The Joy of Spam Folder Cooking

Month: January 2017

Popovers

This week the spam folder’s gift was a recipe for Popovers.  I think that’s much better than a nice computer virus, don’t you?  Then again, that recipe for German Prune Cake or for Liver Dumplings is better than a computer virus.  Nasty things, either making my computer unusable or making it attack other computers.  I’m not sure which is worse!

Anyway, this week’s recipe is for Popovers, which is a kind of bread.  For some reason I always thought that a popover had fruit in it, but I was wrong.  On to the recipe!

Place the popover pan in the oven to heat. When hot
start to mix the batter. Place in a measuring cup one egg,
then fill with milk. Pour into a mixing bowl and then add

One cup of sifted flour,

One teaspoon of sugar,

One-half teaspoon of salt.

Beat with egg-beater until the mixture is a mass of bubbles
on top, when the egg-beater is removed. This usually takes
about five minutes. Now grease the hot popover pan well and
fill one-half full with the batter. Place in a hot oven and
bake for thirty-five minutes. Do not open the oven door for
ten minutes after you put the popovers in. Opening the door
before this period of time elapses prevents the mixture from
springing or popping. After twenty minutes turn down the heat
to moderate oven to prevent burning and to dry out the centres.

For some reason, I actually own a popover pan. I’m not sure why nor do I know where it came from, but I own one.   I swear, sometimes things just appear in my kitchen for no rhyme or reason.  I don’t own an egg beater, but the KitchenAid® did it’s job instead.  Have I mentioned lately how much I love my KitchenAid®?  Best Christmas present ever!

This recipe only made four popovers.  Here’s a picture of the batter

 

And here’s a picture of the final result.  Quite pretty, aren’t they?

 

Fred thought they were quite tasty and asked me to make them again sometime.  I wish the recipe made more than 4, but since my popover pan only holds 6, I guess that’s all we get.

Until next time, toodles!

Prune and Nut Jelly

My spam folder has a fixation with liver and prunes, I know this because the latest recipe is prune nut jelly. Seriously, are they putting these recipes in because they know no one will actually look at the text once they realize that there’s these recipes in them? On the other hand, I guess there are folks that like prunes and liver, though I do hope (for some reason) they never put them together in the same recipe.

Anyway, on to the recipe!

PRUNE AND NUT JELLY

Soak three level tablespoons of gelatine in one-half cup of
cold water for one-half hour. Now stone sufficient prunes
to measure one cup. Add

One-half cup of finely chopped nuts,

One-half cup of sugar,

One cup of prune juice,

Juice of one lemon.

Now place the gelatine in a hot-water bath and then strain
into the prune mixture. Stir until thoroughly mixed and then
pour into moulds. Set aside to mould and then serve with
fruit whip.

I went to Google again to find out where this recipe originated. I looked for “prune and nut jelly” then included the first line of the recipe and got lucky! The recipe came from “Modern cooking : numerous new recipes based on present economic conditions” published in 1912. In San Francisco. I wonder if they love prunes out there, I hear some health nuts do. Anyway, the original book is in the library at Cornell University. And this happens to be the same book that this recipe came from. I guess the spammers just used it because the text is available online.

I went back to my spam folder to see what these spammers were selling. And to my great amusement, the subject line was Outback Steakhouse Dinner. Outback Steakhouse sending me prune recipes. If that isn’t something for the spam filter to catch, I don’t know what is. Until next time, toodles!

Plain Chocolate

This recipe was seriously right up my alley with a nice title of Plain Chocolate. It sounded awesome, I couldn’t wait to make it.

And then I discovered that the recipe called for an agate chocolate-pot and a chocolate-pitcher. Now, I have a lot of odd things in my kitchen. I have yet to figure out why I have a mini rolling pin. I also have no idea where a mini rolling pin came from and how it ended up in my kitchen. But I don’t have a chocolate pot (agate variety!) or a chocolate pitcher. I had to find out what these were… and apparently a chocolate pot has quite the history. They date back to the Mayans! Glad to know a love for chocolate has been around for a long time. That doesn’t change the fact that I don’t have one.

On the other hand, Amazon has a lovely chocolate pitcher for sale. I just added it to my wish list (yes, Fred, that is a hint!). Which, of course, still doesn’t change the fact that I don’t have one. But when I do get one (and a chocolate pot) I’ll be making this recipe.

PLAIN CHOCOLATE

    1 ounce or square of Baker's Premium Chocolate,
    3 tablespoonfuls of sugar,
    1/8 a teaspoonful of salt,
    1 pint of boiling water,
    1 pint of milk.

Place the chocolate, sugar and salt in the agate chocolate-pot or 
saucepan, add the boiling water and boil three minutes, stirring 
once or twice, as the chocolate is not grated. Add the milk and 
allow it time to heat, being careful not to boil the milk, and 
keep it closely covered, as this prevents the scum from forming. 
When ready to serve turn in chocolate-pitcher and beat with Dover 
egg-beater until light and foamy.

Until next time, toodles!

Paprika Almonds

Paprika Almonds is the recipe I found when I went diving into the spam folder this week. The end result of the recipe is roasted almonds with paprika on them. Fred, dear sweet bland food only Fred, at first refused to taste test for me. I reminded him that this blog was his idea and as such, he could open his mouth and throw in an almond. I also reminded him that I used paprika in his fried chicken all the time and that wasn’t spicy to him at all.

After much whining, pouting, and general silliness (I do love you dear, but really, you just couldn’t throw one in your mouth?) he finally tried one. And he liked it! Fred really liked it! He’d eat one or two, wander off, then come back and have some more. He wouldn’t admit he really liked them, he’d just say ‘eh, that’s not bad…’ and go have more. He’s going to say that what I typed here isn’t really true, but if it isn’t, why is that dish that had the almonds in them completely empty?

On to the recipe that Fred really liked but won’t admit he did:

 Ingredients :

2 cups blanched whole almonds
1 tbsp salt, preferably fine sea salt
2 tsp sweet, hot, or smoked paprika


Directions :

1. Preheat the oven to 350°F (175°C).

2. Spread the almonds on a baking sheet. Sprinkle them with a 
little water and toss on the sheet. (The water will help the 
salt and paprika cling to the nuts.) Sprinkle the nuts with the 
salt and the paprika, tossing to ensure that they are all evenly 
coated. Spread out the nuts in an even layer.

3. Place in the oven and roast the almonds, stirring occasionally, 
for 15 to 20 minutes. Transfer to a bowl and serve warm or cooled 
to room temperature.

I took a picture of what they looked like after I pulled them out of the oven.

Paprika Almonds

Paprika Almonds

I should have taken a picture of the empty bowl so I could prove to Fred that he ate them, but he’d probably just blame the dog.

Until next time, toodles!

 

Curried Fowl

This week the spam folder was not so kind and brought me curried fowl. I suppose that’s better than being given a computer virus, but I seriously have to think about how much better. I made a recipe years ago with curry that turned so bad, I wouldn’t even feed it to the dog. It went straight into the trash can. It was just vile. So horribly vile. Ever since then, I’ve had a bias against curry. I know it isn’t the fault of curry, it was my fault, since I accidentally put in twice as much as the recipe required, but still, I haven’t been able to touch it since. And Fred, with his problem with anything even remotely spicy, he won’t even consider touching it. He’ll still bring p that curry experiment and shudder. I’m sure it’s a fake shudder, but still, it was really really bad.

But anyway, on to the recipe!

.???Curried Fowl. Chop fine pieces of cold fowl,
and brown 2 onions in 2 ozs. butter, add 1 teaspoonful flour, 1 dessertspoonful
 curry powder, 1 tablespoonful lemon juice, ?? pint gravy, season with salt and
pepper. Stew 20 minutes.

Well, first of all, I had no idea a dessertspoonful was an actual measure. That’s a new one. According to Wikipedia, that fountain of all knowledge, it’s equivalent to two teaspoons. I like that measure, I think I’ll use it in the future.

Google did tell me that the same book from this post, that “365 Luncheon Dishes: A Luncheon Dish for Every Day in the Year” that I found on Amazon is the same book that has this recipe. That’s weird, I chose this recipe at random. I wonder if somewhere in my spam folder is all 365 recipes from that book.

Until next time, toodles!

 

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