Ben Collver wrote to Dave Drum <=-

Title: Blue Cheese Dressing
Recipe by Pat Stockett

Hayneville, Alablkamma. Herhome was a historic place, being the one time hideout for Jesse James when he was in the lam from the feds and the Pinkertons.

What a colorful location. Thanks for sharing about Pat Stockett.
I searched for her name and found some early cooking echo history.
Here's what i found, plus a recipe from a local world class blue
cheese maker.

* * *

I tried sending this out several days ago, but due to a misalignment in Xpress on my board, it wound up being tossed into INTERCOOK. I *hope*
it's gonna make it to the right area this time.

Still interesting reading.

Since I know that you have been around just about a coon's age on
this here echo... 8-} Do you or anyone else have a quick history of
the cooking echo? Who was the first moderator, and who has been
since then... also.. do you know just who exactly started it?

When I came on board Joann was the moderator

It was started in 1987, when some boards in Connecticut decided to
take what had been a local echo national. Somewhere around here I've
got a copy of the first test message Sam Saluys posted (I think it's buried in a box of letters under the bed), and which she reposted a
couple of years back in answer to a similar query. (In case you're wondering, it was a recipe for how to boil water. B-{)### ) I can't
tell you much about the first year or so, because I wasn't in Fido
then--I started showing up sometime in 1988, about the time that Sam dropped out of sight (I never knew why, but I suspect lack of
time--one of the usual reasons--might have been the cause). We were
about to get dropped from the ELIST because we hadn't updated our
listings in too long, and rather than let it die, Rich Harper jumped
in and volunteered to moderate, and just about got elected by
acclamation (and none of the rest of us had the time or enough inclination). He worked a *lot* on promoting the echo, and gets a
lot of the credit for its massive growth. I seem to remember that in
'88 a big day was 60 messages, and by '90 we were regularly running
well over 100 messages a day. Rich ran the place until about late
'89 or early '90, and then had to give up because of health and lack
of money (two more usual reasons). He passed the moderatorship to
Tia Darrow, in Colorado Springs, and she did it for another year and
some. Finally, she got tired of trying to keep us all corralled, and
also wanted to provide an echo similar to COOKING but which would
allow more general chat, so she resigned as moderator of COOKING and started COFFEE_KLATSCH. She handed the moderatorship back to Rich,
but his health prohibited him continuing for long and he passed it
to Joann in '91 (you were wondering when I'd get to her, didn't you? B-{)### ), and that's how it's been since. Now this is pretty
skeletal for several reasons: first, I can't remember all the dates exactly.

Second, yes there were squabbles on the echo, and I was there for a
lot of them and remember what happened and who shot John, and I'm
not going to tell about them. Those bones are buried, and I hope they
stay that way; I don't want to listen to ancient grudges getting
brought up again. I only mention them because I fear that if I don't, someone will accuse me of selective memory or will charge in with
"But you left out the time that..." and rake up something better off
dead, IMO. I've told the nice part, and that's all I intend to tell.
I'm sorry to have to end this post on a sour note, but I'm afraid
that if I don't say all this, I'll start another EchoWar without
wanting one at all. Selah. Sam Waring Clerk of the Records

From: SAM WARING

There's a name I've not heard/thought of in donkey's years. The good
old SS Mein Kind. I do gots some of his recipes.

* * *

Submitted By PAT STOCKETT On 03-19-95

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

Title: Zucchini Moussaka
Categories: Squash, Lamb/mutton, Vegetables, Dairy, Cheese
Yield: 6 Servings

4 tb Olive oil; divided
6 md Zucchini; sliced longways
6 tb Sweet butter; divided
1 lg Yellow onion; fine chopped
1 cl Garlic; minced
1 1/2 lb Lamb shoulder; ground
1 1/2 ts Dried oregano; crumbled
1 ts Salt
3/4 ts Ground cinnamon
1/4 ts Ground nutmeg
1/4 ts Black pepper
4 tb All purpose flour
1 1/2 c Milk
8 oz Feta; crumbled, divided
1 lg Egg; lightly beaten

In a heavy, 12" skillet heat 2 tablespoons of the oil over
moderate heat for 1 minute. Saute the zucchini in batches
until lightly browned on both sides, adding remaining oil
as needed. With a slotted spatula transfer zucchini to a
platter lined with paper towels.

In the same skillet add 2 tablespoons of the butter over
moderate heat. Add onion and garlic and saute, stirring
for 1 minute.

Add the lamb, oregano, salt, cinnamon, nutmeg and pepper.
Cook uncovered, stirring occasionally, until the lamb is
brown, about 7 minutes. Drain off fat.

Heat oven to 350øF/175øC.

In a small heavy saucepan melt the remaining butter over
medium-low heat.

Whisk in the flour and cook, stirring constantly, for 2
minutes.

Gradually add the milk and egg, stirring constantly, until
the sauce has thickened--3 to 4 minutes.

In a greased, 13" X 9" X 2" baking dish arrange half of
the zucchini in an even layer. Top with the lamb mixture
and half of the feta cheese. Cover with the remaining
zucchini and feta. Pour the sauce over all.

Bake uncovered until golden and bubbling--50 minutes to 1
hour.

Source: Sam Waring

Yield: 6 servings

From: http://www.recipelink.com

Uncle Dirty Dave's Archives

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