AwwIf It Fits, I Sits: 10 Adorable Photos of Cats in Flower Pots

Catster

The Recipe Box

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What's for- dinner tonight?

Purred: Fri Aug 31, '07 9:41am PST


	Hi Kitties - I am adding this new thread where we can share recipes with the group. Feel free to add any recipe you'd like, or ask others if they have a good recipe for something! So, my 1st one I will add is for Parmesan Puffs. Mom has a couple of big parties every year, and she always makes a couple of batches of these. They are easy to make, and you can get them all ready to be baked and leave them in the fridge on cookie sheets until the party is going and then just pop them in the oven. Parmesan Puffs with Marinara A quick and easy batter becomes a batch of golden brown “dippers” that are heavenly when served with warm marinara sauce. Prep Time:20 min Start to Finish:35 min Makes:30 appetizers 1/2 cup milk 1/4 cup butter or margarine 1/2 cup Gold Medal® all-purpose flour 2 eggs 3/4 cup freshly grated Parmesan cheese 1 cup marinara sauce, heated 1. Heat oven to 375ºF. Grease cookie sheet. 2. Heat milk and butter to boiling in 1 1/2-quart saucepan. Stir in flour; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. 3. Beat in eggs, one at a time, beating until smooth after each addition. Stir in cheese. Drop dough by rounded teaspoonfuls 2 inches apart onto cookie sheet. 4. Bake about 15 minutes or until puffed and golden brown. Serve warm with marinara sauce for dipping.

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Miss Mittens- (Angel DG- #14)

I'm a soft,- gentle summer- breeze

Purred: Fri Aug 31, '07 7:27pm PST


	SALMON COOKIE SNACKS (for cats only) This recipe makes 120 treats. It's best to keep a small amount of treats refrigerated for immediate use and to put rest of the treats in small baggies and keep in freezer for future use. Ingredients: 1 eight oz. can of salmon (or mackerel) with juice 4 tablespoons finely chopped fresh catnip, basil, oregano, parsley or wheatgrass 3 whole eggs, beaten well 4 tablespoons unsalted ground pumpkin or sesame seeds 2-1/2 cups rice flour. (You can make rice powder yourself by pulverizing short-grain rice in a coffee grinder. Grind the rice as finely as possible). Amaranth or quinoa flours can be substituted for rice flour. Instructions: Preheat oven to 375 degrees F (190 degrees C). Mix all ingredients together using your hands or a food processor until the dough is the right consistency for rolling. Roll out the dough to about 1/4 inch - 1/2 inch thick. Use 1/2 inch by 1 inch cookie cutters to cut in fun shapes. Bake cookies at 375 degrees F for 20 minutes; baking for an five extra minutes will make the cookies crunchier. OK, this recipe is adapted from a book. Mom confesses that she has never made these treats (although she is always saying she's going to) so I've never tried them. But it sounds like a yummy treat.

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DUDE OF SENIOR

SENIOR CATS RULE

Purred: Mon Sep 3, '07 5:32pm PST


	my mom knows how to use the microwave...period... great receipes tho baby and mittens I gonna MAKE her find a cool receipe....

What's for- dinner tonight?

Purred: Tue Sep 4, '07 4:34pm PST


	This recipe is from one of mom and dad's favorite restaurants in Napa Valley, called Bistro Jeanty. They make this at home, so I can have some too, and it is EXCELLENT! Ham, Leek and Three Cheese Quiche Extremely creamy and rich, this quiche could be served for breakfast, lunch, or dinner. You can make your own crust, but the premade kind will save some time. Servings: Makes 8 main-course servings. ingredients: 1 round of refrigerated pie dough for a 9-inch pie (from a 15-oz package; not a preshaped frozen pie shell) 3/4 lb leeks (about 3 medium; white and pale green parts only) 2 tablespoons unsalted butter 1/4 lb thinly sliced smoked ham 3 oz Gruyère, coarsely grated (1 cup) 3 oz Italian Fontina, coarsely grated (1 cup) 3 oz whole-milk mozzarella, coarsely grated (1 cup) 3 large eggs 1/8 teaspoon freshly grated nutmeg 1/4 teaspoon black pepper 1 3/4 cups crème fraîche (from two 8-oz containers) Special equipment: a 9-inch pie plate (4-cup capacity) recipe: Prebake pie dough in pie plate according to package instructions, then remove from oven and reduce temperature to 350°F. Meanwhile, halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well in a bowl of cold water, agitating leeks. Lift out and drain leeks in a colander and pat dry. Melt butter in a 10-inch heavy skillet over moderately low heat and cook leeks, stirring occasionally, until very tender, 8 to 10 minutes. Line warm pie shell with sliced ham, overlapping layers as necessary to cover bottom and side of pie shell completely. Toss cheeses together and sprinkle evenly into pie shell (do not pack cheese), then spread leeks evenly on top of cheese. Whisk together eggs, nutmeg, and pepper until combined well, then whisk in crème fraîche until smooth. Carefully pour half of custard on top of pie filling, gently moving cheese with a spoon to help custard disperse evenly. Slowly add remaining custard in same manner. Cover pie loosely with foil, gently folding edges over crust (keep foil from touching top of cheese mixture) and transfer to a baking sheet. Bake until center of filling is puffed and set (center will be slightly wobbly but not liquid), about 1 1/4 to 1 1/2 hours. Cool on a rack at least 20 to 30 minutes before serving (filling will continue to set as it cools). Serve warm or at room temperature. Cooks' note: Quiche can be made 3 days ahead and cooled completely, uncovered, then chilled, wrapped in plastic wrap. Reheat quiche (uncovered) in a 350°F oven until warmed through, about 15 minutes.

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QUEEN DAISY OF CASTLE SASHAY

It's all about- ME.

Purred: Wed Sep 5, '07 11:43am PST


	if anyone remembers the big boy restuarants, we have the receipe for their strawberry pie...let me know if anyone is interested

What's for- dinner tonight?

Purred: Wed Sep 5, '07 12:13pm PST


	My mom loves strawberrys, please add it!

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QUEEN DAISY OF CASTLE SASHAY

It's all about- ME.

Purred: Thu Sep 6, '07 10:01am PST


	alrightie.....

see my blog at- www.ninasbigstor- e.com

Purred: Thu Sep 6, '07 4:21pm PST


	End of Summer pasta- (This is my meowms "jazz " recipe...she is one of those never measure anything kind of cooks but this really doesn't need to be exact) It is so good...it is only this time of year that it is fabulous...when you can get the very best tomatos.... For 1 # Pasta (spaghetti or rotini or whatever you like- we even use rice pasta or quinoa,or spelt or soy...anything) A big handful of fresh basil leaves, sliced up or torn about three to four cups fresh tomatos - I use cherry toms and the litte orange toms and the little yellow pear toms just for a riot of color but you can cut a big tomato too...any of the colors of the heirlooms is great. About a cup and a half of those little fresh mozzarella balls (either the tiny ones or the walnut sized ones or you can cut up the bigger ones. Mix mozza and basil and toms in a big bowl and add about 1/3 cup good olive oil and about 1/3 cup good balsamic vinegar (you can use red wine vinegar but the balsamic is better) Salt and fresh ground pepper if you want to squeeze in a clove or two of fresh garlic that is good too.This is YOUR dinner so season it the way you like it. Cook the pasta al dente and drain and toss with the tomato,basil cheese mix. This is so good you will just not believe it. If you want to get crazy you can add some capers,and or sliced black italian olives... purrs, enjoy...Simon

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What's for- dinner tonight?

Purred: Thu Sep 6, '07 5:02pm PST


	That sounds awesome Simon! Here's the rub mom uses when she makes rotisserie chicken. She also uses it for beer-can chicken! It seems like a lot of ingredients, but it is SOOOO worth it! We usually use tablespoons, cause we like a lot of rub! you could do teaspoons for a smaller chicken, or more and keep the dry rub handy for future use! Here goes: paprika x 2 cayane x 1/4 onion powder x 3/4 oregano x 1 thyme x 3/4 sage x 1/4 back pepper x 1/8 salt x 1/8 garlic powder x 1/8 whole celery seed x 3/4 juice from 1 lemon peanut oil *1 tablespoon salt for inside the chicken Mix together dry ingredients. Use about 3 tablespoons of dry for one chicken. Add in lemon juice. Mix in enough peanut oil to make a paste. Wash & dry chicken and put salt inside. Put chicken in a plastic bag & rub mixture in. Let chicken sit at least 4 hours (overnight is best). Enjoy

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QUEEN DAISY OF CASTLE SASHAY

It's all about- ME.

Purred: Fri Sep 7, '07 4:52pm PST


	here baby; FINALLY; the staff gets the receipe for the pie: baked pie shell sliced strawberries 3 TBS of cornstarch: 1 cup of sugar : 1 cup of COLD water : 2 TBS corn syrup: salt to taste mix in saucepan and cook 5-6 minutes and while still hot add red food coloring. let cool then pour over strawberries that have been placed into the baked pie shell. chill, top with cool whip or ice cream and enjoy !!

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