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[economizer]

In an Andrew Zimmern feature about Maine cooking (or the state of said0 on The Travel Channel beaver usage in main dishes was shown.  It seems that early on in our history, beaver was served quite often; however, with the demise of the fur trapping industry, not many of that rodent are caught and cooked.

Mr. Zimmern, an exotic foods expert, described the meat of the beaver as being quite mild and, prepared properly, without "gamy [gamey]" taste.  The beavomeal choice of this show was bevochili.  The chefs cooking it mentioned that it might become the "still another red meat"!  As it is now available only from the wild, barring injury to the trapper or hunter, it should be a low cost entree.

The beaver resides in dams that hu constructs.  These have become so prevalent in our nations streams as to be a nuisance, causing flooding and flow disruption. So, go catch a dam beaver.

[ursula]

Apparently in the 17th century the Church establishment in France declared that the beaver's tail was, in fact, a fish, and thus could be eaten on Fridays.  They had a beaver trapping industry to support, you know!

[j_source]

Spaghetti carbonara  - kids love this

Fry 2 pieces of bacon per person, more if you love bacon.  Crumble.  Reserve grease.
Beat 1 egg for every 2 people.
Grate a bunch of parmesan.

Cook pasta and drain.  Immediately add the beaten egg and toss pasta until the egg is cooked and the pasta coated - about 1 minute or so.
Add parmesan and toss.
Add bacon and a couple tablespoons of bacon grease and toss.
Add freshly ground pepper to taste - the word carbonara means it should be black with pepper but it's up to you.

A $1 package of bacon, 3 or 4 eggs, some cheese & a couple boxes of pasta will feed 6 or 8 people easily.  This can be made in the time it takes to bring a pot of water to a boil and cook the pasta.

[kiana]

Spaghetti carbonara  - kids love this

Fry 2 pieces of bacon per person, more if you love bacon.  Crumble.  Reserve grease.
Beat 1 egg for every 2 people.
Grate a bunch of parmesan.

Cook pasta and drain.  Immediately add the beaten egg and toss pasta until the egg is cooked and the pasta coated - about 1 minute or so.
Add parmesan and toss.
Add bacon and a couple tablespoons of bacon grease and toss.
Add freshly ground pepper to taste - the word carbonara means it should be black with pepper but it's up to you.

A $1 package of bacon, 3 or 4 eggs, some cheese & a couple boxes of pasta will feed 6 or 8 people easily.  This can be made in the time it takes to bring a pot of water to a boil and cook the pasta.

I *love* this dish! We also add parsley, and I prefer it made with baby shells rather than spaghetti. It's easier to eat with a spoon ;)

[economizer]

I don't usually have salad with sandwiches but..:

GNA Meal
{as I have often instructed students that said GNA is the genetic determinate of sausage}

I.   Initial increment

1.  Buy some cheap bologna [30 slices for a buck]

2.  And, a loaf of inexpensive french bread

3.  Then,  Cut the bread at about 5 inches and split it

4.  At this point, take the bread, place two or three bologna slices on it and add mayonnaise.


II.  Secondary procedure

A.  Buy a bag of potato chips

B.  Put some of them on the plate with the assembled sandwich.

III.  Finally

1.  [Now this comes from college and was loved greatly by guys from the sub-piedmont south] 
     Buy a big ol' cucumber, slice into rounds and buy an onion and cut it into half

2.  Put both into a bowl with maybe a cherry tomato or two, if available

3.  Pour about a half quart of white vinegar on the mix and chill or, as it is not bad at all at that particular point, just put some of it all in a small bowl

Serve with sandwich and chips and depending on where you are Diet Pepsi or Diet Coca Cola.

Post Script:  It will be tasty and refreshing at first and, a short while after finishing the meal, you will probably experience a warm, but very pleasant, sensation from within.

[anakin]

Spaghetti al fresco

About a pound of Roma tomatoes, peeled, seeded and coarsely chopped
2 or 3 cloves of garlic
half a bag of fresh spinach
2 Tbsp. fresh basil (minced or torn)
2 oz. fresh mozzarella
1 tsp. or 1 cube chicken bullion
olive oil, salt, pepper
6 oz. pasta

Bring a pot of water to boil and add pasta. Cook it just half the al dente time.

In the meantime, mince or press the garlic into a skillet. Add about a tablespoon olive oil, the pepper, & basil; saute until the garlic toasts. Add 3/4 cup of water. Drain the pasta and add to the skillet. Cover and simmer. When the pasta is tender, throw in the tomatoes and spinach. Leave uncovered and allow some of the liquid to evaporate. Season to taste, serve in pasta plates, top with shredded or chunked mozzarella.

I make this (on average) once a week with variants including zucchini, broccoli, carrots (substitute tarragon for basil), asparagus (tarragon again), adding roasted corn or ripe peppers...