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

Title: Hot Fudge Cake
Categories: Cakes, Chocolate, Desserts
Yield: 9 servings

1 c A-P flour
3/4 c Sugar
6 tb Baking cocoa; divided
2 ts Baking powder
1/4 ts Salt
1/2 c Milk
2 tb Oil
1 ts Vanilla extract
1 c Packed brown sugar
1 3/4 c Hot water
Ice cream or whipped cream;
- opt

Set oven @ 350ºF/175ºC.

In a large bowl, whisk flour, sugar, 2 tablespoons
cocoa, baking powder and salt. In another bowl, whisk
milk, oil and vanilla until blended. Add to flour
mixture; stir just until moistened.

Transfer to an ungreased 9" square baking pan. In a
small bowl, mix brown sugar and remaining cocoa;
sprinkle over batter. Pour hot water over all; do not
stir.

Bake 35-40 minutes. Serve warm. If desired, top with ice
cream.

Vera Reid, Laramie, Wyoming

Makes: 9 servings

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

Uncle Dirty Dave's Archives

MMMMM

... A true leader is not who is elected but who takes action to help others. --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Title: Hot Fudge Cake
Categories: Cakes, Chocolate, Desserts
Yield: 9 servings

This was always one of the family favorite desserts when I was growing
up. Mom would double the recipe, using a 13"x9" pan, making it last for
3 meals for a family of 7. I made it fairly often when our girls were at
home, haven't in years tho. Not too long ago Rachel texted me, asking
for the recipe so I took a picture of it, texted it back to her. (G)
I usually skipped the nuts; mom would put them in sometimes but more
often make it without and it tasted just as good.


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


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

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

Ruth Haffly wrote to Dave Drum <=-

Title: Hot Fudge Cake
Categories: Cakes, Chocolate, Desserts
Yield: 9 servings

This was always one of the family favorite desserts when I was growing
up. Mom would double the recipe, using a 13"x9" pan, making it last for
3 meals for a family of 7. I made it fairly often when our girls were
at home, haven't in years tho. Not too long ago Rachel texted me,
asking for the recipe so I took a picture of it, texted it back to her. (G) I usually skipped the nuts; mom would put them in sometimes but
more often make it without and it tasted just as good.

Struck a nerve, huh? My cake making these days is more likely to by a
mug cake made in the nuker. If I'm make a cake to take to a "do" off
site it will probably be this one ... which I've made many times and is
always a hit.

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

Title: Death By Chocolate Bundt Cake
Categories: Cakes, Desserts, Chocolate, Dairy
Yield: 12 Slices

15 1/2 oz Box Devils Food Cake mix
3 7/8 oz Box instant chocolate
- pudding mix
1/2 c Water
1/2 c Oil
4 lg Eggs
1 c Dairy sour cream
12 oz Bag Chocolate Chips
Chocolate syrup; garnish
Powdered sugar; garnish
Shortening & flour for pan

Combine cake mix, pudding mix, water, oil, eggs and sour
cream. Whisk until well combined and there are no dry
clumps. Add in your chocolate chips and mix until just
combined.

Grease your bundt pan well. A thin layer of shortening
or Pam and a dusting of A-P flour. Properly greasing
the pan is eritical to easily removing your cake from
the pan intact, as well as not burning the outer edge
of your cake, don't skip this step!

Pour the cake batter into greased bunt pan. Bake @
375oF/190oCfor 45-50 minutes. When cake is done, a
toothpick or fork will come out mostly clean.

Leave in pan until completely cooled. After plating
cake, drizzle with chocolate syrup and a dash of
powdered sugar to garnish!

UDD NOTE: If you wish garnish each slice with a nice
Maraschino cherry impaled with a cocktail skewer (a
plastic sword or fancy toothpick). Makes a nice looking
presentation even if your guests do not care for the
cherries.

Uncle Dirty Dave's Kitchen

MMMMM



... January 6, 2021. ANOTHER day that will live in infamy!
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

Title: Hot Fudge Cake
Categories: Cakes, Chocolate, Desserts
Yield: 9 servings

This was always one of the family favorite desserts when I was growing
up. Mom would double the recipe, using a 13"x9" pan, making it last for
3 meals for a family of 7. I made it fairly often when our girls were
at home, haven't in years tho. Not too long ago Rachel texted me,

Struck a nerve, huh? My cake making these days is more likely to by a
mug cake made in the nuker. If I'm make a cake to take to a "do" off
site it will probably be this one ... which I've made many times and
is always a hit.

Just brought back some memories. I'm not doing too much cake baking
these days, usually just for a pot luck or something else on that line. Sometimes a hot milk cake in spring to go with fresh strawberries, but I
think I passed on doing that this past spring. I do the pumpkin roll in
October for Steve's birthday most years. Last year we'd just gotten back
from an extended trip so bought a pumpkin roll--it didn't taste as good
as the home made so I went back to doing one this year.


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


... Gone crazy, be back later. leave a message at the Beep!

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

Ruth Haffly wrote to Dave Drum <=-

Title: Hot Fudge Cake
Categories: Cakes, Chocolate, Desserts
Yield: 9 servings

This was always one of the family favorite desserts when I was growing
up. Mom would double the recipe, using a 13"x9" pan, making it last for
3 meals for a family of 7. I made it fairly often when our girls were
at home, haven't in years tho. Not too long ago Rachel texted me,

Struck a nerve, huh? My cake making these days is more likely to by a
mug cake made in the nuker. If I make a cake to take to a "do" off
site it will probably be this one ... which I've made many times and
is always a hit.

Just brought back some memories. I'm not doing too much cake baking
these days, usually just for a pot luck or something else on that line. Sometimes a hot milk cake in spring to go with fresh strawberries, but
I think I passed on doing that this past spring. I do the pumpkin roll
in October for Steve's birthday most years. Last year we'd just gotten back from an extended trip so bought a pumpkin roll--it didn't taste as good as the home made so I went back to doing one this year.

Just looked in my recipe base. Of 22K recipes I have 2 for pumpkin roll.
One of which is from Diabetes Connect and looks rather "monkey motion"
and this one (which has no pumpkin)

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

Title: Linus' Great Pumpkin Roll
Categories: Cakes, Desserts, Fruits
Yield: 2 servings

1/2 c White, spelt, or whole wheat
- pastry flour
1 ts Baking powder
1/8 ts Salt
100 g Water or other liquid (1/3
- cup + 1 TB + 1 tsp)
2 tb Sugar
2 tb Applesauce or oil
1/4 ts Pure vanilla extract

Combine all dry ingredients; then blend in wet
(including applesauce), but be sure not to overmix.

Spread onto a greased pan.

Cook for 3-4 minutes @ 420oF/215oC and remove only once
the edges are beginning to firm. (You might need to cook
it longer, depending on your oven.) Let cool ten minutes
for a few minutes, then spread on cream cheese frosting
and sprinkle extra cinnamon if you like.

Cut off all four edges so it forms a rectangle (if you
used the circle pan). Spread on jam, or whatever else
you wish.

Roll carefully, using a spoon or spatula to help ease
the roll over without tearing.

Return to oven and bake another 7-8 minutes.

Once a nice golden color has risen in the dough and it's
somewhat springy, it's finished. Remove and slice into
small pinwheel rounds.

And as always, it's always better eaten warm.

And with chocolate chips ??

Happy Halloween, everyone!

RECIPE FROM: https://collegiateculinaire.wordpress.com

Uncle Dirty Dave's Archives

MMMMM

... Age 60 might be the new 40, but 9:00 pm is the new midnight.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

Struck a nerve, huh? My cake making these days is more likely to by a
mug cake made in the nuker. If I make a cake to take to a "do" off
site it will probably be this one ... which I've made many times and
is always a hit.

Just brought back some memories. I'm not doing too much cake baking
these days, usually just for a pot luck or something else on that line. Sometimes a hot milk cake in spring to go with fresh strawberries, but
I think I passed on doing that this past spring. I do the pumpkin roll
in October for Steve's birthday most years. Last year we'd just gotten back from an extended trip so bought a pumpkin roll--it didn't taste as good as the home made so I went back to doing one this year.

Just looked in my recipe base. Of 22K recipes I have 2 for pumpkin
roll. One of which is from Diabetes Connect and looks rather "monkey motion"
and this one (which has no pumpkin)

Title: Linus' Great Pumpkin Roll
Categories: Cakes, Desserts, Fruits
Yield: 2 servings

The one I have calls for 2/3 c pumpkin. Got it from my MIL when we came
back from Germany in 1992. It's baked as a regular cake in a 10x15
rimmed sheet pan, then rolled as soon as it comes out of the oven. When
it is cooled, it is unrolled, filled with a cream cheese mix and
re-rolled, put in the fridge until serving time. I'll dig out the recipe
and post it; you will probably add it to your collection. (G)


---
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)

Ruth Haffly wrote to Dave Drum <=-

back from an extended trip so bought a pumpkin roll--it didn't taste as good as the home made so I went back to doing one this year.

Just looked in my recipe base. Of 22K recipes I have 2 for pumpkin
roll. One of which is from Diabetes Connect and looks rather "monkey motion" and this one (which has no pumpkin)

Title: Linus' Great Pumpkin Roll
Categories: Cakes, Desserts, Fruits
Yield: 2 servings

The one I have calls for 2/3 c pumpkin. Got it from my MIL when we came back from Germany in 1992. It's baked as a regular cake in a 10x15
rimmed sheet pan, then rolled as soon as it comes out of the oven. When
it is cooled, it is unrolled, filled with a cream cheese mix and re-rolled, put in the fridge until serving time. I'll dig out the
recipe and post it; you will probably add it to your collection. (G)

Well, sure. Recipes are like taglines. S/he who dies with the mosr is
still dead.

Here's a "Linus" recipe that *does have pumpkin.

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

Title: Linus' Great Pumpkin Cookies
Categories: Cookis, Sbacks, Squash, Fruits, Nuts
Yield: 72 servings

1 1/2 c Brown sugar; packed
1/2 c Shortening
2 lg Eggs
20 oz Can pumpkin pie filling
2 3/4 c Flour; sifted
1 tb Baking powder
1 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Ginger
1 c Raisins
1 c Pecans or walnuts; chopped

Set oven @ 400oF/205oC.

Mix sugar, shortening, eggs and pumpkin thoroughly in a
large bowl. Sift dry ingredients and add to pumpkin
mixture. Blend well. Add raisins and pecans or walnuts.
Drop batter by teaspoonful on ungreased baking sheets.
Bake 12 to 15 minutes or until lightly browned. Remove
from oven, and lift off with a spatula.

Makes about 6 dozen. A delicious snack when you're
waiting for the "Great Pumpkin" to arrive.

RECIPE FROM: http://snoopyandthegang.weebly.com

Uncle Dirty Dave's Archives

MMMMM

... Talent develops in tranquility, character in the full current of human life --- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

Just looked in my recipe base. Of 22K recipes I have 2 for pumpkin
roll. One of which is from Diabetes Connect and looks rather "monkey motion" and this one (which has no pumpkin)

Here is my pumpkin roll recipe:

PUMPKIN ROLL

3 eggs
2/3 c pumpkin
1 csugar
1 tsp baking soda
1/2 tsp cinnamon
3/4 c flour

Mix together and pour into a greased and wax (parchment) paper lined
10x15 pan. Sprinkle with chopped walnuts. (I put them in the filling,
less chance of breaking the cake.) Bake at 375 for 10-15 minutes (until
tests done). Turn out onto a towel (NOT terry cloth) sprinkled with
granulated sugar, peel off wax paper and roll with towel. Let cool on
wire rack. (I turn it onto a wire rack, slide it from there onto the
towel, peel off the paper and roll--easier than trying to turn a hot pan
over onto a towel.)

FILLING

2 tbsp soft butter
8 oz soft cream cheese
3/4 tsp vanilla
1 c powdered sugar
(I add some cinnamon to the filling also.)

Mix together, spread on cool, unrolled cake (I add the nuts to the
spread filling). Re-roll, sprinkle with a bit more powdered sugar.
Serves 8-10.


My varients are in (). I use whole wheat pastry flour and raw sugar for
the cake. Mom gave me this recipe in 1992; we've made it at least once a
year since then. Canned or fresh pumpkin may be used but be sure to
drain the fresh pumpkin well. If I use frozen pumpkin, I turn the thawed pumpkin into a paper towel lined strainer so as much water as possible
drains off.

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


... It's as easy as 3.1415926535897932384626433832795028841!

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

Ruth Haffly wrote to Dave Drum <=-

Just looked in my recipe base. Of 22K recipes I have 2 for pumpkin
roll. One of which is from Diabetes Connect and looks rather "monkey motion" and this one (which has no pumpkin)

Here is my pumpkin roll recipe:

PUMPKIN ROLL

3 eggs
2/3 c pumpkin
1 csugar
1 tsp baking soda
1/2 tsp cinnamon
3/4 c flour

I see the semi trucks loaded with pie pumpkins (different from Jack-O-
Lantern pumpkins) rolling noth toward Morton, IL and the Libby processing
and canning plant in late summer/early fall. Libby's is the #1 pumpkin peocessor in USA.

And I've Meal Mastered your recipe for inclusion in the archives.
Here it is:

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

Title: Ruth's Pumpkin Roll
Categories: Desserts, Squash, Cheese, Nuts
Yield: 9 servings

3 lg Eggs
2/3 c Pumpkin puree; fresh or
- canned
1 c Sugar
1 ts Baking soda
1/2 ts Cinnamon
3/4 c Flour

MMMMM-------------------------FILLING-------------------------------
2 tb Soft butter
8 oz Softebed cream cheese
3/4 ts Vanilla
1 c Powdered sugar
Cinnamon; to taste

Mix together and pour into a greased and parchment paper
lined 10" X 15". Sprinkle with chopped walnuts. (I put
them in the filling, less chance of breaking the cake.)

Bake @ 375ºF/190ºC for 10-15 minutes (until tests done).
Turn out onto a towel (NOT terry cloth) sprinkled with
granulated sugar, peel off paper and roll with towel.
Let cool on wire rack. (I turn it onto a wire rack,
slide it from there onto the towel, peel off the paper
and roll--easier than trying to turn a hot pan over onto
a towel.)

Mix together, spread on cool, unrolled cake (I add the
nuts to the spread filling). Re-roll, sprinkle with a
bit more powdered sugar.

RUTH'S NOTES: My varients are in (). I use whole wheat
pastry flour and raw sugar for the cake. Mom gave me
this recipe in 1992; we've made it at least once a year
since then. Canned or fresh pumpkin may be used but be
sure to drain the fresh pumpkin well. If I use frozen
pumpkin, I turn the thawed pumpkin into a paper towel
lined strainer so as much water as possible drains off.

Serves 8-10.

RECIPE FROM: Ruth Haffly on National Cooking Echo

Uncle Dirty Dave's Archives

MMMMM

... Illiteratets of the wlord. Untie!
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Just looked in my recipe base. Of 22K recipes I have 2 for pumpkin

Here is my pumpkin roll recipe:

PUMPKIN ROLL

I see the semi trucks loaded with pie pumpkins (different from Jack-O- Lantern pumpkins) rolling noth toward Morton, IL and the Libby
processing and canning plant in late summer/early fall. Libby's is the
#1 pumpkin
peocessor in USA.

Several times in October we saw big trucks unloading pumpkins at the
produce stand just up the road from us. Wouldn't have believed that
place sold as many pumpkins as they apparantly do had I not seen the
number of deliveries (and probably some that I didn't see). I've still
got pumpkin in the freezer so didn't buy a fresh one this year.

And I've Meal Mastered your recipe for inclusion in the archives.
Here it is:

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

Title: Ruth's Pumpkin Roll
Categories: Desserts, Squash, Cheese, Nuts
Yield: 9 servings

Preserved for posterity for anybody who wants to grab it. (G) My copy is
on a file card. (G)

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


... It's as easy as 3.1415926535897932384626433832795028841!

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

Ruth Haffly wrote to Dave Drum <=-

Just looked in my recipe base. Of 22K recipes I have 2 for pumpkin

Here is my pumpkin roll recipe:

PUMPKIN ROLL

I see the semi trucks loaded with pie pumpkins (different from Jack-O- Lantern pumpkins) rolling noth toward Morton, IL and the Libby
processing and canning plant in late summer/early fall. Libby's is the
#1 pumpkin
peocessor in USA.

Several times in October we saw big trucks unloading pumpkins at the produce stand just up the road from us. Wouldn't have believed that
place sold as many pumpkins as they apparantly do had I not seen the number of deliveries (and probably some that I didn't see). I've still
got pumpkin in the freezer so didn't buy a fresh one this year.

Were they the bright orange (Halloween) pumpkins? Or the dull, dusty
light orange (almost like yellow squash) "funny" shaped pumpkins? The
latter are what Libby processes and cans at their Morton, IL. plant.

And I've Meal Mastered your recipe for inclusion in the archives.
Here it is:

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

Title: Ruth's Pumpkin Roll
Categories: Desserts, Squash, Cheese, Nuts
Yield: 9 servings

Preserved for posterity for anybody who wants to grab it. (G) My copy
is on a file card. (G)

Here's one I do as an alternative to bell peppers - using a close cousin
of the pumpkin.

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

Title: Savoury Stuffed Squash
Categories: Squash, Beef, Rice, Vegetables
Yield: 4 Servings

4 sm Sweet Dumpling Squash; about
- 8 oz each, seeded **
Jarred marinara sauce

MMMMM--------------------------STUFFING-------------------------------
1 lb Ground beef
1/2 c Chopped yellow onion
16 oz Can diced tomatoes; w/juice
6 oz Long-grain or Basmati rice *
1/2 c Water
1 ts Salt
Pepper
1 ts Worcestershire sauce
2 tb Dried parsley
1 1/2 ts Dried basil

* Or orzo pasta

** Small, mildly sweet-tasting squash resembles a mini-
pumpkin with its top pushed in. It has cream-colored skin
with green specks. Weighing only about 7 ounces, it has
sweet and tender orange flesh and is a great size for
stuffing and baking as individual servings.

Set oven @ 350oF/175oC.

Cut tops from little squash; discard seeds. Chop the tops
to add to the ground beef and onions, set aside. Cook the
sweet dumpling squash, uncovered, in boiling water for 5
minutes, then invert them on a rack in the sink to drain
well.

In a skillet, cook ground beef, onion and the chopped
squash until meat is browned and vegetables are tender.
Drain off excess fat. Add undrained tomatoes, uncooked
rice, water, salt, Worcestershire sauce, pepper, parsley,
and basil.

Bring to a boil; reduce heat. Cover and simmer 15 mins
or until rice is tender. Stuff peppers with meat mixture.
Cover tops with jarred sauce and bake uncovered for 30
to 35 minutes or until squash is tender.

From: The Fertile mind of Uncle Dirty Dave

Uncle Dirty Dave's Kitchen

MMMMM

... January 20, 2021 - The end of an error!
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

Several times in October we saw big trucks unloading pumpkins at the produce stand just up the road from us. Wouldn't have believed that
place sold as many pumpkins as they apparantly do had I not seen the number of deliveries (and probably some that I didn't see). I've still
got pumpkin in the freezer so didn't buy a fresh one this year.

Were they the bright orange (Halloween) pumpkins? Or the dull, dusty
light orange (almost like yellow squash) "funny" shaped pumpkins? The latter are what Libby processes and cans at their Morton, IL. plant.

Without question, these were jack o lantern pumpkins. I've cooked many
of them down over the years; we used to let our girls draw a face on the pumpkin with a marker instead of carving it. Then I would cook it down
after Halloween and we'd enjoy the pumpkin in various forms thruout the
winter and spring.

And I've Meal Mastered your recipe for inclusion in the archives.
Here it is:

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

Title: Ruth's Pumpkin Roll
Categories: Desserts, Squash, Cheese, Nuts
Yield: 9 servings

Preserved for posterity for anybody who wants to grab it. (G) My copy
is on a file card. (G)

Here's one I do as an alternative to bell peppers - using a close
cousin of the pumpkin.

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

Title: Savoury Stuffed Squash
Categories: Squash, Beef, Rice, Vegetables
Yield: 4 Servings

4 sm Sweet Dumpling Squash; about
- 8 oz each, seeded **
Jarred marinara sauce

MMMMM--------------------------STUFFING-------------------------------
1 lb Ground beef
1/2 c Chopped yellow onion
16 oz Can diced tomatoes; w/juice
6 oz Long-grain or Basmati rice *
1/2 c Water
1 ts Salt
Pepper
1 ts Worcestershire sauce
2 tb Dried parsley
1 1/2 ts Dried basil

* Or orzo pasta

It does look good. I'm doing some Moroccan chicken tomorrow for supper,
will double the recipe and put some in the freezer.







---
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)

Ruth Haffly wrote to Dave Drum <=-

Several times in October we saw big trucks unloading pumpkins at the produce stand just up the road from us. Wouldn't have believed that
place sold as many pumpkins as they apparantly do had I not seen the number of deliveries (and probably some that I didn't see). I've still
got pumpkin in the freezer so didn't buy a fresh one this year.

Were they the bright orange (Halloween) pumpkins? Or the dull, dusty
light orange (almost like yellow squash) "funny" shaped pumpkins? The latter are what Libby processes and cans at their Morton, IL. plant.

Without question, these were jack o lantern pumpkins. I've cooked many
of them down over the years; we used to let our girls draw a face on
the pumpkin with a marker instead of carving it. Then I would cook it
down after Halloween and we'd enjoy the pumpkin in various forms
thruout the winter and spring.

The bright orange Halloween pumpkins certainly are more attractive than
the pie pumpkins.

And I've Meal Mastered your recipe for inclusion in the archives.
Here it is:

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

Title: Ruth's Pumpkin Roll
Categories: Desserts, Squash, Cheese, Nuts
Yield: 9 servings

Preserved for posterity for anybody who wants to grab it. (G) My copy
is on a file card. (G)

Here's one I do as an alternative to bell peppers - using a close
cousin of the pumpkin.

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

Title: Savoury Stuffed Squash
Categories: Squash, Beef, Rice, Vegetables
Yield: 4 Servings

It does look good. I'm doing some Moroccan chicken tomorrow for supper, will double the recipe and put some in the freezer.

I've several "Moroccan" recipes for buzzard. Mostly involving a tsagine.

This recipe seems mis-titled as there is no tagine actually involved.
But, it does look good - as with most of Ms. DiGregorio's output.

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

Title: Slow Cooker Chicken Tagine w/Butternut Squash
Categories: Poultry, Squash, Fruits, Chilies, Vegetables
Yield: 5 servings

2 1/2 lb Butternut squash; peeled,
- halved lengthwise, seeded,
- in 3" X 1" wedges
8 Pitted dates; halved
Salt 5 black pepper
1 (1") cinnamon stick
2 ts Sweet paprika
1 1/2 ts Turmeric
1 ts Ground cumin
1/2 ts Hot smoked paprika
1/2 ts Ground ginger
1/4 ts Ground cloves
1/4 ts Cayenne pepper
2 tb Canola oil
4 lb Bone-in, skin-on chicken
- thighs
1 lg Red onion; fine chopped
1/4 c Minced ginger
6 lg Garlic cloves; chopped
1/4 c Lemon juice; more to taste
1 sm Bunch flat-leaf parsley;
- leaves only, chopped
4 Scallions; thin sliced
Cooked couscous or pita; for
- serving (opt)
Plain yogurt; for topping
- (opt)
Toasted almonds; for topping
- (opt)

Put the squash and dates into a 6 to 8 quart slow
cooker. Season generously with salt and pepper. In a
small bowl, combine the cinnamon stick, sweet paprika,
turmeric, cumin, hot smoked paprika, ground ginger,
cloves and cayenne and set aside.

Warm the oil in a large skillet over medium-high heat.
Pat the chicken dry and season it generously with salt.
Working in two batches, put the chicken in the skillet
skin side down and cook without moving it until the skin
is deeply golden, crisp, and releases fairly easily from
the bottom of the pan, about 5 to 8 minutes per batch.
(You need to brown only the skin side.) Transfer the
chicken to the slow cooker, nestling the thighs skin
side up and in one crowded layer on top of the squash.

Decrease the stovetop heat to medium. If there is a lot
of rendered fat in the pan, pour off all but a thin
layer to cover the entire bottom of the skillet. Add the
onion, season with salt, and cook, stirring to scrape up
the browned bits on the bottom of the pan, until the
onion is softened, about 5 minutes. Add the ginger and
garlic, and cook, stirring, until fragrant, about 1
minute. Add the reserved spices and stir well for about
30 seconds, until the mixture is a uniform brick red.
Add the lemon juice, stir well to incorporate the
browned bits, then scrape the mixture over the top of
the chicken, making sure to include any spice-stained
oil that remains.

Cook on low until the squash and chicken are very tender
and the flavors are mellow, at least 4 hours and up to 6
hours. If it’s more convenient, you can let the slow
cooker switch to warm after 6 hours. The dish will hold
on warm for another 2 hours before the chicken starts to
dry out. Remove and discard the cinnamon stick. Add
lemon juice and salt to taste and fold in the chopped
parsley and scallions. Serve with couscous or pita,
topped with yogurt and toasted almonds, if desired.

By: Sarah DiGregorio

Yield: 4 to 6 servings

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

Hi Dave,

Without question, these were jack o lantern pumpkins. I've cooked many
of them down over the years; we used to let our girls draw a face on
the pumpkin with a marker instead of carving it. Then I would cook it
down after Halloween and we'd enjoy the pumpkin in various forms
thruout the winter and spring.

The bright orange Halloween pumpkins certainly are more attractive
than the pie pumpkins.

Yes, especially paired with a couple of pots of crysanthemums on porch
steps. (G)

Here's one I do as an alternative to bell peppers - using a close
cousin of the pumpkin.

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

Title: Savoury Stuffed Squash
Categories: Squash, Beef, Rice, Vegetables
Yield: 4 Servings

It does look good. I'm doing some Moroccan chicken tomorrow for supper, will double the recipe and put some in the freezer.

I've several "Moroccan" recipes for buzzard. Mostly involving a
tsagine.

I made a double batch, too much for our tagine. Had supper, put 3 boxes
(just shy of a quart,each) in the freezer and a bit left over for a
quick supper tonight. Freezer ones will taste good on a cold, winter
night.

This recipe seems mis-titled as there is no tagine actually involved.
But, it does look good - as with most of Ms. DiGregorio's output.

Probably could be done in a tagine.

Title: Slow Cooker Chicken Tagine w/Butternut Squash
Categories: Poultry, Squash, Fruits, Chilies, Vegetables
Yield: 5 servings

This does look good, slow cooker is a good sub for a tagine, given the
amount of ingredients. Maybe add some kalamata olives too?


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


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

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

Ruth Haffly wrote to Dave Drum <=-

Without question, these were jack o lantern pumpkins. I've cooked many
of them down over the years; we used to let our girls draw a face on
the pumpkin with a marker instead of carving it. Then I would cook it
down after Halloween and we'd enjoy the pumpkin in various forms
thruout the winter and spring.

The bright orange Halloween pumpkins certainly are more attractive
than the pie pumpkins.

Yes, especially paired with a couple of pots of crysanthemums on porch steps. (G)

Only two things wrong with that. I'm not a fan of mums. And my house is
on a slab - so, no steps. Bv)=

Here's one I do as an alternative to bell peppers - using a close
cousin of the pumpkin.

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

Title: Savoury Stuffed Squash
Categories: Squash, Beef, Rice, Vegetables
Yield: 4 Servings

It does look good. I'm doing some Moroccan chicken tomorrow for supper, will double the recipe and put some in the freezer.

I've several "Moroccan" recipes for buzzard. Mostly involving a
tsagine.

I made a double batch, too much for our tagine. Had supper, put 3 boxes (just shy of a quart,each) in the freezer and a bit left over for a
quick supper tonight. Freezer ones will taste good on a cold, winter night.

This recipe seems mis-titled as there is no tagine actually involved.
But, it does look good - as with most of Ms. DiGregorio's output.

Probably could be done in a tagine.

Title: Slow Cooker Chicken Tagine w/Butternut Squash
Categories: Poultry, Squash, Fruits, Chilies, Vegetables
Yield: 5 servings

This does look good, slow cooker is a good sub for a tagine, given the amount of ingredients. Maybe add some kalamata olives too?

Don't see why not. Ripe olives are usually always good.

Here's one with both olives and my favourite addition to many recipes
(garlic) and it works well if youleave the wine out, too.

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

Title: Slow Cooker Chicken w/20 Cloves Of Garlic
Categories: Poultry, Vegetables, Wine, Herbs, Chilies
Yield: 4 Servings

28 oz (2 cans) cannellini beans;
- drained
20 cl Garlic; smashed, (about 2
- heads)
1/8 c White wine (opt - UDD)
2 tb Olive oil
1 tb White wine vinegar
2 Fresh thyme sprigs
+=OR=+
1/2 ts Dried thyme
1/2 ts Red-pepper flakes
Salt & black pepper
2 lb Bone-in, skin-on chicken
- thighs
1/2 Lemon; juiced
2 Scallions; trimmed, white/lt
- green parts thin sliced
1/2 c Chopped fresh flat-leaf
- parsley
Sliced ripe olives; garnish

Combine the beans, garlic, wine, oil, vinegar, thyme
and red-pepper flakes in a 6 to 8 quart slow cooker.
Season lightly with salt and generously with pepper.
Season the chicken thighs all over with salt & pepper,
then nestle them in an even layer on top of the beans,
skin-side up. Cover and cook on high for 3 hours or
low for 6 hours.

Line a sheet pan with foil and heat a broiler. Using
tongs, remove the chicken thighs from the slow cooker,
place them on the foil, skin-side up, and broil for 2 to
4 minutes, rotating once, until the chicken skin is
golden and caramelized in spots.

Stir the lemon juice, scallions and parsley into the
beans. Serve the beans in bowls, and top with the
chicken.

By Sarah DiGregorio

Yield: 4 servings

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

Uncle Dirty Dave's Kitchen

MMMMM

... Water is heavier than butane because butane is a lighter fluid.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

The bright orange Halloween pumpkins certainly are more attractive
than the pie pumpkins.

Yes, especially paired with a couple of pots of crysanthemums on porch steps. (G)

Only two things wrong with that. I'm not a fan of mums. And my house
is on a slab - so, no steps. Bv)=

Mini mums were part of my wedding bouquet, along with dried pods and
other fall greenery. We always buy the pots of small flowers, don't want
to overpower anything else. And, yes, we have several steps going up to
the front door. Steve had to add an extra rail before he could get the
VA loan but it's a help as we've gotten older. (G)

Title: Savoury Stuffed Squash

It does look good. I'm doing some Moroccan chicken tomorrow for supper, will double the recipe and put some in the freezer.

I've several "Moroccan" recipes for buzzard. Mostly involving a
tsagine.

I made a double batch, too much for our tagine. Had supper, put 3 boxes (just shy of a quart,each) in the freezer and a bit left over for a
quick supper tonight. Freezer ones will taste good on a cold, winter night.

This recipe seems mis-titled as there is no tagine actually involved.
But, it does look good - as with most of Ms. DiGregorio's output.

Probably could be done in a tagine.

Title: Slow Cooker Chicken Tagine w/Butternut Squash
Categories: Poultry, Squash, Fruits, Chilies, Vegetables
Yield: 5 servings

This does look good, slow cooker is a good sub for a tagine, given the amount of ingredients. Maybe add some kalamata olives too?

Don't see why not. Ripe olives are usually always good.

The kalamata olives have a different taste than black olives. I found
out about them in the late 90s, here on the echo. Bought a jar to see if
we liked them, they were a keeper. Steve isn't fond of black olives so
we usually just have kalamatas and green olives on hand.


---
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)

Ruth Haffly wrote to Dave Drum <=-

The bright orange Halloween pumpkins certainly are more attractive
than the pie pumpkins.

Yes, especially paired with a couple of pots of crysanthemums on porch steps. (G)

Only two things wrong with that. I'm not a fan of mums. And my house
is on a slab - so, no steps. Bv)=

Mini mums were part of my wedding bouquet, along with dried pods and
other fall greenery. We always buy the pots of small flowers, don't
want to overpower anything else. And, yes, we have several steps going
up to the front door. Steve had to add an extra rail before he could
get the VA loan but it's a help as we've gotten older. (G)

I know the words to that song. I was going to buy breakfast at Temple
B'rith Sholom on Christmas morning as I have done in past. But there si
a longish flight of stairs down to the meeting/dining hall where they do
the Interfaith breakfast. And I do not do stairs well. Up or down. So I
took my brother and my friend to the Star 66 (truck stop) Cafe for the
Star 66 Special - 2 eggs, potatoes, a breaded boneless pork chop, and
a biscuit. The chop and the biscuit topped with a very good sauaage
gravy. I didn't eat anything the rest of the day.

Title: Savoury Stuffed Squash

It does look good. I'm doing some Moroccan chicken tomorrow for supper, will double the recipe and put some in the freezer.

I've several "Moroccan" recipes for buzzard. Mostly involving a
tsagine.

I made a double batch, too much for our tagine. Had supper, put 3 boxes (just shy of a quart,each) in the freezer and a bit left over for a
quick supper tonight. Freezer ones will taste good on a cold, winter night.

This recipe seems mis-titled as there is no tagine actually involved.
But, it does look good - as with most of Ms. DiGregorio's output.

Probably could be done in a tagine.

Title: Slow Cooker Chicken Tagine w/Butternut Squash
Categories: Poultry, Squash, Fruits, Chilies, Vegetables
Yield: 5 servings

This does look good, slow cooker is a good sub for a tagine, given the amount of ingredients. Maybe add some kalamata olives too?

Don't see why not. Ripe olives are usually always good.

The kalamata olives have a different taste than black olives. I found
out about them in the late 90s, here on the echo. Bought a jar to see
if we liked them, they were a keeper. Steve isn't fond of black olives
so we usually just have kalamatas and green olives on hand.

I can detect subtle differences between the Kalamata and the black olives
but, I like both - so, no harm, no foul. Bv)=

I also like the briny green olives, either pitted or whole but without
the pimento stuffing that many seem to think "de rigeur" in ther pitted greenies.

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

Title: Eliche alla Puttanesca
Categories: Pasta, Seafood, Vegetables
Yield: 4 Servings

350 g (12 oz) Eliche Pasta spirals
25 g (1 oz) Butter
2 cl Garlic; crushed
50 g (2 oz) Anchovy Filets;
- drained, chopped
Black pepper
75 g (3 oz) Pitted Black Olives;
- sliced
2 tb Capers
400 g (14 oz) tin Chopped Tomatoes
1 tb Fresh Parsley; chopped

It can be argued that the 6 Nations rugby union championship
has its roots back to the late 1800's, when the teams of
England, Scotland Ireland and Wales played a similar
tournament then called "Home Nations".

There's even a complete menu consisting of a recipe from all
six countries! Happy Cooking, Eating, Rugby watching !

Bring a large pan of salted water to the boil, add the pasta
and cook for 10-12 minutes.

Meanwhile, melt the butter in a large saucepan add the
garlic and sauté gently until softened. Add the anchovies
and cook for a further 1-2 minutes.

Stir in the remaining ingredients, partially cover and
simmer for 5-7 minutes.

Serve immediately.

Serves 4

NOTES: I made this with oil-packed anchovies instead of
the more common salt-packed little eyebrows. But, a note
of warning - if you use the oil packed fish keep a salt
shaker handy. And maybe add a half-teaspoon of salt to
the sauce when cooking. - UDD

Recipe from: 2008 Six-Nations Rugby Recipes

From: http://www.recipes4us.co.uk/Six Nations Rugby.htm

Uncle Dirty Dave's Kitchen

MMMMM

... Death is a dull, dreary affair - my advice is to have nothing to do with
t.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Yes, especially paired with a couple of pots of crysanthemums on porch steps. (G)

Only two things wrong with that. I'm not a fan of mums. And my house
is on a slab - so, no steps. Bv)=

Mini mums were part of my wedding bouquet, along with dried pods and
other fall greenery. We always buy the pots of small flowers, don't
want to overpower anything else. And, yes, we have several steps going
up to the front door. Steve had to add an extra rail before he could
get the VA loan but it's a help as we've gotten older. (G)

I know the words to that song. I was going to buy breakfast at Temple B'rith Sholom on Christmas morning as I have done in past. But there
si a longish flight of stairs down to the meeting/dining hall where
they do the Interfaith breakfast. And I do not do stairs well. Up or

They don't have an elevator, ramp or other handicap entrance?

down. So I took my brother and my friend to the Star 66 (truck stop)
Cafe for the
Star 66 Special - 2 eggs, potatoes, a breaded boneless pork chop, and
a biscuit. The chop and the biscuit topped with a very good sauaage
gravy. I didn't eat anything the rest of the day.

That'll work. We did a braised leg of lamb with kasha and a side
vegetable. Just the 2 of us so nothing fancy. Did get to talk with our
girls on Christmas day which was nice.

Title: Slow Cooker Chicken Tagine w/Butternut Squash
Categories: Poultry, Squash, Fruits, Chilies, Vegetables
Yield: 5 servings

This does look good, slow cooker is a good sub for a tagine, given the amount of ingredients. Maybe add some kalamata olives too?

Don't see why not. Ripe olives are usually always good.

The kalamata olives have a different taste than black olives. I found
out about them in the late 90s, here on the echo. Bought a jar to see
if we liked them, they were a keeper. Steve isn't fond of black olives
so we usually just have kalamatas and green olives on hand.

I can detect subtle differences between the Kalamata and the black
olives but, I like both - so, no harm, no foul. Bv)=

I also like the briny green olives, either pitted or whole but without
the pimento stuffing that many seem to think "de rigeur" in ther
pitted greenies.

They all work well for various things but we found we don't care for
kalamatas on pizza. Steve ordered it that way once; it was enough of a
taste difference that we decided "never again".


---
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)

Ruth Haffly wrote to Dave Drum <=-

Mini mums were part of my wedding bouquet, along with dried pods and
other fall greenery. We always buy the pots of small flowers, don't
want to overpower anything else. And, yes, we have several steps going
up to the front door. Steve had to add an extra rail before he could
get the VA loan but it's a help as we've gotten older. (G)

I know the words to that song. I was going to buy breakfast at Temple B'rith Sholom on Christmas morning as I have done in past. But there
si a longish flight of stairs down to the meeting/dining hall where
they do the Interfaith breakfast. And I do not do stairs well. Up or

They don't have an elevator, ramp or other handicap entrance?

The have "spaz spot" parking and a ramp up tp the entrance doors. There
is an elevator downa hallway off the lobby. But it's not well marked -
and IIRC there are soe obstacles to wheelchair access. Not that I'm in
a chair or using a scooter. Bv)=

down. So I took my brother and my friend to the Star 66 (truck stop)
Cafe for the Star 66 Special - 2 eggs, potatoes, a breaded boneless
pork chop, and a biscuit. The chop and the biscuit topped with a
very good sauaage gravy. I didn't eat anything the rest of the day.

That'll work. We did a braised leg of lamb with kasha and a side vegetable. Just the 2 of us so nothing fancy. Did get to talk with our girls on Christmas day which was nice.

And it was close to the same "out of pocket". But the profits went into
John and Ozzie's pockets rather than to Habitat for Humanity.

Title: Slow Cooker Chicken Tagine w/Butternut Squash
Categories: Poultry, Squash, Fruits, Chilies, Vegetables
Yield: 5 servings

This does look good, slow cooker is a good sub for a tagine, given the amount of ingredients. Maybe add some kalamata olives too?

Don't see why not. Ripe olives are usually always good.

The kalamata olives have a different taste than black olives. I found
out about them in the late 90s, here on the echo. Bought a jar to see
if we liked them, they were a keeper. Steve isn't fond of black olives
so we usually just have kalamatas and green olives on hand.

I can detect subtle differences between the Kalamata and the black
olives but, I like both - so, no harm, no foul. Bv)=

I also like the briny green olives, either pitted or whole but without
the pimento stuffing that many seem to think "de rigeur" in ther
pitted greenies.

They all work well for various things but we found we don't care for kalamatas on pizza. Steve ordered it that way once; it was enough of a taste difference that we decided "never again".

Your $$$ - your choice. All I ever see around here are the sliced black
olives on pizza. And thse not very often. Went Saturday to Antonio's (a
local pizza mini-chain) and order two of their large "Belly Buster" pies (everything but anchovies) to be delivered today at lunch hour to the shop that takes care of my Beemer. They comp me often enough trhat I figured
they deserve a nice lunch.

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

Title: Dave's Pizza Sauce
Categories: Sauces, Vegetables, Herbs, Chilies
Yield: 1 Pint plus

3/4 c Chopped onion
1/2 c Chopped bell pepper
2 cl Garlic; minced
1 tb Olive oil
14 1/2 oz Can diced tomatoes
8 oz Can tomato sauce *
1 Turkish bay leaf
1 tb Snipped fresh basil
+=OR=+
1 ts Dried basil; crushed
1 tb Snipped fresh oregano
+=OR=+
1 ts Dried oregano; crushed
1 ts Fennel seed; crushed
1/2 ts Sugar (opt)
1/2 ts Red (cayenne) pepper
1/2 ts Chilli spice mix

* For a really zippy sauce use El Pato tomato sauce,
available in the Latino aisle of many markets.

Cook onion garlic and bell pepper in oil. Stir in
remaining ingredients. Bring to boiling. Reduce heat;
simmer, uncovered, for 35 to 40 minutes or to desired
consistency, stirring occasionally. Discard bay leaf.

Makes 2 1/2 cups

Uncle Dirty Dave's Kitchen

MMMMM

... The coffee shop is this century's virtuous tavern substitute.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

up to the front door. Steve had to add an extra rail before he could
get the VA loan but it's a help as we've gotten older. (G)

I know the words to that song. I was going to buy breakfast at Temple B'rith Sholom on Christmas morning as I have done in past. But there
si a longish flight of stairs down to the meeting/dining hall where
they do the Interfaith breakfast. And I do not do stairs well. Up or

They don't have an elevator, ramp or other handicap entrance?

The have "spaz spot" parking and a ramp up tp the entrance doors.
There is an elevator downa hallway off the lobby. But it's not well
marked -
and IIRC there are soe obstacles to wheelchair access. Not that I'm in
a chair or using a scooter. Bv)=

So you could have gotten there if you'ld wanted to put up with the inconveniences. I understand; there are times I wonder if something set
up to be a convenience turns out to be more of an inconvenience. You
would think elevators would be in or just off a main entrance but those
in the assisted living place my in laws lived in Florida had them at the
ends of long hallways. One of those "what were they thinking?" places.

down. So I took my brother and my friend to the Star 66 (truck

stop) DD> Cafe for the Star 66 Special - 2 eggs, potatoes, a breaded
boneless DD> pork chop, and a biscuit. The chop and the biscuit topped
with a DD> very good sauaage gravy. I didn't eat anything the rest of
the day.

That'll work. We did a braised leg of lamb with kasha and a side vegetable. Just the 2 of us so nothing fancy. Did get to talk with our girls on Christmas day which was nice.

And it was close to the same "out of pocket". But the profits went
into John and Ozzie's pockets rather than to Habitat for Humanity.

I'm sure HFH will be getting a lot more donations in the next few days.
BTW, the side vegetable for our Christmas dinner was beets, from the
local farmer's market.

Title: Slow Cooker Chicken Tagine w/Butternut Squash
Categories: Poultry, Squash, Fruits, Chilies, Vegetables
Yield: 5 servings

This does look good, slow cooker is a good sub for a tagine, given the amount of ingredients. Maybe add some kalamata olives too?

Don't see why not. Ripe olives are usually always good.

The kalamata olives have a different taste than black olives. I found
out about them in the late 90s, here on the echo. Bought a jar to see
if we liked them, they were a keeper. Steve isn't fond of black olives
so we usually just have kalamatas and green olives on hand.

I can detect subtle differences between the Kalamata and the black
olives but, I like both - so, no harm, no foul. Bv)=

I also like the briny green olives, either pitted or whole but without
the pimento stuffing that many seem to think "de rigeur" in ther
pitted greenies.

They all work well for various things but we found we don't care for kalamatas on pizza. Steve ordered it that way once; it was enough of a taste difference that we decided "never again".

Your $$$ - your choice. All I ever see around here are the sliced
black olives on pizza. And thse not very often. Went Saturday to

Black olives are the olives of choice for 99.98% of the time olives are
called for. The gyro place we usually go to has both kalamata and green
olives in their pasta salad, no black olives in sight.

Antonio's (a local pizza mini-chain) and order two of their large
"Belly Buster" pies (everything but anchovies) to be delivered today
at lunch hour to the shop that takes care of my Beemer. They comp me
often enough trhat I figured they deserve a nice lunch.

Fair enough; I'm sure they appreciated it.


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


... Nothing is ever lost. It's just where it doesn't belong.

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

Ruth Haffly wrote to Dave Drum <=-

up to the front door. Steve had to add an extra rail before he could
get the VA loan but it's a help as we've gotten older. (G)

I know the words to that song. I was going to buy breakfast at Temple B'rith Sholom on Christmas morning as I have done in past. But there
si a longish flight of stairs down to the meeting/dining hall where
they do the Interfaith breakfast. And I do not do stairs well. Up or

They don't have an elevator, ramp or other handicap entrance?

The have "spaz spot" parking and a ramp up tp the entrance doors.
There is an elevator downa hallway off the lobby. But it's not well
marked - and IIRC there are soe obstacles to wheelchair access. Not
that I'm in a chair or using a scooter. Bv)=

So you could have gotten there if you'ld wanted to put up with the inconveniences. I understand; there are times I wonder if something set
up to be a convenience turns out to be more of an inconvenience. You
would think elevators would be in or just off a main entrance but those
in the assisted living place my in laws lived in Florida had them at
the ends of long hallways. One of those "what were they thinking?"
places.

In their defence, the building and its' "features" have been in place
for a long time. So they had to "fit the elevator in" (and its associated machiney) to a spot where it could be accessed and hopefully not upset
the ambience of the building too awfully much. If I were a member of the
Temple I'd, no doubt, be a regular user of the elevator since the lobby/ entrance is actually a "landing" and there are stairs down to the common
room that serves as a dining room, public meeting space, etc. And stairs
up to the religious space (not sure what that's called in the Jewish
religon .... maybe synagogue. OTOH, Temple Israel is all on one floor and
more easily accessible. But B'rith Sholom has the better kitchen - which
would do a fine dining establishment proud. I've cooked in both facilities
and attended Seder meals in both. And B'rith Sholom is better laid out and appointed than the other. If not convenient for us old, infirm pharts.

down. So I took my brother and my friend to the Star 66 (truck

stop) DD> Cafe for the Star 66 Special - 2 eggs, potatoes, a breaded
boneless DD> pork chop, and a biscuit. The chop and the biscuit topped
with a DD> very good sauaage gravy. I didn't eat anything the rest of
the day.

That'll work. We did a braised leg of lamb with kasha and a side vegetable. Just the 2 of us so nothing fancy. Did get to talk with our girls on Christmas day which was nice.

And it was close to the same "out of pocket". But the profits went
into John and Ozzie's pockets rather than to Habitat for Humanity.

I'm sure HFH will be getting a lot more donations in the next few days. BTW, the side vegetable for our Christmas dinner was beets, from the
local farmer's market.

Red or golden? Or sugar? Bv)=

Title: Slow Cooker Chicken Tagine w/Butternut Squash
Categories: Poultry, Squash, Fruits, Chilies, Vegetables
Yield: 5 servings

This does look good, slow cooker is a good sub for a tagine, given the amount of ingredients. Maybe add some kalamata olives too?

Don't see why not. Ripe olives are usually always good.

The kalamata olives have a different taste than black olives. I found
out about them in the late 90s, here on the echo. Bought a jar to see
if we liked them, they were a keeper. Steve isn't fond of black olives
so we usually just have kalamatas and green olives on hand.

I can detect subtle differences between the Kalamata and the black
olives but, I like both - so, no harm, no foul. Bv)=

I also like the briny green olives, either pitted or whole but without
the pimento stuffing that many seem to think "de rigeur" in ther
pitted greenies.

They all work well for various things but we found we don't care for kalamatas on pizza. Steve ordered it that way once; it was enough of a taste difference that we decided "never again".

Your $$$ - your choice. All I ever see around here are the sliced
black olives on pizza. And thse not very often. Went Saturday to

Black olives are the olives of choice for 99.98% of the time olives are called for. The gyro place we usually go to has both kalamata and green olives in their pasta salad, no black olives in sight.

Antonio's (a local pizza mini-chain) and order two of their large
"Belly Buster" pies (everything but anchovies) to be delivered today
at lunch hour to the shop that takes care of my Beemer. They comp me
often enough trhat I figured they deserve a nice lunch.

Fair enough; I'm sure they appreciated it.

I got an effusive text shortly after their lunch hour. That wiil "pay
off" in the future. I like to do things like that for places/people who
do nice (and unexpected) things for me but are not in a business were a
tip is expected. I did a similar deal for the body & fender shop I use
shortly after they had repaired my car after a lady blasted me in the
rear.

The whole staff came into a restaurant where my boss and I were having
lunch and I called their waitress over and told her to bring me their
tab except for any alcoholic beverages. That also paid off well.

Happy New Year

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

Title: Tequila Sunrise Mocktail
Categories: Five, Beverages, Citrus, Fruits
Yield: 2 drinks

1 1/2 c Simply Orange Juice or your
- choice of pulp-free orange
- juice
1 c Simply Peach or your choice
- of peach juice
6 tb Lemon soda (7up/Sprite, etc)
6 tb Grenadine syrup
Ice

In this order, fill two highball glasses with ice, the
orange juice, peach juice lemon soda then the add the
grenadine syrup. The grenadine will go to the bottom of
the glass then rise to the top as you drink it. Garnish
mocktail with cherries and oranges if you like.

By: April Boller Wright

RECIPE FROM: https://whiskitrealgud.com

Uncle Dirty Dave's Kitchen

MMMMM

... "Bigamy is having one wife too many. Monogamy is the same." -- Oscar Wilde --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi dave,

I know the words to that song. I was going to buy breakfast at Temple B'rith Sholom on Christmas morning as I have done in past. But there
si a longish flight of stairs down to the meeting/dining hall where
they do the Interfaith breakfast. And I do not do stairs well. Up or

They don't have an elevator, ramp or other handicap entrance?

The have "spaz spot" parking and a ramp up tp the entrance doors.
There is an elevator downa hallway off the lobby. But it's not well
marked - and IIRC there are soe obstacles to wheelchair access. Not
that I'm in a chair or using a scooter. Bv)=

So you could have gotten there if you'ld wanted to put up with the inconveniences. I understand; there are times I wonder if something set
up to be a convenience turns out to be more of an inconvenience. You
would think elevators would be in or just off a main entrance but those
in the assisted living place my in laws lived in Florida had them at
the ends of long hallways. One of those "what were they thinking?"
places.

In their defence, the building and its' "features" have been in place
for a long time. So they had to "fit the elevator in" (and its
associated machiney) to a spot where it could be accessed and
hopefully not upset
the ambience of the building too awfully much. If I were a member of
the Temple I'd, no doubt, be a regular user of the elevator since the lobby/ entrance is actually a "landing" and there are stairs down to
the common room that serves as a dining room, public meeting space,
etc. And stairs up to the religious space (not sure what that's called
in the Jewish
religon .... maybe synagogue. OTOH, Temple Israel is all on one floor
and more easily accessible. But B'rith Sholom has the better kitchen - which would do a fine dining establishment proud. I've cooked in both facilities and attended Seder meals in both. And B'rith Sholom is
better laid out and appointed than the other. If not convenient for us old, infirm pharts.

Our church house is built a bit odd too. The sanctuary is on one floor
but to get to the rest rooms and "Area of Rescue Assistance" (I think
that's a requirement for public buildings) you have to go up several
steps. There are several rooms on that level but then to go to the
Fellowship Hall (basement level) you need to go down some rather
industrial stairs. No elevator in the building--main part was built in
1958, addition in 1978. We (Grace Baptist Church) were given the
building in 2008 when the previous church folded but we had to do a lot
to bring it up to city code, finally moving in, in September, 2010.
Now in the process of merging with another church that has no building.
Our kitchen is small--Steve and I donated a stove and refridgerator to
it, as well as other (needed) supplies--it would not work as a
commercial kitchen but so far has met the needs of the congregation.

And it was close to the same "out of pocket". But the profits went
into John and Ozzie's pockets rather than to Habitat for Humanity.

I'm sure HFH will be getting a lot more donations in the next few days. BTW, the side vegetable for our Christmas dinner was beets, from the
local farmer's market.

Red or golden? Or sugar? Bv)=

Red, could have gotten a bag of mixed red and gold but went with the
straight red. One vendor (no longer at the market) used to have candy
cane beets; we got some from her from time to time.

Antonio's (a local pizza mini-chain) and order two of their large
"Belly Buster" pies (everything but anchovies) to be delivered today
at lunch hour to the shop that takes care of my Beemer. They comp me
often enough trhat I figured they deserve a nice lunch.

Fair enough; I'm sure they appreciated it.

I got an effusive text shortly after their lunch hour. That wiil "pay
off" in the future. I like to do things like that for places/people
who do nice (and unexpected) things for me but are not in a business
were a tip is expected. I did a similar deal for the body & fender
shop I use
shortly after they had repaired my car after a lady blasted me in the rear.

The whole staff came into a restaurant where my boss and I were having lunch and I called their waitress over and told her to bring me their
tab except for any alcoholic beverages. That also paid off well.

They usually do. When we bought the truck from one of the local Ford
dealers, Steve got a maintainence plan. Still have to pay for some
things but nice to know we can take it to any Ford dealer and get work
done. We needed an oil change last time we were in Utah; our grandson
works for a Ford dealer so we set it up to have it done there. He also
gave Steve a Ford ball cap and Greenlight (collector's edition), similar
to Matchbox, model F-150.

Happy New Year

You also, should be an interesting year.


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


... History repeats itself because nobody listens ...

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

Ruth Haffly wrote to Dave Drum <=-

Our church house is built a bit odd too. The sanctuary is on one floor
but to get to the rest rooms and "Area of Rescue Assistance" (I think that's a requirement for public buildings) you have to go up several steps. There are several rooms on that level but then to go to the Fellowship Hall (basement level) you need to go down some rather industrial stairs. No elevator in the building--main part was built in 1958, addition in 1978. We (Grace Baptist Church) were given the
building in 2008 when the previous church folded but we had to do a lot
to bring it up to city code, finally moving in, in September, 2010.
Now in the process of merging with another church that has no building. Our kitchen is small--Steve and I donated a stove and refridgerator to
it, as well as other (needed) supplies--it would not work as a
commercial kitchen but so far has met the needs of the congregation.

Sort of like Topsy ... "It just growed"

And it was close to the same "out of pocket". But the profits went
into John and Ozzie's pockets rather than to Habitat for Humanity.

I'm sure HFH will be getting a lot more donations in the next few days. BTW, the side vegetable for our Christmas dinner was beets, from the
local farmer's market.

Red or golden? Or sugar? Bv)=

Red, could have gotten a bag of mixed red and gold but went with the straight red. One vendor (no longer at the market) used to have candy
cane beets; we got some from her from time to time.

Just when I think I "know it all" something new comes along that I've no experience of. Ya got me digging in the Bing search engine again. Chioggia beets (ALA "candy cane) is something I've never had. Although I may have
seen them a time or two and thought they ere sliced red onions. There is
a lot of visuaal similarity (from a distance) but probably not in taste.

Antonio's (a local pizza mini-chain) and order two of their large
"Belly Buster" pies (everything but anchovies) to be delivered today
at lunch hour to the shop that takes care of my Beemer. They comp me
often enough that I figured they deserve a nice lunch.

Fair enough; I'm sure they appreciated it.

I got an effusive text shortly after their lunch hour. That wiil "pay
off" in the future. I like to do things like that for places/people
who do nice (and unexpected) things for me but are not in a business
were a tip is expected. I did a similar deal for the body & fender
shop I use shortly after they had repaired my car after a lady blasted
in the rear.

The whole staff came into a restaurant where my boss and I were having lunch and I called their waitress over and told her to bring me their
tab except for any alcoholic beverages. That also paid off well.

They usually do. When we bought the truck from one of the local Ford dealers, Steve got a maintainence plan. Still have to pay for some
things but nice to know we can take it to any Ford dealer and get work done. We needed an oil change last time we were in Utah; our grandson works for a Ford dealer so we set it up to have it done there. He also gave Steve a Ford ball cap and Greenlight (collector's edition),
similar to Matchbox, model F-150.

I've only ever bought one new car and have avoided all of those "exrtended warranty" plans for both my cars and my house. Much to their marketer's
chagrin ... I can count and do maths problems more complex that 1 plus 1.

I have my financial institution nick my checking account for U$100 every
month and bang it over to savings. That's my "rainy day" fund to fix things that aren't covered by insurance or the warranty that expired. Works out to less money in the long run. Plus I gat that piddling >.5% interest. Bv)=

Happy New Year

You also, should be an interesting year.

It's going to be a rough ride switching from a democracy to an oligarchy.

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

Title: Seafood Imperial
Categories: Seafood, Vegetables, Breads, Sauces
Yield: 4 Servings

1/4 lg Bell pepper; diced
1 tb Butter
1 lb Chesapeake Bay crabmeat *
Salt & pepper
1 tb Mustard
4 tb Mayonnaise
ds Worcestershire sauce
1/2 c Bread crumbs
Old Bay Seasoning

* you may substitute a mix of your favorite seafood
(lightly poached) for the crabmeat.

Saute green pepper in butter until translucent, but not
brown. Add to crabmeat, salt and pepper. Stir in mustard,
mayonnaise and Worcestershire sauce. Put in buttered
casserole. Top with bread crumbs, a few pats of butter,
and sprinkle with Old Bay Seasoning. Bake for 25 minutes
in a 375oF/190oC oven.

Yield: 4 servings

Note - restaurants usually make this dish more fabulous by
putting Hollandaise sauce (or mousseline sauce, which is
1-1/2 cups hollandaise sauce mixed with 1/2 cup heavy
cream, whipped) over the top of the mixture (under the
breadcrumbs) - bake basic dish for less time, then put on
sauce and sprinkle with breadcrumbs, and run under the
broiler until golden brown. Rich and fabulous, but time
consuming for a home cook!

FROM: Teresa Narula; Baltimore, MD

From: http://www.recipelink.com

Uncle Dirty Dave's Archives

MMMMM

... Don't just put things back. Put them away.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

Our church house is built a bit odd too. The sanctuary is on one floor
but to get to the rest rooms and "Area of Rescue Assistance" (I think that's a requirement for public buildings) you have to go up several steps. There are several rooms on that level but then to go to the

Sort of like Topsy ... "It just growed"

Kinda sorta.Right now, with the merger, we're going to be close to
maximum seating capacity which will inhibit growth. Going to be interesting..............

And it was close to the same "out of pocket". But the profits went
into John and Ozzie's pockets rather than to Habitat for Humanity.

I'm sure HFH will be getting a lot more donations in the next few days. BTW, the side vegetable for our Christmas dinner was beets, from the
local farmer's market.

Red or golden? Or sugar? Bv)=

Red, could have gotten a bag of mixed red and gold but went with the straight red. One vendor (no longer at the market) used to have candy
cane beets; we got some from her from time to time.

Just when I think I "know it all" something new comes along that I've
no experience of. Ya got me digging in the Bing search engine again. Chioggia beets (ALA "candy cane) is something I've never had. Although
I may have seen them a time or two and thought they ere sliced red
onions. There is a lot of visuaal similarity (from a distance) but probably not in taste.

I'd not heard of them until I started going to the local farmer's
market. Going to miss it tomorrow as we've got a wedding to go to--and
Steve was asked to be an usher.

Antonio's (a local pizza mini-chain) and order two of their large
"Belly Buster" pies (everything but anchovies) to be delivered

today DD> at lunch hour to the shop that takes care of my Beemer. They
comp me DD> often enough that I figured they deserve a nice lunch.

Fair enough; I'm sure they appreciated it.

I got an effusive text shortly after their lunch hour. That wiil "pay
off" in the future. I like to do things like that for places/people
who do nice (and unexpected) things for me but are not in a business
were a tip is expected. I did a similar deal for the body & fender
shop I use shortly after they had repaired my car after a lady blasted
in the rear.

The whole staff came into a restaurant where my boss and I were having lunch and I called their waitress over and told her to bring me their
tab except for any alcoholic beverages. That also paid off well.

They usually do. When we bought the truck from one of the local Ford dealers, Steve got a maintainence plan. Still have to pay for some
things but nice to know we can take it to any Ford dealer and get work done. We needed an oil change last time we were in Utah; our grandson works for a Ford dealer so we set it up to have it done there. He also gave Steve a Ford ball cap and Greenlight (collector's edition),
similar to Matchbox, model F-150.

I've only ever bought one new car and have avoided all of those
"exrtended warranty" plans for both my cars and my house. Much to
their marketer's chagrin ... I can count and do maths problems more complex that 1 plus 1.

Counting the Pinto Steve bought before we got married, we've bought 4
vehicles brand new. Got the extended service with the 2 Escapes and the
F-150, nice that we know we can get (and have gotten) service
nationwide. We also have funds set aside for major work, should it be
needed. Didn't get an extended warranty with the house--big ticket item (heating/ac unit died on us) was covered by the sale of the Escape that
was in the accident in Wyoming.

I have my financial institution nick my checking account for U$100
every month and bang it over to savings. That's my "rainy day" fund to
fix things that aren't covered by insurance or the warranty that
expired. Works out to less money in the long run. Plus I gat that
piddling >.5% interest. Bv)=

I'm not sure how much but we are putting something away each month, in
several accounts.

Title: Seafood Imperial
Categories: Seafood, Vegetables, Breads, Sauces
Yield: 4 Servings

1/4 lg Bell pepper; diced
1 tb Butter
1 lb Chesapeake Bay crabmeat *
Salt & pepper
1 tb Mustard
4 tb Mayonnaise
ds Worcestershire sauce
1/2 c Bread crumbs
Old Bay Seasoning

Yield: 4 servings

Note - restaurants usually make this dish more fabulous by
putting Hollandaise sauce (or mousseline sauce, which is
1-1/2 cups hollandaise sauce mixed with 1/2 cup heavy
cream, whipped) over the top of the mixture (under the
breadcrumbs) - bake basic dish for less time, then put on
sauce and sprinkle with breadcrumbs, and run under the
broiler until golden brown. Rich and fabulous, but time
consuming for a home cook!

It does look good, but probably something I'll let the restaurant cooks
make for me. We're going to do a simple fish dish for supper--salmon
patties, no real recipe, just some of this and that. To go with it we'll
fry some potatoes and probably reheat the rest of the butternut squash.

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


... If your mind goes blank, remember to turn off the sound.

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

Ruth Haffly wrote to Dave Drum <=-

Our church house is built a bit odd too. The sanctuary is on one floor
but to get to the rest rooms and "Area of Rescue Assistance" (I think that's a requirement for public buildings) you have to go up several steps. There are several rooms on that level but then to go to the

Sort of like Topsy ... "It just growed"

Kinda sorta.Right now, with the merger, we're going to be close to
maximum seating capacity which will inhibit growth. Going to be interesting..............

Or force an expansion.

8<----- CHOP ----->8

I've only ever bought one new car and have avoided all of those
"exrtended warranty" plans for both my cars and my house. Much to
their marketer's chagrin ... I can count and do maths problems more complex that 1 plus 1.

Counting the Pinto Steve bought before we got married, we've bought 4 vehicles brand new. Got the extended service with the 2 Escapes and the F-150, nice that we know we can get (and have gotten) service
nationwide. We also have funds set aside for major work, should it be needed. Didn't get an extended warranty with the house--big ticket item (heating/ac unit died on us) was covered by the sale of the Escape that was in the accident in Wyoming.

I have relatives or close-enough friends in the building and HVAC trades.
And I can (for now) handle my own wiring. Dunno how much longer I'll be
able to handle ladders or working on my knees. Getting back up really
requires advance planning.

I have my financial institution nick my checking account for U$100
every month and bang it over to savings. That's my "rainy day" fund to
fix things that aren't covered by insurance or the warranty that
expired. Works out to less money in the long run. Plus I gat that
piddling >.5% interest. Bv)=

I'm not sure how much but we are putting something away each month, in several accounts.

That only makes sense. Too many live "in the moment" and don't think
ahead. Then when they stub a toe there is no safety net to prevent a
disaster.

Supper tonight is going to be simple. Popeyes is offering a BOGO on their
nice chicken sandwiches. I've got some creamy cole-slaw in the icebox
and I can nuke up a baked potato w/bacon bits, chredded Cheddar and, of
course, butter. A veritable banquet.

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

Title: Microwave Baked Potato
Categories: Five, Potatoes
Yield: 1 Spud

1 lg Russet potato
Salt & freshly ground pepper
Butter or sour cream; to
- serve

Wash potato thoroughly and pat completely dry. Pierce 3
to 4 times with a fork.

Place potato on microwave-safe plate and microwave 7
minutes, turning over halfway through cooking. If your
potato isn't fork-tender after 7 minutes, continue
microwaving in 1 minute increments until fully cooked.

Let rest for 2 minutes.

Split potato down the middle, being careful of steam.
Season with salt and pepper, and top with butter before
serving.

UDD NOTES: Sometimes I like to fork the potato near the
ends on opposite sides. This can make the potato spin
like a whirl-a-gig from the escaping steam. Besides the
butter and/or sour cream toppings I like to use shredded
cheese and/or bacon bits sometimes. Or salsa/pico di
gallo. Get inventive.

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

Uncle Dirty Dave's Kitchen

MMMMM

... Cauliflower is just albino broccoli.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

steps. There are several rooms on that level but then to go to the

Sort of like Topsy ... "It just growed"

Kinda sorta.Right now, with the merger, we're going to be close to
maximum seating capacity which will inhibit growth. Going to be interesting..............

Or force an expansion.

True, something to consider. Last couple of services, we've been sitting
in the "overflow" room--the church we're talking about merging with has
taken over Sunday services, lock, stock & barrel and their music is much
louder than our older ears prefer. Tried different places in the
sanctuary but never found one where the music was at a tolerable level.

8<----- CHOP ----->8

I've only ever bought one new car and have avoided all of those
"exrtended warranty" plans for both my cars and my house. Much to
their marketer's chagrin ... I can count and do maths problems more complex that 1 plus 1.

Counting the Pinto Steve bought before we got married, we've bought 4 vehicles brand new. Got the extended service with the 2 Escapes and the F-150, nice that we know we can get (and have gotten) service
nationwide. We also have funds set aside for major work, should it be needed. Didn't get an extended warranty with the house--big ticket item (heating/ac unit died on us) was covered by the sale of the Escape that was in the accident in Wyoming.

I have relatives or close-enough friends in the building and HVAC
trades. And I can (for now) handle my own wiring. Dunno how much
longer I'll be able to handle ladders or working on my knees. Getting
back up really requires advance planning.

Understandable. Steve can do a lot of the work around the house but not
all. A former neighbor works in HVAC & put in the new unit for us and
maintains it.

Supper tonight is going to be simple. Popeyes is offering a BOGO on
their nice chicken sandwiches. I've got some creamy cole-slaw in the icebox
and I can nuke up a baked potato w/bacon bits, chredded Cheddar and,
of course, butter. A veritable banquet.

Sounds good, nearest Popeye's to us is in Raleigh. Went to a wedding
yesterday at (his home church) for our minister of music, reception had
a lot of small munchies--fruit, vegetables, mini quiches, cheese cubes,
meat and crockers, etc. Instead of doing a big cake, they had a small
one for cutting/feeding each other and mini cupcakes for the guests. All
in all, very enjoyable.

Title: Microwave Baked Potato
Categories: Five, Potatoes
Yield: 1 Spud

I've done that from time to time but usually now bake several russets
and sweet potatoes at the same time. Did that the other day, had some
potatoes for supper that night, fried potatoes (using russets) Friday
night and a couple more meals with potatoes some time this week. Steve
likes sweet potatoes and they usually take a while to bake to the right
degree of done-ess to caramelise some of the sugar. So, by doing several
at once, it saves power, has them available for a quick reheat later.


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


... Gone crazy, be back later. leave a message at the Beep!

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

Ruth Haffly wrote to Dave Drum <=-

steps. There are several rooms on that level but then to go to the

Sort of like Topsy ... "It just growed"

Kinda sorta.Right now, with the merger, we're going to be close to
maximum seating capacity which will inhibit growth. Going to be interesting..............

Or force an expansion.

True, something to consider. Last couple of services, we've been
sitting in the "overflow" room--the church we're talking about merging with has taken over Sunday services, lock, stock & barrel and their
music is much louder than our older ears prefer. Tried different places
in the sanctuary but never found one where the music was at a tolerable level.

I've found that an increase in volume does not necessarily signal an
increase in sincerity or quality. Bv)=

8<----- CHOP ----->8

I've only ever bought one new car and have avoided all of those
"exrtended warranty" plans for both my cars and my house. Much to
their marketer's chagrin ... I can count and do maths problems more complex that 1 plus 1.

Counting the Pinto Steve bought before we got married, we've bought 4 vehicles brand new. Got the extended service with the 2 Escapes and the F-150, nice that we know we can get (and have gotten) service
nationwide. We also have funds set aside for major work, should it be needed. Didn't get an extended warranty with the house--big ticket item (heating/ac unit died on us) was covered by the sale of the Escape that was in the accident in Wyoming.

I have relatives or close-enough friends in the building and HVAC
trades. And I can (for now) handle my own wiring. Dunno how much
longer I'll be able to handle ladders or working on my knees. Getting
back up really requires advance planning.

Understandable. Steve can do a lot of the work around the house but not all. A former neighbor works in HVAC & put in the new unit for us and maintains it.

If I hit the lottery (or other big payday) and build my dream kitchen/
house it will be heated/cooled by a heat pump and the driveway as well
as any sidewalks will be heated - for no shovelling. Bv)=

Supper tonight is going to be simple. Popeyes is offering a BOGO on
their nice chicken sandwiches. I've got some creamy cole-slaw in
the icebox and I can nuke up a baked potato w/bacon bits, chredded
Cheddar and, of course, butter. A veritable banquet.

Sounds good, nearest Popeye's to us is in Raleigh. Went to a wedding yesterday at (his home church) for our minister of music, reception had
a lot of small munchies--fruit, vegetables, mini quiches, cheese cubes, meat and crockers, etc. Instead of doing a big cake, they had a small
one for cutting/feeding each other and mini cupcakes for the guests.
All in all, very enjoyable.

And less messy to clean up after.

Title: Microwave Baked Potato
Categories: Five, Potatoes
Yield: 1 Spud

I've done that from time to time but usually now bake several russets
and sweet potatoes at the same time. Did that the other day, had some potatoes for supper that night, fried potatoes (using russets) Friday night and a couple more meals with potatoes some time this week. Steve likes sweet potatoes and they usually take a while to bake to the right degree of done-ess to caramelise some of the sugar. So, by doing
several at once, it saves power, has them available for a quick reheat later.

My favourite use for sweet potatoes is deep fried.

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

Title: Air-Fried Sweet Potato Tots
Categories: Five, Potatoes, Chilies
Yield: 4 Servings

2 sm Sweet potatoes; peeled (14
- oz. total)
1 tb Potato starch
1/2 ts Garlic granules
2 ts Creole seasoning *
1 1/4 ts Kosher salt; divided
3/4 c Red Gold Sriracha Ketchup;
- opt (see notes)
Nonstick cooking spray

* Tony Chachere's (green can) or Louisiana Fish Fry
(orange can).

Bring a medium pot of water to a boil over high heat.
Add potatoes, and cook until just fork tender, about 15
minutes. Transfer potatoes to a plate to cool, about 15
minutes.

Working over a medium bowl, grate potatoes using the
large holes of a box grater. Gently toss with potato
starch, garlic powder and 1 teaspoon salt. Shape mixture
into about 24 (1") tot-shaped cylinders.

Lightly coat air fryer basket with cooking spray. Place
1/2 of tots (about 12) in single layer in the basket,
and spray with cooking spray. Cook @ 400oF/205oC until
lightly browned, 12 to 14 minutes, turning tots halfway
through cook time. Remove from fry basket and sprinkle
with 1/8 teaspoon salt. Repeat with remaining tots and
salt. Serve immediately with ketchup.

UDD NOTES: The first time I made this I made it to the
exact recipe. The second time I added the Creole dust
for spice and subbed the Heinz ketchup with the Red
Gold Sriracha Ketchup.

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

Uncle Dirty Dave's Kitchen

MMMMM

... "Lead us not into temptation. Tell us where it is. We'll find it" S
evenson
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

Or force an expansion.

True, something to consider. Last couple of services, we've been
sitting in the "overflow" room--the church we're talking about merging with has taken over Sunday services, lock, stock & barrel and their
music is much louder than our older ears prefer. Tried different places
in the sanctuary but never found one where the music was at a tolerable level.

I've found that an increase in volume does not necessarily signal an increase in sincerity or quality. Bv)=

Very true. The other church caters very much to the younger
crowd--college and seminary students, young families with small
children, etc.

8<----- CHOP ----->8

longer I'll be able to handle ladders or working on my knees. Getting
back up really requires advance planning.

Understandable. Steve can do a lot of the work around the house but not all. A former neighbor works in HVAC & put in the new unit for us and maintains it.

If I hit the lottery (or other big payday) and build my dream kitchen/ house it will be heated/cooled by a heat pump and the driveway as well
as any sidewalks will be heated - for no shovelling. Bv)=

Sounds like a winner of an idea to me. I'm sure the dream kitchen will
have a dishwasher and a professional kitchen size stove with 2 ovens.
Have you drawn up plans for it yet?

Title: Microwave Baked Potato
Categories: Five, Potatoes
Yield: 1 Spud

I've done that from time to time but usually now bake several russets
and sweet potatoes at the same time. Did that the other day, had some potatoes for supper that night, fried potatoes (using russets) Friday night and a couple more meals with potatoes some time this week. Steve likes sweet potatoes and they usually take a while to bake to the right degree of done-ess to caramelise some of the sugar. So, by doing
several at once, it saves power, has them available for a quick reheat later.

My favourite use for sweet potatoes is deep fried.

My favorite use for sweet potatoes is to pass them over to somebody who
likes them. (G)

---
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 <=-

longer I'll be able to handle ladders or working on my knees. Getting
back up really requires advance planning.

Understandable. Steve can do a lot of the work around the house but not all. A former neighbor works in HVAC & put in the new unit for us and maintains it.

If I hit the lottery (or other big payday) and build my dream kitchen/ house it will be heated/cooled by a heat pump and the driveway as well
as any sidewalks will be heated - for no shovelling. Bv)=

Sounds like a winner of an idea to me. I'm sure the dream kitchen will have a dishwasher and a professional kitchen size stove with 2 ovens.
Have you drawn up plans for it yet?

Just in my head. The dual ovens will be wall mounted (built-in) to save
a lot of bending and twisting. and the cook-yop will be smooth electric
even though gas is easier/more convenient. Fossil fuels being a finite commodity - I'll have solar panels as my roofing material. Wind gonna
blow and sun gonna shine.

Title: Microwave Baked Potato
Categories: Five, Potatoes
Yield: 1 Spud

I've done that from time to time but usually now bake several russets
and sweet potatoes at the same time. Did that the other day, had some potatoes for supper that night, fried potatoes (using russets) Friday night and a couple more meals with potatoes some time this week. Steve likes sweet potatoes and they usually take a while to bake to the right degree of done-ess to caramelise some of the sugar. So, by doing
several at once, it saves power, has them available for a quick reheat later.

My favourite use for sweet potatoes is deep fried.

My favorite use for sweet potatoes is to pass them over to somebody
who likes them. (G)

They're not at the top of my favourites list, either. Bv)=

Most of the taters I eat are breakfast taters. Or potato chips. Bv)=

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

Title: Cottage Fried Spuds
Categories: Potatoes, Sauces
Yield: 4 Servings

1 lb Russet potatoes; peeled, in
- small (1/4") cubes
Oil to deep fry

MMMMM--------------------GARLIC-BUTTER SAUCE-------------------------
1/2 c Butter
1 ts Garlic powder
1/4 tb Dried basil
2 ts Dried Greek oregano (rigani)

PREPARE THE POTATOES: Wash and peel the spuds. Cut them
into 1/4" batons (using your French-fry cutter) then
cut the batons into 1/4" cubes. Blanch them in your deep
fryer then allow to drain cool. While they are cooling -

MAKE THE GARLIC BUTTER SAUCE: In a small saucepan melt
butter, add garlic and saute until cooked. Add dried
oregano and dried basil and stir until heated through.

Once the sauce is prepared set it aside but keep it
warm while you drop the potatoes back into the fryer
to finish cooking and browning.

When the cubes are done to your liking drain them and
portion out. Pour the garlic butter sauce over and
serve alongside your eggs and meat.

Uncle Dirty Dave's Kitchen

MMMMM

... I was addicted to the Hokey Pokey but I turned myself around.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

If I hit the lottery (or other big payday) and build my dream kitchen/ house it will be heated/cooled by a heat pump and the driveway as well
as any sidewalks will be heated - for no shovelling. Bv)=

Sounds like a winner of an idea to me. I'm sure the dream kitchen will have a dishwasher and a professional kitchen size stove with 2 ovens.
Have you drawn up plans for it yet?

Just in my head. The dual ovens will be wall mounted (built-in) to
save a lot of bending and twisting. and the cook-yop will be smooth

I had a built in oven in our quarters at Fort Hood, really liked it but
haven't had one since. Our daughter Rachel has a combo built in oven and microwwave stack--says the oven takes a long time to preheat and the
microwave isn't very high (tall) so she can't do a lot of things in it.
Her cook top is gas.

electric even though gas is easier/more convenient. Fossil fuels being
a finite commodity - I'll have solar panels as my roofing

material. Wind gonna blow and sun gonna shine.

I'd rather have a gas stove but Steve keeps saying that it's bad for my
asthma. Place isn't set up for it so we've got a smooth top range
instead, with a combo convection/conventional oven.

My favourite use for sweet potatoes is deep fried.

My favorite use for sweet potatoes is to pass them over to somebody
who likes them. (G)

They're not at the top of my favourites list, either. Bv)=

Most of the taters I eat are breakfast taters. Or potato chips. Bv)=

I usually have a baked potato, and usually just half of it at a meal
unless it's a really small one. Chips can be corn, black bean or veggie,
rarely potato.

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


... Gone crazy, be back later. leave a message at the Beep!

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

Ruth Haffly wrote to Dave Drum <=-

If I hit the lottery (or other big payday) and build my dream kitchen/ house it will be heated/cooled by a heat pump and the driveway as well
as any sidewalks will be heated - for no shovelling. Bv)=

Sounds like a winner of an idea to me. I'm sure the dream kitchen will have a dishwasher and a professional kitchen size stove with 2 ovens.
Have you drawn up plans for it yet?

Just in my head. The dual ovens will be wall mounted (built-in) to
save a lot of bending and twisting. and the cook-yop will be smooth

I had a built in oven in our quarters at Fort Hood, really liked it but haven't had one since. Our daughter Rachel has a combo built in oven
and microwwave stack--says the oven takes a long time to preheat and
the microwave isn't very high (tall) so she can't do a lot of things in it. Her cook top is gas.

I never had an oven, gas or electric, that took very long to come to temperature. My curret nuker is above the stove. And I'm going to have
to repair/replace it. I have to press in on the door to get it to "fire
up". That's not a big deal but it's not going to fix itself. It was here
when I bought the house - so, I have no idea how old it is. But I know
the brand name is a "house" brand for Menard's. It's been a good, useful applioance for me.

electric even though gas is easier/more convenient. Fossil fuels being
a finite commodity - I'll have solar panels as my roofing

material. Wind gonna blow and sun gonna shine.

I'd rather have a gas stove but Steve keeps saying that it's bad
for my asthma. Place isn't set up for it so we've got a smooth
top range instead, with a combo convection/conventional oven.

The oven in my range is just oven. I do have a countertop convection
oven - which is just a big air-fryer. Given my limited counter space
it lives in the pantry on a shelf until needed.

My favourite use for sweet potatoes is deep fried.

My favorite use for sweet potatoes is to pass them over to somebody
who likes them. (G)

They're not at the top of my favourites list, either. Bv)=

Most of the taters I eat are breakfast taters. Or potato chips. Bv)=

I usually have a baked potato, and usually just half of it at a meal unless it's a really small one. Chips can be corn, black bean or
veggie, rarely potato.

I get the black bean chips once in a while. Seldom the corn chips -
unless I need them as an ingredient. Veggie chip are left where they
are found. Bv)= And tortilla chips, mostly, are flour.

Don't serve this to Steve ....

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

Title: Frito Pie
Categories: Beef, Beans, Herbs, Cheese, Vegetables
Yield: 7 servings

1 tb Olive or vegetable oil
1 lb Ground 80/20 chuck beef
1 md Yellow onion; diced
1 oz Env taco seasoning
30 oz (2 cans) pinto beans;
- drained rinsed
19 oz Can red enchilada sauce
18 oz Bag Fritos; 1 cup reserved
- for serving
8 oz Shredded Cheddar

MMMMM-----------------------TO SERVE (OPT)----------------------------
Diced white onion
Sliced scallions
Pickled jalapenos
Sour cream
Pico de gallo

Set the oven @ 400oF/205oC.

Coat a 9" X 13" baking dish with cooking spray.

In a large Dutch oven or heavy-bottomed skillet, heat
the oil over medium-high. Add the beef and onion,
breaking up the meat with a wooden spoon. Cook, stirring
occasionally, until the meat is browned and the onion is
translucent, 8 to 10 minutes. Lower the heat if the meat
is browning too quickly.

Sprinkle the taco seasoning over the meat mixture and
pour in 3/4 cup of water; mix well. Bring to a simmer
and cook until the liquid thickens and coats the pan,
scraping up any browned bits, 2 to 3 minutes. Add the
beans and enchilada sauce, stirring until combined.
Bring to a simmer and cook for 5 minutes.

Assemble the pie: Sprinkle half of the Fritos in the
prepared baking dish, followed by half of the Cheddar.
Cover with all of the meat filling. Finally, add the
remaining Fritos (minus the reserved cup) and Cheddar.

Bake until the cheese is melted and bubbly, 7 to 10
minutes. Rest for 5 minutes, then add the desired
toppings to the casserole, or spoon into individual
bowls and have eaters top as they please. Add reserved
Fritos for more crunch, if desired.

By: Kia Damon

Yield: 6 to 8 servings

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

Uncle Dirty Dave's Archives

MMMMM

... Western Canada is too far from anywhere to be relevant.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

haven't had one since. Our daughter Rachel has a combo built in oven
and microwwave stack--says the oven takes a long time to preheat and
the microwave isn't very high (tall) so she can't do a lot of things in it. Her cook top is gas.

I never had an oven, gas or electric, that took very long to come to temperature. My curret nuker is above the stove. And I'm going to have

Must be the one she chose when the house was being built. I don't recall
the brand name. My microwave is above the range also; I think it's the
2nd one since we bought the house.

to repair/replace it. I have to press in on the door to get it to
"fire up". That's not a big deal but it's not going to fix itself. It
was here when I bought the house - so, I have no idea how old it is.
But I know
the brand name is a "house" brand for Menard's. It's been a good,
useful applioance for me.

Sounds like it has done well over the years. I think the longest we've
had one is about 9 years; they seem to go belly up before reaching 10.

electric even though gas is easier/more convenient. Fossil fuels

being DD> a finite commodity - I'll have solar panels as my roofing RH>
material. Wind gonna blow and sun gonna shine.

I'd rather have a gas stove but Steve keeps saying that it's bad
for my asthma. Place isn't set up for it so we've got a smooth
top range instead, with a combo convection/conventional oven.

The oven in my range is just oven. I do have a countertop convection
oven - which is just a big air-fryer. Given my limited counter space
it lives in the pantry on a shelf until needed.

We've got a small toaster oven that's also a convection oven, sits on
the counter betwee stove and fridgee.

My favourite use for sweet potatoes is deep fried.

My favorite use for sweet potatoes is to pass them over to somebody
who likes them. (G)

They're not at the top of my favourites list, either. Bv)=

Interestingly tho, I do like Korean sweet potato noodles. They're one of
the base choices at the new Bibibop restaurant, as are honey citrus
kale, crispy romaine, purple rice, white rice and lemon turmeric rice.

Most of the taters I eat are breakfast taters. Or potato chips. Bv)=

I usually have a baked potato, and usually just half of it at a meal unless it's a really small one. Chips can be corn, black bean or
veggie, rarely potato.

I get the black bean chips once in a while. Seldom the corn chips -
unless I need them as an ingredient. Veggie chip are left where they
are found. Bv)= And tortilla chips, mostly, are flour.

Don't serve this to Steve ....

Title: Frito Pie
Categories: Beef, Beans, Herbs, Cheese, Vegetables
Yield: 7 servings

I did serve it once, a long time before we knew he had the corn allery. Basically used my family style chili and home made corn bread.

---
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 <=-

haven't had one since. Our daughter Rachel has a combo built in oven
and microwwave stack--says the oven takes a long time to preheat and
the microwave isn't very high (tall) so she can't do a lot of things in it. Her cook top is gas.

I never had an oven, gas or electric, that took very long to come to temperature. My curret nuker is above the stove. And I'm going to have

Must be the one she chose when the house was being built. I don't
recall the brand name. My microwave is above the range also; I think
it's the 2nd one since we bought the house.

to repair/replace it. I have to press in on the door to get it to
"fire up". That's not a big deal but it's not going to fix itself. It
was here when I bought the house - so, I have no idea how old it is.
But I know the brand name is a "house" brand for Menard's. It's
been a good, useful appliance for me.

Sounds like it has done well over the years. I think the longest we've
had one is about 9 years; they seem to go belly up before reaching 10.

I've been here about that long. Dunno how long the nuker was in place
when I bought the joint, though.

electric even though gas is easier/more convenient. Fossil fuels
being a finite commodity - I'll have solar panels as my roofing
material. Wind gonna blow and sun gonna shine.

I'd rather have a gas stove but Steve keeps saying that it's bad
for my asthma. Place isn't set up for it so we've got a smooth
top range instead, with a combo convection/conventional oven.

How is a gas stove going to be bad for your asthma? I don't understand.
But, then, there's a lot about the world that I don't "get". Bv)=

The oven in my range is just oven. I do have a countertop convection
oven - which is just a big air-fryer. Given my limited counter space
it lives in the pantry on a shelf until needed.

We've got a small toaster oven that's also a convection oven, sits on
the counter betwee stove and fridge.

Be nice to have that much room. My stove and ice box are cheek by jowl.
Then there's a 10 inch or so counter top and the sink.

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

Title: Kitchen Sink Cookie Bars
Categories: Cookies, Snacks, Nuts, Chocolate
Yield: 18 servings

1/2 c Butter; softened
3/4 c Sugar
2 lg Eggs
1 ts Vanilla extract
3/4 c All-purpose flour
1/2 c Chopped pecans
2 tb Baking cocoa
1/4 ts Baking powder
1/4 ts Salt
2 c Miniature marshmallows
1 c Semisweet chocolate chips
1 c Peanut butter
1 1/2 c Crispy rice cereal

Set oven @ 350ºF/175ºC.

In a large bowl, cream butter and sugar with an electric
mixer, then beat in eggs and vanilla.

In a separate bowl, combine flour, pecans, cocoa, baking
powder, and salt; add to butter mixture, blending
thoroughly.

Spread mixture into a greased 9- x 13-inch baking pan.
Bake 15 to 20 minutes or until a wooden toothpick
inserted in center comes out clean. Sprinkle
marshmallows evenly over top and bake an additional 3
minutes. Remove from oven to cool.

In a small saucepan, melt chocolate chips and peanut
butter together over low heat; remove from heat and stir
in cereal. Spread mixture over cooled uncut bars. Chill,
then cut into 3- x 6-inch bars. Keep refrigerated.

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

Uncle Dirty Dave's Archives

MMMMM

... I hate when green jellybeans are mint instead of lime
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Must be the one she chose when the house was being built. I don't
recall the brand name. My microwave is above the range also; I think
it's the 2nd one since we bought the house.

to repair/replace it. I have to press in on the door to get it to
"fire up". That's not a big deal but it's not going to fix itself. It
was here when I bought the house - so, I have no idea how old it is.
But I know the brand name is a "house" brand for Menard's. It's
been a good, useful appliance for me.

Sounds like it has done well over the years. I think the longest we've
had one is about 9 years; they seem to go belly up before reaching 10.

I've been here about that long. Dunno how long the nuker was in place
when I bought the joint, though.

There was no microwave in this house when we bought it. It had a stove
which we replaced right away (donated old one to our church), a
dishwasher that's still going and a fridge which we replaced 6 years ago
with a bigger one. Bought the house in late November, 2014 but Steve did
some work on it before we moved in, first week end of December.

electric even though gas is easier/more convenient. Fossil fuels
being a finite commodity - I'll have solar panels as my roofing DD>

material. Wind gonna blow and sun gonna shine.

I'd rather have a gas stove but Steve keeps saying that it's bad
for my asthma. Place isn't set up for it so we've got a smooth
top range instead, with a combo convection/conventional oven.

How is a gas stove going to be bad for your asthma? I don't
understand. But, then, there's a lot about the world that I don't
"get". Bv)=

Microscopic particles that cause pollution, bad for lungs, etc according
to scientists.

The oven in my range is just oven. I do have a countertop

convection DD> oven - which is just a big air-fryer. Given my limited
counter space DD> it lives in the pantry on a shelf until needed.

We've got a small toaster oven that's also a convection oven, sits on
the counter betwee stove and fridge.

Be nice to have that much room. My stove and ice box are cheek by
jowl. Then there's a 10 inch or so counter top and the sink.

Sounds about like our camper. Fridge, stove and sink are all in a line,
with a small counter to the side of the sink. Other side of that area is seating--2 bench seats (with backs) and a table. That area morphs into a
bed, which we made up once when our grand daughters stayed with us in
Utah. The sofa is sort of like a futon bed, also used for the other
grand daughter. Both of those might sleep 2 smaller kids but in reality,
only one adult size with any degree of comfort.

... I hate when green jellybeans are mint instead of lime

OTOH, I'd rather have mint jellybeans instead of lime. (G)

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


... If you're trying to drive me crazy, you're too late.

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

Ruth Haffly wrote to Dave Drum <=-

Must be the one she chose when the house was being built. I don't
recall the brand name. My microwave is above the range also; I think
it's the 2nd one since we bought the house.

to repair/replace it. I have to press in on the door to get it to
"fire up". That's not a big deal but it's not going to fix itself. It
was here when I bought the house - so, I have no idea how old it is.
But I know the brand name is a "house" brand for Menard's. It's
been a good, useful appliance for me.

Sounds like it has done well over the years. I think the longest we've
had one is about 9 years; they seem to go belly up before reaching 10.

This is my second "over the stove" nuker. My first was one I inherited
when my mom fell off her twig. It was a Litton smooth top with the nuker
on top and a conventional oven under. It worked nicely

I've been here about that long. Dunno how long the nuker was in place
when I bought the joint, though.

There was no microwave in this house when we bought it. It had a stove which we replaced right away (donated old one to our church), a
dishwasher that's still going and a fridge which we replaced 6 years
ago with a bigger one. Bought the house in late November, 2014 but
Steve did some work on it before we moved in, first week end of
December.

My ice box is going a good job. Gonna have to have a service call to
fix the ice maker though. After I'm done with my morning coffee I mostly
drink water the rest of the day - so I go through a fair amount of ice.

electric even though gas is easier/more convenient. Fossil fuels
being a finite commodity - I'll have solar panels as my roofing DD>

material. Wind gonna blow and sun gonna shine.

I'd rather have a gas stove but Steve keeps saying that it's bad
for my asthma. Place isn't set up for it so we've got a smooth
top range instead, with a combo convection/conventional oven.

How is a gas stove going to be bad for your asthma? I don't
understand. But, then, there's a lot about the world that I don't
"get". Bv)=

Microscopic particles that cause pollution, bad for lungs, etc
according to scientists.

And for every one of those scientests there is another who will say that
he's a rhinestone studded, rhodium-plated doofus. Bv)= Still it's a
lot better to err on the side of caution.

The oven in my range is just oven. I do have a countertop

convection DD> oven - which is just a big air-fryer. Given my limited
counter space DD> it lives in the pantry on a shelf until needed.

We've got a small toaster oven that's also a convection oven, sits on
the counter betwee stove and fridge.

Be nice to have that much room. My stove and ice box are cheek by
jowl. Then there's a 10 inch or so counter top and the sink.

Sounds about like our camper. Fridge, stove and sink are all in a line, with a small counter to the side of the sink. Other side of that area
is seating--2 bench seats (with backs) and a table. That area morphs
into a bed, which we made up once when our grand daughters stayed with
us in Utah. The sofa is sort of like a futon bed, also used for the
other grand daughter. Both of those might sleep 2 smaller kids but in reality, only one adult size with any degree of comfort.

My kitchen is cramped - but not that cramped. Nor as moblie. Gotta beat
cooking over a campfire.

... I hate when green jellybeans are mint instead of lime

OTOH, I'd rather have mint jellybeans instead of lime. (G)

Just a tag line. I don't care either was as I like both flavours. And I
don't eat jellybeans (or gummies).

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

Title: Minty Lamb Burgers
Categories: Lamb/mutton, Sandwiches, Dairy
Yield: 4 Servings

1 lb Ground lamb
1 sm Onion; coarse grated
1 ts Garlic; minced fine
1/4 c Fresh mint; chopped
Salt & ground pepper
4 Hamburger buns; toasted
4 sl Tomato
1/3 c Plain yoghurt; drained

Prepare hot coals for grilling. place the ground lamb
in a bowl and mix well with onion, garlic and chopped
mint, being sure not to overmix. Season to taste with
salt and pepper.

Gently form the mixture into 4 patties. Grill the
burgers over hot coals, 3" from heat, for about 4
minutes per side for rare meat, or 5 minutes per
side for medium rare.

Serve the lamb burgers immediately on buns topped
with a tomato slice and a dollop of yogurt, if desired.

Recipe By: Sheila Lukins, Parade magazine, 5/22/94

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... Where there's a will, there are five hundred relatives.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dae,

Sounds like it has done well over the years. I think the longest we've
had one is about 9 years; they seem to go belly up before reaching 10.

This is my second "over the stove" nuker. My first was one I inherited when my mom fell off her twig. It was a Litton smooth top with the
nuker on top and a conventional oven under. It worked nicely

Litton is a not that well known name for appliances; I've heard it
before but don't really know much about them, their quality, etc.

I've been here about that long. Dunno how long the nuker was in place
when I bought the joint, though.

There was no microwave in this house when we bought it. It had a stove which we replaced right away (donated old one to our church), a
dishwasher that's still going and a fridge which we replaced 6 years
ago with a bigger one. Bought the house in late November, 2014 but

My ice box is going a good job. Gonna have to have a service call to
fix the ice maker though. After I'm done with my morning coffee I
mostly drink water the rest of the day - so I go through a fair amount
of ice.

I'll only put ice in my drinks if it is really warm, most often drink everything (usually just water) cool. Guess it's a lingering remnant of
our time in Germany where drinks were rarely served with ice so I got
used to that temperature. Also, when I was growing up, my parents didn't
use a lot of ice in drinks but we had nice cold well water so ice wasn't
really needed.

How is a gas stove going to be bad for your asthma? I don't
understand. But, then, there's a lot about the world that I don't
"get". Bv)=

Microscopic particles that cause pollution, bad for lungs, etc
according to scientists.

And for every one of those scientests there is another who will say
that he's a rhinestone studded, rhodium-plated doofus. Bv)= Still
it's a lot better to err on the side of caution.

True, but the house isn't really set up for a gas stove at this point.
It would involve a lot of re-working the kitchen area so I'll just
settle for the electric stove and occaisionally growl about it.

Be nice to have that much room. My stove and ice box are cheek by
jowl. Then there's a 10 inch or so counter top and the sink.

Sounds about like our camper. Fridge, stove and sink are all in a line, with a small counter to the side of the sink. Other side of that area
is seating--2 bench seats (with backs) and a table. That area morphs
into a bed, which we made up once when our grand daughters stayed with
us in Utah. The sofa is sort of like a futon bed, also used for the
other grand daughter. Both of those might sleep 2 smaller kids but in reality, only one adult size with any degree of comfort.

My kitchen is cramped - but not that cramped. Nor as moblie. Gotta
beat cooking over a campfire.

Quite often when we're set up somewhere for longer than overnight, Steve
will pull out the camp stove and do a lot of the cooking outside. Part
of that is because the smoke detector in the R-Pod was positioned so
that much of any use of the stove would set it off. We'd either throw a
towel over it or take it down when we wanted to cook. The Grey Wolf has
a small outdoor "kitchen" of an ice maker, fridge and small stove top;
I've never used it.

... I hate when green jellybeans are mint instead of lime

OTOH, I'd rather have mint jellybeans instead of lime. (G)

Just a tag line. I don't care either was as I like both flavours. And
I don't eat jellybeans (or gummies).

I know, but it's fun replying to one like that. I do eat jellybeans and gummies, the latter on a regular basis as a couple of the suppliments we
take are gummies.

---
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)

Ruth Haffly wrote to Dave Drum <=-

Litton is a not that well known name for appliances; I've heard it
before but don't really know much about them, their quality, etc.

Litton was/is big in electronics and a major defense contractor/supplier
or radar, sonar and radio equipment, The quality of that unit was most excellent. In 1976 mom paid around U$800 for it. That works out to
U$4400 today. For that kind of treasure it *should*n have been (and
was) top drawer.

My ice box is going a good job. Gonna have to have a service call to
fix the ice maker though. After I'm done with my morning coffee I
mostly drink water the rest of the day - so I go through a fair amount
of ice.

I'll only put ice in my drinks if it is really warm, most often drink everything (usually just water) cool. Guess it's a lingering remnant of our time in Germany where drinks were rarely served with ice so I got
used to that temperature. Also, when I was growing up, my parents
didn't use a lot of ice in drinks but we had nice cold well water so
ice wasn't really needed.

I've been ive forever. My main drink, at home, is a tall glass of iced
water with a shot of lemon juice to give it a little flavour.

How is a gas stove going to be bad for your asthma? I don't
understand. But, then, there's a lot about the world that I don't
"get". Bv)=

Microscopic particles that cause pollution, bad for lungs, etc
according to scientists.

And for every one of those scientests there is another who will say
that he's a rhinestone studded, rhodium-plated doofus. Bv)= Still
it's a lot better to err on the side of caution.

True, but the house isn't really set up for a gas stove at this point.
It would involve a lot of re-working the kitchen area so I'll just
settle for the electric stove and occaisionally growl about it.

I've got a gas furnace and water heater. But, since it was built on a
slab rather than a basement or crawl space it would be very difficult
to pipe gas to a stove.

8<---- SNIP ----->8

... I hate when green jellybeans are mint instead of lime

OTOH, I'd rather have mint jellybeans instead of lime. (G)

Just a tag line. I don't care either was as I like both flavours. And
I don't eat jellybeans (or gummies).

I know, but it's fun replying to one like that. I do eat jellybeans and gummies, the latter on a regular basis as a couple of the suppliments
we take are gummies.

I do my supplements and medications (other than the inhalers) mostly as pills/capsules. No gummies. I don't think they make a senior multivitamon
in a Flintstones gummy. Bv)=

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

Title: Flintstones Beef Ribs
Categories: Five, Beef, Herbs
Yield: 1 Serving

1 1/2 lb Bone-in beef short ribs (3)
2 tb 321 Spice Blend

MMMMM----------------------321 SPICE BLEND---------------------------
3 c Granulated garlic
2 c Ground black pepper
1 c Salt

Recipe courtesy of Smoketown, USA, Louisville, KY

Heat the smoker to 325ºF/165ºC.

321 SPICE BLEND: (Yield: 6 cups) In a large mixing
bowl, add the garlic powder, black pepper and salt and
mix until combined.

PREPARE THE RIBS: Trim the excess fat off the meat. Coat
the ribs with the 321 Spice Blend on all sides.

Place the ribs in the smoker over indirect heat until
brown on all sides, 1 hour 30 minutes to 2 hours.

Place the meat on a wire rack set over a deep pan filled
with 2 inches of water. Tightly wrap the pan with foil.
Return the pan to the smoker over indirect heat and cook
until the ribs are very tender, about 4 hours.

Remove from the smoker and plate to serve.

This recipe was provided by a chef, restaurant or
culinary professional.

It has not been tested for home use.

Makes 1 nice serving

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

Uncle Dirty Dave's Archives

MMMMM

... January 20, 2024: Error Redux
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Litton is a not that well known name for appliances; I've heard it
before but don't really know much about them, their quality, etc.

Litton was/is big in electronics and a major defense
contractor/supplier or radar, sonar and radio equipment, The quality
of that unit was most
excellent. In 1976 mom paid around U$800 for it. That works out to
U$4400 today. For that kind of treasure it *should*n have been (and
was) top drawer.

She got one of the early on the home consumer market microwaves. Both my
mom and my MIL got theirs in 1982; I got my first one in 1984. We bought
it about a week after Steve got his first computer--a Commodore 64 with
a datasette drive. He upgraded it to a floppy hard drive about a year
later, after getting a nice TDY (temporary duty) settlement.

My ice box is going a good job. Gonna have to have a service call

to DD> fix the ice maker though. After I'm done with my morning coffee
I DD> mostly drink water the rest of the day - so I go through a fair
amount DD> of ice.

I'll only put ice in my drinks if it is really warm, most often drink everything (usually just water) cool. Guess it's a lingering remnant of our time in Germany where drinks were rarely served with ice so I got
used to that temperature. Also, when I was growing up, my parents
didn't use a lot of ice in drinks but we had nice cold well water so
ice wasn't really needed.

I've been ive forever. My main drink, at home, is a tall glass of iced water with a shot of lemon juice to give it a little flavour.

My main drink at home is water run thru a reverse osmosis filter. This
time of year it is cold enough that no ice is needed. When we're out,
it's usually water with lemon, unless we're at a Mexican place that has hortchata.

Microscopic particles that cause pollution, bad for lungs, etc
according to scientists.

And for every one of those scientests there is another who will say
that he's a rhinestone studded, rhodium-plated doofus. Bv)= Still
it's a lot better to err on the side of caution.

True, but the house isn't really set up for a gas stove at this point.
It would involve a lot of re-working the kitchen area so I'll just
settle for the electric stove and occaisionally growl about it.

I've got a gas furnace and water heater. But, since it was built on a
slab rather than a basement or crawl space it would be very difficult
to pipe gas to a stove.

We've got a crawl space. At one time Steve speculated, wondered how much
it would cost to convert it to a full basement. We figured it would be
more than we wanted to pay so have kept the crawl space.

8<---- SNIP ----->8

... I hate when green jellybeans are mint instead of lime

OTOH, I'd rather have mint jellybeans instead of lime. (G)

Just a tag line. I don't care either was as I like both flavours. And
I don't eat jellybeans (or gummies).

I know, but it's fun replying to one like that. I do eat jellybeans and gummies, the latter on a regular basis as a couple of the suppliments
we take are gummies.

I do my supplements and medications (other than the inhalers) mostly
as pills/capsules. No gummies. I don't think they make a senior multivitamon in a Flintstones gummy. Bv)=

Would you take it if they did? (G)


---
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)

Ruth Haffly wrote to Dave Drum <=-

Litton is a not that well known name for appliances; I've heard it
before but don't really know much about them, their quality, etc.

Litton was/is big in electronics and a major defense
contractor/supplier or radar, sonar and radio equipment, The quality
of that unit was most
excellent. In 1976 mom paid around U$800 for it. That works out to
U$4400 today. For that kind of treasure it *should*n have been (and
was) top drawer.

She got one of the early on the home consumer market microwaves. Both
my mom and my MIL got theirs in 1982; I got my first one in 1984. We bought it about a week after Steve got his first computer--a Commodore
64 with a datasette drive. He upgraded it to a floppy hard drive about
a year later, after getting a nice TDY (temporary duty) settlement.

Mid 1970s. She got it while me father was still with us and he passed
in '75.

Microwaves were first sold in the late 40s. My friend Les' brother Don
had a small Amana nuker that he "rescued" from the St. Nicholas Hotel's
kitchen when the hotel closed and converted to condos. It dated from the
1950s.

My ice box is going a good job. Gonna have to have a service call
to ix the ice maker though. After I'm done with my morning coffee
I mostly drink water the rest of the day - so I go through a fair
amount of ice.

I'll only put ice in my drinks if it is really warm, most often drink everything (usually just water) cool. Guess it's a lingering remnant of our time in Germany where drinks were rarely served with ice so I got
used to that temperature. Also, when I was growing up, my parents
didn't use a lot of ice in drinks but we had nice cold well water so
ice wasn't really needed.

In practice I've been freezing ice in a regular ice cube tray and filling
the "catch" pan. It's a bit less convenient but workable,

I've been ice forever. My main drink, at home, is a tall glass of iced water with a shot of lemon juice to give it a little flavour.

My main drink at home is water run thru a reverse osmosis filter. This time of year it is cold enough that no ice is needed. When we're out,
it's usually water with lemon, unless we're at a Mexican place that has hortchata.

8<---- SNIP ----->8

... I hate when green jellybeans are mint instead of lime

OTOH, I'd rather have mint jellybeans instead of lime. (G)

Just a tag line. I don't care either was as I like both flavours. And
I don't eat jellybeans (or gummies).

I know, but it's fun replying to one like that. I do eat jellybeans and gummies, the latter on a regular basis as a couple of the suppliments
we take are gummies.

I do my supplements and medications (other than the inhalers) mostly
as pills/capsules. No gummies. I don't think they make a senior multivitamon in a Flintstones gummy. Bv)=

Would you take it if they did? (G)

Probably stick with the Puritan's Pride version I've been taking for
the last 15 or so years,

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

Title: Mexican Cobb Salad
Categories: Greens, Vegetables, Fruits, Beans, Cheese
Yield: 4 Servings

8 c Mixed greens
1 c Tomato; diced
1 c Red onion; diced
1 c Jicama or carrot; peeled,
- diced
1 c Bell pepper; diced
1 c Fresh corn kernels *
1 c Avocado; peeled and diced
16 oz Can black beans; rinsed,
- drained
1 c Monterey Jack; shredded **
1 c Baked tortilla chips; coarse
- crushed

MMMMM-----------------LIME-CILANTRO VINAIGRETTE----------------------
3/4 c Tomato juice
1/2 c Cilantro sprigs
1/4 c Fresh lime juice
1/2 ts Dried oregano
1/4 ts Salt
1/4 ts Ground cumin
1 sm Jalapeno; halved, seeded ***

* Frozen, thawed if fresh is out of season
** Pepper Jack will work here, as well - UDD
*** Serrano works well for a bit more heat and a
somewhat different flavour profile.

TO MAKE THE SALAD: Place 2 cups of mixed salad greens on
each of 4 plates. Arrange 1/4 cup tomato,1/4 cup onion,
1/4 cup jicama, 1/4 cup bell pepper, 1/4 cup corn, 1/4
cup avocado, and one-fourth of beans in individual rows
over the salad greens. Sprinkle 1/4 cup Monterey Jack
cheese and 1/4 cup crushed chips over each salad.
Drizzle 1/4 cup lime-cilantro vinaigrette over each
salad.

TO MAKE THE LIME-CILANTRO VINAIGRETTE: Place ingredients
in a food processor or blender; process until smooth.
Pour into a bowl; set aside. Yield: 1 cup

Makes 4 servings

Source: Compliments of the Idaho Bean Commission

From: http://www.recipelink.com

Uncle Dirty Dave's Kitchen

MMMMM

... "Chaos is the score on which reality is written." -- Henry Miller
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

She got one of the early on the home consumer market microwaves. Both
my mom and my MIL got theirs in 1982; I got my first one in 1984. We bought it about a week after Steve got his first computer--a Commodore
64 with a datasette drive. He upgraded it to a floppy hard drive about
a year later, after getting a nice TDY (temporary duty) settlement.

Mid 1970s. She got it while me father was still with us and he passed
in '75.

Microwaves were first sold in the late 40s. My friend Les' brother Don
had a small Amana nuker that he "rescued" from the St. Nicholas
Hotel's kitchen when the hotel closed and converted to condos. It
dated from the 1950s.

Nice that he was able to get it then. Must have been interesting,
figuring out cooking times and what would/wouldn't work cooked in it.

In practice I've been freezing ice in a regular ice cube tray and
filling the "catch" pan. It's a bit less convenient but workable,

I've been ice forever. My main drink, at home, is a tall glass of iced water with a shot of lemon juice to give it a little flavour.

My main drink at home is water run thru a reverse osmosis filter. This time of year it is cold enough that no ice is needed. When we're out,
it's usually water with lemon, unless we're at a Mexican place that has hortchata.

We have an ice maker on the fridge, a convenience but one I can live
with. (G)

gummies, the latter on a regular basis as a couple of the suppliments
we take are gummies.

I do my supplements and medications (other than the inhalers) mostly
as pills/capsules. No gummies. I don't think they make a senior multivitamon in a Flintstones gummy. Bv)=

Would you take it if they did? (G)

Probably stick with the Puritan's Pride version I've been taking for
the last 15 or so years,

Your choice. We've used different ones over the years but some time ago
started with the Costco Mature Multis for both of us. We take mostly the
same extras (C, elderberry, etc) but I add a few others, and, of course,
our prescription meds are different.


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


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

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

Ruth Haffly wrote to Dave Drum <=-

Microwaves were first sold in the late 40s. My friend Les' brother Don
had a small Amana nuker that he "rescued" from the St. Nicholas
Hotel's kitchen when the hotel closed and converted to condos. It
dated from the 1950s.

Nice that he was able to get it then. Must have been interesting,
figuring out cooking times and what would/wouldn't work cooked in it.

It had a small cavity so he used it for heating coffee or soups mostly.
Don't think he ever "cooked" any regular food in it. He did forget and
leave his spoon in the coffee cup once when I was there. The nuker shot "lightning" across the kitchen. Fortunately neither of us was in its path.

I did this once just to "do it". And, while it can be done I'm of the
opinion that the regular boiling water on the stove method is as easy/
easier.

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

Title: Microwave Pasta
Categories: Pasta
Yield: 1 Method

1 INFO

Break up the spaghetti noodles and place them in a bowl.
Measure out as much spaghetti as you'd like to cook in
the microwave. Then break the noodles into halves or
thirds and put them in a microwave-safe bowl.

Pour enough water to cover the noodles by 2 inches (5.1
cm). You can use room temperature water or just run
water from the tap into the bowl. It's important that
the noodles are completely submerged.

The noodles will double or triple in size as they cook
which is why they need to be covered with the water.

Microwave the pasta for 3 minutes longer than the
package instructs. Put the bowl in the microwave and
read the pasta cooking instructions. Set the timer for 3
minutes longer than the pasta maker's recommendations.

For example, if the package says to boil the noodles for
9 minutes, you'll need to microwave them for 12 minutes
on full power. You may need to microwave even longer
as microwaves vary. If the noodles aren't done enough
give them another 2 minutes and test again.

Drain and use the cooked pasta. Carefully remove the hot
bowl from the microwave. Set a colander in the sink and
slowly pour the hot pasta into it so the water drains
into the sink. Then top the cooked pasta with your
favorite sauce.

Refrigerate leftover cooked pasta in an airtight
container for up to 3 to 5 days.

Uncle Dirty Dave's Kitchen

MMMMM

... Software gets slower more quickly than hardware gets faster.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Microwaves were first sold in the late 40s. My friend Les' brother Don
had a small Amana nuker that he "rescued" from the St. Nicholas
Hotel's kitchen when the hotel closed and converted to condos. It
dated from the 1950s.

Nice that he was able to get it then. Must have been interesting,
figuring out cooking times and what would/wouldn't work cooked in it.

It had a small cavity so he used it for heating coffee or soups
mostly. Don't think he ever "cooked" any regular food in it. He did

Probably thought at that time that the home microwave would ever be so
popular. Back in the late 70s, Steve and I got ice cream cones quite
often from a Shop Kwik (like 7-11). They had a small (must have been a microwave) oven for heating sandwiches and such like; I never paid that
much attention to it.

forget and leave his spoon in the coffee cup once when I was there.
The nuker shot "lightning" across the kitchen. Fortunately neither of
us was in its path.

Struck by lightning while operating a microwave. Not something that the
EMTs would see very often.

I did this once just to "do it". And, while it can be done I'm of the opinion that the regular boiling water on the stove method is as easy/ easier.

Title: Microwave Pasta
Categories: Pasta
Yield: 1 Method

Top of the stove may take more energy but it's a lot more efficient in
this caase. Also a lot easier to stir every so often, as needed with
pasta.

---
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)

Ruth Haffly wrote to Dave Drum <=-

Microwaves were first sold in the late 40s. My friend Les' brother Don
had a small Amana nuker that he "rescued" from the St. Nicholas
Hotel's kitchen when the hotel closed and converted to condos. It
dated from the 1950s.

Nice that he was able to get it then. Must have been interesting,
figuring out cooking times and what would/wouldn't work cooked in it.

It had a small cavity so he used it for heating coffee or soups
mostly. Don't think he ever "cooked" any regular food in it. He did

Probably thought at that time that the home microwave would ever be so popular. Back in the late 70s, Steve and I got ice cream cones quite
often from a Shop Kwik (like 7-11). They had a small (must have been a microwave) oven for heating sandwiches and such like; I never paid that much attention to it.

And the technology was still young. They had yet to 'splore the possibilities.

forget and leave his spoon in the coffee cup once when I was there.
The nuker shot "lightning" across the kitchen. Fortunately neither of
us was in its path.

Struck by lightning while operating a microwave. Not something that the EMTs would see very often.

Fortunately nothing was in its way - people or house wise. But it was
sort-of spectacular, with sound effects/

I did this once just to "do it". And, while it can be done I'm of the opinion that the regular boiling water on the stove method is as easy/ easier.

Title: Microwave Pasta
Categories: Pasta
Yield: 1 Method

Top of the stove may take more energy but it's a lot more efficient in this caase. Also a lot easier to stir every so often, as needed with pasta.

That was my old time with "cook from scratch" pasta in the nuker. I do, sometimes cook short (rotini, penne, etc.) pasta in the crockpot - just
have to remember to stir every so often. But, overall a pot on the stove
is the best. And a strainer basket for that pot is a plus.

This is what I was making when I did the pasta in the slow cooker:

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

Title: Fusilli w/Pistachio Pesto
Categories: Pasta, Nuts, Sauces, Vegetables, Herbs
Yield: 5 Servings

MMMMM---------------------------PESTO--------------------------------
1/2 c Shelled, peeled, unsalted
- pistachios; + a handful,
- rough chopped, reserved
- for scattering over each
- portion *
3 tb Lightly toasted, blanched
- almonds
1 c (packed) fresh basil leaves
1/2 c (packed) fresh flat-leaf
- parsley leaves
1/2 c Good quality extra-virgin
- olive oil
1/2 ts Sea salt
Fresh ground pepper; white
- or black

MMMMM---------------------------PASTA--------------------------------
1 lb Fusilli, penne or gemelli
2 tb Salt
3 tb Fresh grated Parmigiano
- Reggiano or grana padano;
- plus additional for table

In a food processor, combine the pistachios, almonds,
basil, parsley, olive oil, salt and pepper. Process,
pulsing every few seconds until the mixture is blended
but still has a slightly grainy consistency. Take care
not to over-grind to avoid a paste-like result. Use a
rubber spatula to transfer the pesto to a small mixing
bowl. Press plastic wrap directly on the surface of the
pesto and chill until you are ready to use it. For best
results, use it within several hours of preparing.

If you need to make it far in advance, proceed as above,
transfer the pesto to a freezer container and cover with
a thin film of olive oil; press plastic wrap directly on
the surface and seal the container. When ready to use,
thaw and continue with the recipe as below.

Bring 5 quarts water to a rolling boil. Add the salt and
the pasta at the same time. Cook precisely as indicated
on the package directions. Just before draining, set
aside 1/2 cup of the pasta cooking water. Drain the
pasta; while it is still dripping wet, return it to the
pan. Add the\ pesto and the 3 tablespoons grated cheese,
blending well with a wooden spoon and working in a few
tablespoons of the reserved cooking water or more, if
needed, to loosen up the sauce and coat the pasta evenly.
Transfer to individual plates and scatter the chopped
pistachios over each.

Pass additional grated cheese at the table.

* If the membrane of the pistachios doesn't peel off
easily after rubbing them with your fingers, blanch
them in boiling water for about 1 minute. Drain, shock
in cold water, and dry the nuts in a paper towel. Toast
them lightly, and when they cool, peel off any skins that
haven't come off.

Recipe by: Julia della Croce

Serves 4 to 6

From: http://www.npr.org

Uncle Dirty Dave's Kitchen

MMMMM

... You cannot have a felony whitout an 'ELON'
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)