Quoting Dale Shipp to Denis Mosko <=-

1 c Fine Egg Noodles

Which that "Fine Egg Noodles" is swapable?

I suspect that the author of that recipe either meant "a good brand
of egg noodles" or more likely "thin egg noodles".

Yeah, fine noodles are thin noodles.

For some reason I often see posts addressed to Denis but not his
original message. I wonder if I am missing other peoples' posts as
well.

Hey Dave, you often check multiple BBSs. Is Doc's receiving and
propagating everything?

The last of both my Korean and my tofu recipes (for the time being):

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

Title: Potato, Tofu And Clam Stew (Jogaetang)
Categories: Korean, Tofu, Clams, Stews
Yield: 1 serving

150 g Potatoes
40 g Tofu
5 Clams
2 Red chili
2 Green onion
1 Piece of sea tangle
1 tb Ground garlic
Salt
Pepper

Peel the potato. Cut it into 4 or 5 according to the size. Cut the
tofu into dice. Red chili should be cut diagonally and the green
onion in 3cm lengths. Boil some water with sea-tangle in a pot. When
it boils, put the clams. When the shells open up, take out the clams
and the sea tangle. Leave the soup. Put the potato in. When the
potatoes are cooked, put the cooked tofu, red chili, minced garlic,
clams and bite-size sea tangle, and boil. Add salt and pepper to
taste.

yorizori.com

MMMMM


Cheers

Jim


... Climate Scientists Quietly Looking for Different Planet to Live On

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On 10-12-21 22:33, Jim Weller <=-
spoke to Dale Shipp about fine noodles <=-

Quoting Dale Shipp to Denis Mosko <=-

1 c Fine Egg Noodles

Which that "Fine Egg Noodles" is swapable?

I suspect that the author of that recipe either meant "a good brand
of egg noodles" or more likely "thin egg noodles".

Yeah, fine noodles are thin noodles.

For some reason I often see posts addressed to Denis but not his
original message. I wonder if I am missing other peoples' posts as
well.

I just went to DOC's and searched for messages from Denis Mosko. There
was one on 4/26/2021, and then a gap to 9/13/2021 with 14 from then to 10/13/2021. Since you down load QWK from DOC's I don't know why you did
not get them.

Hey Dave, you often check multiple BBSs. Is Doc's receiving and propagating everything?

Good question.

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

Title: Hungarian Beef Goulash with Potato Dumplings
Categories: Hungarian, Beef, Stew
Yield: 6 servings

MMMMM------------------------BEEF GOULASH-----------------------------
1 Clove garlic; minced
1/2 ts Salt
4 oz Butter
1 1/2 lb Onions; chopped
1 1/2 tb Hungarian paprika
1 1/2 lb Lean beef; cut into
-2 inch pieces
1 c Water; as needed
Salt to taste

MMMMM-------------------------DUMPLINGS------------------------------
2 lb Potatoes; grated
3 tb Flour
1 ts Cornstarch
1 pn Nutmeg
1 pn Salt
2 Egg yolks; lightly beaten
Flour to coat dumplings
2 c Stale bread crumbs
1/4 c Butter

FOR THE GOULASH:

In a small bowl, mash the garlic and salt into a puree. Melt the
butter in a large skillet over medium-high heat. Saute the onions to
a golden brown. Add garlic/salt mixture and paprika and mix well.
Add the meat. Reduce heat to medium, cover and cook for 1 1/2 hours,
stirring frequently to prevent meat from sticking. Once or twice,
add water in 1/2 cup quantities as needed to keep goulash moist.
Season to taste.

FOR THE POTATO DUMPLINGS:

In a 4 qt saucepan, bring 3 qt water and 1 teaspoon salt to a slow
boil, Meanwhile, in a large bowl, mix the grated potatoes, flour,
cornstarch, nutmeg and salt. Add the egg yolks and mix thoroughly.
Place about a quarter of a cup of flour in a dish. Form dumplings the
size of a golf ball and roll in the flour to coat. Drop the dumplings
into slow-boiling water, cook uncovered for 10 minutes. Remove the
dumplings with a slotted spoon and drain. Meanwhile, melt the butter
in a medium skillet, add bread crumbs and stir while heating until
browned. roll the drained dumplings in bread crumbs. Serve alongside
goulash.

NOTE: If first dumpling falls apart in the boiling water, add flour
to the dumpling mixture until dumplings hold togedther in the water.

This recipe from The Atcheson, Topeka, & Santa Fe Railway System.

FROM: DINING BY RAIL by James D. Porterfield. Pub by St. Martin's
Press of New York - 1993. ISBN 0-312-08768-3

Shared by Robert Rostrup
Submitted By "THE FOOD OF GREECE" BY VILMA LIACOURAS CHANTILES. AVENEL
BOOKS, NEW

MMMMM


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JIM WELLER wrote to DALE SHIPP <=-

For some reason I often see posts addressed to Denis but not his
original message. I wonder if I am missing other peoples' posts as
well.

Hey Dave, you often check multiple BBSs. Is Doc's receiving and propagating everything?

I have no earthly idea. Some stuff was not showing up at Sean's Outpost.
But, that was an internal problem with his software. Doc's still is not carrying the Recipes echo -- after telling me he was going to fix the
problem. I've a feeling his feed doesn't carry it but does carry the far
right wing political echoes that Ed likes.

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

Title: Doc Boyle's Bar-B-Q
Categories: Pork, Bbq, Sauces, Chilies, Citrus
Yield: 3 Servings

3 lb Pork roast; fat trimmed,
- boiled, cooled, shredded
- by your own little fingers
- so as to be stringy
1 md Onion; chopped fine
1 cl Garlic; minced
2 tb Oil
2 tb Brown sugar
1 tb Horseradish
2 tb Vinegar
1/8 ts Black pepper
1/8 ts Cayenne pepper
1/2 tb Dry mustard
1 ts Salt
1/2 c Celery
1 c Water
4 tb Real-Lemon concentrate
1 c Red Gold Sriracha catsup
3 tb Worcestershire sauce

To prepare: Cook onion and garlic in oil until lightly
brown. Add dry ingredients and blend in. Add remainder.
Simmer slowly for 1 to 2 hours.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... This much I know. If you are what you eat, then I only wanna eat good stuff --- MultiMail/Win v0.52
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Dave Drum wrote to JIM WELLER <=-

I have no earthly idea. Some stuff was not showing up at Sean's
Outpost. But, that was an internal problem with his software.

That issue is going to be fixed shortly...

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

Title: Corsican Cheesecake (Fiadone)
Categories: Cheesecake
Yield: 16 Servings

2 Lemons; grated zest only
6 lg Eggs; separated
2/3 c Sugar
2 ts Vanilla extract
2 lb Whole-milk ricotta
Unsalted butter
Flour for pan
Confectioners' sugar
Fresh fruit; garnish

1. Heat oven to 325'F. Blanch lemon zest in boiling water briefly and
plunge into cold water; drain well. Beat egg yolks, sugar and vanilla
extract in bowl of electric mixer at high speed until thick and
lemon-colored, about 3 minutes.

2. Cream ricotta cheese in food processor fitted with metal blade
until smooth. Gradually incorporate ricotta and lemon zest into egg
yolk mixture, beating on low speed. Beat until smooth.

3. Beat egg whites in bowl of an electric mixer at top speed until
stiff but not dry. By hand, whisk 1/3 of egg whites into cheese
mixture and combine thoroughly. Gently fold in remaining egg whites
with rubber spatula. Do not overmix, but be sure that mixture is well
blended and no streaks of white remain.

4. Pour batter into buttered and floured 9-inch springform pan. Place
pan in center of oven; bake until cheesecake is a deep golden brown,
pulls away from sides of pan, and a toothpick inserted in center
comes out clean, about 1 hour and 30 minutes. Transfer to a rack to
cool.

5. Once cooled, cover cheesecake with plastic wrap; refrigerate. (The
cake can be made 1 day in advance.) To serve, release sides of
springform pan, leaving cheesecake on pan base. Sprinkle top with
confectioners' sugar and garnish with fresh fruit.

Source: Patricia Wells at Home in Provence" (printed in the Chicago
Tribune, February 26, 1997) Posted to MM-Recipes Digest V4 #060 by
Linda Place <placel@worldnet.att.net> on Feb 28, 1997.

MMMMM

-- Sean

... All is well with him who is beloved by his neighbors. - George Herbert
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Sean Dennis wrote to Dave Drum <=-

I have no earthly idea. Some stuff was not showing up at Sean's
Outpost. But, that was an internal problem with his software.

That issue is going to be fixed shortly...

The operative word in my statement is "was". I've not noticed a problem
for the past couple weeks - so you may have fixed it (or it fixed itself) shortly after I brought it to your attention. Murphy is still with us.

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

Title: Murphy Casserole
Categories: Five, Pasta, Cheese, Tomato, Pork
Yield: 6 Servings

32 oz Stewed tomatoes
1 lb Bacon
1/4 c Onions; chopped
8 oz Velveeta "cheese"
2 c Cooked macaroni

Fry bacon; drain grease. Add stewed tomatoes and cheese
pieces; melt cheese, stirring often. Mix all ingredients
together in rectangle pan with cheese slices on top.

Bake at 350ºF/175ºC for 20 minutes or until cheese has
melted. Serve hot with dinner rolls and salad.

Posted for you by: Bill Webster

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Honesty is the best image. -- Tom Wilson
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