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)

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...

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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

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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

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