Sean Dennis wrote to Dave Drum <=-

Not tried that - but mushrooms, overall, are a great goodness.

Be sure to use fresh-cut mushrooms if you try it on cottage cheese. I love the contrasting textures.

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

Title: Overstuffed Mushrooms
Categories: Appetizers
Yield: 6 servings

Made the "mistake" of making these for a party I was having to celebrate
a new house. Now people ask me with fair regularity "When are you going
to make those mushrooms again?" Bv)=

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

Title: Barbara Eden's Crab Stuffed Mushrooms
Categories: Seafood, Mushrooms, Cheese, Breads, Booze
Yield: 24 Servings

24 lg Mushrooms
2 1/2 ts Olive oil
4 tb Grated Romano cheese
2 tb Fresh parsley; chopped
1 ts Salt
1/2 ts Fresh ground black pepper
8 oz Cream cheese; softened
1 1/2 tb Bread crumbs
4 oz Crabmeat; rinsed
+=TOSSED WITH=+
1 tb Fresh lemon juice
1/2 Lemon; juiced
1 1/2 ts Cognac
1 ts Dijon mustard

Remove mushroom stems. Combine 2 tb Romano cheese with
remaining ingredients in a bowl; beat with mixer for 5
minutes. Fill mushrooms with a 1/2" crown left on top.

Lightly butter a large baking sheet and arrange stuffed
mushrooms with a space between. Bake 10 minutes.

Remove mushrooms from oven; sprinkle with 2 tb Romano
cheese. Preheat broiler. Place mushrooms under broiler
until cheese melts and is golden.

RECIPE FROM: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... If only we'd stop trying to be happy we could have a pretty good time.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dave Drum wrote to Sean Dennis <=-

Made the "mistake" of making these for a party I was having to
celebrate a new house. Now people ask me with fair regularity "When are you going to make those mushrooms again?" Bv)=

Those do look good. I love stuffed mushrooms also!

Here's what I'm thinking about making for dinner tonight:

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

Title: Sean's Salmon Patties
Categories: Main dish, Fish, Seandennis
Yield: 4 Servings

1 Can (14 3/4 oz) Salmon
4 oz Saltines finely crushed
2 T Onion flakes
2 Eggs
1 T Lemon juice
1 t Black pepper
Canola or vegetable oil for
-frying

Empty can of salmon into large bowl. Remove extra skin and bones if
desired. Mix all ingredients, except oil, in bowl. In your favorite
skillet, pour enough oil to just cover the bottom and heat until oil
shimmers. Form patties into 4 inch by 1/2 inch patties and fry
lightly until golden brown.

Some taste suggestions: instead of using the lemon juice and pepper,
try using a "lemon and herb" seasoning mix. You could also add a
teaspoon of dill if you like that.

From:
Sean's kitchen

MM'd by Sean Dennis on 19 June 2011

MMMMM

-- Sean

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Sean Dennis wrote to Dave Drum <=-

Made the "mistake" of making these for a party I was having to
celebrate a new house. Now people ask me with fair regularity "When are you going to make those mushrooms again?" Bv)=

Those do look good. I love stuffed mushrooms also!

Here's what I'm thinking about making for dinner tonight:

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

Title: Sean's Salmon Patties
Categories: Main dish, Fish, Seandennis
Yield: 4 Servings

1 Can (14 3/4 oz) Salmon

Never been a real fan of salmon - fresh or canned. I'd be more likely
to do something like this:

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

Title: Carrigan's Grill Shrimp Burgers
Categories: Seafood, Vegetables, Herbs, Chilies, Breads
Yield: 8 Patties

1 tb Butter
3/4 c Fine chopped yellow onion
1/4 c Fine chopped celery
1/4 c Fine chopped bell pepper
1 1/2 ts Salt
3/4 ts Cayenne pepper
2 lb Shrimp; peeled, deveined,
- chopped or ground *
2 ts Chopped garlic
1/4 c Sliced scallion greens
2 lg Eggs; beaten
+=PLUS=+
1 lg Egg; beaten, divided use
2 c Fine dried bread crumbs;
- divided use
1/2 c All-purpose flour
2 ts Dirty Dave's Seasoning
- (recipe follows)
2 tb Water
1/4 c Oil

In a large skillet, melt the butter over medium heat. Add
the onions, celery, bell pepper, salt, and cayenne. Cook,
stirring, until soft for about 6 minutes.

Add the shrimp and cook, stirring, for 3 minutes.

Transfer the mixture to a large mixing bowl and let cool
slightly. Add the garlic, green onions, 2 of the eggs,
and 1 cup of the bread crumbs. Stir to mix well. Divide
into 8 equal portions and form into patties. Set aside.

Put the flour in a shallow bowl and season with 1
teaspoon of the Dirty Dave's seasoning. Put the remaining
1 cup bread crumbs in another shallow bowl and season
with the remaining 1 teaspoon Dirty Dave's seasoning. Put
the beaten egg in yet another shallow bowl, add the water
and beat lightly.

Heat the oil in 2 large skillets over medium heat. Dredge
each patty first in the flour, then in the egg mixture,
then in the bread crumbs, turning to coat completely and
shaking off any excess. Cook 4 patties at a time in each
skillet, until lightly browned, 5 to 6 minutes on each
side. Drain on paper towels.

* Depending on time, energy and inclination I sometimes
chopped the shrimp, sometimes ran through the meat
grinder using the medium plate.

Serve on toasted buns with the usual condiments.

Makes 8 patties/sandwiches

Uncle Dirty Dave's Kitchen

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

Title: Dirty Dave's Seasoning Mix
Categories: Spices, Chilies
Yield: 1 /2 cup

6 ts Mexene chilli spice mix
5 ts Paprika
4 1/2 ts Ground cumin
1 tb Onion granules
1 tb Garlic granules
1/4 ts Cayenne; more to taste

Mix well in a bowl.

Keep unused portion in a sealed container in the ice box
to keep the herbs/spices fresh.

2 heaping tablespoons equal a packet.

Makes about 1/2 a cup of mix.

Uncle Dirty Dave's Kitchen

MMMMM

... One of these days, I'll quit procrastinating.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Dave Drum wrote to Sean Dennis <=-

Never been a real fan of salmon - fresh or canned. I'd be more likely
to do something like this:

I wasn't either until I moved to live directly on the Oregon coast (Lincoln City area). Salmon is quite good for me so I do have it semi-often. I am a fan of seafood also.

Title: Carrigan's Grill Shrimp Burgers

That and the seasoning look delicious!

I like this recipe also though I'd replace the dry vermouth with vegetable stock:

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

Title: Creamed Shrimp and Artichoke
Categories: Vegetable
Yield: 1 Servings

4 1/2 tb Butter
4 1/2 tb Flour
1/2 c Milk
3/4 c Whipping cream
1/4 c Dry vermouth
1 tb Worcestershire sauce
1 1/2 lb Cooked shrimp
2 Artichoke bottoms
1/4 c Parmesan cheese

Preparation : Melt butter and stir in flour. Gradually add milk and
cream. When smooth, season with salt and pepper. Add vermouth to
cream sauce and also add Worcestershire. Combine with shrimp
andartichoke bottoms. Heat through. Pour into chafing dish; sprinkle
with Parmesan cheese and serve with toast rounds. Serves 50.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by
RcpSwapper@aol.com on Mar 25, 1997

MMMMM

-- Sean


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--- Maximus/2 3.01
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Sean Dennis wrote to Dave Drum <=-

Never been a real fan of salmon - fresh or canned. I'd be more likely
to do something like this:

I wasn't either until I moved to live directly on the Oregon coast (Lincoln City area). Salmon is quite good for me so I do have it semi-often. I am a fan of seafood also.

I like most seafood - but the only one of the "oily" fish I care much
for is tuna.

Title: Carrigan's Grill Shrimp Burgers

That and the seasoning look delicious!

Thanks, to both.

I like this recipe also though I'd replace the dry vermouth with
vegetable stock:

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

Title: Creamed Shrimp and Artichoke
Categories: Vegetable
Yield: 1 Servings

Not a wino? Or you just don't stock it? I'm not a wine drinker but I do
keep some on hand for cooking with. It helps that Walgreens carries the
tiny 187 ml bottles of Gallo Family wines.

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

Title: Monkfish Piccata
Categories: Seafood, Citrus, Pasta, Wine, Rice
Yield: 3 Servings

1 lb Monkfish tail
1 tb Olive oil
1 tb Butter
Flour
Salt & pepper
1/2 c White wine
1 Bouillon cube *
1 c Water
Juice of 1 lemon
Egg noodles, fettuccine or
- rice
Chopped parsley; garnish

* chicken or vegetable

Cut monkfish into medallions. Dust with flour, salt and
pepper. Saute in butter and olive oil over medium heat
until lightly browned. Transfer monkfish medallions to a
plate.

Deglaze the pan with 1/2 cup of white wine. Add bouillon
cube and 1 cup of water to pan. Bring to a boil.

Add monkfish back to the pan, simmer until sauce thickens
and fish is reheated. Add the lemon juice. Serve over
noodles or rice. Sprinkle chopped parsley over.

From: http://www.portclydefreshcatch.com

Uncle Dirty Dave's Archives

MMMMM

... "Where's the BEEF?" -- Clara Peller, 1984
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Dave Drum wrote to Sean Dennis <=-

I like most seafood - but the only one of the "oily" fish I care much
for is tuna.

A thick tuna steak is always delicious.

Not a wino? Or you just don't stock it? I'm not a wine drinker but I do keep some on hand for cooking with. It helps that Walgreens carries the tiny 187 ml bottles of Gallo Family wines.

I shouldn't drink at all due to my health and my religion. I just don't like the taste of most alcohol.

A side note: Meal-Master works very nicely under DOSbox with FreeBSD. Unfortunately DOSemu doesn't compile right under FreeBSD right now. But everything is working as it should.

I'm wondering how something with ham in it can be classified as vegetarian...

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

Title: Ham and Cheese Calzone
Categories: Vegetarian, Pizza, Cheese, Ham, Peppers
Yield: 1 Servings

Cooking spray
1/2 c Red bell pepper; chopped
1/2 c Yellow and green pepper; chp
1/4 c Sliced mushrooms
1 Clove garlic; minced
1 6" pita bread
1 oz Ham; cut in strips
1 oz Jarlsberg cheese; shredded
1 tb Parsley; chopped
1 tb Parmesan cheese; grated
Ground black pepper

Preheat oven to 350 F. Coat small skillet with cooking spray. Heat
over medium heat until hot. Add peppers, mushrooms and garlic; cook
until soft. Make slit in pita, fill with pepper mixture, ham,
jarlsberg and parsely. Sprinkle with parmesan cheese; season with
black pepper to taste. Wrap in foil: Bake 15 minutes or until golden
brown. Posted to MC-Recipe Digest V1 #809 by Roberta Banghart
<bobbi744@sojourn.com> on Sep 26, 1997

MMMMM

-- Sean

___ MultiMail/FreeBSD v0.52

--- Maximus/2 3.01
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Sean Dennis wrote to Dave Drum <=-

I like most seafood - but the only one of the "oily" fish I care much
for is tuna.

A thick tuna steak is always delicious.

Not a wino? Or you just don't stock it? I'm not a wine drinker but I do keep some on hand for cooking with. It helps that Walgreens carries the tiny 187 ml bottles of Gallo Family wines.

I shouldn't drink at all due to my health and my religion. I just
don't like the taste of most alcohol.

I'm not much of a drinker in any event - but, keep in mind that the
alcohol cooks off and you're left with the flavour(s).

A side note: Meal-Master works very nicely under DOSbox with FreeBSD. Unfortunately DOSemu doesn't compile right under FreeBSD right now.
But everything is working as it should.

I'm wondering how something with ham in it can be classified as vegetarian...

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

Title: Ham and Cheese Calzone
Categories: Vegetarian, Pizza, Cheese, Ham, Peppers
Yield: 1 Servings

Cooking spray
1/2 c Red bell pepper; chopped
1/2 c Yellow and green pepper; chp
1/4 c Sliced mushrooms
1 Clove garlic; minced
1 6" pita bread
1 oz Ham; cut in strips

I have a tagline that answers that. "Pork is my favourite vegetable!"

Either that of Bobbi just screwed the pooch on the categories. Bv)=

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

Title: Pork Schnitzel
Categories: Pork, Citrus, Dairy, Sauces
Yield: 4 Servings

1 lb Boneless pork chops (4
- chops); 1/2" thick
1/4 c Flour
1 ts Seasoned salt
1/4 ts Fresh ground black pepper
1 Egg; beaten
2 tb Milk
3/4 c Fine dry bread crumbs or
- panko
1 ts Paprika
3 tb Oil; olive, canola, or
- grapeseed
3/4 c Chicken stock
1/2 ts Dried dill
+=OR=+
2 ts Chopped fresh dill
1/2 ts Salt
1/2 c Sour cream

Use a meat hammer to pound the pork cutlets to 1/4"-1/8"
thickness. Cut small slits around the edges of the
cutlets to prevent curling.

Set out 3 shallow bowls. One with a mixture of the
flour, seasoned salt, and pepper. The second with the
egg and milk whisked together. The third with a mixture
of the bread crumbs (or panko) and paprika.

Heat the olive oil in a large skillet on medium high
heat. Dredge the cutlets first in the seasoned flour,
then dip the cutlets in the egg mixture, and then into
the mixture of bread crumbs and paprika.

Working in batches, sauté the cutlets for 3-4 minutes
on each side. Remove the cutlets from the skillet and
cover with foil or place in a warm oven to keep warm.

Add the chicken stock into the skillet to deglaze the
pan, scraping the bottom of the pan to loosen the brown
bits. In a small bowl mix the dill and salt into the
sour cream. Stir the sour cream mixture into the chicken
stock. Heat and stir until mixture thickens (do not let
boil).

Serve the cutlets with the sauce, and lemon slices if
you like.

Serves 4.

FROM: http://www.elise.com/recipes/archives

MM Format by Dave Drum - 14 February 2009

Uncle Dirty Dave's Archives

MMMMM

... Durians? Why do people eat fruit that smells like farts?
--- MultiMail/Win v0.52
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Dave Drum wrote to Sean Dennis <=-

keep some on hand for cooking with. It helps that Walgreens carries the tiny 187 ml bottles of Gallo Family wines.

With just me here I don't buy much wine to drink. But, I do keep a 500ml box of white (Chardonnay) and red (Pinot Noir) in the fridge. They lay flat and thanks to the way the bladder seals keep forever, I've had red that was in there for several years since I use a lot more white and at the time the red only came in 3l.

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

Title: Burger Mix 1
Categories: Main dish, Meats
Yield: 1 servings

1/2 c Dry chickpeas
1/2 c Dry soybeans
1/2 c Dry lentils
1/2 c Yellow split peas
1/2 c Brown rice
1/2 c Rolled oats
1/4 c Whole wheat bread crumbs
1/4 c Cornmeal
1 1/2 T Baking soda
x Seasonings of your choice
(see note)

Put the ingredients 1-2 at a time in a blender, turn the blender on,
and RUN FOR COVER (this is pretty noisy <g>). When everything is in
powdered form, combine in a tupperware container and store in the
fridge. Makes 4 cups of mix.

To make burgers, combine 1 c. burger mix and 2/3 c. HOT liquid (see
note 2) and let sit for 15 minutes. On a plate, form into 3 thin
patties. Use a spatula to move patties onto a nonstick-sprayed
skillet and cook on both sides until lightly browned. Serve with
your favorite burger fixins.

Note - Seasonings: You can use the herbs and/or spices of your
choice, or consider using a dry soup mix run through the blender
(I'll bet onion would be good). Also, try a dry FF salad dressing
mix. Or a veggie boullion cube run through the blender. Other
suggestions: onion powder, garlic powder, lemon pepper, basil, etc.

Note - Liquids: Try 1/3 c. water and 1/3 c. barbeque sauce - combine
in bowl and nuke until hot , add to dry mix (note that burgers made
with barbeque sauce will brown more quickly, so watch them!). Or try
half water, half tomato juice, or half water and half white wine or
marsala. Try to make sure that your liquids and seasonings have
compatible flavors.

Other suggestions: The possibilities here are endless
:)

Oriental: Burger mix with a little soy sauce in the liquid and some
fresh ginger added to the mix, maybe a dash of rice wine.

Spanish: Cumin, red pepper, chili powder, or a dry taco seasoning
mix.

Indian: Curry powder added to the mix.

Wine/garlic: Chopped garlic added to the mix, half water and half
white wine for the liquid.

Potpourri: Make a batch of plain, unseasoned burger mix and add
whatever seasonings strike your fancy as you're mixing it up! No
need to commit to just one flavor for the whole batch!

From: <szfast@chip.ucdavis.edu>. Fatfree Digest [Volume 9 Issue 7]
June 28, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV U/L to cooking by Burt Ford. 4/95

MMMMM

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--- Maximus/NT 3.01
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Bill Swisher wrote to Dave Drum <=-

keep some on hand for cooking with. It helps that Walgreens carries
the tiny 187 ml bottles of Gallo Family wines.

With just me here I don't buy much wine to drink. But, I do keep a
500ml box of white (Chardonnay) and red (Pinot Noir) in the fridge.
They lay flat and thanks to the way the bladder seals keep forever,
I've had red that was in there for several years since I use a lot more white and at the time the red only came in 3l.

I drink any alcoholic beverage so seldom as to be a "cheap date". Bv)=

Thinking back - the last alcohol I consumed in/as a beverage was at
the last picnic I attended at Dale & Gail's when they were still in
Columbia. Social and all that.

Cooking, that's a different deal. Still, not very often.

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

Title: Rabbit Hunter-Style (Conejo A La Cazadora)
Categories: Game, Pork, Vegetables, Herbs, Wine
Yield: 6 Servings

3 lb Rabbit; jointed
3 tb Olive oil
1 lg Onion; chopped
1 cl Garlic; crushed
4 oz Piece raw ham; jamon serrano
- or prosciutto crudo, diced
2 tb Brandy
4 oz Button mushrooms
14 oz Can chopped tomatoes
6 fl Oz red wine *
1 Bay leaf
2 Sprigs fresh thyme
2 Sprigs fresh parsley
Salt & fresh ground pepper
Chopped parsley: garnish

* Chianti, Sangiovese di Toscanna, or Rioja work well.
A good Zinfandel, too. - UDD

Rinse the rabbit pieces thoroughly and dry well with
kitchen paper. Heat 2 tablespoons of the oil in a
heavy-based flameproof casserole and brown the rabbit
pieces all over. Remove to a plate. Add the remaining oil
and the onion to the pan and cook over a low heat for
about 10 minutes, until transparent. Stir in the garlic
and ham and cook for 2-3 minutes.

Return the rabbit to the casserole. Pour over the brandy,
ignite and shake the pan until the flames die down. Add
the mushrooms and cook for 5 minutes, stirring
occasionally. Add the tomatoes, wine, herbs tied in a
bunch, and salt and pepper to taste. Cover and simmer for
1 to 1-1/2 hours, until the rabbit is tender. If necessary,
remove the lid towards the end of the cooking to reduce
and thicken the sauce. Transfer to a serving dish and
sprinkle with parsley.

UDD NOTE: I skip the flambe' (show-off) step with the
brandy and just proceed without setting off the fire
alarms or wasting good booze.

Servings 6

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

Uncle Dirty Dave's Kitchen

MMMMM

... Turn down the treble, Tom intoned.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dave Drum wrote to Bill Swisher <=-

Cooking, that's a different deal. Still, not very often.

Ahh...heck, I toss a slug of white wine into just about everything except fried eggs...although come to think of it...maybe I could substitute it for that teaspoon of water I dump in the little skillet just before covering... :-)
I spent quite a while scouring thrift stores with my handy 3' tape measure looking for the right size lids, the skillets I prefer aren't sold with lids. Now I have 2, one for here and one for Arizona, they are labeled Calphalon so I assume they came on pots of somesize.

Back from the Kenai. Maybe 2 more trips to go this year. Saw lots of the "S" word on the mountains, wasn't there Saturday when I drove down. In the old days it was called "Termination Dust" since peoples jobs would be terminated soon when it showed up.

___ MultiMail/DOS v0.52

--- Maximus/NT 3.01
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Bill Swisher wrote to Dave Drum <=-

Cooking, that's a different deal. Still, not very often.

Ahh...heck, I toss a slug of white wine into just about everything
except fried eggs...although come to think of it...maybe I could substitute it for that teaspoon of water I dump in the little skillet
just before covering... :-) I spent quite a while scouring thrift
stores with my handy 3' tape measure looking for the right size lids,
the skillets I prefer aren't sold with lids. Now I have 2, one for here and one for Arizona, they are labeled Calphalon so I assume they came
on pots of somesize.

Calaphon is a semi-premium line of non-stick pots 'n pans.

Back from the Kenai. Maybe 2 more trips to go this year. Saw lots of
the "S" word on the mountains, wasn't there Saturday when I drove down.
In the old days it was called "Termination Dust" since peoples jobs
would be terminated soon when it showed up.

You do know why it's called "snow" don't you? The other 4 letter "S"
word was already in use. Bv)=

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

Title: Mud & Snow Tire Cake
Categories: Five, Desserts, Cakes, Dairy
Yield: 9 Servings

1 German chocolate cake mix
13 oz Can Sweetened condensed milk
3/4 Jar of caramel fudge topping
3 Heath candy bars (crushed)
12 oz Carton of whipped topping

Prepare the German chocolate cake per the package
directions.

While still warm, poke holes in top of cake with a fork.
Pour a slightly warmed can of sweetened condensed milk
over top of cake. Spread the caramel fudge ice cream
topping onto the cake.

Spread the whipped topping over the cake.

Top the cake with the crushed Heath candy bars.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... It's Flu season. If you even hiccup near me I'll mace you with lysol.
--- MultiMail/Win v0.52
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