A 'La King on top

Publick Universal Friend Memorial:

Here is an easy brunch dish made from things in the pantry. Derived from a 1950 cookbook and updated for our tastes.

We dedicate this to an early American spiritual leader that defies conventional wisdom and is an important LGBT hero. Be sure to read the quick article following the recipe.

Ingredients:

½ stick butter

2 Tbs flour

1.5 cups low salt chicken broth

½ cup non-fat half & half

2 cups cooked chicken (from cans)

½ cup left-over peas

½ cup left-over corn

1 egg beaten

1 Tbs lemon juice Optional

Noodle base:

6 oz noodles cooked

1 Tbs butter

1 tsp salt

3 eggs slightly beaten

1/3 cup non-fat half & half

Directions:

Do your cutting: if using left-over chicken, cut that up. If using from cans, drain well.

Heat up water for noodles & cook according to package.

Preheat oven to 350 and spray an 8 x 8 baking dish.

In a 2 cup measuring cup:

Mix the half&half with chicken stock and stir in an egg until well blended. Flavor with salt & pepper to taste.

In a sauce pan melt butter add flour and blend well. Gradually add mix from cup. Cook over medium heat until smooth & very thick.

Stir constantly.

Add chicken, corn and peas. Heat thoroughly. Cook for 2 minutes.

In a large bowl mix the eggs, butter, salt & pepper, and half & half with a whisk.

When the noodles are cooked and drained, stir them into this mixture to coat them well.

Pour into the sprayed baking dish.

Pour chicken mix over the noodle mix. Cover with foil and bake for about 45 minutes. Or until firm. Let sit for 5 minutes and serve from baking dish.

What a great brunch idea.

For our music: https://www.youtube.com/watch?v=qWdUIfc-4Kg

Serving my Master Indy:

socialslave

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

  http://www.amazon.com/dp/B00F315Y4I

/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 

@amazon

==========================

Jemima Wilkinson:

preacher reborn in 1776 as “Publick Universal Friend”

Jemima Wilkinson was born in a Quaker family living in Rhode Island in the winter of 1752.
When she was 24 in 1776 Jemima had a severe fever that almost caused her death. Upon waking she confidently announced to her surprised family that Jemima Wilkinson had died and her body was now inhabited by a genderless “Spirit of Life from God” sent to preach to the world. 
 
She changed her name to “the Publick Universal Friend” or simply “the Friend.” From then on, the Friend refused to respond to her birth name or even use gendered pronouns. Stating they was neither male nor female. The new religious leader fought for gender equality and founded an important religious community. Wilkinson had declared independence from gender. 
 

Quaker officials rejected the Friend as a heretic, but went on to preach throughout Rhode Island, Massachusetts, Connecticut, and Pennsylvania.

Wilkinson is recognized as the first American-born woman to found a religious group, but is also called a “transgender evangelist.” The breakaway Quaker preacher spoke against slavery and gave medical care to both sides in the Revolutionary War.

The Friend blended traditional warnings about sin and redemption with pacifism, abolitionism, plain dress and peaceful relations with 1^st nationers. Women had no legal rights in the United States, but the Friend advocated equality of the sexes. The Friend was also a firm believer in sexual abstinence.

The first recruits were family members, but the Friend soon attracted a diverse group of followers, including intellectual and economic elites as well as the poor and oppressed. Known as the Universal Friends, they upset some people by proclaiming that the Friend was “the Messiah Returned” or “Christ in Female Form.” The Friend did not make such claims directly.

The Friend founded the Society of Universal Friends in 1783. Members pooled their money and started a utopian communal settlement in the wilderness near Seneca Lake in upstate New York in 1788.

As the first settlers in the region, they cleared the land and became the first white people to meet and trade with the Native Americans there. By 1790 the community had grown to a population of 260.

Hostile observers put the Friend on trial for blasphemy in 1800, but the court ruled that American courts could not try blasphemy cases due to the separation of church and state in the U.S. constitution. Thus the Friend was a pioneer in establishing freedom of speech and freedom of religion in American law.

The preacher and prophet known as “the Friend” defies categorization. The Friend has been labeled a “spiritual transvestite” and is on lists of “famous asexuals” and “a gender-variance Who’s Who.” 

As a gender nonconformist whose life was devoted to God, the Friend fits the definition of a queer saint. The androgynous asexual Friend was many things to many people.

This fascinating person died almost 200 years ago on July 1, 1819.
Find out more in:

Chicken in the Closet

Here is an oven meal based on a modern “no peek chicken” and an old French recipe called “Cassoulet”. A hearty one dish meal that will satisfy the most picky eater.

Chicken thighs, sausage, rice and soup! You may have these in your pantry right now. It makes a very creamy, cheesy rice with big hunks of broccoli and sausage.

Ingredients:

• 1 cup uncooked long-grain rice (NOT minute rice)*
• 1 (10-3/4-ounce) can cream of Cheddar soup
• 1 (10-3/4-ounce) can cream of Broccoli Cheese soup
• 2 (10-3/4-ounce) soup cans of chicken stock (low salt)
• a crown of fresh broccoli, rinsed and cut into florets.
• 2 cloves garlic, minced
• 3 bratwurst cut into 2 inch pieces
• 1 teaspoon Worcestershire sauce
• 4 chicken thighs (3-1/2 to 4 pounds)
• Paprika for sprinkling
  

*Try a 4.2 oz. box of long grain rice that includes a seasoning packet. Most rices on the shelf wil be instant, but take the time to find a “regular” that calls for cooking at least 20 minutes.

Directions:

Do your cutting: Rinse and cut up broccoli, slice up the brats, chop the garlic, and onion.

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

Heat oil in skillet and add the brat pieces and onion. Let cook until brats are browned, about 12 minutes, add garlic and let cook an additional minute and remove from heat, drain on paper towels.

In a large bowl, whisk together soups, 1 can stock and Worcestershire sauce.

Pour the rice into the sprayed baking dish. Pour in the remaining can of stock and stir in half the packet of seasonings.

Mix in the broccoli and stir in the sausage mixture. Pour soup mix over top.

Sprinkle the rest of the seasonings over the chicken.

Press each piece into the mixture in the baking dish.

Cover tightly with aluminum foil and bake for 1.5 hours. Do NOT open foil cover during baking. (keep it in the closet)

Serve the thighs on a platter with the rest of the casserole as a creamy side dish.

What an easy dish. Please DO NOT ADD SALT! The canned soups are loaded with it.

A variation:

"No Peek Pot Roast"... Brown the the roast, place in a 9x13 pan. Peel and cut desired number of potatoes in half and arrange around the roast. Add carrots and onions. Sprinkle an envelope of onion soup mix over all. Spread 2 cans of cream of mushroom soup over all. DO NOT SALT. Cover with foil, sealing the edges well. Bake in a 350 oven for 2-1/2 to 3 hours. Gravy is ready for mashed potatoes or noodles!

Hope you enjoy this one dish wonder!

For our music tonight: https://www.youtube.com/watch?v=tUAwqhnqSAc&index=91&list=PLMATWUx3t7L8QeY5IrBhRmQk0pXJTN3tB

Serving my Master Indy

socialslave:

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 

 http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon

Easy Summer Salads

Many of slave's elderly neighbors seem to live on chocolates and sweets! So for a holiday pot luck, I decided to give them some vegetables! Now many seniors are on a heart medication that does not allow leafy green vegetables, so restraint must be observed.

However a great summer out door party does not have to be limited to burgers and chips! Here are three bright salads that are welcome at any gathering. And they are not hard to put together. Ready?

Creamy Bacon Pea Salad

INGREDIENTS:
1 lb peas, frozen
5 slices bacon, cooked, diced
¼ red onion, diced
½ cup celery diced
3 ounces cheddar, diced
1 container of plain non fat Greek style yogurt
1/3 cup mayonnaise
¼ cup ranch dressing
1 Tbs lemon juice
salt and pepper to taste

DIRECTIONS:
Do your cutting.

Place frozen peas into a colander and place that into a bowl. Pour hot water over them to thaw them. Drain well. (Peas will thaw out by themselves overnight in refrigerator)

In a bowl, mix the yogurt, onion, mayo, ranch dressing, lemon juice, salt and pepper. Mix well.

Place the pea mixture into a bowl and mix the dressing into the peas. Fold in half of the bacon and all of the cheese into the salad.

Garnish with remaining bacon. Cover and refrigerate for at least 1 hour to let the flavors settle

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Colorful Corn Salad Recipe

The salad is tastiest when it has a chance to marinate in the dressing, so try to make it at least a few hours before you plan to serve it.

 

Salad:

1. 1 lrg pkg. Frozen corn kernels (canned will work too)

• 1 cucumber, peeled and cubed

• 1 red bell pepper, cored and cubed

• 2 to 3 scallions, thinly sliced

• 2 Tbs sweet pickle relish 
   

Dressing:

• 3 tablespoons oil

• 2 tablespoons freshly squeezed lemon juice

• 1 teaspoon salt

• ½ teaspoon mustard

• ¼ teaspoon black pepper

First make the salad:

First do your cutting and have everything ready to add together.

In a large bowl, combine the corn kernels, cucumber, bell pepper, scallions, and pickles. Toss gently to combine.

Next, make the dressing:

In a small bowl, whisk together the oil, lemon juice, salt, mustard, and black pepper until emulsified. Pour the dressing over the salad ingredients, and stir well to coat.

Cover and chill for at least 3 hours. Just before serving toss again. Garnish with additional dill if desired.

~~~~~~~~~~~~~~~~~~~~~~~~~~~

Best Chicken Pasta Salad

Ingredients

• 1 12 oz box shell pasta
• 2 9.25 oz cans white premium chunk chicken breast, drained
• 1 cup red onion, finely chopped
• 1 stick celery, finely chopped
• 2 Tbs sweet pickle relish
• 6 hard boiled eggs, chopped
• 1 cup of red seedless grapes
• 1 cup mayo
• 1 Tbs mustard
• 1 container of No Fat plain Greek style yogurt
• Salt and pepper to taste 
  
  
  
  
  
  
  

Instructions

1. Cook pasta according to package directions, drain, rinse with cold water and set aside.

2. Boil eggs until done. Peel once eggs have cooled, chop and set aside.

3. In a large mixing bowl, mix chicken, onions, celery, pickle relish, eggs, mayonnaise, yogurt, and mustard.

Add pasta and mix until combined. Add additional mayonnaise if needed.

4. Salt and pepper to taste.
5. Cover and chill until ready to serve.

Note: When I make pasta salads, I like to mix the ingredients together, except for the pasta. This lets the flavors meld in refrigerator over night and does not let the pasta soak up all of the dressing. Simply add dressing and toss together with about a half hour till serving.

Tuna can be substituted for the chicken if you wish.

What a beautiful array of salads. Some served here in plastic bowls from the dollar store!

For some music:

https://www.youtube.com/watch?v=So1YiMbg_VQ

So happy to be serving my Master Indy

socialslave

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 

https://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM%20via%20@amazon

2 for Tapas

Hope you enjoyed the tapas recipe! Master wants more for snacks over the holiday! Here are two that are easy and unique for your guests. slave always strives to offer simple ways for your cooking to shine even if you never cooked before. Here is authentic Spanish flavor made easy.

Spanish cookbooks seldom use modern short cuts like are offered here. How much easier it is to buy tator tots instead of boiling potatoes in vinegar and then deep fat frying! Go for the taste, that's the purpose.

Patatas

1 pkg frozen tator tots

2 tsp paprika

1 tsp garlic powder

½ tsp cayenne pepper

Pre heat oven and line a baking sheet with foil, spray lightly.

In a small bowl mix the paprika, garlic and cayenne pepper.

Spread the tator tots across the pan and sprinkle the seasonings equally over top. Bake according to directions.

~~~~~~~~~~~~~~~~~~~~~~~~~~ 

Salsa Brava

Patatas bravas are served with two sauces: allioli and brava sauce, which is red and spicy

Ingredients:

½ Onion, medium size, finely chopped;

2 garlic cloves finely chopped

1 teaspoon paprika

3 teaspoons cayenne pepper

½ can diced tomatoes

1 teaspoons vinegar

1 teaspoons sugar

1/2 teaspoon salt

fair dash olive oil to sautee the onion

Directions:

Gently sautee the onion and garlic in the olive oil, on slow heat so the onion gets tender and caramelized without burning.

Add paprika and cayenne pepper, allow to sautee as well.

Add tomato, allow to get to boiling point on low to medium heart. Insert an immersion blender on slow speed and blend leaving tomatoes still chunky. Stir in the vinegar, sugar and salt, mix well with a spoon.

Serve in a bowl along with the potatoes and Aioli as dipping sauces.

Ingredients Aioli

• 4 cloves garlic, minced
• 2 egg yolks
• ½ cup extra virgin olive oil (Chilled)
  
• ½ cup corn oil
  

• 2 teaspoons lemon juice
• salt to taste
• ground white pepper to taste
  

Measure out and CHILL the oils first in the fridge for a couple of hours.

Place the chilled oils in a 2-cup measuring cup or similar.
Insert two cut up cloves of garlic and two egg yolks.
Insert your immersion blender and, starting with the tip at the bottom of the container, begin to to blend the mixture. Add the lemon juice at the end of blending and it smoothed it out to a nice consistency. In less than a minute you should have a nice aioli.

 

~~~~~~~~~~~~

Huevos Endiablados

Spanish deviled eggs made with tuna and spices. 

 

Ingredients:

6 hard boiled eggs

1 can packed tuna

2 Tbs red onion

1.5 Tbs mayonnaise

1 Tbs mustard

1 tsp garlic

½ tsp paprika

¼ tsp salt

Directions:

 Boil the eggs, peel and chill. Cut in half and remove the yolks to a bowl. Mash the yolks with onion, mustard, garlic, paprika and salt.

   

Drain the tuna well. Flake this into the yolk mixture and place in plastic zipper bag, seal. Cut a tiny corner off and use this to “pipe” the mixture into the egg halves. Lightly dust with cayenne pepper.

Here are two easy “tapa's” for your holiday guests with the wonderful taste of Spain!

 

For our music: https://www.youtube.com/watch?v=Nnq2Z2Iu9S4&index=42&list=PLMATWUx3t7L8QeY5IrBhRmQk0pXJTN3tB

Happy to serve my Master Indy:

socialslave

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

https://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM%20via%20@amazon