Archive for Recipes

Gwenerrella’s Larv-Egg Greenies Recipe

Posted in Everday Living, Family History, Gwenerella, Misspent Youth, Munchable Memories, Playin' with my PSP XI with tags , , , , on 05/10/2010 by gwenguin1

 

 

A lot of you already know our Gwenerrella, and her often un-childlike thought processes.  She also does not have a child’s taste in food as evidenced by some of her favourites.  She loves V-8 juice hot with cheese, Ginger Beer floats, and Dolmas.  Her mother doesn’t like the Dolmas, claiming they look like gory maggots; which only delights Gwenerrella and made her like them even more.  She now refers to them as her ‘Larv-Egg Greenies’ and delights in grossing out her entire family.  Her brothers are thrilled when she can divert their father’s anger by playing ‘see-food’ with her ‘Larv-Egg Greenies’.  ‘See-Food’ is nothing more than talking with your mouth full; in this case it is Grape leaves and rice filling.

We, Gwenerrella and myself, would love to hear of your gross-out recipes.  Whether it be edible faux vomit for a Halloween Party, or a disgusting dessert we would love to hear of your faves.

Gwenerrella’s Larv-Egg Greenies

 

Okay everbuddy!!  If ya don’ts lissen I can’t tell you how ta make my Larv-Egg Greenies!!

Ya need –

Slimey green leaves- lotsadem

Dried up larv-eggs- 2 liddle glass cup fulls

Evil Lemon Juice-too many squirts

Oil from da French fryer

Water from da hose

Leaves from da garden- two kinds

A Grody Grunion

Bird juice

 

 

Put da larv-eggs inna pan wif da garden leaves, chopped-up grunion, lemon juice. Cook dem for one cartoon an’ den, turn the fire to a liddle blue line and put in haffa de bird juice, finda top fer de pan.  Let the larv-egg stuffin’s cook for a whole cartoon show.

Get a good diggin’ spoon, and put one a’ dose full on every one a dem slimey leaves; wrap ‘em up like a liddle blurrito.  Put all a’ dem back inna pan real close togedder, so they can’t get their backs apart.

 

 

Put the rest a da Evil Lemon Juice, an’ da bird juice on top a’ da Larv-Egg Greenies.  Put ‘em onna stove with the liddle blue line o fire and cook for a whole grown-up show.

 

 

For those of you that would like the grown-up version of that recipe, I included that below:

Traditional Greek Dolmas

 

 
   
 
Prep Time:
40 Min
Cook Time:
1 Hr
Ready In:
1 Hr 40 Min

Servings  (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

  • 2 cups uncooked long-grain white rice
  • 1 large onion, chopped
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint leaves
  • 2 quarts chicken broth
  • 3/4 cup fresh lemon juice, divided
  • 60 grape leaves, drained and rinsed
  • hot water as needed
  • 1 cup olive oil

Directions

1.       In a large saucepan over medium-high heat, sauté the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.

2.       Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the centre, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.

3.       Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.

Footnotes

  •  

FOOTNOTE

  • If using fresh grape leaves, plunge into a deep container of very hot water for about 10 seconds, to soften (don’t let the leaves lose their fresh green colour).
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A Very Hestia Hobby

Posted in Everday Living, Family History, Hestia's Hearth, Munchable Memories, Old Deep Roots, Soul Food Cafe Fun with tags , , , , , , on 07/03/2010 by gwenguin1

Not too long ago, Christmas 2009 to be exact; my family made our infamous Rice and Tomato soup.

 No need to shudder, it isn’t a cream soup!!

We sent these as Christmas gifts to family members, since a kettle of soup really doesn’t work as a gift, we also canned the soup and gave the cans as gifts.

In a perfect world I would have sent the jars of soup through the pressure canner for 2 hours at 25 p.s.i., this world is far from perfect so we didn’t trek down to the storage unit and dig until we found the pressure canner, drag it back to the house, wash it inside and out, and then set it up.

RICE AND TOMATO SOUP

 1-2 quart bottles of V-8 vegetable juice

2 or 3 large cans of petite diced tomatoes

1 large onion, finely chopped

2 cloves of garlic, finely chopped

2 ham steaks, cut in 1-1/2 inch cubes

1 pound of carrots, thinly sliced

3-4 bay leaves

Water

Lemon Pepper to taste

2-3 cups of instant rice

In a large kettle combine all the ingredients except the rice, use 2-3 inches of water in an empty bottle of the V-8 to rinse the last of the liquid from the juice and tomatoes into the soup. Simmer for 4-6 hours, or until the carrots are tender.

Add equal amounts of water and instant rice, and simmer for 1-2 hours or until the rice pops. Serve with fresh baked bread and cheese, or good ol’ grilled cheese sandwiches.

The soup, when all the cooking is done.

Soup, ready to be et.

 

To can the soup, fill clean, hot quart-size jars to within 1 inch of the top. Remove any air bubbles and wipe off the jar before placing the lid and ring on and tightening the ring. When you have a canner load ready re-tighten the rings and fill the canner.

Cover the jars in boiling water.

Jars in hot water. (Iwonder what they did?)

 

Special tool, vital to job.

This is Special Tool # such-and-such.

 

Does a great job I tell ya.

Does a great job I tell ya.

 

Fill to within 1 inch oh the top.

I think this one may be a... just a tad... overfull.

 

Jar, ready for the pressure canner.

I'm almost ready for the jacuzzi guys.

 

Cleaned up and ready to can.

Just a quick wash before the jacuzzi.

 

Set the canner for 25 pounds per square inch, once the pressure canner has sealed itself keep a constant temperature and p.s.i. for 2 hours. Allow the canner to cool naturally( do not run cold water over it), once it has unsealed itself carefully remove the jars and set them in a cool, dry place for 24 hours.

Jars, after being canned.

Brrrrrr!! Anyone gotta towel?

 

Remove all of the bands and check the seals on the jars by lifting them about an inch off the counter by the metal lids. Wash the outside of the jars, label with contents and the date.