Ruth Haffly wrote to Dave Drum <=-

Title: Macadamia Nut "Ricotta"
Categories: Five, Nuts, Citrus
Yield: 1.5 cups

Interesting, but I think I'll stick with buying regular ricotta. My mom used to make lasagne with cottage cheese; after I married Steve, I gave her my MIL's recipie using ricotta. I think she made it a couple of
times but then, as my siblings moved out, she stopped making lasagne. I still make it from time to time when I have to feed about 10-12 people.

I only posted it as a "Burton" and as a curiosity. Bv)= Not
something I would ever try.

We never did do that much experimenting with cheese making--got into
lots of other stuff tho. And, speaking of Burton, any word recently on
how he and Shirley are doing?

The only cheesemaking I actually participated in was making cottage
cheese as a grade-school classroom project/experiment/demonstration.
The result was, as I remember, edible but not memorable. Bv)=

Sad to report Burt has fallen off his twig. "Burton A. Ford, 91, died
on Saturday (August 7, 2021) at the House of John."

Full obit at: https://tinyurl.com/BURTONFORD

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

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

MMMMM---------------------------SAUCE--------------------------------
1 ts Capers, drained
12 Pitted kalamata olives;
- halved
12 Sun-dried tomatoes; drained,
- cut up (olive oil packed)
28 oz Can cut tomatoes w/basil
1/3 c Chopped parsley
Salt & pepper

Sprinkle fish lightly with salt and pepper and coat with
flour.

Preheat oil in large pan over medium heat. Add fish and
cook for 1 1/2 minutes on each side. (A little longer [2 -
2 1/2 minutes] for the Orange Roughy which is thicker and
denser than the others, according to the demo man.)
Transfer to paper towels to drain while preparing the
sauce.

Add capers, olives, sun-dried tomatoes and canned tomatoes
to the frying pan. Simmer until heated through, about 2-3
minutes.

Add fish back into pan with sauce; simmer two minutes.
Transfer to platter and garnish with parsley.

Shirley and I had full servings of this at a demo at a
local Wegman's Supermarket. It was superb. The demo guy
agreed with Kathy Pitt's caution to be <very> careful
about overcooking fish. Kathy, Chief Cook at Texas Red
Lobster, wrote me once here about the best way to order
fish: ask the waiter to slowly walk the raw fish on a
platter through the hot kitchen and serve it.

Typed and U/L to NCE by Burt Ford 3/97

From: Burton Ford - Date: 15 Mar 97

Uncle Dirty Dave's Kitchen

MMMMM

... BP buys out Darden's seafood chain, renaming it "Brown Lobster."
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

On 12-19-21 04:34, Dave Drum <=-
spoke to Ruth Haffly about Cheeze was:Nutz <=-

Sad to report Burt has fallen off his twig. "Burton A. Ford, 91, died
on Saturday (August 7, 2021) at the House of John."

Full obit at: https://tinyurl.com/BURTONFORD

Sad news, but not totally unexpected. Thanks for letting us all know.


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

Title: WESTERN BEAN CASSEROLE
Categories: Casseroles
Yield: 1 Servings

1 cn Red beans 16 oz.
1 lb Hamburger meat
1 lb Link sausage
8 sl Bacon
4 Green onions
2 tb Jalapeno peppers
1 Bell pepper
Salt and pepper to taste

Cook the red beans; drain and cool. Brown and drain hamburger meat.
Fry bacon to crisp and drain. Slice link sausage to bite size. Dice
onions, bell pepper and jalapeno peppers. Place in large baking pan
in this order L: beans, ground meat, diced peppers and onions mixed,
bacon and sausage. Bake at 375 degrees for 1 hour. Randy Rigg

MMMMM



... Shipwrecked in Silver Spring, Maryland. 00:40:05, 20 Dec 2021
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Dave Drum <=-

Sad to report Burt has fallen off his twig. "Burton A. Ford, 91, died
on Saturday (August 7, 2021) at the House of John."

Full obit at: https://tinyurl.com/BURTONFORD

Sad news, but not totally unexpected. Thanks for letting us all know.

It takes us all eventually. And we're (most of us) "of an age". I'm
not looking forward to my own demise .... but I know it will happen,
soon or late.

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

Title: WESTERN BEAN CASSEROLE
Categories: Casseroles
Yield: 1 Servings

^^^^^^^^^^

Cook the red beans; drain and cool. Brown and drain hamburger meat.
Fry bacon to crisp and drain. Slice link sausage to bite size. Dice
onions, bell pepper and jalapeno peppers. Place in large baking pan
in this order L: beans, ground meat, diced peppers and onions mixed,
bacon and sausage. Bake at 375 degrees for 1 hour. Randy Rigg

A "Randy Rigg" with other than three servings? What's the world coming
to? Bv)=

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

Title: Poor Man's Lobster II
Categories: Five, Seafood
Yield: 3 Servings

3 qt Water
1/2 c Salt
1/2 c Sugar
4 lb Cod; in 6 or 8 pieces
Butter

Bring water, salt and sugar to boiling; remove from heat
and add cod. Cover and let stand for 15 minutes. Drain
carefully; pat dry with paper towels.

Place cod on foil lined broiler pan or 15" X 10" X 1"
pan. Butter generously; broil 3" to 4" from heat until
lightly browned.

Serve immediately with melted butter.

Randy Rigg

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM



... Take off your hat when you greet a lady. And leave it off forever.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Dave,

Title: Macadamia Nut "Ricotta"
Categories: Five, Nuts, Citrus
Yield: 1.5 cups

Interesting, but I think I'll stick with buying regular ricotta. My mom used to make lasagne with cottage cheese; after I married Steve, I gave

I only posted it as a "Burton" and as a curiosity. Bv)= Not
something I would ever try.

We never did do that much experimenting with cheese making--got into
lots of other stuff tho. And, speaking of Burton, any word recently on
how he and Shirley are doing?

The only cheesemaking I actually participated in was making cottage
cheese as a grade-school classroom project/experiment/demonstration.
The result was, as I remember, edible but not memorable. Bv)=

Memorable enough that you still remember doing it. We made butter in one
of my grade school classes but I couldn't tell you what one now, just
that we did it.

Sad to report Burt has fallen off his twig. "Burton A. Ford, 91, died
on Saturday (August 7, 2021) at the House of John."

Full obit at: https://tinyurl.com/BURTONFORD

OK, thanks; I'd not been aware of his passing.


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


... Matthew 6:11 | Give us this day our daily bread.

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

Ruth Haffly wrote to Dave Drum <=-

The only cheesemaking I actually participated in was making cottage
cheese as a grade-school classroom project/experiment/demonstration.
The result was, as I remember, edible but not memorable. Bv)=

Memorable enough that you still remember doing it. We made butter in
one of my grade school classes but I couldn't tell you what one now,
just that we did it.

It was third grade - and it was kinda neat. We made butter on the farm.
When we had milking cows, that is. I had to crank the cream separator
as one of my chores.

https://www.bargainjohn.com/wp-content/uploads/2013/06/M710CDelavalSeparator3.jpg

will show you a picture of one very like the one I worked out on. And

https://www.amazon.com/dp/B00VSLGHOI?tag=searanchrevie-20&linkCode=ogi&th=1&psc=1

will show you the butter churn we used. It's made by Kilner in England
and has been in production well over 100 years. You get butter and "real" buttermilk - not that cultured stuff from the store. Bv)=

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

Title: Godfrey's Buttermilk Fried Rabbit
Categories: Game, Dairy, Herbs, Chilies
Yield: 4 servings

4 Cottontails; in serving
- pieces
2 c Buttermilk
1 1/2 ts Oregano; mixed with
1 1/2 ts Thyme; and
1 tb Dried parsley
+=OR=+
2 tb Italian seasoning
1 tb Paprika
1 tb Garlic powder
2 ts Cayenne; or more
1 1/2 c Flour
1 ts Salt
2 c Oil

Mix the buttermilk with the all the spices except the
salt and flour. Coat the rabbit with the mixture and set
in a covered container overnight, or at least 4 hours.

When you are ready to fry, pour the oil into a large pan
(a big cast iron frying pan is ideal) to a depth of
about an inch. The general idea is you want the oil to
come halfway up the side of the rabbit. Set the heat to
medium-high.

Meanwhile, take the rabbit out of the buttermilk and let
it drain in a colander. Don't shake off the buttermilk
or anything, just leave it there.

Let the oil heat until it is about 325°F/165°C; this is
the point where a sprinkle of flour will immediately
sizzle. When the oil is hot, pour the flour and salt
into a plastic bag and shake to combine. Put a few
pieces of rabbit into the bag and shake to get it
coated in flour.

Set the coated rabbit pieces in one layer in the hot oil
so they don't touch. Fry for about 8 to 12 minutes. Fry
gently -- you want a steady sizzle. Turn the rabbit
pieces and fry for another 10 minutes or so, until they
are golden brown. The forelegs will come out first,
followed by the loin, and the hind legs will come out
last. You will probably need to fry in batches, so just
leave the uncooked rabbit pieces in the colander until
you are ready to flour them up and fry them. Don't let
floured pieces sit.

When the rabbit is ready, rest them on a rack set over
a paper towel to drain away any excess oil. If you are
cooking in batches, set this in a warm oven.

By Hank Shaw

RECIPE FROM: https://honest-food.net

Uncle Dirty Dave's Archives

MMMMM

... Too much chocolate is like too much money, a nonsensical concept.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Dave Drum wrote to Dale Shipp <=-

It takes us all eventually. And we're (most of us) "of an age". I'm
not looking forward to my own demise .... but I know it will happen,
soon or late.

I'm sorry to hear about Burt ... but death is one thing we all submit to eventually. A recipe from another missed echo friend:

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

Title: Grandma Robert's Hot Tamales
Categories: Loo, Main dish, Pork
Yield: 6 Servings

1 lb Ground chuck
1/2 lb Ground pork
4 lg Onions, chopped
1 Clove garlic
1 lb Shortening
1 Box yellow cornmeal
1 Bottle Mexene chili powder
Salt & red pepper to taste
Corn shucks

MMMMM---------------------------GRAVY--------------------------------
1 tb Flour, heaping
1 tb Shortening, heaping
Water

MEAT FILLING: Saute onion and garlic in 1/2 pound shortening until
tender. Add meat and cook slowly until reddish color disappears. Do
NOT brown. Add 1/2 medium sized bottle chili powder. Add salt and
red pepper to taste. Do not overcook or filling will taste dry.

CORN FILLING: Add remaining 1/2 pound shortening and 1/2 bottle of
chilli powder to cornmeal and season to taste with salt, pepper and
red pepper. Scald with boiling water to make a mush of spreading
consistancy.

SHUCKS: Scald shucks that have been trimmed and allow to soften.

GRAVY: Brown flour and shortening to about the color of mustard
(roux). Add about 1/2 gallon (2 quarts) of water. Salt and pepper to
taste.

: STACKING, FILLING, COOKING OPERATION:

FILLING: Place one heaping teaspoon of mush on shuck. spread out
covering only 1/2 the length of the shuck. Add i heaping teaspoon of
meat mixture over mush. Grabbing both sides of shuck begin rolling
back and forth in a seesaw manner. This will roll the mush around
the meat mixture cigarette style. Then catefully roll the shuck
around mush. Fold the shuck in half at the middle so that both ends
of thew shuck are facing up and only one end has mush/meat mixture in
it. Repeat each tamale.

STACKING: In a large stock pot place extra shucks on the bottom of
teh pot to prevent sticking. Then begin pyramiding the tamales, open
end up, working from center of the pot to the sides until enire
recipe is stacked.

COOKING: Pour the gravy over the open end of the shucks. Cover, cook
slowly, steaming for 3 hours. You may have to add a little water. Do
not allow the gravy to completely boil out.

Edna C. Robert

Source: Janice Robert Glab, The Dinner Table

From: Michael Loo Date: 11-13-11

MMMMM

-- Sean

... WinErr 00A: Promotional literature overflow - Mailbox full
___ MultiMail/FreeBSD v0.52
--- Maximus/2 3.01
* Origin: Outpost BBS (1:18/200)

On 12-20-21 10:50, Dave Drum <=-
spoke to Dale Shipp about Burton Ford <=-

Sad news, but not totally unexpected. Thanks for letting us all know.

It takes us all eventually. And we're (most of us) "of an age". I'm
not looking forward to my own demise .... but I know it will happen,
soon or late.

I have lived longer than my Dad (by 5 years) but not yet as long as my
mother (3 years). I hope to outlive her as well -- at least as my
health is decent and I have full use of my facilities.

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

Title: WESTERN BEAN CASSEROLE
Categories: Casseroles
Yield: 1 Servings

^^^^^^^^^^

A "Randy Rigg" with other than three servings? What's the world coming
to? Bv)=

I thought that Randy's fame was that so many of his recipes only had
five ingredients. 1 serving was a default of MM, I think that it is now
4.


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

Title: Chicken Cordon Bleu Sandwich
Categories: Chicken, Sandwich
Yield: 4 servings

6 oz Chicken breast, boneless and
-skinless
-Flour
1 1/2 tb Oil
2 oz Ham, sliced
1 1/2 oz Swiss cheese, sliced
1 Kaiser bun
-Lettuce

The classic entree becomes a great sandwich.
Serves 1

Heat the oil in a heavy skillet. Dredge the chicken in the
flour. Add to the skillet and cook until tender and lightly
browned. Place on a cookie sheet. Top with the ham and
cheese. Place under the broiler until the cheese has
melted. Place on the bun and garnish with the lettuce.

From: Paul Casey Date: 01-25-01
Recipes

MMMMM





... Shipwrecked in Silver Spring, Maryland. 01:00:46, 21 Dec 2021
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Dave Drum <=-

Sad news, but not totally unexpected. Thanks for letting us all know.

It takes us all eventually. And we're (most of us) "of an age". I'm
not looking forward to my own demise .... but I know it will happen,
soon or late.

I have lived longer than my Dad (by 5 years) but not yet as long as my mother (3 years). I hope to outlive her as well -- at least as my
health is decent and I have full use of my facilities.

My folks snuffed it in their 50s. Dad at 53 and Mom at 55 (three years
later). I had no idea I'd ever get this old. Still, except for the COPD,
CHF and pacemaker I'm in relatively decent shape. I'd be in *much* better health if I had never smoked that first cigarette. They really ought to
outlaw tobacco .... nicotine is an addictive poison.

A "Randy Rigg" with other than three servings? What's the world
coming to? Bv)=

I thought that Randy's fame was that so many of his recipes only had
five ingredients. 1 serving was a default of MM, I think that it is
now 4.

I mostly noted that many of his recipes (it seemed most at one point)
used "3" as the number of servings. With the exception of his "Elephant
Stew" recipe - which does, indeed, have Five as the first category.

You made me look ..... and it's not modifiable as is the default for "Categories" which I have changed to "FIXIT".

From MMCONV21.DOC "Servings will default to 4 with version 2.1.
(Previously 1). MMCONV looks for these characters (case-blind) to
occur on first non-blank line after the title (or with specific database formats, as the line after category information) and expects a colon or
space to follow them:"

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

Title: Elephant Stew
Categories: Five, Meat
Yield: 3800 Servings

1 Elephant
Salt & pepper
2 Rabbits

Cut elephant into small bite size pieces, this should
take about 2 months.

Add enough brown gravy to cover, about half a train
tank car.

Cook over kerosene heat for about 4 weeks at 450ºF/234ºC.

This recipe should serve 3,800 people.

If more are expected, add 2 extra rabbits, do so only
if necessary as most people do not like hare in their
stew.

Randy Rigg

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... 100% of the people who ate broccoli in 1830 are dead.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

On 12-22-21 05:33, Dave Drum <=-
spoke to Dale Shipp about Burton Ford <=-

I have lived longer than my Dad (by 5 years) but not yet as long as my mother (3 years). I hope to outlive her as well -- at least as my
health is decent and I have full use of my facilities.

My folks snuffed it in their 50s. Dad at 53 and Mom at 55 (three years later). I had no idea I'd ever get this old. Still, except for the
COPD, CHF and pacemaker I'm in relatively decent shape. I'd be in
*much* better health if I had never smoked that first cigarette. They really ought to outlaw tobacco .... nicotine is an addictive poison.

Our children did get to meet and spend time with my mother. They also
met my father and Gail's mother, but were too young to remember.

I started smoking at age 16 and quit about at age 45. I smoked
cigarettes and a pipe.

Here is a recipe by Jim Bodle. If I read it correctly -- he smoked
meats or at least hams. I had not known that.

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

Title: Jim's Bean And Tomato Soup
Categories: Soup, Beans, Ham, Tomato
Yield: 1 servings

1 lb Great northern beans
1 md Onion, chopped fine
1 qt Tomatoes, undrained
1/8 ts Fennel seed, crushed
1 1/2 ts Basil
2 tb Dried cilantro, crushed
1 Ham bone, should be at least
1 1/2 lb Ham on bone
-Salt and pepper to taste

Wash and sort beans. Soak beans in enough cold water to cover to a
depth of 1 inch. Next morning, add ham bone and enough water to cover
bone. Bring to a boil; reduce heat and simmer for 1/2-3/4 of an hour.

Meanwhile, chop tomatoes and onions. Remove ham bone and set aside to
cool. Add remaining ingredients and bring to the boiling point. Reduce
heat and simmer. Remove ham from bone and chop into about 1/4 inch
pieces and add to soup. Discard bone. Cover an simmer for 3-4 hours.
Serve hot. Serve 6-8.

NOTE: Tomatoes will cook apart. All ingredients are home grown except
for beans, ham and fennel seed. Tomatoes are our home grown and
canned. Ham is my hickory and corn cob smoked maple ham. This soup is
better if made a day ahead and allowed to stand overnight in
refrigerator. Soup freezes well.

SOURCE:*Jim Bodle 1/94
POSTED BY: Jim Bodle 1/94
From: Jim Bodle Date: 10 Jan 94

MMMMM


... Shipwrecked in Silver Spring, Maryland. 00:50:56, 23 Dec 2021
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Dave Drum <=-

I have lived longer than my Dad (by 5 years) but not yet as long
as my mother (3 years). I hope to outlive her as well -- at least
as my health is decent and I have full use of my facilities.

My folks snuffed it in their 50s. Dad at 53 and Mom at 55 (three
years later). I had no idea I'd ever get this old. Still, except
for the COPD, CHF and pacemaker I'm in relatively decent shape.
I'd be in *much* better health if I had never smoked that first
cigarette. They really ought to outlaw tobacco .... nicotine is
an addictive poison.

Our children did get to meet and spend time with my mother. They also
met my father and Gail's mother, but were too young to remember.

I started smoking at age 16 and quit about at age 45. I smoked
cigarettes and a pipe.

I started at the ripe old age of seven. I had this idea that it would
make me "grown up and sophisticated". Sounds silly now - but at that
time in my life I still believed in fairy tales. Finally quit at 52.

Here is a recipe by Jim Bodle. If I read it correctly -- he smoked
meats or at least hams. I had not known that.

Maple Jim was an amazing character. He also made his own sausage. When
I brought Georgia to her first picnic (Flo's Canadian Caper) I also was
sure to bring a jug of maple sirop (their spelling) from Funk's Grove
which is just up the road from me and is a National Natural Landmark.

I also made and brought a batch of sausage from this recipe. It was
simmered in beer with sliced onions and green pappers which were used
to "dress" the sandwiches. The sausages were either eaten straight-away
or grilled.

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

Title: Garlic Sausage
Categories: Sausage, Pork, Chilies
Yield: 3 Pounds

2 lb Pork butt
1/2 lb Pork fat
1/3 lb Ham and ham fat
10 cl Garlic; peeled
1 ts White pepper
2 tb Sage
1/2 ts Cayenne
2 ts Black pepper
2 ts Quatre epices *
2 tb Salt

* 1 part nutmeg, 1 part ginger and 7 parts white pepper -
(which is only THREE spices - UDD)

Grind the pork butt, pork fat, ham and garlic on the
large hole plate of a meat grinder.

Place ground meat in a bowl, add spices and mix
thoroughly.

You can sautee a small quantity of the mixture and taste
for seasoning.

You may want to add more spices, salt, pepper or garlic.

Stuff sausages into pork casings (available at most large
meat stores or your friendly local butcher).

You can saute sausages over low heat with a little butter
for 15 to 20 minutes, or poach in simmering liquid.

You may grill them as well.

Serve with cold beer.

From: The Book of Garlic

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... If you can't sleep at night it's because you're still awake.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Dave,

The only cheesemaking I actually participated in was making cottage
cheese as a grade-school classroom project/experiment/demonstration.
The result was, as I remember, edible but not memorable. Bv)=

Memorable enough that you still remember doing it. We made butter in
one of my grade school classes but I couldn't tell you what one now,
just that we did it.

It was third grade - and it was kinda neat. We made butter on the

I think that was the grade we made the butter--teacher was a dairy
farmer's wife.

farm. When we had milking cows, that is. I had to crank the cream separator as one of my chores.

https://www.bargainjohn.com/wp-content/uploads/2013/06/M710CDelavalSep rator3.jp

will show you a picture of one very like the one I worked out on. And

https://www.amazon.com/dp/B00VSLGHOI?tag=searanchrevie-20&linkCode=ogi th=1&psc=

For several years before Steve went into the Army, we bought raw milk in
glass gallon jars from a local farmer. I'd let it sit for a day or so,
let the cream rise to the top and then skim most of it. I'd make butter
using either my electric stand mixer or blender. Buttermilk would go
into biscuits and suchlike.

will show you the butter churn we used. It's made by Kilner in England
and has been in production well over 100 years. You get butter and
"real" buttermilk - not that cultured stuff from the store. Bv)=

I generally don't buy buttermilk. If I need sour milk for something,
I'll add lemon juice or vinegar to regular milk, let it sit for a bit
before using.

---
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)

Quoting Dale Shipp to Dave Drum <=-

Sad to report / "Burton A. Ford, 91, died on Saturday (August
7, 2021)

Sad news, but not totally unexpected. Thanks for letting us
all know.

There was a final post from a friend of his on Facebook on Aug 9. I
thought that I had told our group here about it at the time.

Something of his from the archives ...

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

Title: Butch's Rum Balls
Categories: Confections, Nuts, Alcohol
Yield: 2 Dozen

2 c Almond wafer crumbs
1/4 c Dark Rum
1/4 c Honey
2 c Ground walnuts
Confectioner's sugar

In medium bowl, combine all ingredients except sugar. Shape into 1
inch balls. Roll in sugar. Store in tightly covered container.

Shirley says easy to make, I say gooood.

Took to Montreal Picnic, 7/99. MM'd by Burt Ford. Re-U/L to NCE by
Burt Ford 01/03.

From: Burton Ford

MMMMM


Cheers

Jim


___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

JIM WELLER wrote to DALE SHIPP <=-

Sad to report / "Burton A. Ford, 91, died on Saturday (August
7, 2021)

Sad news, but not totally unexpected. Thanks for letting us
all know.

There was a final post from a friend of his on Facebook on Aug 9. I thought that I had told our group here about it at the time.

I read the echo every day, as does Dale. If you had posted mention of
Burt's passing I'm pretty sure we'd have noted it. (see tagline)

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

Title: Shirley's Double Corn Chowder
Categories: Soups, Vegetables, Pork, Dairy
Yield: 8 Servings

3 sl Bacon; diced
3 tb Flour
Salt & pepper
2 1/2 c (to 3 c) milk
24 oz (2 12 oz cans) whole kernel
- corn; drained
17 oz Can cream style corn,

In a large saucepan fry bacon until crisp. Remove bacon
from pan and drain, reserving 3 tbs drippings. Saute
onion in bacon drippings until tender. Stir in flour,
salt, and pepper. Gradually stir in milk. Add whole
kernel corn and cream style corn. Cook over medium heat,
stirring constantly, until soup comes to a boil and is
slightly thickened.

Garnish with crisp bacon bits.

Makes 8 servings.

NOTE: Recipe doubles or triples well.

Original author unknown.

Shirley Ford's version.

Uploaded to Cooking Echo by Burton Ford - 3/27/12

Uncle Dirty Dave's Archives

MMMMM

... When I was younger I could remember anything, whether it had happened ornot --- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Quoting Dave Drum to Jim Weller <=-

Burt's passing
(see tagline)

He never said this exactly, but he could have, "I am a lazy cook but
a hard working eater."

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

Title: Sunbeam Tapioca
Categories: Desserts, Pudding, Fruit, Low-fat
Yield: 4 Servings

3 tb Instant tapioca
1 c Pineapple juice
1 c Orange juice
1 1/2 tb Lemon juice
1/2 c Mandarin orange sections
-(canned), drained
1 c Canned pineapple
-(crushed or tidbits),
-drained

Combine the instant tapioca, pineapple juice, and orange juice in
a saucepan. Cook and stir over medium heat until the mixture
comes to a boil. Remove from heat; add the lemon juice. Cool,
stirring occasionally. Add the fruit and chill until firm.

HINTS: I used the 'packed in their own juices' tinned fruit, and
so used the juice from the tins plus some water and OJ to make up
the difference.

These are taken from "The McDougall Plan"

From: Amelia L. Carlson

MMMMM

Cheers

Jim


... Imagine how out of hand things would get if there were no hangovers?

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JIM WELLER wrote to DAVE DRUM <=-

Burt's passing
(see tagline)

He never said this exactly, but he could have, "I am a lazy cook but
a hard working eater."

He did say "If not for us "eats" what would you cooks do? Bv)=

And them posted:

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

Title: Burton Ford's Mexican Chocolate En Leche (w/A Kick)
Categories: Five, Chocolate, Chilies, Beverages
Yield: 4 servings

4 lg Habenaro peppers
4 c Milk
6 oz Mexican chocolate

In a heavy 2 to 3 quart saucepan, combine the chocolate
and milk. Cook over low heat, stirring constantly, until
the chocolate has melted completely and the mixture is
well blended and hot.

Puree Habaneros in a food processor or blender and add
to the Chocolate mixture. Do not let the mixture come to
a boil. With a molinillo (Mexican wooden beater) or a
rotary beater, beat the chocolate vigorously until it is
foamy. Pour it into individual cups and serve at once
while driving to the nearest hospital.

*** Double caution do not get this near your eyes,
mucuous membranes or any other vital part of your body.
If you should spill it in your lap while driving to the
hospital, pull into the nearest McDonalds, scream bloody
murder, and sue for three million dollars.

U/L to NCE but NOT created by Burt Ford 11/95

Submitted By BURTON FORD On 11-16-95

Uncle Dirty Dave's Archives

MMMMM

... We live in an age when pizza gets to your house before the police.
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