• Round Tuit

    From Dave Drum@1:229/452 to Ruth Haffly on Fri Aug 6 11:08:50 2021
    Ruth Haffly wrote to Dave Drum <=-

    This was my first ever round tuit recipe (and what it became):

    Title: Baked Fish Parmigiana
    Categories: Five, Seafood, Cheese, Sauces
    Yield: 4 Servings

    Title: Dave's Fish Parmesan
    Categories: Seafood, Cheese, Sauces, Mushrooms
    Yield: 8 Servings

    2 lb Fish filets or steaks
    26 oz Jar Onofrio's Basilico sauce
    - or Marinara sauce *
    Salt & fresh black pepper
    1 lb Mozzarella or Provolone;
    - sliced or shredded
    1 lb Crimini/Swiss Brown button
    - mushrooms, cleaned, sliced
    - reserving 8 buttons
    Fresh grated or shaved
    - Parmesan cheese
    8 tb Butter; melted


    Adapted from a NYT Cookbook recipe and served many times
    from Dirty Dave's Kitchen.

    Interesting twists on it. I'd probably use home made marinara, just because that's what I usually have on hand or can easily make.

    Onofrio's is made by a guy I know who runs a local bar & grill/public
    house called "The Track Shack" located (oddly enough) next to the C&A/ GM&O/ICG/Union Pacific/Amtrack railroad tracks that bisect my city.

    Onofrio was his uncle - and it's Onofrio's recipe(s) in the jar(s). And
    it's better than I can do on my own. Not to mention a LOT less trouble.

    Oddly, whenever I mention this dish I get "Eeeewwwww. Fish with tomato?
    No thank you very much". Not least from our late moderator. But, y'know, whenever I make it there are *never* any leftovers. Wgich is good since
    I don't think it would re-heat well.

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

    Title: "Onofrio's" Simple Seafood Marinara
    Categories: Seafood, Pasta, Cheese
    Yield: 5 Servings

    26 oz Jar Onofrio's Classic
    - Marinara
    4 oz White wine
    6 oz Salad shrimp
    6 oz Imitation Krab or real crab;
    - picked over *
    1 Lemon; sliced thin; garnish
    Chopped parsley; garnish
    1 lb Linguini or pasta of choice;
    - cooked & reserved

    In 4 quart sauce pan, add wine simmer until reduced by
    two-thirds. Add shrimp, Krab and Onofrio's Classic
    Marinara.

    Bring to light boil. Simmer till lightly thickened. Serve
    over reserved pasta. Garnish with chopped parsley, sliced
    lemons, and Parmesan cheese.

    * I've had this, both at the Track Shack and at home. I
    got all nose-in-the-air and used *real* crab meat
    instead of the Krab. Surprise, the Krab works just as
    well here. - UDD

    Serves 4-6.

    From: http://www.onofrios.com

    Uncle Dirty Dave's Kitchen

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    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Fri Aug 6 15:35:10 2021
    Hi Dave,

    This was my first ever round tuit recipe (and what it became):

    Title: Baked Fish Parmigiana
    Categories: Five, Seafood, Cheese, Sauces
    Yield: 4 Servings

    Title: Dave's Fish Parmesan
    Categories: Seafood, Cheese, Sauces, Mushrooms
    Yield: 8 Servings


    Interesting twists on it. I'd probably use home made marinara, just because that's what I usually have on hand or can easily make.

    Onofrio's is made by a guy I know who runs a local bar & grill/public house called "The Track Shack" located (oddly enough) next to the C&A/ GM&O/ICG/Union Pacific/Amtrack railroad tracks that bisect my city.

    Onofrio was his uncle - and it's Onofrio's recipe(s) in the jar(s).
    And it's better than I can do on my own. Not to mention a LOT less trouble.

    Steve's mom gave me a simple marinara recipe when we first got married.
    I can make it up in quantity and freeze or can it to have it available
    fast, but it makes up so easy that I usually do it from scratch. Extra
    stores well in the fridge--reheat to a boil & turn down to low for a bit
    when you want to use it again.


    Oddly, whenever I mention this dish I get "Eeeewwwww. Fish with
    tomato? No thank you very much". Not least from our late moderator.
    But, y'know, whenever I make it there are *never* any leftovers. Wgich
    is good since I don't think it would re-heat well.

    I know, sometimes the concept sounds bad but the real product is so much better.

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


    ... A truly wise person knows that he knows not.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Dave Drum@1:18/200 to Ruth Haffly on Sun Aug 8 05:20:50 2021
    Ruth Haffly wrote to Dave Drum <=-

    Interesting twists on it. I'd probably use home made marinara, just because that's what I usually have on hand or can easily make.

    Onofrio's is made by a guy I know who runs a local bar & grill/public house called "The Track Shack" located (oddly enough) next to the C&A/ GM&O/ICG/Union Pacific/Amtrack railroad tracks that bisect my city.

    Onofrio was his uncle - and it's Onofrio's recipe(s) in the jar(s).
    And it's better than I can do on my own. Not to mention a LOT less trouble.

    Steve's mom gave me a simple marinara recipe when we first got married.
    I can make it up in quantity and freeze or can it to have it available fast, but it makes up so easy that I usually do it from scratch. Extra stores well in the fridge--reheat to a boil & turn down to low for a
    bit when you want to use it again.

    If my kitchen was better laid out/more roomy I'd probably do stuff like
    that. For now, it's much more convenient to pop a top.

    Oddly, whenever I mention this dish I get "Eeeewwwww. Fish with
    tomato? No thank you very much". Not least from our late moderator.
    But, y'know, whenever I make it there are *never* any leftovers. Wgich
    is good since I don't think it would re-heat well.

    I know, sometimes the concept sounds bad but the real product is so
    much better.

    That works the other way, too. The idea sounds like dyn-o-mite. But the actuality is a candidate for scraping straight into the bin.

    No reflection in the accompanying recipe. Bv)=

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

    Title: Anthony's Chicken
    Categories: Pasta, Poultry, Dairy, Pork, Cheese
    Yield: 6 Servings

    1 lb Dry penne pasta
    2 lg Eggs
    1/2 c Milk
    Salt & pepper
    6 (4 oz ea) skinned, boned
    - chicken breast halves or
    - thighs
    1 c Bread crumbs
    1/2 c Olive oil for frying
    2 tb Butter
    1 lb Sliced bacon
    2 lg Tomatoes; diced
    1 lg Brown onion; diced
    18 oz Bottle honey mustard bbq
    - sauce
    3 tb Spicy brown mustard
    8 oz Shredded Monterey Jack
    - cheese

    Preheat the oven to 350+|F/175+|C.

    Bring a large pot of lightly salted water to a boil. Add
    pasta and cook for 8 to 10 minutes or until al dente;
    drain. Transfer to a deep 9" x 13" inch baking dish.

    In a medium bowl, whisk together the eggs and milk. Season
    with salt and pepper. Dip the chicken pieces in the egg
    mixture, then roll in bread crumbs to coat. Heat the olive
    oil and butter in a large skillet over medium-high heat.
    Fry chicken until the juices run clear, and they are well
    browned on both sides. Remove to paper towels to drain.
    Drain excess oil from the chicken pan, leaving it coated.

    While the chicken is cooking, place bacon in a large, deep
    skillet. Cook over medium-high heat until crisp. Remove
    bacon from pan, crumble and set aside.

    Place the skillet that used to have chicken in it over
    medium heat. Add tomato, onion and bacon, and cook for
    about 5 minutes, or until onion is soft. Pour in the
    barbeque sauce and spicy mustard. Simmer for 5 minutes.
    Pour the sauce over the pasta in the dish, then place the
    chicken on the top, and cover with shredded Monterey Jack
    cheese.

    Bake for 15 to 20 minutes in the preheated oven, until
    cheese is melted and dish is heated through.

    Makes 6 servings

    RECIPE BY: Anthony D'Onofrio

    RECIPE FROM: http://allrecipes.com

    Uncle Dirty Dave's Archives

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    --- Maximus/2 3.01
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  • From Ruth Haffly@1:396/45.28 to Dave Drum on Sun Aug 8 20:04:20 2021
    Hi Dave,

    Onofrio was his uncle - and it's Onofrio's recipe(s) in the jar(s).
    And it's better than I can do on my own. Not to mention a LOT less trouble.

    Steve's mom gave me a simple marinara recipe when we first got married.
    I can make it up in quantity and freeze or can it to have it available fast, but it makes up so easy that I usually do it from scratch. Extra stores well in the fridge--reheat to a boil & turn down to low for a
    bit when you want to use it again.

    If my kitchen was better laid out/more roomy I'd probably do stuff
    like that. For now, it's much more convenient to pop a top.

    I understand but I've also yet to find a jarred sauce that we like.


    Oddly, whenever I mention this dish I get "Eeeewwwww. Fish with
    tomato? No thank you very much". Not least from our late moderator.
    But, y'know, whenever I make it there are *never* any leftovers. Wgich
    is good since I don't think it would re-heat well.

    I know, sometimes the concept sounds bad but the real product is so
    much better.

    That works the other way, too. The idea sounds like dyn-o-mite. But
    the actuality is a candidate for scraping straight into the bin.

    I've come across a few of those in my lifetime. (G)

    ---
    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)
  • From Dave Drum@1:3634/12 to Ruth Haffly on Tue Aug 10 05:45:00 2021
    Ruth Haffly wrote to Dave Drum <=-

    Onofrio was his uncle - and it's Onofrio's recipe(s) in the jar(s).
    And it's better than I can do on my own. Not to mention a LOT less trouble.

    Steve's mom gave me a simple marinara recipe when we first got married.
    I can make it up in quantity and freeze or can it to have it available fast, but it makes up so easy that I usually do it from scratch. Extra stores well in the fridge--reheat to a boil & turn down to low for a
    bit when you want to use it again.

    If my kitchen was better laid out/more roomy I'd probably do stuff
    like that. For now, it's much more convenient to pop a top.

    I understand but I've also yet to find a jarred sauce that we like.

    I know the words to that song. Even RAO'S (which is the second-best) a
    sauce much more widely available than Onofrio's needs a bit of "tarting
    up" for me. But, I've a well-stocked spice rack and the jar-fillers have
    done all the drudgery work for me. Bv)=

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

    Title: Restaurant Quality Baked Ziti *
    Categories: Pastam Greens, Sauces Cheese
    Yield: 5 servings

    1 lb Ziti pasta; cooked
    1 c Frozen spinach
    24 oz Jar Rao's marinara sauce
    1 ts Nutmeg
    2 c Mozarella cheese
    1 c Grated Romano cheese
    15 oz Ricotta cheese
    1 Egg white

    Cook ziti. Drain & add to 9" x 13" pan. In a separate
    bowl combine all ingredients except RAO sauce and
    mozarella. Add to ziti.

    Pour sauce over ziti and cheese mixture. Top with
    mozarella and cover with foil.

    Bake @ 350ºF/175ºC for about 25-30 min. until bubbly.
    note: RAO is a brand of sauce sold in nicer super
    markets. It is expensive but so worth it.

    Serves: 4-6

    By Kristin Moore

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

    Uncle Dirty Dave's Archives

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    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Tue Aug 10 14:33:53 2021
    Hi Dave,


    If my kitchen was better laid out/more roomy I'd probably do stuff
    like that. For now, it's much more convenient to pop a top.

    I understand but I've also yet to find a jarred sauce that we like.

    I know the words to that song. Even RAO'S (which is the second-best) a sauce much more widely available than Onofrio's needs a bit of
    "tarting up" for me. But, I've a well-stocked spice rack and the jar-fillers have done all the drudgery work for me. Bv)=

    We will buy jarred sauce sometimes while on the road with the camper,
    and yes, I carry the spices for doctoring it up. Steve also bought them
    when he was TDY or in Korea but also added extra spicing to them. Other
    than that, they're scarce as hen's teeth in our pantry.


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


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

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Dave Drum@1:261/38 to Ruth Haffly on Thu Aug 12 06:54:54 2021
    Ruth Haffly wrote to Dave Drum <=-

    I know the words to that song. Even RAO'S (which is the second-best) a sauce much more widely available than Onofrio's needs a bit of
    "tarting up" for me. But, I've a well-stocked spice rack and the jar-fillers have done all the drudgery work for me. Bv)=

    We will buy jarred sauce sometimes while on the road with the camper,
    and yes, I carry the spices for doctoring it up. Steve also bought them when he was TDY or in Korea but also added extra spicing to them. Other than that, they're scarce as hen's teeth in our pantry.

    They're scare in my pantry, too. I pick up a jug or two of what's "on sale" down the store when I need/want/desire to use some. They're just short cuts, after all.

    This is very close to what I do:

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

    Title: Shortcut Bolognese Sauce
    Categories: Vegetable, Beef, Herbs, Chilies, Pork
    Yield: 8 servings

    1 md Yellow onion; diced
    4 cl Garlic; minced
    1 lb Italian sausage
    1 lb Ground chuck
    1 ts Dried basil
    2 ts Dried oregano
    2 Bay leaves
    1/2 ts Red pepper flakes; or more
    48 oz (2 jars) of your favourite
    - spaghetti/marinara sauce
    2 tb Fresh flat-leaf parsley;
    - minced

    Heat a large, 4-5 quart pot over medium-high heat. Add
    sausage, ground beef, onion and garlic. Cook, stirring
    often, until meat is no longer pink. Drain any excess
    grease from the pan.

    Add basil, oregano, bay leaves and crushed red pepper
    flakes. Stir and cook for about 1 minute.

    Add pasta sauce to the pot and stir to combine. Bring to
    a boil, then cover and turn the heat down to low. Simmer
    for 20-30 minutes. You can simmer for longer if you
    like.

    Stir in a couple tablespoons of freshly minced parsley.

    Serve immediately over pasta with fresh grated Parmesan
    cheese.

    NOTES: If you prefer not to use jarred sauce, replace
    the pasta sauce with two 20 oz cans of crushed tomatoes,
    a 15 oz can of tomato sauce and a tablespoon of tomato
    paste. Double the seasonings and add a pinch or two of
    sugar to balance the acidity of the tomatoes.

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

    Uncle Dirty Dave's Archives

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    * Origin: Prism bbs (1:261/38)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Thu Aug 12 16:53:29 2021
    Hi Dave,


    I know the words to that song. Even RAO'S (which is the second-best) a

    Saw some in Costco today, left it there. (G)


    We will buy jarred sauce sometimes while on the road with the camper,
    and yes, I carry the spices for doctoring it up. Steve also bought them when he was TDY or in Korea but also added extra spicing to them. Other than that, they're scarce as hen's teeth in our pantry.

    They're scare in my pantry, too. I pick up a jug or two of what's "on sale" down the store when I need/want/desire to use some. They're just short cuts, after all.

    This is very close to what I do:


    Title: Shortcut Bolognese Sauce
    Categories: Vegetable, Beef, Herbs, Chilies, Pork
    Yield: 8 servings


    I usually do a basic marinara--one can paste (6 or 12 oz), 3 cans water,
    one can tomato sauce (8 or 16 oz), one can water, about 1/2 tablespoon
    each of dried oregano, basil, parsley and garlic (or triple in fresh
    herbs), 1 teaspoon black pepper, 1/2 teaspoon salt. Mix well, bring to
    boil, turn to simmer and cook for about 3 hours, stirring occaisionally.
    Meat balls are usually made to go with it.

    ---
    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)
  • From Dave Drum@1:3634/12 to Ruth Haffly on Sat Aug 14 05:26:00 2021
    Ruth Haffly wrote to Dave Drum <=-

    They're scare in my pantry, too. I pick up a jug or two of what's "on sale" down the store when I need/want/desire to use some. They're just short cuts, after all.

    This is very close to what I do:

    Title: Shortcut Bolognese Sauce
    Categories: Vegetable, Beef, Herbs, Chilies, Pork
    Yield: 8 servings

    I usually do a basic marinara--one can paste (6 or 12 oz), 3 cans
    water, one can tomato sauce (8 or 16 oz), one can water, about 1/2 tablespoon each of dried oregano, basil, parsley and garlic (or triple
    in fresh herbs), 1 teaspoon black pepper, 1/2 teaspoon salt. Mix well, bring to boil, turn to simmer and cook for about 3 hours, stirring occaisionally. Meat balls are usually made to go with it.

    So yours is a "semi-cheater" sauce. If doing scratch sauce one must start
    with tomatoes off the vine and proceed from there. My mother used to do
    that and it took all day - sometimes half the night.

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

    Title: Bolognese Sauce From Scratch
    Categories: Vegetables, Herbs, Beef
    Yield: 4 Servings

    1 md Brown onion
    5 cl Garlic
    4 Rib celery
    2 md Carrots
    700 g (1 1/2 lb) 73% lean minced
    - beef
    800 g Fresh ripe tomatoes
    Thyme
    Bay leaves
    Oregano
    Salt & pepper
    2 c Water
    Olive oil

    Finely chop onion, garlic, celery and carrots for
    sofrito.

    Coarsely cut the tomatoes.

    Heat olive oil in a pot (Dutch oven) place the sofrito
    in then stir well till the aroma comes out & the colour
    becomes translucent. Put in the minced beef (use 73%
    beef because fat is needed for a great taste) keep
    stirring using wooden spoon till the mince turns to
    brown. Then put tomatoes in and salt Then add water in.

    Stir gently then add bay leaves, oregano and thyme.
    Bring down the heat into very low. Cover the pot leave
    it simmer for 2 hrs.

    Check once a while and stir gently.

    Sauce ready to serve

    By: Mira Istiqomah

    RECIPE FROM: https://cookpad.com

    Uncle Dirty Dave's Archives

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  • From Ruth Haffly@1:396/45.28 to Dave Drum on Sat Aug 14 14:12:41 2021
    Hi Dave,

    I usually do a basic marinara--one can paste (6 or 12 oz), 3 cans
    water, one can tomato sauce (8 or 16 oz), one can water, about 1/2 tablespoon each of dried oregano, basil, parsley and garlic (or triple
    in fresh herbs), 1 teaspoon black pepper, 1/2 teaspoon salt. Mix well, bring to boil, turn to simmer and cook for about 3 hours, stirring occaisionally. Meat balls are usually made to go with it.

    So yours is a "semi-cheater" sauce. If doing scratch sauce one must
    start with tomatoes off the vine and proceed from there. My mother
    used to do that and it took all day - sometimes half the night.

    I've done that too, with fresh tomatoes, (some) spices and bell
    peppers. I've usually had to buy the onions and mushrooms tho; it's a
    chunky fresh veggie sauce instead of the smoother marinara one.

    ---
    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)
  • From Dave Drum@1:3634/12 to Ruth Haffly on Mon Aug 16 04:48:00 2021
    Ruth Haffly wrote to Dave Drum <=-

    I usually do a basic marinara--one can paste (6 or 12 oz), 3 cans
    water, one can tomato sauce (8 or 16 oz), one can water, about 1/2 tablespoon each of dried oregano, basil, parsley and garlic (or triple
    in fresh herbs), 1 teaspoon black pepper, 1/2 teaspoon salt. Mix well, bring to boil, turn to simmer and cook for about 3 hours, stirring occaisionally. Meat balls are usually made to go with it.

    So yours is a "semi-cheater" sauce. If doing scratch sauce one must
    start with tomatoes off the vine and proceed from there. My mother
    used to do that and it took all day - sometimes half the night.

    I've done that too, with fresh tomatoes, (some) spices and bell
    peppers. I've usually had to buy the onions and mushrooms tho; it's a chunky fresh veggie sauce instead of the smoother marinara one.

    If you simmer it long enough it loses the "chunkiness". At least my
    Mom's did. Me, I cheat and use a Cajun Boat Motor.

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

    Title: Fire Roasted Tomato Bisque
    Categories: Soups, Poultry, Vegetables, Chilies
    Yield: 7 Servings

    2 tb Oil
    1 c Onion; diced
    1 cl Garlic; minced
    1/2 c Carrots; thin sliced
    1/2 c Celery; thin sliced
    28 oz Can fire-roasted tomatoes
    1 Chipotle; fine minced
    +=IN=+
    1 tb Adobo sauce
    4 c Chicken stock
    2 tb Tomato paste
    1 c Greek yogurt

    When the wind chill is five below, any recipe with the word
    "fire" in it sounds like a plan. This spicy, smoky soup
    lives up to its name by warming you up (plus, it'll clear
    your sinuses right out).

    Heat oil over medium heat in a medium-size stockpot. Add
    onion and a pinch of kosher salt. Stir until onions are
    translucent (about 5 minutes).

    Add the garlic, carrots, and celery, and cook an additional
    three to five minutes.

    Add the tomatoes and bring to a boil.

    Add the chipotle pepper in adobo sauce, chicken stock, and
    tomato paste, and bring back to a boil.

    Cover partially, reduce heat to medium-low, and simmer,
    stirring occasionally, until the vegetables are tender
    (about 20 minutes).

    Remove from heat and cool 5 minutes.

    Use an immersion blender to puree until smooth.

    Whisk in the Greek yogurt until fully incorporated, and warm
    until the soup is heated thoroughly but not simmering.

    Salt & pepper to taste.

    Recipe from Chef Sarah Simmons

    From: http://www.dailycandy.com

    Uncle Dirty Dave's Archives

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  • From Ruth Haffly@1:396/45.28 to Dave Drum on Mon Aug 16 12:37:53 2021
    Hi Dave,

    I usually do a basic marinara--one can paste (6 or 12 oz), 3 cans
    water, one can tomato sauce (8 or 16 oz), one can water, about 1/2 tablespoon each of dried oregano, basil, parsley and garlic (or triple
    in fresh herbs), 1 teaspoon black pepper, 1/2 teaspoon salt. Mix well, bring to boil, turn to simmer and cook for about 3 hours, stirring occaisionally. Meat balls are usually made to go with it.

    So yours is a "semi-cheater" sauce. If doing scratch sauce one must
    start with tomatoes off the vine and proceed from there. My mother
    used to do that and it took all day - sometimes half the night.

    I've done that too, with fresh tomatoes, (some) spices and bell
    peppers. I've usually had to buy the onions and mushrooms tho; it's a chunky fresh veggie sauce instead of the smoother marinara one.

    If you simmer it long enough it loses the "chunkiness". At least my
    Mom's did. Me, I cheat and use a Cajun Boat Motor.

    I'll leave the latter one semi chunky, usually cooking it for several
    hours to cook off excess water. Sometimes I'll stir in some tomato paste
    to thicken it up a bit, other times just serve it as is.

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


    ... I am positive that a definite maybe is probably in order.

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