Enjoy the journey as we reflect on our vacation to a very haunted Atchison, Kansas. Home of aviator Amelia Earhart and her mom’s fried chicken and biscuits. 

Recipe: https://www.flickr.com/photos/clotho98/5706580236/in/pool-vintage_recipes/

2 frying chickens

½ cup butter (113 grams) 

¼ cup other shortening (56.5 grams)

3 tablespoons flour

2 cups milk (473.2 ml)

Salt and pepper

Have chicken cut into suitable pieces for serving.  Prepare for cooking and roll in seasoned flour.  Melt butter and shortening in deep frying pan and brown the chicken evenly on all sides.  When browned, add ¼ cup water, cover and cook slowly until the chicken is tender, about 30 minutes.  Remove the chicken to a hot platter.  Stir flour into fat in the pan, remove from the fire and add milk; then bring to a boil, stirring constantly until thick and smooth.  Let simmer for five minutes, season with salt and pepper, if necessary, and pour over chicken.  Arrange Royal Biscuits around edge of platter.  Services 8.

Royal Biscuits

2 cups flour (240 grams)

4 teaspoons Baking Powder (Royal was the brand back then)

½ teaspoon salt

4 tablespoons shortening

¾ cup milk (177.5 ml)

Sift together flour, baking powder, and salt; add shortening and mix in thoroughly with fork.  Add liquid to make soft dough.  Turn out on floured board and toss lightly until outside looks smooth.  Roll out ½ inch thick.  Cut with floured biscuit cutter.  Place on greased pan.  Bake in hot over at 475 degrees F (246 Celsius) about 12 minutes. 

“Buttered carrots and peas add lovely color to this platter.  To make cups for the peas, boil white turnips until tender and hollow out the centers.” 

Tip: Prepare the turnips in advance: boil the turnips in salted water with the skin on for 30 minutes.  Let the turnips cool to make them easier to peel. Scoop out enough turnip to make a cup.  If they still need cooking you can cook them in the microwave before serving with buttered peas and carrots. 

Other References from the show:

Atchison Hauntings, we’ll put the link in our show notes https://www.legendsofamerica.com/ks-hauntedatchison/

Amelia Earhart article from NPR https://www.npr.org/sections/thesalt/2017/07/08/536024928/amelia-earharts-travel-menu-relied-on-three-rules-and-peoples-generosity

The blog from US Ghost Adventures gives a good history of Sallie House https://usghostadventures.com/haunted-stories/31-days-of-halloween/sallie-house/

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We're back!  After a year of traveling and reading many books on paranormal phenomena, we are still committed to bring you mid-western low-brow humor you've come to expect as we discuss the paranormal and recipes. 

This episode features a hacked Cronut (Croissant Doughnut) from
  https://tasty.co/recipe/hacked-croissant-donuts
For 12 doughnuts
Dough
-all purpose flour, for dusting
-2 packages frozen puff pastry
-1 large egg, beaten
Frosting/Icing
-1 cup vanilla frosting
-1 tablespoon whole milk

Preparation
Line a baking sheet with parchment paper.
Lay a puff pastry sheet flat on a lightly floured surface. Use a pastry brush to cover the sheet completely with the beaten egg. Fold the sheet into thirds along the creases, like a letter, and place on the prepared baking sheet. Repeat with the remaining 3 sheets of puff pastry. Refrigerate until stiff and completely chilled, about 1 hour.
Preheat the air fryer to 350°F (180°C) for 20 minutes. Set a wire rack over a baking sheet.
Remove the puff pastry from the refrigerator and use a 3-inch round cutter to cut out 12 rounds, 3 per sheet. Use a 1-inch round cutter to cut out the center of each pastry round. Remove and discard the scraps, or air fry for chef’s snacks.
Working in batches, place the donuts in the air fryer, spacing 1 inch apart, and cook until the donuts have puffed completely and are golden brown all over, about 15 minutes. Transfer to the wire rack.
Make the icing: In a medium bowl, stir together the frosting and milk until smooth. Transfer the mixture to a small piping bag and cut a hole in the tip. Pipe the icing on the top of the donuts.
Enjoy!

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Survey some of the many haunted forests in the world while enjoying deviled eggs and gypsi cabbage sarma. 

Authentic Gypsi (Romani) Sarma (Cabbage Rolls)
Ingredients:
1 Head Cabbage
2 lbs. Ground Turkey
1 1/2 Cups Brown Rice
2 Eggs
2 White Onions
2 Tbsp. Olive Oil
Fresh Oregano & Parsley
Cumin, Salt and Pepper
Cut the core out of the center of the cabbage and drop the head into a pot of boiling salted water. When leaves begin to loosen ,remove from pot, separate leaves, and trim away the thick center vein.  Chop onions with oregano and parsley; add cumin, salt and pepper -- mix.
Place in a big bowl, add ground turkey, brown rice, eggs, and knead. Place 2-3 Tbsp. of mixture on leaf at the thick end, fold sides and roll. Place rolls in a 10x13 baking dish, brush with olive oil , cover with cabbage water, add bay leaves, cover, bake for 1 & 1/2 hrs. at 400 degrees.

Deviled Eggs
Servings 12, Prep 10 mins, Cook 10 mins
Ingredients
 12 large eggs
   1/3 cup mayonnaise , or use half mayo and half plain Greek yogurt
    2 Tablespoons pickle relish , or 1 dill pickle, diced
    1 1/2 teaspoons dijon mustard
    salt and freshly ground black pepper , to taste
    paprika for garnishing
Instructions
Cook the eggs. See note above for directions for boiling, baking or using the instant pot to cook perfect hard-boiled eggs.   Peel the eggs and then cut them in half, lengthwise. Carefully remove the yellow yolks and place in bowl.   Stir together the mayonnaise, pickle relish, and mustard. Mash with a fork until smooth. Add salt and pepper, to taste. Add more mayo , Greek yogurt or mustard, to taste, if needed.  Add horseradish and Cajun spices to taste.   Add a big spoonful of filling back into each egg white.   Store in fridge for up to 3 days. Garnish with a sprinkle of paprika just before serving.

References:
https://tastesbetterfromscratch.com/traditional-deviled-eggs/#recipe
Gypsy cooking, authentic and delicious From an ABC7 news story on April 20 ,2009
https://abc7news.com/archive/6770901/
https://www.cntraveler.com/gallery/haunted-forests-around-the-world

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Enjoy recipes and stories about brownies, brownie spirits, and brownie members of the Girl Scouts. 
Supernatural Brownies
Servings: 24 2-inch brownies
Total Time: 1 Hour
INGREDIENTS
2 sticks (1/2 pound) unsalted butter
8 ounces bittersweet or semisweet chocolate, roughly chopped (I use Ghirardelli bars)
4 large eggs
1/2 teaspoon salt
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
1 cup all-purpose flour, spooned into measuring cup and leveled off with knife
INSTRUCTIONS
See link below

The Original Brownie Recipe, called Fannie Farmer’s 1906 Brownies
1/3 cup of butter
1/3 cup of powdered sugar
1/3 cup of molasses “Porto Rico” (blackstrap?)
1 egg, well beaten
7/8 cup bread flour
1 cup pecan meat cut in pieces
You mix the ingredients in order, line a seven-inch square pan with wax or parchment paper, spread evenly and bake at 325 degrees F for about 40 minutes. 

Haschich Fudge see link below

Flourless Sweet Potato Brownies
INGREDIENTS
1/2 cup (128 g) almond butter*
1/2 cup (120 g) cooked sweet potato**
1 large egg
6 Tbsp (120 g) honey
1/4 cup (20 g) unsweetened cocoa powder
2 tsp vanilla extract
1/2 tsp baking soda
optional: 3 Tbsp (30 g) dairy-free chocolate chips, for topping
INSTRUCTIONS
See link below

References:
https://en.wikipedia.org/wiki/Brownie_(folklore)

https://curiocity.com/the-ghost-of-the-inventor-of-pot-brownies-reportedly-haunts-this-seattle-hotel/

https://www.astonishinglegends.com/astonishing-legends/2018/3/14/brownies-make-finicky-but-useful-roomates

https://www.onceuponachef.com/recipes/supernatural-brownies.html

https://tarateaspoon.com/baking/brownie-recipes/

https://blogs.scientificamerican.com/food-matters/go-ask-alice-the-history-of-toklas-8217-legendary-hashish-fudge/

https://www.browniethetowndog.org/a-few-ghost-stories-brownie-died-on-halloween/

https://electricscotland.com/kids/stories/index.htm

https://www.runningwithspoons.com/flourless-sweet-potato-brownies/

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Simple yet savory Stone Soup and sweet Walnut Pie provide the backdrop to stories about Dolly Parton and the paranormal, clones, and ghosts.  If you'd like to support us click the coffee icon and buy us a coffee.  
Stone Soup
Ingredients

• 2 quarts chicken stock or canned low-sodium broth 
• 1 pound russet potatoes, peeled and diced (substitute celery root for low-carb version)
• 1 (14 ½ ounce) can diced tomatoes
• 1 small head cabbage, coarsely chopped
• 1 pound turnips, peeled and diced
• 2 large carrots, diced
• 1 small onion, chopped
• 4 garlic cloves, minced
• 1 smoked ham hock (or vegetarian substitute)
• 1 very clean stone (optional, or use several!)

Salt & Pepper
Directions
Combine the stock, potatoes, tomatoes, cabbage, turnips, carrots, onion, garlic, and ham hock in a large soup pot. Add the stone, if using. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the soup is thick and the vegetables are fork-tender, about 2 hours. Remove the ham hock from the soup, remove the meat from the bone, and chop it into ½ inch pieces. Add the meat back to the soup. Season to taste with the salt and pepper. Serve piping hot.
Dolly Parton’s Famous Walnut Pie
Prep time: 15 min
Bake time: 55 min
Ingredients:

• 1 fold out pie crust (thawed)
• 3 eggs
• ¾ cup of sugar
• ¾ cup light corn syrup
• 1½ cups of finely chopped walnuts
• ¼ teaspoon salt
• 4 tablespoons butter, melted
• 2 teaspoon vanilla extract
• whipped cream

Directions:
1. Pre-heat oven to 400°F.
2. Line 9-inch pie pan with unrolled crust.
3. Use hand mixer to beat eggs in a large bowl. Add sugar, corn syrup, vanilla and salt gradually to eggs. Mix until combined. Add melted butter and mix until combined thoroughly.
4. Pour combined mixture into the pie shell and add walnuts. Spread walnuts evenly through mixture.
5. Bake for 10 minutes. Reduce heat to 300°F and bake for 45 minutes more.
6. After 30 minutes, add collar of foil around crust.
7. Remove from oven. Enjoy with a dollop of whipped cream.
References:
https://www.wideopeneats.com/dolly-partons-favorite-food/
https://www.hallmarkchannel.com/home-and-family/recipes/dolly-partons-stone-soup
https://dolly.roslin.ed.ac.uk/facts/the-life-of-dolly/index.html
https://dolly.roslin.ed.ac.uk/facts/the-life-of-dolly/index.html#:~:text=Dolly%20was%20cloned%20from%20a,from%20a%20Scottish%20Blackface%20sheep.&text=Because%20Dolly's%20DNA%20came%20from,the%20country%20singer%20Dolly%20Parton.
https://www.reddit.com/r/nosleep/comments/8dnvde/i_seriously_regret_cloning_my_dog/
https://www.soundslikenashville.com/lifestyle/celebrate-pi-day-with-dolly-partons-famous-walnut-pie/
https://www.inquisitr.com/4136481/dolly-parton-my-grandmas-ghost-saved-me-from-fatal-airplane-crash/
https://med.virginia.edu/perceptual-studies/
https://heraldcourier.com/news/local/the-ghost-of-dolly-unusual-christmas-show-at-dollywood/article_f8545ad2-640a-11e3-b349-0019bb30f31a.html
www.dollywood.com

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Enjoy Serbian Spinach Pie as we discuss the paranormal aspects of Nikola Tesla's life and legacy.  If you would like to support us, go to our Buy Me a Coffee website https://www.buymeacoffee.com/thePFCpodcast
Ingredients
2 boxes thawed frozen chopped spinach or 3 pounds fresh spinach (cleaned, blanched and chopped)
1 pound grated brick cheese
1 pound large-curd creamed cottage cheese (undrained)
3 tablespoons sour cream
1/2 cup milk
6 large beaten eggs
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
8 sheets thawed filo dough
4 ounces (1 stick) melted butter
Mix all but the filo dough and butter.  Butter up a pan and lay four buttered layers of filo dough on the bottom.  Add the filling and then do the same for the top so you have 4 layers of filo dough. Bake at 350 degrees for about 45 minutes.  Yum! References below! 
------
Serbian Spinach Pie Recipe – Pita Zeljanica https://www.thespruceeats.com/serbian-spinach-pie-recipe-pita-zeljanica-1135898
Strange facts about Nikola Tesla https://www.livescience.com/46720-nikola-tesla-158th-anniversary.html
Paranormal: Nikola Tesla https://www.livescience.com/46720-nikola-tesla-158th-anniversary.html
“My Inventions: Autobiography of Nikola Tesla” by Nikolai Tesla
“Wizard: The Life and Times of Nikola Tesla,” by Marc Seifer, Citadel Press, 1996
"Tesla: Man Out of Time," Margaret Cheney, Simon and Schuster, 2001.
"Prodigal Genius: The Life of Nikola Tesla," John O’Neil, Cosimo Inc., 2006.
https://www.space.com/5573-huge-tunguska-explosion-remains-mysterious-100-years.html
https://factslegend.org/the-tunguska-explosion-facts-did-nikola-tesla-do-that/
https://teslasciencecenter.org/our-mission/
https://www.history.navy.mil/research/library/online-reading-room/title-list-alphabetically/p/philadelphia-experiment.html
https://en.wikipedia.org/wiki/Otis_T._Carr

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Explore the history and stories about the Ouija board while enjoying Easy Apple Dump Cake and Beef Brisket Chili.  If you would like to support out podcast, please visit our website at https://www.buymeacoffee.com/thePFCpodcast

Easy Apple Dump Cake
https://lemonsandzest.com/
Ingredients 
1 box spice cake mix (15.25 oz.)--yellow cake works too
6-7 medium apples, peeled and sliced
2 teaspoon cinnamon
⅓ c brown sugar, packed
½ c sugar
¾ c butter (more as needed, see below)
Instructions
Preheat oven to 350°F. Grease a 9x13 inch pan well with butter.  Peel and slice apples into small, ¼ inch thick pieces. Layer them evenly in the greased baking pan. Add the sugar, brown sugar and cinnamon to the apples and toss to coat evenly. Pour the dry cake mix over top of the apples and spread evenly. Thinly slice the butter and evenly spread over top of the cake mix. If the butter pieces touch, that is okay!
Bake the dump cake for about 45-55 minutes, checking to make sure there are no dry spots about half way through. If you see any areas where the butter has not melted into, add a slice of butter to cover the area and continue baking. The apples will be bubbling and the top layer will be golden brown when the apple dump cake is ready.
Allow to cool for 15 minutes before serving. Store in the refrigerator sealed for up to one week.
Notes
For a SUPER quick version, you could use two cans of apple pie filling and cover the filling with the cake mix. I much prefer the fresh apples but I get it, sometimes time isn't on our side.

Slow Cooker Beer Brisket Chili
https://lemonsandzest.com/
A touch of beer in this simple Brisket Chili brings out the flavor and spices. Slow cooked to perfection, this chili is a perfect cozy dish that will warm you up on a cold day!  This recipe is also on the Blog  LemonsandZest   by Lorie Yarro
 American Prep Time: 20 minutesCook Time: 8 hoursTotal Time: 8 hours 20 minutes Servings: 8 Calories: 460kcal  
Ingredients 
3-4 lb beef brisket (trimmed and cut into 1 - 1½ inch pieces)
2 cans kidney beans (15.5 oz.), rinsed and drained
2 green bell peppers, diced
1 red bell pepper, diced
1 onion, diced
1 12 oz. can IPA beer
2 cans diced tomatoes (14.5 oz.), liquid drained
1 can tomato sauce (15 oz.)
1 can tomato paste (6 oz.)
3-4 garlic cloves, minced
1½ T chili powder
1 T cumin
2 teaspoon paprika
½ teaspoon crushed red pepper (less if you don't want much spice)
½ teaspoon cracked pepper
½ teaspoon sea salt
hot sauce (optional: we add about 1 teaspoon)
Instructions
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Explore the versatile and nutritious banana peel and a recipe for meatless meatballs while enjoying stories about banana spirits and an banana-obsessed teacher.   

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This recipe for Meatless Meatballs made from Banana Peels is by Otherworldly Junko in Milano, Italy.  She does a wonderful job describing the recipe with pictures taken during the process! 

https://cookpad.com/us/recipes/13838118-meatless-meatballs-made-from-banana-peels

Ingredients for 2 people

Meatless 'Meat' Mixture

·         150 g or 2/3 of a cup of Banana peels.  She used the peels of 3 yellow bananas though she notes that greenish bananas are better for ‘meatballs’ as the riper the banana gets, the thinner and sweeter the peel becomes. 

·         90 g or about 6 oz onions Onion

·         30 g or about 4 oz Carrot

·         1 clove Garlic

·         1 tsp Oregano

·         1/3 tsp Nutmeg

·         1/4 cup All-purpose flour

·         30 g or ½ cup Bread crumbs

·         1 Egg

Tomato Sauce (I recommend doubling or tripling this or using your favorite spaghetti sauce)

·         1 tbsp Olive oil

·         250 g or about 9 oz Tomato purée

·         2 tbsp Red wine

·         1 tsp Sugar 

·         1 tbsp Soy sauce

Other

·         Salt

·         Pepper

·         Parsley

·         Parmesan cheese

Steps

Carefully wash the banana peels under running water, and wipe off the water. 

Chop the banana peels, onion, and carrot, and put them into a mixing bowl. Add the oregano, nutmeg, flour, bread crumbs, egg (if you are vegan, use a flax egg instead), and some salt and pepper. Mix them all -- using hands makes your life a lot easier.

Note: I recommend that you chop the vegetables and banana peel very fine! 

Cover the mixture and let stand in the fridge for 30-45 minutes. If you skip this step, your meatballs will fall apart so don't forget to rest the mixture.

Take out the mixture from the fridge, and form it into meatballs. The author got 12 meatballs from the mixture when she made it.

Put the olive oil and sliced garlic in a pan, and turn on the heat. Sauté the garlic until fragrant. Then add the tomato purée, red wine, sugar, soy sauce (it's a secret ingredient...), and salt and pepper, and stir the sauce on medium heat until it starts to simmer.

Gently add the banana peel meatballs to the sauce. Make sure the meatballs won't stick together.

Simmer on medium-low heat for about 10 minutes, with the lid on. Turn the meatballs halfway through.

Season to taste and garnish with parsley and parmesan. Serve hot!

Other references:
https://www.webmd.com/diet/health-benefits-banana-peel#1
https://otherworldlyoracle.com/magical-properties-of-fruits/
https://www.myrecipes.com/extracrispy/haunted-banana-prank
https://wolfberrystudio.blogspot.com/2015/10/banana-tree-spirits-in-chines

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