Hi Dave,
In a message to All you wrote:

Title: Butternut Squash Coleslaw
Place the first 8 ingredients in a large bowl. Whisk
together remaining ingredients. Pour over slaw; toss to
coat. Refrigerate, covered, 1 hour. Stir before serving.

So was showing this to Andrea and she asked me "Is the squash
raw?" and I don't know the answer... I assume so?

Any idea Dave? I've saved the recipe anyway.

Shawn


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Shawn Highfield wrote to Dave Drum <=-

Title: Butternut Squash Coleslaw
Place the first 8 ingredients in a large bowl. Whisk
together remaining ingredients. Pour over slaw; toss to
coat. Refrigerate, covered, 1 hour. Stir before serving.

So was showing this to Andrea and she asked me "Is the squash
raw?" and I don't know the answer... I assume so?

Any idea Dave? I've saved the recipe anyway.

It's uncooked but shredded like the cabbage. I'm not a big fan of vinegar
based coleslaw gressings. But I'd try it at least once as written with
the exception of swapping the maple (ugh) syrup for dark Karo or honey.

This is my go-to coleslaw recipe. Not noted in the destructions but a
fact of life .... I do a few grinds of blavk pepper over my serving.

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

Title: Lee's Famous Coleslaw Copycat
Categories: Greens, Vegetables, Salads
Yield: 8 Servings

1 md Head cabbage; shredded
1/4 c Sugar; or less, to taste
1 lg Carrot
1 md Onion
Mayonnaise; as needed
1/3 c Oil
1/2 ts Salt

Chop all vegetables fine. Add sugar, salt and oil. Add
mayo to the consistency you like.

A post online from someone who used to work for Lee's
says they made this 50 lbs at a time, and noted that
they use cottonseed oil rather than vegetable oil.

UDD NOTE: Sometimes I add very finely diced green bell
pepper. Both for the cruch and a bit of colour.

From: Megan Stewart, Middletown, Ohio

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

Uncle Dirty Dave's Kitchen

MMMMM

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Hi Dave,
On <Sun, 14 Sep 24>, you wrote me:

It's uncooked but shredded like the cabbage. I'm not a big fan of
vinegar based coleslaw gressings. But I'd try it at least once as
the exception of swapping the maple (ugh) syrup for dark Karo or
honey.

I wouldn't waste maple syrup in this, too expensive. I would try with
honey for sure. I think I'll give this squash slaw a shot!

This is my go-to coleslaw recipe. Not noted in the destructions but a
fact of life .... I do a few grinds of blavk pepper over my serving.

Me too! On anything. :)

Shawn


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Shawn Highfield wrote to Dave Drum <=-

It's uncooked but shredded like the cabbage. I'm not a big fan of
vinegar based coleslaw gressings. But I'd try it at least once as
the exception of swapping the maple (ugh) syrup for dark Karo or
honey.

I wouldn't waste maple syrup in this, too expensive. I would try with honey for sure. I think I'll give this squash slaw a shot!

Well, real maple syrup is expensive. The factory sh...tuff is full of artificial/fake flavours, etc. I've had real mape syrup from real tree
sap - we have a well known non-New England/Canada facility just north
of me (Funk's Grove) and I've done the tour and tried the samples. Still
no go. Bv)=

This is my go-to coleslaw recipe. Not noted in the destructions but a
fact of life .... I do a few grinds of blavk pepper over my serving.

Me too! On anything. :)

Pepper makes food worth eating.

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

Title: Chicken au Poivre
Categories: Poultry, Vegetables, Citrus, Herbs
Yield: 4 servings

1 tb Whole black peppercorns
2 tb Extra-virgin olive oil
8 Boned, skinned chicken
- thighs (2 pounds)
Salt
2 tb Unsalted butter
2 tb Minced shallot
1 c Chicken broth
1/2 c Heavy cream
3 Thyme sprigs
1 tb Lemon juice
1 tb Fine chopped parsley; more
- for garnishing
Crusty bread or egg noodles;
- (opt) for serving

Place peppercorns in a small resealable bag. Using a
mallet or the bottom of a saucepan, gently crush the
peppercorns until coarsely cracked. (Alternatively, you
can use a mortar and pestle.) Set aside.

In a 12" cast-iron or other heavy skillet, heat oil over
medium. Season chicken with salt. In two batches, sear
chicken until light golden all over, about 5 minutes per
batch. Transfer to a plate. Pour off any remaining oil
in the skillet.

Add butter and shallot to the skillet and cook,
stirring, until butter is melted and shallot is
softened, 1 minute. Add broth, heavy cream, thyme sprigs
and cracked peppercorns and mix well, stirring to lift
up any browned bits on the bottom of the pan.

Add chicken (and any accumulated juices), bring to a
simmer and cook, turning and basting occasionally with
the sauce, 6 to 8 minutes.

Divide chicken among 4 serving plates and discard thyme.

Add lemon juice to the skillet and stir until sauce is
slightly thickened, about 2 minutes. Season with salt
and stir in parsley.

Spoon the sauce over the chicken and garnish with more
parsley. Serve with crusty bread or egg noodles, if
desired.

By: Kay Chun

Yield: 4 servings

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

Uncle Dirty Dave's Archives

MMMMM

... The appeal of pizza crosses all ethnic, racial, and class lines.
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Quoting Dave Drum to Shawn Highfield <=-

Well, real maple syrup is expensive. The factory sh...tuff is full of artificial/fake flavours, etc. I've had real mape syrup from real tree

My family thinks I'm crazy, but as someone who eats pancakes at most
twice a year, I buy what I like and I like the horrible chemical filled
aunt J LITE fake stuff. (It has a new name since they are erasing history
but I can't think of it)

of me (Funk's Grove) and I've done the tour and tried the samples.
Still no go. Bv)=

I like it, I just don't like it enough to pay for it.

Me too! On anything. :)

Pepper makes food worth eating.

Agree.

Shawn


... When all else fails: READ THE INSTRUCTIONS!
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Shawn Highfield wrote to Dave Drum <=-

Well, real maple syrup is expensive. The factory sh...tuff is full of artificial/fake flavours, etc. I've had real mape syrup from real tree

My family thinks I'm crazy, but as someone who eats pancakes at most
twice a year, I buy what I like and I like the horrible chemical filled aunt J LITE fake stuff. (It has a new name since they are erasing
history but I can't think of it)

of me (Funk's Grove) and I've done the tour and tried the samples.
Still no go. Bv)=

I like it, I just don't like it enough to pay for it.

"Gotta put your money where your mouth is." - Rose Royce

Me too! On anything. :)

Pepper makes food worth eating.

Agree.

I crry a flat(ish) pepper mill in my pocket most times when gong out
to eat at a real restaurant. And if I forget to bring iot with there
is a <U$1 round pre-loaded from the spices aisle at the grocery that
resides on the console of Bruno the Beemer. Bv)=

Like a boy sprout I am always prepared. Bv)=

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

Title: Acadian Peppered Shrimp
Categories: Cajun, Seafood, Chilies, Citrus
Yield: 4 Servings

1 lb Butter
1/2 c Lemon juice
2 ts Fresh basil; chopped
2 ts Fresh oregano; chopped
5 cl Garlic; minced
2 ts Cayenne pepper
1 Bay leaf; crumbled
1/2 c Black pepper; fine ground
Salt
4 lb Raw shrimp (U35) in shells

The shrimp should be of a size to number 30-35 per
pound. Melt the Butter in a large deep-sided frying
pan or iron skillet over low heat.

When melted, raise the heat, and add the remaining
ingredients except the shrimp. Cook, stirring often,
until browned to a rich mahogany color, about 10 mins.
Add the shrimp, stirring and turning to coat well with
the seasoned butter.

Cook until the shrimp have turned a rich deep pink,
about 10 minutes.

Serve the shrimp in their shells, peeling them at the
table.

From Nathalie Dupree's "New Southern Cooking"

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

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Hi Shawn,

Quoting Dave Drum to Shawn Highfield <=-

Well, real maple syrup is expensive. The factory sh...tuff is full of artificial/fake flavours, etc. I've had real mape syrup from real tree

My family thinks I'm crazy, but as someone who eats pancakes at most
twice a year, I buy what I like and I like the horrible chemical
filled aunt J LITE fake stuff. (It has a new name since they are
erasing history but I can't think of it)

I eat pancakes or waffles even less than two times a year but its got to
bereal maple syrup on them. I was brought up on NYState maple but a few
years ago when we started doing the mission trips to VT, I bought it
there. Other maple goodies are available up there, including maple
candy, maple crunch sprinkles (great on ice cream) and maple creemees, a
soft ice cream with maple syrup swirled thru the base.

of me (Funk's Grove) and I've done the tour and tried the samples.
Still no go. Bv)=

I like it, I just don't like it enough to pay for it.

I like it enough that I don't waste my money on the fake stuff. Steve
was using the latter when we first got married; he quickly converted to
real maple syrup when I refused to buy the fake stuff.

Me too! On anything. :) DD> Pepper makes food worth eating.

Agree.

I'll add pepper in moderate amounts, usually black or chipotle.

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


... OH NO! Not ANOTHER learning experience!

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Hi Dave,
On <Fri, 19 Sep 24>, you wrote me:

I crry a flat(ish) pepper mill in my pocket most times when gong out
to eat at a real restaurant. And if I forget to bring iot with there
is a <U$1 round pre-loaded from the spices aisle at the grocery that resides on the console of Bruno the Beemer. Bv)=

I'm not as fancy. I just have pepper packets in my car and in my Lunchbag. (The lunch bag is really a purse as I need to carry more then fits in my pockets)

Like a boy sprout I am always prepared. Bv)=

I have everything including blocks of wood to carve if bored in my bag. :)

Shawn


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Hi Ruth,
On <Thu, 18 Sep 24>, you wrote me:

there. Other maple goodies are available up there, including maple
candy, maple crunch sprinkles (great on ice cream) and maple
creemees, a soft ice cream with maple syrup swirled thru the base.

I love maple candy. :) I do like maple... my wallet just seems to slam
shut or somehow it disapears when I try to buy it.

I like it enough that I don't waste my money on the fake stuff. Steve
was using the latter when we first got married; he quickly converted
to real maple syrup when I refused to buy the fake stuff.

LOL, Andrea prefers the real stuff too. There is normally a small bottle somewhere in the house, but I save it for her.

Shawn


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Shawn Highfield wrote to Dave Drum <=-

I have everything including blocks of wood to carve if bored in my bag.

<insert off-color joke here>

Since today is the first day of autumn...

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

Title: Cranberry Orange Cheesecake
Categories: Advert, Cakes, Holidays, Fruits
Yield: 12 Servings

MMMMM---------------------------CRUST--------------------------------
1 c Graham crumbs
1 tb Margarine; light, melted

MMMMM--------------------------FILLING-------------------------------
2 c Cottage cheese
1 pk Light cream cheese; 8oz
2/3 c Sugar
1/2 c Plain yogurt
1/4 c Flour; all-purpose
2 Egg whites
1 Egg
1 tb Orange rind; grated
1 ts Vanilla

MMMMM--------------------------TOPPING-------------------------------
2 c Cranberries
1/2 c Orange juice
1/3 c Sugar
2 ts Cornstarch

Combine crust ingredients. Press over bottom of 9-inch springform
pan. Bake at 325 degrees F for 5 minutes.

In food processor, blend cottage cheese until smooth. Add cream
cheese and process until smooth. Add remaining filling ingredients;
process until smooth. Pour into pan. Bake at 325 degrees F for 50 to
60 minutes or until almost set in centre. Run knife around edge of
cake to Ioosen from rim. Cool on rack. Chill.

Combine cranberries, orange juice, and sugar in a saucepan. Bring to a
boil, stirring constantly. Then simmer 3 minutes or until cranberries
start to pop. Dissolve cornstarch in 1 tbsp water. Add to pan, cook
and stir 2 minutes. Chill topping, and spread over cake before
serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean

... TV Truth: Court cases are all solved with a suprise witness.
--- MultiMail/Linux
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Shawn Highfield wrote to Ruth Haffly <=-

I love maple candy. :) I do like maple... my wallet just seems to slam shut or somehow it disapears when I try to buy it.

Here I thought it was in a patriotic Canadian's blood to love maple syrup, hockey, Labatt's and Bob and Doug Mackenzie...

I like maple flavor too.

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

Title: Cranberry Maple Syrup
Categories: Condiments, Sauces
Yield: 1 Servings

1/2 c Maple syrup
1/2 c Apple juice
1 c Cranberries; fresh or frozen

1. Combine syrup, juice and berries in a small saucepan; bring to a
boil, reduce heat to low and cover. Simmer 5 minutes.

2. Mash berries and continue to simmer, uncovered over low heat until
mixture is thickened (about 10 minutes).

3. Allow to cool. Refrigerate for up to 2 weeks. Posted to
recipelu-digest by RecipeLu <recipelu@geocities.com> on Feb 28, 1998

MMMMM

-- Sean

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Hi Shawn,

there. Other maple goodies are available up there, including maple
candy, maple crunch sprinkles (great on ice cream) and maple
creemees, a soft ice cream with maple syrup swirled thru the base.

I love maple candy. :) I do like maple... my wallet just seems to
slam shut or somehow it disapears when I try to buy it.

Splurge, it's not worth spending money on the imitation stuff. Besides,
the real stuff (especially if you go for darker grades) is more
concentrated maple goodness so you don't need to use quite as much to
get all the good flavor. (G)

I like it enough that I don't waste my money on the fake stuff. Steve
was using the latter when we first got married; he quickly converted
to real maple syrup when I refused to buy the fake stuff.

LOL, Andrea prefers the real stuff too. There is normally a small
bottle somewhere in the house, but I save it for her.

Sweet.


---
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
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Hi Ruth,
On <Sat, 20 Sep 24>, you wrote me:

Splurge, it's not worth spending money on the imitation stuff.

But I like it. :)

LOL, Andrea prefers the real stuff too. There is normally a
small bottle somewhere in the house, but I save it for her.

Sweet.

It sure is! ;)

Shawn


* SeM. 2.26 * History tends to exaggerate.
--- SBBSecho 3.20-Linux
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Hi Shwan,

Hi Ruth,
On <Sat, 20 Sep 24>, you wrote me:

Splurge, it's not worth spending money on the imitation stuff.

But I like it. :)

LOL, Andrea prefers the real stuff too. There is normally a
small bottle somewhere in the house, but I save it for her.

Sweet.

It sure is! ;)

Yes, and you need to have a taste now and again. Helps you remember what
the real stuff tastes like and you may eventually decide that it's not
worth spending money on the imitation. (G)


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


... Even I don't understand what I just said...

--- PPoint 3.01
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