Ruth Haffly wrote to Dave Drum <=-

I can't do that. My cabinets are hung from the ceiling.

I've had that in various places, was glad to see the open tops in this house when we were house hunting.

Even so, if the topds were "open" they'd have to be for "dead" storage because I'd have to climb a ladder (or chair) tp reach anything up
that high.

Most of the time I'll ask Steve to do the climbing, I will from time to time (if he's not around, don't want to wait for him, etc). But always with a step stool, broke both wrists using a chair (with wheels) once.

Chairs should be left for sitting. But I suspect you know that now. With wheelies? OY! Vey ist mir!!!

8<----- CUT ----->8

Loo and Weller both jumped on my case about fish w/tomato sauce. I did serve it to Michael on one of his visits and he (grudgingly) admitted
that it was "the exception that proved the rule". Bv)=

Here's a fishy tomato recipe that I made before I'd ever met a
Wegman's stupormarkup. It's right tasty.

Title: Wegman's Fish w/Tomatoes, Olives & Capers
Categories: Seafood, Vegetables
Yield: 6 Servings

6 Filets-Roughy, Trout, Sole
1/2 c Flour
1/4 c Extra Virgin Olive Oil

Flounder would be good too. And yes, I keep capers on hand as I use
them when I make chicken picotta. (G)

I, OTOH, make piccata without the capers. Michael used to rag on me over
that "lack". Until I posted a recipe from my LaRousse Gastronomique cook
book. He finally yielded. But, continued to grumble. Bv)=

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

Title: Piccata de Veau Aux Aubergines et Tomates Fraiches
Categories: Beef, Vegetables, Sauces, Cheese, Citrus
Yield: 4 Servings

3 Aubergines
5 Tomatoes
1 Onion
600 g Thin sliced veal escalope
Flour
50 g Butter
Mozzarella
2 Lemons
60 g Grated Parmesan cheese
1 bn Basil
Olive oil, salt, pepper

Wash and cut the eggplants lengthwise, salt them and make
them disgorge 30 minutes.

Peel, core and cut the tomatoes into cubes. Peel and cut
the onion in 2. Cook together on low heat for 10 minutes,
season and keep warm.

Preheat oven to 392oF/200oC/gas mark 7.

In a large skillet, lightly brown eggplant slices blotted
with a drizzle of olive oil. Place on a baking sheet and
bake for 10-15 minutes.

Squeeze a 1 lemon. Peel the other (more yellow than white)
and cut into cubes.

Season and flour cutlets, fry 5 minutes in butter with
lemon juice.

Spread over half of each slice of eggplant 1 tablespoon of
diced tomatoes, a slice of mozzarella and a basil leaf and
fold.

Above put parmesan, a little oil and brown quickly under
the grill.

It's ready!

Recipe by: Larousse Gastronomique; Prosper Montagne - 1938

UDD Note: If the language seems a bit fractured - I used
the Google Translate function of the search engine.

From: http://www.marmiton.org

Uncle Dirty Dave's Archives

MMMMM

... Never start a conversation with Pi. It'll just go on forever.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

Even so, if the topds were "open" they'd have to be for "dead" storage because I'd have to climb a ladder (or chair) tp reach anything up
that high.

Most of the time I'll ask Steve to do the climbing, I will from time to time (if he's not around, don't want to wait for him, etc). But always with a step stool, broke both wrists using a chair (with wheels) once.

Chairs should be left for sitting. But I suspect you know that now.
With wheelies? OY! Vey ist mir!!!

I know, 20/20 hindsight.

8<----- CUT ----->8

Loo and Weller both jumped on my case about fish w/tomato sauce. I did serve it to Michael on one of his visits and he (grudgingly) admitted
that it was "the exception that proved the rule". Bv)=

Here's a fishy tomato recipe that I made before I'd ever met a
Wegman's stupormarkup. It's right tasty.

Title: Wegman's Fish w/Tomatoes, Olives & Capers
Categories: Seafood, Vegetables
Yield: 6 Servings

Flounder would be good too. And yes, I keep capers on hand as I use
them when I make chicken picotta. (G)

I, OTOH, make piccata without the capers. Michael used to rag on me
over that "lack". Until I posted a recipe from my LaRousse
Gastronomique cook book. He finally yielded. But, continued to
grumble. Bv)=

I'll stick with chicken piccata, easy on the budget and Wegman's sells
chicken breast slices, perfect for piccota or wiener schnitzel.


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


... I'm clinging to sanity by a thread. Hand me those scissors.

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

Ruth Haffly wrote to Dave Drum <=-

Loo and Weller both jumped on my case about fish w/tomato sauce. I did serve it to Michael on one of his visits and he (grudgingly) admitted
that it was "the exception that proved the rule". Bv)=

Here's a fishy tomato recipe that I made before I'd ever met a
Wegman's stupormarkup. It's right tasty.

Title: Wegman's Fish w/Tomatoes, Olives & Capers
Categories: Seafood, Vegetables
Yield: 6 Servings

Flounder would be good too. And yes, I keep capers on hand as I use
them when I make chicken picotta. (G)

I, OTOH, make piccata without the capers. Michael used to rag on me
over that "lack". Until I posted a recipe from my LaRousse
Gastronomique cook book. He finally yielded. But, continued to
grumble. Bv)=

I'll stick with chicken piccata, easy on the budget and Wegman's sells chicken breast slices, perfect for piccota or wiener schnitzel.

Or chicken schnitzel. Wiener schnitzel is veal according to the definition.

"Wiener schnitzel, sometimes spelled Wienerschnitzel, is a type of
schnitzel made of a thin, breaded, pan-fried veal cutlet. It is one
of the best known specialities of Viennese cuisine."0

I serve this w/mashed or scalloped taters and green beans (w/onions
and bacon).

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

Title: Wiener Schnitzel
Categories: Beef, Citrus, Breads
Yield: 6 servings

6 Veal cutlets
1 1/2 tb Fresh lemon juice
Salt
1 c A-P flour
2 lg Eggs; lightly beaten
+=WITH-_
2 tb Cold water
2 tb Oil
1 c (generous) fine, dry bread
- crumbs
5 tb Butter

Recipe courtesy of Hans Rockenwagner

Set oven @ 250ºF/121ºC.

Pound the veal cutlets to an even, approximately 1/8"
thickness, or have your butcher do this for you. In a
dish, sprinkle the cutlets with lemon juice and let
stand for 30 minutes. Season both sides with salt.

Place the flour on a flat plate, and place the egg/water
mixture in a wide, shallow bowl. Add the oil to the egg
mixture and beat in with a fork. Spread the bread crumbs
on a large plate. Dip the cutlets lightly into the
flour, making sure to coat all surfaces, then gently
shake off the excess flour. Dip the cutlets into the egg
mixture, letting the excess drip away, and then dredge
them in the bread crumbs. Let stand at room temperature
for 20 minutes.

Heat your largest, heavy skillets over medium-high heat
and add the butter. When the butter is quite hot and the
foam starts to subside, add the veal (cook in batches if
necessary - but don't crowd them in the pan). If the
butter browns too much after cooking the first batch,
you may need to discard it, wipe out the pan, and add
more butter for the next batch. Cook for 4 to 6 minutes
on each side, until golden brown, and turn with a
spatula (don't use a fork or tongs, or the breading may
be pierced).

When the second side is golden, the schnitzels should be
cooked through. Transfer to a warm platter and keep warm
in a 250ºF/121ºC oven while you cook the second batch, if
necessary.

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

Uncle Dirty Dave's Kitchen

MMMMM

... You can southernize anything with bacon grease.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

I, OTOH, make piccata without the capers. Michael used to rag on me
over that "lack". Until I posted a recipe from my LaRousse
Gastronomique cook book. He finally yielded. But, continued to
grumble. Bv)=

I'll stick with chicken piccata, easy on the budget and Wegman's sells chicken breast slices, perfect for piccota or wiener schnitzel.

Or chicken schnitzel. Wiener schnitzel is veal according to the definition.

"Wiener schnitzel, sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet. It is one
of the best known specialities of Viennese cuisine."0

I know, properly should be made with veal but when I say just
"schnizel", it's wide open as there are so many different varieties.
One of my favorites is Jaegerschnitzel, with a brown gravy, onions and
bell peppers (and sometimes mushrooms).

I serve this w/mashed or scalloped taters and green beans (w/onions
and bacon).

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

Title: Wiener Schnitzel
Categories: Beef, Citrus, Breads
Yield: 6 servings

I've done it many times the proper way but the last few years have baked
it instead of frying. Do the usual coating, place in a non stick sprayed
glass pan and spray more oil on it. Bake at 350 for 15-20 minutes,
depending on thickness. Just as good as the fried but with a lot less
mess.


---
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 <=-

I, OTOH, make piccata without the capers. Michael used to rag on me
over that "lack". Until I posted a recipe from my LaRousse
Gastronomique cook book. He finally yielded. But, continued to
grumble. Bv)=

I'll stick with chicken piccata, easy on the budget and Wegman's sells chicken breast slices, perfect for piccota or wiener schnitzel.

Or chicken schnitzel. Wiener schnitzel is veal according to the definition.

"Wiener schnitzel, sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet. It is one
of the best known specialities of Viennese cuisine."0

I know, properly should be made with veal but when I say just
"schnizel", it's wide open as there are so many different varieties.
One of my favorites is Jaegerschnitzel, with a brown gravy, onions and bell peppers (and sometimes mushrooms).

Jager is German for "hunter". And Jagerschnitzel is*supposed* to be pork cutlets. I make something that qualifies - except I didn't fo hunt down a
wild boar. I just call it pork cutlets. Bv)=

I serve this w/mashed or scalloped taters and green beans (w/onions
and bacon).

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

Title: Wiener Schnitzel
Categories: Beef, Citrus, Breads
Yield: 6 servings

I've done it many times the proper way but the last few years have
baked it instead of frying. Do the usual coating, place in a non stick sprayed glass pan and spray more oil on it. Bake at 350 for 15-20
minutes, depending on thickness. Just as good as the fried but with a
lot less mess.

Here's a nice gravy to put over it:

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

Title: Bacon Mushroom Gravy
Categories: Pork, Mushrooms, Vegetables, Dairy
Yield: 4 servings

2 sl Thick-cut bacon; chopped
2 tb Butter
1 md Yellow onion; diced
2 cl Garlic; diced/minced or
- pressed and chopped
8 oz Mushrooms; sliced (cremini
- preferred)
3 tb A-P Flour
1 tb Tomato paste
2 c Beef broth
+=OR=+
2 tb GFS/Minor's beef base
+=MIXED WITH=+
2 c Tap water
1/4 ts Dried thyme
Salt & pepper
2 tb Half & Half *

* Leave out for more savory, brown gravy

Over medium heat add the bacon, butter, and onion. Cook
for 7 - 8 minutes, stirring occasionally, or until
onions are very soft and taking on color. Stir in the
garlic and cook for another 1 - 2 minutes.

Add the mushrooms and cook for another 6 - 7 minutes,
stirring occasionally, until mushrooms soften and take
on color.

Stir in the flour and thoroughly mix, 1 - 2 minutes.
Stir in the tomato paste and thoroughly mix, 1 - 2
minutes. Whisk in the broth, thyme, salt and pepper.
Gravy should thicken once all ingredients are thoroughly
combined. Simmer for 5 - 10 minutes, or until desired
consistency.

Add the as the final step and remove from heat.

Serve immediately over potatoes or your favorite meat.

NOTE: You can cook the bacon first until nearly crisp
before adding the butter and onion. If using salted
butter - watch your salt as it and the already salty
bacon may be enough already.

Uncle Dirty Dave's Kitchen

MMMMM

... Do something today your tomorrow self will thank you for.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

"Wiener schnitzel, sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet. It is one
of the best known specialities of Viennese cuisine."0

I know, properly should be made with veal but when I say just
"schnizel", it's wide open as there are so many different varieties.
One of my favorites is Jaegerschnitzel, with a brown gravy, onions and bell peppers (and sometimes mushrooms).

Jager is German for "hunter". And Jagerschnitzel is*supposed* to be
pork cutlets. I make something that qualifies - except I didn't fo
hunt down a wild boar. I just call it pork cutlets. Bv)=

I've not made it, just ordered it any number of times in various German restaurants.

I serve this w/mashed or scalloped taters and green beans (w/onions
and bacon).

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

Title: Wiener Schnitzel
Categories: Beef, Citrus, Breads
Yield: 6 servings

I've done it many times the proper way but the last few years have
baked it instead of frying. Do the usual coating, place in a non stick sprayed glass pan and spray more oil on it. Bake at 350 for 15-20
minutes, depending on thickness. Just as good as the fried but with a
lot less mess.

Here's a nice gravy to put over it:

Title: Bacon Mushroom Gravy
Categories: Pork, Mushrooms, Vegetables, Dairy
Yield: 4 servings

That does look good. My "go to" for a first order at a German restaurant
is usually Wienerschnitzel with Rot Kraut (red cabbage). If they do a
good job with the schnizel but the cabbage is too sweet or not quite
sweet enough, I'll try their German potato salad. If that too, fails to
meet my (and Steve's, based on his order) expectations, then it's a
"thanks for the attempt but we probably won't be back' meal. Our
daughter in SLC referred us to a place her family had enjoyed; we went
for lunch one day last year. The schnitzel was good (not great, not bad)
but the sides were nothing to come back for.

---
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 <=-

I serve this w/mashed or scalloped taters and green beans (w/onions
and bacon).

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

Title: Wiener Schnitzel
Categories: Beef, Citrus, Breads
Yield: 6 servings

I've done it many times the proper way but the last few years have
baked it instead of frying. Do the usual coating, place in a non stick sprayed glass pan and spray more oil on it. Bake at 350 for 15-20
minutes, depending on thickness. Just as good as the fried but with a
lot less mess.

Here's a nice gravy to put over it:

Title: Bacon Mushroom Gravy
Categories: Pork, Mushrooms, Vegetables, Dairy
Yield: 4 servings

That does look good. My "go to" for a first order at a German
restaurant is usually Wienerschnitzel with Rot Kraut (red cabbage). If they do a good job with the schnizel but the cabbage is too sweet or
not quite sweet enough, I'll try their German potato salad. If that
too, fails to meet my (and Steve's, based on his order) expectations,
then it's a "thanks for the attempt but we probably won't be back'
meal. Our daughter in SLC referred us to a place her family had
enjoyed; we went for lunch one day last year. The schnitzel was good
(not great, not bad) but the sides were nothing to come back for.

Different people, different tastes. That's what keeps the world turning
on its axis.

I'm doing Greek for my New Year's supper. It's a fiddly, time consuming
dish to make .... and I'm sure there will be some leftover. But, then,
I like plan-overs. I don't have to work today, I don't watch jockstrap
sports on the glass teat, and I have all the stuff at hand .... what's
not to like?

I'm making (planning on plan overs) a double batch of this recipe and in
my casserole crock-pot instead of the oven to "finish". I'm sure to be "suffering with comfort" by bedtime. Bv)=

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

Title: Meat & Potato Moussaka
Categories: Lamb/mutton, Beef, Potatoes, Cheese, Dairy
Yield: 6 Servings

1 lb Ground lamb or beef
1 md Onion; chopped
1 cl Garlic; minced
3/4 c Water
6 oz Can tomato paste
3 tb Minced fresh parsley
1 ts Salt
1/2 ts Dried mint; opt
1/4 ts Ground cinnamon
1/4 ts Pepper
5 md Potatoes; peeled, thin
- sliced

MMMMM-----------------------PARMESAN SAUCE----------------------------
1/4 c Butter; in cubes
1/4 c A-P flour
2 c Milk
4 lg Eggs; lightly beaten
1/2 c Grated Parmesan cheese
1/2 ts Salt

In a large skillet, cook beef and onion over medium heat
until meat is no longer pink. Add garlic; cook 1 minute
longer. Drain. Stir in the water, tomato paste, parsley,
salt, mint if desired, cinnamon and pepper. Set aside.

For sauce, melt butter in a saucepan over medium heat.
Stir in flour until smooth; gradually add milk. Bring to
a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat. Stir a small amount of hot mixture
into eggs; return all to the pan, stirring constantly.
Add cheese and salt.

Place half of the potato slices in a greased shallow 3 qt
baking dish. Top with half of the cheese sauce and all of
the meat mixture. Arrange the remaining potatoes over
meat mixture; top with the remaining cheese sauce.

Bake, uncovered, @ 350ºF/175ºC for 1 hour. Let stand for
10 minutes before serving.

Jean Puffer, Chilliwack, British Columbia

Yield: 6 servings.

From: http://www.tasteofhome.com

Uncle Dirty Dave's Kitchen

MMMMM

... Among economists, the real world is considered to be a special case.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Here's a nice gravy to put over it:

Title: Bacon Mushroom Gravy
Categories: Pork, Mushrooms, Vegetables, Dairy
Yield: 4 servings

That does look good. My "go to" for a first order at a German
restaurant is usually Wienerschnitzel with Rot Kraut (red cabbage). If they do a good job with the schnizel but the cabbage is too sweet or
not quite sweet enough, I'll try their German potato salad. If that
too, fails to meet my (and Steve's, based on his order) expectations,
then it's a "thanks for the attempt but we probably won't be back'
meal. Our daughter in SLC referred us to a place her family had
enjoyed; we went for lunch one day last year. The schnitzel was good
(not great, not bad) but the sides were nothing to come back for.

Different people, different tastes. That's what keeps the world
turning on its axis.

Agreed.

I'm doing Greek for my New Year's supper. It's a fiddly, time
consuming dish to make .... and I'm sure there will be some leftover. But, then, I like plan-overs. I don't have to work today, I don't
watch jockstrap
sports on the glass teat, and I have all the stuff at hand .... what's
not to like?

I'm doing lentil soup today with the last of the Thanksgiving ham bone.
Will still have a quart of ham stock but this will use up the meat. A
front went thru last night, cooling temps down to the low 50s so it'll
gaste extra good.

I'm making (planning on plan overs) a double batch of this recipe and
in my casserole crock-pot instead of the oven to "finish". I'm sure to
be
"suffering with comfort" by bedtime. Bv)=

Title: Meat & Potato Moussaka
Categories: Lamb/mutton, Beef, Potatoes, Cheese, Dairy
Yield: 6 Servings

Some for the freezer for a quick meal also?

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


... Books are better than TV; they exercise your imagination.

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

Ruth Haffly wrote to Dave Drum <=-

Different people, different tastes. That's what keeps the world
turning on its axis.

Agreed.

I'm doing Greek for my New Year's supper. It's a fiddly, time
consuming dish to make .... and I'm sure there will be some leftover. But, then, I like plan-overs. I don't have to work today, I don't
watch jockstrap sports on the glass teat, and I have all the stuff
at hand .... what's not to like?

I'm doing lentil soup today with the last of the Thanksgiving ham bone. Will still have a quart of ham stock but this will use up the meat. A front went thru last night, cooling temps down to the low 50s so it'll gaste extra good.

We're scheduled for a blast of Arctic air. So far we've that about 3 days
when the temps are below freezing. Now, according to Accuweather, Weather Channel and Weather Underground it will be 10 or more days in the teens
and twenties. Gonna make me apperciate the heated seata and steering wheel
in the Beemer. Now, if I just had a remote start like my little HHR had ..

I'm making (planning on plan overs) a double batch of this recipe and
in my casserole crock-pot instead of the oven to "finish". I'm sure to
be "suffering with comfort" by bedtime. Bv)=

Title: Meat & Potato Moussaka
Categories: Lamb/mutton, Beef, Potatoes, Cheese, Dairy
Yield: 6 Servings

Some for the freezer for a quick meal also?

Like I said - plan-overs. They're sucky-bagged in individual servings
and in microwaveable containers. Five minutes in the nuker and BINGO!

It's supper. Bv)=

There's a red sauce Moussaka, as well. But I figure if I'm going to do
that, why nt make a real lasagna instead?

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

Title: Weeknight Ravioli Lasagna
Categories: Five, Pasta, Cheese, Sauces, Greens
Yield: 6 servings

24 oz Jar pasta sauce
25 oz Bag frozen meat or cheese
- ravioli
1 1/2 c Shredded mozzarella cheese
3 c Fresh baby spinach

Set oven @ 350oF/175oC.

In a small saucepan, heat sauce 5-7 minutes over medium
heat or just until simmering, stirring occasionally.

Spread 1/2 cup sauce into a greased 11" X7" baking
dish. Layer with half the ravioli, 1 1/2 cups spinach,
1/2 cup cheese and half the remaining sauce; repeat
layers. Sprinkle with remaining cheese.

Bake, uncovered, 45-50 minutes or until edges are bubbly
and cheese is melted. Let stand 5 minutes before
serving.

Pamela Nicholson, Festus, Missouri

Makes: 6 servings (4 at my house - UDD)

UDD NOTES: Made this the first time "straight up". After
that I used Onofrio's Basilico sauce for the gravy and I
cut the spinach into a coarse chiffonade. And I have
been known to used small curd cottage cheese or ricotta
for the interior of the dish, using 1/2 cup Mozz to melt
on the top.

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

Uncle Dirty Dave's Kitchen

MMMMM

... Now and then an innocent man becomes a senator.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

I'm doing Greek for my New Year's supper. It's a fiddly, time
consuming dish to make .... and I'm sure there will be some leftover. But, then, I like plan-overs. I don't have to work today, I don't
watch jockstrap sports on the glass teat, and I have all the stuff
at hand .... what's not to like?

I'm doing lentil soup today with the last of the Thanksgiving ham bone. Will still have a quart of ham stock but this will use up the meat. A front went thru last night, cooling temps down to the low 50s so it'll gaste extra good.

We're scheduled for a blast of Arctic air. So far we've that about 3
days when the temps are below freezing. Now, according to Accuweather, Weather Channel and Weather Underground it will be 10 or more days in
the teens and twenties. Gonna make me apperciate the heated seata and steering wheel in the Beemer. Now, if I just had a remote start like
my little HHR had ..

We're on the very edge of the cold air, more to come. Supposed to get no
higher than the mid 30s for daytime temps by the middle of next week,
slight possibility of snow. We have the heated seats in the F-150, not
sure about the steering wheel. Also do have the remote start which has
been nice. Had that on the Frontier also.


Guess I'll be making a few more "rib sticking" meals over the next few
days; got beef stew planned for early next week. It'll be my "regular"
stew, no pot au feu this time.

I'm making (planning on plan overs) a double batch of this recipe and
in my casserole crock-pot instead of the oven to "finish". I'm sure to
be "suffering with comfort" by bedtime. Bv)=

Title: Meat & Potato Moussaka
Categories: Lamb/mutton, Beef, Potatoes, Cheese, Dairy
Yield: 6 Servings

Some for the freezer for a quick meal also?

Like I said - plan-overs. They're sucky-bagged in individual servings
and in microwaveable containers. Five minutes in the nuker and BINGO!

It's supper. Bv)=

There's a red sauce Moussaka, as well. But I figure if I'm going to do that, why nt make a real lasagna instead?

I do the lasagne my MIL taught me how to make, quite a bit more fiddly
but well worth it. Maybe I ought to make it up into one meal's worth
amounts; it would be more work initially but so much easier if we want
lasagne later on. (G)


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


... First Law of Lab Work: Hot glass looks exactly the same as cold glass.

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

Ruth Haffly wrote to Dave Drum <=-

We're on the very edge of the cold air, more to come. Supposed to get
no higher than the mid 30s for daytime temps by the middle of next
week, slight possibility of snow. We have the heated seats in the
F-150, not sure about the steering wheel. Also do have the remote start which has been nice. Had that on the Frontier also.

My next ride will have it. As it is I'm only a few steps outside the front door. I can nip out, fire up Bruno and start the seat and streering wheel heaters and defrosters going and come back in to finish my coffee. I've
got a "valet" set of keys so I can lock Bruno to make sure he's still in
the driveway when I'm ready to leave. Bv)=

Guess I'll be making a few more "rib sticking" meals over the next few days; got beef stew planned for early next week. It'll be my "regular" stew, no pot au feu this time.

I've been getting lazy as I get older. Especially since I disovered the "Healthy Choice" frozen entrees. When Hy-Vee puts them on sale for <U$3
I stock the freezer. Since Dennis is playing Uber for his son and D-I-L
his schedule and mine do not match often. So I'm basically "cooking for
one" anyhow. Bv)=

I'm making (planning on plan overs) a double batch of this recipe and
in my casserole crock-pot instead of the oven to "finish". I'm sure to
be "suffering with comfort" by bedtime. Bv)=

Title: Meat & Potato Moussaka
Categories: Lamb/mutton, Beef, Potatoes, Cheese, Dairy
Yield: 6 Servings

Some for the freezer for a quick meal also?

Like I said - plan-overs. They're sucky-bagged in individual servings
and in microwaveable containers. Five minutes in the nuker and BINGO!

It's supper. Bv)=

There's a red sauce Moussaka, as well. But I figure if I'm going to do that, why nt make a real lasagna instead?

I do the lasagne my MIL taught me how to make, quite a bit more fiddly
but well worth it. Maybe I ought to make it up into one meal's worth amounts; it would be more work initially but so much easier if we want lasagne later on. (G)

The plastic bowls from the H.C. entrees get washed and reused to hold meal- sized portions of plan/left overs. They stand the microwave well and they're both inexpensive and virtually unbreakable. Heck, I've even been known to
use them for soup or cereal bowls.

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

Title: Apple Crisp for One
Categories: Five, Desserts, Fruits, Citrus
Yield: 1 Servings

1 Cooking apple; peeled,
- sliced
1 ts Orange juice
2 ts Granulated sugar
2 tb Cornflakes; crushed
1 ts Butter

Place apple slices in small baking dish. Sprinkle with
orange juice, sugar and crushed cornflakes; top with
butter. Bake @ 350ºF/175ºC for 20-25 minutes.

MICROWAVE: Cook on high for 3-4 minutes.

Hold 2 minutes before serving.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... Shortly after buying a water bed, the couple started to drift apart.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

We're on the very edge of the cold air, more to come. Supposed to get
no higher than the mid 30s for daytime temps by the middle of next
week, slight possibility of snow. We have the heated seats in the
F-150, not sure about the steering wheel. Also do have the remote start which has been nice. Had that on the Frontier also.

My next ride will have it. As it is I'm only a few steps outside the
front door. I can nip out, fire up Bruno and start the seat and
streering wheel heaters and defrosters going and come back in to
finish my coffee. I've got a "valet" set of keys so I can lock Bruno
to make sure he's still in the driveway when I'm ready to leave. Bv)=

We're not too far from the truck. Steve can start it remotely, keep it
locked until we get out there. It won't go anywhere until he puts the
key in; pushing the gas pedal without putting the key in will kill the
engine.

Guess I'll be making a few more "rib sticking" meals over the next few days; got beef stew planned for early next week. It'll be my "regular" stew, no pot au feu this time.

I've been getting lazy as I get older. Especially since I disovered
the "Healthy Choice" frozen entrees. When Hy-Vee puts them on sale for <U$3 I stock the freezer. Since Dennis is playing Uber for his son and D-I-L his schedule and mine do not match often. So I'm basically
"cooking for one" anyhow. Bv)=

I'm buying more bread than making it, buying rotisserie chickens from
time to time and a few other "cheats" now and again but I'm still
basically cooking for 2. Sometimes when Steve has a Legion or VFW
meeting I'll get a pre done something or other from Wegman's, but that's
rare, usually I'll just grab some left overs.

There's a red sauce Moussaka, as well. But I figure if I'm going to do that, why nt make a real lasagna instead?

I do the lasagne my MIL taught me how to make, quite a bit more fiddly
but well worth it. Maybe I ought to make it up into one meal's worth amounts; it would be more work initially but so much easier if we want lasagne later on. (G)

The plastic bowls from the H.C. entrees get washed and reused to hold meal- sized portions of plan/left overs. They stand the microwave well
and they're both inexpensive and virtually unbreakable. Heck, I've
even been known to use them for soup or cereal bowls.

That'll work, we've a smalll collection of take out boxes that can be
used for (temporary) food storage but not suitable for the freezer.
Don't want to build up a collection of them so I'll keep my eyes open
for something that'll work.

---
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 <=-

We're on the very edge of the cold air, more to come. Supposed to get
no higher than the mid 30s for daytime temps by the middle of next
week, slight possibility of snow. We have the heated seats in the
F-150, not sure about the steering wheel. Also do have the remote start which has been nice. Had that on the Frontier also.

My next ride will have it. As it is I'm only a few steps outside the
front door. I can nip out, fire up Bruno and start the seat and
streering wheel heaters and defrosters going and come back in to
finish my coffee. I've got a "valet" set of keys so I can lock Bruno
to make sure he's still in the driveway when I'm ready to leave. Bv)=

We're not too far from the truck. Steve can start it remotely, keep it locked until we get out there. It won't go anywhere until he puts the
key in; pushing the gas pedal without putting the key in will kill the engine.

That's the way my little HHR worked. Locked the doors and started the
engine. I could unlock the doors with the key or by pushing the button
on the key fob. But I had to have the key in the ignition to drive away.

Guess I'll be making a few more "rib sticking" meals over the next few days; got beef stew planned for early next week. It'll be my "regular" stew, no pot au feu this time.

I've been getting lazy as I get older. Especially since I disovered
the "Healthy Choice" frozen entrees. When Hy-Vee puts them on sale for <U$3 I stock the freezer. Since Dennis is playing Uber for his son and D-I-L his schedule and mine do not match often. So I'm basically
"cooking for one" anyhow. Bv)=

I'm buying more bread than making it, buying rotisserie chickens from
time to time and a few other "cheats" now and again but I'm still basically cooking for 2. Sometimes when Steve has a Legion or VFW
meeting I'll get a pre done something or other from Wegman's, but
that's rare, usually I'll just grab some left overs.

My local GFS (restaurant supply) is offering rotissiere chickens @ U$3
each. I'll stock up this afternoon. Got lots of interesting recipes that
call for rotissiere chicken. Bv)=

There's a red sauce Moussaka, as well. But I figure if I'm going to do that, why nt make a real lasagna instead?

I do the lasagne my MIL taught me how to make, quite a bit more fiddly
but well worth it. Maybe I ought to make it up into one meal's worth amounts; it would be more work initially but so much easier if we want lasagne later on. (G)

The plastic bowls from the H.C. entrees get washed and reused to hold meal- sized portions of plan/left overs. They stand the microwave well
and they're both inexpensive and virtually unbreakable. Heck, I've
even been known to use them for soup or cereal bowls.

That'll work, we've a smalll collection of take out boxes that can be
used for (temporary) food storage but not suitable for the freezer.
Don't want to build up a collection of them so I'll keep my eyes open
for something that'll work.

Dennis, pack-rat that he is, saves all take-away containers. And I,
realist that I try to be, dump arm loads of them into the wheelie bin
just before putting it on the curb for pick-up. Just, mostly, the light
duty stuff. I stack the heavier stuff and keep an eye on it. If it's
not been used in three or more weeks .... into the bin.

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

Title: Crack Chicken Grilled Sandwich
Categories: Poultry, Cheese, Breads, Pork
Yield: 1 Serving

1/4 c Smoky jalapeno spreadable
- soft cheese
2 sl White bread; divided
1/4 ts Ranch dressing mix
3 tb Shredded, picked rotisserie
- chicken
3 tb Shredded Cheddar cheese
2 tb Crumbled real bacon pieces
1/2 tb Butter; melted

Heat up a sandwich maker according to manufacturer's
directions. (I used my George Foreman)

Spread jalapeno soft cheese on 1 slice of bread to
within 1/2". of edges. Top with chicken, Cheddar cheese,
bacon pieces and remaining slice of bread.

Lightly brush plates on sandwich maker for 1 sandwich
with melted butter using a silicone brush. Carefully
place the sandwich in the preheated sandwich maker.
Firmly close the lid and lock. Cook for 1 to 2 minutes
or until toasted. Cook for 15 to 30 seconds more for a
toastier sandwich.

Remove sandwich with a silicone spatula. Cool slightly
before serving.

RECIPE FROM: https://www.hy-vee.com

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,

F-150, not sure about the steering wheel. Also do have the remote start which has been nice. Had that on the Frontier also.

My next ride will have it. As it is I'm only a few steps outside the
front door. I can nip out, fire up Bruno and start the seat and

We're not too far from the truck. Steve can start it remotely, keep it locked until we get out there. It won't go anywhere until he puts the
key in; pushing the gas pedal without putting the key in will kill the engine.

That's the way my little HHR worked. Locked the doors and started the engine. I could unlock the doors with the key or by pushing the button
on the key fob. But I had to have the key in the ignition to drive
away.

Easy way to prevent the car from being taken. Too bad they didn't have
the remote start when I was growing up; I remember too many Sunday
mornings when we'd head outside to a cold car and be almost to church
before it warmed up. There were some Sundays it didn't start and we'd
walk to church, arriving quite cold. By the time the school bus got to
us, it was always warm so we weren't as concerned about a cold vehicle
during the week.

Guess I'll be making a few more "rib sticking" meals over the next few days; got beef stew planned for early next week. It'll be my "regular" stew, no pot au feu this time.

I've been getting lazy as I get older. Especially since I disovered
the "Healthy Choice" frozen entrees. When Hy-Vee puts them on sale for <U$3 I stock the freezer. Since Dennis is playing Uber for his son and D-I-L his schedule and mine do not match often. So I'm basically
"cooking for one" anyhow. Bv)=

I'm buying more bread than making it, buying rotisserie chickens from
time to time and a few other "cheats" now and again but I'm still basically cooking for 2. Sometimes when Steve has a Legion or VFW

My local GFS (restaurant supply) is offering rotissiere chickens @ U$3 each. I'll stock up this afternoon. Got lots of interesting recipes
that call for rotissiere chicken. Bv)=

Sounds like a good idea. Steve pulled a turkey breast out of the freezer
the other day; I think I'll bake it tomorrow.

There's a red sauce Moussaka, as well. But I figure if I'm going to do that, why nt make a real lasagna instead?

I do the lasagne my MIL taught me how to make, quite a bit more fiddly
but well worth it. Maybe I ought to make it up into one meal's worth amounts; it would be more work initially but so much easier if we want lasagne later on. (G)

Dennis, pack-rat that he is, saves all take-away containers. And I, realist that I try to be, dump arm loads of them into the wheelie bin
just before putting it on the curb for pick-up. Just, mostly, the
light duty stuff. I stack the heavier stuff and keep an eye on it. If
it's
not been used in three or more weeks .... into the bin.

We have some plastic "throw away" stuff that I keep reusing for soups,
etc for the freezer. Trouble is, the lids are a thinner plastic so they
break easier--I need to sort thru and toss containers with no lids. I've
also got some Tupperware that gets used for freezing or storage of dry
goods in the pantry.


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


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

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

Hi Dave,

The best case overall is still a heated garage w/room to park the car. Heck, I can't even get into my carport with all of the "treasurers"
that Dennis haa pack-ratted for "possible" use.

We don't even have a car port, just a driveway with enough parking for
the truck and camper and clearance for the sidewalk.

That will be one of the "features" of my 'pipe-dream' house to go with
the spiffy kitchen. a two car garage with room to have the doors on
both cars open at the same time. Heat, of course, and remote openers
for the doors. Access to the kitchen/house from the garage so I can
unload in naty weather. Bv)=

It would have been nice last night. Started with freezing rain, then
went into snow (got about an inch) then back to freezing rain. A good
bit of it melted today but we did the smart thing and stayed in.
Repackaged the left overs from the Legion supper so we've got a lot of
pulled pork in the freeze, 4 pints of beans and several bags of cookies.
Bit of left over cole slaw will be eaten tonight, as well as some of the
potato salad and pulled pork. Unopened potato salad will go down to the Auxiliary meeting/meal next week.

8<----- CUT ----->8

Leftovers that go back into the fridge go into glass containers, as
does cut up fruit and other such stuff that needs to be put in the
fridge. Used to do a lot of Tupperware until Steve retired from the military; since we don't have to meet a weight allowance any more, I've switched to glass.

Most of my culinary glass is loaf pans, casseroles, pie plates. Mostly Anchor-Hocking and all oven safe. Oh, and an amber glass 3 quart sauce
pan the I literally inherited when my fried John Ilsley snuffed it.
His daughter gave it to me.

I've got a good number of casseroles, long pans and pie plates, mostly
Corning Ware. Also have the one quart and 1 1/2 quaart Visions pots from
the set we had many years ago.

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


... Books are better than TV; they exercise your imagination.

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

Ruth Haffly wrote to Dave Drum <=-

That's the way my little HHR worked. Locked the doors and started the engine. I could unlock the doors with the key or by pushing the button
on the key fob. But I had to have the key in the ignition to drive
away.

Easy way to prevent the car from being taken. Too bad they didn't have
the remote start when I was growing up; I remember too many Sunday mornings when we'd head outside to a cold car and be almost to church before it warmed up. There were some Sundays it didn't start and we'd
walk to church, arriving quite cold. By the time the school bus got to
us, it was always warm so we weren't as concerned about a cold vehicle during the week.

The best case overall is still a heated garage w/room to park the car. Heck,
I can't even get into my carport with all of the "treasurers" that Dennis
haa pack-ratted for "possible" use.

8<----- CUT ----->8

Dennis, pack-rat that he is, saves all take-away containers. And I, realist that I try to be, dump arm loads of them into the wheelie bin
just before putting it on the curb for pick-up. Just, mostly, the
light duty stuff. I stack the heavier stuff and keep an eye on it. If
it's not been used in three or more weeks .... into the bin.

We have some plastic "throw away" stuff that I keep reusing for soups,
etc for the freezer. Trouble is, the lids are a thinner plastic so they break easier--I need to sort thru and toss containers with no lids.
I've also got some Tupperware that gets used for freezing or storage of dry goods in the pantry.

I know the words to that song. I use the serving bowls in the Healthy
Choice meals for cereal/oatmeal, soup, one-pot meal servings and/or
salads ... oh, and sometimes for I scream or side dishes. The only
problem is that the plastic used stains easily if used for chilli or
red sauced pasta, etc. Those are binned and there will, no doubt, be replacements added to the stack soon.

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

Title: Lo-Fat Healthy Chilli In Crockpot
Categories: Crockpot, Beef, Chilies
Yield: 4 Servings

1 lb Beef chuck; trimmed, 1/2"
- cubes
6 oz Tomato paste
1 c Chopped onions
2 lg Bell peppers; diced
2 cl Garlic; minced
1 tb Chilli spice
1 ts Ground cumin
1/2 ts Dried oregano; crushed

Trim the beef of all visible fat. Cut into 1/2" cubes.

Place meat in crockpot and stir in tomato paste to coat
meat. Add the remaining ingredients and stir to blend.
DO NOT add any additional liquid.

Cover and cook for 12 hours on LOW heat.

When done, you can skim the fat from surface and discard.

Recipe by: Jo Anne Merrill

NOTE: If you are silly enough actually to make this recipe
I predict that you will be reaching for the salt shaker as
a first move. And the hot pepper sauce next. And then make
a solemn vow never to make it again. - UDD

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... More taglines are found within messages than as taglines
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Ruth Haffly wrote to Dave Drum <=-

Easy way to prevent the car from being taken. Too bad they didn't have
the remote start when I was growing up; I remember too many Sunday mornings when we'd head outside to a cold car and be almost to church before it warmed up. There were some Sundays it didn't start and we'd
walk to church, arriving quite cold. By the time the school bus got to
us, it was always warm so we weren't as concerned about a cold vehicle during the week.

The best case overall is still a heated garage w/room to park the car. Heck, I can't even get into my carport with all of the "treasurers"
that Dennis haa pack-ratted for "possible" use.

We don't even have a car port, just a driveway with enough parking for
the truck and camper and clearance for the sidewalk.

That will be one of the "features" of my 'pipe-dream' house to go with
the spiffy kitchen. a two car garage with room to have the doors on both
cars open at the same time. Heat, of course, and remote openers for the
doors. Access to the kitchen/house from the garage so I can unload in
naty weather. Bv)=

8<----- CUT ----->8

I know the words to that song. I use the serving bowls in the Healthy Choice meals for cereal/oatmeal, soup, one-pot meal servings and/or
salads ... oh, and sometimes for I scream or side dishes. The only
problem is that the plastic used stains easily if used for chilli or
red sauced pasta, etc. Those are binned and there will, no doubt, be replacements added to the stack soon.

They do tend to pile up. I try to keep only a minimal amount of the disposable and use them mostly for freezing soups, stews, etc.
Leftovers that go back into the fridge go into glass containers, as
does cut up fruit and other such stuff that needs to be put in the
fridge. Used to do a lot of Tupperware until Steve retired from the military; since we don't have to meet a weight allowance any more, I've switched to glass.

Most of my culinary glass is loaf pans, casseroles, pie plates. Mostly Anchor-Hocking and all oven safe. Oh, and an amber glass 3 quart sauce
pan the I literally inherited when my fried John Ilsley snuffed it. His daughter gave it to me.

These aen't really Reubens - no sauerkraut. But they ate tasty.

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

Title: Chicken Reuben Roll-Ups
Categories: Breads, Poultry, Beef, Cheese
Yield: 2 Servings

2 sl Swirled rye & pumpernickel
- bread
2 (4 oz ea) boned, skinned,
Chicken breast halves
1/4 ts Garlic salt
1/4 ts Pepper
2 sl Ementhal (Swiss) cheese
2 sl Deli corned beef
2 tb Thousand Island salad
- dressing
Add'l Thousand Island
- dressing; opt

Set oven @ 425oF/218oC.

Tear bread into 2" pieces; place in a blender. Cover and
pulse to form coarse crumbs; transfer to a shallow bowl.

Pound chicken breasts w/meat mallet to 1/4" thickness;
sprinkle with garlic salt and pepper. Top with cheese
and corned beef. Roll up chicken from a short side;
secure with toothpicks. Brush outsides with dressing;
roll in bread crumbs.

Place roll-ups on a greased baking sheet, seam side
down. Bake until chicken is no longer pink, 20-25
minutes. Discard toothpicks; if desired, serve with
additional dressing.

Ashli Kottwitz, Hermitage, Tennessee

Makes: 2 servings

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

Uncle Dirty Dave's Kitchen

MMMMM

... If you think you can do a thing or can't do a thing, you're right.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Ruth Haffly wrote to Dave Drum <=-

It would have been nice last night. Started with freezing rain, then
went into snow (got about an inch) then back to freezing rain. A good
bit of it melted today but we did the smart thing and stayed in. Repackaged the left overs from the Legion supper so we've got a lot of pulled pork in the freeze, 4 pints of beans and several bags of
cookies. Bit of left over cole slaw will be eaten tonight, as well as
some of the potato salad and pulled pork. Unopened potato salad will go down to the Auxiliary meeting/meal next week.

We had over 8" of snow when all was said and done. Yesterday we got to
40 degrees Farenheit - which melted off a lot from the sidewalks and the non-arterial streets. And made it safe to use cruise control except on
the unplowed/unsalted streets.

8<----- CUT ----->8

Leftovers that go back into the fridge go into glass containers, as
does cut up fruit and other such stuff that needs to be put in the
fridge. Used to do a lot of Tupperware until Steve retired from the military; since we don't have to meet a weight allowance any more, I've switched to glass.

Most of my culinary glass is loaf pans, casseroles, pie plates. Mostly Anchor-Hocking and all oven safe. Oh, and an amber glass 3 quart sauce
pan the I literally inherited when my fried John Ilsley snuffed it.
His daughter gave it to me.

I've got a good number of casseroles, long pans and pie plates, mostly Corning Ware. Also have the one quart and 1 1/2 quaart Visions pots
from the set we had many years ago.

I mis-spoke. That amber Good Visions sauce pan is just 2 quarts I had
occasion to use it to boil up some penne pasta.

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

Title: Easy Caprese
Categories: Pasta, Poultry, Vegetables, Chicken, Herbs
Yield: 4 Servings

1 lb Penne pasta (8 c)
2 c Shredded chicken
8 oz Fresh mozzarella pearls
+=OR=+
2 c Shredded mozzarella
2 c Cherry tomatoes; halved
1 ts Salt
1 1/2 c Basil pesto
1/2 c Chopped fresh basil

Set oven @ 425ºF/218ºC.

Cook pasta according to package directions. Set aside.

In a large mixing bowl, combine chicken, pasta, cheese,
tomatoes, pesto and salt. Stir until well combined.

Evenly distribute pasta in a 9"x13" baking dish. Bake
for 25-30 minutes or until it is heated through and
cheese is bubbly. If pasta browns too quickly, cover
with foil.

Top with chopped basil before serving.

UDD NOTES: Rotisserie chicken worked a treat here. And
that jar of basil pesto I bought last semmer for a
different project. The recipes as I got it said serves
8. I've altered that to reflect reality. Bv)=

RECIPE FROM: https://nourish.schnucks.com

Uncle Dirty Dave's Kitchen

MMMMM

... One more terrifying thing about old people. I'm going to be one soon.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

It would have been nice last night. Started with freezing rain, then
went into snow (got about an inch) then back to freezing rain. A good
bit of it melted today but we did the smart thing and stayed in.

We had over 8" of snow when all was said and done. Yesterday we got to
40 degrees Farenheit - which melted off a lot from the sidewalks and
the non-arterial streets. And made it safe to use cruise control
except on the unplowed/unsalted streets.

We've got a few areas (north facing, shaded, etc) that still hve snow
but it is mostly gone. Did a bit of drive around after church yesterday,
only a couple of small patches of icy roads, which, I suspect, are dry
today.

8<----- CUT ----->8

Leftovers that go back into the fridge go into glass containers, as
does cut up fruit and other such stuff that needs to be put in the
fridge. Used to do a lot of Tupperware until Steve retired from the military; since we don't have to meet a weight allowance any more, I've switched to glass.

Most of my culinary glass is loaf pans, casseroles, pie plates. Mostly Anchor-Hocking and all oven safe. Oh, and an amber glass 3 quart sauce
pan the I literally inherited when my fried John Ilsley snuffed it.
His daughter gave it to me.

I've got a good number of casseroles, long pans and pie plates, mostly Corning Ware. Also have the one quart and 1 1/2 quart Visions pots
from the set we had many years ago.

I mis-spoke. That amber Good Visions sauce pan is just 2 quarts I had occasion to use it to boil up some penne pasta.

I never went with the full visions set, went with their Rangetoppers
instead. Used them for a while, then got Calphalon in summer of 1992,
when we came back from Germany. Traded that (except for 8 qt stock pot
and 6 qt pasta pot) for stainless steel around 2012.

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


... Yesterday was the deadline for complaints.

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

Ruth Haffly wrote to Dave Drum <=-

It would have been nice last night. Started with freezing rain, then
went into snow (got about an inch) then back to freezing rain. A good
bit of it melted today but we did the smart thing and stayed in.

We had over 8" of snow when all was said and done. Yesterday we got to
40 degrees Farenheit - which melted off a lot from the sidewalks and
the non-arterial streets. And made it safe to use cruise control
except on the unplowed/unsalted streets.

We've got a few areas (north facing, shaded, etc) that still hve snow
but it is mostly gone. Did a bit of drive around after church
yesterday, only a couple of small patches of icy roads, which, I
suspect, are dry today.

We seem to be on a yo-yo. As I type the temperature at the aerodrome is
-5oF. In town where there is some residual heat from houses it's -2oF.
Still ,,, BRRRRRRRR! Tomorrow is predicted to be +37 and Friday in the
49s. That will get rid of all the snow except the big piles in the
corners of parking lots and the ends of dead-en d streets.

8<----- CUT ----->8

I mis-spoke. That amber Good Visions sauce pan is just 2 quarts I had occasion to use it to boil up some penne pasta.

I never went with the full visions set, went with their Rangetoppers instead. Used them for a while, then got Calphalon in summer of 1992,
when we came back from Germany. Traded that (except for 8 qt stock pot
and 6 qt pasta pot) for stainless steel around 2012.

I've got a stainless 8 quart stock pot w/puck in the bottom. My pasta
pot is also 8 qt and red granite-ware with a fitted strainer/basket. I
was gifted it because I certainly wouldn't have paid good money for it.

I've used it once for a club supper to boil the pasta for a pasta salad.
It's been living in a back corner of the pantry since. Bv)=

Made a double batch of this using Hy-Vee's "pot length" (6") spaghetti.
One half regular and the rest whole wheat.

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

Title: Ms. Vivian's Spaghetti Pasta Salad
Categories: Pasta, Vegetables, Pork, Sauces
Yield: 12 servings

1 lb Spaghetti noodles
2 Chopped tomatoes
1 c Chopped green & black
- olives
1 lg Cucumber
1 c Green, red, and yellow bell
- pepper
2 Ribs celery
2 Stalks green onion
4 tb Salad supreme spices
8 oz Pepperoni; chopped
10 sl Thick bacon; fried, drained
14 oz Bottle CREAMY ITALIAN
- DRESSING
20 Grape tomatoes

Break spaghetti noodles into 3rds and cook. boil noodles
and drain. Rinse in cold water to stop the cooking
process.

Cut up veggies in bite size peices.

Cut up pepperoni into small cubes.

Put spaghetti in mixing bowl. Mix pepperoni in by
hand... with hand. Add veggies. Add spices. Mix with
hand.

Add pepperoni. Crumble Bacon, mix by hand.

Refrigerate overnight and add dressing (about 3/4 of the
bottle) at least 1 hr before serving..( can be put in in
the morning of event.. stir well... can stir again
before serving ..

RECIPE FROM: https://cookpad.com/uk

Uncle Dirty Dave's Kitchen

MMMMM

... If you're not part of the solution, you're part of the precipitate.
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Hi Dave,

We've got a few areas (north facing, shaded, etc) that still hve snow
but it is mostly gone. Did a bit of drive around after church
yesterday, only a couple of small patches of icy roads, which, I
suspect, are dry today.

We seem to be on a yo-yo. As I type the temperature at the aerodrome
is -5oF. In town where there is some residual heat from houses it's
-2oF.
Still ,,, BRRRRRRRR! Tomorrow is predicted to be +37 and Friday in the 49s. That will get rid of all the snow except the big piles in the
corners of parking lots and the ends of dead-en d streets.

We still have bits of ice here and there. Today isn't supposed to get
above 37but then warm to 51 by Friday, before turning cold again. Most
of next week is supposed to be in the mid 30s.

8<----- CUT ----->8

I mis-spoke. That amber Good Visions sauce pan is just 2 quarts I had occasion to use it to boil up some penne pasta.

I never went with the full visions set, went with their Rangetoppers instead. Used them for a while, then got Calphalon in summer of 1992,
when we came back from Germany. Traded that (except for 8 qt stock pot
and 6 qt pasta pot) for stainless steel around 2012.

I've got a stainless 8 quart stock pot w/puck in the bottom. My pasta
pot is also 8 qt and red granite-ware with a fitted strainer/basket. I
was gifted it because I certainly wouldn't have paid good money for
it.

I've used it once for a club supper to boil the pasta for a pasta
salad. It's been living in a back corner of the pantry since. Bv)=

I use my stock pot quite often, the pasta pot less so. Most often in
cooking pasta for just the 2 of us, I'll use the 3 quart pot, especially
if it's a shaped pasta. No sense in getting down the 6 qt pot when one
half the size will do.

Made a double batch of this using Hy-Vee's "pot length" (6")
spaghetti. One half regular and the rest whole wheat.

Title: Ms. Vivian's Spaghetti Pasta Salad
Categories: Pasta, Vegetables, Pork, Sauces
Yield: 12 servings

Looks good but Steve doesn't really like pasta salads. I used to do one
for lunch from time to time when our quilting group was meeting but
Covid brought an end to that. I'll occaisionally get a pasta salad as a
side when we get gyros but it doesn't have a lot of stuff in it besides
olives (kalamata and green).

When I cook pasta at home (or to take somewhere), I always use 100%
whole wheat. I don't stock the white stuff--and surprisingly, people,
once they try the whole wheat, really like it.


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


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