Carnival of the Recipes #10

Here is the 10^th installment of the Carnival of the Recipes. We have a really nice collection of recipes this week. Everything from breakfast to dinner, sweet to savory, simple to sublime. I have had a blast putting this together.

Thanks to Beth for coming up with the idea, getting the ball rolling, and all the support she has given me and the other guest hosts.

And now, on to the recipes.

Alison of AliThinks has created a recipe for Acorn Squash Pie for this week's Carnival. She took something sweet and made it savory. Yum.

Jay at Accidental Verbosity recreates his grandmother's recipe for Tuna Noodle Casserole from memory. He also includes pictures.

My sister, Jo Ann Courtney, who guest blogs at Mike's, sent this recipe:

Frozen Waldorf Salad

1/2 cup pineapple juice
1/4 cup lemon juice
3/4 cup sugar
3 eggs
1 cup whipping cream
1/2 cup chopped almonds
1/2 cup chopped maraschino cherries
1 large apple, diced
1/2 cup diced celery

Mix the pineapple juice, lemon juice, sugar and eggs in double boiler and cook until thick, stirring constantly. Whip the cream and fold into cool custard mixture. Add the almonds, cherries, apple and celery. Freeze in freezer tray or individual molds. Remove from freezer 20 minutes before serving. Serves 12.

This is absolutely delicious. Some friends love to eat this as dessert.

Big brother Mike, keeping with his breakfast theme, has submitted a recipe for Banana Buttermilk Buckwheat Pancakes. If you know anything about our family, you know we will eat breakfast anytime.

My good friend Cathy of BlueHeron at druid labs makes her first contribution to the Carnival with this amazing recipe for Celery and Stilton Soup. I love Stilton cheese, but I would never have thought of using it this way. As Alton Brown would say, this sounds like good eats.

Bo the Nook of a geezer's corner has been busy driving a tractor around an organic pumpkin patch the past few weekends. Now he gets to indulge his passion for one of his favorite Halloween snacks, Roasted Pumpkin Seeds. Now you can too.

Rammer from Blog o'Ram send us this fun (and funny) recipe for Bachelor's Chili. I can relate to the experience of cooking for one.

Prochein Amy takes a trip down Memory Lane with a recipe from her first recipe book when she was in sixth grade. It's a recipe for Chocolate Chip Cookies. It's messy, but looks delicious.

Karen at Let's Play Restaurant has a lovely recipe for Easy Risi e Bisi (Peas and Rice). She encourages you to experiment with the recipe and to let her know how it turns out.

The Laughing Wolf sends us two recipes this week, Asian Style Chicken and Scotch Eggs. I'm thinking a certificate of fitness from your doctor might be required before consuming the egg dish.

Sallie of At the Heart of It, posts an interesting recipe for Rice Pilaf which utilizes one of her favorite fall fruits, the pomegranate. She also recounts some history of the pomegranate, has tips for storage of them, and has a nifty idea for using them in table decoration.

I've never been much of a fan of cooked spinach. I will eat it raw as a salad or on a sandwich, but my earliest exposure to the vegetable was from a can, or frozen pouch, and I could just never get used to the aroma or the taste. But that may have changed after seeing this recipe for Spinach Campagnola from David at The Glittering Eye. It looks to be easy to prepare, too. Thanks David!

I love Indian cuisine. I really do. And I love Angela of Fresh As a Daisy for posting a recipe for Grilled Tandoori Chicken. She says the recipe came from Emeril Lagasse. Is there nothing that man can't do?

Those of you whose drug of choice is sugar will appreciate this recipe from Mary Beth at Random Thoughts for Canadian Sugar Pie. I got a rush just from reading the recipe.

Oooooh. Another dessert recipe. Triticale sends this recipe for Almond Pound Cake. I'll have to bank Weight Watcher's points for weeks to enjoy a slice of this.

Well, that's it for this week. Thank you so very, very much to everyone who contributed recipes.

The host next week will be SarahK. As always, submit your recipes to recipe[dot]carnival[at]gmail[dot]com.

Comments

[songstress7]

Hey, Allan, you were early! I mean, nobody said "before midnight Allan's time zone"!!!

*Sigh*...

[bothenook]

oh mistress of song, you should know a couple things about allan. first, he's punctual to a fault, and two, the man never ever sleeps. he probably had this ready to post in word three days ago.
and allan, thanks for hosting this week. some gooduns eh? tandoori chicken and stilton soup. man. and acorn pie/quiche for the weekend. i'm set.

[B, Durbin]

D'oh! I forgot!

[Dave Schuler]

I would hope that anyone who tries any of these recipes would report back here and tell us how things turned out.

[Allan]

Thank you for that reminder, Dave.

There are several I would like to try, if I can ever find the time.

[scott]

The Frozen Waldorf Salad sounds great. Traditional Waldorf Salad is one of my wife's favorites. I'll give this a try I'm sure she will love it.

Scott