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Recipes from the Mess Hall

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Chief Bugga

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Post Tue Jan 19, 2010 10:01 pm

Re: Recipes from the Mess Hall

Now for the Figs & Fennel

2 - 7 oz packages of California Mission Figs (we can only get Sunmaid brand in my area)

1 - small (I do mean small) fennel bulb or about 3 tablespoons fennel seed plus 2 teaspoons Anise extract

1 - 10.5 ounce can chicken broth

A braising pan or small casserole.

Preheat the oven to 350.

DIRECTIONS:

1. I leave the figs whole but you can also cut them in quarters.

2. If you use fennel bulb: Cut the "leafy" top & stems off the fennel bulb & remove the papery covering. Cut the bulb into bite sized pieces.

3. Place the figs and cut up fennel bulb OR the fennel seeds and anise extract in the braising pan or casserole. Add the chicken broth. Mix well.

4. Cover and place in the oven.

If you used the bulb, cook covered for about 45 minutes opening occasionally to spoon the pan juice over the figs & fennel. To this point do the same if you used fennel seeds.

If you used the bulb, remove the lid & spoon the pan juice over the mixture or stir your mixture to coat in pan juice. Continue cooking in the oven for another 45 to 50 minutes, continuing to baste occasionally.

If you used the seeds & anise extract, you can serve at the 45 minute point or leave in the oven until you are ready to serve.

You'll want to time this so the figs are ready about the same time as the bracciola or other main dish you're serving them with.

This dish is very rich in flavor so you don't need much to serve 6-8 people.

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Post Sat Jan 30, 2010 6:46 pm

Re: Recipes from the Mess Hall

It's a quiet winter afternoon here in Northern Virginia & you've all seen the weather stories about this storm travelling through. So I decided to mix up a batch of cookies my mom used to make in various forms during the year.

In the winter she would make them with chopped walnuts or pecans & ice them with an orange butter cream icing. The basic recipe resembles a drop sugar cookie & comes from the Betty Crocker kitchens. She also made it as a plain sugar cookie; with the nuts & no icing; or with mixed candied fruits plus the nuts.

The recipe is called Fruit & Nut Jumbles & is from the 1950s:

Combine & beat together until well blended:
1/2 cup shortening (soft spread margarine gives a nice flavor)
1 tsp. salt (I omit the salt - personal preference)
1 tsp. vanilla
Sift together (not really needed with flours available today):
1 3/4 cups sifted flour
1 tsp baking powder
Stir the flour mixture in alternately with
1/2 cup milk
Stir in any of the following optional ingredients
1/2 cup seedless raisins or mixed candied fruit combined with the raisins
1/2 cup chopped nuts

Preheat your oven to 350 deg. (The recipe says 400 but that's a bit too hot for cookies.)

Drop the dough by teaspons on a lightly greased baking sheet or line the baking sheet with baking parchment so you don't need to grease the pans.

Bake about 10-12 minutes (light golden brown). Transfer to a cooling rack. You'll get about 3-4 dozen cookies.

To make my mom's version omit the fruit in the dough. You can also substitute 1 tsp. orange juice concentrate for the vanilla. Once the cookies are cooled ice with Orange Butter Icing from various Betty Crocker cookbooks.
2 1/2 tbsp soft butter (margarine works very well)
1 cup sifted confectioners' sugar
1/4 tsp salt
2 tsp grated orange rind
1 1/2 tbsp orange juice
Blend sugar, salt, and flavoring. Add liquid to make easy to spread but not too moist. Spread on cookies. We used a butter knife to do this.

When my mom made them this way she called them Russian Teacakes. With the candied fruits they became fruitcake cookies. Just the nuts & she called them Nut Jumbles. Whatever variation name she gave them the family's answer was "more".

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Post Mon Feb 08, 2010 7:20 pm

Re: Recipes from the Mess Hall

This recipe is compliments of Lt Ackerson. I don't exactly go for the Lil Smokies type sausages, but these are good.

Beef Lil Smokies Snacks a la Ghosthawks

1 pkg Hillshire Farms Beef Lil Smokies
4 tbl hone
2 tbl honey teriyaki marinade (your favorite brand)
1 tbl Caribbean jerk marinade (your favorite brand)

Heat the Lil Smokies according to package directions

While the sausages heat, mix the remaining ingredients in a small bowl. Once the smokies are ready stir them into the sauce. Enjoy.

Chief Bugga
Last edited by Chief Bugga on Mon Feb 08, 2010 9:00 pm, edited 1 time in total.
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Post Mon Feb 08, 2010 8:51 pm

Re: Recipes from the Mess Hall

Correction on the beef lil smookies are Hillshire Farm brand.
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Post Tue Feb 09, 2010 9:30 pm

Re: Recipes from the Mess Hall

In honor of the Saints beating the Traitors, from New Orleans to Baltimore to SG-Operations:

Crawfish Bay Crab Etouffee

Ingredients
1 stick butter
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped green bell peppers
1 pound peeled crawfish tails
(Bmore style!) 1/2 pound lump crabmeat, pref. from the mighty Chesapeake
2 teaspoons minced garlic
2 bay leaves
1 tablespoon flour
1 cup water
1 teaspoon salt
Pinch of cayenne
(Bmore style!) Pinch or more of Old Bay Seasoning
2 tablespoons finely chopped parsley
3 tablespoons chopped green onions

Directions
In a large saute pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 to 12 minutes. Add the crawfish, crabmeat, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish and crab for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the water. Add the crawfish mixture. Season with salt, Old Bay, and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the parsley and green onions and continue cooking for 2 minutes. Serve over steamed rice. Courtesy Emeril Lagasse (and Bmore style!)
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Chief Bugga

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Post Tue Aug 03, 2010 7:26 pm

Re: Recipes from the Mess Hall

Okay - it looks like our last recipe item was for a cheesecake recipe. Sorry Maj. Kev I don't have one but how 'bout one for a 13x9 pan of gingerbread? If anyone wants the portions for a 9x9 square pan let me know.

This is from my mom's copy of the Betty Crocker Cookbook with a few mods she made using the alternate recipe on the same page & family preferences.

Mix together thoroughly 1 cup shortening (margarine is particularly good)
1 cup sugar
2 eggs

Blend in 1 3/4 cup molasses (a 12 oz. jar is just right)
2 cups boiling water or scalded milk (alternatively
1 cup of each) Use the boiling water to rinse the
molasses jar
Sift together & stir in 4 1/2 cups flour
2 heaping teaspoons baking soda
1 tsp salt (optional for the sodium conscious)
2 heaping teaspoons ginger
2 heaping teaspoons cinnamon
1/2-1 teaspoon nutmeg (a family addition)

Tip: Mix mostly by hand in a deep bowl. When adding the dry ingredients stir the spices in directly, along with the first 3 1/2 cups of flour. When adding in the last cup of flour & the baking soda switch to an electric mixer to smooth out any flour lumps.

Pour into a greased 13x9 pan & bake at 325 degrees for about 43 minutes - depending on your oven.

It's best served warm but works well for lunch boxes. On a hot day top it with French vanilla ice cream or a dollop of whipped topping or vanilla yogurt. I've even tried it with lemon yogurt. This also goes well with fresh orange slices or canned mandarin oranges.

My mom served it with an orange sauce that I haven't quite duplicated & she didn't seem to have the recipe written down anywhere. The cookbook includes a recipe for "Fluffy Lemon Sauce" which may have been the basis for the orange sauce. So here goes:

Mix together in a saucepan: 1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon nutmeg

Gradually stir in: 1 cup boiling water

Boil this mixture for 1 minute - stirring constantly.

Then stir in: 1 tablespoon butter (margarine)
4 tablespoons lemon or orange juice
2 teaspoons grated lemon or orange rind

Gradually blend in: 1 well beaten egg

Tip for sauce: if you go with orange juice use either thawed concentrate before you mix it or squeeze an orange to get the juice. This gives a better flavor mix with the orange topping.

A historic note in the cookbook says that when Gen. Lafayette visited George Washington's mother in 1784 she served him mint julep with gingerbread. It also notes that her gingerbread recipe included a wine glass of brandy but not the size of that wine glass, but it was probably about 1/3-1/2 cup of brandy that she put in there.

Chief Bugga
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Post Wed Sep 08, 2010 12:50 am

Re: Recipes from the Mess Hall

Time for another recipe & this is for our pizza fans. First introduction was as a tasting at the local Wegmans. Lt Ackerson & I got a whole pizza later for supper. We liked it so much we decided to try making it ourselves. So for Chicken Bacon Ranch Pizza to fit a 13" x 15" baking pan:

Starting with the crust: you can always use your favorite packaged crust. For homemade crust mine comes from the Fanny Farmer Cookbook & is call French Bread (also the base dough for English muffins):

1 cup lukewarm water
1 - 2 packages dry yeast
2 tablespoons cooking oil
1-2 tablespoon sugar
2 cups flour to start (you'll add more as you mix this)

1. Pour water in fairly large mixing bowl & sprinkle with the yeast plus a fair pinch of sugar (to get the yeast started). Mix together & let stand for 5-6 minutes while yeast starts.
2. Stir in cooking oil & sugar (if you want a sweeter crust substiute honey for the sugar).
3. Stir in the 2 cups flour 1 cup at a time by hand or with an electric mix until well blended. Add enough additional flour to make dough stiff enough to handle easily.
4. Let rest in the bowl about 10 minutes.
5. Turn out onto floured surface and knead about 10 minutes or until shiny & elastic (not sticky). Put back in the bowl to raise for 45 minutes to hour (until about double in bulk).
6. Return to floured surface & roll or stretch to fit your pan with enough beyond the edges of the pan to give you a little bit of a crust rim.
7. Place shaped dough on greased pan & bake for about 5 minutes at 350 degrees. Remove from oven and add the toppings - below.

Toppings for Chicken Bacon Ranch Pizza

1/2 jar of your favorite Alfredo Sauce (about 1/2 cup of sauce)
1/4 cup (about) of your favorite classic creamy ranch salad dressing
1 - 6 oz bag of roasted or grilled chicken pieces or cut up about 6 oz of left over baked chicken (canned is not recommended)
1 jar Hormel bacon bits
1 medium diced tomato
Small amount of mozarella, parmesan & cheddar cheese to sprinkle on top

1. While pizza is pre-baking mix together the Alfredo Sauce & salad dressing, dice tomato

2. Spread the warm pizza crust with the sauce mixture. Evenly distribute the chicken, bacon & tomato on top of the sauce. Evenly sprinkle the cheeses over the other toppings.

3. Return to the oven and bake until the crust edges are golden brown & the cheeses have melted.

4. Cut into serving sized pieces & give it a few minutes to cool so you don't burn your mouth.

This is good cold too for lunch boxes.

I have to dive back into RL but more recipes will emerge from the mess hall after I clear my desk of insanity.

Chief Bugga
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Chief Bugga

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Post Fri Sep 10, 2010 8:28 pm

Re: Recipes from the Mess Hall

Okay - I've been in the kitchen again. Presenting 2 more recipes

Easy Chicken Alfredo - only 1-2 dishes required for cooking. You'll need 1 lb of your favorite shaped pasta - penne works best; about 1 cup frozen peas; 1 jar (14 oz) cheesy alfredo sauce; 1-9 oz pkg prepared talian seasoned chicken strips or 9 oz left over roast chicken/turkey; 1/4-1/2 cup classic ranch dressing; 3/4 jar of Hormel bacon bits; 2 small diced tomatoes. Prepare pasta as you usually do adding the peas about half way to your preferred doneness. When roughly al dente or a little more cooked, drain the pea & pasta mixture. Return to pan & stir in the rest of the ingredients. At this point you can transfer the mixture to a casserole & top with a mixture of cheddar, mozarella & parmesan cheeses. Bake at about 350 until the cheeses are melted & slightly browned. To reheat leftovers, place in a casserole & bake about 30 minutes. You might want to add a little more alfredo sauce for extra moisture when reheating.

You'll probably get 4-6 servings of this alfredo depending on the size of your family.

Rice Custard - a good way to use up leftover cooked rice like my mom did. This recipe tastes like hers & comes from the Fanny Farmer Cookbook. If your family likes raisins add about 1/2 cup just before serving. Warning - you make this in a double boiler & it can take a bit of time so be patient. If you don't have a double boiler find 2 pans that nest together well & put water in the larger pan checking depth by setting the smaller pan in the water with its lid on. Give your self a little extra room for the weight of the ingredients. With a regular double boiler fill the bottom section with water to the recommended depth. Either way, you may need to add hot water to the water holder while your custard thickens. Do keep the water boiling so the custard will set. Use the cover on the double boiler or your smaller pan to hold in the heat.

Steps: Heat in a double boiler: 2 cups milk and 1 cup cooked rice (quick cooking is not recommended although my mom used Minute Rice for hers)

Beat until smooth: 2 egg yolks (keep the whites you'll use them in the next step), 1/2 cup sugar & 1/4 teaspoon salt. Use a large enough bowl you can pour the milk & rice mixture into the egg yolk mixture. Pour this mixture back into the double boiler & cook until thick. This is where you need to be patient & really make sure your water pan doesn't boil dry.

While this mixture thickens, beat the 2 egg whites until stiff (add a little sugar to help stiffen them). Fold into the thickened mixture in the double boiler - keeping it over the heat so the whites can cook.

Add 1/2 teaspoon vanilla or vanilla to taste. Lemon juice can also be used.

My mom served the rice pudding hot with a generous pat of butter melting in the middle of the bowl, sprinkled with cinnamon. My grandfather always added more butter & cinnamon to his bowl. You can also add a little ground nutmeg. Occasionally, my mom would make a cherry (red) sauce but we preferred it plain with the cinnamon & butter. This is a dessert young children find difficult to eat because of the texture. If the little ones find this recipe a little grainy, I have a couple others - one that suspends the rice in a gelatin mixture.

The pudding can also be served cold. Look for 4-6 servings from this recipe.

Chief Bugga
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Post Sat Nov 20, 2010 3:17 pm

Re: Recipes from the Mess Hall

All right - it's time to dust off our favorite holiday recipes. Mother Hen is looking for recipes to include in Ascended. She's interested in beverages & cookies. So .... I know we all have a few we can share.

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Post Mon Nov 22, 2010 4:07 pm

Re: Recipes from the Mess Hall

There have been comments in some of our threads as members start planning for gatherings that having a few diabetes friendly recipes would be helpful. I was clipping coupons & ran across a link from Kraft foods & checked it out. In addition to standard recipes they have a whole section of diabetes friendly recipes (which would tend to be heart friendly also). The site is .

Another source for these recipes is the American Diabetes Association site (). On the ADA site, click on the Recipe of the Day link as well as scan the home page for links to holiday specific meal planning tips. Recipes you find on the ADA site will definitely be heart friendly. If you scroll to the bottom of the Recipe of the Day page you'll find links to other recipes ADA has posted.

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Post Mon Nov 22, 2010 4:24 pm

Re: Recipes from the Mess Hall

I tried something in response to the cheesecake comments early on in this thread. Check out the No Bake Cheesecake mixes at the grocery store. They're a little sweeter than what you get in restaurants but are very simple & painless to make. Get the plain mix & add your own toppings just before serving. This is also less expensive than starting from scratch.

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Post Mon Dec 27, 2010 1:29 pm

Re: Recipes from the Mess Hall

This recipe is from Lt. TJ Allen of the Shadow Hunters. He made it for the "It's Christmas Aboard the Iliad" thread.

My chicken soup recipe is more Chicken and dumplings then chicken noodle but you should be able to substitute noodles for the stuff to make the dumplings.

Chicken and Dumplings
Ingredients
3 or 4 chicken breast
1-32oz. chicken broth (if using water add buillon cubes)
1 can of cream of chicken soup
1-10-count can Pillsbury layers biscuits
Salt and Pepper to taste
Self rising or plain flour

Put the chicken breast into a pot of water and allow it to cook until the meat is tender. Pour broth into a pot. Add cream of chicken soup. Stir together and let come to a very gentle boil while preparing dumplings.

To prepare dumplings - put a little flour about 1 cup in a bowl. Add 1 teaspoon of pepper and 1 teaspoon of salt. Stir together. Take 1 biiscuit at a time and tear the biscuit into 3 layers. Dip each layer into the flour mixture coating both sides. Turn back the heat on the broth. Tear each layer into 3 pieces and drop into broth until all busicuits are added.

Do NOT stir but push the dumplings gently into the broth to cook for 10 minutes.

Shred the chicken and add into the dumplings. Push the chicken into the dumplings. Let simmer for about 3 to 5 minutes. Serve.
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Post Mon Dec 27, 2010 1:30 pm

Re: Recipes from the Mess Hall

For Chicken Noodles

1 - 32oz chicken broth
3 or 4 chicken breast
Noodles (wide egg noodles or spaghetti noodles)
Carrots
Salt and pepper to taste

Cook the chicken in water until tender.
In a pot place the chicken broth and bring to a gentle boil.
Add carrots and salt and pepper if needed. (like I said to taste)
Let boil until carrots are soft.
Shred the chicken and add to the broth and cut the heat down.
Let simmer for about 5 minutes.
Serve.
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Post Mon Dec 27, 2010 1:53 pm

Re: Recipes from the Mess Hall

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Post Mon Dec 27, 2010 2:02 pm

Re: Recipes from the Mess Hall

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Post Mon Dec 27, 2010 4:17 pm

Re: Recipes from the Mess Hall

I tried this recipe I found on for dinner last night.

Oven Roasted Red Potatoes
Submitted to All Recipes by Donna Lasater

Prep time: 15 minutes
Cook time: 40 minutes to 1 hour
Total time to ready: 55 minutes (depending on your oven)
Serving: 8

Ingredients:
1 (1 ounce) envelope dry onion soup mix (I used Lipton Recipe Secrets Beefy Onion)
1 1/2 - 2 pounds red potatoes halved or quartered (depending on how big they are)
1/3 cup olive oil

Directions:
1. Preheat oven to 450 degrees F (230 degrees C). I used 325 degrees F - my oven is happier at that temperature for general baking & roasting.

2. In a large plastic bag, combine the soup mix, red potatoes and olive oil. Close the bag (zip locks are great for this) and shake until potatoes are fully covered.

3. Pour potatoes into a medium backing dish; bake 40 minutes (longer if you use the lower temperature like I did) in the preheated oven, stirring occasionally. At 325 it took mine about an hour to roast to the doneness we like.

TIPS: I covered my baking dish in order to keep them moist until the last 10-15 minutes. Also, do stir them as mentioned in the directions or they will stick to your casserole dish. If they do stick, soak the dish in warm water for a few hours after you empty it & the residue will wipe out easily before you wash it.

Serving suggestion: Serve with roast beef or meatloaf & gravy with your favorite vegetables & some crusty bread if you like bread with your meal. If you use a plain onion soup these would work well with pork or chicken also.
Elaine Ackerson
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shifty

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Post Mon Dec 27, 2010 4:19 pm

Re: Recipes from the Mess Hall

ok...heres the recipe for chocolate crackles..ive never made them myself and i had to grab this of the net, but i hope you like them!

(Australian chocolate rice crispy treats)

Chocolate crackles are a favorite of Australian children and are often served at children's parties, especially birthdays. Because they are so easy to make, chocolate crackles are a great way to get your kids involved in cooking. Let them lend a hand!



About 24 pieces

* Powdered, or confectioner's, sugar -- 1 cup
* Cocoa powder -- 1/2 to 2/3 cup
* Crispy rice cereal -- 4 cups
* Unsweetened coconut, dried and shredded -- 1 cup
* Coconut oil -- 10 ounces, or about 1 1/4 cups

Method

1. Sift together the powdered sugar and cocoa powder into a large bowl. Stir in the crispy rice and dried coconut.
2. Melt the coconut oil in a small saucepan over low flame. Stir the dry ingredients into coconut oil until well mixed.
3. Scoop small portions of the crackle mix into paper muffin cups. Chill in the refrigerator until firm and serve.

Variations

* Coconut oil can be found in health food and specialty stores. If you can't find coconut oil, eliminate it and the cocoa powder, and substitute one (12-ounce) bag of chocolate chips instead. Melt gently over low heat and stir in the rice crispies and shredded coconut. It won't be quite the same without the coconut oil though.
* Sometimes sultanas, or golden raisins, are mixed in along with the other dry ingredients. Use about 1/4 cup.

Notes

* Some Australian kitchen terms: coconut oil is called "copha", rice crispies are "rice bubbles", and powdered sugar is called "icing sugar".
NAME:Rob Antilles
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Chief Bugga

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Post Thu Aug 25, 2011 4:42 pm

Re: Recipes from the Mess Hall

Been trying some new recipes lately that are really good - stay tuned later today.
Elaine Ackerson
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Chief Bugga

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Post Thu Aug 25, 2011 11:45 pm

Re: Recipes from the Mess Hall

For the chocolate lovers, we have a contribution from Lt Ackerson's lady - Lee.

CHOCOLATE WHISKEY CAKE

Preheat Oven to 350 or the temperature recommended for your cake pan
Extra Tools: Double boiler
This recipe makes a single 8'' round or square layer; double it for 2 layers or a 9x13 sheet cake (see notes below for a sheet cake)

Ingredients:

Cake
1 1/2 cups white flour
1/3 cup cocoa powder - for a moister cake use 2-3 squares of baking chocolate
1/2 teaspoon baking soda - see notes before directions
1/2 teaspoon salt
1 cup sugar
1/4 cup whisky - see notes
3/4 cup chilled coffee
2 teaspoons vanilla extract (or raspberry extract)
2 tablespoons cider vinegar - see notes before directions

Rasberry Filling
1/2-3/4 cup raspberry preserves or jam

Chocolate-Whiskey Glaze
1 cup dark chocolate melted in a double boiler (or 1 cup dark chocolate chips melted)
1/2 cup margarine
2 tablespoons whiskey
2 tablespoons powdered sugar

NOTES:
1. Cider makes a bitter cake. Substitute milk & baking powder for the baking soda & vinegar. Use about 1
teaspoon of baking powder if you make this substitution.
2. A sample bottle of your favorite whiskey = 1/4 cup of liquid.
3. SHEET CAKE: To save time, use a devil's food or dark chocolate cake mix sized for 13x9 pans. Follow package
directions, except substitute the coffee and whiskey for the water.
3. I did add 2 eggs to this recipe for extra moisture.

DIRECTIONS:
1. Preheat oven to 375 degrees.
2. Generously oil your pan and dust with sifted cocoa. Alternatively, you can line the bottom of 8 inch pans with parchment paper.
3. In a large bowl, mix the dry ingredients.
4. In another bowl combined the oil, whisky, coffee, vanilla and eggs.
5. Pour the liquid ingredients into the dry ingredients and mix until well blended and smooth.
6. Add the vinegar (or milk) and stir briefly. The baking soda or baking powder will react to this addition by showing as pale swrils in the batter.
7. Quickly pour the batter into the baking pan.
8. Bake for 30 to 35 minutes. If you used a packaged mix, follow the package directions for baking. Test with a toothpick for doneness. Your toothpick should come out with only crumbs. (Old school: lightly touch the thickest part of the cake with the tip of your finger. If it springs back the cake is done.)
9. Cool the cake in the pan.

Filling[i]
1. Make sure the raspberry preserves are spreadable. If you are allergic to raspberries substitute cherry preserves.
2. You can soften preserves that are too stiff to spread by warming slightly in a saucepan or add a little water and mix well. NOTE: Instead of water, I used a little whiskey to soften my preserves until they were about the consistency of a fruit sauce because I opted to leave my cake as a sheet cake.
For a cherry filling or topping: if you plan to assemble the cake as directed below, use the preserves. If you plan to keep it in the pan as a sheet type cake use cherry pie filling.

[i]Cake Assembly

1. Remove the cake from the pan.
2. Carefully slice the cake in half to make 2 layers. You might want to leave the 13x9 size cake in the pan. If you made 2 layers, you can skip this step or slice both layers in half.
3. Put the first half of a layer on a serving plate and spread with your fruit filling.
4. Place the next half layer on top of the layer on your plate. If you use 2 full layer cakes place the second cake on the first cake. (Or alternate the half layers with preserves.) If you have preserves left - spread them on top.

[i]Chocolate Glaze[i]
1. Melt the chocolate and margarine in the top of the double boiler (water in the bottom pot)
2. Stir well to mix and remove the top pan. Add the whiskey and powdered sugar
3. Add the glaze to the top of the cake - let it drizzle over the sides.
4. Garnish with whole fresh raspberries. If you used cherry preserves, garnish with maraschino cherries.

For a sheet cake I made the preserves a consistency of a sauce and poured it over each serving, added a dollop of whipped cream, and drizzled chocolate over that. If you are serving the cake by the square, mix the whiskey into the pie filling or preserves & drizzle good quality chocolate syrup over the serving.

Strawberries can also be substituted for the raspberries.

CAUTION: If you will be offering pieces of this cake to children make sure to use water to soften the preserves and do NOT use whiskey in the glaze. If you are using this as sheet cake you can have 2 bowls of sauce or pie filling - one plain for the children & one with whiskey for the adults.

This cake is definitely rich in chocolate, so Lady B - here's to decadence!
Elaine Ackerson
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Chief Bugga

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Post Fri Sep 02, 2011 12:47 pm

Re: Recipes from the Mess Hall

I am issuing a challenge to all our members. I'd like to see each of us post at least one of our favorite recipes in this thread by October 31. I know we have a bunch of food lovers in this group & we all have our recipe files with family favorites. To lead off this challenge I'm posting 2 - one on behalf of LT Ackerson & 1 for me. (I have the file folder with all the family favorites for both of us.)

Up first is on behalf of LT & comes from his lady:

Grilled Pork Burgers Indochine

YIELD: 6 large burgers (Kaiser Roll size) or 10 standard sized burgers or approximately 18-20 sliders (depends on whether you get packaged rolls or make your own). This yield is based on using ground turkey.

Dressing:[i]
1/3 cup sour cream
1/3 cup mayonnaise (or Miracle Whip)
5 fresh basil leaves (about 1 tablespoon dried basil)
2-3 green chopped green onions or 2 shallot cloves (I don't break the cloves apart - I just slice & mince shallots like I do onions)
1 tablespoon lemon or lime juice - we prefer the dressing without the juice
Bib lettuce for each burger

[i]Burger Ingredients:[i]
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon Asian hot chili sauce (this is NOT Tabasco type sauce)
1/2 teaspoon curry powder - if you really like curry, cumin & coriander increase to your preferences
We add 1/2 teaspoon each of cumin & coriander for more flavor
2 pounds ground pork, turkey or chicken (we like turkey)
1/4 chunky peanut butter (it must be chunky for the texture it gives the burgers)
2 teaspoons grated fresh ginger - I tend to be a little on the generous side
2 teaspoons minced garlic - again I'm a little on the generous side

6 French Rolls or 10 burger buns (1 bag slider rolls if you're making them that size)

[i]Directions

Dressing: combine mayonnaise, sour cream, basil, green onions (shallots) and citrus juice in a blender. Cover & refrigerate.

For the patties: combine the soy sauce, brown sugar, chili sauce, peanut butter, curry, ginger, and garlic in a bowl large enough to also hold the meat until they are a thick sauce. Add the ground meat and blend well to distribute the seasonings. Form into patties to fit your buns (99% turkey shrinks the least) – spray a little cooking spray on your hands to keep the patties from sticking. Grill (or broil) on both sides until the center of the patties registers 160 degrees Fahrenheit – about 6-8 minutes per side depending on whether you’re broiling or grilling. Larger rolls or buns can be toasted. Place lettuce on the bottom half of your roll add the burger & top with a generous dollop of the dressing.

NOTES: If you use ground turkey you'll need 2 - 20 ounce packages.

OTHER IDEAS: the seasoning blend also makes a great marinade for 2 boneless chicken breasts or pork chops (baked or broiled). If you bake the meat, place it in a baking pan & pour the seasoning mix over them making sure exposed surfaces of the meat are well coated. As a marinade coat each side of the meat with seasoning mix & let stand for 2 hours. Broil or grill until meat is thoroughly cooked (160-170 degrees at the thickest point). When grilling/broiling set aside some of the seasoning mix to brush on the meat when you turn it. The rest can be heated in a saucepan to use as a gravy. Serve with rice & your favorite vegetable.
Last edited by Chief Bugga on Sun Sep 11, 2011 3:01 pm, edited 1 time in total.
Elaine Ackerson
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CO, USS Iliad
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SG-Operations: The Home Base of Stargate Fandom

Do not annoy the mama alligator before crossing the intergalatic swamp! She takes prisoners when annoyed!
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