The Joy of Spam Folder Cooking

Month: February 2017

Shrimp Broth

My spam folder wasn’t kind to me this week and it wasn’t liver this time. It was shrimp broth. Why isn’t this being kind to me? Well, I had a really bad reaction to iodine once and the Doctor said ‘that’s it! No more shrimp for you!’ (I could be paraphrasing Seinfeld there). However he said it, he meant I could never eat shrimp again. Which I hate, because shrimp is just too darn good. But I don’t want another run to the Emergency Room where I can’t breathe (it was really scary there for a while. Benadryl is a godsend!) so, I won’t touch shrimp again.

Shrimp Broth

  • 1¼ cups water
  • 1 slice lemon
  • 1 slice onion
  • 3 peppercorns
  • ½ bay leaf
  • ¼ teaspoon thyme
  • 1 sprig parsley
  • Salt

Shell the shrimp, leaving the tail and the shell of the last joint intact. Reserve the shells. To make the broth, place the shrimp shells and the broth ingredients in a saucepan. Bring to a boil, lower the heat, and simmer about 20 minutes. Strain. Reserve ¾ cup.

Sprinkle the shrimp with salt and pepper, then dust with flour. Heat 3 tablespoons of the oil in a large skillet. Fry the shrimp quickly, about 1½-2 minutes. Remove the shrimp to a warm platter. Leave any remaining oil in the pan.

Place the parsley in a blender or food processor with ¼ teaspoon salt and the garlic. Blend until the ingredients are finely minced. With the motor running, pour in the shrimp broth and the wine. Blend until smooth.

Add the remaining 2 tablespoons of oil to the skillet. Sauté the onion until it is wilted. Stir in the 1½ tablespoons of flour and cook a minute. Gradually stir in the sauce from the blender. Cook until the sauce is thickened and smooth. Replace the shrimp in the skillet and cook only until they are heated through. Add salt and pepper to taste. Serve with a reserve white wine, such as Federico Paternina, and Ensalada a la Almoraina.

My friend Peggy loves shrimp too, so I gave her this recipe to try. She said it was really good, up to the point where it mentioned what wines to use.

So apparently Frederico Paterina is a Spanish wine.  I’d never heard of it, but then I’m not incredibly picky about my wine.  That’s Fred’s job.  The other one isn’t a wine like I thought, Ensalada a la Almoraina is a Spanish salad from the Andalucia area of Spain.  The more I read about that area, the more I want to go there.  Maybe next summer I can convince Fred to go.

Until next time, toodles!

Black Nut Cake

I love cake.  I adore cake.  I’d eat cake for every meal if I could.  Especially chocolate cake.  Though I’m sure I’d get tired of it sooner or later, it would be a glorious diet.  Until I couldn’t zip my pants up, that is.  But anyway, I talk about my love of cake because this week’s recipe from my spam folder is a Black Nut Cake.  Which is a shorthand method of saying ‘It’s cake and it’s chocolate and YUMMMMMMY’.

And the recipe!

Black Nut Cake

  • One cup of brown sugar,
  • Five tablespoons of shortening.
  • Cream well and then add
  • One-half cup of cocoa,
  • Two cups of sifted flour,
  • Four level teaspoons baking powder,
  • One well-beaten egg,
  • One cup of milk,
  • One teaspoon of cinnamon,
  • One teaspoon vanilla,
  • One cup of finely chopped nuts.

Peanuts or any other variety selected will do. Beat to mix and then pour into well-greased and floured loaf-shaped pans. Bake for thirty-five minutes in a moderate oven. Ice with water icing. This cake is delicious.

I decided to use walnuts instead of peanuts in the recipe.  I think walnuts are awesome in brownies, even if Fred disagrees.  That doesn’t actually stop him from eating it, he just likes to whine.

This was a weird cake recipe, it was almost brownie like.  Which is probably why I added the walnuts.

Black Nut Cake Batter

Black Nut Cake Batter

If it had been in my 8″ pan, it would have been more brownie like.  This is what it looked like after it baked.

Black Nut Cake

Black Nut Cake

I frosted it using this frosting.  Fred said it turned out a bit crumbly, but tasty and he wouldn’t mind if I baked it again.

Until next time, toodles!

Oatmeal Drops

My spam folder was very kind to me this week when it brought me the recipe for oatmeal drops. I love oatmeal cookies. Not as much as chocolate chip cookies, but they’re still delicious.  I love them with raisins or dried apple or craisins or dried blueberries, or without any fruit.  Maybe next time I’ll make them with chocolate chips or white chocolate chips.

I got everything together to start the recipe and discovered I was out of raisins. Oh well, I like oatmeal cookies without raisins, even if Fred thinks they’re just a way to eat some fruit. He’d say ‘look, I had fruit!’ after eating three oatmeal cookies. I tried to tell him that didn’t count, but he didn’t care. He had fruit.  Especially if I made them with dried apple.  He loves those.

Anyway, on to the recipe!

Place in a saucepan

One cup of corn syrup,

One-half cup of shortening,

One cup of chopped raisins.

Bring to a boil and cook for five minutes and then add

One teaspoon of soda dissolved in

Four tablespoons of cold water,

Two cups of rolled oats,

One-half cup of flour,

One-half teaspoon of nutmeg.

Mix and then drop by the spoonful on a greased and floured baking 
sheet two inches apart. Bake in a hot oven for ten minutes.

I did what the recipe said!  Here’s my saucepan with the recipe ready to go:

Oatmeal Drops in the Pan

Oatmeal Drops in the Pan

And then I dropped them on a baking sheet.  It wasn’t floured because that is just really messy, I used parchment paper instead:

Oatmeal Drops in the Pan

Oatmeal Drops in the Pan

I’m not sure what happened, but this is the outcome:

Baked Oatmeal Drops Fail

Baked Oatmeal Drops Fail

Needless to say, these went into the trash.  I didn’t even let them finish baking.

At some point I messed up that recipe and I didn’t get my oatmeal cookies.  But I had a yen for them, so I made some with my favorite recipe.

Successful Oatmeal Cookies

Successful Oatmeal Cookies

Until next time, toodles!

Baked Green Peppers

This week we have baked green peppers popping up in my spam folder. I know green peppers don’t pop, and they’re more tart than hot, but my friend Maggie insists that she absolutely will not eat them because they’re hot. I just shake my head. What can I say to her? Green peppers are tart, red peppers are sweet, and they’re both delicious! But no, she won’t touch them at all. Just don’t get her started on yellow peppers or orange peppers. To her, the color of the pepper means how hot it is, whether or not that has anything to do with reality.

Anyway, Peggy isn’t the point of this week’s recipe. Though I do find her refusal just puzzling.

This week, the recipe is baked green peppers, which sounds interesting, but as with last week’s recipe, there’s parts missing from it.

Allow one large pepper for each person. Cut a slice from the top and 
remove the seeds and then place in cold water until needed. Now mince 
fine four onions and then cook until tender but not brown, in four 
tablespoons of shortening. Place in a bowl and then add

Two ounces of bacon, diced and cooked to a light brown,

One and one-half cups of fine bread crumbs,

Two teaspoons of salt,

One teaspoon paprika,

One-half teaspoon thyme,

Three-quarters cup of milk,

One well-beaten egg.

Aaaaaaand then what do I do? I put the onions in the bowl, add a bunch of other things, and… what? sit there and stare at it? It also doesn’t say how many peppers should I start with. Now honestly, if I was making this I’d make it with red peppers and not green, but that’s neither here nor there ’cause I just don’t know what to do after I put everything in a bowl. Maybe I dance around the kitchen with the bowl and do the hokey pokey, but I don’t think that’s it.

Until next time, toodles!

 

Boiled HominyCheese Sauce

This week, the spam folder brought me a recipe for Boiled HominyCheese Sauce. Now Fred, he loves grits. He’d eat them with every meal if he could. In fact, his favorite birthday meal is shrimp with cheese grits. Loves that to death! But… hominy, he isn’t a fan of. To put it mildly. I told him that grits are made from hominy, but he doesn’t care. Apparently his mother hated hominy and convinced him he hated it too, so getting him to try it just isn’t happening.  Which means I won’t be making Boiled HominyCheese  Sauce.

Anyway, Fred’s particularities don’t actually pertain to this week’s recipe, since it seems to be missing parts. Well, I guess if you’re copying and pasting from other sources into your spam, you aren’t actually making sure you get the entire recipe. And on to that recipe!

Soak large hominy over night and then in the morning wash and 
cook in plenty of boiling water until tender. Drain well and place 
in a baking dish and cover with cheese sauce, made as follows:

Place one and one-half cups of milk in a saucepan and add two 
tablespoons of grated onion and four level tablespoons of cornstarch. 
Dissolve the starch in the milk and bring to a boil. Cook slowly f
or five minutes and then add

So out of curiosity, I did some googling for the sentence “Soak large hominy over night…” and found the recipe here.   In Mrs. Wilson’s Cook Book, that same cookbook I found in these two posts Liver Dumplings and Huckleberry Shortcake.

I guess those spammers really like that cookbook!

Other funny thing, Mrs. Wilson was the instructor of the cooking for the Navy and the subject of the spam I found that recipe in is Military Technology Now Available To The Public.

Isn’t that funny? I’m sure that’s accidental, I don’t think the spammers are being that particular.

Until next time, toodles!

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