Quoting Dale Shipp to Jim Weller <=-

The only health food drugs I take are ones that my doctor
recommends. AND, I buy them from Amazon for a lot less than
they cost in the healt food store.

I am glad I don't need any drugs other than the rare Aspirin or
Tylenol for occasional back pain unless you count my two (one
pre-dinner and one bedtime) cocktails.

Title: Caribbean Squash And Sweet Potato Stew
1/2 ts Dried red pepper flakes
1/2 ts Ground allspice
16 oz Can tomatos
16 oz Can black beans, drained
1 Limes, cut in wedges

That is lot like some of my pumpkin soups I mentioned recently. I'd
be happy adding sweet potatoes but Roslind doesn't like them very
much.

I've made a project out of researching my Yorkshire heritage.

Re-posting with e added note about bacon grease this will be a first
step. I often resort to bacon grease as today's beef roasts tend to
be overly fat trimmed.

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

Title: Jim's Yorkshire Pudding
Categories: British, Popovers, Side dish, Quickbreads, Beef
Yield: 12 Servings

1 3/4 c Flour
1 ts Salt
1 c Milk; at room temp.
4 Eggs; at room temp.
1 c Water; at room temp.
Beef drippings or melted
-Suet for the pan.

Many Yorkshire pudding recipes in American cook books call for
butter and all milk/no water; that's a Pop-over and not a real
Yorkshire Pud. This pudding needs no butter or fat in the batter
as there is plenty of beef fat in the pan for flavor.

The ingredients are so simple that the final product is a real
surprise to first time cooks 'cause it's SO GOOD!

It used to be the custom in England to cook the pudding in a tray
under the roast and catch all the drippings. You get a tastier
result from making small puddings in muffin trays in a hot oven
after the roast is out as they puff up more and brown nicely.

In olden days it was served before the roast which would be served
with gravy covered potatoes AND bread to stretch out the meat.
Today's diet conscious hosts would usually serve the puddings with
the roast instead of potatoes and bread.

N.B. The ingredients must be at room temp when mixed to maximize
the puffing effect.

Preheat the oven to 400 F

In a bowl, stir together the flour and salt. Make a well in the
centre and pour in the milk. Stir. In another bowl beat the eggs
until fluffy and then add the water. Beat this mixture into the
batter until large bubbles form. [Let stand up to an hour if you
need to finish the roast.]

Heat the muffin tins in the oven. Pour beef drippings or melted
suet into each muffin hole to a depth of 1/4". It should be hot
enough to sizzle but not smoke. Pour in the batter about 5/8" to
3/4" deep. Bake at 400 F for about 20 minutes; reduce heat to 350
F and bake another 10 to 15 minutes. Serve at once with the roast,
gravy, and hot mustard or horseradish.

If you don't have beef drippings on hand, other animal fats
including bacon grease can be used, or even vegetable oil.

Jim Weller

MMMMM



Cheers

Jim


... Science. It's like magic but real.

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JIM WELLER wrote to DALE SHIPP <=-

I've made a project out of researching my Yorkshire heritage.

Have you discovered this site? https://traditional-yorkshire-recipes.info/

I stumbled into it looking for a Yorkshire recipe that wasn't "pudding"
Keeping on mind that pudding means very different things depending on
which side of the Atlantic Ocean one calls home.

Parkin was traditionally cooked on "Plot Night" (5th November) in
Yorkshire and eaten outside around a bonfire. No one really knows why
it's called "Parkin", but as this was a common surname in Yorkshire,
it may have gained this name to indicate its general popularity with
families in the region.

They could have called it gingerbread just as well - UDD

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

Title: Traditional Yorkshire Parkin
Categories: Breads, Grains
Yield: 9 servings

8 oz (225 g) plain flour
8 oz (225 g) medium oatmeal
4 oz (113 g) brown sugar
1 ts (level) ground ginger
4 oz (113 g) butter
8 oz (225 g) black treacle
1 lg Egg
1/2 ts Bicarbonate of soda
5 fl Oz (1/4 pint ) milk

Melt the sugar, butter and syrup over a low heat.

Beat the egg and add to the syrup mix with some of
the milk

Sift the flour, oatmeal and ginger into a bowl and pour
in the syrup mix.

Dissolve the bicarbonate of soda in the remaing milk
and add to the rest of the mix.

Stir well, then transfer the mixture to a greased flat
baking tin, e.g. 11" x 9" x 2" deep

Bake until firm in a moderate (350ºF/175ºC) oven (about
1 hour).

Keep it in a tin for a week before eating - it becomes
deliciously stickier by the day.

Source: Mary Hanson Moore (1980) A Yorkshire Cookbook
published by David & Charles.

RECIPE FROM: https://traditional-yorkshire-recipes.info

Uncle Dirty Dave's Archives

MMMMM

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

Title: Parkin (version 2)
Categories: Breads, Snacks
Yield: 9 servings

8 oz (225 g) self-raising flour;
- two mugs full
4 oz (113 g) light or dark brown
- sugar 1 mug full
2 ts (generous) dried powdered
- ginger
5 ts Bicarbonate of soda
4 oz (113 g) butter or margarine
1 lg Egg; beaten
2 tb Black treacle or molasses
1 c Boiling milk; more as needed

Mix the dry ingredients.

Chop the butter/margarine in small pieces and add to
the bowl.

Add treacle.

Pour the boiling milk over ingredients.

Add the beaten egg and mix all ingredients well.

The boiling milk will melt the margarine/butter and
blend the treacle into the dry ingredients to make a
sticky sponge mix.

Bake the mix in a square baking tin in a medium hot
oven (around mark 6 gas/175ºC electric fan) for 30
minutes or until firm in the middle.

RECIPE FROM: https://traditional-yorkshire-recipes.info

Uncle Dirty Dave's Archives

MMMMM

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On 11-09-21 21:04, Jim Weller <=-
spoke to Dale Shipp about meds <=-

The only health food drugs I take are ones that my doctor
recommends. AND, I buy them from Amazon for a lot less than
they cost in the healt food store.

I am glad I don't need any drugs other than the rare Aspirin or
Tylenol for occasional back pain unless you count my two (one
pre-dinner and one bedtime) cocktails.

My cronic lower back pain would not be touched by aspirin or a
tylenol pill. I take about a dozen script and OTC medicines each day
for a variety of things. On the good side, I have out lived my Dad by
about 5 years, and am getting near to my mother's age when she died.

On a more food note, Gail decided that none of the menu options were
acceptable to her on Wednesday night. SO, I cancelled the reservation
in the restaurant and we went to a small Italian restaurant about ten
miles north of here called Squisto (squ-is-to according to the server).
We wanted a good pizza. The ones they serve here are dismal -- worse
than Pizza Hut. When we got there, they had a much wider menu than just
pizza. We ended up splitting a special sub and getting a side of a
slice of pizza each. The sub was very good -- heated crisp bun and a
good selection of meats. The pizza was also quite good. We were full
enough that one of the two slices came home to be a midnight snack.

This recipe reminds me of something that seems to be of some discussion. Namely, do you brown the meat in a stew or not?

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

Title: Texas Campfire Chili
Categories: Soup/stew, Main dish, Meat
Yield: 4 Servings

1 1/2 lb Trimmed chuck
-- cut into 1/2 inch cubes
1 md Onion; chopped
1 Garlic clove; minced
2 c Spicy tomato juice
1 c Beef broth
1 ts Worcestershire sauce
2 tb Chili powder
1/2 ts Salt
1/4 ts Pepper
1/4 ts Cayenne pepper
1 tb Masa
1 tb Water

Cooking time: 2 1/4 hours

1. Brown meat and onions; drain.

2. Add all ingredients except masa and simmer over low heat for 2
hours, adding more tomato juice if needed.

3. Combine masa with water. Whisk until smooth. Add to bubbling chili
and continue cooking for 15 minutes or until thickened.

4. Garnish with cheese, sour cream and fresh sliced jalapeno, if
desired

* COOKFDN brings you this recipe with permission from:
* Texas Beef Council -- http://www.txbeef.org

MMMMM



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