Hi Dave,

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 taste
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 him
self. 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,

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Junk: stuff we throw away. Stuff: junk we keep.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

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

Bell peppers? Or poblano/NuMex?

1 large Vidalia onion. diced
6-8 sun dried tomatoes
(dry, not in oil)
36 jumbo fresh shrimp, peeled and cleaned

IOW 2 pounds of shrimps

salt and pepper to taste

RH> 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

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.

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

Title: Can Opener Casserole
Categories: Poultry, Vegetables, Soups, Dairy
Yield: 8 servings

10 oz (2 cans) chicken meat;
- drained
10 3/4 oz Can cream of mushroom soup 1
10 3/4 oz Can cream of chicken soup
4 oz Can mushroom stems & pieces;
- drained
8 1/2 oz Can chow mein noodles
12 oz Can evaporated milk
6 oz Can French fried onion rings

Mix together chicken, soups, mushrooms, chow mein
noodles and milk.

Spoon into baking dish (9 x 13-- pretty sure).

Bake for 20 minutes @ 350oF/175oC.

Sprinkle with onion rings and bake 10-15 more minutes
longer until brown and bubbly.

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

Uncle Dirty Dave's Archives

MMMMM

... Oh no! Not another breakfast of ruint eggs and harsh browns.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

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.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... I DID Read The Docs! Honest! Oh, *That* page...

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

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.

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.

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.

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.

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.

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)=

This is more effot than stopping at the market - but, it's good:

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

Title: Fried Chicken Livers
Categories: Poultry, Dairy, Offal
Yield: 2 Servings

1 lb Chicken livers
1 lg Egg
1/2 c Milk
1 c A-P flour
1 tb Garlic powder
Salt & pepper
Vegetable oil to fry

Place chicken livers in a colander; rinse with cold
water and drain well. Blot dry with paper towels.

Whisk egg and milk together in a shallow dish until
blended.

Place flour, garlic powder, salt, and pepper into a
zip-top bag; shake to combine.

Heat oil in a deep fryer or large saucepan to
375oF/190oC

Dip chicken livers in egg mixture to coat, then
transfer, one at a time, into flour mixture, shaking
the bag to coat completely.

Gently place coated livers, a few at a time, into hot
oil; cover with a splatter screen and cook until crisp
and golden brown, 5 to 6 minutes.

Uncle Dirty Dave's Kitchen

MMMMM

... Time travel: Throwing the alarm clock at the wall.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

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

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.

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)=

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.

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,

OK, will try them next time.

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.

We get the Vidalias year round in Wegman's, have one in our fridge now.

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.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Our necessities are few but our wants are endless...

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

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.

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 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)

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- 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.

8<----- CLIP ----->8

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.

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.

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

Title: Dirty Dave's Dirty Rice
Categories: Cajun, Rice, Poultry, Offal, Chilies
Yield: 4 Servings

1 1/2 c Louisiana long grain rice;
- or basmati/Texmati rice
2 c Chicken broth
2 c Water
3 tb Oil
1/2 lb Ground pork
+=AND=+
1/2 lb Ground chicken gizzards
+=OR=+
1 lb Ground chicken gizzards
3 sl Bacon; chopped
1/2 lg Onion; chopped
2 Celery ribs; chopped
1 (to 3) jalapenos; seeded,
- chopped
1 tb Cajun seasoning *
2 Green onions; chopped

* I switch back & forth between Louisiana Fish Fry
(orange container) Products and Tony Chachere's (green
container) Creole Seasoning - whichever I find in the
cabinet first.

Cook the rice according to the package instructions,
but use chicken broth for one third of the cooking
liquid. So, for example, if the package says to use 3
cups of water for 1 1/2 cups of rice, use 2 cups of
water and 1 cup of chicken broth.

Once the rice has finished cooking, remove from heat
and let sit for 5 minutes. Turn the rice out onto a
sheet pan and drizzle 1 tablespoon of olive oil over it.
Mix to combine and let cool.

While the rice is cooking, finely chop the chicken
gizzards, or puree briefly in a blender. In a large pan
that can eventually hold the rice plus everything else,
put 1 tb of oil plus the bacon in and cook over medium-
low heat until the bacon is crispy.

Add the ground pork (if using) and increase the heat to
high. Allow the meat to brown before stirring. As soon
as the pork starts to brown, add the final tablespoon
of oil and add the celery, jalapenos, and onions.

Brown them all over medium-high heat.

You will notice the bottom of the pan is getting crusty.
Keep it from burning by lowering the heat if needed. Add
the minced gizzards and cook for a few minutes more.

Add the remaining cup of chicken broth and deglaze the
pan by scraping the bottom of the pan with a wooden
spoon. Add the Cajun seasoning and turn the heat to high.
Boil away most of the chicken stock and then add the
cooked rice. Toss to combine.

Turn off the heat and add the green onions. Toss once
more to combine and serve hot.

Serves 4.

From: Dirty Dave's adaptive mind - which will file the
serial numbers off of any recipe and call it his own.

Uncle Dirty Dave's Kitchen

MMMMM

... 16.5% of all stats have an extra decimal to appear more accurate.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

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.

It was underneath but I've seen pictures of fridges with the compresser
on the top. We unplugged it and used it for extra storage in the
kitchen. It stayed with the house when we moved on; we took the one we'd bought.

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 RH> started with a pot of boiling water, then when it had
cooled, took it RH> out and aimed a hair blow dryer at the ice. Much
faster than mom's RH> method. (G)

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)=

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- DD> defroster at Best Buy for U$500 delivered and the current box
moved to DD> 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.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... You learn something useless every day.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

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.

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.

My counter space is so scant that the tops of both the fridge and the
freezer hold much stuff.

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.

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)=

I've made this a time or twelve. Sometimes with the liver and sometimes
as described above. Bv)=

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

Title: Giblet Gravy (For Poultry)
Categories: Poultry, Offal, Sauces
Yield: 8 Servings

1 Liver
1 Gizzard
1 Heart
Water
4 tb Reserved fat
3 tb Flour
Salt & pepper

My (author's) notes: This is the way I've always made
giblet gravy, except that I add chopped celery and onion,
the neck, and some poultry seasoning, salt, and pepper
while boiling the giblets. I usually add a little Kitchen
Bouquet at the end to brown the gravy, also.

UDD's Notes: Lose the Kitchen Bouquet. I you want to add
colour to the gravy cook the roux a bit longer. The added
poultry seasoning is highly optional and if used should
be used sparingly.

Wash thoroughly the liver, gizzard and heart and cover
with water and cook until tender. Drain off the water
and save. Chop the giblets fine. Pour off most of the
fat in which the poultry has been cooked, leaving about
4 Tbsp of it in the pan. Add 3 Tbsp of flour and blend
well. Measure the giblet water adding enough water to
make 3 cups. Pour slowly into the browned flour,
stirring constantly until mixture thickens.

Add giblets and cook for a few minutes.

Season with salt and pepper and serve.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes;
: Culinary Arts Press, 1936.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... Reality crept in. I nailed it for trespassing.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

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.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

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.

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.

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.

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)

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

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

Set oven @ 425oF/220oC.

Place the fish in a shallow, buttered baking dish and
season with salt and fresh ground pepper.

Spread the tomato sauce over each filet/steak and
sprinkle with the cheese. Drizzle with melted butter.

Bake, uncovered, until the fish flakes easily when
tested with a fork, fifteen to twenty minutes.

FROM: New York Times Cookbook, 1961 edition, page 263.
: Edited by Craig Claiborne.

Uncle Dirty Dave's Kitchen

MMMMM

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

Title: Dave's Fish Parmesan
Categories: Seafood, Cheese, Sauces, Mushrooms
Yield: 8 Servings

2 lb Fish filets or steaks
26 oz Jar Onofrio's Basilico sauce
- or Marinara sauce *
Salt & fresh black pepper
1 lb Mozzarella or Provolone;
- sliced or shredded
1 lb Crimini/Swiss Brown button
- mushrooms, cleaned, sliced
- reserving 8 buttons
Fresh grated or shaved
- Parmesan cheese
8 tb Butter; melted

Set oven @ 425oF/220oC.

Spread a thin layer of sauce over bottom of baking dish
place a layer of firm whitefish filets on the sauce. Salt
and pepper the fish. Sprinkle some sliced mushrooms over
fish and place cheese in a layer over the mushrooms.
Spread a layer of sauce over the cheese and repeat the
fish, mushroom, cheese layers until the baking dish is
near full or you run out of fish.

Top the last layer with cheese, the remaining sauce in
the jar and the 8 reserved mushroom buttons. Grate or
shave Parmesan over until you are ashamed of yourself or
until you run out of cheese.

Drizzle the melted butter over the cheese and bake until
fish is done - 15 to 20 minutes

* Available from www.onofrios.com. Or you may use Rao's,
Filippo Berio, Classico, etc.

I like the addition of the basil in the Basilico sauce. If
you don't care for basil with your fish use the straight
marinara. - UDD

Adapted from a NYT Cookbook recipe and served many times
from Dirty Dave's Kitchen.

MM Format by Dave Drum - 10 June 1997

MMMMM

... May the wind at your back not be the result of the chilli you had for
unch.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

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.

I've mentioned the restaurant in the area where I grew up that
specialises in marinaded and charcoal grilled chicken. There's a copycat
recipe out; my mom got a copy of it and she's do it for supper, with leg quarters only, many a Saturday night supper with potato salad and some
sort of side vegetable. At the 2015 Boyd Pond picnic that Nancy hosted,
I brought a bottle of the commercial sauce and made the knock off
version one night for supper. (Steve did the grilling, in the rain.) The
home made recipe version was a hands down favorite (and I'll post it,
but not today). Anyway, we buy the leg quarters to use here. Good if you
only want a small amount (leg or thigh) or a larger amount (quarter) of chicken.

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.

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.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... If you're trying to drive me crazy, you're too late.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

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.

I've had that in various places, was glad to see the open tops in this house when we were house hunting.

Even so, if the topds were "open" they'd have to be for "dead" storage
because I'd have to climb a ladder (or chair) tp reach anything up that
high.

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.

Loo and Weller both jumped on my case about fish w/tomato sauce. I did
serve it to Michael on one of his visits and he (grudgingly) admitted
that it was "the exception that proved the rule". Bv)=

Here's a fishy tomato recipe that I made before I'd ever met a Wegman's stupormarkup. It's right tasty.

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

Title: Wegman's Fish w/Tomatoes, Olives & Capers
Categories: Seafood, Vegetables
Yield: 6 Servings

6 Filets-Roughy, Trout, Sole
1/2 c Flour
1/4 c Extra Virgin Olive Oil

MMMMM---------------------------SAUCE--------------------------------
1 ts Capers, drained
12 Pitted kalamata olives;
- halved
12 Sun-dried tomatoes; drained,
- cut up (olive oil packed)
28 oz Can cut tomatoes w/basil
1/3 c Chopped parsley
Salt & pepper

Sprinkle fish lightly with salt and pepper and coat with
flour.

Preheat oil in large pan over medium heat. Add fish and
cook for 1 1/2 minutes on each side. (A little longer [2 -
2 1/2 minutes] for the Orange Roughy which is thicker and
denser than the others, according to the demo man.)
Transfer to paper towels to drain while preparing the
sauce.

Add capers, olives, sun-dried tomatoes and canned tomatoes
to the frying pan. Simmer until heated through, about 2-3
minutes.

Add fish back into pan with sauce; simmer two minutes.
Transfer to platter and garnish with parsley.

Shirley and I had full servings of this at a demo at a
local Wegman's Supermarket. It was superb. The demo guy
agreed with Kathy Pitt's caution to be <very> careful
about overcooking fish. Kathy, Chief Cook at Texas Red
Lobster, wrote me once here about the best way to order
fish: ask the waiter to slowly walk the raw fish on a
platter through the hot kitchen and serve it.

Typed and U/L to NCE by Burt Ford 3/97

From: Burton Ford - Date: 15 Mar 97

Uncle Dirty Dave's Kitchen

MMMMM

... "We have so much time and so little to do. Strike that! Reverse it!" R.
ahl
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

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.

Even so, if the topds were "open" they'd have to be for "dead" storage because I'd have to climb a ladder (or chair) tp reach anything up
that high.

Most of the time I'll ask Steve to do the climbing, I will from time to
time (if he's not around, don't want to wait for him, etc). But always
with a step stool, broke both wrists using a chair (with wheels) once.

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

I think they're both in my saved recipe file on Steve's set up.

Loo and Weller both jumped on my case about fish w/tomato sauce. I did serve it to Michael on one of his visits and he (grudgingly) admitted
that it was "the exception that proved the rule". Bv)=

Here's a fishy tomato recipe that I made before I'd ever met a
Wegman's stupormarkup. It's right tasty.

Title: Wegman's Fish w/Tomatoes, Olives & Capers
Categories: Seafood, Vegetables
Yield: 6 Servings

6 Filets-Roughy, Trout, Sole
1/2 c Flour
1/4 c Extra Virgin Olive Oil

Flounder would be good too. And yes, I keep capers on hand as I use them
when I make chicken picotta. (G)


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

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.

Even so, if the topds were "open" they'd have to be for "dead" storage because I'd have to climb a ladder (or chair) tp reach anything up
that high.

Most of the time I'll ask Steve to do the climbing, I will from time to time (if he's not around, don't want to wait for him, etc). But always with a step stool, broke both wrists using a chair (with wheels) once.

Chairs should be left for sitting. But I suspect you know that now. With wheelies? OY! Vey ist mir!!!

8<----- CUT ----->8

Loo and Weller both jumped on my case about fish w/tomato sauce. I did serve it to Michael on one of his visits and he (grudgingly) admitted
that it was "the exception that proved the rule". Bv)=

Here's a fishy tomato recipe that I made before I'd ever met a
Wegman's stupormarkup. It's right tasty.

Title: Wegman's Fish w/Tomatoes, Olives & Capers
Categories: Seafood, Vegetables
Yield: 6 Servings

6 Filets-Roughy, Trout, Sole
1/2 c Flour
1/4 c Extra Virgin Olive Oil

Flounder would be good too. And yes, I keep capers on hand as I use
them when I make chicken picotta. (G)

I, OTOH, make piccata without the capers. Michael used to rag on me over
that "lack". Until I posted a recipe from my LaRousse Gastronomique cook
book. He finally yielded. But, continued to grumble. Bv)=

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

Title: Piccata de Veau Aux Aubergines et Tomates Fraiches
Categories: Beef, Vegetables, Sauces, Cheese, Citrus
Yield: 4 Servings

3 Aubergines
5 Tomatoes
1 Onion
600 g Thin sliced veal escalope
Flour
50 g Butter
Mozzarella
2 Lemons
60 g Grated Parmesan cheese
1 bn Basil
Olive oil, salt, pepper

Wash and cut the eggplants lengthwise, salt them and make
them disgorge 30 minutes.

Peel, core and cut the tomatoes into cubes. Peel and cut
the onion in 2. Cook together on low heat for 10 minutes,
season and keep warm.

Preheat oven to 392oF/200oC/gas mark 7.

In a large skillet, lightly brown eggplant slices blotted
with a drizzle of olive oil. Place on a baking sheet and
bake for 10-15 minutes.

Squeeze a 1 lemon. Peel the other (more yellow than white)
and cut into cubes.

Season and flour cutlets, fry 5 minutes in butter with
lemon juice.

Spread over half of each slice of eggplant 1 tablespoon of
diced tomatoes, a slice of mozzarella and a basil leaf and
fold.

Above put parmesan, a little oil and brown quickly under
the grill.

It's ready!

Recipe by: Larousse Gastronomique; Prosper Montagne - 1938

UDD Note: If the language seems a bit fractured - I used
the Google Translate function of the search engine.

From: http://www.marmiton.org

Uncle Dirty Dave's Archives

MMMMM

... Never start a conversation with Pi. It'll just go on forever.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

Even so, if the topds were "open" they'd have to be for "dead" storage because I'd have to climb a ladder (or chair) tp reach anything up
that high.

Most of the time I'll ask Steve to do the climbing, I will from time to time (if he's not around, don't want to wait for him, etc). But always with a step stool, broke both wrists using a chair (with wheels) once.

Chairs should be left for sitting. But I suspect you know that now.
With wheelies? OY! Vey ist mir!!!

I know, 20/20 hindsight.

8<----- CUT ----->8

Loo and Weller both jumped on my case about fish w/tomato sauce. I did serve it to Michael on one of his visits and he (grudgingly) admitted
that it was "the exception that proved the rule". Bv)=

Here's a fishy tomato recipe that I made before I'd ever met a
Wegman's stupormarkup. It's right tasty.

Title: Wegman's Fish w/Tomatoes, Olives & Capers
Categories: Seafood, Vegetables
Yield: 6 Servings

Flounder would be good too. And yes, I keep capers on hand as I use
them when I make chicken picotta. (G)

I, OTOH, make piccata without the capers. Michael used to rag on me
over that "lack". Until I posted a recipe from my LaRousse
Gastronomique cook book. He finally yielded. But, continued to
grumble. Bv)=

I'll stick with chicken piccata, easy on the budget and Wegman's sells
chicken breast slices, perfect for piccota or wiener schnitzel.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... I'm clinging to sanity by a thread. Hand me those scissors.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

Loo and Weller both jumped on my case about fish w/tomato sauce. I did serve it to Michael on one of his visits and he (grudgingly) admitted
that it was "the exception that proved the rule". Bv)=

Here's a fishy tomato recipe that I made before I'd ever met a
Wegman's stupormarkup. It's right tasty.

Title: Wegman's Fish w/Tomatoes, Olives & Capers
Categories: Seafood, Vegetables
Yield: 6 Servings

Flounder would be good too. And yes, I keep capers on hand as I use
them when I make chicken picotta. (G)

I, OTOH, make piccata without the capers. Michael used to rag on me
over that "lack". Until I posted a recipe from my LaRousse
Gastronomique cook book. He finally yielded. But, continued to
grumble. Bv)=

I'll stick with chicken piccata, easy on the budget and Wegman's sells chicken breast slices, perfect for piccota or wiener schnitzel.

Or chicken schnitzel. Wiener schnitzel is veal according to the definition.

"Wiener schnitzel, sometimes spelled Wienerschnitzel, is a type of
schnitzel made of a thin, breaded, pan-fried veal cutlet. It is one
of the best known specialities of Viennese cuisine."0

I serve this w/mashed or scalloped taters and green beans (w/onions
and bacon).

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

Title: Wiener Schnitzel
Categories: Beef, Citrus, Breads
Yield: 6 servings

6 Veal cutlets
1 1/2 tb Fresh lemon juice
Salt
1 c A-P flour
2 lg Eggs; lightly beaten
+=WITH-_
2 tb Cold water
2 tb Oil
1 c (generous) fine, dry bread
- crumbs
5 tb Butter

Recipe courtesy of Hans Rockenwagner

Set oven @ 250ºF/121ºC.

Pound the veal cutlets to an even, approximately 1/8"
thickness, or have your butcher do this for you. In a
dish, sprinkle the cutlets with lemon juice and let
stand for 30 minutes. Season both sides with salt.

Place the flour on a flat plate, and place the egg/water
mixture in a wide, shallow bowl. Add the oil to the egg
mixture and beat in with a fork. Spread the bread crumbs
on a large plate. Dip the cutlets lightly into the
flour, making sure to coat all surfaces, then gently
shake off the excess flour. Dip the cutlets into the egg
mixture, letting the excess drip away, and then dredge
them in the bread crumbs. Let stand at room temperature
for 20 minutes.

Heat your largest, heavy skillets over medium-high heat
and add the butter. When the butter is quite hot and the
foam starts to subside, add the veal (cook in batches if
necessary - but don't crowd them in the pan). If the
butter browns too much after cooking the first batch,
you may need to discard it, wipe out the pan, and add
more butter for the next batch. Cook for 4 to 6 minutes
on each side, until golden brown, and turn with a
spatula (don't use a fork or tongs, or the breading may
be pierced).

When the second side is golden, the schnitzels should be
cooked through. Transfer to a warm platter and keep warm
in a 250ºF/121ºC oven while you cook the second batch, if
necessary.

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

Uncle Dirty Dave's Kitchen

MMMMM

... You can southernize anything with bacon grease.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

I, OTOH, make piccata without the capers. Michael used to rag on me
over that "lack". Until I posted a recipe from my LaRousse
Gastronomique cook book. He finally yielded. But, continued to
grumble. Bv)=

I'll stick with chicken piccata, easy on the budget and Wegman's sells chicken breast slices, perfect for piccota or wiener schnitzel.

Or chicken schnitzel. Wiener schnitzel is veal according to the definition.

"Wiener schnitzel, sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet. It is one
of the best known specialities of Viennese cuisine."0

I know, properly should be made with veal but when I say just
"schnizel", it's wide open as there are so many different varieties.
One of my favorites is Jaegerschnitzel, with a brown gravy, onions and
bell peppers (and sometimes mushrooms).

I serve this w/mashed or scalloped taters and green beans (w/onions
and bacon).

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

Title: Wiener Schnitzel
Categories: Beef, Citrus, Breads
Yield: 6 servings

I've done it many times the proper way but the last few years have baked
it instead of frying. Do the usual coating, place in a non stick sprayed
glass pan and spray more oil on it. Bake at 350 for 15-20 minutes,
depending on thickness. Just as good as the fried but with a lot less
mess.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

I, OTOH, make piccata without the capers. Michael used to rag on me
over that "lack". Until I posted a recipe from my LaRousse
Gastronomique cook book. He finally yielded. But, continued to
grumble. Bv)=

I'll stick with chicken piccata, easy on the budget and Wegman's sells chicken breast slices, perfect for piccota or wiener schnitzel.

Or chicken schnitzel. Wiener schnitzel is veal according to the definition.

"Wiener schnitzel, sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet. It is one
of the best known specialities of Viennese cuisine."0

I know, properly should be made with veal but when I say just
"schnizel", it's wide open as there are so many different varieties.
One of my favorites is Jaegerschnitzel, with a brown gravy, onions and bell peppers (and sometimes mushrooms).

Jager is German for "hunter". And Jagerschnitzel is*supposed* to be pork cutlets. I make something that qualifies - except I didn't fo hunt down a
wild boar. I just call it pork cutlets. Bv)=

I serve this w/mashed or scalloped taters and green beans (w/onions
and bacon).

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

Title: Wiener Schnitzel
Categories: Beef, Citrus, Breads
Yield: 6 servings

I've done it many times the proper way but the last few years have
baked it instead of frying. Do the usual coating, place in a non stick sprayed glass pan and spray more oil on it. Bake at 350 for 15-20
minutes, depending on thickness. Just as good as the fried but with a
lot less mess.

Here's a nice gravy to put over it:

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

Title: Bacon Mushroom Gravy
Categories: Pork, Mushrooms, Vegetables, Dairy
Yield: 4 servings

2 sl Thick-cut bacon; chopped
2 tb Butter
1 md Yellow onion; diced
2 cl Garlic; diced/minced or
- pressed and chopped
8 oz Mushrooms; sliced (cremini
- preferred)
3 tb A-P Flour
1 tb Tomato paste
2 c Beef broth
+=OR=+
2 tb GFS/Minor's beef base
+=MIXED WITH=+
2 c Tap water
1/4 ts Dried thyme
Salt & pepper
2 tb Half & Half *

* Leave out for more savory, brown gravy

Over medium heat add the bacon, butter, and onion. Cook
for 7 - 8 minutes, stirring occasionally, or until
onions are very soft and taking on color. Stir in the
garlic and cook for another 1 - 2 minutes.

Add the mushrooms and cook for another 6 - 7 minutes,
stirring occasionally, until mushrooms soften and take
on color.

Stir in the flour and thoroughly mix, 1 - 2 minutes.
Stir in the tomato paste and thoroughly mix, 1 - 2
minutes. Whisk in the broth, thyme, salt and pepper.
Gravy should thicken once all ingredients are thoroughly
combined. Simmer for 5 - 10 minutes, or until desired
consistency.

Add the as the final step and remove from heat.

Serve immediately over potatoes or your favorite meat.

NOTE: You can cook the bacon first until nearly crisp
before adding the butter and onion. If using salted
butter - watch your salt as it and the already salty
bacon may be enough already.

Uncle Dirty Dave's Kitchen

MMMMM

... Do something today your tomorrow self will thank you for.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

"Wiener schnitzel, sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet. It is one
of the best known specialities of Viennese cuisine."0

I know, properly should be made with veal but when I say just
"schnizel", it's wide open as there are so many different varieties.
One of my favorites is Jaegerschnitzel, with a brown gravy, onions and bell peppers (and sometimes mushrooms).

Jager is German for "hunter". And Jagerschnitzel is*supposed* to be
pork cutlets. I make something that qualifies - except I didn't fo
hunt down a wild boar. I just call it pork cutlets. Bv)=

I've not made it, just ordered it any number of times in various German restaurants.

I serve this w/mashed or scalloped taters and green beans (w/onions
and bacon).

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

Title: Wiener Schnitzel
Categories: Beef, Citrus, Breads
Yield: 6 servings

I've done it many times the proper way but the last few years have
baked it instead of frying. Do the usual coating, place in a non stick sprayed glass pan and spray more oil on it. Bake at 350 for 15-20
minutes, depending on thickness. Just as good as the fried but with a
lot less mess.

Here's a nice gravy to put over it:

Title: Bacon Mushroom Gravy
Categories: Pork, Mushrooms, Vegetables, Dairy
Yield: 4 servings

That does look good. My "go to" for a first order at a German restaurant
is usually Wienerschnitzel with Rot Kraut (red cabbage). If they do a
good job with the schnizel but the cabbage is too sweet or not quite
sweet enough, I'll try their German potato salad. If that too, fails to
meet my (and Steve's, based on his order) expectations, then it's a
"thanks for the attempt but we probably won't be back' meal. Our
daughter in SLC referred us to a place her family had enjoyed; we went
for lunch one day last year. The schnitzel was good (not great, not bad)
but the sides were nothing to come back for.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

I serve this w/mashed or scalloped taters and green beans (w/onions
and bacon).

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

Title: Wiener Schnitzel
Categories: Beef, Citrus, Breads
Yield: 6 servings

I've done it many times the proper way but the last few years have
baked it instead of frying. Do the usual coating, place in a non stick sprayed glass pan and spray more oil on it. Bake at 350 for 15-20
minutes, depending on thickness. Just as good as the fried but with a
lot less mess.

Here's a nice gravy to put over it:

Title: Bacon Mushroom Gravy
Categories: Pork, Mushrooms, Vegetables, Dairy
Yield: 4 servings

That does look good. My "go to" for a first order at a German
restaurant is usually Wienerschnitzel with Rot Kraut (red cabbage). If they do a good job with the schnizel but the cabbage is too sweet or
not quite sweet enough, I'll try their German potato salad. If that
too, fails to meet my (and Steve's, based on his order) expectations,
then it's a "thanks for the attempt but we probably won't be back'
meal. Our daughter in SLC referred us to a place her family had
enjoyed; we went for lunch one day last year. The schnitzel was good
(not great, not bad) but the sides were nothing to come back for.

Different people, different tastes. That's what keeps the world turning
on its axis.

I'm doing Greek for my New Year's supper. It's a fiddly, time consuming
dish to make .... and I'm sure there will be some leftover. But, then,
I like plan-overs. I don't have to work today, I don't watch jockstrap
sports on the glass teat, and I have all the stuff at hand .... what's
not to like?

I'm making (planning on plan overs) a double batch of this recipe and in
my casserole crock-pot instead of the oven to "finish". I'm sure to be "suffering with comfort" by bedtime. Bv)=

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

Title: Meat & Potato Moussaka
Categories: Lamb/mutton, Beef, Potatoes, Cheese, Dairy
Yield: 6 Servings

1 lb Ground lamb or beef
1 md Onion; chopped
1 cl Garlic; minced
3/4 c Water
6 oz Can tomato paste
3 tb Minced fresh parsley
1 ts Salt
1/2 ts Dried mint; opt
1/4 ts Ground cinnamon
1/4 ts Pepper
5 md Potatoes; peeled, thin
- sliced

MMMMM-----------------------PARMESAN SAUCE----------------------------
1/4 c Butter; in cubes
1/4 c A-P flour
2 c Milk
4 lg Eggs; lightly beaten
1/2 c Grated Parmesan cheese
1/2 ts Salt

In a large skillet, cook beef and onion over medium heat
until meat is no longer pink. Add garlic; cook 1 minute
longer. Drain. Stir in the water, tomato paste, parsley,
salt, mint if desired, cinnamon and pepper. Set aside.

For sauce, melt butter in a saucepan over medium heat.
Stir in flour until smooth; gradually add milk. Bring to
a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat. Stir a small amount of hot mixture
into eggs; return all to the pan, stirring constantly.
Add cheese and salt.

Place half of the potato slices in a greased shallow 3 qt
baking dish. Top with half of the cheese sauce and all of
the meat mixture. Arrange the remaining potatoes over
meat mixture; top with the remaining cheese sauce.

Bake, uncovered, @ 350ºF/175ºC for 1 hour. Let stand for
10 minutes before serving.

Jean Puffer, Chilliwack, British Columbia

Yield: 6 servings.

From: http://www.tasteofhome.com

Uncle Dirty Dave's Kitchen

MMMMM

... Among economists, the real world is considered to be a special case.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Here's a nice gravy to put over it:

Title: Bacon Mushroom Gravy
Categories: Pork, Mushrooms, Vegetables, Dairy
Yield: 4 servings

That does look good. My "go to" for a first order at a German
restaurant is usually Wienerschnitzel with Rot Kraut (red cabbage). If they do a good job with the schnizel but the cabbage is too sweet or
not quite sweet enough, I'll try their German potato salad. If that
too, fails to meet my (and Steve's, based on his order) expectations,
then it's a "thanks for the attempt but we probably won't be back'
meal. Our daughter in SLC referred us to a place her family had
enjoyed; we went for lunch one day last year. The schnitzel was good
(not great, not bad) but the sides were nothing to come back for.

Different people, different tastes. That's what keeps the world
turning on its axis.

Agreed.

I'm doing Greek for my New Year's supper. It's a fiddly, time
consuming dish to make .... and I'm sure there will be some leftover. But, then, I like plan-overs. I don't have to work today, I don't
watch jockstrap
sports on the glass teat, and I have all the stuff at hand .... what's
not to like?

I'm doing lentil soup today with the last of the Thanksgiving ham bone.
Will still have a quart of ham stock but this will use up the meat. A
front went thru last night, cooling temps down to the low 50s so it'll
gaste extra good.

I'm making (planning on plan overs) a double batch of this recipe and
in my casserole crock-pot instead of the oven to "finish". I'm sure to
be
"suffering with comfort" by bedtime. Bv)=

Title: Meat & Potato Moussaka
Categories: Lamb/mutton, Beef, Potatoes, Cheese, Dairy
Yield: 6 Servings

Some for the freezer for a quick meal also?

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Books are better than TV; they exercise your imagination.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

Different people, different tastes. That's what keeps the world
turning on its axis.

Agreed.

I'm doing Greek for my New Year's supper. It's a fiddly, time
consuming dish to make .... and I'm sure there will be some leftover. But, then, I like plan-overs. I don't have to work today, I don't
watch jockstrap sports on the glass teat, and I have all the stuff
at hand .... what's not to like?

I'm doing lentil soup today with the last of the Thanksgiving ham bone. Will still have a quart of ham stock but this will use up the meat. A front went thru last night, cooling temps down to the low 50s so it'll gaste extra good.

We're scheduled for a blast of Arctic air. So far we've that about 3 days
when the temps are below freezing. Now, according to Accuweather, Weather Channel and Weather Underground it will be 10 or more days in the teens
and twenties. Gonna make me apperciate the heated seata and steering wheel
in the Beemer. Now, if I just had a remote start like my little HHR had ..

I'm making (planning on plan overs) a double batch of this recipe and
in my casserole crock-pot instead of the oven to "finish". I'm sure to
be "suffering with comfort" by bedtime. Bv)=

Title: Meat & Potato Moussaka
Categories: Lamb/mutton, Beef, Potatoes, Cheese, Dairy
Yield: 6 Servings

Some for the freezer for a quick meal also?

Like I said - plan-overs. They're sucky-bagged in individual servings
and in microwaveable containers. Five minutes in the nuker and BINGO!

It's supper. Bv)=

There's a red sauce Moussaka, as well. But I figure if I'm going to do
that, why nt make a real lasagna instead?

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

Title: Weeknight Ravioli Lasagna
Categories: Five, Pasta, Cheese, Sauces, Greens
Yield: 6 servings

24 oz Jar pasta sauce
25 oz Bag frozen meat or cheese
- ravioli
1 1/2 c Shredded mozzarella cheese
3 c Fresh baby spinach

Set oven @ 350oF/175oC.

In a small saucepan, heat sauce 5-7 minutes over medium
heat or just until simmering, stirring occasionally.

Spread 1/2 cup sauce into a greased 11" X7" baking
dish. Layer with half the ravioli, 1 1/2 cups spinach,
1/2 cup cheese and half the remaining sauce; repeat
layers. Sprinkle with remaining cheese.

Bake, uncovered, 45-50 minutes or until edges are bubbly
and cheese is melted. Let stand 5 minutes before
serving.

Pamela Nicholson, Festus, Missouri

Makes: 6 servings (4 at my house - UDD)

UDD NOTES: Made this the first time "straight up". After
that I used Onofrio's Basilico sauce for the gravy and I
cut the spinach into a coarse chiffonade. And I have
been known to used small curd cottage cheese or ricotta
for the interior of the dish, using 1/2 cup Mozz to melt
on the top.

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

Uncle Dirty Dave's Kitchen

MMMMM

... Now and then an innocent man becomes a senator.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

I'm doing Greek for my New Year's supper. It's a fiddly, time
consuming dish to make .... and I'm sure there will be some leftover. But, then, I like plan-overs. I don't have to work today, I don't
watch jockstrap sports on the glass teat, and I have all the stuff
at hand .... what's not to like?

I'm doing lentil soup today with the last of the Thanksgiving ham bone. Will still have a quart of ham stock but this will use up the meat. A front went thru last night, cooling temps down to the low 50s so it'll gaste extra good.

We're scheduled for a blast of Arctic air. So far we've that about 3
days when the temps are below freezing. Now, according to Accuweather, Weather Channel and Weather Underground it will be 10 or more days in
the teens and twenties. Gonna make me apperciate the heated seata and steering wheel in the Beemer. Now, if I just had a remote start like
my little HHR had ..

We're on the very edge of the cold air, more to come. Supposed to get no
higher than the mid 30s for daytime temps by the middle of next week,
slight possibility of snow. We have the heated seats in the F-150, not
sure about the steering wheel. Also do have the remote start which has
been nice. Had that on the Frontier also.


Guess I'll be making a few more "rib sticking" meals over the next few
days; got beef stew planned for early next week. It'll be my "regular"
stew, no pot au feu this time.

I'm making (planning on plan overs) a double batch of this recipe and
in my casserole crock-pot instead of the oven to "finish". I'm sure to
be "suffering with comfort" by bedtime. Bv)=

Title: Meat & Potato Moussaka
Categories: Lamb/mutton, Beef, Potatoes, Cheese, Dairy
Yield: 6 Servings

Some for the freezer for a quick meal also?

Like I said - plan-overs. They're sucky-bagged in individual servings
and in microwaveable containers. Five minutes in the nuker and BINGO!

It's supper. Bv)=

There's a red sauce Moussaka, as well. But I figure if I'm going to do that, why nt make a real lasagna instead?

I do the lasagne my MIL taught me how to make, quite a bit more fiddly
but well worth it. Maybe I ought to make it up into one meal's worth
amounts; it would be more work initially but so much easier if we want
lasagne later on. (G)


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... First Law of Lab Work: Hot glass looks exactly the same as cold glass.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

We're on the very edge of the cold air, more to come. Supposed to get
no higher than the mid 30s for daytime temps by the middle of next
week, slight possibility of snow. We have the heated seats in the
F-150, not sure about the steering wheel. Also do have the remote start which has been nice. Had that on the Frontier also.

My next ride will have it. As it is I'm only a few steps outside the front door. I can nip out, fire up Bruno and start the seat and streering wheel heaters and defrosters going and come back in to finish my coffee. I've
got a "valet" set of keys so I can lock Bruno to make sure he's still in
the driveway when I'm ready to leave. Bv)=

Guess I'll be making a few more "rib sticking" meals over the next few days; got beef stew planned for early next week. It'll be my "regular" stew, no pot au feu this time.

I've been getting lazy as I get older. Especially since I disovered the "Healthy Choice" frozen entrees. When Hy-Vee puts them on sale for <U$3
I stock the freezer. Since Dennis is playing Uber for his son and D-I-L
his schedule and mine do not match often. So I'm basically "cooking for
one" anyhow. Bv)=

I'm making (planning on plan overs) a double batch of this recipe and
in my casserole crock-pot instead of the oven to "finish". I'm sure to
be "suffering with comfort" by bedtime. Bv)=

Title: Meat & Potato Moussaka
Categories: Lamb/mutton, Beef, Potatoes, Cheese, Dairy
Yield: 6 Servings

Some for the freezer for a quick meal also?

Like I said - plan-overs. They're sucky-bagged in individual servings
and in microwaveable containers. Five minutes in the nuker and BINGO!

It's supper. Bv)=

There's a red sauce Moussaka, as well. But I figure if I'm going to do that, why nt make a real lasagna instead?

I do the lasagne my MIL taught me how to make, quite a bit more fiddly
but well worth it. Maybe I ought to make it up into one meal's worth amounts; it would be more work initially but so much easier if we want lasagne later on. (G)

The plastic bowls from the H.C. entrees get washed and reused to hold meal- sized portions of plan/left overs. They stand the microwave well and they're both inexpensive and virtually unbreakable. Heck, I've even been known to
use them for soup or cereal bowls.

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

Title: Apple Crisp for One
Categories: Five, Desserts, Fruits, Citrus
Yield: 1 Servings

1 Cooking apple; peeled,
- sliced
1 ts Orange juice
2 ts Granulated sugar
2 tb Cornflakes; crushed
1 ts Butter

Place apple slices in small baking dish. Sprinkle with
orange juice, sugar and crushed cornflakes; top with
butter. Bake @ 350ºF/175ºC for 20-25 minutes.

MICROWAVE: Cook on high for 3-4 minutes.

Hold 2 minutes before serving.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... Shortly after buying a water bed, the couple started to drift apart.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

We're on the very edge of the cold air, more to come. Supposed to get
no higher than the mid 30s for daytime temps by the middle of next
week, slight possibility of snow. We have the heated seats in the
F-150, not sure about the steering wheel. Also do have the remote start which has been nice. Had that on the Frontier also.

My next ride will have it. As it is I'm only a few steps outside the
front door. I can nip out, fire up Bruno and start the seat and
streering wheel heaters and defrosters going and come back in to
finish my coffee. I've got a "valet" set of keys so I can lock Bruno
to make sure he's still in the driveway when I'm ready to leave. Bv)=

We're not too far from the truck. Steve can start it remotely, keep it
locked until we get out there. It won't go anywhere until he puts the
key in; pushing the gas pedal without putting the key in will kill the
engine.

Guess I'll be making a few more "rib sticking" meals over the next few days; got beef stew planned for early next week. It'll be my "regular" stew, no pot au feu this time.

I've been getting lazy as I get older. Especially since I disovered
the "Healthy Choice" frozen entrees. When Hy-Vee puts them on sale for <U$3 I stock the freezer. Since Dennis is playing Uber for his son and D-I-L his schedule and mine do not match often. So I'm basically
"cooking for one" anyhow. Bv)=

I'm buying more bread than making it, buying rotisserie chickens from
time to time and a few other "cheats" now and again but I'm still
basically cooking for 2. Sometimes when Steve has a Legion or VFW
meeting I'll get a pre done something or other from Wegman's, but that's
rare, usually I'll just grab some left overs.

There's a red sauce Moussaka, as well. But I figure if I'm going to do that, why nt make a real lasagna instead?

I do the lasagne my MIL taught me how to make, quite a bit more fiddly
but well worth it. Maybe I ought to make it up into one meal's worth amounts; it would be more work initially but so much easier if we want lasagne later on. (G)

The plastic bowls from the H.C. entrees get washed and reused to hold meal- sized portions of plan/left overs. They stand the microwave well
and they're both inexpensive and virtually unbreakable. Heck, I've
even been known to use them for soup or cereal bowls.

That'll work, we've a smalll collection of take out boxes that can be
used for (temporary) food storage but not suitable for the freezer.
Don't want to build up a collection of them so I'll keep my eyes open
for something that'll work.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

We're on the very edge of the cold air, more to come. Supposed to get
no higher than the mid 30s for daytime temps by the middle of next
week, slight possibility of snow. We have the heated seats in the
F-150, not sure about the steering wheel. Also do have the remote start which has been nice. Had that on the Frontier also.

My next ride will have it. As it is I'm only a few steps outside the
front door. I can nip out, fire up Bruno and start the seat and
streering wheel heaters and defrosters going and come back in to
finish my coffee. I've got a "valet" set of keys so I can lock Bruno
to make sure he's still in the driveway when I'm ready to leave. Bv)=

We're not too far from the truck. Steve can start it remotely, keep it locked until we get out there. It won't go anywhere until he puts the
key in; pushing the gas pedal without putting the key in will kill the engine.

That's the way my little HHR worked. Locked the doors and started the
engine. I could unlock the doors with the key or by pushing the button
on the key fob. But I had to have the key in the ignition to drive away.

Guess I'll be making a few more "rib sticking" meals over the next few days; got beef stew planned for early next week. It'll be my "regular" stew, no pot au feu this time.

I've been getting lazy as I get older. Especially since I disovered
the "Healthy Choice" frozen entrees. When Hy-Vee puts them on sale for <U$3 I stock the freezer. Since Dennis is playing Uber for his son and D-I-L his schedule and mine do not match often. So I'm basically
"cooking for one" anyhow. Bv)=

I'm buying more bread than making it, buying rotisserie chickens from
time to time and a few other "cheats" now and again but I'm still basically cooking for 2. Sometimes when Steve has a Legion or VFW
meeting I'll get a pre done something or other from Wegman's, but
that's rare, usually I'll just grab some left overs.

My local GFS (restaurant supply) is offering rotissiere chickens @ U$3
each. I'll stock up this afternoon. Got lots of interesting recipes that
call for rotissiere chicken. Bv)=

There's a red sauce Moussaka, as well. But I figure if I'm going to do that, why nt make a real lasagna instead?

I do the lasagne my MIL taught me how to make, quite a bit more fiddly
but well worth it. Maybe I ought to make it up into one meal's worth amounts; it would be more work initially but so much easier if we want lasagne later on. (G)

The plastic bowls from the H.C. entrees get washed and reused to hold meal- sized portions of plan/left overs. They stand the microwave well
and they're both inexpensive and virtually unbreakable. Heck, I've
even been known to use them for soup or cereal bowls.

That'll work, we've a smalll collection of take out boxes that can be
used for (temporary) food storage but not suitable for the freezer.
Don't want to build up a collection of them so I'll keep my eyes open
for something that'll work.

Dennis, pack-rat that he is, saves all take-away containers. And I,
realist that I try to be, dump arm loads of them into the wheelie bin
just before putting it on the curb for pick-up. Just, mostly, the light
duty stuff. I stack the heavier stuff and keep an eye on it. If it's
not been used in three or more weeks .... into the bin.

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

Title: Crack Chicken Grilled Sandwich
Categories: Poultry, Cheese, Breads, Pork
Yield: 1 Serving

1/4 c Smoky jalapeno spreadable
- soft cheese
2 sl White bread; divided
1/4 ts Ranch dressing mix
3 tb Shredded, picked rotisserie
- chicken
3 tb Shredded Cheddar cheese
2 tb Crumbled real bacon pieces
1/2 tb Butter; melted

Heat up a sandwich maker according to manufacturer's
directions. (I used my George Foreman)

Spread jalapeno soft cheese on 1 slice of bread to
within 1/2". of edges. Top with chicken, Cheddar cheese,
bacon pieces and remaining slice of bread.

Lightly brush plates on sandwich maker for 1 sandwich
with melted butter using a silicone brush. Carefully
place the sandwich in the preheated sandwich maker.
Firmly close the lid and lock. Cook for 1 to 2 minutes
or until toasted. Cook for 15 to 30 seconds more for a
toastier sandwich.

Remove sandwich with a silicone spatula. Cool slightly
before serving.

RECIPE FROM: https://www.hy-vee.com

Uncle Dirty Dave's Kitchen

MMMMM

... January 6, 2021. ANOTHER day that will live in infamy!
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

F-150, not sure about the steering wheel. Also do have the remote start which has been nice. Had that on the Frontier also.

My next ride will have it. As it is I'm only a few steps outside the
front door. I can nip out, fire up Bruno and start the seat and

We're not too far from the truck. Steve can start it remotely, keep it locked until we get out there. It won't go anywhere until he puts the
key in; pushing the gas pedal without putting the key in will kill the engine.

That's the way my little HHR worked. Locked the doors and started the engine. I could unlock the doors with the key or by pushing the button
on the key fob. But I had to have the key in the ignition to drive
away.

Easy way to prevent the car from being taken. Too bad they didn't have
the remote start when I was growing up; I remember too many Sunday
mornings when we'd head outside to a cold car and be almost to church
before it warmed up. There were some Sundays it didn't start and we'd
walk to church, arriving quite cold. By the time the school bus got to
us, it was always warm so we weren't as concerned about a cold vehicle
during the week.

Guess I'll be making a few more "rib sticking" meals over the next few days; got beef stew planned for early next week. It'll be my "regular" stew, no pot au feu this time.

I've been getting lazy as I get older. Especially since I disovered
the "Healthy Choice" frozen entrees. When Hy-Vee puts them on sale for <U$3 I stock the freezer. Since Dennis is playing Uber for his son and D-I-L his schedule and mine do not match often. So I'm basically
"cooking for one" anyhow. Bv)=

I'm buying more bread than making it, buying rotisserie chickens from
time to time and a few other "cheats" now and again but I'm still basically cooking for 2. Sometimes when Steve has a Legion or VFW

My local GFS (restaurant supply) is offering rotissiere chickens @ U$3 each. I'll stock up this afternoon. Got lots of interesting recipes
that call for rotissiere chicken. Bv)=

Sounds like a good idea. Steve pulled a turkey breast out of the freezer
the other day; I think I'll bake it tomorrow.

There's a red sauce Moussaka, as well. But I figure if I'm going to do that, why nt make a real lasagna instead?

I do the lasagne my MIL taught me how to make, quite a bit more fiddly
but well worth it. Maybe I ought to make it up into one meal's worth amounts; it would be more work initially but so much easier if we want lasagne later on. (G)

Dennis, pack-rat that he is, saves all take-away containers. And I, realist that I try to be, dump arm loads of them into the wheelie bin
just before putting it on the curb for pick-up. Just, mostly, the
light duty stuff. I stack the heavier stuff and keep an eye on it. If
it's
not been used in three or more weeks .... into the bin.

We have some plastic "throw away" stuff that I keep reusing for soups,
etc for the freezer. Trouble is, the lids are a thinner plastic so they
break easier--I need to sort thru and toss containers with no lids. I've
also got some Tupperware that gets used for freezing or storage of dry
goods in the pantry.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

That's the way my little HHR worked. Locked the doors and started the engine. I could unlock the doors with the key or by pushing the button
on the key fob. But I had to have the key in the ignition to drive
away.

Easy way to prevent the car from being taken. Too bad they didn't have
the remote start when I was growing up; I remember too many Sunday mornings when we'd head outside to a cold car and be almost to church before it warmed up. There were some Sundays it didn't start and we'd
walk to church, arriving quite cold. By the time the school bus got to
us, it was always warm so we weren't as concerned about a cold vehicle during the week.

The best case overall is still a heated garage w/room to park the car. Heck,
I can't even get into my carport with all of the "treasurers" that Dennis
haa pack-ratted for "possible" use.

8<----- CUT ----->8

Dennis, pack-rat that he is, saves all take-away containers. And I, realist that I try to be, dump arm loads of them into the wheelie bin
just before putting it on the curb for pick-up. Just, mostly, the
light duty stuff. I stack the heavier stuff and keep an eye on it. If
it's not been used in three or more weeks .... into the bin.

We have some plastic "throw away" stuff that I keep reusing for soups,
etc for the freezer. Trouble is, the lids are a thinner plastic so they break easier--I need to sort thru and toss containers with no lids.
I've also got some Tupperware that gets used for freezing or storage of dry goods in the pantry.

I know the words to that song. I use the serving bowls in the Healthy
Choice meals for cereal/oatmeal, soup, one-pot meal servings and/or
salads ... oh, and sometimes for I scream or side dishes. The only
problem is that the plastic used stains easily if used for chilli or
red sauced pasta, etc. Those are binned and there will, no doubt, be replacements added to the stack soon.

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

Title: Lo-Fat Healthy Chilli In Crockpot
Categories: Crockpot, Beef, Chilies
Yield: 4 Servings

1 lb Beef chuck; trimmed, 1/2"
- cubes
6 oz Tomato paste
1 c Chopped onions
2 lg Bell peppers; diced
2 cl Garlic; minced
1 tb Chilli spice
1 ts Ground cumin
1/2 ts Dried oregano; crushed

Trim the beef of all visible fat. Cut into 1/2" cubes.

Place meat in crockpot and stir in tomato paste to coat
meat. Add the remaining ingredients and stir to blend.
DO NOT add any additional liquid.

Cover and cook for 12 hours on LOW heat.

When done, you can skim the fat from surface and discard.

Recipe by: Jo Anne Merrill

NOTE: If you are silly enough actually to make this recipe
I predict that you will be reaching for the salt shaker as
a first move. And the hot pepper sauce next. And then make
a solemn vow never to make it again. - UDD

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... More taglines are found within messages than as taglines
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Easy way to prevent the car from being taken. Too bad they didn't have
the remote start when I was growing up; I remember too many Sunday mornings when we'd head outside to a cold car and be almost to church before it warmed up. There were some Sundays it didn't start and we'd
walk to church, arriving quite cold. By the time the school bus got to
us, it was always warm so we weren't as concerned about a cold vehicle during the week.

The best case overall is still a heated garage w/room to park the car. Heck, I can't even get into my carport with all of the "treasurers"
that Dennis haa pack-ratted for "possible" use.

We don't even have a car port, just a driveway with enough parking for
the truck and camper and clearance for the sidewalk.

8<----- CUT ----->8

Dennis, pack-rat that he is, saves all take-away containers. And I, realist that I try to be, dump arm loads of them into the wheelie bin

We have some plastic "throw away" stuff that I keep reusing for soups,
etc for the freezer. Trouble is, the lids are a thinner plastic so they break easier--I need to sort thru and toss containers with no lids.
I've also got some Tupperware that gets used for freezing or storage of dry goods in the pantry.

I know the words to that song. I use the serving bowls in the Healthy Choice meals for cereal/oatmeal, soup, one-pot meal servings and/or
salads ... oh, and sometimes for I scream or side dishes. The only
problem is that the plastic used stains easily if used for chilli or
red sauced pasta, etc. Those are binned and there will, no doubt, be replacements added to the stack soon.

They do tend to pile up. I try to keep only a minimal amount of the
disposable and use them mostly for freezing soups, stews, etc. Leftovers
that go back into the fridge go into glass containers, as does cut up
fruit and other such stuff that needs to be put in the fridge. Used to
do a lot of Tupperware until Steve retired from the military; since we
don't have to meet a weight allowance any more, I've switched to glass.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Junk: stuff we throw away. Stuff: junk we keep.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

Easy way to prevent the car from being taken. Too bad they didn't have
the remote start when I was growing up; I remember too many Sunday mornings when we'd head outside to a cold car and be almost to church before it warmed up. There were some Sundays it didn't start and we'd
walk to church, arriving quite cold. By the time the school bus got to
us, it was always warm so we weren't as concerned about a cold vehicle during the week.

The best case overall is still a heated garage w/room to park the car. Heck, I can't even get into my carport with all of the "treasurers"
that Dennis haa pack-ratted for "possible" use.

We don't even have a car port, just a driveway with enough parking for
the truck and camper and clearance for the sidewalk.

That will be one of the "features" of my 'pipe-dream' house to go with
the spiffy kitchen. a two car garage with room to have the doors on both
cars open at the same time. Heat, of course, and remote openers for the
doors. Access to the kitchen/house from the garage so I can unload in
naty weather. Bv)=

8<----- CUT ----->8

I know the words to that song. I use the serving bowls in the Healthy Choice meals for cereal/oatmeal, soup, one-pot meal servings and/or
salads ... oh, and sometimes for I scream or side dishes. The only
problem is that the plastic used stains easily if used for chilli or
red sauced pasta, etc. Those are binned and there will, no doubt, be replacements added to the stack soon.

They do tend to pile up. I try to keep only a minimal amount of the disposable and use them mostly for freezing soups, stews, etc.
Leftovers that go back into the fridge go into glass containers, as
does cut up fruit and other such stuff that needs to be put in the
fridge. Used to do a lot of Tupperware until Steve retired from the military; since we don't have to meet a weight allowance any more, I've switched to glass.

Most of my culinary glass is loaf pans, casseroles, pie plates. Mostly Anchor-Hocking and all oven safe. Oh, and an amber glass 3 quart sauce
pan the I literally inherited when my fried John Ilsley snuffed it. His daughter gave it to me.

These aen't really Reubens - no sauerkraut. But they ate tasty.

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

Title: Chicken Reuben Roll-Ups
Categories: Breads, Poultry, Beef, Cheese
Yield: 2 Servings

2 sl Swirled rye & pumpernickel
- bread
2 (4 oz ea) boned, skinned,
Chicken breast halves
1/4 ts Garlic salt
1/4 ts Pepper
2 sl Ementhal (Swiss) cheese
2 sl Deli corned beef
2 tb Thousand Island salad
- dressing
Add'l Thousand Island
- dressing; opt

Set oven @ 425oF/218oC.

Tear bread into 2" pieces; place in a blender. Cover and
pulse to form coarse crumbs; transfer to a shallow bowl.

Pound chicken breasts w/meat mallet to 1/4" thickness;
sprinkle with garlic salt and pepper. Top with cheese
and corned beef. Roll up chicken from a short side;
secure with toothpicks. Brush outsides with dressing;
roll in bread crumbs.

Place roll-ups on a greased baking sheet, seam side
down. Bake until chicken is no longer pink, 20-25
minutes. Discard toothpicks; if desired, serve with
additional dressing.

Ashli Kottwitz, Hermitage, Tennessee

Makes: 2 servings

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

Uncle Dirty Dave's Kitchen

MMMMM

... If you think you can do a thing or can't do a thing, you're right.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

The best case overall is still a heated garage w/room to park the car. Heck, I can't even get into my carport with all of the "treasurers"
that Dennis haa pack-ratted for "possible" use.

We don't even have a car port, just a driveway with enough parking for
the truck and camper and clearance for the sidewalk.

That will be one of the "features" of my 'pipe-dream' house to go with
the spiffy kitchen. a two car garage with room to have the doors on
both cars open at the same time. Heat, of course, and remote openers
for the doors. Access to the kitchen/house from the garage so I can
unload in naty weather. Bv)=

It would have been nice last night. Started with freezing rain, then
went into snow (got about an inch) then back to freezing rain. A good
bit of it melted today but we did the smart thing and stayed in.
Repackaged the left overs from the Legion supper so we've got a lot of
pulled pork in the freeze, 4 pints of beans and several bags of cookies.
Bit of left over cole slaw will be eaten tonight, as well as some of the
potato salad and pulled pork. Unopened potato salad will go down to the Auxiliary meeting/meal next week.

8<----- CUT ----->8

Leftovers that go back into the fridge go into glass containers, as
does cut up fruit and other such stuff that needs to be put in the
fridge. Used to do a lot of Tupperware until Steve retired from the military; since we don't have to meet a weight allowance any more, I've switched to glass.

Most of my culinary glass is loaf pans, casseroles, pie plates. Mostly Anchor-Hocking and all oven safe. Oh, and an amber glass 3 quart sauce
pan the I literally inherited when my fried John Ilsley snuffed it.
His daughter gave it to me.

I've got a good number of casseroles, long pans and pie plates, mostly
Corning Ware. Also have the one quart and 1 1/2 quaart Visions pots from
the set we had many years ago.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Books are better than TV; they exercise your imagination.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

It would have been nice last night. Started with freezing rain, then
went into snow (got about an inch) then back to freezing rain. A good
bit of it melted today but we did the smart thing and stayed in. Repackaged the left overs from the Legion supper so we've got a lot of pulled pork in the freeze, 4 pints of beans and several bags of
cookies. Bit of left over cole slaw will be eaten tonight, as well as
some of the potato salad and pulled pork. Unopened potato salad will go down to the Auxiliary meeting/meal next week.

We had over 8" of snow when all was said and done. Yesterday we got to
40 degrees Farenheit - which melted off a lot from the sidewalks and the non-arterial streets. And made it safe to use cruise control except on
the unplowed/unsalted streets.

8<----- CUT ----->8

Leftovers that go back into the fridge go into glass containers, as
does cut up fruit and other such stuff that needs to be put in the
fridge. Used to do a lot of Tupperware until Steve retired from the military; since we don't have to meet a weight allowance any more, I've switched to glass.

Most of my culinary glass is loaf pans, casseroles, pie plates. Mostly Anchor-Hocking and all oven safe. Oh, and an amber glass 3 quart sauce
pan the I literally inherited when my fried John Ilsley snuffed it.
His daughter gave it to me.

I've got a good number of casseroles, long pans and pie plates, mostly Corning Ware. Also have the one quart and 1 1/2 quaart Visions pots
from the set we had many years ago.

I mis-spoke. That amber Good Visions sauce pan is just 2 quarts I had
occasion to use it to boil up some penne pasta.

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

Title: Easy Caprese
Categories: Pasta, Poultry, Vegetables, Chicken, Herbs
Yield: 4 Servings

1 lb Penne pasta (8 c)
2 c Shredded chicken
8 oz Fresh mozzarella pearls
+=OR=+
2 c Shredded mozzarella
2 c Cherry tomatoes; halved
1 ts Salt
1 1/2 c Basil pesto
1/2 c Chopped fresh basil

Set oven @ 425ºF/218ºC.

Cook pasta according to package directions. Set aside.

In a large mixing bowl, combine chicken, pasta, cheese,
tomatoes, pesto and salt. Stir until well combined.

Evenly distribute pasta in a 9"x13" baking dish. Bake
for 25-30 minutes or until it is heated through and
cheese is bubbly. If pasta browns too quickly, cover
with foil.

Top with chopped basil before serving.

UDD NOTES: Rotisserie chicken worked a treat here. And
that jar of basil pesto I bought last semmer for a
different project. The recipes as I got it said serves
8. I've altered that to reflect reality. Bv)=

RECIPE FROM: https://nourish.schnucks.com

Uncle Dirty Dave's Kitchen

MMMMM

... One more terrifying thing about old people. I'm going to be one soon.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

It would have been nice last night. Started with freezing rain, then
went into snow (got about an inch) then back to freezing rain. A good
bit of it melted today but we did the smart thing and stayed in.

We had over 8" of snow when all was said and done. Yesterday we got to
40 degrees Farenheit - which melted off a lot from the sidewalks and
the non-arterial streets. And made it safe to use cruise control
except on the unplowed/unsalted streets.

We've got a few areas (north facing, shaded, etc) that still hve snow
but it is mostly gone. Did a bit of drive around after church yesterday,
only a couple of small patches of icy roads, which, I suspect, are dry
today.

8<----- CUT ----->8

Leftovers that go back into the fridge go into glass containers, as
does cut up fruit and other such stuff that needs to be put in the
fridge. Used to do a lot of Tupperware until Steve retired from the military; since we don't have to meet a weight allowance any more, I've switched to glass.

Most of my culinary glass is loaf pans, casseroles, pie plates. Mostly Anchor-Hocking and all oven safe. Oh, and an amber glass 3 quart sauce
pan the I literally inherited when my fried John Ilsley snuffed it.
His daughter gave it to me.

I've got a good number of casseroles, long pans and pie plates, mostly Corning Ware. Also have the one quart and 1 1/2 quart Visions pots
from the set we had many years ago.

I mis-spoke. That amber Good Visions sauce pan is just 2 quarts I had occasion to use it to boil up some penne pasta.

I never went with the full visions set, went with their Rangetoppers
instead. Used them for a while, then got Calphalon in summer of 1992,
when we came back from Germany. Traded that (except for 8 qt stock pot
and 6 qt pasta pot) for stainless steel around 2012.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Yesterday was the deadline for complaints.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

It would have been nice last night. Started with freezing rain, then
went into snow (got about an inch) then back to freezing rain. A good
bit of it melted today but we did the smart thing and stayed in.

We had over 8" of snow when all was said and done. Yesterday we got to
40 degrees Farenheit - which melted off a lot from the sidewalks and
the non-arterial streets. And made it safe to use cruise control
except on the unplowed/unsalted streets.

We've got a few areas (north facing, shaded, etc) that still hve snow
but it is mostly gone. Did a bit of drive around after church
yesterday, only a couple of small patches of icy roads, which, I
suspect, are dry today.

We seem to be on a yo-yo. As I type the temperature at the aerodrome is
-5oF. In town where there is some residual heat from houses it's -2oF.
Still ,,, BRRRRRRRR! Tomorrow is predicted to be +37 and Friday in the
49s. That will get rid of all the snow except the big piles in the
corners of parking lots and the ends of dead-en d streets.

8<----- CUT ----->8

I mis-spoke. That amber Good Visions sauce pan is just 2 quarts I had occasion to use it to boil up some penne pasta.

I never went with the full visions set, went with their Rangetoppers instead. Used them for a while, then got Calphalon in summer of 1992,
when we came back from Germany. Traded that (except for 8 qt stock pot
and 6 qt pasta pot) for stainless steel around 2012.

I've got a stainless 8 quart stock pot w/puck in the bottom. My pasta
pot is also 8 qt and red granite-ware with a fitted strainer/basket. I
was gifted it because I certainly wouldn't have paid good money for it.

I've used it once for a club supper to boil the pasta for a pasta salad.
It's been living in a back corner of the pantry since. Bv)=

Made a double batch of this using Hy-Vee's "pot length" (6") spaghetti.
One half regular and the rest whole wheat.

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

Title: Ms. Vivian's Spaghetti Pasta Salad
Categories: Pasta, Vegetables, Pork, Sauces
Yield: 12 servings

1 lb Spaghetti noodles
2 Chopped tomatoes
1 c Chopped green & black
- olives
1 lg Cucumber
1 c Green, red, and yellow bell
- pepper
2 Ribs celery
2 Stalks green onion
4 tb Salad supreme spices
8 oz Pepperoni; chopped
10 sl Thick bacon; fried, drained
14 oz Bottle CREAMY ITALIAN
- DRESSING
20 Grape tomatoes

Break spaghetti noodles into 3rds and cook. boil noodles
and drain. Rinse in cold water to stop the cooking
process.

Cut up veggies in bite size peices.

Cut up pepperoni into small cubes.

Put spaghetti in mixing bowl. Mix pepperoni in by
hand... with hand. Add veggies. Add spices. Mix with
hand.

Add pepperoni. Crumble Bacon, mix by hand.

Refrigerate overnight and add dressing (about 3/4 of the
bottle) at least 1 hr before serving..( can be put in in
the morning of event.. stir well... can stir again
before serving ..

RECIPE FROM: https://cookpad.com/uk

Uncle Dirty Dave's Kitchen

MMMMM

... If you're not part of the solution, you're part of the precipitate.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

We've got a few areas (north facing, shaded, etc) that still hve snow
but it is mostly gone. Did a bit of drive around after church
yesterday, only a couple of small patches of icy roads, which, I
suspect, are dry today.

We seem to be on a yo-yo. As I type the temperature at the aerodrome
is -5oF. In town where there is some residual heat from houses it's
-2oF.
Still ,,, BRRRRRRRR! Tomorrow is predicted to be +37 and Friday in the 49s. That will get rid of all the snow except the big piles in the
corners of parking lots and the ends of dead-en d streets.

We still have bits of ice here and there. Today isn't supposed to get
above 37but then warm to 51 by Friday, before turning cold again. Most
of next week is supposed to be in the mid 30s.

8<----- CUT ----->8

I mis-spoke. That amber Good Visions sauce pan is just 2 quarts I had occasion to use it to boil up some penne pasta.

I never went with the full visions set, went with their Rangetoppers instead. Used them for a while, then got Calphalon in summer of 1992,
when we came back from Germany. Traded that (except for 8 qt stock pot
and 6 qt pasta pot) for stainless steel around 2012.

I've got a stainless 8 quart stock pot w/puck in the bottom. My pasta
pot is also 8 qt and red granite-ware with a fitted strainer/basket. I
was gifted it because I certainly wouldn't have paid good money for
it.

I've used it once for a club supper to boil the pasta for a pasta
salad. It's been living in a back corner of the pantry since. Bv)=

I use my stock pot quite often, the pasta pot less so. Most often in
cooking pasta for just the 2 of us, I'll use the 3 quart pot, especially
if it's a shaped pasta. No sense in getting down the 6 qt pot when one
half the size will do.

Made a double batch of this using Hy-Vee's "pot length" (6")
spaghetti. One half regular and the rest whole wheat.

Title: Ms. Vivian's Spaghetti Pasta Salad
Categories: Pasta, Vegetables, Pork, Sauces
Yield: 12 servings

Looks good but Steve doesn't really like pasta salads. I used to do one
for lunch from time to time when our quilting group was meeting but
Covid brought an end to that. I'll occaisionally get a pasta salad as a
side when we get gyros but it doesn't have a lot of stuff in it besides
olives (kalamata and green).

When I cook pasta at home (or to take somewhere), I always use 100%
whole wheat. I don't stock the white stuff--and surprisingly, people,
once they try the whole wheat, really like it.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

Hi Dave,

We've got a few areas (north facing, shaded, etc) that still hve snow
but it is mostly gone. Did a bit of drive around after church
yesterday, only a couple of small patches of icy roads, which, I
suspect, are dry today.

We seem to be on a yo-yo. As I type the temperature at the aerodrome
is -5oF. In town where there is some residual heat from houses it's
-2oF. Still ,,, BRRRRRRRR! Tomorrow is predicted to be +37 and Friday
in the 49s. That will get rid of all the snow except the big piles
in the corners of parking lots and the ends of dead-en d streets.

We still have bits of ice here and there. Today isn't supposed to get above 37but then warm to 51 by Friday, before turning cold again. Most
of next week is supposed to be in the mid 30s.

Next week the yo-yo makes another trip into the single digits. Shouldn'y
whine. This is Illinois and it *IS* winter. That ol' climate change has softened us up.

8<----- CUT ----->8

I've used it once for a club supper to boil the pasta for a pasta
salad. It's been living in a back corner of the pantry since. Bv)=

I use my stock pot quite often, the pasta pot less so. Most often in cooking pasta for just the 2 of us, I'll use the 3 quart pot,
especially if it's a shaped pasta. No sense in getting down the 6 qt
pot when one half the size will do.

Made a double batch of this using Hy-Vee's "pot length" (6")
spaghetti. One half regular and the rest whole wheat.

Title: Ms. Vivian's Spaghetti Pasta Salad
Categories: Pasta, Vegetables, Pork, Sauces
Yield: 12 servings

Looks good but Steve doesn't really like pasta salads. I used to do one for lunch from time to time when our quilting group was meeting but
Covid brought an end to that. I'll occaisionally get a pasta salad as a side when we get gyros but it doesn't have a lot of stuff in it besides olives (kalamata and green).

I don't usually make pasta salads at home. Mostly lettuce and sometimes
potato salad. But, once in a while I'll stop at Humphrey's deli to got
a half-pound of chicken livers for lunch and they'll have a nice macaroni
salad on special.

When I cook pasta at home (or to take somewhere), I always use 100%
whole wheat. I don't stock the white stuff--and surprisingly, people,
once they try the whole wheat, really like it.

I do both and to tell the truth can't taste a lot of difference. People
tell me the colour is off-putting. Then I remind them of the coloured
rotini pasta seen many places. Bv)=

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

Title: Italian Rice w/Sausage & Pasta
Categories: Pork, Pasta, Rice, Wine, Chilies
Yield: 6 Servings

6 lg Italian sausages
5 cl Garlic; minced
2 tb Extra virgin olive oil
3 lg Red bell peppers; seeded,
- chopped
1/2 ts Black pepper
1/4 ts Cayenne pepper; or more
1 c Rice; cooked
1 lb Multicolor Rotini pasta;
- cooked
2 lg Red onions; sliced or
- chopped
1/2 ts (ea) basil and oregano
1 ts Taco seasoning
2 tb Tomato paste
+=OR=+
15 oz Can Hunt's tomato sauce
1/2 c Marsala or other sweet red
- wine

Cut the sausage into 1" chunks.

In a large skillet or Dutch oven, saute sausage chunks in
olive oil over medium high heat with onion until lightly
browned, stirring occasionally. Add garlic, peppers,
seasonings.

Cover and simmer until sausages are almost cooked through.
Add wine and simmer uncovered for 10 minutes.

Stir in cooked pasta, rice and sauce. Taste and adjust
seasonings as desired.

Serve.

From: http://www.cooks.com

Uncle Dirty Dave's Archives

MMMMM

... Don't look for big things, just do small things with love. -- Mother Teresa --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Next week the yo-yo makes another trip into the single digits.
Shouldn'y whine. This is Illinois and it *IS* winter. That ol' climate change has softened us up.

We're going to have it cold too, but not quite as cold. I have Weather Underground on my phone, with several other than WF locations available
to check so I looked at it for the place where I grew up. Next Tuesday
they're supposed to have a high of 9, low of -8.

8<----- CUT ----->8

Title: Ms. Vivian's Spaghetti Pasta Salad
Categories: Pasta, Vegetables, Pork, Sauces
Yield: 12 servings

Looks good but Steve doesn't really like pasta salads. I used to do one for lunch from time to time when our quilting group was meeting but
Covid brought an end to that. I'll occaisionally get a pasta salad as a side when we get gyros but it doesn't have a lot of stuff in it besides olives (kalamata and green).

I don't usually make pasta salads at home. Mostly lettuce and
sometimes potato salad. But, once in a while I'll stop at Humphrey's
deli to got a half-pound of chicken livers for lunch and they'll have
a nice macaroni salad on special.

When I cook pasta at home (or to take somewhere), I always use 100%
whole wheat. I don't stock the white stuff--and surprisingly, people,
once they try the whole wheat, really like it.

I do both and to tell the truth can't taste a lot of difference.
People tell me the colour is off-putting. Then I remind them of the coloured rotini pasta seen many places. Bv)=

I've had people comment, once they find out it's whole wheat, say that
it was made the dish better tasting than if it were made with while
pasta. The brown color doesn't seem to be off putting either. Different
area of the country, different taste buds/eye appeal.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)