Ruth Haffly wrote to Dave Drum <=-

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)

Well, yeah. No sense giving all my EZ supper money to Banquet and Healthy Choice. Bv)=

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

Title: Autumn Pot Pie Galette
Categories: Poultry, Pastry, Greens, Vegetables, Herbs
Yield: 4 Servings

3 ts Unsalted butter
1 lg Sweet potato; diced
1 Green onion; chopped
2 c Swiss chard
1 ts Garlic powder
1 ts Dried oregano
1 ts Dried sage
1 c Chicken broth
3 tb Flour
1 1/2 c Shredded cooked chicken *
1 c Frozen peas
1 Ready-to-Bake pie crust
1 lg Egg; beaten

Set oven @ 375ºF/190ºC.

Meanwhile, melt butter in a large skillet over
med-high heat. Add sweet potatoes, green onion and
chard. Cook until chard wilts and potatoes start to
soften, 3-5 minutes. Stir in garlic powder, oregano
and sage. Season with salt if desired.

Whisk together broth and flour, then add to pan. Cook
until thickened, stirring constantly, about 3 minutes.
Remove from heat and stir in chicken and peas.

Unroll crust onto parchment-lined sheet pan and top
with filling mixture, leaving 1 1/2" bare edge along
perimeter. Fold edge over filling, overlapping and
pleating dough while leaving center uncovered. Brush
dough with egg.

Bake until crust is golden brown and filling is
bubbling, 25-30 minutes Let rest 5 minutes. Slice and
serve.

* a rotissiere chicken works perfectly here

Makes 4 hearty servings

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

Uncle Dirty Dave's Kitchen

MMMMM

... Growing old is all in the mind. That's why our brains are so wrinkled!
___ MultiMail/Win v0.52

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

Hi Dave,

Categories: Beef, Mushrooms, Vegetables, Wine
Yield: 8 servings

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)

Well, yeah. No sense giving all my EZ supper money to Banquet and
Healthy Choice. Bv)=

I know, I've got some freezer meals stocked up. Some will go with us
when we hit the road in a couple of months; the fridge in the camper has
a pretty decent freezer.


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


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

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

Ruth Haffly wrote to Dave Drum <=-

Categories: Beef, Mushrooms, Vegetables, Wine
Yield: 8 servings

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)

Well, yeah. No sense giving all my EZ supper money to Banquet and
Healthy Choice. Bv)=

I know, I've got some freezer meals stocked up. Some will go with us
when we hit the road in a couple of months; the fridge in the camper
has a pretty decent freezer.

I started the slog to defrost my upright freezer. I'm going to replace
it with a self-defroster model ... but first I've gotm tom go "ice mining"
to use up a lot of stuff I don't remember having put in there.

Masde this last night with a bag of shrimp that appeared, as if by magic,
from the frost banks as I was wondering what to make for supper. Bv)=

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

Title: Shrimp Etouffee
Categories: Seafood, Vegetables, Herbs, Rice
Yield: 4 servings

4 tb Unsalted butter
1 Yellow onion; fine chopped
2 Celery ribs; thin sliced
1/2 Bell pepper; fine chopped
4 cl Garlic; minced
3 tb A-P flour
2 tb Tomato paste
3/4 c Chicken or vegetable stock
1 tb Hot sauce; to taste
1 Dried bay leaf
2 ts Store-bought Creole
- seasoning *
Salt & black pepper
1 lb U-50 shrimp; peeled,
- deveined
1 Scallion; green parts
- chopped
White rice; to serve

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

In a large skillet, melt the butter over medium-high
heat. Add the onion, celery and bell pepper, and cook
until softened, about 7 minutes. Add the garlic and cook
until fragrant, 1 more minute.

Sprinkle the flour over the ingredients and stir
constantly until lightly toasted, about 5 minutes. Add
the tomato paste, and stir and cook for 1 more minute.

Pour in the stock and 3/4 cup water. Cook until the
liquid is reduced by half, about 3 minutes. Add the hot
sauce, bay leaf, Creole seasoning, 1 teaspoon salt and
1/2 teaspoon pepper. Bring to a boil, and cook until the
mixture starts to thicken, about 2 minutes.

Stir in the shrimp and reduce the heat to medium. Simmer
until the shrimp is cooked through and opaque, about 5
minutes, turning each piece halfway through. Remove from
the heat. Taste and adjust seasoning. Sprinkle the
scallions on top. Serve warm over rice.

By: Vallery Lomas

Yield: 4 servings

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

Uncle Dirty Dave's Kitchen

MMMMM

... Flabbergasted (adj.), appalled over how much weight you have gained.
=== MultiMail/Win v0.52
--- SBBSecho 3.23-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hi Dave,

Well, yeah. No sense giving all my EZ supper money to Banquet and
Healthy Choice. Bv)=

I know, I've got some freezer meals stocked up. Some will go with us
when we hit the road in a couple of months; the fridge in the camper
has a pretty decent freezer.

I started the slog to defrost my upright freezer. I'm going to replace
it with a self-defroster model ... but first I've gotm tom go "ice
mining" to use up a lot of stuff I don't remember having put in there.

Sounds like fun--and tonight's mystery meat is............

Masde this last night with a bag of shrimp that appeared, as if by
magic, from the frost banks as I was wondering what to make for
supper. Bv)=

Title: Shrimp Etouffee
Categories: Seafood, Vegetables, Herbs, Rice
Yield: 4 servings

Good planning! I think we've got one package of shrimp in our freezer
yet.

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


... Mind... Mind... Let's see, I had one of those around here someplace.

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

Ruth Haffly wrote to Dave Drum <=-

Well, yeah. No sense giving all my EZ supper money to Banquet and
Healthy Choice. Bv)=

I know, I've got some freezer meals stocked up. Some will go with us
when we hit the road in a couple of months; the fridge in the camper
has a pretty decent freezer.

I started the slog to defrost my upright freezer. I'm going to replace
it with a self-defroster model ... but first I've gotm tom go "ice
mining" to use up a lot of stuff I don't remember having put in there.

Sounds like fun--and tonight's mystery meat is............

That's where I got the shrimp for the recipe in the previous post.

Found some skinned, boned chicken thighs which will become tonight's
supper. I'll make the can of diced tomatoes be w/chopped green chilies.
Should add just a bit of a wkae-up call. And I've got it in stock.

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

Title: Cheesy Chicken Pasta Casserole
Categories: Past, Poultry, Vegetables, Herbs, Cheese
Yield: 4 Servings

1 1/2 c Uncooked penne pasta
1 tb Oil
1 lb Boned, skinned chicken
- thighs; in 1" pieces
1/2 c Chopped onion
1/2 c Chopped green bell pepper
1/2 c Chopped red bell pepper
1 ts Dried basil
1 ts Dried oregano
1 ts Dried parsley flakes
1/2 ts Salt
1/2 ts Crushed red pepper flakes
3 cl Garlic; minced
14 1/2 oz Can diced tomatoes;
- undrained
3 tb Tomato paste
3/4 c Chicken broth
2 c Shredded mozzarella cheese
1/2 c Grated Romano cheese
Minced fresh parsley; opt

Set oven @ 350ºF/175ºC.

Cook the pasta according to package directions.

Meanwhile, in a large saucepan, heat oil over medium
heat. Add the chicken, onion, peppers and seasonings;
saute until chicken is no longer pink. Add garlic; cook
1 minute longer.

In a blender, pulse the diced tomatoes and tomato paste,
covered, until blended. Add to chicken mixture. Stir in
broth; bring to a boil over medium-high heat. Reduce the
heat; cover and simmer until slightly thickened, 10-15
minutes.

Drain pasta; toss with chicken mixture. Spoon half of
the mixture into a greased 2 qt. baking dish. Sprinkle
with half of the cheeses. Repeat layers.

Cover and bake 30 minutes. Uncover; bake until heated
through, 15-20 minutes longer. If desired, garnish with
parsley.

Carmen Vanosch, Vernon, British Columbia

Makes: 4 servings

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

Uncle Dirty Dave's Kitchen

MMMMM

... I committed pizza heresy by using Fontina cheese and Andouille sausage
=== MultiMail/Win v0.52
--- SBBSecho 3.23-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hi Dave,

I started the slog to defrost my upright freezer. I'm going to replace
it with a self-defroster model ... but first I've gotm tom go "ice
mining" to use up a lot of stuff I don't remember having put in there.

Sounds like fun--and tonight's mystery meat is............

That's where I got the shrimp for the recipe in the previous post.

I know we have some on hand but I'm not quite sure what I want to do
with it yet, maybe a shrimp scampi with extra garlic.

Found some skinned, boned chicken thighs which will become tonight's supper. I'll make the can of diced tomatoes be w/chopped green
chilies. Should add just a bit of a wkae-up call. And I've got it in stock.

Sounds good to me.

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


... History repeats itself because nobody listens ...

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

Ruth Haffly wrote to Dave Drum <=-

I started the slog to defrost my upright freezer. I'm going to replace
it with a self-defroster model ... but first I've got to go "ice
mining" to use up a lot of stuff I don't remember having put in there.

Sounds like fun--and tonight's mystery meat is............

That's where I got the shrimp for the recipe in the previous post.

I know we have some on hand but I'm not quite sure what I want to do
with it yet, maybe a shrimp scampi with extra garlic.

Remember - there is no such thing as too much garlic. Bv)=

Found some skinned, boned chicken thighs which will become tonight's supper. I'll make the can of diced tomatoes be w/chopped green
chilies. Should add just a bit of a wake-up call. And I've got it in stock.

Sounds good to me.

'Twas. And found some more shrimp. Time for a nice pot of file gumbo

The recipe says 6 servings. I'm feeding my brother, his wife and the
wife's oldest girl (and me). Doubt there will be any leftovers. I'll
substitute orzo for the rice because Phil has a thing asbout rice ever
since his Vietnam service.

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

Title: Shrimp Gumbo
Categories: Cajun, Seafood, Vegetables, Chilies, Herbs
Yield: 6 Servings

1 md Onion; diced 1/4"
3 Ribs celery; sliced 1/4"
4 tb Oil
4 cl Garlic; minced
+=OR=+
1 ts Garlic granules
1 lg Bell pepper; cored, 1/4"
- dice
28 oz (2 cans) Red Gold diced
- tomatoes w/chilies
16 oz (2 cans) Red Gold tomato
- sauce
1 ts Sugar; highly optional
1 Turkish bay leaf
1 ts Dried thyme; crushed
1/2 ts Salt
1 tb Parsley flakes
1 ts Trappey's Red Devil sauce
2 lb Medium shrimp; tails-off
1 tb File' powder
Hot cooked rice

Dice onion and green pepper, slice celery. Keep each
separate. Heat oil in 5 quart pan over medium heat. Add
garlic and saute for 1 minute. Add onion and saute for 2
minutes. Add celery and green pepper and saute for 3
minutes longer. Add tomatoes, tomato sauce, salt, bay
leaf, sugar (if using), thyme, parsley and hot pepper
sauce. Reduce heat and simmer for 15 minutes. Add shrimp
and cook for 4-5 minutes longer, stirring gently. Stir in
file' powder and simmer two minutes more.

Serve over hot cooked rice. Pass ground cayenne and
additional hot sauce.

Makes one pot of pretty good gumbo.

Uncle Dirty Dave's Kitchen

MMMMM


... Escoffier elevated the role of cooks from that of laborers to artists
=== MultiMail/Win v0.52
--- SBBSecho 3.23-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hi Dave,

That's where I got the shrimp for the recipe in the previous post.

I know we have some on hand but I'm not quite sure what I want to do
with it yet, maybe a shrimp scampi with extra garlic.

Remember - there is no such thing as too much garlic. Bv)=

I know, and I don't stint with it. Keeps the vampires away.

Found some skinned, boned chicken thighs which will become tonight's supper. I'll make the can of diced tomatoes be w/chopped green
chilies. Should add just a bit of a wake-up call. And I've got it in stock.

Sounds good to me.

'Twas. And found some more shrimp. Time for a nice pot of file gumbo

The recipe says 6 servings. I'm feeding my brother, his wife and the wife's oldest girl (and me). Doubt there will be any leftovers. I'll substitute orzo for the rice because Phil has a thing asbout rice ever since his Vietnam service.

My dad was Navy, WWII Pacific theater. My FIL was Army, Occupied Germany/Austria post WWII. Neither of them were very fond of rice but
did eat it from time to time. Do recall one letter from my mom telling
us of one Sunday when she realised she was out of potatoes for dinner.
She and dad went to (IIRC) 4 or 5 stores in/around their small town
before they found one with potatoes. Dad would not have settled for rice
with his roast beef.


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


... Multitask: make twice the mistakes in 1/2 the time.

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

Ruth Haffly wrote to Dave Drum <=-

That's where I got the shrimp for the recipe in the previous post.

I know we have some on hand but I'm not quite sure what I want to do
with it yet, maybe a shrimp scampi with extra garlic.

Remember - there is no such thing as too much garlic. Bv)=

I know, and I don't stint with it. Keeps the vampires away.

I regularly stock garlic in cloves/heads, mined (in a jar), granules (dehydrated and ground) and powder. NOTE TO SELF: Snag another big
jug of garlic granules when youmake the rotissiere chicken run to the
GFS store.

Found some skinned, boned chicken thighs which will become tonight's supper. I'll make the can of diced tomatoes be w/chopped green
chilies. Should add just a bit of a wake-up call. And I've got it in stock.

Sounds good to me.

'Twas. And found some more shrimp. Time for a nice pot of file gumbo

The recipe says 6 servings. I'm feeding my brother, his wife and the wife's oldest girl (and me). Doubt there will be any leftovers. I'll substitute orzo for the rice because Phil has a thing asbout rice ever since his Vietnam service.

My dad was Navy, WWII Pacific theater. My FIL was Army, Occupied Germany/Austria post WWII. Neither of them were very fond of rice but
did eat it from time to time. Do recall one letter from my mom telling
us of one Sunday when she realised she was out of potatoes for dinner.
She and dad went to (IIRC) 4 or 5 stores in/around their small town
before they found one with potatoes. Dad would not have settled for
rice with his roast beef.

Phil tells me it's just a mental thing with him. But he can't seem to
beat it. Cous cous, orzo and rosmarina all look like rice but are pasta
and he can get them past his lips.

One of the things I'm going to use the rotisserie (U$3 per) for:

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

Title: Hank's Avgolemono Soup
Categories: Soups, Poultry, Citrus, Rice, Eggs
Yield: 7 Servings

2 tb Olive oil
1 c Chopped yellow onion
5 c Chicken stock
+=PLUS=+
1 c Water
1/2 c Orzo or rice
1 lb Chicken; 1/4" cubes
Salt
3 tb Lemon juice
3 lg Eggs
Fresh parsley to garnish

Heat the olive oil in a medium pot and saute the onions
over medium-high heat 'til they are soft & translucent,
4-5 minutes. While the onions are cooking, bring another
pot of salted water to a boil and add the orzo or rice.

When the onions are ready, add the chicken stock and
water and bring to a bare simmer. When the orzo or rice
is nearly done - firm, but mostly cooked - drain the
boiling water and add the pasta or rice to the chicken
broth. Add the diced chicken to the pot. Let this cook
5-8 minutes, then taste the soup for salt.

Beat the eggs in a bowl. Whisking constantly, add the
lemon juice to the eggs. You will need to temper the
eggs before you add the egg-lemon mixture to the soup.
It takes both hands to do this. With one hand, whisk the
egg-lemon mixture vigorously. With the other, slowly
pour in a ladle's worth of hot broth. Do this at least
twice, and you can add as many ladle's worth of broth
as you want to the mixture.

Turn the heat off the soup. Whisk the soup with one
hand while you pour the hot egg-lemon mixture in with
the other. Serve at once, garnished with parsley.

Yield: Serves 6-8.

Recipe by: Hank Shaw

From: http://simplyrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... I either want less corruption, or more chance to participate in it.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Remember - there is no such thing as too much garlic. Bv)=

I know, and I don't stint with it. Keeps the vampires away.

I regularly stock garlic in cloves/heads, mined (in a jar), granules (dehydrated and ground) and powder. NOTE TO SELF: Snag another big
jug of garlic granules when youmake the rotissiere chicken run to the
GFS store.

I just have the heads and granules.

Found some skinned, boned chicken thighs which will become tonight's supper. I'll make the can of diced tomatoes be w/chopped green
chilies. Should add just a bit of a wake-up call. And I've got it in stock.

Sounds good to me.

'Twas. And found some more shrimp. Time for a nice pot of file gumbo

The recipe says 6 servings. I'm feeding my brother, his wife and the wife's oldest girl (and me). Doubt there will be any leftovers. I'll substitute orzo for the rice because Phil has a thing asbout rice ever since his Vietnam service.

My dad was Navy, WWII Pacific theater. My FIL was Army, Occupied Germany/Austria post WWII. Neither of them were very fond of rice but
did eat it from time to time. Do recall one letter from my mom telling
us of one Sunday when she realised she was out of potatoes for dinner.
She and dad went to (IIRC) 4 or 5 stores in/around their small town
before they found one with potatoes. Dad would not have settled for
rice with his roast beef.

Phil tells me it's just a mental thing with him. But he can't seem to
beat it. Cous cous, orzo and rosmarina all look like rice but are
pasta and he can get them past his lips.

Would he know the difference if he were blindfolded?

One of the things I'm going to use the rotisserie (U$3 per) for:

Title: Hank's Avgolemono Soup
Categories: Soups, Poultry, Citrus, Rice, Eggs
Yield: 7 Servings

I'm going to toss the rest of a rotisserie chicken into water and
seasonings, don't know how much will then go into soup. What I don't
make into soup will be a casserole. The latter included Pepperidge Farm
herb dressing, cream of mushroom soup and chicken stock. Original recipe
came from a friend years ago in New Bern, don't know how many times I've
made it over the years since.

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


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

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

Ruth Haffly wrote to Dave Drum <=-

I regularly stock garlic in cloves/heads, minced (in a jar), granules (dehydrated and ground) and powder. NOTE TO SELF: Snag another big
jug of garlic granules when youmake the rotissiere chicken run to the
GFS store.

I just have the heads and granules.

I've not figured out a reliable ratio between the granules and the powder.
So, I stock both. Big Spice Islands containers of the granules and smaller McCormick's jars (w/shaker top) of the powder

8<----- WHACK ----->8

Phil tells me it's just a mental thing with him. But he can't seem to
beat it. Cous cous, orzo and rosmarina all look like rice but are
pasta and he can get them past his lips.

Would he know the difference if he were blindfolded?

Probably. The rosmarina is much bigger than a grain of rice. And the
texture is different - the pasta is softer if properly cooked al dente.

One of the things I'm going to use the rotisserie (U$3 per) for:

Title: Hank's Avgolemono Soup
Categories: Soups, Poultry, Citrus, Rice, Eggs
Yield: 7 Servings

I'm going to toss the rest of a rotisserie chicken into water and seasonings, don't know how much will then go into soup. What I don't
make into soup will be a casserole. The latter included Pepperidge Farm herb dressing, cream of mushroom soup and chicken stock. Original
recipe came from a friend years ago in New Bern, don't know how many
times I've made it over the years since.

Good recipes get made on repeat.

Here's one of my repeaters ...

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

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

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

Set oven @ 425oF/218oC.

Cook pasta according to package directions. Set aside.

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

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

Top with chopped basil before serving.

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

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

Uncle Dirty Dave's Kitchen

MMMMM

... "Some gave all. All gave some. One had bone spurs." Veterans Against Trump --- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

I regularly stock garlic in cloves/heads, minced (in a jar), granules

I just have the heads and granules.

I've not figured out a reliable ratio between the granules and the
powder. So, I stock both. Big Spice Islands containers of the granules
and smaller McCormick's jars (w/shaker top) of the powder

I just use the granules when a recipe calls for garlic powder. Haven't
been disappointed yet.

8<----- WHACK ----->8

Phil tells me it's just a mental thing with him. But he can't seem to
beat it. Cous cous, orzo and rosmarina all look like rice but are
pasta and he can get them past his lips.

Would he know the difference if he were blindfolded?

Probably. The rosmarina is much bigger than a grain of rice. And the texture is different - the pasta is softer if properly cooked al
dente.

OK, just wondering. (G)

One of the things I'm going to use the rotisserie (U$3 per) for:

Title: Hank's Avgolemono Soup
Categories: Soups, Poultry, Citrus, Rice, Eggs
Yield: 7 Servings

I'm going to toss the rest of a rotisserie chicken into water and seasonings, don't know how much will then go into soup. What I don't
make into soup will be a casserole. The latter included Pepperidge Farm herb dressing, cream of mushroom soup and chicken stock. Original
recipe came from a friend years ago in New Bern, don't know how many
times I've made it over the years since.

Good recipes get made on repeat.

Here's one of my repeaters ...

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

Looks good. The new to us pizza/pasta place we tried a couple of weeks
ago has a simple but good caprese salad--just tomatoes, basil and
mozzarella, with a light Italian dressing.

---
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 in a message to Dave Drum:

Title: Easy Caprese

Looks good. The new to us pizza/pasta place we tried a couple of
weeks ago has a simple but good caprese salad--just tomatoes, basil
and mozzarella, with a light Italian dressing.

I never had this until last summer. Someone who was visiting us in the woods brought one with the tomatoes and basil from her garden. I really enjoyed it, it will be made for sure this year when the tomatoes are ripe!

Shawn

... Useless Invention: Unsinkable submarine.
--- timEd 1.10.y2k+
* Origin: Dirty ole' Town (1:229/452)

Ruth Haffly wrote to Dave Drum <=-

I regularly stock garlic in cloves/heads, minced (in a jar),
granules

I just have the heads and granules.

I've not figured out a reliable ratio between the granules and the
powder. So, I stock both. Big Spice Islands containers of the granules
and smaller McCormick's jars (w/shaker top) of the powder

I just use the granules when a recipe calls for garlic powder. Haven't been disappointed yet.

There is a ratio. The powder is twice as "strong" as the granules. Since I
keep both in the cupboard/pantry I don't worry about it much.

" In terms of flavor, you can use granulated garlic and garlic powder interchangeably. But they're very different in texture, you'll need to
adjust the amount you use.

Granulated garlic has more air by volume due to its larger size, while
garlic powder is denser. Double the amount of granulated garlic ΓÇô for instance, two teaspoons granulated garlic for every one teaspoon garlic powder."

https://www.allrecipes.com/granulated-garlic-vs-garlic-powder-7500066

8<----- WHACK ----->8

I'm going to toss the rest of a rotisserie chicken into water and seasonings, don't know how much will then go into soup. What I don't
make into soup will be a casserole. The latter included Pepperidge Farm herb dressing, cream of mushroom soup and chicken stock. Original
recipe came from a friend years ago in New Bern, don't know how many
times I've made it over the years since.

Good recipes get made on repeat.

Here's one of my repeaters ...

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

Looks good. The new to us pizza/pasta place we tried a couple of weeks
ago has a simple but good caprese salad--just tomatoes, basil and mozzarella, with a light Italian dressing.

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

Title: Stuffed Pork Chops
Categories: Pork, Fruits, Chilies, Breads
Yield: 6 Servings

2 md Apples; coarse chopped
7 tb Unsalted butter
3 tb Light brown sugar
1 ts Vanilla extract
1/2 ts Ground nutmeg

MMMMM-----------------------SEASONING MIX----------------------------
1 tb Salt
1 ts Onion powder
1 ts Ground cayenne pepper
3/4 ts Garlic powder
+=OR=+
1/2 tb Granulated garlic
1/2 ts White pepper
1/2 ts Dry mustard
1/2 ts Rubbed sage
1/2 ts Ground cumin
1/2 ts Black pepper
1/2 ts Dried thyme leaves

MMMMM-------------------PORK CHOP INGREDIENTS------------------------
6 Pork chops; 1 3/4" thick
3/4 lb Ground pork
1 c Pork or chicken stock
1 c Chopped onions
1 c Chopped green bell peppers
1/2 c Finely chopped green onions
2 ts Minced garlic
4 oz Can diced green chilies
1/2 c Very fine bread crumbs

In a food processor or blender, process the apples, 4 TB
of the butter, the sugar, vanilla and nutmeg until smooth
about 3 to 4 minutes. Set aside.

In a small bowl thoroughly combine the seasoning mix
ingredients; set aside.

Prepare the pork chops by cutting a large pocket (to the
bone) into the larger side of each chop to hold the
stuffing.

In a large skillet, brown the ground pork in the remaining
3 Tbsp. butter over high heat, about 3 minutes. Add the
onions, bell peppers, garlic, and 2 Tbsp. of the seasoning
mix, stirring well; cook about 5 minutes, stirring
occasionally and scraping pan bottom well. Stir in the
green chilies and their juice and continue cooking until
mixture is well browned, about 6 to 8 minutes, stirring
occasionally and scraping the pan bottom as needed. Add
the stock and cook 5 minutes, stirring frequently. Stir
in the bread crumbs and cook about 2 minutes more,
stirring constantly and scraping pan bottom as needed.
Remove from heat.

Sprinkle the remaining seasoning mix evenly on both sides
of the chops and inside the pockets, pressing it in by
hand. Prop chops with pocket side up in an ungreased
13" x 9" baking pan. Spoon about 1/4 cup stuffing into
each pocket; reserve the remaining stuffing.

Bake chops with pocket up at 400┬║F/205┬║C until the meat
is done, about 1 hour 10 minutes. Place the remaining
stuffing in a small pan in the oven for the last 20
minutes to reheat.

Serve immediately with each chop arranged on top of a
portion of the remaining stuffing.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM



... "If you use enough hot fudge you can't taste the broccoli" - Garfield
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Shawn,

Title: Easy Caprese

Looks good. The new to us pizza/pasta place we tried a couple of
weeks ago has a simple but good caprese salad--just tomatoes, basil
and mozzarella, with a light Italian dressing.

I never had this until last summer. Someone who was visiting us in
the woods brought one with the tomatoes and basil from her garden. I really enjoyed it, it will be made for sure this year when the
tomatoes are ripe!

Simple but good. I've also done a German tomato and onion with
Italian-ish dressing as a nice summer salad. Had it in Germany once,
found the recipe in a Bavarian cook book.


---
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)

Hi Dave,

I've not figured out a reliable ratio between the granules and the
powder. So, I stock both. Big Spice Islands containers of the granules
and smaller McCormick's jars (w/shaker top) of the powder

I just use the granules when a recipe calls for garlic powder. Haven't been disappointed yet.

There is a ratio. The powder is twice as "strong" as the granules.
Since I keep both in the cupboard/pantry I don't worry about it much.

" In terms of flavor, you can use granulated garlic and garlic powder interchangeably. But they're very different in texture, you'll need to adjust the amount you use.

Granulated garlic has more air by volume due to its larger size, while garlic powder is denser. Double the amount of granulated garlic –
for instance, two teaspoons granulated garlic for every one teaspoon garlic powder."

I usually just dump until it looks/tastes right. (G)

https://www.allrecipes.com/granulated-garlic-vs-garlic-powder-7500066

Good recipes get made on repeat.

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


... MEMORY...The thing I forget with.

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

Ruth Haffly wrote to Dave Drum <=-

Granulated garlic has more air by volume due to its larger size,
while garlic powder is denser. Double the amount of granulated
garlic – for instance, two teaspoons granulated garlic for every
one teaspoon garlic powder."

I usually just dump until it looks/tastes right. (G)

But it's nice to have a suggested starting spot. Then you can go as full-goose-bozo as you like.

A good rule-of-thumb for substituting for fresh is: 1/2 ts granules
equals on clove of fresh. And a mere 1/8 ts of powder equals one fresh
clove of garlic.

I appreciate the granulated stuff because it is of a known strength and therefore gives the same result from use to use. I have had some fresh
garlic that was *very* pungent and some that was so bland as to not
really show up in the flavour profile of the dish.

Here are my two favourite garlic sauces:

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

Title: Dirty Dave's Garlic Sauce
Categories: Five, Vegetables, Citrus, Herbs
Yield: 1 1/2 cups

1 Head garlic; cloves peeled
2 oz RealLemon juice
1/4 ts Salt
1 c Second pressing olive oil
1 ts Parsley flakes

Put into a blender and blend on medium until you have
a smooth sauce. If it starts to get mayonaiss-ey add
more oil.

Good over fried potatoes (my main use), meats, and as
a part of a nice salad dressing.

Store in refrigerator in a glass container.

Uncle Dirty Dave's Kitchen

MMMMM

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

Title: Garlic Butter Sauce
Categories: Five, Vegetables, Herbs
Yield: 12 Servings

4 tb Chopped garlic
Garlic granules; optional *
14 oz Can chicken broth
1/2 lb Butter; cold, diced
+=OR=+
1 c Butter flavoured oil
4 tb Flat leaf parsley; chopped
- very small

* if the sauce is not "garlicky" enough for your
taster add some garlic granules until the desired
degree of pungency is reached. -- UDD

In a small saucepan, over medium heat, combine the
garlic and broth.

Bring to a boil and reduce by half.

Whisk in the butter, 1 cube at a time, until all of the
butter is incorporated and the sauce coats the back of
a spoon.

Add the parsley and mix well.

Really great on breakfast hash browns or cottage
fries. Makes a very good diping sauce for shrimp,
scallops, lobster, etc. Also great for popping
popcorn. - UDD

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

Uncle Dirty Dave's Kitchen

MMMMM

... If god had intended us to vote she would have given us candidates!!!
___ MultiMail/Win v0.52

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

Hi Dave,

Granulated garlic has more air by volume due to its larger size,
while garlic powder is denser. Double the amount of granulated
garlic – for instance, two teaspoons granulated garlic for every
one teaspoon garlic powder."

I usually just dump until it looks/tastes right. (G)

But it's nice to have a suggested starting spot. Then you can go as full-goose-bozo as you like.

It's pretty much a teaspoon to teaspoon and a half; I've done it for so
long (first couple of years measuring for marinara sauce) that I know
what that amount looks like.

A good rule-of-thumb for substituting for fresh is: 1/2 ts granules
equals on clove of fresh. And a mere 1/8 ts of powder equals one fresh clove of garlic.

I got a bottle of powder once, saw that on the label. Went back to the
granules after using up that bottle. I'll also use fresh garlic quite
often.

I appreciate the granulated stuff because it is of a known strength
and therefore gives the same result from use to use. I have had some
fresh
garlic that was *very* pungent and some that was so bland as to not
really show up in the flavour profile of the dish.

I know what you mean; I've had garlic smelling fingers quite often,
other times, not so. The other day when Steve was making his chili, he
asked me if we had any fresh garlic. I pulled out the head, asked him
how much he wanted and then put the requested 5 cloves thru the chopper.
They were big, but not really very strong as I didn't smell much on my
hands afterwards. Sometimes I'll use the chopper, sometimes I'll just
smash it with the flat side of a knife blade and chop it a bit. Saw the
latter technique on, either an Alton Brown or Emeril cooking show some
years ago.

Here are my two favourite garlic sauces:

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

Title: Dirty Dave's Garlic Sauce
Categories: Five, Vegetables, Citrus, Herbs
Yield: 1 1/2 cups

Title: Garlic Butter Sauce
Categories: Five, Vegetables, Herbs
Yield: 12 Servings

They both look good--and garlicy.


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


... Always butter up the SYSOP, they taste better that way.

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

Ruth Haffly wrote to Dave Drum <=-

A good rule-of-thumb for substituting for fresh is: 1/2 ts granules
equals on clove of fresh. And a mere 1/8 ts of powder equals one fresh clove of garlic.

I got a bottle of powder once, saw that on the label. Went back to the granules after using up that bottle. I'll also use fresh garlic quite often.

As will I. But,when I'm making a recipe on repeat - like chilli - using granules give me a known strength and repeatability. I have had cloves
of freshgarlic that would not offend Mrs. Grundy and other that would
drop a vampire in his tracks three counties away.

I appreciate the granulated stuff because it is of a known strength
and therefore gives the same result from use to use. I have had some
fresh garlic that was *very* pungent and some that was so bland as
to not really show up in the flavour profile of the dish.

That was a senior moment. Should have read ahead a 'graph or two - but
it's still true.

I know what you mean; I've had garlic smelling fingers quite often,
other times, not so. The other day when Steve was making his chili, he asked me if we had any fresh garlic. I pulled out the head, asked him
how much he wanted and then put the requested 5 cloves thru the
chopper. They were big, but not really very strong as I didn't smell
much on my hands afterwards. Sometimes I'll use the chopper, sometimes I'll just smash it with the flat side of a knife blade and chop it a
bit. Saw the latter technique on, either an Alton Brown or Emeril
cooking show some years ago.

I've got a "squisher" that is, I think, termed a garlic press. And, of
course, there's always the chef's knife or cleaver (If I've been watching
"Yan Can Cook". Bv)=

https://tinyurl.com/garliquepress

is pretty much what6 I have. Except mine's pol;ished metal not bright
red. Bv)=

Here are my two favourite garlic sauces:

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

Title: Dirty Dave's Garlic Sauce
Categories: Five, Vegetables, Citrus, Herbs
Yield: 1 1/2 cups

Title: Garlic Butter Sauce
Categories: Five, Vegetables, Herbs
Yield: 12 Servings

They both look good--and garlicy.

Oh my, yes.

This is one best done with fresh pungent garlic:

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

Title: Pork w/Garlic & Black Pepper
Categories: Oriental, Pork, Vegetables
Yield: 3 Servings

3 tb Peanut oil
4 tb Finely chopped garlic
1 lb Boneless pork; very thin
- sliced
2 tb Fish sauce
1 ts Black pepper; or more, fresh
- ground
1 tb Chopped coriander or parsley
- stems *

Heat wok and add peanut oil. Saute garlic for moment and
add pork. Cook 3-5 minutes then add remaining ingredients.
Stir for another minute or so then serve with plain fried
or steamed white rice.

* I use fresh basil instead of coriander. - UDD

From: http://www.cooks.com

Uncle Dirty Dave's Kitchen

MMMMM

... "Curiosity has never let me down." -- Brian Grazer
=== MultiMail/Win v0.52
--- SBBSecho 3.24-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hi Dave,

I got a bottle of powder once, saw that on the label. Went back to the granules after using up that bottle. I'll also use fresh garlic quite often.

As will I. But,when I'm making a recipe on repeat - like chilli -
using granules give me a known strength and repeatability. I have had cloves
of freshgarlic that would not offend Mrs. Grundy and other that would
drop a vampire in his tracks three counties away.

If, when I'm prepping it, I think the fresh isn't strong enough, I'll
either add more cloves or add some granules to the pot. I know they're 2 different things but we use "powder" as the generic around here.

I appreciate the granulated stuff because it is of a known strength
and therefore gives the same result from use to use. I have had some
fresh garlic that was *very* pungent and some that was so bland as
to not really show up in the flavour profile of the dish.

That was a senior moment. Should have read ahead a 'graph or two - but it's still true.

I know what you mean; I've had garlic smelling fingers quite often,
other times, not so. The other day when Steve was making his chili, he asked me if we had any fresh garlic. I pulled out the head, asked him
how much he wanted and then put the requested 5 cloves thru the
chopper. They were big, but not really very strong as I didn't smell
much on my hands afterwards. Sometimes I'll use the chopper, sometimes I'll just smash it with the flat side of a knife blade and chop it a
bit. Saw the latter technique on, either an Alton Brown or Emeril
cooking show some years ago.

I've got a "squisher" that is, I think, termed a garlic press. And, of

I've got one I inherited from when my grandmother passed away in 1974, a
newer one and then a gadget we picked up at Cracker Barrel, to replace a
worn out William Sonoma same thing. It's a garlic smasher (in our
terms), put in the garlic and smash down the top. Finely diced garlic
then falls into an attached cup. It's sort of like your handy chopper
thing but on a smaller scale.

course, there's always the chef's knife or cleaver (If I've been
watching "Yan Can Cook". Bv)=

I've done that often enough, impressed our girls when they were old
enough to realise what I was doing.

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


... If you focus only on the thorns you will miss the beauty of the rose.

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

Ruth Haffly wrote to Dave Drum <=-

I got a bottle of powder once, saw that on the label. Went back to the granules after using up that bottle. I'll also use fresh garlic quite often.

As will I. But,when I'm making a recipe on repeat - like chilli -
using granules give me a known strength and repeatability. I have had cloves of freshgarlic that would not offend Mrs. Grundy and other
that would drop a vampire in his tracks three counties away.

If, when I'm prepping it, I think the fresh isn't strong enough, I'll either add more cloves or add some granules to the pot. I know they're
2 different things but we use "powder" as the generic around here.

I tend to be pedantic in my recipes. Capitalising all instances of Cheddar (which is a proper noun) And correcting the cheese variety that is meant
by the generic "Swiss" cheese to it's proper name (Ementhal), etc.

I appreciate the granulated stuff because it is of a known strength
and therefore gives the same result from use to use. I have had some
fresh garlic that was *very* pungent and some that was so bland as
to not really show up in the flavour profile of the dish.

That was a senior moment. Should have read ahead a 'graph or two - but it's still true.

I know what you mean; I've had garlic smelling fingers quite often,
other times, not so. The other day when Steve was making his chili, he asked me if we had any fresh garlic. I pulled out the head, asked him
how much he wanted and then put the requested 5 cloves thru the
chopper. They were big, but not really very strong as I didn't smell
much on my hands afterwards. Sometimes I'll use the chopper, sometimes I'll just smash it with the flat side of a knife blade and chop it a
bit. Saw the latter technique on, either an Alton Brown or Emeril
cooking show some years ago.

I've got a "squisher" that is, I think, termed a garlic press. And, of

I've got one I inherited from when my grandmother passed away in 1974,
a newer one and then a gadget we picked up at Cracker Barrel, to
replace a worn out William Sonoma same thing. It's a garlic smasher (in our terms), put in the garlic and smash down the top. Finely diced
garlic then falls into an attached cup. It's sort of like your handy chopper thing but on a smaller scale.

My garlic smasher had roound holes on the bottom. What doesn't press
through the holes is deposited on the chopping board and attacked with
a knife.

course, there's always the chef's knife or cleaver (If I've been
watching "Yan Can Cook". Bv)=

I've done that often enough, impressed our girls when they were old
enough to realise what I was doing.

I amaze myself whenever I get done choppig if I've not given blood to
the propject. Bv)=

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

Title: Mahi Mahi w/Spicy Papaya Salsa
Categories: Oriental, Seafood, Salsas, Fruits, Citrus
Yield: 2 Servings

MMMMM----------------------------FISH---------------------------------
2 Mahi Mahi (or other firm
- fleshed fish) steaks
Salt & white pepper

MMMMM---------------------------SALSA--------------------------------
2 ts Plum sauce
1 ts Soy sauce
1/4 c Asian pear; diced
1 ts Cilantro
1 ts Jalapeno
+=OR=+
1 ts Serrano
1 tb Red onion
1 tb Lemon juice
1 ts Honey
+=OR=+
1 ts Sugar
1 tb Red bell pepper; diced

MMMMM-------------------------GARNISHES------------------------------
Papaya, sliced in a fan
- shape for garnish
Kiwi; peeled, sliced in
- coins for a garnish

Mahi Mahi: Season the fish with a little salt and white
pepper. Grill quickly on a non-stick surface. The fish is
done when it turns opaque throughout and flakes to a fork.

Salsa: Mix all of the ingredients together and adjust the
flavor with honey, or brown sugar.

Arrange the fan of papaya and the kiwi coins on a plate.
Add a piece of the grilled fish, then spoon a serving of
the salsa next to the fish. Enjoy!

Source: "Yan Can Cook," Martin Yan : PBS Series, 11/8/94

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... A crappie is not a sunfish found in a toilet.
___ MultiMail/Win v0.52

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

Hi Dave,

If, when I'm prepping it, I think the fresh isn't strong enough, I'll either add more cloves or add some granules to the pot. I know they're
2 different things but we use "powder" as the generic around here.

I tend to be pedantic in my recipes. Capitalising all instances of
Cheddar (which is a proper noun) And correcting the cheese variety
that is meant by the generic "Swiss" cheese to it's proper name (Ementhal), etc.

We tend to be more generic on a lot of things.

I appreciate the granulated stuff because it is of a known strength
and therefore gives the same result from use to use. I have had some
fresh garlic that was *very* pungent and some that was so bland as
to not really show up in the flavour profile of the dish.

That was a senior moment. Should have read ahead a 'graph or two - but it's still true.

course, there's always the chef's knife or cleaver (If I've been
watching "Yan Can Cook". Bv)=

I've done that often enough, impressed our girls when they were old
enough to realise what I was doing.

I amaze myself whenever I get done choppig if I've not given blood to
the propject. Bv)=

OTOH, I very rarely cut myself when slicing/dicing. Guess I just learned
to be extra careful around knives when I was working with less than
ideal ones. My mom had a chef's knife she always kept on an upper shelf
in the pantry, away from us kids. Once I got older and more knife savvy,
I would pull it out and use it. I was using it one time when we were at
my parent's house, mom was in the nursing home by then and dad didn't
cook much for himself so I decided to make a beef stew. Started cutting
up the beef with that knife and Steve asked to take over, so I let him, figuring I'd do other prep work. Warned him about the knife but a few
minutes later, he cut himself--not seriously but enough to draw a bit of
blood. I went back to cutting up the meat and later that night for
supper, I think both of my brothers had seconds, then thirds of the
stew.


---
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 <=-

If, when I'm prepping it, I think the fresh isn't strong enough, I'll either add more cloves or add some granules to the pot. I know they're
2 different things but we use "powder" as the generic around here.

I tend to be pedantic in my recipes. Capitalising all instances of
Cheddar (which is a proper noun) And correcting the cheese variety
that is meant by the generic "Swiss" cheese to it's proper name (Ementhal), etc.

We tend to be more generic on a lot of things.

Diff'rnt Strokes and all that.

I appreciate the granulated stuff because it is of a known strength
and therefore gives the same result from use to use. I have had some
fresh garlic that was *very* pungent and some that was so bland as
to not really show up in the flavour profile of the dish.

That was a senior moment. Should have read ahead a 'graph or two - but it's still true.

course, there's always the chef's knife or cleaver (If I've been
watching "Yan Can Cook". Bv)=

I've done that often enough, impressed our girls when they were old
enough to realise what I was doing.

I amaze myself whenever I get done choppig if I've not given blood to
the propject. Bv)=

OTOH, I very rarely cut myself when slicing/dicing. Guess I just
learned to be extra careful around knives when I was working with less than ideal ones. My mom had a chef's knife she always kept on an upper shelf in the pantry, away from us kids. Once I got older and more knife savvy, I would pull it out and use it. I was using it one time when we were at my parent's house, mom was in the nursing home by then and dad didn't cook much for himself so I decided to make a beef stew. Started cutting up the beef with that knife and Steve asked to take over, so I
let him, figuring I'd do other prep work. Warned him about the knife
but a few minutes later, he cut himself--not seriously but enough to
draw a bit of blood. I went back to cutting up the meat and later that night for supper, I think both of my brothers had seconds, then thirds
of the stew.

I've come close a couple of times tomdoing something "blue stupid". Like having a really sharp Santoku knife slip and head for the floor. And stopped
my grab for it just this side of disaster.

Last kitchen cut I can remember is when I first got the mandoline and took a chunnk off the pad of my signalling finger. The cut didn't hurt. But the juice\ of the onion I was slocing sure did sting.

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

Been there, done that. Got the merit badge. Bv)=

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

Title: Train Wreck
Categories: Pork, Potatoes, Eggs
Yield: 7 servings

1 lb Bacon
1 lb Sausage links
32 oz Bag diced hash browns
12 lg Eggs
Syrup; opt

Cut bacon and sausage in 1" pieces.

Stir and cook bacon and sausage in hot skillet until
thoroughly cooked, for at least 5 minutes.

Put bacon and sausage in the pot and cover with lid to
keep warm.

In skillet, cook hash browns until they are crisp on
the outside.

Add bacon and sausage and stir.

Mix eggs into hash browns.

Stir until eggs scramble in with hash browns and are
cooked firm.

Add syrup as desired.

Required: Spatula, Skillet, Pot, 2 burner (minimum)
stove.

Serves 6-8 scouts.

Free Recipes for Boy Scouts 2025

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

Uncle Dirty Dave's Archives

MMMMM

... If I had a dime for every math test I flunked I'd have $1.95 today.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

2 different things but we use "powder" as the generic around here.

I tend to be pedantic in my recipes. Capitalising all instances of
Cheddar (which is a proper noun) And correcting the cheese variety
that is meant by the generic "Swiss" cheese to it's proper name (Ementhal), etc.

We tend to be more generic on a lot of things.

Diff'rnt Strokes and all that.

Very true, also depends on how you were raised.

course, there's always the chef's knife or cleaver (If I've been
watching "Yan Can Cook". Bv)=

I've done that often enough, impressed our girls when they were old
enough to realise what I was doing.

I amaze myself whenever I get done choppig if I've not given blood to
the propject. Bv)=

OTOH, I very rarely cut myself when slicing/dicing. Guess I just
learned to be extra careful around knives when I was working with less than ideal ones. My mom had a chef's knife she always kept on an upper shelf in the pantry, away from us kids. Once I got older and more knife savvy, I would pull it out and use it. I was using it one time when we were at my parent's house, mom was in the nursing home by then and dad didn't cook much for himself so I decided to make a beef stew. Started cutting up the beef with that knife and Steve asked to take over, so I
let him, figuring I'd do other prep work. Warned him about the knife
but a few minutes later, he cut himself--not seriously but enough to
draw a bit of blood. I went back to cutting up the meat and later that night for supper, I think both of my brothers had seconds, then thirds
of the stew.

I've come close a couple of times tomdoing something "blue stupid".
Like having a really sharp Santoku knife slip and head for the floor.
And stopped my grab for it just this side of disaster.

I've been good about letting things like that just drop. The instinct is
to reach out to catch it but that's what lands you in the ER, needing
stitches.

Last kitchen cut I can remember is when I first got the mandoline and
took a chunnk off the pad of my signalling finger. The cut didn't
hurt. But the juice\ of the onion I was slocing sure did sting.

I think the last kitchen cut I got was slicing something and didn't have
a finger quite out of the way--cut just deep enough that I needed a
couple of stitches to close it.

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

Been there, done that. Got the merit badge. Bv)=

I usually end with "........and the tee shirt ain't worth it".

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


... Two wrongs don't make a right but, two Wrights made an aeroplane

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

Ruth Haffly wrote to Dave Drum <=-

2 different things but we use "powder" as the generic around here.

I tend to be pedantic in my recipes. Capitalising all instances of
Cheddar (which is a proper noun) And correcting the cheese variety
that is meant by the generic "Swiss" cheese to it's proper name (Ementhal), etc.

We tend to be more generic on a lot of things.

Diff'rnt Strokes and all that.

Very true, also depends on how you were raised.

By the boot straps mostly. Bv)=

OTOH, I very rarely cut myself when slicing/dicing. Guess I just
learned to be extra careful around knives when I was working with less than ideal ones. My mom had a chef's knife she always kept on an upper shelf in the pantry, away from us kids. Once I got older and more knife savvy, I would pull it out and use it. I was using it one time when we were at my parent's house, mom was in the nursing home by then and dad didn't cook much for himself so I decided to make a beef stew. Started cutting up the beef with that knife and Steve asked to take over, so I
let him, figuring I'd do other prep work. Warned him about the knife
but a few minutes later, he cut himself--not seriously but enough to
draw a bit of blood. I went back to cutting up the meat and later that night for supper, I think both of my brothers had seconds, then thirds
of the stew.

I've come close a couple of times tomdoing something "blue stupid".
Like having a really sharp Santoku knife slip and head for the floor.
And stopped my grab for it just this side of disaster.

I've been good about letting things like that just drop. The instinct
is to reach out to catch it but that's what lands you in the ER,
needing stitches.

Or prosthetics

Last kitchen cut I can remember is when I first got the mandoline and
took a chunnk off the pad of my signalling finger. The cut didn't
hurt. But the juice\ of the onion I was slocing sure did sting.

I think the last kitchen cut I got was slicing something and didn't
have a finger quite out of the way--cut just deep enough that I needed
a couple of stitches to close it.

I've only just wrapped/bandaged tightly. No stitches in/on my hands ever.
I was amazed that when everything healed from the mandoline slice the my fingerprint wqs totallly restored.

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

Title: White Chocolate Raspberry Thumbprints
Categories: Cookies, Nuts, Chocolate, Fruits
Yield: 36 servings

3/4 c Butter; softened
1/2 c Packed brown sugar
2 lg Eggs; separated, room temp,
- divided use
1 1/4 c A-P flour
1/4 c Baking cocoa
1 1/4 c Fine chopped pecans or
- walnuts

MMMMM--------------------------FILLING-------------------------------
4 oz White baking chocolate;
- coarse chopped
2 tb Butter
1/4 c Seedless raspberry jam

In a large bowl, cream butter and brown sugar until
light and fluffy, 5-7 minutes. Beat in egg yolks.
Combine flour and cocoa; gradually add to creamed
mixture and mix well. Cover and refrigerate for 1-2
hours or until easy to handle.

In a shallow bowl, whisk egg whites until foamy. Place
nuts in another shallow bowl. Shape dough into 1" balls.
Dip into egg whites, then roll in nuts.

Using a wooden spoon handle, make an indentation in
center of each cookie. Place 1" apart on greased
baking sheets. Bake @ 350ºF/175ºC until set, 8-10
minutes. Remove to wire racks to cool completely.

In a microwave, melt white chocolate and butter; stir
until smooth. Spoon about 1/2 teaspoon into each cookie.
Top each with about 1/4 teaspoon jam. Store in an
airtight container.

Agnes Ward, Stratford, Ontario

Makes: about 3 dozen

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

Uncle Dirty Dave's Archives

MMMMM

... To catch rabbits. hide behind a bush and do carrot calls.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

I tend to be pedantic in my recipes. Capitalising all instances of
Cheddar (which is a proper noun) And correcting the cheese variety
that is meant by the generic "Swiss" cheese to it's proper name (Ementhal), etc.

We tend to be more generic on a lot of things.

Diff'rnt Strokes and all that.

Very true, also depends on how you were raised.

By the boot straps mostly. Bv)=

Same here--Dad had a white collar job but it didn't pay a lot. Mom did
the "Local & Personal" column for the town's weekly newspaper until
youngest sibling was in first grade, then went to work for the school.
Those first 15 years or so of their marriage they were pinching every
penny they could to make ends meet; they never did give up some of those
habits when the finances improved.

OTOH, I very rarely cut myself when slicing/dicing. Guess I just
learned to be extra careful around knives when I was working with less than ideal ones. My mom had a chef's knife she always kept on an upper shelf in the pantry, away from us kids. Once I got older and more knife savvy, I would pull it out and use it. I was using it one time when we were at my parent's house, mom was in the nursing home by then and dad didn't cook much for himself so I decided to make a beef stew. Started cutting up the beef with that knife and Steve asked to take over, so I
let him, figuring I'd do other prep work. Warned him about the knife
but a few minutes later, he cut himself--not seriously but enough to
draw a bit of blood. I went back to cutting up the meat and later that night for supper, I think both of my brothers had seconds, then thirds
of the stew.

I've come close a couple of times tomdoing something "blue stupid".
Like having a really sharp Santoku knife slip and head for the floor.
And stopped my grab for it just this side of disaster.

I've been good about letting things like that just drop. The instinct
is to reach out to catch it but that's what lands you in the ER,
needing stitches.

Or prosthetics

I've not reached that point yet with my knife handling.

Last kitchen cut I can remember is when I first got the mandoline and
took a chunnk off the pad of my signalling finger. The cut didn't
hurt. But the juice\ of the onion I was slocing sure did sting.

I think the last kitchen cut I got was slicing something and didn't
have a finger quite out of the way--cut just deep enough that I needed
a couple of stitches to close it.

I've only just wrapped/bandaged tightly. No stitches in/on my hands
ever. I was amazed that when everything healed from the mandoline
slice the my fingerprint wqs totallly restored.

Interesting, guess I never noticed it with my fingers but they are the
same way.


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


... Multitask: make twice the mistakes in 1/2 the time.

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