I'm doing what I can to keep three cooking echoes alive. But, with no
one else posting for the past few I'm beginning to wonder if it's all
worth it or is it almost over.

On a more upbeat note - I have a friend who is allergic to tomatoes -
but, oddly not to peppers (capsicum annum) which are in the nightshade
family. Anyway this recipe fell into my view - so I grabbed it, MMed it
and e-mailed it to him. Apparently I hit a home run. Bv)=

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

Title: No Tomato Pasta Sauce (No Mato Sauce)
Categories: Vegetables, Herbs, Potatoes
Yield: 6 cups

1 lg Onion; chopped
4 cl Garlic; chopped
1 c Carrots; in 1/2" pieces
2 md Sweet potatoes; diced (4 c)
3 tb Fresh lemon juice
1 tb Balsamic vinegar
Salt & fresh black pepper
1 Roasted red pepper; opt
1/3 c Extra virgin olive oil
8 oz Can beets
1 tb Cornstarch

MMMMM----------------------OPTIONAL HERBS----------------------------
1/3 c Basil; chopped or whole,
- Fresh is better, if using
- dried, 2-3 tbsp
1/3 c Parsley; chopped or whole,
- Fresh is better, if using
- dried, 2-3 tbsp
3 tb Oregano; chopped or whole
- fresh is better, if using
- dried, 2-3 tsp

PREPARE TOMATO FREE SAUCE: In a large stock pot, saute
the onion and garlic in a little olive oil until just
starting to brown.

Add the carrots, diced sweet potatoes, lemon juice,
balsamic vinegar, salt and pepper then cover (barely)
with water.

Bring to a boil then lower the heat and simmer (covered)
for 20-30 minutes until the carrots and sweet potatoes
are very soft. Add the roasted red pepper if using. (I
have read that many people who can't eat tomatoes also
can't eat red peppers since they are in the same
biological family.) You don't need to substitute if
leaving out and if you add more than one they may over
power the final sauce.

Blend the contents of the pot until smooth (in batches
in a blender or with an immersion blender). Add the
olive oil during the blending.

The cornstarch in step 6 will thicken up the sauce
slightly so don't worry if it is a little runny. If the
sauce is too thick already, add some water, if too runny
simmer it awhile to thicken (cover the pot but leave the
lid askew).

If you boil your meatballs/sausage in the sauce, I would
add them here as well.

Puree the contents of the can of beets (liquid included)
and the cornstarch in a blender until very smooth (if
only using for pasta sauce, to save some chopping you
can add the fresh herbs here as well!)

Add the beet mixture back to the pot and simmer for
about five more minutes.

If using for more than pasta sauce, portion out what you
need and then add a prorated amount of chopped herbs to
the remaining sauce.

RECIPE FROM: https://keeprecipes.com

Uncle Dirty Dave's Archives

MMMMM

... How many Fahrenheits are in a cup?
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hello Dave,

Friday July 16 2021 06:15, you wrote to All:

I'm doing what I can to keep three cooking echoes alive. But, with no
one else posting for the past few I'm beginning to wonder if it's all worth it or is it almost over.

There is a break in the mail still somewhere, I think. I can't be sure but the sudden dropoff in messages is not normal.

Unfortunately, unless people start posting and telling me there's issues, I can't do much to investigate as moderator.

-- Sean

... A plucked goose doesn't lay golden eggs.
--- GoldED/2 3.0.1
* Origin: Outpost BBS * bbs.outpostbbs.net:10123 (1:18/200)

Dave Drum wrote to All <=-

I'm doing what I can to keep three cooking echoes alive. But, with no
one else posting for the past few I'm beginning to wonder if it's all worth it or is it almost over.

Would it make sense to consolidate the echoes into one? Fidonet doesn't have the traffic to support the number of echoes it used to.

As someone who's dabbled in these cooking echoes for a while, I appreciate
the discussions about food, food culture, restaurants and cooking as much as the recipes. Surely there'd be enough traffic for that?




... Only one element of each kind
--- MultiMail/DOS v0.52
* Origin: http://realitycheckbbs.org | tomorrow's retro tech (1:218/700)

On 07-16-21 06:15, Dave Drum <=-
spoke to All about This is Discouraging <=-

I'm doing what I can to keep three cooking echoes alive. But, with no
one else posting for the past few I'm beginning to wonder if it's all worth it or is it almost over.

I know what you mean. Traffic in COOKING has dropped off severely in
the past few months. The problem with DOCs not getting some of our mail
has hurt. I believe that he has fixed his feed by going back to Janis.
[Jim Weller -- did you get this message?]
We have lost two influential and prolific posters. Each person who
leaves (or dies) cuts down on the traffic double -- because in addition
to their posts, there are posts of people responding to them.

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

Title: CHICKEN AND PEPERONATA ON GRILLED BREAD
Categories: Italian, Sandwiches
Yield: 4 Sandwiches

2 Chicken breasts
1/2 c Water
Salt
Freshly ground black pepper
4 Sprigs rosemary
2 tb Extra-virgin olive oil
pn Hot red pepper flakes
1 sm Onion, sliced
1 Red bell pepper, cored,
-seeded and cut into thick
-strips
1 Yellow bell pepper, cored,
-seeded and cut into thick
-strips
Sugar to taste (opt; ~1 ts)
6 Oil-cured black olives,
-pitted and cut in half
1 tb Capers
8 lg Thin slices crusty bread
2 Garlic cloves, peeled and
-cut in half
8 Very fresh basil leaves,
-chopped

Place chicken breasts skin side up in a medium saute pan and add
water. Season chicken with salt and pepper, and place herb sprigs
over chicken. Cook, covered, over medium low heat for 15-20 minutes.
Turn off heat and let cool in pan.

In a medium saute pan, add olive oil, hot red pepper flakes and onion.
Saute over medium-low heat for about 8 minutes, stirring often. Add
peppers and continue to cook, covered, until peppers are tender.
Toward end of cooking, stir in olives and capers. Season with salt
and pepper.

When chicken can be handled, remove skin and bones and any fat or
cartilage. Separate each breast into 3 fillets. Cut diagonally again
into 1/2" thick pieces.

Toast bread on both sides. Very lightly rub one side of each slice of
bread with cut garlic cloves. Lay out 4 slices of bread. Arrange
chicken on top of bread. Top with pepper mixture, then basil. Cover
with remaining 4 slices of bread. Submitted By MICHAEL ORCHEKOWSKI On
08-10-95

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:14:39, 17 Jul 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

On 07-16-21 08:06, Kurt Weiske <=-
spoke to Dave Drum about Re: This is Discouraging <=-

Would it make sense to consolidate the echoes into one? Fidonet
doesn't have the traffic to support the number of echoes it used to.

As someone who's dabbled in these cooking echoes for a while, I
appreciate the discussions about food, food culture, restaurants and cooking as much as the recipes. Surely there'd be enough traffic for that?

Two of the echos that Dave mentioned are essentially the same in
content. For both of them, he is usually the only poster. They are
recipes that Dave has found and prepared for posting -- so if you want
recipes, subscribe to HOME_COOKING as well as COOKING. Although COOKING
has some recipes, its main focus is conversation.


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

Title: Italian Sausage Pizzaiola
Categories: Italian, Sausage, Sandwiches, Mushrooms, Cheese
Yield: 4 Servings

1/4 c Onions; chopped
4 tb Fresh basil; chopped
6 Plum tomatoes; quartered
1/2 lb Mushrooms; sliced
Salt
Freshly ground black pepper
4 tb Romano cheese; grated
1 Red bell pepper; roasted,
-skinned and chopped
1/2 ts Italian seasoning
1 lb Italian sweet sausage,
Skin removed
8 sm French sour dough rolls or
4 lg Ones
2 ts Olive oil
6 oz Jar marinated artichokes
8 Kalamata olives; pitted and
-chopped
2 cl Garlic; chopped

Brown sausage slowly, rendering as much grease as possible. Submerge
sausage in boiling water for 10-15 seconds to allow more grease to
float away. Saute mushrooms, onions, red pepper, artichoke hearts,
olives, garlic in olive oil until crisp-tender, about 3-4 minutes.
Add tomatoes, Italian seasoning, basil and sausage. Reduce heat and
simmer until it is of the right consistency. Add salt & pepper to
taste.

Meanwhile, cut tops off rolls and hollow them out. Then place in
350F oven for a few minutes until crusts are crisp. Fill each roll
with sausage/vegetable mixture. Sprinkle Romano atop each roll and
place under broiler just until cheese starts to melt. Serve this
alongside a green salad with Italian dressing and a glass of
Bardolino or Chianti.

If you make your own Italian dressing, save the artichoke marinade
to mix into the dressing.

From: Bill Lawrie

(I disagree with boiling the sausage and discarding the grease of
course- JW)

MMMMM



... Shipwrecked in Silver Spring, Maryland. 01:21:25, 17 Jul 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hello Kurt,

Friday July 16 2021 08:06, you wrote to Dave Drum:

As someone who's dabbled in these cooking echoes for a while, I
appreciate the discussions about food, food culture, restaurants and cooking as much as the recipes. Surely there'd be enough traffic for
that?

<soapbox>
A large percentage of the problem is that most of the active users of this echo use a particular BBS that is having difficulty with its Fidonet feed right now. There have been offers of other sysops offering up their systems for use but none of the users have taken up on the offers so the echo traffic suffers for it.

Yes, new blood would be great in here but I don't see it happening (much). If people in Fidonet spent as much time posting in other echoes as they do sniping at each other in the Fidonet admin echoes, this network might be better for it.
</soapbox>

As for the recipes, the rule has been, as long as I've been in here and that was starting in 1996, that only up to 20 recipes could be posted at once. The RECIPES echo is for mass posting of RECIPES; a secondary echo to this one.

That being said, I would -much- prefer quality over quantity in here and that's not just from a moderator's point of view.

I am working on moving my personal computer back to Linux and once that is done, I have nearly 250,000 recipes to import into Meal-Master; when it runs under DOSemu, it flies. Thanks to the generosity of the members of this echo and my own scraping of the Internet, I'll have enough recipes for the rest of my life. <G>

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

Title: Chicken and Potato Casserole
Categories: Main dish, Seandennis
Yield: 5 Servings

1 Box au gratin potatoes
2 c Boiling water
3/4 c Milk
2 T Butter or margarine
1 Can (10 3/4 oz) cream of
- mushroom soup, undiluted
1 c Diced cooked chicken
1 c Cooked peas
1/4 c Chopped pimiento (optional)

Preheat oven to 400 degrees F.

In a 2-quart casserole dish, combine potatoes and sauce mix. Stir in
boiling water, milk, and butter. Stir in soup. Gently mix in
chicken, peas, and pimientos. Bake uncovered for 45 minutes or until
potatoes are tender. Let stand a few minutes and serve.

From:
A recipe on the side of a box of au gratin potatoes

MM'd by Sean Dennis on 19 June 2011.

MMMMM

-- Sean

... The best way to appreciate leisure is to work hard for it.
--- GoldED/2 3.0.1
* Origin: Outpost BBS * bbs.outpostbbs.net:10123 (1:18/200)

Quoting Dave Drum to All <=-

I'm doing what I can to keep three cooking echoes alive.

Two of them are dead. This one is on life support.

with no one else posting for the past few I'm beginning to
wonder if it's all worth it or is it almost over.

I appreciate what you're trying to do. I am doing the same on a
smaller scale with my cross Canada iconic foods thread. But
robot-like recipe posts without any back and forth real dialogue is
a lost cause.

FIDO has been shrinking since 1994 when the internet became more
widely available. When Yahoo groups, which used to be huge, shut
down Facebook Groups mushroomed. It has hundreds of food groups;
I'm on 2 of them, all I have time for. The largest one is now up to
28,000 members with a few hundred posters, and maybe 50 who
frequently contribute original content. It has the added advantage
to traditional mail lists of allowing pictures and even videos. Plus
you can access it by cell phone as well as computer so it attracts
younger members. You mock Facebook frequently but you really ought
to take a look at it. I can see us migrating over to that platform
and getting back some of the old FIDO participants who have dropped
out as well attracting new younger ones.

Apparently I hit a home run.
Title: No Tomato Pasta Sauce (No Mato Sauce)
1 c Carrots; in 1/2" pieces
2 md Sweet potatoes; diced (4 c)
3 tb Fresh lemon juice
1 tb Balsamic vinegar
8 oz Can beets
Blend the contents of the pot until smooth

That's an interesting combination of sauce ingredients! My own
aberration is to simply replace about a quarter of my tomatoes with
an equal volume of zucchini if I have some on hand. In fact I just
did that earlier this evening when I made a batch of ground beef
and mushroom pasta sauce. Ironically a house guest we didn't know
at all (friend of a friend) is a vegetarian who is celiac AND has
such a severe MSG allergy that she avoids tomatoes, mushrooms and
Parmesan cheese. Luckily she brought her own food for the weekend.
And we went out to a Vietnamese restaurant where she was able to
find a reasonable selection of dishes to choose from.

Cheers

Jim


... Don't restrict Italian food to an imaginary, rigid ideal.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Messaging Since 1991 bbs.docsplace.org (1:135/392)

Quoting Sean Dennis to Dave Drum <=-

There is a break in the mail still somewhere, I think. I can't be
sure but the sudden dropoff in messages is not normal.

I certainly believe so.

Unfortunately, unless people start posting and telling me there's
issues, I can't do much to investigate as moderator.

I kind of alluded to that when I called for a roll call which got a
VERY limited response.

I'll try again. ... could everyone who still follows this echo and
is able to read message this please post something.


Cheers

Jim


... I said what I said. Everyone stop staring at me.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Messaging Since 1991 bbs.docsplace.org (1:135/392)

Dave Drum wrote to All <=-

I'm doing what I can to keep three cooking echoes alive. But, with no
one else posting for the past few I'm beginning to wonder if it's all worth it or is it almost over.

It's been so humid around here I have not been cooking much. We're eating
a lot of sammies, and salads. The early mornings are kicking my ass as well
so I'm pretty much coming home sitting in a chair and passing out.

On a more upbeat note - I have a friend who is allergic to tomatoes -
but, oddly not to peppers (capsicum annum) which are in the nightshade family. Anyway this recipe fell into my view - so I grabbed it, MMed it and e-mailed it to him. Apparently I hit a home run. Bv)=

Saved this as Andrea is currently "off" maters. I'm still going to buy
crap loads of local ones and make some freezer sauce though in case she
goes back on them.

Shawn

... Any fool can criticise, condemn, and complain. And most do.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

JIM WELLER wrote to SEAN DENNIS <=-

I'll try again. ... could everyone who still follows this echo and
is able to read message this please post something.

I did earlier, but this is so you can keep track. :) I'm still here
and posting when I have something to say. Life gets in the way sometimes
and we've been dealing with some real life things that make me not want
to communicate with people, even though it would probably help take my
mind off things. ;)

Shawn

... Oh, quit your whining. You've got another leg...
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

On 16 Jul 2021, JIM WELLER said the following...

I'll try again. ... could everyone who still follows this echo and
is able to read message this please post something.

I still peruse the recipes. Don't post very often but I do find this echo helpful.

-=>Richard Miles<=-
-=>Captain Obvious<=-
-=>bbs.shadowscope.com<=-

... (A)bort, (R)etry, (I)nfluence with large hammer.

--- Mystic BBS v1.12 A47 2021/07/16 (Windows/32)
* Origin: Shadowscope BBS | bbs.shadowscope.com | Temple, GA (1:3634/24)

Hi Dave,

I'm doing what I can to keep three cooking echoes alive. But, with no
one else posting for the past few I'm beginning to wonder if it's all worth it or is it almost over.

I had a few days without Fido; this is the first day it is back.
Meanwhile I've been busy wrapping up the crafts from VBS, finishing a
baby quilt and catching up with medical appointments.

On a more upbeat note - I have a friend who is allergic to tomatoes -
but, oddly not to peppers (capsicum annum) which are in the nightshade family. Anyway this recipe fell into my view - so I grabbed it, MMed
it and e-mailed it to him. Apparently I hit a home run. Bv)=

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

Title: No Tomato Pasta Sauce (No Mato Sauce)
Categories: Vegetables, Herbs, Potatoes
Yield: 6 cups

Looks interesting, might be worth trying for a change of pace. It has
been hot (low 90s) with humidity almost as high the past week or so;
I've not been running the oven. A few months ago I'd made some spinach
and ricotta stuffed shells, put them in toaster oven size disposable
pans with sauce and meat balls. Last night I heated one of those for our supper. Tonight may be Italian sausages with pepper and onions on the
grill.

---
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)

Sean Dennis wrote to Dave Drum <=-

I'm doing what I can to keep three cooking echoes alive. But, with no
one else posting for the past few I'm beginning to wonder if it's all worth it or is it almost over.

There is a break in the mail still somewhere, I think. I can't be sure but the sudden dropoff in messages is not normal.

Unfortunately, unless people start posting and telling me there's
issues, I can't do much to investigate as moderator.

I is e-mailed you off-line with what I know and what I suspicion... I'm
pretty sure that Doc's is not re-hooked with Janis yet. He seems to
think is "political" (his words). But I don't think Janis is that petty.

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

Title: Prism Cake II
Categories: Cakes, Desserts, Fruits, Dairy
Yield: 11 Servings

3 oz Pkg orange gelatin
3 c Boiling water; divided
2 c Cold water; divided
3 oz Pkg cherry gelatin
3 oz Pkg lime gelatin
1 c Unsweetened pineapple juice
1/2 c Sugar; divided
3 oz Pkg unflavored gelatin
3 oz Pkg lemon gelatin
2 c Graham cracker crumbs
1/2 c Butter; melted
2 Cups Heavy whipping cream

In a small bowl, dissolve orange gelatin in 1 cup boiling
water; stir in 1/2 cup cold water. Pour into an ice cube
tray coated with cooking spray. Repeat with cherry and
lime gelatins, using two more ice cube trays. Refrigerate
until firm, about 1-1/2 hours.

In a small saucepan, combine pineapple juice and 1/4 cup
sugar. Sprinkle with unflavored gelatin; let stand for 1
minute. Cook and stir just until mixture comes to a boil.
Remove from the heat; stir in lemon gelatin until
dissolved. Stir in remaining cold water. Transfer to a
large bowl; refrigerate for 30-40 minutes or until syrupy.

Combine cracker crumbs with remaining sugar; stir in
butter. Press onto the bottom and 2 in. up the sides of a
greased 9" springform pan. Place on a baking sheet.

Bake at 350øF/175øC for 8-10 minutes or until set. Cool on
a wire rack.

Remove gelatin cubes from ice cube trays. In a large bowl,
beat cream until stiff peaks form. Gently fold into lemon
gelatin mixture. Fold in gelatin cubes. Spoon over crust.

Refrigerate for 8 hours or overnight.

Yield: 10-12 servings.

From: http://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... A fresco is a wall painting & a Fresca is a soda pop. Italian is wacky
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Dale Shipp wrote to Dave Drum <=-

I'm doing what I can to keep three cooking echoes alive. But, with no
one else posting for the past few I'm beginning to wonder if it's all worth it or is it almost over.

I know what you mean. Traffic in COOKING has dropped off severely in
the past few months. The problem with DOCs not getting some of our
mail has hurt. I believe that he has fixed his feed by going back to Janis. [Jim Weller -- did you get this message?]

I don't think he's back with Ms. Kracht yet. Nothing is flowing in or
out in Recipes (and maybe other non-food echoes). But you can bet your
bottom dollar (he said without looking) that ALL of the political echoes
are flowing freely. Bv)=

We have lost two influential and prolific posters. Each person who
leaves (or dies) cuts down on the traffic double -- because in addition
to their posts, there are posts of people responding to them.

We're ageing out, Doctor. I sometimes marvel that I am still healthy
enough to hold a job and enjoy working it at 79. I'll continue to do
what I can here to try to stimulate conversations. Thus the "food days"
posts. And the world sandwich series .... which is also a nice source
of recipes In wouldn't have otherwise.

Speaking of formerly prolific posters who have fallen off the twig ....

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

Title: Steamed Ancient Egg Diamonds
Categories: Oriental, Eggs, Appetisers
Yield: 1 Batch

3 lg Fresh eggs
1/4 c Hot water
1 ts Peanut oil
1 Preserved ancient egg;
- cleaned, shelled, diced
1 Salted duck egg; hard cooked
- shelled, diced
Coriander sprigs
Preserved ginger & slivered
- green onions

Here's a recipe that uses both Thousand Year Eggs and
Salted Eggs. Beat fresh eggs and gradually add hot water
and oil.

Stir in diced preserved egg and salted duck egg. Pour
into a shallow, oiled heatproof dish and steam over
gently boiling water for 15 minutes or until eggs are
set. Let cool in dish and cut into small diamonds.

Garnish with coriander. Serve with preserved ginger and
slivered green onion.

Note: If serving hot for main dish, increase water to
1 cup.

From "The Regional Cooking of China" by Margret Gin and
Alfred E. Castle, 101 Productions, San Francisco, 1975.

Posted by Stephen Ceideburg September 7 1990.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... There is a plot afoot to make me think I'm paranoid!
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

JIM WELLER wrote to DAVE DRUM <=-

I'm doing what I can to keep three cooking echoes alive.

Two of them are dead. This one is on life support.

You are the proximate cause of my posting the bulk recipes in those
echoes. And I do get reactions from time to time. I've had posts from
Alena Bogdanova and Olga Timokhina. However, despite email invitations
to both they have not become regulars.

with no one else posting for the past few I'm beginning to
wonder if it's all worth it or is it almost over.

I appreciate what you're trying to do. I am doing the same on a
smaller scale with my cross Canada iconic foods thread. But
robot-like recipe posts without any back and forth real dialogue is
a lost cause.

FIDO has been shrinking since 1994 when the internet became more
widely available. When Yahoo groups, which used to be huge, shut
down Facebook Groups mushroomed. It has hundreds of food groups;
I'm on 2 of them, all I have time for. The largest one is now up to
28,000 members with a few hundred posters, and maybe 50 who
frequently contribute original content. It has the added advantage
to traditional mail lists of allowing pictures and even videos. Plus
you can access it by cell phone as well as computer so it attracts
younger members. You mock Facebook frequently but you really ought
to take a look at it. I can see us migrating over to that platform
and getting back some of the old FIDO participants who have dropped
out as well attracting new younger ones.

It will be without me. I do not do Wal*Mart nor Fa(r)cebook. And will
not - ever. Fidonet and my F1 discussion group is as close to "social"
media as I care to go.

Apparently I hit a home run.
Title: No Tomato Pasta Sauce (No Mato Sauce)
1 c Carrots; in 1/2" pieces
2 md Sweet potatoes; diced (4 c)
3 tb Fresh lemon juice
1 tb Balsamic vinegar
8 oz Can beets
Blend the contents of the pot until smooth

That's an interesting combination of sauce ingredients! My own
aberration is to simply replace about a quarter of my tomatoes with
an equal volume of zucchini if I have some on hand. In fact I just
did that earlier this evening when I made a batch of ground beef
and mushroom pasta sauce. Ironically a house guest we didn't know
at all (friend of a friend) is a vegetarian who is celiac AND has
such a severe MSG allergy that she avoids tomatoes, mushrooms and
Parmesan cheese. Luckily she brought her own food for the weekend.
And we went out to a Vietnamese restaurant where she was able to
find a reasonable selection of dishes to choose from.

Les' new (to him) wife thought so. He'll be getting a taste-test this
weekend.

I amazed my house-mate last night with this ....

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

Title: Aioli Pasta
Categories: Pasta, Vegetables, Cheese, Herbs
Yield: 4 servings

8 oz Whole wheat linguine pasta *
2 Plum tomatoes; seeded, diced
1/2 c Olive oil
2 cl Garlic; minced (or more)
1/2 c Fresh basil leaves; in
- chiffonade
Salt & pepper
Fresh shredded Parmesan
Crused red pepper; optional

* Any pasta, noodles or shapes you have on hand.

Bring a pot of lightly salted water to a boil. Add pasta
and cook for 8 to 10 minutes or until al dente; drain.

In a large bowl, gently toss the cooked pasta, tomatoes,
olive oil, garlic, and basil. Season with salt & pepper.
Sprinkle over shredded Parmesan and/or chile flakes if
using.

Serve immediately with additional Parmesan

Uncle Dirty Dave's Kitchen

MMMMM

... Kid's cartoon tie-in cereal, now with more rainbow marshmallows!
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

I'm doing what I can to keep three cooking echoes alive. But, with no
one else posting for the past few I'm beginning to wonder if it's all worth it or is it almost over.

It's been so humid around here I have not been cooking much. We're
eating a lot of sammies, and salads. The early mornings are kicking my ass as well so I'm pretty much coming home sitting in a chair and
passing out.

Being a single guy I find that eating out for most meals is as cost
effective (and a lot less work) as cooking at home. And mostly there
are no leftovers to deal with. Although sometimes leftovers are planned.

On a more upbeat note - I have a friend who is allergic to tomatoes -
but, oddly not to peppers (capsicum annum) which are in the nightshade family. Anyway this recipe fell into my view - so I grabbed it, MMed it and e-mailed it to him. Apparently I hit a home run. Bv)=

Saved this as Andrea is currently "off" maters. I'm still going to buy crap loads of local ones and make some freezer sauce though in case she goes back on them.

Les' wife is going to make a batch this weekend. I may get a report at breakfast tomorrow.

Here's one of myne that's not a lot of trouble and will feed one several
times or a crew once. Bv)=

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

Title: Single Guy's Stew
Categories: Five, Beef, Vegetables, Herbs
Yield: 6 Servings

2 lb (to 3 lb) beef chuck; cut in
- squarish chunks of medium
- size (3/4" to 1")
32 oz Frozen stew vegetables; 2
- bags
16 oz Crushed tomatoes w/basil;
- undrained
3 lg Russet potatoes; peeled, cut
- no bigger than meat
1 1/2 oz Beef Stew seasoning mix pkt
Salt & pepper

Cut your beef into comfortable sized pieces. Remove
any sliver skin but leave the fat and gristle where
they are. Toss with the stew seasoning mix to coat.

Peel and cut up the potatoes in chunks about the
same size as the meat. Add to the beef in the bowl.

Open the bags of stew vegetables and add to the beef
and potatoes, stirring to mix together.

Get out your big crockpot and tip the bowl into the
crock. Open the can of crushed tomatoes and pour them
over the rest of the stew ingredients. No additional
liquid is necessary.

Set the cooker on low, put the lid on and go off to
work or running your traps or whatever you do all day.

Come supper time - dig in.

Makes (about) six hearty servings. Leftovers just get
better for the next few days.

Uncle Dirty Dave's Kitchen

MMMMM

... Law of Cooking: Fancy gizmos don't work.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Kurt Weiske wrote to Dave Drum <=-

I'm doing what I can to keep three cooking echoes alive. But, with no
one else posting for the past few I'm beginning to wonder if it's all worth it or is it almost over.

Would it make sense to consolidate the echoes into one? Fidonet doesn't have the traffic to support the number of echoes it used to.

As someone who's dabbled in these cooking echoes for a while, I
appreciate the discussions about food, food culture, restaurants and cooking as much as the recipes. Surely there'd be enough traffic for
that?

I post the recipes in hopes of generating discussion. Sometimes it even
works that way.

Regular posters help with that. Which is what we need - more regulars.
Come around more often.

The problem (one of them) is that we're ageing and being less active as
we get older. Not to mention being more set in our ways. Bv)= Of course
when you stop getting older ..... well, you know ....


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

Title: Rosina Pie: "Funeral Pie"
Categories: Pies, Fruits, Desserts, Pastry, Citrus
Yield: 6 Servings

1 c Raisins
2 c Water
1 1/2 c Sugar
4 tb Flour
1 lg Egg; well beaten
1 Lemon, juice of
2 tb Lemon rind, grated
1/4 ts Salt
Pastry; as needed

Wash raisins and soak in cold water for 3 hours. Drain.
Combine the 2 cups water, the raisins, sugar and flour
which have been mixed together, salt, lemon juice and
rind, and the egg. Mix thoroughly and cook over hot
water for 15 minutes, stirring occasionally.

Cool. Pour into pastry-lined pan. Cover with narrow
strips of dough, criss-crossed. (Lattice top)

Bake at 450ºF/230ºC for 10 minutes. Reduce heat to 350ºF
and bake for 30 more minutes.

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

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM


... You don't go to Denny's; you end up at Denny's.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Sean Dennis wrote to Kurt Weiske <=-

A large percentage of the problem is that most of the active users of
this echo use a particular BBS that is having difficulty with its
Fidonet feed right now.

That would explain what feels like a drop in message traffic across the
board, no pun intended.



... Move towards the unimportant
--- MultiMail/DOS v0.52
* Origin: http://realitycheckbbs.org | tomorrow's retro tech (1:218/700)

JIM WELLER wrote to SEAN DENNIS <=-

I kind of alluded to that when I called for a roll call which got a
VERY limited response.

Oh, I knew what you were doing. :)

I'll try again. ... could everyone who still follows this echo and
is able to read message this please post something.

I'm still here, of course.

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

Title: Corned Beef Bake
Categories: Main dishes, To post, Casseroles
Yield: 6 Servings

1 cn (12 Oz.) Corned Beef
-Brisket; finely chopped
1/2 c Green Bell Pepper; finely
-chopped
1/2 c Onion; finely chopped
1/2 c Mayonnaise Or Salad Dressing
1 Egg; beaten
1/2 c Fine Dry Bread Crumbs
2 tb Shortening
6 sl Sharp Process American
-Cheese
1 cn Cream Of Celery Soup;
-undiluted
1 c Mixed Vegetables; drained
1/3 c Milk
3 Lge English Muffins; halved
-& toasted

Combine corned beef, pepper, onion and mayo. Shape into 6 patties.
Blend egg and 1 tbs. water, dip patties into egg, then crumbs. Brown
lightly in hot shortening. Place patties in baking dish (10 x 6 x 11
1/2). Top with cheese slices. Combine soup, vegetables and milk,
heat. Pour around patties. Bake at 350+X for 12 minutes or till hot.
Serve on muffins.

Serves 6.

Source: Recipes Out of This World Women of St. Agnes Catholic Church
Charleston, WV 1969

billspa@icanect.net

Recipe by: Ann Lancaster

Posted to MC-Recipe Digest by "Bill Spalding" <billspa@icanect.net>
on Apr 13, 1998

MMMMM

-- Sean

... Borrow money from pessimists. They don't expect it back.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Outpost BBS * bbs.outpostbbs.net:10123 (1:18/200)

Kurt Weiske wrote to Sean Dennis <=-

That would explain what feels like a drop in message traffic across the board, no pun intended.

That's why you see Jim (Weller) putting out a roll call. I don't have everyone's email in here to check on them but most of the active
participants do email each other. If there is a serious problem, they
can get hold of each other out-of-band to let everyone know. Of
course, everyone is welcome on my BBS to post and check too.

-- Sean

... WinErr 00B: Inadequate disk space - Free at least 50MB
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Outpost BBS * bbs.outpostbbs.net:10123 (1:18/200)

Dave Drum wrote to Sean Dennis <=-

I is e-mailed you off-line with what I know and what I suspicion... I'm pretty sure that Doc's is not re-hooked with Janis yet. He seems to
think is "political" (his words). But I don't think Janis is that
petty.

As I've said before, everyone is invitied to use my system as a gauge
to see if their mail is getting out. I may not have a fancy Web
interface like Doc's (though you can get to my BBS via the Web) but my
mail connection is rock-solid. My main mail feed is via Nick Andre,
the Z1C, so I'm connected at a good place. :D

No recipe right now as my MM install has blown up again (ugh).

-- Sean

... Insomnia isn't anything to lose sleep over.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Outpost BBS * bbs.outpostbbs.net:10123 (1:18/200)

Dale Shipp wrote to Dave Drum <=-

We have lost two influential and prolific posters. Each person who
leaves (or dies) cuts down on the traffic double -- because in addition
to their posts, there are posts of people responding to them.

I hope that I can try to get new people to post in here. I'm working
on it!

I have also discovered the issues with my MealMaster setup and am
working on rebuilding it. I think I now have around 150,000 recipes.

-- Sean

... C:\WINDOWS C:\WINDOWS\CRASH C:\MICROSOFT\SUED
___ MultiMail/Win v0.52

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Dale Shipp wrote to Kurt Weiske <=-

Two of the echos that Dave mentioned are essentially the same in
content. For both of them, he is usually the only poster. They are recipes that Dave has found and prepared for posting -- so if you want recipes, subscribe to HOME_COOKING as well as COOKING. Although
COOKING has some recipes, its main focus is conversation.

Fun fact: I'll be taking over HOME_COOKING and RECIPES as moderator
again soon. I may shutter HOME_COOKING and keep RECIPES as a sister
echo to COOKING for mass postings of recipes.

I'll also clarify that in the COOKING and RECIPES echo rules too.

Thanks for the idea.

I am also thinking about making a COOKING page on my website to drive
some traffic into the echo that way.

-- Sean

... Fer sail cheep, Windows spel chekker, wurks grate.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Outpost BBS * bbs.outpostbbs.net:10123 (1:18/200)

Richard Miles wrote to JIM WELLER <=-

I still peruse the recipes. Don't post very often but I do
find this echo helpful.

We're glad you're here even if you're lurking. :)

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

Title: No-Bake Vanilla Orange Cookies
Categories: Cookies, Desserts, Seandennis
Yield: 48 Cookies

1 (12-oz) box vanilla wafer
- cookies
1/2 c Slivered almonds
1/2 c Coconut
1/2 c Powdered sugar
1 c White chocolate chips
1 tb Butter
1/2 c Orange juice
1/4 c Orange marmalade
2 tb Corn syrup

In a food processor, combine vanilla wafers with almonds and coconut;
process until fine crumbs form. Add powdered sugar and process until
blended. Or, pour wafer mixture into a bowl and add powdered sugar.

In microwave-safe bowl, combine white chocolate chips and butter.
Cook on 50% power for 1 minute, remove, and stir. Continue
microwaving for 30-second intervals on 50% power until mixture is
smooth and blended.

Stir into wafer mixture along with orange juice, marmalade, and corn
syrup.

Form 1" balls. Roll into additional powdered sugar or coconut, then
let stand until firm. Store, tightly covered, at room temperature.
Makes about 48 cookies.

Prep Time : 20 minutes
Total Time: 20 minutes

Author's notes: "This super-simple no-bake cookie is a great first
recipe for children to make. If your kids are inexperienced or
younger than 10 or 11, you should process the crumbs, nuts, and
coconut and melt the white chocolate, then let the kids loose!"

From:
http://busycooks.about.com/od/cookierecipes/r/vanillacookies.htm

MM'd by Sean Dennis on 6 June 2011.

MMMMM

-- Sean


... If hot air rises, why isn't Washington, DC in orbit around Venus?
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Outpost BBS * bbs.outpostbbs.net:10123 (1:18/200)

On 07-16-21 20:51, Jim Weller <=-
spoke to Sean Dennis about This is Discouraging <=-

I'll try again. ... could everyone who still follows this echo and
is able to read message this please post something.

You ask, I respond.
BTW, it looks like Ed Koon is not feeding directly from Janis. The path
on your message to me was 135/392 (DOCs), 135/300 (Decker's Heaven),
3634/12 (Mark Lewis), 261/38 (Janis). I had thought that he said he was
going to go back to her.

In any case, messages seem to now be flowing to and from him.

Here is an original recipe. The General Tso chicken in our Fireside
restaurant has its flavor profile reduced to LCD, given that a majority
of the population here does not care for hot spicy food. To bring their
Tso up to the heat level we like, I invented the sauce below. It was a
"try it and see" recipe. I started with just Hosin and Siracha and that
was not right. I then added the other ingredients a little at a time,
each time getting close to what we like. We put the final mixture into
a glass bottle with a screw top lid and take it to the restaurant when
either of us plans on General Tso. We both like it. Gail puts a bit
less on the dish than I do.

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

Title: Sauce for fireside's General Tso
Categories: Sauce, Chinese
Yield: 3 Ounce

1 T Hosin sauce
1 T Siracha sauce
1 ts Soy sauce
1/4 ts Chili garlic sauce
1/8 ts Ginger paste
1/8 ts Garlic paste

This is a sauce we made by experiment to spice up the Riderwood's
Fireside Restaurant's General Tso. It could be used on other Chinese
dishes as well. It is sweet and hot spicy.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:15:18, 18 Jul 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Ruth Haffly wrote to Dave Drum <=-

On a more upbeat note - I have a friend who is allergic to tomatoes -
but, oddly not to peppers (capsicum annum) which are in the nightshade family. Anyway this recipe fell into my view - so I grabbed it, MMed
it and e-mailed it to him. Apparently I hit a home run. Bv)=

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

Title: No Tomato Pasta Sauce (No Mato Sauce)
Categories: Vegetables, Herbs, Potatoes
Yield: 6 cups

Looks interesting, might be worth trying for a change of pace. It has
been hot (low 90s) with humidity almost as high the past week or so;
I've not been running the oven. A few months ago I'd made some spinach

I don't have a problem with running the oven. My stove is well-insulated
and I don't open the door much. Even without central air conditioning
it's not a problem. Unlike when I was a kid and the wood-fired kitchen
range was actually just a big radiator if there was a fire in its belly.

and ricotta stuffed shells, put them in toaster oven size disposable
pans with sauce and meat balls. Last night I heated one of those for
our supper. Tonight may be Italian sausages with pepper and onions on
the grill.

According to Les it was pretty tasty. He said it would be improved with
the addition of some Parmesan. But his wife runs a Kosher kitchen, so
that was out ...... until her back was turned. Bv)=

Made a batch of these this weekend for use with tonight's pasta and
meatballs. These are a bit smaller (this time) than my usual practice,
so there are more of them. And they cooked up quicker. I'm planning to
use the Hy-Vee Whole Wheat Linguine I got on special.

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

Title: Dirty Dave's Spicy Meatballs
Categories: Five, Pork, Cheese, Breads, Vegetables
Yield: 24 Meatballs

2 lb Hot Italian sausage
1/2 c Bread crumbs
1/2 c Thin sliced green onions
4 tb Grated Parmesan or Asiago
2 lg Eggs

In medium bowl, add sausage, bread crumbs, onions,
cheese and egg. Mix thoroughly.

Shape into 24 meatballs.

Cook over med-low heat, turning frequently, until brown.

Or, you can bake them @ 350ºF/175ºC for 35 or so minutes
until cooked through. A wire rack over a sheet pan lets
the grease drip away if you're averse to all the yummy
fat.

Serves 6 with pasta and red gravy

Also makes scrumptious meatball subs using 6" (15cm)
"hoagie" rolls w/marinara and some mozzarella cheese.

Uncle Dirty Dave's Kitchen

MMMMM

... "We are formed by little scraps of wisdom." -- Umberto Eco
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Sean Dennis wrote to Dave Drum <=-

I is e-mailed you off-line with what I know and what I suspicion... I'm pretty sure that Doc's is not re-hooked with Janis yet. He seems to
think is "political" (his words). But I don't think Janis is that
petty.

As I've said before, everyone is invitied to use my system as a gauge
to see if their mail is getting out. I may not have a fancy Web
interface like Doc's (though you can get to my BBS via the Web) but my mail connection is rock-solid. My main mail feed is via Nick Andre,
the Z1C, so I'm connected at a good place. :D

No recipe right now as my MM install has blown up again (ugh).

Will vDos work with your operating system? I tried a couple other work
arounds like DosBox but found that vDos works best with Winders. I seem
to remember you doing Linux as an OS. If there is a vDos version for
Linux - grab it and don't look back. Bv)=

I am assuming (yes, I know) that you still have the big batch of stuff
I sent you to re-import when you get set up. If not, lemme know and
I'll see to it that you get a fresh copy .... now with a couple hundred
more recipes.

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

Title: Kielbasa (Fresh Polish Sausage)
Categories: Pork, Sausages, Preserving
Yield: 10 Pounds

5 tb Salt
10 ts Kosher salt
1 tb Sugar; granulated
1 tb Mustard seed
5 ts Minced garlic
2 tb Black pepper; ground coarse
2 tb Marjoram, crumbled
1 tb Oregano; crumbled
4 ts Crushed red pepper; optional
750 ml Red wine
10 lb Pork butts
Sausage casing

Mix salt and seasonings together in a bowl.

Grind all the pork butts through a 1/4" or 3/8"
grinder plate and place in the mixer. Add all the
ingredients and mix well, adding wine into the mix
so that meat squishes through fingers while mixing.
Mix until all the spices are evenly distributed.

Stuff into 35-38mm hog casings.

Hang on smokesticks spaced properly and let dry in
cooler.

NOTE: Be sure that meat has been chilled to 32-34ºF
(0-1ºC) before starting.

From Great Sausage Recipes and Meat Curing by Rytek Kutas

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM


... "Your password is weak." Well so is my memory; let me keep it.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Sean Dennis wrote to Dale Shipp <=-

Two of the echos that Dave mentioned are essentially the same in
content. For both of them, he is usually the only poster. They are recipes that Dave has found and prepared for posting -- so if you want recipes, subscribe to HOME_COOKING as well as COOKING. Although
COOKING has some recipes, its main focus is conversation.

Fun fact: I'll be taking over HOME_COOKING and RECIPES as moderator
again soon. I may shutter HOME_COOKING and keep RECIPES as a sister
echo to COOKING for mass postings of recipes.

I'll also clarify that in the COOKING and RECIPES echo rules too.

Suggestion - keep the Home_Cooking if you're keeping one of the two.
Doc's and probably some others who feed from his source do not transmit Recipes.

Do you know the tale of how Home_Cooking got started?

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

Title: Seven Flavour Chicken
Categories: Oriental, Poultry, Pasta, Chilies
Yield: 4 Servings

4 tb Soy sauce; divided
2 tb Sesame oil; divided
1 tb Cornstarch
2 Chicken breast halves;
- boned, skinned in thin
- strips
8 oz Uncooked vermicelli
1 tb Sugar
2 tb Distilled white vinegar
2 tb Oil; divided
1 md Carrot; julienned
1/4 lb Fresh snow peas; trimmed,
- julienned
1/2 c Chopped green onions
1 tb Minced fresh ginger root
3/4 ts Crushed red pepper

Blend 1 tbsp each soy sauce and sesame oil w/cornstarch;
stir in chicken. Let stand 10 minutes.

Break vermicelli in half and cook according to package
directions, omitting salt; drain and keep warm in large
mixing bowl.

Dissolve sugar in remaining soy sauce, sesame oil and
vinegar; set aside.

Heat 1 tbsp oil in hot wok or large skillet over high
heat. Add chicken and stir fry 3 minutes, remove.

Heat remaining oil in same pan. Add carrot and snow
peas; stir fry 1 minute. Add remaining 3 ingredients
and stir fry 1 minute longer. Remove from heat; stir
in chicken and vinegar mixture.

Pour over vermicelli and toss together to combine.

Serve immediately.

Origin: Journal American, January 13 1993

Shared by: Sharon Stevens

Recipe from: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... For the next few weeks every hour will be the Cocktail Hour.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Dale Shipp wrote to Jim Weller <=-

Here is an original recipe. The General Tso chicken in our Fireside restaurant has its flavor profile reduced to LCD, given that a majority
of the population here does not care for hot spicy food. To bring
their Tso up to the heat level we like, I invented the sauce below. It was a "try it and see" recipe. I started with just Hosin and Siracha
and that was not right. I then added the other ingredients a little at
a time, each time getting close to what we like. We put the final
mixture into a glass bottle with a screw top lid and take it to the restaurant when either of us plans on General Tso. We both like it.
Gail puts a bit less on the dish than I do.

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

Title: Sauce for fireside's General Tso
Categories: Sauce, Chinese
Yield: 3 Ounce

1 T Hosin sauce
1 T Siracha sauce
1 ts Soy sauce
1/4 ts Chili garlic sauce
1/8 ts Ginger paste
1/8 ts Garlic paste

This is a sauce we made by experiment to spice up the Riderwood's
Fireside Restaurant's General Tso. It could be used on other Chinese
dishes as well. It is sweet and hot spicy.

Stolen. I is gonna make up a batch of this.

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

Title: Garlic Pepper Pork
Categories: Oriental, Pork, Chilies, Herbs, Vegetables
Yield: 4 Servings

1 1/2 lb Lean pork; in matchsticks
2 tb Oil
3 lg Garlic cloves; chopped fine
1 md Onion; diced
1/2 lg Red bell pepper; diced
2 (or more) dried red chilies;
- crushed, to taste
6 sl Fresh ginger; quarter-sized,
- in matchsticks
1 tb Fresh ground black pepper
2 tb Fish sauce (nam pla)
2 tb Oyster sauce
1 tb Soy sauce
1/4 c White wine, beer, stock or
- water

Heat oil to medium-high; stir-fry garlic, dried chilies,
and pork, about 3-4 minutes until pork is nearly done.

Add onions, ginger, bell pepper, and stir-fry 3 minutes.

Add black pepper and remaining liquids and stir-fry
another 1-2 minutes. Taste and adjust seasonings.

Serve over plain fried or white rice.

Recipe from: http://www.food.com

Uncle Dirty Dave's Archives

MMMMM

... "It's a new world every heartbeat." -- Joyce Cary
--- EzyBlueWave V3.00 01FB001F
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Dave Drum wrote to Shawn Highfield <=-

Being a single guy I find that eating out for most meals is as cost effective (and a lot less work) as cooking at home. And mostly there
are no leftovers to deal with. Although sometimes leftovers are
planned.

A co worker does that as well. She doesn't buy any food for the house
just eats her couple meals a day when she's out and about. I get too
sick of restaurant food... I like home cooking.

We found a freezer bag of turkey soup I made a few months ago, it was
great last night and enough left for lunch today.

Title: Single Guy's Stew

Similar to my "chuck it in" crockpot stew. ;)

Shawn

... I don't have any solution, but I certainly admire the problem.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Jim,

Unfortunately, unless people start posting and telling me there's
issues, I can't do much to investigate as moderator.

I kind of alluded to that when I called for a roll call which got a
VERY limited response.

I'll try again. ... could everyone who still follows this echo and
is able to read message this please post something.

I'll post something--as you know, Wegman's opened up a store almost
"just around the corner" from where we live in May. We've been Wegman's
fans for years, usually making at least a couple of visits to one when
we visit Steve's family in western New York State. So, this new one has
become our "go to" store for most everything since it opened.

Our church has an annual hot dog cook out/picnic every July (except for
last year); this year it's set for July 18. Our small group was tasked
with providing drinks for about 80 people so yesterday we went over to
Sam's Club, only to find out cans of soda were packed in cases of 35,
sparkling water varied in the amount per case. We got one case of water,
then headed over to Wegman's. There we found boxes of 12 cans so picked
up 5 different store brand boxes and a couple of name brand ones. The
store brand ones were on sale too. (G)

Then we went over to their in store pizzaria, ordered a medium meat
lover's (10") to go. Chatting with the lady taking the order, we found
out that she is a veteran (US Navy) so Steve invited her to join the
American Legion post in town. She's currently working a second job bit
is about to give that one up--so said she would join the Post when she
does. Got a 2fer--new recruit for the post and supper.

---
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)

Quoting Dave Drum to Jim Weller <=-

You are the proximate cause of my posting the bulk recipes in those echoes.

How is that?

And I do get reactions from time to time. I've had posts from
Alena Bogdanova and Olga Timokhina. However, despite email invitations
to both they have not become regulars.

Alena B pops up all over the place. She's just flogging her blog to
sell cookbooks. Has she ever responded to you or does she just
auto-post?

And Olga T is trying to draw traffic to her website where she promotes
stores who pay her for clicks. She has no real interest in us either.

It will be without me. I do not do Wal*Mart nor Fa(r)cebook. And will
not - ever.

Walmart I understand. But what's your beef with Facebook? And with
social media in general for that matter. Have you ever checked them
out? The younger generations in my family all go to Pinterest for
their recipes as they think mail groups are for old fogies!

Another Winnipeg dessert:

Schmoo Torte or Shmoo Cake is a soft, pecan-laced angel food or
sponge cake cut into several layers, stacked and filled with
sweetened whipped cream and drizzled with a buttery caramel sauce.

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

Title: WINNIPEG SCHMOO CAKE
Categories: Canadian, Cakes, Desserts, Nuts
Yield: 12 Servings

CAKE:
1 1/2 c Pecan halves; divided
6 lg Eggs; separated
1/4 ts Cream of tartar
1 c Granulated sugar; divided
1 tb Vanilla; divided
3/4 c All Purpose flour
1 ts Baking powder
1/4 ts Salt
BUTTERSCOTCH SAUCE:
1 1/2 c Packed light brown sugar
1 c Whipping cream
2 tb Butter
2 c Whipping cream

Set oven rack at centre of oven and preheat to 325 F. Set out 9
1/2" regular chiffon cake pan, fitted with legs, and not nonstick.
Do not grease or line.

Toast pecans in single layer on baking sheet until slightly
darkened, 8 to 10 minutes. Set aside 12 of the best pecan halves.
Let cool; chop remaining pecans finely. Measure out 3/4 cup for
the cake batter, the remainder for garnish.

Beat egg whites until foamy; sprinkle cream of tartar overtop.
Beat to soft peaks. Adding half of the sugar in a steady sprinkle,
beat whites until they form dazzlingly white and firm peaks.

In a separate large bowl, beat yolks with remaining sugar until
thick, pale yellow and mixture falls off beaters in ribbons. Add 2
tsp of the vanilla.

Whisk together flour, baking powder and salt; sift one-third at a
time over the egg yolk mixture, folding in each addition gently.
Fold in the ¾ cup (175 mL) chopped pecans. Fold in about a third
of the egg white mixture to loosen the yolk mixture. Fold in
remaining whites.

Spoon batter into pan; run a table knife through the batter twice
to eliminate air bubbles. Bake until skewer inserted into the cake
comes out clean, about 55 minutes to 1 hour.

Immediately turn cake pan upside-down and set on its legs for the
cake to cool. You can enclose in an airtight container and store
at room temperature for 1 day or freeze for up to 2 weeks. Let
thaw.

For the butterscotch sauce, bring sugar, cream and butter to a
simmer, stirring. Simmer for 2 minutes. Let cool. Cover and
refrigerate for up to 3 days. If sauce separates, warm until
softened and whisk to combine and smooth.

Beat cream until firm peaks form; add remaining 1 tsp vanilla.
With long serrated knife, cut cake horizontally into three layers.
Arrange 4 strips of waxed paper on large flat cake plate, forming
frame that will keep plate clean. Place bottom cake layer,
cut-side up on waxed paper. Spread scant quarter of vanilla
whipped cream over layer. Repeat with second layer and cream. Top
with remaining layer, cut-side down. Spread thin layer of whipped
cream over top and side of cake (crumb coat); refrigerate for 10
minutes. Use remaining whipped cream to cover the top and side of
cake more generously. If desired, reserve some of the whipped
cream to pipe rosettes around top of cake.

Press remaining chopped pecans on side of the cake and garnish top
of cake with whole pecan halves. Slide waxed paper frame from
under the cake. Drizzle some of the butterscotch sauce over the
cake, and reserve remainder in a pitcher to pour over individual
servings. Chill for at least 4 hours or up to 8 hours.

From: Elizabeth Baird, Canadian Living Magazine

MMMMM


Cheers

Jim


... Honeydukes Sweetshop is the leading wizarding confectionery store

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Messaging Since 1991 bbs.docsplace.org (1:135/392)

Dave Drum wrote to Sean Dennis <=-

Will vDos work with your operating system? I tried a couple other work arounds like DosBox but found that vDos works best with Winders. I seem
to remember you doing Linux as an OS. If there is a vDos version for
Linux - grab it and don't look back. Bv)=

I think it is because I moved my setup from another system and next time
I need to delete PARAM.MMF to get things working again. DOSemu and
DOSbox are available for Linux, however, DOSemu is -much- better than
anything else on Linux as it is runs DOS "natively" which results in
much faster speeds. It's especially noticable when I import 60,000+
recipes at once. This time, I will back the entire archive up to have something to experiment with and not blow up my only install. I still
need to email Bill for his recipe collection then between you, Bill, and
me I will have an enormous amount of recipes.

That reminds me I need to get all of the recipes I want to import on the
Linux install ready then I can have the computer work on installing
stuff overnight while I sleep.

I am assuming (yes, I know) that you still have the big batch of stuff
I sent you to re-import when you get set up. If not, lemme know and
I'll see to it that you get a fresh copy .... now with a couple hundred more recipes.

I'll ask for the update when the new system is ready. Either today or tomorrow I'm moving this computer back to Linux as I scrounged up a
better NIC (D-Link DFE530TX+) to put in here instead of the poorly
supported (and poorly performing) Broadcom onboard NIC that is in this computer now.

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

Title: Fried Pork Tenderloin Sandwich
Categories: Abfarr, Ffbb, Pork
Yield: 6 Servings

1 ea Pork, tenderloin, trimmed,
-20 to 24-ounce
1 tb Kalmes Steak Seasoning*
1 ts Pepper, black, fresh ground
3/4 c Bread crumb, panko
1 ea Oil, vegetable
6 ea Rolls, hoagie
1 ea Mayonaise
1 ea Lettuce, leaves
1 ea Tomato, slices

Cut the tenderloin into 4-ounce chunks and tenderize each piece until
it is 1/3 inch thick. Place the meat in a large bowl and toss with
the seasoning and pepper. Add the bread crumbs and toss to combine.
Place a griddle over medium-high heat and brush with a little oil.
Once the griddle is hot, add the meat and cook until golden brown and
cooked through, 3 to 4 minutes per side. Serve on rolls with
mayonnaise, lettuce, and tomato.

* Kalmes Steak Seasoning contains salt, sugar, paprika, celery seed,
onion, chili powder, curry powder, garlic, papain, MSG, and other
spice oils. For Jim's delicious blend go to www.kalmesseasoning.com

Based on: A recipe from Kalmes Store & Restaurant
: St. Donatus, Iowa

Recipe from: Alton Brown
: Feasting on Asphalt - The River Run
: Stewart, Tabori & Chang
: ISBN: 978-1-58479-681-7

MMMMM

-- Sean

... "I drank WHAT!?" - Socrates
___ MultiMail/Win v0.52
--- Maximus/2 3.01
* Origin: Outpost BBS * bbs.outpostbbs.net:10123 (1:18/200)

Dave Drum wrote to Sean Dennis <=-

Suggestion - keep the Home_Cooking if you're keeping one of the two.
Doc's and probably some others who feed from his source do not transmit Recipes.

Really? I didn't know that. RECIPES is on the backbone.

Do you know the tale of how Home_Cooking got started?

No, I don't, actually. I do remember taking over HOME_COOKING from Dan
Ceppa (IIRC) when he left Fidonet though. I handed it and RECIPES over
to my friend Mike Powell for a while and now he's giving them back to
me.

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

Title: Aussie Meat Pies
Categories: Australian, Pies, Beef, Groundmeat, Eggs
Yield: 8 Servings

2 c Plain flour
9 tb Lard, chopped
2 Eggs, lightly beaten
2 tb Water
2 Sheets ready-rolled puff
Pastry
1 Egg yolk, lightly beaten

MMMMM----------------------FOR THE FILLING---------------------------
1 oz Lard
2 Onions, chopped
2 lb Ground beef
1/4 c Worcestershire sauce
1/4 c Dark soy sauce
2 ts Beef stock powder
1/2 ts Ground allspice
2 c Water
2 tb Cornstarch
2 tb Water

Sift flour into bowl. Rub in lard. Add eggs and enough water to make
ingredients cling together. Press dough into ball. Knead until smooth.
Chill 30 min. Divide into 8 portions. Roll each out enough to line 4
1/2" pie tins. Trim off excess pastry. Place tins on cookie sheet,
line pastry with paper, fill with pie weights. Bake at 375F about 8
min. Cool and remove pie weights.

For the filling: wilt onion in lard. Add beef and stir over high heat
until browned. Stir in flavorings and 2 c water. Bring to a boil,
lower heat, and simmer 20 min. Thicken with mixture of 2 Tb each
cornstarch and water. Chill.

Spoon cold filling into pastry. Cut 5" rounds from puff pastry, brush
edges of pastry with egg yolk, then press tops into place. Trim
edges. Brush tops with more egg yolk. Bake on sheets at 375F for 15
min or until lightly browned. "Serve hot with tomato sauce."

Note: published recipe is in metric: I reconverted to English just to
twit people.

source: Australian Women's Weekly

From: Michael Loo Date: 27 Sep 02

MMMMM

-- Sean


... I never met a chocolate I didn't like.
___ MultiMail/Win v0.52
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* Origin: Outpost BBS * bbs.outpostbbs.net:10123 (1:18/200)

Ruth Haffly wrote to JIM WELLER <=-

Then we went over to their in store pizzaria, ordered a medium meat lover's (10") to go. Chatting with the lady taking the order, we found
out that she is a veteran (US Navy) so Steve invited her to join the American Legion post in town. She's currently working a second job bit
is about to give that one up--so said she would join the Post when she does. Got a 2fer--new recruit for the post and supper.

I was a member of the Legion Post in Greeneville but had to let that go
when I lost my job and then my car. Once I'm able to get around on my
own, I'll be joining the post here in Johnson City. Now that I have the
time to volunteer more I think it will be much more enjoyable for me.

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

Title: Bob Evans Sausage Cups
Categories: Snacks, Pork, Sausage
Yield: 4 Servings

1 lb Bob Evans Original Sausage
Roll
1 pk Won Ton Wrappers
1 c Monterey Jack Cheese,
Shredded
1 c Cheddar Cheese, shredded
1/2 c Ranch Dressing

Preheat oven to 350F. Crumble sausage into medium skillet. Cook over
medium heat until lightly browned, stirring occasionally. Drain.
Spray mini muffin tins and insert won ton wrappers to form a small
cup. Bake 5 minutes. Allow wrappers to cool. Mix sausage, cheeses,
and ranch dressing together. Fill won ton wrappers. Bake for 10 min
until bubbly.

bobevans.com From: Michael Loo Date: 01-21-09

MMMMM

-- Sean


... Windows 2066 - We * * FINALLY * * got it right!!!
___ MultiMail/Win v0.52
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Dave Drum wrote to Kurt Weiske <=-

The problem (one of them) is that we're ageing and being less active as
we get older. Not to mention being more set in our ways. Bv)= Of
course when you stop getting older ..... well, you know ....

The recipes are an inspiration. We're getting older, but we're eating out
less and cooking at home more - I'm growing tired of the hassle of restaurants, and after a year of restrictions, I'm appreciating home cooking more and looking for new ideas.




... Wait, this is a *scene*?
--- MultiMail/DOS v0.52
* Origin: http://realitycheckbbs.org | tomorrow's retro tech (1:218/700)

I'm doing what I can to keep three cooking echoes alive. But, with no
one else posting for the past few I'm beginning to wonder if it's all worth it or is it almost over.

All I can say is that I've never been particularly talkative. Having said that...my summer schedule, call if May to October, is a couple of days down at Kasilof and then back to Anchorage. At least that's what I try to do. While at Kasilof I have no functional computers, I take a Kindle which has my books and music on it. I take a small 2TB drive which has videos on it, and a copy of the books and music, so I've got something to watch on TV. Back in Anchorage it's wash clothes, cook, freeze, wash dishes from ANC and Kasilof, shop, other normal stuff like bills/medical krud/buy food. I could always dump the CIA* file again! I got recipes. For fall/winter it's back to Arizona where I'm actually spend more time at "home".

Me, lately I've been watching new (to me) Alton Brown videos. He has a couple of dozen out on youtube that are visible. I have 3 sets of DVD's from the library waiting for me to pickup on Tuesday, they're from the CIA and IIRC are about 24 halfhour episodes in each set (part of their curriculum so they should be informative).

So what's yer favorite recipe for biscuit dough that can be prepped ahead, portioned, and frozen? So I can take it out later and toss it into the oven, cooking for 1, One, Uno here, and I love biscuits and gravy. I've already got some test batches of fried sausage/roux, sans dairy, frozen to play with (in my family this could be tossed onto toast and it became SOS at that point, it wasn't till I was older I ran into Chipped Beef).

*Culinary Institute of America, I blew out my carpal tunnels typing the recipes from a book by them. Today I loaned out my copy of a little cookbook put together by the parishioners of Saint Joseph's in Trinidad Colorado that Connie and I got sometime around 1978. This may be my next typing exercise, if anybody wants.

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

Title: Best Ever Pancakes or Waffles
Categories: Breakfast, Bread
Yield: 4 Servings

1/2 c All-purpose flour
1/2 c Whole wheat flour
1 tb Granulated sugar
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Ground cinnamon
1/4 ts Salt
1 c Buttermilk
-OR
3/4 c Plain yogurt
-PLUS
1/4 c Water
1 lg Egg
2 tb Mild olive or vegetable oil
Oil for cooking
Griddle, large skillet,
-or waffle iron

(From "Pancakes and Waffles" by Elizabeth Alston. HarperCollins;
$12.50; 1993.)

Food processor method: Put the flours, sugar, baking powder, baking
soda, cinnamon and salt into a food processor. Process briefly to
mix. Add the buttermilk, or yogurt and water, egg and oil. Turn the
machine on-off (pulse) 3 or 4 times to make a smooth batter.

By hand method: Put the flours, sugar, baking powder, baking soda,
cinnamon and salt into a large bowl. Stir to mix well.

Measure the buttermilk in a 2-cup glass measure. Add the egg and oil
to the measuring cup. Beat with a fork or wire whisk to blend. Add to
the flour mixture and stir to form a smooth batter.

For pancakes: Heat the griddle or skillet over moderately high heat
until it feels hot when you hold your hand directly above it. Lightly
grease the griddle. For each pancake, pour 1/4 cup batter onto the
griddle. Cook 3-5 minutes, until bubbles appear on the surface and
the undersides are golden brown. Adjust the heat if the pancakes are
browning too fast. Turn the pancakes over and cook 1-2 minutes longer
to brown the second side.

For waffles: heat the waffle iron; grease it lightly. Pour in the
appropriate amount of batter and spread to the edges. Close and cook
until the iron will open easily.

Keep finished waffles or pancakes warm in a 200'F. oven - pancakes on
a plate and loosely covered to keep moist; waffles directly on the
oven rack, uncovered, to stay crisp. Makes 8 4" pancakes. Serves 4.
From: Michael Orchekowski u/l Helen Peagram 05-93. U/l to NCE by
Burt Ford 1/95 4/99.

MMMMM

Been a while, just got back into town <G> so I can't recall if I've Burtonized with this receipe before or not. Headed back out on Thursday, until Monday. I've gotta get back onto the Tuesday to Thursday schedule (traffic on the highway is a killer...my normal 3h10m drive took 4h30m today.


___ MultiMail/DOS v0.52

--- Maximus/NT 3.01
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JIM WELLER wrote to DAVE DRUM <=-

Walmart I understand. But what's your beef with Facebook? And with
social media in general for that matter. Have you ever checked them
out? The younger generations in my family all go to Pinterest for
their recipes as they think mail groups are for old fogies!

I've tried for years to get my daughter to check out fidonet. She's
a computer nerd (video game programmer) and cooks when she has time,
but just like you say above. "Pintrest is quicker and has pictures."

Shawn

... Components that must not and cannot be assembled improperly will be.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Bill Swisher wrote to Dave Drum <=-

So what's yer favorite recipe for biscuit dough that can be prepped
ahead, portioned, and frozen? So I can take it out later and toss it
into the oven, cooking for 1, One, Uno here, and I love biscuits and gravy.

I asked this a while back. What I now do is freeze the portion of
buttermilk and use my standard amazing recipe. If you have access to a
nuker, about a minute will thaw the buttermilk.

1 cup flour
1/8 teaspoon salt
1 and 1/2 teaspoon baking powder
2/3 cup buttermilk

You can add whatever flavours you want to that. (Garlic, onion,
grated cheese etc etc) I bake at 400 for 10 mins in the air
fryer or around 20 mins in my crappy oven.

Makes 3 big ones, or 4 small ones.

Shawn

... When one connects a 3-phase line, the phase sequence will be wrong.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Kurt Weiske wrote to Dave Drum <=-

The problem (one of them) is that we're ageing and being less active as
we get older. Not to mention being more set in our ways. Bv)= Of
course when you stop getting older ..... well, you know ....

The recipes are an inspiration. We're getting older, but we're eating
out less and cooking at home more - I'm growing tired of the hassle of restaurants, and after a year of restrictions, I'm appreciating home cooking more and looking for new ideas.

Living single I find that dining in restaurants is a "social" occasion.
Plus I don't have to wash the dishes or clean up the stove. Bv)=

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

Title: Classic Diner Burger
Categories: Beef, Vegetables, Sauces, Herbs
Yield: 4 Servings

MMMMM------------------THOUSAND ISLAND DRESSING-----------------------
1 c Mayonnaise
1/8 c Ketchup
1 tb Prepared horseradish
1 1/2 ts Worcestershire sauce
1/2 ts Kosher salt
1/4 ts Black pepper
1 lg Hard boiled egg; shucked,
- minced
1/4 c Chopped bread & butter
- pickles

MMMMM--------------------------BURGERS-------------------------------
1 1/2 lb Ground chuck
1 tb Lemon juice
1 tb Worcestershire sauce
1 ts Kosher salt
Fresh ground black pepper
4 Soft white hamburger buns
1 lg Onion; in 1/2" slices
2 tb Bacon grease

MMMMM--------------------------TOPPINGS-------------------------------
Iceberg lettuce; shredded
American cheese
Tomato slices
Pickles of all sorts

Pre heat the oven to 350ºF/175ºC.

Place the ground chuck, worcestershire, lemon juice and
salt into a bowl. Mix until well combined. Divide into
four equal sized patties that are about a 1/2 to 3/4 inch
thick. Then season the up side with lots of black pepper.

Place a 12" cast iron skillet over medium heat. Add the
bacon grease and the four slices of onion. Season the
onions with salt and pepper. Saute the onions until they
are soft and caramelized on each side. When they have
browned place them on a sheet tray.

Turn the heat to high and gently place the burgers into
the pan, black pepper side down. Season they tops with
more black pepper. Sear them until good and cararmelized
on each side. Remove to the sheet tray with the onions to
let them rest. After 10 minutes slide the tray into the
oven and reheat the burgers to your desired temperature. I
prefer medium rare to medium.

Butter the insides of each bun. Wipe out the skillet and
then toast each bun. Assemble the burgers with the onion,
Thousand Island dressing and serve.

FOR THE THOUSAND ISLAND DRESSING: Combine all the
ingredients into a mixing bowl and mix until combined.

RECIPE FROM: http://food52.com

Uncle Dirty Dave's Archives

MMMMM

... "Garlick maketh a man wynke, drynke, and stynke." -- Thomas Nash
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Sean Dennis wrote to Dave Drum <=-

Do you know the tale of how Home_Cooking got started?

No, I don't, actually. I do remember taking over HOME_COOKING from Dan Ceppa (IIRC) when he left Fidonet though. I handed it and RECIPES over
to my friend Mike Powell for a while and now he's giving them back to
me.

A nice Canadian lady named Sharon Stevens had a dispute with an A.R.
moderator (I think Joanne Pierce). And since no one ever wins in an
argument with a moderator she started Home_Cooking. It never was as big
as Cooking but was, certainly, a nice alternative.

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

Title: Oriental Marinade
Categories: Marinades, Sauces, Herbs
Yield: 1 Cup

1/2 c Soy sauce
1/4 c Water
2 tb Vinegar
1 tb Vegetable oil
1 ts Sugar
1/4 ts Ground ginger
Garlic powder or granules

Combine and marinate for 3-4 hours, preferably in fridge.

Origin: Tupperware recipe insert.

From: Sharon Stevens, 1/15/95, Home Cooking Echo.

Uncle Dirty Dave's Archives

MMMMM

... It came with two vegetables (mashed potatoes and gravy.)
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Dave,

Title: No Tomato Pasta Sauce (No Mato Sauce)
Categories: Vegetables, Herbs, Potatoes
Yield: 6 cups

Looks interesting, might be worth trying for a change of pace. It has
been hot (low 90s) with humidity almost as high the past week or so;
I've not been running the oven. A few months ago I'd made some spinach

I don't have a problem with running the oven. My stove is
well-insulated and I don't open the door much. Even without central
air conditioning
it's not a problem. Unlike when I was a kid and the wood-fired kitchen range was actually just a big radiator if there was a fire in its
belly.

I just don't run it that much in the summer, even tho we've got central
A/C. Steve did run it on low overnight recently (about 8 hours) but
that's more the exception, than the rule around here.

I do remember when I was a kid, my mom doing something in the oven
during the summer. We had no A/C so the kitchen got quite warm--doing
the dishes after supper, the oven was still putting out a good bit of
heat.

and ricotta stuffed shells, put them in toaster oven size disposable
pans with sauce and meat balls. Last night I heated one of those for
our supper. Tonight may be Italian sausages with pepper and onions on
the grill.

According to Les it was pretty tasty. He said it would be improved
with the addition of some Parmesan. But his wife runs a Kosher
kitchen, so
that was out ...... until her back was turned. Bv)=

Does she have it split into dairy and meat of everything or is it more
of a casually kosher?

Made a batch of these this weekend for use with tonight's pasta and meatballs. These are a bit smaller (this time) than my usual practice,
so there are more of them. And they cooked up quicker. I'm planning to
use the Hy-Vee Whole Wheat Linguine I got on special.

Title: Dirty Dave's Spicy Meatballs
Categories: Five, Pork, Cheese, Breads, Vegetables
Yield: 24 Meatballs

2 lb Hot Italian sausage
1/2 c Bread crumbs
1/2 c Thin sliced green onions
4 tb Grated Parmesan or Asiago
2 lg Eggs

In medium bowl, add sausage, bread crumbs, onions,
cheese and egg. Mix thoroughly.

Shape into 24 meatballs.

Cook over med-low heat, turning frequently, until brown.

Or, you can bake them @ 350ºF/175ºC for 35 or so minutes
until cooked through. A wire rack over a sheet pan lets
the grease drip away if you're averse to all the yummy
fat.

I usually bake meat balls for about half that time; they're well cooked
thru at that point. I'll put them in whatever sauce I'm making, give
them a couple of hours of simmering in that and they pick up more
flavor.

---
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)

Dave Drum wrote to Kurt Weiske <=-

Title: Classic Diner Burger

1 tb Worcestershire sauce

MMMMM--------------------------TOPPINGS-------------------------------
American cheese

I'd forgotten about adding Worcestershire sauce to the meat - lately I've
been getting lazy and buying pre-made patties.

As for cheese, I saw an interesting vid with Tony Bourdain and another chef talking about the perfect burger. The potato bun was important, you want a
bun that's grilled to give it a little crispness.

The burger shouldn't be too big, you want each bite to have all of the condiments.

The point they made that I remembered was that they insisted that you
should use American cheese in a Proper Burger, because of the way it melts andthe flavor when it's heated. I've tried that lately in restaurants and while feeling slightly odd for choosing a manufactured cheese product over Havarti, Swiss or Cheddar, They Were Right.


... Which parts can be grouped?
--- MultiMail/DOS v0.52
* Origin: http://realitycheckbbs.org | tomorrow's retro tech (1:218/700)

Shawn Highfield wrote to Bill Swisher <=-

1 cup flour
1/8 teaspoon salt
1 and 1/2 teaspoon baking powder
2/3 cup buttermilk

You can add whatever flavours you want to that. (Garlic, onion,
grated cheese etc etc) I bake at 400 for 10 mins in the air
fryer or around 20 mins in my crappy oven.

Saved for future use. My family has a cabin near Donner Summit, close to
Lake Tahoe on the California side. The cabin sits at 7100' altitude, and I love to bake up there - anything that rises becomes amazingly fluffy in the thin air. I'd love to see how a scratch recipe rises, as those biscuits-in- a-tube rise impressively.

Biscuits and country gravy are a stand-by breakfast up there.




... Emphasize differences
--- MultiMail/DOS v0.52
* Origin: http://realitycheckbbs.org | tomorrow's retro tech (1:218/700)

... (A)bort, (R)etry, (I)nfluence with large hammer.

Back before I retired, I was a sysadmin for the Alaskan NORAD Region (and the last NC for Alaska in the FIDO world), that would be "larger hammer". Just remember the last step in fixing a computer is to "trip over the powercord and see if it reboots correctly." Also remember sometimes the UPS will catch on fire, so is it downstream from the emergency cutoff switch and what about the stuff after it?

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

Title: Blended Low Fat Vegetable Soup
Categories: Soups, Vegetables
Yield: 2 servings

1/4 c Diced onion
2 pk Instant chicken broth &
-seasoning mix.
2 Garlic cloves, minced
1 1/2 c Zucchini, thinly sliced
1/2 c Carrots, thinly sliced
1/2 c Tomato, chopped, seeded
1 t Fresh parsley, chopped
1/4 t Basil leaves
1/8 t Pepper

Combine onion, garlic and broth mix in a pot. Cook and stir
occasionally until the onion turns translucent. Then add the rest of
the ingredients, with stirring. Cover and cook on low heat, with
occasional stirring for roughly 10 minutes. Add 2 cups of water and
bring it to a boil.

Then reduce heat to medium, cover, and cook 'til the veggies are soft,
maybe 20 minutes. Then with a hand blender blend for a little bit
right in the pot to thicken the soup, being sure to leave a lot of
chunks of vegetables. The amount you blend depends on you own tastes.
Blend a few seconds, stir, and try it.

Shirley makes triple batches of this, because we love it, and because
it gets better and better when reheated as left-overs. You might try
more pepper, it is very good as a peppery soup.

Adapted (blending <in> the pot) from a Weight Watcher's recipe by
Shirley. Each serving is 2 3/4 vegetable and 10 carbohydrates.
Typed and U/L to Cooking by Burt Ford. 2/95

MMMMM

Watched an Alton Brown video on cooking rice, he made a huge batch (I cook for one) but 2 things he did stood out. He used 2 cups of rice and 3 cups of water, I always done a 1:2 ratio myself, but will try this next time since I've always thought it was a bit "wet" when done, and he admantly specified set the timer for 20 minutes (I've never been that accurate with the timing...another test thing next time.) Anyhow, so the next batch will be 1/3c rice (2 servings), sauteed in butter unless I use chicken fat (I still have an unopened, frozen, suckie bagged, jar of duck fat to fiddle with, but I've got my heart set on a good chicken thigh cassoulet that I've never made yet), plus some salt, and a half cup water for 20 minutes. OK, I cheat...sometimes I toss in a bit of white wine, cook till dry, if I don't use chicken fat I might add some chicken buillon, and add dried parsley with the water. The rice can be...errr...fluid also....will it be long grain or jasmine? I had an English teacher in highschool, San Antonio Texas (my moms old hometown, my dad was from the Arkansas/Oklahoma belt, hence the Tex-Mex/Southern Cooking Thang), who was a graduate of UT. She said they had a phrase they used to teach Texans proper enunciation "I like white rice." I got into rice when my dad was stationed at Hickam AFB in Hawaii when I was a kid and was introduced to "Chinese" food at elemetary school (we were forced to live in downtown Honolulu because of a lack of base housing, tough being a 10yo kid living a block and a half away from Waikiki), but I did enjoy the school lunches...YUMM.

___ MultiMail/DOS v0.52

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dave Drum wrote to Sean Dennis <=-

A nice Canadian lady named Sharon Stevens had a dispute with an A.R.

Used to think about her every time Connie and I would drag the 5th-wheel through Quesnel BC.



... The good thing about standards is that there are so many to choose from. ___ MultiMail/DOS v0.52

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

On 07-19-21 11:40, Dave Drum <=-
spoke to Sean Dennis about This is Discouraging <=-

A nice Canadian lady named Sharon Stevens had a dispute with an A.R. moderator (I think Joanne Pierce). And since no one ever wins in an argument with a moderator she started Home_Cooking. It never was as
big as Cooking but was, certainly, a nice alternative.

There is a little bit more to the story. Joanne had decided that she was
going to quit and turned over the reins, including pasword for the
Elist, to Sharon. Sharon then changed the rules to something that
Joanne did not like. So Joanne sent an update to the Elist, using the
password she had given to Sharon -- and then locked Sharon out. That
was before I took a slot as alternate moderator.

Sharon is still around, posting on facebook.

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

Title: HOE DOWN SANDWICHES
Categories: None, Sandwich
Yield: 4 Servings

4 Hard-cooked
Eggs -- chopped
3/4 c Ham -- chopped
16 Whole wheat bread slices
16 Cheese Slices
1/4 c Celery -- chopped
1/4 c Dill pickle -- chopped
Salad dressing
Margarine

Combine eggs, ham, celery, pickle and enough salad dressing to
moisten. Mix lightly. For each sandwich, cover slice of bread with
cheese, egg mixture and second slice of cheese and second slice of
bread. Spread bread with margarine. Place sandwich on cookie sheet.
Broil on each side until golden brown and cheese melts. Makes 8
sandwiches.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 00:42:53, 20 Jul 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hello Dave,

Monday July 19 2021 11:40, you wrote to me:

A nice Canadian lady named Sharon Stevens had a dispute with an A.R. moderator (I think Joanne Pierce). And since no one ever wins in an argument with a moderator she started Home_Cooking. It never was as
big as Cooking but was, certainly, a nice alternative.

I recognize Sharon's name through discussions in the echo over the years.

I also have several dozen (if not hundreds) of her recipes, courtesy of Jim.

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

Title: Summer Fruit Shortcake
Categories: Cakes
Yield: 6 servings

3 c Mixed fresh fruit
3 tb Granulated sugar
1 tb Lemon juice
1 c Strawberry puree
1 c Whipping cream, whipped
LEMON BISCUITS
Milk
Grated rind and juice of 1
-lemon
2 c All purpose flour
2 tb Granulated sugar
4 ts Baking powder
1/2 ts Salt
2 tb Shortening
2 tb Butter

Traditionally, fruit shortcakes are served on warm, split and buttered
baking powder biscuits. For a change, try these Lemon Biscuits. Use
any seasonal fruit such as strawberries, blueberries,
blackberries,raspberries, red currants, plums and peaches.

In bowl, sprinkle fruit with 2 tbsp of the sugar and lemon juice;
toss to mix well. Set aside.

LEMON BISCUITS

In measuring cup, add enough milk to lemon juice to make 2/3 cup;
stir and set aside for 15 minutes to sour. In bowl, stir together
flour,sugar, baking powder, salt and lemon rind; using pastry blender
or two knives, cut in shortening and butter until well mixed. With
fork, blend in soured milk to make soft dough. Don't overmix. Turn
out dough onto lightly floured surface; knead 6-8 times. Roll out or
pat dough to 1/2 inch thickness. Using floured 3 inch round cutter,
cut out 6 biscuits. Sprinkle lightly with more sugar. Bake on greased
baking sheet in 425 F oven for 12-15 minutes or until tops are
browned. Let cool until warm;cut in half horizontally. Spoon fruit
mixture onto bottom halves of biscuits, reserving some fruit for
garnish. Stir strawberry puree with remaining sugar; spoon over
fruit mixture. Top with dollop of whipped cream, then biscuit tops.
Garnish with more cream and remaining fruit. Makes 6 servings.

Origin: Canadian Living cooking collection: Great Desserts Shared
by: Sharon Stevens.

MMMMM

-- Sean

... We know so many things that aren't so.
--- GoldED/2 3.0.1
* Origin: Outpost BBS * bbs.outpostbbs.net:10123 (1:18/200)

Hello Shawn,

Monday July 19 2021 10:04, you wrote to JIM WELLER:

"Pintrest is quicker and has pictures."

Just wait until the Internet breaks. Half of the world is going to lose its effing mind.

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

Title: White Trash Hoppin' John
Categories: Vegetables, Rice, Whitetrash
Yield: 1 Servings

Cook enough black-eyed peas
With hog jowls until they
Are tender. Cook
Cup of rice for every 2 or 3
Hungry people. Stire the
Rice and peas
Together and serve.

Some folks add tomatoes, some add okra, but whatever else you add, if
it has rice and peas, it then has to be called by it's White Trash
name of Hoppin' John.

Always eaten on New Year's Day, with the more you eat, the more good
luck you will have in the coming year. Kaye Kay states "That's common
knowledge. You can make it out of crowder, field or cow peas."

Origin: Adapted from White Trash Cooking. Shared by: Sharon Stevens,
April/95. From: Sharon Stevens Date: 04-03-95 (164) Fido: Home Co

MMMMM

-- Sean

... To think too long about doing a thing often becomes its undoing.
--- GoldED/2 3.0.1
* Origin: Outpost BBS * bbs.outpostbbs.net:10123 (1:18/200)

Kurt Weiske wrote to Shawn Highfield <=-

Saved for future use. My family has a cabin near Donner Summit, close
to Lake Tahoe on the California side. The cabin sits at 7100' altitude, and I love to bake up there - anything that rises becomes amazingly
fluffy in the thin air. I'd love to see how a scratch recipe rises, as those biscuits-in- a-tube rise impressively.

These should do well. They rise nice and fluffy here and I'm using GF
flour and live in the damn rain forest. (Okay just feels like it LOL)

Biscuits and country gravy are a stand-by breakfast up there.

We love this for supper at our place. :)

Shawn

... URA Redneck if you had a toothpick in your mouth in your wedding photos.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Sean,

Then we went over to their in store pizzaria, ordered a medium meat lover's (10") to go. Chatting with the lady taking the order, we found
out that she is a veteran (US Navy) so Steve invited her to join the American Legion post in town. She's currently working a second job

but RH> is about to give that one up--so said she would join the Post
when she RH> does. Got a 2fer--new recruit for the post and supper.

I was a member of the Legion Post in Greeneville but had to let that
go when I lost my job and then my car. Once I'm able to get around on
my
own, I'll be joining the post here in Johnson City. Now that I have
the time to volunteer more I think it will be much more enjoyable for
me.

They're one of the best groups you could join for vets. My dad was an
off and on member (when he could afford the dues, not always possible
while raising a family) for years. Couldn't be a 50 year plus member
because the early years were so hit and miss. After all the kids left
home, he joined but didn't go to many meetings as they featured a bar
and smoking, neither of which he was enamoured of. One good thing that
post did was to give local, active duty folks a free membership--they
let Dad sign up Steve and our younger daughter (who let her membership
drop after Dad passed away). Steve was able to keep his membership
active so just transferred it to the post here in WF.

Our post is a dry one but they do a supper before the meeting. It's a
good way to encourage members to attend the meeting. They have 200+/- on
the rolls but maybe 30+/- attend a meeting.

Title: Bob Evans Sausage Cups
Categories: Snacks, Pork, Sausage
Yield: 4 Servings

1 lb Bob Evans Original Sausage
Roll
1 pk Won Ton Wrappers
1 c Monterey Jack Cheese,
Shredded
1 c Cheddar Cheese, shredded
1/2 c Ranch Dressing

I'm not sure how ranch dressing would work in this. I know you need
something to bind the sausage and cheese together but the flavor of
ranch dressing seems incompatable.


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


... Computers run on smoke. They stop when it leaks out.

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

Shawn Highfield wrote to Kurt Weiske <=-

Biscuits and country gravy are a stand-by breakfast up there.

We love this for supper at our place. :)

Another new discovery of an old dish - fried cornbread with eggs and country gravy. A little diner up near the cabin serves it and I'm kicking myself for not making it sooner. The cornbread gets a crisp outer layer that makes it hold up to the gravy, otherwise the cornbread sort of disintegrates.


... Powered By Celeron (Tualatin). Engineered for the future.
--- MultiMail/DOS v0.52
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Dale Shipp wrote to Dave Drum <=-

A nice Canadian lady named Sharon Stevens had a dispute with an A.R. moderator (I think Joanne Pierce). And since no one ever wins in an argument with a moderator she started Home_Cooking. It never was as
big as Cooking but was, certainly, a nice alternative.

There is a little bit more to the story. Joanne had decided that she
was going to quit and turned over the reins, including pasword for the Elist, to Sharon. Sharon then changed the rules to something that
Joanne did not like. So Joanne sent an update to the Elist, using the password she had given to Sharon -- and then locked Sharon out. That
was before I took a slot as alternate moderator.

And before I was active on Phydeaux. I never knew the whole story - just
that there had been a falling out. That was actually pretty underhanded.
And fits with some of the other stories I heard bits and bobs of about
Ms Pierce.

Sharon is still around, posting on facebook.

That I did not know either. I assumed that she had fallen off the twig
like so many other former Fido participants. Posting on Farcebook is
not surprising. Practically everyone in the world except me and a few
other curmudgeons (not to mention banned politicians) post on Farcebook
and enrichen Mark Zucker-whatsis.

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

Title: Cuban Lunch
Categories: Five, Candies, Nuts, Chocolate
Yield: 75 Servings

12 oz Pkg pure chocolate wafers
12 oz Pkg peanut butter chips
7 oz Pkg crushed regular potato
- chips
1 c Chopped peanuts

This sweet treat is excellent for Christmas or large
buffets - anytime you want to serve a special dessert
nibble.

Melt chocolate wafers and peanut butter chips. Mix in
peanuts and potato chips. Spoon or pour into small paper
baking cups.

Store in the refrigerator.

Makes 75.

Origin: Homestyles, Canadian Classics

Shared by: Sharon Stevens

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "There are far more horse's arses than there are horses." - Dave Drum 1964 --- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Dale Shipp wrote to Dave Drum <=-

There is a little bit more to the story. Joanne had decided that she
was going to quit and turned over the reins, including pasword for the Elist, to Sharon. Sharon then changed the rules to something that
Joanne did not like. So Joanne sent an update to the Elist, using the password she had given to Sharon -- and then locked Sharon out. That
was before I took a slot as alternate moderator.

That's nasty. The first thing I do when I take over an echo is change
the elist password (not that the elist is an official part of Fidonet
but still).

These days I use a random password generator I wrote to generate good
elist passwords. I keep them "locked up" in a GPG-encrypted file
locally.

-- Sean


... Gravity doesn't exist: the earth sucks.
___ MultiMail/Win v0.52
--- Maximus/2 3.01
* Origin: Outpost BBS * bbs.outpostbbs.net:10123 (1:18/200)

Ruth Haffly wrote to Sean Dennis <=-

Our post is a dry one but they do a supper before the meeting. It's a
good way to encourage members to attend the meeting. They have 200+/-
on the rolls but maybe 30+/- attend a meeting.

The Greeneville post is try (and tiny). The Johnson City one is much
larger but I believe it is dry. The VFW here has a big bar; been there
once with a friend of mine who is a member.

Title: Bob Evans Sausage Cups
1/2 c Ranch Dressing

I'm not sure how ranch dressing would work in this. I know you need something to bind the sausage and cheese together but the flavor of
ranch dressing seems incompatable.

I didn't see that until you mentioned. I'd just leave it out since
ranch disgusts me.

-- Sean


... Accordion: a bagpipe with pleats.
___ MultiMail/Win v0.52
--- Maximus/2 3.01
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Sean Dennis wrote to Ruth Haffly <=-

The Greeneville post is try (and tiny). The Johnson City one is much larger but I believe it is dry. The VFW here has a big bar; been there once with a friend of mine who is a member.

None of the legion's here are dry at all. :) The bar and dart leagues pretty much keep them running. Of course some memberships are so low that they
have sold the property to keep afloat.

I didn't see that until you mentioned. I'd just leave it out since
ranch disgusts me.

I've never understood ranch.

Shawn

... I would strongly oppose apathy. If I cared...
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hello Shawn,

Wednesday July 21 2021 08:19, you wrote to me:

None of the legion's here are dry at all. :) The bar and dart leagues pretty much keep them running. Of course some memberships are so low
that they have sold the property to keep afloat.

I'd not visit the wet bar if they had one. I can't be around cig smoke at all as I will get a case of bronchitis that will put me in the hospital.

I've never understood ranch.

Someone likes it somewhere. It's much like how I love freshly-chopped mushrooms on my cottage cheese in the mornings ...

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

Title: Homer Simpson's Guinness Burger
Categories: Five, Beef, Sandwiches, Breads
Yield: 4 Servings

1 lb Ground chuck; no less than
- 20% fat content to ensure
- juiciness
1/4 c A1 steak sauce
6 oz (1/2 btl) Guinness Stout
2 Handfuls of crushed nacho
- chips
4 Hoagie-style rolls

Guinness and nacho chips add flavor to this Homer Simpson recipe for
hamburgers. Thanks to Stacey Davies of New York for this recipe.

Mix all ingredients (except rolls) by hands that have crushed the
chips to get all the flavor.

Shape into 4 long patties.

Grill as desired.

Place on hoagie roll and sprinkle with any leftover nacho chips.

Yum.

From: http://www.animatedtv.about.com

Uncle Dirty Dave's Archives

MMMMM

-- Sean

... Parkinson's Second Law: expenditures rise to meet income.
--- GoldED/2 3.0.1
* Origin: Outpost BBS * bbs.outpostbbs.net:10123 (1:18/200)

Sean Dennis wrote to Shawn Highfield <=-

I'd not visit the wet bar if they had one. I can't be around cig smoke
at all as I will get a case of bronchitis that will put me in the hospital.

No smoking in doors in any public building in Ontario. You're not even
allowed to smoke in a car if there are children with you. (Not that I
can see the police bothering with that rule)

I've never understood ranch.

Someone likes it somewhere. It's much like how I love freshly-chopped mushrooms on my cottage cheese in the mornings ...

Lots of people do... My mother loves it.

Shawn

... Dream when you're asleep. Roleplay when you're awake.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Sean,

Our post is a dry one but they do a supper before the meeting. It's a
good way to encourage members to attend the meeting. They have 200+/-
on the rolls but maybe 30+/- attend a meeting.

The Greeneville post is try (and tiny). The Johnson City one is much larger but I believe it is dry. The VFW here has a big bar; been
there once with a friend of mine who is a member.

I don't know the full origins of this post; I think it was started after
WWII. With Wake Forest College in town, and the college being most all
of the town in that era, I'm not surprised it's a dry post. (BTW, in
1956 RJ Reynolds offered the school money earned from tobacco under the
proviso that they move to Winston-Salem. They moved, and became WF
University, just to confuse everybody.) Every so often when our quilting
group was meeting at the post, we'd have someone come to the door,
asking if there was a bar and if so, could he (never she) get a drink.
We turned away a number of disappointed guys. (G)

Title: Bob Evans Sausage Cups
1/2 c Ranch Dressing

I'm not sure how ranch dressing would work in this. I know you need something to bind the sausage and cheese together but the flavor of
ranch dressing seems incompatable.

I didn't see that until you mentioned. I'd just leave it out since
ranch disgusts me.

It's not our favorite either. I'll put it on a salad if there's no other
choice or if the other choice is something I dislike more so, like bleu
cheese. (G)

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


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

Shawn Highfield wrote to Sean Dennis <=-

No smoking in doors in any public building in Ontario. You're not even allowed to smoke in a car if there are children with you. (Not that I
can see the police bothering with that rule)

I believe that is the same in Tennessee except you are allowed to smoke
in your car without issue.

Lots of people do... My mother loves it.

Really? Everyone I've ever told here thinks I'm crazy (and they might
be correct).

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

Title: Classic Mexican Flan
Categories: Mexican, Desserts
Yield: 8 Servings

1/2 c Sugar
1 c Milk
3 ea Yolks of large eggs
1 t Vanilla extract
14 oz Can sweetened condensed milk
3 ea Large eggs plus
1/2 t Almond extract

In a small saucepan melt sugar over moderate heat, stirring
frequently, until sugar is a dark, caramel-colored liquid. Remove
from heay and pur into a 4 cup metal ring mold or 8 individual molds.
Quickly turn mold to coat bottom and sides with the caramel. Let cool
so caramel hardens. Heat oven to 325. Put the condensed milk, milk,
eggs, egg yolks and flavorings into an electric blender. Cover and
blend to mix well. Pour mixture into mold; put mold in a larger pan
filled with water to depth of 1/2 inch. Bake for 1 hour. Remove from
oven and remove mold from water. Cool and then refrigerate up to 2
days. Cover mold with an inverted serving platter. Hold mold and
platter together and turn them over. Lift off mold. Caramel will fall
as a liquid sauce over the custard.

MMMMM

-- Sean


... Only he attempting the absurd can achieve the impossible.
___ MultiMail/Win v0.52
--- Maximus/2 3.01
* Origin: Outpost BBS * bbs.outpostbbs.net:10123 (1:18/200)

Ruth Haffly wrote to Sean Dennis <=-

We turned away a number of disappointed guys. (G)

I will be joining the AL post as soon as I can. I shall report in.

Side note: I called the manufacturers of the Scamp travel trailer.
There is now a two-year waiting period for new custom-made Scamps!

It's not our favorite either. I'll put it on a salad if there's no
other choice or if the other choice is something I dislike more so,
like bleu cheese. (G)

I am not a fan of blue cheese either so I'd just skip them both. I am
not trying to pooh-pooh ranch or blue cheese ... just not my thing.

Here's something I'd make though I'd leave out the tomatoes since they aggravate my ulcer:

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

Title: Corned Beef Supper Casserole
Categories: Meats
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


... Windows! The magic of turning a Pentium into a Gameboy!
___ MultiMail/Win v0.52
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Hi Sean,

We turned away a number of disappointed guys. (G)

I will be joining the AL post as soon as I can. I shall report in.

If it's anything like ours, you will enjoy being a member. They
recruited Steve for several years before he finally transferred his membership--couldn't earlier because of needing to devote full time &
attention to schoolwork.

Side note: I called the manufacturers of the Scamp travel trailer.
There is now a two-year waiting period for new custom-made Scamps!

I'm not surprised, a lot of families discovered that RVs/travel trailers
make for an easy to social distance a vacation last year. We could
probably make some money renting out our R-Pod but haven't gone that
route.

It's not our favorite either. I'll put it on a salad if there's no
other choice or if the other choice is something I dislike more so,
like bleu cheese. (G)

I am not a fan of blue cheese either so I'd just skip them both. I am
not trying to pooh-pooh ranch or blue cheese ... just not my thing.

Same here; I can take them in small amounts but given a choice, I will
more than likely go with the alternate.

Here's something I'd make though I'd leave out the tomatoes since they aggravate my ulcer:

Steve usually gives his tomatoes to me as they aggravate his arthritis.

Title: Corned Beef Supper Casserole
Categories: Meats
Yield: 8 servings

We bought the canned corned beef years ago but haven't in decades. Now
we buy the raw beef and cook it ourselves, with cabbage, carrots,
potatoes and sometimes an onion.

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


... KEYBOARD, A device used to enter errors into a computer.

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