• Nando's

    From JIM WELLER@1:135/392 to SHAWN HIGHFIELD on Wed Sep 1 22:37:00 2021

    Quoting Shawn Highfield to Jim Weller <=-

    We had one for about a year, but they didn't last long.

    Too bad. I would welcome both a Nandos and a Popeyes here. The new
    KFC sucks mightily. I never thought I'd say this but I'm actually
    glad there's a Mary Browns in town. Actually I generally buy my
    fried chicken from the Loblaws Deli Dept; it's almost as good as MB
    and less than half the price. Plus its a fifty foot walk from the
    office instead of a 20 minute trip across town and back.

    A different style of deep fried chicken:

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

    Title: AJAM GORENG DJAWA (Fried Chicken with Spices)
    Categories: Chicken, Indonesian, Chiliess
    Yield: 6 servings

    1 Chicken, frying; cut up
    2 Chilies; split
    1 Onion, small; sliced
    2 tb Coriander; ground
    1 tb Caraway seed, ground
    1 tb Turmeric
    Salt
    2 tb Tamarind juice
    2 tb Brown sugar
    1 c Coconut milk
    Oil

    Put chicken in a pan with all the ingredients except the oil.
    Bring to boil then reduce heat and simmer for 20 min. or until
    liquid has been absorbed. Heat oil and deep fry chicken until
    golden brown.

    MMMMM

    Cheers

    Jim


    ... Money may not buy happiness but poverty doesn't buy anything at all

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  • From Shawn Highfield@1:229/452 to JIM WELLER on Fri Sep 3 07:59:00 2021
    JIM WELLER wrote to SHAWN HIGHFIELD <=-

    Too bad. I would welcome both a Nandos and a Popeyes here. The new
    KFC sucks mightily. I never thought I'd say this but I'm actually

    I haven't had KFC in years. Mostly when I want fried chicken I do it
    myself so Andrea can eat it too.

    fried chicken from the Loblaws Deli Dept; it's almost as good as MB
    and less than half the price. Plus its a fifty foot walk from the
    office instead of a 20 minute trip across town and back.

    Yeah I would do the same in that case.

    Shawn

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  • From Sean Dennis@1:18/200 to Shawn Highfield on Mon Sep 6 16:27:06 2021
    Shawn Highfield wrote to JIM WELLER <=-

    I haven't had KFC in years. Mostly when I want fried chicken I do it myself so Andrea can eat it too.

    The only think I get at KFC these days is one of their "classic bowls": a
    bowl with little soft chicken nuggets, corn, mashed potatoes, and gravy
    topped with shredded "three cheese" topping. It comes with a medium soda
    and a chocolate chip cookie for USD$5 so it is good cheap food when you're
    on an extremel limited budget.

    There is a Taco Bell across the street though with the drink included, KFC
    is a better price for fast food if I want a drink.

    However, if I am just getting a bite to eat on the way home and am planning
    to eat at home, I'll go to Taco Bell.

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

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

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

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

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

    Remove foil from baking dish. Place pork chops evenly on top of
    potatoes, overlapping slightly. Bake 25 to 35 minutes longer or until
    edges are bubbly and pork is no longer pink in center.

    Tips:
    Skip the pork chops and this casserole becomes a tasty side dish.
    Next time, try substituting 6 boneless skinless chicken breasts for
    the pork chops.

    From:
    http://www.tablespoon.com/mobile/recipes/pork-chop-bake-recipe/1/

    MM'd by Sean Dennis on 17 May 2011.

    MMMMM

    -- Sean

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  • From Shawn Highfield@1:229/452 to Sean Dennis on Tue Sep 7 11:45:00 2021
    Sean Dennis wrote to Shawn Highfield <=-

    The only think I get at KFC these days is one of their "classic bowls":
    a bowl with little soft chicken nuggets, corn, mashed potatoes, and
    gravy topped with shredded "three cheese" topping. It comes with a
    medium soda and a chocolate chip cookie for USD$5 so it is good cheap
    food when you're on an extremel limited budget.

    That's a good deal. I try to stay away from fast food, not because I am healthy but it's not that cheap here. I tried to look up the kfc menu for
    the cad price, but my connection is spotty and their website is massive.

    There is a Taco Bell across the street though with the drink included,
    KFC is a better price for fast food if I want a drink.

    I do crave this about once every 4 years and will break down and buy
    some.

    Shawn

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  • From Sean Dennis@1:18/200 to Shawn Highfield on Tue Sep 7 13:51:06 2021
    Shawn Highfield wrote to Sean Dennis <=-

    That's a good deal. I try to stay away from fast food, not because I
    am healthy but it's not that cheap here. I tried to look up the kfc
    menu for the cad price, but my connection is spotty and their website
    is massive.

    Looks like the meal I order is CAD$5.99 which is USD$4.74. Still not a bad deal.

    I do crave this about once every 4 years and will break down and buy
    some.

    I am wanting to buy an air fryer and just make my own fried chicken at home. Cheaper and there's always leftovers.

    My parents came over today and took me shopping at Walmart and Sam's Club. After some discussion, they are going to give me a big toaster oven I gave them a few years ago since I have room for it now. Mom is also going to give me her old but still working Foodsaver ... that will really come in handy. My parents are thinking about getting an upright freezer soon so I may be getting a chest freezer soon. Is it weird I'm excited about this? :D

    Another shrimp recipe:

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

    Title: Garlic and Herb Shrimp And Pasta Supper
    Categories: Pasta, Seafood
    Yield: 2 Servings

    1 c Uncooked shell pasta; 4 oz.
    1 c Frozen peas
    4 oz Frozen cooked shrimp; thawed
    1 oz Light garlic and herb soft
    -spreadable cheese; 5 oz.
    2 1/2 oz Sliced mushrooms; drained
    2 tb Milk

    In a large saucepan, cook pasta according to directions on package,
    adding peas during last 2 mins. of cooking time. Drain and return to
    pot. Add shrimp, cheese spread, mushrooms and milk. Cook over low
    heat for 1-2 mins. or until cheese is melted and mixture is hot,
    stirring constantly.

    Source Pillsbury Easy Weeknight Meals-Sept 1997 Formatted for
    Mastercook by Carol Floyd-c.floyd@arnprior.com

    NOTES : More shrimp can be added if desired.

    Recipe by: Pillsbury Easy Weeknight Meals-Sept 1997

    Posted to MC-Recipe Digest by Carol & Bob Floyd
    <c.floyd@arnprior.com> on Apr 14, 1998

    MMMMM

    -- Sean


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  • From Shawn Highfield@1:229/452 to Sean Dennis on Thu Sep 9 08:12:00 2021
    Sean Dennis wrote to Shawn Highfield <=-

    Looks like the meal I order is CAD$5.99 which is USD$4.74. Still not a bad deal.

    No that's not a bad deal. $6.80 or so after tax.

    I am wanting to buy an air fryer and just make my own fried chicken at home. Cheaper and there's always leftovers.

    I went with the instant pot duo crisp. So I have the best of all worlds. Pressure or air fry. Use it way more then Andrea thought I would too. ;)

    really come in handy. My parents are thinking about getting an upright freezer soon so I may be getting a chest freezer soon. Is it weird I'm excited about this? :D

    LOL more room for soups and stews.

    Shawn

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  • From JIM WELLER@1:135/392 to SHAWN HIGHFIELD on Wed Sep 8 22:24:00 2021

    Quoting Shawn Highfield to Sean Dennis <=-

    I try to stay away from fast food
    it's not that cheap here.

    Nor here. A 4 piece box meal is $15.39. A Zinger sandwich is
    $10.49.

    Prices here run about 20% higher than national prices. They have to,
    what with heavy fright bills, expensive propane (no natural gas) and
    power (31 cents per kwh) and high wages.

    Our minimum wage recently went from $13.50 per hour to $15.25 but
    the fast food places were all paying $16 to start with no experience
    and raises to $17 after three months plus a benefits package and
    annual retention bonuses. But now in the middle of 4th wave Covid
    they start at $18 and I just saw an ad by Boston Pizza for cooks
    with one year's prior food handling experience anywhere to start at
    $22 and the government pays $39.65 plus amazing bennies at the
    hospital and the jail for unionised real cooks (red seal certified).
    So even at $18 the fast food places have a hard time retaining their
    best employees who tend yo move on after a year or so.

    Different fried chicken for when you tired of KFC and Nando's ...

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

    Title: Fried Chicken Slices with Lemon Sauce
    Categories: Chinese, Chicken, Sauces, Wine
    Yield: 4 servings

    3/4 lb Chicken breast
    FOR MARINADE:
    1/2 ts Salt
    1/2 tb Wine
    1/2 tb Light soy sauce
    1 tb Cornstarch
    1 tb Cold water
    1 Egg yolk
    1/8 ts Pepper
    8 c Oil
    FOR COATING:
    6 tb Cornstarch
    3 tb Flour
    FOR SEASONING SAUCE:
    3 tb Lemon juice (fresh)
    3 tb Soup stock
    1/2 ts Salt
    2 ts Cornstarch
    1 ts Sesame oil
    3 dr Yellow food coloring

    After removing the chicken skin, cut into 1 - 1/2 inch-wide 2
    inch-long thin slices. Marinate with the salt, wine, soy sauce,
    cornstarch, water, egg yolk and pepper. Soak about 10 minutes.

    Mix seasoning sauce in a small bowl. Mix 6 Tb. of cornstarch and
    3 Tb of flour on a plate. Use it to coat each piece of the
    chicken.

    Deep fry the chicken slices over low heat about 1/2 minute until
    golden. Reheat oil very hot. Deep fry the chicken again for 10
    more seconds. Drain and remove to a platter. Heat another 1 Tbs of
    oil. Stir fry the seasoning sauce, when it boils and thickens,
    splash 1 Tbs of hot oil to make the sauce shine. Pour the sauce
    onto the fried chicken slices. Serve hot. (Garnish the platter
    with some sliced lemon and parsley).

    Note: If you like a more sour taste, squeeze the juice from the
    lemon on the chicken slices.

    From Pei Mei's Chinese Cook Book

    MMMMM


    Cheers

    Jim


    ... Fried Squirrel: "Chicken of the Trees"

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  • From Dale Shipp@1:261/1466 to Sean Dennis on Fri Sep 10 01:25:08 2021
    On 09-07-21 11:45, Shawn Highfield <=-
    spoke to Sean Dennis about Nando's <=-

    There is a Taco Bell across the street though with the drink included,
    KFC is a better price for fast food if I want a drink.

    Where we used to live, there was a Taco Bell and a KFC on opposite
    corners. Every time we drove by there, the Taco Bell would have far
    more cars than the KFC -- sometimes by 10 to 2.

    We had a version of Sambar soup at an Indian restaurant. We liked it
    enough that we went to our local Indian grocery store to look for the
    sambar powder. Turns out that looking for sambar powder is like looking
    for garam masala. There are many different versions. We picked up two
    brands of sambar and asked the owner which to use. Without hesitation,
    she pointed to one -- we bought and have been using small amounts of it
    to brighten up all sorts of soups. It doesn't take much, that small box
    has lasted us at least four years.


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

    Title: Sambar (Spicy Lentil Soup)
    Categories: Indian, Crockpot, Testing
    Yield: 2 Servings

    1/2 c Split Yellow Pigeon Peas
    1/8 t Turmeric Powder
    2 3/4 c Water
    2 ts Oil

    MMMMM---------------------------SPICES--------------------------------
    1 ts Salt
    1 ts Sambar Marsala powder
    1/4 ts Yellow mustard seed
    3 ea Curry leaves
    1/8 ts Fenugreek seeds
    1/4 ts Cumin seed
    1 ea Dry red chili
    1 ts Coriander powder
    1/8 ts Red chili powder (Indian)
    1/8 ts Tamarind paste (dissolved
    In 1/2 cup water-paste and
    The water go into lentils)

    MMMMM--------------------VEGETABLES (TESTING)-------------------------
    1/2 c Diced potatoes
    1 sm Tomato - diced
    1/8 c Celery sliced
    1/8 c Carrots sliced
    1/8 c Cut green beans
    1/2 c Sliced onion

    **Can cook on stove top - bring to boil, turn down, simmer 25 minutes.

    Using 1 1/2 quart slow cooker. 3 hrs on high.

    Rinse lentils in water.

    Place 2 3/4 cup of water into slow cooker. Stir in lentils and
    turmeric powder. Set slow cooker on high. Let cook for 7 to 8 hours
    until lentils are almost mush.

    NOTE: Cooking the lentils until done to almost a mush can be done in
    pressure cooker, or on top of stove. This experiment with the slow
    cooker is a test.

    Spices: Heat oil in a small pan, then add the spices and saute until
    seeds finish popping. Add the sliced onion, tomato and veggies. Saute
    for a few minutes and add it to the cooked lentils.

    Add vegetables and spice mixture to the lentils, add another cup or
    more of water to make soup thiner, cover, continue cooking until
    vegetables are done (2 hrs in crockpot)

    This amount of veggies was an experiment - you can add more or less.
    You can use just one veggie or use a mixture. Do not use cabbage.

    NOTE: This was a close version of the soup I was trying to copy. I
    will certainly play with this to add different veggies and how thick
    or think to make the broth.

    Variation of recipe from Spiceindiaonline.com

    MMMMM


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  • From Dale Shipp@1:261/1466 to Sean Dennis on Fri Sep 10 01:41:12 2021
    On 09-07-21 13:51, Sean Dennis <=-
    spoke to Shawn Highfield about Nando's <=-

    I am wanting to buy an air fryer and just make my own fried chicken at home. Cheaper and there's always leftovers.

    We bought an air fryer several years ago. Kohl's had a sale on a small
    model for $49.99 -- which was a *LOT* less expensive than many others on
    the market. We got it to figure out whether we liked the idea or not.
    Turned out the only thing we did not like was that it was suitable only
    for cooking for one person. Then Kohl's had another sale on a larger
    model, still under $100 and we bought that. The small version went to
    our son. The bigger version was one gadget we brought with us when we downsized for our new apartment home. It has gotten a lot of good
    service, even more than the toaster oven we brought (but we like both).

    oven I gave them a few years ago since I have room for it now. Mom is also going to give me her old but still working Foodsaver ... that
    will really come in handy. My

    We have liked and touted our foodsaver for a long time.

    parents are thinking about getting an upright freezer soon
    so I may be getting
    a chest freezer soon. Is it weird I'm excited about this? :D

    Not at all. One thing we really miss from our old house is freezers.
    We had a full size and a smaller upright. Both got well used. The
    foodsaver and freezer will go together for you. We often would cook
    more than enough for one meal and then vacuum seal portions for future
    meals and put them in the smaller freezer. The bigger freezer was used
    for uncooked foods.



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

    Title: BEEF AND LENTIL STEW
    Categories: Ground beef, Main dish, Meat, Soup, Vegetable
    Yield: 6 servings

    1 lb Lean Ground Beef
    1/2 c Onion; Chopped, 1 Md
    1 Clove Garlic; Minced
    4 oz Mushroom Stems & Pieces;1 Cn
    16 oz Stewed Tomatoes; 1 Cn
    1 Celery Stalk; Sliced
    1 Carrot; Lg, Sliced
    1 c Lentils; Uncooked
    3 c Water
    1/4 c Red Wine; Optional
    1 Bay Leaf
    2 tb Parsley; Snipped
    1 ts Salt
    1 ts Beef Bouillon; Instant
    1/4 ts Pepper

    Cook and stir the meat, onion and the garlic in a Dutch oven until the
    meat is brown. Drain off the excess fat. Stir in the undrained
    mushrooms, and the remaining ingredients. Heat to boiling then
    reduce the heat, cover, and simmer, stirring occasionally, until the
    lentils are tender, about 40 minutes. Remove the bay leaf and serve.

    MMMMM


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  • From Shawn Highfield@1:229/452 to JIM WELLER on Fri Sep 10 08:11:26 2021
    JIM WELLER wrote to SHAWN HIGHFIELD <=-

    they start at $18 and I just saw an ad by Boston Pizza for cooks
    with one year's prior food handling experience anywhere to start at
    $22 and the government pays $39.65 plus amazing bennies at the
    hospital and the jail for unionised real cooks (red seal certified).
    So even at $18 the fast food places have a hard time retaining their
    best employees who tend yo move on after a year or so.

    With the cost of living so high there that's probably still like living
    in the GTA making $14.25 an hour.

    Different fried chicken for when you tired of KFC and Nando's ...

    Wanted fried fish last night... was too lazy to go out and get some
    so made it myself. LOL Bit of this and that in the cortnstarch /
    flour mix. Did it in the air fryer for 12 mins and it turned out
    great.

    Shawn

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  • From Denis Mosko@1:153/757.1315 to Shawn Highfield on Fri Dec 10 11:56:44 2021
    //Hello Shawn, //

    *05.02.2036* *6:28:16* in area *COOKING*
    *JIM WELLER* Theme *"Re: Nando's"*.

    With the cost of living so high there that's probably still like living
    in the GTA making $14.25 an hour.
    What is GTA?

    Different fried chicken for when you tired of KFC and Nando's ...

    Wanted fried fish last night... was too lazy to go out and get some so made it myself. LOL Bit of this and that in the cortnstarch / flour mix.
    And what is cortnstarch, Shawn?

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  • From Dave Drum@1:3634/12 to Denis Mosko on Fri Sep 10 05:10:00 2021
    Denis Mosko wrote to Shawn Highfield <=-

    With the cost of living so high there that's probably still like living
    in the GTA making $14.25 an hour.

    What is GTA?

    Welcome back, Denis.

    I'm not Shawn but "GTA" is the acronym for "Greater Toronto (Canada)
    Area".

    Different fried chicken for when you tired of KFC and Nando's ...

    Wanted fried fish last night... was too lazy to go out and get some so made it myself. LOL Bit of this and that in the cortnstarch / flour mix.

    And what is cortnstarch, Shawn?

    Cornstarch, sometimes referred to as corn flour, is a carbohydrate
    extracted from the endosperm of corn. This white powdery substance
    is used for many culinary, household, and industrial purposes. In the
    kitchen, cornstarch is most often used as a thickening agent for
    sauces, gravies, glazes, soups, casseroles, pies, and other desserts.

    Because cornstarch is made from corn and only contains carbohydrates
    (no protein), it is a gluten-free product. For this reason, cornstarch
    is an excellent gluten-free alternative to flour thickeners in recipes.

    Shawn's wife is gluten intolerant (Celiac disease) so he likely uses
    a fair amount of cornstarch as coating or thickening agent.

    I am more likely to use arrowroot in place of cornstarch:

    Arrowroot powder has twice the thickening power of wheat flour and
    because it contains no protein, arrowroot is gluten-free. Unlike
    cornstarch, arrowroot powder creates a perfectly clear gel and does not
    break down when combined with acidic ingredients like fruit juice.
    Arrowroot also stands up to freezing (that's the important part)
    whereas mixtures thickened with cornstarch tend to break down after
    freezing and thawing. Because arrowroot can stand up to acidic mixtures,
    it is excellent for thickening fruit gels and fruit sauces. Also chilli.

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

    Title: Wesley & Kathy's World-Famous Killer 4-Star Venison Chill
    Categories: Game, Chilli, Stews, Beer, Chilies
    Yield: 6 Servings

    3 lb Fine chopped venison *
    1 md Onion
    4 cl Garlic
    Salt
    1/4 c (or more) Chilli spice
    2 tb Olive oil
    1 tb Cumin
    12 oz Beer; NOT light beer
    1/2 c Water or beef broth
    1 tb Mexican oregano
    2 tb Masa or corn meal **
    1 ts Ground coriander

    * Venison should be cut from the neck or shoulder.

    ** Dissolve masa in about 1/4 c water (UDD notes that
    you can omit this and substitute arrowroot or corn
    starch).

    Saute the meat in the oil until about 1/2 browned. Add
    onions and garlic and saute until onions are tender, but
    not brown. Add chilli spice, coriander, and cumin, and
    cook, stirring, for 4 - 5 minutes. Do not allow to burn.
    Add beer and water/broth and simmer, stirring frequently
    until meat is tender. (About 45 minutes - 1 hour) When
    meat is tender, stir in masa, dissolved in water or
    broth. Simmer, stirring frequently an additional 30
    minutes or so. If possible, allow chili to cool and sit
    for at least 6 hours before re-heating and serving.

    Contributed by Wesley Pitts

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Denis Mosko@1:153/757.1315 to Dave Drum on Fri Dec 10 14:52:33 2021
    //Hello Dave, //

    *05.02.2036* *6:28:16* in area *COOKING*
    *Denis Mosko* :) *"Nando's"*.

    Cornstarch, sometimes referred to as corn flour, is a carbohydrate extracted from the endosperm of corn. This white powdery substance is
    used for many culinary, household, and industrial purposes. In the kitchen, cornstarch is most often used as a thickening agent for sauces, gravies, glazes, soups, casseroles, pies, and other desserts.
    Is cornstarch - soft-water thing for eat, Dave?

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  • From Bill Swisher@1:261/1466 to Sean Dennis on Fri Sep 10 08:54:06 2021
    Sean Dennis wrote to Shawn Highfield <=-

    also going to give me her old but still working Foodsaver ... that will really come in handy. My
    parents are thinking about getting an upright freezer soon
    so I may be getting
    a chest freezer soon. Is it weird I'm excited about this? :D

    Not at all! I'm not much of a cook but heck, I spend 5 months in Arizona, and probably a month down at Kasilof. Meaning for those 6 months I'm living with a 6cuft RV fridge/freezer. I do my cooking here at the condo in Anchorage and haul food to Kasilof, but in Arizona it's what I got.
    So, I have a 7cuft chest freezer in Arizona, a 5 here in Anchorage. At one time I had 3 suckie baggers, I gave one away to the people who let us park our RV on their property. They catch fish, lots of fish (the Kenai River had 2.4 millionSockeye salmon run up stream this year so the daily limit was 6 and you get maybe 6 people fishing it adds up fast), and freeze it.
    As Shawn said...lot's of soup and stews, I keep the crockpot busy and have 3 dozen 1 pint canning jars, and 2 dozen of the half pint for spag sauce/burrito mix/leftover crockpot cooking liquids (works swell when tossed into rice instead of water).

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

    Title: Buttermilk Cornbread+
    Categories: Quickbread, Bread
    Yield: 8 Servings

    2 c All-purpose flour
    2 c Yellow cornmeal
    1/4 c -to 1/2 cup sugar (to taste)
    1 tb Plus
    1 ts Baking powder
    1/2 ts Salt
    2 c Buttermilk
    1/2 c Unsalted butter (1 stick)
    -melted and cooled
    2 Eggs

    Preheat the oven to 375 degrees F.

    Butter a 13 x 9 x 2 inch cake pan. Combine first 5 ingredients in a
    large bowl. Whisk buttermilk, butter and eggs in a medium bowl to
    blend. Gradually add the buttermilk mixture to the dry ingredients,
    stirring just till blended (batter will be very thick). Spoon batter
    into prepared pan. Place pan in HOT oven without delay as the
    cornbread may not rise well, otherwise. Bubbles once burst may be
    lost forever! Bake till the top is a light golden brown and tester
    comes out clean, about 30 minutes. Cool.

    NOTE: You can substitute 2 cups water for the buttermilk and add 8 tb.
    buttermilk powder. It works just fine.

    Recipe revised for Burt Ford.

    Mary Riemerman. ReU/L to NCE by Burt Ford 2/97.

    MMMMM

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  • From JIM WELLER@1:135/392 to SEAN DENNIS on Thu Sep 9 21:40:00 2021

    Quoting Sean Dennis to Shawn Highfield <=-

    I am wanting to / just make my own fried chicken at home.
    Cheaper and there's always leftovers.

    Same.

    toaster oven / Foodsaver / a chest freezer / Is it weird I'm
    excited about this?

    Nope. New cooking gear excites me too.

    In the meantime you can easily oven fry chicken.

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

    Title: Coating Mix for Oven-Fried Chicken
    Categories: Chicken, Chilies, Mix
    Yield: 1 Batch

    2 c Dry bread crumbs
    1 1/2 ts Salt
    1 1/2 ts Paprika
    1 ts Celery salt
    1 ts Onion salt
    1/4 ts Pepper
    1 ts Poultry seasoning
    1/4 c Vegetable oil


    Makes 2 1/3 c. mix

    Combine in a bowl: Blend ingredients with fork or pastry blender
    until well mixed. Keeps unrefrigerated in tightly covered
    container.

    When ready to use: Preheat oven to 350 degrees.

    Put 1/2 c. coating mix in plastic or paper bag. Moisten chicken
    pieces with water or milk and shake one piece at a time in bag.
    Add more mix as needed. Lay chicken skin-side up in greased pan
    and bake 1 hour or until tender. No turning needed.

    Option: Use for fish fillets. Bake 30 min.

    From More-with-Less Cookbook, Doris Janzen Longacre

    Ruth's notes: I use celery seed and onion powder in place of the
    flavored salts mentioned above. It is plenty salty without them. I
    mix the salt and spices in my blender before adding them to the
    breadcrumbs in an attempt to grind the celery seed. I use this on
    skinless chicken and it works just fine, and I don't usually grease
    the baking pan, either.

    Posted by Ruth Provance

    I do chicken this way at 450 F for a shorter time period and get
    a really crispy skin. -JW

    MMMMM



    Cheers

    Jim


    ... Fair food mania: Is there anything that can't be deep-fried?

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  • From Dave Drum@1:3634/12 to Denis Mosko on Sat Sep 11 05:01:00 2021
    Denis Mosko wrote to Dave Drum <=-

    Cornstarch, sometimes referred to as corn flour, is a carbohydrate extracted from the endosperm of corn. This white powdery substance is
    used for many culinary, household, and industrial purposes. In the kitchen, cornstarch is most often used as a thickening agent for sauces, gravies, glazes, soups, casseroles, pies, and other desserts.

    Is cornstarch - soft-water thing for eat, Dave?

    It's edible - as are most thickening agents. The typical mixture is
    equal parts cornstarch and water mixed into a "slurry" and added to
    the dish in need of a thicker sauce.

    Note: Some Chinese recipes use wine in place of water for the liquid.

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

    Title: Instant Pot Beef Stew
    Categories: Beef, Vegetables, Potatoes
    Yield: 4 servings

    1 tb Olive oil
    1 1/2 lb Chuck roast/steak/stew meat
    1 lb Russet or yellow potatoes
    1 md Onion
    2 Ribs celery
    3 md Carrots
    1 c Beef broth
    1 ts Salt
    1 ts Sugar
    1 tb Worcestershire sauce
    14 oz Can crushed tomatoes
    1 tb Cornstarch
    +=MIXED WITH=+
    1 tb Cold water

    Cut your meat into bite-size pieces, discarding excess
    fat. Sometimes I like to do this when the meat is
    partially frozen. It cuts so much easier.

    Turn your Instant Pot to the saute setting. When the
    display says HOT add in the olive oil and swirl it
    around. Add in the meat in one layer and let it brown
    for 5 minutes on one side. Then 5 minutes on the other
    side.

    While the meat is browning prepare the vegetables. Peel
    the potatoes and cut them into chunks. I made them a bit
    bigger than the size of the meat. Dice the onion. Cut
    your celery into half inch pieces. Peel the carrots and
    cut them into half inch pieces on a diagonal.

    Once the meat is done browning pour in the beef broth.
    Scrape up all the browned bits on the bottom of the pot.
    Stir in the salt, sugar and worcestershire sauce.

    Add in all the vegetables on top of the meat. Pour in
    the can of crushed tomatoes. Don’t stir.

    Cover the pot and secure the lid. Make sure valve is set
    to sealing. Push the meat/stew button on your Instant
    Pot. Adjust the time to 30 minutes on high pressure. If
    your pot doesn’t have a meat/stew button just set the
    manual/pressure cook button to 30 minutes on high
    pressure.

    Let the pressure release naturally for at least 10
    minutes and if you have more time you can do a full
    natural pressure release.

    Remove the lid. If you want to thicken the stew stir
    together 1 Tbsp of cornstarch with 1 Tbsp of cold water
    in a small bowl. Then stir the cornstarch slurry into
    the pot. I turned my pot to the saute setting and
    stirred in the slurry until it thickened up. It took
    less than a minute.

    Ladle the stew into bowls and serve.

    Yield: 4-5 servings

    RECIPE FROM: https://www.365daysofcrockpot.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Booze is invaluable in repairing the exhausted forces of nature.
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  • From Sean Dennis@1:18/200 to Dale Shipp on Sun Sep 12 16:48:20 2021
    Dale Shipp wrote to Sean Dennis <=-

    Where we used to live, there was a Taco Bell and a KFC on opposite corners. Every time we drove by there, the Taco Bell would have far
    more cars than the KFC -- sometimes by 10 to 2.

    We used to have two KFCs here in Johnson City. One was torn down and a
    Krispy Kreme was put up in its place. The other KFC is usually empty except during lunch but there is a LOT of competition within a three minute drive
    of this KFC: Taco Bell, Fazoli's, Five Guys, Red Lobster, Smokey Bones, Applebee's, Starbucks, Chipotle, Chicken Salad Chick, McDonalds, McAlister's DeliA, and a few small local places. I'm surprised the KFC is still around,
    to be honest. It does have a lunch and dinner buffet.

    We had a version of Sambar soup at an Indian restaurant. We liked it enough that we went to our local Indian grocery store to look for the sambar powder. Turns out that looking for sambar powder is like
    looking for garam masala. There are many different versions. We
    picked up two brands of sambar and asked the owner which to use.
    Without hesitation, she pointed to one -- we bought and have been using small amounts of it to brighten up all sorts of soups. It doesn't take much, that small box has lasted us at least four years.

    I have never tried sambar soup. We do have, from what I am told, is an excellent local Indian restaurant inside an old Long John Silver's place
    right next door to the largest hospital in our area (has a level 1 trauma rating). I have never been there myself but I am told it's very good.

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

    Title: Greek Chicken
    Categories: Main dish, Poultry, Greek
    Yield: 4 Servings

    1 pk Chicken tenderloins
    1 pk Shake 'n Bake coating
    Vegetable oil
    1 pk Sour cream
    1 Lemon
    1 ds Salt/pepper

    Preheat oven to 350 F. Oil bottom and sides of baking dish. Wash and
    dry tenders. Dip tenders in sour cream, cover well. Roll tenders in
    coating mix. Place in baking dish, squeexe lemon over chicken. Bake
    35-40 minutes.

    MMMMM

    -- Sean
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  • From Sean Dennis@1:18/200 to Bill Swisher on Sun Sep 12 17:02:22 2021
    Bill Swisher wrote to Sean Dennis <=-

    So, I have a 7cuft chest freezer in Arizona, a 5 here in Anchorage. At one time I had 3 suckie baggers, I gave one away to the people who let
    us park our RV on their property. They catch fish, lots of fish (the Kenai River had 2.4 millionSockeye salmon run up stream this year so
    the daily limit was 6 and you get maybe 6 people fishing it adds up
    fast), and freeze it. As Shawn said...lot's of soup and stews, I keep
    the crockpot busy and have 3 dozen 1 pint canning jars, and 2 dozen of
    the half pint for spag sauce/burrito mix/leftover crockpot cooking
    liquids (works swell when tossed into rice instead of water).

    I am interested in a chest freezer for stocking up on good deals at the
    grocery store. Being on food stamps, I try to get the best deals I can to
    last me throughout the month. I also want to do batch cooking and avoid
    buying junk food to fill gaps. I'd like to make my own Wheat Thins (my mom
    has a great recipe). A chest freezer would help out a lot. I'd love to get
    an Instant Pot and an air fryer too when I get the chance.

    Though I do like going out to eat occasionally, eating at home is usually
    the best choice to save money and eat healthier though the temptation to eat out can be hard to resist. :D

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

    Title: Greek Moussaka
    Categories: Greek, Vegetables
    Yield: 4 Servings

    2 tb Fresh basil; chopped
    1 Large Eggplant; cubed
    4 Large Tomatoes; chopped
    2 Med. Zucchini; chopped
    1 c Onion; chopped
    1 c Mushrooms; chopped
    1/2 lb Feta Cheese; crumbled
    1 c Olive Oil, maybe more
    2 ts Cinnamon
    1/2 ts Ground Nutmeg
    1 ts Oregano; crumbled
    1 ts Sage; crumbled
    2 Cloves Garlic; minced
    1 c Bechamel Sauce
    1/2 Bell Pepper; chopped
    2 ts Allspice

    Saute all the vegetables, except tomato, with garlic in olive oil for
    10 minutes. (Eggplant will keep soaking up oil, so add it as
    necessary to keep veggies from sticking.) Add tomatoes and herbs &
    spices, cook 5 minutes more. Add feta and Bechamel sauce; pour into
    baking dish and bake at 325F for one hour, or until bubbly.

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

    MMMMM

    -- Sean

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  • From Sean Dennis@1:18/200 to Jim Weller on Sun Sep 12 17:05:24 2021
    JIM WELLER wrote to SEAN DENNIS <=-

    Nope. New cooking gear excites me too.

    I'm hoping to pick up an Instant Pot too.

    In the meantime you can easily oven fry chicken.

    I'll save that recipe. I do cook skinless boneless chicken thighs in my
    oven with a side of mashed potatoes and steamed broccoli for dinner a few
    times a week. Easy and tasty.

    I do chicken this way at 450 F for a shorter time period and get
    a really crispy skin. -JW

    Once I get teeth that can tear into a tasty crispy skin, I'll do that also.

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

    Title: Greek Spaghetti
    Categories: Greek, Main dish, Pasta
    Yield: 4 Servings

    1 Garlic clove, minced
    2 tb Olive oil
    2 cn (14 1/2-ounce) diced
    -tomatoes with basil,
    -garlic, and oregano
    1/2 c Sliced green onions
    1/4 c Chopped fresh parsley
    3 tb Lemon juice
    7 oz Thin spaghetti, cooked
    1 c Crumbled feta cheese
    1 cn (4-ounce) sliced ripe olives
    -(optional)
    Garnishes: lemon slices,
    -green onions, fresh parsley
    -sprigs

    Saute garlic in hot oil in a large nonstick skillet until tender. Add
    tomatoes and next 3 ingredients; saute 2 minutes or until thoroughly
    heated. Toss together tomato mixture, pasta, cheese, and, if desired,
    olives. Serve immediately. Garnish, if desired.

    Posted to MM-Recipes Digest V4 #167 by Julie Bertholf
    <jewel1@ix.netcom.com> on Jun 30, 1997

    MMMMM

    -- Sean

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  • From JIM WELLER@1:135/392 to DALE SHIPP on Sun Sep 12 18:57:00 2021

    Quoting Dale Shipp to Sean Dennis <=-

    sambar powder / There are many different versions.

    Just like there's so many similar but different Cajun spice mixtures
    and steak seasoning salts here.

    Here's a very simple, basic homemade version you can use in a pinch.
    I haven't tried it but it's from a reliable source.

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

    Title: Sambar Podi (Sambar Powder)
    Categories: Indian, Spice, Mix
    Yield: 2 cups

    1 c Channa Dal
    3/4 c Coriander Seeds
    10 lg Dried red chillies
    1 ts Black Pepper, whole
    1/4 ts Fenugreek
    1 pn Hing (asafoetida)

    Fry ingredients in a teaspoon of oil on low heat and powder the
    fried stuff in blender when luke warm to a fine powder. The
    prepared powder can be stored refrigerated indefinitely in any
    container.

    Recipe by: Ramesh on rec.food.cooking and alt.food.asian

    MMMMM


    Cheers

    Jim


    ... Food too spicy? ... Yeahhhh, but did you die?

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