Wher've you been?!


Glenda and I threw a couple of good recipes here awhile back that I thought you might like. You were gone so long though, we weren't sure if you'd ever be back.

IS YOUR

FOOD PROCESSOR READY?

Great because you need a good powerful one for this dip recipe.


Good God Jim!,
Don't allow your guests to use your party dip as an ashtray!
Next thing you know it'll start tasting like Vulcan Cheese!
Keep an eye on those Klingons over there.
They're eyeing that lava lamp something fierce.

These are the things you need for a:

Try this tasty Artichoke Feta Dip that I whipped up:


16 Oz. Feta Cheese
16 Oz. Cream Cheese
8 Oz. Canned Artichoke Hearts (reserve liquid)
6 Cloves Fresh Garlic
COMBINE THESE INGREDIENTS IN THE PROCESSOR UNTIL SMOOTH.
USE THE RESERVED LIQUID TO ENSURE THAT YOU DON'T HAVE "LUMPY DIP", ADD THE LIQUID WHILE BLENDING UNTIL YOU ATTAIN A DIP OR SPREAD CONSISTENCEY.
SERVE THIS WITH YOUR FAVORITE CHIPS OR CRACKERS.
I PREFER SOMETHING LIKE A SESAME CRACKER SINCE THE FLAVORS COMPLIMENT EACH OTHER VERY WELL.

KEEP AN EYE ON THAT GUY,
OVER THERE IN THE CORNER.
HE'S TALKING TO THE HOUSEPLANT.


HAVE SOME COFFEE.
BITE THE DOG.
JUST DON'T DO DECAF.
THAT'S AS DUMB AS DRINKING NON ALCAHOLIC BEER.



OH MY! A RECIPE FROM MY FAVORITE CUZ' GLENDA!
GLENDA'S SEAFOOD AU GRATIN

  • Leftover fish, fake crabmeat, clams,or Chef Sven's dolphin left from a night of Budweiser and gourmet cooking. (or other fish...boring!)
  • 1 Lb. of the above combinations
    Do not add Chef Sven please
  • 4 tbsp. real butter
  • 1/4 cup green and other regular chopped onion
  • 1 to 2 cloves pressed garlic
    Buy a good garlic press!
  • 1/2 cup chopped celery
  • 1/4 cup chopped green pepper

Melt the butter (add more if you like)
Saut� veggies quickly and abruptly.
With the pan off the heat, add 1/4 cup flour, 2 cups of milk, and 1/4 cup of breadcrumbs from a box like Progresso Really Huge Breadcrumbs�
Stir quickly and bring to a boil. Then take it off the heat quickly.
ADD: salt and pepper and cayenne pepper to taste. A few dashes of Old Bay� seasoning, if you have it!
THROW IN: crab/fish/clams and the kitchen sink, but not Chef Sven.
ADD: 1 to 2 egg yolks and stir quickly.
POUR into individual baking dishes greased, or a big dish that can go into the oven.
TOP with cheddar cheese and bake for fifteen minutes at 400� until hot and bubbly.
Serve with French bread and a green salad like Chef Sven's Caesar Salad
EDITOR'S NOTE:
Let me get in a word or two here.
The deal with the flour and butter is this...
You are trying to make a "roux" which is an excellent thickening agent especially if you use real butter. You can substitute margarine if you like, but the flavor is not the same and because of the water content, you have to use more flour which gives your dish a pasty flavor.
The other thing that I would like to add is: you should make the roux ahead of time and add it to the milk when it's reached a near boiling point. You also should clarify the butter, meaning, without burning it, cook off the natural water content, THEN add the flour until you have a goopy consistencey. You then have a strong thickening agent which by the way, you have to be careful with, as this sets up some twenty minutes later.
Take your time experimenting with roux. You will after a while find just how good it is to use in all kinds of sauces and soups.
� April 18 1998
Glenda J. Bolin a.k.a. Chef Sven's Cousin
� April 27 1998
Chef Sven

OH NO!!! IT'S MY EX-WIFE'S:

"NIGHTLY TUNA CASSEROLE"

O.K. She didn't make it every night, but damn near. Wasn't too bad in a pinch and if you were REALLY hungry and didn't care much about what you ate. So here it is:

Cook the shells according to package directions except cut the time back in half. Add the simulated cheese and drained tuna parts, (parts is parts). Install this mess into a Pyrex� baking dish. Sprinkle breadcrumbs on top generously, (soaks up the motor oil). Bake in a pre-heated oven at 350� for 15 minutes or until the Mafia is golden brown. Let set for a few minutes, and scoop this stuff out with a spatula, slap it onto your plate, and maybe watch The Weather Channel. This makes for a REALLY romantic evening!

It's 2001 and I haven't done a thing with this page forever but as I find more time than normal on my hands due to an injury, I'll be adding more.

NOW TELL ME,
WHERE ELSE CAN YOU FIND FETA CHEESE, ARTICHOKE HEARTS, THE STARSHIP "ENTERPRISE", AND "BONES", ALL ON ONE PAGE?

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