Rumptof recipe brandied fruits

RUMTOPF
You can start Rumtopf in May or June and use as the fruits begin fermenting with the rum and sugar. Just remember to replenish the mixture with more fruit and sugar as it is needed. Blueberries and apples are the only fruits which do not do well in rumtopf. (Although I have seen recipes using them)
Strawberries, whole
raspberries/blackberries, whole
sour cherries pitted
apricots, unpeeled, halved
peaches, peeled and quartered
pears, peeled and quartered
pineapple, chunked
1 bottle good quality rum
4 to 5 liter stoneware crock or porcelain pot (not glass)
Wash and drain well 1 pound of fresh strawberries. Add 1 cup sugar, mix gently, let stand 1 hour before placing into crock. Place fruit in crock and add 1 bottle rum. Place a saucer on top of the fruit and let stand in a cool, dark place. Stir gently once or twice over the next two weeks. Every two weeks add another in-season fruit, some sugar and rum as needed: 1 pound washed and drained fresh fruit+ 1 cup sugar and enough rum to cover by 1/2 inch.
Although Advent is the traditional time to begin sampling Rumtopf, it can be used at any time and the ingredients refreshed with the addition of more fruit, sugar and rum. Remember, however, that after the addition of fresh fruit it takes AT LEAST 2 weeks before fermentation is well under way again. The longer you allow the mixture to stand and ferment, the richer the Rumtopf. THAT is why the Rumtopf is traditionally begun in May or June and eaten during the Christmas season..6 months of richness!!!Enjoy...

The Lords of Heaven

The time was 11:15 am Doris, who was visiting with her Mother, Stella, at the office, suggested going to the post office to pick up the mail and then an early lunch at the Hitching Post cafe.

"We can't go to the post office now", said her Mother, "Booger Red is on his way to the post office; he gets there every day at 11:20".

"What does Booger Red going to the post office have to do with our not being able to pick up our mail"? Quizzed Doris.

"Because everybody in town knows they have to stay away from downtown streets when Booger is out driving", said Miss Stella Mae,"Booger has hit almost every car in town on his daily rounds and no one is taking chances anymore with life limb, vehicle, small child or dog,we all memorized Booger's schedule and itinerary so we can all steer clear of him when he's behind the wheel".

Doris had to agree to this logic but it irked her to think they might miss the first portion of the trial because they had to depart the office later than she planned.

Mushrooms in Blue Cheese wine sauce

Johnny's Mushroom Blues

Saute' a pound of shrooms, quartered, in a large, heavy skillet, salted, until mushrooms have given up liquid.
Remove from stovetop add 2 tablespoons of ruby port and ignite over flame shaking the pan til the flames die out. Add 2/3 Cup of heavy cream and reduce by half at a simmer.
Crumble a couple of ounces of rocquefort, or some other strong flavored blue Maytag, Danish. When cream reduced remove from heat stir in cheese til just melted. Adjust your S&P and ladle into bowls made ahead of time by slicing off the top quarterof hard rolls, hollowing out the insides, brushing them with butter and lightly toasting them.

Truly a flirt with Heaven

Also goes well with grilled beef

Bangers & Mash

Traditional Bangers and Mash (Brit)...

6 large spuds, boiled and mashed with butter,cream, S&P.
2-3 lbs good beef sausages.
2 Large onions... sliced
2 cans beef gravy.
Baby carrots.

Fry the sliced onions until they're caremelized (or to your liking).
Fry the sausages, until browned and cooked through.
Heat the gravy.
Heat the carrots.

Put the mashed potatoes on a large serving plate. Shove the sausages into the spuds so they are sticking out all over. Spoon all the fried onions over the top. Pour all the gravy over the top of that. Place the baby carrots around the whole shebang...OR...do this in individual servings. This is a traditional British dish, and is VERY good, this is also the traditional way to serve it, but not necessary, of course...Cheers !!!.....Joy..

Texas Tamale Soup

This recipe won "Best of Show" in the Crock Pot Cooking Contest at the Texas State Fair.

Mexican Tamale Soup (Stew)

1 lb ground beef
1 onion chopped
1 green pepper
2 Tblspn. oil
1 c. frozen corn oe hominy in the can
2 c. water
2 beef bullion cubes
16 oz can pinto beans
1 Tblspn chili powder
16 oz can tomatoes, chopped
1 tsp. ground comino powder
salt & pepper to taste
10 tamales shucked, quartered
Monterey Jack cheese

In a skillet, brown beef, onion and green pepper in oil until browned. In a crock pot, combine beef mixture,corn, water and bullion cubes. Add pinto beanes, tomatoes, chili powder, comino, salt and pepper to taste. Cook on low for 6-8 hours. About 30 minutes prior to serving, add tamales and heat thoroughly. Do not cook tamales too long as they will fall apart. At serving time, sprinkle with Monterey Jack cheese. Yield: 4 to 6 serving.