Interstellar Adventure
Adventure: the pursuit of life — Daniel Roy Wiarda

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Pot Luck

Tuesday, November 22, 2005

Welcome to the first annual Interstellar Pot Luck! Below I have shared the recipe for the dish I'll bring to our virtual Pot Luck. We all have recipes passed down to us from mothers and grandmothers, or we have recipes that we made up on our own. I love looking through cooking magazines. I have an entire binder full of recipes that were cut from newspapers or slick print. Recipes waiting to be copied onto note cards, then adhered to a page in the binder. I have to carefully remove it from the top of the fridge, balanced and at the appropriate horizontal plane so as not to lose a wisp of paper. I could spend hours or days working on my recipes. Then I've got those that I can make by heart. Not too many mind you. My quick-and-easy Blender Hollandaise is one. I'll bust that one out for you at Christmas. My jalapeno cranberry sauce is another. Jalapeno cranberry sauce? Yes folks. And my great-grandma loved it. The first restaurant I ever worked at served a turkey dish with jalapeno cranberry sauce. They wouldn't give me the recipe, so I just made up my own. My own concoction. 1 bag of cranberries, 1 cup of water, 1 cup of sugar. Combine the sugar and water and bring to a boil. Remove stems and bad cranberries, then rinse cranberries with cold water. Add the cranberries to the pot and continue to boil. Add zest of half an orange. Add 1 diced, fresh jalapeno. Seeds and all. And for those of you that really like the heat, well, add jalapeno till you cry. Reduce heat and simmer, bubbling for 10 minutes. Remove from heat and let cool, then transfer to a container and refrigerate. I like to let it sit for a day or two, really letting the flavors and the heat develop. What are you bringing to the Pot Luck? And guys, no fair just bringing beer and chips!

11/22/2005 09:07:00 AM :: ::
  • It's the Pot Luck at office today ... 1hr30' to go. I've granted myself the permission to consume as much 'bad for the temple' items as possible ;) Photos coming soon ...

    By Anonymous charles, at 11/22/2005 10:14:00 AM


  • I don't really have a recipie, so I'll just bring the jello shots.

    By Blogger Coyote Mike, at 11/22/2005 10:58:00 AM


  • We are bringing TURPORKHEN. A boned 20lb turkey (legs and drums intact), stuffed with sausage stuffing, boneless,skinless chicken breasts, and a marinated pork loin. 9 hrs to cook, but as they say in the south(even though I'm a yankee)"It's some good".

    By Blogger Dorothy, at 11/22/2005 11:27:00 AM


  • Sure you don't want to rethink letting me bring beer or chips & hot sauce?

    I'll make you a deal: If I coook it, you have to eat it.

    By Blogger FTS, at 11/22/2005 01:02:00 PM


  • I'm not too hot on recipes either!

    By Blogger Jean-Luc Picard, at 11/22/2005 02:29:00 PM


  • The only thing I am really good at making is cheesy enchilada casserole. I'll send you the recipe when you begin your recipe book. Just as long as you include a link to my blog ;-)

    By Blogger Bone, at 11/22/2005 02:37:00 PM


  • i'm bringing brocelli salad, it's a dish i always bring for potluck and whenever i offer to make something, it's one i'm always asked to bring as well, so i guess everyone likes it
    Brocelli Salad
    1 large bunch brocelli, finely cut up
    1/4 cup green onion, diced
    2 stalks celery, diced
    6 pieces bacon, crisply done in microwave
    1 cup sunflower seeds
    1 cup miracel whip or mayonaisse
    1/2 cup sugar
    2 tbsp. vinegar
    Combine brocelli, onion, sunflower seeds, celery and bacon. Mix mayo, sugar and vinegar. Combine all ingredients. Refrigerate overnight, serve!

    By Anonymous Anonymous, at 11/22/2005 02:44:00 PM


  • I'm bringing my mom's famous (very PA Dutch) hot bacon dressing. And yes, I eat this, just pick out the bacon. Maybe it's cheating but it's just too darned good. This works on lettuce or as a dressing for potato salad. I'm just guessing at the measurements, it's one of those recipes that I have to eyeball the measurements.

    1 lb of bacon cut onto 1/4 inch strips, cook in a skillet and drain the fat

    6 eggs
    10 tablespoons of sugar
    1/4 cup of apple cider vinegar
    2 tbsp of water
    pinch of salt and peper

    Wisk all ingredients but the bacon. After bacon is drained, pour mixture into pan with bacon and cook until thick.

    Can be served hot or cold (I like cold better.)

    This recipe is my dad's mom's version which my mom made famous. My mom's mom made it with flour which makes it kinda gloppy, but good none-the-less!

    By Blogger Carnealian, at 11/22/2005 05:07:00 PM


  • Chocolate crispy cakes as that'ts the easiest kind of cakes on earth not to ruin in the process

    By Blogger The Wisdom of Wislon, at 11/23/2005 03:14:00 AM


  • Vegetarian Spaghetti Bolognaise.

    But the recipe is a Cavy secret

    By Blogger culfy, at 11/23/2005 07:15:00 AM


  • Sorry I don't have any really good original recipes to share. Mine all come from BHG cook book. I can't make anything without a recipe and I usually manage to screw that up somehow. Have you ever had a tuna casserole with out the tuna? We have!!! Anyway, I'll bring cheesecake. Cool?

    By Blogger Jolynn, at 11/23/2005 09:34:00 AM


  • My Aunt Lila's Pecan Pie. Easy to make and delicious.

    1/2 cup sugar
    1 cup light karo syrup
    2 tablespoons flour
    2 tablespoons butter
    2 eggs, well beaten
    1 teaspoon vanilla
    1 cup pecan pieces (i like to put whole ones on top)
    juice of 1/2 lemon

    mix above ingredients, fold in pecan pieces, pour in an unbaked crust. bake at 350 for 35 - 40 minutes.


    By Anonymous Anonymous, at 11/23/2005 01:16:00 PM


  • I also have a binder full of newspaper clippings that I swear I will copy to notecards on that ever elusive "someday"!

    Your cranberry sauce recipe sounds great - I usually do the lazy thing: Open can, splorch into bowl.

    By Anonymous abbynormal, at 11/23/2005 01:18:00 PM


  • Well, I'm not bringing my stupid brownies, grumble grumble!

    I'll bring my bacon turkey! It's really not complicated. You get whatever size turkey you're planning to make and follow the directions for how long to cook it. Only, before you put it in the oven you cover it all over the top with strips of bacon, like you're tucking it into a blanket of porky goodness.

    Then, about a half an hour before the turkey's set to be done, remove the bacon with tongs so the top of the turkey can brown.

    It keeps the breast very moist, and adds some flavor to your turkey, but it doesn't taste at all like bacon. It's just GOOD!

    Hope you like it!

    By Blogger Jen, at 11/23/2005 02:38:00 PM


  • Bourbon Slush!

    …2 cans (12 OZ.) Lemonade
    …6 cups Water
    …6 oz Orange juice
    …2 cups Tea (2 tea bags)
    …1 cup Sugar
    …1 1/2 cups Bourbon
    DO NOT USE METAL TO MIX OR FREEZE IN. Takes about 4 hours to slush.

    By Blogger Running2Ks, at 11/24/2005 10:52:00 AM


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