Guess who coming for dinner??... ET

[Darling SilverDodger]

KIROS KAI FAKI

----KLINGON PIGS FEET & PEA SOUP---------------

2 1/2   lb Fresh pigs feet
             -or pork hocks
-salt
1 lb Yellow split peas
1 Onion -- chopped
2 qt Water
-butter

The night before you plan to make this soup, soak the feet or hocks in brine (1 tablespoon of salt per quart of water). They should be completely covered. Put the split peas to soak in plain cool water. There should be about 2 inches of water over the peas--they will swell quite a bit. The meat should be put in the refrigerator overnight; the peas may be, too, but it is less important.
In the morning, take the meat out of the brine, put it in a 8 qt. pot, add the peas, onion and 2 quarts of fresh water. Bring to a boil. Skim off any foam that comes to the top, then reduce the heat and simmer for
about 6 or more hours, stirring occasionally so the peas do not stick to the bottom of the pot. The meat
should be falling off the bones, and the soup should be quite thick and fairly smooth.
Take the meat and bones out of the soup and cool slightly. Take the meat off the bones and cut into
smaller pieces. Put the meat back into the soup and reheat if necessary. Serve with a small pat of butter
in the center of each bowl.

Klingon Gingerbread

1/2 c  Margarine
     1/4 c  Sugar
       1    Egg
       1 c  Dark molasses
       1 c  Boiling water
   2 1/3 c  Flour
   1 1/2 ts Ginger
       1 ts Cinnamon
     1/8 ts Cloves
     1/2 ts Salt
     1/2 ts Baking powder
       1 ts Baking soda

FOR WHIPPED CREAM
       1 c  Whipping cream
     1/4 c  Sugar
     1/4 ts Lemon extract
 
Preheat oven to 350 degrees. Grease and flour a ring mold or baking dish (9x9). Mix together the margarine and sugar in a large bowl. Add the egg and beat it in well. Next, stir in the molasses. Then measure the boiling water in the molasses measuring cup and add it to the mixture, stirring well. Measure all the dry ingredients into a small bowl, starting with the flour and ending with the baking soda. Stir
all the dry ingredients together,then mix thoroughly into the liquid. Pour immediately into the prepared ring mold. Bake for 40 to 45 minutes, or until a skewer stuck into the cake comes out clean. If you are using a ring mold, let the cake cool for about 5 minutes, then unfold onto a plate. To make the whipped cream, put the chilled cream in a small chilled bowl, add the sugar and lemon extract and beat with an electric mixer until stiff. To serve put a dollop of whipped cream over each slice of warm cake

TAYLEEA CHEECHA (ROMULAN BEEF & FRUIT STEW)

1 1/2   TB Cooking oil
1 1/2   lb Stew beef
1 c Apple cider
1    Onion -- cut into chunks
1/4   c Raisin -- or 8 pitted prunes
1 can Mushrooms (4 oz) -- undrained
16 Dried apricot halves
1 t Salt
1/8 ts Freshly ground black pepper
1 Slice of lemon
2 TB Cornstarch
2 TB Water

Heat the oil in the pan and brown the beef chunks all over. Add the cider and reduce the heat until the contents of the pan are just simmering. Add everthing else except the cornstarch and the water.
Simmer for about 2 hours, or until the meat is quite tender. Then mix the cornstarch in the water and add it to the meat mixture. Cook for a few more minutes until the sauce is thickened. Serve with either
hot buttered rice or boiled potatoes with parsley and brown butter.
 

[Tara]

Hee!  You need a job on Fear Factor   :)))

[Ms.Behavin]

lmao@ Tara. I am wondering if she is just joking around or if she reallys that stuff.

[Luna]

 :xx :xx :xx

[Darling SilverDodger]

all are REAL ewcipes  !@!

[Ms.Behavin]

Can you tell I dont proof read?  :)) :)) :)) :))

[Darling SilverDodger]

poof read... nnnaaaa  :!!