The Joy of Spam Folder Cooking

Month: November 2017

Prune Sauce

This week my spam folder was not kind to me.  In fact, it was downright rude.  It brought me a recipe for Prune Sauce.  It’s bad enough my spam folder brings me bad software or web addresses that give me viruses, it had to bring me Prune Sauce.  That’s beyond rude.  That’s downright unforgivable!

Though my spam folder has brought me awesome things like the Washington Apple Cake and the Saratoga Corn Cake, so I guess I can’t be mad if it occasionally brings me awful recipes like prune sauce.

The recipe!

Prune Sauce

  • Rub one cup of cooked and stoned prunes through a fine sieve and add
  • One cup of prune juice,
  • Juice of one lemon,
  • Six tablespoons of sugar.

Heat to dissolve sugar and then cool before serving.

I can honestly say this is a recipe that I will never make.  I know that prunes are supposed to help with digestion but I’ll take my Metamucil over eating prunes any day of the week.  I don’t even like the smell, it turns my stomach.

In summary, there will be no prune sauce made.

I went back to my spam folder to find out who on earth sent me this horrid recipe.  I found the email and it had the subject ‘Find out if your spouse is cheating!’.  Isn’t that an awful combination?  Cheating spouse and prunes.  On the whole, I’d rather go to the beach for a vacation!

Until next time, toodles!

 

Cinnamon Buns

Unlike the recipe in this post my spam folder brought me a Cinnamon Buns recipe I can make.  I refuse to buy a bread machine, I want to beat up that bread dough and this recipe let me do that.  On the other hand, it took a very long time to make.  Next time, I’ll just make my favorite recipe that only takes a couple of hours (if I’m being lazy!).

Anyway, the recipe!

Cinnamon Buns

  • 1 cup scalded milk
  • 4 tbsp shortening
  • 1/2 c. sugar
  • 1 tsp salt
  • 1/2 package yeast
  • 1/2 cup 80 degree water
  • 6 cups flour
  • 1 cup brown sugar
  • 2 tsp cinnamon
  • melted shortening
  • one and one-half cupfuls of currants or small seedless raisins

Scald one cup of milk and then place four tablespoonfuls of shortening, one-half cupful of sugar, one teaspoonful of salt in the mixing bowl, and pour over it the scalded milk.

Stir to thoroughly mix and then cool to 80 degrees Fahrenheit.

Now dissolve one-half yeast cake in one-half cupful of water 80 degrees Fahrenheit, and when the milk is at the proper temperature, add six cupfuls of flour and work to a smooth dough.

Place in a well-greased bowl, turning the dough around in the bowl so that it will be thoroughly coated with shortening.

Cover and let rise three and one-half hours.

Now pull the sides of the dough into the centre and punch down, turning the dough over.

Let rise again for one hour, then turn on a moulding board and divide the dough in half.

Knead each piece into a ball. Cover and let rise or spring for ten minutes.

Now roll out one-quarter inch thick, using a rolling pin.

Brush with melted shortening and sprinkle well with brown sugar, using [pg 21] about one cupful.

Now dust with two teaspoonfuls of cinnamon and spread over the prepared dough one and one-half cupfuls of currants or small seedless raisins. Begin at the edge and roll like a jelly-roll.

Cut in pieces one and one-half inches thick and then place in prepared pans and let rise for one hour.

Then bake in a moderate oven for forty minutes.

I made these, of course.  I love Cinnamon Buns, Cinnamon Rolls, Cinnamon Scones… I like cinnamon.

Anyway, here’s the start of the recipe:

The Start of Cinnamon Buns

The Start of Cinnamon Buns

I had to let that sit a long time before it hit 80 degrees.  My kitchen got reorganized and the junk drawer even got cleaned out.

Then I made the bread dough.  The recipe called for 6 cups of flour, but after 5 and a half, I had a good dough so I stopped adding it.

The Bread Dough

The Bread Dough

I had to wait three hours (I watched a movie and did the laundry) and then I got to punch the dough down.  It looked very much like the previous picture.  Once that rose again, I dumped it out on my mat and got this:

 

Cinnamon Buns Dough

Cinnamon Buns Dough

The recipe said add sugar first and then the cinnamon.  I’m lazy, so I mixed them together:

 

Cinnamon Sugar

Cinnamon Sugar

I was going to add raisins, but someone (Fred) got into my stash.  I found a mostly empty container in my pantry.  Oh well, I like cinnamon buns without raisins too!

I finally got to make the buns and bake them at 350.  This is the final result.

Cinnamon Buns

Cinnamon Buns

They were very tasty.  The dough was yummy and I could have used more sugar and cinnamon for a gooier result, but they were still very good.

But like I said, they just took way too long.  A long time to let the milk cool, three hours to let the first rise happen, another hour, another ten minutes, another hour, then bake.  Sheesh, that’s a lot of work.  I’ll stick to my mother’s favorite in the future.

Unless my spam folder brings another one!

Until next time, toodles!

Hungarian Chicken

I had another busy week this week.  It happens, usually when you least expect it.  So busy that I actually ate out four times in one week.  That hasn’t happened since college!  Needless to say, that means that I didn’t make this week’s recipe from the spam folder.  This one is for Hungarian Chicken.

My mother used to make what she called Hungarian goulash.  I don’t know the recipe, but it was good.  It wasn’t really spicy, it was differently spicy.  I always liked it.  This recipe looks kind of bland (even if Fred calls paprika spicy!).  Nothing but paprika for spices just doesn’t sound spicy or even differently spicy (I must get my mother’s recipe!).

The other problem with this recipe is it uses an entire chicken.  It’s just Fred and I at the home these days, that’s way too much food for just the two of us.  We’d be eating leftovers for the week and I’d be listening to Fred whine about the paprika.  For a week.

Anyway, the recipe!

Hungarian Chicken

Joint a fowl as for fricassee; put it on the firein enough cold water to cover it; bring it to a boil slowly, and cook until

tender.

Unless the chicken is quite young this should require from 2 to 3 hours.

When it has been simmering about an hour put in a sliced onion, 2 stalks of

celery, 3 sprigs of parsley, and a teaspoonful of paprika.

When the chicken is done, arrange it in a dish, add to the gravy salt to taste and the juice of ?? a

lemon and pour it over the chicken.???

Those question marks in the recipe were in the spam messages, I guess they copied and pasted poorly.

The end of the recipe even says where the recipe came from.  It says ‘From “The National Cook Book,” by Marion Harland and Christine Terhune Herrick’.  I found a free version of this book on line.  I’ve got to download it and check it out.  According to that link, it’s Americanized versions of international recipes.  That could be interesting, on the other hand, it could be toned down versions.

Until next time, toodles!

Vegetable and Goat Cheese “Lasagna”

This week my spam folder brought me yet another recipe with no title.  I had to ask Mr. Google what on earth I was making.  According to him, it’s Vegetable and Goat Cheese “Lasagna”.  

I have a hard enough time getting Fred to eat simple vegetables, I knew there was no way he was going to eat this.  Vegetables were cooked to mush by his mother, it has taken me ages to convince him that a good vegetable isn’t a tasteless lump.  He does like broccoli (in lots of cheese) but convincing him to eat this would be a challenge.  Especially if he found out about the goat cheese.

There’s another selfish reason why I won’t make this Vegetable and Goat Cheese Lasagna.  I’m not that good of a cook.  I mean, I am, Fred likes my cooking, but I’m much better at simpler things.  Like throwing the ingredients of a lasagna in a crock pot and letting it go.

Anyway, the recipe as it appeared in my spam folder:

Vegetable and Goat Cheese “Lasagna”

  • Two ¼-pound baby eggplants (about 4½ inches long), ends trimmed, skin partially removed, and cut
  • lengthwise into 1/8-inch slices
  • Kosher or sea salt
  • 2 tablespoons pine nuts
  • ARUGULA AND WATERCRESS PURÉE
  • 1 bunch (about 4 ounces) arugula, stems trimmed
  • 1 bunch (about 6 ounces) watercress, stems trimmed
  • Kosher or sea salt
  • 6 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • ¼ teaspoon sugar
  • Freshly ground pepper
  • Two ¼-pound zucchinis, ends trimmed (about 4½ inches long), cut lengthwise into 1/8-inch slices
  • About 3 ounces fresh goat cheese, cut from a 1½-inch-wide log, in 1/8-inch crosswise slices
  • ¼ teaspoon sweet paprika, preferably Spanish smoked
  • ¼ pound cherry tomatoes, in ½-inch slices, ends discarded
  • 2 teaspoons nonpareil capers
  • 2 cloves garlic, minced
  • About 3 ounces mushrooms, preferably oyster mushrooms, separated into ears, or other mushrooms like shiitake, in ¼-inch lengthwise slices
  • 4 piquillo peppers, or 2 pimientos, preferably home prepared, cut in long 1/8-inch-wide strips
  • 1 tablespoon fresh basil leaves, coarsely chopped, or ½ teaspoon dried
  • Extra virgin olive oil for drizzling
  • 2 tablespoons grated well-cured Manchego or Parmesan cheese
  • 2 tablespoons minced parsley

Preheat the oven to 350°F. Place the eggplant slices in a colander and sprinkle well with salt. Let sit 1 hour. Toast the pine nuts in the oven for 34 minutes, or until lightly golden. Reserve. Raise the oven temperature to 375°F. Place the arugula, watercress, and salt in a food processor and purée, adding a little water if necessary. Beat in the 6 tablespoons oil, the vinegar, sugar, and pepper. Taste for salt.

In a greased baking dish, about 8 × 11 inches, preferably Pyrex, place 8 of the zucchini slices in a single layer. Cover each with cheese, and sprinkle with the paprika. Cover with a single row of tomatoes, then dot with a few capers. Pat the eggplants dry and continue layering with an eggplant slice, garlic, mushrooms, and piquillos.

Sprinkle the layered vegetables with the pine nuts and basil, add another layer of eggplant, and end with a second layer of zucchini. Drizzle with the oil and sprinkle with the grated cheese and parsley [May be made ahead]. Bake about 25 minutes, or until the vegetables are tender.

To serve, spoon a tablespoon or so of the purée onto 8 individual plates and top each with a

lasagna.

Until next time, toodles!

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