The Sliding Gourmet !

Submitted by SandyJeanne !

Asparagus With Curried Mayonnaise (Professor Arturo Likes asparagus)
1/2 c. mayonnaise or salad dressing
1/4 t. curry powder
1 pkg. (10 oz) frozen asparagus spears
Pimiento strips

Stir together mayonnaise and curry powder. Cover; refridgerate about 4 hours
to blend flavors. Cok asparagus as directed on package; drain
and chill.
Place 1/4 of asparagus on each plate. Top with curried mayonaise;
crisscross pimiento strips on mayonnaise.

Serves 4.

Submitted by Shannen !

Remmie's Trout Amandine--it's very easy. Anyone can do it !
Serves 4 Sliders nicely !
First gather up the following:
1.) 4 fresh or frozen pan dressed trout (you can also use any other pan dressed fish--trout is best, but sole works well too) 8 oz each.
2.) 1 beaten egg
3.) 1/4 cup milk.
4.) 1/2 cup all purpose flour.
5.) 1/4 tsp salt.
6.) 1/4 cup cooking oil (whatever kind you like is OK)
7.)1/4 cup sliced almonds (I like almonds, so I always use more--that's up to you)
8.)2 tbsp butter or margarine.
9.) 2 tbsp lemon juice.
10.)1 whole lemon (for garnish, but it's optional)
Ok-- got all that ? Now, thaw out your fish, if it's frozen, cause you can't cook it unless it's thawed. Then de-bone it if you want. ( I do, cause I hate picking around the bones). Get a dish ( a pie pan works the best), and combine the beaten egg and the milk. In another dish or on a plate, combine your flour and salt. Take your thawed fish and drag it through the plate with the flour/salt combo--be sure to coat both sides ! Then, shake off the excess flour, and dip your fish in the egg/milk combo (both sides !) Then take your drippy fish and drag it back through the flour. Nobody said cooking was mess free !
Once you've done all that , heat your cooking oil in a big skillet. Fry them fo about 5 minures on each side, or until the fish is nice and crispy, golden. You will know when it's done when it flakes with a fork. Continue with all pieces of fish, putting done pieces on a plate with a cover over them until all are done.
Now, dirty another pan (hope your'e not doing the dishes!) and sautee your almonds in a medium saucepan with the butter .(Just stir 'em around until the almonds are golden, not black!) Take that pan off the stove and stir in your lemon juice.
Your'e almost done, Now just assemble it all-- it's all in the presentation ! Put it all on a nice platter and spoon your almond mixture over the top, makeing sure you get some on each fish . Get out your whole lemon and slice it thinly (you'll probably only need half the lemon-- but you can't buy just a half lemon!) If your'e really creative , make a small cut halfway into each slice, then twist it to make soem lemon twists. Otherwise, just garnish the plate and fish with your sliced lemon. You can add some parsley sprigs to the plate if you want.
See ! That was pretty easy and relatively pain free !

Submitted by Expert

It didn't all print from the Netforum, so if I make a mistake
I'm sorry and will make corrections !

Remmy's specialty in "Luck Of The Draw" is Trout Almondine.

Arturo makes referance to Beef Wellington.

Arturo also likes soft pretzels (Weaker Sex).

Arturo also like Kielbasa from Pilot and dreams of a nice juicy steak.

And hey, how about a Geomash concoction (mashed peas with something else )

WORM BURGERS-n-LEEKS author wishes no mention

Take one pound of ground worms, {Night Crawlers work best}
and mash them into a puddle of goo.
Next pick some leeks {these are wild onions} and mince them and add them to your worms.
Patty them up and set them on a flat smooth stone ,Pre-heat flat stone in fire. Make sure the fire isn't too high over this stone, you wouldn't want to scorch the burgers. Fry till the tops are warm and flip to other side cooking the same amount of time it took for the topside to warm. Now they are ready to eat ! Mmmmm ! If your'e lucky and have bread you now can make a worm buger .

note : Hamburger and lipton onion soup can be substituted when you reach earth prime .

Mark Kepisty {MKEPISTY@gic.GI.COM) & SandyJeanne

Samuel Adams Taste-Alike Lager 1 can Munton & Fison Hopped Premium malt extract (3lbs 5oz)
2 lbs Amber dried malt extract
1oz Halleutaur hops (plug OK) 40 minute boil
1oz Tettinger hops (plug OK) 10 minute finish
1 pkg Munton & Fison homebrew yeast (normally included with M&F extract kit)
-----------------------
Boil in 2 gallons of water.
Sparge into 3 gallons of cold water.
Ferment in primary fermenter for 4 days.
Ferment in secondary for 6 to 10 days.
Serves a lot, I'm sure! Happy brewing !

Wade's Spilled Youth Potion (Paradise Lost) (a.k.a Pear Chutney)

*submitted by SandyJeanne*
10 C. slidced pared pears
1/2 C. finely chopped green pepper
1 1/2 C. raisins
4 C. sugar
1C. cut-up crystallized ginger
3 C. vinegar
1/2 tsp. salt
1/2 tsp. whole cloves
1/2 tsp. whole allspice
3 three-inch cinnamon sticks.
-------------
In large kettle, stir together pears, green pepper, raisins, sugar, ginger, vinegar and salt. Tie cloves, allspice and cinnamon sticks in double-thickness square of cheesecloth; place in kettle. Heat Pear mixture to boiling, stirring frequently. Reduce heat. Stirring frequently, simmer 1 1/2 to 2 hours or until chutney is dark and syrupy.
Thirty minutes before end of cooking period, prepare fruit jars. Wash jars and lids in hot soapy water; rinse well. Place in pan with folded cloth or rack on bottom. Cover with hot, not boiling, water and heat to boiling. Boil gently 15 minutes. About 5 minutes before end of cooking period, remove sterilized jars from hot water and invert on folded clean towel to dreain. Keep out of draft; jars should be hot and dry when filled.

Remove spice bag from chutney. Using ladle, fill one hot sterilized jar at a time to within 1/4 inch of top; wipe top and screw-threads of jar with damp clean cloth and seal immediately as directed by manufacturer. Invert for a few seconds.
Place sealed jars upright a few inches apart on several thicknesses of cloth away from draft. When completely cool, test seal. Store in a cool, dark place- like cave or underground tunnel.
Makes 8 half pints.

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