Hi Dave,
On <Sun, 21 Sep 24>, you wrote me:

The fresh ground stuff has more bite and flavour than the pre-ground

Yes I fresh grind at home, but I'm not that picky yet when outside.

If you're carrying a purse does it have a rainbow symbol on it?
(VBSEG)

Why yes it does... Goes with my new pretty dress. You got me, Andrea
is really Andrew.

Man up. Call it a briedcase.

It's a MURSE!

I have everything including blocks of wood to carve if bored in
my bag. :)

I used to have a "possibles" bag sorta like that.

When I was a driver if there was a break I'd often stand beside my car
and carve for a bit.

I am forced into lunch breaks at work now (un paid) so I give the cleaners something to do and leave wood chips everywhere.

Shawn



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Shawn Highfield wrote to Dave Drum <=-

The fresh ground stuff has more bite and flavour than the pre-ground

Yes I fresh grind at home, but I'm not that picky yet when outside.

The flat(ish) grinder slips right into a pocket and it's handy. I just
have to remember to not leave it on the table when I exit. Thosde guys
are fairly pricey and getting hard to find - unlike the tubular ones.

If you're carrying a purse does it have a rainbow symbol on it?
(VBSEG)

Why yes it does... Goes with my new pretty dress. You got me, Andrea
is really Andrew.

Yeah, right. Bv)=

Man up. Call it a briedcase.

It's a MURSE!

I have everything including blocks of wood to carve if bored in
my bag. :)

I used to have a "possibles" bag sorta like that.

When I was a driver if there was a break I'd often stand beside my car
and carve for a bit.

That's more dedicated to a craft than I'd care to be. OTOH when at home
and I have a spare moment I'll be pounding recipes into this confuser.

I am forced into lunch breaks at work now (un paid) so I give the
cleaners something to do and leave wood chips everywhere.

Revenge for you and job security for the dustbin men. BTW, there's an
open Scrabble game over at Sean's.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Seafood-Stuffed Rainbow Trout
Categories: Seafood, Citrus, Vegetables, Rice
Yield: 4 servings

4 tb Butter; melted, divided
1 tb Lemon juice
2 (12 oz ea) pan-dressed
- trout
1/4 ts Pepper
1/4 c Cooked long grain rice
2 sl Bacon; cooked, crumbled
2 tb Chopped onion
2 tb Diced sweet red pepper
15 Cooked salad shrimp; thawed
4 Sea scallops; diced
1 tb Oil
2 md Lemons; thin sliced

Combine 2 tablespoons butter and the lemon juice;
drizzle over trout cavities. Sprinkle with pepper; set
aside.

In a small skillet, saute the rice, bacon, onion, red
pepper, shrimp and scallops in oil for 5 minutes or
until scallops are firm and opaque. Spoon into fish
cavities. Arrange lemon slices on top of fish.

Brush remaining butter over a sheet of heavy-duty foil;
wrap fish in foil and seal tightly. Place on a baking
sheet. Bake @ 425oF/218oC for 25-28 minutes or until
fish flakes easily with a fork. Open foil carefully to
allow steam to escape.

Misty Wilson; Chatham, Illinois

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

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Hi Dave,
On <Tue, 23 Sep 24>, you wrote me:

Thosde guys
are fairly pricey and getting hard to find - unlike the tubular ones.

Which are thankfully now a dime a dozen. :)

That's more dedicated to a craft than I'd care to be. OTOH when at
home and I have a spare moment I'll be pounding recipes into this confuser.

It's just a fun quick hobby for me, I'm not very good at it, but I do it anyway.

Revenge for you and job security for the dustbin men. BTW, there's an
open Scrabble game over at Sean's.

Exactly. I can't handle the scrabble door, the screen draws are too slow on
my setup and make me insane with rage. I've been trying to play flip the bits and wordle though! (ALso both at Sean's)

Shawn


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Shawn Highfield wrote to Dave Drum <=-

Thosde guys are fairly pricey and getting hard to find - unlike
the tubular ones.

Which are thankfully now a dime a dozen. :)

More like "A dollar per holler" Actually 89c American for the last
one that jumped into my grocery trolley.

That's more dedicated to a craft than I'd care to be. OTOH when at
home and I have a spare moment I'll be pounding recipes into this confuser.

It's just a fun quick hobby for me, I'm not very good at it, but I do
it anyway.

Revenge for you and job security for the dustbin men. BTW, there's an
open Scrabble game over at Sean's.

Exactly. I can't handle the scrabble door, the screen draws are too
slow on my setup and make me insane with rage. I've been trying to
play flip the bits and wordle though! (ALso both at Sean's)

I'm pretty laid-back about it as the slow draw gives me time to think
about my next move. Bv)=

I'm not much on the reflexes and quick trigger style games. If you
think Scrabble is slow - try on-line Monopoly. A real snoozer

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hunger Games Lamb Stew w/Dried Plums *
Categories: Lamb/mutton, Fruits, Herbs, Vegetables, Squash
Yield: 9 servings

5 lb Lamb fillet, shoulder or
- leg; in 2" pieces
2 ts Salt
1/2 ts Ground black pepper
1/2 c All-purpose flour
2 tb Olive oil
3 cl Garlic; minced
1 lg Onion; chopped
1/2 c Water
4 c Beef stock
2 ts White sugar
3 ts Brown sugar
3 c Diced carrots
1 c Diced zucchini
1 1/2 c Diced celery
2 lg Onions; diced
3 Potatoes; diced
5 c Dried plums *
2 ts Dried thyme
3 ts Chopped fresh rosemary
2 ts Chopped fresh basil
1 ts Chopped fresh parsley
2 Bay leaves
1 c Ginger ale

* Dried Plums are more commonly known as "prunes" - UDD

Place lamb, salt, pepper, and flour in a large mixing
bowl. Toss to coat meat evenly.

Heat olive oil in a large pan and brown the meat,
working in batches if you have to.

Remove lamb to a side plate. Pour off fat, leaving 1/4
cup in the pan. Add the garlic and onion and sauté until
the onion becomes golden. Deglaze frying pan with the
1/2 cup water, taking care to scrape the bottom of the
pan to stir up all of the tasty bits of meat and onion.
Cook to reduce liquid slightly, then remove from heat.

Place the lamb and garlic-onion mixture in a large
stockpot. Add beef stock and sugar, stirring until
sugars are dissolved. Bring mixture to a boil, cover,
and simmer for 1-1/2 hours.

Add the vegetables, dried plums, herbs, and ginger ale
to the pot. Simmer for 30-45 minutes, or until meat and
vegetables pierce easily with a fork.

Serves 8 to 10.

RECIPE FROM: https://www.popsugar.com

Uncle Dirty Dave's Archives

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Hi Dave,
On <Thu, 25 Sep 24>, you wrote me:

More like "A dollar per holler" Actually 89c American for the last
one that jumped into my grocery trolley.

I paid $2.50 the last time I got one at the dollar store. Only problem is
I find they go "dull" fast. This one is due to be replaced again soon as
the pepper is not grinding fast enough for me now.

I'm pretty laid-back about it as the slow draw gives me time to think about my next move. Bv)=

I know I have no reason to get so worked up by it, but I just can't deal
with the speed of the screen draw. I want to believe me.

I'm not much on the reflexes and quick trigger style games. If you
think Scrabble is slow - try on-line Monopoly. A real snoozer

EVeryone else in the family here enjoys playing Monopoly on the switch.
I do not. Like you I find the entire game a snore fest. Especialy when played on a computer.

Shawn


* SeM. 2.26 * Birth is the beginning of death.
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Shawn Highfield wrote to Dave Drum <=-

More like "A dollar per holler" Actually 89c American for the last
one that jumped into my grocery trolley.

I paid $2.50 the last time I got one at the dollar store. Only problem
is I find they go "dull" fast. This one is due to be replaced again
soon as the pepper is not grinding fast enough for me now.

I'm pretty laid-back about it as the slow draw gives me time to think about my next move. Bv)=

I know I have no reason to get so worked up by it, but I just can't
deal with the speed of the screen draw. I want to believe me.

I'm not much on the reflexes and quick trigger style games. If you
think Scrabble is slow - try on-line Monopoly. A real snoozer

EVeryone else in the family here enjoys playing Monopoly on the switch.
I do not. Like you I find the entire game a snore fest. Especialy
when played on a computer.

I lost faith in Monopoly when I learned that the "Get Out Of Jail Free"
card only worked in the game. Bv)= Still had to pay that traffic
ticket.

Still, it's a trip to Atlantic City, NJ without visiting a casino or
having to be around Donald Trump.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Casino Royale Casserole
Categories: Poultry, Vegetables, Citrus, Breads, Cheese
Yield: 6 Servings

10 oz Frozen broccoli; chopped
2 tb Flour
1/4 ts Pepper
2 c Milk
2 ts Lemon juice
4 oz Can mushrooms; sliced
7 1/2 oz Tube canned biscuits
2 tb Butter
1/2 ts Salt
1/4 ts Nutmeg
1 1/2 c Emmenthaler cheese; grated
2 c Turkey; sliced, cooked,
- in strips
1/4 c Parmesan cheese; grated

Cook broccoli according to package directions; drain
thoroughly and set aside.

Melt butter in saucepan.

Blend in flour, salt, pepper and nutmeg; cook 1 - 2 min.

Gradually add milk; cook, stirring, until slightly
thickened.

Remove from heat; stir in Swiss cheese until melted. Add
lemon juice, turkey, mushrooms and broccoli.

Pour mixture into a lightly greased 12" x 8" baking dish;
sprinkle with Parmesan cheese and top with biscuits.

Bake in a 375oF. oven 20 to 22 minutes, or until biscuits
are golden brown.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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... Back in 1950 antiques were newer than they are now.
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Hi Dave,
On <Sat, 27 Sep 24>, you wrote me:

I lost faith in Monopoly when I learned that the "Get Out Of Jail
Free" card only worked in the game. Bv)= Still had to pay that
traffic ticket.

Laugh.

Still, it's a trip to Atlantic City, NJ without visiting a casino or having to be around Donald Trump.

I live in the land of the taxed. We have legal casino's (run
by gubment of course) everywhere. No need to go someplace special.

Shawn


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Shawn Highfield wrote to Dave Drum <=-

I lost faith in Monopoly when I learned that the "Get Out Of Jail
Free" card only worked in the game. Bv)= Still had to pay that
traffic ticket.

Laugh.

Still, it's a trip to Atlantic City, NJ without visiting a casino or having to be around Donald Trump.

I live in the land of the taxed. We have legal casino's (run
by gubment of course) everywhere. No need to go someplace special.

When I lived in Californica some friends and I used to hit Lost Wages
every couple of months. Since I knew the slots were a mugs game I left
them for the little old ladies and played blackjack and/or roulette. I
also had a lo$$ limit of U$20 (this was early 1960s).

That was when the mob ran the place as a giant money laundry. And legit
(sorta) profit node. Meals were inexpensive and the shows .... I saw
Frank Sinatra at the Sands for a 2 drink minimum. And Penn & Teller's
magic act - same deal.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Las Vegas Hilton Rice Pudding
Categories: Rice, Dairy, Fruits, Desserts, Citrus
Yield: 6 Servings

1 qt Milk
3 3/4 oz Rice *
3 1/4 oz Granulated sugar
3 oz Raisins; to taste **
Cinnamon or Nutmeg ***
1/2 ts Lemon zest; or less ****
Cream or Half & Half

* It has been said for rice pudding, short grain is
best. I never saw any difference in long or short
grain rice. The choice is yours.

** I marinate my raisins in a little white rum &
white vanilla overnite. This is your option.

*** The spice(s) are your choice however, always best
to add at the very end when just about cooled with the
cream. Another option is you can add 2 or 3 cinnamon
sticks at the beginning of cooking & remove them at
the end.

**** This is optional, you can use a powder form if you
have it. However use much less as this form is strong
in flavor.

TIP: Do not mix in the sugar till the last minute or
so...because it is the sugar that leads to scorching.
Cook on a low heat covered or slightly covered. When
done remove & uncover let cool. When cooled or very,
very close to reaching room temp add the cream or
Half & Half and bring it to your consistency. That's
the other secret.

Now you can place the pudding into the fridge & serve
it the next day.

Cass from Las Vegas

RECIPE FROM: http://www.recipelink.com

Uncle Dirty Dave's Archives

MMMMM

... If you're against getting sloshed on beer you can't be Canadian.
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Dave Drum wrote to Shawn Highfield <=-

When I lived in Californica some friends and I used to hit Lost Wages every couple of months. Since I knew the slots were a mugs game I left them for the little old ladies and played blackjack and/or roulette. I also had a lo$$ limit of U$20 (this was early 1960s).

When I was out playing Army at NTF (Fort Irwin), a couple of jokers decided
to drive their HUMVEE to Vegas. They actually went there in uniform,
gambled, had a meal and came back. I suspect they were court-mashaled immediatly afterward.

That was when the mob ran the place as a giant money laundry. And legit (sorta) profit node. Meals were inexpensive and the shows .... I saw
Frank Sinatra at the Sands for a 2 drink minimum. And Penn & Teller's magic act - same deal.

I would have loved to see Ol' Blue Eyes in concert.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gambler's Duck
Categories: Poultry
Yield: 4 Servings

1 5-pound duck
2 oz Ginger; minced
1/2 c Minced spring onion
4 c Vegetable oil
12 Chinese pancakes
1 Cucumber; thinly sliced
2 Bunches spring onions
1 c Plum sauce

Remove the duck's innards and clean it. Smear the duck with ginger and
minced onion. Steam in a large pot for 3 hours. Remove the duck. Heat
the cooking oil in a wok until it is very hot and carefully insert
duck. Fry for 10 minutes or until golden brown and crisp to the
touch. Carve the duck into bite-size pieces and place onto steamed
pancakes with spring onion, cucumber slices, and plum sauce.

MR. CHOW

EAST 57TH STREET, MANHATTAN.

WINE: PINOT GRIGIO.

From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

MMMMM

-- Sean

... "A good scare is worth more to a man than good advice." - E.E. Howe
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Sean Dennis wrote to Dave Drum <=-

When I lived in Californica some friends and I used to hit Lost Wages every couple of months. Since I knew the slots were a mugs game I left them for the little old ladies and played blackjack and/or roulette. I also had a lo$$ limit of U$20 (this was early 1960s).

When I was out playing Army at NTF (Fort Irwin), a couple of jokers decided to drive their HUMVEE to Vegas. They actually went there in uniform, gambled, had a meal and came back. I suspect they were court-mashaled immediatly afterward.

That was a lot closer to Vegas than the South Bay area of LA. Still, if
they were s'posed to be on duty ......

That was when the mob ran the place as a giant money laundry. And legit (sorta) profit node. Meals were inexpensive and the shows .... I saw
Frank Sinatra at the Sands for a 2 drink minimum. And Penn & Teller's magic act - same deal.

I would have loved to see Ol' Blue Eyes in concert.

He was doing his saloon singer schtick at that time. But he did a good
show. I made the two drinks last for the whole thing. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Steak Sinatra
Categories: Beef, Vegetables, Mushrooms, Wine
Yield: 1 Serving

4 oz Beef tenderloin; in 3 pcs
1 1/2 tb Oil
1 md Onion; in 12 pcs
1 Bell pepper; in 12 strips
8 oz Punnet button mushrooms
Salt & pepper
1 cl Garlic; minced
2 Artichoke hearts; halved
1 Tomato; in 8 wedges
1/4 c Chianti wine

Sear meat in oil on both sides.

Add onion, peppers, mushrooms, salt, pepper, and
garlic.

Saute until crisp, but lightly cooked.

Add artichoke hearts, tomatoes, and wine. Cook 2-3
minutes more.

Drain off 3/4 of liquid and serve immediately.

RECIPE FROM: https://www.keyingredient.com

Uncle Dirty Dave's Archives

MMMMM

... "Setting a good example takes all the fun out of middle age." - Wm. Feather --- MultiMail/Win v0.52
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Dave Drum wrote to Sean Dennis <=-

He was doing his saloon singer schtick at that time. But he did a good show. I made the two drinks last for the whole thing. Bv)=

I found a video (circa 1963) you might like: https://www.youtube.com/watch?v=hLAo3KAb-Gg

Hope it brings back good memories.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegas Sparkle
Categories: Loo, Desserts, Chocolate, Jello
Yield: 10 Servings

FOR CHOCOLATE SPARKLES
7 1/2 c White chocolate
4 Pots of edible sparkles
FOR CRISPY RICE
4 c Crispy rice cereal
1/2 c Fondant icing
1/2 c Glucose
FOR YUZU CREAM
1 c Liquid whole eggs
1 c Sugar
1 c Bottled yuzu juice
1 1/2 c Unsalted butter, softened
2 c Whipping cream
4 Gelatin sheets, soaked in
Cold water
Or 1 (1/4 oz) pk unflavored
Gelatin

FOR CHOCOLATE SPARKLES: In a double boiler, melt chocolate until it
registers 125F on a digital thermometer; remove from heat and stir
until chocolate cools to 80F. Working freehand or with flexible candy
molds, create a variety of shapes, such as hearts and sunbursts,
about 1/4" thick. Before chocolate dries, sprinkle with sparkles.

FOR CRISPY RICE: Bring glucose and fondant to a boil over medium heat
until golden. Stir in cereal and remove from heat. When cool, break
into small pieces.

FOR YUZU CREAM: In a small saucepan, bring yuzu juice and sugar to a
boil. Add eggs; remove from heat, add gelatin and butter, and mix
until smooth. Whip cream to hard peaks, then fold in yuzu paste. Fill
a dome mold 3/4 full with mixture; refrigerate 1 hr.

ASSEMBLY: Pour rice crispy pieces to the top of dome mold; chill for
another hour. Place mold in bowl of warm water for 20-30 sec to
loosen, then turn upside-down to turn out onto serving dish. Garnish
with chocolate shapes.

Claude Lamarche, The Dorchester; inspired by Nick Morelli (Jim
Belushi) and Pete Kaczmarek (Jerry O'Connell), The Defenders

From: Michael Loo Date: 07-31-11

MMMMM

-- Sean

... Gone crazy, be back later, please leave a message.
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Sean Dennis wrote to Dave Drum <=-

He was doing his saloon singer schtick at that time. But he did a good show. I made the two drinks last for the whole thing. Bv)=

I found a video (circa 1963) you might like: https://www.youtube.com/watch?v=hLAo3KAb-Gg

Hope it brings back good memories.

A trip down mammary lane. Bv)= With Jimmy Durante. That's from the era
when Vegas was a regular stop for us. But not down in Glitter Gulch. We
were mostly downtown at the old school places like Binyon's and the lass expensive mo/hotel rooms. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grampa's German-Style Pot Roast
Categories: Pork, Potatoes, Beef, Vegetables, Dairy
Yield: 8 servings

4 sl (thick) bacon
1 lb Baby Yukon Gold potatoes
4 md Carrots; sliced
14 oz Can sauerkraut; rinsed, well
- drained
3/4 c Chopped dill pickles
1 ts Smoked paprika
1 ts Ground allspice
1/2 ts Kosher salt
1/2 ts Pepper
3 lb Boneless chuck roast
28 3/4 oz (3 pkg) pearl onions;
- thawed
4 cl Garlic; minced
1/2 c Stout beer or beef broth
1/3 c Dusseldorf mustard
1/2 c Sour cream
1/2 c Minced fresh parsley

In a large skillet, cook bacon over medium heat until
crisp. Remove to paper towels to drain.

Meanwhile, place potatoes, carrots, sauerkraut & pickles
in a 7 qt. slow cooker. Mix paprika, allspice, salt and
pepper; rub over roast. Brown roast in bacon drippings
over medium heat.

Transfer to slow cooker. Add onions & garlic to dripping;
cook and stir 1 minute. Stir in beer and mustard; pour
over meat. Crumble bacon; add to slow cooker.

Cook, covered, on low 6-8 hours, until meat & vegetables
are tender.

Remove roast; let stand 10 minutes before slicing.

Strain cooking juices.

Reserve vegetables and juices; skim off fat. Return
reserved vegetables & cooking juices to slow cooker.
Stir in sour cream; heat through.

Serve with roast; sprinkle with parsley.

Nancy Heishman, Las Vegas, Nevada

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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