Quoting Mark Lewis to Bj”rn Felten <=-

1 500g(?) can of tomatoes

16 or 18 ounces depending

It gets complicated as we have 2 kinds of ounces (three if you count
troy ounces for measuring gold).

-1- weight and mass: 16 ounces to a pound.

-2- volume: more properly called a fluid ounce; it is the volume
occupied by one ounce of water.

In a Canadian store I will see domestic brands sold in 540 ml (19
fl oz) and 796 ml (28 fl oz) cans. American brands are labelled as
14.5 oz and 28 oz while Italian tomatoes are sold in 400, 500 or 800
gram cans. 400 g Mutti brand polpa (finely chopped) tomatoes are
also labelled 398 ml. (That's polpa, not polpo; there is no octopus
in it, just a little salt [g].) All the unit pricing labels on the
shelf are price per 100 g to make comparison shopping easier.

American pints have 16 fl to the pint while English ones have 20. I
attribute this to shady American bartenders circa 1776!

More ribs, not barbecue ...

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

Title: Braised Short Ribs with Dijon Mustard
Categories: Beef, Ribs, Wine
Yield: 4 Servings

750 ml Bottle dry red wine
4 lb Beef short ribs, cut into
1/2 inch lengths (Flanken)
Salt
Freshly ground Black pepper
2 tb Olive oil
10 Shallots, trimmed, leaving
The root ends intact, and
Halved lengthwise
3 tb Whole grain Dijon mustard
6 Plum tomatoes, halved
Lengthwise

Boil the wine in a 2-quart heavy sauce pan, uncovered, until
reduced to about 1 cup, about 20 minutes.

Meanwhile, pat the ribs dry and sprinkle with 1 tablespoon salt
and 1/2 teaspoon pepper. Heat the oil in a 5-quart heavy pot over
moderately high heat until hot but not smoking. Add the ribs in 2
batches and cook, turning occasionally, until browned on all
sides, about 8 minutes per batch. Transfer with tongs to a bowl.
Reduce heat to moderate, add the shallots to fat remaining in pot,
and cook, stirring occasionally, until browned, about 5 minutes.
Transfer with a slotted spoon to another bowl.

Stir reduced wine and mustard into the juices in the pot. Add the
ribs, meat side down, cover tightly, and simmer, for 1 1/2 hours.
Gently stir shallots and tomatoes into the braised rib mixture
and continue to simmer, covered, without stirring, until meat is
very tender, about 1 hour more.

Carefully transfer the ribs, shallots, and tomatoes to a platter.
Skim off fat from cooking liquid. Liquid should coat a spoon and
measure about 1 cup; if necessary, boil to reduce. Season the
sauce with salt and pepper and pour over ribs.

Note: The shallots can be browned and the ribs braised in the wine
and mustard up to 1 day ahead. Cool, uncovered, skim off some of
the fat from the surface of the braising liquid. Bring the rib
mixture to a boil, covered, then gently stir in the shallots and
tomatoes. Reduce the heat and simmer until the meat is very
tender, about 40 minutes.

Adapted from Gourmet Today by Ruth Reichl and John Willoughby.

Posted by Caroline Russock

From: Serious Eats

MMMMM


Cheers

Jim


... We are the only makers of this product with a 3 year warrantee.
... (Our competitors all have 5 year warrantees.)

___ Blue Wave/QWK v2.20
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* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

On 07-10-22 22:41, Jim Weller <=-
spoke to Mark Lewis about measurements <=-

Quoting Mark Lewis to Bj”rn Felten <=-

1 500g(?) can of tomatoes

16 or 18 ounces depending

It gets complicated as we have 2 kinds of ounces (three if you count
troy ounces for measuring gold).

<<Other good stuff snipped>>

One of my pet peeves when I was actively collecting recipes was recipes
that simply said "1 can xxxx" without saying what size can.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Macaroni/Tomato Skillet Supper
Categories: Tested, Easy
Yield: 4 Servings

2 ts Butter or oil
3/4 c Chopped onion
1/3 c Chopped green pepper
1/2 c Chopped celery
1/2 lb Ground beef (lean)
28 oz Diced canned tomatoes
(undrained)
1 c Uncooked macaroni
1 ts Salt
1/4 ts Pepper
1/2 c Grated Parmesan Cheese
1/2 c Shredded cheddar cheese
(or more)

In large skillet, melt butter (or heat oil), add beef, onion, celery
and green pepper and saute until meat is brownned. Add tomatoes,
salt and pepper. Bring to boil.

Add uncooked macaroni, cover and cook over low heat, stirring
occasionally, for about 10 - 15 minutes OR until macaroni is tender.

Stir in Parmesan cheese. Sprinkle cheddar cheese on top of mixture,
cover and allow to stand for 5 minutes.

Tested 1/15/05 - will do again.

From Earl Shelsby posted on Fidonet Cooking Echo

MMMMM



... Shipwrecked in Silver Spring, Maryland. 00:18:12, 12 Jul 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Dale Shipp to Jim Weller <=-

One of my pet peeves when I was actively collecting recipes was
recipes that simply said "1 can xxxx" without saying what size can.

Yeah, I have a handwritten recipe from a friend of my Mom's for a
sour cream coffee cake that calls for a 25 cent carton of sour
cream. It's from 1962 or maybe '63. So was that a 1 or 2 cup carton
then, 250 ml or 500 ml today?

Another really old Cornish recipe Mom got from an elderly relative in
1938 calls for a ha'pence of "mixed spice, the pork kind not the
sweet". Now did it cost half an English penny or was it the amount a
small coin could hold if for some reason you had money but no measuring
spoons? And what was in it?

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

Title: Spicy Red Flannel Hash
Categories: Beef, Potatoes, Corn, Sausage, Onion
Yield: 4 Servings

1 Spray oil
1 Onion; diced
340 g Can Corned beef; chopped
(or use your leftovers)
425 g Can Beet root; drained
(cook you own if you want)
3 tb Finely chopped parsley
1 3/4 oz Peppery Salami; chopped
410 g Can Tiny Taters; drained
And chopped (or cooked
Potatoes)
Freshly ground pepper

Spray a heavy frying pan with oil and saute onion until softened.
Place in a bowl with all the other ingredients and carefully mix.
Add a little milk or stock if too dry. Return to frying pan and
cook uncovered, over moderate heat for about 20 minutes. To
serve, turn the hash upside down on to a large plate.

From: Mimi Hiller


MMMMM

Cheers

Jim

... A cocktail is more than what's in the glass.
... Some cocktails can offer a memory of another place and time.

___ Blue Wave/QWK v2.20
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* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

JIM WELLER wrote to DALE SHIPP <=-

One of my pet peeves when I was actively collecting recipes was
recipes that simply said "1 can xxxx" without saying what size can.

Yeah, I have a handwritten recipe from a friend of my Mom's for a
sour cream coffee cake that calls for a 25 cent carton of sour
cream. It's from 1962 or maybe '63. So was that a 1 or 2 cup carton
then, 250 ml or 500 ml today?

That one is easy. Visit a newspaper archives (in person or on line) and
got to the proper era ... then parse the grocery adverts .... assuming
you haven't trial & errored it to the proper amount already.

Another really old Cornish recipe Mom got from an elderly relative in
1938 calls for a ha'pence of "mixed spice, the pork kind not the
sweet". Now did it cost half an English penny or was it the amount a
small coin could hold if for some reason you had money but no measuring spoons? And what was in it?

I would assume it's price that is being spoken of as spices were pricy
and exotic "back in the day". I've seen many old British (from whatever
region) recipies that call for a "penn'orth" (penny's worth) of some
spice/herb or other.

As to what's in it .... research pork recipes from that era/region. And
good luck with the detective work.

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

Title: Charlie Chan Pasta
Categories: Poultry, Pasta, Vegetables, Sauces, Nuts
Yield: 3 servings

500 g (18 oz) spaghetti
1 Chicken breast
100 g (3.5 oz) shiitake mushrooms
1 md Onion
4 cl Garlic cloves
1/2 c Peanuts
Spring onions; chopped
Peanut oil

MMMMM---------------------------SAUCE--------------------------------
1/4 c (60 mL) oyster sauce
1/4 c (60 mL) chicken stock
1 tb (15 mL) char siu sauce
1 ts (5 mL) chile-garlic sauce
1 tb (13 g) brown sugar

In a large saucepan, boil spaghetti.

Mix all sauce ingredients together in a small bowl and
set aside.

Chop the chicken breast into bite-sized pieces, slice
the shiitake mushrooms and dice the onion fine.

Heat about a tb (15 mL) of peanut oil in a frying pan
and add the onion, sauteing until translucent. Use a
garlic crusher to crush garlic, adding it to the onions.
Add chopped chicken and saute until browned. Add
mushrooms and peanuts and continue to cook, stirring
frequently to prevent sticking, until chicken is cooked
through.

Add sauce to the chicken and stir for two to three
minutes until the chicken is coated and the sauce starts
to thicken. Add drained spaghetti and toss until covered
in the sauce. Serve topped with spring onions.

Adapted from Ang Sarap

RECIPE FROM: https://eightforestlane.com

Uncle Dirty Dave's Archives

MMMMM

... "Reason can answer questiones, but imagination has to ask them" Ralph
erard
___ MultiMail/Win v0.52

--- Maximus/2 3.01
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Hi Jim,

Quoting Dale Shipp to Jim Weller <=-

One of my pet peeves when I was actively collecting recipes was
recipes that simply said "1 can xxxx" without saying what size can.

Yeah, I have a handwritten recipe from a friend of my Mom's for a
sour cream coffee cake that calls for a 25 cent carton of sour
cream. It's from 1962 or maybe '63. So was that a 1 or 2 cup carton
then, 250 ml or 500 ml today?

One recipe my mom got from her to be MIL (passed away before my folks
got married) called for 5 cents worth of hartshorn. Mom never made the
recipe as she had no idea of what hartshorn is (was?) and how it
translated into 1950's and '60's prices.

Another really old Cornish recipe Mom got from an elderly relative in
1938 calls for a ha'pence of "mixed spice, the pork kind not the
sweet". Now did it cost half an English penny or was it the amount a
small coin could hold if for some reason you had money but no
measuring spoons? And what was in it?

It was probably the savory spices like sage, maybe a bit of pepper,
thyme and probably a ha'penny was the cost. Probably something like a 2
finger or 3 finger pinch, depending on the size of your fingers.

---
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 JIM WELLER <=-

One recipe my mom got from her to be MIL (passed away before my folks
got married) called for 5 cents worth of hartshorn. Mom never made the recipe as she had no idea of what hartshorn is (was?) and how it translated into 1950's and '60's prices.

"Known as Hartshorn or Bakers Ammonia, predecessor to the more modern
leavening agents baking soda and baking powder. It is a key ingredient in a holiday cookie recipe, Springerle. With a strong, pungent ammonia aroma, it
is used when crushed as a smelling salt."

From: https://www.oldtownspices.com/product/bakers-ammonia-hartshorn

It was probably the savory spices like sage, maybe a bit of pepper,
thyme and probably a ha'penny was the cost. Probably something like a 2 finger or 3 finger pinch, depending on the size of your fingers.

Makes sense to me.

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

Title: Chicken Lickin Good Pork Chops
Categories: Meats
Yield: 6 Servings

6 Lean pork chops, 1-in thick
1/2 c Flour
1 tb Salt
1 1/2 ts Dry mustard
1/2 ts Garlic powder
2 tb Oil
1 c Chicken and rice soup

Dredge pork chops in mixture of flour, salt, dry mustard and garlic
powder. Brown in oil in large skillet. Place browned pork chops in
CrockPot. Add can of soup. Cover and cook on low 6 to 8 hours.
(High: 3 1/2 hours).

MMMMM

-- Sean

... A penny saved is a Congressional oversight.
___ MultiMail/Linux v0.52

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)

Quoting Dave Drum to Jim Weller <=-

coffee cake that calls for a 25 cent carton of sour
cream. It's from 1962

Visit a newspaper archives ... then parse the grocery adverts .... assuming you haven't trial & errored it to the proper amount already

I simply looked ast the other recipes I alreadty had and looked at
the flour to sourcream ratio.

mixed spice, the pork kind not the sweet".

As to what's in it .... research pork recipes from that era/region.

I decided to go with pepper, mustard, allspice, sage and thyme

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

Title: Melton Mowbray Pork Pie
Categories: British, Pies, Veal, Pork, Casseroles
Yield: 8 Servings

2 lb Diced pork shoulder meat
1/4 inch cubes
1 ts Salt and pepper
1/2 ts Ground sage or 2-3 leaves
1 pn Each of dry mustard and
Allspice
1 Pork and veal bones
2 Onions, chopped
1 Bay leaf
2 Or 3 sprigs of marjoram &
Thyme
8 oz Lard
1 lb Flour
2/3 c Milk mixed half and half w/
Water
1 Egg, lightly beaten

Mix the meat, salt, pepper, herbs and spices and set aside. To
make the stock, boil bones, onions, bay leaf, herbs salt and
pepper in 4 cups of water for two hours or until the liquid is
reduced to 2 1/3 cups. Cool, degrease and refrigerate until it
starts to jell.

To make the pastry, rub 2 oz of the lard into the flour mixed with
a teaspoon of salt until it is the consistency of breadcrumbs.
Boil the rest of the fat with the milk and water. Make a well in
the mound of flour and while stirring with a wooden spoon, mix in
the boiling liquid. Knead and leave to rest for 10 minutes.

To make the casing or "coffyn", roll out three-quarters of the
dough into a circle 3/4" thick. Flour the outside of the tin and
stand it in the centre of the dough. Work the dough up the sides
of the tin and then gently remove the tin leaving you with a pie
casing. Fill it immediately with the meat mixture as it is likely
to collapse. Roll out the remaining dough into a circle slightly
larger than the diameter of the casing, to form the lid.

Preheat the oven to 400F. Dampen the top edge of the pie and
gently press on the lid. Crimp the edge. Make a hole in the centre
of the lid and decorate it with pastry leaves. Place on a baking
dish and bake in the preheated oven for 20 minutes and then reduce
the heat to 300 degrees F and bake for 1 3/4 hours. If necessary
place some aluminuim foil on the top to prevent burning.

Remove from the oven and allow to cool completely. Pour the
chilled stock through the hole in the lid and refrigerate. Serve
Cold.

From: Julie Bertholf

MMMMM


Cheers

Jim


... Get your modem runnin'... head out on the I-way

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JIM WELLER wrote to DAVE DRUM <=-

coffee cake that calls for a 25 cent carton of sour
cream. It's from 1962

Visit a newspaper archives ... then parse the grocery adverts .... assuming you haven't trial & errored it to the proper amount already

I simply looked ast the other recipes I alreadty had and looked at
the flour to sourcream ratio.

That works, as well. So long as you were happy with the results.

mixed spice, the pork kind not the sweet".

As to what's in it .... research pork recipes from that era/region.

I decided to go with pepper, mustard, allspice, sage and thyme

Here's my go-to:

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

Title: Pork Roast Seasoning
Categories: Spices, Herbs
Yield: 3 tablespoons

1 ts Kosher salt
1/2 ts ground black pepper
1 1/2 ts Onion powder
1 1/2 ts Garlic powder
1/2 ts Ground mustard
1/2 ts Lemon pepper
1 ts Paprika
1/2 ts Dried thyme leaves
1 ts Brown sugar *

* added by UDD

Add ingredients to a small bowl; stir to combine.

Use in your favorite pork roast recipe

NOTES: Used successfully on pork loin, pork butt
and pork chops. UDD

RECIPE FROM: https://thewoodenskillet.com

Uncle Dirty Dave's Kitchen

MMMMM

... Canada consumes more mac & cheese than any other nation in the world.
___ MultiMail/Win v0.52

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Hi Sean,

Ruth Haffly wrote to JIM WELLER <=-

One recipe my mom got from her to be MIL (passed away before my folks
got married) called for 5 cents worth of hartshorn. Mom never made the recipe as she had no idea of what hartshorn is (was?) and how it translated into 1950's and '60's prices.

"Known as Hartshorn or Bakers Ammonia, predecessor to the more modern leavening agents baking soda and baking powder. It is a key
ingredient in a holiday cookie recipe, Springerle. With a strong,
pungent ammonia aroma, it is used when crushed as a smelling salt."

From: https://www.oldtownspices.com/product/bakers-ammonia-hartshorn

OK, good to know that I don't need to be on the look out for it. Don't
know if Mom ever got the actual recipe or just saw it but she never made anything with hartshorn to the best of my knowledge. I'm just as glad
there are modern subs; ammonia is one of the strong smells that I cannot tolerate.

It was probably the savory spices like sage, maybe a bit of pepper,
thyme and probably a ha'penny was the cost. Probably something like a 2 finger or 3 finger pinch, depending on the size of your fingers.

Makes sense to me.

I just finished a book on the wives of Henry VIII so my mind was in the
era where selling by the pinch would have been common. What might be a 2
finger pinch for a lot of folks, I'd have to make a 3 finger pinch.

Title: Chicken Lickin Good Pork Chops
Categories: Meats
Yield: 6 Servings

A quick and easy one, but I think one better left until temps cool off a
bit. I don't want to use the oven too much until fall. (G)

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


... I hit my CTRL key, but I'm STILL not in control

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

Ruth Haffly wrote to Sean Dennis <=-

OK, good to know that I don't need to be on the look out for it. Don't know if Mom ever got the actual recipe or just saw it but she never
made anything with hartshorn to the best of my knowledge. I'm just as
glad there are modern subs; ammonia is one of the strong smells that I cannot tolerate.

About the only thing that blocks that smell is a N95 or N100 mask.

A quick and easy one, but I think one better left until temps cool off
a bit. I don't want to use the oven too much until fall. (G)

I use the oven a lot even in summer. Don't like it but I like to eat...

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

Title: Cream Cheese and Raspberry Coffee Cake
Categories: Breads, And, Coffeecakes
Yield: 12 Servings

1 pk Cream cheese; 8 oz, softened
1 c Sugar
1/2 c Butter
1 3/4 c Flour
2 Eggs
1/4 c Milk
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Vanilla
1/4 ts Salt
1/2 c Raspberry preserves
Powdered sugar

In lg. bowl, beat cream cheese, sugar and butter on med. speed until
fluffy. Add half of the flour, eggs, milk, bkg pwd, bkg soda, vanilla
and salt; beat about 2 minutes or till well-blended. Beat in
remaining flour on low speed till well mixed. Spread evenly into
greased and floured 13x9x2 pan. Spoon preserves in 8 to 10 dollops on
top of batter. Marble with knife. Bake at 350 for 30 - 35 minutes
till toothpick tests clean. Cool slightly on wire rack. Sift pwd
sugar on top.

Recipe by: Don't remember where I got it Posted to MC-Recipe Digest
V1 #676 by "Kathy Rogers" <kathyrogers@earthlink.net> on Jul 17, 1997

MMMMM

-- Sean

... Retirement is the time where there is plenty of it or not enough.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
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Hi Sean,

made anything with hartshorn to the best of my knowledge. I'm just as
glad there are modern subs; ammonia is one of the strong smells that I cannot tolerate.

About the only thing that blocks that smell is a N95 or N100 mask.

Which we don't have any on hand. We keep a box of disposable masks in
the truck and I usually have at least one home made one in my purse but
no N95 or 100s. As far as scents go, I have a hard time going down the
cleaning (laundry soaps, fabric softeners, bathroom cleaners, etc) aisle
in a grocery store. I also avoid garden shops within big box stores,
candle stores and bath/body works stores.

A quick and easy one, but I think one better left until temps cool off
a bit. I don't want to use the oven too much until fall. (G)

I use the oven a lot even in summer. Don't like it but I like to
eat...

We grill a lot or use the microwave and toaster ovens. But, I'll have to
use the big oven this week; Steve stopped at a grocery store on his way
home from the VA today. He picked up some fruit, including a box of strawberries and made a request for strawberry pound cake. Will do. I
made one for a picnic at Shipps a few years ago; I'm pretty sure Dale
put the recipe into MM. It's yummy. (G)

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


... OH NO! Not ANOTHER learning experience!

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

Hello Ruth,

Tuesday July 19 2022 13:25, you wrote to me:

Which we don't have any on hand. We keep a box of disposable masks in
the truck and I usually have at least one home made one in my purse
but no N95 or 100s. As far as scents go, I have a hard time going down
the cleaning (laundry soaps, fabric softeners, bathroom cleaners, etc) aisle in a grocery store. I also avoid garden shops within big box
stores, candle stores and bath/body works stores.

I have to do that also. Strong scents/perfumes lock my lungs up or I go into a coughing fit. I carry an emergency albuterol inhaler thesde days.

We grill a lot or use the microwave and toaster ovens. But, I'll have
to use the big oven this week; Steve stopped at a grocery store on his
way home from the VA today. He picked up some fruit, including a box
of strawberries and made a request for strawberry pound cake. Will do.
I made one for a picnic at Shipps a few years ago; I'm pretty sure
Dale put the recipe into MM. It's yummy. (G)

I'm looking at getting an electric grill eventually. No charcoal or propane grills here due to insurance limitations.

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

Title: Is It a Fruit or Is It A Vegetable Common Sen
Categories: Fruit, Vegetable, Quiz, Test
Yield: 1 Servings

Apple, artichoke, asparagus,
Avocado, string bean, beet,
Broccoli,
Brussels spourts, cabbage,
Carrot, cauliflower, celery,
Corn, cucumber,
Eggplant, grape, lettuce,
Onion, parsnip, pea, peach,
Pear, pepper,
Plum, potato, radish,
Raspberry, squash, tomato,
Watermelon

In the name of sportsmanship, let's consider one more way to look at
fruits and vegetables. "According to L.H. Bailey, a vegetable is in
horticultural usage, an edible herbaceous plant or part thereof that
is commonly used for culinary purposes. In common usage, the fruits
of the tomato, cucumber, squash, etc., are considered as vegetables,
grown with other vegetables in the home garden, although of course
each one is a seed bearing organ and hence, under strict usage of the
language, might be considered a fruit." It is also as popularaly
understodd, any plant cultivated for its edible parts. This loose
definition includes roots (beet and carrot), tubers (potato), stems
(celery), leaves (lettuce), flower buds and heads (cauliflower),
fruits (tomato), and seeds (peas, beans, corn).

Looking back to the list, we can easily slip into familiar habits:
artichoke, asparagus, avocado, bean, beet, broccoli, brussels sprouts,
cabbage, carrot, cauliflower, celery, corn, cucumber, eggplant,
lettuce, onion, parsnip, pea, pepper, potato, radish, squash, and
tomato are vegetables, all the others are fruits.

In other words, if you call it a vegetable, and your neighbour calls
it a vegetable, and your local grocer calls it a vegetable, then it
must be a vegetable. You like the sound of this? Fine with us. And,
deep in our hearts, we suspect that's the best way to play, according
to Hoyle.

Origin: The Old Farmer's Almanac, Canadian Edition, 1996. Shared by:
Sharon Stevens, Nov/95. Submitted By COOK4U@VIVANET.COM On WED, 29
NOV 1995 114258 GMT

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

MMMMM

-- Sean

... Cole's Law: thinly sliced cabbage.
--- GoldED/2 3.0.1
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)

On 07-19-22 13:25, Ruth Haffly <=-
spoke to Sean Dennis about measurements <=-

We grill a lot or use the microwave and toaster ovens. But, I'll have
to use the big oven this week; Steve stopped at a grocery store on his
way home from the VA today. He picked up some fruit, including a box of strawberries and made a request for strawberry pound cake. Will do. I
made one for a picnic at Shipps a few years ago; I'm pretty sure Dale
put the recipe into MM. It's yummy. (G)

If I did put it into MM, I could not find it just now. Looking for
title of "strawberry pound".


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Scallop Pineapple (Norma)
Categories: Dessert, Side dish, Easy
Yield: 6 Servings

1/2 c Butter
1 c Sugar
3 lg Eggs
1/2 ts Salt
1 ts Vanilla
1/2 c Milk
20 oz Can Crushed Pinneapple
-drained
4 c Bread cubes (4 slices)
2 tb Butter for topping

NOTE: Use white bread,leave crusts on. Make cubes about thumb nail
size.

Cream butter, sugar, eggs, salt vanilla and Milk - mixing well after
each addition.

Stir in Pineapple and bread cubes.

Pour into 7 x 11 flat casserole dish and dot top with additional
butter.

Bake in preheated 375 degree oven for 45 minutes.

Doubles nicely - use 13 x 9 pan. Baking time may be a bit longer.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 00:48:59, 21 Jul 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Sean Dennis wrote to Ruth Haffly <=-

Which we don't have any on hand. We keep a box of disposable masks in
the truck and I usually have at least one home made one in my purse
but no N95 or 100s. As far as scents go, I have a hard time going down
the cleaning (laundry soaps, fabric softeners, bathroom cleaners, etc) aisle in a grocery store. I also avoid garden shops within big box
stores, candle stores and bath/body works stores.

I have to do that also. Strong scents/perfumes lock my
lungs up or I go into a coughing fit. I carry an emergency
albuterol inhaler thesde days.

My croaker calls that my "rescue" inhaler. It's a supplement to the
twice daily Advair inhalation.

Some years ago we had a toots (female but not, by any means, a "lady")
who complained about the smell in the delivery trucks. One fine late
fall day I got in my delivery truck and found ir festooned with hanging
air fresheners, vent mounted air fresheners, scent canisters under the
seats, etc. to the point where it made my eyes tear up.

So, one one of my runs after I had binned all the stinkums I could find
I nipped into a syupormarkup and bought a small wedge of limburger. As
I was ending my shift and just before I ceded the vehicle to her I took
the wrapper off the cheese and placed it under the seat in fromt of the
heater vent.

Next morning my manager said "I'll never be able to prove it was you.
But, don't do that again." Delivered with a big S.E.G. End of problem.

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

Title: Limburger Mac & Cheese
Categories: Pasta, Cheese, Vegetables, Dairy
Yield: 3 Servings

8 oz Macaroni
4 tb Butter; divided
1/4 c Flour
2 c Milk; warmed
8 oz Block Limburger cheese; in
- large cubes
1 tb Oil
1/2 lg Red onion; diced
1 tb Deli mustard
1 ts Kosher salt
Fresh ground black pepper
1/4 c Grated Parmesan cheese
3 sl Stale rye bread; crumbled,
- buttered

Preheat oven to 350+|F/175+|C.

Place crumbled stale rye bread in a pan with 1 tbsp of
butter and cook over medium heat until lightly toasted.
Remove breadcrumbs from heat and set aside.

Place oil in a pan and add onions, saut++ing until onions
are translucent and slightly charred. Remove from heat
and set aside.

Bring water to boil and add macaroni, cooking it two
minutes fewer than the package instructions (it will
finish cooking in the oven). Remove from heat and set
aside.

In separate saucepan melt 3 tbsp butter on medium heat and
gradually add flour, cooking until a smooth light blond
(about 6 minutes), stirring continually. Gradually add
warmed milk and stir smooth.

Once sauce is smooth and thickened place the heat on low;
stir in cheese cubes, mustard, onions, salt and pepper.
Combine with macaroni and then place in a 7" X 11" baking
dish. Top the dish with breadcrumbs and Parmesan cheese
and bake for 30 minutes.

This will yield a dish that would make your German Great
Grandmother slap your face and exclaim, "Wunderbar!" We
live in Wisconsin after all, the home of the only American
cheese factory that even produces Limburger, embrace it!
Truly I tell you, it is the closest we will ever come on
earth to smelling the feet of God.

From: http://www.foxvalleyfoodie.com

Uncle Dirty Dave's Kitchen

MMMMM

... The turkey was overcooked; we have a choice of dark meat or very dark meat ___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)

Hi Sean,

Which we don't have any on hand. We keep a box of disposable masks in
the truck and I usually have at least one home made one in my purse
but no N95 or 100s. As far as scents go, I have a hard time going down
the cleaning (laundry soaps, fabric softeners, bathroom cleaners, etc) aisle in a grocery store. I also avoid garden shops within big box
stores, candle stores and bath/body works stores.

I have to do that also. Strong scents/perfumes lock my lungs up or I
go into a coughing fit. I carry an emergency albuterol inhaler thesde days.

I've carried albuterol with me for the past 30+ years; it's my "American Express". (G) Made the mistake of not having it on me once when we were
in Berlin; I'd made arraingements with our younger daughter to meet me
at the PX after she got out of school. We were in the shoe section; I
think something in the tissue paper in the shoe box set me off for
probably 15, maybe 20 minutes before it settled down. After that I
started carrying an inhaler with me every time I went out--and still do.

We grill a lot or use the microwave and toaster ovens. But, I'll have
to use the big oven this week; Steve stopped at a grocery store on his
way home from the VA today. He picked up some fruit, including a box
of strawberries and made a request for strawberry pound cake. Will do.
I made one for a picnic at Shipps a few years ago; I'm pretty sure
Dale put the recipe into MM. It's yummy. (G)

I'm looking at getting an electric grill eventually. No charcoal or propane grills here due to insurance limitations.

The electric grill is better than no grill. We have no restrictions and
have several grills. The little table top size gas grill gets used a lot
as it's so convenient to set up, grill, then tear down.

Title: Is It a Fruit or Is It A Vegetable Common Sen
Categories: Fruit, Vegetable, Quiz, Test
Yield: 1 Servings

Apple, artichoke, asparagus,
Avocado, string bean, beet,
Broccoli,
Brussels spourts, cabbage,
Carrot, cauliflower, celery,
Corn, cucumber,
Eggplant, grape, lettuce,
Onion, parsnip, pea, peach,
Pear, pepper,
Plum, potato, radish,
Raspberry, squash, tomato,
Watermelon

Origin: The Old Farmer's Almanac, Canadian Edition, 1996. Shared by:
Sharon Stevens, Nov/95. Submitted By COOK4U@VIVANET.COM On WED, 29
NOV 1995 114258 GMT

Interesting, how we, out of habit (long term indoctrination?) call some
fruits vegetables. It'll probably never change most people but there
will be some who will start using the correct terminology.

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


... OH NO! Not ANOTHER learning experience!

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

Hi Dale,

We grill a lot or use the microwave and toaster ovens. But, I'll have
to use the big oven this week; Steve stopped at a grocery store on his
way home from the VA today. He picked up some fruit, including a box of strawberries and made a request for strawberry pound cake. Will do. I
made one for a picnic at Shipps a few years ago; I'm pretty sure Dale
put the recipe into MM. It's yummy. (G)

If I did put it into MM, I could not find it just now. Looking for
title of "strawberry pound".

If it helps the search, I baked it in your 10" cast iron fry pan. We
were in Lowe's (hardware), ready to check out and saw the cover of a
cast iron cook book (magazine) with the cake featured on the front
cover. It looked so good we bought the book, have made the pound cake
several times since. I'm thinking of trying it with blueberries or
peaches; it would probably be just as good.

Title: Scallop Pineapple (Norma)
Categories: Dessert, Side dish, Easy
Yield: 6 Servings

1/2 c Butter
1 c Sugar
3 lg Eggs
1/2 ts Salt
1 ts Vanilla
1/2 c Milk
20 oz Can Crushed Pinneapple
-drained
4 c Bread cubes (4 slices)
2 tb Butter for topping

NOTE: Use white bread,leave crusts on. Make cubes about thumb nail
size.

I'd still use whole wheat. (G)


---
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)

Dave Drum wrote to Sean Dennis <=-

My croaker calls that my "rescue" inhaler. It's a supplement to the
twice daily Advair inhalation.

Some good news: I saw my allergist today which took me off of all inhalers
but the albuterol since my nasty cough disappeared after my stents were put
in. I have to talk to my cardiologist this month to get his approval and
see if I can be put on medication that is not a beta blocker but I may, in December, start up my allergy shots again. I had them 41 years ago and
until recently, they did a wonderful job of keeping nearly all of my
allergies at bay. My allergist just wants to make sure my heart can handle
the stress of immunotherapy like that.

Some years ago we had a toots (female but not, by any means, a "lady")
who complained about the smell in the delivery trucks. One fine late
fall day I got in my delivery truck and found ir festooned with hanging air fresheners, vent mounted air fresheners, scent canisters under the seats, etc. to the point where it made my eyes tear up.

Definitely not a "lady" as a lady wouldn't do that.

So, one one of my runs after I had binned all the stinkums I could find
I nipped into a syupormarkup and bought a small wedge of limburger. As
I was ending my shift and just before I ceded the vehicle to her I took the wrapper off the cheese and placed it under the seat in fromt of the heater vent.

That reminds me of someone who had a grudge with someone else in my (field artillery) battery in the Army who smeared fresh dog doo all over the other person's HMMMV exhaust manifold.

Next morning my manager said "I'll never be able to prove it was you.
But, don't do that again." Delivered with a big S.E.G. End of problem.

I was interviewed by various superior officers and NCOs but I never gave up
my secret. I just acted stupid--something that is in large supply in the
Army evidently--and the real perp got an honorable discharge a few years
later, heh.

Another "smoking" recipe:

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

Title: Cyclone Chili
Categories: Tex-mex, Chili
Yield: 6 Servings

1/3 c Lard
4 lb Beef chuck, cut into 1/2 inc
1 Large onion, chopped
3 Cl Garlic, finely chopped
1 c Drained canned nopalitos (ca
Green pepper strips
12 Canned (or fresh) serrano pe
Chopped, or 12 tiney green h
Seeded and chopped
2 10-ounce cans mexican green
Cut-up, fresh tomatillos* (a
1 6-ounce can tomato paste
1 1/2 c Beef stock or canned beef br
1/3 c Chopped fresh coriander or 1
Ground coriander
5 ts Crushed cumin seeds or groun
1 1/2 ts Salt
1/2 ts Ground black pepper

Fat grams per serving: Approx. Cook Time: 3A< hr Heat
lard in large heavy kettle; add meat, about 1 pound at a time,
removing after each pound is browned. After all four pounds are
browned, put onions and garlic in kettle and cook until soft. Return
all beef to kettle. Rinse cactus pieces in cold water; drain and add
to beef. Also add peppers, green tomatoes, tomato paste, beef stock,
coriander, cumin, salt and pepper. Cover and simmer about 2 1/2
hours. Makes about 2 1/2 quarts. * If using fresh tomatillos,
increase beef stock or broth to 3 cups. When a blue norther was
howlin' across the plains, a plate of Cyclone Chili tasted mighty
fine to a cowboy. Green tomatoees and pieces of cactus, thrown in
with the beef and peppers, sure helped chase away the cold. from
"Famous Chili Recipes From Marlboro Country"

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

MMMMM

-- Sean
... A few puns make me numb but math puns make me number.
___ MultiMail/Linux v0.52

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)

Ruth Haffly wrote to Sean Dennis <=-

I've carried albuterol with me for the past 30+ years; it's my
"American Express". (G) Made the mistake of not having it on me once
when we were in Berlin; I'd made arraingements with our younger
daughter to meet me at the PX after she got out of school. We were in
the shoe section; I think something in the tissue paper in the shoe box set me off for probably 15, maybe 20 minutes before it settled down.
After that I started carrying an inhaler with me every time I went out--and still do.

For me, it's my severe allergies that cause me to literally "lock up":
ragweed is a great example. Another one that is much less common for me but still dangerous is mulberry trees in bloom. Grass is more of a skin
reaction but freshly-mowed grass or hay will lock up my lungs like a sucker punch to the diaphragm (and yes, I -do- know what that feels like).

The electric grill is better than no grill. We have no restrictions and have several grills. The little table top size gas grill gets used a
lot as it's so convenient to set up, grill, then tear down.

The once UDD mentioned a short while back from Amazon looks rather nice and
I'd not mind having it hiding in a cupboard. The winters here are mild
enough to where I could "grill" outside without issue.

Interesting, how we, out of habit (long term indoctrination?) call some fruits vegetables. It'll probably never change most people but there
will be some who will start using the correct terminology.

One of my favorite saying is "Knowledge is knowing that a tomato is a fruit; wisdom is knowing not to add tomato to a fruit salad". I'm quantifying that with the varying ways that "fruit" is defined (for those that don't know: https://tinyurl.com/2ttfehkw [sciencealert.com).

This looks good:

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

Title: Grilled Chili Rellenos with Shrimp/low Fat
Categories: Barbecue, Shrimp, Main dish, Tex-mex
Yield: 4 Servings

Tomato salsa:
1 lg Tomato -- coarse chop
1/4 c Onions -- chopped
1 1/2 tb Jalapenos -- * see note
1 tb Cilantro -- chopped
1 tb White wine vinegar
1 Garlic clove -- minced
Rellenos:
8 Chilies -- * see note
1 lb Shrimp -- cooked/small
1/4 c Green onions -- thin slice
Sour cream

Recipe by: Jo Merrill * for jalapenos in the salsa, use fresh or
canned, seeded and finely chopped. Or use drained, seeded chipotle
chiles in adobo sauce. * Use 8-12 large fresh mild green chiles such
as Anaheim--6 or so inches long. or 8-12 fresh poblano chiles--3 to 5
inches long. Salsa: in a bowl stir together the ingredients and
refrigerate for at least 2 hours or overnight.

Using a barbecue with a lid, place chiles on lightly greased grill 4-6
inches above a solid bed of hot coals. Cook, uncovered, without
turning, until chiles are blistered and slightly charred on one side.
(2 or 3 minutes) Remove and peel off any blistered skin that will
come off easily. Slit each chili lengthwise down cooked side. Scrape
out seeds but leave chiles whole. In a bowl, mix shrimp and onions;
fill chiles with this mixture. Place chilies, slit side up, on grill
4-6 inches above a solid bed of coals. Cover barbecue and adjust
vents as needed to maintain an even heat. Cook until shrimp mixture
is hot to the touch (5-7 minutes). Serve chilies with salsa and sour
cream. 4 main dish servings. Recipe from The Sunset All-Time Favorite
Recipes book.

Recipe By :

From: Date:

File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

MMMMM

-- Sean

... I pulled a muscle digging for gold. Just a miner injury.
___ MultiMail/Linux v0.52

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)

Sean Dennis wrote to Dave Drum <=-

My croaker calls that my "rescue" inhaler. It's a supplement to the
twice daily Advair inhalation.

Some good news: I saw my allergist today which took me off of all
inhalers but the albuterol since my nasty cough disappeared after my stents were put in. I have to talk to my cardiologist this month to
get his approval and see if I can be put on medication that is not a
beta blocker but I may, in December, start up my allergy shots again.
I had them 41 years ago and until recently, they did a wonderful job of keeping nearly all of my allergies at bay. My allergist just wants to make sure my heart can handle the stress of immunotherapy like that.

I am very fortunate in that I have only two allergies - bananananas and
wacky weed. And a very mild (some sneezing) one to tree pollen.

Some years ago we had a toots (female but not, by any means, a "lady")
who complained about the smell in the delivery trucks. One fine late
fall day I got in my delivery truck and found ir festooned with hanging air fresheners, vent mounted air fresheners, scent canisters under the seats, etc. to the point where it made my eyes tear up.

Definitely not a "lady" as a lady wouldn't do that.

So, one one of my runs after I had binned all the stinkums I could find
I nipped into a syupormarkup and bought a small wedge of limburger. As
I was ending my shift and just before I ceded the vehicle to her I took the wrapper off the cheese and placed it under the seat in fromt of the heater vent.

That reminds me of someone who had a grudge with someone else in my
(field artillery) battery in the Army who smeared fresh dog doo all
over the other person's HMMMV exhaust manifold.

Too bad you didn't have some cat scat - that would have been even more effective at showing displeasure.

Next morning my manager said "I'll never be able to prove it was you.
But, don't do that again." Delivered with a big S.E.G. End of problem.

I was interviewed by various superior officers and NCOs but I never
gave up my secret. I just acted stupid--something that is in large
supply in the Army evidently--and the real perp got an honorable
discharge a few years later, heh.

Blank looks have always been a speciality here. Like Sgt. Schultz from
Hogan's Heroes "I know nothing". Bv)=

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

Title: Chunky Cat Barf
Categories: Five, Squash, Cheese
Yield: 6 Servings

1 lg Spaghetti Squash
8 oz Cottage Cheese
16 oz Mozzarella; grated
8 oz Parmesan; grated
1 qt Spaghetti sauce w/peppers

Cook squash. Fork out insides into a giant cassarole
dish. Add cottage cheese, half of the mozzarella and
Parmesan, and marinara sauce. Mix it until it looks
like its name.

Top with remaining cheese. Bake @ 350ºF/175ºC for 45
minutes.

Note: You could substitute spaghetti noodles for the
squash.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Chicken Tikka Masala is a British, not Indian dish.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dave Drum wrote to Sean Dennis <=-

I am very fortunate in that I have only two allergies - bananananas and wacky weed. And a very mild (some sneezing) one to tree pollen.

I was tested in April for 77 different allergies. I was not allergic to
cats, dogs, and dust mites (?) but everything else really flared up.

Blank looks have always been a speciality here. Like Sgt. Schultz from Hogan's Heroes "I know nothing". Bv)=

Yeah, dumb looks are still free.

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

Title: Tofu Scramble Seasoning
Categories: Seasonings, Tofu, Breakfast, Seandennis
Yield: 2 Servings

1 T Olive oil
1 16 oz. block firm tofu
2 T Nutritional yeast
1/2 t Salt (or more to taste)
1/4 t Turmeric
1/4 t Garlic powder
2 T Non-dairy milk, unsweetened
- and unflavored

Heat the olive oil in a pan over medium heat. Mash the block of tofu
right in the pan with a potato masher or a fork. You can also
crumble it into the pan with your hands. Cook, stirring frequently,
for 3-4 minutes until the water from the tofu is mostly gone.

Now add the nutritional yeast, salt, tumeric, and garlic powder.
Cook and stir constantly for about 5 minutes.

Pour the non-dairy milk into the pan and stir to mix. Serve
immediately with sliced avocado, hot sauce, parsley, steamed kale,
toast, or any other breakfast item.

From https://www.noracooks.com/tofu-scramble/

Converted to MM format by Sean Dennis (1:18/200) for the Fidonet
COOKING echo.

MMMMM

-- Sean

... I told my carpenter not to carpet my steps. He gave me a blank stair.
___ MultiMail/Linux v0.52

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)

Hi Sean,

I've carried albuterol with me for the past 30+ years; it's my
"American Express". (G) Made the mistake of not having it on me once
when we were in Berlin;
After that I started carrying an inhaler with me every time I went out--and still do.

For me, it's my severe allergies that cause me to literally "lock up": ragweed is a great example. Another one that is much less common for
me but still dangerous is mulberry trees in bloom. Grass is more of a

My brothers used to get set off with ragweed every summer but it was
more sneezing, watery eyes type reaction. I think they both outgrew it
but don't know for sure.

skin
reaction but freshly-mowed grass or hay will lock up my lungs like a sucker punch to the diaphragm (and yes, I -do- know what that feels
like).

Not so much fun. It doesn't show on skin tests but animal (dog & cat the
most common) dander sets me off. I kept it somewhat controlled when we
had critters but am doing better without them. We get our "fuzz therapy"
from various neighbor's pets. (G)

The electric grill is better than no grill. We have no restrictions and have several grills. The little table top size gas grill gets used a
lot as it's so convenient to set up, grill, then tear down.

The once UDD mentioned a short while back from Amazon looks rather
nice and I'd not mind having it hiding in a cupboard. The winters
here are mild enough to where I could "grill" outside without issue.

We grill most of the year too.

Interesting, how we, out of habit (long term indoctrination?) call some fruits vegetables. It'll probably never change most people but there
will be some who will start using the correct terminology.

One of my favorite saying is "Knowledge is knowing that a tomato is a fruit; wisdom is knowing not to add tomato to a fruit salad". I'm quantifying that with the varying ways that "fruit" is defined (for
those that don't know: https://tinyurl.com/2ttfehkw
[sciencealert.com).

Sounds good to me. Saw in your post to the other Ruth H. that you're off antibiotics--good. I've been on them 4 times (other than a couple 3 day
bursts for dental cleanings, required with the artificial knee) since
early February. Got a 5 day Z pack in VT but had to get a 10 day course
once we got home a couple weeks later. I'm good now, just trying to
avoid the need for them again.

This looks good:

Title: Grilled Chili Rellenos with Shrimp/low Fat
Categories: Barbecue, Shrimp, Main dish, Tex-mex
Yield: 4 Servings

Take out the cilantro and it's a "go' here. Last night Steve took me to
our favorite seafood place in Raleigh for a one day after my birthday
dinner. I had a seafood chowder for starters--very thick, loaded with
seafood and a good bacony side note. Entree was shrimp and
grits--presentation was in a bowl with a scoop of grits on the side, not
very pretty but the taste was good. Coould have used some more shrimp;
I only had 5. Steve started with a red pepper bisque, again very good.
His entree was shrimp scampi--said it was lacking in lemon and garlic
but he had 6 shrimp. His came with a couple of pieces of garlic bread,
(mine could have used some) said it also had black pepper on it. We will
be back, however, the food is good.


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


... OH NO! Not ANOTHER learning experience!

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

Ruth Haffly wrote to Sean Dennis <=-

My brothers used to get set off with ragweed every summer but it was
more sneezing, watery eyes type reaction. I think they both outgrew it
but don't know for sure.

Something set me off in church and even with my albuterol inhaler and
cough drops it was difficult.

Not so much fun. It doesn't show on skin tests but animal (dog & cat
the most common) dander sets me off. I kept it somewhat controlled when
we had critters but am doing better without them. We get our "fuzz therapy" from various neighbor's pets. (G)

There is now a medication you can give a dog or a cat that will cause it
to produce less dander and supposedly makes it easier on those with
dander allergies. When I had Felix, if I had someone coming over that
had cat allergies, I'd meet them outside so they'd not have to suffer.

Sounds good to me. Saw in your post to the other Ruth H. that you're
off antibiotics--good. I've been on them 4 times (other than a couple 3 day bursts for dental cleanings, required with the artificial knee)
since early February. Got a 5 day Z pack in VT but had to get a 10 day course once we got home a couple weeks later. I'm good now, just trying
to avoid the need for them again.

Oh, I am on minocycline for the next three months. No sun, of course.
The timing is terrible for taking pills and I have yet to take a dose.
In about an hour, I'll finally take one. The rest of my medical team
doesn't understand why the infectious disease doctor keeps shoving
antibiotics in me since my cultures are showing up negative. He's
destroyed my gut flora though even with taking probiotics.

Take out the cilantro and it's a "go' here. Last night Steve took me to our favorite seafood place in Raleigh for a one day after my birthday dinner. I had a seafood chowder for starters--very thick, loaded with seafood and a good bacony side note. Entree was shrimp and grits--presentation was in a bowl with a scoop of grits on the side,
not very pretty but the taste was good. Coould have used some more
shrimp; I only had 5. Steve started with a red pepper bisque, again
very good. His entree was shrimp scampi--said it was lacking in lemon
and garlic but he had 6 shrimp. His came with a couple of pieces of
garlic bread, (mine could have used some) said it also had black pepper
on it. We will be back, however, the food is good.

That does sound good. I like cilantro; I seem to be in a minority with
my friends and family in that respect.

A recipe for chicken scampi I MM'd quite a while back:

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

Title: Chicken Scampi
Categories: Main dish, Chicken, Seandennis
Yield: 4 Servings

4 Boneless, skinless chicken
--breasts
1/2 t Salt
1/8 t White pepper
1/3 c Butter
1 Onion, chopped
4 Cloves garlic, minced
2 T Lemon juice
1/2 t Lemon peel
2 T Chopped fresh parsley or
--basil

Prep time : 10 minutes
Cook time : 10 minutes
Total time: 20 minutes

Sprinkle chicken with salt and pepper and cut into strips; set aside.

In large skillet, melt butter over low heat. Add onion and garlic;
cook until tender, about 5-7 minutes. Add chicken and increase heat
to medium.

Cook and stir until chicken is cooked through, about 4-6 minutes.
Stir in lemon juice, lemon peel, and parsley and serve immediately
over hot cooked rice or a rice pilaf.

From:
http://busycooks.about.com/od/chickenbreastrecipes/r/chickenscampi.htm

MM'd by Sean Dennis on 25 October 2014.

MMMMM

-- Sean

... Programming Department: mistakes made while you wait.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)

Hi Sean,

My brothers used to get set off with ragweed every summer but it was
more sneezing, watery eyes type reaction. I think they both outgrew it

Something set me off in church and even with my albuterol inhaler and cough drops it was difficult.

I know the feeling, I've had it happen more than I'd like to think
about. Worse times the past few months have been at night so I keep the albuterol on the nightstand by my bed.

Not so much fun. It doesn't show on skin tests but animal (dog & cat
the most common) dander sets me off. I kept it somewhat controlled when
we had critters but am doing better without them. We get our "fuzz therapy" from various neighbor's pets. (G)

There is now a medication you can give a dog or a cat that will cause
it to produce less dander and supposedly makes it easier on those with

Much as I would like a cat or dog (or both), with our "get up and go"
lifestyle a pet wouldn't work out.

dander allergies. When I had Felix, if I had someone coming over that
had cat allergies, I'd meet them outside so they'd not have to suffer.

I can keep it somewhat under control but a lot of it now is based on
short term exposure. Also, if a cat is bathed (yes, I've a friend that
did that regularly to her cats), I can be around that cat (or cats)
longer than an unbathed one.

Sounds good to me. Saw in your post to the other Ruth H. that you're
off antibiotics--good. I've been on them 4 times (other than a couple 3 day bursts for dental cleanings, required with the artificial knee)
since early February. Got a 5 day Z pack in VT but had to get a 10 day course once we got home a couple weeks later. I'm good now, just trying
to avoid the need for them again.

Oh, I am on minocycline for the next three months. No sun, of course.
The timing is terrible for taking pills and I have yet to take a dose.
In about an hour, I'll finally take one. The rest of my medical team doesn't understand why the infectious disease doctor keeps shoving antibiotics in me since my cultures are showing up negative. He's destroyed my gut flora though even with taking probiotics.

Doesn't sound like fun; he needs to co-ordinate better with the rest of
your team. Have you tried eating yogurt with active culture? That may
help you some; worth a try anyways.

Take out the cilantro and it's a "go' here. Last night Steve took me to our favorite seafood place in Raleigh for a one day after my birthday dinner. I had a seafood chowder for starters--very thick, loaded with seafood and a good bacony side note. Entree was shrimp and grits--presentation was in a bowl with a scoop of grits on the side,
not very pretty but the taste was good. Coould have used some more
shrimp; I only had 5. Steve started with a red pepper bisque, again
very good. His entree was shrimp scampi--said it was lacking in lemon
and garlic but he had 6 shrimp. His came with a couple of pieces of
garlic bread, (mine could have used some) said it also had black pepper
on it. We will be back, however, the food is good.

That does sound good. I like cilantro; I seem to be in a minority
with my friends and family in that respect.

I can take it up to a point but that point seems to be closer and closer
to "not at all" the more I have it.

A recipe for chicken scampi I MM'd quite a while back:

Title: Chicken Scampi
Categories: Main dish, Chicken, Seandennis
Yield: 4 Servings

Interesting; I'll have to try something on that sort when we want scampi
but don't have any shrimp in the freezer.

---
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)

Hello, Ruth!

Replying to a message of Ruth Haffly to Sean Dennis:

I know the feeling, I've had it happen more than I'd like to think
about. Worse times the past few months have been at night so I keep
the albuterol on the nightstand by my bed.

I'm doing that as well as having cough drops by my bed.

Doesn't sound like fun; he needs to co-ordinate better with the rest
of your team. Have you tried eating yogurt with active culture? That
may help you some; worth a try anyways.

On a second antibiotic and yes, lots of yogurt. Not helping a lot.

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

Title: Crockpot Italian Vegetable Soup
Categories: Italian, Soups/stews, Crock pot
Yield: 4 Servings

1 cn Corn
1 cn Italian zucchini squash
1 (16 oz.) can tomatoes
1 (8 oz.) can tomato sauce
Diced
lb Hamburger
2 tb Oregano leaves
Pinch basil leaves
Couple shakes garlic salt
3 Bay
Potatoes
Leaves

Brown hamburger. Drain well. Add all ingredients in crock pot. Cook
on low 6- 8 hours. Recipe doubles nicely for family serving. Recipe
By :

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

MMMMM

--Sean

--- FleetStreet 1.27.1
* Origin: Outpost BBS Local Console * bbs.outpostbbs.net:10123 (1:18/200)

Hi Sean,

I know the feeling, I've had it happen more than I'd like to think
about. Worse times the past few months have been at night so I keep
the albuterol on the nightstand by my bed.

I'm doing that as well as having cough drops by my bed.

Mine are in the bathroom that's part of the master bedroom "suite". Not
that far away. I've been using an all natural one, Larabee's brand. They
taste good. (G)

Doesn't sound like fun; he needs to co-ordinate better with the rest
of your team. Have you tried eating yogurt with active culture? That
may help you some; worth a try anyways.

On a second antibiotic and yes, lots of yogurt. Not helping a lot.

Not a good time then. I had a bit of a side reaction to the second round
of antibiotics but it only lasted a day or so. It was listed as as a
common side effect, nothing to be concerned about for the relativly
short duration. Had it gone on longer, I would have been concerned but
it didn't. As far as yogurt goes, it's a staple in our fridge. We've
been buying the Wegman's brand when home, Oikos Triple Zero when
travelling. They're very similar in taste but Wegman's has more of a
variety in flavors.

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


... Get shopping while the gettin' is good!!!

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

Ruth Haffly wrote to Sean Dennis <=-

Not a good time then. I had a bit of a side reaction to the second
round of antibiotics but it only lasted a day or so. It was listed as
as a common side effect, nothing to be concerned about for the
relativly short duration. Had it gone on longer, I would have been concerned but it didn't. As far as yogurt goes, it's a staple in our fridge. We've been buying the Wegman's brand when home, Oikos Triple
Zero when travelling. They're very similar in taste but Wegman's has
more of a variety in flavors.

I'm on a two-week course of Augmentin and three months of
minocycline. The Augmentin causes tummy trouble but the minocycline
will cause me to burn alive if I am out in the sun too much. Not
fun.

Found a peanut butter cookie recipe consisting of 1 cup of peanut
butter, 1 cup of sugar, and 1 egg. Going to try it soon.

-- Sean


... Okay, who put a "stop payment" on my reality check?
___ MultiMail/Win v0.52

--- Maximus/2 3.01
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Sean Dennis wrote to Ruth Haffly <=-

Ruth Haffly wrote to Sean Dennis <=-

Not a good time then. I had a bit of a side reaction to the second
round of antibiotics but it only lasted a day or so. It was listed as
as a common side effect, nothing to be concerned about for the
relativly short duration. Had it gone on longer, I would have been concerned but it didn't. As far as yogurt goes, it's a staple in our fridge. We've been buying the Wegman's brand when home, Oikos Triple
Zero when travelling. They're very similar in taste but Wegman's has
more of a variety in flavors.

I'm on a two-week course of Augmentin and three months of
minocycline. The Augmentin causes tummy trouble but the minocycline
will cause me to burn alive if I am out in the sun too much. Not
fun.

When I get hit with longish courses of antibiotics I seem to always get
the antibiotic diarrhea and have to eats lots of live culture yoghurt
as well as hit the Koapectate jug.

Found a peanut butter cookie recipe consisting of 1 cup of peanut
butter, 1 cup of sugar, and 1 egg. Going to try it soon.

At firdst glance that seemed counter-intuitive. So, I scuuried off to
my Bing search engine where I found this ..... which is counter-intuitive
as well, seeing that it comes from a famous company that makes its living selling flour. Bv)=

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

Title: Flourless Peanut Butter Chocolate Chip Cookies
Categories: Cookies, Nuts, Desserts, Chocolate
Yield: 18 cookies

1 c (270g) peanut butter; smooth
- or crunchy
3/4 c (161g) brown sugar; light or
- dark, packed
1/2 ts Baking soda
pn Salt
1 lg Egg
1 ts Vanilla extract
1/2 c (85g) chocolate chips

Set your oven @ 350ºF/175ºC.

Beat the peanut butter, sugar, baking soda, and salt
at medium speed of your mixer, until well-blended.

Add the egg and vanilla, and blend on low-medium speed
until incorporated.

Stir in the chocolate chips.

Scoop the dough by the tablespoonful onto a parchment-
lined baking sheet (a tablespoon cookie scoop is best
for this job) and push the top of the dough to flatten
just slightly.

Bake the cookies for 8 to 10 minutes. Remove them from
the oven, and cool right on the pan. The tops should be
slightly crinkled and you will want to pull them BEFORE
they begin to brown on the edges.

Yield: 18 cookies

NOTE: This recipe doesn't work as well with natural
peanut butter as with standard store-bought. The result,
when tested, was a drier, more crumbly cookie.

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

Uncle Dirty Dave's Archives

MMMMM

... A stoic brings the baby; a cynic is where you wash it.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dave Drum wrote to Sean Dennis <=-

When I get hit with longish courses of antibiotics I seem to always get the antibiotic diarrhea and have to eats lots of live culture yoghurt
as well as hit the Koapectate jug.

Yep, that's me except I use Immodium. Going to try to get some strong probiotics soon to help.

At firdst glance that seemed counter-intuitive. So, I scuuried off to
my Bing search engine where I found this ..... which is
counter-intuitive as well, seeing that it comes from a famous company
that makes its living selling flour. Bv)=

Gotta play to your enemies, right?

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

Title: Cheddar Chili Cheesecake
Categories: Entertain, Appetizers, Cheese
Yield: 12 servings

1 1/2 tb Butter (for pan)
1/4 c Fine breadcrumbs, toasted
1/4 c Finely grated ched. cheese
6 oz Thinly sliced ham
1 1/2 lb Cream cheese, room temp.
3/4 lb Sharp cheddar, grated
1 c Cottage cheese
3/4 c Chopped green onion
4 Eggs
3 tb Jalapeno pepper*
2 tb Milk
1 Garlic clove, halved

*seeded and finely chopped Preheat oven to 325. Butter 9" springform
pan. Mix breadcrumbs and 1/4 cup cheddar. Sprinkle mixture into pan,
turning to coat. Refrigerate. Dice about half of ham; reserve
remaining slices. Mix diced ham with remaining ingredients in blender
or processor until smooth. Pour slightly more than half of filling
into prepared pan. Top with reserved ham slices in even layer. Cover
with remaining filling. Set pan on baking sheet. Bake 1 1/4 hours.
Turn oven off and cool cheesecake about 1 hour with door ajar.
Transfer cheesecake to rack. Remove sides of pan. Cool to room
temperature before serving. (Bon Appetit, July 1983)

MMMMM

-- Sean

... Don't hit me, Mr. Moderator...I'll go back on topic...I swear!
___ MultiMail/Linux v0.52

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Sean Dennis wrote to Dave Drum <=-

When I get hit with longish courses of antibiotics I seem to always get the antibiotic diarrhea and have to eats lots of live culture yoghurt
as well as hit the Koapectate jug.

Yep, that's me except I use Immodium. Going to try to get some strong probiotics soon to help.

At firdst glance that seemed counter-intuitive. So, I scuuried off to
my Bing search engine where I found this ..... which is
counter-intuitive as well, seeing that it comes from a famous company
that makes its living selling flour. Bv)=

Gotta play to your enemies, right?

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

Title: Cheddar Chili Cheesecake
Categories: Entertain, Appetizers, Cheese
Yield: 12 servings

temperature before serving. (Bon Appetit, July 1983)

MMMMM

I was going to save that recipe - but I decided I'd go to the Epicurious
web site and grab it there. Hmmmmmmm ... no luck. I parsed through all
of their cheesecake recipes and didn't find anything even close. So I
searched the web on the title and found it at https://recipes.fandom.com

Here's another savoury cheesecake - from Bon Ap. - that I had in my
voluminous files.

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

Title: Roquefort Cheesecake
Categories: Cheese, Desserts, Pork, Dairy, Vegetables
Yield: 12 Servings

1 1/2 tb Butter; for pan
1/2 c Breadcrumbs; toasted
1/4 c Fresh grated Parmesan
1/2 lb Sliced bacon
1 md Onion; minced
1 3/4 lb Cream cheese; room temp.
1/2 lb Roquefort cheese
4 lg Eggs
1/3 c Whipping cream
1/2 ts Salt
2 (to 3)drops hot pepper sauce

Set oven to 325+|F/165+|C.

Butter 9" springform pan. Mix breadcrumbs and Parmesan.
Sprinkle mixture in pan, turning to coat. Refrigerate.

Fry bacon in heavy medium skillet until crisp. Remove
from pan using tongs and drain on paper towel. Pour off
all but about 1 T bacon fat from skillet. Add onion.
Cover and cook over low heat until translucent, stirring
occasionally, about 10 minutes.

Crumble bacon. Mix cream cheese and Roquefort in blender
or processor until smooth. Add eggs, cream, salt and
pepper sauce and process until smooth. Blend in bacon and
onion; filling should retain some texture.

Pour into prepared pan. Set pan in roasting pan. Add
enough hot water to come halfway up sides of springofrm.
Bake 1 hour and 20 minutes. Turn oven off and cool
cheesecake about 1 hour with door ajar. Transfer to rack.

Cool to room temp. before removing from pan and serving.

MAKES: 12 servings

Bon Appetit | July 1983

Format by Dave Drum; January 30, 2018

Uncle Dirty Dave's Archives

MMMMM

... I added chilli spice/powder; that's what makes it Mexican.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
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Hi Sean,

concerned but it didn't. As far as yogurt goes, it's a staple in our fridge. We've been buying the Wegman's brand when home, Oikos Triple
Zero when travelling. They're very similar in taste but Wegman's has
more of a variety in flavors.

I'm on a two-week course of Augmentin and three months of
minocycline. The Augmentin causes tummy trouble but the minocycline
will cause me to burn alive if I am out in the sun too much. Not
fun.

No, it's not fun as it's hard to avoid sun unless you do the hermit
thing and live in a cave. (G) Kinda hard these days so you just have to
cover up from head to toe when you go outside.

Found a peanut butter cookie recipe consisting of 1 cup of peanut
butter, 1 cup of sugar, and 1 egg. Going to try it soon.

I've seen that one before but since I don't do peanut butter, I've never
tried it.

---
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)

Dave Drum wrote to Sean Dennis <=-

I was going to save that recipe - but I decided I'd go to the
Epicurious web site and grab it there. Hmmmmmmm ... no luck. I parsed through all of their cheesecake recipes and didn't find anything even close. So I searched the web on the title and found it at https://recipes.fandom.com

Are they same?

Title: Roquefort Cheesecake

Another savory one:

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

Title: Crab Cheesecake
Categories: Appetizers, Seafood, Cheesecakes
Yield: 12 Servings

1 c Crackers, crushed
3 tb Butter, melted
1 lb Cream cheese, softened
3 Eggs
1/4 c Sour cream
1 ts Lemon juice, fresh
2 ts Onion, grated
1/4 ts Old Bay seasoning
2 dr Tabasco sauce
1 ds Ground pepper, fresh
1 c Lump crabmeat, canned
1/2 c Sour cream

Preheat the oven to 350 degrees. Mix together the crackers and butter
and use the mixture to line a 9 inch springform pan. Bake for about
10 minutes. Set aside to cool. Reduce the oven to 325 degrees. With
an electric mixer, beat together until fluffy the cream cheese, eggs,
and 1/2 cup sour cream. Add the lemon juice, onion, Old Bay
seasoning, Tabasco, and black pepper. Stir in the crabmeat and mix
well. Pour into the cooled crust and bake 50 minutes until the cake
sets. Remove from the oven. Run a knife around the edge of the cake,
loosening it from the pan. Cool on a wire rack. Remove the sides of
the pan. Spread the cake with the sour cream.

Per serving: 299 Calories; 23g Fat (67% calories from fat); 8g
Protein; 16g Carbohydrate; 109mg Cholesterol; 461mg Sodium

Recipe by: The Travelin' Gourmet

Posted to FOODWINE Digest 16 Feb 97 by Betsy Burtis
<ebburtis@IX.NETCOM.COM> on Feb 17, 1997.

MMMMM

-- Sean

... A verbal contract isn't worth the paper it's written on.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
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Ruth Haffly wrote to Sean Dennis <=-

No, it's not fun as it's hard to avoid sun unless you do the hermit
thing and live in a cave. (G) Kinda hard these days so you just have to cover up from head to toe when you go outside.

I went to Dollar General yesterday and my skin did hurt a bit when I
got back when but I was okay later.

I've seen that one before but since I don't do peanut butter, I've
never tried it.

I love peanut butter but I know it's not something everyone likes.

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

Title: Creamy Orange Cheesecake
Categories: Desserts, Entertain
Yield: 12 Servings

1 1/2 c Graham Cracker Crumbs (about
-8 oz)
3 tb Unsweetened Dutch-processed
-cocoa
3 tb Sugar
4 tb Vegetable Oil
24 oz Cottage cheese, nonfat (2
-1/2 Cups)
8 oz Cream Cheese, reduced-fat
4 oz Cream Cheese, nonfat (1/2 c)
12 oz Sour Cream, nonfat (1 1/2c)
1 1/2 c Sugar
1/2 c Orange juice concentrate,
-thawed
1/3 c Nonfat dry milk powder
2 lg Eggs
3 lg Egg Whites
2 ts Vanilla extract
1/4 ts Salt
Orange slices

1. Preheat the oven to 300++ . Coat a 9" springform pan with nonstick
cooking spray. In a medium bowl stir together the crumbs, cocoa and
sugar. Stir in the oil thoroughly. Reserve 1 T of the crust mixture
for garnish, if desired. Press the crust onto the bottom and 2" up
the sides of the springform. Set aside. 2. Puree the cottage cheese,
cream cheese, and sour cream in a food processor until very smooth.
Transfer the cheese mixture to a large mixing bowl. Add the sugar,
orange juice concentrate, milk powder, eggs, egg whites, vanilla and
salt and combine thoroughly. Pour the filling into the prepared pan
and bake for 1 hour and 15 minutes. When it is done, the cake will be
puffed and the center will be slightly jiggly. DO NOT OVERBAKE!!! 3.
Set the cake on a rack to cool for 1 hour. Cover tightly and
refrigerate for at least 4 hours. To remove the cheesecake from the
pan, first run a thin knife around the edge. Loosen clasp and lift
away sides. Use a sharp, wet knife to cut the cake. Wipe the knife
clean and then wet it again before cutting each slice, if necessary.

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

MMMMM

-- Sean

... Give a fish a man and he'll eat for weeks!
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)

Sean Dennis wrote to Dave Drum <=-

Dave Drum wrote to Sean Dennis <=-

I was going to save that recipe - but I decided I'd go to the
Epicurious web site and grab it there. Hmmmmmmm ... no luck. I parsed through all of their cheesecake recipes and didn't find anything even close. So I searched the web on the title and found it at https://recipes.fandom.com

Are they same?

Except for the credit line. Posted below

Title: Roquefort Cheesecake

Another savory one:

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

Title: Crab Cheesecake
Categories: Appetizers, Seafood, Cheesecakes
Yield: 12 Servings

Looks decent. You could also use Krab and no one but you would know.

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

Title: Cheddar-Chile Cheesecake
Categories: Cheese, Chilies, Breads, Vegetables, Pork
Yield: 12 servings

1 1/2 tb Butter; for pan
1/4 c Toasted fine breadcrumbs
1/4 c Fine grated cheddar cheese
6 oz Thin sliced ham
1 1/2 lb Cream cheese,; room temp
12 OZ Sharp cheddar; grated
1 c Cottage cheese
3/4 c Chopped green onion
4 lg Eggs
3 tb Jalapeno; stemmed, seeded,
- fine chopped
2 tb Milk
1 cl Garlic; halved

Set oven @ 325ºF/165ºC.

Butter a 9" spring-form pan.

Mix breadcrumbs and 1/4 cup cheddar. Sprinkle mixture
into pan, turning to coat. Refrigerate.

Dice about half of ham; reserve remaining slices.

Mix diced ham w/remaining ingredients in blender or
processor until smooth.

Pour slightly more than half of filling into your
prepared pan.

Top with reserved ham slices in even layer.

Cover with remaining filling. Set pan on baking sheet.

Bake 1 1/4 hours. Turn oven off and cool cheesecake for
about 1 hour with door ajar.

Transfer cheesecake to rack and remove sides of pan.

Cool to room temperature before serving.

RECIPE FROM: https://recipes.fandom.com

Uncle Dirty Dave's Archives

MMMMM

... 350 cubic inch V8? That's an enormous can of vegetable juice!
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dave Drum wrote to Sean Dennis <=-

Looks decent. You could also use Krab and no one but you would know.

And a lot cheaper.

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

Title: Garlic Cheesecake
Categories: Famous eate, 1, Cheesecakes, Appetizers
Yield: 12 Servings

MMMMM---------------------------CRUST--------------------------------
1 1/2 c Dry bread crumbs, seasoned
1/4 c Butter, melted
1/4 c White wine

MMMMM--------------------------FILLING-------------------------------
1 lb Cream cheese, softened
3 lg Eggs
1/2 c Fresh garlic, chopped
1/4 c Flour
2 tb Whipping cream
1 ts Lemon pepper

MMMMM--------------------------TOPPING-------------------------------
1 c Sour cream
1 tb Fresh garlic, chopped

CRUST Preheat oven to 325 degrees. Grease a 9 inch springform pan.
Combine the bread crumbs, butter, and wine in a medium bowl. Pour the
crumb mixture into the prepared pan and pat the crumbs on the bottom
and up the sides. Set aside. FILLING Beat cream cheese in the large
bowl of your electric mixer. Add eggs, one at a time, mixing
thoroughly after each addition. Add the garlic, flour, cream and
pepper. Continue mixing until well blended. Pour the cheesecake
filling into the prepared crust and bake until golden and firm, about
40 minutes. TOPPING Combine the sour cream and garlic. Set aside.
When the cheesecake is done, remove it from the oven and let it sit
for 5 minutes. Spread the sour cream mixture over the cake and let it
cool. Refrigerate for at least 2 hours.

Recipe by: The Breadline Cafe Posted to TNT - Prodigy's Recipe
Exchange Newsletter by mollywalsh@juno.com (Molly Walsh) on Apr 19,
1997

MMMMM

-- Sean

... You get the most of what you need the least.
___ MultiMail/Linux v0.52

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Sean Dennis wrote to Dave Drum <=-

Looks decent. You could also use Krab and no one but you would know.

And a lot cheaper.

Last time I bought real crab in a store was 20 some years ago at Odd/Big
Lots where they had it @ U$1/6.5 oz can. I cleaned the shelf. Truth to
tell - it wasn't all that much better than surimi for all that it was
the "Real McCoy". Last time I bought crab in a restaurant was at the Red Lobster. They had an AYCE deal and I ate a lot. Bv)= The ratio of shell
to flesh was definitely in favour of the shells. And it was a lot of
work.

My best experience with crab was at the Seattle Picnic hosted by Hap
Newsome. He had scored some fresh-off-the-boat Dungeness crab and we
set up a pot of boiling water there on Puget Sound and ate the critters
fresh from the Jacuzzi. The gulls got the leftovers. Sweeeeeet!!!!

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

Title: Black Pepper Dungeness Crab
Categories: Seafood, Marinades
Yield: 4 Servings

1 tb Chopped fresh cilantro
1 1/2 tb Fine chopped garlic
1/3 c Minced green onions
1 ts Minced ginger
3/4 c Soy sauce
1/2 c Honey
3 Cooked Dungeness crabs;
- cleaned, cracked
1/4 c Peppercorns
3 tb Oil

Start with live crabs. Kill 3 (5 1/4 to 6 lb. total), and
clean and crack them. Marinate pieces (step 1), then lift
out and add to hot oil (step 3), cover, and stir often for 5
minutes. Add marinade and 1 1/2 tablespoons pepper to pan
and stir often until crab shells are bright red, about 5
minutes more. Serve with steamed white rice.

In a large bowl, combine cilantro, garlic, onions, ginger,
soy, and honey. Add crab pieces. Cover and chill 15 minutes
to 1 hour, turning crab often.

Coarsely grind pepper in a coffee grinder or crush with a
rolling pin.

Pour oil into a 14" wok or 6 to 8 qt pan over medium-high
heat. Pour crab, marinade, and 1 1/2 tablespoons pepper into
wok. Stir often until crab is steaming hot, about 5 minutes.

Sprinkle remaining pepper over crab and mix well. Ladle crab
and juices into bowls.

Yield: Makes 4 servings

From: Sunset, SEPTEMBER 1998

Uncle Dirty Dave's Archives

MMMMM

... Kale: the so-hip-it-hurts veggie.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)

Hi Sean,

No, it's not fun as it's hard to avoid sun unless you do the hermit
thing and live in a cave. (G) Kinda hard these days so you just have to cover up from head to toe when you go outside.

I went to Dollar General yesterday and my skin did hurt a bit when I
got back when but I was okay later.

Sounds like you didn't do much damage.

I've seen that one before but since I don't do peanut butter, I've
never tried it.

I love peanut butter but I know it's not something everyone likes.

With 5 kids, my parents economised big time on school lunches. The
majority of the time it was (smooth) pb with cheap jelly (not jam) on
white bread. Before sandwich bags were invented, my mom would put a
cookie on top of the sandwich and wrap it in wax paper. By lunch time,
the cookie had absorbed moisture from the bread and was soggy; the
sandwich had a big stale spot in the middle from the cookie. Turned me
off from pb&j by the time I hit first grade but had to endure it until
senior year when I got to buy lunch. By the time I got to high school,
sandwich bags had come out so mom would fold in the flap, then put the
cookie on top of that. Didn't make a whole lot of difference as usually
the cookie overlapped the flap enough to soak up moisture from the
bread.

---
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 Sean Dennis <=-

Sounds like you didn't do much damage.

Thankfully not.

Turned me off from pb&j by the time I hit first grade but had to endure it

until

senior year when I got to buy lunch.

I can definitely understand that. That's similar to why my mom cannot stand cheese, especially Velveeta and the like as her mom put cheese on
-everything- and my mom got disgusted.

On another note, my mother and I share some tastes that no one else in our family likes: licorice (the real stuff), ginger snaps, and cilantro. I love eggnog but I am the only one in the family that does; the smell of eggnog nauseates my stepfather. Yet he loves buttermilk and I cannot stand it.

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

Title: Ginger Bars
Categories: Desserts, Breakfast, Biscuits
Yield: 16 Servings

1 c Whole-wheat flour
1/4 c Sugar
1/4 ts Baking soda
3 tb Coarsely chopped ginger,
-crystallized
1/4 c Nonfat milk
1/4 c Molasses
2 lg Egg whites

In a large bowl, stir together flour, sugar, soda, and crystallized
ginger. Add milk, molasses, and egg whites; beat until smoothly
blended.

Spread batter evenly in a nonstick (or lightly oiled regular) 8"
square pan.

Bake in a 350'F. oven until cake begins to pull from pan sides and
springs back when lightly toughed in center, 20-25 minutes. Serve
warm or cool, cut into about 2" squares. Store as directed, preceding.

Per piece: 64 calories; 1.6 grams protein; 0.1 grams fat; (0 grams
saturated fat); 15 grams carbohydrates; 37 milligrams sodium; 0.1
milligrams cholesterol.

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

MMMMM

-- Sean

... If at first you don't succeed, destroy all evidence that you tried.
___ MultiMail/Linux v0.52

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)

Dave Drum wrote to Sean Dennis <=-

My best experience with crab was at the Seattle Picnic hosted by Hap Newsome. He had scored some fresh-off-the-boat Dungeness crab and we
set up a pot of boiling water there on Puget Sound and ate the critters fresh from the Jacuzzi. The gulls got the leftovers. Sweeeeeet!!!!

Nice! I don't think I've ever had real crab, just the fake stuff. One of these days. I do love lobster, shrimp...seafood in general.

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

Title: Country Captain Chicken Breasts
Categories: Chicken, Crockpot, Seafood
Yield: 6 Servings

2 md Granny Smith apples
1 sm Onion; finely chopped
1 sm Green bell pepper; finely
-chopped
3 Cloves garlic; minced
2 tb Dried currants
1 tb Curry powder
1 ts Ground ginger
1/4 ts Ground red pepper
1 cn Diced tomatoes; (about 14
-1/4 oz)
6 sm Boned and skinned chicken
-breast halves; (about 1 3/4
-lbs. total)
1/2 c Chicken broth
1 c Long-grain white rice
1 lb Large raw shrimp; shelled
-and deveined
1/3 c Slivered almonds
Salt
Chopped parsley

Quarter, core and dice unpeeled apples. In a 4-quart or larger
electric slow cooker, combine apples, onion, bell pepper, garlic,
currants, curry powder, ginger, and red pepper; stir in tomatoes.
Rinse chicken and pat dry; then arrange, overlapping pieces slightly
on top of tomato mixture. Pour in broth. Cover and cook at low
setting until chicken is very tender when pierced (6 to 7 hours).
Carefully lift chicken to a warm plate, cover lightly, and keep warm
in a 200 deg oven. Stir rice into cooking liquid. Increase cooker
heat setting to high; cover and cook, stirring once or twice, until
rice is almost tender to bite (30 to 35 minutes). Stir in shrimp,
cover and cook until shrimp are opaque in center; cut to test (about
10 more minutes). Meanwhile, toast almonds in a small nonstick frying
pan over medium heat until golden brown (5 to 8 minutes), stirring
occasionally. Set aside. To serve, season rice mixture to taste with
salt. Mound in a warm serving dish; arrange chicken on top. Sprinkle
with parsley and almonds. Makes 6 servings.

Recipe by: Sunset Crockery Cookbook

Posted to MC-Recipe Digest V1 #951 by MAMacR <MAMacR@aol.com> on Dec
9, 1997

MMMMM

-- Sean

... Why is "abbreviated" such a long word?
___ MultiMail/Linux v0.52

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)

Hi Sean,

Sounds like you didn't do much damage.

Thankfully not.

My parents used to rub us with cider vinegar when we got sunburned.
Don't know which was worse, the burn or smelling like vinegar. (G)

Turned me off from pb&j by the time I hit first grade but had to endure it

until

senior year when I got to buy lunch.

I can definitely understand that. That's similar to why my mom cannot stand cheese, especially Velveeta and the like as her mom put cheese
on
-everything- and my mom got disgusted.

My mom used the American cheese slices for sandwiches, sometimes just
the cheese, bread and butter or mustard, never even bologna and and
cheese. For mac & cheese or cheese to go with apple pie, she used sharp cheddar.

On another note, my mother and I share some tastes that no one else in
our family likes: licorice (the real stuff), ginger snaps, and
cilantro. I love eggnog but I am the only one in the family that
does; the smell of eggnog nauseates my stepfather. Yet he loves buttermilk and I cannot stand it.

I like licorice and cilantro in small amounts but ginger snaps and egg
nog in much larger quantities. (They go well together.) Buttermilk is
good for baking but I'd just as soon not drink it. (G)

Title: Ginger Bars
Categories: Desserts, Breakfast, Biscuits
Yield: 16 Servings

1 c Whole-wheat flour
1/4 c Sugar
1/4 ts Baking soda
3 tb Coarsely chopped ginger,
-crystallized
1/4 c Nonfat milk
1/4 c Molasses
2 lg Egg whites

Looks good, and easy enough after you separate the eggs. (G)

---
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)