The Final Report: The JOTW Virtual Potluck

The final JOTW Virtual Potluck update

The big Virtual Feast is over. But we still had a few recipes to share. So this is the final report from Jack’s place, down at the end of the road.

*** JOTW Potluckers:

First, let me thank all of you for being such gracious and congenial guests. And generous!; I don't think I'll need to eat for a week!

I apologize about the parking confusion. With extreme fire danger we just can't have people parking in the dry fields, even though the grass has been cut. Extra special thanks to Ned for providing the limousine for shuttle service.

Song Li left a bottle of saki behind, so I'll be toasting the success of the Virtual Potluck for a while. It doesn't go too well with all the cakes and cookies, but it's great with the tomatoes.

Again, my deep appreciation to all of you for your generous participation. If you find yourself in the cultural backwaters of southern Oregon (excepting Ashland and the Oregon Shakespeare Festival), give me a shout. I'm in the book.

Walk in Peace – Jack

(Somebody left their boots. See photo at

*** Connie Eckard, ABC, IABC Fellow, totally missed it:

I missed it, didn't I?

I was down in the basement looking for the elephant stew recipe that I used to have and periodically share, but it's nowhere to be found. I did locate my peanut butter and mayo sandwich recipe that the church included in its cookbook a few years back However, Donna refuses to let me share that with anyone — even with a nedwork of the world's finest communicators.

Alas, I'll keep searching for the stew recipe. It was good for large crowds of hungry people. –Connie

*** From Mark Sofman:

Sorry I couldn't oblige this week – busy taking oldest daughter off to grad school, just got back this afternoon. I'll try to have something for you next week –

Here's my recipe for Bluegill Shore Lunch (a near daily entree during our annual vacation to the Rideau Lakes of Ontario)

Catch a mess of bluegills early in the morning.

return to the dock crack open a locally favored brew while filleting the bluegills.

Once the 'gills are filleted, let soak in a shallow bowl with some of the aforementioned brew.

Season a cup of Bisquik with salt pepper and whatever you might find in the back of the cabinet where all those spice jars are hiding. Mix it all together in a plastic or paper bag. (just like shake and bake)

Remove fillets from beer and set aside.

Add an egg to beer and mix well

Dip the fillets in the egg/beer batter then dredge them in the seasoned Bisquik shake and bake style.

Bring a iron skillet up to heat, add bacon fat then cook the fillets for maybe 2 minutes a side, or until golden brown.

Remove fillets from skillet to paper towels to absorb excess fat.

When all the fillets are fried up, add the rest of your beer to the Bisquik, mix well and now you can make pancake shaped hushpuppies to eat with your golden brown fillets.

You do know how to make pancakes, right?

Sorry, no pix: I ate it all before I remembered to find my camera. 😉

Mark Sofman

*** From Kim Perz:

I hope I'm not too late!!!

I'm bringing my rum and coconut marinated pineapple chunks!!!

Keep that party going….


*** From Sonja Johnson:

Pumpkin Muffins 🙂 Since we're heading into fall, we need something sweet to get us in the mood!

Pumpkin Muffins

2 cups flour

1½ cups sugar

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon baking soda

¼ teaspoon salt

¼ teaspoon ground cloves

4 eggs, beaten

1 16 oz. can of pumpkin pie filling

1 cup oil

Chocolate chips


Preheat the oven to 350°.

Combine flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves. Add eggs, pumpkin, and oil. Combine thoroughly. Stir in chocolate chips to taste.

Put muffin papers in muffin pan. Fill 2/3 full with batter. Bake for 25-30 minutes.



*** I left out Judy’s Taco Soup ingredients (and got called a ;Puddin’ head” because of it:

1 lb ground beef or turkey (I prefer beef)

1 medium yellow onion / chopped

2 or 3 peppers: red, yellow or green…you pick / chopped

3 – 15oz cans beans: Navy, pinto, kidney, black, white…you pick / do not drain

1 – 15oz can of sweet/white corn / do not drain

1 – 15oz can of chopped tomatoes / do not drain

1 – 15oz can of tomato sauce

1 – small can of chopped green chilis / do not drain

1 – package Old El Paso Taco Seasoning mix

1 – package Ranch Dressing mix

In a Dutch Oven / stew pot, brown meat in olive oil. Don't drain unless really fatty. Remove meat from pot and set aside. Saute onions until soft and translucent. Remove and set aside. Saute peppers for about 6 minutes. Return everything to the pot. Add all the canned items…along with their liquids. Add seasoning packets and stir well. Bring everything to a boil than lower flame to simmer. Simmer for 15 minutes and then it's done. Serve with shredded cheddar cheese and a spoonful of sour cream. Yummy stuff…and extremely easy to make.

(Se photo at

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.