Ruth Haffly wrote to Shawn Highfield <=-
Your peas, your choice. We don't do a lot of fish/seafood at home any
more but we've got several good or great seafood restaurats in the
area. A friend just gave me a Hello Fresh recipe card for Shrimp
Spaghetti With A Kick that we'll probably try. He gets the Hello Fresh kits and passes duplicate recipe cards (if it's a 2nd time ordering)
over to me as he knows I can make the same thing without a kit. Trying
to convince him that he's now capable of doing the same thing.
Your peas, your choice. We don't do a lot of fish/seafood at home any
more but we've got several good or great seafood restaurats in the
area. A friend just gave me a Hello Fresh recipe card for Shrimp
Spaghetti With A Kick that we'll probably try. He gets the Hello Fresh kits and passes duplicate recipe cards (if it's a 2nd time ordering)
over to me as he knows I can make the same thing without a kit. Trying
to convince him that he's now capable of doing the same thing.
Funny you shold bring this up right now. I was defrosting the freezer
and came across a bag of tail-off shrimp buried in the frost. NOTE TO SELF: Check Best Buy for that self-defrosting freezer.
Anyway I made this recipe I invented when living at my brother's house
for medical recovery a few years ago. It was a hit then and it was
again last night. Real Alfredo would use fettucine noodles. But, I
prefer the thinner linguine or spaghetti. And it's a poor cook who
can't suit him
self. Bv)=
Title: Shrimp & Broccoli (sort of) Alfredo
Categories: Seafood, Sauces, Pasta, Cheese
Yield: 4 Servings
Ruth Haffly wrote to Dave Drum <=-
Your peas, your choice. We don't do a lot of fish/seafood at home any
more but we've got several good or great seafood restaurats in the
area. A friend just gave me a Hello Fresh recipe card for Shrimp
Spaghetti With A Kick that we'll probably try. He gets the Hello Fresh kits and passes duplicate recipe cards (if it's a 2nd time ordering)
over to me as he knows I can make the same thing without a kit. Trying
to convince him that he's now capable of doing the same thing.
Funny you shold bring this up right now. I was defrosting the freezer
and came across a bag of tail-off shrimp buried in the frost. NOTE TO SELF: Check Best Buy for that self-defrosting freezer.
I might try it soon myself. Recently I was browsing thru a cook book
put out by the Rocky Mount Junior League, came across the following. I
had a pack of shrimp in the freezer from some time ago, cut the recipe
in half and had a supper that we'll repeat.
VIDALIA SHRIMP SAUTE OVER ANGEL HAIR PASTA
30 ounces angel hair pasta
(I subbed in buckwheat noodles (soba) that had been in the pantry for a while.)
1/4 c olive oil
2 cloves garlic, chopped
2 green peppers, sliced in strips
2 red peppers, sliced in strips
1 large Vidalia onion. diced
6-8 sun dried tomatoes
(dry, not in oil)
36 jumbo fresh shrimp, peeled and cleaned
salt and pepper to tasteRH> 12 fresh basil leaves, divided
6 ounces Parmesan cheese, grated
Cook pasta according to package directions, rinse and set aside.
Heat oil in large saute pan. Cook garlic, peppers, onion and sun dried tomatoes until onions are translucent and peppers are crisp. Add
shrimp, salt & pepper and 3 chopped basil leaves. When shrimp are
slightly pink and firm, about 4-5 minutes, remove pan from heat.
Stir cooked pasta into shrimp and pepper mixture. Cover pan and return
to heat for about 1 minute to heat through. Serve immediately. Garnish with remaining basil leaves and sprinkle with parmesan cheese.
Serves 6
Anyway I made this recipe I invented when living at my brother's house
for medical recovery a few years ago. It was a hit then and it was
again last night. Real Alfredo would use fettucine noodles. But, I
prefer the thinner linguine or spaghetti. And it's a poor cook who
can't suit himself. Bv)=
Title: Shrimp & Broccoli (sort of) Alfredo
Categories: Seafood, Sauces, Pasta, Cheese
Yield: 4 Servings
Looks good, I had a Wegman's heat & serve (with chicken and penne
pasta) version of this last week. Pan said one serving, I had it over 2 meals. It was ok, not great, not bad with only 3 pieces of broccoli in
the whole thing. Don't know if I would buy it again but Steve had his
VFW meeting and I didn't have anything in the fridge that looked appealing,
Funny you shold bring this up right now. I was defrosting the freezer
and came across a bag of tail-off shrimp buried in the frost. NOTE TO SELF: Check Best Buy for that self-defrosting freezer.
I might try it soon myself. Recently I was browsing thru a cook book
put out by the Rocky Mount Junior League, came across the following. I
had a pack of shrimp in the freezer from some time ago, cut the recipe
in half and had a supper that we'll repeat.
VIDALIA SHRIMP SAUTE OVER ANGEL HAIR PASTA
30 ounces angel hair pasta
(I subbed in buckwheat noodles (soba) that had been in the pantry for a while.)
1/4 c olive oil
2 cloves garlic, chopped
2 green peppers, sliced in strips
2 red peppers, sliced in strips
Bell peppers? Or poblano/NuMex?
Looks like a decent recipe. If Vidalia onions are not in season you
can sub nearly any yellow (sweet) onion icluding the Texas 1084.
Anyway I made this recipe I invented when living at my brother's house
for medical recovery a few years ago. It was a hit then and it was
again last night. Real Alfredo would use fettucine noodles. But, I
prefer the thinner linguine or spaghetti. And it's a poor cook who
can't suit himself. Bv)=
Title: Shrimp & Broccoli (sort of) Alfredo
Categories: Seafood, Sauces, Pasta, Cheese
Yield: 4 Servings
Looks good, I had a Wegman's heat & serve (with chicken and penne
pasta) version of this last week. Pan said one serving, I had it over 2 meals. It was ok, not great, not bad with only 3 pieces of broccoli in
the whole thing. Don't know if I would buy it again but Steve had his
VFW meeting and I didn't have anything in the fridge that looked appealing,
I sometimes nuke up a Healthy Choice selection then let one of the fur kids pre-wash the container. I really like when Hy-Vee puts them on a special for under U$3 ea. Great price and good (also convenient) food.
Ruth Haffly wrote to Dave Drum <=-
Funny you shold bring this up right now. I was defrosting the freezer
and came across a bag of tail-off shrimp buried in the frost. NOTE TO SELF: Check Best Buy for that self-defrosting freezer.
I do like our self defrosting freezer, same with the fridge freezer.
I've defrosted many freezers over my lifetime and various moves; it's
nice not to have to worry about that any more.
I might try it soon myself. Recently I was browsing thru a cook book
put out by the Rocky Mount Junior League, came across the following. I
had a pack of shrimp in the freezer from some time ago, cut the recipe
in half and had a supper that we'll repeat.
VIDALIA SHRIMP SAUTE OVER ANGEL HAIR PASTA
30 ounces angel hair pasta
(I subbed in buckwheat noodles (soba) that had been in the pantry for a while.)
1/4 c olive oil
2 cloves garlic, chopped
2 green peppers, sliced in strips
2 red peppers, sliced in strips
Bell peppers? Or poblano/NuMex?
First time making; I used bells but may try others next time around.
Don't want to overpower the shrimps tho.
Looks like a decent recipe. If Vidalia onions are not in season you
can sub nearly any yellow (sweet) onion icluding the Texas 1084.
Or the Maui sweet, used enough of them over almost 6 years in HI. They work well in something like this.
Anyway I made this recipe I invented when living at my brother's house
for medical recovery a few years ago. It was a hit then and it was
again last night. Real Alfredo would use fettucine noodles. But, I
prefer the thinner linguine or spaghetti. And it's a poor cook who
can't suit himself. Bv)=
Title: Shrimp & Broccoli (sort of) Alfredo
Categories: Seafood, Sauces, Pasta, Cheese
Yield: 4 Servings
Looks good, I had a Wegman's heat & serve (with chicken and penne
pasta) version of this last week. Pan said one serving, I had it over 2 meals. It was ok, not great, not bad with only 3 pieces of broccoli in
the whole thing. Don't know if I would buy it again but Steve had his
VFW meeting and I didn't have anything in the fridge that looked appealing,
I sometimes nuke up a Healthy Choice selection then let one of the fur kids pre-wash the container. I really like when Hy-Vee puts them on a special for under U$3 ea. Great price and good (also convenient) food.
I've tried some of the different pre made things from Wegman's when
Steve has a supper meal. A bit more on the pricey side but they're made
up fresh and are generous enough to make 2 meals of it.
SELF: Check Best Buy for that self-defrosting freezer.
I do like our self defrosting freezer, same with the fridge freezer.
I've defrosted many freezers over my lifetime and various moves; it's
nice not to have to worry about that any more.
Used to be easy when I was a kidlet and the freezer at the time held
only a pair of ice cube trays and maybe a package of hamburger. Open
the door, unplug the Frigidare and place a fan to blow room air on the freezer. As the collected frost lost its grip on the coils and slid
into the catch
pan under the freezer turn the fan to off, dump the catch pan and plug
the ice box back in. Usually the ice cube trays had'nt melted enough
to loosed the cubes in the trays. Bv)=
Too bad it's not that easy today. I scored a nice 12.6 cu. ft. self- defroster at Best Buy for U$500 delivered and the current box moved to
the garage.
VIDALIA SHRIMP SAUTE OVER ANGEL HAIR PASTA
2 red peppers, sliced in strips
Bell peppers? Or poblano/NuMex?
First time making; I used bells but may try others next time around.
Don't want to overpower the shrimps tho.
Poblanos and NuMex/Anaheim are fairly mild as long as you stay away
from the Heritage Big Jim cultiver. Those are in the jalapeno range
for heat,
Looks like a decent recipe. If Vidalia onions are not in season you
can sub nearly any yellow (sweet) onion icluding the Texas 1084.
Or the Maui sweet, used enough of them over almost 6 years in HI. They work well in something like this.
Forgot about those as we don't see many of them, even at Harvest
Market, Real Vidalias and 1084s are much more common. Our local Ansar Shrine
holds a sale every year with Vidalia onions brought back from Vidalia Georgia.
special for under U$3 ea. Great price and good (also convenient) food.
I've tried some of the different pre made things from Wegman's when
Steve has a supper meal. A bit more on the pricey side but they're made
up fresh and are generous enough to make 2 meals of it.
I have a number of different deli-departments to choose from for take
away pre-made meals. Some are great and some are ..... But I like the convenience of the frozen Healthy Choice of Stouffer's. Or even good
ol' Banquet pot pies. No Marie Callender though. I've been burnt too often. Can't imagine how that brand got so popular.
My favourite "hot-deli" take home is a half-pound of Humphrey's
breaded chicken livers and a pint container of melon chunks - either honey-dew
or muskmelon. A nice lunch that doesn't carb load me so I'm able to
get things done in the afternoon without a nap. Bv)=
Ruth Haffly wrote to Dave Drum <=-
Used to be easy when I was a kidlet and the freezer at the time held
only a pair of ice cube trays and maybe a package of hamburger. Open
One rental house we had, the freezer had the ice cube tray (singular) underneath the food compartment. That couldn't hold much more than a 12
oz can of frozen orange juice, The door had no shelves. The owner of
the house let us replace the fridge (took it with us when we moved) so
we found a $50. "wonder" fridge at a yard sale. Wondered about age,
brand, how well it would hold up, etc. Still running about 6 years
later when we sold the place we were living in as Steve joined the
Army.
My mom used to heat a pot of water to boiling, then put it in the
freezer. After a bit, she would take it out and chip away at the ice. I started with a pot of boiling water, then when it had cooled, took it
out and aimed a hair blow dryer at the ice. Much faster than mom's
method. (G)
Too bad it's not that easy today. I scored a nice 12.6 cu. ft. self- defroster at Best Buy for U$500 delivered and the current box moved to
the garage.
Nice! We bought a new fridge around this time in 2018, donated the old
one to our church. Still running, we just wanted more fridge room. Replaced a chest freezer (about 10 c/f) with an upright a couple of
years ago, gave the chest one to a friend who had the need for one.
special for under U$3 ea. Great price and good (also convenient) food.
I've tried some of the different pre made things from Wegman's when
Steve has a supper meal. A bit more on the pricey side but they're made
up fresh and are generous enough to make 2 meals of it.
I have a number of different deli-departments to choose from for take
away pre-made meals. Some are great and some are ..... But I like the convenience of the frozen Healthy Choice of Stouffer's. Or even good
ol' Banquet pot pies. No Marie Callender though. I've been burnt too often. Can't imagine how that brand got so popular.
My favourite "hot-deli" take home is a half-pound of Humphrey's
breaded chicken livers and a pint container of melon chunks - either honey-dew
or muskmelon. A nice lunch that doesn't carb load me so I'm able to
get things done in the afternoon without a nap. Bv)=
Steve likes the chicken livers, I'll eat them but not my favorite meat. We'd more than likely have them for supper, with brown rice and a
salad.
Used to be easy when I was a kidlet and the freezer at the time held
only a pair of ice cube trays and maybe a package of hamburger. Open
One rental house we had, the freezer had the ice cube tray (singular) underneath the food compartment. That couldn't hold much more than a 12
oz can of frozen orange juice, The door had no shelves. The owner of
the house let us replace the fridge (took it with us when we moved) so
we found a $50. "wonder" fridge at a yard sale. Wondered about age,
brand, how well it would hold up, etc. Still running about 6 years
later when we sold the place we were living in as Steve joined the
Army.
Did that first one have the compressor and "works" on top? Or hidden underneath? My grandmother's was a Frigidaire w/the compressor and its other necessaries in a round thing the size of a large hat box perched
on the top. Sure gave off a lot of heat when it was running.
My mom used to heat a pot of water to boiling, then put it in theice. I RH> started with a pot of boiling water, then when it had
freezer. After a bit, she would take it out and chip away at the
I have a heat gun I got at AutoZone which speeds things along at a
nice clip. It won't get so much use when the new self-defroster
arrived and
the current unit moved to the garage for long-term warehousing. The
more the door is opened, letting in moist ait, the quicker it frosts
up. Bv)=
Too bad it's not that easy today. I scored a nice 12.6 cu. ft.self- DD> defroster at Best Buy for U$500 delivered and the current box
Nice! We bought a new fridge around this time in 2018, donated the old
one to our church. Still running, we just wanted more fridge room. Replaced a chest freezer (about 10 c/f) with an upright a couple of
years ago, gave the chest one to a friend who had the need for one.
I find the uprights more convenient than the older chest freezers. And easier in the floor space, too.
8<----- CLIP ----->8
Steve likes the chicken livers, I'll eat them but not my favorite meat. We'd more than likely have them for supper, with brown rice and a
salad.
Sometimes a gizzard sneaks in to the kivers - the trays are next to
one another in the hot case. Then Jaspers, the old super-mooch, gets a treat. I find gizzards to be tough, chewy, and low in flavour. Best
use I've
found for them is making dirty rice.
Ruth Haffly wrote to Dave Drum <=-
You will really appreciate the self defrosting unit. Use the old one
for bulk storage of stuff you don't use that often--extra flour, oats, meats and so forth. Keep an inventory on the door of what's in there,
how much and the date it went in; it'll save you the "wonder when this went in" and "how much of XYZ do I have on hand". I do that with my upright freezer, fridge one is for daily "whatevers".
Too bad it's not that easy today. I scored a nice 12.6 cu. ft. self- defroster at Best Buy for U$500 delivered and the current box moved
to the garage.
Nice! We bought a new fridge around this time in 2018, donated the old
one to our church. Still running, we just wanted more fridge room. Replaced a chest freezer (about 10 c/f) with an upright a couple of
years ago, gave the chest one to a friend who had the need for one.
I find the uprights more convenient than the older chest freezers. And easier in the floor space, too.
At times I miss the ability to put stuff on top of the freezer, don't
have a whole lot of counter space in this kitchen so it's a juggling
act at times when I'm gearing up for a lot of cooking.
8<----- CLIP ----->8
Steve likes the chicken livers, I'll eat them but not my favorite meat. We'd more than likely have them for supper, with brown rice and a
salad.
Sometimes a gizzard sneaks in to the kivers - the trays are next to
one another in the hot case. Then Jaspers, the old super-mooch, gets a treat. I find gizzards to be tough, chewy, and low in flavour. Best
use I've found for them is making dirty rice.
I've not bought them in years. Used to buy whole chickens with
"innards" quite often, saved the packets of gizzards until I had a good quantity and then cooked them up. Livers usually got cooked with the
first cooking of chicken--I'd cut up and repackage the bird into
several meals. Easier now to buy pieces I want--and we can afford to do so. Time was, buying the whole bird and cutting it up was the only way
we could afford it.
You will really appreciate the self defrosting unit. Use the old one
for bulk storage of stuff you don't use that often--extra flour, oats, meats and so forth. Keep an inventory on the door of what's in there,
how much and the date it went in; it'll save you the "wonder when this went in" and "how much of XYZ do I have on hand". I do that with my upright freezer, fridge one is for daily "whatevers".
I mostly write dates on the stuff I sucky-bag. It does help.
My counter space is so scant that the tops of both the fridge and the freezer hold much stuff.
8<----- CLIP ----->8
Whole birds are bought w/giblets - which most times includes the neck. Gizzards and hearts are either ground in the meat grinder using a
coarse plate - or chopped by hand for inclusion in the giblet gravy. Livers get cooked with the bird as a "chef's treat". And the necks go
into the can of stock ingredients in the freezer. Nothing much goes to waste not even the "parson's nose" which is a doggy treat. Bv)=
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes;
: Culinary Arts Press, 1936.
Ruth Haffly wrote to Dave Drum <=-
You will really appreciate the self defrosting unit. Use the old one
for bulk storage of stuff you don't use that often--extra flour, oats, meats and so forth. Keep an inventory on the door of what's in there,
how much and the date it went in; it'll save you the "wonder when this went in" and "how much of XYZ do I have on hand". I do that with my upright freezer, fridge one is for daily "whatevers".
I mostly write dates on the stuff I sucky-bag. It does help.
I do that too, but to keep track of what I have and how much of what I have, the inventory on the door is a big help. It lets if I need to
pick up some ground beef if I want to make meat balls or chicken leg quarters if we want to marinade/grill chicken for a Saturday night
supper.
My counter space is so scant that the tops of both the fridge and the freezer hold much stuff.
Same here, we also have stuff on the tops of cabinets. (G)
8<----- CLIP ----->8
Whole birds are bought w/giblets - which most times includes the neck. Gizzards and hearts are either ground in the meat grinder using a
coarse plate - or chopped by hand for inclusion in the giblet gravy. Livers get cooked with the bird as a "chef's treat". And the necks go
into the can of stock ingredients in the freezer. Nothing much goes to waste not even the "parson's nose" which is a doggy treat. Bv)=
When I was growing up, that bit went to the family cat. (G) Necks automatically go into the stock zipper bag; I've made quite a few
chicken soups with them as the main source of meat. The pot-au-feu I
made the other night had beef stew meat, plus various vegetables. I
wasn't able to get the savoy cabbage the recipe called for but subbed
baby bok choy leaves; they weren't as strong as the cabbage but added
an interesting taste of their own. Stalks are going into a chicken soup next week.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes;
: Culinary Arts Press, 1936.
I've got a copy of that floating around somewhere in my cook book collection.
I mostly write dates on the stuff I sucky-bag. It does help.
I do that too, but to keep track of what I have and how much of what I have, the inventory on the door is a big help. It lets if I need to
pick up some ground beef if I want to make meat balls or chicken leg quarters if we want to marinade/grill chicken for a Saturday night
supper.
Leg quarters (Marylands) do not make the freezer. When there is a
"killer" special on ... like 59c/lb - a 10# bag somes home with me and right into the crock pot(s). Then it gets broken down into meat, bones
and skin. The bones get used for stock, the skin used to thicken that stock, and the
shredded chicken that didn't go into the big pot of chicken & noodles makes it into the freezer in batch sided packs. The chicken fat
(schmaltz) goes into the ice box for various tasty things.
My counter space is so scant that the tops of both the fridge and the freezer hold much stuff.
Same here, we also have stuff on the tops of cabinets. (G)
I can't do that. My cabinets are hung from the ceiling.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes;
: Culinary Arts Press, 1936.
I've got a copy of that floating around somewhere in my cook book collection.
The only 2 cookbooks I still own are the early 1960's New York Times Cookbook and the BH&G cookbook I bought in the early '70s. All the
rest have found new homes and their contents are in my Meal Master.
The last cookbook I bought - "Two Fat Ladies - Obsessions" is wrapped
and
will be gifted to my S-I-L as a holiday gift.
Here's one of my favourite dishes that I discovered whilst browsing
the NYT cookbook my Mom gave me: (both versions - original and my
take)
Title: Baked Fish Parmigiana
Categories: Five, Seafood, Cheese, Sauces
Yield: 4 Servings
4 Fish filets or steaks
1 c Tomato sauce
Salt & fresh black pepper
1/2 c Grated Parmesan cheese
2 tb Butter; melted
Ruth Haffly wrote to Dave Drum <=-
freezer hold much stuff.
Same here, we also have stuff on the tops of cabinets. (G)
I can't do that. My cabinets are hung from the ceiling.
I've had that in various places, was glad to see the open tops in this house when we were house hunting.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes;
: Culinary Arts Press, 1936.
I've got a copy of that floating around somewhere in my cook book collection.
The only 2 cookbooks I still own are the early 1960's New York Times Cookbook and the BH&G cookbook I bought in the early '70s. All the
rest have found new homes and their contents are in my Meal Master.
The last cookbook I bought - "Two Fat Ladies - Obsessions" is wrapped
and will be gifted to my S-I-L as a holiday gift.
I like picking them up, reading them and trying something new now and again. The shrimp recipe was from a cook book I picked up at the campus Sharing Shop--free thrift shop--I'll probably sort thru my books and
make a donation at some point.
Here's one of my favourite dishes that I discovered whilst browsing
the NYT cookbook my Mom gave me: (both versions - original and my
take)
Title: Baked Fish Parmigiana
Categories: Five, Seafood, Cheese, Sauces
Yield: 4 Servings
4 Fish filets or steaks
1 c Tomato sauce
Salt & fresh black pepper
1/2 c Grated Parmesan cheese
2 tb Butter; melted
I think they're both in my saved recipe file on Steve's set up.
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