Tsunami Kate

[Black Syren]

Hmm..This was sent to me by a good friend of mine...

Pumpkin Cake

2 cu sugar 2 tsp baking powder

2 cu flour 2 tsp soda

1 cu oil 1 tsp. cinnamon

4 eggs 1 can pumpkin (16 oz)

1/2 tsp salt

Icing

2(3oz) pkg. cream cheese 3/4 box of powdered sugar

1 stick margarine

Mix all ingredients except pumpkin, together. Add pumpkin last. Pour into a 13 x 9

oblong pan that has been greased and floured or sprayed with cooking spray. Bake at 350 degrees for about 34 minutes. Test for doneness. Allow cake to cool completely before icing. Mix softened cream cheese and margarine with powdered sugar and vanilla. Beat until smooth. Iced cake may be refrigerated and served cool.

I like to bake the cake ahead and freeze it. When ever I need a dessert quickly, I just make the icing and ice. It's so good I can't stop eating it until it's all gone. I hope you will enjoy making it as well as eating.

[Thane Blackthorn]

Well wit all this bakin' goin' on ye be needin' a sweet drink to goes wit it all.

Take equal parts of chambord, frangelico, and vanilla vodka. Add a bit o half and half, and a dash of genedine. Shake the bastard up in a cup filled wit ice and strain into a martini glass and adds a cherry.

Me own creation so it tis.

I be callin' it a Black Forest Cake.

And ye be callin' to the porcelain gods ye drinks to many I be tellin' ye.

edit

I be forgettin' me manners. Tis a new establishment I be walkin' into and not even sayin' hello.

Hello.

`Blackie`

[Black Syren]

Hello Blackthorn, And welcome to the Kate, Yer drink sounds intresting and as ye know I have a fondness for Cherries. So William tis your turn to post a good recipe.

[Tempest Fitzgerald]

I shall suggest this entree highly in William's stead. I am sure he would approve highly. Presented for your tender pallets, a taste of France...

Coq au Vin Burgandy (Chicken in Burgandy Wine)

What you will need:

4 skinless, boneless chicken breast halves

2 cups small whole fresh mushrooms

1 cup thinly sliced carrots

1 cup Burgundy wine

16 pearl onions, peeled

1 tablespoon bacon bits

1 tablespoon chopped fresh parsley

2 cloves garlic, minced

3/4 teaspoon dried marjoram, crushed 3/4 teaspoon dried thyme, crushed

1/2 teaspoon chicken bouillon granules

1/8 teaspoon ground black pepper

1 bay leaf

1 1/2 cups cold water

1/8 cup all-purpose flour

How it is done:

Spray a large non-stick skillet with cooking spray. Saute chicken over medium heat for about 15 minutes, or until lightly browned on both sides.

Add the mushrooms, carrot, wine, onions, bacon bits, parsley, garlic, marjoram, thyme, bouillon, pepper and bay leaf. Bring to a boil, then reduce heat to low; cover and simmer for 25 minutes, or until chicken is cooked through and no longer pink inside.

Using a slotted spoon, transfer chicken, mushrooms, carrot, and onions to a platter, discarding bay leaf; cover to keep warm and set aside.

In a small bowl combine flour and water and whisk together. Stir mixture into skillet and cook until thick and bubbly, 5 to 10 minutes. Cook and stir 1 minute more and pour mixture over chicken and veggies. Serve warm.

Bon Appetit, mes amies!

[William Brand]

Aye, some very fine recipes indeed.

Beef Stew with Newcastle Brown Ale and Dumplings Recipe

Ingredients

2 pounds, 3 ounces shin of beef (or use flank or neck), chopped into chunks

3 tablespoons flour

Olive oil

3 red onions, peeled, halved and roughly sliced

1-3/4 ounces pancetta or bacon, chopped

3 sticks of celery, chopped

1 small handful of rosemary, leaves picked from stem

5 cups Newcastle Brown ale or other dark ale

2 parsnips, peeled and roughly chopped

2 carrots, peeled and roughly chopped

4 potatoes, peeled and roughly chopped

Sea salt and freshly ground pepper

Dumplings:

1-3/4 cups self-rising flour

1/2 cup butter

A good pinch of salt and pepper

2 sprigs of rosemary, chopped

Instructions

Season the beef, sprinkle with the flour and toss around until well coated. Heat up a frying pan until it is good and hot, add a little olive oil and fry the beef in 2 batches until nice and brown. Transfer the meat to a big casserole -- one that is suitable to go on a stovetop burner -- mixing in the flour that was left on the plate after coating it. Put the casserole on a medium heat, add the onions and pancetta, and cook until the onions are translucent and the pancetta has a bit of color. Add your celery and rosemary. Now you can pour in your ale and 1-1/4 cups of water, adding your parsnips, carrots and potatoes. (Feel free to add whatever veg you like at this stage.) Bring to the boil, put a lid on, turn down the heat and leave it to simmer while you make the dumplings -- which are choice.

Blitz the dumpling ingredients in a blender or rub between your fingers till you have a breadcrumb consistency, then add just enough water to make a dough that isn't sticky. Divide it into ping-pong-ball-sized dumplings and put these into the stew, dunking them under. Put the lid back on and leave it to cook for 2 hours. Taste it, season it as you like, and then serve the stew with some greens and loads of bread to mop up the juices.

Yield: 6 to 8 servings

Credit goes to: Happy Days with the Naked Chef by Jamie Oliver (Hyperion)

[Arthur Richards from Kent]

Aye then sir william! I'll be ordering me abowl a that then!

How have you been? this party just keeps on keepin on ya knows!

[Black Syren]

William you and Tempest are making me hungry..Both sound so very good shall have to make each of those...

[William Brand]

How have you been? this party just keeps on keepin on ya knows!

I have been well. Art and life keep me moving along.

[Silkie McDonough]

Two weeks in the tub ...I think I'm clean!

Art hu? I really need to get myself motivated! Sooooooo many things that need to be done and I procrastinate on EVERY one of them. I need some serious rewiring!

[William Brand]

Today's Special is Moroccan Couscous

1 lb (500g) chicken breast (approx 4 chicken breasts)

1/2 cup corn oil

3 cloves garlic, chopped

1/2 lb (250g) tomatoes, chopped

1 cup fresh parsley, chopped (or 2 tsp dried parsley)

1/2 tsp ground cinnamon

1/8 tsp saffron threads, crushed

5 small turnips

2 small carrots, sliced

1 large acorn squash; peeled, seeded, cut into 2" pieces

3 small zucchinis/courgettes, diced

1 lb (500g) lentils

1 lb garbanzo beans/chickpeas canned or dried, ground

2 1/4 cups water

3 cups couscous (about 18 ozs/512g)

4 cups chicken broth

1.75 tsp calcium powder

[Black Syren]

These sound great Will, Would you mind over much if I posted them on another site?

[Capt. Lazarus Gage]

This is what me and the wife had a few nights ago while enjoying our vacation:

Sigh...back to work tommorow.....

[William Brand]

The return trip from a vacation is a mixed blessing.

[Tempest Fitzgerald]

I could use a vacation...some patois spot where time slows to a snail's crawl and the air is fresh with the tinge of salt, for good measure. A bottle of your best, if you please William. I have done my duty for the day and need to vanquish the memory.

[William Brand]

I have a rare Chateau Lafite-Rothschild. Will that serve?

[Tempest Fitzgerald]

Why, William! You have been holding out on me. To think that you had such a delite in your possession and never disclosed such until now. I think it will serve more than well. Perhaps a loaf of baguette and warmed brie to acompany? I am most endebted to you, once again.

[William Brand]

Indebted? Why my dear Tempest, the Kate does not serve fare for free. I exchange the gold and silver from many dangerous enterprises both legitimate and ill gotten for goods and services.

[Black Syren]

Hello William tis good to be home finally. I have discovered I do not like flying much. I think I left my nail marks in the arm of the chair. So I would be honored if you could prepare something soothing for my rattled nerves.

[William Brand]

Some mango tea should do nicely and perhaps some sheperd's pie and strawberries.

An eclectic mix, I grant you, but a good one.

[Black Syren]

Thank Ye kindly William, So how have you been in my two week disappearance.

[William Brand]

I have been well. Life is good. It often is.

[lady snow]

hmmmmmm.....

cobwebs in the corners, dust on the head of the casks....

where is everybody....anybody?????

helloooooooooooooooooooooooo................

birthday party on monday - anyone up for a celebration?

[William Brand]

Lady Snow. A very belated happy birthday to you.

[lady snow]

thank you so much sir william!

[Liam Finn]

Where's this tavern? on Jamaica?

Me brudder an I might like a drink an a meal an more drink, maybe more drink afer that. . . . .

Barkeep! dust off yur servin wenches an send them our way!