http://www.dickeyguitars.com/dickeyguitars/Redbeans.html
Robert, I don't have a shop stove, but here is a dish I cooked up for my Cajun Country friend. Recipe's on the site too. Great food. Especially with some Tony Chachere's spices..... bd
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| What is on you shop’s stove? http://w-ww.luthiersforum.com/forum/viewtopic.php?f=10102&t=10548 |
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| Author: | RobertJeffery [ Thu Jan 25, 2007 4:36 am ] |
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I remember the man who got me interested in wood working always has a wood stove going in the winter. on it was a pot of water, a coffee pot and lunch! This is what is on my shop's "stove". Corn Soup/Chowder 50 grams (3-4 slices) bacon 2 large potatoes (cubed) 1/2 of a medium onion chopped coarsely 1 bouillon cube (vegetable or beef flavored) 1 Can of creamed corn (500 gm) 1/4 Cup (60 mm) heavy cream 1/2 Cup (120 mm) milk Saute bacon and onions (drain excess fat, if you wish) Boil potatoes (in just enough water to cover them) with the bacon, onions and bouillon cube, until the potatoes are almost cooked. Add creamed corn, (if only whole kernel corn is available, lightly puree the corn), cream and milk and bring to a boil, briefly while stirring gently. Salt and pepper to taste at the table Serve with crackers Serves 4 (or 2 sailors) |
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| Author: | Bruce Dickey [ Mon Jan 29, 2007 6:18 am ] |
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http://www.dickeyguitars.com/dickeyguitars/Redbeans.html Robert, I don't have a shop stove, but here is a dish I cooked up for my Cajun Country friend. Recipe's on the site too. Great food. Especially with some Tony Chachere's spices..... bd |
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| Author: | Dave Rector [ Mon Jan 29, 2007 8:10 am ] |
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I like Tony Chachere's red bean and rice mix. All you have to do is add a little andoullie sausage and ummmm ummm. Good stuff. I don't cook it in the shop though. 
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| Author: | Serge Poirier [ Mon Jan 29, 2007 3:04 pm ] |
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Beans in tomato sauce and wieners cut small with fried onions and mushrooms, that is when i'm nostalgic of the great white north!
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| Author: | Billy T [ Mon Jan 29, 2007 10:46 pm ] |
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There's a family favorite side dish, called, "Party Potatoes". 5 medium poatoes - parboiled and grated 16 oz sour cream 1 cup finely chopped onions 2 cups mild cheddar 1 stick butter 1 can Campbell's cream of chicken soup(not the light crrraaaap) Mix together and bake until bubbly(approx 1/2 hour), top with crushed cornflakes, slightly brown, serve! This dish has always been, greeted quite well when served, but like most things in life itself, can be substantially improved by the addition of polish sausage! So I did - making an outstanding main course, one dish cassarole!
 Two thumbs up! Please your family! Amaze your friends! Confound your enemies! Try it today! 
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| Author: | Serge Poirier [ Mon Jan 29, 2007 10:53 pm ] |
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[QUOTE=Billy T] crushed cornflakes Try it today!
[/QUOTE] Ooooh Yeah!
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| Author: | Billy T [ Mon Jan 29, 2007 10:59 pm ] |
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Bad News Serge buddy, the recipe calls for American corn flakes! You're SOL Bud!
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| Author: | Serge Poirier [ Mon Jan 29, 2007 11:08 pm ] |
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