To me this is another example of a company trying too hard to further the use of their product. It reminds me of the Coca Cola recipes, putting something in a recipe where it really has no business being. On the other hand people do put almost anything in chili.
Monster Chili
2 tablespoons oil
1 cup chopped onion
1 1.4 cups chopped green pepper
3 garlic cloves, crushed
1 1/2 pounds boneless chicken breast, cubed
1 (14 1/2 oz.) each red kidney beans, black beans, and pinto beans, well drained
1 (14 1/2 oz.) can diced tomatoes, drained
1 16 ounce can Monster Energy Drink
1 (4 1/2 oz.) can chopped green chilies
1/4 cup chicken broth
2 tablespoons chili powder
1 teaspoon groun cumin
1 tablespoon salt
1/2 cup grated mozzarella cheese
Cilantro sprigs, for garnish
Healt oil in a saucepan over medium heat. Add onion, green pepper and garlic, cook until onion is translucent. Add chicken and saute until lightly browned. Transfer to a slow cooker. Add remaining ingredients except cheese and cilantro. Cover and cook on medium low for 4-6 hours
Serve with grated cheeese and garnish with cilantro sprigs.
Greek Pickled Octopus
This little dandy comes from the Capt. Anderson's Restaurant Cookbook. Just imagine opening your refrigerator and seeing those glass jars with all the little suckers pressed on the sides.
Greek Pickled Octopus
1 large octopus
1 tablespoon sugar
1 tablespoon oregano
2 cloves garlic, chopped
Juice of 1 lemon
1/3 cup olive oil
2/3 cup vinegar
1/3 cup water
Salt to taste
Cut the head off the octopus and cube the meaty part. Cut the legs apart and steam all of it for about 40 minutes, until slightly tender. Wash well with cold water and cut into bite sized pieces. Stir the remaining ingredients together. Place the octopus cubes into a glass fruit jar. Pour pickling mixture over octopus making sure the octopus is completely covered. More marinade may have to be made. Put in the refrigerator for several weeks. The longer it remains in the refrigerator the more tender it gets. Serve cold.
Greek Pickled Octopus
1 large octopus
1 tablespoon sugar
1 tablespoon oregano
2 cloves garlic, chopped
Juice of 1 lemon
1/3 cup olive oil
2/3 cup vinegar
1/3 cup water
Salt to taste
Cut the head off the octopus and cube the meaty part. Cut the legs apart and steam all of it for about 40 minutes, until slightly tender. Wash well with cold water and cut into bite sized pieces. Stir the remaining ingredients together. Place the octopus cubes into a glass fruit jar. Pour pickling mixture over octopus making sure the octopus is completely covered. More marinade may have to be made. Put in the refrigerator for several weeks. The longer it remains in the refrigerator the more tender it gets. Serve cold.
Liver Dumplings
This recipe is from the vintage cookbook- Louisiana's Fabulous Foods. Well it sure doesn't sound fabulous to me. Liver and spinach together in a dumpling? What a pleasant culinary experience mixing that raw chopped liver and the rest of the ingredients.Just imagine the color of these little lumps.
Liver Dumplings
Calf liver, chopped, 1/2 pound
Bread, soaked in water and squeezed dry, 1/2 loaf
Flour, 1 tablespoon
Spinach, fresh, steamed, and chopped, 1/2 pound
Onions, to taste
Parsley, sprig
Eggs, beaten whole 2
Salt and pepper to taste
Nutmeg
Cayenne pepper
Saute onions in butter with a bit of parsley. Mix all ingredients and form in small oblong balls. Place in boiling salted water and cook until they float in the water. Then simmer 15 to 20 minutes. Take dumplings out; drain; put in bowl. Heat some butter to make a butter sauce; add chopped onions and brown. Pour over dumplings and serve. 6 to 8 servings. (if you can get anyone to eat them)
Liver Dumplings
Calf liver, chopped, 1/2 pound
Bread, soaked in water and squeezed dry, 1/2 loaf
Flour, 1 tablespoon
Spinach, fresh, steamed, and chopped, 1/2 pound
Onions, to taste
Parsley, sprig
Eggs, beaten whole 2
Salt and pepper to taste
Nutmeg
Cayenne pepper
Saute onions in butter with a bit of parsley. Mix all ingredients and form in small oblong balls. Place in boiling salted water and cook until they float in the water. Then simmer 15 to 20 minutes. Take dumplings out; drain; put in bowl. Heat some butter to make a butter sauce; add chopped onions and brown. Pour over dumplings and serve. 6 to 8 servings. (if you can get anyone to eat them)
Roast Chicken with Smoked Oysters- No Thanks
This recipe is from New Casserole Cookery the 1968 edition. I like casseroles, they are the frugal cooks friend and I make them frequently. But this recipe is just wrong for many reasons. 1. I like smoked oysters and have them occasionally as a snack with crackers, but they do not belong in a casserole. 2. If I have a nice succulent roast chicken why oh why would I cut it up in a cream soup casserole?3. Why the Italian green beans? I like them also but they are much chewier than a regular green bean and I think the texture would be wrong for this casserole. This casserole is just a disaster!
Chicken Baked With Smoked Oysters And Italian Green Beans
1 9 0z. package frozen Italian green beans
1 roast or barbecued chicken
1 3 2/3-oz. can smoked oysters
1 can condensed cream of celery soup
3 slices cooked bacon, crumbled
For a quick assembly job, the barbecued or roast chicken warm from the supermarket is best for last-minute cooking, juicier and more flavorful than that in cans. Cook the green beans according to direction until barely tender. Drain and arrange in casserole, Cut the warm chicken from the bone in bite-sized pieces. Arrange on green beans. Drain and sprinkle smoked oysters on top. Pour in undiluted cream of celery soup. Sprinkle crumbled bacon on top. Bake in 350 degree oven until brown and bubbly, about 35 to 45 minutes.
Chicken Baked With Smoked Oysters And Italian Green Beans
1 9 0z. package frozen Italian green beans
1 roast or barbecued chicken
1 3 2/3-oz. can smoked oysters
1 can condensed cream of celery soup
3 slices cooked bacon, crumbled
For a quick assembly job, the barbecued or roast chicken warm from the supermarket is best for last-minute cooking, juicier and more flavorful than that in cans. Cook the green beans according to direction until barely tender. Drain and arrange in casserole, Cut the warm chicken from the bone in bite-sized pieces. Arrange on green beans. Drain and sprinkle smoked oysters on top. Pour in undiluted cream of celery soup. Sprinkle crumbled bacon on top. Bake in 350 degree oven until brown and bubbly, about 35 to 45 minutes.
Breakfast-In-A-Glass- Not the right way to start the day!
This mistake is from a Quaker Oats booklet I have had since the late 60's. I also have a more recent one that has a very similar recipe. When I had my daycare center one of the Moms actually drank these on her way to work. One day she spilled it in our parking lot. You can just imagine what it looked like.
Breakfast-in-a-glass
1/2 cup cooked Quaker oatmeal
1/3 cup fresh or frozen fruit
1 to 2 tablespoons sugar
1/2 teaspoon vanilla
1 cup milk
Place all ingredients in a blender container and blend about 1 minute. Or place all ingredients in a shallow pitcher. Beat with rotary beater until thoroughly blended. Pour and serve. Makes 1 serving.
Breakfast-in-a-glass
1/2 cup cooked Quaker oatmeal
1/3 cup fresh or frozen fruit
1 to 2 tablespoons sugar
1/2 teaspoon vanilla
1 cup milk
Place all ingredients in a blender container and blend about 1 minute. Or place all ingredients in a shallow pitcher. Beat with rotary beater until thoroughly blended. Pour and serve. Makes 1 serving.
Coca Cola plus Chicken= Wrong
I have a Coca Cola cookbook. Inventive folks have tried using Coke in all sorts of recipes where it really doesn't belong. Coke in a barbecue sauce is a fairly common recipe and I can understand that. Sweet ingredients are often in barbecue sauces. But these recipes are not barbecue and are just weird!
This one seems rather bizarre: Chicken with Artichoke Hearts
4 whole chicken breasts, boneless, with skin
1/4 cup clarified butter
16 small canned artichoke hearts
2 cups sliced mushrooms
1/2 cup chopped shallots
few slivers of fresh garlic
1 cup Coca-Cola
1 tablespoon arrowroot or flour
Cut chicken breast into bite-sized pieces. Saute the pieces in the butter, skin side down, turning carefully until they are browned on all sides. Set them aside on a heated platter. In the same pan, saute the artichoke hearts until browned. Remove them to the same heated platter. In the same pan saute the sliced mushrooms, chopped shallots and garlic. When mushrooms are tender and the shallots are transparent, transfer the chicken and artichoke hearts back to the pan. Add the cup of Coca-Cola and simmer until the chicken is tender. Remove everything from the juices and thicken with arrowroot or flour and pour over chicken mixture.
I can't imagine what this would taste like: Baked Chicken Breast
4 whole chicken breasts, split
4 tablespoons minced parsley
2 cloves garlic, pressed
1 1/2 cups Coca-Cola
4 tablespoons slivered blanched almonds
1 can cream of chicken soup
1 can cream of mushroom soup
Mix the soups together and add the Coca-Cola and garlic. Place the chicken in a casserole dish and pour the soup mixture over it. Sprinkle the parsley and almonds on top. Cover and cook at 350 degrees for 1 1/2 hours.
This one states Coca-Cola "deliciously replaces wine in many recipes". I don't think so.
Chicken In Coca-Cola Sauce
3 1/2 to 4 pound chicken, cut up
salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1 pound fresh mushrooms, cut up if large
1/4 cup chopped spring onions
2-3 cloves garlic, diced very fine
4-5 tablespoons flour
2 cups Coca-Cola
3/4 cup chicken broth
4 sprigs fresh parsley
1 bay leaf
1/2 teaspoon rosemary
Dry chicken with paper towels. Season with salt and pepper. Heat the oil and butter in very large cast iron skillet. Add the chicken pieces and cook until golden on one side. Turn and brown on other side. Chicken will have to be cooked in batches. Place on separate plate and set aside. In the same pan, add mushrooms and cook until golden. Add onion and garlic and cook, stirring , until softened. Sprinkle flour in pan and cook while stirring until a light color (1 -2 minutes). Add Coca-Cola, broth, and herbs. Stir to blend and cook 4 to 5 minutes more. Return chicken to pan. Bring to a boil, cover and simmer gently for 25 to 30 minutes or until tender.
This one seems rather bizarre: Chicken with Artichoke Hearts
4 whole chicken breasts, boneless, with skin
1/4 cup clarified butter
16 small canned artichoke hearts
2 cups sliced mushrooms
1/2 cup chopped shallots
few slivers of fresh garlic
1 cup Coca-Cola
1 tablespoon arrowroot or flour
Cut chicken breast into bite-sized pieces. Saute the pieces in the butter, skin side down, turning carefully until they are browned on all sides. Set them aside on a heated platter. In the same pan, saute the artichoke hearts until browned. Remove them to the same heated platter. In the same pan saute the sliced mushrooms, chopped shallots and garlic. When mushrooms are tender and the shallots are transparent, transfer the chicken and artichoke hearts back to the pan. Add the cup of Coca-Cola and simmer until the chicken is tender. Remove everything from the juices and thicken with arrowroot or flour and pour over chicken mixture.
I can't imagine what this would taste like: Baked Chicken Breast
4 whole chicken breasts, split
4 tablespoons minced parsley
2 cloves garlic, pressed
1 1/2 cups Coca-Cola
4 tablespoons slivered blanched almonds
1 can cream of chicken soup
1 can cream of mushroom soup
Mix the soups together and add the Coca-Cola and garlic. Place the chicken in a casserole dish and pour the soup mixture over it. Sprinkle the parsley and almonds on top. Cover and cook at 350 degrees for 1 1/2 hours.
This one states Coca-Cola "deliciously replaces wine in many recipes". I don't think so.
Chicken In Coca-Cola Sauce
3 1/2 to 4 pound chicken, cut up
salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1 pound fresh mushrooms, cut up if large
1/4 cup chopped spring onions
2-3 cloves garlic, diced very fine
4-5 tablespoons flour
2 cups Coca-Cola
3/4 cup chicken broth
4 sprigs fresh parsley
1 bay leaf
1/2 teaspoon rosemary
Dry chicken with paper towels. Season with salt and pepper. Heat the oil and butter in very large cast iron skillet. Add the chicken pieces and cook until golden on one side. Turn and brown on other side. Chicken will have to be cooked in batches. Place on separate plate and set aside. In the same pan, add mushrooms and cook until golden. Add onion and garlic and cook, stirring , until softened. Sprinkle flour in pan and cook while stirring until a light color (1 -2 minutes). Add Coca-Cola, broth, and herbs. Stir to blend and cook 4 to 5 minutes more. Return chicken to pan. Bring to a boil, cover and simmer gently for 25 to 30 minutes or until tender.
Chicken Liver Salad Dressing and Pork Apple Salad
I have come across some really weird recipes recently in some of my vintage cookbooks. I have decided to post some of them.
How about this one:
Chicken Liver Salad Dressing
4 cooked chicken livers
4 hard-cooked egg yolks
3 teaspoons prepared mustard
1/4 teaspoon salt
Dash pepper
1/4 cup olive or salad oil
2 teaspoons red wine vinegar
2 tablespoons red wine
I am not going to bother giving the directions for that one.
How about some Pork Apple Salad:
2 cups diced cooked pork
1 cup diced celery
1 1/2 cups diced apples
1 1/2 cups grated carrots
1 green pepper shredded
Mayonnaise
Mix well and toss into enough mayonnaise to coat well. 'A good way to use left-over pork." I don't think so!
How about this one:
Chicken Liver Salad Dressing
4 cooked chicken livers
4 hard-cooked egg yolks
3 teaspoons prepared mustard
1/4 teaspoon salt
Dash pepper
1/4 cup olive or salad oil
2 teaspoons red wine vinegar
2 tablespoons red wine
I am not going to bother giving the directions for that one.
How about some Pork Apple Salad:
2 cups diced cooked pork
1 cup diced celery
1 1/2 cups diced apples
1 1/2 cups grated carrots
1 green pepper shredded
Mayonnaise
Mix well and toss into enough mayonnaise to coat well. 'A good way to use left-over pork." I don't think so!
Sardines- A nasty little fish
Sardine-Filled Eggs- Well maybe these aren't really weird but they don't sound good to me and I bet they look nasty.
6 hard cooked eggs
6 skinless sardines
2 tablespoons soft butter
1 tablespoon onion
1 tablespoon mince parsley
Salt and pepper to taste
Cut eggs in half, remove yolks. Crush remaining ingredients into a paste. with the yolks. Refill egg whites with the paste.
Well I might be picking on the poor defenseless sardine but this sounds yucky too:
Sardine Turnovers
Pastry for 1 crust
1 can sardines, drained
2 teaspoons mustard
3 tablespoons sweet pickle relish, moisture pressed out
Lemon juice to tastef
Roll the chillled dough out to 3/16-inch thickness. Cut into 3-inch squares. Mix remaining ingredients together. Place a small mound of filling on each square. Press oppposite points of turnovers together and pinch the seams firmly. Cut vents on top side and brush with cold milk. Bake in 400 degree oven for 10 minutes, reduce heat to 350 and bake until golden about 10-12 minutes longer.
6 hard cooked eggs
6 skinless sardines
2 tablespoons soft butter
1 tablespoon onion
1 tablespoon mince parsley
Salt and pepper to taste
Cut eggs in half, remove yolks. Crush remaining ingredients into a paste. with the yolks. Refill egg whites with the paste.
Well I might be picking on the poor defenseless sardine but this sounds yucky too:
Sardine Turnovers
Pastry for 1 crust
1 can sardines, drained
2 teaspoons mustard
3 tablespoons sweet pickle relish, moisture pressed out
Lemon juice to tastef
Roll the chillled dough out to 3/16-inch thickness. Cut into 3-inch squares. Mix remaining ingredients together. Place a small mound of filling on each square. Press oppposite points of turnovers together and pinch the seams firmly. Cut vents on top side and brush with cold milk. Bake in 400 degree oven for 10 minutes, reduce heat to 350 and bake until golden about 10-12 minutes longer.
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