Thursday, January 18, 2018

Valentine Surprise a Non-Cook Can Make!

Not going to wait for the big day to share this simple, easy take on Boston Cream Pie that even a child can put together. Honest—no cooking! What a wonderful treat for your sweetie when He thinks you can't cook!

Now is the time to try this out. The little cakes are available when fresh strawberries are on sale. Buy a couple of packages of cakes and freeze them!

1 pkg “desert shells” -They are next to the fresh strawberries!
1 pkg Chocolate frosting – Ready made, just stir!
1 pkg Pudding cups – just peel the tops off!

  • Note this is the basic recipe, you can use any flavor of pudding or topping that is His favorite! You can even use non-fat Greek style yogurt!
Lay out some wax paper on the counter – just to make clean-up easier.
You might use some toothpicks if your hand isn't steady.

Open the dessert shells. Open a pudding cup and spread it into the center depression of shell.

Now carefully place two of them together gooey sides together!

If you like use three toothpicks to hold the top to the bottoms.

Open the frosting and stir it up until it is easy to spread.

Cover the top.

Then spread on the sides to make them even.

Place in refrigerator until set and cover with plastic wrap.

IF you like you can freeze them, just be sure to remove the toothpicks!

The grocery store has all kinds of things in the baking aisle. Check them out for decorative hearts of even a small tube of white icing that you can write on top of the cakes!

Such a sweet surprise and don't try to tell me you can't do it!


Serving my Master Indy

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 


Dan White via @amazon

Monday, January 15, 2018

Cashier Memorial Meatballs & Beans

Throughout history brave people have gone to fight wars while hiding who they were. Often we never know. We never know at what cost they incurred to protect the society who shunned them. We dedicate this meal to one such hero.

A high protein – low fat meal loaded with flavor is just the thing for this weather. Meatballs, white beans and tomatoes together right out of your pantry.

  • 1 Tsp olive oil
  • 1 lb ground beef (or store bought beef meatballs)
  • 1 egg
  • ¼ cup milk
  • ½ cup breadcrumbs
  • ½ tsp garlic powder
  • ½ tsp salt + ½ tsp pepper
  • ½ yellow onion, chopped
  • 1 can (28 ounces) diced tomatoes (un-drained)
  • 1 can (15 ounces) cannellini beans, drained
  • 1 tsp Italian Seasonings
  • ½ package of bow tie pasta
  • Grated cheese (optional)


Do your cutting: chop the onion.
In a large bowl mix: ground beef, egg, breadcrumbs, garlic powder, Italian seasonings, salty & pepper, and milk. Mix thoroughly with short wooden spoon. Let sit for 10 minutes. 
Start the bow tie pasta according to package (boil for 15 minutes) and
Scoop meat into 1½ inch balls with a small scoop and shape with wet fingers.

Heat oil in a Dutch oven over medium heat. Add meatballs (about half at a time so they don't bunch together). Let them cook for about 4 – 5 minutes, (you know when to roll them over when they release easily from the pan). 

Cook on the other side about the same amount of time and remove to a paper towel lined dish. Follow with the second batch the same way.

Add onions to the dutch oven and drain the tomatoes (fluid only) on to them. The liquid will help release any brown bits on the bottom as you scrape them with a spatula. Then dump the tomatoes and white beans into the pot. 

Return the meatballs, cover and reduce the heat to low.
Let them simmer – tiny bubbles appearing – for 15 minutes.

Serve over the bow tie pasta with a green vegetable on the side!

Serve with grated cheese, if desired.

Servings Per Recipe: 8
Per Serving: 37 mg chol., 5 g sat. fat, 65 g carb., 13 g Fat, total, 8 g fiber, 483, 25 g pro., 545 mg sodium

For our music:

So happy to be serving my Master Indy

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White @amazon


Albert D. J. Cashier

Albert D. J. Cashier (December 25, 1843 – October 10, 1915), born Jennie Irene Hodgers, was an Irish-born immigrant who served in the Union Army during the Civil War. Cashier adopted the identity of a man before enlisting, and maintained it for most of the remainder of his life. He became famous as one of a number of soldiers who served as men during the Civil War. He kept a consistent and long-term commitment to his male identity. Even today many just do not understand the term!

He was born in Ireland around the year 1843 and was the child of Sallie and Patrick Hodgers. His own later accounts of how he moved to the United States and why he enlisted were taken when he was elderly and disoriented, and was also typically evasive about his earlier life; therefore, these narratives are contradictory.
Typically, he was said to have been dressed in boy's clothing by his stepfather in order to find work. Even before the advent of the war, Hodgers adopted the identity of Albert Cashier to work. By 1862, he had traveled as a stowaway to Illinois and was living in Belvidere.

That year he enlisted in the 95th Illinois Infantry for a three-year term using the name "Albert Cashier" and was assigned to Company G. A company catalog lists Cashier as nineteen years old upon enlistment, “a farmer from New York City, 5 feet 3 inches tall, blue-eyed, and of a fair complexion.”

The regiment was part of the Army of the Tennessee under Ulysses S. Grant and fought in approximately forty battles, including the siege at Vicksburg. He was captured there while performing reconnaissance. Cashier managed to escape, however, and make his way back to the regiment.

The regiment was also present at the Red River Campaign and Guntown, Mississippi, where they suffered heavy casualties. Throughout the war, the regiment traveled a total of about 9,000 miles during its term. Other soldiers thought that Cashier was small and preferred to be alone, which was not uncommon for soldiers. Cashier fought with the regiment through the war until August 17, 1865, when all the soldiers were mustered out. Cashier was honorably discharged on August 17, 1865.

After the war, Cashier settled in Saunemin, Illinois, in 1869, where he worked as a farmhand as well as performing odd jobs around the town.
His employer there, Joshua Chesebro, built a one-room house for Cashier. For over forty years, he lived in Saunemin and was a church janitor, cemetery worker, and street lamplighter. Because he lived as a man, he was able to vote in elections and later claimed a veteran's pension under the name Albert Cashier.

In 1911, Cashier was hit by a car that broke his leg. A physician discovered his secret in the hospital, but did not disclose the information. On May 5, 1911, because he was no longer able to work, Cashier was moved to the Soldiers and Sailors home in Quincy, Illinois. During this stay, he was visited by many of his fellow soldiers from Ninety-fifth Regiment. He lived there until her mental state deteriorated and she was moved to the Watertown State Hospital for the Insane in March 1914. Attendants at the Watertown State Hospital discovered that he was biologically a female when giving him a bath, at which point he was made to wear women's clothes again after fifty years.

Death and legacy
Albert Cashier died on October 10, 1915. He was buried in the uniform he had kept intact all those years and his tombstone was inscribed "Albert D. J. Cashier, Co. G, 95 Ill. Inf."

Cashier was given an official Grand Army of the Republic funerary service, and was buried with full military honors. In the 1970s, a second tombstone, inscribed with both of her names, was placed beside the first.

Also Known As Albert D. J. Cashier: The Jennie Hodgers Story is a biography written by veteran Lon P. Dawson, who lived at the Illinois Veterans Home where Cashier once lived. The novel My Last Skirt, by Lynda Durrant, is based on his life. Cashier's house has been restored in Saunemin.

Wednesday, January 10, 2018

January Pork with fried rice

Dear readers, please forgive the sporadic posts to this blog. slave has been suffering from complications of gall bladder surgery + the Martian Death Flu that has been going around.

Here's an interesting take on pork chops and fried rice with a glaze of Jack Daniels, brown sugar and stone ground mustard.

2 Tbs stone ground mustard
4 Tbs packed dark brown sugar
2 Tbs Jack Daniels Whiskey
4 boneless pork chops, ½ inch thick
4 cloves garlic, minced
½ yellow onion chopped (divided)
1 cup cooked rice (= ½ cup raw)
3 large eggs beaten
4 Tbs Worcester sauce (can use soy if preferred)
1 cup frozen peas

Do your cutting: Chop the onion and garlic. 

Mix the brown sugar with mustard and Whiskey. Add most of the chopped onion – saving back about a third. Stir in the garlic until well mixed.


Divide mixture into two zipper bags.

Make a couple of small slits on the sides of the chops where the white line of fat is. This will keep the chop from “cupping”. 


Add two chops into each bag and seal. Mix it around until each chop is well coated. Sit these in refrigerator for at least two hours to marinade.

Pre heat the oven to 250 degrees. (this is low and slow)
Line a pan with foil and spray a rack to set inside.

 Leave the marinade to coat each chop

Place in oven for about 45 minutes Then boost the temp to 350 for another 15 minutes. or until a thermometer reads 155 degrees.

While that is roasting:
Fix rice: place ½ cup of raw rice into a sauce pan and stir in ¾ cup of water and ½ cup of beef stock. Bring to boil, cover and reduce heat to simmer for 20 minutes.

When all liquid is absorbed into the rice, stir in the remaining third of the chopped onion.

Heat skillet over medium heat with 2 tbs oil. Stir in the rice and let heat for about 2 minutes, then stir in the frozen peas and the sauce. Mix well.

Let cook for about 2 more minutes, then push to side of pan and pour in the mixed eggs. 

Stir eggs until they start to firm up, then mix them into the rice mixture.

If you wish the chops can be finished under the broiler, just to get a crust, but this is not necessary. 

Serve with rice on the side. This complete meal contains protein and two vegetables. Plus the Jack Daniels give it an extra UMPH!

So happy to be serving my Master Indy.


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 


Dan White via @amazon

Monday, January 1, 2018

Tea Rattle Tea Bang

The name for this dish comes from a very old song taught to me by my great-grandmother. (born in 1876) It was about a “tinker” named jolly old Rodger who lived in a garret in New Amsterdam!
Most cultures have a variation of this dish for using up left-overs and stretching the food budget. Irish have their “Colcannon”, the English love their “Bubble & Squeak”, and the Scots call theirs “ rumbledethumps”! For this combination produces a unique sound as it is fried up.

Use up these holiday vegetables, mashed potatoes and what ever left-over meat for this great easy dish. Some serve it with an egg on top, others use it as a side dish.

  • 3 slices bacon
  • ½ lbs left over chicken
  • 6 tablespoons butter, unsalted
  • ½ cup onion (finely chopped)
  • 1lbs mashed potatoes
  • 1 cup leftover vegetables, cabbage, swede, carrots, peas, Brussels Sprouts, finely chopped (here used a broccoli slaw mix)
  • Salt and freshly ground black pepper to taste
  • ¼ cup shredded cheese – optional
  • 4 eggs – optional


Do your cutting. Chop up the onion.
For this dish, I used fresh chicken breasts and a broccoli slaw mix.

Fry up the bacon till it renders grease, remove to paper towel for use latter. 

Cook the chicken 6 minutes per side until done. Remove to paper towel.
Add the onion and stir in. 

Let cook until starting to go translucent (about 5 minutes). Add the slaw mix and stir in. If necessary, add a little chicken broth to steam and wilt the mix, about 6 minutes.

Cut up the chicken into bite sized pieces.

Stir the mashed potatoes and chicken into the skillet. Mix well. Let cook until edges are starting to brown, pressing the mix down. You will hear the distinctive sounds!
Optional: sprinkle some cheese and crack open the eggs to cook on top.

Cover for about 4 minutes.

Now serve as you like: it can make a nice main dish for tea or brunch.

An alternative is to mix the potato and vegetables and form into small patties then fry as above. Bubble and squeak cakes also make a great side dish for any roast meats, or as here, topped off with a poached or fried egg.


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 


Dan White

Happy New Year!

Wednesday, December 20, 2017

Bananas Foster Bread Pudding

This time of year is filled with the sights and sounds of the holiday. Let's not forget the smells! Now is the time for baking sweet deserts! Nothing brings to mind wonderful memories like the smells from your oven.

Here we blend the tastes of a good English bread pudding with a New Orleans Bananas Foster! What a way to up the ante on your holiday feasts! Also for this recipe we chose to use a sugar substitute to show we care for friends & relatives who have to limit their sugar intake. Sugar might be off limits but not the sweet smiles of baked love.


  • 3 large eggs + 3 egg yolks
  • 1 qt half & half divided
  • 1 cup sugar substitute designed for baking
  • 3 bananas sliced into “coins”
  • 2 teaspoons vanilla extract
  • 3 tablespoons spiced rum divided
  • ¼ tsp kosher salt
  • 6 cups cubed brioche, approximately 1 small loaf
  • ½ cup dried cranberries
  • 1 tsp Apple pie spice (or pumpkin pie spice will do)
Do your cutting: cube the bread and let sit on counter to become stale.
(Wait to cut the bananas)

In a microwave safe container heat 1 cup of the half & half mixed with 1 tsp apple pie spice for 2 minutes. You want it to reach about 180 degrees, not to a boil. Let that steep for about 5 minutes.

In a blender, mix the eggs & egg yolks and let beat together as you slowly add the 1 cup of sugar substitute. Now add the rest of the half & half and vanilla. If you have enough room, mix in the steeped half & half.
This will be the custard: if necessary you can make this up to 2 days ahead and keep covered in the refrigerator.

Now pour this over the bread cubes, its OK to have some left over. Place a piece of plastic wrap over the dish and push it down to the mix.

Let this sit overnight in refrigerator to blend.

Day of baking:
pre heat oven to 325 degrees and spray a casserole lightly.

Slice up the bananas and place in a layer on the bottom of dish.

With your hand, scoop out half of the bread into the casserole.
Sprinkle with dried cranberries and continue to empty the bread mix on top.

Bake for about 1.5 to 2 hours. This will swell up so place a sheet pan underneath to catch any drips.

Pudding will be ready when it reaches 165 degrees! Remove and let sit on the counter top.

Meanwhile, for the sauce. Be easy on yourself. Get a jar of caramel topping, heat with ½ tsp kosher salt. Stir in some spiced rum just before serving.

What a fantastic sight and aroma.

So happy to get to serve this to Master and His friends.


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 


Dan White