The eldest offspring has a habit of turning up unexpectedly in this
household... Sometimes I can "rustle up something" but sometimes it's
difficult (said offspring does not eat "fish of any kind")

What was the best (or the worst) meal that you produced at short notice?
--
Cheers
Cathy(xyz)

On Fri 13 Jan 2006 12:49:09p, cathyxyz wrote in rec.food.cooking:

> The eldest offspring has a habit of turning up unexpectedly in this
> household... Sometimes I can "rustle up something" but sometimes it's
> difficult (said offspring does not eat "fish of any kind")
>
> What was the best (or the worst) meal that you produced at short notice?

The worst was obviously handing them a can of soup and a can opener as I went
out the door for an appointment. I'm not too inventive when it comes to spur
of the moment cooking, but I've put together some good pasta meals with a
salad and good bread (out of the freezer). My usual "quickie" dessert is an
oven pancake that no one turns down. It's nothing special, just tasty.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright wrote:

> The worst was obviously handing them a can of soup and a can opener as I went
> out the door for an appointment.

Now why didn't I think of that?

> I'm not too inventive when it comes to spur
> of the moment cooking,

(me neither)

> but I've put together some good pasta meals with a
> salad and good bread (out of the freezer). My usual "quickie" dessert is an
> oven pancake that no one turns down. It's nothing special, just tasty.

Sounds good...

Cheers
Cathy(xyz)

"Wayne Boatwright" > wrote in message
...
>> The worst was obviously handing them a can of soup and a can opener
>> as I went
> out the door for an appointment. I'm not too inventive when it comes
> to spur
> of the moment cooking, but I've put together some good pasta meals
> with a
> salad and good bread (out of the freezer). My usual "quickie" dessert
> is an
> oven pancake that no one turns down. It's nothing special, just
> tasty.

what is an oven pancake?

On Fri 13 Jan 2006 03:02:10p, Ophelia wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>>> The worst was obviously handing them a can of soup and a can opener
>>> as I went
>> out the door for an appointment. I'm not too inventive when it comes
>> to spur
>> of the moment cooking, but I've put together some good pasta meals
>> with a
>> salad and good bread (out of the freezer). My usual "quickie" dessert
>> is an
>> oven pancake that no one turns down. It's nothing special, just
>> tasty.
>
> what is an oven pancake?

This makes a very puffy and light pancake that will serve 2-3. I usualky
end up having to make several of them. <g>

Oven Pancake

1/2 cup flour
2 Tbsp. sugar
dash salt
1/2 cup milk
2 eggs
2 Tbsp. butter (4 if you want it richer)
juice of 1/2 lemon
confectioner's sugar

Heat oven to 425 degrees.

In medium bowl, combine flour, sugar, salt, milk, and eggs and beat
thoroughly with wire whisk or eggbeater until smooth.

Meanwhile, place butter in a 9-10" ovenproof skillet and heat in the oven
until butter sizzles, 2-4 minutes. Remove pan from oven and tilt to coat
bottom with melted butter. Immediately pour batter into hot coated pan.
Bake at 425 degrees for 14-18 minutes, until pancake is well-puffed and
golden brown. Remove pancake from oven, drizzle with lemon juice, and dust
with confectioner's sugar. Cut into wedges and serve immediately. Also nice
served along with fresh berries. Serves 2-3

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" > wrote in message
...
> On Fri 13 Jan 2006 03:02:10p, Ophelia wrote in rec.food.cooking:
>
>>
>> "Wayne Boatwright" > wrote in message
>> ...
>>>> The worst was obviously handing them a can of soup and a can opener
>>>> as I went
>>> out the door for an appointment. I'm not too inventive when it
>>> comes
>>> to spur
>>> of the moment cooking, but I've put together some good pasta meals
>>> with a
>>> salad and good bread (out of the freezer). My usual "quickie"
>>> dessert
>>> is an
>>> oven pancake that no one turns down. It's nothing special, just
>>> tasty.
>>
>> what is an oven pancake?
>
> This makes a very puffy and light pancake that will serve 2-3. I
> usualky
> end up having to make several of them. <g>
>
> Oven Pancake
>
> 1/2 cup flour
> 2 Tbsp. sugar
> dash salt
> 1/2 cup milk
> 2 eggs
> 2 Tbsp. butter (4 if you want it richer)
> juice of 1/2 lemon
> confectioner's sugar
>
> Heat oven to 425 degrees.
>
> In medium bowl, combine flour, sugar, salt, milk, and eggs and beat
> thoroughly with wire whisk or eggbeater until smooth.
>
> Meanwhile, place butter in a 9-10" ovenproof skillet and heat in the
> oven
> until butter sizzles, 2-4 minutes. Remove pan from oven and tilt to
> coat
> bottom with melted butter. Immediately pour batter into hot coated
> pan.
> Bake at 425 degrees for 14-18 minutes, until pancake is well-puffed
> and
> golden brown. Remove pancake from oven, drizzle with lemon juice, and
> dust
> with confectioner's sugar. Cut into wedges and serve immediately. Also
> nice
> served along with fresh berries. Serves 2-3

A bit like a Yorkshire pudding then??

Thanks Wayne

"Ophelia" > ha scritto nel messaggio
.uk...
>
> "Wayne Boatwright" > wrote in message
> ...
>> On Fri 13 Jan 2006 03:02:10p, Ophelia wrote in rec.food.cooking:
>>
>>>
>>> "Wayne Boatwright" > wrote in message
>>> ...
>>>>> The worst was obviously handing them a can of soup and a can opener
>>>>> as I went
>>>> out the door for an appointment. I'm not too inventive when it comes
>>>> to spur
>>>> of the moment cooking, but I've put together some good pasta meals
>>>> with a
>>>> salad and good bread (out of the freezer). My usual "quickie" dessert
>>>> is an
>>>> oven pancake that no one turns down. It's nothing special, just
>>>> tasty.
>>>
>>> what is an oven pancake?
>>
>> This makes a very puffy and light pancake that will serve 2-3. I usualky
>> end up having to make several of them. <g>
>>
>> Oven Pancake
>>
>> 1/2 cup flour
>> 2 Tbsp. sugar
>> dash salt
>> 1/2 cup milk
>> 2 eggs
>> 2 Tbsp. butter (4 if you want it richer)
>> juice of 1/2 lemon
>> confectioner's sugar
>>
>> Heat oven to 425 degrees.
>>
>> In medium bowl, combine flour, sugar, salt, milk, and eggs and beat
>> thoroughly with wire whisk or eggbeater until smooth.
>>
>> Meanwhile, place butter in a 9-10" ovenproof skillet and heat in the oven
>> until butter sizzles, 2-4 minutes. Remove pan from oven and tilt to coat
>> bottom with melted butter. Immediately pour batter into hot coated pan.
>> Bake at 425 degrees for 14-18 minutes, until pancake is well-puffed and
>> golden brown. Remove pancake from oven, drizzle with lemon juice, and
>> dust
>> with confectioner's sugar. Cut into wedges and serve immediately. Also
>> nice
>> served along with fresh berries. Serves 2-3
>
> A bit like a Yorkshire pudding then??

I was thinking the same thing! It seams a york....
But googling I have found some pancakes which are a sort of multi-layer
cake, like this:
http://www.perfectpancake.net/pancake.jpg

Now I wonder if they have the same dough of the Wayne's one
Cheers
Pandora
>
> Thanks Wayne
>

On Sat 14 Jan 2006 02:50:43a, Thus Spake Zarathustra, or was it Ophelia?

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Fri 13 Jan 2006 03:02:10p, Ophelia wrote in rec.food.cooking:
>>
>>>
>>> "Wayne Boatwright" > wrote in message
>>> ...
>>>>> The worst was obviously handing them a can of soup and a can opener
>>>>> as I went
>>>> out the door for an appointment. I'm not too inventive when it
>>>> comes to spur
>>>> of the moment cooking, but I've put together some good pasta meals
>>>> with a
>>>> salad and good bread (out of the freezer). My usual "quickie"
>>>> dessert is an
>>>> oven pancake that no one turns down. It's nothing special, just
>>>> tasty.
>>>
>>> what is an oven pancake?
>>
>> This makes a very puffy and light pancake that will serve 2-3. I
>> usualky end up having to make several of them. <g>
>>
>> Oven Pancake
>>
>> 1/2 cup flour
>> 2 Tbsp. sugar
>> dash salt
>> 1/2 cup milk
>> 2 eggs
>> 2 Tbsp. butter (4 if you want it richer)
>> juice of 1/2 lemon
>> confectioner's sugar
>>
>> Heat oven to 425 degrees.
>>
>> In medium bowl, combine flour, sugar, salt, milk, and eggs and beat
>> thoroughly with wire whisk or eggbeater until smooth.
>>
>> Meanwhile, place butter in a 9-10" ovenproof skillet and heat in the
>> oven until butter sizzles, 2-4 minutes. Remove pan from oven and tilt
>> to coat bottom with melted butter. Immediately pour batter into hot
>> coated pan. Bake at 425 degrees for 14-18 minutes, until pancake is
>> well-puffed and golden brown. Remove pancake from oven, drizzle with
>> lemon juice, and dust with confectioner's sugar. Cut into wedges and
>> serve immediately. Also nice served along with fresh berries. Serves
>> 2-3
>
> A bit like a Yorkshire pudding then??
>
> Thanks Wayne

Gosh, I never thought of that, but you're right. Just a sweet version.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.


Remove all "xxx's" from address to e-mail directly.

On 13 Jan 2006 23:25:07 +0100, Wayne Boatwright
> wrote:

>
>This makes a very puffy and light pancake that will serve 2-3. I usualky
>end up having to make several of them. <g>
>
>Oven Pancake
>
>1/2 cup flour
>2 Tbsp. sugar
>dash salt
>1/2 cup milk
>2 eggs
>2 Tbsp. butter (4 if you want it richer)
>juice of 1/2 lemon
>confectioner's sugar
>
>Heat oven to 425 degrees.
>
>In medium bowl, combine flour, sugar, salt, milk, and eggs and beat
>thoroughly with wire whisk or eggbeater until smooth.
>
>Meanwhile, place butter in a 9-10" ovenproof skillet and heat in the oven
>until butter sizzles, 2-4 minutes. Remove pan from oven and tilt to coat
>bottom with melted butter. Immediately pour batter into hot coated pan.
>Bake at 425 degrees for 14-18 minutes, until pancake is well-puffed and
>golden brown. Remove pancake from oven, drizzle with lemon juice, and dust
>with confectioner's sugar. Cut into wedges and serve immediately. Also nice
>served along with fresh berries. Serves 2-3

This sounds like the Dutch Baby pancake served at The Original Pancake
House. The lemon juice and powdered sugar get syrupy. They also
serve a baked pancake topped with sticky caramelized apples. I'm glad
to have the recipe. I think we would enjoy it for supper with bacon
and fruit salad on the side.

Tara

On Sat 14 Jan 2006 10:48:06a, Thus Spake Zarathustra, or was it Tara?

> On 13 Jan 2006 23:25:07 +0100, Wayne Boatwright
> > wrote:
>
>>
>>This makes a very puffy and light pancake that will serve 2-3. I
>>usualky end up having to make several of them. <g>
>>
>>Oven Pancake
>>
>>1/2 cup flour
>>2 Tbsp. sugar
>>dash salt
>>1/2 cup milk
>>2 eggs
>>2 Tbsp. butter (4 if you want it richer)
>>juice of 1/2 lemon
>>confectioner's sugar
>>
>>Heat oven to 425 degrees.
>>
>>In medium bowl, combine flour, sugar, salt, milk, and eggs and beat
>>thoroughly with wire whisk or eggbeater until smooth.
>>
>>Meanwhile, place butter in a 9-10" ovenproof skillet and heat in the
>>oven until butter sizzles, 2-4 minutes. Remove pan from oven and tilt
>>to coat bottom with melted butter. Immediately pour batter into hot
>>coated pan. Bake at 425 degrees for 14-18 minutes, until pancake is
>>well-puffed and golden brown. Remove pancake from oven, drizzle with
>>lemon juice, and dust with confectioner's sugar. Cut into wedges and
>>serve immediately. Also nice served along with fresh berries. Serves
>>2-3
>
> This sounds like the Dutch Baby pancake served at The Original Pancake
> House. The lemon juice and powdered sugar get syrupy. They also
> serve a baked pancake topped with sticky caramelized apples. I'm glad
> to have the recipe. I think we would enjoy it for supper with bacon
> and fruit salad on the side.
>
> Tara
>

You're quite right, Tara. They are also called Dutch Babies, but my first
encounter with them was simply called "oven pancake". There is also a
German version with, obviously, a different name. A rose is a rose is a
rose... <g> Bacon and fruit sound perfect!

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.


Remove all "xxx's" from address to e-mail directly.

Wayne Boatwright wrote:
> On Fri 13 Jan 2006 12:49:09p, cathyxyz wrote in rec.food.cooking:
>
> > The eldest offspring has a habit of turning up unexpectedly in this
> > household... Sometimes I can "rustle up something" but sometimes it's
> > difficult (said offspring does not eat "fish of any kind")
> >
> > What was the best (or the worst) meal that you produced at short notice?
>
> The worst was obviously handing them a can of soup and a can opener as I went
> out the door for an appointment. I'm not too inventive when it comes to spur
> of the moment cooking, but I've put together some good pasta meals with a
> salad and good bread (out of the freezer). My usual "quickie" dessert isan
> oven pancake that no one turns down. It's nothing special, just tasty.
>
> --
> Wayne Boatwright *¿*
> ____________________________________________
>
> Give me a smart idiot over a stupid genius any day.
> Sam Goldwyn, 1882-1974



Good one.

Years ago, I told everyone I know, (courteously, when the subject came
up), that if I don't know they're coming, DON'T COME OVER!

NEVER CALL ME AND SAY "I'LL BE THERE" at certain time without my
invitation. The few people who tried were told flatly, "Sorry, I won't
be here. Please don't come". For the one or two who tried anyway, I
didn't answer the door.

Rude, obnoxious people don't deserve respect unless they respect other
people.

cathyxyz wrote:
> The eldest offspring has a habit of turning up unexpectedly in this
> household... Sometimes I can "rustle up something" but sometimes it's
> difficult (said offspring does not eat "fish of any kind")

> Cheers
> Cathy(xyz)

Do you know what Dr. Phil would say about that Cathy? By "eldest" I
hope you don't mean like 40. kev

I think pasta is very easily "rustled"- boil some noodles, melt some
butter.. toss in some garlic, olive oil and vienna sausages... mmm!
mmmm! k

kevnbro wrote:
>> I think pasta is very easily "rustled"- boil some noodles, melt some
> butter.. toss in some garlic, olive oil and vienna sausages... mmm!
> mmmm! k

They still sell Vienna sausages?! One of the first foods that I ever
said "yuck!" to. Even as a supplement to Army C-rations I couldn't eat
them. -aem

"aem" > wrote in message
ups.com...
>
> kevnbro wrote:
> >> I think pasta is very easily "rustled"- boil some noodles, melt some
> > butter.. toss in some garlic, olive oil and vienna sausages... mmm!
> > mmmm! k
>
> They still sell Vienna sausages?! One of the first foods that I ever
> said "yuck!" to. Even as a supplement to Army C-rations I couldn't eat
> them. -aem
>

Mmmmmmmmm. I loved them as a kid. I decided to try them again in college and
they weren't too bad. Very processed. That jelly in the can is kind of wild
too. They might be better chilled, but I think they'd probably be a good
canned meat product to have in the earthquake/disaster kit.

On Fri 13 Jan 2006 10:06:54p, Thus Spake Zarathustra, or was it rox
formerly rmg?

>
> "aem" > wrote in message
> ups.com...
>>
>> kevnbro wrote:
>> >> I think pasta is very easily "rustled"- boil some noodles, melt
>> >> some
>> > butter.. toss in some garlic, olive oil and vienna sausages... mmm!
>> > mmmm! k
>>
>> They still sell Vienna sausages?! One of the first foods that I ever
>> said "yuck!" to. Even as a supplement to Army C-rations I couldn't eat
>> them. -aem
>>
>
> Mmmmmmmmm. I loved them as a kid. I decided to try them again in college
> and they weren't too bad. Very processed. That jelly in the can is kind
> of wild too. They might be better chilled, but I think they'd probably
> be a good canned meat product to have in the earthquake/disaster kit.

Back in the early 1950s before interstates and turnpikes, a can of Vienna
Sausages was a staple in a basket that also contained Underwood Deviled
Ham, Kraft cheeses in jars, assorted crackers, pickles, olives, etc., that
we always took on road trips. Restaurants were often spotty and sometimes
not very good, and we'd always at least have something to eat. I liked
them.

Occasionally, Mom would slice them in little rounds and add them to
scrambled eggs. I don't know if I'd lik them now.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.


Remove all "xxx's" from address to e-mail directly.

In article >,
cathyxyz > wrote:

> The eldest offspring has a habit of turning up unexpectedly in this
> household... Sometimes I can "rustle up something" but sometimes it's
> difficult (said offspring does not eat "fish of any kind")
>
> What was the best (or the worst) meal that you produced at short notice?

459-2222 (Pizza hut delivery...)

;-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:

> In article >,
> cathyxyz > wrote:
>
> > The eldest offspring has a habit of turning up unexpectedly in this
> > household... Sometimes I can "rustle up something" but sometimes it's
> > difficult (said offspring does not eat "fish of any kind")
> >
> > What was the best (or the worst) meal that you produced at short notice?
>
> 459-2222 (Pizza hut delivery...)
>
> ;-)


See, that's what you get for a "quickie"...!!!

<)

--
Best
Greg

cathyxyz wrote:
> The eldest offspring has a habit of turning up unexpectedly in this
> household... Sometimes I can "rustle up something" but sometimes it's
> difficult (said offspring does not eat "fish of any kind")
>
> What was the best (or the worst) meal that you produced at short notice?

I had some friends show up the day after thanksgiving a few years ago. I
made a big pot of turkey noodle soup, and some biscuits. But we had time
to kill, too

--

saerah

http://anisaerah.blogspot.com/

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

cathyxyz wrote:
> The eldest offspring has a habit of turning up unexpectedly in this
> household... Sometimes I can "rustle up something" but sometimes it's
> difficult (said offspring does not eat "fish of any kind")
>
> What was the best (or the worst) meal that you produced at short notice?
> --
> Cheers
> Cathy(xyz)

If you show up around mealtime at my house, you're welcome to eat
whatever we're eating that night. I always cook enough for a portion or
2 of leftovers for me & my BF to pack for lunch the next day, so guests
always have dinner and I pack us sandwiches. If you don't like what
we're having - too bad, you know where the taco bell down the street
is.

If pressed for last-minute cooking ideas, I'd throw together burritoes
( we always have tortillas, cheese, canned beans in the house) or maybe
something egg-based, like a good omelette or a qioche if I had frozen
crust. Pasta with veggies works in a pinch as well.

On 13 Jan 2006 19:21:52 -0800, "Jude" > wrote:

>If you show up around mealtime at my house, you're welcome to eat
>whatever we're eating that night. I always cook enough for a portion or
>2 of leftovers for me & my BF to pack for lunch the next day, so guests
>always have dinner and I pack us sandwiches. If you don't like what
>we're having - too bad, you know where the taco bell down the street
>is.

For me, it depends on my mood. Usually, I just throw another plate of
whatever we're having on the table, but often, when I'm feeling
adventurous, I'll add a dish or extend a dish with something I have in
the house. I will not go to a lot of extra effort, but I *like* that
my friends like to drop by my house -- it makes me happy. So since
they know I like it, it's not rude of them to do it.

serene

On Fri, 13 Jan 2006, cathyxyz wrote:

> The eldest offspring has a habit of turning up unexpectedly in this
> household... Sometimes I can "rustle up something" but sometimes it's
> difficult (said offspring does not eat "fish of any kind")
>
> What was the best (or the worst) meal that you produced at short notice?
> --
> Cheers
> Cathy(xyz)
>

I deal with "rustling up something" regularly. I shop for rustling up <g>.
I have some extra frige and freezer space, so I keep things I can fix on a
moment's notice.

Now, things are different than were years ago when my younger brother was
a starving college student. Now, I'm just rustling up something for the
hungry. Then, he came to "visit" me because all he was getting was junk
food and food that was junk. So, I guess it depends on your situation.

Now, I find that "breakfast" is a handy rustle-something-up meal. Eggs,
biscuits, toast, gravy, bacon, sausage, potatoes, grits,
pancakes, waffles, etc can be made in all kinds of combos. Big,
fluffy omelets can be stuffed with a variety of things and served with one
of numerous sides from breakfast items or from an array of veggies.
Pancakes or waffles can be topped with traditional items or fruit, yogurt,
etc. Thin pancakes can be rolled around virtually anything. Potatoes can
be cooked in dozens of ways.

Pasta is also very versatile. Almost any veggie(s) can be tossed with it
and topped with a simple white sauce flavored with cheese, garlic, etc
Add some bread and if you have green salad "fixins'", good.

Sandwiches can be dressed up by serving hot on toasted bread - even a
simple ham and cheese - and served with soup, salad, or potatoes.

I keep things like frozen veggies, flash-frozen chicken breasts, ground
beef, ham, sausage, etc in the freezer. I also have some of the premium
pot pies from Boston Market and Marie Callender (sp) and some main dishes
from them like meat loaf, etc.

In the pantry, I keep things like a small canned ham, canned chicken, etc
(these are too expensive to use for everyday for me, but they sure are
handy in a pinch). I have a can of Chow Mein on the shelf. I have the
crunchy noodles, but I find I can cook some rice to use as the base and
make a quick, tasty, main dish. I serve it with a couple of veggies.

I, also, make a little extra of things (when it is feasible) and freeze in
individual portions. It's easy to drag out and zap. I got in the habit of
doing this when my brother was in college. I bought some sectioned plates
with lids and made "tv dinners" out of the extras I cooked with him in
mind.

Elaine, too

Elaine Parrish wrote:
>
>
> I deal with "rustling up something" regularly. I shop for rustling up <g>.
> I have some extra frige and freezer space, so I keep things I can fix on a
> moment's notice.

<snipping of good ideas...>

I also try to keep stuff like beef, chicken and boerewors (sausage) in
the freezer for these visits, but he usually turns up (or calls to say
he is coming over) just after I have defrosted a bunch of seafood or
fish which of course, he doesn't eat (Murphy's Law) Problem is, I do
not like defrosting stuff like steak in the microwave, cos it tends to
"spoil" it somehow, IMHO. I also keep "leftover meals" in the freezer,
and they have come in handy a few times, as they can be nuked, no
problem....

Cheers
Cathy(xyz)

On Fri, 13 Jan 2006 21:49:09 +0200, cathyxyz
> wrote:

>The eldest offspring has a habit of turning up unexpectedly in this
>household... Sometimes I can "rustle up something" but sometimes it's
>difficult (said offspring does not eat "fish of any kind")
>
>What was the best (or the worst) meal that you produced at short notice?

Best: A friend came over at dinner time, and I had made some simple
pasta, with a light sundried tomato sauce. I didn't have more pasta,
so I steamed some salmon we had in the freezer, added some good bread
to the table, made the pasta portions a bit smaller, tossed the pasta
with the salmon, and then topped each serving with a few rounds of
goat cheese and a teaspoon of caviar. Everyone thought it was the
most elegant thing they'd ever had, and it tasted good, too.

Worst: Let me just say you should never use a stick blender to "mash"
refried beans. I don't even want to say what the texture ends up
being.

serene