Franklin- Eclectic

Adam Mellema

Storyteller

He dances. He sings. He's got the energy of ten cheetahs. With an exuberant style all his own, Adam plays all the characters in his stories: every man, woman, child, and paperweight.


Name

Birthday

Address

E-Mail

Phone

Website

Adam Franklin Mellema

March 28th

Burbank, California

adam@franklin-eclectic.com

616.304.7889

www.adammellema.com

  • World War II Stories
  • Adam's Stories
  • Clothes Have Stories (Coming Soon)
  • AdamMellema.com/

Recipes

Chicken Divan

Recipe from: Aunt FlorenceServes: 2 portly people, 6 normal people

2 cup diced cooked chicken 2 10oz. Cooked Broccoli Cojack Cheese Set these items aside. Mix the following ingredients together over a low flame. 1 can cream of mushroom soup 1 cup mayonaise 1/2 tsp. curry powder 1 tsp. rosemary 3 tablespoons Worchestershire Sauce Mix with chicken and broccoli Sprinkle with cheese Bake at 350 degrees for 30 - 45 minutes in a 9 x 13 glass pan.

Gratin of Fresh Figs

Recipe from: Bonita VanderBuilt Serves: 6 snooty vineyard guests

About 12 figs, peeled and split in two 1-2 tbsp water Green Chartreuse liqueur Liquid honey, preferably lavender or thyme 2 - 3 tbsp stiff double cream Note: This dish is best prepared for guests during Indian Summer. When possible, use green or blackish-purplish fig, and avoid bland yellowish figs that are common in summer months. All figs, of course, should only be selected when filigree cracks begin to appear on the skin's surface. If only liquid cream is available, it's best to forego including it. Gently place the half figs in a gratin dish so that they lightly touch in the pan, with their cut surfaces facing up. Include only enough water to prevent the figs from sticking to the bottom of the pan. Drizzle a few drops of Chartreuse over each fig, then probably about 1/2 teaspoon of honey on each (this will be impossible to measure exactly because of its lazy flow). Add a small dab, perhaps another 1/2 teaspoon, of stiff cream on top. Place beneath very high heat (or, preferably, in an oven or salamander with heat sources both above and below) for 4 or 5 minutes, or until the surfaces and the liquids in the bottom of the dish are bubbling.

Pumpkin Cake (Oh, the stories this cake could tell!)

Recipe from: Aunt Nancy SueServes: 2 Sholley relatives or 6 Larsons

Batter: 1 package yellow cake mix (minus 1 cup) 1/2 cup melted margarine (1 stick) 1 egg Grease or spray bottom only of a 13x9 pan. Press batter into the pan. Filling: 1 Large (14 oz) can of pumpkin pie filling 2 eggs 2/3 cup milk Mix the filling together until smooth and pour over the batter in the 13 x 9. Topping: 1 cup of the leftover cake mix 1/2 cup sugar 1 teaspoon cinnamon 1/4 cup margarine Mix these topping ingredients well and sprinkle this tipping over the filling. Bake at 350 degrees for 40 - 45 minutes or until the knife comes out clean. Wait until thoroughly cool before cutting. ENJOY!

Rootin' Tootin' Chili

Recipe from: (I made it up)Serves: 1-2 hearty fellas

1 - 5 cans of Hormel chili (or some other bottom shelf brand)< 1 pouch of Ranch seasoning 4-5 jalepenos 2 tablespoons chili powder Range instructions: Stir in a saucepan until it reaches the desired temperature Microwave instructions: Stir ingredients in microwave safe bowl, and heat until just before it explodes. Serve with a tall glass of milk, and a Tums.

Ingredients

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Adam Mellema