Ruth Haffly wrote to Dave Drum <=-

We had enough that Mom canned quarts of them, made chili sauce or
green tomato relish, plenty eaten in blts, etc.

I was being a "push cart peddler" selling freshly picked veg and
fruit in town. Sort of a rolling farmer's market. And my customers
knew that all my produce was fresh picked that day. I actually
brought in more

We lived in a farmning area; most everybody had a garden and put
up their own produce. Dad had a white collar job but he had grown
up with a family garden so just continued putting one in. I think
Mom's gardening experience started with WWII Victory Gardens but
can't say for sure, can't ask her now.

Sure you can. Just visit Madame Gazonga for a seance. Bv)=

My (maternal) grandfather grew up on a farm that was given to the
original ancestor as a bonus for his service in the Revolutionary War.
Before Illinois was a state. My Granddad's generation had enough sons
to work the farm so he went off to be a fireman (coal shoveller) on
the "Big Four" railroad. (Cleveland, Cincinnati, Chicago and St. Louis Railway). Then he went into the mines as a hoist operator and was a big
part, with Springfield, IL's native son, John L. Lewis in organising the
United Mine Workers union. Eventually he bought his siblings portions
of the family acreage - but did not farm it himself. He was what was
called, at that time, a "Gentleman Farmer". IOW - he rented the crop
land on shares to a neighbour while living in his Sears & Roebuck house
in town and working in the mines.

$$$ during the season than my dad who was a union coal miner. But,
I did not own/rent the land. My grandfather hauled me back and forth
(and it was his farm) as well as supplying the seed, implements and advice. I also didn't take out taxes.

Gave you spending money tho. I referred to my sewing income as "pin
money" to somebody last week, had to explain my reference.

I just got my regular "allowance" and the rest of the money was rat-holed
for "later". It paid my tuition and fees for my first two years of high
school at a church-run, private military school in Faribault, Minnesnowta.

They were somewhat contained by themselves; IIRC, he planted about 3 or
4 rows of them close together, then had a bit of a gap before the next vegetable.

I always planted my "crops" with room to walk/hoe between the rows.
But, then I was on a farm with a LARGE garden area. Our strawberry
patch was 30 feet by 60 feet. Blackberries and raspberries were

Dad planted a couple of gardens; one was maybe 15'x15', the other about 10'x20'. With a growing season basically late May to early September,
he planted what would grow quickly and in abundance--to feed a family
of 7 over the winter.

As a peddler I was feeding many - in season. Not to mention what my
old folks "put up" for fall/winter eating.

Nice thing about canning is that you don't have to spend energy to keep the stuff "put up" once you get it done. Freezing is a good option but
you need to be able to keep the power on to keep the stuff frozen.
That's why I've done both over the years.

True dat.

8<----- DELETE ----->B

I don't know about Olindo's, just know that I can get it at a good
price there and it seems to be good stuff. Steve's mom introduced us to the store; we try to get there every time we visit his family in NYS.

It may be their own - custom canned. My friend Joe Janazzo has his
Uncle Onofrio's pasta sauces custom canned/jarred at a specialist processor.

Good products and, according to Joe, a nice sideline to his Track
Shack bar and grill.

Sounds good. Probably tastes a lot better than a lot of the name brands
on store shelves as well.

Title: "Onofrio's" Simple Seafood Marinara
Categories: Seafood, Pasta, Cheese
Yield: 5 Servings

Looks good, probably a simple marinara like I make would work. I just
use tomato sauce/paste, water, garlic, s&p, oregano, basil and parsley.

No bay leaf? But, you're right - it's a good basic marinara and a whole
lot more convenient than making it myself. I'm capable of doing it - but
like many of the other things I use - it's as good or better than my
best effort - so I trade a bit of treasure for time. Bv)=

You probably won't find Onofrio's sauces in your area. But the nearest
thing to them is Rao's - which is more widely distributed. Still at a
"premium" price point compared to lowest common denominator sauces like
Del Monte, Hunt's, Barilla or Ragu all of which I have to "tart-up" if
using in my kitchen. If you stumble across "Filippo Berio" sauces,
they're at 3rd place on my list of store-boughts.

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

Title: Almost Homemade Spaghetti & Sauce
Categories: Pasta, Vegetables, Cheese, Herbs, Pork
Yield: 7 Servings

1 lb Spaghetti (or other pasta)
1 tb Olive oil
1 md Onion; chopped
3 cl Garlic; peeled, minced
1 lb Bulk Italian sausage
1 ts Dried basil
1 ts Dried oregano
+=OR=+
2 ts Italian seasoning
2 c (8 oz) button mushrooms;
- well washed/patted dry
24 oz (to 28 oz) jarred marinara
- sauce
1 1/2 c Pasta cooking water
2 c Fresh grated Parmiggiano
- Reggiano; NOT the shaker
- can crap
Salt & pepper

Bring a large pot of heavily salted water to a boil over
high heat (the water should taste like the ocean). Add
pasta and cook until tender, about 7-9 minutes. Drain
pasta, reserving 1 1/2 cups of pasta water. Set noodles
aside.

Heat olive oil in a large pan over medium high heat. Add
onion and garlic and cook, stirring occasionally, until
onion begins to soften, about 2 minutes. Add sausage
(or ground beef if you must) and cook until meat is
cooked through and no pink remains, about 5-7 minutes.

Stir in the basil, oregano and mushrooms, cooking just
until spices are aromatic, about 1 minute. Add marinara
sauce and simmer sauce until it thickens, 10-15 minutes.

Add reserved pasta water and simmer for another 10-15
minutes until sauce thickens again. Stir in cheese and
simmer an additional 3-5 minutes. Season sauce to taste
with salt and pepper and serve over cooked spaghetti
noodles.

Makes 6 to 8 servings

Uncle Dirty Dave's Kitchen

MMMMM

... The guy who stole my identity gave it back when saw my credit score.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

I was being a "push cart peddler" selling freshly picked veg and
fruit in town. Sort of a rolling farmer's market. And my customers
knew that all my produce was fresh picked that day. I actually
brought in more

We lived in a farmning area; most everybody had a garden and put
up their own produce. Dad had a white collar job but he had grown
up with a family garden so just continued putting one in. I think
Mom's gardening experience started with WWII Victory Gardens but
can't say for sure, can't ask her now.

Sure you can. Just visit Madame Gazonga for a seance. Bv)=

Sorry, she's not doing them any more. (G)

My (maternal) grandfather grew up on a farm that was given to the
original ancestor as a bonus for his service in the Revolutionary War. Before Illinois was a state. My Granddad's generation had enough sons
to work the farm so he went off to be a fireman (coal shoveller) on
the "Big Four" railroad. (Cleveland, Cincinnati, Chicago and St. Louis Railway). Then he went into the mines as a hoist operator and was a
big part, with Springfield, IL's native son, John L. Lewis in
organising the United Mine Workers union. Eventually he bought his siblings portions
of the family acreage - but did not farm it himself. He was what was called, at that time, a "Gentleman Farmer". IOW - he rented the crop
land on shares to a neighbour while living in his Sears & Roebuck
house in town and working in the mines.

My mom's paternal great grandparents settled in Illinois about 1848/9.
They came over from Germany in 48; her grandfather was born in the
States in 49. I don't recall where they settled but it was on a farm. My
great grandfather was pastor to a German speaking Lutheran congregation
in Chicago for 50 years, retiring, IIRC, in 1937.

$$$ during the season than my dad who was a union coal miner. But,
I did not own/rent the land. My grandfather hauled me back and forth
(and it was his farm) as well as supplying the seed, implements and advice. I also didn't take out taxes.

Gave you spending money tho. I referred to my sewing income as "pin
money" to somebody last week, had to explain my reference.

I just got my regular "allowance" and the rest of the money was
rat-holed for "later". It paid my tuition and fees for my first two
years of high school at a church-run, private military school in Faribault, Minnesnowta.

So how did you end up going there and why did you not finish high school
there?

Dad planted a couple of gardens; one was maybe 15'x15', the other about 10'x20'. With a growing season basically late May to early September,
he planted what would grow quickly and in abundance--to feed a family
of 7 over the winter.

As a peddler I was feeding many - in season. Not to mention what my
old folks "put up" for fall/winter eating.

Nice thing about canning is that you don't have to spend energy to keep the stuff "put up" once you get it done. Freezing is a good option but
you need to be able to keep the power on to keep the stuff frozen.
That's why I've done both over the years.

True dat.

8<----- DELETE ----->B

I don't know about Olindo's, just know that I can get it at a good
price there and it seems to be good stuff. Steve's mom introduced us to the store; we try to get there every time we visit his family in NYS.

It may be their own - custom canned. My friend Joe Janazzo has his
Uncle Onofrio's pasta sauces custom canned/jarred at a specialist processor.

Good products and, according to Joe, a nice sideline to his Track
Shack bar and grill.

Sounds good. Probably tastes a lot better than a lot of the name brands
on store shelves as well.

Title: "Onofrio's" Simple Seafood Marinara
Categories: Seafood, Pasta, Cheese
Yield: 5 Servings

Looks good, probably a simple marinara like I make would work. I just
use tomato sauce/paste, water, garlic, s&p, oregano, basil and parsley.

No bay leaf? But, you're right - it's a good basic marinara and a
whole lot more convenient than making it myself. I'm capable of doing
it - but like many of the other things I use - it's as good or better
than my
best effort - so I trade a bit of treasure for time. Bv)=

The marinara is basically my MIL's recipe--what Steve grew up on. I've
tinkered with the tomato component over the years but we like the
seasoning as is. It's one that can be put together in 5 minutes and can
cook for either a short or long time; I generally give it 2-3 hours.

You probably won't find Onofrio's sauces in your area. But the nearest thing to them is Rao's - which is more widely distributed. Still at a "premium" price point compared to lowest common denominator sauces
like Del Monte, Hunt's, Barilla or Ragu all of which I have to
"tart-up" if
using in my kitchen. If you stumble across "Filippo Berio" sauces, they're at 3rd place on my list of store-boughts.

I rarely buy commercial sauce as it's easy enough to make my own. Most
all that I buy, I end up doctoring up to our tastes.

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


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

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

Ruth Haffly wrote to Dave Drum <=-

We lived in a farmning area; most everybody had a garden and put
up their own produce. Dad had a white collar job but he had grown
up with a family garden so just continued putting one in. I think
Mom's gardening experience started with WWII Victory Gardens but
can't say for sure, can't ask her now.

Sure you can. Just visit Madame Gazonga for a seance. Bv)=

Sorry, she's not doing them any more. (G)

Sure she is. In a different reality. Bv)=

8<----- CLIP ----->B

Gave you spending money tho. I referred to my sewing income as "pin
money" to somebody last week, had to explain my reference.

I just got my regular "allowance" and the rest of the money was
rat-holed for "later". It paid my tuition and fees for my first two
years of high school at a church-run, private military school in Faribault, Minnesnowta.

So how did you end up going there and why did you not finish high
school there?

When we moved to Springfield from the town I grew up in I was in 7th
grade. And so far ahead of my class in school work stuff due to my old
home town having better schools that I was bored out of my gourd and in
one scrape after another. The military school was the Lawrence School principal's idea. Making it a church-run deal was my mother and grand
mother's thing. Mostly my grandmother. She was a small-town Episcopal "Low-church" lady.

I didn't finish for a number of reasons. The education was first-rate.
But, the clubby atmosphere of the East Coast "Old Money" students that
pretty much dominated the student body and the attendant hazing and "traditions" were very wearing. So, I came back home and was, once again,
light years ahead of my classmates. So I was bored but didn't get in as
much trouble as 8th grade. Bv)=

8<----- DELETE ----->B

Looks good, probably a simple marinara like I make would work. I just
use tomato sauce/paste, water, garlic, s&p, oregano, basil and parsley.

No bay leaf? But, you're right - it's a good basic marinara and a
whole lot more convenient than making it myself. I'm capable of doing
it - but like many of the other things I use - it's as good or better
than my best effort - so I trade a bit of treasure for time. Bv)=

The marinara is basically my MIL's recipe--what Steve grew up on. I've tinkered with the tomato component over the years but we like the seasoning as is. It's one that can be put together in 5 minutes and can cook for either a short or long time; I generally give it 2-3 hours.

About the only pasata sauce I make from "scratch" any more is pesto.

You probably won't find Onofrio's sauces in your area. But the
nearest thing to them is Rao's - which is more widely distributed.
Still at a "premium" price point compared to lowest common
denominator sauces like Del Monte, Hunt's, Barilla or Ragu all
of which I have to "tart-up" if using in my kitchen.

If you stumble across "Filippo Berio" sauces, they're at 3rd place
on my list of store-boughts.

I rarely buy commercial sauce as it's easy enough to make my own.
Most all that I buy, I end up doctoring up to our tastes.

Sounds like my plan, Most store-bought stuff needs "fixing" to my own
tastes.

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

Title: Dandelion Pesto
Categories: Five, Appetisers, Greens, Chilies, Cheese
Yield: 16 Servings

2 c Dandelion greens
1/2 c Olive oil
1/2 c Grated Parmesan cheese
2 ts Crushed garlic
pn Red pepper flakes; generous

Place dandelion greens, olive oil, Parmesan cheese, and
garlic in a food processor; blend until smooth. Season
with salt and red pepper flakes.

Recipe by: Rudy Ryu

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM



... Back in 1950 antiques were newer than they are now.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

up with a family garden so just continued putting one in. I think
Mom's gardening experience started with WWII Victory Gardens but
can't say for sure, can't ask her now.

Sure you can. Just visit Madame Gazonga for a seance. Bv)=

Sorry, she's not doing them any more. (G)

Sure she is. In a different reality. Bv)=

But I'm not there yet.

8<----- CLIP ----->B

Gave you spending money tho. I referred to my sewing income as "pin
money" to somebody last week, had to explain my reference.

I just got my regular "allowance" and the rest of the money was
rat-holed for "later". It paid my tuition and fees for my first two
years of high school at a church-run, private military school in Faribault, Minnesnowta.

So how did you end up going there and why did you not finish high
school there?

When we moved to Springfield from the town I grew up in I was in 7th grade. And so far ahead of my class in school work stuff due to my old home town having better schools that I was bored out of my gourd and
in one scrape after another. The military school was the Lawrence
School
principal's idea. Making it a church-run deal was my mother and grand mother's thing. Mostly my grandmother. She was a small-town Episcopal "Low-church" lady.

I'd never heard of a church run private military school before. Sounds
like it was just what you needed at the time. When we moved to
Frankfurt, West Germany from Fort Hood, Texas, our girls were several
weeks ahead of their classmates in school. They adjusted, then 3 years
later we moved to Berlin. Again, the girls were ahead of their
classmates. We'd planned on a 3 week leave in December (about a month
later) so I asked about school work since they would miss a couple of
weeks. Teachers said not to worry; the rest of the class would catch up
in that time.

I didn't finish for a number of reasons. The education was first-rate. But, the clubby atmosphere of the East Coast "Old Money" students that pretty much dominated the student body and the attendant hazing and "traditions" were very wearing. So, I came back home and was, once
again, light years ahead of my classmates. So I was bored but didn't
get in as much trouble as 8th grade. Bv)=

You got the "growing up" done that you needed over the 2 years of
military school.

8<----- DELETE ----->B

Looks good, probably a simple marinara like I make would work. I just
use tomato sauce/paste, water, garlic, s&p, oregano, basil and parsley.

No bay leaf? But, you're right - it's a good basic marinara and a
whole lot more convenient than making it myself. I'm capable of doing
it - but like many of the other things I use - it's as good or better
than my best effort - so I trade a bit of treasure for time. Bv)=

The marinara is basically my MIL's recipe--what Steve grew up on. I've tinkered with the tomato component over the years but we like the seasoning as is. It's one that can be put together in 5 minutes and can cook for either a short or long time; I generally give it 2-3 hours.

About the only pasata sauce I make from "scratch" any more is pesto.

I've made pesto a time or two as a side but we like a red sauce most
often with pasta. One exception is shrimp scampi, with linguini--and
extra garlic.

You probably won't find Onofrio's sauces in your area. But the
nearest thing to them is Rao's - which is more widely distributed.
Still at a "premium" price point compared to lowest common
denominator sauces like Del Monte, Hunt's, Barilla or Ragu all
of which I have to "tart-up" if using in my kitchen.

If you stumble across "Filippo Berio" sauces, they're at 3rd place
on my list of store-boughts.

I rarely buy commercial sauce as it's easy enough to make my own.
Most all that I buy, I end up doctoring up to our tastes.

Sounds like my plan, Most store-bought stuff needs "fixing" to my own tastes.

When we take the camper out, I have a bottle of mixed Italian spices
(basil, oregano and parsley) packed. I also pack a separate bottle of granulated garlic. Makes cooking Italian easy on a camp stove.

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


... Junk: stuff we throw away. Stuff: junk we keep.

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

Ruth Haffly wrote to Dave Drum <=-

Sure you can. Just visit Madame Gazonga for a seance. Bv)=

Sorry, she's not doing them any more. (G)

Sure she is. In a different reality. Bv)=

But I'm not there yet.

I go there every once in a while - but I'm not a permanent resident.

Happens mostly when I'm reading a good book. Bv)=

8<----- CLIP ----->B

I'd never heard of a church run private military school before. Sounds like it was just what you needed at the time. When we moved to
Frankfurt, West Germany from Fort Hood, Texas, our girls were several weeks ahead of their classmates in school. They adjusted, then 3 years later we moved to Berlin. Again, the girls were ahead of their
classmates. We'd planned on a 3 week leave in December (about a month later) so I asked about school work since they would miss a couple of weeks. Teachers said not to worry; the rest of the class would catch up
in that time.

Shattuck - the school I went to was modeled on the British private school
model - classes were called "forms" not "grades". A senior was a "6th
form student" I still get begging letters from the alumni association.

Here's an excerpt that may explain things: "Shattuck-St. Mary's (also
known as Shattuck-St. Mary's School, Shattuck, or simply SSM) is a coeducational Episcopal-affiliated boarding school in Faribault,
Minnesota, United States. Established in 1858 as an Episcopal mission
school and seminary, within a decade the school grew to include Shattuck Military Academy, St. Mary's Hall for girls and later (in 1901) St. James School for younger boys. In 1974 the three schools dropped all military programs and combined as Shattuck-St. Mary's"

Here's one run by Baptists: "Located in Chatham, Virginia, Hargrave
Military Academy is a privatized boarding school affiliated with the
Baptist General Association of Virginia."

A quick search on "church affiliated military schools" gave me a lot of
hits. This is a representative sample - Benedictine Military School *
St. Catherine's Military Academy * St. John's Northwestern Military
Academy * St. John's Military School, etc.

There - more than you ever wanted/needed to know about church afilliated military schools. Bv)=

8<----- DELETE ----->B

If you stumble across "Filippo Berio" sauces, they're at 3rd place
on my list of store-boughts.

I rarely buy commercial sauce as it's easy enough to make my own.
Most all that I buy, I end up doctoring up to our tastes.

Sounds like my plan, Most store-bought stuff needs "fixing" to my own tastes.

When we take the camper out, I have a bottle of mixed Italian spices (basil, oregano and parsley) packed. I also pack a separate bottle of granulated garlic. Makes cooking Italian easy on a camp stove.

I do so little cooking at home now that I keep all my "go-to" herbs and
blends in the ice box. And still have to toast them sometimes to bring
life back into them. A trick I learned when making this recipe:

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

Title: Uncle Dirty Dave's Red Pork Chilli
Categories: Pork, Chilies, Stews
Yield: 5 Servings

3 lb Fresh picnic shoulder; cubed
- in 1/2" cubes
14 oz Can Red Gold diced tomatoes
- w/Chilies (or Ro-Tel)
8 oz Can El Pato tomato sauce *
1/2 c Water
1/4 ts Ground coriander **
1/2 ts Garlic Granules (not powder)
4 oz Can chopped green chilies
Salt & Pepper
2 md Bell peppers; in strips or
- diced coarse
1 lg Onion; chopped
2 ts Chilli spice mix **
1/2 ts Cumin **

* Or other spicy Mexican-style tomato sauce. El Pato is
the bee's knees, however.

** If the spices are old or stale heat them in the
skillet until they become aromatic. There will be a
noticable difference in thr flavour of the finished
product.

In a 10" or 12", well seasoned cast iron skillet heat
the salt, pepper and garlic. Add the meat and stir
around until all sides of the cubes are gray. Add 1/2
cup of water and continue to stir until all water is
absorbed or cooked away. Let the meat fry in its own
fat until it starts to brown.

Add chopped onion and cook a few minutes longer. Add
tomato sauce, chilies, pepper, coriander, cumin, chilli
spice and more salt if needed. Reduce heat to simmer
and cook covered thirty minutes or until meat is tender,
stirring occasionally.

Serve with Spanish rice or Cajun rice.

Serves 4 to 6

Developed, tested and enthusiastically approved @ Uncle
Dirty Dave's Kitchen.

MM Format by Dave Drum; 06 June 1997

MMMMM

... The buck doesn't even slow down here!

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

Hi Dave,

Sure she is. In a different reality. Bv)=

But I'm not there yet.

I go there every once in a while - but I'm not a permanent resident.

Happens mostly when I'm reading a good book. Bv)=

I can come back to reality fast, even if I am in the midst of a good
book. Probably comes from the fact that I have to put it down at odd
times to tend to laundry, whatever's cooking, (used to be) kids, etc.

8<----- CLIP ----->B

I'd never heard of a church run private military school before. Sounds like it was just what you needed at the time. When we moved to
Frankfurt, West Germany from Fort Hood, Texas, our girls were several weeks ahead of their classmates in school. They adjusted, then 3 years later we moved to Berlin. Again, the girls were ahead of their
classmates. We'd planned on a 3 week leave in December (about a month later) so I asked about school work since they would miss a couple of weeks. Teachers said not to worry; the rest of the class would catch up
in that time.

Shattuck - the school I went to was modeled on the British private
school model - classes were called "forms" not "grades". A senior was
a "6th
form student" I still get begging letters from the alumni association.

About what I was thinking, from the description. Ever read Delderfield's
"To Serve Them All My Days"? Good perspecive on British boy's school in
the inter-war time frame. And yes, fund raising is an ongoing thing with
any institution.

Here's an excerpt that may explain things: "Shattuck-St. Mary's (also known as Shattuck-St. Mary's School, Shattuck, or simply SSM) is a coeducational Episcopal-affiliated boarding school in Faribault, Minnesota, United States. Established in 1858 as an Episcopal mission school and seminary, within a decade the school grew to include
Shattuck Military Academy, St. Mary's Hall for girls and later (in
1901) St. James School for younger boys. In 1974 the three schools
dropped all military programs and combined as Shattuck-St. Mary's"

Here's one run by Baptists: "Located in Chatham, Virginia, Hargrave Military Academy is a privatized boarding school affiliated with the Baptist General Association of Virginia."

I've heard of them but didn't realise the church affiliation.

A quick search on "church affiliated military schools" gave me a lot
of hits. This is a representative sample - Benedictine Military School
*
St. Catherine's Military Academy * St. John's Northwestern Military Academy * St. John's Military School, etc.

There - more than you ever wanted/needed to know about church
afilliated military schools. Bv)=

And, since I've no boys that would attend, it's time to change the
subject.

8<----- DELETE ----->B

If you stumble across "Filippo Berio" sauces, they're at 3rd place
on my list of store-boughts.

I rarely buy commercial sauce as it's easy enough to make my own.
Most all that I buy, I end up doctoring up to our tastes.

Sounds like my plan, Most store-bought stuff needs "fixing" to my own tastes.

When we take the camper out, I have a bottle of mixed Italian spices (basil, oregano and parsley) packed. I also pack a separate bottle of granulated garlic. Makes cooking Italian easy on a camp stove.

I do so little cooking at home now that I keep all my "go-to" herbs
and blends in the ice box. And still have to toast them sometimes to
bring
life back into them. A trick I learned when making this recipe:

We still eat at home for most meals. BTW, the beef stew I was going to
make Monday, I ended up making Tuesday. It had, besides the beef--cherry tomatoes, potatoes, carrots, parsnips, celery, mushrooms, onion, and
Italian peppers in it. I also used some marinara sauce and beef
base/water as part of the liquid instead of just water. About 4 oz of
tomato paste added just enough body to the stew that I didn't need to
thicken it with anything else.


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


... 90% of being smart is knowing what you're dumb at.

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

Ruth Haffly wrote to Dave Drum <=-

bread machine and (lots of) butter. I've posted that bread recipe here
a few times. No mayo and most definitely no Miracle Wimp.

That sounds good but I've never heard of using butter instead of mayo.

I generally do mayo but I seldom do just tomatoes as sandwich filler.
This instance the salt in the butter (I used LOTS of butter on the
warm bread) enhanced the tomato's flavour.

A sprinkle (or twist of a grinder) of salt would work just as well,
IMO.

True, that. But I had already slathered the bread with copious amounts
of Bossy's Bounty and didn;t need the extra salt.

We do a lot of chicken--Steve grilled some t

8<----- SLICE ----->B

All the sorts of things I use the meatl skewers or a stylus for.
Except I don't decorate cakes.

I don't decorate as many as I used to but it is something I've done
from time to time. A toothpick will draw a fine line and you don't have
to wash it up afterward. Same as using disposable decorating bags--less
to clean up at the end.

All I would do with a skewer after using it for cake decorating is to
rinse under very hot running water, dry, and return to its storage spot.

Someone gifted us with a plastic grocery sack of (obviously) home
grown tomatoes the other day. I wish I knew who so I could thank
them and/or return the favour. But no one admits to the deed.

Enjoy them; the season is all too short.

I have learned it was next door - who I didn't even know had a garden
as it is masked from my view by her garage. She brought us another bag last evening. Yuuuuum.

More to enjoy. Steve isn't eating too many tomatoes these days as it aggravates his arthritis (he will eat a marinara sauce) so I don't buy very many. We went out to a new branch of one of our favorite seafood places (Cape Fear Seafood Company; they opened a place in WF) the other night and he gave me all the tomatoes from his salad. Combined with all that were on mine, I probably had a couple of tomatoes plus the greens
and everything else. Good thing I ordered the small portion of shrimp
and grits. (G)

Poor dude, allergic to corn and tomatoes react with his arthritis. I have arthritic hips - but taking a 1500 mg caplet of glucosamine keeps it's
effects down to a dull roar. No more having to sleep sitting up or in
the recliner.

If I'm raising them myself the season can stretch well into September
and maybe October depending on the date of the fist "killing" frost.

It went into early November the first year we planted tomatoes in AZ. I used up the last of them (green) in making green tomato relish just
before Thanksgiving.

I've made "end of season" fried green tomatoes but not relish.

I like relish with some things and didn't have any on hand plus a
friend gave me a recipe to try so...................

What I grabbed was Wasabi Furikake. I use it on French fries and a few other things. I keep, also, white miso and Shichimi Togarashi (rather
like Furikake but "zippier")

Off the top of my head I'm not sure what varieties we have but I don't think they're wasabi. The store had a lot of different varieties; we
just grabbed a couple.

Yes, I know. I picked the wasabi because I wanted something with a bit
of zip to it. And I had had wasabi before. Turns out there is some
other zippiness along with the wasabi - not enough to blow your head
off but it will get your attention.

Here's a recipe from a TeeVee channel that used to was a lot better
than it is today. It's for restaurant sized quantities of stuff but it

I still watch it from time to time if we're spending the night in a
motel and Steve is absorbed in his computer. We've also watched
Discovery Channel shows sometimes, just as a wind down from a day on
the road.

looks interesting. If I ever have occasion to cater/cook for a
large group I might give it a go.

Title: Da Famous "Broke Da Mouth" Garlic Furikake Chicken
Categories: Poultry, Vegetables, Herbs, Rice, Chilies
Yield: 8 servings

I'd help you with it but don't know if I'd try doing it myself. It does look good tho.

Here's the chicken recipe I mentioned above ..........

Title: Crumb-Coated Ranch Chicken
Categories: Five, Poultry, Breads, Herbs
Yield: 4 servings

Down side of that is that ranch is one of our least favorite salad dressings.

2/3 c Ranch salad dressing

It's just an ingredient in this case. It's pretty bland in any event.
If I'm in a restaurant setting I'll generally order bleu cheese (using
a ranch dressing-like base in most restaurants) or, if available red
"Russian" dressing - which is *not8 Russian, being invented in New
England by James Coburn in the early 20th century.

Here's a "real" Russian dressing/sauce. According to Olgs'a notes "I
call this sauce universal because it is great with everything; potatoes, meats, poultry, salads, pasta, ragu...you name it. However, this sauce
goes the best with fish. Yes, fish. Just try it- it is delicious. You
will never go back to ketchup or any other generic sauce."

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

Title: Universal Sauce
Categories: Sauces, Vegetables, Cheese
Yield: 1 /2 litre

2 lg Tomatos,
8 cl Garlic
2 tb Butter
2 tb Olive oil
1 tb Tomato paste
1 c Yellow cheese; shredded or
- diced fine
3 tb White wine or grape juice

Melt the butter in a sauce pan and add olive oil. Mix in
the cheese and stir till the mixture is smooth.

Dice finely the tomatoes and add to the mixture.

Dissolve the tomato paste in 1/2 of hot water and pour
into the pan. Add wine to the mixture. Finally, slice
every garlic clove and mix into the sauce. Stir the
sauce over the medium heat for about 5 more minutes.

By: Karina Kedrovsky

RECIPE FROM: http://www.ruscuisine.com

Uncle Dirty Dave's Archives

MMMMM


... "All new": Parts not interchangeable with previous model
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

bread machine and (lots of) butter. I've posted that bread recipe here
a few times. No mayo and most definitely no Miracle Wimp.

That sounds good but I've never heard of using butter instead of mayo.

I generally do mayo but I seldom do just tomatoes as sandwich filler.
This instance the salt in the butter (I used LOTS of butter on the
warm bread) enhanced the tomato's flavour.

A sprinkle (or twist of a grinder) of salt would work just as well,
IMO.

True, that. But I had already slathered the bread with copious amounts
of Bossy's Bounty and didn;t need the extra salt.

True; I make my Butter Blend (3 sticks salted butter, 1 cup olive oil
combined well in my KA mixer) with the salted butter. Originally tried
it with unsalted butter and it just didn't taste right. Switched to
salted butter and it tasted much better.

8<----- SLICE ----->B

All the sorts of things I use the meatl skewers or a stylus for.
Except I don't decorate cakes.

I don't decorate as many as I used to but it is something I've done
from time to time. A toothpick will draw a fine line and you don't have
to wash it up afterward. Same as using disposable decorating bags--less
to clean up at the end.

All I would do with a skewer after using it for cake decorating is to rinse under very hot running water, dry, and return to its storage
spot.

We have some metal skewers but they're bigger, can't get as fine a line
as I can with a tooth pick for drawing in icing.

Someone gifted us with a plastic grocery sack of (obviously) home
grown tomatoes the other day. I wish I knew who so I could thank
them and/or return the favour. But no one admits to the deed.

Enjoy them; the season is all too short.

I have learned it was next door - who I didn't even know had a garden
as it is masked from my view by her garage. She brought us another bag last evening. Yuuuuum.

More to enjoy. Steve isn't eating too many tomatoes these days as it aggravates his arthritis (he will eat a marinara sauce) so I don't buy very many. We went out to a new branch of one of our favorite seafood places (Cape Fear Seafood Company; they opened a place in WF) the other night and he gave me all the tomatoes from his salad. Combined with all that were on mine, I probably had a couple of tomatoes plus the greens
and everything else. Good thing I ordered the small portion of shrimp
and grits. (G)

Poor dude, allergic to corn and tomatoes react with his arthritis. I

He also goes easy on the white potatoes for the same reason. Anything in
the nightshade family is a potential problem for him.

have arthritic hips - but taking a 1500 mg caplet of glucosamine keeps it's
effects down to a dull roar. No more having to sleep sitting up or in
the recliner.

He's using it; I tried it and it didn't do a thing for me. Meds help
keep it down to a tolerable limit.

If I'm raising them myself the season can stretch well into September
and maybe October depending on the date of the fist "killing" frost.

It went into early November the first year we planted tomatoes in AZ. I used up the last of them (green) in making green tomato relish just
before Thanksgiving.

I've made "end of season" fried green tomatoes but not relish.

I like relish with some things and didn't have any on hand plus a
friend gave me a recipe to try so...................

looks interesting. If I ever have occasion to cater/cook for a
large group I might give it a go.

Title: Da Famous "Broke Da Mouth" Garlic Furikake Chicken
Categories: Poultry, Vegetables, Herbs, Rice, Chilies
Yield: 8 servings

I'd help you with it but don't know if I'd try doing it myself. It does look good tho.

Here's the chicken recipe I mentioned above ..........

Title: Crumb-Coated Ranch Chicken
Categories: Five, Poultry, Breads, Herbs
Yield: 4 servings

Down side of that is that ranch is one of our least favorite salad dressings.

2/3 c Ranch salad dressing

It's just an ingredient in this case. It's pretty bland in any event.

I know, but if it's something we don't care for, I don't cook with it.

If I'm in a restaurant setting I'll generally order bleu cheese (using
a ranch dressing-like base in most restaurants) or, if available

Too strong for me. Before we were married, Steve said that he liked bleu
cheese dressing so I tried it. Thank you, but I'll stick with my
favorite, 1,000 Islands, or French or Italian if the "islands" aren't available. Russian is harder to find when eating out but it's also an acceptable alternative.

red DD> "Russian" dressing - which is *not8 Russian, being invented in
New DD> England by James Coburn in the early 20th century.

Here's a "real" Russian dressing/sauce. According to Olgs'a notes "I
call this sauce universal because it is great with everything;
potatoes, meats, poultry, salads, pasta, ragu...you name it. However,
this sauce
goes the best with fish. Yes, fish. Just try it- it is delicious. You
will never go back to ketchup or any other generic sauce."

Title: Universal Sauce DD> Categories: Sauces, Vegetables,

Cheese DD> Yield: 1 /2 litre

Interesting.........


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


... Is this a Kodak moment or a Maalox moment?

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

Ruth Haffly wrote to Dave Drum <=-

I generally do mayo but I seldom do just tomatoes as sandwich filler.
This instance the salt in the butter (I used LOTS of butter on the
warm bread) enhanced the tomato's flavour.

A sprinkle (or twist of a grinder) of salt would work just as well,
IMO.

True, that. But I had already slathered the bread with copious amounts
of Bossy's Bounty and didn;t need the extra salt.

True; I make my Butter Blend (3 sticks salted butter, 1 cup olive oil combined well in my KA mixer) with the salted butter. Originally tried
it with unsalted butter and it just didn't taste right. Switched to
salted butter and it tasted much better.

I assume that's for making spreadable butter? Salt enhances flavour(s).

8<----- SLICE ----->B

All I would do with a skewer after using it for cake decorating is
rinse under very hot running water, dry, and return to its storage
spot.

We have some metal skewers but they're bigger, can't get as fine a line
as I can with a tooth pick for drawing in icing.

I have a selection of various lengths and thicknesses. The smallest are
about 6" long and (about) 1/16" thick

DD> Poor dude, allergic to corn and tomatoes react with his arthritis. I

He also goes easy on the white potatoes for the same reason. Anything
in the nightshade family is a potential problem for him.

Oy! Vet is mir! My chilli cook friend Les has an allergy to raw tomatoes.
When we lunch together I get the bounty. My only known food allergy is to banananas. I can manage it with a 50mg Benadryl - but it turns out I'm
not a big fan of 'nanners anyway. Bv)=

have arthritic hips - but taking a 1500 mg caplet of glucosamine keeps
its effects down to a dull roar. No more having to sleep sitting up or
in the recliner.

He's using it; I tried it and it didn't do a thing for me. Meds help
keep it down to a tolerable limit.

I would do meds if I had to. But I much prefer natural or herbal help.

8<----- SKIP ----->B

I'd help you with it but don't know if I'd try doing it myself. It does look good tho.

Here's the chicken recipe I mentioned above ..........

Title: Crumb-Coated Ranch Chicken
Categories: Five, Poultry, Breads, Herbs
Yield: 4 servings

Down side of that is that ranch is one of our least favorite salad dressings.

2/3 c Ranch salad dressing

It's just an ingredient in this case. It's pretty bland in any event.

I know, but if it's something we don't care for, I don't cook with it.

It a poor cook who can't suit him/her self.

If I'm in a restaurant setting I'll generally order bleu cheese (using
a ranch dressing-like base in most restaurants) or, if available

Too strong for me. Before we were married, Steve said that he liked
bleu cheese dressing so I tried it. Thank you, but I'll stick with my favorite, 1,000 Islands, or French or Italian if the "islands" aren't available. Russian is harder to find when eating out but it's also an acceptable alternative.

I find that there are several variations on "Russian" dressing. I much
prefer the red variety of the pink/orange versions.

One of my favourite uses of blue-veined cheeses in salad dressing uses
Thousand Islands as a base and has gorgonzola grated/shredded over it.

red "Russian" dressing - which is *not8 Russian, being invented in
New England by James Coburn in the early 20th century.

Here's a "real" Russian dressing/sauce. According to Olgs'a notes "I
call this sauce universal because it is great with everything;
potatoes, meats, poultry, salads, pasta, ragu...you name it. However,
this sauce goes the best with fish. Yes, fish. Just try it- it is delicious. You will never go back to ketchup or any other generic
sauce."

Title: Universal Sauce DD> Categories: Sauces, Vegetables,

Cheese DD> Yield: 1 /2 litre

Interesting.........

Olga has some very interesting (and authentic) recipes. I got onto her
website when Don Houston was active in the echo. Probably before your
time ... bu, maybe not. We're all old timers here with the exception
of Ben Collver (who's on an extended road trup) and a troll or two.

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

Title: Gorgonzola & Apple Pork Chops
Categories: Five, Fruits, Cheese, Pork
Yield: 4 Servings

1 tb Oil
4 lg Boneless, butterflied pork
- chops;
3 tb Butter
2 Sweet apples; peeled, cored,
- chopped
1 1/2 c Shredded gorgonzola cheese *

* any blue-veined cheese may be used but Gorgonzola is
best for shredding. The others (bleu, Roquefort, Stilton
etc.) tend to crumble and clump up. -- UDD

Butterfly each pork chop by slicing horizontally through
the center with a sharp knife. Leave them attached on one
side so they can be flipped open to create a butterfly
shape.

Heat oil in a large skillet over medium high heat. Add
pork chops, reduce heat to medium and cook slowly for 5
to 7 minutes each side, or until they are done to your
liking. Set aside.

Melt butter in a medium skillet over medium heat. Add
apples and saute until tender, then turn off heat and
add cheese to skillet. Mix together slowly to form a
creamy thick sauce.

Place reserved chops on serving plate and stuff each one
with 1/4 of the apple/cheese mixture. Serve hot.

Recipe by: Kimberly Watson

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... People find eating bugs disgusting, unless they come from the ocean.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hello Ruth,

[..]

True, that. But I had already slathered the bread with copious amounts
of Bossy's Bounty and didn;t need the extra salt.

True; I make my Butter Blend (3 sticks salted butter, 1 cup olive oil combined well in my KA mixer) with the salted butter. Originally tried
it with unsalted butter and it just didn't taste right. Switched to
salted butter and it tasted much better.

Salted butter (with or without olive oil) is fine for most things,
but unsalted is a must for baking. Most recipes written for baking
are with unsalted in mind, and using salted would be a big mistake.
Changes both the taste and the texture.

In Europe the norm is using lightly salted butter for most recipes,
except for baking, never heavily salted. Many chefs prefer to use
unsalted for everything as they can adjust the amount of salt as
needed.

Salt can help as a preservative, but since most folks use butter
within a short period of time it is not really necessary.

For Life,
Lee

--
As Good As It Looks

--- MesNews/1.08.05.00-gb
* Origin: news://eljaco.se:4119 (2:203/2)

Hi Dave,

True, that. But I had already slathered the bread with copious amounts
of Bossy's Bounty and didn;t need the extra salt.

True; I make my Butter Blend (3 sticks salted butter, 1 cup olive oil combined well in my KA mixer) with the salted butter. Originally tried
it with unsalted butter and it just didn't taste right. Switched to
salted butter and it tasted much better.

I assume that's for making spreadable butter? Salt enhances
flavour(s).

It's basically spreadable; if I want to spread it right out of the
fridge, I'll nuke it for a few seconds. Otherwise, left out, it'll
soften up on its own in a few minutes.

8<----- SLICE ----->B

All I would do with a skewer after using it for cake decorating is
rinse under very hot running water, dry, and return to its storage
spot.

We have some metal skewers but they're bigger, can't get as fine a line
as I can with a tooth pick for drawing in icing.

I have a selection of various lengths and thicknesses. The smallest
are about 6" long and (about) 1/16" thick

I just have the bigger ones, came with something for a grill, iirc.

DD> Poor dude, allergic to corn and tomatoes react with his
arthritis. I

He also goes easy on the white potatoes for the same reason. Anything
in the nightshade family is a potential problem for him.

Oy! Vet is mir! My chilli cook friend Les has an allergy to raw
tomatoes. When we lunch together I get the bounty. My only known food allergy is to banananas. I can manage it with a 50mg Benadryl - but it turns out I'm
not a big fan of 'nanners anyway. Bv)=

AFAIK, I've no food allergies, just some strong dislikes.

have arthritic hips - but taking a 1500 mg caplet of glucosamine keeps
its effects down to a dull roar. No more having to sleep sitting up or
in the recliner.

He's using it; I tried it and it didn't do a thing for me. Meds help
keep it down to a tolerable limit.

I would do meds if I had to. But I much prefer natural or herbal help.

I would too, if they helped.

Down side of that is that ranch is one of our least favorite salad dressings.

2/3 c Ranch salad dressing

It's just an ingredient in this case. It's pretty bland in any event.

I know, but if it's something we don't care for, I don't cook with it.

It a poor cook who can't suit him/her self.

True, but when I was growing up, I had to cook to suit my dad, not
always what I wanted to do.

If I'm in a restaurant setting I'll generally order bleu cheese (using
a ranch dressing-like base in most restaurants) or, if available

Too strong for me. Before we were married, Steve said that he liked
bleu cheese dressing so I tried it. Thank you, but I'll stick with my favorite, 1,000 Islands, or French or Italian if the "islands" aren't available. Russian is harder to find when eating out but it's also an acceptable alternative.

I find that there are several variations on "Russian" dressing. I much prefer the red variety of the pink/orange versions.

One of my favourite uses of blue-veined cheeses in salad dressing uses Thousand Islands as a base and has gorgonzola grated/shredded over it.

red "Russian" dressing - which is *not8 Russian, being invented in
New England by James Coburn in the early 20th century.

Here's a "real" Russian dressing/sauce. According to Olgs'a notes "I
call this sauce universal because it is great with everything;
potatoes, meats, poultry, salads, pasta, ragu...you name it. However,
this sauce goes the best with fish. Yes, fish. Just try it- it is delicious. You will never go back to ketchup or any other generic
sauce."

Title: Universal Sauce DD> Categories: Sauces, Vegetables,

Cheese DD> Yield: 1 /2 litre

Interesting.........

Olga has some very interesting (and authentic) recipes. I got onto her website when Don Houston was active in the echo. Probably before your
time ... bu, maybe not. We're all old timers here with the exception
of Ben Collver (who's on an extended road trup) and a troll or two.

I joined the echo in January, 1994 so had some overlap time with Don,
but not a lot. One of the first recipies I printed off was posted by
Michael Loo; we still use it today--Pseudo-Malinda's Hot Sauce.

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


... Our necessities are few but our wants are endless...

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

Hi Lee,

True; I make my Butter Blend (3 sticks salted butter, 1 cup olive oil combined well in my KA mixer) with the salted butter. Originally tried
it with unsalted butter and it just didn't taste right. Switched to
salted butter and it tasted much better.

Salted butter (with or without olive oil) is fine for most things,
but unsalted is a must for baking. Most recipes written for baking
are with unsalted in mind, and using salted would be a big mistake. Changes both the taste and the texture.

i'll use both but if using the salted, will cut down/out on added salt.

In Europe the norm is using lightly salted butter for most recipes,
except for baking, never heavily salted. Many chefs prefer to use
unsalted for everything as they can adjust the amount of salt as
needed.

Got some good Danish butter when we shopped the commissaries in
Frankfurt and Berlin. Between the 2, we were stationed in Germany just
short of 6 years & were in Berlin when the wall came down.

Salt can help as a preservative, but since most folks use butter
within a short period of time it is not really necessary.

I go easy on the salt as a general rule.

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


... Always butter up the SYSOP, they taste better that way.

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

Ruth Haffly wrote to Dave Drum <=-

True; I make my Butter Blend (3 sticks salted butter, 1 cup olive oil combined well in my KA mixer) with the salted butter. Originally tried
it with unsalted butter and it just didn't taste right. Switched to
salted butter and it tasted much better.

I assume that's for making spreadable butter? Salt enhances
flavour(s).

It's basically spreadable; if I want to spread it right out of the
fridge, I'll nuke it for a few seconds. Otherwise, left out, it'll
soften up on its own in a few minutes.

Effectively a butter clone of Blue Bonnet or I Can't Believe .... Bv)=

8<----- SLICE ----->B

All I would do with a skewer after using it for cake decorating is
rinse under very hot running water, dry, and return to its storage
spot.

We have some metal skewers but they're bigger, can't get as fine a line
as I can with a tooth pick for drawing in icing.

I have a selection of various lengths and thicknesses. The smallest
are about 6" long and (about) 1/16" thick

I just have the bigger ones, came with something for a grill, iirc.

Those would be unwieldy for drawing on cake icig.

DD> Poor dude, allergic to corn and tomatoes react with his
arthritis. I

He also goes easy on the white potatoes for the same reason. Anything
in the nightshade family is a potential problem for him.

Oy! Vey is mir! My chilli cook friend Les has an allergy to raw
tomatoes. When we lunch together I get the bounty. My only known food allergy is to banananas. I can manage it with a 50mg Benadryl - but it turns out I'm
not a big fan of 'nanners anyway. Bv)=

AFAIK, I've no food allergies, just some strong dislikes.

I've plenty of those. Mostly texture based - like okra, hominy, and
kidney beans.

have arthritic hips - but taking a 1500 mg caplet of glucosamine keeps
its effects down to a dull roar. No more having to sleep sitting up or
in the recliner.

He's using it; I tried it and it didn't do a thing for me. Meds help
keep it down to a tolerable limit.

I would do meds if I had to. But I much prefer natural or herbal help.

I would too, if they helped.

Those are the only ones I use. They have proven themselves effective upon
trial usage. Many common (and effective) meds from pharmaceutical firms
are, at root, highly refined herbal remedies (including aspirin).

I refer you to Dr. Christopher's Syllabus, which, even if you don't use
its formulae on yourself is an eye-opener with obvious links to "modern" medicine. I use some herbal products from one of his disciples (Dr Schultz) which have proven effective over the past 30 or more years.

https://www.christopherpublications.com/Herb_Syllabus.html

Down side of that is that ranch is one of our least favorite salad dressings.

2/3 c Ranch salad dressing

It's just an ingredient in this case. It's pretty bland in any event.

I know, but if it's something we don't care for, I don't cook with it.

It a poor cook who can't suit him/her self.

True, but when I was growing up, I had to cook to suit my dad, not
always what I wanted to do.

I was fortunate in that both my mom and dad were excellent (and
adventurous) cooks - with Pop being the better cook. Bv)=

8<----- TRIM ----->B

Here's a "real" Russian dressing/sauce. According to Olgs'a notes "I
call this sauce universal because it is great with everything;
potatoes, meats, poultry, salads, pasta, ragu...you name it. However,
this sauce goes the best with fish. Yes, fish. Just try it- it is delicious. You will never go back to ketchup or any other generic
sauce."

Title: Universal Sauce DD> Categories: Sauces, Vegetables,

Cheese DD> Yield: 1 /2 litre

Interesting.........

Olga has some very interesting (and authentic) recipes. I got onto her website when Don Houston was active in the echo. Probably before your
time ... bu, maybe not. We're all old timers here with the exception
of Ben Collver (who's on an extended road trup) and a troll or two.

I joined the echo in January, 1994 so had some overlap time with Don,
but not a lot. One of the first recipies I printed off was posted by Michael Loo; we still use it today--Pseudo-Malinda's Hot Sauce.

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

Title: Borsch
Categories: Vegetables, Potatoes, Beef, Herbs, Soups
Yield: 4 Servings

1 lb (454 g) beef; bones optional
1 lb (454 g) red beets; (3 beets)
2 tb (30 mL) butter; divided
1/2 lb (227 g) shredded cabbage
4 sm Potatoes
1 lg Carrot
1 lg Onion
3 tb Tomato paste
2 cl Garlic; grated (opt)
1 ts (5 mL) vinegar
Salt & pepper
Parsley, dill & spring onion
- to garnish

PREPARING MEAT BROTH: Put beef into a large saucepan and
cover with 3 l cold water. Bring to a boil; reduce heat.
Remove the grease and froth from the broth surface with
a spoon. Add one onion. Cook at low heat for 1-2 hours.

SIMMERING RED BEETS: Melt 1 tablespoon butter in a
saucepan. Cut red beets into thin sticks and add them
into the cooking pot. Add tomato paste or sliced
tomatoes. Simmer at low heat for 1 hour. If there is not
enough liquid, add some broth. Add vinegar.

Pan-frying vegetables: Melt 1 tablespoon butter in a
frying pan. Add chopped onion and carrots cut in thin
sticks. Cover and saute for 15 minutes, stirring
occasionally.

Heat broth to boiling. Add chopped cabbage and potatoes
cut into bars. Cook for 5 minutes. Add saute and cook
another 10 minutes. Add simmered red beets. Cook another
5 minutes. Add salt, black pepper.

NOTE: If you like garlic, you can add about 5 g grated
garlic, it is supposed to be in borsch. I don't like it
and never add it here. Borsch is served with sour cream.

Olga Timokhina

Source: Olga's collection

RECIPE FROM: http://www.ruscuisine.com

Uncle Dirty Dave's Archives

MMMMM




... You have to know how to accept rejection and reject acceptance.
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Hi Dave,

I assume that's for making spreadable butter? Salt enhances
flavour(s).

It's basically spreadable; if I want to spread it right out of the
fridge, I'll nuke it for a few seconds. Otherwise, left out, it'll
soften up on its own in a few minutes.

Effectively a butter clone of Blue Bonnet or I Can't Believe .... Bv)=

Or the Challenge butter with olive oil. Got some of that up in VT to use
for cooking for the team, brought home left overs. Kept the tub to use
for camping so we don't have to schlep our glass bowl along.

as I can with a tooth pick for drawing in icing.

I have a selection of various lengths and thicknesses. The smallest
are about 6" long and (about) 1/16" thick

I just have the bigger ones, came with something for a grill, iirc.

Those would be unwieldy for drawing on cake icig.

Quite, so that's why I use a tooth pick. (G)

DD> Poor dude, allergic to corn and tomatoes react with his
arthritis. I

He also goes easy on the white potatoes for the same reason. Anything
in the nightshade family is a potential problem for him.

Oy! Vey is mir! My chilli cook friend Les has an allergy to raw
tomatoes. When we lunch together I get the bounty. My only known food allergy is to banananas. I can manage it with a 50mg Benadryl - but it turns out I'm
not a big fan of 'nanners anyway. Bv)=

AFAIK, I've no food allergies, just some strong dislikes.

I've plenty of those. Mostly texture based - like okra, hominy, and
kidney beans.

Those I don't mind; it's things like peanut butter, coconut, marischino cherries and coffee that turn me off.

have arthritic hips - but taking a 1500 mg caplet of glucosamine

keeps DD> its effects down to a dull roar. No more having to sleep
sitting up or DD> in the recliner.

He's using it; I tried it and it didn't do a thing for me. Meds help
keep it down to a tolerable limit.

I would do meds if I had to. But I much prefer natural or herbal help.

I would too, if they helped.

Those are the only ones I use. They have proven themselves effective
upon trial usage. Many common (and effective) meds from pharmaceutical firms are, at root, highly refined herbal remedies (including
aspirin).

I refer you to Dr. Christopher's Syllabus, which, even if you don't
use its formulae on yourself is an eye-opener with obvious links to "modern" medicine. I use some herbal products from one of his
disciples (Dr Schultz) which have proven effective over the past 30 or more years.

https://www.christopherpublications.com/Herb_Syllabus.html

OK, will probably check it out at some point.

It's just an ingredient in this case. It's pretty bland in any event.

I know, but if it's something we don't care for, I don't cook with it.

It a poor cook who can't suit him/her self.

True, but when I was growing up, I had to cook to suit my dad, not
always what I wanted to do.

I was fortunate in that both my mom and dad were excellent (and adventurous) cooks - with Pop being the better cook. Bv)=

My dad would do basics if mom wasn't able to do so but otherwise pretty
much left the kitchen to her.

Olga has some very interesting (and authentic) recipes. I got onto her website when Don Houston was active in the echo. Probably before your
time ... bu, maybe not. We're all old timers here with the exception
of Ben Collver (who's on an extended road trup) and a troll or two.

I joined the echo in January, 1994 so had some overlap time with Don,
but not a lot. One of the first recipies I printed off was posted by Michael Loo; we still use it today--Pseudo-Malinda's Hot Sauce.

Title: Borsch
Categories: Vegetables, Potatoes, Beef, Herbs, Soups
Yield: 4 Servings

I've a jar of it in the pantry to try when the weather cools off a bit.
Spent part of this morning into afternoon making fig preserves with figs
from our tree--got 8 half pints and almost another one--()--that shy of
a 9th so it's our taster. They're cooling now. We've got enough more
figs to do another batch, may freeze some instead, and the figs keep
coming. (G)

Later--just checked and they all sealed. With what I made last year and
this batch, we've bot lots of fig preserves. I just printed off several recipies from All Recipies to try--will post results as I make them.

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


... There cannot be a crisis today; my schedule is already full.

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