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

Title: Peanut Butter Oatmeal
Categories: Grains, Nuts, Herbs
Yield: 2 servings

1 3/4 c Water
1/8 ts Salt
1 c Old-fashioned oats
2 tb Creamy peanut butter
2 tb Honey
2 ts Ground flaxseed
1 ts Ground cinnamon
Chopped apple; opt

In a small saucepan, bring water and salt to a boil.
Stir in oats; cook 5 minutes over medium heat, stirring
occasionally. Transfer oatmeal to 2 bowls; in each bowl,
stir half each peanut butter, honey, flaxseed, cinnamon
and, if desired, apple. Serve immediately.

Elisabeth Reitenbach, Terryville, Connecticut

Makes: 2 servings

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

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

Title: Sausage Pinwheels
Categories: Five, Pork, Vegetables, Breads, Cheese
Yield: 78 servings

1 lb Regular or spicy pork
- sausage
1/2 c Diced red bell pepper
1 Green onion; chopped
8 oz Cream cheese; in cubes
16 oz (2 tubes) refrigerated
- crescent rolls

In a large skillet, cook and crumble sausage over
medium-high heat until no longer pink, 5-7 minutes;
drain. Add pepper and green onion; cook and stir 2
minutes. Transfer to a bowl; cool 10 minutes. Stir in
cream cheese until blended; cool completely.

Unroll 1 can of crescent dough and separate into 4
rectangles; pinch perforations to seal. Press each
rectangle to 6x4-1/2 in.; spread each with 1/3 cup
filling to within 1/4 in. of edges. Roll up jelly-roll
style, starting with a short side; pinch seam to seal.
Roll gently to make logs smooth. Place on a waxed
paper-lined baking sheet, seam side down. Repeat with
remaining crescent dough. Freeze, covered, until firm,
about 1 hour.

Set oven @ 350ºF/175ºC.

Cut each log into 10 slices. Bake on parchment-lined
baking sheets until golden brown, 15-18 minutes. Serve
warm.

Cindy Nerat, Menominee, Michigan

Makes: about 6 1/2 dozen

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

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

Title: Garbanzo-Stuffed Mini Peppers
Categories: Beans, Vegetables, Herbs
Yield: 32 servings

1 ts Cumin seeds
15 oz Can garbanzo beans or
- chickpeas; rinsed, drained
1/4 c Fresh cilantro leaves
3 tb Water
3 tb Cider vinegar
1/4 ts Salt
16 Miniature bell peppers;
- halved lengthwise
Additional fresh cilantro
- leaves

In a dry small skillet, toast cumin seeds over medium
heat until aromatic, 1-2 minutes, stirring frequently.
Transfer to a food processor. Add garbanzo beans,
cilantro, water, vinegar and salt; pulse until blended.

Spoon into pepper halves. Top with additional cilantro.
Refrigerate peppers until serving.

Christine Hanover, Lewiston, California

Makes: 32 pieces

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

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

Title: Pizza Roll-Ups
Categories: Five, Beef, Breads, Cheese, Herbs
Yield: 24 servings

1/2 lb Ground beef
8 oz Can tomato sauce
1/2 c Shredded mozzarella cheese
1/2 ts Dried oregano
16 oz (2 tubes) refrigerated
- crescent rolls

In a large skillet, cook beef over medium heat until no
longer pink; drain. Remove from the heat. Add the tomato
sauce, mozzarella cheese and oregano.

Separate crescent dough into 8 rectangles, pinching
seams together. Place about 3 tablespoons of meat
mixture along 1 long side of each rectangle. Roll up,
jelly-roll style, starting with the long side lined with
filling. Cut each roll into 3 pieces.

Place, seam side down, 2" apart on greased baking
sheets. Bake @ 375ºF/190ºC for 15 minutes or until
golden brown.

Donna Klettke, Wheatland, Missouri

Makes: 2 dozen

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

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

Title: Peanut Butter Granola Pinwheels
Categories: Five, Grains, Breads, Nuts
Yield: 16 servings

4 tb Creamy peanut butter
2 Flour tortillas; (8")
2 ts Honey
1/2 c Granola; without raisins

Spread peanut butter over each tortilla; drizzle with
honey and sprinkle with granola. Roll up; cut into
slices.

Mary Haluch, Ludlow, Massachusetts

Makes: 16 pinwheels

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

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

Title: Sausage & Peppers Sandwich
Categories: Pork, Vegetables, Breads, Cheese
Yield: 6 servings

1 lb Italian sausage links; rough
- chopped
3 md Red bell peppers; cored,
- sliced
1 lg Onion; halved, sliced
1 tb Olive oil
6 Hot dog buns; split
6 sl Provolone cheese

Set oven @ 375ºF/190ºC.

Place sausage pieces in a 15x10x1-in. sheet pan,
arranging peppers and onion around sausage. Drizzle
olive oil over sausage and vegetables; bake, stirring
mixture after 15 minutes, until sausage is no longer
pink and vegetables are tender, 30-35 minutes.

During the last 5 minutes of baking, arrange buns cut
side up in a second sheet pan; top each bun bottom with
a cheese slice. Bake until buns are golden brown and
cheese is melted. Spoon sausage and pepper mixture onto
bun bottoms. Replace tops.

Debbie Glasscock, Conway, Arkansas

Makes: 6 servings

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

Uncle Dirty Dave's Archives

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

Title: Artie The Airplane
Categories: Five, Salads, Fruits
Yield: 1 Servings

1 lg Symmetrical watermelon; (12
- to 14 pounds)
2 bn Grapes; red and white both
4 Tangerines; peeled,
- segmented
1 Red grape
1 md Unpeeled kiwi

NECESSARY EQUIPMENT: Bamboo skewers & one round wooden
toothpick

Need a centerpiece at your next summer get-together? Try
this wonderful watermelon! It is so easy and will amaze
your guests.

Referring to the picture at:
http://www.tasteofhome.com/Recipes/Artie-The-Airplane
will be useful if you are not artistic/imaginative
enough to visualise making a watermelon into an
aeroplane. Bv)=

If necessary, cut a thin slice from bottom of watermelon
so it sits level.

Using a sharp paring knife, trace outlines of tail
pieces, propeller and wings on the melon.

Cut & carefully remove sections A, B and C.

Remove fruit from sections, leaving 1/8 in. of fruit
on the rind; set fruit aside. Set sections B and C
aside for back wings. from section A, cut propeller,
two side wings and two tail pieces; set aside.

Carefully remove fruit from the melon to form a shell.
Cut all fruit into cubes or balls. Set aside. Trim wings
and tail pieces to fit smoothly against the melon.

Attach wings and tail with skewers; trim skewers if
necessary. Attach propeller with a toothpick; insert
grape on end of toothpick. Place one halved kiwifruit
next to airplane on either side for wheels. Fill with
reserved watermelon cubes, a salad or dessert.

Yield: 1 Salad

FROM: Taste of Home Test Kitchen, Greendale, Wisconsin

MM Format by Dave Drum - 10 September 2009

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

Title: Grilled Seasoned Bratwurst
Categories: Five, Sausages, Beer, Herbs, Breads
Yield: 2 Servings

2 Uncooked bratwurst links
12 oz Genesee Cream Ale or your
- favourite beer
1 sm Onion; halved, sliced
1 1/2 ts Fennel seed
2 Brat buns; split, toasted

Place bratwurst in a large saucepan; add the beer, onion
and fennel.

Bring to a boil. Reduce heat; cover and simmer for 8-10
minutes or until meat is no longer pink. Drain and discard
beer mixture.

Grill bratwurst, covered, over indirect medium heat for
7-8 minutes or until desired doneness is reached, turning
occasionally.

Serve on buns with toppings of your choice.

Taste of Home Test Kitchen

Yield: 2 servings.

From: http://www.tasteofhome.com

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

Title: Garlic Pork Roast
Categories: Five, Pork, Vegetables, Wine
Yield: 14 Servings

5 lb Boneless rolled pork loin
- roast
4 cl Garlic; peeled, slivered
Salt & pepper
1 c White wine or chicken broth
Horseradish; opt

Using the point of a paring knife, make slits all around
the roast. Insert garlic into slits. Rub roast with salt
and sprinkle with pepper. Place in a roasting pan. Bake
at 325ºF/165ºC for 30-40 minutes per pound.

Remove from the pan and let stand.

Meanwhile, place pan on stovetop over high heat. Skim off
fat. Add wine; cook until gravy is reduced by half and
coats the back of a spoon. Slice meat; serve with gravy,
and horseradish if desired.

Yield: 12-16 servings

FROM: Dorothy Pritchett, Wills Point, Texas

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

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

Title: Toad in the Hole (Egg)
Categories: Five, Bread, Egg
Yield: 1 Serving

1 sl Bread
1 ts Butter
1 lg Egg
Salt & pepper

Cut a 3" hole in the middle of the bread and discard. In a
small skillet, melt the butter; place the bread in the
skillet.

Place egg in the hole. Cook for about 2 minutes over
medium heat until the bread is lightly browned. Turn and
cook the other side until egg yolk is almost set. Season
with salt and pepper.

Ruth Lechleiter, Breckenridge, Minnesota

Yield: 1 serving.

From: http://www.tasteofhome.com

Uncle Dirty Dave's Archives

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Hi Dave,

Title: Toad in the Hole (Egg)
Categories: Five, Bread, Egg
Yield: 1 Serving

This was known as Egg in the Eye by our girls. Once, when they were
small, one of them couldn't think of the proper name so she requested
"Egg in the Face". After we stopped laughing, I fixed one for her.

1 sl Bread
1 ts Butter
1 lg Egg
Salt & pepper

Cut a 3" hole in the middle of the bread and discard. In a
small skillet, melt the butter; place the bread in the
skillet.

Don't discard the (eye) hole piece. Put it in the fry pan to toast
along side of the egg cooking in the slice of bread.

Sometimes when I turn it, I'll add a slice of cheese on top of the egg,
then a slice of ham over that. When the egg has cooked, I'll flip it
again and let the ham sizzle for a minute or two, melting the cheese a
bit. Good high protein meal for just a bit of work.

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


... Some are so educated they can bore you on almost any subject

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

Ruth Haffly wrote to Dave Drum <=-

Title: Toad in the Hole (Egg)
Categories: Five, Bread, Egg
Yield: 1 Serving

This was known as Egg in the Eye by our girls. Once, when they were
small, one of them couldn't think of the proper name so she requested
"Egg in the Face". After we stopped laughing, I fixed one for her.

1 sl Bread
1 ts Butter
1 lg Egg
Salt & pepper

Cut a 3" hole in the middle of the bread and discard. In a
small skillet, melt the butter; place the bread in the
skillet.

Don't discard the (eye) hole piece. Put it in the fry pan to toast
along side of the egg cooking in the slice of bread.

Many recipes tell me to discard something that can be re-purposed or
added back in later in that recipe. Stuffed peppers, for instance. When
I cut the top w/stem off I discard the woody stem - but I trim the rest
of the actual pepper remaining and chop it fine to add it back into the
mixture that becomes the stuffing. Mushrooms the same.

And the bits and bobs trimmed from meat have myriad other uses and are
well worth keeping, bones too if I'm going to be making stock. Bv)=

Sometimes when I turn it, I'll add a slice of cheese on top of the egg, then a slice of ham over that. When the egg has cooked, I'll flip it
again and let the ham sizzle for a minute or two, melting the cheese a bit. Good high protein meal for just a bit of work.

Sorta like a home-grown Egg McMuffin usig bread instead of muffin. Bv)=

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

Title: Dirty Dave's Stuffed Peppers
Categories: Beef, Vegetables, Rice, Sauces
Yield: 6 Servings

6 lg Bell peppers; cored
1 lb Ground beef
1 c Rice; cooked
+=OR=+
1 c Instant rice
26 oz Jar marinara sauce
2 ts Salt
1/2 ts Garlic granules
1 md Onion; diced small
1 ts Dried leaf oregano

Cut a slice in stem end of peppers. Remove seeds and
wash thoroughly. Put the peppers in the microwave and
nuke for one minute. Wait a minute, then nuke for a
second minute.

Remove peppers.

Dice the onions. An "as seen on TV" onion chopper with
the small die plate works very well here. Dice the
tops that you removed from the peppers at the same
time.

Pull on your rubber gloves and dump everything except
the peppers and marinara sauce into a mixing bowl.
knead and squeeze and mix like you are making mud pies
until all ingredients are well distributed.

Stuff each pepper and stand upright in crock pot.

Pour marinara sauce over peppers. Cover and cook for
3 hours (approx) on high. Or 5 hours on low. Test a
pepper w/fork for doneness.

Serve with sauce over the pepper. Side with au gratin
or mashed potatoes and green beans or corn. If serving
mash - the sauce makes an excellent gravy.

Uncle Dirty Dave's Kitchen

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Hi Dave,

Title: Toad in the Hole (Egg)
Categories: Five, Bread, Egg
Yield: 1 Serving

This was known as Egg in the Eye by our girls. Once, when they were
small, one of them couldn't think of the proper name so she requested
"Egg in the Face". After we stopped laughing, I fixed one for her.

Cut a 3" hole in the middle of the bread and discard. In a

Don't discard the (eye) hole piece. Put it in the fry pan to toast
along side of the egg cooking in the slice of bread.

Many recipes tell me to discard something that can be re-purposed or
added back in later in that recipe. Stuffed peppers, for instance.
When I cut the top w/stem off I discard the woody stem - but I trim
the rest of the actual pepper remaining and chop it fine to add it
back into the mixture that becomes the stuffing. Mushrooms the same.

I always use the pepper top, minus the stem. If not in what I'm making,
then in something else. Bought some baby bok choy a couple of weeks ago
at the local farmer's market. Used the leaves as a substitute for savoy
cabbage in the pot au feu; the stems were used as part of a stir fry.

And the bits and bobs trimmed from meat have myriad other uses and are well worth keeping, bones too if I'm going to be making stock. Bv)=

Small pieces of meat work well in stir frys, soups and lots of other
things. Agreed that bones work well in making stock; I've the remains of
a chicken to make into stock currently in the fridge, will probably do
it tomorrow.

Sometimes when I turn it, I'll add a slice of cheese on top of the egg, then a slice of ham over that. When the egg has cooked, I'll flip it
again and let the ham sizzle for a minute or two, melting the cheese a bit. Good high protein meal for just a bit of work.

Sorta like a home-grown Egg McMuffin usig bread instead of muffin.
Bv)=

Kinda sorta. (G)


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


... It works! Now, if only I could remember what I did.

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

Ruth Haffly wrote to Dave Drum <=-

Cut a 3" hole in the middle of the bread and discard. In a

Don't discard the (eye) hole piece. Put it in the fry pan to toast
along side of the egg cooking in the slice of bread.

Many recipes tell me to discard something that can be re-purposed or
added back in later in that recipe. Stuffed peppers, for instance.
When I cut the top w/stem off I discard the woody stem - but I trim
the rest of the actual pepper remaining and chop it fine to add it
back into the mixture that becomes the stuffing. Mushrooms the same.

I always use the pepper top, minus the stem. If not in what I'm making, then in something else. Bought some baby bok choy a couple of weeks ago
at the local farmer's market. Used the leaves as a substitute for savoy cabbage in the pot au feu; the stems were used as part of a stir fry.

As my grandfather used to say when my grandmother (or my mom) did things
that way - "Use everything but the squeal". Bv)=

And the bits and bobs trimmed from meat have myriad other uses and are well worth keeping, bones too if I'm going to be making stock. Bv)=

Small pieces of meat work well in stir frys, soups and lots of other things. Agreed that bones work well in making stock; I've the remains
of a chicken to make into stock currently in the fridge, will probably
do it tomorrow.

If I don't have an immediate or even "near future" plan for meat scraps
they go into the freezer in the can next to the bits and bobs of recycle vegetables I'm saving for a future pot of soup.

Sometimes when I turn it, I'll add a slice of cheese on top of the egg, then a slice of ham over that. When the egg has cooked, I'll flip it
again and let the ham sizzle for a minute or two, melting the cheese a bit. Good high protein meal for just a bit of work.

Sorta like a home-grown Egg McMuffin using bread instead of muffin.
Bv)=

Kinda sorta. (G)

Been ages since I had an Egg McMuffin. If I'm stuck with Mickey D's I
much prefer the Sausage-Egg McMuffin. More flavour. And if I make it at
home I use Italian sausage patties rather than the regular "breakfast"
sausage.

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

Title: McDonald's Sausage Egg McMuffin
Categories: Five, Pork, Breads, Cheese
Yield: 4 McMuffins

4 tb Softened butter; divided use
4 English muffins
1/2 lb Breakfast sausage *
+=OR=+
4 Bob Evans' sausage patties
4 lg Eggs
1/2 c Water
4 sl American cheese *

* I sometimes subsititute Italian sausage (sweet or hot)
and/or pepper-jack cheese. Just for variety and taste.
~- UDD

Divide sausage into four patties. Press out patties
fairly thin. Cook sausage patties over medium heat in a
skillet for 3 to 4 minutes on each side, drain on paper
towels.

Split open English Muffins and place them into a
toaster, toast the English Muffins.

Remove the English muffins from the toaster and spread
softened butter on both halves.

Place the 1 slice of cooked sausage on each English
muffin bottom.

Add about 1 tablespoon of butter to the same skillet
where you cooked the sausage.

Place the quart-sized canning lids screw side up (or you
can use an egg ring) into the skillet.

Spray the canning lid with non-stick spray. Crack an egg
into each of the rings.

Break the yolk with a folk. Pour about 1/2 cup of water
into the skillet, and place a lid on top. Cook until the
eggs are set, it should take about two minutes.

Gently remove the eggs from the rings, and place one egg
on each piece of cooked sausage.

Top each egg with one slice of American cheese, top
cheese with the top of the English muffin.

Wrap each egg McMuffin with foil or parchment paper.
Wait about 30 seconds before serving.

RECIPE FROM: https://copykat.com

Uncle Dirty Dave's Kitchen

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... Even one step a day gets you 365 steps farther in a year.
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--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

Hi Dave,

Many recipes tell me to discard something that can be re-purposed or
added back in later in that recipe. Stuffed peppers, for instance.

I always use the pepper top, minus the stem. If not in what I'm making, then in something else. Bought some baby bok choy a couple of weeks ago
at the local farmer's market. Used the leaves as a substitute for savoy cabbage in the pot au feu; the stems were used as part of a stir fry.

As my grandfather used to say when my grandmother (or my mom) did
things that way - "Use everything but the squeal". Bv)=

We were brought up to use every last little bit. Only one jar of
jelly/jam open at a time--"use up the old before you start the new" was
drilled into us early on. Took a while to ease up on those standards
when Steve and I got married as his upbringing wasn't quite as strict.

And the bits and bobs trimmed from meat have myriad other uses and are well worth keeping, bones too if I'm going to be making stock. Bv)=

Small pieces of meat work well in stir frys, soups and lots of other things. Agreed that bones work well in making stock; I've the remains
of a chicken to make into stock currently in the fridge, will probably
do it tomorrow.

If I don't have an immediate or even "near future" plan for meat
scraps they go into the freezer in the can next to the bits and bobs
of recycle vegetables I'm saving for a future pot of soup.

I usually have plans for just about every bit of meat, again, thanks to
my up bringing. I did make the stock yesterday, both chicken and ham for
both soup (ham for lentil soup) and other uses. When I do a bit of top
of the stove dressing to go with chicken or cook kasha/rice to otherwise stretch out a meal, I'll generally grab a jar of stock instead of just
water for more flavor.

the cheese a RH> bit. Good high protein meal for just a bit of work.

Sorta like a home-grown Egg McMuffin using bread instead of muffin.
Bv)=

Kinda sorta. (G)

Been ages since I had an Egg McMuffin. If I'm stuck with Mickey D's I
much prefer the Sausage-Egg McMuffin. More flavour. And if I make it
at home I use Italian sausage patties rather than the regular
"breakfast" sausage.

We've done our own "eggy muffin" at home but not recently. Used to buy
Thomas's English Muffins until they tweaked their recipe and added in
some things we'd rather not eat. I need to make some English muffins--in
a quantity that a bunch can be frozen and pulled out from time to time.
I did do that years ago when we couldn't afford to buy the commercial
ones, just another bread to add to my usual baking.

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


... Nothing is ever lost. It's just where it doesn't belong.

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

Ruth Haffly wrote to Dave Drum <=-

Many recipes tell me to discard something that can be re-purposed or
added back in later in that recipe. Stuffed peppers, for instance.

I always use the pepper top, minus the stem. If not in what I'm making, then in something else. Bought some baby bok choy a couple of weeks ago
at the local farmer's market. Used the leaves as a substitute for savoy cabbage in the pot au feu; the stems were used as part of a stir fry.

As my grandfather used to say when my grandmother (or my mom) did
things that way - "Use everything but the squeal". Bv)=

We were brought up to use every last little bit. Only one jar of
jelly/jam open at a time--"use up the old before you start the new" was drilled into us early on. Took a while to ease up on those standards
when Steve and I got married as his upbringing wasn't quite as strict.

My grands and my parents lived through both the depression and WWII. So
"waste not, want not" was sort of a watchword - not because of money (my grandfather had his farm AND a union job as a coal miner) but because
of availability. Especially during the war when rationing was the order
of the day.

And the bits and bobs trimmed from meat have myriad other uses and are well worth keeping, bones too if I'm going to be making stock. Bv)=

Small pieces of meat work well in stir frys, soups and lots of other things. Agreed that bones work well in making stock; I've the remains
of a chicken to make into stock currently in the fridge, will probably
do it tomorrow.

If I don't have an immediate or even "near future" plan for meat
scraps they go into the freezer in the can next to the bits and bobs
of recycle vegetables I'm saving for a future pot of soup.

I usually have plans for just about every bit of meat, again, thanks to
my up bringing. I did make the stock yesterday, both chicken and ham
for both soup (ham for lentil soup) and other uses. When I do a bit of
top of the stove dressing to go with chicken or cook kasha/rice to otherwise stretch out a meal, I'll generally grab a jar of stock
instead of just water for more flavor.

I don't do stuffing/dressing unless it's part of the "traditional" meal
or entree. More likely to make soup. And besides the home-done stock or
broth I've been adding miso paste for a nice flavour kick.

the cheese a RH> bit. Good high protein meal for just a bit of work.

Sorta like a home-grown Egg McMuffin using bread instead of muffin.
Bv)=

Kinda sorta. (G)

Been ages since I had an Egg McMuffin. If I'm stuck with Mickey D's I
much prefer the Sausage-Egg McMuffin. More flavour. And if I make it
at home I use Italian sausage patties rather than the regular
"breakfast" sausage.

We've done our own "eggy muffin" at home but not recently. Used to buy Thomas's English Muffins until they tweaked their recipe and added in
some things we'd rather not eat. I need to make some English
muffins--in a quantity that a bunch can be frozen and pulled out from
time to time. I did do that years ago when we couldn't afford to buy
the commercial ones, just another bread to add to my usual baking.

I know that "English Muffins" are a version of the British crumpet. So I
went and dug out the story on my internet machine:

"English muffins are called so in North America to differentiate them
from sweeter cupcake-shaped muffins. The term likely originated from the
Low German word "muffen," meaning "small cakes." In 1874, a British
baker named Samuel Bath Thomas moved to New York City and baked a
version of crumpets that were thinner, which he trademarked as "English muffins" in 1894."

Depending on the intended use I may substitute a bagel in place of the
more "usual" English Muffin.

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

Title: Crumpets
Categories: Breads
Yield: 6 crumpets

150 g (1 cup) A-P flour
200 ml (3/4 cup + 1 tb) warm water;
- 115┬║F/46┬║C, 200 ml = 200 g
1/2 ts Kosher salt
+=OR=+
1/4 ts Table salt)
1/2 ts White sugar
1 ts Baking powder
1 ts Active dry yeast
+=MIXED WITH=+
1 tb Warm (115┬║F/46┬║C) water
2 tb Unsalted butter (melted) or
- vegetable oil; to cook

CRUMPET BATTER: Place flour, water and salt in a bowl
and whisk for 2 minutes (electric beater 1 minute on
speed 5).

YEAST MIXTURE: Dissolve Yeast into 1 tbsp warm water in
a small bowl.

Add Yeast Mixture, sugar and baking powder into bowl,
then whisk for 30 seconds (or 15 sec speed 5).

Cover with cling wrap or plate, then place in a very
warm place for 15 to 30 minutes until the surface gets
nice and foamy. It will only increase in volume by 10%
- 15%.

COOKING CRUMPETS: Grease 2 or 3 rings with butter
(approx 9 cm / 3.5" wide, though any ring or metal
shaper will do, Note 3) (TIP: Non stick rings - brush
with melted butter. Everything else - smear with butter)

Brush non stick skillet lightly with melted butter then
place rings in the skillet.

Turn stove on medium high (medium for strong stoves) and
bring to heat (Note 4 for "sizzle test").

Pour 1/4 cup batter into the rings (65ml), about 1cm /
2/5" deep (will rise 60%).

Cook for 1 1/2 minutes - bubbles should start appearing
on the surface (but not popping yet).

Turn heat down to medium, cook for 1 minute - some
bubbles should pop around the edges.

Turn heat down to medium low, cook for a further 2 1/2
to 4 minutes, until the surface is "set" and it's clear
there will be no more bubbles popping! (At this stage
you can help the final bubbles pop with a skewer!)

Remove rings (you might need to run knife around to
loosen).

Then flip and cook the other side for 20 to 30 seconds
for a blush of colour.

Transfer to write rack (golden side down) and fully
cool.

Can be eaten once cool, but it's even better the next
day.

Provided by: Warburtons, the UK's biggest commercial
crumpet maker.

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

Uncle Dirty Dave's Archives

MMMMM

... Fahr-ferg-nug-en: German for can't afford the Mercedes-Benz.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Dave Drum <=-

I usually have plans for just about every bit of meat, again, thanks to
my up bringing. I did make the stock yesterday, both chicken and ham
for both soup (ham for lentil soup) and other uses. When I do a bit of
top of the stove dressing to go with chicken or cook kasha/rice to otherwise stretch out a meal, I'll generally grab a jar of stock
instead of just water for more flavor.

I don't have plans for all that I "save". But, I do try to keep a tally
in my head of the possibles stashed in the reefer. Still, every once in
a while I hold a "clean-out" session and get rid of the science projects,
especially those that have grown blue fur or ar otherwise unrecognisable

Yesterday was my "end of year clearance". In the pockets on the door I
found a shrink-wrapped package of sausage. The sticker from the store
was faded - but I finally determined that it was Italian sausage from
last June. Since I knew I had not bought it I asked Dennis if he knew
anything about it. He said "Bought that by mistake. Thought it was for
breakfast." The dogs enjoyed the treat. Bv)=

I don't do stuffing/dressing unless it's part of the "traditional"
meal or entree. More likely to make soup. And besides the home-done
stock or broth I've been adding miso paste for a nice flavour kick.

We like it as an easy side, don't do a lot of potatoes. Other
alternatives are couscous or kasha. Dad was a meat and potatoes for
supper man; most often the potatoes were mashed, sometimes with gravy, other times plain. He didn't really like rice but ate it the few times
Mom made chop suey, ate it more often when a Chinese restaurant opened
up in town (after I left). He and my mom did take out from there
probably every other month.

I've got a rice cooker/steamer that gets a fair amount of use. Bv)=
Except when my brother is coming over. He's not done rice since he got
out of the Army. He says he was to close to everything rice when he was
in the Army in Vietnam.

Good thing he wasn'y coming for dinner last night. This was supper:

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

Title: Turkey Enchiladas
Categories: Poultry, Breads, Cheese, Dairy, Chilies
Yield: 12 enchiladas

8 oz Cream cheese
1 tb Water
3/4 ts Ground cumin
Salt & pepper
4 c Cooked turkey (or chicken)
1/4 c Chopped, toasted pecans
12 (8") flour tortillas
10 3/4 oz Cream of chicken soup;
- undiluted *
8 oz Sour cream
1 c Milk
2 tb Pickled jalapenos; chopped
- fine
1/2 c Shredded Cheddar cheese
Fresh cilantro or parsley;
- snipped (or a mix)
1 Tomato; cored, seeded,
- chopped
Bell pepper; cored, seeded,
- chopped

* Chickenm & mushroom soup will work here, as well.

Cut meat into small, diced pieces.

In a small skillet, cook onion and a small amount of
water until tender. Drain.

Spray a 13x9x2 inch baking dish with nonstick coating.

Combine cream cheese, water, cumin, and salt in a
medium-sized bowl.

Stir in cooked onion, meat, and toasted pecans.

Spoon about 1/4 cup meat mixture onto each tortilla.
Roll up the tortillas.

Place rolled-up tortillas in the baking dish, seam side
down.

In a medium mixing bowl, combine soup, sour cream, milk
and jalapeno peppers,

Pour the white sauce over the enchiladas.

Cover the dish and bake the enchiladas @ 350ºF/175ºC
for 40 minutes or until heated through.

Remove cover and sprinkle cheddar cheese on top of the
enchiladas.

Bake uncovered for 4 to 5 minutes or until cheese is
melted.

Top with cilantro or parsley, tomatoes, and green bell
pepper or pico di gallo.

Side with refried beans and Spanish/Mexican rice.

Makes 12 enchiladas, 4 servings

Uncle Dirty Dave's Kitchen

MMMMM

... If it walks out of your refrigerator, LET IT GO !!
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

Hi Dave,

I usually have plans for just about every bit of meat, again, thanks to
my up bringing. I did make the stock yesterday, both chicken and ham
for both soup (ham for lentil soup) and other uses. When I do a bit of
top of the stove dressing to go with chicken or cook kasha/rice to otherwise stretch out a meal, I'll generally grab a jar of stock
instead of just water for more flavor.

I don't have plans for all that I "save". But, I do try to keep a
tally in my head of the possibles stashed in the reefer. Still, every

I have plans, but they're always subject to change. Thought we were
going to do lentil soup initially with the ham bone, ended up doing pea
soup. Then we realised there was more meat on the bone than we'd
thought, so ended up doing the lentil soup also. Did it yesterday, had
it for supper and put two boxes in the freezer, plus some in the fridge.

once in a while I hold a "clean-out" session and get rid of the
science projects, especially those that have grown blue fur or ar otherwise unrecognisable

I try to keep track of that as I pull other things out of the fridge.

Yesterday was my "end of year clearance". In the pockets on the door
I found a shrink-wrapped package of sausage. The sticker from the
store
was faded - but I finally determined that it was Italian sausage from
last June. Since I knew I had not bought it I asked Dennis if he knew
anything about it. He said "Bought that by mistake. Thought it was
for breakfast." The dogs enjoyed the treat. Bv)=

Pups ended up with a treat!

I don't do stuffing/dressing unless it's part of the "traditional"
meal or entree. More likely to make soup. And besides the home-done
stock or broth I've been adding miso paste for a nice flavour kick.

We like it as an easy side, don't do a lot of potatoes. Other
alternatives are couscous or kasha. Dad was a meat and potatoes for
supper man; most often the potatoes were mashed, sometimes with gravy, other times plain. He didn't really like rice but ate it the few times
Mom made chop suey, ate it more often when a Chinese restaurant opened
up in town (after I left). He and my mom did take out from there
probably every other month.

I've got a rice cooker/steamer that gets a fair amount of use. Bv)=

I don't use my rice cooker as much as I did a few years ago. Sometimes
I'll pull out the multi cooker pot instead, just depends on what else
I'm doing to go with the rice.

Except when my brother is coming over. He's not done rice since he got
out of the Army. He says he was to close to everything rice when he
was in the Army in Vietnam.

I think my dad's dislike of it came from being in the Pacific theater of
WWII. At one point our son in law bought a Mitsubishi Eclipse; my dad
saw it and was not happy with D's choice. Yet he owned a series of
Volkswagens.

Good thing he wasn'y coming for dinner last night. This was supper:

Title: Turkey Enchiladas
Categories: Poultry, Breads, Cheese, Dairy, Chilies
Yield: 12 enchiladas

Uncle Dirty Dave's Kitchen

Looks good to me.

---
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)