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

Title: Autumn Harvest Couscous
Categories: Vegetarian, Main dish
Yield: 8 Servings

6 md Leeks with 4 inches of
-greens left on
1 tb White vinegar
12 c Vegetable broth
4 tb Olive oil
8 lg Cilantro sprigs; washed,
6 -roots and stems bruised
9 Garlic cloves; peeled and
-lightly bruised
3 Cinnamon sticks; each 3 "
-long
2 ts Cumin
2 ts Curry powder
1/4 ts Saffron threads; crumbled
1 ts Coarse salt
6 md Carrots; peeled, halved]
-lengthwise, and cut into
-2" lengths
3 Russet potatoes; peeled and
-cut into quarters
1/2 lb Turnips, small, white;
-peeled and quartered
3 sm Yellow onions; peeled and
-halved
2 md Zucchinis;ends trimmed
3 lg Tomatoes, ripe; cored and
-quartered
1 cn Garbanzo beans (16 oz);
-rinsed and drained
1 c Pitted prunes; halved
1/2 c Golden raisins
3 tb Cilantro leaves; chopped
8 c Couscous; cooked

1. Trim roots off leeks. Cut a 2-inch "X"{ throught he white bulb
and a 3-inch "X" through the green ends.
Place leeks in a bowl and cover with water and 1 T vinegar.Soak for
30 minutes to remove any sand.Drain and rinse under running water.
Reserve.

2. While the leeks are soaking, prepare athe seasoned broth. Place
broth, olvie oil, cilantro sprigs, garlic, cinnamon sticks,
cumin,ciurry powder, saffron and salt in a very large, heavy pot.
Bring to a boil, reduce heat and simmer for 30 minutes.

3. Place reserved leeks, carrots, potatoes, turnips and onions into
the broth. Bring to a boil, reduce heat and simmer for 30 minutes.

4. Using a potato peeler, peel zucchini lengthwise at intervals to
make 3 or 4 stripes in the skin. Cut zucchii into 1 1/2-inch lengths.

5. Add zucchini, tomatoes, garbanzos, prunes and raisins.Stir gently
so that vegetables don't break up.
Cook for 30 minutes.

6. Just before serving, gently heat vegetables and broth through.
Stir in 3 TBS of the chopped cilantro.
Spoon cooked couscous into shallow bowls and top with vegetables and
broth. Garnish with the remaining tablespoon of chopped cilantro.
Serve hot.

Per serving: 526 cal; 9 g fat; 0 chol

Parade Magazine, Oct. 24, 1993/MM by DEEANNE

MMMMM

-- Sean

... Who gossips to you will gossip to all of you.

--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to All:

Title: Autumn Harvest Couscous

I think this recipe was a paste-o. Here's a recipe with a title that
matches the subject line.

---------- Recipe via Meal-Master (tm) v8.02

Title: Autumn Rarebit Soup
Categories: Soups, Vegetables, Cheese
Yield: 6 Servings

5 c Pumpkin or squash; cooked
2 1/2 c Chicken stock
1 1/2 c Light beer
2 tb Butter
1 lg Onion; chopped
3 cl Garlic; crushed
1 c Sharp Cheddar cheese;
- shredded
1/4 c Pumpkin seeds
Salt & pepper

Dotted throughout Canada are small inns that care passionately
about the food they serve. This velvety fall soup offers a warm
welcome to guests at the Orchid Trail Inn near Wiarton, Ontario.

In large heavy saucepan, bring pumpkin and stock to a boil; reduce
heat to medium, cover and simmer for 15 minutes or until tender. In
a blender or food processor, puree in batches.

In clean saucepan, combine pumpkin puree with beer; bring to boil
over medium heat, stirring often. Reduce heat and simmer for
5 minutes.

Meanwhile, in a small skillet, melt butter over medium low heat,
cook onion and garlic; stirring, until softened, about 5 minutes.
Add to pumpkin mixture; stir in cheese and simmer gently, partially
covered, for 20 minutes.

Meanwhile in skillet over medium heat, cook pumpkin seeds, shaking
pan often, for 7 to 10 minutes or until golden brown and toasted.

Season soup with salt to taste. Garnish with pepper and pumpkin
seeds.

Recipe by Elizabeth Baird

Recipe FROM: Orchid Trail Inn, Wiarton, Ontario

Posted by: Anne MacLellan

-----


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ben Collver wrote to Sean Dennis <=-

I think this recipe was a paste-o. Here's a recipe with a title that matches the subject line.

Title: Autumn Rarebit Soup

Yeah, that was a keycombo fumble. I was really tired when I was posting
those recipes. I've been running around today with doctors' appointments and what-not for the last six hours, driving all over, and I'm exhausted. I remember when I really enjoyed doing that...

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

Title: Couscous 'n' Garlic Shrimp
Categories: Seafood, Pasta, Citrus, Vegetables, Cheese
Yield: 5 Servings

24 lg Shrimp
1 tb Olive oil
4 cl Garlic; minced
1 ts Dried tarragon; crushed
1/2 ts Dried thyme; crushed
1/4 ts Old Bay seasoning
5 2/3 oz Pkg. toasted pine nut
- flavored couscous mix
1 1/4 c Chicken broth
8 oz Jar oil-packed dried
- tomatoes; drained, chopped
2/3 c Sliced green onions
1/3 c Lemon juice
1/4 c Butter, melted
6 oz Pkg. fresh baby spinach
12 Pitted olives; halved
1 tb Snipped fresh parsley (opt)
Shredded Parmesan cheese

Thaw shrimp, if frozen. Peel and devein, if necessary. Rinse
shrimp; pat dry. Place shrimp in a large self-sealing
plastic bag. Add oil, garlic, tarragon, thyme, and Old Bay
seasoning. Seal bag and turn to coat shrimp evenly. Marinate
in refrigerator for 1 hour.

Prepare couscous according to package directions using the
1-1/4 cups broth in place of water. Stir tomatoes and onions
into couscous. Set aside. In a bowl combine lemon juice and
butter; set aside. In a large skillet cook and stir shrimp
with marinade over medium heat for 3 to 5 minutes or until
shrimp turn opaque. Pour half of the butter mixture over
shrimp. To serve, divide spinach among individual bowls.
Spoon couscous mixture on spinach. Arrange shrimp on
couscous; spoon remaining butter mixture over all. Sprinkle
with olives, parsley (if desired), and Parmesan.

Makes 4 to 6 servings

Better Homes & Gardens | April 2011

MM Format by Dave Drum - 15 April 2011

Uncle Dirty Dave's Archives

MMMMM

-- Sean

... Old bakers never die, they just quit making dough!

--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi again, Sean :-)

Sean Dennis wrote to Ben Collver:

Tomorrow (Thursday), I have four appointments in a row at the VA. Not my favorite way to spend the day but it saves me gas not having to drive to a bunch of appointments seperately. Bringing my little (12.6") laptop with me
to help me pass the two hours between the third and fourth appointment.

Here's a couscous-involved recipe I'd like to try sometime as I love both chicken and artichokes.

Title: Couscous with Chicken and Artichokes

Wow that's a lot of time at the VA. Was the laptop offline? Or do you
have connectivity while you wait? Back when i was house sitting, my
laptop worked surprisingly well tethered to the phone acting as a WIFI
hotspot.

Here's an artichoke & chicken recipe. No couscous in this one.

* Exported from MasterCook *


MMMMM-----Meal-Master - formatted by MMCONV 2.00

Title: Chicken Breasts & Artichokes With Fettuccini
Categories: Chicken, Pasta
Servings: 4

4 Chicken breast halves;
- skinless, boneless
Salt & pepper
6 tb Butter
1 c Chicken broth
2 tb Sherry wine vinegar or
- red wine vinegar;
- up to 3 tb
1 Can Maria artichoke hearts;
- drained & rinsed
1/2 c Heavy cream
1 lb Fettuccine
1 Egg yolk
1 tb Water
1 tb Fresh parsley; chopped

Rinse and dry chicken breasts, salt, and pepper. Melt 1 tb butter in non-aluminum skillet over low heat. Add chicken and sprinkle with
1 tb vinegar. Cover and cook over low heat until cooked, 3 minutes
each side. Remove and keep warm covered with foil.

Add 1 tb butter to skillet, add artichoke hearts and saute until
warmed. Remove and set aside.

Deglaze pan by stirring 1 tb vinegar into skillet. Add chicken broth
and simmer, stirring until broth is reduced by half. Add cream,
stirring, and reduce liquid again by 1/3rd. Boil and drain fettuccine
and reserve.

In saucepan, toss with remaining 4 tb butter. Season to taste. Beat
egg yolk in small bowl with 1 tb cold water until foamy, whisk into
hot sauce. Remove skillet from heat, whisking constantly. Sauce must
not boil after egg is added. Can add more vinegar to taste. Season as
desired. Stir in parsley.

Arrange chicken and artichokes on bed of fettuccine. Serve with green
salad.

MMMMM


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Ben Collver:

Yeah, that was a keycombo fumble. I was really tired when I was posting those recipes. I've been running around today with doctors' appointments and
what-not for the last six hours, driving all over, and I'm exhausted. I remember when I really enjoyed doing that...

I don't think i ever enjoyed running around to a bunch of doctor
appointments. Kudos for taking care of yourself. Here is another
couscous cake recipe.

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

Title: Apricot Mango Cake
Categories: Cakes
Yield: 1 Cake

MMMMM-----------------------COUSCOUS CRUST----------------------------
1 1/4 c Couscous
1 1/2 c Turbinado sugar
2 1/2 c Reserved mango water

MMMMM------------------------MANGO PUREE-----------------------------
1/3 lb Dried mangoes
1/4 c Unsulfured dried apricots
3 c Water
20 oz Extra firm tofu (2 bricks)
1/4 c All-fruit apricot preserves
Pecans; toasted, chopped

You need a springform pan.

This is an adaptation of the chocolate couscous cake recipe in
Friendly Foods. It's designed to take advantage of the lovely dried
mangos at our co-op, and so it's kind of expensive, but very tasty.
It would be fine with just apricots too, of course.

Couscous Crust:

Simmer all of this together until it becomes the consistency of thick
oatmeal, then add 1/2 ts vanilla extract. Let cool and spread in the
springform pan. Let set while you make the rest of the stuff.

Mango Puree:

Simmer dried fruit in about 3 cups of water. Press all of the water
out of the softened dried fruit. Reserve about 1/3rd of the fruit for
topping. Puree in a food processor Mori-Nu low fat extra firm tofu
and the rest of the fruit. Drop in spoonfuls onto the 'crust', and
spread very gently to form a smooth layer.

Puree the reserved fruit and about 1/4 c all-fruit apricot preserves,
adding enough liquid (mango water) to make a thick glaze. Spread on
top of the tofu layer. Sprinkle with chopped, toasted pecans. Let set
for at least 2 hours and slice carefully.

Now, when I made this, it had 1/2 cup toasted pecans, ground to a
coarse meal, spread between the layers and sprinkled on top. Mea
maxima culpa. You can leave them off and it will be just fine.

MMMMM


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ben Collver wrote to Sean Dennis <=-

I don't think i ever enjoyed running around to a bunch of doctor appointments. Kudos for taking care of yourself. Here is another couscous cake recipe.

Tomorrow (Thursday), I have four appointments in a row at the VA. Not my favorite way to spend the day but it saves me gas not having to drive to a bunch of appointments seperately. Bringing my little (12.6") laptop with me
to help me pass the two hours between the third and fourth appointment.

Title: Apricot Mango Cake

I don't recall ever having a cake with a couscous crust but it makes sense. Sounds like it'd be a very fine crust.

Here's a couscous-involved recipe I'd like to try sometime as I love both chicken and artichokes.

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

Title: Couscous with Chicken and Artichokes
Categories: Poultry
Yield: 4 Servings

1 c Plain yogurt
1 Tomato; seeded and chopped
2 tb Chives; chopped and divided
Salt and pepper
1 Jar (170-ml) artichokes
-(marinated); quartered,
-drained
2 tb Vegetable oil; divided
1 md Onion; chopped
2 Cloves garlic; chopped
1 md Red bell pepper;
-chopped
1 1/2 c Chicken stock
1 1/2 c Couscous
1/3 c Currants
2 tb Sun-dried tomatoes;
-oil-packed; drained and
-chopped
2 tb Pine nuts
1 Whole chicken breast without
-skin; cut into strips

From: howard.mann@deepcove.com

Date: Mon, 25 Mar 96 22:43:16

Recipe By: Vancouver Sun In small bowl, combine yoghurt, tomato a 1
tablespoon chives. Add salt and peper to taste and set aside. Cut
artichoke pieces in half,set aside.

In large saucepan, heat 1 tablespoon (15 ml) oil. Add onion and
garlic; saute for 3 minutes. Add red pepper, saute for 2 minutes. Add
chicken stock; cover and bring to a boil. Stir in couscous, currants,
sun-dried tomatoes and artichokes. Cover and remove from heat. Let
stand 5 minutes.

Meanwhile, toast pinenuts in large frying pan for 2 to 3 minutes or
until lightly browned. Remove and set aside.

In same frying pan, heat remaining 1 tablespoon (15 ml) over medium
high heat. Add chicken and saute for 3 minutes or until no longer
pink inside. Stir chicken, pine nuts and salt and pepper to taste
into couscous mixture. Remove to platter and garnish with remaining
chives. Serve with yoghurt mixture.

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

From the MasterCook recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

MMMMM

-- Sean

... Give a fish a man and he'll eat for weeks!

--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,

I think this recipe was a paste-o. Here's a recipe with a title that matches the subject line.

Title: Autumn Rarebit Soup

Yeah, that was a keycombo fumble. I was really tired when I was
posting those recipes. I've been running around today with doctors' appointments and what-not for the last six hours, driving all over,
and I'm exhausted. I remember when I really enjoyed doing that...

This is the first Fido I've gotten in about 3 weeks. Missed it but been
busy getting ready, then hitting the road last Wednesday. Went up to
western NY to visit my MIL, Stephen's siblings and their spouses. While
there we had 3 of our favorite meals from that area--sushi from Taste of
Japan (introduced to us by the late Nancy Backus), Italian at Red
Fideleo's in Greece and beef on kimmelweck at a hole in the wall place
outside of Brockport. Started back to NC yesterday, stopped in
Morgantown, WVA and got Asian bowls at a place next to the Wal-Mart
where we boondocked. We'rein Sparta, NC now for a radio net get together
and will be home on Sunday.

Title: Couscous 'n' Garlic Shrimp
Categories: Seafood, Pasta, Citrus, Vegetables, Cheese
Yield: 5 Servings

Looks good. We've been using up some Israeli couscous; I think we've got
just enough for a couple more meals and then I'll go back to the
Moroccan style. I checked my freezer before we left; looks like I don't
have any Moroccan chicken left so I'll make some up in the next few
weeks. I generally do a double recipe so I can put about 3 meal's worth
into the freezer, just make up couscous as I need when serving.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Sean Dennis <=-

This is the first Fido I've gotten in about 3 weeks.

You've been really busy, haven't you? It's good to see you out and about. I have been helping my parents out: my dad had cataract surgery and a stent placed in his left eye last week and is doing well. He'll have the right eye worked on next week. My A1C is now down to 7% so I am going to have the foot stabilization surgery I've been wanting for saeven years now done in January, so I'll be recovering at the VA for three months or so.

I had a shot in my left eye today and the retina specialist (a MD) told me
that the retinal swelling I have in both eyes is going down. I'm glad
because I cannot get new glasses until the swelling has disappeared. The vision in my left eye has changed again---it's the one that was damaged when
I had my firast heart attack in 2022---and I need a new pair of glasses to compensate.

Looks good. We've been using up some Israeli couscous; I think we've
got just enough for a couple more meals and then I'll go back to the Moroccan style. I checked my freezer before we left; looks like I don't have any Moroccan chicken left so I'll make some up in the next few
weeks. I generally do a double recipe so I can put about 3 meal's worth into the freezer, just make up couscous as I need when serving.

I don't know the difference between those two styles of couscous...honestly,
I didn't know there were different versions!

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

Title: Couscous Risotto with Wild Mushrooms and Pecorino Cheese
Categories: Pulses, And, Grains
Yield: 1 Servings

1/3 c Chopped shallots or green
-onions
1 tb Slivered garlic
2 c Sliced Shiitake mushrooms;
-stems removed
2 tb Olive oil
2 c Large Israeli type couscous
1/2 c Dry white wine
4 c Rich chicken or vegetable
-stock
1 tb Grated lemon zest
1/2 c Seeded diced firm ripe
-tomato
1/4 c Chopped chives
1/2 c Freshly grated Pecorino
-cheese

MMMMM--------------------------GARNISH-------------------------------
Grilled or roasted fresh
-wild mushrooms such as
-Morel or Oyster and grilled
-scallions if desired

Saute the shallots, garlic and Shiitakes in olive oil until lightly
colored. Add the couscous and saute for a minute or two longer. Add
the wine and 1 cup of the stock and stir occasionally until liq uid is
absorbed. Add remaining stock and continue to cook and stir
occasionally until stock is nearly absorbed (about 10 minutes). Stir
in lemon zest, tomatoes, chives and cheese and serve immediately in
warm bowls topped with grilled mushrooms and scallions if using.
Yield: 6 serving

Recipe by: COOKING LIVE SHOW #CL8749

Posted to MC-Recipe Digest V1 #939 by The Meades
<kmeade@idsonline.com> on Nov 30, 1997

MMMMM

-- Sean

... What's an astronaut's favorite candy? A Mars bar!

--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,

This is the first Fido I've gotten in about 3 weeks.

You've been really busy, haven't you? It's good to see you out and

Actually this is our first trip since we got back from our spring trip.
Went to the RV/Radio net rally, Hamvention (Steve went to that; I stayed
back and finished a sewing project for my MIL's birthday, our next stop
in western NY.) and up to New England. Came back south by way of
Virginia and the Outer Banks of NC. For this trip we went up to see my
MIL and Stephens's siblings/spouses and down to Sparta, NC for The
Friendly Bunch Conversation Group's annual get together. Home tomorrow!

about. I have been helping my parents out: my dad had cataract
surgery and a stent placed in his left eye last week and is doing
well. He'll have the right eye worked on next week. My A1C is now
down to 7% so I am going to have the foot stabilization surgery I've
been wanting for saeven years now done in January, so I'll be
recovering at the VA for three months or so.

Sounds good. After my cataract surgeries I tried getting by with just
glasses for reading/other close up work for a couple of years. Got tired
of doing the put on/take off/put on/take off routine so my eye dr
reccommended full time glasses with just the lower part of the lenses
corrected for close up & reading. Saves a lot of "where did I put my
glasses?" hassle.

I had a shot in my left eye today and the retina specialist (a MD)
told me that the retinal swelling I have in both eyes is going

down. SD> I'm glad SD> because I cannot get new glasses until the
swelling has disappeared. SD> The vision in my left eye has changed
again---it's the one that was SD> damaged when I had my firast heart
attack in 2022---and I need a new SD> pair of glasses to compensate.

So in a few months you'll be seeing much better! A couple of years ago
my retina specialist said that things have stabilised (epiretinal
membranes in both eyes) so I didn't need yearly appointments--just come
back if something goes wrong.

Looks good. We've been using up some Israeli couscous; I think we've
got just enough for a couple more meals and then I'll go back to the Moroccan style. I checked my freezer before we left; looks like I don't have any Moroccan chicken left so I'll make some up in the next few
weeks. I generally do a double recipe so I can put about 3 meal's worth into the freezer, just make up couscous as I need when serving.

I don't know the difference between those two styles of couscous...honestly, I didn't know there were different versions!

Israeli couscous is little balls, about the size of BBs, takes about
15-20 minutes to cook. Moroccan couscous is a very fine grain, tkes
about 5 minutes to cook. Both of them need about 5 minutes of "standing
time" after cooking. Just a personal preference for the Moroccan style
for us.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... 90% of being smart is knowing what you're dumb at.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Sean Dennis <=-

Hi Ruth,

Actually this is our first trip since we got back from our spring trip.

It's a good time of year to travel, minus the hurricanes. We got hit this weekend with the remnants of Hurricane Isaias: lots of rain and gusty wind. Right now, as I type this, it's a beautiful partly sunny day outside and 75F.

So in a few months you'll be seeing much better! A couple of years ago
my retina specialist said that things have stabilised (epiretinal membranes in both eyes) so I didn't need yearly appointments--just come back if something goes wrong.

I'm hoping so. It's going about six weeks between shots so that's a good thing. When I first started a few years ago, I was getting shots every week for a while (one eye at a time). $7,000 just for the shot (Eyelea HD) and
with the office visit, $10K per eye, according to the EOBs the VA sends me.

Israeli couscous is little balls, about the size of BBs, takes about
15-20 minutes to cook. Moroccan couscous is a very fine grain, tkes
about 5 minutes to cook. Both of them need about 5 minutes of "standing time" after cooking. Just a personal preference for the Moroccan style
for us.

I've always had the Moroccan couscous. I like it as it's smooth and silky to my taste buds.

This recipe makes me think of Dirty Dave though I don't think he'd have liked it...

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

Title: Couscous a la Chile-Head
Categories: Vegetable
Yield: 2 Servings

1 cn (10-oz) Rotel tomatoes and
-chilies
2 tb Frozen corn (maize)
1 tb Frozen peas
7 tb Couscous

which would probably make a Moroccan gag (CousCous being the national
food of Morocco) but which makes chile-heads shed tears of joy.

Place Rotel and veggies in small pot; bring to boil. Toss in
CousCous, stir, cover, and remove from heat. Wait five minutes,
fluff with fork, and enjoy. Serves 2 as a side dish.

If you like, add a few bits of left-over chicken or what-have-you,
and you have a complete, quick and easy, cheap, and tasty one-pot
meal.

Rotel also can be used to make nice rice. There is about 5/8 cup of
liquid per can; scale other quantities accordingly.

luddite@ix.netcom.com (Howard Sinberg)

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

MMMMM

-- Sean

... "My wife's food is fit for a king. Here's my burger." - R. Dangerfield

--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,

Actually this is our first trip since we got back from our spring trip.

It's a good time of year to travel, minus the hurricanes. We got hit
this weekend with the remnants of Hurricane Isaias: lots of rain and
gusty wind. Right now, as I type this, it's a beautiful partly sunny
day outside and 75F.

Beats the weather we came home in. Campground owner said they measured
4" of rain so far (in about 34 hours); the stream in back of our rig was
about half full. It was maybe a quarter full before the rain started.
Got home, turned on the news to find out central NC had 2 confirmed,
others possible (later raised to 8 confirmed) tornadoes. All around us
but no damage to our property and just 2" of rain in the gauge. All
sunny now.

So in a few months you'll be seeing much better! A couple of years ago

I'm hoping so. It's going about six weeks between shots so that's a
good thing. When I first started a few years ago, I was getting shots every week for a while (one eye at a time). $7,000 just for the shot (Eyelea HD) and with the office visit, $10K per eye, according to the
EOBs the VA sends me.

That can really wipe out savings, fast. We're on Tricare for Life and
Medicare (primary, TfL is secondary) so we see some high $$$ billings
and glad we have to pay a much lesser amount, if anything.

Israeli couscous is little balls, about the size of BBs, takes about
15-20 minutes to cook. Moroccan couscous is a very fine grain, tkes
about 5 minutes to cook. Both of them need about 5 minutes of "standing time" after cooking. Just a personal preference for the Moroccan style
for us.

I've always had the Moroccan couscous. I like it as it's smooth and
silky to my taste buds.

No chewing required. (G)

This recipe makes me think of Dirty Dave though I don't think he'd
have liked it...

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

Title: Couscous a la Chile-Head
Categories: Vegetable
Yield: 2 Servings

Original message dated October 14, never sent out because I crashed the
next day. Just got home from a week in the hospital, double pnuemonia,
elevated heart enzymes, just over all bad pulminary time since we got
back from our last trip. Just have to go thru some rehab and related
recovery but glad to be home and breathing a lot better.

... I am NOT burned out - just singed a little!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Sean Dennis:

Original message dated October 14, never sent out because I crashed the next day. Just got home from a week in the hospital, double pnuemonia, elevated heart enzymes, just over all bad pulminary time since we got
back from our last trip. Just have to go thru some rehab and related recovery but glad to be home and breathing a lot better.

... I am NOT burned out - just singed a little!

Hi Ruth,

That sounds intense and i am glad to read you are pulling through.
I like your sign-off "not burned out just singed a little."

-Ben


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Sean Dennis <=-

That can really wipe out savings, fast. We're on Tricare for Life and Medicare (primary, TfL is secondary) so we see some high $$$ billings
and glad we have to pay a much lesser amount, if anything.

Thankfully, the VA takes care of the bill on those eye shots as well as both
of the eye laser treatments I had.

Original message dated October 14, never sent out because I crashed the next day. Just got home from a week in the hospital, double pnuemonia, elevated heart enzymes, just over all bad pulminary time since we got
back from our last trip. Just have to go thru some rehab and related recovery but glad to be home and breathing a lot better.

Oh no, I'm sorry to hear this. I hope you continue to recover. I have had double pneumonia before so I can sympathize. I have been very lucky so far this year with the only random illness I had was a minor headcold but it's getting to the time of year where I've been very sick before. I'll get a flu shot in a few weeks just the same.

I had a pulmonary function test recently and it came out that I have 60%
lung function so I'll be getting a CT scan soon. I know that my breathing issues are caused by a blood pressure medication I am on--I have told my
doctor this for a year but he refuses to listen to me--so I am just wasting time and money by going through a series of tests, such as an echocardiogram,
a chemical stress test, and now this test. (This is a common issue I have at
a lot of the doctors I see; for some reason, they think I'm not aware of
what's going on with my body.)

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

Title: Coronado Casserole
Categories: Main dish, Microwave, Casserole
Yield: 6 Servings

1 c Chopped onion
14 oz Canned chopped green chiles
-- drained
1/2 ts Ground cumin
1/2 ts Oregano
15 oz Tomato sauce
1/2 c Chicken broth
2 c Cooked chicken breast chunks
3 c Cooked rice
1 c Dairy sour cream
8 oz Cheddar cheese, shredded
-- (divided)
1 1/2 c Crushed corn chips

Combine onions, chiles, oregano, tomato sauce, and broth in
1-1/2-quart microproof baking dish. Cover and cook on HIGH (maximum
power) 10 minutes; stir after 5 minutes. Add chicken; stir. Set
aside. Combine rice and sour cream in shallow greased 2-1/2-quart
microproof baking dish. Sprinkle with 1 cup Cheddar cheese; pour
chicken mixture over cheese. Top with remaining 1 cup Cheddar cheese.
Cook uncovered on HIGH 5 minutes.

Each serving provides: * 499 calories * 23.9 g. protein * 28.8 g. fat
* 37.3 g. carbohydrate * 1012 mg. sodium * 82 mg. cholesterol

Source: MICROCOOKING WITH RICE
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip

MMMMM

-- Sean

... Eat prune yogurt for that "get up and go" feeling.

--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Ben,

Ruth Haffly wrote to Sean Dennis:

Original message dated October 14, never sent out because I crashed the next day. Just got home from a week in the hospital, double pnuemonia, elevated heart enzymes, just over all bad pulminary time since we got
back from our last trip. Just have to go thru some rehab and related recovery but glad to be home and breathing a lot better.

... I am NOT burned out - just singed a little!

Hi Ruth,

That sounds intense and i am glad to read you are pulling through.
I like your sign-off "not burned out just singed a little."

Thanks, it was a rough couple of weeks (counting from when we were out
in Sparta; I started to crash then) but I'm now clawing my way up and
out. Stephen has been doing all the cooking so far; I'll probably take
over at some point this week. We've got a a couple of extra large
butternut squashes (curtesy of Stephen's sister and husband) we need to
figure out what we want to, then do something with before they go bad.
We'll probably make up a pan or 2 of our favorite squash and apple
casserole, then break it down into meal size portions and freeze.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Sean,

That can really wipe out savings, fast. We're on Tricare for Life and Medicare (primary, TfL is secondary) so we see some high $$$ billings
and glad we have to pay a much lesser amount, if anything.

Thankfully, the VA takes care of the bill on those eye shots as well
as both of the eye laser treatments I had.

Yes, Stephen uses the VA for almost everything he needs done medically;
a big help for us. He had his cataracts removed there; the one eye
needed a bit of follow up with a laser.

Original message dated October 14, never sent out because I crashed the next day. Just got home from a week in the hospital, double pnuemonia, elevated heart enzymes, just over all bad pulminary time since we got
back from our last trip. Just have to go thru some rehab and related recovery but glad to be home and breathing a lot better.

Oh no, I'm sorry to hear this. I hope you continue to recover. I
have had double pneumonia before so I can sympathize. I have been
very lucky so far this year with the only random illness I had was a
minor headcold but it's getting to the time of year where I've been
very sick before. I'll get a flu shot in a few weeks just the same.

We got our flu shots before we left for the last trip, should have full immunity now. I've had pneumonia and bronchitis before but this time it affected the heart somewhat. A cardiac cath showed no blockages but I
will still need some rehab. Hopefully, even tho the bacteria is still in
my lungs, I will get them strong enough to avoid any more major flair
ups.

I had a pulmonary function test recently and it came out that I have
60% lung function so I'll be getting a CT scan soon. I know that my breathing issues are caused by a blood pressure medication I am on--I
have told my doctor this for a year but he refuses to listen to me--so
I am just wasting time and money by going through a series of tests,
such as an echocardiogram, a chemical stress test, and now this test. (This is a common issue I have at a lot of the doctors I see; for some reason, they think I'm not aware of what's going on with my body.)

The first doctor we saw when we moved to WF didn't want to listen to us
so we never went back, found much better ones along the way that
recognise we know what we're talking about with our bodies.

Title: Coronado Casserole
Categories: Main dish, Microwave, Casserole
Yield: 6 Servings

1 c Chopped onion
14 oz Canned chopped green chiles
-- drained
1/2 ts Ground cumin
1/2 ts Oregano
15 oz Tomato sauce
1/2 c Chicken broth
2 c Cooked chicken breast chunks
3 c Cooked rice
1 c Dairy sour cream
8 oz Cheddar cheese, shredded
-- (divided)
1 1/2 c Crushed corn chips

That looks good--and easy, which is what we're doing now. I'd switch out
the corn chips for black bean chips; we've been buying them from
Wegman's since Stephen can't have corn. Thought about potato chips but
the black bean chips fit the over all flavor profile better.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... 90% of being smart is knowing what you're dumb at.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Ben Collver:

over at some point this week. We've got a a couple of extra large
butternut squashes (curtesy of Stephen's sister and husband) we need to figure out what we want to, then do something with before they go bad. We'll probably make up a pan or 2 of our favorite squash and apple casserole, then break it down into meal size portions and freeze.

Kind of him to do the cooking while you're down. I remember my
grandfather doing the same thing when Grandma had a broken bone.
I remember making pumpkin pie except with butternut squash.
I've read that canned pumpkin is made with a squash that is
more similar to a butternut than to what we think of as pumpkin.
Here's another apple & butternut recipe:

* Exported from MasterCook *

Baked Butternut Squash Stuffed With Sausage And Apples

Recipe By : Joy of Cooking, 1997
Serving Size : 4 Preparation Time :0:00
Categories : Squash

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Butternut squashes (1 lb ea) --
- halved & seeded
1 tb Vegetable oil
8 oz Fresh bulk sausage --
- well-seasoned
1 lg Tart green apple --
- peel, cube 1/4"
2 tb Butter -- room temperature
1 tb Dark brown sugar -- packed
1/4 ts Ground sage
Salt & pepper -- to taste
1 tb Butter -- cut into bits
1 tb Dark brown sugar

Position a rack in the center of the oven. Preheat the oven to
375?F. Lightly oil a baking dish large enough to hold the squash.
Halve squash lengthwise and remove the seeds and strings. Arrange the
squash cut side up in the baking dish and brush lightly with the oil.
Cover with a lid or aluminum foil and bake until almost tender, 30 to
40 minutes. Keep the oven on.

Meanwhile, crumble the sausage into a skillet and cook over medium
heat until no longer pink. Without draining off the fat, add the
apple. Cook, stirring, for several minutes, just until crisp-tender.
Remove from the heat. When the squash is cooked, let it cool
slightly, then scoop out most of the flesh, leaving 3/8"-thick
shells. Lightly mix the squash pulp into the sausage mixture,
breaking up the squash as little as possible. Mix in the butter,
brown sugar, sage, salt, and pepper. Pile the stuffing into the
squash halves. Dot with bits of butter and brown sugar. Bake,
uncovered, until piping hot and brown and crusty on top, 20 to
25 minutes. Let cool for several minutes before serving.

Yield: 4 Servings


- - - - - - - - - - - - - - - - - -


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Ben,

over at some point this week. We've got a a couple of extra large
butternut squashes (curtesy of Stephen's sister and husband) we need to figure out what we want to, then do something with before they go bad. We'll probably make up a pan or 2 of our favorite squash and apple casserole, then break it down into meal size portions and freeze.

Kind of him to do the cooking while you're down. I remember my grandfather doing the same thing when Grandma had a broken bone.

I recall my dad doing basic meals when mom was laid up a couple of times
with pneumonia--hot cereal & bread for breakfast, don't recall lunch but
most likely something like soup or scrambled eggs. One time a neighbor
brought over a baked ham, studded with pineapple--first time we'd ever
had pineapple on a ham--for supper. Dad probably did simple boiled
potatoes and a (home) canned or frozen vegetable. He was not a great
cook but our stomachs were filled.

I remember making pumpkin pie except with butternut squash.
I've read that canned pumpkin is made with a squash that is
more similar to a butternut than to what we think of as pumpkin.

Stephen has commented a number of times about a sweet potato pie that
the mom of one of his schoolmates made. He will take that, even over
pumpkin pie, if given a choice. I'd rather have a cherry, blueberry,
other fruit, or chocolate pie. (G)

Here's another apple & butternut recipe:

Baked Butternut Squash Stuffed With Sausage And Apples

Recipe By : Joy of Cooking, 1997
Serving Size : 4 Preparation Time :0:00
Categories : Squash

Looks good, may have to give it a try. I've got (in paperback, found at
a used book store) a 2 volume (from early 1960s) Joy of Cooking, have to
see if something similar is in it. I did print several recipies from AllRecipies using butternut squash that are under consideration for
maybe next week.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Mind... Mind... Let's see, I had one of those around here someplace.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Ruth,

He was not a great cook but our stomachs were filled.

This brings to mind thoughts like "Hunger is the best spice"
and "Love turns food into a meal, a house into a home, etc."

Stephen has commented a number of times about a sweet potato pie that
the mom of one of his schoolmates made. He will take that, even over pumpkin pie, if given a choice. I'd rather have a cherry, blueberry,
other fruit, or chocolate pie. (G)

That must have been an excellent sweet potato pie to make such a
life-long impression. I'd eat that.

I don't eat as much pie as i once did, but i'd say my favorites are
a traditional pecan pie and home-grown blackberry pie.
A slice of each please!

Looks good, may have to give it a try. I've got (in paperback, found
a used book store) a 2 volume (from early 1960s) Joy of Cooking, have
see if something similar is in it.

That's fun that you have a printed copy of Joy of Cooking.
In ancient times a friend recommended Deborah Madison's
Vegetarian Cooking for Everyone and i bought a copy. Since then, i saw t
she posted recipes online. I see her mentioned a lot in the
Prodigy Guest Chefs Cookbook. Try as i might, i could not find that
cookbook anywhere. Have you heard of it?


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Ben,

He was not a great cook but our stomachs were filled.

This brings to mind thoughts like "Hunger is the best spice"
and "Love turns food into a meal, a house into a home, etc."

Very true. I am the oldest daughter so when my mom went to summer school
(about 250 miles away) to get classes for her Master's degree, I did the
bulk of the cooking. My siblings weren't the kindest critics (by a long
shot!) but they ate what was set before them. One advantage of that was
that I got most (not all, but most) of my cooking mistakes made/learned
from before I got married. My siblings could hardly boil water.

Stephen has commented a number of times about a sweet potato pie

that RH> the mom of one of his schoolmates made. He will take that, even
over RH> pumpkin pie, if given a choice. I'd rather have a cherry,
blueberry, RH> other fruit, or chocolate pie. (G)

That must have been an excellent sweet potato pie to make such a
life-long impression. I'd eat that.

I wouldn't; my maternal grandmother always did a sweet potato with
marshmallow dish for Thanksgiving. My parents always made us eat some of
it; to this day, I don't know if any of my siblings (nor I) can look
civilly at a sweet potato. I'll fix them for Stepehn but I won't eat
one.

I don't eat as much pie as i once did, but i'd say my favorites are
a traditional pecan pie and home-grown blackberry pie.
A slice of each please!

I'd agree with you and add a slice of chocolate chess pie. The house I
was raised in adjoined a vacant lot (We lived outside of town) that had blackberry bushes that always produced enough for several pies during
the summer.

Looks good, may have to give it a try. I've got (in paperback, found
a used book store) a 2 volume (from early 1960s) Joy of Cooking,

have RH> see if something similar is in it.

That's fun that you have a printed copy of Joy of Cooking.
In ancient times a friend recommended Deborah Madison's
Vegetarian Cooking for Everyone and i bought a copy. Since then, i
saw t she posted recipes online. I see her mentioned a lot in the
Prodigy Guest Chefs Cookbook. Try as i might, i could not find that cookbook anywhere. Have you heard of it?

I've not heard of it but will keep half an eye/ear open for it. My mom
and her older sister got married the year the original Betty Crocker
cook book came out so their mom bought each of them (and herself) a
copy. When my grandmother passed away I inherited her copy; it's still
one of my "go to" cook books for certain things.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... A mind stretched by new ideas can never go back to its original size.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Ben Collver:

I've not heard of it but will keep half an eye/ear open for it. My mom
and her older sister got married the year the original Betty Crocker
cook book came out so their mom bought each of them (and herself) a
copy. When my grandmother passed away I inherited her copy; it's still
one of my "go to" cook books for certain things.

Hi Ruth,

I remember Grandma using a Betty Crocker cookbook. If I recall correctly, it had a red cover and came in the form of a 3 ring binder. Here's a Betty Crocker Pecan Pie recipe.

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

Title: Pecan Pie
Categories: Pies
Yield: 1 Pie

Pastry;
- for one-crust pie (9")
2/3 c Sugar (158 ml)
1/3 c Butter (79 ml); melted
1 c Corn syrup (237 ml)
1/2 ts Salt (2 ml)
1 c Pecan halves (237 ml)
3 Eggs

Heat oven to 375?F (190?C). Prepare pastry. Beat sugar, butter, corn
syrup, salt, and eggs with hand beater. Stir in pecans. Pour into
pastry-lined pie plate.

Bake until set, 40 to 50 minutes. Refrigerate until chilled, at least
2 hours. Refrigerate any remaining pie immediately.

Brandy-Pecan Pie:

Decrease corn syrup to 3/4 cup and beat in 1/4 cup brandy.

Recipe FROM: Betty Crocker's Cookbook, General Mills, 1986

Recipe FROM: <gopher://sdf.org/0/users/papa/recipe/pecan-pie.txt>

MMMMM


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Ben,

I've not heard of it but will keep half an eye/ear open for it. My mom
and her older sister got married the year the original Betty Crocker
cook book came out so their mom bought each of them (and herself) a
copy. When my grandmother passed away I inherited her copy; it's still
one of my "go to" cook books for certain things.

I remember Grandma using a Betty Crocker cookbook. If I recall
correctly, it had a red cover and came in the form of a 3 ring
binder. Here's a Betty Crocker Pecan Pie recipe.

The original one did not have a spiral binding, just a standard book
binding. My mom wore her cook book out; I noticed when we were visiting
some time in probably the early 2000s that she had a spiral bound
version. At the time I inherited my grandmother's book, it was in better condition than my mom's copy; she kiddingly offered to trade. Mine has
since deteriorated somewhat but not to the point of unuseable. I don't
think it will go to either of our daughters as they use the internet as
most of their "cook books". Older daughter has some hard copies but I
don't think younger daughter has any.

Title: Pecan Pie
Categories: Pies
Yield: 1 Pie

That's one of my favorite pies but I rarely indulge in it now because of
the sugar content (Stephen calls it a "sugar pie with nuts."). I may
have a small piece for Thanksgiving if anybody brings it (going to a
friends house; he hosts dinner for his family and select friends) but it
will be the only one I have this coming holiday season. I'm not that
fond of pumpkin pie but we've got some pumpkin in the freezer; maybe
I'll make muffins or pumpkin bread with it this winter. Stephen is still helping with quite a bit of the meal prep; I'm regaining my stamina but
know I won't be back to "normal" for a while yet so he may be the one to
mix up the pumpkin whatever.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Ben Collver:
Hi Ruth,

I don't
think it will go to either of our daughters as they use the internet
most of their "cook books". Older daughter has some hard copies but I
don't think younger daughter has any.

I have a few hardcopy cook books for old-time's sake. Most of them were
gifts that i keep for the sentimental value. I admit that i also use the Internet as most of my "cook books".

That's one of my favorite pies but I rarely indulge in it now because
the sugar content (Stephen calls it a "sugar pie with nuts."). I may
have a small piece for Thanksgiving if anybody brings it...

Same here. If i recall correctly, Thanksgiving was the last time i ate
sugar pie with nuts, and it was a large piece and a well-made pie. :-9

maybe
I'll make muffins or pumpkin bread with it this winter. Stephen is st helping with quite a bit of the meal prep; I'm regaining my stamina b
know I won't be back to "normal" for a while yet so he may be the one
mix up the pumpkin whatever.

Way to go Stephen! How do you feel about taking a supervisory role?

Here's a pumpkin bread recipe from my database:

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

Title: Five Spice Pumpkin Bread
Categories: Breads
Yield: 2 Loaves

3 c Granulated sugar
1 c Vegetable oil
4 Eggs
4 ts Vanilla
1 3/4 c All-purpose flour
1 1/2 c Rye flour
2 tb Malted milk powder
2 ts Baking soda
1 1/2 ts Five-spice powder
1 ts Ground cinnamon
1/2 ts Ground nutmeg
2/3 c Milk
2 c Pumpkin or squash puree
1/2 c Butter
1 tb White miso paste
2 c Powdered sugar
2 tb Milk; up to 4 tb

Hands on time: 20 minutes
Total time: 1 hour 25 minutes

When made with winter squash such as Autumn Frost or butternut, this
quick bread was as moist and tender as when made with pumpkin.

Preheat oven to 350?F. Grease bottoms and 1/2" up sides of two
9x5" loaf pans.

In an extra-large bowl beat granulated sugar and oil with a mixer on
medium until combined. Beat in eggs and 2 ts of the vanilla.

In a large bowl stir together the flours, malted milk powder, baking
soda, five-spice powder, cinnamon, nutmeg, and 1-1/2 ts salt. Add
flour mixture and the 2/3 cup milk alternately to sugar mixture,
beating on low after each addition just until combined. Beat in
pumpkin just until combined. Spoon batter evenly into prepared loaf
pans.

Bake until a toothpick inserted in centers comes out clean, 55 to
60 minutes. Cool in pans on a wire rack 10 minutes. Remove from
pans; cool completely. Store overnight before serving.

In a small saucepan cook butter over medium until browned, 5 tou
7 minutes. Remove from heat. Add miso; whisk until well
incorporated. Whisk in powdered sugar, the remaining 2 ts vanilla,
and 2 to 4 tb milk to make smooth glaze. Drizzle over loaves.

Recipe FROM: Better Homes & Gardens, Oct, 2023

MMMMM


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)