That sounds like a good deal, as long as the shipping costs aren’t that
high.****
** **
Will that be 50lbs of ‘meat’, or how much would we expect after processing?
****
** **
*From:* galenfalg...@yahoo.com [mailto:galenfalg...@yahoo.com]
*Sent:* Saturday, September 24, 2011 12:39 PM
*To:* galenfalg...@yahoo.com; Stefan Creaser; Heather Tucek;
tcrco...@texascavers.com
*Subject:* Re: [tcrcooks] Menu...****
** **
The best deal I can get is through my dad we can get fifty lbs of wild
catfish he caught personally for $2lb plus whatever shipping costs. He is
gonna price the shipping next week and get back to me with a quote. Does
this sound good stefan and terry?
Sent from my HTC on the Now Network from Sprint!****
----- Reply message -----
From: "galenfalg...@yahoo.com"<galenfalg...@yahoo.com>
Date: Fri, Sep 23, 2011 7:35 pm
Subject: [tcrcooks] Menu...
To: "Stefan Creaser"<stefan.crea...@arm.com>, "Heather Tucek"<
trog...@cavechat.org>, "tcrco...@texascavers.com"<
tcrco...@texascavers.com>****
Also shrimp is in season. What do u guys think about having boiled shrimp
Sent from my HTC on the Now Network from Sprint!****
----- Reply message -----
From: "Stefan Creaser"<stefan.crea...@arm.com>
Date: Wed, Sep 21, 2011 1:25 pm
Subject: [tcrcooks] Menu...
To: "Heather Tucek"<trog...@cavechat.org>, "tcrco...@texascavers.com"<
tcrco...@texascavers.com>****
:-)****
** **
*From:* Heather Tucek [mailto:trog...@cavechat.org]
*Sent:* Wednesday, September 21, 2011 1:15 PM
*To:* tcrco...@texascavers.com
*Subject:* Re: [tcrcooks] Menu...****
** **
I'll make some Seadog Salad and bring it tonight for ya'll to try out.
-h
****
On 18 September 2011 17:18, Denise P<pepabe...@hotmail.com> wrote:****
Dale will test them out tomorrow. I can cook them on Friday, the day
before the dinner, so they will be pretty fresh.
I did have a problem with them being sticky, hard to get out of the pan (I
greased a glass pan), and not exactly holding their shape. We'll see what
Jocie comes up with.
-Denise
****
Date: Sun, 18 Sep 2011 17:10:32 -0500
From: tr...@sprynet.com
To: tcrco...@texascavers.com****
Subject: Re: [tcrcooks] Menu...
How good are they second day? Since we will have no ovens at TCR they
will need to wait around a bit.....
Terry H.
On 9/18/2011 4:26 PM, Denise P wrote:
I made a batch, used margarine to make dairy free. Pretty yummy, quite
coconutty.
One batch was 16 peices, 2 1/2" X 3 1/4." I guess maybe count on making
300 peices for 200 people or 19 batches?
Let me know what you think when you've had a chance to make them Jocie.
Cheers,
Denise
Date: Sun, 11 Sep 2011 18:03:10 +0000
From: jociehoo...@austin.rr.com
To: aim...@yahoo.com; pepabe...@hotmail.com
CC: mrzap...@gmail.com; sandi.calh...@gmail.com;
tcrco...@texascavers.com; tr...@sprynet.com; stefan.crea...@arm.com
Subject: RE: [tcrcooks] Menu...
Denise, I would be happy to make half of them to even out the load!
I'm not thinking very creatively right now. Too much going on. Jocie
---- Denise P<pepabe...@hotmail.com> wrote:
I am going to try this one. Similar ingredients but bars are easier
than cookies.
Coconut Bars
1/2 cup butter
2 cups brown sugar
2 eggs
2 teaspoons vanilla
1 cup flour
2 teaspoons baking powder
1 1/2 cups coconut
Directions:
Melt butter in pan, remove from heat and add brown sugar, stir until
dissolved cool slightly.
add eggs and vanilla.
Beat well.
stir in flour and baking powder.
Mix thourghly add coconut.
pour into 9x13 pan sprayed w/Pam.
bake at 350 30 minutes cut while warm.
Read more:
http://www.food.com/recipe/coconut-bars-11130#ixzz1XesitwQE
CC: sandi.calh...@gmail.com; stefan.crea...@arm.com;
tcrco...@texascavers.com; mrzap...@gmail.com; jociehoo...@austin.rr.com;
tr...@sprynet.com
From: aim...@yahoo.com
Date: Sat, 10 Sep 2011 23:59:03 -0500
To: pepabe...@hotmail.com
Subject: Re: [tcrcooks] Menu...
I liked them. 2 per person for 200 should be perfect. Perhaps you
could chill the dough in tubes then cut off buttons. Might make it easier to
work with. I donno.
On Sep 10, 2011, at 5:57 PM, Denise P<pepabe...@hotmail.com> wrote:
I made the cookie recipe I sent previously, pretty good. Kind of a
pain because the dough was so sticky. Attached is a pic. The recipe made 39
1.5 to 2" cookies. I guess I'd plan for 2 cookies each for 200 people? Or is
that not enough? If it is, then that would be 14 batches. Not sure I want to
go there. Wonder what else I could do.
I'll bring some to Grace's tonight for you to try.
Sigh,
Denise
Date: Thu, 25 Aug 2011 11:38:50 -0500
From: sandi.calh...@gmail.com
To: stefan.crea...@arm.com
CC: tcrco...@texascavers.com; mrzap...@gmail.com;
jociehoo...@austin.rr.com
Subject: Re: [tcrcooks] Menu...
I'm gonna be in Utah for the next two weeks, so lemme just throw out
some ideas before I leave.
Congri arroz: Cuban black beans and rice dish. Cheap, easy, and
vegetarian. Often served with fried bananas/plantains.
Jamaican cornbread: Spiced version of cornbread with coconut in it.
Had it at the Jammin' House Cafe in Marble Falls. I can prob rip off the
recipe.
My pepper plants are still going strong (the only thing that really
is right now), so maybe we can do something with serranos?
Sandi
On Thu, Aug 25, 2011 at 11:22 AM, Stefan Creaser<
stefan.crea...@arm.com> wrote:
Well that’s not very well developed as yet, so I’d like y’alls input.
Here are some notes to go along with…
As you know the theme is pirate/Caribbean.
Meat:
We should (hopefully) have hogs from Fran at Bracken Cave.
Don Arburn is donating a cow.
(I was thinking that we could make pork and beef sausages with some
of it, mebbe the w/e before?).
Chicken is widely available in the Caribbean.
We would like to avoid jerk-like dishes so we can do a Rastafarian
theme another year :-)
Sides:
I have a large rice cooker; this will cook rice, quinoa or, I assume,
anything similar.
Think fruity – pineapple, banana (and plantain), stuff like that.
Dessert:
Matt has suggested pineapple upside down cake.
Fruit salad?
What we have to cook with, etc.:
Large fridge, several woks, lots of large pots, BBQ pit, grill.
Get yer thinking caps on!
Cheers,
Stefan and Terry.
-- IMPORTANT NOTICE: The contents of this email and any attachments
are confidential and may also be privileged. If you are not the intended
recipient, please notify the sender immediately and do not disclose the
contents to any other person, use it for any purpose, or store or copy the
information in any medium. Thank you.
<Cookies.JPG>
---------------------------------------------------------------------
To subscribe, e-mail: tcrcooks-subscr...@texascavers.com
To unsubscribe, e-mail: tcrcooks-unsubscr...@texascavers.com
For additional commands, e-mail: tcrcooks-h...@texascavers.com
---------------------------------------------------------------------
To subscribe, e-mail: tcrcooks-subscr...@texascavers.com
To unsubscribe, e-mail: tcrcooks-unsubscr...@texascavers.com
For additional commands, e-mail: tcrcooks-h...@texascavers.com
---------------------------------------------------------------------
To subscribe, e-mail: tcrcooks-subscr...@texascavers.com
To unsubscribe, e-mail: tcrcooks-unsubscr...@texascavers.com
For additional commands, e-mail: tcrcooks-h...@texascavers.com
****
--
Go find out!
-Heather Tuček
UT Grotto
NSS 59660
(512) 773-1348
trog...@cavechat.org****
-- IMPORTANT NOTICE: The contents of this email and any attachments are
confidential and may also be privileged. If you are not the intended
recipient, please notify the sender immediately and do not disclose the
contents to any other person, use it for any purpose, or store or copy the
information in any medium. Thank you.****
-- IMPORTANT NOTICE: The contents of this email and any attachments are
confidential and may also be privileged. If you are not the intended
recipient, please notify the sender immediately and do not disclose the
contents to any other person, use it for any purpose, or store or copy the
information in any medium. Thank you.
