cooking cats

contributed by KB

Tropical Marinated Hare

The meal is ready at this point but y'll be right into the Port by now and couldn't be bothered unwrapping it
Next time - try the procedure , same way - but go easy on the Port. ( This is a true story )

contributed by Shadow

A recipe for 'Irish Cream' It tastes like 'Bailey's'......

contributed by fungus

1 cup fine breadcrumbs

2 tablespoons chopped parsley

1 and a 1/2 teaspoons salt

1/4 teaspoon pepper

1 tablespoon Worcestershire sauce

1 level tablespoon prepared mustard

1 tablespoon tomato sauce (ketchup)

2/3 cup undiluted Carnation Evaporated Milk

Combine the tomato sauce, brown sugar and mustard for the glaze.

Mix the remaining ingredients in a bowl, and press into a greased loaf tin and turn upside down onto a greased baking tray, leaving the tin over the loaf.

Or, alternatively, shape the mixture into a loaf on a greased tray. Bake in a moderate oven - 375 degrees gas, 425 degrees electric for 15 minutes.

glaze : 1/4 cup tomato sauce

1 tablespoon brown sugar

1/2 teaspoon dry mustard

Gently remove the loaf tin if used.

Brush the loaf with glaze.

Return to oven and cook for a further 45 minutes.

Let stand for 5 minutes.

serves 6....with hot buttered jacket potatoes and buttered vegetables.

Chicken Tikka Marsala

EMU Carrot Cake
3 cups of oil 4 cups of brown sugar 1 emu egg (large) 6 cups of S\R flour 2 teaspoons bicarb of soda 8 carrots grated 1 and 1/2 cups of walnuts (optional but very nice) some people dont like this but I put a little bit of cinnamon in there too	1) Preheat oven (der!) 2) beat oil, sugar and egss until well combines 3) add sifted flour, bicarbonate of soda 4) fold in carrots and walnuts 5) place into the biggest mother of a cake tin you can find and then put in the oven on 180 degrees on the middle rack or lower if you can, and keep your own on the little (big) scrumdidleoumcious mother of a cake Icing Beat cream cheese until smooth then add icing sugar and lemon juice and keep beating it till its really smooth...you know how to do it...Wink wink! Now its been a while since I have made this cake and for all you ladies and gents who are good cooks in the kitchen play around with the amounts of the ingredients, sometimes you may need a little more oil or something but I'm sure you guys have made plenty of cakes and know what it should look like before it goes in the oven...GOODLUCK
contributed by KB

Tropical Marinated Hare
First Step :	Dig a hole in the ground - say, 3' x 3'( sorry about the imperials ) - fill with good burnin wood and light.
Second Step :	Go get a stump and position same by the fire.
Third Step :	Get the Port flagon from the shed and carry to the stump. ( take a swig to test )
Fourth Step :	Get the shot gun from the truck, load it and place by the stump. ( take another swig )
Fifth Step :	Sit down on the stump , readily swig the port and wait for the Hare to arrive.
Sixth Step :	Sight Hare - shoot and fetch - skin , gut , bleed and wash. ( more swigging of the Port )
Seventh Step :	Go to house , get alfoil , cord and a darning needle, then to the fridge and get the bowl of tropical fruit and bacon rashers. Back to the stump - ( swig more port )
Eighth Step :	Stuff the carcass with tropical fruit and sew the Hare cavity closed. Wrap in Bacon rashers. Place in camp oven and float in port. ( swig remaining port )
Ninth Step :	Get back to the shed for another flagon. Then to the stump. ( it'll be to your left about 20m away - near the empty flagon ) Test the new flagon for taste.
Tenth Step :	Woll out teh walfoil n wap the hare wup n pwace in the koals faw twenny minnuts - tern twise , den anuva ten minnuts. ( Tak a weal big swigg of Poet cause itt's getin kold )
The meal is ready at this point but y'll be right into the Port by now and couldn't be bothered unwrapping it Next time - try the procedure , same way - but go easy on the Port. ( This is a true story )

	contributed by Shadow

A recipe for 'Irish Cream' It tastes like 'Bailey's'......
One tin 'Bear Brand' evaporated milk	Beat well.....keep in fridge or gob
One tin condensed milk
Twenty drops Vanilla
One tablespoon of drinking chocolate
Ten ounces Irish Whiskey (250 mls)
Six eggs	contributed by fungus

Chicken Tikka Marsala
800 gm Chicken 1 tbs lemon juice 1 tsp chili powder Salt to taste	Marinade: 1 cup Yogurt Salt to taste 2 tbs garlic paste 1/2 tsp garam masala 2 tbs butter for basting 1 tsp chili powder 2 tbs ginger paste 2 tbs lemon juice 2 tbs vegetable oil
For Tikka Marsala gravy 50 gm butter 1 tbs ginger paste 1 tsp chopped green chilies 1 tbs chili powder Salt to taste 1 tbs whole spices( cinnamon,cloves,pepper, green cardamom) 1 tbs garlic paste 400 gm tomato puree 1/2 tsp garam masala powder 2 tbs honey 1 cup fresh cream 2 tbs chopped coriander leaves.	Skin and clean the chicken. Make sharp incisions on the breast and leg pieces. Apply a mixture of chili powder, salt and lemon juice to the chicken and keep aside for half an hour. Hang the yogurt in a muslin cloth for 15-20 minutes to remove extra water. Then add chili powder,salt, ginger-garlic paste, lemon juice, garam masala powder and vegetable oil. Apply this marinade to the chicken pieces and refrigerate for 3/4 hours. Bake in a preheated oven ( 200C) for 10/15 minutes till golden brown on both the sides. Heat the butter in the pan. Add whole spices. let it crackle. Then add ginger- garlic paste, chopped green chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam marsala powder, salt and 1 cup of water. Bring to boil. Reduce heat and simmer for 10 minutes. Add honey. Add cooked chicken pieces , simmer for 5 minutes and then add fresh cream. Serve hot garnished with coriander leaves.