[amystery]

Was cleaning out some files, and thought some rather "odd" recipes deserved another reading...will post them occasionally, feel free to add your own:


Chrishmish Cake

It's now only just over 10 months to Christmas Day!!
For those who get stressed by all the Christmas Cooking, here's a tip: start early, and try this recipe.....

1 cup butter
1 tspn baking powder
1 cup sugar
1 tspn baking soda
1 cup dried fruit
1 tspn salt
1 cup brown sugar
4 large eggs
lemon juice
1 - 2 ltrs whisky
nuts

Before you start, sample the whisky to check for quality nas your cake will only be as good as your spirits. Good, isn't it? Now go ahead.

Select a large mixing bowl, measuring cup, etc. As the whisky must be just right, sample it again by using the large mixing cup. Pour a level (large) cupful into a glass and drink it as fast as you can. Repeat if you have any doubts.

With an electric mixer beat 1 cup of butter int he large fluffy bowl. Add one thespoon of thugar and beat again. Meanwhile, sample the whisky again to make thure it hasn't gone off - cry another tup, opening the second litre if neccissary.

Add two arge leggs, two cups fried druit and beat til high. If druit gets stick in beaters, just pry it loose with a drewscriver. Check for sudden tonscisticity of the whisky by reshampling.

Next shift three cups of salt or anything else on the bench, it doesn't really matter. Sample the whishky. Sift one pint of leomn jiuce into the cup. Fold in chopped butter and strained nuts. Add one babblespoon of brown sugar (or whatever colour you can find, and wix mell.

Grease the oven and turn cake pan to 180 degrees. Now pour the whole mess into the oven and ake, who cares. Chust check the whisky once more, making sure none remains in the bottle to go off, then bo toged, remembering Chrishmiss comes but one a year and when it comes it bringsh good cheer. If caksh no good, who cares? Theresh shtill just over 10 monfs to make anoffer one!

:cheers::cheers: :cheers:

[~crkd~]

:spew:

Glad no one has the sense to make that..... hahahaha (3 cups salt?! Ewww reminds me of the time I put 1 cup salt instead of sugar to make biscuits... don't ask!)

*copies and pastes it to email to her mum*

She'll love it

[kall]

A flatmate of mine made fudge out of salt once...

:spew:

Where we threw it out, all the grass died.

[trogg]

Where we threw it out, all the grass died.

Who needs grass anyway.. you just have to mow it

[kall]

Did you want me to get him to whip you up a batch of weedkiller for the back jungle?

[trogg]

Na... the roundup is working at the moment and when I use the diesel and a match it will finish the job

:crazyharry:

[~crkd~]

You oldies are nutters

[Sparklechick]

Chicken Recipe

When I found this recipe I thought it was perfect for people like me, who are just not sure how to tell when poultry is cooked thoroughly but not dried out. Give this a try.

BAKED STUFFED CHICKEN

6-7LB. Chicken
1 cup melted butter
1 cup stuffing
1 cup uncooked popcorn
salt/pepper to taste

Preheat the oven to 350 degrees. Brush the chicken well with melted butter, salt and pepper. Fill cavity with stuffing and popcorn. Place in a baking pan with the neck end toward the back of the oven. Listen for popping sounds, When the chicken’s ass blows the oven door open and the chicken flies across the room, it is done.

And, you thought I couldn’t cook.

[kall]

So *that's* why there was a roast chicken attached to the back of the pantry!

[Sparklechick]

I told you I need a live in chef!

[sal_b]

I can remember when my mum first experimented with making a cake in the microwave....unfortunately the results were not edible, more like a flat round rubber thing. We throw outside for the birds to eat...it landed on the washing line and just hung there, even the birds weren't interested.
I don't think a cake in the microwave was ever attempted again.

[trogg]

re: Chicken Recipe


So that is where Tegal got the idea of their "tender timer" ?

[Sparklechick]

:sheepshag:

Ah, I gotta love this new emoticon!