Hi Dave,

You don't have to have been the biological parent to be a good/great parent.

Guess not. It's pretty much a matter of not being selfish and sharing
your life with the child.

With all the ups and downs that go with it. We've got 2 grand kids graduating 8th grade this year. Time was, they would end their
schooling there and go to work. Now they're both going to high school
and (maybe) college or a tech school. We'll be there to share the
occasion with them.

I ditched high school to join the Navy. After my enlistment was over I worked at various things until the local community college opened -
so, I signed up for classes and continued to work. Helped comvert the student newspaper to a real (tabloid sized) newspaper from an 8 1/2 X
14 folded sheet. We sold advertising to defray the costs of printing,
etc. Went for a year and one quarter. Didn't sign up for classes in
the winter quarter.

The dean of students called me about signing up for classes and was
taken aback when I told him they didn't have any courses I wished to
take. He said "But you don't have your degree." So I explained to him
I was not at all interested in a degree. That I had come to the school
to learn. Don't know if he ever "got it".

My older brother went to a 4 year school and majored in partying so they
asked him not to come back for the last 2 years. This was a kid who was National Honor Society caliber in high school, studied instead of
partying and so on. Got away from home and the drinking age was 18 (He
turned 18 about a week after starting college.), school was in the state capital with lots of other than school things going on.

OTOH, I struggled thru high school (ended up 12th of 63 in class
standing) and went to a small, private college. Struggled there also but
did graduate with a major in sociology, minors in art and psychology.

Did your folks use caps or corks? When I messed about with brewing my
own beer I used a capping tool and never had a problem. Some of my friends/acquaintances who used their own method of capping had the occasional "blow its cork" episode. Especially during the dog days of summer.

My parents had a capping tool. Put the cap on the bottle and lower the tool around the cap, sealing it. Tool was sort of like a drill
press--pull a lever to lower the mechanism that crimped/sealed the cap.

Sounds like mine. The hard part was finding bottles. The brewing and
soft drinks industries were moving from deposit bolltes to single use throwaway containers - which do not re-cap successfully.

I don't know where my folks got the bottles but as long as I can
remember, they had enough to bottle a batch of root beer. I remember the bottles for deposit--small ones got you .02, for large ones you got a
nickel.

8<----- SHIFT ----->8

This is very close to Popeye's "Blazin' Heifer" sauce. Benson "Popeye" Jones was Springfield's best, most popular BBQ joint owner/pitmaster.

The Blazin' Heifer was a dipping sauce rather than a mop.

Title: Red's Backwoods Bbq Sauce
Categories: Sauces, Bbq, Chilies, Herbs
Yield: 5 Quarts

It looks a bit "warm" for me but Steve might enjoy it. He usually
sauces his bbq, both beef and pork.

Diff'rent stroked for diff'rent folks.

Yes, but I'm able to taste the nuances of the meat as it is, not the
sauce that smothers it.


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


... The first rule of intelligent tinkering: Save all the parts!

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

Ruth Haffly wrote to Dave Drum <=-

This is very close to Popeye's "Blazin' Heifer" sauce. Benson "Popeye" Jones was Springfield's best, most popular BBQ joint owner/pitmaster.

The Blazin' Heifer was a dipping sauce rather than a mop.

Title: Red's Backwoods Bbq Sauce
Categories: Sauces, Bbq, Chilies, Herbs
Yield: 5 Quarts

It looks a bit "warm" for me but Steve might enjoy it. He usually
sauces his bbq, both beef and pork.

Diff'rent stroked for diff'rent folks.

Yes, but I'm able to taste the nuances of the meat as it is, not the
sauce that smothers it.

Properly done the sauce enhances the flavours rather than masking them.
Most of the Carolina-style vinegar sauces I have tried have been very
much vinegar forward and not to my liking. But, then I've never tried
that style sauce in Carolina. Bv)=

Best BBQ I ever had was at a little roadside stand next to a gas stop
near Magee MS. I was taking a load of canned milk to Miami, FL and took
the "short-cut between Jackson, MS and Mobile, AL on US-49. Since there
was parking space for my tractor-trailer I stopped to get a soda and a
snack. Guy was cooking a whole hog on a spit and selling freshly cut meat
with qa cup of sauce on the side. Yuuuuum.

This is my favourite BBQ sauce for nearly all uses.

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

Title: Homemade Bbq Sauce
Categories: Sauces, Herbs, Chilies
Yield: 1 servings

2/3 c Ketchup
1/2 c Cider vinegar
1/4 c Brown sugar
2 ts Pimentón (smoked Spanish
- paprika)
1 ts Ground cumin
1 ts Kosher salt
1 ts Fresh cracked black pepper

Combine all ingredients in a small saucepan, bring to a
simmer over medium heat and cook for 5 minutes.

By: John Willoughby

Yield: About 1 1/2 cups

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

MMMMM

... Burgers with no onion rings is like a movie with no popcorn.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Yes, but I'm able to taste the nuances of the meat as it is, not the
sauce that smothers it.

Properly done the sauce enhances the flavours rather than masking
them. Most of the Carolina-style vinegar sauces I have tried have been very
much vinegar forward and not to my liking. But, then I've never tried
that style sauce in Carolina. Bv)=

Mixed in proper amounts to the pork, the eastern Carolina sauce isn't
strong on the vinegar. Made the mistake of adding some sauce to my bbq
at Smithfield's Chicken N Barbeque (a NC chain, mostly in the eastern
part of the state) before tasting it. Tasted it, turned out they'd mixed
in just the right amount and my addition put it over the top. I'd been
to a lot of pig pickin's and such like where it was "add sauce to taste"
that I just automatically grabbed the bottle. We've been back to
Smithfield's fairly often (most recently, just last month); I leave the
bottle on the table.

Best BBQ I ever had was at a little roadside stand next to a gas

stop DD> near Magee MS. I was taking a load of canned milk to Miami, FL
and DD> took the "short-cut between Jackson, MS and Mobile, AL on
US-49. Since DD> there was parking space for my tractor-trailer I
stopped to get a soda DD> and a DD> snack. Guy was cooking a whole hog
on a spit and selling freshly cut DD> meat with qa cup of sauce on the
side. Yuuuuum.

Those little roadside stands can come up with the best tasting food,
especially if it's something like bbq. Same with food trucks; we stopped
at a food truck rodeo a few years ago and hit up "Long Leaf Swine"
(state tree is long leaf pine), got a plate of good bbq. I think I read
that they're now in a food hall down in Raleigh now.

This is my favourite BBQ sauce for nearly all uses.

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

Title: Homemade Bbq Sauce
Categories: Sauces, Herbs, Chilies
Yield: 1 servings

2/3 c Ketchup
1/2 c Cider vinegar
1/4 c Brown sugar
2 ts Pimentón (smoked Spanish
- paprika)
1 ts Ground cumin
1 ts Kosher salt
1 ts Fresh cracked black pepper

I'd have to give it a try but I'm not a fan of ketchup for a lot of
things. Too often it's used as a poor short cut for a longer cooked,
from scratch, tomato sauce and is too sweet for my taste.

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


... 90% of being smart is knowing what you're dumb at.

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

Ruth Haffly wrote to Dave Drum <=-

Yes, but I'm able to taste the nuances of the meat as it is, not the
sauce that smothers it.

Properly done the sauce enhances the flavours rather than masking
them. Most of the Carolina-style vinegar sauces I have tried have
been very much vinegar forward and not to my liking. But, then I've
never tried that style sauce in Carolina. Bv)=

Mixed in proper amounts to the pork, the eastern Carolina sauce isn't strong on the vinegar. Made the mistake of adding some sauce to my bbq
at Smithfield's Chicken N Barbeque (a NC chain, mostly in the eastern
part of the state) before tasting it. Tasted it, turned out they'd
mixed in just the right amount and my addition put it over the top. I'd been to a lot of pig pickin's and such like where it was "add sauce to taste" that I just automatically grabbed the bottle. We've been back to Smithfield's fairly often (most recently, just last month); I leave the bottle on the table.

IOW you did what a lot of people do with salt. I always taste a sample first unless it's something like breakfast potatoes that I know have NOY been
salted. Sure cuts down on the "pucker factor".

Best BBQ I ever had was at a little roadside stand next to a gas

stop DD> near Magee MS. I was taking a load of canned milk to Miami,

FL and took the "short-cut between Jackson, MS and Mobile, AL on
US-49. Since there was parking space for my tractor-trailer I stopped
to get a soda and a snack. Guy was cooking a whole hog on a spit and selling freshly cut meat with qa cup of sauce on the side. Yuuuuum.

Those little roadside stands can come up with the best tasting food, especially if it's something like bbq. Same with food trucks; we
stopped at a food truck rodeo a few years ago and hit up "Long Leaf
Swine" (state tree is long leaf pine), got a plate of good bbq. I think
I read that they're now in a food hall down in Raleigh now.

We recently had a joint - Li'l Willies Smokehouse - do the opposite -
closed their Brick & mortar place in favour of a fod truck.

This is my favourite BBQ sauce for nearly all uses.

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

Title: Homemade Bbq Sauce
Categories: Sauces, Herbs, Chilies
Yield: 1 servings

I'd have to give it a try but I'm not a fan of ketchup for a lot of things. Too often it's used as a poor short cut for a longer cooked,
from scratch, tomato sauce and is too sweet for my taste.

Last time I made that recipe I used Red Gold's Rooster Sauce ketchup.
It's their very nice tomato ketchup with Huy Fong Sriracha sauce added.
Gave a nice level of zippiness.

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

Title: Air-Fried Sweet Potato Tots
Categories: Five, Potatoes, Chilies
Yield: 4 Servings

2 sm Sweet potatoes; peeled (14
- oz. total)
1 tb Potato starch
1/2 ts Garlic granules
2 ts Creole seasoning *
1 1/4 ts Kosher salt; divided
3/4 c Red Gold Sriracha Ketchup;
- opt (see notes)
Nonstick cooking spray

* Tony Chachere's (green can) or Louisiana Fish Fry
(orange can).

Bring a medium pot of water to a boil over high heat.
Add potatoes, and cook until just fork tender, about 15
minutes. Transfer potatoes to a plate to cool, about 15
minutes.

Working over a medium bowl, grate potatoes using the
large holes of a box grater. Gently toss with potato
starch, garlic powder and 1 teaspoon salt. Shape mixture
into about 24 (1") tot-shaped cylinders.

Lightly coat air fryer basket with cooking spray. Place
1/2 of tots (about 12) in single layer in the basket,
and spray with cooking spray. Cook @ 400oF/205oC until
lightly browned, 12 to 14 minutes, turning tots halfway
through cook time. Remove from fry basket and sprinkle
with 1/8 teaspoon salt. Repeat with remaining tots and
salt. Serve immediately with ketchup.

UDD NOTES: The first time I made this I made it to the
exact recipe. The second time I added the Creole dust
for spice and subbed the Heinz ketchup with the Red
Gold Sriracha Ketchup.

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

Uncle Dirty Dave's Kitchen

MMMMM

... Sasquatch are just about extinct because they make great sausages.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

been very much vinegar forward and not to my liking. But, then I've
never tried that style sauce in Carolina. Bv)=

Mixed in proper amounts to the pork, the eastern Carolina sauce isn't strong on the vinegar. Made the mistake of adding some sauce to my bbq
at Smithfield's Chicken N Barbeque (a NC chain, mostly in the eastern
part of the state) before tasting it. Tasted it, turned out they'd
mixed in just the right amount and my addition put it over the top. I'd been to a lot of pig pickin's and such like where it was "add sauce to taste" that I just automatically grabbed the bottle. We've been back to Smithfield's fairly often (most recently, just last month); I leave the bottle on the table.

IOW you did what a lot of people do with salt. I always taste a sample first unless it's something like breakfast potatoes that I know have
NOY been salted. Sure cuts down on the "pucker factor".

Slight hangover from my college days. Back then, it was "get the food,
sit down, bless the food and grab the salt shaker". I've reduced or
eliminated the amount of salt I add while cooking over the years but
there are some (few) things that do need it, and the full amount. In
bread baking the salt helps control the yeast action so I put in (just a
bit under) the full amount. Making marinara sauce, I'll use about half
the amount of salt that my MIL wrote down when she standardised her
recipe.

Best BBQ I ever had was at a little roadside stand next to a gas

stop DD> near Magee MS. I was taking a load of canned milk to

Miami, DD> FL and took the "short-cut between Jackson, MS and Mobile,
AL on DD> US-49. Since there was parking space for my tractor-trailer I
stopped DD> to get a soda and a snack. Guy was cooking a whole hog on a
spit and DD> selling freshly cut meat with qa cup of sauce on the side.
Yuuuuum.

Those little roadside stands can come up with the best tasting food, especially if it's something like bbq. Same with food trucks; we
stopped at a food truck rodeo a few years ago and hit up "Long Leaf
Swine" (state tree is long leaf pine), got a plate of good bbq. I think
I read that they're now in a food hall down in Raleigh now.

We recently had a joint - Li'l Willies Smokehouse - do the opposite - closed their Brick & mortar place in favour of a fod truck.

Too bad they couldn't keep both going.

This is my favourite BBQ sauce for nearly all uses.

Title: Homemade Bbq Sauce
Categories: Sauces, Herbs, Chilies
Yield: 1 servings

I'd have to give it a try but I'm not a fan of ketchup for a lot of things. Too often it's used as a poor short cut for a longer cooked,
from scratch, tomato sauce and is too sweet for my taste.

Last time I made that recipe I used Red Gold's Rooster Sauce ketchup.
It's their very nice tomato ketchup with Huy Fong Sriracha sauce
added. Gave a nice level of zippiness.

Steve doesn't like siracha so I don't buy it. The few times I've had it
(while eating out, without Steve, with friends), I've liked it but not
enough to make it worth buying.

---
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 <=-

been very much vinegar forward and not to my liking. But, then I've
never tried that style sauce in Carolina. Bv)=

Mixed in proper amounts to the pork, the eastern Carolina sauce isn't strong on the vinegar. Made the mistake of adding some sauce to my bbq
at Smithfield's Chicken N Barbeque (a NC chain, mostly in the eastern
part of the state) before tasting it. Tasted it, turned out they'd
mixed in just the right amount and my addition put it over the top. I'd been to a lot of pig pickin's and such like where it was "add sauce to taste" that I just automatically grabbed the bottle. We've been back to Smithfield's fairly often (most recently, just last month); I leave the bottle on the table.

IOW you did what a lot of people do with salt. I always taste a sample first unless it's something like breakfast potatoes that I know have
NOT been salted. Sure cuts down on the "pucker factor".

Slight hangover from my college days. Back then, it was "get the food,
sit down, bless the food and grab the salt shaker". I've reduced or eliminated the amount of salt I add while cooking over the years but
there are some (few) things that do need it, and the full amount. In
bread baking the salt helps control the yeast action so I put in (just
a bit under) the full amount. Making marinara sauce, I'll use about
half the amount of salt that my MIL wrote down when she standardised
her recipe.

All cooks are different. Even in a restaurant where I *know* the dish
is under-salted I still taste before grabbing the shaker. A little salt
helps bring out flavours. Too much can ruin a dish.

Best BBQ I ever had was at a little roadside stand next to a gas
stop near Magee MS. I was taking a load of canned milk to Miami
FL and took the "short-cut between Jackson, MS and Mobile, AL on
US-49. Since there was parking space for my tractor-trailer I
stopped to get a soda and a snack. Guy was cooking a whole hog on
a spit and selling freshly cut meat with qa cup of sauce on the
side. Yuuuuum.

Those little roadside stands can come up with the best tasting food, especially if it's something like bbq. Same with food trucks; we
stopped at a food truck rodeo a few years ago and hit up "Long Leaf
Swine" (state tree is long leaf pine), got a plate of good bbq. I think
I read that they're now in a food hall down in Raleigh now.

We recently had a joint - Li'l Willies Smokehouse - do the opposite - closed their Brick & mortar place in favour of a fod truck.

Too bad they couldn't keep both going.

This is my favourite BBQ sauce for nearly all uses.

Title: Homemade Bbq Sauce
Categories: Sauces, Herbs, Chilies
Yield: 1 servings

I'd have to give it a try but I'm not a fan of ketchup for a lot of things. Too often it's used as a poor short cut for a longer cooked,
from scratch, tomato sauce and is too sweet for my taste.

Last time I made that recipe I used Red Gold's Rooster Sauce ketchup.
It's their very nice tomato ketchup with Huy Fong Sriracha sauce
added. Gave a nice level of zippiness.

Steve doesn't like siracha so I don't buy it. The few times I've had it (while eating out, without Steve, with friends), I've liked it but not enough to make it worth buying.

At its base Srirqacha sauce is chilies, garlic, vinegar and salt. Which
is how I came up with my own version. What part of Sriracha doesn't Steve
care for? Huy Fong (Rooster Sauce) seems to be the "standard". But if I'm buying rather than building I buy Shark brank as it's more garlicky.

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

Title: Yaaaaahhhh Hooooooo Aaaaahhhh Hot Sauce
Categories: Five, Sauces, Chilies, Garlic
Yield: 1 Quart

1 qt Mason jar
1 tb Salt; plain, non-iodized
1 pt Chilies; dried Serrano,
- Cayenne, Tabasco, etc.
1 pt Garlic cloves; peeled
Distilled white vinegar

Fill the Mason jar with the dried chilies and peeled
garlic. Dissolve the tablespoon of salt in a cup of
white vinegar and pour over the chilies and garlic.
Top up the jar with more vinegar and put the jar in
a low traffic area to let the chilies rehydrate for
a day or a few weeks. Add vinegar as needed to keep
the jar full.

When the chilies are rehydrated empty the contents of
the jar into a blender or food processor and puree.
Add vinegar (or water) to get to your desired
thickness. I like mine to be fairly thick (like catsup
with an attitude) instead of runny like Tabasco. As
there is plenty of vegetable pulp in this mix, thick
is easy.

You can decant into smaller bottles or keep in the
quart jug.

I have kept some in the ice box for as long as five
weeks with no ill effects. I can't seem to get it to
last any longer than that. Apparently the longer it
sits in the ice box the more of it disappears.

This is a moderately successful attempt to make my own
"Huy Fong Sriracha Sauce". It's more garlicky than Huy
Fong and moderately spicy and goes well on almost
anything. Which, I suspect is why I have never had a
batch last more than five weeks.

Devised, made, tested, named and approved in Uncle
Dirty Dave's Kitchen. In the heart of the Great
American Outback.

MM Format and Recipe by Dave Drum - 23 February 1998

Uncle Dirty Dave's Kitchen

MMMMM

... Rat PR never succeeded until Ratatouillle in 2007.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dave Drum wrote to Ruth Haffly <=-

All cooks are different. Even in a restaurant where I *know* the dish
is under-salted I still taste before grabbing the shaker. A little salt helps bring out flavours. Too much can ruin a dish.

I'm the same way. My dad, however, loves to just put salt on everything. I only add salt to my scrambled eggs and my veggies (just a little).

I just found this recipe by accident in my MM collection. I'll have to try
it once I have Teef(TM).

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

Title: Asparagus Patties
Categories: Appetizers, Lunch, Snack
Yield: 2 Servings

1 lb Asparagus
3 ea Scallions, sliced
1 tb Oil
1 ts Basil
1/4 c Almonds or walnuts
1/2 c Breadcrumbs
1/2 ts Salt
1/4 c Cooked rice or bulgur
2 tb Stock or water

Trim asparagus & cut spears into 1/4" pieces. Steam till tender. Set
aside to cool.

Saute scallions in oil until soft & stir in basil. Set aside.

Preheat oven to 250F.

Place almonds on a baking sheet & toast until lightly browned. Grind
to a fine meal in a food processor.

In a mixing bowl, combine almond meal, breadcrumbs, salt, rice & stir
in the stock. Add steamed asparagus & scallion mixture. Mix well.

Heat a lightly oiled griddle over medium-high heat. Drop by
spoonfuls onto the preheated surface & spread to form patties. Cook
until brown on each side. Serve hot, stuffed into pita breads with
slices of tomatoes & sprouts.

Adapted from "Vegetarian Gourmet" Spring, 1994

MMMMM

-- Sean

... Pizza summarized: tomato sauce + cheese + just about anything.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

IOW you did what a lot of people do with salt. I always taste a sample first unless it's something like breakfast potatoes that I know have
NOT been salted. Sure cuts down on the "pucker factor".

Slight hangover from my college days. Back then, it was "get the food,
sit down, bless the food and grab the salt shaker". I've reduced or eliminated the amount of salt I add while cooking over the years but
there are some (few) things that do need it, and the full amount. In
bread baking the salt helps control the yeast action so I put in (just
a bit under) the full amount. Making marinara sauce, I'll use about
half the amount of salt that my MIL wrote down when she standardised
her recipe.

All cooks are different. Even in a restaurant where I *know* the dish
is under-salted I still taste before grabbing the shaker. A little
salt helps bring out flavours. Too much can ruin a dish.

I will taste the food first in a restaurant......and then not grab the
salt shaker as much as I used to. Made a marinara with meat and veggies
(red bell pepper, onion, and mushroom) earlier this afternoon for
supper; I think I put in maybe 1/3 tsp salt. Heavier on the garlic
powder, oregano, basil and parsley, about the same amount of black
pepper as salt.

especially if it's something like bbq. Same with food trucks; we
stopped at a food truck rodeo a few years ago and hit up "Long Leaf
Swine" (state tree is long leaf pine), got a plate of good bbq. I think
I read that they're now in a food hall down in Raleigh now.

We recently had a joint - Li'l Willies Smokehouse - do the opposite - closed their Brick & mortar place in favour of a fod truck.

Too bad they couldn't keep both going.

This is my favourite BBQ sauce for nearly all uses.

Title: Homemade Bbq Sauce
Categories: Sauces, Herbs, Chilies
Yield: 1 servings

I'd have to give it a try but I'm not a fan of ketchup for a lot of things. Too often it's used as a poor short cut for a longer cooked,
from scratch, tomato sauce and is too sweet for my taste.

Last time I made that recipe I used Red Gold's Rooster Sauce ketchup.
It's their very nice tomato ketchup with Huy Fong Sriracha sauce
added. Gave a nice level of zippiness.

Steve doesn't like siracha so I don't buy it. The few times I've had it (while eating out, without Steve, with friends), I've liked it but not enough to make it worth buying.

At its base Srirqacha sauce is chilies, garlic, vinegar and salt.
Which is how I came up with my own version. What part of Sriracha
doesn't Steve care for? Huy Fong (Rooster Sauce) seems to be the "standard". But if I'm buying rather than building I buy Shark brank
as it's more garlicky.

I'm not sure but to keep him happy, it stays on the grocery store
shelves when I'm shopping.

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


... It's only a hobby...it's only a hobby...it's only a hobby...

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

Sean Dennis wrote to Dave Drum <=-

All cooks are different. Even in a restaurant where I *know* the dish
is under-salted I still taste before grabbing the shaker. A little salt helps bring out flavours. Too much can ruin a dish.

I'm the same way. My dad, however, loves to just put salt on
everything. I only add salt to my scrambled eggs and my veggies (just
a little).

I found, when being a competition chilli cook, that salt enhances flavour
and can "wake up" and otherwise blah batch of red (and other things).

I just found this recipe by accident in my MM collection. I'll have to try it once I have Teef(TM).

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

Title: Asparagus Patties
Categories: Appetizers, Lunch, Snack
Yield: 2 Servings

1 lb Asparagus
3 ea Scallions, sliced
1 tb Oil
1 ts Basil
1/4 c Almonds or walnuts
1/2 c Breadcrumbs
1/2 ts Salt
1/4 c Cooked rice or bulgur
2 tb Stock or water

Trim asparagus & cut spears into 1/4" pieces. Steam till tender.
Set
aside to cool.

Interesting. And with that direction - one could use canned asparagus.
I'm gonna stick that recipe into my database for "possibles" and may
make it just for S&G.

Here's one I do in thosae souffle dishes I gave you the Tin Yurl to.
It uses canned asparagus. And if you don't crisp the cheese = it's
gummable. Bv)=

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

Title: Asparagus Milano
Categories: Five, Vegetables, Cheese
Yield: 4 Servings

16 oz Asparagus; drained
1/2 c Butter; melted
1 pk Onion soup mix
1 c Mozzarella cheese; diced
2 tb Parmesan cheese; grated

Pour asparagus into greased baking dish. Combine butter
and onion soup mix; pour over asparagus. Top w/cheese.
Bake @350ºF/175ºC for 10 minutes or until cheese melts
and browns lighlty.

SOURCE: Southern Living Magazine

Typed for you by Nancy Coleman.

Uncle Dirty Dave's Kitchen

MMMMM

... "Aw c'mon. Who's going to find out?" - Bill Clinton, 1999
___ MultiMail/Win v0.52

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

Ruth Haffly wrote to Dave Drum <=-

All cooks are different. Even in a restaurant where I *know* the dish
is under-salted I still taste before grabbing the shaker. A little
salt helps bring out flavours. Too much can ruin a dish.

I will taste the food first in a restaurant......and then not grab the salt shaker as much as I used to. Made a marinara with meat and veggies (red bell pepper, onion, and mushroom) earlier this afternoon for
supper; I think I put in maybe 1/3 tsp salt. Heavier on the garlic
powder, oregano, basil and parsley, about the same amount of black
pepper as salt.

I have made my own marinara in past. A process that usually takes all day
or at least several hours before it's done and in to jars. I *always* made "more than enough" which let the time required be budgeted to other meals
and let me feel good about the savings. But now that I'm cooking (basically) for one it's a lot easier to grab a jar of decent marinara at the store
and "tart it up" if needed. Non-red gravies are different. Anmd easier
from scratch mostly).

especially if it's something like bbq. Same with food trucks; we
stopped at a food truck rodeo a few years ago and hit up "Long Leaf
Swine" (state tree is long leaf pine), got a plate of good bbq. I think
I read that they're now in a food hall down in Raleigh now.

We recently had a joint - Li'l Willies Smokehouse - do the opposite - closed their Brick & mortar place in favour of a fod truck.

Too bad they couldn't keep both going.

The pit master was only one guy. And he didn't want to give his secrets
to a trainee.

This is my favourite BBQ sauce for nearly all uses.

Title: Homemade Bbq Sauce
Categories: Sauces, Herbs, Chilies
Yield: 1 servings

I'd have to give it a try but I'm not a fan of ketchup for a lot of things. Too often it's used as a poor short cut for a longer cooked,
from scratch, tomato sauce and is too sweet for my taste.

Catsup is just an ingredient that lets one short-cut things, At least the
way I use it. If I'm inb a restaurant and you see me putting ketchup on my
food you can bet safely that I'll not eat there again. Bv)=

Last time I made that recipe I used Red Gold's Rooster Sauce ketchup.
It's their very nice tomato ketchup with Huy Fong Sriracha sauce
added. Gave a nice level of zippiness.

Steve doesn't like siracha so I don't buy it. The few times I've had it (while eating out, without Steve, with friends), I've liked it but not enough to make it worth buying.

At its base Srirqacha sauce is chilies, garlic, vinegar and salt.
Which is how I came up with my own version. What part of Sriracha
doesn't Steve care for? Huy Fong (Rooster Sauce) seems to be the "standard". But if I'm buying rather than building I buy Shark brank
as it's more garlicky.

I'm not sure but to keep him happy, it stays on the grocery store
shelves when I'm shopping.

Nosy parket that I am I'd ask what's "off-putting" about the sriracha. Especially if he uses other hot sauces. I don't care for sauces that are
too vinegar forward. Like choosing between Tabasco and Trappey's Red
Devil - I'll go for the Trappey's every time because the Tabasco has more
of a vinegar whang than I care for. My overall, commonly available in
a restaurant, hot sauce is Cholula.

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

Title: 'Fredo Sauce
Categories: Five, Dairy, Cheese
Yield: 1 Pint

1/4 lb Butter
1 c Heavy (whipping) cream
Salt & fresh ground pepper
1 tb Garlic granules
2 c Fresh grated/shredded
- Parmesan cheese
Pasta cooking water; if
- needed

In a saucepan or skillet, warm the butter and cream.
Season with salt, pepper & garlic granules (not powder).
Add the Parmesan and stir until melted.

Pour over your pasta and toss to combine. If the sauce
is too thick for your intended use thin with a little
pasta water.

Uncle Dirty Dave's Kitchen

MMMMM




... First law of Genealogy : Nothing is more shocking than the truth !
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

salt shaker as much as I used to. Made a marinara with meat and veggies (red bell pepper, onion, and mushroom) earlier this afternoon for
supper; I think I put in maybe 1/3 tsp salt. Heavier on the garlic
powder, oregano, basil and parsley, about the same amount of black
pepper as salt.

I have made my own marinara in past. A process that usually takes all
day or at least several hours before it's done and in to jars. I

I usually start mine at least 3 hours before serving.

*always* made "more than enough" which let the time required be
budgeted to other meals and let me feel good about the savings. But

It also freezes well.

now that I'm cooking (basically) for one it's a lot easier to grab a
jar of decent marinara at the store and "tart it up" if needed.
Non-red gravies are different. Anmd easier from scratch mostly).

We've got a jar of Rao's on hand, part of a 2 pack, bought to see how it tastes--had heard a lot of good about it. Good, but not quite as good as
my home made. We've had some pretty bad jarred ones over the years, but
judging them against mine, mine is usually an easy winner. (G)

We recently had a joint - Li'l Willies Smokehouse - do the opposite - closed their Brick & mortar place in favour of a fod truck.

Too bad they couldn't keep both going.

The pit master was only one guy. And he didn't want to give his
secrets to a trainee.

So it will die with him. I told Steve that if our church does a chili
cook off in conjunction with a Super Bowl watch party, I'll probably not
do a pot. He said that he might try smoking some beef, and going from
there. I'd assist but it would be mostly his doings this time.

Catsup is just an ingredient that lets one short-cut things, At least
the way I use it. If I'm inb a restaurant and you see me putting
ketchup on my food you can bet safely that I'll not eat there again.
Bv)=

I'll put it on a few things but not like one of my (late) cousins. I
understand that he basically went thru (probably a small) bottle a day
when he was growing up.

At its base Srirqacha sauce is chilies, garlic, vinegar and salt.
Which is how I came up with my own version. What part of Sriracha
doesn't Steve care for? Huy Fong (Rooster Sauce) seems to be the "standard". But if I'm buying rather than building I buy Shark brank
as it's more garlicky.

I'm not sure but to keep him happy, it stays on the grocery store
shelves when I'm shopping.

Nosy parket that I am I'd ask what's "off-putting" about the sriracha. Especially if he uses other hot sauces. I don't care for sauces that
are too vinegar forward. Like choosing between Tabasco and Trappey's
Red
Devil - I'll go for the Trappey's every time because the Tabasco has
more of a vinegar whang than I care for. My overall, commonly
available in
a restaurant, hot sauce is Cholula.

Probably the vinegar, now that I think about it.


---
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 <=-

Hi Dave,

salt shaker as much as I used to. Made a marinara with meat and veggies (red bell pepper, onion, and mushroom) earlier this afternoon for
supper; I think I put in maybe 1/3 tsp salt. Heavier on the garlic
powder, oregano, basil and parsley, about the same amount of black
pepper as salt.

I have made my own marinara in past. A process that usually takes all
day or at least several hours before it's done and in to jars. I

I usually start mine at least 3 hours before serving.

Go you shortcut it with tomato sauce or puree? If I'm scratch making
my own I generally start with fresh from the vine tomatoes. I do "sorta"
short cut that by using a Foley Food Mill - which does two things. It
breaks down the flesh of the tomato, And the sieve

*always* made "more than enough" which let the time required be
budgeted to other meals and let me feel good about the savings. But

It also freezes well.

now that I'm cooking (basically) for one it's a lot easier to grab a
jar of decent marinara at the store and "tart it up" if needed.
Non-red gravies are different. Anmd easier from scratch mostly).

We've got a jar of Rao's on hand, part of a 2 pack, bought to see how
it tastes--had heard a lot of good about it. Good, but not quite as
good as my home made. We've had some pretty bad jarred ones over the years, but judging them against mine, mine is usually an easy winner.
(G)

Rao's is pretty good jarred sauce. I still prefer Onofrio's for a couple reasons. I know the guy who has it custom canned (jarred) to his recipe.
And I knew the guy who wrtoe the recipe(s) and is the namesake of the
sauce, Onofrio "Mimi" Vitale. Joe Janazzo done good when he took over
Uncle Mimi's pub anmd restaurant.

We recently had a joint - Li'l Willies Smokehouse - do the opposite - closed their Brick & mortar place in favour of a fod truck.

Too bad they couldn't keep both going.

The pit master was only one guy. And he didn't want to give his
secrets to a trainee.

So it will die with him. I told Steve that if our church does a chili
cook off in conjunction with a Super Bowl watch party, I'll probably
not do a pot. He said that he might try smoking some beef, and going
from there. I'd assist but it would be mostly his doings this time.

I've given up competitive chill cooking. I now buy my chilli spice in
1# containers rather than the 5# jugs I used to get.

Catsup is just an ingredient that lets one short-cut things, At least
the way I use it. If I'm inb a restaurant and you see me putting
ketchup on my food you can bet safely that I'll not eat there again.
Bv)=

I'll put it on a few things but not like one of my (late) cousins. I understand that he basically went thru (probably a small) bottle a day when he was growing up.

Most people around here automatically put catsup on their French fries.
I might do soome malt vinegar. And if I'm at Long John Silver's I might
dab on a bit of tartar sauce or catsup-based cocktail sauce.

At its base Srirqacha sauce is chilies, garlic, vinegar and salt.
Which is how I came up with my own version. What part of Sriracha
doesn't Steve care for? Huy Fong (Rooster Sauce) seems to be the "standard". But if I'm buying rather than building I buy Shark brank
as it's more garlicky.

I'm not sure but to keep him happy, it stays on the grocery store
shelves when I'm shopping.

Nosy parket that I am I'd ask what's "off-putting" about the sriracha. Especially if he uses other hot sauces. I don't care for sauces that
are too vinegar forward. Like choosing between Tabasco and Trappey's
Red
Devil - I'll go for the Trappey's every time because the Tabasco has
more of a vinegar whang than I care for. My overall, commonly
available in
a restaurant, hot sauce is Cholula.

Probably the vinegar, now that I think about it.

Life is too short to eat stuff you don't care for

I was planning this for supper. But Dennis came back from his son's with
two shrimp tacos for me. There went that plan. Maybe for lunch tomorrow.

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

Title: Dirty Dave's Unburger
Categories: Five, Beef, Cheese, Sandwiches
Yield: 1 Sandwich

1/2 lb Ground chuck
1 sl Round Colby or Longhorn
- cheese 3/16" thick
Salt & pepper
1 6" seeded bun; toasted

Hand form two burger patties from the chuck. Place the
cheese on top of a patty and cover with second patty.
Crimp edges together to form one nice sized hamburger
patty.

Cook on/in very hot griddle/skillet for 90 seconds on
first side, flip and cook on other side until melted
cheese begins to ooze from the meat. Season with salt
and pepper.

Place on toasted bun and top with whatever condiments
you desire.

An Uncle Dirty Dave Recipe

MM Format by Dave Drum - 06 June 1996

Uncle Dirty Dave's Kitchen

MMMMM

... All but the genetically twisted appreciate cilantro.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

I have made my own marinara in past. A process that usually takes all
day or at least several hours before it's done and in to jars. I

I usually start mine at least 3 hours before serving.

Go you shortcut it with tomato sauce or puree? If I'm scratch making
my own I generally start with fresh from the vine tomatoes. I do
"sorta" short cut that by using a Foley Food Mill - which does two
things. It breaks down the flesh of the tomato, And the sieve
*always* made "more than enough" which let the time required be DD>

budgeted to other meals and let me feel good about the savings. But

I start with a can of tomato paste, as my MIL taught me, for the basic marinara. If I'm making a chunky vegetable based sauce, I'll start with
fresh tomatoes. I've got a Foley; its not seen a whole lot of use in the
last few years but I'm keeping it until I give up canning for good.

It also freezes well.

now that I'm cooking (basically) for one it's a lot easier to grab a
jar of decent marinara at the store and "tart it up" if needed.
Non-red gravies are different. Anmd easier from scratch mostly).

We've got a jar of Rao's on hand, part of a 2 pack, bought to see how
it tastes--had heard a lot of good about it. Good, but not quite as
good as my home made. We've had some pretty bad jarred ones over the years, but judging them against mine, mine is usually an easy winner.
(G)

Rao's is pretty good jarred sauce. I still prefer Onofrio's for a
couple reasons. I know the guy who has it custom canned (jarred) to
his recipe. And I knew the guy who wrtoe the recipe(s) and is the
namesake of the
sauce, Onofrio "Mimi" Vitale. Joe Janazzo done good when he took over Uncle Mimi's pub anmd restaurant.

We don't have Onofrio's in our stores so I can't start with it. The
Rao's was a "hmmmm, let's see if it lives up to its hype" purchase.
We've tried different ones from time to time; up in Vermont, we tried
the Hanniford's house brand and it was pretty decent. Not as good as the
Rao's but worked well with the additon of more Itailan herbs and spices,
plus some ground meat (didn't have time to do meat balls).

We recently had a joint - Li'l Willies Smokehouse - do the opposite

- DD> closed their Brick & mortar place in favour of a fod truck.

Too bad they couldn't keep both going.

The pit master was only one guy. And he didn't want to give his
secrets to a trainee.

So it will die with him. I told Steve that if our church does a chili
cook off in conjunction with a Super Bowl watch party, I'll probably
not do a pot. He said that he might try smoking some beef, and going
from there. I'd assist but it would be mostly his doings this time.

I've given up competitive chill cooking. I now buy my chilli spice in
1# containers rather than the 5# jugs I used to get.

I still use a combination of fresh and dry chili peppers and other
spicing, never bought them in large quantity.

Most people around here automatically put catsup on their French
fries. I might do soome malt vinegar. And if I'm at Long John Silver's
I might dab on a bit of tartar sauce or catsup-based cocktail sauce.

I'll do malt vinegar if it's available.

Nosy parket that I am I'd ask what's "off-putting" about the sriracha. Especially if he uses other hot sauces. I don't care for sauces that
are too vinegar forward. Like choosing between Tabasco and Trappey's
Red
Devil - I'll go for the Trappey's every time because the Tabasco has
more of a vinegar whang than I care for. My overall, commonly
available in
a restaurant, hot sauce is Cholula.

Probably the vinegar, now that I think about it.

Life is too short to eat stuff you don't care for

That's why I don't do peanut butter, coffee, coconut or cranberry sauce.
(G)

I was planning this for supper. But Dennis came back from his son's
with two shrimp tacos for me. There went that plan. Maybe for lunch tomorrow.

Title: Dirty Dave's Unburger
Categories: Five, Beef, Cheese, Sandwiches
Yield: 1 Sandwich

I'd go for the shrimp tacos in a heart beat. (G) A new to us fast food
place opened up in town this past week; we tried it for lunch today.
Cook Out's main claim to fame is that they have 40 flavors of milk
shakes but otherwise it's a poor excuse of a combination of Taco Bell, Chick-Fil-A and McDonald's. I had a grilled chicken breast sandwich
minus the honey mustard, onion rings (4!), and a lightly dressed "cole slaw"--basically chopped cabbage and I think, a bit of green pepper.
Dressing had something sweet in it, no may, not sure what else. Sandwich
was a bit on the dry side,especially the last few bites (thin end of the breast). I had a chocolate mint shake, points for thickness but it was a
very light milk chocolate with hardly any mint. Have to try something
else to see if it's worth adding to our choices or not, as of now, not
sure until we try more.

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


... Get shopping while the gettin' is good!!!

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

Dave Drum wrote to Sean Dennis <=-

Here's one I do in thosae souffle dishes I gave you the Tin Yurl to.
It uses canned asparagus. And if you don't crisp the cheese = it's
gummable. Bv)=

Saved it. That looks like a great side dish with meat. Maybe ham?

Here's a recipe just for you...

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

Title: Hominy Bread <r T>
Categories: Bread machi, Breads, Whole grain
Yield: 8 Servings

2 ts Active Dry Yeast; Or 1/2 Pkg
2 c Bread Flour
1 c Cooked Hominy Grits; Instant
-Is Fine - Prepare 2
-Envelopes
2 ts Sugar
1/2 ts Salt
1 ts Icbinb-Light; *Note
2 tb Water

This is good with stews, or as a side dish for fried chicken.

*NOTE: Original recipe used 1 T butter

Add all the ingredients to the machine in the order listed. Choose
either regular or light crust (depending on your preference) and push
"Start".

Make sure that the cooked grits aren't too wet or the bread will
still be good but the top will collapse.

I really enjoyed the flavor of this.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>

NOTES : Cal 205 Fat 1.1g Carb 41.8g Fib 1.1g Pro 6.2g Sod 138mg CFF
4.7% Recipe by: The Bread Machine Baker, Elizabeth Harbison

Posted to MC-Recipe Digest by "gswindell@widomaker.com"
<gswindell@widomaker.com> on Apr 21, 1998

MMMMM

-- Sean

... Conserve toilet paper...use both sides.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Sean Dennis <=-

Or po'k chops.

Something else I'll be able to eat soon.

I'm sure you're being facetious. You do know about that place where
the sun never shines, don't you? Bv)=

Oh quite and yes, quite facetious.

Title: Dirty Dave's Easy Smothered Pork Chops

Another favorite of mine. Like my Waffle House hashbrowns: smothered,
covered, and chunked.

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

Title: Crock Pot Cube Steak and Gravy
Categories: Crockpot, Beef
Yield: 1 Servings

2 1/2 Lbs. Steak (Salted And
-Peppered); (up to 2)
Flour
1 pk Onion gravy mix
1 cn Cream of mushroom soup
2 c Water

Dip steak in flour, fry until brown. Place in crock pot. Add water,
soup and gravy mix. Cover and cook on low 6 to 8 hours. Excellent
when served with mashed potatoes or rice. Posted to recipelu-digest
Volume 01 Number 396 by James and Susan Kirkland <kirkland@gj.net> on
Dec 22, 1997

MMMMM

-- Sean

... "Everyone considered him the coward of the county... " -- Kenny Rogers
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dave Drum <=-

Or po'k chops.

Something else I'll be able to eat soon.

I'm sure you're being facetious. You do know about that place where
the sun never shines, don't you? Bv)=

Oh quite and yes, quite facetious.

Title: Dirty Dave's Easy Smothered Pork Chops

Another favorite of mine. Like my Waffle House hashbrowns: smothered, covered, and chunked.

I wifh we had a Waffle House here. I do like their taters - because
they serve them crispy-crunchy. I drain most of the yolk from my basted
eggs onto the hash-browns, put the solidified yolk portion and its edge
of whgite onto toast with a strip of bacon for a bacon & egg sammich & chow-down.

We used to have Toddle House (4 stores) here but the owner of the local franchise got buted for dealing both drugs and girls. We had a Huddle
House until a couple months ago when the franchisee quit sending his $$$
to the mothership in Memphis and re-branded. Still the same menu - just
with different names. And still on that off-ramp next to the Loce Brothers truck-em-up stop. Bv)=

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

Title: Crock Pot Cube Steak and Gravy
Categories: Crockpot, Beef
Yield: 1 Servings

I've made something very similar a time or several. Bv)=

Where would home cooks be without "Campbell's Cream of" soups?

Here's one you can munch before your teeth are fitted ...

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

Title: Skillet Stroking Off
Categories: Five, Beef, Mushrooms, Pasta
Yield: 3 Servings

1 lb Ground beef
21 oz (2 cans) cream of mushroom
- soup; undiluted
4 oz Can mushroom stems & pieces;
- undrained
12 oz Wide egg noodles
Salt & pepper

Cook the hamburder in a high-sided skillet, breaking
up any lumps, until all the pink is gone and most of
the fat has rendered.

While you are doing this put the noodles on to boil.

Add the two cans of mushroom soup, stirring well. Add
the can of mushroom pieces and its liquid. Stir in.
Grind some pepper over the whole thing. Taste for salt.
Adjust as necessary.

Drain the pasta and add to the skillet, stirring to
combine. Serve.

Uncle Dirty Dave's Kitchen

MMMMM

... "When engaged in eating, the brain should be the servant of the stomach." ___ MultiMail/Win v0.52

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

Hi Dave,

We don't have Onofrio's in our stores so I can't start with it. The
Rao's was a "hmmmm, let's see if it lives up to its hype" purchase.
We've tried different ones from time to time; up in Vermont, we tried
the Hanniford's house brand and it was pretty decent. Not as good as
the Rao's but worked well with the additon of more Itailan herbs and spices, plus some ground meat (didn't have time to do meat balls).

If I'm just doing "non-special" spaghetti I generally am going to opt
for a ground meat sauce ... mostly using Humphrey's Italian sausage
and just a little grouynd beef. That lets me get away with a straight-from-the-
jar Classico or Prego red sauce (whichever is on "special". Bv)=

If I do a fast and easy sauce, I'll use ground beef, tomato paste,
tomato sauce, water and herbs/spices. For really fast sauce, I'll omit
the tomato paste, use the sauce and a can of diced tomatoes. Don't do
that very often but it's a "5 o'clock and need something for supper and
have to be out the door by 6:30 or so" last resort.

Most people around here automatically put catsup on their French
fries. I might do soome malt vinegar. And if I'm at Long John Silver's
I might dab on a bit of tartar sauce or catsup-based cocktail sauce.

I'll do malt vinegar if it's available.

Nosy parket that I am I'd ask what's "off-putting" about the sriracha.

Probably the vinegar, now that I think about it.

Life is too short to eat stuff you don't care for

That's why I don't do peanut butter, coffee, coconut or cranberry
sauce. (G)

And you juist hit on three of my regular noshes.

So enjoy all you want of them, just don't offer them to me.

I was planning this for supper. But Dennis came back from his son's
with two shrimp tacos for me. There went that plan. Maybe for lunch tomorrow.

Title: Dirty Dave's Unburger
Categories: Five, Beef, Cheese, Sandwiches
Yield: 1 Sandwich

I'd go for the shrimp tacos in a heart beat. (G) A new to us fast food place opened up in town this past week; we tried it for lunch today.
Cook Out's main claim to fame is that they have 40 flavors of milk
shakes but otherwise it's a poor excuse of a combination of Taco Bell, Chick-Fil-A and McDonald's. I had a grilled chicken breast sandwich

You'll know better next time. If you have a Hardee's/Carl's Junior
near you I can recommend their hand-breadedc chicken sandwich. Or, of course, the King of Chicken sandwiches - Popeyes.

Closest Hardee's is probably down in Raleigh now. Had one in town but it
closed without warning several years ago. Building has stood there,
still signage on it. Good location but so far, nobody has done anything
with it yet.

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


... gnorw og... gnorw og... gnorw og nac gnihton

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

Ruth Haffly wrote to Dave Drum <=-

If I'm just doing "non-special" spaghetti I generally am going to opt
for a ground meat sauce ... mostly using Humphrey's Italian sausage
and just a little grouynd beef. That lets me get away with a straight-from-the-
jar Classico or Prego red sauce (whichever is on "special". Bv)=

If I do a fast and easy sauce, I'll use ground beef, tomato paste,
tomato sauce, water and herbs/spices. For really fast sauce, I'll omit
the tomato paste, use the sauce and a can of diced tomatoes. Don't do
that very often but it's a "5 o'clock and need something for supper and have to be out the door by 6:30 or so" last resort.

I've been known to add a can of Red Gold diced tomatoes (sometimes w/green chilies) and an extra ts of "Italian seasoning" when tarting-up the ready
made sauce.

8<----- HACK ----->8
\

I was planning this for supper. But Dennis came back from his son's
with two shrimp tacos for me. There went that plan. Maybe for lunch tomorrow.

Title: Dirty Dave's Unburger
Categories: Five, Beef, Cheese, Sandwiches
Yield: 1 Sandwich

I'd go for the shrimp tacos in a heart beat. (G) A new to us fast food place opened up in town this past week; we tried it for lunch today.
Cook Out's main claim to fame is that they have 40 flavors of milk
shakes but otherwise it's a poor excuse of a combination of Taco Bell, Chick-Fil-A and McDonald's. I had a grilled chicken breast sandwich

Chris is a pretty good cook. Which I can't blame on his dad = who can barely make his own breakfast without much weeping, wailing and gnasing of teeth.

You'll know better next time. If you have a Hardee's/Carl's Junior
near you I can recommend their hand-breadedc chicken sandwich. Or, of course, the King of Chicken sandwiches - Popeyes.

Closest Hardee's is probably down in Raleigh now. Had one in town but
it closed without warning several years ago. Building has stood there, still signage on it. Good location but so far, nobody has done anything with it yet.

Who knows why stuff like that happens. When Carl's Jr bought Hardee's they changed the signage on all of the Herdee's around here ... but soon changed
it back - even though the menus are the same.

I was idling away some time yesterday and reading one of the ubiquitous
"Best of" list6s ... this one for fast-food burgers. Hardee's finished ahead
of sister chain Carl's Jr. but the winner was Wendy's. I like Dave's Single. But I druther have a Baconator. Bv)=

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

Title: Wendy's Baconator
Categories: Beef, Pork, Vegetables, Breads, Cheese
Yield: 4 sandwiches

2 lb Ground chuck
1 ts Salt
12 sl American cheese
12 sl Bacon
4 Hamburger buns; seeded
1/4 c Mayonnaise
1/4 c Ketchup

Place bacon on a baking sheet that has a wire rack on
it. Bake at 425 degrees for about 12 to 15 minutes or
until bacon is crisp.

Divide into 8 portions. Gently shape each piece into
squares. Grill burgers on either on a stainless grill,
or cook them in a stainless steel skillet. Season
burgers with salt as you cook them

Spread a little butter on the buns and toast them on the
stainless steel griddle or toast under a broiler.

ASSEMBLU: Place in the following order
Top bun
Mayonnaise
Ketchup
Bacon
Cheese
Burger Patty
Bacon
Cheese
Burger Patty
Cheese
Bottom Bun

MAKES: 4 servings

Author: Stephanie Manley

RECIPE FROM: https://copykat.com

Uncle Dirty Dave's Archives

MMMMM

... January 6, 2021. ANOTHER day that will live in infamy!
___ MultiMail/Win v0.52

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

Sean Dennis wrote to Dave Drum <=-

Title: Skillet Stroking Off

Thank you and saved!

Something to torture your pancreas with...

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

Title: Creamy Chocolate Pie
Categories: Bobbie - no, Chocolate, Desserts, Pies & tart
Yield: 8 Servings

Won't hurt my pancreas a bit. I'm not much on cream pies. Except, maybe
Key Lime or Pie Plant

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

Title: Rhubarb Custard Pie
Categories: Pies, Pastry, Fruits, Citrus, Dairy
Yield: 6 Servings

1 (9") pie crust

MMMMM--------------------------FILLING-------------------------------
3 1/4 c Rhubarb (1 lb); in 1/2" pcs
3 tb All-purpose flour
3/4 c Sugar *
Zest from 1 large orange **
1/4 ts Ground cinnamon
1/4 ts Ground nutmeg
1/4 ts Salt
2 lg Eggs; room temp
1/3 c Heavy whipping cream ***
1 ts Vanilla extract

When ready to assemble pie: Set oven @ 375°F/190°C.

Roll out your pastry: Roll your pie crust into a 12"
circle. Drape it over a 9" pie plate. Tuck the edges
under and crimp it, so it looks pretty. Return it to
the fridge.

PREPARE FILLING: Whisk flour, sugar, orange zest,
cinnamon, nutmeg, and salt in a large bowl. Whisk eggs,
heavy cream, and vanilla in another medium bowl. Add the
wet ingredients to the dry ingredients and whisk to
combine. Add the rhubarb and fold together with a
spatula.

ASSEMBLE THE PIE: Pour the filling into the crust.
Smooth the top with a spatula.

BAKE THE PIE: Put the pie on a cookie sheet to protect
your oven from spillovers. Fold aluminum foil in half
and create a cover just around the edges of the pie
crust, leaving the filling exposed.

Place the pie in the oven. Remove the foil halfway
through the baking time. Bake until the custard is fully
set, without a jiggle, and the crust is golden brown,
about 45 minutes.

COOL: Let cool on a wire rack to room temperature, about
45-50 min.

SERVE: Serve this pie slightly warm, cold, or at room
temperature. Dust with powdered sugar just before
serving. Store leftovers covered and in the refrigerator
for up to 3 days.

* Use 1/2 cup sugar if you like it more tart (like me)
or increase to a full cup for the sugar freaks. The
3/4 cup call out is a compromise - UDD

** As long as you're zesting a fresh orange why not
use the juice for part of the water in the crust?
It's a neat trick - UDD

*** I have made this with 2% and got an OK result. But
you should use at least Half & Half or ideally 40% BF
whipping cream. - UDD

Original recipe by: Summer Miller

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

Uncle Dirty Dave's Kitchen

MMMMM

... No man needs a vacation so much as the man who has just had one.
___ MultiMail/Win v0.52

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Hi Dave,
On <Sat, 07 Feb 25>, you wrote me:

Something like this? My Humphrey's Market features "Bacon Sizzler
Patties" every few weeks in ntheir ad. I always buy at least a pound
of the 4 oz. patties and me and my Geiorge Foreman have a party.

Laugh, exactly like this. I've made them once, I just checked and it was before I started keeping track so I may have just found a recipe online
and used it as a starting point.

Title: Ground Bacon Burger
in a food processor and roughly chop.

I do know I used a food processor as I don't have a grinder anymore.

I have saved this one as it looks good to me.

Shawn

... Why Johnny Can't Read - Now available on DVD


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Ruth Haffly wrote to Dave Drum <=-

I've been known to "enhance" the McCormick pre-mixed with some rigani which I met for the 1st time on Dale Shipp's deck during the l;ast
picnic there.

I forget; is the rigani oregano or basil?

It's the Greek version of oregano. Here's a link to where I buy my seed
and which has a good descriptions, etc. https://tinyurl.com/O-RIGANI1

Chris is a pretty good cook. Which I can't blame on his dad = who can barely make his own breakfast without much weeping, wailing and
gnasing of teeth.

Steve is a pretty good cook too. Right now he's making up some sauerbraten; I was going to do it yesterday but ot hit by a bug in the
wee small hours. The worst of it is past but I just don't feel like cooking. The sauerbraten will be cooked, but then put in the fridge
until I feel better. (Steve had the bug earlier this week, has gotten
over it faster.)

I was a better cook than my wife. I think the Food Network show "How
to Boil Water" was written with her in mind.

We are both pretty good cooks. Steve's mom made sure he knew the basics before leaving home. Time, travel, exposure to the echo here, and some Food network have made us both better as well as expanding our culinary horizons.

Funny how that works. When I managed the satellite shop we had a boob tube going all the time. I watched a lot of Food Network and the shows I liked
best were the real cooking shows - like 2 Fat Ladies, or David Rosengarten.

Emeril was the only "showman chef" that I paid much attention to as he
taught techniques as well as described ot gushed over it. Jerks like that creepy, spiky hair Fieri duds ..... well, this is a family echo so I'll be quiet now. Bv)=

You'll know better next time. If you have a Hardee's/Carl's Junior
near you I can recommend their hand-breaded chicken sandwich. Or, of course, the King of Chicken sandwiches - Popeyes.

Closest Hardee's is probably down in Raleigh now. Had one in town but
it closed without warning several years ago. Building has stood there, still signage on it. Good location but so far, nobody has done anything with it yet.

Who knows why stuff like that happens. When Carl's Jr bought Hardee's
they changed the signage on all of the Herdee's around here ... but
soon changed it back - even though the menus are the same.

I was idling away some time yesterday and reading one of the
ubiquitous "Best of" list6s ... this one for fast-food burgers.
Hardee's finished ahead of sister chain Carl's Jr. but the winner was Wendy's. I like Dave's Single. But I druther have a Baconator. Bv)=

I'd rather go for a chicken something or other than a burger most of
the time.

There was a "Best of" on chicken, too. Popeyes, of course, won but to
my surprise Chick Filly was mid-pack, behind Kanes, Shake Shack, and, of course, Popeye's. KFC, McD's and White Castle brought up the rear.

Still, when I pass by the local Chick Fil A the dual drive-thru lanes
wrap around the building and back out into the street for half a block.
No way I'd wait that long for *anyone's* chicken sandwich.

More likely to park, go in, get my grub and be on my way before the
third car on-line has placed its order. Bv)=

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

Title: Dave's Homemade Shake n Bake Mix
Categories: Breads, Herbs, Cheese, Vegetables
Yield: 8 Servings

4 c Dry bread crumbs
1/3 c Oil
1 tb Salt
1 tb Paprika
1 tb Celery salt
1 tb Grated Parmesan
1 ts Coarse ground black pepper
1 ts Garlic granules
1/2 ts Onion granules
1 pn Dried basil
1 pn Dried parsley
1 pn Dried oregano or rigani

In a large resealable (ZipLoc(R)) plastic bag combine
the crumbs, oil, salt, paprika, celery salt, Parmesan
pepper, garlic, onion, basil, parsley and oregano.

Seal bag and shake all ingredients together.

NOTES: For pork I increase the oregano and basil. And
add 1/4 ts ground cumin. For chicken I add a big pinch
of dried, crumbled sage and increase the paprika to two
pinches.

Uncle Dirty Dave's Kitchen

MMMMM

... I went to a seafood rave last week and pulled a mussel.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

I've been known to "enhance" the McCormick pre-mixed with some rigani which I met for the 1st time on Dale Shipp's deck during the l;ast
picnic there.

I forget; is the rigani oregano or basil?

It's the Greek version of oregano. Here's a link to where I buy my
seed and which has a good descriptions, etc.

https://tinyurl.com/O-RIGANI1

Thanks, now I know what to look for, for our herb bed.

Chris is a pretty good cook. Which I can't blame on his dad = who can barely make his own breakfast without much weeping, wailing and
gnasing of teeth.

Steve is a pretty good cook too. Right now he's making up some sauerbraten; I was going to do it yesterday but ot hit by a bug in the
wee small hours. The worst of it is past but I just don't feel like cooking. The sauerbraten will be cooked, but then put in the fridge
until I feel better. (Steve had the bug earlier this week, has gotten
over it faster.)

I was a better cook than my wife. I think the Food Network show "How
to Boil Water" was written with her in mind.

We are both pretty good cooks. Steve's mom made sure he knew the basics before leaving home. Time, travel, exposure to the echo here, and some Food network have made us both better as well as expanding our culinary horizons.

Funny how that works. When I managed the satellite shop we had a boob
tube going all the time. I watched a lot of Food Network and the shows
I liked best were the real cooking shows - like 2 Fat Ladies, or David Rosengarten.

Alton Brown was one of my all time Food Network favorites. We first got
it in HI, enjoyed watching "Iron Chef" in the original Japanes, without subtitles.

Emeril was the only "showman chef" that I paid much attention to as he taught techniques as well as described ot gushed over it. Jerks like
that creepy, spiky hair Fieri duds ..... well, this is a family echo
so I'll be quiet now. Bv)=

I half watched Emeril on nights Steve had school and I had no outside committments. Ususally had a hand sewing project on my lap that got more attention.

I was idling away some time yesterday and reading one of the
ubiquitous "Best of" list6s ... this one for fast-food burgers.
Hardee's finished ahead of sister chain Carl's Jr. but the winner was Wendy's. I like Dave's Single. But I druther have a Baconator. Bv)=

I'd rather go for a chicken something or other than a burger most of
the time.

There was a "Best of" on chicken, too. Popeyes, of course, won but to
my surprise Chick Filly was mid-pack, behind Kanes, Shake Shack, and,
of course, Popeye's. KFC, McD's and White Castle brought up the rear.

Still, when I pass by the local Chick Fil A the dual drive-thru lanes
wrap around the building and back out into the street for half a
block. No way I'd wait that long for *anyone's* chicken sandwich.

It's just That popular! Good to see they're expanding out of the Deep
South, glad that they still remain closed on Sunday.

More likely to park, go in, get my grub and be on my way before the
third car on-line has placed its order. Bv)=

That's what we have to do, we've a high top on the back of our truck,
plus radio antennas. Also, when we're towing, no way can we take the
camper thru a drive thru. We usually have to find a parking spot off
premisis when towing to have room to park the rig.


---
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)

Hi Sean,

Probably about the going rate these days. It's going to be a vicous cycle--can't afford to go out to eat which means restarants will close

That and how chicken farms mysteriously catch on fire and explode...

But, it's a lot easier to keep the fox out of the hen house these days.
(G)

That will take some getting used to/toughening up in that area. Did you get any sort of breaking in schedule or just "wear as tolerated" type instructions?

Just start wearing them and deal with it.

OUCH! You would think they would give you a break in schedule after
being so long without teeth. Guess they figure you know what you can
tolerate and will go accordingly. I had a cleaning yesterday; all looks
good.


---
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)

Sean Dennis wrote to Dave Drum <=-

Dave Drum wrote to Sean Dennis <=-

Here's one I do in thosae souffle dishes I gave you the Tin Yurl to.
It uses canned asparagus. And if you don't crisp the cheese = it's
gummable. Bv)=

Saved it. That looks like a great side dish with meat. Maybe ham?

Or po'k chops.

Here's a recipe just for you...

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

Title: Hominy Bread <r T>
Categories: Bread machi, Breads, Whole grain
Yield: 8 Servings

I'm sure you're being facetious. You do know about that place where
the sun never shines, don't you? Bv)=

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

Title: Dirty Dave's Easy Smothered Pork Chops
Categories: Pork, Vegetables, Sauces
Yield: 2 Servings

2 (4 oz ea) pork chops
1 lg Sweet onion; peeled, sliced,
- separated into rings
Salt & pepper
10 3/4 oz Can cream of mushroom or
- other favourite soup *

Salt and pepper the chops. Brown them in a small
skillet over low heat until the desired colour is
reached and the fat renders. Remove to a plate.

Add the onion to the skillet and saute it until
translucent and limp.

Layer the chops and onions in a baby crock-pot.

Open the can of soup and add to the skillet with
a little water (if needed) and heat, stirring, until
desired smoothness is reached. Pour over the chops
and onions in the crock-pot, clap the lid on, set
the control for low and forget about them for 6 to 8
hours.

* I have used cream of celery, cream of asparagus and
cream of potato with good results. But, the stand-by
is still the good ol' mushroom soup. Every bachelor
cook's best friend. - UDD

Serves two with sides. Or just me if I'm hungry.

From the mind and imagination of Uncle Dirty Dave

Uncle Dirty Dave's Kitchen

MMMMM

... The good news is that the bad news was wrong...
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Dave Drum <=-

We don't have Onofrio's in our stores so I can't start with it. The
Rao's was a "hmmmm, let's see if it lives up to its hype" purchase.
We've tried different ones from time to time; up in Vermont, we tried
the Hanniford's house brand and it was pretty decent. Not as good as
the Rao's but worked well with the additon of more Itailan herbs and spices, plus some ground meat (didn't have time to do meat balls).

If I'm just doing "non-special" spaghetti I generally am going to opt for
a ground meat sauce ... mostly using Humphrey's Italian sausage and just
a little grouynd beef. That lets me get away with a straight-from-the-
jar Classico or Prego red sauce (whichever is on "special". Bv)=

8<----- AXE ----->8

I've given up competitive chill cooking. I now buy my chilli spice in
1# containers rather than the 5# jugs I used to get.

I still use a combination of fresh and dry chili peppers and other spicing, never bought them in large quantity.

When I do my pot of chilli I make the liquid using tomasto juice, herbs, spices, onion, bel pepper and either a nbice fat, zippy jalapeno or the equivalent weight of serrano chilies. Liquify all in the Waring Blender
and we're off to the races. If liquid is needed during cooking I'll add
chicken broth.

Most people around here automatically put catsup on their French
fries. I might do soome malt vinegar. And if I'm at Long John Silver's
I might dab on a bit of tartar sauce or catsup-based cocktail sauce.

I'll do malt vinegar if it's available.

Nosy parket that I am I'd ask what's "off-putting" about the sriracha. Especially if he uses other hot sauces. I don't care for sauces that
are too vinegar forward. Like choosing between Tabasco and Trappey's
Red
Devil - I'll go for the Trappey's every time because the Tabasco has
more of a vinegar whang than I care for. My overall, commonly
available in
a restaurant, hot sauce is Cholula.

Probably the vinegar, now that I think about it.

Life is too short to eat stuff you don't care for

That's why I don't do peanut butter, coffee, coconut or cranberry
sauce. (G)

And you juist hit on three of my regular noshes.

I was planning this for supper. But Dennis came back from his son's
with two shrimp tacos for me. There went that plan. Maybe for lunch tomorrow.

Title: Dirty Dave's Unburger
Categories: Five, Beef, Cheese, Sandwiches
Yield: 1 Sandwich

I'd go for the shrimp tacos in a heart beat. (G) A new to us fast food place opened up in town this past week; we tried it for lunch today.
Cook Out's main claim to fame is that they have 40 flavors of milk
shakes but otherwise it's a poor excuse of a combination of Taco Bell, Chick-Fil-A and McDonald's. I had a grilled chicken breast sandwich
minus the honey mustard, onion rings (4!), and a lightly dressed "cole slaw"--basically chopped cabbage and I think, a bit of green pepper. Dressing had something sweet in it, no may, not sure what else.
Sandwich was a bit on the dry side,especially the last few bites (thin
end of the breast). I had a chocolate mint shake, points for thickness
but it was a very light milk chocolate with hardly any mint. Have to
try something else to see if it's worth adding to our choices or not,
as of now, not sure until we try more.

You'll know better next time. If you have a Hardee's/Carl's Junior near you
I can recommend their hand-breadedc chicken sandwich. Or, of course, the King of Chicken sandwiches - Popeyes.

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

Title: DIY Popeyes Chicken Sandwich
Categories: Poultry, Dairy, Herbs, Chilies
Yield: 4 Servings

MMMMM----------------------CHICKEN MARINADE---------------------------
2 Boned, skinned chicken
- breasts
1 c Buttermilk
1 ts (EA) paprika, garlic powder
- black pepper, salt

MMMMM--------------------------BREADING-------------------------------
1 c Flour
1/2 c Corn starch
1 tb (EA) paprika, garlic powder
- onion powder, ground
- cayenne pepper
1 ts (EA) salt & pepper

MMMMM-------------------------SPICY MAYO------------------------------
1/2 c Mayo
1 ts Hot sauce
1 ts Paprika or cajun seasoning
1/2 ts Garlic powder

MMMMM--------------------------ASSEMBLY-------------------------------
4 md Brioche buns
Mayonnaise
Sliced dill pickles
4 c Oil; for frying

TO MARINATE CHICKEN: Pound chicken breasts in between
two pieces of parchment paper or plastic wrap. Cut each
chicken breast in half crosswise to make 2 small pieces
of chicken about the same size as the bun.

In a large bowl, buttermilk, paprika, garlic powder,
salt & black pepper. Add the chicken to the mix and
place in the fridge to marinate up to 24 hours or use
right away.

TO COOK CHICKEN: Heat oil in a large heavy-duty skillet
or pot on medium temperature or until the temperature
reaches 350┬║F/175┬║C.

In a medium shallow bowl, whisk the flour, cornstarch,
and spices. Drizzle 2-3 tablespoons of the buttermilk
batter into the flour mixture and mix it through with a
fork.

Working with 1 piece at a time, dredge chicken the flour
mixture and press flour on the top chicken to form a
thick crust. Transfer chicken to hot oil and fry for 3-5
minutes per side or until the outside is crispy and
golden and the internal temperature reaches 165F.

TO ASSEMBLE: Melt 1 tablespoon butter in a large
saucepan and toast buns face down until golden and
crisp. Whisk all the ingredients for the mayo in a small
bowl and spread a generous layer of mayo on each bun.
Top with pickles and chicken. Enjoy hot!

Serves: 4 sandwiches

RECIPE FROM: https://gimmedelicious.com

Uncle Dirty Dave's Archives

MMMMM

... The primary requisite for writing well about food is a good appetite.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Sean Dennis <=-

Title: Skillet Stroking Off

Thank you and saved!

Something to torture your pancreas with...

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

Title: Creamy Chocolate Pie
Categories: Bobbie - no, Chocolate, Desserts, Pies & tart
Yield: 8 Servings

1/2 c Water
1 tb Cornstarch
1 cn (14 ounce) chocolate
-sweetened condensed milk
3 Egg yolks; slightl beaten
2 tb Margarine or butter
1/2 ts Vanilla extract
1 pk (6 ounce) graham cracker
-crumb pie crust
Whipped topping or whipping
-cream

Stir together water and cornstarch. In saucepan, combine sweetened
condensedm ilk and egg yolks; stir in cornstarch mixture. Cook over
Medium-Low heat, stirring constantly until thick and bubbly, about
12-15 minutes. Remove from heat; stir in margarine and vanilla. Spoon
into pie crust. Chill 3 hours or until set. Top with whipped topping
or whipped cream. Refrigerate leftovers. MC formatting by
bobbi744@sojourn.com

Recipe by: Eagle Brand Recipe

Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com>
on Mar 25, 1998

MMMMM

-- Sean

... Lawsuit: What attorneys wear to court.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Shawn Highfield wrote to Dave Drum <=-

of sister chain Carl's Jr. but the winner was Wendy's. I like Dave's Single. But I druther have a Baconator. Bv)=

I'd rather have a baconator without the hamburger and with extra bacon. LOL

Something like this? My Humphrey's Market features "Bacon Sizzler Patties" every few weeks in ntheir ad. I always buy at least a pound of the 4 oz. patties and me and my Geiorge Foreman have a party.

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

Title: Ground Bacon Burger
Categories: Pork, Vegetables, Herbs, Breads
Yield: 4 Burgers

2 lb Uncooked bacon
1/2 lb Bacon; cooked, fine chopped
2 tb Your favourite BBQ dry rub
2 c Shredded iceberg lettuce
2 lg Tomatoes; sliced
BBQ sauce; optional
4 Kaiser rolls; split, lightly
- toasted

ADDITIONAL TOOLS: Stand mixer w/meat grinder attachment
or food processor

Prepare grill for medium-high heat cooking,
approximately 400ºF/205ºC.

Rough chop the uncooked bacon and place in the freezer
for approximately 15 minutes until it begins to firm but
hasn't frozen through. Once partially frozen, feed it
through the grinder attachment of a stand mixer or place
in a food processor and roughly chop.

Once the bacon has been properly ground, gently mix in
the chopped cooked bacon then form into 4 burger
patties. Season patties lightly on both sides with BBQ
dry rub seasoning.

Place patties on the grill and cook until they reach a
minimum internal temperature of 160ºF/71ºC. Remove the
burger patties from the grill. Assemble burgers by
spreading BBQ sauce or Mayonnaise on the buns, place
patty on the bottom bun, followed by shredded iceberg
lettuce, and 2-3 slices of tomatoes. Add the top bun
and serve immediately.

UDD NOTE: A nice slice of Cheddar or Colby cheese is a
nice touch. Pepper jack, too.

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

Uncle Dirty Dave's Kitchen

MMMMM




... Bacon *IS* the perfect vegetable. It goes with everything!
___ MultiMail/Win v0.52

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

Ruth Haffly wrote to Dave Drum <=-

I've been known to add a can of Red Gold diced tomatoes (sometimes
w/green chilies) and an extra ts of "Italian seasoning" when
tarting-up the ready made sauce.

Whatever works. I have Italian seasoning on hand but for making sauce,
I prefer the individual herbs/spices. Made up a jar of the various ones for the camper so I don't have to carry as many jars. It's basically
equal amounts of parsley, basil and oregano, then I also add (from separate jars) garlic granules, salt and pepper.

I've been known to "enhance" the McCormick pre-mixed with some rigani
which I met for the 1st time on Dale Shipp's deck during the l;ast picnic there.

But Dennis came back from his son's with two shrimp tacos for me.
There went that plan. Maybe for lunch tomorrow.

Title: Dirty Dave's Unburger
Categories: Five, Beef, Cheese, Sandwiches
Yield: 1 Sandwich

I'd go for the shrimp tacos in a heart beat. (G) A new to us fast food place opened up in town this past week; we tried it for lunch today.
Cook Out's main claim to fame is that they have 40 flavors of milk
shakes but otherwise it's a poor excuse of a combination of Taco Bell, Chick-Fil-A and McDonald's. I had a grilled chicken breast sandwich

Chris is a pretty good cook. Which I can't blame on his dad = who can barely make his own breakfast without much weeping, wailing and
gnasing of teeth.

Steve is a pretty good cook too. Right now he's making up some sauerbraten; I was going to do it yesterday but ot hit by a bug in the
wee small hours. The worst of it is past but I just don't feel like cooking. The sauerbraten will be cooked, but then put in the fridge
until I feel better. (Steve had the bug earlier this week, has gotten
over it faster.)

I was a better cook than my wife. I think the Food Network show "How to
Boil Water" was written with her in mind.

You'll know better next time. If you have a Hardee's/Carl's Junior
near you I can recommend their hand-breaded chicken sandwich. Or, of course, the King of Chicken sandwiches - Popeyes.

Closest Hardee's is probably down in Raleigh now. Had one in town but
it closed without warning several years ago. Building has stood there, still signage on it. Good location but so far, nobody has done anything with it yet.

Who knows why stuff like that happens. When Carl's Jr bought Hardee's
they changed the signage on all of the Herdee's around here ... but
soon changed it back - even though the menus are the same.

I was idling away some time yesterday and reading one of the
ubiquitous "Best of" list6s ... this one for fast-food burgers.
Hardee's finished ahead of sister chain Carl's Jr. but the winner was Wendy's. I like Dave's Single. But I druther have a Baconator. Bv)=

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

Title: Wendy's Baconator
Categories: Beef, Pork, Vegetables, Breads, Cheese
Yield: 4 sandwiches

If you ever want to try a favourite restaurant dish at home I can recommend
her web site most heartily. https://copykat.com

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

Title: Red Lobster Parrot Bay Coconut Shrimp
Categories: Seafood, Breads, Booze
Yield: 4 servings

1/2 lb Large (U30) shrimp;
- butterflied
1 c Sweetened coconut flakes
1 c Plain bread crumbs
1/4 c Cornstarch; for mixing
- w/coconut & bread crumbs
1/2 c Pina colada mix
3 tb Captain Morgan Spiced Rum
1 tb Powdered sugar
1/2 c Cornstarch

In a deep bowl, combine the bread crumbs, 1/4 cup
cornstarch, and the coconut and set aside.

Combine the pina colada mix, the powdered sugar and the
rum in a small mixing bowl and set aside. Place 1/2 cup
cornstarch in a separate bowl.

Heat oil for deep frying - oil should be @ 375ºF/190ºC
for frying shrimp. Coat the shrimp twice as follows:

FIRST COATING: Cornstarch, then in the pina colada mix,
then dust in bread crumb/coconut mixture.

SECOND COATING: Pina colada mix, and then the bread
crumb/coconut mixture.

Place the prepared shrimp carefully into the hot oil and
fry until golden brown. Remove from the fryer and drain.

Author: Stephanie Manley

RECIPE FROM: https://copykat.com

Uncle Dirty Dave's Archives

MMMMM

... Learn how to enjoy where you are on the way to where you're going.
___ MultiMail/Win v0.52

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

Hi Dave,

Whatever works. I have Italian seasoning on hand but for making sauce,
I prefer the individual herbs/spices. Made up a jar of the various ones for the camper so I don't have to carry as many jars. It's basically
equal amounts of parsley, basil and oregano, then I also add (from separate jars) garlic granules, salt and pepper.

I've been known to "enhance" the McCormick pre-mixed with some rigani which I met for the 1st time on Dale Shipp's deck during the l;ast
picnic there.

I forget; is the rigani oregano or basil?

Chris is a pretty good cook. Which I can't blame on his dad = who can barely make his own breakfast without much weeping, wailing and
gnasing of teeth.

Steve is a pretty good cook too. Right now he's making up some sauerbraten; I was going to do it yesterday but ot hit by a bug in the
wee small hours. The worst of it is past but I just don't feel like cooking. The sauerbraten will be cooked, but then put in the fridge
until I feel better. (Steve had the bug earlier this week, has gotten
over it faster.)

I was a better cook than my wife. I think the Food Network show "How
to Boil Water" was written with her in mind.

We are both pretty good cooks. Steve's mom made sure he knew the basics
before leaving home. Time, travel, exposure to the echo here, and some
Food network have made us both better as well as expanding our culinary horizons.

You'll know better next time. If you have a Hardee's/Carl's Junior
near you I can recommend their hand-breaded chicken sandwich. Or, of course, the King of Chicken sandwiches - Popeyes.

Closest Hardee's is probably down in Raleigh now. Had one in town but
it closed without warning several years ago. Building has stood there, still signage on it. Good location but so far, nobody has done anything with it yet.

Who knows why stuff like that happens. When Carl's Jr bought Hardee's
they changed the signage on all of the Herdee's around here ... but
soon changed it back - even though the menus are the same.

I was idling away some time yesterday and reading one of the
ubiquitous "Best of" list6s ... this one for fast-food burgers.
Hardee's finished ahead of sister chain Carl's Jr. but the winner was Wendy's. I like Dave's Single. But I druther have a Baconator. Bv)=

I'd rather go for a chicken something or other than a burger most of the
time.


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


... Even I don't understand what I just said...

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

I'd rather go for a chicken something or other than a burger most of the time.

I love griled chicken but the only place in town that has them now id
Bojangles and it's $10 for a grilled chicken sandwich, Borounds, and a
large drink. That's really expensive.

My new dentures work but I need to have the bottom denture adjusted as it is rubbing on the small tissue that holds your lower lip to your jaw. It
hurtas badly after a day of wearing dentures.

-- Sean



--- MBSE BBS v1.1.0 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Sean Dennis <=-

As I told you in e-mail, it's an easy fix. If your living accomodationn has a dentist/lab on site (as my brother remihnded me) it's a "walk-in
fix it on the spot" thing. Then you'll be able to eat this:

Affordable Dentures does have a lab on-site however a dentist does the adjustments. I have a 60 day "free adjustment" period.

A George Foreman grill is great for single people cooking for one (or
two) If you don't have on remind me of your mailing address (via e-mil) and I'll make sure one appears.

I do have a George Foreman. It's the one where the eletronics coomes off and you can put the rest in a dishwasher or simk.

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

Title: Beef and Cornbread Supper
Categories: Meats
Yield: 6 servings

1 1/2 lb Lean ground beef
10 oz Can cream of asparagus soup
1/4 c Onion, finely chopped
2 ts Worcestershire sauce
3/4 c All purpose flour, sifted
1/2 c Corn meal
1 tb Baking powder
1 ts Salt
1/4 c Shortening, melted
2/3 c Milk
1 x Green pepper rings

Preheat oven to 425 degrees. Brown ground beef in a 10 inch cast iron
skillet. Add soup, onion and worcestershire sauce. Simmer for about
5 minutes. Sift the flour, corn meal, baking powder and salt
together in a medium bowl. Add shortening and milk. Beat until
smooth. Pour over ground beef mixture. Spread with narrow spatula
to within 2 inches of the edge. Top with green pepper rings. Bake
for 15 to 20 minutes. Do set the skillet on the table and serve with
a salad...

MMMMM

-- Sean

... Does a clean house show that there's a broken computer?
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Sean Dennis <=-

Probably about the going rate these days. It's going to be a vicous cycle--can't afford to go out to eat which means restarants will close
and we won't have any place to go, etc--until this bird flu thing gets resolved and we have enough chickens to lay eggs for consumption as
well as their regeneration. The price of eggs will still remain high because once a level is reached, it usually isn't reduced very far.

That and how chicken farms mysteriously catch on fire and explode...

That will take some getting used to/toughening up in that area. Did you get any sort of breaking in schedule or just "wear as tolerated" type instructions?

Just start wearing them and deal with it.

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

Title: Corned Beef Supper Casserole
Categories: Meats, Main dish, Rice
Yield: 8 servings

1 tb Cooking oil
1 md Onion, diced
12 oz Can corned beef, chill/dice
1 cn Cream of celery or cream of
Mushroom soup
3/4 c Water
1 ts Gravy Master or Kitchen
Bouquet
1/4 ts Coarse ground black pepper
4 c Cooked dry rice, long grain
2 md Tomatoes, cut in 1/2" slices
1/2 c Fine dry bread crumbs
1/2 c Cheddar cheese, grated

Saute onion in cooking oil until golden yellow. Add corned beef.
Stir lightly until heated through. Combine soup, water, Gravy Master
and pepper, stirring only to blend. Spread rice in a greased 13 by 9
by 2 inch baking dish. Spoon corned beef mixture over rice. Top
with tomato slices. Sprinkle with bread crumbs and cheese. Bake,
covered with foil at 375 degrees for 20 minutes. Uncover. Bake an
additional 5 minutes to lightly brown the tops of the tomatoes.
Serves 8 generously. Serve with a big bowl of slaw, garlic toast,
beverage and a light fruit dessert.

MMMMM

-- Sean

... At least the doctors find me interesting...
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dave Drum <=-

As I told you in e-mail, it's an easy fix. If your living accomodationn has a dentist/lab on site (as my brother remihnded me) it's a "walk-in
fix it on the spot" thing. Then you'll be able to eat this:

Affordable Dentures does have a lab on-site however a dentist does the adjustments. I have a 60 day "free adjustment" period.

A George Foreman grill is great for single people cooking for one (or
two) If you don't have on remind me of your mailing address (via e-mil) and I'll make sure one appears.

I do have a George Foreman. It's the one where the eletronics coomes
off and you can put the rest in a dishwasher or simk.

So much for that mitzvah. I've got a couple - on is the first model. Yhe
other has removavble/switchable cooking plates and a flex joint for making paninia. But, if I'm gonna do a panini I'm more mlikely to drag out the Hamilton Beacg.

Just got back from an overnight in the hospital I didn't see coming. I wanted to get my pulmonologist to re-up my oxygen concen trator since my blood oxy levels have been di[[ing into the 50s /// wgich is nscary. Dr. Bashir's nurse was very emphatic when she instructed my to go to express care or the E.R.

So, off I went to express care where they summoned an ambulance and sent
me to the emergency room. Then they kept me overnight and did beaucoup tests
on my today. I'm back home with an oxygen concentrator and a diagnosis of chongestive heart failure, Really made my whole day.

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

Title: Chicken Caesar Panini
Categories: Breads, Vegetables, Poultry, Herbs
Yield: 1 Serving

2 sl Ciabatta bread
1 tb Casear salad dressing
2 sl (thick) tomato
Handful fresh basil leaves
1/2 ts Italian seasoning
1 tb Olive oil
4 oz Boned, skinned chicken
Salt & pepper

Preheat panini griddle over medium heat. Cook chicken on
the griddle for 5 minutes, flip. Cook for additional 4-5
minutes or until cooked through. Remove chicken. Slice
into thin strips. Set aside.

Brush both slices of bread with olive oil on one side.
Sprinkle oiled side with Italian seasoning. Working
quickly place oiled side down on hot griddle. Top with
grilled chicken and Caesar salad dressing, tomato and
basil. (Feel free to reserve basil and tomato for after
it comes off the griddle if desired.) Top with the other
slice of bread, oiled side up.

Grill until browned and heated through.Enjoy!

RECIPE FROM: https://gatherforbread.com

Uncle Dirty Dave's Kitchen

MMMMM

... Free Speech is not a euphemism for bad manners.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Dave Drum wrote to Sean Dennis <=-

So, off I went to express care where they summoned an ambulance and
sent me to the emergency room. Then they kept me overnight and did beaucoup tests on my today. I'm back home with an oxygen concentrator
and a diagnosis of chongestive heart failure, Really made my whole
day.

I'm sorry to hear that. My birth father had congestive heart failure 20+
years ago. He changed his diet and started exercising more. He's still
doing okay these days. As for the oxygen levels, my medical team panics if mine drops below 90%. I do have a pulse oximeter at home I can use if I suspect anything. My levels fluctuate between 94-98%. Thankfully I've not
had any issues the last year or so.

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

Title: Chicken Thighs with Aromatic Spices
Categories: Mexican, Ceideburg, Chicken
Yield: 4 Servings

Stephen Ceideburg
2 1/2 lb Chicken thighs, skinned
1/2 ts Coarsely ground black
-peppercorns
1/2 ts Cumin seeds
1/2 ts Dried oregano
2 Bay leaves
Salt
6 Cloves garlic, halved
1 1/2 tb Mixed-Spice Paste (recipe
-follows)
1 tb All-purpose white flour
1 md Onion, thinly sliced
4 Long banana peppers, cut
-into long strips
1 tb Vegetable or olive oil
2 tb Cider vinegar or to taste

Bring 7 cups water to a boil in a large saucepan, add chick- en (and a
little more water to cover if needed). Skim off any grayish foam that
rises during the first few minutes of simmering. Add black pepper,
cumin, oregano, bay leaves, 1 tsp. salt and garlic. Partially cover
and simmer gently for 20 to 25 minutes, until the juices run clear
when the thighs are pierced with a knife (boned thighs will cook in
15 to 20 minutes). Remove from the heat and cool the chicken in the
cooking liquid, if time permits. With a slotted spoon, remove thighs
from the broth and set them on a plate. Strain broth, skim fat and
set aside 2 1/2 cups in the refrigerator.

Rub 1 Tbsp. Mixed Spice Paste over the side of the chicken that has
been skinned and let it stand 1 hour uncovered in the refrigerator.
Lightly dust the spice covered side of the chicken with flour,
patting gently to evenly distribute it over the surface and remove
any excess.

Rinse onions, drain thoroughly and set aside with chilies. Set a large
nonstick skillet over medium heat, add oil, and when it is hot, add
chicken, spice-side down, and fry until crisp, about 4 to 5 minutes.
Drain on paper towels and keep warm in a 200 degree F. oven.

Return the pan to the heat and add onions and chilies. Cook over
medium for 4 to 5 minutes, stirring occasionally, until the onions
soften. Add vinegar, reserved broth and remaining 1/2 Tbsp. spice
paste, stirring to dissolve the paste. Simmer for several minutes to
blend the flavors. Taste for salt and vinegar. Place 2 thighs in each
of 4 bowls. Top with a portion of the onion mixture and the broth.

234 CALORIES PER SERVING: 30 G PROTEIN, 7 G FAT, 13 G CARBO- HYDRATE;
208 MG SODIUM; 77 MG CHOLESTEROL.

From Authentic Mexican: Regional Cooking from the Heart of Mexico by
Rick Bayless with Deann Groen Bayless (William Morrow & Company,
1987).

Posted by Stephen Ceideburg

MMMMM

-- Sean

... Maybe broccoli doesn't like you either.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Sean Dennis <=-

OUCH! You would think they would give you a break in schedule after
being so long without teeth. Guess they figure you know what you can tolerate and will go accordingly. I had a cleaning yesterday; all looks good.

Going to make an appointment next week to get the lower denture adjusted as
it is too painful to wear right now. That should be fixed pretty easily
with a little grinding and cutting on the denture.

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

Title: Greek Lemon Baste for Chicken
Categories: Sauces, Ceideburg, Chicken, Grill
Yield: 1 Servings

Stephen Ceideburg
1/2 c Lemon juice
1/4 c Olive Oil
2 Garlic cloves, minced
Grated zest of 1 lemon
-(yellow part only)
2 tb Chopped parsley
1 ts Dried oregano, or 1
-tablespoon chopped fresh
-oregano
Salt and freshly ground
-black pepper, to taste

Combine all ingredients.

Makes 3/4 cup. Enough for 3 pounds of chicken.

To use: Brush on skinned chicken pieces, quarters or halves and let
marinate 30 minutes to 1 hour before grilling.

From an article by Heidi Haughy Cusik, The San Francisco Chronicle,
7/1/92.

Posted by Stephen Ceideburg

MMMMM

-- Sean

... Behind every successful man is an astonished mother-in-law.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,
In a message to Ruth Haffly you wrote:

of sister chain Carl's Jr. but the winner was Wendy's. I like Dave's Single. But I druther have a Baconator. Bv)=

I'd rather have a baconator without the hamburger and with extra bacon.
LOL

Shawn

... Ignorance is no excuse-it's the real thing.


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Hi Dave,

If I do a fast and easy sauce, I'll use ground beef, tomato paste,
tomato sauce, water and herbs/spices. For really fast sauce, I'll omit
the tomato paste, use the sauce and a can of diced tomatoes. Don't do
that very often but it's a "5 o'clock and need something for supper and have to be out the door by 6:30 or so" last resort.

I've been known to add a can of Red Gold diced tomatoes (sometimes
w/green chilies) and an extra ts of "Italian seasoning" when
tarting-up the ready made sauce.

Whatever works. I have Italian seasoning on hand but for making sauce, I
prefer the individual herbs/spices. Made up a jar of the various ones
for the camper so I don't have to carry as many jars. It's basically
equal amounts of parsley, basil and oregano, then I also add (from
separate jars) garlic granules, salt and pepper.

But Dennis came back from his son's DD> with two shrimp tacos for me.
There went that plan. Maybe for lunch DD> tomorrow.

Title: Dirty Dave's Unburger
Categories: Five, Beef, Cheese, Sandwiches
Yield: 1 Sandwich

I'd go for the shrimp tacos in a heart beat. (G) A new to us fast food place opened up in town this past week; we tried it for lunch today.
Cook Out's main claim to fame is that they have 40 flavors of milk
shakes but otherwise it's a poor excuse of a combination of Taco Bell, Chick-Fil-A and McDonald's. I had a grilled chicken breast sandwich

Chris is a pretty good cook. Which I can't blame on his dad = who can barely make his own breakfast without much weeping, wailing and
gnasing of teeth.

Steve is a pretty good cook too. Right now he's making up some
sauerbraten; I was going to do it yesterday but ot hit by a bug in the
wee small hours. The worst of it is past but I just don't feel like
cooking. The sauerbraten will be cooked, but then put in the fridge
until I feel better. (Steve had the bug earlier this week, has gotten
over it faster.)

You'll know better next time. If you have a Hardee's/Carl's Junior
near you I can recommend their hand-breadedc chicken sandwich. Or, of course, the King of Chicken sandwiches - Popeyes.

Closest Hardee's is probably down in Raleigh now. Had one in town but
it closed without warning several years ago. Building has stood there, still signage on it. Good location but so far, nobody has done anything with it yet.

Who knows why stuff like that happens. When Carl's Jr bought Hardee's
they changed the signage on all of the Herdee's around here ... but
soon changed it back - even though the menus are the same.

I was idling away some time yesterday and reading one of the
ubiquitous "Best of" list6s ... this one for fast-food burgers.
Hardee's finished ahead of sister chain Carl's Jr. but the winner was Wendy's. I like Dave's Single. But I druther have a Baconator. Bv)=

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

Title: Wendy's Baconator
Categories: Beef, Pork, Vegetables, Breads, Cheese
Yield: 4 sandwiches

2 lb Ground chuck
1 ts Salt
12 sl American cheese
12 sl Bacon
4 Hamburger buns; seeded
1/4 c Mayonnaise
1/4 c Ketchup

Place bacon on a baking sheet that has a wire rack on
it. Bake at 425 degrees for about 12 to 15 minutes or
until bacon is crisp.

Divide into 8 portions. Gently shape each piece into
squares. Grill burgers on either on a stainless grill,
or cook them in a stainless steel skillet. Season
burgers with salt as you cook them

Spread a little butter on the buns and toast them on the
stainless steel griddle or toast under a broiler.

ASSEMBLU: Place in the following order
Top bun
Mayonnaise
Ketchup
Bacon
Cheese
Burger Patty
Bacon
Cheese
Burger Patty
Cheese
Bottom Bun

MAKES: 4 servings

Author: Stephanie Manley

RECIPE FROM: https://copykat.com

Uncle Dirty Dave's Archives

MMMMM

... January 6, 2021. ANOTHER day that will live in infamy!
___ MultiMail/Win v0.52

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

---
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)

Sean Dennis wrote to Ruth Haffly <=-

I love griled chicken but the only place in town that has them now id Bojangles and it's $10 for a grilled chicken sandwich, Borounds, and a large drink. That's really expensive.

There are several cuts of chicken and many ways to make them, but lately
I've been jonesing for baked chicken thighs with a little dry rub.

I don't know what's driving this, but they're easy and cheap.



--- MultiMail/Win v0.52
* Origin: http://realitycheckbbs.org | tomorrow's retro tech (1:218/1)

Kurt Weiske wrote to Sean Dennis <=-

There are several cuts of chicken and many ways to make them, but
lately I've been jonesing for baked chicken thighs with a little dry
rub.

Oh, I'm a huge dry rub fan. Ever since I was stationed at Fort Hood. That Texas BBQ is something else.

I don't know what's driving this, but they're easy and cheap.

Well, you get into a groove sometimes. I'm trying to get a shelving unit
put up between the pain from my bad SI joints and pulled muscles in my back
to where I can get counter space back in my tiny kitchen. I have this
teriffic recipe for teriyaki chicken breasts in the Instant Pot I want to
try now that I have dentures.

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

Title: Chicken Thighs with Aromatic Spices
Categories: Mexican, Ceideburg, Chicken
Yield: 4 Servings

Stephen Ceideburg
2 1/2 lb Chicken thighs, skinned
1/2 ts Coarsely ground black
-peppercorns
1/2 ts Cumin seeds
1/2 ts Dried oregano
2 Bay leaves
Salt
6 Cloves garlic, halved
1 1/2 tb Mixed-Spice Paste (recipe
-follows)
1 tb All-purpose white flour
1 md Onion, thinly sliced
4 Long banana peppers, cut
-into long strips
1 tb Vegetable or olive oil
2 tb Cider vinegar or to taste

Bring 7 cups water to a boil in a large saucepan, add chick- en (and a
little more water to cover if needed). Skim off any grayish foam that
rises during the first few minutes of simmering. Add black pepper,
cumin, oregano, bay leaves, 1 tsp. salt and garlic. Partially cover
and simmer gently for 20 to 25 minutes, until the juices run clear
when the thighs are pierced with a knife (boned thighs will cook in
15 to 20 minutes). Remove from the heat and cool the chicken in the
cooking liquid, if time permits. With a slotted spoon, remove thighs
from the broth and set them on a plate. Strain broth, skim fat and
set aside 2 1/2 cups in the refrigerator.

Rub 1 Tbsp. Mixed Spice Paste over the side of the chicken that has
been skinned and let it stand 1 hour uncovered in the refrigerator.
Lightly dust the spice covered side of the chicken with flour,
patting gently to evenly distribute it over the surface and remove
any excess.

Rinse onions, drain thoroughly and set aside with chilies. Set a large
nonstick skillet over medium heat, add oil, and when it is hot, add
chicken, spice-side down, and fry until crisp, about 4 to 5 minutes.
Drain on paper towels and keep warm in a 200 degree F. oven.

Return the pan to the heat and add onions and chilies. Cook over
medium for 4 to 5 minutes, stirring occasionally, until the onions
soften. Add vinegar, reserved broth and remaining 1/2 Tbsp. spice
paste, stirring to dissolve the paste. Simmer for several minutes to
blend the flavors. Taste for salt and vinegar. Place 2 thighs in each
of 4 bowls. Top with a portion of the onion mixture and the broth.

234 CALORIES PER SERVING: 30 G PROTEIN, 7 G FAT, 13 G CARBO- HYDRATE;
208 MG SODIUM; 77 MG CHOLESTEROL.

From Authentic Mexican: Regional Cooking from the Heart of Mexico by
Rick Bayless with Deann Groen Bayless (William Morrow & Company,
1987).

Posted by Stephen Ceideburg

MMMMM

-- Sean

... Shin: Device for finding furniture in darkened room.-- Sean
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Ruth Haffly <=-

I'd rather go for a chicken something or other than a burger most of the time.

I love griled chicken but the only place in town that has them now id Bojangles and it's $10 for a grilled chicken sandwich, Borounds, and a large drink. That's really expensive.

My new dentures work but I need to have the bottom denture adjusted as
it is rubbing on the small tissue that holds your lower lip to your
jaw. It hurtas badly after a day of wearing dentures.

As I told you in e-mail, it's an easy fix. If your living accomodationn
has a dentist/lab on site (as my brother remihnded me) it's a "walk-in
fix it on the spot" thing. Then you'll be able to eat this:

A George Foreman grill is great for single people cooking for one (or
two) If you don't have on remind me of your mailing address (via e-mil)
and I'll make sure one appears.

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

Title: Grilled Chicken/Pineapple Sandwich
Categories: Poultry, Sauces, Cheese, Fruits, Chilies
Yield: 4 Sandwiches

4 (6 oz ea) chicken tenders
Teriyaki sauce
4 sl Ementhal (Swiss) cheese
4 sl Pineapple; from a can
4 Whole wheat buns
4 sl Red onion
Jalapenos; fresh or pickled
- chopped
4 sl Tomato
Lettuce; opt

Cover chicken with teriyaki sauce and place in zip bag.
Marinate in frig for at least 30 minutes or can for
several hours. Heat grill; grill chicken 4-5 minutes on
1st side, flip, continue cooking. Add cheese, cook until
cheese is melted. Remove and set aside. Place sliced
pineapple on grill and heat until caramelized, about 2
minutes per side. Place on top of chicken and add to
buns. Top with red onion, jalapenos, and other desired
topping.

by Donna Brown

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

Uncle Dirty Dave's Archives

MMMMM


... Dear Vegans, if you are trying to save the animals - stop eating their
ood!
=== MultiMail/Win v0.52
--- SBBSecho 3.11-Win32
* Origin: *The Gate BBS*Shelby, NC USA*thegateb.synchro.net* (1:3634/27)

Kurt Weiske wrote to Sean Dennis <=-

Sean Dennis wrote to Ruth Haffly <=-

I love griled chicken but the only place in town that has them now id Bojangles and it's $10 for a grilled chicken sandwich, Borounds, and a large drink. That's really expensive.

There are several cuts of chicken and many ways to make them, but
lately I've been jonesing for baked chicken thighs with a little dry
rub.

I don't know what's driving this, but they're easy and cheap.

Here y'go. Tell Jones to leave yopu alone. Bv)=

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

Title: Herb Roasted Chicken Thighs w/Potatoes
Categories: Poultry, Herbs, Vegetables, Potatoes
Yield: 5 Servings

MMMMM------------------------VINAIGRETTE-----------------------------
2 tb Red wine vinegar
1 tb Olive oil
1 ts (to 2 ts) Dijon mustard; to
- taste
1 ts Dried herbes de provence or
- Italian seasoning or dry
- thyme
+=OR=+
1 tb Fresh chopped herbs such as
- thyme or tarragon
1/2 ts Kosher salt
1/2 ts Ground black pepper

MMMMM--------------------------CHICKEN-------------------------------
2 lb Chicken thighs; bone in,
- skin-on, trimmed of excess
- fat
1 ts Kosher salt
1 ts Olive oil
3 lg Yukon gold potatoes; peeled,
- sliced 1/8" thick or less,
- about 1 1/2 lb
1 c Sliced, peeled shallots or
- sub thin sliced onion that
- has soaked in water for 10
- minutes
4 cl Garlic; peeled, crushed
Several whole sprigs fresh
- tarragon or thyme (opt)
More salt & pepper

Set oven @ 375ºF/190ºC.

Sprinkle all sides of chicken thighs with kosher salt
and set aside.

In a small bowl whisk together the red wine vinegar,
olive oil, Dijon mustard, herbes de provence, 1/2
teaspoon Kosher salt, 1/2 teaspoon freshly ground black
pepper.

Spread a teaspoon of olive oil over the bottom of a
large (9" X 13") casserole dish. Cover the bottom of the
dish with the thinly sliced potatoes. Sprinkle with salt
and pepper. Distribute the sliced shallots over the
potatoes, and sprinkle again with a little salt and
pepper.

Place the chicken thighs, skin-side up, on top of the
shallots. Wedge the garlic cloves between pieces of
chicken. If you have fresh herbs such as tarragon or
thyme, you can wedge them in along the border, between
the chicken pieces and the dish. Whisk the vinaigrette
again and pour it over the chicken, spreading it with
your fingers to make sure the chicken is well coated.

Bake uncovered in a 375øF/190øC oven for 50 minutes, or
until the thighs are well browned and cooked through.
Remove from oven and let rest for 10 minutes before
serving.

* Red potatoes work well here as I suspect the purple
Peruvian potatoes would, as well. Just so long as it's
a waxy potato rather than a mealy one. - UDD

Yield: Serves 4 to 6.

From: http://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... "Permit your dreams to see the daylight." -- Bernard Kelvin Clive
=== MultiMail/Win v0.52
--- SBBSecho 3.11-Win32
* Origin: *The Gate BBS*Shelby, NC USA*thegateb.synchro.net* (1:3634/27)

Ruth Haffly wrote to Dave Drum <=-

It's the Greek version of oregano. Here's a link to where I buy my
seed and which has a good descriptions, etc.

https://tinyurl.com/O-RIGANI1

Thanks, now I know what to look for, for our herb bed.

Chris is a pretty good cook. Which I can't blame on his dad = who can barely make his own breakfast without much weeping, wailing and
gnasing of teeth.

Steve is a pretty good cook too. Right now he's making up some sauerbraten; I was going to do it yesterday but ot hit by a bug in the
wee small hours. The worst of it is past but I just don't feel like cooking. The sauerbraten will be cooked, but then put in the fridge
until I feel better. (Steve had the bug earlier this week, has gotten
over it faster.)

I was a better cook than my wife. I think the Food Network show "How
to Boil Water" was written with her in mind.

We are both pretty good cooks. Steve's mom made sure he knew the basics before leaving home. Time, travel, exposure to the echo here, and some Food network have made us both better as well as expanding our culinary horizons.

Funny how that works. When I managed the satellite shop we had a boob
tube going all the time. I watched a lot of Food Network and the shows
I liked best were the real cooking shows - like 2 Fat Ladies, or David Rosengarten.

Alton Brown was one of my all time Food Network favorites. We first got
it in HI, enjoyed watching "Iron Chef" in the original Japanes, without subtitles.

Alton is/was pretty good. I could not stand that smarta** Bobby Flay
nor his West Coast counterpart Guy Fieri.

Emeril was the only "showman chef" that I paid much attention to as he taught techniques as well as described ot gushed over it. Jerks like
that creepy, spiky hair Fieri duds ..... well, this is a family echo
so I'll be quiet now. Bv)=

Oh, I see I've mentioned his already. Bv)=

I half watched Emeril on nights Steve had school and I had no outside committments. Ususally had a hand sewing project on my lap that got
more attention.

I was idling away some time yesterday and reading one of the
ubiquitous "Best of" list6s ... this one for fast-food burgers.
Hardee's finished ahead of sister chain Carl's Jr. but the winner was Wendy's. I like Dave's Single. But I druther have a Baconator. Bv)=

I'd rather go for a chicken something or other than a burger most of
the time.

There was a "Best of" on chicken, too. Popeyes, of course, won but to
my surprise Chick Filly was mid-pack, behind Kanes, Shake Shack, and,
of course, Popeye's. KFC, McD's and White Castle brought up the rear.

Still, when I pass by the local Chick Fil A the dual drive-thru lanes
wrap around the building and back out into the street for half a
block. No way I'd wait that long for *anyone's* chicken sandwich.

It's just That popular! Good to see they're expanding out of the Deep South, glad that they still remain closed on Sunday.

They've been out for some time. This is their second go in my town. And
I've tried their product more than several times. Still ain;t impressed.

More likely to park, go in, get my grub and be on my way before the
third car on-line has placed its order. Bv)=

That's what we have to do, we've a high top on the back of our truck,
plus radio antennas. Also, when we're towing, no way can we take the camper thru a drive thru. We usually have to find a parking spot off premisis when towing to have room to park the rig.

Well, yeah, that's special circumstances. I';m referring to just a plain ol' sedan. Rather than wait forever in a line. I stir my stumps and go inside.
In in & out before three peoplem have been served at the drive up..

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

Title: Wendy's Apple Pecan Salad With Chicken
Categories: Fruits, Nuts, Poultry, Cheese, Greens
Yield: 2 servings

MMMMM--------------------------CHICKEN-------------------------------
2 ts Vegetable oil
1/4 ts Salt
1/4 ts Ground black pepper
1/4 ts Garlic powder
1/4 ts Parsley flakes
15 oz Chicken breast

MMMMM---------------------------SALAD--------------------------------
16 oz Romaine lettuce
6 oz Spinach
4 tb Dried cranberries or
- Craisins
1 Red apple chopped
1 Green apple chopped
2 tb Chopped pecans
1/2 c Crumbled blue cheese
Salad dressing of your
- choice

CHICKEN Heat a cast-iron skillet over medium heat. Add
the oil to the pan and let it get hot.

While the pan is heating, combine the salt, pepper,
garlic powder, and parsley flakes in a small bowl.

Use a paper towel to blot away excess moisture from the
chicken breast.

Sprinkle the spice mixture on both sides of the chicken.

Place the chicken into the hot skillet, and cook for 4
to 6 minutes on each side. You can use a meat
thermometer to make sure the chicken has fully cooked to
an internal temperature of 165°F.

Remove the chicken from the skillet and allow the meat
to rest while you make the rest of the salad.

SALAD: Wash and dry the lettuce and spinach, and divide
the greens between two bowls.

To each bowl add 2 tablespoons of dried cranberries, 1/2
of the red apple, 1/2 of the green apple, 1 tablespoon
chopped pecans, and 1/4 cup chopped blue cheese.

Cut the chicken into bite-sized pieces.

Divide the meat evenly between the two bowls

Top the salad with the dressing of your choice.

Author: Stephanie Manley

RECIPE FROM: https://copykat.com

Uncle Dirty Dave's Archives

MMMMM

... If money can't buy happiness, explain beer and pizza.
=== MultiMail/Win v0.52
--- SBBSecho 3.11-Win32
* Origin: *The Gate BBS*Shelby, NC USA*thegateb.synchro.net* (1:3634/27)

Hi Sean,

I'd rather go for a chicken something or other than a burger most of the time.

I love griled chicken but the only place in town that has them now id Bojangles and it's $10 for a grilled chicken sandwich, Borounds, and a large drink. That's really expensive.

Probably about the going rate these days. It's going to be a vicous cycle--can't afford to go out to eat which means restarants will close
and we won't have any place to go, etc--until this bird flu thing gets
resolved and we have enough chickens to lay eggs for consumption as well
as their regeneration. The price of eggs will still remain high because
once a level is reached, it usually isn't reduced very far.

My new dentures work but I need to have the bottom denture adjusted as
it is rubbing on the small tissue that holds your lower lip to your
jaw. It
hurtas badly after a day of wearing dentures.

That will take some getting used to/toughening up in that area. Did you
get any sort of breaking in schedule or just "wear as tolerated" type instructions?

---
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)

Hi Dave,

I was a better cook than my wife. I think the Food Network show "How
to Boil Water" was written with her in mind.

We are both pretty good cooks. Steve's mom made sure he knew the basics before leaving home. Time, travel, exposure to the echo here, and some Food network have made us both better as well as expanding our culinary horizons.

Funny how that works. When I managed the satellite shop we had a boob
tube going all the time. I watched a lot of Food Network and the shows
I liked best were the real cooking shows - like 2 Fat Ladies, or David Rosengarten.

Alton Brown was one of my all time Food Network favorites. We first got
it in HI, enjoyed watching "Iron Chef" in the original Japanes, without subtitles.

Alton is/was pretty good. I could not stand that smarta** Bobby Flay
nor his West Coast counterpart Guy Fieri.

I could take or leave Bobby--enjoyed it when he got beat on his show by
"no names".

Emeril was the only "showman chef" that I paid much attention to as

he DD> taught techniques as well as described ot gushed over it. Jerks
like DD> that creepy, spiky hair Fieri duds ..... well, this is a
family echo DD> so I'll be quiet now. Bv)=

Oh, I see I've mentioned his already. Bv)=

I half watched Emeril on nights Steve had school and I had no outside committments. Ususally had a hand sewing project on my lap that got
more attention.

I was idling away some time yesterday and reading one of the
ubiquitous "Best of" list6s ... this one for fast-food burgers.
Hardee's finished ahead of sister chain Carl's Jr. but the winner was Wendy's. I like Dave's Single. But I druther have a Baconator. Bv)=

I'd rather go for a chicken something or other than a burger most of
the time.

There was a "Best of" on chicken, too. Popeyes, of course, won but to
my surprise Chick Filly was mid-pack, behind Kanes, Shake Shack, and,
of course, Popeye's. KFC, McD's and White Castle brought up the rear.

Still, when I pass by the local Chick Fil A the dual drive-thru lanes
wrap around the building and back out into the street for half a
block. No way I'd wait that long for *anyone's* chicken sandwich.

It's just That popular! Good to see they're expanding out of the Deep South, glad that they still remain closed on Sunday.

They've been out for some time. This is their second go in my town.
And I've tried their product more than several times. Still ain;t impressed.

We've got 2 in our town that are always busy. They're both double laned
on the drive thru but traffic still backs up condiserably.

More likely to park, go in, get my grub and be on my way before the
third car on-line has placed its order. Bv)=

That's what we have to do, we've a high top on the back of our truck,
plus radio antennas. Also, when we're towing, no way can we take the camper thru a drive thru. We usually have to find a parking spot off premisis when towing to have room to park the rig.

Well, yeah, that's special circumstances. I';m referring to just a
plain ol' sedan. Rather than wait forever in a line. I stir my stumps
and go inside. In in & out before three peoplem have been served at
the drive up..

If we go in, we usually sit down. Means more of a wait at times but
gives us a chance to catch our breath if the day has been busy so far.

---
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)

Sean Dennis wrote to Dave Drum <=-

Dave Drum wrote to Sean Dennis <=-

So, off I went to express care where they summoned an ambulance and
sent me to the emergency room. Then they kept me overnight and did beaucoup tests on my today. I'm back home with an oxygen concentrator
and a diagnosis of chongestive heart failure, Really made my whole
day.

I'm sorry to hear that. My birth father had congestive heart failure
20+ years ago. He changed his diet and started exercising more. He's still doing okay these days. As for the oxygen levels, my medical team panics if mine drops below 90%. I do have a pulse oximeter at home I
can use if I suspect anything. My levels fluctuate between 94-98%. Thankfully I've not had any issues the last year or so.

I haven't smoked for 30 nyears. But the lungs aren't very "self-repairihng"
And 45 years of 2 packs per day Camel straights did a lot to screw them up.

I'm not an "out-and-0about" guy so much anyomre so being tethered to the concentrator is not onerous. And, I've found that it lets me aleep better
(and longer) My pulmonologit says that as long as we con nmaintqain between
88 - 92 (or higher) on the oximeter it's golden. I had been dipping into
the high 50s.

Only bad thing is I tripped over my tail (O2 line) and when both my
brother and my roomie couldn't get me up they call 9-1-1 who came, got
me vertical, then into a chair with a choice. Promise to go to Express
Care and get bandaged poroperly in the morning or they would throw me
in their bus and take me to the E.R.

I took the first option. Now all I gotta do is heal up. Too baD I can't
blame booze - but I've not had a drop in over 10 years.

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

Title: Green Ambulance
Categories: Booze, Citrus
Yield: 1 shooter

2/3 oz Vodka
1/3 oz Lime cordial

Fill the shot glass 2/3 w/vodka and 1/3 w/childrens
style "cool lime" (Rose's) cordial.

Serve.

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

Uncle Dirty Dave's Archives

MMMMM

... O, what may man within him hide, though angel on the outward side.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,

OUCH! You would think they would give you a break in schedule after
being so long without teeth. Guess they figure you know what you can tolerate and will go accordingly. I had a cleaning yesterday; all looks good.

Going to make an appointment next week to get the lower denture
adjusted as it is too painful to wear right now. That should be fixed pretty easily with a little grinding and cutting on the denture.

Hopefully you won't have to wait very long for it. Enjoying biting into
food otherwise?

Title: Greek Lemon Baste for Chicken
Categories: Sauces, Ceideburg, Chicken, Grill
Yield: 1 Servings

Looks good. We usually do a simple marinade of salt, poultry seasoning,
egg, oil and vinegar. Then the chicken is grilled, brushing more of the marinade on while it is cooking.


---
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 Sean Dennis <=-

Hopefully you won't have to wait very long for it. Enjoying biting into food otherwise?

I haven't worn them in a week. Hoping to do so next week.

Title: Greek Lemon Baste for Chicken

Looks good. We usually do a simple marinade of salt, poultry seasoning, egg, oil and vinegar. Then the chicken is grilled, brushing more of the marinade on while it is cooking.

I thought you'd like that. I like marinaded meats; those are easier for me
to eat.

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

Title: Braised Chicken with Bacon (Clay Pot)
Categories: Ceideburg, Chicken
Yield: 4 Servings

5 lb Chicken
4 Strips bacon
1 Onion, finely chopped
1 Clove garlic, finely chopped
1 c Chicken broth
1/2 ts Salt
Freshly ground black pepper
1 Tb. cornstarch dissolved in
2 Tb. cold water
2 Tb. finely chopped parsley
-or chives

Last weekend I finally managed to find good romertopf. A big one++
big enough for a small turkey! And am I glad. This is a neat way to
cook. I fixed the following recipe and it came out great. I fudged
it a bit++added a couple of quartered taters, three cut up carrots
and a couple of cut up celery stalks. Everything came out cooked to
perfection.

After getting it, I went to the bookshelf and rummaged around for
possible recipes and came across a book I'd forgotten I even had.
These recipes are from it. This recipe is the only one I've actually
fixed, but if the rest are as good, I'll be impressed. I had
expected the chicken to have a soft, steamed skin, but the parts that
were above the liquid were nicely browned.

Here are some chicken ones, one for osso bucco and one for a New
England boiled dinner that looks outrageous.

In the book, Chalmers says that nearly any recipe can be adapted to
the clay pot cookers by adding a hundred degrees to the listed
temperature and adding half an hour to the cooking time.

Soak the clay pot in cold water for 10 minutes. Truss the chicken
securely and sit it in the pot, breast side up. Cut the bacon into
small pieces and fry until crisp. Drain the bacon and scatter it
over the chicken breast. Add the onion, garlic, chicken broth, salt
and pepper.

Cover the pot and place it in a cold oven. Adjust the heat to 450F
and cook for 1 1/2 hours.

Drain the juices into a small saucepan. Bring to boiling point and
stir in the cornstarch dissolved in cold water. Add the chives or
parsley to the sauce and pour it over the chicken. The chicken will
be so utterly tender you will not have any difficulty carving it
right out of the pot. Serve with rice or noodles and a tomato salad.

Serves 4 and 2 children

From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro
N.C., 1974.

Posted by Stephen Ceideberg; November 9 1992.

MMMMM

-- Sean

... Anything can be made to work if you fiddle with it long enough.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,

Hopefully you won't have to wait very long for it. Enjoying biting into food otherwise?

I haven't worn them in a week. Hoping to do so next week.

Keep us posted.

Title: Greek Lemon Baste for Chicken

Looks good. We usually do a simple marinade of salt, poultry seasoning, egg, oil and vinegar. Then the chicken is grilled, brushing more of the marinade on while it is cooking.

I thought you'd like that. I like marinaded meats; those are easier
for me to eat.

OK, the marinade is based on one from a restaurant in Oneonta, NY.
Chicken marinaded in this, then grilled over charcoal is their
specialty. When my dad was in a nursing home in Oneonta, we would visit
him and try to get a meal at the restaurant. In 2015 Nancy hosted a
Cooking echo get together at her cabin on Boyd Pond in the Adirondacks;
we bought a bottle of the marinade and pitted it against the home made
knock off. The home made won, hands down. (G)

My mom used to, during the summer, get chicken marinading in open pans,
early in the day. Dad would grill it for supper, occaisionally brushing
more marinade on it, then bring it in, in the pans that still had
marinade in them. The marinade would then be poured into a jar, put into
the fridge and reused, weekly, replenishing as needed, for most all of
the summer. It's a wonder we never came down with food poisoning!

BROOKS MARINADE (KNOCK OFF)

1 egg
1 1/2 tsp poultry seasoning
2 tbsp salt
1/2 c vinegar
1 c oil

Combine, marinade chicken in it, grill over charcoal. I sometimes reuse
the marinade once, but no more than that. It may sound like a lot of
salt but there is no "salty" taste. The restaurant is well known in the
area; they also do fund raiser bbqs for fire departments and such like.


---
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)

Re: Sauces
By: Ruth Haffly to Sean Dennis on Mon Feb 17 2025 14:55:20

BROOKS MARINADE (KNOCK OFF)

Here's that same recipe busted for MM.

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

Title: Brooks Marinade (Knock Off)
Categories: Copycat, Marinades
Yield: 1 Batch

1 Egg
1 1/2 ts Poultry seasoning
2 tb Salt
1/2 c Vinegar
1 c Oil

Combine, marinade chicken in it, grill over charcoal. I sometimes
reuse the marinade once, but no more than that. It may sound like a
lot of salt but there is no "salty" taste. The restaurant is well
known in the area; they also do fund raiser BBQs for fire departments
and such like.

Recipe by Ruth Haffly

MMMMM
--- SBBSecho 3.23-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hi Ben,

BROOKS MARINADE (KNOCK OFF)

Here's that same recipe busted for MM.

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

Title: Brooks Marinade (Knock Off)
Categories: Copycat, Marinades
Yield: 1 Batch

1 Egg
1 1/2 ts Poultry seasoning
2 tb Salt
1/2 c Vinegar
1 c Oil

It is probably in our MM but this will make it easier for other folks to
grab it. Our MM is on the desk top system; I rarely use it so can't even
say 100% sure it is.

We're getting a gentle snow fall--started about 10:30 this morning and
probably have somewhere +/- 1/4" so far. It's supposed to keep going
thru tomorrow; we went out yesterday to do some stocking up. Should the
power go off, we'll move into the camper and use propane for
heat/cook/other power needs.


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


... There cannot be a crisis today; my schedule is already full.

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

Re: Sauces
By: Ruth Haffly to Ben Collver on Wed Feb 19 2025 13:57:29

Hi Ruth,

We're getting a gentle snow fall--started about 10:30 this morning and probably have somewhere +/- 1/4" so far. It's supposed to keep going
thru tomorrow; we went out yesterday to do some stocking up. Should the power go off, we'll move into the camper and use propane for heat/cook/other power needs.

That sounds almost idyllic, being prepared and having a backup plan to be
warm, toasty, and well fed.

The other day i got a pair of disposable aluminum bundt cake pans at the
Dollar Tree and they fit perfectly on top of each other in the crockpot.
Today i plan to try my hand at making cornbread in the crockpot. I plan
to put foil on top of the pans, and put wooden chopsticks in between to
support the top pan.

Happy camping!

-Ben

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

Title: Orange Walnut Crust
Categories: Pastry
Yield: 10 ")

3/4 c Unbleached white flour
1/2 c Whole wheat pastry flour
1/2 c Walnuts; chopped
1 ts Orange zest; grated
4 tb Butter; chilled
2 tb Orange juice; up to 3 tb,
- very cold

In a medium-sized bowl, combine the flours. Add the walnuts and orange
zest, and mix well. Cut the butter into the flour mixture until it is
well blended. A food processor equipped with a chopping blade works
well. Add just enough orange juice to form a moist but not wet dough.
Form the dough into a ball, wrap in plastic, and chill for 1 hour.
Roll out the dough to fit into a 10" pie plate.

Recipe by Horn of the Moon Cookbook by Ginny Callan

MMMMM
--- SBBSecho 3.23-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Ben Collver wrote in a message to Ruth Haffly:

The other day i got a pair of disposable aluminum bundt cake pans at
the Dollar Tree and they fit perfectly on top of each other in the crockpot. Today i plan to try my hand at making cornbread in the
crockpot. I plan to put foil on top of the pans, and put wooden
chopsticks in between to support the top pan.

Let us know how this turns out? My oven is a bit wonky and I've been getting the cornbread either well done or very well done. It goes from raw to over cooked in under a second somehow.

My crockpot works perfectly. :)

Shawn
... I'd give my right arm to be ambidextrous.
--- timEd 1.10.y2k+
* Origin: Dirty ole' Town (1:229/452)

Ruth Haffly wrote to Ben Collver <=-

We're getting a gentle snow fall--started about 10:30 this morning and probably have somewhere +/- 1/4" so far. It's supposed to keep going
thru tomorrow; we went out yesterday to do some stocking up. Should the power go off, we'll move into the camper and use propane for heat/cook/other power needs.

Weather been wierd all winter. Mid-Illinois was in "beach wear" territory mostly until New Year's. Currently we're coming out of a deep freeze and
low 60s are forecast for next week. Go Figger.

What climate Change?

Referring back to a previoud post .....

Some think this is a copy cat of a copy cat. But Steak & Shake 5 Ways
is enought different to be a separate dish/category.

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

Title: Steak & Shake 5 Way Chilli
Categories: Beef, Chilies, Beans, Herbs, Cheese
Yield: 8 Servings

MMMMM---------------------------CHILLI--------------------------------
2 lb Coarse ground chuck (80/20)
1 1/2 c Onion; diced
1 ts Celery salt
32 oz Tomato sauce
1 c Water
28 oz Pinto or Chilli beans
2 ts Garlic powder
1 1/2 ts Garlic salt
2 tb + 1 ts chilli spice mix
1/2 ts (ea) salt & pepper
16 oz Tomato paste

MMMMM-----------------------5-WAY ADD ONS----------------------------
1 lb (dry weight) spaghetti
1 md Onion; diced
12 oz Co-Jack (Monterey Jack &
- Colby cheese blend)
2 tb Heinz Chili Sauce

Please note the onions that are cooked in the chilli are
optional. You can leave them out. I personally love
onions when cooked in the chilli. Steak N Shake does not
add onions to cooked chilli. Chopped onions are served on
top of the chilli.

In a skillet on medium-low heat saute ground beef and
onions. When the beef has been cooked, drain all grease
and place in a medium-large saucepan. Add celery salt,
tomato sauce, beans, garlic powder, garlic salt, chilli
spice, pepper, water, and salt, mix all ingredients.

On low heat place a lid on the saucepan and simmer for
one hour, stirring frequently. After the chilli has been
cooking for an hour add tomato paste and stir well.
Place lid on the pan and simmer an additional half-hour.
Prepare spaghetti as directed and drain.

TO ASSEMBLE: For individual serving: In a shallow bowl
or plate place: Generous helpings of spaghetti 3/4 cup
chilli 2 tablespoon Chili Sauce, Chopped Onions (to taste)
1/2 cup Shredded Monterey Jack and Colby Cheese Mix Top
with additional onions to your taste.

Author: Stephanie Manley

RECIPE FROM: https://copykat.com

Uncle Dirty Dave's Archives

MMMMM

... Mom says I was a gifted child; she certainly wouldn't have paid for me
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Re: Sauces
By: Shawn Highfield to Ben Collver on Fri Feb 21 2025 16:55:14

Let us know how this turns out? My oven is a bit wonky and I've been getting the cornbread either well done or very well done. It goes from raw to over cooked in under a second somehow.
My crockpot works perfectly. :)

I made the crockpot cornbread yesterday, adding a can of creamed corn to
the recipe. Unfortunately, i put too much water in the crockpot. The top layer turned out fine, but the bottom layer was so soggy i put it in the compost. The water level rises quite a bit when i put the pans in.

I plan to try again. Next time i will reduce the amount of milk to adjust
for the liquid in the creamed corn, and i will reduce the amount of water
in the crockpot to avoid flooding the bottom layer.

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

Title: Yogurt Cheese Pie
Categories: Pies
Yield: 1 Pie

1 Graham cracker crust
1 1/2 c Cream cheese; softened
1 1/2 c Plain yogurt
1/2 c Honey
2 ts Vanilla extract
Sliced almonds, fresh
- berries, peaches, or
- other fruit; for garnish
- (optional)

This is a quick and wonderful pie to prepare, but you have to wait at
least 4 hours before you get to eat it!

Bake graham cracker crust for 10 minutes at 325?F. Cool.

Mix cream cheese, yogurt, honey, and vanilla with electric mixer until
smooth. Pour into cooled crust. Bake for 10 minutes at 325?F until
somewhat set; it will set more when cooled. Let set 4 to 6 hours in
refrigerator before serving. Garnish with sliced almonds or fruit
slices, strawberries, kiwi fruit, cherries, peaches, or blueberries,
if desired.

Recipe by Horn of the Moon Cookbook by Ginny Callan

MMMMM
--- SBBSecho 3.23-Linux
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Hi Ben,

We're getting a gentle snow fall--started about 10:30 this morning and probably have somewhere +/- 1/4" so far. It's supposed to keep going
thru tomorrow; we went out yesterday to do some stocking up. Should the power go off, we'll move into the camper and use propane for heat/cook/other power needs.

That sounds almost idyllic, being prepared and having a backup plan to
be warm, toasty, and well fed.

We ended up with about 3.25" of snow. Thankfully our power stayed on,
but we did have the contingency plan. The camper stove (propane) has a
small oven, and 3 burners, plus we've other propane grills we could have
used, had it been neccessary.

The other day i got a pair of disposable aluminum bundt cake pans at
the Dollar Tree and they fit perfectly on top of each other in the crockpot. Today i plan to try my hand at making cornbread in the
crockpot. I plan to put foil on top of the pans, and put wooden chopsticks in between to support the top pan.

Sounds like a winner to me.

Happy camping!

Thanks, we're not planning any trips until spring, may do a short, local
one in April just to get away for a few days. Got a longer one coming up
later tho, to see Steve's family, attend an RV/radio net rally and then
go out west to see our daughters and their families.

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


... I hit my CTRL key, but I'm STILL not in control

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

Hi Ben,
On <Sun, 22 Feb 25>, you wrote me:

I made the crockpot cornbread yesterday, adding a can of creamed corn
to the recipe. Unfortunately, i put too much water in the crockpot.

Darnit.

The top layer turned out fine, but the bottom layer was so soggy i compost. The water level rises quite a bit when i put the pans in.

At least the top layer was okay. It just seemed like such a time saver
when you posted the recipe.

I plan to try again. Next time i will reduce the amount of milk to
adjust for the liquid in the creamed corn, and i will reduce the
in the crockpot to avoid flooding the bottom layer.

If you end up "perfecting" it please re-post? I can't play with that
recipe as Andrea doesn't like when I have to throw anything away. Before
we met she went through a period of food insecurity that you just don't
get over.

Shawn

... I'm sorry. You have been temporarily disconnected!


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Hi Dave,

We're getting a gentle snow fall--started about 10:30 this morning and probably have somewhere +/- 1/4" so far. It's supposed to keep going
thru tomorrow; we went out yesterday to do some stocking up. Should the power go off, we'll move into the camper and use propane for heat/cook/other power needs.

Weather been wierd all winter. Mid-Illinois was in "beach wear"
territory mostly until New Year's. Currently we're coming out of a
deep freeze and low 60s are forecast for next week. Go Figger.

See my previous post to you about the weather we had this past week. (G)

What climate Change?

So much for global warming. (G)

Referring back to a previoud post .....

Some think this is a copy cat of a copy cat. But Steak & Shake 5 Ways
is enought different to be a separate dish/category.

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


... There cannot be a crisis today; my schedule is already full.

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

Ruth Haffly wrote to Dave Drum <=-

We're getting a gentle snow fall--started about 10:30 this morning and probably have somewhere +/- 1/4" so far. It's supposed to keep going
thru tomorrow; we went out yesterday to do some stocking up. Should the power go off, we'll move into the camper and use propane for heat/cook/other power needs.

Weather been wierd all winter. Mid-Illinois was in "beach wear"
territory mostly until New Year's. Currently we're coming out of a
deep freeze and low 60s are forecast for next week. Go Figger.

See my previous post to you about the weather we had this past week.
(G)

What climate Change?

So much for global warming. (G)

That's a whole 'nother discussion that probably has no place here. I'm convinced that we have altered our climate and am glad I'll be shuffled
off of this mortal coil before I roast.

I s'pose that makes me "woke". Can't understand how knowing/understanding
stuff (being "woke") is subjected to the use of "woke" as a pejorative.

See tagline

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

Title: Cold Weather Braised Beef
Categories: Beef, Mushrooms, Vegetables, Wine
Yield: 8 servings

3 tb Butter
1 lb Sliced fresh mushrooms
3 md Onions; halved, thin sliced
2 cl Garlic; minced
2 lb Boneless chuck roast; in 1"
- cubes
2 1/2 c Water; divided
2 c Beef broth
1/2 c Dry red wine
3 tb Reduced-sodium soy sauce
3 tb Cornstarch
1/2 ts Salt
1/2 ts Coarse ground pepper
Hot cooked mashed potatoes
- or noodles

Set oven @ 325oF/165oC.

In a large skillet, melt butter over medium heat. Add
mushrooms and onions; cook and stir until softened, 5-7
minutes. Add garlic; cook and stir 1 minute longer.
Spoon mixture into a greased 13x9-in. baking dish,
leaving drippings in skillet.

In the same skillet over medium heat, brown beef in
batches, adding more butter if necessary. Spoon browned
beef over mushroom mixture in baking dish.

Add 2 cups water, broth, wine and soy sauce to skillet;
increase heat to medium-high. Cook 1 minute, stirring to
loosen browned bits from pan. In a small bowl, mix
cornstarch and remaining 1/2 cup water until smooth.
Gradually whisk into broth mixture. Bring to a boil,
stirring constantly; cook and stir until slightly
thickened, 1-2 minutes. Stir in salt and pepper. Pour
over beef in baking dish.

Cover and bake until beef is almost tender, 2 hours.
Uncover and bake until beef is tender, 30-35 minutes.
Serve over mashed potatoes or noodles.

Vicki Christiansen, Elkhorn, Wisconsin

Makes: 8 servings

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

Uncle Dirty Dave's Archives

MMMMM

... Climate: what we expect. Weather: what we get.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Dave Drum wrote to Ruth Haffly <=-

Weather been wierd all winter. Mid-Illinois was in "beach wear"
territory mostly until New Year's. Currently we're coming out of a deep freeze and low 60s are forecast for next week. Go Figger.

Same here. I'm glad because I can get out on the sidewalks with my scooter
and not worry about black ice.

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

Title: Pork Chop Bake
Categories: Main dish, Appetizers, Pork, Seandennis
Yield: 6 Servings

1 Bag (20 oz) refrigerated
Cooked shredded hash brown
Potatoes
1 Can (11 oz) condensed
Cheddar cheese soup
1/2 c Sour cream
1/2 c Milk
3 c Chopped fresh broccoli
Florets
1 Medium onion, chopped (1/2
Cup)
1 T Olive or vegetable oil
6 Bone-in pork chops (1/2 inch
Thick)
1/2 t Salt
1/4 t Pepper

Heat oven to 350F. In large bowl, mix potatoes, soup, sour cream,
milk, broccoli and onion. Spoon mixture into ungreased 13x9-inch
(3-quart) glass baking dish. Cover with foil; bake 30 minutes.

Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add 3
of the pork chops; sprinkle with half of the salt and pepper. Cook 3
to 5 minutes on each side or until pork is browned. Repeat with
remaining pork chops, salt and pepper.

Remove foil from baking dish. Place pork chops evenly on top of
potatoes, overlapping slightly. Bake 25 to 35 minutes longer or until
edges are bubbly and pork is no longer pink in center.

Tips: Skip the pork chops and this casserole becomes a tasty side
dish. Next time, try substituting 6 boneless skinless chicken breasts
for the pork chops.

From:
http://www.tablespoon.com/mobile/recipes/pork-chop-bake-recipe/1/

MM'd by Sean Dennis on 17 May 2011.

MMMMM

-- Sean

... Retirement is the time where there is plenty of it or not enough.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dave Drum <=-

Weather been wierd all winter. Mid-Illinois was in "beach wear"
territory mostly until New Year's. Currently we're coming out of a
deep freeze and low 60s are forecast for next week. Go Figger.

Same here. I'm glad because I can get out on the sidewalks with my scooter and not worry about black ice.

Ice is ice. And it's all slicker than snot on a doorknob.

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

Title: Pork Chop Bake
Categories: Main dish, Appetizers, Pork, Seandennis
Yield: 6 Servings

Grabbed. I'm going to make this with chicken thighs (Just scored a 10#
bag @ 99c/lb)

Tips: Skip the pork chops and this casserole becomes a tasty side
dish. Next time, try substituting 6 boneless skinless chicken breasts
for the pork chops.

... Retirement is the time where there is plenty of it or not enough.

Stolen also. Bv)=

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

Title: Swiss Chicken Casserole (Crock Pot)
Categories: Poultry, Cheese, Soups, Dairy
Yield: 6 Servings

3 lb Boned, skinned chicken;
- breasts or thighs
6 sl Emmenthal (Swiss) cheese
Mrs Dash seasoning salt
10 3/4 oz Can cream of mushroom soup
4 oz Can mushroom stems & pieces;
- drained (opt)
1/4 c Milk or Half & Half
12 oz Seasoned stuffing mix; (2-6
- ounce boxes)
1 c Butter; melted

Spray crock pot with non stick cooking spray.

Arrange the chicken in crock pot.

Sprinkle with seasoning salt.

Top each piece of chicken with a cheese slice.

Layer if necessary.

Combine soup and milk (and mushrooms if using)
and stir well.

Spoon over mixture over chicken and cheese.

Mix butter with stuffing mix.

Sprinkle chicken with stuffing mix.

Cover and cook on low for 8-10 hours or on high for 4-6
hours.

UDD NOTES: Made this with thighs. Doubled up on the
stuffing and increased the butter as indicated in the
*current* ingredient listing. Green beans w/onions and
bacon make a great side dish with this.

Yield: 6 servings

Dawn's note: "Shared with me by a coworker. Another fix
it and forget it recipe."

Recipe from: http://www.food.com

Uncle Dirty Dave's Kitchen

MMMMM

... 16.5% of all stats have an extra decimal to appear more accurate.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

What climate Change?

So much for global warming. (G)

That's a whole 'nother discussion that probably has no place here. I'm convinced that we have altered our climate and am glad I'll be
shuffled off of this mortal coil before I roast.

I s'pose that makes me "woke". Can't understand how
knowing/understanding stuff (being "woke") is subjected to the use of "woke" as a pejorative.

We're not "woke" either, except after falling asleep. (G)

See tagline

I did, too many people don't know the difference, even with that.

Title: Cold Weather Braised Beef
Categories: Beef, Mushrooms, Vegetables, Wine
Yield: 8 servings

Now that does look good! We've got some (previously smoked) ribs in the
sous vide warming up for supper. Sides will be cole slaw (trying it made
with red cabbage) and baked potato, white for me, sweet for Steve.

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


... Myth #1: The computer only does what you tell it to do.

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

Ruth Haffly wrote to Dave Drum <=-

What climate Change?

So much for global warming. (G)

That's a whole 'nother discussion that probably has no place here.
I'm convinced that we have altered our climate and am glad I'll
be shuffled off of this mortal coil before I roast.

I s'pose that makes me "woke". Can't understand how
knowing/understanding stuff (being "woke") is subjected to the use of "woke" as a pejorative.

We're not "woke" either, except after falling asleep. (G)

See tagline

I did, too many people don't know the difference, even with that.

The use of "woke" as a pejorative is a typical propaganda trick used
by both the ins and the outs. Personally I always thought being woke
to what's going on was a good thing - even if not healthy for your
future freedoms.

Title: Cold Weather Braised Beef
Categories: Beef, Mushrooms, Vegetables, Wine
Yield: 8 servings

Now that does look good! We've got some (previously smoked) ribs in the sous vide warming up for supper. Sides will be cole slaw (trying it
made with red cabbage) and baked potato, white for me, sweet for Steve.

I've got a half dozen of these in the freezer. Made a double batch and
Dennis and I each had one as supper then sucky-bagged and froze the rest.
Just heat them ib the nuker like a Banquet Pot Pie.

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

Title: Mini Cottage Pies w/Cheesy Potato Topping *
Categories: Beef, Potatoes, Cheese, Vegetables, Herbs
Yield: 4 servings

MMMMM-------------------CHEESY POTATO TOPPING------------------------
2 lg Potatoes; peeled, in chunks
1/2 c Grated tasty cheese
1/3 c Warm milk
20 g (1/12 ts) butter

MMMMM--------------------MINI SHEPHERD'S PIES-------------------------
1 tb Olive oil
1 lg Onion; fine chopped
1 Carrot; fine chopped
2 cl Garlic; crushed
300 g (10 oz) beef mince
150 g (5 oz) mushrooms; thin
- sliced
400 g (14 oz) can diced tomatoes
1 c Beef stock
1 tb Worcestershire sauce
1/2 c Frozen peas
1 tb Chopped parsley
2 ts Fine chopped rosemary; to
- serve

Heat oil in a large frying pan on high. Saute onion,
carrot and garlic for 3-4 minutes until tender.

Add beef mince and cook for 4-5 minutes, breaking up the
lumps with the back of a spoon as it browns. Add
mushroom and cook, stirring for 1 minute.

Stir in tomatoes, stock and worcestershire sauce. Bring
to the boil, then simmer on low for 15-20 minutes.
Season to taste.

Meanwhile, to make cheesy potato topping, place potato
in a saucepan and cover with water. Bring to the boil,
covered. Partially remove lid and cook for 10-15 minutes
until very tender. Drain well. Return to pan. Add
cheese, milk and butter. Mash until smooth. Season to
taste.

Set oven @ hot, 200ºC/400ºF. Place 4 x 1-cup ramekins on
a baking tray. Stir peas, parsley and rosemary into
mince mixture. Divide between ramekins.

Top mince mixture with potato mixture. Bake for 20-25
minutes until golden. Serve with salad.

* I have changed the name of the recipe from Shepherd's
pies to Cottage Pies. Shepherd's Pies properly have lamb
or mutton as the meat. Cottage Pies use beef. UDD

RECIPE FROM: https://www.womensweeklyfood.com.au

Uncle Dirty Dave's Kitchen

MMMMM

... You cannot have a felony without an 'ELON'
=== MultiMail/Win v0.52
--- SBBSecho 3.23-Linux
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Hi Dave,

Title: Cold Weather Braised Beef
Categories: Beef, Mushrooms, Vegetables, Wine
Yield: 8 servings

Now that does look good! We've got some (previously smoked) ribs in the sous vide warming up for supper. Sides will be cole slaw (trying it
made with red cabbage) and baked potato, white for me, sweet for Steve.

I've got a half dozen of these in the freezer. Made a double batch and Dennis and I each had one as supper then sucky-bagged and froze the
rest. Just heat them ib the nuker like a Banquet Pot Pie.

Easy to do meals after the initial work is done. (G)

---
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)

Re: Sauces
By: Shawn Highfield to Ben Collver on Fri Feb 21 2025 16:55:14

Let us know how this turns out? My oven is a bit wonky and I've been getting the cornbread either well done or very well done. It goes from raw to over cooked in under a second somehow.
My crockpot works perfectly. :)

I tried again yesterday and my second batch of cornbread turned out perfect. The only thing is that this 1975 recipe calls for so much wheat flour and butter that to me the result tastes more like biscuits than cornbread. It
went very well with a batch of vegetable soup. Here is my adapted recipe.

---------- Recipe via Meal-Master (tm) v8.05

Title: Crockpot Cornbread
Categories: Breads, Crockpot
Yield: 6 Servings

1 c Water
1 1/4 c All-purpose flour
3/4 c Yellow corn meal
14 3/4 oz Can creamed corn
4 1/2 ts Baking powder
1 ts Salt
1 Egg; slightly beaten
1/2 c Milk
1/3 c Butter; melted -OR-
1/3 c Vegetable oil

Place 1 cup of water in the crockpot and turn on HIGH. Grease two
disposable aluminum tube pans, 8" by 2-1/4" deep. Shorten a pair
of disposable bamboo chopsticks to just under 8".

In a medium bowl, sift together the flour, corn meal, baking
powder, and salt. Make a well in the center. Turn the egg, milk,
and melted butter or oil into the well and beat into the dry
mixture until just moistened. Turn into two tube pans and cover
with foil.

Place first tube pan directly into crockpot. Top with chopsticks as
far toward the outside of the crockpot as possible. Place second
tube pan on top of the chopsticks. Cover the cooker and cook for
3 to 4 hours.

Recipe by Clear & Simple Crockery Cooking by Jacqueline Heriteau,
Grosset & Dunlap, NY, (C)1975

Adapted from: <gopher://tilde.pink/1/~bencollver/recipes/
baked-goods/breads/cornbreads/recipe81.txt>

-----
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Hello Ben!

28 Feb 25 11:47, you wrote to me:

I tried again yesterday and my second batch of cornbread turned out perfect. The only thing is that this 1975 recipe calls for so much
wheat flour and butter that to me the result tastes more like biscuits than cornbread. It went very well with a batch of vegetable soup.
Here is my adapted recipe.

I've saved it over top of the original. I might cut the flour down
even more as the GF flour we use it too expensive to waste. :)

Shawn

---
* Origin: Deep in the Dirty Shwa (1:229/452)

Re: Sauces
By: Shawn Highfield to Ben Collver on Sat Mar 01 2025 08:31:24

Hi Shawn,

I've saved it over top of the original. I might cut the flour down
even more as the GF flour we use it too expensive to waste. :)

Yesterday i made my favorite cornbread recipe, except in the crockpot
instead of the oven. I also doctored it up with cheddar and chiles and
it turned out very well. I think i am ready to graduate to the other
crockpot bread recipes. Here's a recipe for what i made yesterday.

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

Title: Crockpot Buttermilk Corn Bread
Categories: Cornbread, Crockpot
Yield: 4 Servings

2 c Corn flour or meal
2 c Buttermilk
3 Eggs
2 tb Butter; melted
1 ts Baking soda
1 ts Salt
7 oz Can fire roasted diced chiles
1/4 c Cheddar cheese; grated

Place 1 cup of water in the crockpot and turn on HIGH. Grease two
disposable aluminum tube pans, 8" by 2-1/4" deep. Shorten a pair
of disposable bamboo chopsticks to just under 8".

In a large bowl, sift together corn flour or meal, baking soda, and
salt. In a medium bowl, beat eggs until pale yellow. Mix in butter,
buttermilk, grated cheese, and chiles. Mix egg mixture into corn
flour mixture until just moistened. Turn into two tube pans and
cover with foil. Cut an X in the center and fold foil into hole.
Fold foil over outside edge to seal.

Place first tube pan directly into crockpot. Top with chopsticks as
far toward the outside of the crockpot as possible. Place second
tube pan on top of the chopsticks. Cover the cooker and cook for
3 to 4 hours. Remove tube pans from crockpot, uncover, and cool
for 15 minutes. Then run a knife around the outside and inside
edges and turn out cornbread onto a plate.

Note: If you make it with baking powder, it will not rise properly.

Recipe by Ben Collver

Adapted from recipe by Alex Rast.

<gopher://tilde.pink/0/~bencollver/recipes/utf8/
baked-goods/breads/cornbreads/recipe81.txt>

MMMMM
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