... Jimmy Dean's Flapsticks: "Sausage and Pancakes on a Stick!" Sometimes reality and parody are close to indistinguishable.
I had to go on the Internet to find that these things really
exist(ed), having to successively eliminate lipstick and
lipsticks from the search. As Dick Deadeye said, it's a
strange world.
I've had them before. They're not bad. A little too sweet for my
taste but
when you're starving, they'll do. Of course, having served in the
Army, I'll
eat pretty much anything when I'm hungry enough. I'm sure Stephen can
agree
with that. :D
I'll have to defer to firsthand experience! If one
magically appeared next to me, I might try it and
report on it, but that's not too likely to happen,
and please don't buy a box of them on my account!
Title: Shrimp Newburg
Categories: Cajun, Main dish, Fish, Barbecue
I think the barbecue part may hark back to the usage
in the Manale's "barbecue" recipes I've posted here.
That's to say, it's a complete misnomer.
Yield: 8 Servings
We've seen a wide variety in serving size among
shrimp dishes. Probably the 4 oz is a good sensible
helping, but I'd go with 6 to 8, because I'm greedy.
2 T Butter
1 c Milk
2 ea Pimentos and 1 can liquid
This means "2 4 oz cans pimentos" and is a bit much.
1/4 t Salt
2 T Lea & Perrins sauce
1/2 t Dry mustard
1 x Tabasco sauce
2 T Flour
2 lb Raw shrimp
1 ea Egg
1 ea Small onion
1/4 t Pepper
2 ea Beef bouillon cubes
1 x Onion tops
1/4 c Hot water
There's enough seasoning that you might as well be
making potato newburg.
"Talk About Good" Submitted by Mrs. Curtis G. Breaux, Baton Rouge.
It may be good, but it's more Cajun than newburg.
The following is much more like what I'd do but for the
mace, which I'd omit. Note that Fred has his name three
times in the recipe and the recipe author once at the
bottom. That's a bit much.
---------- Recipe via Meal-Master (tm) v8.01
Title: Lobster Newburg from Fred Goslin
Categories: Fish/sea
Yield: 4 servings
-----------------------------FROM CHEF
FREDDY'S-----------------------------
4 c Lobster meat [chopped] 1 ds Cayanne pepper
1/4 c Butter 1 ds Mace
1 ts Salt 1 c Whipping cream
1/4 ts Pepper 3 Egg yolks [beaten]
1) Saut˙ lobster meat in the butter, in a sauce pan for 5 min... and
then add all of the spices, and then cook for 5 min... 2) Stir in the
cream
and the eggs, cook until thickened stirring constantly.... May add sherry
to taste, if desired...
From "Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin' cookbook and
re-typed with permission by Fred Goslin CYBEREALM Bbs, Watertown NY
(315)-786-1120
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