Travel Bug Dog Tag Paul Bookuse

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Owner:
hheng Send Message to Owner Message this owner
Released:
Monday, October 20, 2003
Origin:
Germany
Recently Spotted:
In the hands of the owner.

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Current Goal

Hi, I am Paul Bookuse.
I do love cooking. Therefore I'm traveling around and gathering the favorite recipes of all the people I meet. Every year I will combine them into a 'geocachers cookery book' and send it to all which provided a chapter to me.
If you find me, please log your favorite recipe, add may be an interesting story about cooking and, if you like, a picture of you. Send me around the world, the farer I come the better the book will be.

About This Item

Paul Bookuse

Hallo, ich bin Paul Bookuse,
und ich liebe kochen. Deshalb habe ich mich entschieden um die Welt zu reisen und Rezepte zu sammeln. Aus diesen Rezepten werde ich jedes Jahr ein ‚Geocachers Kochbuch' zusammenstellen, das ich an alle versenden werde, die einen Beitrag zum Buch geliefert haben.
Wenn du mich findest, loge bitte dein Lieblingsrezept, vielleicht eine interessante Geschichte und wenn du magst ein Bild von dir.
Sende mich soweit es geht um die Welt. Je weiter ich komme, umso besser wird das Buch.

Gallery Images related to Paul Bookuse

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Tracking History (9832.2mi) View Map

Grab It (Not from a Cache) 11/27/2007 hheng grabbed it   Visit Log

After 3 years of travel Paul will retire for a while to write his promised cook book.
He came back in a perfect state, therefore many thanks to all who carried him from cache to cache.

hheng
Retrieve It from a Cache 10/19/2007 ohjoy! retrieved it from Do you Measure Up-YMCA Washington   Visit Log

I found this little TB smashed into a cache smaller than the TB! So I decided to rescue him.

Recipe to follow as a note.
Dropped Off 10/19/2007 rjjones00 placed it in Do you Measure Up-YMCA Washington - 57.66 miles  Visit Log
Grab It (Not from a Cache) 9/25/2007 rjjones00 grabbed it   Visit Log

Found this one in Trolls's Treasure (GCQFWR) will move along soon

Retrieve It from a Cache 7/14/2007 allen86ed retrieved it from Cache Tricks: Final! Washington   Visit Log

We found him in the Cache Tricks Final and could not leave him so we brought him along to find a new cache. We have the perfect recipe and will post it soon.

Discovered It 4/7/2007 shomethecache! discovered it   Visit Log

he is still in CT Final --hope he gets freed soon!
Dropped Off 8/20/2006 boshea placed it in Cache Tricks: Final! Washington - 20.78 miles  Visit Log
Grab It (Not from a Cache) 7/29/2006 boshea grabbed it   Visit Log

Picked up from Fledermaus, will post recipe when we drop it (soon).
Retrieve It from a Cache 6/24/2006 Fledermaus retrieved it from GeoPoker Run - 7 Card Stud Washington   Visit Log

CARROT PUDDING & HARD SAUCE TOPPING

This receipt has been in my family for nearly 100 years.

                                 CARROT PUDDING RECIPE
                                 ---------------------

     The following recipe has been handed down in my family since the 1920's.
     The tradition has been to serve this at Thanksgiving and Christmas dinners.
     It's a very rich dessert and high in calories and will please your sweet tooth.

INGREDIENTS:

      1 CUP...Brown Sugar                 1 TSP...Salt
      1 CUP...Grated Carrots              1 TSP...Baking Powder 
      1 CUP...Grated Potatoes             1 TSP...Mixed Spices (Note #1)
      1 CUP...Seeded Raisins (Note #3)    1 CUP...Currents (Note #2 & #3)
    1/2 CUP...Bread Crumbs                1 CUP...Milk
    3/4 CUP...Crisco Shortening       1-1/2 CUPS..Flour

NOTES:

    1. Equal parts of Cinnamon, Cloves and Nutmeg
    2. If desired, the cloves may be omited
    3. Due to the cost and/or availability of Currents, Raisins may
       be substitued, thereby increasing the amount of Raisins from  
       1 to 2 cups total

PREPARATIONS:

    1. Thoroughly mix Crisco and Brown Sugar together
    2. Add Grated Carrots and Potatoes
    3. Add Raisins, Currents (optional), Bread Crumbs, Baking Powder,
       Salt, Spices and Milk
    4. Coat a suitable baking mold with Crisco, sparingly
    5. Pour the above mixture into the mold and cover
    6. Place the mold into a deep pan with water to the Half-Level of
       the mold
    7. Cover the pan and place on a burner to steam steadily for 3 hours
    8. Periodically, check the water level and maintain it to Half-Level
       of the mold

HARD SAUCE:

      2 CUPS..Brown Sugar                 1 ......Egg White (Well Beaten)
    1/2 CUP...Butter                      1 TSP...Vanilla

PREPARATIONS:

    1. Cream together the Brown Sugar and Butter until smooth
    2. Add the Egg White and Vanilla and beat until smooth

SERVING SUGGESTIONS:

    1. You may place the topping into small molds to form fancy
       shapes and chill thoroughly
    2. You may serve the topping from a pastry tube as well
    3. Coloring may be added to the topping to brighten things up
    4. Otherwise, chill thoroughly and serve 1 TSP per helping
    5. This topping may also be used with Plum Pudding, Mince Pies,
       Pumpkin Pies and many other desserts
Dropped Off 6/24/2006 PsychoTrooper placed it in GeoPoker Run - 7 Card Stud Washington - 245.52 miles  Visit Log

Enchilada Casserole

I learned this recipe in Mexico and it really saves times if you want quick, yummy enchiladas! It is also great for pot lucks. Believe me, people will ask you for the recipe!

You will need:

Vegetable oil
2 cups of your favorite cheese (I prefer longhorn cheese)
1 large onion finely chopped
2 cup enchilada sauce (you can use canned, but I will provide a recipe below that’s better!)
20 or so small corn tortillas

Enchilada sauce

6-9 large dried red chilies halved long ways and de-seeded (the more seeds, the hotter!)
2 cups chicken stalk
1 T cumin
A generous shake of clove
1 t minced garlic
1 to 2 t hot red pepper OR Mexican chili powder
Salt to taste

In a pot add chicken stalk, cumin, clove, garlic, red pepper and de-seeded chilies. Bring to a boil and turn down to simmer. Let simmer until the juice starts to change color and you can smell the chilies. (the chilies should get very very soft—about 15 minutes) Take off heat and let cool. Blend juice AND chilies in a blender (half at a time is best) and strain juice back into pot. Discard pulp. Salt to taste.

On to the Casserole!

In a frying pan add enough oil to cover the bottom. Heat to medium high. Lightly fry 6 corn tortillas (one at a time) on both sides and stagger onto the bottom of a cake dish. (Like lasagna) sprinkle generously with cheese, then with chopped onion and then poor 1/3 of the enchilada sauce. Lightly fry six more tortillas and cover your first layer. Add cheese, onion and sauce. Repeat a third time (adding tortillas, cheese, onion, and remainder of sauce). Bake at 350 degrees until cheese is melted and crispy around the edges. Cut like cake and serve hot! YUMMY!!!

[This entry was edited by PsychoTrooper on Wednesday, June 28, 2006 at 11:06:58 PM.]
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