Carol Shenkenberger wrote to Sean Dennis <=-

You may have one by that name. Just shift the name to add 2 after it

I think the message base is damaged here. Your reply was merged with
another message from Mike Powell's system that is completely unrelated to cooking.

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

Title: Kalamaria Parayemista
Categories: Greek, Seafood, Main dish, Appetizers
Yield: 6 Servings

1 kg Small squid
1/2 c Corn oil
1 md Onion; finely chopped
1/2 c Short-grain rice
1/2 c Tomato puree
1/4 c Water
1 sm Cinnamon stick
2 Cloves
Salt
Freshly ground black pepper
1/2 c Dry white wine

Select squid with hoods about 10-12 cm (4-5 inches) long.

To clean squid, pull off head and attached tentacles. Cut out eyes
and beak and discard. Clean dark skin from head and tentacles by
pulling it off or rubbing off with a cloth dipped in coarse salt.
Rinse, chop 3 to 4 into small pieces and keep aside. Remainder may
be stored and fried later.

Clean out hood (body) and remove transparent backbone from inside.
Pull or rub off skin. Rinse well, drain and dry.

Heat 1 tablespoon oil in a pan and gently fry onion until
transparent. Stir in rice and stir over heat for 2 minutes. Add
tomato puree, water, cinnamon stick, cloves, chopped squid, and salt
and pepper to taste. Cover and simmer over low heat for 10 minutes or
until liquid is absorbed. Remove cinnamon stick and cloves.

Fill hoods with rice mixture, packing it in loosely as rice expands
and hoods contract during cooking. Close top with wooden cocktail
picks or sew with strong thread.

Heat remaining oil in a deep pan and fry squid hoods until lightly
coloured, turning them frequently. Reduce heat, add wine, cover and
simmer gently on low heat for 1 hour or until squid is tender. Add a
little water to pan if necessary during cooking. Serve hot or warm as
a mezethaki (appetizer).

Source: The Complete Middle East Cookbook - by Tess
Mallos
ISBN: 1-86302 069 1
Typed for you by Karen Mintzias

MMMMM

-- Sean

... To the thief who stole my anti-depressants: I hope you're happy.
--- MultiMail/Linux v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: Re: Creole Chicken skillet, new recipe
By: Sean Dennis to Carol Shenkenberger on Mon Apr 22 2024 02:32 pm

Carol Shenkenberger wrote to Sean Dennis <=-

You may have one by that name. Just shift the name to add 2 after it

I think the message base is damaged here. Your reply was merged with another message from Mike Powell's system that is completely unrelated to cooking.

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

Title: Kalamaria Parayemista
Categories: Greek, Seafood, Main dish, Appetizers
Yield: 6 Servings

1 kg Small squid
1/2 c Corn oil
1 md Onion; finely chopped
1/2 c Short-grain rice
1/2 c Tomato puree
1/4 c Water
1 sm Cinnamon stick
2 Cloves
Salt
Freshly ground black pepper
1/2 c Dry white wine

Select squid with hoods about 10-12 cm (4-5 inches) long.

To clean squid, pull off head and attached tentacles. Cut out eyes
and beak and discard. Clean dark skin from head and tentacles by
pulling it off or rubbing off with a cloth dipped in coarse salt.
Rinse, chop 3 to 4 into small pieces and keep aside. Remainder may
be stored and fried later.

Clean out hood (body) and remove transparent backbone from inside.
Pull or rub off skin. Rinse well, drain and dry.

Heat 1 tablespoon oil in a pan and gently fry onion until
transparent. Stir in rice and stir over heat for 2 minutes. Add
tomato puree, water, cinnamon stick, cloves, chopped squid, and salt
and pepper to taste. Cover and simmer over low heat for 10 minutes or
until liquid is absorbed. Remove cinnamon stick and cloves.

Fill hoods with rice mixture, packing it in loosely as rice expands
and hoods contract during cooking. Close top with wooden cocktail
picks or sew with strong thread.

Heat remaining oil in a deep pan and fry squid hoods until lightly
coloured, turning them frequently. Reduce heat, add wine, cover and
simmer gently on low heat for 1 hour or until squid is tender. Add a
little water to pan if necessary during cooking. Serve hot or warm as
a mezethaki (appetizer).

Source: The Complete Middle East Cookbook - by Tess
Mallos
ISBN: 1-86302 069 1
Typed for you by Karen Mintzias

MMMMM

-- Sean

... To the thief who stole my anti-depressants: I hope you're happy.

OUCH.

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

Carol Shenkenberger wrote to Sean Dennis <=-

OUCH.

I need to fix the message bases this weekend. I am in the process of moving the BBS over to MBSE under Slackware Linux currently--I'm really busy
lately dealing with my health as I now have Medicare--but going okay so far.
I have successfulkly ported my BBS doors to Linux, FreeBSD, and DOS. I need
to build more virtual machines for ArcaOS. For W11, I cross-compile under ArcaOS and will need someone to test the doors for me.

As for cooking, with how busy I am, my microwave and toaster oven have ceome close friends! I bought a set of the nesting non-stick ceramic-coated pans that have clip-on handles and I really like them. Been cooking a lot more since I'm losing 14% of my monthly income to Medicare.

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

Title: Country Stew
Categories: Crockpot, Stews, Beef
Yield: 1 Servings

2 lb Beef cuts
5 Carrots; sliced
3 Cut onions
6 Potatoes; cut up
3 Ribs celery; sliced
28 oz Can whole tomatoes (juice
-also); cut up
1 c Water
6 tb Minute tapioca
3 tb Worcestershire sauce
Pepper and salt to taste
Ground allspice; to taste
Marjoram; to taste
Thyme; to taste
2 Bay leaves
1 pk (10 oz) frozen sweet peas

Put all ingredients except peas into a slow cooker. Mix all the above
together in the crockpot cover; put on low and cook all day or
overnight. Turn to high and add frozen peas 1/2 hour to 1 hour before
serving. Posted to recipelu-digest Volume 01 Number 408 by James and
Susan Kirkland <kirkland@gj.net> on Dec 27, 1997

MMMMM

-- Sean

... It is hard to fly with the eagle when you work with the turkeys.
--- MultiMail/Linux v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: Re: Creole Chicken skillet, new recipe
By: Sean Dennis to Carol Shenkenberger on Tue Apr 30 2024 08:17 pm


Ah the medicare fees. Yes, they will be a pain in about a year for me too. I get my 28$ a month for tricare back but have to get the part B to keep tricare for life.

Fortunately it's not 14% of my income. I have military retirement, civil service retirement and lots of TSP/401k/stocks/cds. In fact, we've been living just on the 2 retirements plus Don's military retirement and social security, since Jan 2023. I used the last 3 months of government job to pay off solar and build more CDs.

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)