Hi Ruth,
On <Thu, 27 Nov 24>, you wrote me:

So Canadian Thanksgiving is a fixed calendar date? The American one

No, it's the second Monday in october I believe. So always around my
birthday (Oct 11)

alwaays have a extra special day around this time of year. Our first grandson was born on November 29, 2003, another special day.

Very special day!

Save a piece of the blueberry pie for me please. (G) I don't care for pumpkin pie;

Will do. No pumpkin just blueberry and mincemeat (and some mincemeat
cookies after you told me they were a thing)

but they kept it up until my older brother moved too far away to come
home for Thanksgiving--my brothers would always play tic tac toe with their pieces of pumpkin pie.

Laugh. Funny how "traditions" continue on. :)

Shawn



--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Hi Shawn,

So Canadian Thanksgiving is a fixed calendar date? The American one

No, it's the second Monday in october I believe. So always around my birthday (Oct 11)

OK, thanks. I had some Canadian friends in college (The school always
did a Thanksgiving meal for them.) but never asked about the date. They
usually had class on their date but got the American holiday off. (G)

alwaays have a extra special day around this time of year. Our first grandson was born on November 29, 2003, another special day.

Very special day!

Yes, he turns 21 today. Doesn't seem that long ago that he was born. I
flew over from HI to AZ with a suitcase full of nursery stuff--crib
sheets, quilts, diaper stacker and bags, wall hanging, etc that I'd
made (per mom to be's request). Steve joined us about a week later, then
we went to my sister's for Thanksgiving dinner. When Robert was born on
the 29th, her older son (who's birthday is Nov. 30) commented that he
just missed sharing immortality by one day. That kid turs 40 tomorrow.

Save a piece of the blueberry pie for me please. (G) I don't care for pumpkin pie;

Will do. No pumpkin just blueberry and mincemeat (and some mincemeat cookies after you told me they were a thing)

OK, you can eat it; I had a piece of pecan pie tomorrow and brought home another one that I enjoyed today. We also brought home the turkey
carcasse and the ham bone (both with a good bit of meat on them) to use
for soup once we take more meat from them. The turkey soup is a
tradition in my family, usually done with the Christmas turkey, that our
older daughter has carried on with her family.

but they kept it up until my older brother moved too far away to

come RH> home for Thanksgiving--my brothers would always play tic tac
toe with RH> their pieces of pumpkin pie.

Laugh. Funny how "traditions" continue on. :)

It got to be a joke, how they always did it and never let any of us 3
girls have a part. (I had married, moved away from home while the
tradition was in its early years, haven't spent Thanksgiving with my
family since.)







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


... Are you sure you really want to know that?

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

Hi Ruth,
On <Sat, 29 Nov 24>, you wrote me:

They usually had class on their date but got the American holiday
off. (G)

Laugh, that's fair. :)

Yes, he turns 21 today. Doesn't seem that long ago that he was born.

It goes so fast.

we went to my sister's for Thanksgiving dinner. When Robert was born
on the 29th, her older son (who's birthday is Nov. 30) commented that
he just missed sharing immortality by one day. That kid turs 40
tomorrow.

I missed my grandmother's birthday by a day as well. She was Oct 12.

for soup once we take more meat from them. The turkey soup is a
tradition in my family, usually done with the Christmas turkey, that
our older daughter has carried on with her family.

Nice. I have the carcass in the freezer as it will take a while to get
through the left overs. I'll make the soup in a week or two.

It got to be a joke, how they always did it and never let any of us 3 girls have a part.

Laugh. IT was a brother thing.

Shawn

... By the time most of us have money to burn, our fire's gone out.


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Hi Shawn,

They usually had class on their date but got the American holiday
off. (G)

Laugh, that's fair. :)

Don't know what they thought but it worked. We had enough Canadians that
we had an informal hockey team. School had an enrollment of about 1200
with maybe 20 Canadians (give or take) in any year.

Yes, he turns 21 today. Doesn't seem that long ago that he was born.

It goes so fast.

we went to my sister's for Thanksgiving dinner. When Robert was born
on the 29th, her older son (who's birthday is Nov. 30) commented that
he just missed sharing immortality by one day. That kid turs 40
tomorrow.

I missed my grandmother's birthday by a day as well. She was Oct 12.

I shared a birthday with a cousin. She was quite a bit older than me and
lived out in California so I didn't see her often enough, never shared a birthday celebration.

for soup once we take more meat from them. The turkey soup is a
tradition in my family, usually done with the Christmas turkey, that
our older daughter has carried on with her family.

Nice. I have the carcass in the freezer as it will take a while to
get through the left overs. I'll make the soup in a week or two.

I'm going to cook down the carcass tomorrow, probably put it on in the
morning and do the bone removal in early afternoon. We've got a pre
Christmas gathering tomorrow night so will have to finish the soup
making Tuesday or Wednesday (after I do a bit of grocery shopping). The
ham will probably wait until later in the week; found a package of
lentils on the shelf so they will go into soup with the ham bone.

It got to be a joke, how they always did it and never let any of us 3 girls have a part.

Laugh. IT was a brother thing.

Apparantly so. Older brother moved to Florida in 2007, passed away in
January, 2015 so the last games were probably in 2006.


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


... Growing old is mandatory... growing up is optional.

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

Hi Ruth,
On <Mon, 01 Dec 24>, you wrote me:

I shared a birthday with a cousin. She was quite a bit older than me
and lived out in California so I didn't see her often enough, never
shared a birthday celebration.

In my office, there are three of us who share the same birthday. We are
always getting a free lunch on the company and a cake since there are three
of us. :)

ham will probably wait until later in the week; found a package of
lentils on the shelf so they will go into soup with the ham bone.

Nice.

Shawn

... For a man of fortitude, there are no walls, only avenues.


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Hi Shawn,

I shared a birthday with a cousin. She was quite a bit older than me
and lived out in California so I didn't see her often enough, never
shared a birthday celebration.

In my office, there are three of us who share the same birthday. We
are always getting a free lunch on the company and a cake since there
are three of us. :)

Sweet! Since I'm self employed, I don't have any other workers to share
my birthday with. There were times when they were still home, our girls
made me a cake but they've long since gone out on their own. Steve
usually takes me out for supper and sometimes will let our server know
that it's my birthday, tho I'd rather he didn't. He gets a pumpkin roll
(used to be pumpkin pie or pumpkin cake) for his birthday cake, plus
going out somewhere. It's a low key day for both of us, tho I had a nice surprise this year--a call from our oldest grandson.

ham will probably wait until later in the week; found a package of
lentils on the shelf so they will go into soup with the ham bone.

Nice.

Steve is gently pushing toward getting split peas for pea soup instead.
I've an eye dr. appointment this afternoon, with some grocery shopping
to follow, so will probably pick up some split peas.


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


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

Hi Ruth,
On <Wed, 03 Dec 24>, you wrote me:

usually takes me out for supper and sometimes will let our server
know that it's my birthday, tho I'd rather he didn't. He gets a

Laugh, I don't think anyone likes the song and dance.

(used to be pumpkin pie or pumpkin cake) for his birthday cake, plus
going out somewhere. It's a low key day for both of us, tho I had a
nice surprise this year--a call from our oldest grandson.

That's nice!

to follow, so will probably pick up some split peas.

That's one of my favorites so I agree with Steve. :) The only time Andrea
will eat split pea is if I make the soup, the commercial variety's she
does not like at all.

Shawn



--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Hi Shawn,

usually takes me out for supper and sometimes will let our server
know that it's my birthday, tho I'd rather he didn't. He gets a

Laugh, I don't think anyone likes the song and dance.

A child might but I think most adults are of the same opinion that we
have.

(used to be pumpkin pie or pumpkin cake) for his birthday cake, plus
going out somewhere. It's a low key day for both of us, tho I had a
nice surprise this year--a call from our oldest grandson.

That's nice!

It was; I was at our American Legion Auxiliary Christmas in July party &
they were getting ready to take a group picture when he called. I ducked
into the kitchen and they took the picture, then took another one when I
came out.

to follow, so will probably pick up some split peas.

That's one of my favorites so I agree with Steve. :) The only time
Andrea will eat split pea is if I make the soup, the commercial
variety's she
does not like at all.

We'll eat the canned but definatly prefer my home made. I'll put in
anything from carrots, onions and potatoes to adding tomato sauce--all
depends on what's in the fridge and pantry and what strikes my fancy the
day I make it. We picked up the split peas the other day at Wegman's; I
asked Steve to pick them up while I went for something else. I got what
I wanted, then joined him as he was looking at 2 packages of dried peas.
One package was the usual split peas, other one was dried whole peas. We
went with the split peas; they cook up and "mush" easily.


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


... Get shopping while the gettin' is good!!!

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

Hi Ruth,
On <Fri, 05 Dec 24>, you wrote me:

Laugh, I don't think anyone likes the song and dance.

A child might but I think most adults are of the same opinion that we have.

Agree. Most kids I know live in fear of the attention that song brings. :)

We'll eat the canned but definitely prefer my home made. I'll put in anything from carrots, onions and potatoes to adding tomato
sauce--all depends on what's in the fridge and pantry and what

Very cool. I follow a pretty basic recipe for it as Andrea likes simple
food.

One package was the usual split peas, other one was dried whole peas.
We went with the split peas; they cook up and "mush" easily.

I like both, but for soup I always get the split peas.

I made fish and chips last night, I had a box of the quick soak mushy
peas but I forgot to make them in time. LOL Oh well gives me an excuse
to fry fish again soon! ;)


MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

Title: Batter (Shawn's)
Categories:
Yield: 8 Servings

1/2 c Gluten Free AP flour
1/2 c Cornstarch
1 t Salt
1 t garlic powder
1 t minced onion
1 t dried parsley
1 lg Egg,whisked
3/4 c Soda water (or GF beer) *

* Start with 3/4 may need a total of 1 cup depending on flour

Heat oil to 375 for frying in a cast iron pan.

Mix wet into dry.

Drop the veggies, or fish, or chicken or whatever into batter allowing
excess batter to drip off. Lower into oil.

Fry until cooked.

Drain on paper or a wire rack. Let sit about 3-5 mins, and serve.
-----

Shawn

... Nothing's impossible to those that don't have to do it.


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Ruth Haffly wrote to Shawn Highfield <=-

That's one of my favorites so I agree with Steve. :) The only
time Andrea will eat split pea is if I make the soup, the commercial variety's she does not like at all.

We'll eat the canned but definatly prefer my home made. I'll put in anything from carrots, onions and potatoes to adding tomato sauce--all depends on what's in the fridge and pantry and what strikes my fancy
the day I make it. We picked up the split peas the other day at
Wegman's; I asked Steve to pick them up while I went for something
else. I got what I wanted, then joined him as he was looking at 2
packages of dried peas. One package was the usual split peas, other one was dried whole peas. We went with the split peas; they cook up and
"mush" easily.

I only like peas fresh, frozen or split and made into potage?soup. Canned
peas are an abomination in my book. I never understood the Brit's love
of "mushy peas". That's what puts me off of the overcooked (and mushy)
canned peas.

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

Title: Perry-Battered Fish & Chips w/Wasabi Mushy Peas
Categories: Seafood, Potatoes, Vegetables, Herbs
Yield: 4 Servings

MMMMM---------------------------BATTER--------------------------------
110 g (4 oz) plain flour
175 ml (6 fl oz) perry (pear cider)
2 tb Rapeseed oil (Canola)
1 lg Egg white; beaten to stiff
- peaks

MMMMM---------------------------CHIPS--------------------------------
6 lg Maris Piper potatoes; in
- chips
Salt
5 tb Rapeseed oil (Canola)

MMMMM---------------------WASABI MASHED PEAS--------------------------
400 g (14 oz) fresh or frozen peas
50 g (1 3/4 oz) butter
2 tb Wasabi paste

MMMMM----------------------------FISH---------------------------------
2 l (3 1/2) pints sunflower oil;
- for frying
1 Pollock fillet; in 4 pieces

Set the oven to 200ºC/400ºF/Gas 6.

FOR THE BATTER: Whisk together all of the batter
ingredients apart from the egg white. Leave to rest
in the fridge for 20 minutes.

SLICE THE POTATOES into your favourite chip shape. Boil
for 10 minutes in a pan of salted water, or until the
potatoes are soft to the point of a knife. Drain and
transfer to an oven dish once completely dry. Season with
salt and toss with the rapeseed oil. Bake for 25-30
minutes, or until golden-brown and crisp.

FOR THE WASABI MUSHY PEAS: add the peas, butter and
300ml/10fl oz of water to a pan and cook over a moderate
heat until the water has evaporated. Add the wasabi paste
and mash the peas with a fork. Keep them warm until
you're ready to serve.

TO FINISH THE BATTER: Whisk the egg white in a bowl until
stiff peaks form when the whisk is removed from the bowl.
Fold it into the batter.

Half fill a pan with the sunflower oil and bring to a
temperature of 175ºC/350ºF, which you can check using a
sugar thermometer, or use a deep fat fryer set to the
same temperature.

Flip the pieces of pollock in the batter and then
carefully lower them into the hot oil, one at a time. Fry
individually until golden-brown. Rest the fish on kitchen
paper to remove excess oil and the serve with the chips
and peas.

NOTE: Not even wasabi can rescue mushy peas. Leave the
peas off and I'll gladly eat this. -- UDD

RECIPE FROM: https://www.bbc.com/food

Uncle Dirty Dave's Archives

MMMMM



... You can't take it with yo! But you can'y go anywhere without it, either. --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Shawn,

Laugh, I don't think anyone likes the song and dance.

A child might but I think most adults are of the same opinion that we have.

Agree. Most kids I know live in fear of the attention that song
brings. :)

Unless it's accompanied by a pile of presents that get ignored after a
day or so.

We'll eat the canned but definitely prefer my home made. I'll put in anything from carrots, onions and potatoes to adding tomato
sauce--all depends on what's in the fridge and pantry and what

Very cool. I follow a pretty basic recipe for it as Andrea likes
simple food.

We do a lot of basic foods but then like to go all out gourmet from time
to time. My dad was a meat and potatoes, with a side veggie and dessert
eater, nothing fancy and mom was a basics cook so when Steve and I got
married, I started moving away from that kind of cooking. As a result,
our girls enjoyed eating a wide variety of foods while growing up, and
cook that way themselves.

One package was the usual split peas, other one was dried whole

peas. RH> We went with the split peas; they cook up and "mush" easily.

I like both, but for soup I always get the split peas.

I've never tried the dried whole peas but now that I know Wegman's
carrys them, I might pick some up and give them a try.

I made fish and chips last night, I had a box of the quick soak mushy
peas but I forgot to make them in time. LOL Oh well gives me an
excuse to fry fish again soon! ;)

Or, use them as a side for something else. Roast beef, Yorkshire pudding
and mushy peas?

Title: Batter (Shawn's)
Categories:
Yield: 8 Servings

1/2 c Gluten Free AP flour
1/2 c Cornstarch
1 t Salt
1 t garlic powder
1 t minced onion
1 t dried parsley
1 lg Egg,whisked
3/4 c Soda water (or GF beer) *

* Start with 3/4 may need a total of 1 cup depending on flour

OK, we do have some GF flour on hand, of different varieties. We'd use
soda water as neither of us likes beer. Have you used this with onion
rings and if so, how did they turn out?


---
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)

Hi Dave,
In a message to Ruth Haffly you wrote:

of "mushy peas". That's what puts me off of the overcooked (and
mushy) canned peas.

Mushy peas are not canned green peas. It's a different type of pea.
I don't buy the canned ones though, I get the dried ones that have a
quick soak tablet in them. 2 hours later you can rinse and cook!

I really enjoy them.

Shawn

... Advice is what we ask for when we already know.


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

of "mushy peas". That's what puts me off of the overcooked (and
mushy) canned peas.

Mushy peas are not canned green peas. It's a different type of pea.
I don't buy the canned ones though, I get the dried ones that have a
quick soak tablet in them. 2 hours later you can rinse and cook!

I really enjoy them.

Oh, I know that. But, canned peas are overcooked and mushy. It's a texture thing. The UK's mushy peas are like a green(ish) version of mashed potatoes.

And it's odd that I really like mashed taters - but not mashed peas.
If doing peas at my house they will be fresh, frozen, or snow peas in
the pod. Or split peas made into soup.

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

Title: Easy Mushy Peas
Categories: Five, Vegetables, Herbs, Citrus
Yield: 5 servings

250 g (9 oz) dried marrowfat peas
2 ts Bicarbonate of soda
25 g (5 ts) salted butter; diced
Mint; finely chopped
1 Lemon; juiced

Put the marrowfat peas and bicarbonate of soda in a
large heatproof bowl and cover with boiling water.
Leave to soak for 12 hours or overnight.

Drain the peas and rinse them twice with cold water to
wash off the bicarbonate of soda. Put the beans in a
saucepan and cover with 650ml/22 fl oz cold water.

Bring to the boil, reduce the heat and simmer for 30
mins until tender, stirring occasionally.

Mash briefly and stir in the butter, mint and lemon,
seasoning to taste.

By: Esther Clark

Serves: 4 - 6 as a side

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

Uncle Dirty Dave's Archives

MMMMM

... "A sure cure for seasickness is to sit under a tree." -- Spike Milligan
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Ruth,
On <Sun, 07 Dec 24>, you wrote me:

Unless it's accompanied by a pile of presents that get ignored after
a day or so.

That's true. :)

married, I started moving away from that kind of cooking. As a
result, our girls enjoyed eating a wide variety of foods while
growing up, and cook that way themselves.

That's a good thing. It's pretty basic eats around here when Andrea
cooks, a bit more fancy when I do, and my FIL hasn't ever used the
kitchen for more than making a sammich.

an excuse to fry fish again soon! ;)

Or, use them as a side for something else. Roast beef, Yorkshire
pudding and mushy peas?

Well yes, but I could have fried fish again.... Seems best. :)

Shawn

... If we left the bones out it wouldn't be crunchy!


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Hi Dave,

packages of dried peas. One package was the usual split peas, other one was dried whole peas. We went with the split peas; they cook up and
"mush" easily.

I only like peas fresh, frozen or split and made into potage?soup.
Canned peas are an abomination in my book. I never understood the
Brit's love
of "mushy peas". That's what puts me off of the overcooked (and mushy) canned peas.

My parents used to make a "salad" of shrimp, canned peas and mayo.
Usually the shrimp was canned as well, unless they were somehow able to
get fresh but for years that was the only time we had canned peas. Years
later, in the last few years my mom was at home (especially after
Hurricane Irene knocked out the local grocery store and Dollar General
started carrying canned veggies [and other canned goods so folks in the community could get basic groceries], Mom bought canned peas--and other veggies.

NOTE: Not even wasabi can rescue mushy peas. Leave the
peas off and I'll gladly eat this. -- UDD

Ever see the movie "Cars 2"? the tractor character (voiced by Larry the
Cable Guy) thinks that wasabi is pistacio ice cream, takes a big bite
and after recivering, announces that the "pistacio ice cream is
spoiled". I'll take wasabi in (very) small amounts with sushi but think
of that clip when I have it.


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


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

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

Hi Dave,
On <Tue, 09 Dec 24>, you wrote me:

Oh, I know that. But, canned peas are overcooked and mushy. It's a
texture thing. The UK's mushy peas are like a green(ish) version of
mashed potatoes.

I understand what you're saying now. Yes the canned peas we buy at the
store are over cooked and mushy, but they are not mushy peas. LOL

And it's odd that I really like mashed taters - but not mashed peas.

Have you tried the UK version?

If doing peas at my house they will be fresh, frozen, or snow peas in
the pod. Or split peas made into soup.

We only keep a can of peas in the cupboard for emergency food. When they
are close to expiring I replace them. We are okay with eating them though
as they remind us both of child hood. Much prefer the frozen ones.

Shawn

... It is only the shallow people who do not judge by appearances.


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Hi Ruth,
In a message to Dave Drum you wrote:

My parents used to make a "salad" of shrimp, canned peas and mayo.

So 1970's. LOL. I have a slight memory of having something like this
as a kid. What did they eat it with? If you added some crunch like onion
or green pepper it doesn't sound horrible really.

Shawn

... When eating an elephant, take one bite at a time.


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Ruth Haffly wrote to Dave Drum <=-

My parents used to make a "salad" of shrimp, canned peas and mayo.
Usually the shrimp was canned as well, unless they were somehow able to get fresh but for years that was the only time we had canned peas.
Years later, in the last few years my mom was at home (especially after Hurricane Irene knocked out the local grocery store and Dollar General started carrying canned veggies [and other canned goods so folks in the community could get basic groceries], Mom bought canned peas--and other veggies.

NOTE: Not even wasabi can rescue mushy peas. Leave the
peas off and I'll gladly eat this. -- UDD

Ever see the movie "Cars 2"? the tractor character (voiced by Larry the Cable Guy) thinks that wasabi is pistacio ice cream, takes a big bite
and after recivering, announces that the "pistacio ice cream is
spoiled". I'll take wasabi in (very) small amounts with sushi but think
of that clip when I have it.

I saw the original "Cars" but took a pass on the sequel. And as most
here know I do like spicy stuff. Just not silly about it.

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

Title: Lightning McQueen's Balsamic Motor Oil Chicken
Categories: Poultry, Herbs, Citrus
Yield: 8 Servings

8 Chicken legs; skinned
1/3 c Orange marmalade *
1 tb Olive oil
1/3 c Orange juice
1 tb Orange zest
2 Sprigs fresh rosemary
1/4 ts (ea) salt & pepper
1 c Balsamic vinegar

* may substitute no-sugar-added orange marmalade

Preheat oven 350øF/175øC

Heat sauté pan over medium high heat and add olive oil.
Season chicken legs with salt and pepper and brown on each
side for 3-5 minutes. Remove chicken and set aside.

In the same sauté pan, add balsamic vinegar, orange
marmalade, sprigs of rosemary, zest and juice of the
orange. Cook for approximately 5 minutes over medium heat
to reduce the sauce. Make sure you stir it.

Place chicken back in pan and coat with sauce. If your
sauté pan has a heat resistant handle go ahead and put in
your preheated 350øF/175øC oven. If not, place coated
chicken on a parchment lined baking sheet and bake for
25-30 minutes.

Take out of the oven and let cool for 10 minutes. Enjoy!

From: http://family.disney.com

Uncle Dirty Dave's Archives

MMMMM

... Beyond tasty spicy and heading towards stupid spicy.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Shawn,

Unless it's accompanied by a pile of presents that get ignored after
a day or so.

That's true. :)

That stops after a certain age, sooner for some kids than others. And,
some "kids" never grow out of their love of getting a pile of stuff.

married, I started moving away from that kind of cooking. As a
result, our girls enjoyed eating a wide variety of foods while
growing up, and cook that way themselves.

That's a good thing. It's pretty basic eats around here when Andrea cooks, a bit more fancy when I do, and my FIL hasn't ever used the
kitchen for more than making a sammich.

Steve is in the kitchen quite often. We had a container of (cooked)
garbanzo beans in the fridge for I don't know how long; last night he
turned them into hummus. Sort of followed a recipe but did some
improvisation. Time was, he'd follow a recipe exactly; I've nudged him
into being comfortable with tweaks as he sees fit over the years.

an excuse to fry fish again soon! ;)

Or, use them as a side for something else. Roast beef, Yorkshire
pudding and mushy peas?

Well yes, but I could have fried fish again.... Seems best. :)

Your peas, your choice. We don't do a lot of fish/seafood at home any
more but we've got several good or great seafood restaurats in the area.
A friend just gave me a Hello Fresh recipe card for Shrimp Spaghetti
With A Kick that we'll probably try. He gets the Hello Fresh kits and
passes duplicate recipe cards (if it's a 2nd time ordering) over to me
as he knows I can make the same thing without a kit. Trying to convince
him that he's now capable of doing the same thing.


---
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)

Hi Ruth,
On <Tue, 09 Dec 24>, you wrote me:

That stops after a certain age, sooner for some kids than others.
And, some "kids" never grow out of their love of getting a pile of
stuff.

Very true. For the most part if there is a toy I want I get it when
I can afford it; having said that I don't get many toys anymore. :)
I really need a new desktop as mine is so old it isn't doing what I want
it to anymore.

improvisation. Time was, he'd follow a recipe exactly; I've nudged
him into being comfortable with tweaks as he sees fit over the
years.

That's good!

Spaghetti With A Kick that we'll probably try. He gets the Hello
Fresh kits and passes duplicate recipe cards (if it's a 2nd time

I'm sure some of the recipes are good, they wouldn't still be in business
if they weren't. :)

as he knows I can make the same thing without a kit. Trying to
convince him that he's now capable of doing the same thing.

So true. I think some people prefer the kits because it's "home cooking" without thinking.

Shawn

... The program is absolutely right; therefore the computer must be wrong.


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

Oh, I know that. But, canned peas are overcooked and mushy. It's a
texture thing. The UK's mushy peas are like a green(ish) version of
mashed potatoes.

I understand what you're saying now. Yes the canned peas we buy at the store are over cooked and mushy, but they are not mushy peas. LOL

And it's odd that I really like mashed taters - but not mashed peas.

Have you tried the UK version?

Yes, I have. I think that it's the mint and lemon combination - which is alright w/tea - that puts me off. Never made them myself as I've never
seen the requisite marrowfat peas on offer in any of my stupormarkups.

If doing peas at my house they will be fresh, frozen, or snow peas in
the pod. Or split peas made into soup.

We only keep a can of peas in the cupboard for emergency food. When
they are close to expiring I replace them. We are okay with eating
them though as they remind us both of child hood. Much prefer the
frozen ones.

You do realise that that "best by" date is an arbitrary "suggestion" do
you not? I've got canned veg several years old in my pantry. As long as
the can isb't bulged or doesn't hiss when punctured I find that it's OK
to eat ... if a bit flavour diminished. But, then, canned veg are ALWAYS over-cooked in processing and therefore somewhat flavour diminished from
their start.

Something besides soup to make with split peas ...

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

Title: Pease Porridge
Categories: Soups, Pork, Vegetables
Yield: 8 Servings

3 c Split Peas; diced *
Water
1 Ham Bone or Pork Knuckle
1 lg Onion; chopped
1 md Turnip; scraped, diced
1 lg Potato; peeled, diced
2 Ribs celery; w/leaves, diced
2 Sprigs Summer Savory
+=OR=+
2 Sprigs thyme
2 Sprigs Marjoram
1 tb Sea Kelp
+=OR=+
Salt; as needed
Water to cover

* HUH?! How do you "dice" split peas? - UDD

Rinse and pick over peas. Cover w/water and leave to soak
overnight. Next morning, drain, add remaining ingredients,
and bring to boil. Cover pot, turn down heat, simmer for
about 2 hrs. stirring occasionally.

When peas are tender, remove ham bone or knuckle, cut
meat from bone, and return to pot. Take out herb sprigs.
Puree if desired, reheat, and serve in individual bowls,
each topped with a small pat of butter.

Serves 8.

Source: Colonial Cookbook, updated as researched from
The Old Farmer's Almanac 1792.

FROM: Lisa Crawley

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... January 20, 2021 - The end of an error!
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Ruth Haffly wrote to Shawn Highfield <=-

Your peas, your choice. We don't do a lot of fish/seafood at home any
more but we've got several good or great seafood restaurats in the
area. A friend just gave me a Hello Fresh recipe card for Shrimp
Spaghetti With A Kick that we'll probably try. He gets the Hello Fresh kits and passes duplicate recipe cards (if it's a 2nd time ordering)
over to me as he knows I can make the same thing without a kit. Trying
to convince him that he's now capable of doing the same thing.

Funny you shold bring this up right now. I was defrosting the freezer
and came across a bag of tail-off shrimp buried in the frost. NOTE TO
SELF: Check Best Buy for that self-defrosting freezer.

Anyway I made this recipe I invented when living at my brother's house
for medical recovery a few years ago. It was a hit then and it was again
last night. Real Alfredo would use fettucine noodles. But, I prefer the
thinner linguine or spaghetti. And it's a poor cook who can't suit him
self. Bv)=

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

Title: Shrimp & Broccoli (sort of) Alfredo
Categories: Seafood, Sauces, Pasta, Cheese
Yield: 4 Servings

8 oz Uncooked linguine or
- spaghetti
1 c Broccoli florets
2 tb Butter
1 lb Tail-off cooked shrimp
10 3/4 oz Can cream of mushroom soup;
- undiluted
1/2 c Whole milk or Half & Half
1/2 c Grated Parmesan cheese; plus
- more to sprinkle at table
1/4 ts Pepper

Cook linguine according to package directions. Add
broccoli to cooking water for the last 4 minutes of
cooking time; drain.

In a medium skillet, over med-high heat, melt butter.
Add shrimp and heat, stirring, until shrimp are heated
through. Add soup, milk, cheese, pepper & the linguine
mixture. Heat through, stirring occasionally.

Serve with additional cheese.

Makes 4 servings

Uncle Dirty Dave's Kitchen

MMMMM


... Junk will accumulate to overflow space provided for it!
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Shawn,

My parents used to make a "salad" of shrimp, canned peas and mayo.

So 1970's. LOL. I have a slight memory of having something like this
as a kid. What did they eat it with? If you added some crunch like
onion or green pepper it doesn't sound horrible really.

They made it in the '50s, '60s, '70s, '80s, '90s, '00s and early '10s.
In the '00s a new (to the area) supermarket replaced the A&P, both built
on a flood plain but the new store (Fresh Town) had a deli section. At
some point in to '00s, Mom and Dad replaced the canned shrimp with
imitation crab from the deli. Hurricane Irene in 2011 took out the store
(and the rest of the plaza). Since the store was beside the Delaware
River and headwaters for the Pepactan Reservoir, New York City made the
owners jump thru all sorts of environmental hoops before the store could
be rebuilt. It took almost a year before they finally got it done; in
the mean time, the local Dollar General and another convenience store
started selling canned goods, eggs and other basic groceries. The store
was located in town, the only grocery store in about a 15 mile radius so
those that couldn't drive could walk to it. I've not been up there in 7
years so I don't know how things are holding up.

Mom and Dad served the peas & shrimp with just bread and butter on the
side; your idea of pepper (I'd probably use red bell) or onion (French
fried) sounds like a good mix in. I'll have to give it some thought. (G)

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


... There is no such thing as a free lunch

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

Hi Dave,

NOTE: Not even wasabi can rescue mushy peas. Leave the
peas off and I'll gladly eat this. -- UDD

Ever see the movie "Cars 2"? the tractor character (voiced by Larry the Cable Guy) thinks that wasabi is pistacio ice cream, takes a big bite
and after recivering, announces that the "pistacio ice cream is
spoiled". I'll take wasabi in (very) small amounts with sushi but think
of that clip when I have it.

I saw the original "Cars" but took a pass on the sequel. And as most
here know I do like spicy stuff. Just not silly about it.

Our heat level has gone down since we moved East. Cooking/eating local,
just don't have the heat in foods that the West has. One exception and
even that's not as hot as out west is eastern NC pulled pork bbq. The
sauce is basically vinegar and red & black pepper flakes. Properly
cooked, the whole hog is mopped with it several times while cooking,
then when it is done and the meat is chopped, more is mixed in. More is available, usually on the table, so you can add more if desired. I like
it a lot better than the western NC red sauce or the Lexington hybrid.

... Beyond tasty spicy and heading towards stupid spicy.

Good way to describe some foods I've had, especially chilis. I make mine
tasty spicy.

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


... Junk: stuff we throw away. Stuff: junk we keep.

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

Shawn Highfield wrote to Dave Drum <=-

We only keep a can of peas in the cupboard for emergency food. When
they are close to expiring I replace them. We are okay with eating
them though as they remind us both of child hood. Much prefer the
frozen ones.

One of my childhood meals is mashed potatoes, cream of mushroom gravy, hamburger, and peas. Simple, filling and good.

Lately, I have been adding ground chicken to mac and cheese. Surprisingly good. Going to make some "chicken mac" tonight. I add rosemary and garlic aseasoning to it and it's quite tasty and filling.

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

Title: Family Favorite Chicken & Stuffing Bake
Categories: Ceideburg, Mushrooms, Stuffing, Chicken
Yield: 6 Servings

6 oz Instant chicken flavored
-stuffing mix
1/2 c Each chopped carrot, celery
-and onion (optional)
10 1/4 oz Campbell's Cream of
-Mushroom Soup
1/2 c Milk
1 ts Chopped parsley
6 Skinless, boneless chicken
-breast halves (about 1 1/2
-lb.)
Paprika

Preheat oven to 400F. Prepare stuffing mix according to package
directions but add vegetables with seasoning packet. Combine soup,
milk and parsley; set aside.

In a 2- or 3-quart shallow baking dish, arrange stuffing across
center of dish. Spoon thin layer of the soup mixture in casserole on
each side of stuffing. Arrange chicken over soup mixture; overlap if
necessary. Sprinkle with paprika.

Pour remaining soup mixture over chicken. Cover with foil; bake for
15 minutes. Uncover; bake for 10 minutes more or until chicken is
fork- tender. Stir sauce before serving.

Makes 6 servings.

Posted by Stephen Ceideberg; October 14 1992.

MMMMM

-- Sean

... I ordered a chicken and an egg from Amazon. I'll let you know.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,
On <Thu, 11 Dec 24>, you wrote me:

Yes, I have. I think that it's the mint and lemon combination - which
is alright w/tea - that puts me off. Never made them myself as I've
never seen the requisite marrowfat peas on offer in any of my stupormarkups.

I don't add mint or lemon. I just make them with salt and if a bit of
lemon from the fish gets in there that's okay too.

You do realise that that "best by" date is an arbitrary "suggestion"

Yes I do. I figure 5 years sitting in my cupboard is long enough and it's
time to eat them and replace the can. You may keep the can for 50 years
for all I care.

Shawn
... Calling me wrong does not make you right.


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Hi Ruth,
On <Wed, 10 Dec 24>, you wrote me:

Mom and Dad served the peas & shrimp with just bread and butter on
the side; your idea of pepper (I'd probably use red bell) or onion
(French fried) sounds like a good mix in. I'll have to give it some thought. (G)

I may just make something like your parents salad this weekend. I like
trying old 70's style stuff on occasion. I have some fried garlic I will sprinkle on as well. :)

Shawn



--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Hi Sean,
On <Thu, 11 Dec 24>, you wrote me:

One of my childhood meals is mashed potatoes, cream of mushroom
gravy, hamburger, and peas. Simple, filling and good.

Sounds good to me.

Lately, I have been adding ground chicken to mac and cheese.
Surprisingly good. Going to make some "chicken mac" tonight. I add rosemary and garlic
aseasoning to it and it's quite tasty and filling.

I can't stand ground chicken. Ground turkey is fine and we use it pretty
much instead of beef due to my beef issue. Just something about the ground chicken that tastes wrong to me.

Although I did eat some ground beef the other day with no issues, so I'll
be trying something good soon. LOL

Shawn

... There is no limit to how bad things can get.


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Ruth Haffly wrote to Dave Drum <=-

NOTE: Not even wasabi can rescue mushy peas. Leave the
peas off and I'll gladly eat this. -- UDD

Ever see the movie "Cars 2"? the tractor character (voiced by Larry the Cable Guy) thinks that wasabi is pistacio ice cream, takes a big bite
and after recivering, announces that the "pistacio ice cream is
spoiled". I'll take wasabi in (very) small amounts with sushi but think
of that clip when I have it.

I saw the original "Cars" but took a pass on the sequel. And as most
here know I do like spicy stuff. Just not silly about it.

Our heat level has gone down since we moved East. Cooking/eating local, just don't have the heat in foods that the West has. One exception and even that's not as hot as out west is eastern NC pulled pork bbq. The sauce is basically vinegar and red & black pepper flakes. Properly
cooked, the whole hog is mopped with it several times while cooking,
then when it is done and the meat is chopped, more is mixed in. More is available, usually on the table, so you can add more if desired. I like
it a lot better than the western NC red sauce or the Lexington hybrid.

I fail to understand the names/marketing claimss of some of the hot stuff
being sold these days. Death peppers, Scorpion whatever, etc. Are all of
their intended customers masochists?

... Beyond tasty spicy and heading towards stupid spicy.

Good way to describe some foods I've had, especially chilis. I make
mine tasty spicy.

Bland is almost as bad a too fiery. Except you and fix bland and you
can't remove heat very successfully. Bv)=

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

Title: Yaaaaahhhh Hooooooo Aaaaahhhh Hot Sauce
Categories: Five, Sauces, Chilies, Garlic
Yield: 1 Quart

1 qt Mason jar
1 tb Salt; plain, non-iodized
1 pt Chilies; dried Serrano,
- Cayenne, Tabasco, etc.
1 pt Garlic cloves; peeled
Distilled white vinegar

Fill the Mason jar with the dried chilies and peeled
garlic. Dissolve the tablespoon of salt in a cup of
white vinegar and pour over the chilies and garlic.
Top up the jar with more vinegar and put the jar in
a low traffic area to let the chilies rehydrate for
a day or a few weeks. Add vinegar as needed to keep
the jar full.

When the chilies are rehydrated empty the contents of
the jar into a blender or food processor and puree.
Add vinegar (or water) to get to your desired
thickness. I like mine to be fairly thick (like catsup
with an attitude) instead of runny like Tabasco. As
there is plenty of vegetable pulp in this mix, thick
is easy.

You can decant into smaller bottles or keep in the
quart jug.

I have kept some in the ice box for as long as five
weeks with no ill effects. I can't seem to get it to
last any longer than that. Apparently the longer it
sits in the ice box the more of it disappears.

This is a moderately successful attempt to make my own
"Huy Fong Sriracha Sauce". It's more garlicky than Huy
Fong and moderately spicy and goes well on almost
anything. Which, I suspect is why I have never had a
batch last more than five weeks.

Devised, made. tested, named and approved in Uncle
Dirty Dave's Kitchen. In the heart of the Great
American Outback.

MM Format and Recipe by Dave Drum - 23 February 1998

Uncle Dirty Dave's Kitchen

MMMMM

... "Never think you've seen the last of anything." -- Eudora Welty
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

Hi Shwn,

That stops after a certain age, sooner for some kids than others.
And, some "kids" never grow out of their love of getting a pile of
stuff.

Very true. For the most part if there is a toy I want I get it when
I can afford it; having said that I don't get many toys anymore. :)
I really need a new desktop as mine is so old it isn't doing what I
want it to anymore.

That's basically the way we are now. We can afford to buy what we
want/need, only doing big things like the house on a mortgage. Got a 5
yeaar note for the truck last year but Steve paid it off within a few
months, camper was outright cash. Credit card for when we can't use cash
but it is paid in full every month. I think this net book will be our
next big purchase; Steve is making noises about its age.

improvisation. Time was, he'd follow a recipe exactly; I've nudged
him into being comfortable with tweaks as he sees fit over the
years.

That's good!

Yes, and he's not asking me so many questions about cooking now. Years
ago, when we were first married, I saw a "Blondie" cartoon where Dagwood
was in the kitchen cooking something, Blondie in the living room. He
sees a note in the recipe for so many tablespoons of water, yells to
Blondie "is that heaping or level?". That's been a running joke with us
when Steve does anything new. Usually I'm in the kitchen with him, sous ceffing, getting out/putting away ingredients and tools, washing up what
he's done with, making sure the oven (if needed) is preheated, etc.

Spaghetti With A Kick that we'll probably try. He gets the Hello
Fresh kits and passes duplicate recipe cards (if it's a 2nd time

I'm sure some of the recipes are good, they wouldn't still be in
business if they weren't. :)

as he knows I can make the same thing without a kit. Trying to
convince him that he's now capable of doing the same thing.

So true. I think some people prefer the kits because it's "home
cooking" without thinking.

Mike was a UPS driver for many years, worked long hours so didn't cook
much for himself, usually heat and serve type meals. He retired in
January of 2020, hoping to do a lot of travel but Covid put a fast end
to that. With the time on his hands, he started cooking for himself
(learning basics); now he knows how to follow a recipe, etc but prefers
the pre portioning and convenience of the kits.


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


... Multitask: make twice the mistakes in 1/2 the time.

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

Hi Dave,

Your peas, your choice. We don't do a lot of fish/seafood at home any
more but we've got several good or great seafood restaurats in the
area. A friend just gave me a Hello Fresh recipe card for Shrimp
Spaghetti With A Kick that we'll probably try. He gets the Hello Fresh kits and passes duplicate recipe cards (if it's a 2nd time ordering)
over to me as he knows I can make the same thing without a kit. Trying
to convince him that he's now capable of doing the same thing.

Funny you shold bring this up right now. I was defrosting the freezer
and came across a bag of tail-off shrimp buried in the frost. NOTE TO SELF: Check Best Buy for that self-defrosting freezer.

I might try it soon myself. Recently I was browsing thru a cook book put
out by the Rocky Mount Junior League, came across the following. I had a
pack of shrimp in the freezer from some time ago, cut the recipe in half
and had a supper that we'll repeat.

VIDALIA SHRIMP SAUTE OVER ANGEL HAIR PASTA

30 ounces angel hair pasta
(I subbed in buckwheat noodles (soba) that had been in the pantry for a
while.)
1/4 c olive oil
2 cloves garlic, chopped
2 green peppers, sliced in strips
2 red peppers, sliced in strips
1 large Vidalia onion. diced
6-8 sun dried tomatoes
(dry, not in oil)
36 jumbo fresh shrimp, peeled and cleaned
salt and pepper to taste
12 fresh basil leaves, divided
6 ounces Parmesan cheese, grated

Cook pasta according to package directions, rinse and set aside.
Heat oil in large saute pan. Cook garlic, peppers, onion and sun dried
tomatoes until onions are translucent and peppers are crisp. Add shrimp,
salt & pepper and 3 chopped basil leaves. When shrimp are slightly pink
and firm, about 4-5 minutes, remove pan from heat.
Stir cooked pasta into shrimp and pepper mixture. Cover pan and return
to heat for about 1 minute to heat through. Serve immediately. Garnish
with remaining basil leaves and sprinkle with parmesan cheese.
Serves 6

Anyway I made this recipe I invented when living at my brother's house
for medical recovery a few years ago. It was a hit then and it was
again last night. Real Alfredo would use fettucine noodles. But, I
prefer the thinner linguine or spaghetti. And it's a poor cook who
can't suit him
self. Bv)=

Title: Shrimp & Broccoli (sort of) Alfredo
Categories: Seafood, Sauces, Pasta, Cheese
Yield: 4 Servings

Looks good, I had a Wegman's heat & serve (with chicken and penne pasta) version of this last week. Pan said one serving, I had it over 2 meals.
It was ok, not great, not bad with only 3 pieces of broccoli in the
whole thing. Don't know if I would buy it again but Steve had his VFW
meeting and I didn't have anything in the fridge that looked appealing,

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


... Junk: stuff we throw away. Stuff: junk we keep.

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

Shawn Highfield wrote to Dave Drum <=-

I understand what you're saying now. Yes the canned peas we buy at the store are over cooked and mushy, but they are not mushy peas. LOL

I was in England last summer, at a little inn with a restaurant. Fresh
mushy peas, dash of mint, a bit of lemon zest - amazing. Nothing like
what I've had in the states.




--- MultiMail/Win v0.52
* Origin: http://realitycheckbbs.org | tomorrow's retro tech (1:218/1)

Shawn Highfield wrote to Sean Dennis <=-

I can't stand ground chicken. Ground turkey is fine and we use it
pretty much instead of beef due to my beef issue. Just something about the ground chicken that tastes wrong to me.

Ground beef and chicken are too chewy for me right now. Ground chicken is a little chewy but not as bad. I'm waiting until january to set up an appointment to get my dentures. Right now, everyone is trying to use their benefits by the end of ther year so the denture clinic is booked solid.

Although I did eat some ground beef the other day with no issues, so
I'll be trying something good soon. LOL

That's a good thing. I was able to gum some beef tips the other day and I
was in heaven. Can't wait until I can eat steak again!

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

Title: Beef and Cornbread Supper
Categories: Meats
Yield: 6 servings

1 1/2 lb Lean ground beef
10 oz Can cream of asparagus soup
1/4 c Onion, finely chopped
2 ts Worcestershire sauce
3/4 c All purpose flour, sifted
1/2 c Corn meal
1 tb Baking powder
1 ts Salt
1/4 c Shortening, melted
2/3 c Milk
1 x Green pepper rings

Preheat oven to 425 degrees. Brown ground beef in a 10 inch cast iron
skillet. Add soup, onion and worcestershire sauce. Simmer for about
5 minutes. Sift the flour, corn meal, baking powder and salt
together in a medium bowl. Add shortening and milk. Beat until
smooth. Pour over ground beef mixture. Spread with narrow spatula
to within 2 inches of the edge. Top with green pepper rings. Bake
for 15 to 20 minutes. Do set the skillet on the table and serve with
a salad...

MMMMM

-- Sean

... How long a minute is depends on what side of the bathroom door you're on. --- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Shawn Highfield wrote to Ruth Haffly <=-

I may just make something like your parents salad this weekend. I like trying old 70's style stuff on occasion. I have some fried garlic I
will sprinkle on as well. :)

Mmm, avocado lime Jell-o mold...not.

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

Title: Cheeseburger Pie
Categories: Cheese, Hamburger, Main dish, Meats, Vegetable
Yield: 6 Servings

MMMMM---------------------------CRUST--------------------------------
1 c Bisquick Baking Mix
1/4 c Milk Or Light Cream

MMMMM------------------------MEAT FILLING-----------------------------
1 lb Lean Ground Beef
1/2 t Salt
1/2 c Onion; Chopped, 1 md
1/4 t Pepper

MMMMM--------------------------TOPPING-------------------------------
2 ea Tomatoes; Sliced, Md
1 c Cheddar Cheese; Shredded,4oz
1 tb Worcestershire Sauce
2 ea Eggs; Lg
2 tb Bisquick Baking Mix

Heat the oven to 375 degrees F. Mix the 1 cup of the biscuit baking
mix and the milk until a soft dough forms. Gently smooth the dough
into a ball on a floured cloth-covered surface after kneading the
ball 5 times to mix. Roll out the dough until it is 2 inches larger
than an inverted 9-inch pie pan. Ease into the pan and flute the
edges. Set aside. Cook and stir the meat and onion in a large skillet
until the meat is brown. Drain off the excess fat. Stir in the salt,
pepper, 2 Tb of the baking mix, and the worcestershire sauce. Turn
the meat filling into the pastry lined pie pan. Arrange the tomato
slices on the meat mixture. Beat the eggs slightly and stir in the
cheese. Spoon onto the tomatoes spreading the mixture to cover the
top completely. Bake for about 30 minutes. Cut into wedges and
serve with chili sauce, if desired.

MMMMM

-- Sean

... Never try to out-stubborn a cat.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Ruth,
On <Thu, 11 Dec 24>, you wrote me:

but it is paid in full every month. I think this net book will be our
next big purchase; Steve is making noises about its age.

Thankfully a full on laptop is now as cheap as a netbook was when you got
that. We each got new laptops this year and paid a very fair price. I'd
have to look on amazon now, but it wasn't much.

Blondie "is that heaping or level?". That's been a running joke with

I think I saw that one.

himself (learning basics); now he knows how to follow a recipe, etc
but prefers the pre portioning and convenience of the kits.

I support that. Like you the meal kits don't work for us... I like to
do my own prep work, I find it relaxing.

Shawn

... Complaints provoke insolence and more complaints.


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Hi Kurt,
On <Fri, 12 Dec 24>, you wrote me:

I was in England last summer, at a little inn with a restaurant.
mushy peas, dash of mint, a bit of lemon zest - amazing. Nothing
what I've had in the states.

I really like them.

Shawn


... If you want someone to keep a secret, keep it yourself.


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Hi Sean,
On <Fri, 12 Dec 24>, you wrote me:

chicken is a little chewy but not as bad. I'm waiting until january
to set up an appointment to get my dentures. Right now, everyone is benefits by the end of ther year so the denture clinic is booked

That makes sense. Also after this long what's another month?

That's a good thing. I was able to gum some beef tips the other day
and I was in heaven. Can't wait until I can eat steak again!

You and me both Sean!

Shawn

... I DID IT! I invented the unadoptable tagline! Try it. Won't work.


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

Yes, I have. I think that it's the mint and lemon combination - which
is alright w/tea - that puts me off. Never made them myself as I've
never seen the requisite marrowfat peas on offer in any of my stupormarkups.

I don't add mint or lemon. I just make them with salt and if a bit of lemon from the fish gets in there that's okay too.

Both of the recipes I have call for mint and lemon. And the one time I
had them inflicted on me at a place (now defunct) called Cambridge Inn
those flavours were present.

You do realise that that "best by" date is an arbitrary "suggestion"

Yes I do. I figure 5 years sitting in my cupboard is long enough and
it's time to eat them and replace the can. You may keep the can for 50 years for all I care.

I figured you probably knew that. But I have also run up on people who
*should* know that and don't - pitching perfectly good food in the bin
because of some arbitrary date thing.

I wouldn't keep canned good for that long. If it gets too old and I get
tired of looking at the can I put it in the bag for the next "feed the derelicts" food drive put on by our local postal workers union. Or use
it to prop open a door. Bv)=

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

Title: Can Opener Corn Chowder
Categories: Five, Vegetables, Chilies, Dairy
Yield: 3 Servings

16 oz Bag corn niblets
21 1/2 oz (2 cans) cream of potato
- soup; undiluted
4 oz Can chopped green chilies
1 Soup can milk
Fresh ground pepper

Open the soup and dump into your crockpot. Add the corn
and milk and stir. Add the chilies and stir again.

Set the cooker on low and let it do its thing for about
four hours. Just before serving grind pepper (to taste)
into the soup and give it another stir to combine.

Ladle into bowls and dig in. Refrigerate leftovers (if
any) and nuke back to life for supper the next day.

Uncle Dirty Dave's Kitchen

MMMMM

... "Reality continues to ruin my life." -- Bill Watterson
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Ruth Haffly wrote to Dave Drum <=-

Your peas, your choice. We don't do a lot of fish/seafood at home any
more but we've got several good or great seafood restaurats in the
area. A friend just gave me a Hello Fresh recipe card for Shrimp
Spaghetti With A Kick that we'll probably try. He gets the Hello Fresh kits and passes duplicate recipe cards (if it's a 2nd time ordering)
over to me as he knows I can make the same thing without a kit. Trying
to convince him that he's now capable of doing the same thing.

Funny you shold bring this up right now. I was defrosting the freezer
and came across a bag of tail-off shrimp buried in the frost. NOTE TO SELF: Check Best Buy for that self-defrosting freezer.

I might try it soon myself. Recently I was browsing thru a cook book
put out by the Rocky Mount Junior League, came across the following. I
had a pack of shrimp in the freezer from some time ago, cut the recipe
in half and had a supper that we'll repeat.

VIDALIA SHRIMP SAUTE OVER ANGEL HAIR PASTA

30 ounces angel hair pasta
(I subbed in buckwheat noodles (soba) that had been in the pantry for a while.)
1/4 c olive oil
2 cloves garlic, chopped
2 green peppers, sliced in strips
2 red peppers, sliced in strips

Bell peppers? Or poblano/NuMex?

1 large Vidalia onion. diced
6-8 sun dried tomatoes
(dry, not in oil)
36 jumbo fresh shrimp, peeled and cleaned

IOW 2 pounds of shrimps

salt and pepper to taste

RH> 12 fresh basil leaves, divided

6 ounces Parmesan cheese, grated

Cook pasta according to package directions, rinse and set aside.
Heat oil in large saute pan. Cook garlic, peppers, onion and sun dried tomatoes until onions are translucent and peppers are crisp. Add
shrimp, salt & pepper and 3 chopped basil leaves. When shrimp are
slightly pink and firm, about 4-5 minutes, remove pan from heat.
Stir cooked pasta into shrimp and pepper mixture. Cover pan and return
to heat for about 1 minute to heat through. Serve immediately. Garnish with remaining basil leaves and sprinkle with parmesan cheese.
Serves 6

Looks like a decent recipe. If Vidalia onions are not in season you can
sub nearly any yellow (sweet) onion icluding the Texas 1084.

Anyway I made this recipe I invented when living at my brother's house
for medical recovery a few years ago. It was a hit then and it was
again last night. Real Alfredo would use fettucine noodles. But, I
prefer the thinner linguine or spaghetti. And it's a poor cook who
can't suit himself. Bv)=

Title: Shrimp & Broccoli (sort of) Alfredo
Categories: Seafood, Sauces, Pasta, Cheese
Yield: 4 Servings

Looks good, I had a Wegman's heat & serve (with chicken and penne
pasta) version of this last week. Pan said one serving, I had it over 2 meals. It was ok, not great, not bad with only 3 pieces of broccoli in
the whole thing. Don't know if I would buy it again but Steve had his
VFW meeting and I didn't have anything in the fridge that looked appealing,

I sometimes nuke up a Healthy Choice selection then let one of the fur
kids pre-wash the container. I really like when Hy-Vee puts them on a
special for under U$3 ea. Great price and good (also convenient) food.

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

Title: Can Opener Casserole
Categories: Poultry, Vegetables, Soups, Dairy
Yield: 8 servings

10 oz (2 cans) chicken meat;
- drained
10 3/4 oz Can cream of mushroom soup 1
10 3/4 oz Can cream of chicken soup
4 oz Can mushroom stems & pieces;
- drained
8 1/2 oz Can chow mein noodles
12 oz Can evaporated milk
6 oz Can French fried onion rings

Mix together chicken, soups, mushrooms, chow mein
noodles and milk.

Spoon into baking dish (9 x 13-- pretty sure).

Bake for 20 minutes @ 350oF/175oC.

Sprinkle with onion rings and bake 10-15 more minutes
longer until brown and bubbly.

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

Uncle Dirty Dave's Archives

MMMMM

... Oh no! Not another breakfast of ruint eggs and harsh browns.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Shawn,

Mom and Dad served the peas & shrimp with just bread and butter on
the side; your idea of pepper (I'd probably use red bell) or onion
(French fried) sounds like a good mix in. I'll have to give it some thought. (G)

I may just make something like your parents salad this weekend. I
like trying old 70's style stuff on occasion. I have some fried
garlic I will sprinkle on as well. :)

Enjoy it. I used to think it was really good but I was much younger then
and shrimp was rarely seen in our house. Grew up, moved to coastal NC
and got a lot of shrimp there. I've not had it as much since we moved
away, but enough that it's enjoyable whenever I do have it.

Had to laugh at my extended family--for my parent's 50th anniversary
dinner, one of the main features was an endless bowl of steamed shrimp.
My siblings and cousins emptied the bowl several times--they never had
the easy access to shrimp that I did, living on the coast. IIRC, I had a
couple of shrimp but it wasn't as "special" as it would have been to me
at one time.

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


... If you think you are confused now, wait until I explain it!

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

Hi Dave,

I saw the original "Cars" but took a pass on the sequel. And as most
here know I do like spicy stuff. Just not silly about it.

Our heat level has gone down since we moved East. Cooking/eating local, just don't have the heat in foods that the West has. One exception and even that's not as hot as out west is eastern NC pulled pork bbq. The sauce is basically vinegar and red & black pepper flakes. Properly
cooked, the whole hog is mopped with it several times while cooking,
then when it is done and the meat is chopped, more is mixed in. More is available, usually on the table, so you can add more if desired. I like
it a lot better than the western NC red sauce or the Lexington hybrid.

I fail to understand the names/marketing claimss of some of the hot
stuff being sold these days. Death peppers, Scorpion whatever, etc.
Are all of their intended customers masochists?

I think once they started with names along that line, they had to
continue each time they came out with something hotter. Tho I don't know
what could be hotter than death, except maybe H***fire. (G)

... Beyond tasty spicy and heading towards stupid spicy.

Good way to describe some foods I've had, especially chilis. I make
mine tasty spicy.

Bland is almost as bad a too fiery. Except you and fix bland and you
can't remove heat very successfully. Bv)=

True; I'd rather heat up bland than cool down too hot. Those are the
times to pile on the sour cream/stir it in well and have a big glass of
milk on the side. We try to make out chili with a bit of heat that goes
from the lips to the throat, but not so hot that you can't taste the
other ingredients. We've tasted enough "one note" chilis in the chili
cook offs at our church to know the difference. (G)


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


... Myth #1: The computer only does what you tell it to do.

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

Hi Dave,
On <Sat, 13 Dec 24>, you wrote me:

Both of the recipes I have call for mint and lemon. And the one time
I had them inflicted on me at a place (now defunct) called Cambridge
Inn those flavours were present.

I'm sure that's the correct way. :) However like you if I'm the cook I
can do whatever the heck I want.

I figured you probably knew that. But I have also run up on people
who *should* know that and don't - pitching perfectly good food in
because of some arbitrary date thing.

Just told someone at work today who was going to throw out a bunch
of canned veggies. "They expired in Feb" I said "Bring them to me, I'll
eat them."

derelicts" food drive put on by our local postal workers union. Or

Any "expired" cans we donate are thrown out. They are not legally allowed
to give them to hungry people. Better they starve to death.

Shawn

... I'm famous. That's my job.


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Hi Ruth,
On <Fri, 12 Dec 24>, you wrote me:

Enjoy it. I used to think it was really good but I was much younger

I didn't make it yet, but it's going ot make an appearance on our xmas
get together. (I think I'm making lasagna or chili nothing fancy or
normal this year)

shrimp. My siblings and cousins emptied the bowl several times--they
the easy access to shrimp that I did, living on the coast. IIRC, I

Yes, I can see how that would be a treat for them as well.

had a couple of shrimp but it wasn't as "special" as it would have
been to me at one time.

I used to visit friends in SC every year so being right on the water I
had my fill of good fresh stuff too.

Shawn

... A feature is a bug with seniority.


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

Both of the recipes I have call for mint and lemon. And the one time
I had them inflicted on me at a place (now defunct) called Cambridge
Inn those flavours were present.

I'm sure that's the correct way. :) However like you if I'm the
cook I can do whatever the heck I want.

I usually make a new-to-me recipe as written on the first go. Then I
have a base-line from which I can modify to suit myself.

I figured you probably knew that. But I have also run up on people
who *should* know that and don't - pitching perfectly good food in
because of some arbitrary date thing.

Just told someone at work today who was going to throw out a bunch
of canned veggies. "They expired in Feb" I said "Bring them to me,
I'll eat them."

derelicts" food drive put on by our local postal workers union. Or

Any "expired" cans we donate are thrown out. They are not legally
allowed to give them to hungry people. Better they starve to death.

That's just silly. But, it's similar here as far as stores donating cans
past their "best by" date. Still, the food bank, soup kitchens, bread
lines, etc. will use them up. A couple chain grocers are known to stack
their "expired" stuff on their back dock and turn a blind eye. Which gives
them a legal leg to stand on. "Hey, we pitched it. Can't control the olf dumpster divers." Especially when St. Martin de Porres backs their truck
up to the dock and clans house. Bv)=

I used to live about a block from a chain supermarket whose policy on meat
was to mark it down at 5 PM on the last day of sale. And at 5 o'clock a
white coated and helmeted "meat-bot" would come out of the processing refrigerated room and parse the gondolas - placing the marked down (50%
or more) roasts, steaks and chops into the "used meat" bin.

I always had a freezer full of high-end "used" meat. The pricey stuff
was mostly what remained to be marked down. The cheaper stuff such as hamburger, bratwurst links, sausage, etc. never stay in the biins long
enough to "expire". I was disppointed when they packed their bags in a
union dispute and left town.

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

Title: Rib Eyes w/Burned At The Steak Marinade
Categories: Beef; marin, Chilies
Yield: 2 Servings

2 lg Ribeye steaks

MMMMM--------------------------MARINADE-------------------------------
4 oz Good Seasons Italian
- dressing
2 Habanero peppers; dried *
2 tb Worcestershire sauce
1 tb Red wine vinegar
1 ts Black pepper; fine ground
1/4 ts Salt

Make Italian dressing, set aside.

In a small saucepan boil water and blanch (2 min.) the
habaneros. Remove and cut off stems. remove seeds from
one pepper but save seeds from one of the peppers. Place
peppers in a blender and add all other ingredients.
Blend well.

Coat steaks generously. Marinade for 3-4 hours. Grill
over hot charcoal fire. Look out! HOT!

Serves two

* Why not use two fresh habaneros and skip the blanching
step? - UDD

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Garlic makes it good.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Dave Drum <=-

I fail to understand the names/marketing claimss of some of the hot
stuff being sold these days. Death peppers, Scorpion whatever, etc.
Are all of their intended customers masochists?

I think once they started with names along that line, they had to
continue each time they came out with something hotter. Tho I don't
know what could be hotter than death, except maybe H***fire. (G)

Errrrmmmmm, I always thought of death as "cold" As in "Papa's in the
cold, cold grounf"

... Beyond tasty spicy and heading towards stupid spicy.

Good way to describe some foods I've had, especially chilis. I make
mine tasty spicy.

Bland is almost as bad a too fiery. Except you and fix bland and you
can't remove heat very successfully. Bv)=

True; I'd rather heat up bland than cool down too hot. Those are the
times to pile on the sour cream/stir it in well and have a big glass of milk on the side. We try to make out chili with a bit of heat that goes from the lips to the throat, but not so hot that you can't taste the
other ingredients. We've tasted enough "one note" chilis in the chili cook offs at our church to know the difference. (G)

We had a competition cook once who "loaded" his judges cup really heavy
with hot stuff. And then snickered at the reactions. So they instituted
a rule that a cook may be required to eat some of his own chilli. Put
the kibosh on that, it did.

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

Title: Willie Nelson's Great White Chilli
Categories: Poultry, Beans, Chilies, Herbs, Cheese
Yield: 4 Servings

1 lb White beans; rinsed
6 c Chicken broth
1 ts Chicken base
2 lg Onions; peeled, chopped
1 tb Oil
8 cl Garlic; minced, more to
- taste
7 oz Can diced green chilies
4 ts Ground cumin
2 ts Dried oregano
4 Serrano chilies; stemmed,
- seeded, minced
3 tb Chopped cilantro
4 c Diced, cooked chicken
1 c Sour cream
3 c Monterey jack cheese;
- shredded

MMMMM--------------------------TOPPERS-------------------------------
Sour cream
Chopped green onion
Chopped cilantro
Chopped tomato

Rinse and pick over the beans to remove stones and
debris. Put in a medium sauce pan and boil hard for at
least five minutes to start the starch conversion.

Put the chicken base, broth, and beans in a large pot
or crock-pot.

Simmer for two hours, covered.

Saute the onions in the oil until they are translucent
and beginning to brown.

Combine the onions with the spices, chicken, and other
vegetables, and simmer for another hour or so.

Add the cheese and sour cream, cooking until the cheese
melts into the chilli.

Serve in bowls with desired toppers.

The recipe serves about four people

UDD NOTES: This is AKA chile verde. You can leave out
the beans and increase the meat. You can also make this
with pork. But don't serve it to the Rabbi.

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

Uncle Dirty Dave's Kitchen

MMMMM

... Some people simply don't like cilantro. I understand perfectly.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

Funny you shold bring this up right now. I was defrosting the freezer
and came across a bag of tail-off shrimp buried in the frost. NOTE TO SELF: Check Best Buy for that self-defrosting freezer.

I do like our self defrosting freezer, same with the fridge freezer.
I've defrosted many freezers over my lifetime and various moves; it's
nice not to have to worry about that any more.

I might try it soon myself. Recently I was browsing thru a cook book
put out by the Rocky Mount Junior League, came across the following. I
had a pack of shrimp in the freezer from some time ago, cut the recipe
in half and had a supper that we'll repeat.

VIDALIA SHRIMP SAUTE OVER ANGEL HAIR PASTA

30 ounces angel hair pasta
(I subbed in buckwheat noodles (soba) that had been in the pantry for a while.)
1/4 c olive oil
2 cloves garlic, chopped
2 green peppers, sliced in strips
2 red peppers, sliced in strips

Bell peppers? Or poblano/NuMex?

First time making; I used bells but may try others next time around.
Don't want to overpower the shrimps tho.

Looks like a decent recipe. If Vidalia onions are not in season you
can sub nearly any yellow (sweet) onion icluding the Texas 1084.

Or the Maui sweet, used enough of them over almost 6 years in HI. They
work well in something like this.

Anyway I made this recipe I invented when living at my brother's house
for medical recovery a few years ago. It was a hit then and it was
again last night. Real Alfredo would use fettucine noodles. But, I
prefer the thinner linguine or spaghetti. And it's a poor cook who
can't suit himself. Bv)=

Title: Shrimp & Broccoli (sort of) Alfredo
Categories: Seafood, Sauces, Pasta, Cheese
Yield: 4 Servings

Looks good, I had a Wegman's heat & serve (with chicken and penne
pasta) version of this last week. Pan said one serving, I had it over 2 meals. It was ok, not great, not bad with only 3 pieces of broccoli in
the whole thing. Don't know if I would buy it again but Steve had his
VFW meeting and I didn't have anything in the fridge that looked appealing,

I sometimes nuke up a Healthy Choice selection then let one of the fur kids pre-wash the container. I really like when Hy-Vee puts them on a special for under U$3 ea. Great price and good (also convenient) food.

I've tried some of the different pre made things from Wegman's when
Steve has a supper meal. A bit more on the pricey side but they're made
up fresh and are generous enough to make 2 meals of it.


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


... I DID Read The Docs! Honest! Oh, *That* page...

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

Hi Shawn,

Enjoy it. I used to think it was really good but I was much younger

I didn't make it yet, but it's going ot make an appearance on our xmas
get together. (I think I'm making lasagna or chili nothing fancy or normal this year)

I've not really thought about what we're going to do for Christmas
dinner. Just the 2 of us so probaably nothing too far from the ordinary.

shrimp. My siblings and cousins emptied the bowl several times--they
the easy access to shrimp that I did, living on the coast. IIRC, I

Yes, I can see how that would be a treat for them as well.

I always enjoyed shrimp the few times I had it while growing up. One
year just before Christmas, pre made shrimp cocktails were on sale at
one of our local grocery stores. Mom bought enough for the whole family
so we had a rare appetiser with Christmas dinner. I think she'd just
started working a new job that year so was able to afford it.

had a couple of shrimp but it wasn't as "special" as it would have
been to me at one time.

I used to visit friends in SC every year so being right on the water I
had my fill of good fresh stuff too.

We lived just off the Intracoastal Waterway for almost 8 years before
Steve went in the Army so got it fairly often. Went back to visit the
area in 2020; the fish house where we used to get our seafood looked
like it hadn't been painted since before we left the area in 1983. Got
some seafood to take back with us (just before we left for home).


---
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 Dave,

I fail to understand the names/marketing claimss of some of the hot
stuff being sold these days. Death peppers, Scorpion whatever, etc.
Are all of their intended customers masochists?

I think once they started with names along that line, they had to
continue each time they came out with something hotter. Tho I don't
know what could be hotter than death, except maybe H***fire. (G)

Errrrmmmmm, I always thought of death as "cold" As in "Papa's in the
cold, cold grounf"

Since we're not supposed to discuss religion in this echo, I'll just say
that there are 2 places where you can spend your afterlife. One is just
right temperature-wise, the other is rather much on the warm side.

... Beyond tasty spicy and heading towards stupid spicy.

Good way to describe some foods I've had, especially chilis. I make
mine tasty spicy.

Bland is almost as bad a too fiery. Except you and fix bland and you
can't remove heat very successfully. Bv)=

We had a competition cook once who "loaded" his judges cup really
heavy with hot stuff. And then snickered at the reactions. So they instituted a rule that a cook may be required to eat some of his own chilli. Put the kibosh on that, it did.

Our church outside of Fort Devens, MA had a chili cook off while we were members (there all of 6 months after we returned from Germany and moved
to AZ). One of the entrys tasted like somebody had dropped burnt
cigarette ash into the pot, and plenty of it. Steve had the same thought
we he tasted it; needless to say, it was not a winner. That was before
we knew about Fido and the Cooking echo; my chili was my now family
style version without a lot of heat. I don't remember how it placed.

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


... Yesterday was the deadline for complaints.

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

Ruth Haffly wrote to Dave Drum <=-

Funny you shold bring this up right now. I was defrosting the freezer
and came across a bag of tail-off shrimp buried in the frost. NOTE TO SELF: Check Best Buy for that self-defrosting freezer.

I do like our self defrosting freezer, same with the fridge freezer.
I've defrosted many freezers over my lifetime and various moves; it's
nice not to have to worry about that any more.

Used to be easy when I was a kidlet and the freezer at the time held only
a pair of ice cube trays and maybe a package of hamburger. Open the door, unplug the Frigidare and place a fan to blow room air on the freezer. As
the collected frost lost its grip on the coils and slid into the catch
pan under the freezer turn the fan to off, dump the catch pan and plug
the ice box back in. Usually the ice cube trays had'nt melted enough to
loosed the cubes in the trays. Bv)=

Too bad it's not that easy today. I scored a nice 12.6 cu. ft. self-
defroster at Best Buy for U$500 delivered and the current box moved to
the garage.

I might try it soon myself. Recently I was browsing thru a cook book
put out by the Rocky Mount Junior League, came across the following. I
had a pack of shrimp in the freezer from some time ago, cut the recipe
in half and had a supper that we'll repeat.

VIDALIA SHRIMP SAUTE OVER ANGEL HAIR PASTA

30 ounces angel hair pasta
(I subbed in buckwheat noodles (soba) that had been in the pantry for a while.)
1/4 c olive oil
2 cloves garlic, chopped
2 green peppers, sliced in strips
2 red peppers, sliced in strips

Bell peppers? Or poblano/NuMex?

First time making; I used bells but may try others next time around.
Don't want to overpower the shrimps tho.

Poblanos and NuMex/Anaheim are fairly mild as long as you stay away
from the Heritage Big Jim cultiver. Those are in the jalapeno range
for heat,

Looks like a decent recipe. If Vidalia onions are not in season you
can sub nearly any yellow (sweet) onion icluding the Texas 1084.

Or the Maui sweet, used enough of them over almost 6 years in HI. They work well in something like this.

Forgot about those as we don't see many of them, even at Harvest Market,
Real Vidalias and 1084s are much more common. Our local Ansar Shrine
holds a sale every year with Vidalia onions brought back from Vidalia
Georgia.

Anyway I made this recipe I invented when living at my brother's house
for medical recovery a few years ago. It was a hit then and it was
again last night. Real Alfredo would use fettucine noodles. But, I
prefer the thinner linguine or spaghetti. And it's a poor cook who
can't suit himself. Bv)=

Title: Shrimp & Broccoli (sort of) Alfredo
Categories: Seafood, Sauces, Pasta, Cheese
Yield: 4 Servings

Looks good, I had a Wegman's heat & serve (with chicken and penne
pasta) version of this last week. Pan said one serving, I had it over 2 meals. It was ok, not great, not bad with only 3 pieces of broccoli in
the whole thing. Don't know if I would buy it again but Steve had his
VFW meeting and I didn't have anything in the fridge that looked appealing,

I sometimes nuke up a Healthy Choice selection then let one of the fur kids pre-wash the container. I really like when Hy-Vee puts them on a special for under U$3 ea. Great price and good (also convenient) food.

I've tried some of the different pre made things from Wegman's when
Steve has a supper meal. A bit more on the pricey side but they're made
up fresh and are generous enough to make 2 meals of it.

I have a number of different deli-departments to choose from for take
away pre-made meals. Some are great and some are ..... But I like the convenience of the frozen Healthy Choice of Stouffer's. Or even good
ol' Banquet pot pies. No Marie Callender though. I've been burnt too
often. Can't imagine how that brand got so popular.

My favourite "hot-deli" take home is a half-pound of Humphrey's breaded
chicken livers and a pint container of melon chunks - either honey-dew
or muskmelon. A nice lunch that doesn't carb load me so I'm able to get
things done in the afternoon without a nap. Bv)=

This is more effot than stopping at the market - but, it's good:

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

Title: Fried Chicken Livers
Categories: Poultry, Dairy, Offal
Yield: 2 Servings

1 lb Chicken livers
1 lg Egg
1/2 c Milk
1 c A-P flour
1 tb Garlic powder
Salt & pepper
Vegetable oil to fry

Place chicken livers in a colander; rinse with cold
water and drain well. Blot dry with paper towels.

Whisk egg and milk together in a shallow dish until
blended.

Place flour, garlic powder, salt, and pepper into a
zip-top bag; shake to combine.

Heat oil in a deep fryer or large saucepan to
375oF/190oC

Dip chicken livers in egg mixture to coat, then
transfer, one at a time, into flour mixture, shaking
the bag to coat completely.

Gently place coated livers, a few at a time, into hot
oil; cover with a splatter screen and cook until crisp
and golden brown, 5 to 6 minutes.

Uncle Dirty Dave's Kitchen

MMMMM

... Time travel: Throwing the alarm clock at the wall.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

SELF: Check Best Buy for that self-defrosting freezer.

I do like our self defrosting freezer, same with the fridge freezer.
I've defrosted many freezers over my lifetime and various moves; it's
nice not to have to worry about that any more.

Used to be easy when I was a kidlet and the freezer at the time held
only a pair of ice cube trays and maybe a package of hamburger. Open

One rental house we had, the freezer had the ice cube tray (singular) underneath the food compartment. That couldn't hold much more than a 12
oz can of frozen orange juice, The door had no shelves. The owner of the
house let us replace the fridge (took it with us when we moved) so we
found a $50. "wonder" fridge at a yard sale. Wondered about age, brand,
how well it would hold up, etc. Still running about 6 years later when
we sold the place we were living in as Steve joined the Army.

the door, unplug the Frigidare and place a fan to blow room air on the freezer. As the collected frost lost its grip on the coils and slid
into the catch
pan under the freezer turn the fan to off, dump the catch pan and plug
the ice box back in. Usually the ice cube trays had'nt melted enough
to loosed the cubes in the trays. Bv)=

My mom used to heat a pot of water to boiling, then put it in the
freezer. After a bit, she would take it out and chip away at the ice. I
started with a pot of boiling water, then when it had cooled, took it
out and aimed a hair blow dryer at the ice. Much faster than mom's
method. (G)

Too bad it's not that easy today. I scored a nice 12.6 cu. ft. self- defroster at Best Buy for U$500 delivered and the current box moved to
the garage.

Nice! We bought a new fridge around this time in 2018, donated the old
one to our church. Still running, we just wanted more fridge room.
Replaced a chest freezer (about 10 c/f) with an upright a couple of
years ago, gave the chest one to a friend who had the need for one.

VIDALIA SHRIMP SAUTE OVER ANGEL HAIR PASTA

2 red peppers, sliced in strips

Bell peppers? Or poblano/NuMex?

First time making; I used bells but may try others next time around.
Don't want to overpower the shrimps tho.

Poblanos and NuMex/Anaheim are fairly mild as long as you stay away
from the Heritage Big Jim cultiver. Those are in the jalapeno range
for heat,

OK, will try them next time.

Looks like a decent recipe. If Vidalia onions are not in season you
can sub nearly any yellow (sweet) onion icluding the Texas 1084.

Or the Maui sweet, used enough of them over almost 6 years in HI. They work well in something like this.

Forgot about those as we don't see many of them, even at Harvest
Market, Real Vidalias and 1084s are much more common. Our local Ansar Shrine
holds a sale every year with Vidalia onions brought back from Vidalia Georgia.

We get the Vidalias year round in Wegman's, have one in our fridge now.

special for under U$3 ea. Great price and good (also convenient) food.

I've tried some of the different pre made things from Wegman's when
Steve has a supper meal. A bit more on the pricey side but they're made
up fresh and are generous enough to make 2 meals of it.

I have a number of different deli-departments to choose from for take
away pre-made meals. Some are great and some are ..... But I like the convenience of the frozen Healthy Choice of Stouffer's. Or even good
ol' Banquet pot pies. No Marie Callender though. I've been burnt too often. Can't imagine how that brand got so popular.

My favourite "hot-deli" take home is a half-pound of Humphrey's
breaded chicken livers and a pint container of melon chunks - either honey-dew
or muskmelon. A nice lunch that doesn't carb load me so I'm able to
get things done in the afternoon without a nap. Bv)=

Steve likes the chicken livers, I'll eat them but not my favorite meat.
We'd more than likely have them for supper, with brown rice and a salad.


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


... Our necessities are few but our wants are endless...

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

Ruth Haffly wrote to Dave Drum <=-

Used to be easy when I was a kidlet and the freezer at the time held
only a pair of ice cube trays and maybe a package of hamburger. Open

One rental house we had, the freezer had the ice cube tray (singular) underneath the food compartment. That couldn't hold much more than a 12
oz can of frozen orange juice, The door had no shelves. The owner of
the house let us replace the fridge (took it with us when we moved) so
we found a $50. "wonder" fridge at a yard sale. Wondered about age,
brand, how well it would hold up, etc. Still running about 6 years
later when we sold the place we were living in as Steve joined the
Army.

Did that first one have the compressor and "works" on top? Or hidden underneath? My grandmother's was a Frigidaire w/the compressor and its
other necessaries in a round thing the size of a large hat box perched
on the top. Sure gave off a lot of heat when it was running.

My mom used to heat a pot of water to boiling, then put it in the
freezer. After a bit, she would take it out and chip away at the ice. I started with a pot of boiling water, then when it had cooled, took it
out and aimed a hair blow dryer at the ice. Much faster than mom's
method. (G)

I have a heat gun I got at AutoZone which speeds things along at a nice
clip. It won't get so much use when the new self-defroster arrived and
the current unit moved to the garage for long-term warehousing. The more
the door is opened, letting in moist ait, the quicker it frosts up. Bv)=

Too bad it's not that easy today. I scored a nice 12.6 cu. ft. self- defroster at Best Buy for U$500 delivered and the current box moved to
the garage.

Nice! We bought a new fridge around this time in 2018, donated the old
one to our church. Still running, we just wanted more fridge room. Replaced a chest freezer (about 10 c/f) with an upright a couple of
years ago, gave the chest one to a friend who had the need for one.

I find the uprights more convenient than the older chest freezers. And
easier in the floor space, too.

8<----- CLIP ----->8

special for under U$3 ea. Great price and good (also convenient) food.

I've tried some of the different pre made things from Wegman's when
Steve has a supper meal. A bit more on the pricey side but they're made
up fresh and are generous enough to make 2 meals of it.

I have a number of different deli-departments to choose from for take
away pre-made meals. Some are great and some are ..... But I like the convenience of the frozen Healthy Choice of Stouffer's. Or even good
ol' Banquet pot pies. No Marie Callender though. I've been burnt too often. Can't imagine how that brand got so popular.

My favourite "hot-deli" take home is a half-pound of Humphrey's
breaded chicken livers and a pint container of melon chunks - either honey-dew
or muskmelon. A nice lunch that doesn't carb load me so I'm able to
get things done in the afternoon without a nap. Bv)=

Steve likes the chicken livers, I'll eat them but not my favorite meat. We'd more than likely have them for supper, with brown rice and a
salad.

Sometimes a gizzard sneaks in to the kivers - the trays are next to one
another in the hot case. Then Jaspers, the old super-mooch, gets a treat.
I find gizzards to be tough, chewy, and low in flavour. Best use I've
found for them is making dirty rice.

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

Title: Dirty Dave's Dirty Rice
Categories: Cajun, Rice, Poultry, Offal, Chilies
Yield: 4 Servings

1 1/2 c Louisiana long grain rice;
- or basmati/Texmati rice
2 c Chicken broth
2 c Water
3 tb Oil
1/2 lb Ground pork
+=AND=+
1/2 lb Ground chicken gizzards
+=OR=+
1 lb Ground chicken gizzards
3 sl Bacon; chopped
1/2 lg Onion; chopped
2 Celery ribs; chopped
1 (to 3) jalapenos; seeded,
- chopped
1 tb Cajun seasoning *
2 Green onions; chopped

* I switch back & forth between Louisiana Fish Fry
(orange container) Products and Tony Chachere's (green
container) Creole Seasoning - whichever I find in the
cabinet first.

Cook the rice according to the package instructions,
but use chicken broth for one third of the cooking
liquid. So, for example, if the package says to use 3
cups of water for 1 1/2 cups of rice, use 2 cups of
water and 1 cup of chicken broth.

Once the rice has finished cooking, remove from heat
and let sit for 5 minutes. Turn the rice out onto a
sheet pan and drizzle 1 tablespoon of olive oil over it.
Mix to combine and let cool.

While the rice is cooking, finely chop the chicken
gizzards, or puree briefly in a blender. In a large pan
that can eventually hold the rice plus everything else,
put 1 tb of oil plus the bacon in and cook over medium-
low heat until the bacon is crispy.

Add the ground pork (if using) and increase the heat to
high. Allow the meat to brown before stirring. As soon
as the pork starts to brown, add the final tablespoon
of oil and add the celery, jalapenos, and onions.

Brown them all over medium-high heat.

You will notice the bottom of the pan is getting crusty.
Keep it from burning by lowering the heat if needed. Add
the minced gizzards and cook for a few minutes more.

Add the remaining cup of chicken broth and deglaze the
pan by scraping the bottom of the pan with a wooden
spoon. Add the Cajun seasoning and turn the heat to high.
Boil away most of the chicken stock and then add the
cooked rice. Toss to combine.

Turn off the heat and add the green onions. Toss once
more to combine and serve hot.

Serves 4.

From: Dirty Dave's adaptive mind - which will file the
serial numbers off of any recipe and call it his own.

Uncle Dirty Dave's Kitchen

MMMMM

... 16.5% of all stats have an extra decimal to appear more accurate.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

Used to be easy when I was a kidlet and the freezer at the time held
only a pair of ice cube trays and maybe a package of hamburger. Open

One rental house we had, the freezer had the ice cube tray (singular) underneath the food compartment. That couldn't hold much more than a 12
oz can of frozen orange juice, The door had no shelves. The owner of
the house let us replace the fridge (took it with us when we moved) so
we found a $50. "wonder" fridge at a yard sale. Wondered about age,
brand, how well it would hold up, etc. Still running about 6 years
later when we sold the place we were living in as Steve joined the
Army.

Did that first one have the compressor and "works" on top? Or hidden underneath? My grandmother's was a Frigidaire w/the compressor and its other necessaries in a round thing the size of a large hat box perched
on the top. Sure gave off a lot of heat when it was running.

It was underneath but I've seen pictures of fridges with the compresser
on the top. We unplugged it and used it for extra storage in the
kitchen. It stayed with the house when we moved on; we took the one we'd bought.

My mom used to heat a pot of water to boiling, then put it in the
freezer. After a bit, she would take it out and chip away at the

ice. I RH> started with a pot of boiling water, then when it had
cooled, took it RH> out and aimed a hair blow dryer at the ice. Much
faster than mom's RH> method. (G)

I have a heat gun I got at AutoZone which speeds things along at a
nice clip. It won't get so much use when the new self-defroster
arrived and
the current unit moved to the garage for long-term warehousing. The
more the door is opened, letting in moist ait, the quicker it frosts
up. Bv)=

You will really appreciate the self defrosting unit. Use the old one for
bulk storage of stuff you don't use that often--extra flour, oats, meats
and so forth. Keep an inventory on the door of what's in there, how much
and the date it went in; it'll save you the "wonder when this went in"
and "how much of XYZ do I have on hand". I do that with my upright
freezer, fridge one is for daily "whatevers".

Too bad it's not that easy today. I scored a nice 12.6 cu. ft.

self- DD> defroster at Best Buy for U$500 delivered and the current box
moved to DD> the garage.

Nice! We bought a new fridge around this time in 2018, donated the old
one to our church. Still running, we just wanted more fridge room. Replaced a chest freezer (about 10 c/f) with an upright a couple of
years ago, gave the chest one to a friend who had the need for one.

I find the uprights more convenient than the older chest freezers. And easier in the floor space, too.

At times I miss the ability to put stuff on top of the freezer, don't
have a whole lot of counter space in this kitchen so it's a juggling act
at times when I'm gearing up for a lot of cooking.

8<----- CLIP ----->8

Steve likes the chicken livers, I'll eat them but not my favorite meat. We'd more than likely have them for supper, with brown rice and a
salad.

Sometimes a gizzard sneaks in to the kivers - the trays are next to
one another in the hot case. Then Jaspers, the old super-mooch, gets a treat. I find gizzards to be tough, chewy, and low in flavour. Best
use I've
found for them is making dirty rice.

I've not bought them in years. Used to buy whole chickens with "innards"
quite often, saved the packets of gizzards until I had a good quantity
and then cooked them up. Livers usually got cooked with the first
cooking of chicken--I'd cut up and repackage the bird into several
meals. Easier now to buy pieces I want--and we can afford to do so. Time
was, buying the whole bird and cutting it up was the only way we could
afford it.


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


... You learn something useless every day.

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

Ruth Haffly wrote to Dave Drum <=-

You will really appreciate the self defrosting unit. Use the old one
for bulk storage of stuff you don't use that often--extra flour, oats, meats and so forth. Keep an inventory on the door of what's in there,
how much and the date it went in; it'll save you the "wonder when this went in" and "how much of XYZ do I have on hand". I do that with my upright freezer, fridge one is for daily "whatevers".

I mostly write dates on the stuff I sucky-bag. It does help.

Too bad it's not that easy today. I scored a nice 12.6 cu. ft. self- defroster at Best Buy for U$500 delivered and the current box moved
to the garage.

Nice! We bought a new fridge around this time in 2018, donated the old
one to our church. Still running, we just wanted more fridge room. Replaced a chest freezer (about 10 c/f) with an upright a couple of
years ago, gave the chest one to a friend who had the need for one.

I find the uprights more convenient than the older chest freezers. And easier in the floor space, too.

At times I miss the ability to put stuff on top of the freezer, don't
have a whole lot of counter space in this kitchen so it's a juggling
act at times when I'm gearing up for a lot of cooking.

My counter space is so scant that the tops of both the fridge and the
freezer hold much stuff.

8<----- CLIP ----->8

Steve likes the chicken livers, I'll eat them but not my favorite meat. We'd more than likely have them for supper, with brown rice and a
salad.

Sometimes a gizzard sneaks in to the kivers - the trays are next to
one another in the hot case. Then Jaspers, the old super-mooch, gets a treat. I find gizzards to be tough, chewy, and low in flavour. Best
use I've found for them is making dirty rice.

I've not bought them in years. Used to buy whole chickens with
"innards" quite often, saved the packets of gizzards until I had a good quantity and then cooked them up. Livers usually got cooked with the
first cooking of chicken--I'd cut up and repackage the bird into
several meals. Easier now to buy pieces I want--and we can afford to do so. Time was, buying the whole bird and cutting it up was the only way
we could afford it.

Whole birds are bought w/giblets - which most times includes the neck. Gizzards and hearts are either ground in the meat grinder using a coarse
plate - or chopped by hand for inclusion in the giblet gravy. Livers get
cooked with the bird as a "chef's treat". And the necks go into the can
of stock ingredients in the freezer. Nothing much goes to waste not even
the "parson's nose" which is a doggy treat. Bv)=

I've made this a time or twelve. Sometimes with the liver and sometimes
as described above. Bv)=

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

Title: Giblet Gravy (For Poultry)
Categories: Poultry, Offal, Sauces
Yield: 8 Servings

1 Liver
1 Gizzard
1 Heart
Water
4 tb Reserved fat
3 tb Flour
Salt & pepper

My (author's) notes: This is the way I've always made
giblet gravy, except that I add chopped celery and onion,
the neck, and some poultry seasoning, salt, and pepper
while boiling the giblets. I usually add a little Kitchen
Bouquet at the end to brown the gravy, also.

UDD's Notes: Lose the Kitchen Bouquet. I you want to add
colour to the gravy cook the roux a bit longer. The added
poultry seasoning is highly optional and if used should
be used sparingly.

Wash thoroughly the liver, gizzard and heart and cover
with water and cook until tender. Drain off the water
and save. Chop the giblets fine. Pour off most of the
fat in which the poultry has been cooked, leaving about
4 Tbsp of it in the pan. Add 3 Tbsp of flour and blend
well. Measure the giblet water adding enough water to
make 3 cups. Pour slowly into the browned flour,
stirring constantly until mixture thickens.

Add giblets and cook for a few minutes.

Season with salt and pepper and serve.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes;
: Culinary Arts Press, 1936.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... Reality crept in. I nailed it for trespassing.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)