Since tomorrow is "Thanksgiving" in America there will be much feasting
and wretched excessive eating. Still there will be leftovers for Friday.
Which is where having a microwave comes in very handy.

Several versions/variations on this recipe will be lunch in many homes

I've also posted five recipes for Thanksgiving that use just five
ingredients each and can make up a complete feast (less the pie).

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

Title: Thanksgiving Sandwich
Categories: Five, Breads, Poultry, Potatoes, Pork
Yield: 2 Servings

8 sl Ham
2 sl (thick) leftover turkey
1/2 c Mashed potatoes; as needed
4 sl Wheat bread

Place ham, turkey, and mashed potatoes on a microwave-safe
plate and cook in the microwave until heated through,
about 2 minutes.

Lay out two slices of bread; place 4 slices of ham on each
slice of bread.

Lay out remaining two slices of bread; place 1 slice of
turkey on each slice of bread. Spread 1/2 the potatoes on
top of each turkey slice. Place turkey slice of bread
together with ham slice of bread to form sandwiches.

Recipe by: Nichole Kidd-Mann

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

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//Hello Dave, //

*24.11.21* *6:25:00* in area *COOKING*
*Denis Mosko* Theme *"Microwave Leftovers"*.

Since tomorrow is "Thanksgiving" in America there will be much feasting and wretched excessive eating.

Thanx

Still there will be leftovers for Friday.

Who are leftovers?

Which is where having a microwave comes in very handy.

Is Thanksgiving day @thursday,
Dave?

Several versions/variations on this recipe will be lunch in many homes

and Your? ;)



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Denis Mosko wrote to Dave Drum <=-

Since tomorrow is "Thanksgiving" in America there will be much feasting and wretched excessive eating.

Thanx

Still there will be leftovers for Friday.

Who are leftovers?

Leftovers are surplus foods remaining unconsumed at the end of a meal,
which may be put in containers with the intention of eating later.
Inedible remains like bones are considered waste, not leftovers. (But
bones and any clinging scraps of meat may be saved/used for making soup
stock.) Depending on the situation, the amount of food, and the type of
food, leftovers may be saved or thrown away.

The use of leftovers depends on where the meal was eaten, the preferences
of the diner, and the local culture. Leftovers from meals at home are
often eaten later. This is facilitated by the private environment and convenience of airtight containers and refrigeration. People may eat
leftovers directly from the refrigerator, reheat them, or use them as ingredients to make a new dish.

At restaurants, uneaten food from meals is sometimes taken by diners
for later consumption. In the United States, such food is put in a
so-called "doggy bag", notionally to feed to pets, whether or not it is actually fed to a pet in actuality or consumed later by the customer.

New dishes made from leftovers are common in world cuisine. People
invented many such dishes before refrigeration and reliable airtight
containers existed. Besides capturing nutrition from otherwise inedible
bones, stocks and broths provide a base for leftover scraps too small to
be a meal themselves. Casseroles, paella, fried rice, Shepherd
pies, and pizza can also be used for this purpose, and may even
have been invented as a means of reusing leftovers.["planovers"]

Which is where having a microwave comes in very handy.

Is Thanksgiving day @thursday, Dave?

Yes, it is. The date may change but U.S. Thanksgiving is always on the
fourth Thursday of November. Canadian Thanksgiving is on the second
Monday of October.

At some holiday meals, such as Christmas and Thanksgiving in the United
States, it is customary to prepare much more food than necessary,
specifically so the host can send leftovers home with guests. Cold
turkey is archetypal in the United States as a Thanksgiving leftover,
with turkey meat often reappearing in sandwiches, soups, and casseroles
for several days after the feast.

Several versions/variations on this recipe will be lunch in many homes

and Your? ;)

Not in my home. I am going to a friend's home to share in their feast.

I'll be taking a bottle of wine for the host's wife and a side dish of cranberry-walnut relish (already posted in the 5 ingredient recipes for Thanksgiving) but, here's another version without nuts:

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

Title: Lemony Cranberry Relish
Categories: Five, Fruits, Citrus, Relishes
Yield: 2 cups

12 oz (340g) bag fresh cranberries
1 Lemon; thin-skinned, coarse
- chopped, seeded *
1/2 c (100g) granulated sugar
pn Salt

Rinse and drain the cranberries, then pick out and
discard any squishy ones. In a food processor, pulse the
cranberries, lemon, sugar and salt until finely chopped.

You can serve this immediately or transfer to an
airtight container and refrigerate for up to 48 hours,
or until ready to serve. As it sits, the sugar will
dissolve and the fruit will release liquid, creating a
sweet-tart sauciness.

* Thin-skinned lemons will yield slightly under
pressure, whereas thick-skinned lemons will feel hard.

By: Eric Kim

Yield: 2 cups

RECIPE FROM: https://cooking.nytimes.com

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//Hello Dave, //

*25.11.21* *11:06:12* in area *COOKING*
*Denis Mosko* Theme *"Microwave Leftovers"*.

Which is where having a microwave comes in very handy.

Is Thanksgiving day @thursday, Dave?

Yes, it is. The date may change but U.S. Thanksgiving is always on the fourth Thursday of November. Canadian Thanksgiving is on the second
Monday of October.

0) 4th Thursday of November-2021 is 25th :)
Happy thanksgiving day!

At some holiday meals, such as Christmas and Thanksgiving in the United States, it is customary to prepare much more food than necessary, specifically so the host can send leftovers home with guests. Cold turkey is archetypal in the United States as a Thanksgiving leftover, with
turkey meat often reappearing in sandwiches, soups, and casseroles for several days after the feast.

^^^^^?

1) What is cold turkey? I know what turkey is metal thing for prepare of coffee.

2) What is "Shepherd pies"? Reply with example, Dave.


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Denis Mosko wrote to Dave Drum <=-

turkey meat often reappearing in sandwiches, soups, and casseroles
for several days after the feast.

^^^^^?

Feast: (noun) a large meal, typically one in celebration of something.

1) What is cold turkey? I know what turkey is metal thing for prepare
of coffee.

Turkey: either of two species of birds classified as members of either
the family Phasianidae or Meleagrididae (order Galliformes). The best
known is the common turkey (Meleagris gallopavo), a native game bird
of North America that has been widely domesticated for the table.

Domestication of the common turkey was probably begun by the Indians
of pre-Columbian Mexico. The birds were first taken to Spain about
1519, and from Spain they spread throughout Europe, reaching England
in 1541. When the bird became popular in England, the name turkey-cock, formerly used for the guinea fowl of Islamic (or "Turkish") lands, was transferred to it. English colonists then introduced European-bred
strains of the turkey to eastern North America in the 17th century.

From: https://www.britannica.com/animal/turkey-bird

2) What is "Shepherd pies"? Reply with example, Dave.

Shepherd's Pie is made with lamb or mutton. A similar dish made with
beef or other meat is called a "cottage pie".

Stick around, we'll educate you in colloquial American English and U.S. cookery. Bv)=

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

Title: Easy Shepherd's Pie
Categories: Lamb/mutton, Potatoes, Vegetables
Yield: 4 Servings

2 lb Potatoes; peeled, quartered
8 tb Butter
1 md Onion; chopped
2 c Vegetables; diced carrots,
- corn, peas
1 1/2 lb Minced lamb
1/2 c Broth
1 ts Worcestershire sauce
Salt & pepper; seasonings
- of choice

BOIL THE POTATOES: Place the peeled and quartered
potatoes in medium sized pot. Cover with at least an
inch of cold water. Add a teaspoon of salt. Bring to a
boil, reduce to a simmer, and cook until tender (about
20 minutes).

SAUTE VEGETABLES: While the potatoes are cooking, melt 4
tablespoons of the butter in a large sauté pan on medium
heat. Add the chopped onions and cook until tender,
about 6 to 10 minutes.

If you are including vegetables, add them according to
their cooking time. Carrots should be cooked with the
onions, because they take as long to cook as the onions
do.

If you are including peas or corn, add them toward the
end of the cooking of the onions, or after the meat
starts to cook, as they take very little cooking time.

ADD THE GROUND MEAT, THEN WORCESTERSHIRE SAUCE AND
BROTH: Add meat to the pan with the onions and
vegetables. Cook until no longer pink. Season with salt
and pepper.

Add the Worcestershire sauce and broth. Bring the broth
to a simmer and reduce heat to low. Cook uncovered for
10 minutes, adding more broth if necessary to keep the
meat from drying out.

MASH THE COOKED POTATOES: When the potatoes are done
cooking (a fork can easily pierce), remove them from the
pot and place them in a bowl with the remaining 4 Tbsp
of butter. Mash with a fork or potato masher, and season
with salt and pepper to taste.

LAYER THE MEAT MIXTURE AND MASHED POTATOES IN A
CASSEROLE DISH: Set oven @ 400ºF/205ºC. Spread the beef,
onions, and vegetables (if using) in an even layer in a
large baking dish (9" x 13" casserole).

Spread the mashed potatoes over the top of the ground
beef. Rough up the surface of the mashed potatoes with a
fork so there are peaks that will get well browned. You
can even use a fork to make creative designs in the
mashed potatoes.

BAKE IN OVEN: Place in a 400ºF/205ºC oven and cook until
browned and bubbling, about 30 minutes. If necessary,
broil for the last few minutes to help the surface of
the mashed potatoes brown.

(Be careful when broiling using Pyrex or glass dishes,
they have been known to shatter under the high heat of
the broiler. It's not a worry if you are using a ceramic
or metal casserole dish.)

SUGGESTED VARIATIONS: Put a layer of creamed corn
between the ground beef and the mashed potatoes.

Sprinkle grated cheddar cheese over the top of the
mashed potatoes before baking.

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

Uncle Dirty Dave's Kitchen

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//Hello Dave, //

*05.02.2036* *6:28:16* in area *COOKING*
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skip

we'll educate you in colloquial American English

Yes, educate me in colloquail English cookery!

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Denis Mosko wrote to Dave Drum <=-

we'll educate you in colloquial American English

Yes, educate me in colloquail English cookery!

It's an ongoing process, Denis. When you see something you don't know
about you ask questions and we give answers. Sort of like life itself.

Bv)=

I'm sure you know how to "bake" potatoes in the microwave. But if you
have never done it - here's a primer:

Choose the right type of potato. Russet potatoes - also known as Idaho
or baking potatoes - are the best potatoes for baking in the microwave.
This is due to their high starch content, which yields extra fluffy
baked potatoes. If you don't have Russets, the next best thing are yellow-fleshed potatoes - such as Yukon Gold - which are moderately
starchy and yield a creamy, slightly dense baked potato.

Wash the potato. It is important to give your potato a good wash before microwaving, especially if you're planning on eating the skin. Be sure
to remove any stubborn dirt. If you have one, a bristled scrubbing brush
is great for cleaning potatoes. After washing, pat the potato dry with a
clean paper towel.

Season the potato. (optional) Rub a little olive oil into the skin of
the potato, then sprinkle with salt and pepper. This gives the potato a
little extra flavor and will help to crisp up the skin.

Prick the potato with a fork. This allows steam to escape and prevents
the potato from exploding in the microwave. You should aim to prick the
potato three or four times on each area: top, bottom, and two sides. Alternatively, you can cut a deep "X" onto the top of the potato, using
a knife. I like to pierce the potato on opposite sides and opposite ends
so that as it cooks the escaping steam makes the potato spin on the dish.
This isn't necessary but it's a fun thing to do.

Place the potato on a microwavable plate. If you want, you can wrap the
potato in some wet paper towel first. This will help to keep the potato
moist and prevent it from shrinking, but it will also result in softer
skin.

Put the plate in the microwave and choose a cooking time. Cooking times
will vary depending on the size of the potato and the power of the
microwave. Most medium to large potatoes will take between 8-12 minutes
to cook at full power.

* Try putting the potato in for 5 minutes to begin with, then take it
out and turn it over so that both sides cook evenly. Place it back in
the microwave for another 3-5 minutes, depending on how soft it is
already. After that, if it still doesn't feel fully cooked, continue to microwave it in 1 minute bursts, checking after each minute.

* If you are cooking multiple potatoes at once, you will need to
increase the cooking time by about two-thirds. For example, if one
large potato takes 10 minutes to cook, two large potatoes would take
between 16-17 minutes.

Check if the potato is cooked. You can check if a potato is cooked by
sticking a fork in the center; if the fork goes in easily, but the
center is still a little firm, the potato is ready. When in doubt, it is
best to err on the side of undercooking, as an overcooked potato may
burn or explode in the microwave.

Let the potato rest for five minutes. This allows the core of the potato
to finish cooking using the heat that is trapped in the inner layers. It
also helps it to become fluffy on the inside without over-drying on the outside. Wrapping it in aluminum foil after taking it out of the
microwave will speed up this process. Just be careful when touching the
potato - it will be extremely hot!

* If you are saving a potato for someone who's running late, wrapping
the potato in aluminum foil will keep it warm for a remarkably long
time. Just be sure to do this as soon as it comes out of the microwave,
to conserve as much heat as possible.

Serve the potato. Cut the potato open and garnish it with your favorite toppings. Keep it simple with butter, salt and a little grated cheese,
or jazz it up with some sour cream, green onions or chives and some
crispy bacon. For a more complete meal, top the potato with a generous
helping of chilli con carne or some fluffy scrambled eggs.

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

Title: Life Goes On Mexican Twice-Baked Potatoes
Categories: Potatoes, Beef, Vegetables, Beans, Cheese
Yield: 2 Servings

2 lg Russet potatoes
1/2 lb Ground beef
4 oz Can sliced black olives;
- drained
1/4 md Onion; diced small
14 1/2 oz Can black beans; drained,
- rinsed
1 1/2 tb Taco seasoning; bought or
- done in yur kitchen
1/2 c Sour cream
Salt & pepper
2 c Cheddar cheese

MMMMM-----------------------SRIRACHA CREMA----------------------------
1/3 c Sour cream
2 tb Sriracha sauce; to taste
2 tb Milk; enough to make it thin
- enough to drizzle

MMMMM--------------------------TO SERVE-------------------------------
Salsa
Avocado
Thin-sliced scallions
Sriracha crema

Heat the oven to 400ºF/205ºC

Line a baking sheet with aluminum foil. Scrub the
potatoes clean and prick all over with a fork. Rub all
over with olive oil and sprinkle with salt and pepper.
Arrange the potatoes on the baking sheet and bake for an
hour. Allow to cool enough to handle.

While the potatoes are cooking, prepare the filling. Warm
a little oil in a skillet over medium heat. Add the diced
onion and saute until soft, about 5-10 minutes. Add the
ground meat and taco seasoning and cook until it’s
thoroughly browned, 5 to 7 minutes.

Add the black beans, and cook until warmed through,
another couple of minutes. Remove the pan from heat.

When the potatoes are cooked and have cooled just enough
to handle, cut them in half and scoop out the insides,
creating a hollowed-out shell about 1/4" thick. Arrange
the shells in rows on the baking sheet.

Combine the potato insides and the sour cream in a large
bowl. Mash until the sour cream is fully incorporated and
the potatoes are creamy (add more sour cream for a richer
filling). Fold in 1 cup of the cheese the sliced olives
and the ground meat mixture.

Divide the mashed potato filling evenly between the
potato shells (you’ll have more than you need). *
Sprinkle the tops with the remaining cheese.

Return the potatoes to the oven and bake for an
additional 10 to 15 minutes, until the cheese has melted
and the potatoes are warm. Cool briefly, then top with a
little salsa, sliced scallions, sliced avocado and a
drizzle of the sriracha crema.

* You will end up with more stuffing than you can fit
into the potatoes, but it's super delicious reheated for
lunch, or you can top the leftovers with a fried egg or
two and some hot sauce for another easy weeknight meal.
If you have Mexican crema handy, use that to make the
sriracha crema instead of the the milk and sour cream.

FROM: Circle B Kitchen

Serves 2-3

RECIPE FROM: https://circle-b-kitchen.squarespace.com

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