The Joy of Spam Folder Cooking

Month: March 2017

Fricassee of Rabbit

My spam folder was not polite to me this week.  Fricassee of Rabbit?  That’s the recipe it brought?  No thank you!  I think I made my feelings clear on the subject of eating rabbit, whether or you call it a rabbit or a hare.  Not going to do it, thank you!

But I will share the recipe with y’all, ’cause that’s what I do in this blog.

Fricassee of Rabbit

  • Place the rabbit in a saucepan and add
  • One quart of boiling water,
  • One large onion with two cloves stuck in it,
  • Fagot of soup herbs.

Bring to a boiling point and cook gently until the meat is tender. The gravy may be thickened with cornstarch.

Season with pepper, salt and finely minced parsley.

To make a rabbit pie place the fricasse of rabbit in a baking dish and cover with a crust. Bake for thirty-five minutes in a hot oven.

So we’ve made it clear I’m not making this recipe, right?  Crystal clear to everyone?

It’s from Mrs WIlson’s book again, and she does actually have a recipe for  fagot of herbs.  Really interesting, I never thought about combining the herbs in my kitchen and setting them aside for something else.  Then again, that just shows you how much cooking I do, doesn’t it.

I did go back and look in my spam folder because I was curious about what kind of message I would get that would include a rabbit recipe.  The subject of the email was “Subject: (4) friend requests”.   HAH.  No friend of mine would send me a rabbit recipe!

Until next time, toodles!

Scalloped Corn

This week my spam folder brought me a recipe for scalloped corn.  I’ve heard of scalloped potatoes, but never scalloped corn.  In fact, one of my favorite meals is scalloped potatoes with ham in it.

So, in the interests of ‘what is this thing?’ I made it!

Scalloped Corn

  • Place in a mixing bowl
  • Three-quarters cup of crushed can corn,
  • One-half cup of fine bread crumbs,
  • One tablespoon of grated onion,
  • Two tablespoons of finely minced parsley,
  • One tablespoon of butter,
  • One teaspoon of salt,
  • One-half teaspoon of paprika,
  • Three tablespoons of flour,
  • One egg,
  • Three-quarters cup of milk.

Mix well and then turn into a well-greased baking dish and bake for thirty minutes in a moderate oven.

Well, first of all… I kind of forgot to buy an onion at the store.  I substituted dried minced onion instead and used 1 teaspoon of it rather than 1 tablespoon.  My brother used to cook for a living and he told me once ‘if you’ve gotta used dried, cut the amount by a third’.  I’ve always followed that rule and so far, he hasn’t steered me wrong.

I was also out of parsley.

Anyway, on to the batter!

Scalloped Corn Batter

Scalloped Corn Batter

Doesn’t look that appetizing, does it?  I poured it into a loaf pan, the same one from the Black Nut Cake and it looked like this:

Scalloped Corn in the Pan

Scalloped Corn in the Pan

Not much better.  But hey, I haven’t baked it yet!  A moderate oven is 350°, so that’s what I baked it at.  And the result!

Scalloped Corn after Baking

Scalloped Corn after Baking

So my dear Fred was kind enough to taste it, even if it didn’t look like the most appetizing thing I’d ever made.  His opinion… ‘not that bad’.  Isn’t that just a lot of praise?  I tasted it, it tastes like soggy corn bread.  Not that bad is right.  I mean, we ate it, but I won’t be making it again.  If I want corn bread, I’m making corn bread!

Until next time, toodles!

Baked Poussin

Once again, my spammer friends left off what kind of recipe they’re including in my spam.  I mean, if they’re going to all the trouble of putting a recipe in, you’d think they’d include what kind of recipe it is.  One bit of goggling later and I found the recipe.  It’s Baked Poussin with Lemon and Paprika.

 

Baked Poussin with Lemon and Paprika

  • 4 lemons
  • 4 large ripe tomatoes, peeled, seeded, and chopped
  • 1 large onion, finely chopped
  • 1 tbsp sweet paprika
  • 2 tsp honey
  • 4 bay leaves
  • Salt
  • Cayenne pepper
  • 4 poussins
  • 8 garlic cloves
  • 1 tsp balsamic vinegar
  • Lemon wedges and bay leaves, to garnish

Preheat the oven to 400 F (200 C). Cut 2 lemons in half lengthwise, and then into thick slices. Combine the tomatoes, onion, lemon slices, paprika, honey, and bay leaves in a large ovenproof casserole with a lid. Season with the salt and cayenne.

Cut the 2 remaining lemons into quarters. Insert 2 lemon quarters and 2 garlic cloves into the cavity of each poussin. Arrange the poussins on the tomato mixture and season with salt.

Cover the casserole. Bake for 30 minutes. Uncover and reduce the oven temperature to 350 F (180 C) for 15 minutes more, or until the juices run clear when pierced in the thigh with the tip of a knife. Transfer the poussins to a platter and keep warm.

Skim the fat from the tomato mixture and discard the lemon slices and bay leaves. the tomato mixture and balsamic vinegar in a food processor. Taste and adjust the seasoning. Serve the poussins hot, with the sauce.

One bit of googling later, I found out that a poussin is a young chicken.  I had no idea.  Well, now I know!

And I also know there’s no chance of getting Fred to try this recipe. That cayenne pepper? He’ll never touch it. I promised to leave it out but then, I had to find a place around here that sound poussin. No such luck on that either. I also don’t own a food processor. I told Fred he should fix that on my birthday, but he just rolled his eyes at me.

Until next time, toodles!

California Prune Cake

This week my spam folder was incredibly rude to me. I mean, really. Seriously rude. How rude? It brought me a recipe for California Prune Cake. These spammers have such a fascination with liver recipes and prune recipes. Nothing made with spam… yet. Fred says just give them time, they’ll make it sooner or later. Wikipedia does say it was created in 1937 so it should show up in one of those recipes, right?

I hope not. I really hope not. Prune and Liver is bad enough. Oh my goodness, you don’t suppose they’ll come up with a prune and liver recipe next?

Anyway, the recipe!

California Prune Cake

  • One cup of sugar,
  • Six tablespoons of shortening.
  • Cream well until light and creamy and then add
  • Yolks of two eggs,
  • One cup of water,
  • Two and three-quarters cups of flour,
  • Two level tablespoons of baking powder,
  • One level tablespoon of mace.

Beat to thoroughly blend and then fold in the stiffly beaten whites of the two eggs. Now line a cake pan with greased paper and pour in a layer of the cake batter. Spread evenly. Now spread a layer of finely chopped nuts and then a layer of well-drained and cooked prunes that have been chopped fine. Cover with a layer of the cake batter and then repeat this until the pan, is three-

quarters full. Then dust the top of the cake lightly with sugar. Place in a moderate oven and bake for one hour. Cool, and then ice with icing made of

Three-quarters cup of XXXX sugar,

One tablespoon of lemon juice,

and sufficient boiling water to moisten. Then spread on the cake.

That’s funny. I always thought of mace as that thing you spray at people, not a spice. According to this it’s actually made from a nutmeg. I guess you can substitute a little nutmeg for it, but it is actually a spice.

And XXXX sugar is also confectioners sugar.  I never noticed the XXXX on it, I only noticed confectioners sugar.  Well, now I know.

Until next time, toodles!

Copyright © 2019 The Joy of Spam Folder Cooking

Theme by Anders NorenUp ↑