Since Dave posted a few deviled egg recipes, this is my favorite type of stuffed egg.

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

Title: Stuffed Eggs
Categories: Appetizers,Shawn
Yield: 5 Servings

5 Eggs
1 lg Onion
1 Can cod livers
Paprika (garnish)

[Note: I make these often]
Hard boil 5 eggs.

Fine chop 1 large or 2 small onion and fry until soft in oil.
Separate eggs

Put yolk, onion, and can of cod livers into a bowl, blend with a
mixer of some type until smooth.

Pipe into the egg whites (like deviled eggs) and top with paprika.
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Quoting Shawn Highfield to All <=-

my favorite type of stuffed egg.
Title: Stuffed Eggs
5 Eggs
1 lg Onion
1 Can cod livers
Paprika (garnish)

That would be pretty strongly flavoured but I'd try them.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: El Presidente
Categories: Alcohol, Beverages, Caribbean
Yield: 1 Servings

1 1/2 oz White rum
3/4 oz Orange curacao
3/4 oz French (dry) vermouth
1 ds Grenadine

I always use Noilly Prat vermouth (the best dry vermouth, with the
exception of Vya, which is three times the price), Bols Orange
Curacao and homemade grenadine, but my rums sometimes vary.

Typically, I'll just use Bacardi, as the drink was originally made
with Cuban rum and Puerto Rican rum is about the closest we can come
to that.

But if I'm looking for a richer, more buttery drink, I'll use a
Jamaican white rum like Myers Platinum, which adds a deeper base
note to the drink. I've also mixed it before with Mount Gay Eclipse,
a golden Barbados rum with a really deep, resonant sweetness. I
enjoyed the drink, but the Mount Gay really took over the flavor
profile, and the vermouth was pretty much lost in the mix.

In Esquire Drinks, David Wondrich gives credit for the El
Presidente's creation to Eddie Woelke, an American who tended bar
at the Jockey Club in Havana during Prohibition and who named the
drink for Gerardo Machado, who ruled Cuba from 1925 to 1933.

This drink has a lot going for it: it's easy to mix, doesn't
require any perishable ingredients (so you don't have to keep
lemons or limes on hand all the time, just in case you get a
craving for one) and while it has a suave, buttery taste, it packs
a lot of horsepower into a tiny cocktail glass. The 1949 edition
of Esquire's Handbook for Hosts calls it "an elixir for jaded
gullets" and I think that's a pretty fair assessment.

I really like these in the summer: they have a bright, slightly sweet
flavor that seems to give a warm evening a slightly festive touch,
even if its a Wednesday and its not even really summer yet and I
have to be in the office the next day.

From: Paul Clarke in The Cocktail Chronicles: Navigating the
Cocktail Renaissance with Jigger, Shaker & Glass

MMMMM

Cheers

Jim

... My third cocktail tasted like I'm not going to work tomorrow.

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JIM WELLER wrote to SHAWN HIGHFIELD <=-

That would be pretty strongly flavoured but I'd try them.

Cod liver is quite mild remember. However I love those and make them
quite often.

Shawn

... TECHNICALITY: Someone *ELSE'S* rights.

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Cod liver

You'd probably like this then too.

(Loche is another name for burbot or coney, the fresh water ling
cod)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Loche Liver and Eggs with Cranberries
Categories: Native, Canadian, Fish, Offal, Caviar
Yield: 4 Servings

Loche liver
Loche eggs
Cranberries
Sugar

Fry a good amount of loche liver and loche eggs. Crush it with a
potato masher. Add 2 or 3 cups of cranberries. Add sugar to taste.
Stir together in a mixing bowl. Put into a cake pan.

This is good hot or cold. You can even freeze it and have it for a
snack later. Can also be made with whitefish liver and eggs.

Originally from Judy Semple, Aklavik, NWT, in the Best Cranberry
Recipes of the Canadian Western Arctic, CBC North, Inuvik

Source: CINE (The Centre for Indigenous Peoples' Nutrition and
Environment) McGill University

MMMMM


Cheers

Jim


... Use moose liver oil to repel mosquitoes (and women).

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