Squirrel X's

Culinary Miscellany!

Squirrel X's Culinary Miscellany

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Be silly. Be honest. Be kind.
__Ralph Waldo Emerson

miz' tate's beloved twinkie puddin'


"Make anything with love, and BAM! It's a beautiful meal."
__Emeril Lagasse

"Who could ever weary of moonlit nights and well-cooked rice?"
__Japanese proverb

"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
__Nora Ephron

"A good cook is like a sorceress who dispenses happiness."
__Elsa Schiaparelli

"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
__Julia Child

"Cooking is a creation."
__Piero Selvaggio

"'Tis an ill cook that cannot lick his own fingers."
__William Shakespeare

"Cooking is like love.
It should be entered into with abandon or not at all."
__Harriet Van Horne

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Miz' Tate's Beloved Twinkie Puddin'

Ingredients:
24 Twinkies, cut into thirds
1 can [14 ounce size] sweetened condensed milk
2 eggs, slightly beaten
1/2 teaspoon ground cinnamon
pinch of salt
1 cup chocolate morsels

Instructions:
1) Preheat oven to 350�F.
2) Put the cut up Twinkies in a large mixin' bowl.
3) In a separate bowl, combine the condensed milk, eggs, cinnamon,
and salt; blendin' thoroughly.
4) Stir in the chocolate morsels.
5) Pour the milk mixture over Twinkies and stir gently to coat.
6) Let stand in the bowl for five minutes.
7) Spray a 9 by 13 inch bakin' dish with nonstick cookin' spray.
8) Spoon the Twinkie mixture into the dish.
9) Bake for thirty-five minutes 'til golden brown and set.

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disclaimer, please read!

*These recipes are offered with the highest of hopes
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*

official website of my culinary idol, Masaharu Morimoto

official website of my other culinary idol, Emeril Lagasse

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THE JEAN-PAUL SARTRE COOKBOOK

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