Date:         Fri, 15 Jun 2007 03:15:14 -0500
Reply-To:     joel walker <jwalker17@EARTHLINK.NET>
Sender:       Vanagon Mailing List <vanagon@gerry.vanagon.com>
From:         joel walker <jwalker17@EARTHLINK.NET>
Subject:      hokay .. it's FRYEDAYE!! ;) time for some off-topic stuff: recipes
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yup. now that we've gotten WHERE to go, and WHAT to cook on,
here's some stuff they give out about FOOD to cook. :) with
links to other sites that have more recipes. fun and games with the
cook! :)

this issue, July 2007, of Motorhome magazine also had some recipes
that you adventurous cooks might like. ;)
these are just a couple from
www.tailgating.com
and
www.GoRVing.com

------------------------------------------
Joe's Jambalaya

1/4 cup        vegetable oil
1-1/2 lbs      boneless, skinless chicken breasts,
                 cut into 1-inch pieces
salt and
ground black
pepper         season to taste

1-1/2 lbs      sausage
                 cut into 1/4-inch slices
4 cups         onion, chopped
2 cups         celery, chopped
2 cups         green bell pepper, chopped
5 cups         chicken stock
                 or water flavored with chicken bouillon
1 tablespoon   garlic, minced
4 cups         long grain rice
2 tablespoons  Kitchen Bouquet (browning agent)
2 tablespoons  seasoning salt
2 tablespoons  green onions, chopped

season chicken with salt and pepper;
brown in hot oil in 8-quart Dutch oven or stockpot over
  medium-high heat.
add sausage;
cook 5-7 minutes.
remove chicken and sausage from pan; set aside.
add onions, celery, green peppers and garlic;
cook, stirring 7-10 minutes or until vegetables begin to wilt.
stir in chicken stock, reserved chicken and sausage,
  seasoning salt and Kitchen Bouquet.
bring to a boil.
add rice and return to boil.
cover and reduce heat to simmer.
cook 10 minutes;
remove cover and quickly turn rice from top to bottom completely.
replace cover and cook 15-20 minutes
  or until liquid is absorbed and rice is tender.
stir in green onions.

for brown jambalaya, add 1 heaping tablespoon brown sugar
to hot oil and caramelize, or make a roux, or use Kitchen
Bouquet.

for red jambalaya, add approximately 1/4 cup paprika
or use 1/2 stock and 1/2 tomato juice or V-8 for your liquid.

for seafood jambalya, add cooked seafood when rice is cooked.

if using an electric stove, reduce cooking time by 3-4 minutes.
----------------------
four important tips:
1. use 1 cup of rice for every 2 cups of vegetables
   (onion, celery, bell pepper).
2. use 1-1/4 cups of liquid for every 1 cup of uncooked rice.
3. 1 cup of uncooked rice will make 3 cups of cooked rice,
   season accordingly.
4. cook jambalaya for a total of 25-30 minutes, stiring well
   after 10 minutes.
www.tailgating.com

<note: this cannot be real Louisiana jambalaya, since there is
not ONE cayenne pepper in the whole recipie!! ;)    >
-------------------------------------------------------------

Depression Food - One-pot meal
------------------------------

Potatoes
Corn (fresh if available)
Onions, sliced
Mushrooms
Ham, chopped
Butter
Seasonings (salt and pepper)
Anything else you like

Cooke peeled potatoes in large pot.
just before completely cooked, add sliced onion.
drain off most of the water.
add bite-size pieces of ham, mushrooms, corn
   or any other vegetable you like.
cook until heated through.
add butter and seasonings and serve.
www.GoRVing.com
------------------------------------------------------------

Grilled Chocolate Bananas
-------------------------

4 bananas
milk chocolate
white chocolate
dark chocolate
4 12x12 inch foil squares

light grill.
put 1 banana in each sheet of foil.
place all three kinds of chocolate on each.
wrap foil around the bananas.
put the bananas on the grill;
after 5 minutes, turn over.
leave on for 5 minutes more;
take off grill and enjoy.
- Laura Hales
www.GoRVing.com

<now, it wasn't mentioned but i'm assuming the bananas
are peeled BEFORE you put them in the foil???>
:)