The Joy of Spam Folder Cooking

Month: September 2017

Orange Juice From Scratch

This week the spam folder brought me a recipe for Orange Juice.  I have to admit, I never thought of a recipe for Orange Juice.  I always thought ‘well, you juice oranges and then you have orange juice!’.  Who knew that it’s actually a process?  Apparently my spam folder did and isn’t it nice of it to share that information with me.

Orange Juice

  • Juice of twenty-five oranges,
  • Grated rind of ten oranges,
  • One pound sugar

Place all ingredients in a bowl and then allow to stand for three hours. Strain and fill into sterilized bottles and process for forty minutes in a hot-water bath. Cork, and then finish like orange syrup.

Note.Soak the cork in boiling water for one hour to soften. This will permit you to use a slightly larger cork and insure a good closing.

To use orange syrup: Place four tablespoons in a glass and then fill with carbonated water.

To use orange juice for making orangeade, dilute with equal parts of water and juice and chill, then serve.

So buying twenty-five oranges at once is a bit out of the budget this week.  Plus apparently I’d need to buy bottles and corks for the bottles.  So it’s out this week.

It’s an interesting recipe though, I’ve never bottled anything like this.  I’ve made the occasional preserves because hot biscuits with blueberry preserves are a wonderul treat, but I’ve never actually bottled a liquid.

This recipe also comes from Mrs. Wilson’s Cookbook, another spammer favorite.  I guess since it’s available online, they just copy and paste.

Until next time, toodles!

Pico de Gallo

This week, the spam folder brought me a recipe with no name.  One little bit of googling later, and it seems this recipe is called Pico de Gallo.  Apparently the literal translation of this is beak of rooster.   This recipe has no rooster in it and definitely has no beak.

Pico de Gallo

  • 4 or 5 large ripe tomatoes, seeded and coarsely chopped
  • 1 medium red or white onion, finely chopped
  • 1 to 2 small serrano chiles, seeded and minced
  • 1 garlic clove, minced
  • 1 cup fresh cilantro leaves, chopped (reserve several whole leaves for garnish)
  • Juice of 1 lime
  • Salt to taste

Combine all the ingredients in a nonreactive bowl. Garnish with cilantro leaves. Serve at room temperature.

I told Fred about the recipe and how I was interested in making it, minus the cilantro.  I think I mentioned before that cilantro tastes like soap to me and I always leave it out.

Once I mentioned the chiles in it,  he was completely uninterested.  I reminded him how he stole one of my jalapeño cheddar scones and liked it (or at least left no crumbs) but he once again denied that ever happened.  He also added he wasn’t touching anything with chiles in it.  I swear, that man.  If it isn’t bland, boring and bland, he isn’t interested.  I’ll get him to at least try something else without telling him what he’s getting.  I made the mistake this time of saying ‘it has chiles in it!’.  Next time, I won’t make that mistake.

Anyway, I did have one question about the recipe I hoped google could answer.  What is a nonreactive bowl?  According to this it’s a bowl made of stainless steel, ceramic, glass or  metal cookware with enamel covering.  Well, now I know and next time I’ll know what o use.

Until next time, toodles!

Sardine Sandwiches

This week the spam folder brought me one of the silliest recipes I’ve ever seen.  I guess it would be sillier if it was a recipe for a Peanut Butter sandwich, instead, it brought me one for Sardine Sandwiches.  Sardine Sandwiches need a recipe?  I mean, they’re not on the list of things I want to eat, but seriously, someone had to write a recipe for Sardine Sandwiches?  I guess a bachelor could use that if he never learned basic cooking.

Anyway, the recipe!

Sardine Sandwiches

  • Open a box of sardines and then drain free from oil. Remove the skin and bone and then mash very fine. Add
  • Two hard-boiled eggs,
  • One green pepper,
  • One-quarter onion.

Chop all fine and mix to a paste with six tablespoons of salad dressing, one-half teaspoon of salt and one teaspoon of paprika.

Spread between the prepared bread and then cut into two pieces. Wrap in wax-paper until needed

That’s an awful lot of salt in one sandwich, I mean, a half a teaspoon of salt in one sandwich is a little overboard.  Plus, the whole thing makes just one sandwich.  That’s a lot of work for just one sandwich, you’d think you’d get a least two or three.  Then again, I’ve been known to complain about the amount of work in making a pair of peanut butter sandwiches.  Admittedly, sometimes I’m lazy.

Out of curiosity, I did go back to the spam folder to find the message that sent me this lovely recipe.  The subject of the message is  ‘Home Depot Rewards’.  Now honestly, I’d never considered Home Depot and sardines in the same thought.  They just don’t go together.

Until next time, toodles!

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