This blog has been created to inform the public about the UFO subject. It also contains peripheral phenomena. Created by Aileen Garoutte, previously Director of The UFO Contact Center International.

Tuesday, May 03, 2005


Many years ago the St. Louis UFO Study Group published a cookbook called the Galactic Gourmet to raise money for their group. They asked for UFO researchers to submit recipes with a cosmic name. Of course we applied a name to our recipe. Some of the recipes were from well known persons, such as Allen Benz, Barbara Becker, Mildred Biesele, and myself. I thought it would be fun to share a couple of those recipes with you. You might even like them!
In the front of the book is a form to fill out and send in to the St. Louis UFO Study Group if you had a sighting or an abduction. There is also a page on different forms of UFOs. Interesting pages in a cook book!

Mildred Biesele, MUFON
Salt Lake City, Utah
1/2 cup butter
2 c. grated sharp cheddar cheese
1/2 tsp. salt
1 tsp. paprika
dash of cayenne pepper
1 cup sifted flour
50 small stuffed green olives

Blend softened butter with cheese, salt, paprika, cayenne. Stir in flour and mix well. Mold one teaspoonful of mixture around each olive, covering completely. Store in refrigerator or freezer..Bake at 400 degrees for 15 minutes - Serve hot.

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1/4 cup grated onion
1 whole egg
salt and pepper to taste
1 1/2 lb. ground round or chuck
2 Tbsp oil
2 cup commercial sour cream
6 crushed ginger snaps

1. Mix onion, egg, salt and pepper into ground meat. Blend thoroughly.
2. Roll mixture into two-inch balls. Coat meet balls by rolling them lightly in flour and brown in oil in skillet until done as desired.
3. Remove skillet from heat. Remove meat balls. Add sour cream to skillet and heat. Mix, scraping pan jucies, and blend. Heat thoroughly but do not boil. Sprinkle meat balls with ginger snaps.
4. Place in serving bowl. Pour sauce over all, and serve.

Serve with cooked well-buttered noodles, your favorite greens and rolls.
Serves 4.

(Since then I have become a vegetarian. I believe you can buy soy meat balls, use low calorie sour cream and low fat margarine instead of butter.)

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Shirley and George D. Fawcett
North Carolina

4 large chicken breasts or a 3 lb fryer
1/2 tsp salt
1/4 tsp pepper
1/2 stick margarine
2 cans cream of chicken soup
1 cup milk
1 egg
2 1/2 cup chicken broth
1 package herb seasoned stuffing mix

Stew four large chicken breasts, or a 3 pound fryer. Season with salt and pepper. Remove chicken from broth. Cool and chop chicken into bite-sized pieces. Arrange in buttered baking dish. Dot with one-half stick of margarine or butter. Mix together two cans of cream of chicken soup and one cup of milk, heat until well blended. Pour over chicken. Beat one egg, mix with two and one-half cups of chicken broth; stir with one package herb seasoned stuffing mix. Spoon over chicken. Bake at 350 for 45 minutes.

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Barbar Becker

2 lb. raw shrimp
1/2 lb. rocotta cheese
1/4 lb Gorgonzola cheese
1 clove garlic, minced
1 medium onion, chopped fine
1/2 tsp parsley flakes
1/2 tsp chopper chives
1/2 tsp tarragon
3/4 cup dry white wine
4 thin slices lemon

Preheat onion to 400 degrees. Shell, clean and de-vein shrimp. In a small bowl, mash cheeses with garlic, onion, parsley, chives and tarragon. Add wine slowly to cheese mixture. Stir until thoroughly blended. Cut pieces of aluminum foil into 12-inch sqaures. In the center of each piece, place 1/4 of cheese misture and 1/4 of shrimps. Put a lemon slice on top of each. Seal foil tightly. Place on baking sheet in oven for 30 minutes. Serve very hot with a side dish of spaghetti with oil and garlic sauce and a mixed green salad.

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Tucson, Arizona

2 1/2 cup all purpose flour
1 cup molasses1 tsp baking soda
1 - 8 1/2 oz, can applesauce
1 tsp cinnamon
1/2 cup raisins
1/2 cup butter or margarine
3/4 cup XXX sifted sugar (?)
1 egg
4 tsp lemon juice

In a medium bowl combine flour, soda, cinnamon, and 1/2 teaspon salt. Cut in butter or margarine to resemble coarse crumbs. In another bowl, stir together egg, molasses and applesauce. Blend into flour mixture just till moistened. Stir in raisins. Turn into a greased and floured 9 x 9 x 2 baking pan. Bake at 350 for 40 to 45 minutes. Cool in pan for 15 minutes. Combine powdered sugar and lemon juice. Spread over warm cake. Serve warm or cool.

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Gene Duplantier

8 slices fresh pineapple
1/4 tsp salt
1/2 c. brown sugar
4 eggs, separated
1/4 cup butter
1 cup white sugar
8 maraschino cherries
1 Tbsp. melted butter
1 tsp baking soda
1/2 tsp vanilla
1 cup sifted cake flour

Slice pineapple. Remove core and skin. Melt 1/4 cup butter in 9-inch pan. Add brown sugar; stir over gentle heat till dissolved. Press pineapple slices into mixture; insert a cherry in each core. Sift together flour, baking powder and salt. Beat egg yolks till light and lemon colored; gradually beat in half the white sugar. Add 1 tablespoonful of melted butter and 1/2 tsp vanilla. Beat egg whites till stiff; gradually beat in remaining 1/2 cup white sugar. Combine two mixtures. Fold in sifted dry ingredients. Pour over pineapple mixture. Bake at 325 for 35 - 40 minutes. Invert. Serves 8.
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