Welcome to the Kitchen!

KEY:

c=cup(s); tbs=tablespoon(s); tsp=teaspoon(s); lb(s)=pound(s); oz.=ounce(s)

Ingredients:

• 3 cups quick oatmeal
• 1/2 cup of peanutbutter, smooth
• 2 cups sugar
• 1 stick margerine
• 4 tbs. UNSWEETENED coco powder
• 1/2 cup of milk
• 1/2 or 1 tsp. vanilla

Put the oatmeal and peanutbutter in a BIG mixing bowl, preferably non-metal because you will pour hot stuff into it later, and you may have to hold it. Then, combine all other ingredients except vanilla in a fairly large saucepan over medium heat. Stir to mix. The mixture must be smooth, dark, and chocolaty-looking. Heat until it boils, creating a nice head of froth on top; it will seem very liquid. Let it boil for ONE MINUTE; less or more, and the cookies may not set right. As quickly as possible, pour this chocolate mixture over the dry ingredients, add the vanilla, and mix thoroughly. QUICKLY drop the resulting mixture by spoonsful on to ungreased cookie sheets. Let stand until hardened (or until you really, really want to taste them!) They may take longer to set in humid weather, overnight if it's raining. I don't know exactly how many this makes, but it's never quite enough. :)

Cake:

• 1 package brownie mix
• 3/4 c. semisweet chocolate chips
• half a dozen or so fresh strawberries, hulled and quartered, or a like number of frozen, unsweetened cut strawberries

• one small (12 oz.) package frozen raspberries
• 1 tsp. cornstarch
• about 1/4 c. orange juice
• 1/8 c. sugar or so
• 2 tsps. unsweetened coco powder

• 1 1/2 c. or more whipped topping
• 2 or 3 tbs. juice from the strawberries or raspberries
• extra sugar, maybe 1/8 c. or so

Make up the brownie mix according to the directions for "cake-like" brownies. (This usually means several extra eggs and more oil). Add the strawberries and chocolate chips and mix thoroughly. Pour into two 8" pans of any shape (heart or round is neat, but square will do okay) and bake as directed. Cool for 1/2 hr. or overnight (but see directions for "I Love Chocolate in a Hurry"). Turn one layer out onto a serving plate. Pour a liberal amount of the warm raspberry sauce (below) on this layer, and add a dollop of whipped topping (also below). Place the second layer on top, add a little more sauce and the rest of the topping. Serve with raspberry sauce on the side, and a nice fat fresh strawberry on top (or sprinkled with chocolate chips or whatver else floats your boat.)
Sauce:
Combine defrosted raspberries and orange juice in a saucepan; dissolve cornstarch in the orange juice. Heat until the mixture is nice and thick and bubbly; add the coco powder. Let cool slightly before pouring over the cake. Serve warm! (extra sauce can be stored in the fridge for quite a while in a sealed container; it is good on ice cream & other stuff as well.) Topping:
Just before serving, QUICKLY mix just barely defrosted whipped topping with berry juice and sugar. Spray topping from a can will NOT work in this recipe! (although it may be substituted for the "homemade" topping if you like.)

"I Love Chocolate" in a hurry: If you are pressed for time, forget the whipped topping and just sift powdered sugar over the top of the cake. It looks and tastes just fine. Also, the raspberries can be dumped into the pan mostly frozen and melted as the sauce cooks. (heck, that's how I did it!)

Dough, version 1:

• 1 pkg. or large cake yeast
• 1/2 c. warm milk
• 6 c. flour
• 3 tbl. sugar
• 1 tsp. salt
• 1/2 lb. butter or margerine
• 3 eggs

• 1/2 lb. poppyseed, ground fine
• 1/2 to 3/4 c. sugar
• 3/4 c. milk
• 1/2 to 1 tsp. vanilla
• 1 tsp+ lemon juice
  Pour milk over ground poppyseed in a saucepan. Cook to a soft paste, stirring in sugar and other flavorings once it is nice and thick. Let cool slightly before spreading on dough.
  I grind my poppyseeds in an old-fashioned metal grinder, the type used for making sausage. It is hard work, but so much fun to turn the old crank and watch the black, sticky masses of poppyseed ooze from around the grinder plate, dripping greenish-gold poppyseed oil. It is possible that the seeds could be ground in a blender, but I have never tried it.

  Filling #2--walnut spice:
  This one is yummy, too, but lacks the delicious contrast between sweetness and slight bitterness the poppyseed offers.

  • 1/2 lb. ground walnuts
  • 1 c. sugar
  • 3/4 c. milk
  • 1 tsp. or so cinnamon
  • 1 tsp. orange juice
  • butter, enough to help mixture cohere
  I've used this mixture cooked or uncooked. Cooking softens the nuts and makes them less likely to tear the dough as the mixture is spread. I recommend giving the nuts and milk a nice, hot soak before adding the sugar to thicken it. Add the orange juice and spice to the mixture just as you are ready to take it off the stove so you don't cook the flavor out.
  
  Main Courses--Serious eating!!
  Shoko Beef and Spinach This is a Nigerian recipe shared with me by a Shiruss who called himself Mbira; I think it was a nickname because of his musical voice. I adapted it somewhat for the ingredients I had on hand, and liked it so well I kept it this way. The flavors and spices are all true to the original.
  • 1/4 c. vegetable oil (peanut oil if available)
  • 1 to 1 1/2 lbs. ground beef
  • 1 medium onion, chopped finely (more if you like onion); OR, about 1/4 c. onion flakes
  • 1 -14oz. can diced peeled or crushed tomatoes; OR 2 fresh medium tomatoes, chopped finely
  • 1 package chopped frozen spinach OR 3/4 lb. fresh spinach leaves torn into small bits w/ no stems
  • Salt, to taste
  AND, At least One teaspoon of each of the following--or, to taste:
  • Ground black pepper
  • Paprika (or hotter
  • Ginger

  Heat oil in a very deep frying pan; brown meat quickly and add the onions, mixing them well with the meat. If using fresh chopped onion, let them wilt a little before adding tomatoes. Add tomato and cook 2-3 minutes, distributing tomato juices evenly (this is why I like to use canned tomato). Add a little water if needed (probably not necessary if using canned tomato.)
  Cut the block of frozen spinach into quarters for easier handling. Add spinach and cook until the greens are tender, probably 10-15 minutes. Add the salt, pepper, paprika, and ginger, sprinkling each well over the dish and mixing well between additions. Cook just a little more to distribute the flavors well, but don't let the veggies lose their color or the flavors of the spices fade.

  As a main dish, this serves 4 or 5; as one among several potluck dishes, it's good for about 8 or so servings. Especially good over rice or noodles, or with pita bread.

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  Kogi Guk Beef Soup This is a dragon favorite from Korea. I make it as a very thick stew instead of a thin soup. Add as many as 5 c. water for a broth-like soup, or only 3/4 cup for a juicy meat dish to serve over rice or noodles.
  • 1/2 lb. thin sliced or ground beef
  • 1 tbs. finely chopped green onion or chives (if all else fails, use dehydrated onion)
  • 1 to 1 1/2 tsp. sesame oil
  • 1 tbs. sesame seed
  • black pepper to taste
  • 1 tbs. soy sauce
  • 1/4 tsp. garlic powder (or to taste)
  • 1 beaten egg (optional)
  • 3 c. water
  Mix beef, onion, and oil in a deep pan; sear meat well. Add the rest of the seasonings and mix well, still cooking over low heat. Add water and boil over medium heat until meat is tender and soup stock is well-flavored. If using egg (which I don't), stir into boiling soup just before serving. Variations include adding very thinly sliced potato bits, carrots, or small tofu squares to the mix along with the water.

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  Tom Kha Gai Chicken Coconut Soup with Lemon Grass A Thai dragon made me promise to change this recipe by one ingredient if I ever shared it, I'm not sure why. The change I made is merely a substitution, so it tastes just as yummy as it did according to the original recipe.
  • 14 oz. chicken breasts, cut into bite-sized pieces (may be lightly boiled first so that they cut more easily)
  • 1 stick lemon grass
  • 1 tbs. galangal or ginger
  • 2 tbs. lemon juice
  • 1 fresh chili (mild-medium)
  • 2 cans coconut milk
  • 1 c. water
  • 2 tbs. lime juice
  • 1 tbs. fish sauce
  • 1/4 c. sugar
  Smash lemon grass and cut it into small pieces. Mix lemon grass, galangal, and chopped chili. Heat coconut milk and water 2-3 minutes. DO NOT BOIL. Reduce heat to medium and add lemon grass mixture. Cook about 2 minutes. DO NOT BOIL! Stir constantly. Add chicken; cook five minutes or as necessary, until done. DO-NOT-BOIL. Add lemon juice, lime juice, fish sauce, and sugar. Cook 1-2 minutes--need I say DO NOT BOIL?--continue stirring. As soon as these last ingredients seem integrated, remove from heat and serve immediately.

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  Toasted Polenta with Broccoli From a classical Draco from classical times--the chicken and meat broth may be excluded for the herbivorous types. :)
  • 7 c. Regular strength vegetable or chicken broth
  • 2 c. Polenta or yellow cornmeal
  • 2 to 2 ½ 1/2 lbs. Broccoli, rinsed
  • 1 small onion chopped fine, or 2+ tbs onion flakes
  • 1 tbs crumbled dry or 2 tbs minced fresh rosemary leaves
  • 1 tbs crumbled dry or 2 tsps minced fresh thyme leaves
  • 1 tbs dry marsala or dry sherry
  • 2 tbs cornstarch
  • about 1/3 lb fontina or jarlsberg cheese, shredded
  • 1-2 c chopped, cooked squash (if desired)
  • 1-2 c chopped, cooked white meat chicken, if desired

  Combine 6 cups broth and polents in a 5- to 6-qt pan. Over high heat, stir often ubntil boiling; reduce heat and stir often (mixture splatters) until polenta is thick enough to hold its own shape when mounded, 10-15 minutes. Spread polenta evenly in a 9x13" pan; cover and chill until firm, at least 2 hrs or up to 2 days. Cut flowerets from broccoli; thiny slice stems. Rinse 5-6 qt pan and ½ fill with water. Bring to boiling on high heat. Add flowerets and stems (also squash if uncooked); cook uncovered until just tender when pierced, aboiut 3 minutes. Drain and immediated immerse in ice water until cold; drain. If making ahead, cover and chill up to 1 day.
  In pan used for broccoli, combine 1/4 c broth, onion, squash, rosemary, and thyme (also chicken, if used). Stir often over high heat until liquid evaporates and vegetables stick to pan, about 10 minutes. Add 1/4 c broth and stir to free browned bits. Stir often until liquid evaporates-remove from heat. Mix remaining ½ 1/2 cup cool broth with wine and cornstarch.
  Invert polenta on to flat surface and cut into 6 squares, then each square diagonally to form 12 triangles. Arrange in a single layer on a heatproof platter or pan. Broil about 4" from heat until polenta is lightly toasted, about 15 minutes. Return vegetable mixture to high heat, add broth mixture, and stir until boiling. Add Broccoli and stir until hot, 1-2 minutes. Pour broccoli mixture into center of polenta and sprinkle with cheese. Broil about 6" from heat until cheese melts. Makes 6-8 servings.

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  Fried Chicken
  • 2 3-lb. chickens, each cut into eighths
  • Peanut or vegetable oil for frying
  • 1 c. unsifted all-purpose flour
  • 1 c. yellow cornmeal
  • 1/2 ½ tsp. baking powder
  • 1/4 tsp. salt
  • 2 large eggs

  Rinse chickens & dry thoroughly on paper towels. In deep-fat fryer or skillet, heat about. 1" of oil to 400 F on deep fat-frying thermometer. In brown paper bag, combine flour, cornmeal, baking powder, & salt. In pie plate, lightly beat eggs. When oil reaches 400 F, dip chicken, 1 piece at a time, in egg, then flour mixture. Place as many pieces into hot oil as will fit w/out touching. When undersides have browned nicely, turn pieces and cook until other sides are brown. Reduce temp. of oil to 350 F, and continue cooking until chicken is done--about. 10-15 minutes longer. Remove chicken pieces as they are done & drain on paper towels. Serve immediately, or keep warm on baking sheet in 350 F oven.

  
  Savory Side Dishes
  Slippery Dumplings
  • 2 cups unsifted all-purpose flour
  • 2 tsp. baking powder
  • 1/4 ¼ tsp. salt
  • 3 tb. vegetable shortening
  • 1/2 ½ to ¾ 3/4 cup hot water
  • 2 10¾ 3/4-oz cans condensed chicken broth
  • 1 cup water
  • 1 tb. butter
  1. In a large bowl, combine flour, baking powder, & salt. Cut in shortening w/ pastry blender until mixture forms fine crumbs. Stir enough hot water into flour mixture to make a firm but manageable dough.
  2. Meanwhile, in 4-qt. saucepan, combine broth & water. Heat to boiling. Add butter; let butter melt & float on top of broth. 3. On floured, roll out dough to 1/16" thickness. W/ knife, cut into 2" squares.
  4. Drop dumplings, 1 at a time, into boiling broth (butter floating on top will coat & help keep dumplings from sticking together). Reduce heat to medium & cook dumplings uncovered until just tender--about. 15 minutes. Spoon dumplings into serving bowl w/some of cooking liquid & serve. Recommended accompaniment for fried chicken recipe above.

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  Grilled Corn Would it surprise you to know that dragons like to barbecue? :)
  
  • 8 ears corn
  • 1/4 ¼ cup (½ 1/2stick) butter
  
  1. Heat coals in grill to medium-hot. Place rack 4" above coals.
  2. Carefully peel back husks of corn. Be sure to leave them attached at base. Remove silk. Rinse corn, being sure to moisten husks thoroughly. Brush corn kernels w/ melted butter; pull husks back into place, completely covering kernels.
  3. Grill corn 15-18 minutes, turning occasionally to ensure uniform cooking. Serve immediately.
  Note: For Rosemary grilled corn, add 1 tsp. chopped fresh rosemary to melted butter.
  
  Breads...Ummm, Ummmmm, ummmmm.....
  Cheese & Herb Scones This may surprise you, but dragons LOVE breads and pastries. Let's face it--dragons love anything cooked, because if it's not cooked before it goes into our mouths, it sure gets cooked once it arrives there! >[:}}}}~~
  
  • 4 c. unsifted all-purpose flour
  • 4 tsp. baking powder
  • 1 tsp salt
  • 1/2 [½] tsp dried basil
  • 1/4 [¼] tsp dried thyme leaves
  • 1/4 [¼] tsp ground red pepper
  • 2/3 c. vegetable shortening
  • 1 c. shredded cheddar cheese
  • 1 1/3 c. milk
  • 1 tb. prepared dijon-style mustard
  Heat oven to 425. Grease baking sheet. Combine flour, baking powder, salt, basil, thyme, and red pepper in large bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in 3/4 cup of cheese. Add milk & mustard, mix till clings together and forms soft dough. Turn dough onto lightly floured surface, knead gently 5-6 times, divide in half. W/ lightly floured rolling pin, roll 1/2 dough into 7" round & cut in fourths. Repeat w/ other half. Place scones 1" apart on baking sheet, pierce tops w/ fork, brush tops w/ water & sprinkle w/ remaining cheese. Bake 15-18 minutes until golden brown; serve warm. NOTE: YOU CAN ALWAYS ADD MORE SPICES IF YOU LIKE! :)

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  Bacon-Cornmeal Scones
  • 2c. unsifted all-purpose flour
  • 2 c. yellow cornmeal
  • 4 tsp. baking powder
  • 1 tb. sugar
  • 1/2 [½] tsp. salt
  • 1/2 [½] tsp. baking soda
  • 2/3 c. vegetable shortening
  • 8 slices bacon, cooked & crumbled
  • 1 c. buttermilk
  Heat oven to 425 F. Grease large baking sheet. In large bowl, combine flour, cornmeal, baking powder, sugar, salt, & baking soda. W/ pastry blender cut in shortening until mixture resembles coarse crumbs. Set aside 2 tb. Crumbled bacon. Add buttermilk & rest of bacon to dry ingredients; mix lightly w/ fork until mixture cling together & forms a soft dough. Turn dough out on lightly floured surface & knead lightly 5 or 6 times. Divide dough in half. W/ lightly floured rolling pin, roll 1 half of dough into a 7" round. Cut into 4 wedges. Repeat w/ remaining half of dough.
  Place scones, 1" apart, on greased baking sheet. Pierce tops w/ tines of fork. Brush tops w/ water & sprinkle w/ reserved bacon. Bake scones 15-18 minutes or until golden brown. Serve warm. NOTE: pre-packaged "Bacon Bits" can be used in a pinch, but aren't quite as tasty.
  
  Be patient! more recipes are coming! If you have any comments or would like to add a recipe, email me at dracnova@hotmail.com.
  
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