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

Title: Baby Beef Liver & Onions
Categories: Offal, Vegetables
Yield: 4 Servings

2 lg Onions; peeled, quartered,
- sliced thin
4 tb Oil
1 Bay leaf
Salt & pepper
1 lb Baby beef liver
2 tb Butter
2 tb Vinegar

Using a non-stick skillet, heat 1 tablespoon of the oil
(use 2 tablespoons for uncoated skillet), over medium
high heat and add the onions, bay leaf, salt and pepper.
Cook, stirring occasionally, until onions are golden
brown, about 20 minutes. Remove pan contents to a bowl
and keep warm.

Meanwhile, cut the sliced liver into strips about 1/2"
wide and about 2" long. After removing onions from
skillet, add another tablespoon of oil (more if needed)
to the skillet, turning the heat up to high. When the
oil is very hot, almost smoking, add the strips of
liver, stirring rapidly and turning the strips so they
brown evenly. Cook about 2 to 4 minutes, then drain in
a colander.

Return the heat to medium high, add the butter to the
skillet, add the liver and toss, and add the onions and
stir. Add the vinegar, stir briefly to blend and serve
immediately, garnished with chopped parsley if desired.

This goes well with thin noodles or rice.

Serves 4.

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

Uncle Dirty Dave's Kitchen

MMMMM

... I'm sorry but I can't get on this whole "eating eggs almost raw" trend
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Re: National Beef Month - 4
By: Dave Drum to All on Mon May 19 2025 15:03:00

Title: Baby Beef Liver & Onions

Oh no, those cute baby beefs!

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

Title: Aji Namul (Baby Eggplant)
Categories: Vegetables, Side dish, Korean
Yield: 6 Servings

4 sm Eggplants
4 c Salted water
1 tb Soy sauce
1 ts Sesame oil
1 ts Sesame seeds
1 cl Garlic; crushed
1/8 ts Pepper
1/4 ts Sugar
2 tb Chinese chives or
- green onions; chopped

Cut four crosscuts from the ends of the eggplants down to the stem
to form 8 fingers, still connected at the stem. Bring salted water
to a boil, and boil the eggplants about 5 minutes until tender, but
still firm. Drain well.

While eggplants are still warm, cut off the stem to release the
8 sections. Combine the soy sauce, sesame oil, sesame seeds,
garlic, pepper, and sugar. Add the eggplant strips and toss well.
Garnish with the chopped chives. Serve at room temperature.

Recipe FROM: The Calgary Herald

Typed by: Bob White

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Ben Collver wrote to Dave Drum <=-

Title: Baby Beef Liver & Onions

Oh no, those cute baby beefs!

If we spared our grub based on cuteness we'd never eat many of our staple
foods .... no lamb chops, no venison, no ....

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

Title: Aji Namul (Baby Eggplant)
Categories: Vegetables, Side dish, Korean
Yield: 6 Servings

4 sm Eggplants
4 c Salted water
1 tb Soy sauce
1 ts Sesame oil
1 ts Sesame seeds
1 cl Garlic; crushed
1/8 ts Pepper
1/4 ts Sugar
2 tb Chinese chives or
- green onions; chopped

Chinese chivesis also known as garlic chives.

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

Title: Chinese Chives & Eggs Stir Fry
Categories: Eggs, Vegetables, Wine
Yield: 2 servings

5 lg Eggs
1/8 ts Sugar
1/2 ts Salt
1 ts Shaoxing wine
1/4 ts Ground white pepper
1/4 ts Sesame oil
4 ts Water
2 c Chinese chives/garlic chives
- chopped
4 tb Vegetable oil
1 1/4 ts Cornstarch
1 tb Water

Crack the eggs into a large bowl, and add the sugar,
salt, Shaoxing wine, white pepper, sesame oil and water.
Beat the eggs for a good 30 seconds until you see a
layer of small bubbles floating on the surface of the
beaten eggs. Make the cornstarch slurry by dissolving
the cornstarch in 1 tablespoon of water. Add the
cornstarch slurry and mix in the chives until combined.
Now you are ready to cook.

Heat a wok until it just starts to smoke, and then turn
the heat down to medium low. Wait 10 seconds, and then
add the oil. Coat the wok with oil using your spatula to
swirl it around. The oil should be hot but not smoking
when you add the egg mixture.

Once you pour the eggs into the wok, flip and stir them
slowly with a spatula, being careful not to let the eggs
brown or firm up too much. Once the eggs are just
cooked, they’re ready. Serve!

RECIPE FROM: https://thewoksoflife.com

Uncle Dirty Dave's Archives

MMMMM

... Garlic makes it good.
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Re: National Beef Month - 4
By: Dave Drum to Ben Collver on Wed May 21 2025 02:36:39

If we spared our grub based on cuteness we'd never eat many of our
staple foods .... no lamb chops, no venison, no ...

Oh no, not Bambi too!

Chinese chives is also known as garlic chives.

https://en.wikipedia.org/wiki/Allium_tuberosum

I have seen them for sale in the Asian market.
I imagine one could substitute garlic scapes.

Title: Chinese Chives & Eggs Stir Fry

Nice recipe, thanks!

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

Title: Chinese Chives With Fly Heads
Categories: Pork, Taiwanese
Yield: 1 Batch

1 lb Pork; minced
2 tb Chinese black bean
5 oz Chinese chives; preferably
- the ones with flowers
2 tb Fresh Thai chili; seeded and
- chopped
2 tb Soy sauce; +2 tb
2 tb Cooking wine
1 ts Sugar
1/3 ts Sesame oil
1 cl Garlic; minced
2 sl Ginger; minced
1 Scallion; minced

Soak the black beans 2 tb of water for 5 minutes. Raise and drain.

Chop the Chinese chives into tiny pieces. Marinate the pork with 2 ts
of soy sauce and 1 tb of cooking wine.

Pre-cook the pork. This is a key step to determine if you can achieve
that restaurant quality at home. You will need a cookware that can
heat up to high temperature and has good heat retention. I use a cast
iron wok.

Over high heat, heat up the wok until you see continuous smoke. Add 1
tb of oil and add 1/3rd of minced pork. Quickly spread out the pork
to ensure you get a quick and nice sear to lock in the juice, about
1-1/2 minutes. Set the pork aside and repeat this for the rest of the
pork. If you see a good amount of liquid coming out of your pork that
means your cookware is not hot enough.

Alternative you can deep fry the pork over low-medium heat. I suspect
that's what the restaurants do.

Over high heat, stir fry the black bean, minced garlic and ginger in
1 tb of oil.

Add pre-cooked pork and chopped chives. Mix rest of soy sauce, cooking
wine, and sugar. Cook for about 2 minutes. Add salt if necessary. Add
a few drops of sesame oil at the end. Before serving sprinkle some
chopped scallion.

Recipe by Yi Reservation

Recipe FROM: <https://yireservation.com/recipes/
minced-pork-w-black-bean-n-chives-in-taiwanese-style/>

MMMMM
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Ben Collver wrote to Dave Drum <=-

Oh no, not Bambi too!

I was once sent a picture of a roadside billboard from a friend who was traveling in Saskatchewan that read "There's room for all of God's creatures...right next to the mashed potatoes." Yes, it was a billboard for
a local restaurant.

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

Title: Transylvania Veal Stew
Categories: Crockpot, Stews, Veal
Yield: 1 Servings

2 lb Boneless veal; cut in 1"
-cubes
2 tb Flour
3 tb Butter
3 tb Corn oil
2 Onions; finely chooped
3 Potatoes; thinly sliced
2 Zucchini; sliced
2 Bell pepper; sliced
3 tb Chopped parsley
1 c Green beans; cut up
Salt and pepper; to taste
1 lb Tomatoes; sliced
1 c Sour cream

Saute veal in butter and oil. Add onions and cook until browned. Put
the potatoes in the bottom of a crock pot. Add the browned meat,
onions and remaining ingredients, except the sour cream, placing the
tomatoes on top. Cover and cook on low 6 to 8 hours. Stir in sour
cream when ready to serve. Posted to recipelu-digest Volume 01 Number
408 by James and Susan Kirkland <kirkland@gj.net> on Dec 27, 1997

MMMMM

-- Sean

... Money isn't everything but it sure keeps the kids in touch!
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Ben Collver wrote to Dave Drum <=-

If we spared our grub based on cuteness we'd never eat many of our
staple foods .... no lamb chops, no venison, no ...

Oh no, not Bambi too!

Which raises another point that many miss. Bambi has been adopted as a
girl's name. But, if you remember the story - that cute little fawn is
a stag/buck (male anyway) when he matures. Bv)= Maybe that's the start
of the Rainbow Connection.

Chinese chives is also known as garlic chives.

https://en.wikipedia.org/wiki/Allium_tuberosum

I have seen them for sale in the Asian market.
I imagine one could substitute garlic scapes.

Garlic scapes are the green shoots that grow from the garlic bulb, and t
hey have a mild garlic flavor and a crisp texture. Subbig them for chives
would depend on the flavor profie you're going for.

Title: Chinese Chives & Eggs Stir Fry

Nice recipe, thanks!

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

Title: Chinese Chives With Fly Heads
Categories: Pork, Taiwanese
Yield: 1 Batch

I assume (yeah, I know) that the black beans are standing-in for the
actual fly heads.

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

Title: Garlic Scape Pesto
Categories: Vegetables, Cheese, Herbs, Nuts
Yield: 10 servings

6 lg Garlic scapes; greens only
1/2 c Grated Parmesan cheese
1/3 c Fresh basil leaves
1 cl Garlic; halved
1/4 ts Salt
1/4 c Pine nuts
1/2 c Olive oil

Place the scapes, cheese, basil, garlic and salt in a
food processor. Cover and pulse until chopped.

Add the pine nuts to the food processor. Cover and
process until blended.

While processing, gradually add the olive oil in a
steady stream.

Taste of Home Test Kitchen

Makes: 1 1/4 cups

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

Uncle Dirty Dave's Archives

MMMMM

... We have all moved toward things spicier and more diverse
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Re: Re: National Beef Month - 4
By: Sean Dennis to Ben Collver on Wed May 21 2025 01:06 pm

Oh no, not Bambi too!

"There's room for all of God's
creatures... right next to the mashed potatoes."

At least their heart's in the right place...

Title: Transylvania Veal Stew

What, no garlic? ;)

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

Title: Chickpea And Beet Vegetarian Meatballs
Categories: Appetizers, Vegetarian
Yield: 13 Meatballs

1 md Beet; roasted; chopped
15 oz Can chickpeas (255 g);
- drained
2 tb Liquid smoke (30 g)
2 ts Vegan Worcestershire sauce
- (10 g)
3/4 c Panko breadcrumbs (40 g)
2 tb Olive oil or melted coconut
- oil (27 g)
Salt & Pepper; to taste
1 tb Maple syrup (20 g)
5 cl Garlic; minced
1/2 ts Crushed red pepper flakes
- (1 g)
1 Flax egg

Preparation time: 10 minutes
Cooking time: 20 minutes

If you like your vegetarian meatballs with beans, veggies and big
flavor, these chickpea and beet meatballs are for you. Great for meal
prep!

Preheat oven to 375?F and prepare a silicone mat or parchment paper.

Set up your flax egg in the freezer for 10 minutes and prepare the
other ingredients.

In a food processor, add the chopped beet and chickpeas and pulse
until smoother. Add in all the other ingredients including the flax
egg. Pulse/blend until incorporated together, but not too much (you
don't want it to turn into a paste).

Scoop out 1-1/2 tb per ball. I got about 13 meatballs.

Place on the silicone mat and bake for 15 to 20 minutes, depending on
your oven. I baked for 20 minutes.

Remove and allow the meatballs to cool. They will definitely firm up
as they cool.

Serve over cooked pasta, even risotto. Top with vegan parmesan cheese
and fresh parsley to garnish.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/
chickpea-beet-vegetarian-meatballs/>

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Re: National Beef Month - 4
By: Dave Drum to Ben Collver on Thu May 22 2025 11:50 am

Which raises another point that many miss. Bambi has been adopted as a girl's name.

I figure 1923 Austria may have had different cultural norms about names.

https://en.wikipedia.org/wiki/Bambi,_a_Life_in_the_Woods

I assume (yeah, I know) that the black beans are standing-in for the
actual fly heads.

I guess you gotta fake it till you make it.

---------- Recipe via UNREGISTERED Meal-Master (tm) v8.03

Title: Spratley Cake Or Fly Pie (English)
Categories: Cakes, English
Yield: 4 servings

4 oz Shortcrust pastry

FILLING

4 oz Currants
2 oz Butter
2 oz Suga (brown or white)
1/2 ts Cinnamon or mixed spice
1/2 ts Fresh mint, chopped

Set oven to 375?F or Mark 5. Roll out the pastry on a floured
surface to a rectangle about half as long as it is wide. Mix the
cun~ants butter, sugar and spice in a basin and spread down the
centre of the pastry. Sprinkle on the fresh mint. Fold over the
edges of the pastry to meet in the middle and seal the edges. Turn
the pastry over and roll out until the currants show through. Place
on a greased baking tray, brush with milk and sprinkle with sugar.
Bake for 20 minutes. The currants are meant to look like sprats or
flies.

-----
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Ben Collver wrote to Dave Drum <=-

Which raises another point that many miss. Bambi has been adopted as a girl's name.

I figure 1923 Austria may have had different cultural norms about
names.

https://en.wikipedia.org/wiki/Bambi,_a_Life_in_the_Woods

Yeah, it's really a girl's name. Walt Dizzy got led astray. The name
Bambi is of Italian origin, derived from the word "bambina," which means "young girl" or "child." Although Bambi is a male character in the Disney film, the name has predominantly been used for girls since its popularization. Additionally, it can also mean "innocent" in Italian. The name gained
further recognition from the 1942 Disney animated film,

I assume (yeah, I know) that the black beans are standing-in for the actual fly heads.

I guess you gotta fake it till you make it.

Well, yeah. If you used real fly heads you'd have gazillions of the
pests flitting around, headless, bumpinbg into things

---------- Recipe via UNREGISTERED Meal-Master (tm) v8.03

Title: Spratley Cake Or Fly Pie (English)
Categories: Cakes, English
Yield: 4 servings

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

Title: Shoofly Pie
Categories: Pies, Pastry, Herbs
Yield: 6 servings

1 1/2 c Flour
1/2 c Dark brown sugar
1 ts Cinnamon
1/2 ts Nutmeg
1/3 ts Salt
1/4 lb Cold unsalted butter
3/4 c Molasses
3/4 c Boiling water
1/2 ts Baking soda
1 Single crust pie pastry;
- rolled flat, placed in a
- 9" pie plate

Set oven @ 450ºF/232ºC.

MAKE THE CRUMB TOPPING: MIX flour, sugar, cinnamon,
nutmeg and salt together in a bowl. Cut in the butter
with a pastry cutter until the consistency resembles
cornmeal.

Combine molasses, water and baking soda and pour into
pastry shell. Spoon the crumb mixture evenly over the
top. Bake 15 minutes, lower the heat to 350 degrees and
bake 20 minutes longer, or until set and firm.

By: Sara Bonisteel

Yield: 8 servings

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

Uncle Dirty Dave's Archives

MMMMM

... Pogo says: "If you can't vote my way, vote anyway, but VOTE!"
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Re: National Beef Month - 4
By: Dave Drum to Ben Collver on Sat May 24 2025 05:44:00

Title: Shoofly Pie

This group of yellowjackets built a nest near the hinge of my van door.
I burned some sage under them and the smoke caused them to drop to the
ground. Then i knocked the nest out with a stick.

They came back and rebuilt the nest. I repeated my performance with
the same results.

I am only trying to discourage them, not kill them. <:)

---------- Recipe via Meal-Master (tm) v8.05

Title: Hornet's Nest Cake
Categories: Cheesecakes
Yield: 1 servings

1 pk Yellow cake mix
1 pk Vanilla pudding mix
Milk to prepare pudding
6 oz Butterscotch chips
1 c Chopped nuts

Recipe by: NAFY67C@prodigy.com (DEBORAH EPSTEIN)

Prepare pudding according to package directions and let
cool. Mix into cake mix. (You don't have to beat, but you
can beat this for 2 minutes for a bit if lighter cake if
desired...without beating is comes out thick and dense, and
QUITE delicious!). Spread batter into a 9x13 inch pan.
Sprinkle nuts and chips evenly on top. Bake at 350 for 25
minutes.

My note: This did not say anything about greasing the
pan...I used PAM spray.
I haven't tried it with instant pudding....so I don't know
if you'd get the same results.
==== TRIPLE FUDGE CAKE:
Follow the same recipe but use:
1 package chocolate (or devil's food) cake mix. 1 package
chocolate pudding. 6 oz. chocolate chips. 1 cup chopped
nuts.JM.

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Ben Collver wrote to Sean Dennis <=-

At least their heart's in the right place...

In a pot of boiling water!

Title: Transylvania Veal Stew

What, no garlic? ;)

For me, I'd definitely add it.

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

Title: Szechwan Beef with Garlic
Categories: Chinese, Beef
Yield: 4 Servings

1 lb Full cut round steak,
Partially frozen
8 Dried hot red pepper pieces,
Cayenne or Japanese

MMMMM--------------------------MARINADE-------------------------------
1 tb Dry vermouth
2 tb Soy sauce
1 1/2 tb Cornstarch
1 md Onion, sliced thinly
1 md Green pepper, sliced thinly

MMMMM---------------------------SAUCE--------------------------------
2 tb Soy sauce
1/4 c Water
1 1/2 tb Cornstarch
1 tb Chili paste with garlic
1 tb Brown sugar
1 ts Worcestershire sauce
2 tb Dry vermouth
2 ts Toasted sesame seeds
4 tb Peanut or vegetable oil
3 c Cooked rice

MMMMM--------------------------GARNISH-------------------------------
3 Green onions, chopped
1/2 c Beer nuts

Slice beef thin across grain.Mix marinade:add beef slices.Let stand
at room temperature 20 minutes.Mix sauce ingredients in small
bowl;set aside.Cut ends off hot red peppers;shake out seeds.Chop
skins into small pieces. Heat large non-stick skillet over high
heat.Add 2 tbsp. oil;swirl to coat pan.Add chopped hot red
peppers;stir until pepper skins turn black.Remove blackened skins
from oil.Add beef and marinade to hot oil.Stir-fry beef until beef
loses red color and is browned and has a satiny sheen.Remove from pan
into large bowl. Add 1 tbsp. oil to skillet and add onion.Stir-fry 1
to 1 1/2 minutes. Onion should be crisp-tender.Remove from pan to
bowl with beef mixture. Add 1 tbsp. oil to skillet;stir-fry green
pepper until bright green color,about 1 minute.Reduce heat to
medium.Add beef-onion mixture from bowl along with sauce mixture;cook
until sauce is thickened,about 3 minutes.Remove to serving
bowl.Sprinkle with chopped onion and beer nuts.Serve immediately with
rice.Makes 4 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean

... Next to the dog, the wastebasket is a man's best friend.
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