Rooster

Rumtopf (Rum Pot) German Recipe

2011-05-28T01:02:00.000-07:00

The tradition of the Rumtopf in Germany goes back centuries as a way to preserve fruits of the season. Now it has become a favorite way to celebrate any special occasion or to enjoy whenever you want the taste of delicious fruit soaked in rum.

The ingredients:
1. fresh fruit (approximately 1 pound) It's traditional to begin with the first fresh fruit of the new growing season.
2. sugar (approximately 1/2 pound)
3. Good quality (unflavored) dark rum to cover the fruit by 1 inch

Ideal fruits are:
Pineapple (remove rind & core and cut in large cubes)
Cherries (any variety, stemmed and pitted)
Apricots (halves, pitted)
Nectarines (halves, pitted)
Peaches (remove pits and cut in halves, quarters, or slices)
Pears (cored, peeled & sliced)
Plums (remove seed and half or quarter)
Grapes (sweet seedless red or green grapes are ideal)
Strawberries (don't wash, just remove stem & leaves). Strawberries will soften and lose their bright red color as they soak up the rum.
Raspberries (don't wash). Raspberries will lose some of their bright red color.
Red currants (removed from stem)
Gooseberries (remove stems)

The following fruits are not recommended:
Blackberries or Blueberries (they can be bitter and can discolor the other fruits)
Watermelon and Cantaloupe chunks (can make the mixture watery)
Rhubarb (can make mixture sour)
Bananas (too mushy)
Citrus (too acidic)
Apples (take on an odd texture)

Directions:
Wash and dry the inside of the Rumtopf.
Wash and dry the first chosen fruit.
Remove any stems, seed and pits.
Place the one pound of fruit and a half pound of sugar into the Rumtopf.
Pour in enough rum to cover the fruit by at least one inch.
Cover the opening of the Rumtopf with tightly with plastic (to avoid evaporation) and place the lid firmly on top.
Store in a cool place away from heat and direct sunlight.
You may even store the Rumtopf in the refrigerator.

Every month add an additional layer of fruit:
For each additional layer of fruit follow the instructions above.
Throughout the summer, repeat the process for each new fruit layer until your Rumtopf is full.
If all the fruit you want to use is available on the same day, you may fill up the Rumtopf with layers of fruit and sugar and rum.
Then allow the entire mixture to sit for another 4 to 6 weeks. By all means feel free to "test" the fruit along the way for "Yumminess". Check periodically to make sure their is no extra fermentation taking place. If you see bubbles beginning to develop, you have fermentation. If this happens, add rum that is 151 proof to suppress the fermentation.

How to serve:
Serve the Rumtopf fruits with its syrup (hot or cold) over ice-cream, cake, flan, puddings, or cheese cake. Serve in an elegant dish topped with whipped cream or crème frâiche.
Serve as a side dish with any game meat.
Serve the strained liquid as a liquor or after-dinner cordial.
Add two tablespoons of the strained liquid to Champagne for a unique and elegant cocktail.
Lay some of the warmed fruit onto a thin crepe-like pancake and roll up. Add whipped cream or ice cream, if desired.

Gambino Family Bruschetta

2010-12-12T17:22:00.000-08:00

Simple, and satisfying.

Ingredients:

1 pound of plum tomatoes.

2 cloves of garlic

1 tablespoon of extra virgin olive oil

1 tablespoon of Balsamic vinegar

6 - 8 fresh basil leaves, chopped and diced

a dash of Kosher salt

1 baguette french bread, or similar Italian bread

Directions:

1. Prepare the tomatoes first. Parboil the tomatoes for one minute, in water that has just been removed from the burner. drain water. remove the skins from the tomatoes. cut into quarters, and remove the seeds, and juice from the tomatoes. (doing this help keep enough liquid from turning the bread soggy) This is why you want to use plum tomatoes too, the skins are thicker, and they have less juice.

2. put the rack of your oven on the top, and pre-heat the oven to 450 degrees F.

3. while the oven is heating, chop up the tomatoes, garlic, and basil, mix with olive oil, and balsamic vinegar. add salt to tase, then place in the refrigerator.

4. slice the baguette in 1/2 inch diagonal slices.

5. take a plate, and pour a little oil in it, then soak one side of the bread slices in the oil, and place each slice on a baking sheet.

6. place bread in pre-heated oven, and toast for 5-6 minutes.

7. when the bread is ready, put a spoon full of the tomato/basil mixture on top of each slice.

8. serve and enjoy.

Amish Bread Pudding

2010-12-12T16:43:00.000-08:00

This bread pudding recipe is from and old Amish cookbook. It is simple, yet delicious. It was copied, loaned out, scribbled on note cards, and passed on by Grandmothers, Great-Aunts, Beloved Neighbor Ladies, and those whose home cooking touched the soul of the Family. This is the bread pudding people get dreamy eyed over. Nothing beats warm Bread Pudding, on a cold rainy day, to fortify you against the cold.

Ingredients:

2 cups whole milk (or 2 cups of cream)

1/4 cup of butter

1/3 cup of Brown sugar

3 eggs

2 teaspoons of cinnamon

1/4 teaspoon of ground nutmeg

1 teaspoon vanilla extract

3 cups of bread (I like sheepherders bread, but French bread works well too)

1/2 cup of raisins. (you can add other fruits as well, such as sliced apples, or figs, etc...)

Directions:

1. In a medium saucepan, over medium heat, add milk, til milk warms up, then add butter, and stir lightly with a wooden spoon until butter is melted. Cool to lukewarm.

2. Combine Brown Sugar, eggs, cinnamon, nutmeg, and vanilla. Mix at a medium speed for 1 minute. Slowly add the milk and butter mixture.

3. Place bread in a lightly greased 1 quart Casserole dish, or an 8x8 glass baking dish, or a 10" cast iron dutch oven.

4. Sprinkle with raisins (or fruit) and pour batter on top of bread. Do not mix, let the batter just soak into the bread.

5. Bake at 350 degrees F for about 45 minutes +/-

While That is baking make the sauce for the bread pudding. This is a necessary part of the recipe, as half the sugar for this is in the sauce.

Sauce ingredients:

1 cup whole milk

2 tablespoons of butter

1/3 cup of granulated white sugar

1 teaspoon of vanilla extract

1 tablespoon of flour

1 dash of salt

Directions for Sauce:

1. Mix everything together and bring to a slow boil for 3 - 5 minutes, stirring constantly.

2. Set aside for 5 minutes, then pour on bread pudding as soon as it comes out of the oven.

Bacon Cinnamon Rolls

2010-11-25T19:19:00.000-08:00

First, fry up that bacon. Not all the way–give it sort of a half-fry. You don’t want to make it too crunchy because it’ll snap when you try to roll it up into those cinnamonny buns. Plus, it’ll cook more in the oven.

Let it drain on paper towels. For big cinnamon rolls, you’ll need two slices of bacon per roll. For the tiny guys, you just need one.

Pop that can. How I looove that sound. Separate the rolls. Unroll them on a piece of parchment paper or a big ol’ cutting board.

Lay the bacon strips across the dough, then roll them up.

lay them in a greased cast iron skillet and bake according to package directions. You can grease the pan with bacon grease for that "extra" goodness.

Don't forget the frosting!

To simplify these instructions:

Buy bacon.
Buy cinnamon rolls.
Cook bacon.
Roll bacon into cinnamon rolls.
Bake cinnamon rolls.
Frost cinnamon rolls.
Eat cinnamon rolls.

You can be a little more ambitious and make the cinnamon rolls from scratch (see my sourdough cinnamon roll recipe) however I find it saves a lot of time, and taste great from the can as well.

Pancho Villa's Roast Beast

2010-04-17T15:09:00.000-07:00

Ingredients:

1 ( 2 - 3 LBS. ) Beef Roast
1 package of Lawrey's Taco Seasoning
1 14.5 oz. can Hunt's fire Roasted tomates (diced)
1 7 oz. can Embasa Chiptle Peppers in Adobo Sauce
2 beef bullion cubes
12 oz water
2 Table Spoons of dried minced onion
1 - 2 cups of cactus (from the can or jar)

Preparation:

in a Crock Pot combine all the ingrediants, and cook on low for 8 - 12 hours.

Various uses:

Obvious, great for tacos and burritos

taco salad: bowl of salad topped with a cup of refried beans, a cup of shredded meat, cheese, onions, sour cream, guacamole, etc...

Use the shredded beef in a quesadilla

enchilada meat

Split Pea, Beef, and Barley Soup

2010-03-21T22:44:00.000-07:00

Ingrediants:

A hearty and flavorful soup. perfect for a rainy day.

2 Table Spoons of Olive Oil

2 LBS Beef Chuck (cut into small pieces 1 inch or smaller)

5 teaspoons Kosher salt

1 Table Spoon black Pepper

4 large brown onions, chopped up

1 leek, finley chopped

2 parsnips, peeled and chopped

5 stalks of celery, choped

2 cups of green split peas (1-16 oz. package)

3/4 cup dried Baby Lima Beans

3/4 cup pearl Barley

5 carrots, peeled, and cut diagnoly in 1 inch slices

Preperation:

Heat oil in a 10 Quart pot over medium heat(this is a large recipe, make sure your using a very large pot, or cut the recipe in half). Brown beef in the pot. set aside.

add onions, leek, parsnips, celery, and salt and pepper. cook stiring ofter til onions soften, about 5 minutes. Return Beef to the pot, and add split peas, lima beans, and 4 quarts (16 cups, one gallon) of water. increase the heat to high, and bring to a boil. Reduce the heat to a simmer and cook, uncovered, 1 hour, stirring occationaly.

Add Barley, and simmer for 45 more minutes, stir in carrots and cook 20 minutes more. season to taste with additional salt and papper to taste. then serve.

Simple Crepe Recipe

2007-07-21T10:54:00.000-07:00

INGREDIENTS

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
1 cap full of vanilla extract

DIRECTIONS

In a blender, mix everything but the flour. Gradually add flour until smooth.
Heat a lightly oiled cast iron griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. with a baking spatula spread the batter with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

variations:

butter crepe, and sprinkle with powdered suger

mix cream cheese frosting, and cottage cheese, add a little cinnamon, and nutmeg, and raisins, and roll in crepe, top with jelly or pie filling, and whip cream.

butter crepe, and spread jelly

spread nuttella, a little choclate syrup, freash fruit, and ice cream.

Don Jose's Salsa Recipe

2006-09-14T13:05:00.000-07:00

Don Jose's Salsa recipe

1 cn (large) tomatoes; drained
-(you may use fresh, but
-suprisingly it works better
-with canned)
1 Onion; minced
1 bn Green onions; minced
1 Garlic cloves; minced (up to
-2)
1/4 bn Cilantro (guessing here);
-minced
Jalapeno or serrano chiles; to taste
1 ds Vinegar

Instructions:
The recipe is loose, but you'll manage just fine by taste.

Spanish rice

2006-04-17T11:49:00.000-07:00

Spanish Rice

1-1/2 cups of rice
2 cups of chicken broth or stock
1 cup of plain tomato sauce (not paste), stewed tomatoes can be substituted
3 cloves of garlic (pressed, or finely chopped)
1/4 of a large onion
2 Tablespoons of Oil

in a Skillet on medium heat, saute the Onion, and garlic till softened
then add dry rice stir for about 5 min till the rice becomes golden brown
Add Chicken broth and tomato sauce (slowly) stir it up, and bring to boil
as soon as it starts to boil, turn heat down to a simmer
cover the skillet with a lid and let simmer for about 20 min.
after rice is cooked, stir it up and serve.

No Bake Cheese Cake

2006-04-12T14:51:00.000-07:00

This is an easy, but delicious Cheese cake recipe, I do not like the New York style Cheese Cake (the type baked in the oven) but I do like the no bake Cheese cakes

ingredients:

1 Graham cracker crust (see recipe for crust below)
8 Ounces of Cream Cheese (softened)
1/3 cup of sugar
1 cup of sour cream
1 teaspoon of vanilla extract
8 ounces of cool whip topping

Beat the Creamcheese in a mixer till "fluffy" and smooth
add the sugar, and mix well.
mix in the sourcream and vanilla
then mix in the cool whip topping
blend well, be sure to stop the mixer, and scrape the creamcheese from the bottom of the mixing bowl real good, then finish mixing.
spoon into a Graham cracker crust
let it chill for about 4 hours
you can garnish the pie with fruit or candy.

Graham Cracker crust (I like to use the cinnamon and sugar graham crackers):

melt 6 tablespoons of butter, in microwave, or sauce pan
place one package of graham crakers (about 8 whole crackers) in a freezer bag, and crush em by rolling a rolling pin over them.
measure 1 - 1/2 cups of graham cracker crumbs into a medium bowl
add 1/4 cup of sugar and mix it in the crumbs real well
then add the 6 tablespoons of butter and whisk it together
press the mixture into a pie pan
then prebake the crust for 8-10 minutes in a pre-heated 350 degree F oven.

Catalina Island Airport "Killer Cookie" Recipe

2006-03-11T16:52:00.000-08:00

I first had this cookie while my wife and I were on our honeymoon (we were married July 4th, 2003 on Catalina Island) on Catalina Island, I couldnt eat enough of these cookies, I stumbled across this recipe on line, and it is pretty much the same recipe, if it isnt then I couldnt tell the diffrance.

Catalina Island Airport "Killer Cookie" Recipe

1 cup butter, melted and cooled
1 cup sugar
1 cup brown sugar
2 large eggs , beaten
1 cup rolled oats (oatmeal)
1 cup crushed corn flakes
2 cups flour
1 teaspoon baking powder
1 teaspoonbaking soda
1/4 teaspoon salt
2 teaspoons vanilla
3/4 cupshredded coconut
1 cup rasins
1 cup choclate chips
3/4 cup toffee pieces
3/4 cup chopped walnuts

Preheat oven to 375°F.
In a large mixing bowl, combine oats, corn flakes, sugars, raisins and coconut.
Add eggs, vanilla and melted butter.
Mix till well blended.
Mix in chocolate chips.
In a separate bowl, mix flour salt, baking powder and baking soda.
Add flour mixture and stir until it is all incorporated into the dough.
Drop rounded tablespoons of dough onto a greased cookie sheet (At the airport they make these cookies 4-5 ( a ball of dough about the size of a golf ball) inches in diameter, and thats how I like em too) and bake for 12-15 minutes They should be a little undercooked, but not too much, just enough to "set" while they cool off. Cool on a wire rack.

Boiled Fruit Cake

2005-12-23T21:46:00.000-08:00

I got this recipe from a good pard "Forty Rod",and adjusted it t my taste

MOM’S BOILED FRUIT CAKE
This is for those of you who truly, deeply HATE fruit cake. It’s not like any other you ever tried. I think you may like this one

1 CUP OF RAISINS
1 CUP OF DATES
1 CUP OF PRUNES
1 CUP OF FIGS
3 CUPS WATER
1 CUP BUTTER FLAVORED CRISCO
2 CUPS GRANULATED SUGAR
2 TSP CINNAMON
2 TSP CLOVES
2 TSP GROUND NUTMEG
½ TSP SALT
1 15oz. CAN FRUIT COCKTAIL MIX WITH SYRUP

MIX ALL INGREDIENTS ABOVE IN A DEEP 12 INCH DUTCH OVEN.
BRING WATER AND SALT TO A BOIL, THEN ADD THE REST OF THE INGREDIANTS, AND BRING DOWN TO A SLOW BOIL, OR A FAST SIMMER for about 10 - 15 MINUTES, THEN LET COOL TO LUKEWARM.

IN A SEPERATE LARGE MIXING BOWL ADD:

4 CUPS FLOUR
2 TSP SODA

SIFT THESE TWO INGREDIENTS TOGETHER THEN ADD:

.2 CUPS CHOPPED WALNUTS

MIX ALL INGREDIENTS ABOVE TOGETHER AND STIR THOROUGHLY.

PUT IN GREASED LOAF TINS. BAKE FOR 1 HOUR AT ABOUT 350 FAHRENHEIT (If you use Centigrade you have to do your own math.)COOL. EAT. ENJOY.

Hot Wings

2005-12-04T15:42:00.000-08:00

Hot Wings

This is the simplest, but tastiest Hot wing recipe ever:

1 bag of Chicken wings
1-2 bottles of Original Franks Red Hot Sauce (Enough to smother your wings)
1 stick of butter per bottle of Original Franks Red Hot Sauce
Garlic salt

First take and boil the wings in water with a little garlic salt in the waterthen when cooked, take the wings out, and place in a bakeing pan and smother with butterplace in a pre heated 425 degree oven, and bake till browned remove from oven and pour Original Franks Red Hot Sauce with a stick of butter melted in the sauce (1 stick of butter per bottle of sauce)serve with Blue Cheese dressing.

a variation:

32 oz - franks redhot
32 oz - chicken stock
1 pound - roux*
1 tbsp - minced garlic
4 oz - honey
- combine redhot and stock and brong to boil
- add roux to a heavy consistancy
- add garlic and honey

*Basic Roux Recipe:

Ingredients:
Butter
1 lb.
Flour, all purpose
3 cups

Directions:
Melt Butter over medium heat in heavy sauce pan. Add flour 1 cup at a time stirring constantly until all the flour is smoothly combined. Continue to stir while cooking for five minutes. When cool transfer to storage container. Cover tightly and store in refrigerator until needed. This will keep for a few weeks if tightly covered.
To use re-heat amount needed in microwave or sauce pan. Add to liquid a little at a time until desired consistency is reached.

Jambalaya

2005-12-04T15:30:00.000-08:00

Jambalaya
There are a wide variety of ways to make jambalaya, with chicken and sausage, or shrimp, or ham, or even duck or alligator. Some involve tomatoes and tomato sauce, some use chicken or beef stock instead. This one uses both tomatoes and chicken stock, and is a New Orleans Creole-style "red" jambalaya, as opposed to one made with only stock, a more Cajun-style"brown" jambalaya.

Ingrediants:

1 lb. boneless chicken, cubed; AND/OR

1 lb. shrimp, boiled in Zatarain's and peeled; OR
1 lb. leftover holiday turkey, cubed; OR
1 lb. of any kind of poultry or fish, cubed;
OR Any combination of the above

1 lb. (hot) smoked sausage, andouille or chaurice, sliced on the bias; OR

1 lb. diced smoked turkey ham

1 large onion, chopped

1 bell pepper, chopped

3 - 6 cloves garlic, minced (amount to taste; I like lots)

4 ribs celery, chopped

3 small cans tomato paste

4 large Creole tomatoes, peeled, seeded and diced; OR

1 28-oz. can tomatoes

8 cups good dark homemade chicken stock

Creole seasoning blend to taste (or 2 - 3 tablespoons); OR

2 teaspoons cayenne, 2 teaspoons black pepper, 1 teaspoon white pepper, 1 teaspoon oregano, 1/2 teapsoon thyme 2 bay leaves Salt to taste

4 cups long-grain white rice, uncooked (Some people like converted rice, others prefer good old Mahatma. I use Uncle Ben's converted, as the rice doesn't get sticky or lumpy that way.)

Directions:

In a sauté or frying pan, brown the chicken, sprinkling with Tony Chachere's seasoning if you've got it; a bit of salt, black pepper and red pepper otherwise. Don't brown if using leftover cooked bird, but you still might want to season the meat. Tear or cut the meat into bite-size pieces.

Brown the sliced smoked sausage or andouille and pour off fat. In the pot, sauté the onions, garlic, peppers and celery in oil until onions begin to turn transparent.

In the same pot, while you're sautéing the "trinity", add the tomato paste and let it pincé, meaning to let it brown a little. What we're going for here is an additional depth of flavor by browning the tomato paste a little; the sugar in the tomato paste begins to caramelize, deepening the flavor and color. Keep it moving so that it browns but doesn't burn.

Once the vegetables are translucent and the tomato paste achives sort of a red mahogany color, deglaze the pan with the about 2 cups of the stock, scraping the bottom of the pan to mix up any browned bits, and stir until smooth, making sure the sautéed vegetables, paste and stock are combined thoroughly. It should be fairly thick.

Add the Creole seasoning, tomatoes and salt to taste. Cook over low-medium heat for about 10 minutes. Add the meat and/or seafood and cook another 10 minutes; if you're using seafood, be careful not to overcook it.

Add the rest of the stock, check seasonings, and stir in the rice, combining thoroughly. Cook for about 20-25 minutes, or until the rice has absorbed all the liquid and is cooked through. If you haven't checked your seasonings before adding the rice, it's too late! It's much better for the rice to absorb the seasonings while it's cooking. Check seasoning anyway, then turn the heat down to low-medium and let the sauce thicken up a bit, with the pot uncovered, stirring frequently, for about 10 minutes. Stir thoroughly to combine all ingredients. When the jambalaya has thickened up a bit and has reached the "right" consistency (you'll know), it's done.

Hoppin' John

2005-12-01T13:01:00.000-08:00

Hoppin' John

INGREDIENTS:
1 pound dried black-eyed peas
1 Smoked turkey leg
2 medium onions, divided
3 large cloves garlic, halved
1 bay leaf
1 cup long-grain white rice
1 can (10 to 14.5 ounces) diced tomatoes with chile peppers, juices reserved
1 medium red bell pepper, chopped
1/2 green bell pepper, chopped
3 ribs celery, chopped
1 jalapeno or serrano pepper, minced
2 teaspoons Cajun or Creole seasoning
1/2 teaspoon dried thyme leaves
3/4 teaspoon ground cumin
3/4 teaspoon salt
4 green onions, sliced

PREPARATION:

In a large Cast Iron Dutch oven or kettle, combine the black-eyed peas, Smoked turkey leg, and 6 cups water.
Cut 1 of the onions in half and add it to the pot along with the garlic and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer gently until the beans are tender but not mushy, 2 to 2 1/2 hours.
Remove the turkey leg, cut off the meat; dice and set aside.
Drain the peas and set aside.
Remove and discard the bay leaf, onion pieces, and garlic.
Add 2 1/2 cups of water to the pot and bring to a boil.
Add the rice, cover, and simmer until the rice is almost tender, about 10 to 12 minutes.
Mince the remaining onion then add to the rice along with the peas, tomatoes, and their juices, red and green bell pepper, celery, jalapeno pepper, Creole seasoning, thyme, cumin, and salt.
Cook until the rice is tender, 5 to 8 minutes.
Stir in the sliced green onions and the reserved diced smoked turkey leg.
Serve with hot sauce and freshly baked hot water cornbread.

Hot Water Corn Bread

2005-12-01T12:48:00.000-08:00

Hot water Corn Bread

3 tablespoons oil ( or bacon drippings)
2 cups White corn meal mix
1 1/2 cups hot water
1 egg (beaten)
enough oil to fry with

Combine first two ingredients and the beaten egg. Then slowly add hot water mixing as you pour. Once all water has been added and no lumps are left, start molding the meal mix with your hands into 3 inch patties. Slowly add patties to hot grease fry on one side till edges are crisp (about 5 minutes), then turn cooking another 2-3 minutes. Serve warm. Makes approximately 15 cornbread cakes

Peach Cobbler

2005-11-02T09:26:00.000-08:00

Peach Cobbler

I make this recipe excusivly in the dutch oven

Fill a 8-12 inch dutch oven 2 inches with canned peaches and syrup

then put 1 inch white cake mix on top

then slice 1/8 inch pats of butter, and checkerboard them on top of the cake mix

then sprinkle brown sugar over it

let cook at 350 degrees, start checking in 20 min, let the cake mix cook till no longer a batter, let the syrup "boil" it till solid.

Spotted Pup

2005-10-26T19:46:00.000-07:00

Spotted Pup (cowboy pudding)

This is an authentic trail drive recipe usin’ no eggs. Chuck wagon cooks seldom had eggs. When no sugar was available, Sorghum syrup (one cup) was used instead. In that case, use one cup less milk. Any dried fruit can be used. A combination of dried apples and raisins were often used. Rum or Whiskey might be added also. If any alcohol is added, add it after the puddin’ has thickened.

Ingredients:
2 cups sugar
2 cups white rice
3 quarts milk or canned milk equivalent
1 pound raisins or other dried fruit
1 tablespoon Nutmeg

Preparation:
Use a #12 Dutch oven (shallow if available).
Put two cups of rice
Add 2 cups of sugar and mix well.
Add 3 quarts of milk in the pot (Carnation "Cow in a Can" was often used).

Using a camp fire tripod:
Hang your Dutch oven over the fire to simmer ingredients.
Raise your Dutch oven up if it starts to boil over.
Add nutmeg and stir occasionally to keep from sticking.
Slowly stir in the raisins.
Takes about an hour to thicken.
Stir occasionally.
Raise Dutch oven a little higher as the rice swells.
Simmer and thicken until a spoon stands up in the puddin’.
Cool and serve.

Miner 49er Maple Beans

2005-10-04T13:41:00.000-07:00

Miner 49er Maple Beans

6 thickly sliced bacon strips
1/2 puond fully cooked Polish/Kabasa sausage
1/2 cup chopped onion
1 (16oz.) can of pork and beans
1 (16oz.) can Lima/butter beans , Drained and rinsed
1(16oz.) can Kidney beans, drained and rinsed
1/2 cup of real maple syrup
3 table spoons of white(clear) vinager
3 tablespoons of prepared mustard
3 tablespoons of katsup

In a Skillet or Dutch Oven make bacon till crisp, then set aside.
cook Sausage and onion in a little remaining bacon grease
put all ingrediants in Dutch Oven and cook for 20-30 min at about 350 F till bubbly (or on a medium flame on stove top)

Cowboy Apple Pie

2005-09-24T15:20:00.000-07:00

This is a drink that is Popular among the Cowboy/Civil War reenactors,Passed down from my pard "Ivory Jack" hope you enjoy it too:

COWBOY APPLE PIE

FIRST
Place 2 cups raisins in a small pot.
Add water until raisins are covered.
Boil until the water is absorbed.

SECOND
Combine the following ingredients in a large pot:
• 1 gallon apple juice
• 4 whole cinnamon sticks (broken up)
• 4 cinnamon hard candies
• 1 teaspoon allspice
• 1 teaspoon whole cloves
• 1/8 teaspoon nutmeg
• 2 teaspoons vanilla extract
• 2 cups raisins from step one

Bring to a slow rolling boil and let boil for 15 minutes, stirring occasionally. Let cool, then strain with cheesecloth.

THIRD
Place strained liquid back on the burner and add the following ingredients:
• ½ cup brown sugar
• 3 tablespoons pure maple syrup
Bring to a boil again, stirring until the sugar is dissolved. Remove from the fire and allow mixture to cool.

FOURTH
Add the booze:
• 2 cups Bacardi 151 rum (Everclear can be substituted for 151, but if you do, delete the light rum)
• 1 cup light or white rum
• 2 tablespoons Hot Damn cinnamon schnapps
Pour into a suitable container.
For best results, let it sit for at least two weeks. You can drink it right away, but it’s better after it sits a while.

here are a couple more versions of this recipe:

3 gallons apple juice (not cider)
1/2 gallon Southern Comfort
1/2 gallon Yukon Jack
2 packets Mexican cinnamon sticks (find them at most supermarkets in the Mexican food section)
1 box candied ginger
1 tablespoon whole cloves
1 tablespoon whole allspice berries
2 medium lemons

To prepare:
Take one gallon of the apple juice and place in a large soup stock pot (5 gallon size)and add to it while still cool:
1 packette of the cinnamon sticks
2 pieces of course chopped candied ginger
cloves
allspice
and the zest of one lemon (this is just the yellow part of the rind. No white from the rind as this is bitter.
I cut mine off in long strips with a very sharp knife, but there is a little tool you can buy called a citris zester that works well)

On medium high heat bring this up to the boil then turn down heat and let simmer for about 5 or 10 minutes.Remove from heat and allow to cool.Once cooled, strain the juice and return to the large stock pot. To the gallon of spiced juice add the remaining apple juice, and the juice from one lemon and the Southern Comfort and Yukon Jack and stir together.I have bought four one gallon glass ice tea jugs to store mine in, I suppose in a pinch very well cleaned gallon milk jugs would work. Into each gallon container I add two cinnamon sticks and a couple of long strips of lemon zest from the second lemon.Now you can drink this within the hour, but it tends to mellow the longer it sits.This recipe has come down to me from the Mountianman Rendezvous of the 1970's. It takes a little time to make, but it is a superior product.I have several recipes and have been making this drink for almost three decades. This is the recipe that everyone seems to like and ask for.Some folks use Red Hots (I've tryed this)but I believe the product comes out tasting too sweet.

Shortcut Apple Pie

1 gal. natural apple juice/ unfiltered/ unsweetened/ pasteurized
6 medium (3") cinnamon sticks
1/3 cup brown sugar (I used dark brown for stronger flavor)
1/4 cup honey (I used fresh raw honey)
2 or 3 shakes of ground cloves
1/2 teaspoon lemon juice
750ml Everclear
1 teaspoon Vanilla

Bring the first 7 ingredients to a boil, then bring to a simmer to reduce by 1/4. Cool and then remove the cinnamon sticks. Add the Everclear and the vanilla. Mix well and pour into a jug. Age at least 2 weeks

super moist Choclate Mayo cake

2005-09-24T09:29:00.000-07:00

1 box (18 oz.) chocolate cake mix
1 cup mayonnaise
1 cup water
3 eggs
1 teaspoon ground cinnamon (optional)

1. Preheat oven to 350°F. Grease and lightly flour two 9-inch round cake pans*; set aside. 2. In large bowl, with electric mixer on low speed, beat cake mix, mayonnaise, water, eggs and cinnamon 30 seconds. Beat on medium speed, scraping sides occasionally, 2 minutes. Pour batter into prepared pans. 3. Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pans and cool completely. Sprinkle, if desired, with confectioners sugar or fill and frost.
*Or, prepare cake mix as above in 13 x 9-inch baking pan and bake 40 minutes or until toothpick inserted in center comes out clean.
VARIATIONS:
For a Pecan Coconut Topped Cake...combine 1 cup flaked coconut, 2/3 cup firmly packed brown sugar and 1/2 cup chopped pecans, then sprinkle over cake batter in 13 x 9-inch baking dish before baking.
For a Black Forest Chocolate Cake...do not flour baking pan. Evenly spread 2 cans (21 oz. ea.) cherry pie filling over bottom of 13 x 9-inch baking pan, top with prepared cake batter and bake 1 hour or until toothpick inserted in center comes out clean. Cool completely, then turn upside down onto serving platter.
For a Decadent Chocolate Lava Cake...combine 2 packages (3.4 oz. ea.) instant pudding, 2 cups water, 2 cups milk and 1/3 cup sugar until blended, then pour over cake batter in 13 x 9-inch baking pan. Bake 1 hour or until toothpick inserted along edge comes out clean and serve warm.
For a Yellow Mayonnaise Cake...substitute 1 box (18 oz.) yellow cake mix for chocolate cake mix.

Trinity

2005-09-12T09:45:00.000-07:00

Trinity is the base seasoning of many fine soul food dishes, like Hoppin John and greens of any sort.

equal parts celery, onion, and sweet pepper either red or green-chop and dice to similar sized piecessautee in a little oil, shortning, Lard, or Bacon Greese.
you can freeze Trinity in small portions ahead of time and use it as you need it. This is good to do because when vegetables go out of season they get expensive and inferior.

Recipe: Vasilopita (Greek New Years Cake)

2005-07-29T15:22:00.000-07:00

VASILOPITA (Traditional Greek New Year's Cake)

Description:When the cake is cut on New Years Day, everyone iskeen to find the coin as whoever does is meant to have good luck throughout the year. In days gone by, wealthierpeople would actually use a real gold coin!

Ingredients:1 + 1/2 cups sugar
4 eggs
3/4 cup oil
1/2 cup butter, melted
1 tsp. vanilla extract
3/4 cup orange juice
1/4 cup brandy
3 cups flour
2 tsp. baking powder
chopped almonds
icing sugar
Royal Icing (optional)

ROYAL ICING1
egg white
1 + 1/2 cups icing sugar
1 tsp. lemon juice

Directions:
Whip eggs and sugar until very light. Add oil, melted butter and vanilla.Stir in orange juice, brandy, flour and baking powder just until combined.Place in a greased and floured round cake pan. Place a foil-wrapped coininto cake mixture. Sprinkle almonds around edges. Bake at 175°C for 45 minutes until golden and toothpick inserted in center comes out clean.Cool and remove from pan. If desired, write the new year on top withroyal icing and sprinkle with icing sugar.

ROYAL ICING
Whip egg whites, slowly adding icing sugar and lemon juice.Adjust consistency by adding a few drops of water for thinner icingor icing sugar for a stiffer icing. Spread or pipe on cake and let dry.

Recipe: Zucchini Bread

2005-07-19T23:20:00.000-07:00

Zucchini bread

Description:
Well its summertime, and those zucchinni's are comeing in faster then they can be eaten or given away, why not make some zucchini bread with them????

Ingredients:
3 eggs (beaten till a little foamy)
1 cup conola oil
2 cups sugar
2 cups grated and peeled zucchini
2 teaspoons Vanilla

In a Seperate bowl mix:
3 cups of flour
3 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon
baking powder
1 teaspoon salt
1/2 cup walnuts or macadamion nuts

Directions:
Pre heat oven to 325
Beat eggs till light and foamy
add 1 cup canola oil, 2 teaspoons Vanilla, 2 cups of sugar, 2 cups zucchini
mix all ingrediants in one at a time make sure each ingrediant is mixed in before adding the next
in another bowl mix 3 cups of flour, 3 teaspoons cinnamon, 1 teaspoon baking soda, 1/4 teaspoon baking powder, 1 teaspoon salt, 1/2 cup of nuts
make sure all is mixed well, then combine the liquid to the powder and mix wellpour into two 3x5 greased (I prefer using bacon grease) loaf pans and bake one hour at 325, take out and cool, if you wish you can sprinkle powdered sugar, or spread a cream cheese frosting on top.

Recipe: Banana Fritters With Blueberry Syrup

2005-07-18T22:29:00.000-07:00

Banana Fritters With Blueberry Syrup

Description:
Something sweet goes well in the fresh air of earlt morning. Fritters are a favorite, especially served with a slice of bacon or country ham, and fresh fruit.

Ingredients:
1/2 cup milk
2 bananas ripe and smashed
2 cups of all-purpose flour
1-1/2 teaspoon salt
3 teaspoons baking powder
2 eggs, well beaten
1 table spoon butter, melted
Vegtable oil or bacon grease for frying

Blueberry Syrup:
1 cup blueberries
3/4 cup sugar
1/2 cup water

Directions:
* Mix Milk and bananas
* Sift dry ingrediants together
* Add to fruit mixture
* Add eggs and butter
* Mix well
* Drop by spoonfuls into 2 inches of hot oil
* Turn when first side is brown
* When done (about 2 min on each side) , remove from oil and drian on paper towels. Serve hot

[Note] : The above recipe without bananas, is a basic fritter recipe. Other fruit ( approximatly 2 cups) can be used- gratred apples, choped peaches, or fresh berries.

Blueberry syrup:
Cook blueberries with sugar and water till thick.
Other berries can be used to make this syrup as well.

Recipe: Sourdough Flap Jacks

2005-07-18T22:08:00.000-07:00

Sourdough Flapjack’s

Description:
Got this recipe off my chuckwagon pard, they are great!

Ingredients:
1 cup sourdough starter
1 cup flour
2 tablespoons bacon grease
¼ cup canned evaporated milk
1 teaspoon baking soda
2 Tablespoons sugar
pinch of salt
Milk

[Note: return to the starter crock as much batter as you removed.

Directions:

Sourdough Starter:See Herman Secret Starter (Sourdough Starter)

Mix:
1 cup sourdough starter1 cup flour2 tablespoons bacon grease¼ cup canned evaporated milkBlend in:1 teaspoon baking soda2 Tablespoons sugarpinch of saltadd milk and stir with wooden spoon till it becomes a pancake batter consistancyLet mixture bubble a minute, and then drop by spoonfuls onto hot castiron griddle or skillet. Warm the syrup ( I prefer Karo Corn Syrup), or Southern lick (mollasses) , boil up a big pot of coffee, and invite the neighbors in!

Recipe: Sourdough Cinnamon Rolls

2005-07-18T22:01:00.000-07:00

Sourdough cinnamon rolls

Description:
these are a great treat, Coundnt make them fast enough at EOT

Ingredients:
1 Cup Sourdough Starter
2-1/2 cups flour
2 cups warm water

Let stand overnight. Remove 1 cup the next morning of the "sponge" (the sourdough starter that you let sit out over night) and refrigerate for future use, or give to a friend.

2-1/2 cups Starter (the "sponge" you left out over night)
2 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon baking soda
2-1/2 cups of flour (or more if needed)
1 stick of melted butter
Cinnamon
Brown Sugar

Directions:
In a large bowl, mix together starter, eggs, salt, and baking soda. Add 2-1/2 cups of flour, more if needed to make a soft dough (like a babys bottom). Let rest in a warm place for 30-40 min. Roll or pat out into an oblong shape, about 1/2 an inch thick. Spread on with a basting brush butter to the dough, and sprinkle generously with brown sugar. and cinnamon (about 1/2 cup of brown sugar to 1 tablespoon of cinnamon). Roll the dough from wide side, and slice into 1 inch thick slices. Arange in a 12-14 inch castiron skillet, or a 14 inch dutch oven, and let rise till double in size, or for about 1 hour. Cook at 350 degrees for about 20-30 min, till done, remove from heat, and immeadiatly apply icing over rolls Icing: Powdwered sugarmilkand a teaspoon of vanilla extract

Recipe: Sour Dough Starter

2005-07-16T20:43:00.000-07:00

Herman Secret Starter (sourdough starter)

Description:
The object of Herman - as a Good Samaritan Recipe - is to give a cup of the starter, along with the Replacement Recipe plus a cake to a friend. In turn they will keep the starter going and bake up something delightful to also share with another friend, along with a cup of the starter.When you give away a cup of Herman a note must accompany it reading: "This is Herman. Treat him with love and keep him warm and away from drafts. Within 3 days of receiving this portion of his secret cake starter, please add to him a smooth mixture of one cup each - water, flour and sugar. Let him stand in a non-metallic container with a loose-fitting lid for 6 hours before using a portion him in the following recipe.....

"Ingredients:
1 envelope dry yeast
1/4 cup warm water
1 teaspoon granulated sugar
2 cups dairy buttermilk
2 cups flour
2 cups granulated sugar

Directions:
Soften yeast in water with sugar. Stir once or twice. Let stand 5 minutes or until doubled in volume. (If it doesn't double and bubble, the yeast is no good. Throw it out and start over with a fresh pack.)Beat remaining 3 ingredients together until smooth and beat in the bubbly yeast mixture at end of the 5 minutes. Pour into non-metallic 8-cup container with a loose fitting lid. Let stand in warm place 6 hours. As it bubbles up, stir it down (after the 2nd or 3rd hour - so don't be impatient!) Then it's ready to use. Say hello to Herman!

Just remember to keep Herman out of drafts. Set him in a sunny spot-once in a while. He delights in this! He'll bubble up with excitement if the sun's shining on him a while!Replacement RecipeEvery time you remove a cup of Herman, you must replace him at once with a simple mixture of:1 cup water1 cup flour1 cup granulated sugarBeat it smooth and stir it into the mixture from which you removed the cupful for baking purposes. The above 3-cup mixture makes 1 cup of starter-batter exactly, so if you remove TWO cups of the starter, double the replacement ingredients. Always leave at least one cup of the starter at all times with which to begin your next batch of Herman

Krispy Kreme Bread Pudding

2005-07-16T19:08:00.000-07:00

Krispy Kreme Bread Pudding

Description:
Bread pudding made with donuts

Ingredients:
2 Doz. (original) Krispy Kreme donuts
1 (14 oz.) can sweetened condensed milk (not evaporated)
1 (15 ounce) can fruit cocktail (undrained)
2 eggs beaten
1 (9ounce) raisins (dole, kosher)
1 teaspoon Kosher salt
2 teaspoons cinnamon

Creamcheese frosting:

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter or margarine, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar (about 4 cups), sifted:

BEAT cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended.ADD sugar gradually, beating until well blended after each addition.

Directions:
in a 12" castiron Dutchoven (the deep kind), quarter donuts into dutch oven , pour ingredients on top of donuts, mix real well, and let soak for about 15-20 minutes, after soak time mix donuts again , and make sure the donuts have soaked up the liquid as much as possible. Cook at 350 degrees for about 45 minutes to an hour.

At Shoot out at Dead mans Point

2005-07-16T18:58:00.000-07:00

Recipe: Fishermans Stew (Lydia's Favorite)

2005-07-16T18:54:00.000-07:00

Fishermans stew (Lydia's favorite)

Description:even most people who don't care for seafood will like this one (except Lydia, see doesn't like any seafood)

Ingredients:
1 medium onion, finely choped
1-1/2 teasoons minced garlic, divided
1 tablespoon olive oil
1/2 pound plum tomatos, seeded, diced
1 teaspoon grated lemon peel
1/4 teaspoons crushed red pepper
1 cup of clam juice
1/3 cup white wine
1 tablespoon tomato paste
1/2 teaspoon salt
1 lbs. orange roughy cut into 1 inch cubes
1 lbs. uncooked large shrimp, peeled and divided
1/2 pound sea scallops
1/3 cup minced fresh parsley
1/3 cup mayonnaise(use fresh seasonings, not dried)

Directions:
in a 10" inch castiron dutch oven saute onion, and 1/2 teaspoon garlic in olive oil, then add tomatos, lemon peel, and red pepper, cook and stir for a couple of minutes. Then add clam juice, tomato paste, white wine, and salt, and bring to a boil. Reduce heat, cover and simmer for 10 minutes, then add the fish, shrimp, scallops, and parsley, cover and cook 10 minutes, or untill fish flakes easy with a fork, the shrimp turn pink, and scallops are opaque. Combine mayonnaise, and remaining garlic, and dullop onto each serving.

Recipe: Sticky Fingers Pork Ribs

2005-07-15T17:46:00.000-07:00

Sticky fingers Pork ribs

Description:
Made this at a resent Chuckwagon competion, and it was a huge hit, prior to that Lydia used to make it in the crock pot.

Ingredients:
3 1/2 pounds of pork loin back ribs
1/4 cup packed brown suger
1/2 teaspoon black pepper
3 tablespoons of liquid smoke
2 cloves of garlic finly choped, or pressed
1 teaspoon of salt
1 medium onion
1/2 cup of coca~cola
1 1/2 cups of chris and pitts BBQ sause (hickory flavor)

Directions:
* Remove the inner skin (membrane) from the ribs
* Mix brown sugar, pepper, liquid smoke, garlic, and salt; rub mixture onto ribs.
* Cut ribs at 2-3 bone intervals
*Layer ribs, and onions in Dutch oven, or crock pot
*pour coca~cola in to pot
*Cover, and cook on low heat (200-300 degrees F)8-9 hours, or untill ribs are tender.
* remove the ribs from Dutch oven/crock pot, and drain liquid and discard.
*cover ribs in BBQ sauce, and cover, and cook for an additional hour, or 2.

Recipe: Fried Green Tomatoes

2005-07-15T17:42:00.000-07:00

Fried Green Tomatoes

Description:A Favorit treat of mine, love to have it especialy when the (green) Tomatoes are in season.

Ingredients:
4 Large Green Tomatoes
2 eggs
1/2 cup milk
1 cup flour
1/2 cup corn meal
1/2 cup breadcrumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
vegtable oilor Bacon Grease

Directions:
*Slice Tomatoes 1/2 inch thick
*whisk eggs, and milk together in a medium bowl.
*scoop flour,cornmeal, breadcrumbs, salt, and pepper onto a plate, and mix together.
*put oil in skillet, and heat on medium heat until hot.
*Dip Tomatoes into eggs, and milk, then coat with flour mixture.
*place tomatoes into skillet in batches of 4-5. Do not crowd the tomatoes, they should not touch eachother.
* when the tomatoes are brown, turn, and fry the other side.
*drain on paper towles

Taken at Gun Fight Behind the Jersey Lilly 2004

2005-07-15T17:39:00.000-07:00

Recipe: Pulled Pork Chili

2005-07-15T17:35:00.000-07:00

Pulled Pork Chili

Description:This is a pretty tasty chili, it is mild, and if you want heat in your chili, you will have to add it.Probably a Habenaro pepper or two should do it.

Ingredients:
3-4 lb pork shoulder roast (You can buy them with out the bone)
2 cans kidney beans
1 cup of pre sliced cactus
1 large diced onion
1 can of fire roasted peppers (hot or mild according to what you like)
3 packets chili seasoning
1 packet taco seasoning
1 bottle beer (Samuel Adams preferably)

Directions:
Place pork shoulder roast, one cup water, and 12 ounces beer in 12 inch Dutchoven and roast at 350o for approximately 3 hours until pork roast falls apart.Turn and check roast hourly. When pork shoulder roast falls apart, pull bones out and shred roast to suitable consistency.Add onion, green pepper, and seasoning packets to Dutchoven, and cook for one half hour, making sure to have mixed seasonings into pulled pork well.Add beans (juice and all), and cook one half hour. serve with lime wedges

Recipe: Shut Your Mouth Sweet Potato Pie

2005-07-15T17:29:00.000-07:00

Shut your mouth Sweet Potato Pie

Description:After alot of trial and error, of trying to get a good sweet potato pie recipe dialed in, this is what I came up with, and it is good.
Ingredients:

3 lbs. Sweet Potatos/ Yams work best (fresh not canned)
1 stick of butter.
1 1/2 cups sugar.
1 can evaporated milk.
2 eggs.
1 tsp vanilla extract
1 1/2 tsp nutmeg.
Dash of cinnamon.

Directions:
Yams- poke 3 holes with knife into the Yams, Bake in oven at 425 degrees F for about an hour, untill soft

Pie Filling:

*Add 1 Stick of butter to warm sweet potatos/Yams(right from the oven, and peeled), and mash with a fork.
*add the rest of ingredients (except cinnamon) and mix till pie filling is real smooth.
*Pour into an uncooked pie crust
*Dust top with cinamon
*Bake for 50-60 min. At 400 Degrees F till you can stick a knife in it and pull it out clean
*Let cool at least one hour.

Pie Crust:
2 cups of flour
2/3 cup of shortning + 2 Tablespoon
1 teaspoon salt
5-6 tablespooons of Ice Water

*add shortning to flour and mix till crumbly.
*then add salt, and water and mix to a play dough consistancy.
*Roll out on a bread board dusted with flour
*place in 10" Dutch Oven, or 8-10" Pie pan

Recipe:Gold Strike Bake Potato Soup

2005-07-15T17:25:00.000-07:00

Here I am Frying Bacon for my Baked Potato Soup

Gold Strike Baked potato soup

Description:this is a thick, creamy, rich and hearty soup, and is very simular to Stuart Andersons Black Angus Restraunt's recipe. Lydia and I won first place in a Chuckwagon cook off with this recipe it is very delishious

Ingredients:
4 large Baking potatoes
2/3 cup Butter or margarine
2/3 cup Flour
6 cups Milk (evaporated milk in a can, one can of water per one can of milk, about 3 cans all together)
salt and pepper to taste
1/2 a bushel of green onions , chopped
12 slices Bacon, fried, crumbled
5oz. velveta cheese
1 cup Sour cream

Directions:bake potatoes at 400° for 1 hour or until done.Let cool.
Fry up bacon till crispy, then crumble, while potatos are bakeing.
Cut potatoes in half lengthwise, skin one half of each potato an discard skins.then chop into bite sized pieces.Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook for one minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.Add chopped potato's , salt, pepper, green onions, bacon, and cheese. Cook until thoroughly heated. stir in sour cream, Add extra milk, if too thick. Serve topped with green onions, bacon, and cheese.

Cajon Cowboy's

2005-07-13T16:30:00.000-07:00

7/13/05

2005-07-13T14:56:00.000-07:00

Hey Ya'll this is my first attempt at a Blog page so excuse the lack of experience. Let me tell you a little about my self, I live in Riverside, CA, and enjoy many hobbies such as : Cowboy Action Shooting (CAS/SASS) , Chuck Wagon Cooking/Dutch Oven Cooking/ Cooking, Sewing, Comic books, and I have a wide music taste, though I am not to fond if rap/hip hop. I do like every thing from Punk Rock, Death rock, Rock n'Roll , Blue Grass, oldies, Soul, Motown, Folk, Swing/Big Band, etc... I have a beautiful Wife, and two children my Daughter who is 13 years old, and my son who is 16 months. I have an extreme interest in the Rail Road Industry (though my knowlage is not as strong as my interest), I love the sound of a train rolling by. My Wife and I have won quite a few cook offs, and I love to share recipes. well that is all for now I wana see how this looks on my page.