Thursday, March 31, 2016

LGBT Vets G.I. Casserole

It is often written that the modern LGBT Civil 

Rights movement started after the GI's returned 

from World War II. Yet it was that  very military 

service that allowed the movement to happen. 

Men from all over the country finally saw a real 

homosexual in person! 

Sure same sex acts were always happening in such

 groups of men living together in close proximity. 

But we all know being gay is so  much more than 

just doing the sex act.


For the first time gays were finding there were 

OTHERS! After the war they often settled in the 

big cities of either coast where others like them 

could be found. This unity brought strength and 

groups were formed: The Satyrs, Mattachine 

Society, and Daughters of  Bilitis. Sadly most of 

the WWII lgbt  veterans have passed but slave 

wanted to dedicate this dish to them!

A simple sausage casserole with potatoes, green 

beans, tomatoes, and mushrooms. A wholesome 

meal in one dish. 



3 – 5 yellow gold potatoes quartered

1 lb Un-cooked bratwurst, sliced

1 can Stewed tomatoes un-drained

4 oz. Fresh button mushrooms, rinsed & drained

1cup Chopped yellow Onion

1 can green beans, rinsed and drained

1 tsp Salt + ½ tsp Pepper

1 tsp chopped basil

1 tsp Italian seasoning


Preheat the oven to 350 degrees.

Do your “KP”.

Cut up the onion, mushrooms, potatoes, and bratwurst.

Heat water to boiling and drop potatoes in for about 12 

minutes, then drain.

Meanwhile, brown the sausage in a large skillet until no 

longer pink, about 8 minutes. Remove to paper towels.

Sauté the onions and mushrooms in the same pan for about 

7 minutes. Sprinkle with basil and Italian seasons while 

that cooks.

In a large bowl mix the green beans with the hot potatoes. 

Then stir in the onion – mushroom mixture, the bratwurst 

and finally the can of stewed tomatoes. Stir well and spoon 

into a sprayed 9 x 13 baking dish.

Bake for 40 minutes, or until the casserole is bubbly. 

Garnish as you choose and serve.

For our music lets swing!

This casserole provides all the meat and vegetables for a 

great dinner. Just heat a bread and have a great meal.


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

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Friday, March 25, 2016

Easter Påske Pie

The other day slave stumbled on a recipe for Easter Pie. Never heard of it! So it became imperative to study, research and come up with an easy way to fix it.
Easter pie is a family tradition for many Italians. Yet almost every family made it a different way. Depending on what village your family comes from, the Easter Pie can vary a great deal. Some are like a quiche, some like a pizza on its side with a part rolled over. Some can even be like a rice pie but it generally has a combo of meat and cheese (chunks of ham, pepperoni, several cheeses, etc) between two crusts.

An Easter Pie is to be served on the day before Easter at noon to signify the end of Lent and to break the fast. Nothing breaks a fast like pie crusts and a big collection of meats, cheese, and eggs! What a delicious way to celebrate the ability to eat again.
With such variations possible, slave thought: “Why not try a Danish Version?” Hope no one finds offense, it merely is an attempt to should how this tasty meal can fit into many local cuisines.


2 tubes Croissant pastry

2 tablespoons butter

2 tablespoons cornstarch

1/8 teaspoon nutmeg

1/8 teaspoon garlic powder
ground white pepper to taste

3 pieces bacon

1 salami

½ cup cocktail weenies

1 cup milk

4 ounces shredded Havarti cheese

3 eggs, slightly beaten

½ cup diced ham

1 egg

1 teaspoon sugar


Wrap a pizza stone with foil and place in cold 

oven, pre heat to 350 degrees.

Press 1 tube of croissant dough into a baking 


Cut up the meat into ½ inch – 1 inch pieces.

Cook the bacon until crispy, about

minutes, then drain on paper towels.

Stir the cornstarch into the warm grease 

along with the nutmeg and white pepper. 

Cook and stir until dissolved, about 2 to 3 

minutes. Add milk, cook and stir until 

thickened and bubbling about 5 minutes.

Stir cheese into milk mixture; cook and stir 

until melted and cheese sauce is smooth, 
about 5 minutes.

In a medium bowl whisk the 4 eggs. Temper 

them by adding a few tablespoons of the 

cheese mixture while stirring. Then add this 

back into the rest of the cheese sauce. 

Whisk until incorporated, 1 to 2 minutes


broken bacon bits, ham and salami pieces 

into cheese sauce; pour onto bottom crust in 

baking dish.

Roll out the other tube of dough on a piece 

of wax paper to the size of the baking dish. 

Carefully cut out designs to allow steam to 

escape. Place this on top and seal down the 


(If you like a pretty look – brush with an egg 

wash made of 1 egg beaten with 1 teaspoon 

of sugar)

Bake in the preheated oven until pie is set in 

the middle, 30 to 35 minutes.

Let cool slightly before serving, 5 to 10 


These pies traditionally can be eaten warm 

or cold! All to the preference of Your Master.

For music:



Serving my Master


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


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Tuesday, March 22, 2016

Priscilla's Prize Pot Luck Casserole

With the holiday coming up you might be temped to pull out that tired 60 year old product sponsored recipe of a green bean casserole. You know the one with the gray mushroom soup and fried onions on top. This year try something a bit different! Not only does it look so much better, it tastes better too!

Try it anytime you need to take a casserole to a pot luck, that's how Priscilla won her prizes for this easy dish!

1 ½ cups cook ham cubed
8 oz fresh mushrooms
½ yellow onion chopped
8 – 10 oz fresh green beans
2 ½ cups cubed potatoes (southern style hash browns thawed)
1 can condensed chicken soup
¾ cup milk
1 egg
¼ to ½ cup shredded white cheese (like mozzarella)

Pre heat the oven to 375. Spray a 2 quart casserole dish.
Rinse the mushrooms, chop the onions, Rinse the green beans, snap off the ends and give it a cut right down the middle.

In a skillet over medium heat, warm 2 tbs oil. Add the onions and the mushrooms and let cook until the moisture leaves, (about 8 minutes) Stir occasionally.

Add the ham cubes and the green beans. Stir them in and let cook together for about another 8 minutes. Notice the beautiful colors!

In a large bowl dish stir in the cubed potatoes. With a slotted spoon, dish the ham mixture into the potatoes.

Using a wooden spoon scrape in the chicken soup. In the empty can, break an egg and add the ¾ cup milk. Stir this up in the can until well mixed. Add the milk – egg mixture. Mix this together well.

Dish into the sprayed casserole.
Sprinkle the shredded cheese on top.

Let this bake in the oven for an hour! Let the cheese turn brown in places and form a nice crust.

This casserole is a complete meal in itself, but you might want to serve it with some bread.

It is so good, you will find it a nice “goto” recipe for any night.

For our music, how about a lively piano?

Always happy to present this to my Master.

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


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Monday, March 21, 2016

Aunt Pittypat's Best Baked Chicken

This morning was spent deep in research on baked scalloped potatoes. Specifically; Potatoes Dauphinoise ("do-fin-WAHZ") – just love that word! From now on when someone pisses me off, I'll call them a dauphinoise!--
This will serve as a bed for baked chicken breast to honor that grand hostess of Atlanta “Aunt Pittypat”. She was known for serving Scarlet O'Hara and her sister Melanie.

While you might think of fried chicken from this fine old Dame, here we offer a slightly more healthy dish. You simply must try it! Then come over and we'll spill the tea for hours!

2½ lbs of boneless / skinless chicken breasts (4 or 5)
3 lbs yellow gold potatoes thinly sliced like a coin
2 pkgs frozen broccoli with cheese
1 16 oz. carton light sour cream
½ 8oz pkg cream cheese
2 cup cornflakes crushed
1 egg
3 slices bacon
1 cup buttermilk

Preheat the oven to 375°F. Pour the buttermilk over the chicken and let sit for 30 minutes to marinate. 

 (If you don't have buttermilk – you can make it quickly: 1 cup whole milk + 2Tbs white vinegar + 8 minutes = fresh buttermilk!)

Scrub the Yukon yellow gold potatoes. The skins are thin so we'll leave them on! These potatoes have enough starch to thicken up the sauce. Just do NOT rinse the slices are they are cut!
Using a mandolin slicer (carefully) slice the potatoes thinly like a coin.

Either thaw or “Bump” the two pkgs of broccoli with cheese for 1 minute each. You just want it fluid. Place this in a bowl. Mix in the sour cream and ½ the cream cheese spread. Using an immersion blender pulse this until it is completely mixed through.

Fry the bacon until crisp and reserve the grease. Break the bacon into bits and stir in the mixture.

Spray a 9 x 13 baking dish. Layer half of the potato slices into the dish. Break some bacon over this and spoon half of the broccoli mixture over this. Nestle the chicken breasts into the bed of potatoes. And complete with the rest of the slices topping everything with the broccoli mixture.

Cover with foil and bake at 375 degrees for an hour.

While that bakes, crush the corn flakes in a large bowl. Mix the crushed corn flakes with the bacon grease.

After an hour remove chicken from oven and uncover. Spoon & smooth the corn flake mix over the chicken and potatoes. 

Return to oven and continue baking for an additional 35 minutes or until a thermometer reads 160 degrees.
Take out of oven and let rest for 15 minutes before serving.

You can choose to serve with a side of green vegetable if your Master calls for it. Or just slide a brown & serve bread into the oven as soon as the chicken dishes are removed.

I can just see ole' Aunt Pittypat beaming down on us having and sharing this wonderful dish dedicated just to her!
For some music:

So grateful to offer this and to serve my Master
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


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