Richard Wright & early Pink Floyd (original) (raw)

I have something in common with Rick Wright: July 28th is our birthday.

Here are some recipes that would have been served for the occassion:

Fried Oatmeal Patties

Ingredients

1 1/2 cup quick oats or regular oats
2 1/2 cups water
1 celery stalk, chopped small
1/4 onion, chopped small
1 carrot, shredded
1 cup corn flakes
1 Tablespoon flour
salt and pepper
vegetable oil for frying
optional: additional vegetables, like spinach perhaps, if you wish.

Directions:

Combine oats, water, veggies, and a bit of salt & pepper in a saucepan. Bring to a boil and cook until oatmeal thickens. Then remove from heat and let it rest and cool a while. Crush the corn flakes in a bowl and add the flour.

When the oats are cool enough to touch, take tablespoonfuls of oatmeal, form them into patties, and roll them in the cornflake/flour mixture.

Pour some oil in a skillet (I use about a tablespoon for 3 patties) and fry the patties on medium heat for about 30 seconds or so on each side, or until they are browned.

Salt to taste and eat! Makes around 12 patties or so.

Hash Brown Casserole
Yields: 4 servings
Preparation 25 minutes
Cooking 50 minutes
Ready In 80 minutes

Ingredients
1 bag hash brown potatoes frozen, 1 pound, thawed
1 cup milk evaporated skimmed
8 ounces sour cream, non-fat
4 1/2 ounces cheddar cheese, very old, sharp grated
1/4 cup margarine melted
3 ounces cornflakes crushed

Directions
Preheat oven to 350 degrees F.

Spray a 2 quart baking dish with nonstick spray.

In a large bowl, combine the potatoes, milk, sour cream, cheese and 2 tablespoons of the melted margarine.

Stir gently until well combined.

Spread evenly into prepared dish.

In a small bowl, combine the crushed cornflakes and remaining 2 tablespoons maragerine; sprinkle evenly over potato mixture.

Yummy Stuffed Zucchini

Ingredients (use vegan versions (http://vegweb.com/index.php?topic=15403.0)):

4 medium zucchinis
2 large carrots
1 medium yellow onion
1 yellow (summer) squash
2 stalks celery
3 small white mushrooms
1 tablespoon diced garlic
3-4 tablespoon olive oil (for saute)
herbs (I use a garlic and herb mix)
salt and pepper
approx 2 cups corn flake cereal crumbs

Directions:

Cut zucchinis in half, and scoop out insides (leaving about 1/4" around sides and bottom); keep the stuff you scoop out.

Peel and shred the carrots; shred yellow squash. Finely dice mushrooms, celery, onion, and the zucchini insides.

Add oil to a large fry pan and heat on med-high. Add garlic (I use the kind that comes already diced in jars), and heat garlic in the oil.

Add onion and saute for a few minutes, then add the rest of the cut up veggies. Add herbs and salt and pepper to taste. I like a lot but don't usually measure it out. Saute everything together until the veggies are soft, adding herbs/salt/pepper as you like (should take around 15 minutes).

Preheat oven to 350 degrees F.

Remove pan from heat and stir in corn flake crumbs; the amount is around 2 cups (but you may use more or less, depending on what you like).

Spoon mixture into hollowed-out zucchinis, and place them on a lightly oiled baking (non-stick) sheet. Sprinkle a layer of corn flakes over each of the halves, and then drizzle with about 1 teaspoon of olive oil over the crumbs (this will make them get crispy as they bake). Pour a very thin layer of water around the zucchinis; this will help keep them from drying out in the oven.

Bake at 350 degrees F for 30-45 minutes, checking to make sure they don't burn. The zucchini will flatten and shrivel some, and will begin to appear clearish or wet-looking when they are done.

This recipe requires some serious prep time, but it really isn't hard at all, and its delicious! You could use a food processor to dice the veggies and save some serious time.

Serves: 4

Preparation time: 1/2 hour

Bake, uncovered, until bubbling and lightly browned, about 50 minutes.

And just buy the damn birthday cake, I couldn't find a recipe for one using cornflakes!