Need some recipes for the Low Counry ABATE cook book

[dilligaf]

 So if you have some favorites that aren't family secrets, how about posting and I will take them to the meeting April 19th.  :BEER:
Matt

[guzzisteve]

Cold Beer w/Maple Whiskey shots.
Sloe Gin on ice w/Champagne to sip. 

[LowRyter]

The locale ABATE guy came to out to club dinner last Tuesday night.  He was trying to expand membership.   I asked him about lane splitting/ traffic filtering.  He had never heard of it.  Told him I didn't care either way about helmet laws.

The guy also had a Convert with starter / bendix issues.  I recommended that he call Harper's for parts.

He never game me his card after I mentioned by interest to legalize lane splitting.  He also said that Sooner ABATE has broken away from National ABATE for some reason.   Not sure what ABATE, or even AMA is all about when it comes to laws and lobbying.  I think ABATE doesn't want helmet laws and AMA wants no restrictions to dirtbike on public lands.  Perhaps I over simplified it?

[dilligaf]

Not sure I understand what that has to do with recipes for a cookbook.  Here is a picture of our governor addressing members of ABATE of SC at the State House in Columbia. Picture has nothing to do with cookbook recipes either.

  :BEER:
Matt

[dilligaf]

I don't know.  Someone, at the last meeting, came up with the idea of publishing a cookbook as a fundraiser and I remembered all the "steel cut oats" posting and thought-what the Hell.  ;D If this turns into a peeing contest about ABATE I'll just delete it.  ::(   :BEER:
Matt

[oldbike54]

I don't know.  Someone, at the last meeting, came up with the idea of publishing a cookbook as a fundraiser and I remembered all the "steel cut oats" posting and thought-what the Hell.  ;D If this turns into a peeing contest about ABATE I'll just delete it.  ::(   :BEER:
Matt

 Most of us old guys have no business engaging in that sort of athletic contest  :D

  OK , here is a simple pasta recipe , and slightly humorous .

                                                                            Dusty's Spamavera   

 1,  8 OZs uncooked pasta shells , any type will do
 2   Pasta sauce , plain old cheap tomato and garlic will do
 3   8 OZs cubed Spam . This is important , must be real Spam , not Treat , or canned luncheon meat .
 4   2 tablespoona olive oil .

 Directions
 
 Cook pasta to desired consistency , use 1 tablespoon olive oil to lubricate . Drain , do NOT rinse . 
 In skillet , slightly brown Spam in the other tablespoon of olive oil .
 After browning Spam , add however much pasta sauce that blows your dress up . ( 1/3 12 OZ jar is about right) adjust to preference .
 Simmer for a few minutes , pour over pasta and serve with garlic toast .

  Dusty

[redrider]

8 oz Pepperidge Farm Garlic and Herb Seasoned Stuffing mix, 1 pkg bacon diced and browned, 2cups shredded cheddar cheese, 1 can Cream of mushroom soup(Lutheran Binder ;), 1 lb shrimp, 2 cans of rinsed crab meat(rinsing removes most of the fat), 1 stick melted butter, 8 oz sour cream. Dice one medium onion and boil very briefly to soften.

Reserve a cup of cheese and a bit of bacon for topping; combine all other items and mix well. Grease /lube the casserole dish with butter and pack it in. Top off with cheese an bacon. Bake covered at 350 until done-Southerners know how to tell.

[Bisbonian]

If interested, I have some low sugar/carb dessert recipes which I think are tasty.

[Guzzistajohn]

One of my favs.
http://gonewengland.about.com/od/morerecipes/r/recclfhschowder.htm

[LowRyter]

John's Omelet:

beat the hell out of 3 eggs, add salt and pepper
salt and pepper some chopped onion
grate some smoked Gouda cheese
chop some smoked salmon

throw the mess in a medium heat skillet and fold, turn off burner and wait a minute until it's done.

put it on a plate and eat it. 

add your bloody mary recipe here -------------------------------

[Bisbonian]

Low Carb Lemon Bread with Lemon Glaze

Ingredients

Lemon loaf

6 eggs
¼ cup butter, melted (can use coconut oil)
zest from 2 lemons
juice from 2 lemons plus enough milk of choice to equal 1 cup
1/3 cup honey (I use sugar free honey with xylitol)
2/3 cup coconut flour (do NOT substitute another type of flour, it will not work)
1 teaspoon baking soda
¼ teaspoon salt

Lemon glaze

2 tablespoons melted butter (can use coconut oil)
2 tablespoons honey (I still use sugar free honey with xylitol)
2 tablespoons milk of choice
zest and juice from 1 lemon
½ teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees
2. Combine all the lemon bread ingredients in a mixing bowl and mix well.
3. Pour into greased bread pan and bake for 32-45 minutes or until golden on top and middle is
cooked through.
4. Let cool

To make lemon glaze

1. Wile the lemon loaf is cooking, mix all glaze ingredients together in a small pot over low heat
until it starts to simmer.
2. Remove from heat and let sit to cool.
3. Once cooled, put in the fridge to firm up.
4. Once loaf is cooled and glaze is firmer, pour the glaze over the top of the loaf.
5. Refrigerate the loaf at least 30 minutes – 1 hour until both the glaze and the loaf firms up a bit.
6. Enjoy! Store leftovers in the fridge.

You can skip the glaze if you want (not recommended as it is really tasty). If you do not glaze, add the
honey, lemon zest & juice, and vanilla directly to the lemon bread mix.

You can also substitute different citrus fruits for the lemons, I've used grapefruit, but not the zest as I've been told that grapefruit zest is not tasty. I did not get any grapefruit taste from this. I've also tried orange (with a low-carb chocolate swirl/icing instead of the glaze) and it is quite good.

[dilligaf]

8 oz Pepperidge Farm Garlic and Herb Seasoned Stuffing mix, 1 pkg bacon diced and browned, 2cups shredded cheddar cheese, 1 can Cream of mushroom soup(Lutheran Binder ;), 1 lb shrimp, 2 cans of rinsed crab meat(rinsing removes most of the fat), 1 stick melted butter, 8 oz sour cream. Dice one medium onion and boil very briefly to soften.

Reserve a cup of cheese and a bit of bacon for topping; combine all other items and mix well. Grease /lube the casserole dish with butter and pack it in. Top off with cheese an bacon. Bake covered at 350 until done-Southerners know how to tell.

Let me make sure I have this correct.  We are draining the crab meat to remove the fat, then we are adding 1 stick of melted butter?  ???  :BEER:
Matt

[keuka4884]

This is an old recipe that has stood the test of time.

Banana Surprise

Take one sweet black over ripe banana.
Make a slit in the outer tubing.
Gut the banana.
Stuff with steel wool, sew up tightly, and serve scar downwards.

[wrbix]

Not sure I understand what that has to do with recipes for a cookbook.  Here is a picture of our governor addressing members of ABATE of SC at the State House in Columbia. Picture has nothing to do with cookbook recipes either.

Matt

Yeah, so? Your point is?

[dilligaf]

Yeah, so? Your point is?

 Just a picture of the Governor in front of a bunch of motorcycles, two of which are Moto Guzzies.  ;-T Other than that, not sure what the point is.  :D   Do you have a favorite recipe you would care to contribute?  We seem to be on a roll here.  :BEER:
Matt

[redrider]

OOOOhH! I like rolls. Cabbage rolls and coffee, mm mm good.

Yes, remove the crab fat and replace with the "good" butter fat.

[dilligaf]

Most of us old guys have no business engaging in that sort of athletic contest  :D

  OK , here is a simple pasta recipe , and slightly humorous .

                                                                            Dusty's Spamavera   

 1,  8 OZs uncooked pasta shells , any type will do
 2   Pasta sauce , plain old cheap tomato and garlic will do
 3   8 OZs cubed Spam . This is important , must be real Spam , not Treat , or canned luncheon meat .
 4   2 tablespoona olive oil .

 Directions
 
 Cook pasta to desired consistency , use 1 tablespoon olive oil to lubricate . Drain , do NOT rinse . 
 In skillet , slightly brown Spam in the other tablespoon of olive oil .
 After browning Spam , add however much pasta sauce that blows your dress up . ( 1/3 12 OZ jar is about right) adjust to preference .
 Simmer for a few minutes , pour over pasta and serve with garlic toast .

  Dusty

Some pictures of the "real" stuff.








 :BEER:
Matt

[oldbike54]

 LOL Matt  :BEER:

  Dusty

[wrbix]

Just wondering what the deal is w all the Governess pics, but sure:

Venison Spaghetti Sauce

6 lb venison ground
4 cups chopped sweet onion
12 clove garlic, smashed
6 28oz cans whole peeled tomatoes
1 1/2 cup parsley
4 28 oz can tomato sauce
3 12oz can tomato paste
2 13 oz can mushrooms
3 4 oz can black olives
3 tblspful oregano
1 1/2 tspful thyme
6 dashes fresh ground black pepper
6 bay leaves
In 16 QT Revere Ware pot,
Brown onion until tender, add venison and garlic and brown, add rest.
Cook two hours in upper and then overnight in lower oven of AGA cooker.

Serve over al dente Cipriani's angel hair egg pasta.

[dilligaf]

Thank you all very much.  ;-T Your recipes has been submitted.  This is my contribution.  The town of Frogmore no longer exist.  Today the restaurants, in Charleston, call this dish Low Country Boil. Frog stew on the menu.  ::( What tourist is going to order that?  Those of you who attended the SC Campout will remember this dish.

Frogmore Stew.  
Shrimp preferable with heads on.  ½ pound per person heads off, ¾ pound heads on.
Potatoes.  One maybe two per person.
Ear of corn or two per person.  Use fresh if available otherwise frozen will work.
Hot links sausage.  Plan on about one link per person.
Whole onions.  About  ½  an onion per person but will depends on your crowd.  If they like onions then one onion per person or omit.  Your call.
Old Bay seasonings or equivalent.   Follow the directions on the can.  I find it hard to put in to much.
Red pepper flakes to taste.

Quarter the potatoes and put in a large pot of water.  Add the Old Bay and Red Pepper.  Bring to a boil.
Add the onions.
Cut the Hot Links into bite size and add to the pot.
Test the potatoes with a fork.  When they start to get soft add the corn and return to a boil.
Add the shrimp.  As soon as the pot returns to a boils turn off the heat and drain.  Serve imminently (Do not try to keep warm in a cooler as the shrimp will keep cooking and turn to mush).
Enjoy with you favorite chili sauce
 :BEER:
Matt

[redrider]

I suggest using Old Savannah seafood seasoning rather than OB. IMO, the flavor is less bitey and allows more of the seafood flavors to come through. I use it and pepper in the casserole.