Primate Posse Recipes

[Coreopsis]

Make Ahead Scrambled Eggs


12 eggs
1/2 cup cream
1/4 tsp. salt
1/4 tsp. pepper
2 Tbsp. butter
8 oz. sour cream
1 cup shredded cheddar cheese
1. Beat eggs with cream in a large bowl. Stir in salt and pepper. Melt butter in large skillet over medium heat. Pour eggs into skillet and cook, stirring frequently, until eggs are scrambled and set.
2. Remove pan from heat and stir in sour cream. Spread eggs into a greased 12x7" glass baking dish. Sprinkle with cheese. Cover tightly and refrigerate overnight.
3. When ready to eat, preheat oven to 300 degrees. Uncover the baking dish and bake for 15 to 20 minutes or until cheese is melted and eggs are hot. 8 servings

[bighairtexan]

I'm thinking the crustless quiche is the most diet friendly of all your temptations, COREO! I need to make that and cut it into individual servings and I wonder if it freezes? Otherwise I'll grab the quiche and a fork and sit down watching TV and fork the HAIL out of that thing. YOu should see what I can do w/a fork and a cheesecake!

[Coreopsis]

Originally Posted by bighairtexan

I'm thinking the crustless quiche is the most diet friendly of all your temptations, COREO! I need to make that and cut it into individual servings and I wonder if it freezes? Otherwise I'll grab the quiche and a fork and sit down watching TV and fork the HAIL out of that thing. YOu should see what I can do w/a fork and a cheesecake!

Good idea to freeze! I haven't tried that, but will. I'm not a big breakfast fan - usually just coffee and banana. But, the recipes are generally geared to a crowd and something to make the night before when company is here. Duh - gotta get ready for my Posse visits!

Sometimes on weekends, I cook egg whites with roasted garlic, spinach, sometimes adding leftover meat and feta or goat cheese in a spinach naan. I'm telling you? Magic! And all that protein really helps to curb my appetite until dinner.

One of my Board members is at Duke University for a month. She calls it "fat camp" ... I will be curious how much she loses. The good news is the nutrition classes and breaking of old habits. I suspect it will be helpful. Of course, it is upwards of $7,000 for the month. How many $ per lb is that?

[Judak]

Strawberry Fool




Makes: 6 servings (3 cups)

INGREDIENTS
12 ounces strawberries, washed, hulled, and cut into large dice (about 2 1/2 cups)
1/2 cup plus 2 tablespoons granulated sugar
Pinch fine salt
1/2 teaspoon finely grated lemon zest (from 1/2 medium lemon)
1 1/2 teaspoons freshly squeezed lemon juice
1 cup heavy cream, chilled
1/2 teaspoon vanilla extract
INSTRUCTIONS

1. Place the strawberries, 1/2 cup of the sugar, and the salt in a medium, nonreactive saucepan and stir until the strawberries are coated in sugar. Mash with a potato masher until about half of the strawberries are completely smashed but some medium-sized chunks remain.
2. Place the pan over high heat and cook, stirring occasionally, until bubbles form along the edge, about 5 minutes. Skim any foam from the surface of the sauce with a spoon and discard. Add the lemon zest and juice, stir to combine, and bring to a full boil, about 2 minutes more.
3. Remove from heat. Skim the foam and discard. Transfer the sauce to a heatproof container and let cool to room temperature. Refrigerate until cold, about 30 minutes. (If not using right away, cover and refrigerate for up to 3 weeks.)
4. Once the sauce has cooled, whisk the cream in a large bowl until it reaches soft peaks (they should bend like soft-serve ice cream). While whisking, gradually add the remaining 2 tablespoons sugar. Add the vanilla and continue to whisk until the cream reaches stiff peaks (standing straight up).
5. Measure 1/4 cup of the strawberry sauce and set aside. Using a rubber spatula, fold the remaining sauce into the whipped cream until nearly incorporated, leaving a few streaks of whipped cream and sauce. Divide the fool among six 1/2-cup serving bowls or ramekins and garnish with the reserved strawberry sauce. Serve immediately or refrigerate for up to 2 hours.

[Coreopsis]

It's tax time... Are you ready to bake?

Line 1.
Butter, a minimum of half a pound (8 oz.), but not to exceed 1 (one) pound. (See line 4.)

Line 2.
Sugar, light brown or white, unless you or your spouse had a financial account in a foreign country in 1990, in which case dark brown sugar must be used. Do not substitute molasses or honey. Use 1 (one) cup and adjust to taste.

Line 3.
Eggs, six or half a dozen, whichever is greater.

Line 4.
Semisweet chocolate, 6 oz. Nonfarm families may choose the optional method of using cocoa powder. If you elect the Cocoa Method, add ½ oz. (One Tablespoon) of butter to each 3 tablespoons of cocoa. Multiply by .9897 per ounce of substitution. For adjustments to sugar, see pg. 29. Add total of additional butter to Line 1 (above). Sugar adjustments should be reflected in final total of Line 2. For additional details on cocoa conversion, see Form 551.

Line 5a.
Flour, white. If you were a federal, state or local government employee, you may be eligible for an excess flour tax credit. Measure 2 cups, sifting is optional.

Line 5b.
Flour, whole wheat, 1 2/3 cups.

Line 5c.
Alternative mixture: 1 cup white flour plus ¾ cup whole wheat flour.

Line 6.
Vanilla, 1 teaspoon. See Schedule ZE for reporting use of imitation vanilla flavoring. You may be able to deduct the cost of real vanilla extract in 1991 if you itemize deductions.

Line 7.
Salt, 1/3 teaspoon (optional). If you are a head of household with dependents and were born during a leap year, you must add salt.

Line 8.
Baking powder, 1 ½ teaspoons. Use of baking soda will result in a penalty. See form W-Q.

Line 8a.
Walnuts, 8 oz., chopped. You may be eligible to use pecans or almonds. See Part III of Schedule PE, Itemized Substitutions.

Line 9.
Preheat oven to 350 degrees F (375 if altitude exceeds 5,500 feet). Be sure that you have turned the oven on before you begin assembling ingredients. In a bowl (2 quart capacity), cream butter and sugar for 3 minutes, or until well blended, whichever occurs first. (Note: If you are using the Nonfarm Cocoa Method [see Line 4], add additional butter and sugar at this point.)

Line 10.
Incorporate eggs, one egg at a time, into creamed mixture. If the eggs are from a farm of which you are the sole owner, you may be eligible for a Fowl Credit. See Form 9871m "For the Birds."

Line 11.
Add vanilla.

Line 12.
In a double boiler, melt chocolate at low heat. If you are using the Nonfarm Cocoa Method, disregard the preceding instruction and stir cocoa into the creamed mixture. Then stir in flour from Line 5a, 5b, or 5c, add salt (optional, but see Line 7 for exception) and baking powder.

Line 13.
Add nuts, which should be chopped, regardless of type (See Line 8a).

Line 14.
Pour batter into 2 (two) greased and floured 8 inch round cake pans or 1 (one) greased and floured 9x13 inch pan, which you should have prepared earlier. Bake in preheated oven (see line 9) for 40 to 50 minutes, whichever is greater. After removing cake pan(s) from oven, cool for 10 minutes (12 for 9x13 pan) and turn cake(s) out onto wire rack. When cake is completely cool, frost it. (To determine time needed for cooling, complete Worksheet on pg. 25.) See Form 873 for details on appropriate frostings.

Note: If you weigh 20 percent more (or higher) than your ideal weight (see chart on pg. 19), ignore this recipe and complete Schedule F, "Fresh Fruit Desserts."

[bighairtexan]

DANG those fresh fruits. ;-(

[Judak]

Cowboy Caviar

1
can (15 oz) black beans, drained, rinsed
1
can (4 ounces) chopped ripe olive, drained

Small onion, finely chopped (1/4 cup)
1
garlic clove, finely chopped
2
tablespoons vegetable oil
2
tablespoons lime juice
1/4
teaspoon salt
1/4
teaspoon crushed red pepper
1/4
teaspoon ground cumin
1/8
teaspoon pepper
1
package (8 ounces) cream cheese, softened
2
hard-cooked eggs, chopped
1
green onion, sliced

package (15 ounces) tortilla chips




1.
Mix all ingredients except cream cheese, eggs, onion and chips. Cover and refrigerate at least 2 hours.

2.
Spread cream cheese on serving plate. Spoon bean mixture evenly over cream cheese.

3.
Arrange eggs on bean mixture in ring around edge of plate; sprinkle with onion.

Serve with tortilla chips.


Special Touch
Boil 2 or 3 extra eggs, and use thin egg slices as a simple garnish for the plate.

[Judak]

Warm Goat Cheese-Stuffed Dates Really Good!
Serves 10 as an appetizer.

20 Medjool or other soft, dark dates
5 oz goat cheese
fleur de sel or other flaky sea salt

Preheat oven to 375 degrees.

Layer a rimmed baking sheet with parchment paper. Slice dates open lengthwise, remove pit, and place on baking sheet. Sprinkle each date with a small pinch of salt. Stuff each date with one teaspoon of goat cheese, and sprinkle another small pinch of salt overtop.

Bake for 10-12 minutes, until dates are fragrant and tender and goat cheese has softened considerably. If desired, sprinkle another pinch of salt over all the dates. Serve immediately.

[bighairtexan]

MMMM JUDY. Cowboy Caviar is very popular as a side dish or appetizer in TX.

Dates remind me of cock roaches w/ legs cut off!! ;-O But I've had cream cheese (mixed w/ bacon) stuffed dates and as long as I don't look, they're good.

This is kind of like that but no dates. My DD makes this a lot

APRICOT GOAT CHEESE APPETIZER
Halve or quarter dried apricots. You could leave them whole if they're smallish.
Spread goat cheese on top.
Drizzle w/ balsamic vinegar. The older and thicker the better.
The end.

[Hollywood Traveler]

Originally Posted by bighairtexan

MMMM JUDY. Cowboy Caviar is very popular as a side dish or appetizer in TX.

Dates remind me of cock roaches w/ legs cut off!! ;-O But I've had cream cheese (mixed w/ bacon) stuffed dates and as long as I don't look, they're good.

This is kind of like that but no dates. My DD makes this a lot

APRICOT GOAT CHEESE APPETIZER
Halve or quarter dried apricots. You could leave them whole if they're smallish.
Spread goat cheese on top.
Drizzle w/ balsamic vinegar. The older and thicker the better.
The end.

Wow. That was close, Sharon. I was afraid you were going to post without including a recipe. I would hate to have you brought up before the Infractions Committee.

And I just realized I will be in trouble if I don't post a recipe. So here's my favorite recipe for toast:

Ingredients:

1. A slice of bread. Any type will do.
2. Butter optional.

Prep Time: 1 minute

Cook Time: 2 minutes

Place bread slice in toaster.
Activate toaster for desired browness.
Remove toasted bread and, if desired, apply butter.
Plate and serve.

Serves: One

[bighairtexan]

LARRY question on the above recipe. Does the size of the bread matter?

[Hollywood Traveler]

Originally Posted by bighairtexan

LARRY question on the above recipe. Does the size of the bread matter?

Yes.

[Judak]

Larry - does the size of the toaster matter?

[Hollywood Traveler]

Originally Posted by Judak

Larry - does the size of the toaster matter?

LOL, Judy. Thanks.

[bighairtexan]

no no no.... it's not the SIZE of the toaster. It's how you USE it!

[Judak]

Is the toaster automatic or manual? Does it go up and down or in and out?

[bighairtexan]

Originally Posted by Judak

Is the toaster automatic or manual? Does it go up and down or in and out?

JUDYKINSSSS!!

PS: it's battery operated

[Judak]

never saw a battery operated toaster!!! This is new to me....

[Judak]

CHICKEN WING CUPCAKES!!
YUMMO!! Not one of my favorites LOL

[bighairtexan]

JUDY I saw that on TV last night and I'm so ashamed because I kept thinking "wow that looks good." 2 reasons I think. I'm on a diet so anything looks good and also, almost anything w/ blue cheese in it is a big hit for me. That is something I'm surprised they don't serve at the Texas State Fair. I mean they serve chicken fried BACON for cripes sake.