ground pepper
2 tbsp. Cayenne Pepper
1 1/2 to 2 lbs. zucchini, halved and cubed
8 oz. package of shredded sharp cheddar cheese
4 skinless boneless chicken breasts
8 oz. sour cream
Place cubed zucchini in a colander and sprinkle with salt. Place a paper towel on top and add weight on top to force water from zucchini. Let sit for 30 minutes. Force excess water from zucchini by hand. Set aside. Preheat oven to 350° and lightly grease a 10 x 8 baking dish with cooking spray. Heat olive oil in a saute pan and add onions, garlic, and carrots. Season with salt and pepper and cook over medium heat until onions are soft and carrots are slightly tender, about 20 minutes. Place potatoes in a large mixing bowl and add eggs, salt and pepper, and a dash of cayenne pepper. Stir to coat. Add reserved zucchini, onion mixture, and half of cheese packet. Mix ingredients together well and place in baking dish. Sprinkle remaining cheese on top and drizzle with olive oil.
Cover with tin foil and bake in the oven for 1 hour. Remove tin foil and turn on broiler. Broil until top of casserole is browned and bubbly.
While casserole is baking, season chicken breasts with salt and pepper and cook on grill or in stovetop grill pan, about five minutes each side. Set chicken breasts aside.
Place 1 chicken breast on each plate and mound a quarter of the casserole on top of the chicken. Garnish with a dollop of sour cream and freshly ground black pepper. Serve with a piece of crusty French bread and a nice brown ale, like Yards Special Ale from Philly, or a few bottles of wine coolers.
VARIATION 1: You can also brown the chicken breasts lightly on both sides and place them in the bottom of the baking dish before adding the casserole mix. Follow directions from there.
VARIATION 2: We used what we had on hand to make this dish...you could mix and match, just as long as your substitutions have similar consistencies. However never use red beets. I like to serve this with a raw pork chop in a dirty ash tray, it just adds so much to the table.
Makes 4 servings.
Shrimp Remoulade
The kid on the back of this booklet insists that these canned shrimp "Tastes Swell – And Mom Says They're Good for Me", but take a look at that cover picture! The illustrated "shrimp" bear a closer resemblance to the grubs that are eating my grass than something I'd eat. While we would never recommend using canned shrimp for ANY recipe, this remoulade sauce will tempt your guests with its "deep-sea flavor." JQP says kick it up a notch with a splash(or 10) of hot sauce, dont be a puss.
1 pound medium shrimp, peeled and deveined
1/4 stalk celery
4 tbsp. salad oil
1 tbsp. prepared mustard
2 tbsp. minced onion
2 tbsp. lemon juice or vinegar
Salt and pepper to taste
1 tsp. minced parsley
Blend together all ingredients except shrimp. Set in the refrigerator to chill for 2 hours. Serve very cold in nests of shredded lettuce with shrimp on the side. – Adapted from "Exciting Recipes: New Ways to Enjoy Wholesome Canned Shrimp" (Year Unknown)
Tom Delay's Chili Beans
This handy little pamphlet from the Wine Advisory Board helps idiot Americans discover that wine will lead to "a fun and flavor you've never known before." For me it leads to a headache and hangover and waking up in a strange womans bed (dont they all have to be strage to sleep with me?) Regardless of your alcohol preference, these are not your mother's baked beans.
1 lb. red beans
1 onion, chopped
1 clove garlic, chopped
6 slices bacon, cut fine
1 cup California Claret wine (or California Burgundy, Zinfandel or other red table wine)
1 (8 oz.) can tomato suace
2 tsps. chili powder
1/2 tsp. cumin seed
Salt to taste
honey
Wash beans; soak overnight in cold water. Drain. Put in heavy kettle with 1 qt. boiling water and remaining ingredients. Cover; simmer very gently until beans are tender and sauce is thick and rich, 4 to 5 hours. Stir often; add a little more water if needed. Serves 6-8. From "California Wine Selector with Recipe Roundup of America's Favorite Dishes" (Year Unknown)
Hamburger De Luxe
What barbecue is complete without some burgers? This surprising little booklet from Sunset actually has recipes that sound good, despite the presence of a 1955 copyright. That always makes me a little nervous and -- sure enough -- a recipe for something called Perro Con Queso that involves coring hot dogs with a piece of copper tubing is just pages away!
Press ground beef into very thin, flat cakes between waxed paper. Put two cakes together with a filling made from finely chopped raw onion mixed with steak sauce and honey, crimping the edges of the cakes firmly together. Broil over the coals and serve in hot picnic buns, split and buttered. Cheese slices may be substituted for the onion filling. I hower use raw liver, its a treat the kids just love. From "Barbecue Cooking: A Sunset Booklet" (1955)
Barbecued Bologna Roll
Fried bologna. Bologna and cheese. Bologna omelette. Bologna boats. I thought that about ran the bologna gamut. Until I started stumbling upon not one, but several recipes for Barbecued Bologna Roll. If you put a gun to my head I wouldn't know where to get a bologna roll large enough to barbecue. Apparently the guy in the photo does, but as the caption informs us, he's an "outdoor grill fan." Then again, the book also tells us that Barbecued Bologna Roll is "Quick. Easy. Inexpensive. Good!" Gotta love that staccato style, speaking of crack whores....
4 to 6 lb. (!) roll of bologna
1 1/2 tbsp. prepared mustard
1 1/2 tsp. brown sugar
1 tsp. prepared horseradish
1 cup chili sauce
3 tbsp. vinegar
Score bologna roll with 1/2" to 1" cuts, 1" apart. Secure roll on spit or shish kebab skewer and spead with mixture of mustard, brown sugar and horseradish. Attach spit or place directly on grill about 3" from coals. Baste well with mixture of chili sauce and vinegar. Start motor and grill until roll is thoroughly heated. If placed directly on grill, turn often. Remove spit or skewer; slice. About 16 servings! From the incredible "The Master Chef's Outdoor Grill Cookbook" (1960)
Whore House Punch
Okay, okay, so it doesn't sound all that appealing – apparently, the person who wrote this lil' gem of a book has never BEEN in a whore-house. But that's okay, because they also insist that Summertime drinks made with Old Fitzgerald are as refreshing as the sound of ice tinkling in your glass. You can take some pride and pleasure in this regal refreshment, or do what I do and just grab another Miller from the cooler! 20 buck however will get you a half-n-half
3/4 pound fine granulated sugar
1 quart lemon juice
1 fifth Jamaican rum
1 pint peach brandy
2 quarts branch water
1 fifth Old Fitzgerald Bourbon (I loves me some Old Fitz)
Combine sugar and lemon juice and stir until suagr is dissolved. Add Old Fitzgerald, brandy, rum, and water in order named. (Some prefer to add strained contents of a pot of tea.) Refrigerate for two to three hours to "age", stirring occasionally. Just before serving, pour into punch bowl over large block of ice. Serves 12 to 20. From "Summertime Recipes" (late 1950s)
Berries Romanoff Au Cointreau
I am admittedly not a big dessert guy. But if you put anything in a bowl and top it with Redi-Whip (kinky?) The recipe below calls for a cup of cream, so I might be tempted. To set it on fire use 151.
1 pint ice cream
1 cup cream
1 shot of Cointreau
2 quarts berries
mix, eat.
Like the Great Santini I say to you “Chow down Hogs”:
JQP esq.
posted by John Q. Public esq. at 2:20 AM
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