What, oh, what, does one do with Spaghetti Squash?
Time to get my Flambo on and search for something interesting!
Sunday, March 7, 2010
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Virginia Grace Jewett Wickline, circa 1928, *from the collection of Ruth Lehmen
"No Fear"--Flambo
About Me
Virginia Grace Jewett Wickline, circa 1928, *from the collection of Ruth Lehmen
Elephant Stew
*from the cookbook of my grandmother,
Virginia Grace Jewett Wickline
1 elephant,medium sized
2 rabbits, optional
Cut elephant into bite-sized pieces. This should take about 2 months. Add enough brown gravy to cover. Cook over kerosene about 4 weeks at 465 degrees. This will serve about 3800 people. If more are expected, two rabbits may be added, but do this only if necessary, as most people do not like to find hare in their stew.
Virginia Grace Jewett Wickline
1 elephant,medium sized
2 rabbits, optional
Cut elephant into bite-sized pieces. This should take about 2 months. Add enough brown gravy to cover. Cook over kerosene about 4 weeks at 465 degrees. This will serve about 3800 people. If more are expected, two rabbits may be added, but do this only if necessary, as most people do not like to find hare in their stew.
Muffin Mix
I- 5 lb bag All Purpose Flour (I prefer While Lily brand)
4-1/2 cups Turibinado Sugar*
6 Tbl baking powder
1 -1/2 Tbl baking soda
3 tsp. sea salt
In a very large container with a lid,** combine all ingredients, stirring with a wire whisk to ensure even distribution.
Cover and store in a cool, dry area.
Be sure to stir before every use, as powders and sugar may settle.
*White sugar will do. Turbinado sugar (sugar in the raw) is more costly.
** I use a large, plastic cake-keeper container (No handle on top) turned upside-down.
4-1/2 cups Turibinado Sugar*
6 Tbl baking powder
1 -1/2 Tbl baking soda
3 tsp. sea salt
In a very large container with a lid,** combine all ingredients, stirring with a wire whisk to ensure even distribution.
Cover and store in a cool, dry area.
Be sure to stir before every use, as powders and sugar may settle.
*White sugar will do. Turbinado sugar (sugar in the raw) is more costly.
** I use a large, plastic cake-keeper container (No handle on top) turned upside-down.
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I actually saw a cooking show that cut the squash in half, deseeded and then cooked it in the crock pot if I remember correctly. When it was done she just took a fork and pulled apart the squash and it really did look like spaghetti. She used it as a base, like you would rice, or noodles and then Had other things with it.... I can't remember tough.
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