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

Title: Spicy Tomato Soup
Categories: Soups, Vegetarian
Yield: 4 Servings

MMMMM----------------------------SOUP---------------------------------
6 c Chopped canned tomatoes plus
-their liquid -OR-
2 c Stock or water + 1 can; (2
-lb) "crushed, concentrated
-tomatoes"
2 md Fresh tomatoes; chopped
1 1/2 c Onion; minced
3 Cloves garlic; crushed
1 tb Butter
1 tb Olive oil
1 ts Dill
1/8 ts Black pepper; or more
1 tb Honey
1 tb Mayonnaise or sour cream

MMMMM--------------------------TOPPING-------------------------------
Yogurt
Parsley
Scallions

Saute onions and garlic, with salt, in combined olive oil and butter
in a kettle or large saucepan. Cook five minutes until translucent,
then add dill, pepper, tomatoes, and honey. Cover and simmer at least
45 minutes on low heat.

Five minutes before serving, whisk in mayonnaise or sour cream. Taste
to correct seasonings.

Serve hot, topped with yogurt, chopped parsley, and scallions.

Recipe by Moosewood Cookbook

MMMMM
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Ben Collver wrote to All <=-

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

Title: Spicy Tomato Soup
Categories: Soups, Vegetarian
Yield: 4 Servings

Where's the "spice" - surely the fractional teaspoon of blsck pepper is
not going to light up anyone's life.

Here's one of mine you might like ....

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

Title: Tomato Florentine Soup
Categories: Soups, Herbs, Greens, Cheese
Yield: 4 Servings

48 oz Can tomato juice *
13 1/2 oz Can spinach (323 g)
1/2 ts Oregano; crumbled
1/2 ts Basil; crumbled
1/4 ts Thyme; crumbled
1/4 ts Marjoram; crumbled
1/4 ts Fresh ground pepper
1 cl Garlic; crushed
2 c Med. pasta shells
Parmesan cheese

* Couple things here - if you use regular (salted) juice
you will not need to add salt to the soup. The other and
more important thing is to use a good quality tomato
juice like Red Gold (just the best tomato products I
have found).

Pour tomato juice into cooking vessel. Add spinach and
the herbs/spices. Cover and cook over medium heat for
15 minutes.

Add pasta and cook until pasta is tender about 10 mins.

Serve hot; sprinkled with Parmesan cheese.

Another Uncle Dirty Dave Special; suggested by Kathy Pitts

Uncle Dirty Dave's Kitchen

MMMMM

... Chinese food is one of the few things that isn't really made in China
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Re: Re: Spicy Tomato Soup
By: Dave Drum to Ben Collver on Mon Feb 20 2023 06:31:00

Where's the "spice" - surely the fractional teaspoon of blsck pepper is not going to light up anyone's life.

Title: Tomato Florentine Soup

Good point! They should have just called it Tomato Soup.

Thanks for your Tomato Florentine Soup recipe.

My grandmother liked to make "stewed tomatoes" where she cut home-made bread into cubes, added them to a pot of canned tomatoes, and then heated it up. I like the simplicity of only having two ingredients. Very satisfying on a cold winter night.
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Ben Collver wrote to Dave Drum <=-

Re: Re: Spicy Tomato Soup
By: Dave Drum to Ben Collver on Mon Feb 20 2023 06:31:00

Where's the "spice" - surely the fractional teaspoon of blsck pepper
is not going to light up anyone's life.

Title: Tomato Florentine Soup

Good point! They should have just called it Tomato Soup.

Thanks for your Tomato Florentine Soup recipe.

My grandmother liked to make "stewed tomatoes" where she cut home-made bread into cubes, added them to a pot of canned tomatoes, and then
heated it up. I like the simplicity of only having two ingredients.
Very satisfying on a cold winter night.

Here's *my* grannie's recpe which is better with the fresh 'maters than
the canned. But both are good.

If using fresh tomatoes you must peel them first. If using stupormarkup tomatoes remove any sticker. Wash the tomatoes thoroughly even if they're
from your garden. Stem them with a sharp paring knife or a strawberry
huler (https://www.stokesstores.com/en/strawberry-huller.html) then use
your knife to cut an "X" in the bottom of the 'mater.

Fill a large bowl with ice water and set it aside. Place a pot of plain
water (no salt) on the stove and bring it to a boil. Carefully lower
the tomato(es) into the boiling water. You can add several at a time.
Remove them after 30 seconds, or when the skin begins to peel back,
and place them into the bowl of ice water.

Let the tomatoes sit in the ice bath for 5 minutes or until you see the
peels shrivel and start to peel off.

Let the tomatoes sit in the ice bath for 5 minutes or until you see the
peels shrivel and start to peel off.

Peel the skins off with your hands.

If the skin is stubborn, use a small sharp paring knife to remove the
pieces that won't budge, being careful not to squeeze the tomato.

BTW - the URL is for a better pixture of the gadget than the one I
posted to Dale.

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

Title: Easy Stewed Tomatoes
Categories: Vegetables, Citrus, Breads
Yield: 4 servings

8 Fresh, very ripe tomatoes;
- peeled
+=OR=+
28 oz Can whole tomatoes
3 tb Butter
1 tb Lemon juice
1 tb Sugar
1 1/2 ts Salt
1/4 ts Black pepper
1/2 Bell pepper; chopped
2 c Crumbled bread
1 tb Diced onion (opt)

Put tomatoes in a large deep skillet. Cook over medium
heat, stirring occasionally, 10 to 15 minutes.

Add all remaining ingredients and cook until thick,
stirring occasionally.

Serve it hot as a side dish.

From: Helen Moore (my Grandmother)

Uncle Dirty Dave's Kitchen

MMMMM

... I can't boycott them because I never go there anyway.

--- Talisman v0.46-dev (Windows/x86)
* Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)

Re: Re: Spicy Tomato Soup
By: Dave Drum to Ben Collver on Tue Feb 21 2023 06:15:04

Here's *my* grannie's recpe which is better with the fresh 'maters than the canned. But both are good.

Thanks for sharing your grannie's recipe. I'll hang on to it for the end of the season home-grown tomato surplus.
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

On 02-21-23 06:15, Dave Drum <=-
spoke to Ben Collver about Re: Spicy Tomato Soup <=-

Here's *my* grannie's recpe which is better with the fresh 'maters
than the canned. But both are good.

We have found that Hunt's canned tomatoes (crushed or chopped) are
better than most store bought tomatoes. Our exception to that is the
Campari tomatoes that we have been touting for years. Thanks to your
post, I did order that packet of seeds. The S&H costs were about the
same as the price of the seed packet itself -- but if they grow and
taste the same as what we can buy, We'll be happy.

If using fresh tomatoes you must peel them first. If using
stupormarkup tomatoes remove any sticker. Wash the tomatoes thoroughly even if they're from your garden. Stem them with a sharp paring knife
or a strawberry huler (https://www.stokesstores.com/en/strawberry-huller.html) then use your knife to cut an "X" in the bottom of the 'mater.
Fill a large bowl with ice water and set it aside. Place a pot of
plain water (no salt) on the stove and bring it to a boil. Carefully lower the tomato(es) into the boiling water. You can add several at a time. Remove them after 30 seconds, or when the skin begins to peel
back, and place them into the bowl of ice water.

Let the tomatoes sit in the ice bath for 5 minutes or until you see
the peels shrivel and start to peel off.

Peel the skins off with your hands.

If the skin is stubborn, use a small sharp paring knife to remove the pieces that won't budge, being careful not to squeeze the tomato.

We have used a very similar method for peeling fresh peaches. It works
quite well.


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

Title: Sausage and Lentil Soup (Carrabbas)
Categories: Carrabbas, Testing, Copy cat, Soup
Yield: 15 Servings

1 tb Oil
3/4 c Diced carrot
1 c Ribs celery, diced
1 lg Onion - chopped
2 ea Garlic cloves, crushed
1 1/4 lb Hot italian sausage -
Removed from casing.
8 1/2 c Chicken broth
Additional 14 oz can at end
2 cn 14 oz canned diced tomatoes
1 lb Dried lentils

MMMMM-------------------------SEASONINGS------------------------------
1 ts Salt (Did not add)
3/4 ts Black pepper
1/2 ts Crushed red pepper flakes
1/2 ts Oregano
1/2 ts Thyme
1 ts Fennel seeds
1 ea Bay leaf.

45 minute prep.. Large crockpot done in 5 to 6 hours.

In large saucepan,heat oil over med high heat. Add carrot, celery,
onion and crushed garlic. Saute until tender.

Remove vegetables from the pan, and add one pound of hot Italian
sausage that has been removed from the casing. Brown the sausage and
drain off the fat.

NOTE: I used 6 quart crockpot to cook the soup.

In Large stockpot, place 8 1/2 cups of chicken broth, the vegetables
and the cooked sausage meat. Add the two cans of diced tomatoes. Add
the dried lentils which have been washed according to package
directions.

Add seasonings (see above)

Simmer until the lentils are tender- 30 - 45 minutes. Make sure
lentils are tender.

NOTE: With crockpot I cooked on high for 5 hours and lentils were
still not totally tender. Will cook 6 hours on high next time

Remove 1/2 of the soup and puree it using hand held blender and then
return it to the pot. Correct seasonings and remove bay leaf.

I did NOT puree any of the soup.

Very close to Carrabbas soup. Makes a large amount. Should freeze
well. I will make again.

Spiceness of soup hinges closely to how hot the sausage is.

Variation of recipe found on the web.
Tested 3/22/06

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:31:41, 22 Feb 2022
___ Blue Wave/DOS v2.30

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

Ben Collver wrote to Dave Drum <=-

Re: Re: Spicy Tomato Soup
By: Dave Drum to Ben Collver on Tue Feb 21 2023 06:15:04

Here's *my* grannie's recpe which is better with the fresh 'maters than the canned. But both are good.

Thanks for sharing your grannie's recipe. I'll hang on to it for the
end of the season home-grown tomato surplus.

Tomato surplus??? What's that? Bv)=

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

Title: Southern Tomato Pie
Categories: Pastry, Fruits, Vegetables, Herbs, Cheese
Yield: 6 servings

MMMMM-------------------------PIE CRUST------------------------------
1 1/4 c A-P flour
2 1/2 ts Granulated sugar
1/2 ts Salt
6 tb Cold butter; in 1/2" cubes
2 tb + 1 ts ice-cold water
1/2 ts White vinegar

MMMMM---------------------FILLING & TOPPING--------------------------
3 1/2 lb Vine-ripe tomatoes; cored,
- seeded, in 1/2" dice,
- divided
2 ts Salt; divided
1 ts Sugar; divided
1 tb Butter
1 lg Yellow onion; thin sliced
- w/the grain
1 ts Picked thyme
2 tb Extra-virgin olive oil
1/4 ts Fresh ground black pepper
1/3 c Packed whole basil leaves
1/2 c Mayonnaise
1/3 c Grated fontina
1/3 c Grated Parmigiano-Reggiano
2 lg Roma or heirloom tomatoes,;
- thin sliced, blotted dry
- w/paper towels

MAKE THE PIE CRUST: Place the flour, sugar, and salt in
the bowl of a mixer fitted with the paddle attachment.
Mix on medium for a few seconds. Begin adding the butter
one cube at a time. Continue until the flour is speckled
and crumbly, about 4 minutes. With the mixer still
running, add the water and vinegar until just combined.
Do not overmix. Press the dough into a 6" disk, wrap
tightly in plastic wrap, and chill in the refrigerator
overnight.

Bring the crust to room temperature and lightly butter a
10" metal pie pan. Set the oven @ 400°. Dust your
counter and rolling pin lightly with flour and roll the
crust slightly larger than your pan. Lay the crust in
the pan and press gently into its edges. Cut off the
edges that hang over and discard. Freeze for at least 15
minutes or until you’re ready to blind-bake.

Lay foil or parchment paper on top of the crust and
weigh that down with dried beans or rice. Blind-bake the
shell for 30 minutes. Remove the pie weights and foil or
parchment and bake 5 minutes more. Set the cooked crust
aside as you prepare the filling.

MAKE THE FILLING: Toss half of the diced tomatoes with
1/2 teaspoon salt and 1/2 teaspoon sugar. Set them over
a colander to drain while you get everything else ready,
at least an hour.

Lower your oven to 375ºF/190ºC. In a medium sauté pan or
skillet, melt the butter and then add the onion and 1/2
teaspoon salt. Cook over medium-low heat until deeply
caramelized. This will take about 45 minutes. If the
onion gets away from you and burns a little, add 1/4 cup
of water to the pan, scrape up the overbrowned bits, and
keep going. In the end, you have a scant 2/3 cup
caramelized onion.

Toss the remaining diced tomatoes with 1/2 teaspoon
salt, thyme, and olive oil. Spread in a single layer on
a sheet tray with as much room separating the individual
pieces as possible. Slide the tray onto the middle rack
of your oven and roast for 30-35 minutes. You’re looking
for the tomatoes to dry out and brown slightly.

Once all the individual components are done, stir
together the onion, the fresh and roasted diced
tomatoes, the remaining salt, sugar, black pepper, and
basil.

Make the topping and finish the pie: In a separate,
smaller bowl, stir together the mayonnaise, fontina, and
Parmigiano. Spoon the filling into your blind-baked
crust. Top with the cheese mixture and tomato slices.
Bake in the middle of your oven for 30 minutes. You can
serve this warm or at room temperature. Both have their
virtues.

By: Vivian Howard

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

Uncle Dirty Dave's Archives

MMMMM

... "A thing worth having is a thing worth cheating for." W. C. Fields
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dale Shipp wrote to Dave Drum <=-

Here's *my* grannie's recpe which is better with the fresh 'maters
than the canned. But both are good.

We have found that Hunt's canned tomatoes (crushed or chopped) are
better than most store bought tomatoes. Our exception to that is the Campari tomatoes that we have been touting for years. Thanks to your post, I did order that packet of seeds. The S&H costs were about the
same as the price of the seed packet itself -- but if they grow and
taste the same as what we can buy, We'll be happy.

Hunt's is OK. But fr my $$$ Red Gold is simply the best tomato products I
have found. They are a family-owned midwestern (Elwood, Indiana) operation
so they may not have made it to Maryland (yet). They source their 'maters
from other family farmers. I've found everything I've had of theirs to
be of superior quality. When Huy Fong was looking for a partner for the sriracha ketchup to compete with Heinz Tabasco ketchup they chose Red
Gold ... good stuff, Maynard.

Enuff evangelising. You can read their story here: https://www.redgoldtomatoes.com/about-us

So, where are you going to grow your tomatoes? Does your geezer center
have a community garden? Just curious.

Gonna make this for a Friday night Lenten supper at my friend's house:

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

Title: Shrimp Gumbo
Categories: Cajun, Seafood, Vegetables, Chilies, Herbs
Yield: 6 Servings

1 md Onion; diced 1/4"
3 Ribs celery; sliced 1/4"
4 tb Oil
4 cl Garlic; minced
+=OR=+
1 ts Garlic granules
1 lg Bell pepper; cored, 1/4"
- dice
28 oz (2 cans) Red Gold diced
- tomatoes w/chilies
16 oz (2 cans) Red Gold tomato
- sauce
1 ts Sugar; highly optional
1 Turkish bay leaf
1 ts Dried thyme; crushed
1/2 ts Salt
1 tb Parsley flakes
1 ts Trappey's Red Devil sauce
2 lb Medium shrimp; tails-off
1 tb File' powder
Hot cooked rice

Dice onion and green pepper, slice celery. Keep each
separate. Heat oil in 5 quart pan over medium heat. Add
garlic and saute for 1 minute. Add onion and saute for 2
minutes. Add celery and green pepper and saute for 3
minutes longer. Add tomatoes, tomato sauce, salt, bay
leaf, sugar (if using), thyme, parsley and hot pepper
sauce. Reduce heat and simmer for 15 minutes. Add shrimp
and cook for 4-5 minutes longer, stirring gently. Stir in
file' powder and simmer two minutes more.

Serve over hot cooked rice. Pass ground cayenne and
additional hot sauce.

Makes one pot of pretty good gumbo.

Uncle Dirty Dave's Kitchen

MMMMM

... Artificial intelligence is no match for natural stupidity.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dave Drum wrote to Dale Shipp <=-

But fr my $$$ Red Gold is simply the best tomato products I have found.

I do like Red Gold canned maters for my chili when my mom's tomato plants aren't busy producing 20 pounds of tomatoes a week. <G>

I've been quiet lately. I've been very busy doing a lot of BBS-related programming and discovering that with my blood sugar being in better
control (woke up this morning and scanned my glucose sensor; it reported 120 mg/dL so I am verwy happy), it's been easier for me to program. I've successfully ported my line of BBS doors to FreeBSD, Linux, Win32, OS/2, and DOS (of course). Put it off for 20 years and am happy I finally tackled it. If you look at the doors menu on my BBS, except for "Mastermind", all of the rest of the doors are doors I wrote.

It's supposed to be 80F today...80F tomorrow...then 52F on Thursday...then a cold and rainy weekend. I hate it when we get teased with spring!

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

Title: Mediterranean Spring Salad
Categories: Diabetic, Vegetables, Salads
Yield: 6 Servings

1/2 lb Potatoes, new
1/2 c Oil, olive
2 tb Lemon juice
1 Garlic clove; crushed
1/4 ts Salt
6 c Greens, mixed salad
1 lg Tomato; cut in wedges
1 md Pepper, green; thinly sliced
-into rings
1 sm Onion, purple; thinly
-sliced into rings
1 sm Cucumber; thinly sliced
1/2 c Cheese, feta; crumbled
2 oz Anchovy fillets; opt.

Cook potatoes in boiling salted water about 25 minutes or until
tender; drain well, and cool slightly. Peel and thinly slice
potatoes; place in a shallow bowl. Combine oil, lemon juice, garlic,
oregano, and salt; mix well. Pour over potatoes; marinate 1 hour.
Drain potatoes, reserving marinade.

Place salad greens in a large bowl. Arrange potatoes, tomato, green
pepper, onion, cucumber, cheese, and anchovies (if desired) over salad
greens. Serve with reserved marinade.

SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy
Coleman.

Nancy O'Brion notes: Think that this one is could be made to work for
the diabetic.

MMMMM

- Sean

... To err is human. To blame it on someone else is even more human.
--- MMail/FreeBSD
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: Re: Spicy Tomato Soup
By: Dave Drum to Ben Collver on Wed Feb 22 2023 05:46:00

Tomato surplus??? What's that? Bv)=

Fair question. :-)

At the end of the season we usually have a large quantity of tomatoes ripening. In the past i have turned them into big batches of pasta or pizza sauce and frozen it. But i prefer to find ways to consume them while they are still fresh.

Usually when the cold sets in we also get a crop of unripe or partially ripe tomatoes. We'll throw tarps over the plants to keep them warm and try to nurse them along to maximize the yield. If they reach a certain level of partial ripeness then they can be harvested and they will continue to ripen indoors.
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hi Sean,

Dave Drum wrote to Dale Shipp <=-

But fr my $$$ Red Gold is simply the best tomato products I have found.

I do like Red Gold canned maters for my chili when my mom's tomato plants aren't busy producing 20 pounds of tomatoes a week. <G>

I've been quiet lately. I've been very busy doing a lot of BBS-related programming and discovering that with my blood sugar being in better

I'm glad you are doing well Sean!

Hey I noticed our password is failing. I still have the same one here I've always had. Do you want to send me a new one, or do you want me to just remove your node from my config?

Thanks Sean!

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-6
* Origin: Prism bbs (1:261/38)

On 02-22-23 06:09, Dave Drum <=-
spoke to Dale Shipp about Re: Spicy Tomato Soup <=-

So, where are you going to grow your tomatoes? Does your geezer center have a community garden? Just curious.

There is a community garden with plots that can be rented for a small
fee ($5 per year?). We don't use it. We have a bay window which has a
shelf at about the three foot level. It gets pretty decent after noon
sun. Using pots, we've successfully grown several spice plants and last
year a cherry tomato plant.


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

Title: Blackeye Pea And Pork Gumbo Original
Categories: Cajun, Gumbo, Pork
Yield: 4 Servings

1 1/2 c Flour
1 1/2 c Oil
2 c Diced onion
1 c Diced green pepper
1 c Diced celery
3 tb Chopped garlic
1 1/2 ga Pork or chicken stock
1 1/2 lb Okra
2 c Cooked blackeyed peas
2 c Bacon braised greens
2 lb Pork butt (raw weight) fully
-smoked and chopped
2 tb File
1 tb Thyme
1 tb Chile powder
1 tb Paprika
1 tb White pepper
2 tb Black pepper
1 tb Cayenne pepper
3 Bay leaves

Slice okra crosswise 1/2 inch wide and seared in lard until lightly
browned.

Cook blackeyed peas in chicken stock with large pieces of mirepoix
that can be removed after cooking.

Cook collards or mustards in bacon and onions with sugar, vinegar, hot
sauce and salt and pepper.

Make a dark roux using the oil and flour. (Paul Prudhomme's Louisiana
Kitchen has some good roux techniques, advice and gumbo recipes)

As soon roux is the right color (just past red and turning back to
brown but not scorched or smelling really burnt) add the diced
vegetables and garlic

Add the stock and stirring very frequently bring up to a simmer.
Simmer for about 1hour stirring lots. Skim all of the fat that
separates out.

Taste the gumbo. It should not taste pasty and like the roux anymore.
If it does you may need to add more stock up to 1/2 gallon. This is
different every time depending on the exact measurement of flour,
strength of starch in the flour, degree of cooking of the roux among
other things so add the stock in stages and let it cook and come
together before adding more.

When the gumbo is the right consistency add the okra, blackeyed peas,
greens, pork and seasoning. Allow to return to a simmer and adjust
the seasoning. Serve with steamed rice or potato salad

Recipe from http://www.cochonrestaurant.com/html/recipes.html

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:51:35, 23 Feb 2022
___ Blue Wave/DOS v2.30

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

Using pots, we've successfully grown several spice plants and last year a cherry tomato plant.

Is that as a pot of glue/a pot for what else, my long-distance friend Dale?

--- WinPoint Beta 5 (359.1)
* Origin: WinPoint (1:153/757.1315)

Sean Dennis wrote to Dave Drum <=-

But fr my $$$ Red Gold is simply the best tomato products I have found.

I do like Red Gold canned maters for my chili when my mom's tomato
plants aren't busy producing 20 pounds of tomatoes a week. <G>

And the sweet part is - they've done all the slicing and dicing for
you. Bv)=

I've been quiet lately. I've been very busy doing a lot of BBS-related programming and discovering that with my blood sugar being in better control (woke up this morning and scanned my glucose sensor; it
reported 120 mg/dL so I am verwy happy), it's been easier for me to program. I've successfully ported my line of BBS doors to FreeBSD,
Linux, Win32, OS/2, and DOS (of course). Put it off for 20 years and
am happy I finally tackled it. If you look at the doors menu on my BBS, except for "Mastermind", all of the rest of the doors are doors I
wrote.

Scrabble is the only door that ever held more than a cursory interest
for me. And, as you said in e-mail, it's a genuine PITA to port to your
system. I can live without.You were my only opponent since Nancy kicked
it. Maybe I'll do an internet search to see if there is an on-line game available.

BTW - I'm still monitoring my sugars via the pincushion finger method.
The One-Touch tells me my fasting sugar is 93 this morning (IOW the
usual for me).

It's supposed to be 80F today...80F tomorrow...then 52F on
Thursday...then a cold and rainy weekend. I hate it when we get teased with spring!

Gonna sun yourself in your Speedo? It's 52F as I type this. Forcasted to
drop to 45F w/high wind warnings indicating a front coming through. It
got very wet yesterday .... but stayed warm enough I didn't have to
shovel anything. Tomorrow is forecast 36F then a warming trend. Effing groundhog.

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

Title: Woodchuck au Vin
Categories: Game, Wine, Vegetables, Herbs
Yield: 5 Servings

2 tb (to 3 tb) olive oil
1 Groundhog; cleaned of scent
- glands, boned, and cut in
- strips or bite-sized pcs
2 Shallots; chopped
2 lg Carrots; in 1/2" dice
1 cl Garlic; minced
1 c Beef stock or water
2 c Dry red wine
3/4 c + 2 tb white vermouth
2 ts Coarse ground black pepper
1/4 ts Dried thyme
1 Bay leaf
2 tb Chopped fresh rosemary
1 1/2 c Pitted Cerignola olives;
- very coarsely chopped
2 tb (to 3 tb) flour
Chopped fresh flat-leaf
- parsley
Salt

The gardener who created this dish notes that the herbs
and vegetables in this recipe are available fresh from
the garden because they have not been eaten by the
dish's main ingredient.

Place a Dutch oven over medium-high heat for 1 minute.
Add olive oil. When the oil is hot, add woodchuck meat
and saute until lightly browned on all sides. Transfer
to a plate and set aside.

Add shallots and carrots to pan and sauté until lightly
browned. Add garlic and saute for 1 minute. Add stock or
water, red wine and 3/4 cup of vermouth. Stir with a
wooden spoon, scraping bottom of the pan. Return meat
to pan, and add pepper, thyme, bay leaf, and 1 tb of the
rosemary. Cover, reduce heat to low, and simmer for 20
minutes.

Add olives and remaining 1 tablespoon rosemary. Cover
and simmer, stirring occasionally, until meat is tender,
about 45 minutes.

Discard bay leaf. Raise heat and boil uncovered until
liquid is slightly reduced. In a small bowl, mix
remaining 2 tablespoons vermouth with enough flour to
make a soupy paste. Thicken sauce to taste by adding
paste a tablespoon at a time, simmering for a minute
after each addition; all of the paste may not be needed.
Stir in parsley, and season w/salt if needed.

If desired, serve over rice or egg noodles, or with
boiled potatoes.

Yield: 3 to 6 servings, depending on size of groundhog
and squeamishness of guests.

Note: A groundhog has small scent glands under the
forearms and in the small of the back that must be
removed. The insulating fat under the skin should also
be removed. A dressed groundhog does not require soaking,
though many people recommend soaking overnight in salted
water. As with all game, the meat of older animals is
tougher and has a stronger, gamier flavor than a young
animal. This recipe may also be made with the boned meat
of one large or two small rabbits.

FROM: Joe McDonald/Corbis

From: http://www.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... "Laughter is the fireworks of the mind." -- Josh Billings
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Ben Collver wrote to Dave Drum <=-

Re: Re: Spicy Tomato Soup
By: Dave Drum to Ben Collver on Wed Feb 22 2023 05:46:00

Tomato surplus??? What's that? Bv)=

Fair question. :-)

At the end of the season we usually have a large quantity of tomatoes ripening. In the past i have turned them into big batches of pasta or pizza sauce and frozen it. But i prefer to find ways to consume them while they are still fresh.

Usually when the cold sets in we also get a crop of unripe or partially ripe tomatoes. We'll throw tarps over the plants to keep them warm and try to nurse them along to maximize the yield. If they reach a certain level of partial ripeness then they can be harvested and they will continue to ripen indoors.

When I kept a garden we used Visqueen plastic rather than canvas tarps.
If I had more green tomatoes than I could ripen on my window sills I made
this (among others)

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

Title: Green Tomato Pie
Categories: Pies, Pastry, Fruits, Citrus
Yield: 6 Servings

Pastry for a 9" pie; with
- lattice top
6 md Green tomatoes
3/4 c Golden raisins
1 1/2 ts Lemon zest; grated
2 tb Lemon juice
1 tb Cider Vinegar
1 1/2 c Sugar
3 tb Cornstarch
1/4 ts Salt; scant
1/4 ts Cinnamon
1/4 ts Ginger
2 tb Butter
1 tb Confectioners' sugar; opt

Line the 9" pie plate with pastry and chill.

Set the oven @ 425øF/220øC.

Wash the tomatoes and cut them into 1/8" thick slices,
then cut the slices into half-moons; discard stem ends.
Put the tomato slices in a large mixing bowl and add
raisins, lemon zest and juice, and vinegar. Stir and
set aside.

Combine the sugar, cornstarch, salt and spices in a
small bowl. Sprinkle 2 tablespoons of this mixture over
the chilled pie crust, and toss the rest with the sliced
tomatoes. Turn the tomato mixture into the pie crust and
dot with butter. It will be runny.

Cut the remaining pastry into 1/2" strips to make a
criss-cross design over the filling: Place 5 strips
evenly over the pie filling; and place 5 more strips
over them on the diagonal. Flute the edge of the pastry.

Place the pie on a pizza pan to catch the drips. Bake
the pie for 15 minutes. Reduce the heat to 325øF/163øC
and bake for another 50 minutes, or until the filling
is bubbling and the crust is golden brown.

Let the pie cool completely before cutting; the hot
filling is very liquid at this point. If desired, dust
the top of the pie with confectioners' sugar immediately
before serving.

From: Sharon L. Nardo - EAT-L Digest, 18 Sep 96

Yield: 8 Servings

From: http://www.recipelink.com

Uncle Dirty Dave's Kitchen

MMMMM

... A diet is a selection of food that makes other people lose weight.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Tomorrow is forecast 36F then a warming trend.

And?

--- WinPoint 415.0
* Origin: Original *WinPoint* Origin (1:153/757.1315)

On 02-23-23 11:58, Denis Mosko <=-
spoke to Dale Shipp about Spicy Tomato Soup <=-

Using pots, we've successfully grown several spice plants and last year a cherry tomato plant.

Is that as a pot of glue/a pot for what else, my long-distance friend Dale?

The pots I was talking about are round, sort of cylindrical, that are
used for growing flowers and other plants indoors.


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

Title: Sloppy Joes
Categories: Beef, D/g, Skillet, Boat & menu, Boat
Yield: 4 servings

1 1/2 lb Beef, ground
1 md Onion; diced
1 sm Green pepper; diced
1 cn Tomato Soup
1/4 c Catsup
-Salt and Pepper To Taste

Brown meat and drain off any grease. Add onion and green pepper
and cook until tender. Add soup and catsup.; Simmer gently
uncovered. Serve on hamburger buns.

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:44:59, 24 Feb 2022
___ Blue Wave/DOS v2.30

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

The pots I was talking about are round, sort of cylindrical, that are
used for growing flowers and other plants indoors.

Compare indoors /w outdoors
--- WinPoint 415.0
* Origin: Original *WinPoint* Origin (1:153/757.1315)

Janis Kracht wrote to Sean Dennis <=-

I'm glad you are doing well Sean!

Thanks...hope you are too.

Hey I noticed our password is failing. I still have the same one here I've always had. Do you want to send me a new one, or do you want me
to just remove your node from my config?

Just remove me. My system accepts netmail from "unlisted" systems (in this case, systems that are not specifically configured here) so you can always crashmail me if need be.

Since it was in the upper 70s today here (going to be 52 tomorrow sadly):

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

Title: Wild Mushroom Spring Rolls
Categories: Tvfn
Yield: 4 Servings

1 lb Assorted mushrooms, such as
Shiitake or oyster or
Hanshimiji
2 tb Vegetable oil
3 lg Shallots, peeled and finely
Chopped
2 tb Finely grated ginger
2 ts Five spice powder
1/2 c Finely chopped scallions
1/2 ts Salt
1/2 ts Freshly ground black pepper
2 tb Asian toasted sesame oil
1 lb Package egg roll wrappers
1/2 c Water
1/2 c Peanut oil for frying
Dipping sauce:
1/4 c Warm honey
2 tb Soy sauce

Remove any hard fibrous stems from the mushrooms and clean carefully
by brushing the mushrooms with a damp cloth or mushroom brush to
remove excess dirt. Place the mushrooms in a food processor and pulse
quickly to chop into 1/4-inch bits.

Heat 2 tablespoons vegetable oil in a large skillet over high heat
until hot but not smoking. Add the mushrooms to the pan and saute
until the mushrooms begin to sweat, about 2 to 3 minutes. Add the
chopped shallots and ginger and saute until translucent.

Sprinkle in the five spice powder and chopped scallions, season with
salt and pepper and stir in the sesame oil. Set aside to cool.

Lay out the egg roll wrappers and cut into 4 equal squares. Brush a
square of wrapper with some water, place a dollop of the mushroom
mixture in the center and roll the sides of the wrapper inwards to
enclose the filling. Rolling away from yourself, roll up the wrapper
into a cigar shape and enclose the filling completely. Seal the ends
with some of the water. Continue to finish filling the wrappers and
refrigerate them several hours to firm them before cooking.

Heat the oil in a deep skillet to 345 degrees. Fry the spring rolls,
in batches, until crisp.

In a bowl, combine the ingredients of the dipping sauce and serve
with the spring rolls.

Yield: 48 to 60 miniature spring rolls.

MICHAEL'S PLACE SHOW #ML1B32

MMMMM

-- Sean

... Khakis: what you need to start the car in Boston.
--- MMail/FreeBSD
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Sean Dennis <=-

And the sweet part is - they've done all the slicing and dicing for
you. Bv)=

Exactly. With the way my hands are now, typing is difficult let alone
trying to use a sharp knife safely.

Scrabble is the only door that ever held more than a cursory interest
for me. And, as you said in e-mail, it's a genuine PITA to port to your system. I can live without.You were my only opponent since Nancy kicked it. Maybe I'll do an internet search to see if there is an on-line game available.

It disappoints me that I can't run Scrabble. If I could get the source, I could make sure it doesn't die in 2038 (when DOS programs will quit
working).

BTW - I'm still monitoring my sugars via the pincushion finger method.
The One-Touch tells me my fasting sugar is 93 this morning (IOW the
usual for me).

Mine was 109 which is terrific for me.

Gonna sun yourself in your Speedo? It's 52F as I type this. Forcasted
to drop to 45F w/high wind warnings indicating a front coming through.
It got very wet yesterday .... but stayed warm enough I didn't have to shovel anything. Tomorrow is forecast 36F then a warming trend. Effing groundhog.

Today was near 80 but rainy and 52 tomorrow...a cold and rainy weekend. I goofed off a bit today going to Lowe's and Home Depot to look at potting
soil and planters. Still a tad early to be putting anything out here so
I'll start everything indoors. My mom gave me a desktop Ott Lite to use as
a growing lamp; I need to buy the correct bulb for it.

By the way, Greg Mayman has been calling the BBS but hasn't uploaded any packets yet.

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

Title: Umatilla County Lamb Stew with Spring Vegetab
Categories: Crockpot, Meats
Yield: 8 Servings

- Marne Parry PKKW92A
1 lg Onion, finely chopped
3 md Carrots, sliced
1 md Turnip, peel & chop
1/3 c Pearl barley, rinse & drain
3 lb Lean, boneless lamb, trim
- cut into 1"cubes
1/4 c All purpose flour
1/2 ts Each pepper & dry marjoram
1 cn Beef broth (14+oz.)
8 oz Green beans, cut 1" lengths
1 1/2 c Shelled fresh peas or thaw
-1 1/2 cp. frozen tiny peas
Salt

In a 3 quart or larger electric slow cooker, combine onions, carrots,
turnip, and barley. Coat lamb cubes with flour, then add to cooker
and sprinkle with pepper and marjoram. Pour in broth. Cover and cook
at low setting until lamb is very tender when pierced (7+ - 8+ hrs).

When lamb is almost done, cook beans. Bring about 4 cups water to a
boil in a 2 1/2 - 3 quart pan; add beans and cook uncovered, until
just tender to bite (4-7 minutes.) Drain well.

Skim and discard fat from stew, if necessary. Stir in beans and peas.
Increase cooker heat setting to high; cover and cook until peas are
tender to bite (8-10 minutes). Season to taste with salt.

"Members of a northeastern Oregon cooking club devised this homey
dish to celebrate their region's abundance. Serve the tempting medley
of lamb, barley and vegetables with new potatoes." Source: Sunset
Crockery CB

MMMMM

-- Sean

... I'm not fat. I'm just easy to see.
--- MMail/FreeBSD
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Title: Sloppy Joes

MMMMM

MMMMMMM, indeed! :)

Mike


* SLMR 2.1a * Mmmmmmm, Sloppy Joes....
--- SBBSecho 3.14-Linux
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Denis Mosko wrote to Dave Drum <=-

Tomorrow is forecast 36F then a warming trend.

And?

https://www.accuweather.com/en/us/springfield/62701/weather-forecast/328763

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

Title: Kieran Jefferson's Wild Winter Warmer
Categories: Five, Nuts, Seeds, Herbs, Vegetables
Yield: 2 servings

250 g Hazelnuts; shelled
5 g Green hogweed seeds
50 g Cloveroot roots
2 Bay leaf
Water
Salt
Demerara sugar

To make the hazelnut milk, cover the nuts with water.
Add a pinch of salt, cover, and leave overnight. Once
soaked, pour away the soaking liquid, and rinse the nuts
thoroughly. Place in a food processor along with 500ml
water, and blitz until all the nuts are blended. Pass
through a fine sieve a couple of times, pressing the
pulp with the back of a wooden spoon to extract as much
liquid as possible. The leftover hazelnut pulp can be
dried and used in cakes, bread, anywhere you might use
nuts. The resulting milk will keep, covered, in the
fridge for 4 or 5 days.

Remove the roots from the cloveroot plant, discarding
the woody central root mass. Give them a good shake, and
then wash in several changes of fresh water to remove
any remaining mud. Set aside on a kitchen towel to dry a
little.

Roughly chop the hogweed seeds and cloveroot.

Place the cloveroot, hogweed seeds, bay leaf, and
hazelnut milk in a saucepan, and warm gently. Do not
boil, as it will split. Once beginning to steam, remove
from the heat, cover, and cool. Once cooled, place in
the fridge and allow to infuse for at least 12 hours,
more if you can - I would make this a couple of days in
advance.

When needed, strain the liquid to remove the roots and
seeds, and put the sieved infusion back into a pan. Warm
gently, and add Demerara sugar and a pinch of salt, to
taste. Serve straight away.

This first appeared in a different form in Locavore
Magazine

Makes around 500 ml, enough to serve 2

RECIPE FROM: https://kieranjefferson.com

Uncle Dirty Dave's Archives

MMMMM


... "I hate the outdoors. To me the outdoors is where the car is." - Will Durst
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dave Drum <=-

And the sweet part is - they've done all the slicing and dicing for
you. Bv)=

Exactly. With the way my hands are now, typing is difficult let alone trying to use a sharp knife safely.

Scrabble is the only door that ever held more than a cursory interest
for me. And, as you said in e-mail, it's a genuine PITA to port to your system. I can live without.You were my only opponent since Nancy kicked it. Maybe I'll do an internet search to see if there is an on-line game available.

It disappoints me that I can't run Scrabble. If I could get the
source, I could make sure it doesn't die in 2038 (when DOS programs
will quit working).

I found an on-line Scrabble https://www.pogo.com/games/scrabble/play
which, once you sign up gives access to "all EA games" (as if!)

BTW - I'm still monitoring my sugars via the pincushion finger method.
The One-Touch tells me my fasting sugar is 93 this morning (IOW the
usual for me).

Mine was 109 which is terrific for me.

Gonna sun yourself in your Speedo? It's 52F as I type this. Forcasted
to drop to 45F w/high wind warnings indicating a front coming through.
It got very wet yesterday .... but stayed warm enough I didn't have to shovel anything. Tomorrow is forecast 36F then a warming trend. Effing groundhog.

Today was near 80 but rainy and 52 tomorrow...a cold and rainy weekend.
I goofed off a bit today going to Lowe's and Home Depot to look at potting soil and planters. Still a tad early to be putting anything
out here so I'll start everything indoors. My mom gave me a desktop
Ott Lite to use as a growing lamp; I need to buy the correct bulb for
it.

Yesterday was 55┬║F. Currently it's 19┬║F warming all the way to (predicted) 35┬║F then back to the mid 50s by Sunday. Soon be bikini weather.

By the way, Greg Mayman has been calling the BBS but hasn't uploaded
any packets yet.

I'll rag on him via e-mail. I'm part of an informal e-mail list with the Aussies and Nanook of Yellowknife who thinks the echo is lame. (His loss)

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

Title: Bikini Sandwich
Categories: Dairy, Breads, Cheese, Pork, Eggs
Yield: 2 Sandwiches

MMMMM----------------------MANCHEGO MORNAY---------------------------
3 c Whole milk
4 1/2 tb Unsalted butter
6 tb A-P flour
3/4 c Coarse grated 6-month-aged
- Manchego cheese
1/2 ts Salt
1/8 ts (ea)black & espelette pepper

MMMMM---------------------------BIKINI--------------------------------
4 sl White bread
1/4 c Truffle aioli
4 sl White American cheese
1/4 c Jamon iberico (ham)
2 lg Fried eggs; sunny side up
2 tb Butter; melted

Make the mornay. In small sauce pan, heat milk, salt,
black pepper, and espelette on low heat. In separate
sauce pan, heat butter on medium-low heat.

Sprinkle the flour over the hot butter and stir for 4 to
5 minutes. Stir often with spatula to cook out the raw
flour taste.

One ladle at a time, add the warm milk to the flour and
butter mixture, whisking simultaneously.

After milk is added, sprinkle the cheese into warm sauce
while whisking. Strain and keep warm.

Make the bikini. On each slice of white bread, smear a
few tablespoons of truffle aioli and build the sandwich
up from the bottom. Place a slice of cheese on each
slice of bread. Next, add jam├│n iberico to one slice of
bread and place the other piece of cheese and bread on
top to complete the sandwich.

Place nonstick saute' pan on medium heat and add 2
tablespoons butter. Place bikini in pan and press
lightly for 30 seconds, release, and sear for 2 minutes.
Brush remaining melted butter on the top of the bikini
and flip. Continue to sear until the bikini is
sufficiently hot and cheese in melted.

To assemble. Place bikini on plate and cover with warm
manchego mornay and top with sunny side up egg. Lightly
salt egg yolk and serve.

Recipe by Brian Hyland

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

Uncle Dirty Dave's Archives

MMMMM

... If god had intended us to vote she would have given us candidates!!!
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Sean Dennis <=-

I found an on-line Scrabble https://www.pogo.com/games/scrabble/play which, once you sign up gives access to "all EA games" (as if!)

That's great! Maybe I can talk one of my fellowe door authors into
rewriting Scrabble...

Yesterday was 55F. Currently it's 19F warming all the way to
(predicted) 35F then back to the mid 50s by Sunday. Soon be bikini weather.

It's 63F and overcast today. Supposed to rain all week. But in the 60s and sunny next week. Gotta love this time of year.

I'll rag on him via e-mail. I'm part of an informal e-mail list with
the Aussies and Nanook of Yellowknife who thinks the echo is lame. (His loss)

I took his email to me as if it was my fault as moderator...which is fine.
As you said, his loss.

Since it's pretty cool outside today:

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

Title: New Brunswick Barley Soup
Categories: Soups, Diabetic, Ceideburg, Turkey, Chicken
Yield: 6 Servings

Stephen Ceideburg
2 1/2 lb To 3 pounds chicken or
-turkey parts
2 qt Water
1/2 c Pearl barley, uncooked
1 md Onion, chopped
2 ts Poultry seasoning
1 ts Salt
1/4 ts Pepper
1/4 ts Paprika
1 Bay leaf
1 c Sliced carrots
1/2 c Chopped celery
1/2 lb Mushrooms, sliced (2 1/2
-cups)
10 oz Frozen peas
2 tb Snipped fresh parsley

Combine chicken, water, barley, onion, poultry seasoning, salt,
pepper, paprika and bay leaf in large kettle or Dutch oven. Bring
boil. Cover, reduce heat and simmer until chicken is tender, about
minutes. Remove chicken from broth. Cool chicken; remove meat from
bones and dice. Add carrots, celery and mushrooms to broth. Cover;
simmer 20 minutes, stirring occasionally. Return diced chicken to
soup mixture with peas and parsley; cook until heated through.

Per serving (based on 8 servings): 206 calories (43 percent from
protein, 35 percent from carbohydrate, 22 percent from fat), grams
protein, 18 grams carbohydrate, 5 grams fat, 57 milligrams
cholesterol, 410 milligrams sodium.

Exchanges: 1/2 vegetable, 1 bread, 2 1/2 meat.

From the Oregonian's FOODday, 1/5/93.

Posted by Stephen Ceideburg From: Ghislaine Dumont Date: 17 May 97
Home Cooking

-- Sean


... America is the land of opportunity. Everyone can become a taxpayer.
--- MMail/FreeBSD
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

On 02-24-23 11:58, Denis Mosko <=-
spoke to Dale Shipp about Re: Spicy Tomato Soup <=-

The pots I was talking about are round, sort of cylindrical, that are
used for growing flowers and other plants indoors.

Compare indoors /w outdoors

Both ways need a fairly good amount of sunlight, at least for tomatoes.
When we grew them outdoors, we could plant more -- but we were at the
mercy of the weather, i.e. sun and cold fall weather. Now that we are
limited to inside in our window with afternoon sun, we can have a longer growing season. OTOH, we do not have enough room for many pots to grow
them in.


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

Title: Dave & Georgia's Mango Salsa
Categories: Salsa
Yield: 1 Servings

1 Small green bell pepper
1 Small red bell pepper
5 Green onions
2 Jalapenos, seeded
1 Good sized mango
4 Ripe peaches or papayas
2 tb Soy sauce (or more)
3 tb Corn syrup
Salt & pepper
1/2 c Fruit juice (pineapple or
- other)

Dice all fruits and vegetables very small. Place in glass bowl. Mix
sauce (soy, corn syrup, salt and pepper, fruit juice). Add to fruit.
Mix lightly.

Refrigerate until ready.

MMMMM



... Shipwrecked in Silver Spring, Maryland. 01:44:40, 25 Feb 2022
___ Blue Wave/DOS v2.30

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

Sean Dennis wrote to Dave Drum <=-

Scrabble is the only door that ever held more than a cursory interest
for me. And, as you said in e-mail, it's a genuine PITA to port to your system. I can live without.You were my only opponent since Nancy kicked it. Maybe I'll do an internet search to see if there is an on-line game available.

It disappoints me that I can't run Scrabble. If I could get the
source, I could make sure it doesn't die in 2038 (when DOS programs
will quit working).

I thought that was a UNIX bug.

BTW - I'm still monitoring my sugars via the pincushion finger method.
The One-Touch tells me my fasting sugar is 93 this morning (IOW the
usual for me).

Mine was 109 which is terrific for me.

I want to avoid going on the spike as long as possible. I may never
(knocks wood) have to inject insulin.

Gonna sun yourself in your Speedo? It's 52F as I type this. Forcasted
to drop to 45F w/high wind warnings indicating a front coming through.
It got very wet yesterday .... but stayed warm enough I didn't have to shovel anything. Tomorrow is forecast 36F then a warming trend. Effing groundhog.

Today was near 80 but rainy and 52 tomorrow...a cold and rainy weekend.
I goofed off a bit today going to Lowe's and Home Depot to look at potting soil and planters. Still a tad early to be putting anything
out here so I'll start everything indoors. My mom gave me a desktop
Ott Lite to use as a growing lamp; I need to buy the correct bulb for
it.

By the way, Greg Mayman has been calling the BBS but hasn't uploaded
any packets yet.

I zinged him last night for being a lurker and invited the others in
the Down Under wonders crew to join in also. Just learned that Glen
Jamieson is in hospital. Kevin thinks the reason is connected with food
that he fed Glen.

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

Title: Txuri-Ta-Beltza
Categories: Lamb/mutton, Offal, Pork, Vegetables
Yield: 1 Servings

Lamb intestines; large and
- small
Garlic
Onion
Parsley
Blood from the lamb
5 lg Eggs; well beaten
Oil
Streaky bacon
Tomato and onion sauce
Tonato *

* A creamy, mayonnaise-like sauce that has been flavored
with tuna.

Another interesting old delicacy is Txuri-Ta-Beltza which
is Basque for black and white. Again it comes from the
days when nothing could be allowed to go to waste, but, if
made properly, it can be quite delicious and it can still
be found on restaurant menus in the valley.

Txuri-Ta-Beltza is nmade from the large and small
intestines of a lamb. Clean the small intestine, boil it
and chop finely. Mix with garlic, an onion and a little
parsley, all raw and finely chopped. This forcemeat is
bound with 5 well beaten eggs. Then prepare the large
intestine, clean it and turn it inside out like a glove.
Fill with the stuffing, tie well and boil in water until
it looks like a sausage and is thoroughly cooked.

The second part of the recipe involves boiling the animals
blood. Once this is cooked put it in a casserole with a
little oil, garlic and a small piece of fatty bacon. Saut‚
well and add a little tomato and onion sauce, prepared
beforehand.

Allow the sausage to cool and then cut into thin slices
and serve with the blood cooked with tomato."

From: Life and Food in The Basque Country
by Mara Jose Sevilla

typed by KEVIN JCJD SYMONS

From: Kevin Jcjd Symons; - 01 Mar 98

Uncle Dirty Dave's Archives

MMMMM

... A bookstore is one of the only evidences we have that people are thinking. --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Sean Dennis wrote to Dave Drum <=-

It's 63F and overcast today. Supposed to rain all week. But in the
60s and sunny next week. Gotta love this time of year.

I'll rag on him via e-mail. I'm part of an informal e-mail list with
the Aussies and Nanook of Yellowknife who thinks the echo is lame. (His loss)

I took his email to me as if it was my fault as moderator...which is
fine. As you said, his loss.

Jim sometimes exhibits an inflated opinion of his own self-worth and
seems to think his opinions should be chiseled in tablets of stone. Sort
of like he's balancing the problems of the world on the tip of his nose.
Other times he's a decent sort. Don't imagine for a minute that his non participation is your fault. It's almost as if he has male PMS.

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

Title: El-Cheapo Bologna & Baked Beans Dinner
Categories: Sausage, Beans, Salsa
Yield: 4 Servings

1 lb Chunk bologna; in 1/4" dice
16 oz Can baked beans
1/4 c Onion; chopped
2 ts Blackstrap molasses
2 ts Vinegar
2 ts Prepared mustard
2 tb Ketchup
2 tb Canned salsa
1/4 ts Black pepper

Add all the ingredients into a saucepan and stir to mix.
Heat gently until the mixture starts to simmer.

Serve on toast or as a baked potato topping.

Serve with a tart accompaniment like cole slaw and dill
pickles.

An original recipe by Jim Weller

Uncle Dirty Dave's Archives

MMMMM

... "Pizza tastes as good as being skinny feels." -- Lauren Leto
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Sean,

I'm glad you are doing well Sean!

Thanks...hope you are too.

Yes, thank you all is well here. My daughter is getting over covid - that's a drag... but she seems to be doing ok. Can't see her since she and her hubby live too far away now, but we talk online and that's good.

Hey I noticed our password is failing. I still have the same one here
I've always had. Do you want to send me a new one, or do you want me
to just remove your node from my config?

Just remove me. My system accepts netmail from "unlisted" systems (in this case, systems that are not specifically configured here) so you can always crashmail me if need be.

Ok, understand.

Since it was in the upper 70s today here (going to be 52 tomorrow sadly):

29F here right now (ooh... high of 30F predicted)... 70's would feel like a heat wave :)

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

Title: Wild Mushroom Spring Rolls
Categories: Tvfn
Yield: 4 Servings

I love mushrooms :)

==Castiglioni Stew with Rigatoni==

2 pounds stew beef
4 Tablespoons olive oil
2 1/4 cups Italian tomato sauce
1 8-ounce can tomato sauce
1 can chicken broth or 2 cups of homemade chicken stock 2 large potatoes, cubed 3 carrots, cut in thirds
2 stalks celery, cut in thirds
1/2 can black olives
1/2 can green olives
6-8 fresh mushrooms, sliced or 1 large can mushrooms 1 teaspoon salt
1/4 teaspoon pepper

In dutch oven, brown meat in olive oil. Remove the meat from the pan. Add the tomato sauces and chicken broth and simmer for 8 minutes.

Return the meat to the dutch oven and add potatoes, carrots, celery, olives, mushrooms, salt and pepper.

Cover and cook on low heat for two hours. During the last five minutes, add 1/4 cup of red or white wine,'
Serve in large bowls with rigatoni macaroni.
===

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-6
* Origin: Prism bbs (1:261/38)

Dave Drum wrote to Sean Dennis <=-

I thought that was a UNIX bug.

It is; my memory is not good. The big problem is a lot of DOS programs used
a 16-bit signed integer to store the date and that will overflow soon
enough.

I zinged him last night for being a lurker and invited the others in
the Down Under wonders crew to join in also. Just learned that Glen Jamieson is in hospital. Kevin thinks the reason is connected with food that he fed Glen.

Oh no. :(

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

Title: Broccoli-Spinach Spread
Categories: Appetizers, Spreads, Lunch, Snack
Yield: 24 Canapes

1/4 c Extra-virgin olive oil
1 ts Whole cumin seeds
1/2 ts Crushed red pepper flakes
2 tb Fresh lime juice
1/2 ts Salt
1/4 ts Black pepper
1 lb Broccoli, cut into 1/4"
-- pieces, include stem
1/4 lb Fresh spinach
1/2 c Water
2 tb Grated coconut

Heat oil in non-stick frying pan over medium-low heat. Add cumin &
pepper flakes & fry for 1/2 minute. Stir in lime juice, salt,
pepper, vegetables & water. Cover & simmer until the vegetables are
reduced to a chunky puree (45 to 60 minutes). Stir occasionally.

Immediately before serving, spread about 1 tb of mixture on poppy
seeds crackers, (see recipe). Sprinkle with coconut.

Yamuna Devi, "Yamuna's Table"

MMMMM

- Sean

... Xmodem - A modem that has been hit by lightning.
--- MMail/FreeBSD
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Sean Dennis <=-

Jim sometimes exhibits an inflated opinion of his own self-worth and
seems to think his opinions should be chiseled in tablets of stone.
Sort of like he's balancing the problems of the world on the tip of his nose. Other times he's a decent sort. Don't imagine for a minute that
his non participation is your fault. It's almost as if he has male PMS.

Don't get me wrong, I like Jim. He's always supported me in here and even
sent me a CD of his entire MM database. It was just off-putting to me when
he said there were no more "engaging" conversations in the echo. Sometimes
you have to start conversation to enjoy it...in any case, I'm here and not planning on leaving unless something terrible happens.

I just feel bad since the echo has lost so many people recently due to death and other unavoidable circumstances that someone would up and leave. I
guess my having nearly died three times last year has made me acutely aware
of some things.

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

Title: Mark's Corn Chowder
Categories: Soups, Appetizers, Lunch, Vegetables
Yield: 5 Servings

1 tb Corn oil
1 md Onion, diced
2 md Potatoes, diced
1 1/2 c Corn, frozen or fresh
1 1/2 c Water
Salt & pepper

Heat oil in a large saucepan. When hot, saute the diced onions for 5
minutes, stirring occasionally. Add potatoes & half of the corn &
saute for another few minutes. Combine the remaining corn with the
water, cook for 5 minutes, then blend till smooth. Add the pureed
corn to the sauce pan. Season to taste, bring to a boil & simmer
until the potatoes are cooked.

Recipe by Mark Satterly

MMMMM

- Sean

... Everyone is weird. Some of us are proud of it.
--- MMail/FreeBSD
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hello Sean,

Jim sometimes exhibits an inflated opinion of his own self-worth and
seems to think his opinions should be chiseled in tablets of stone.

Each and every one of us are our own little gods.
Pretending to be bigger, or smaller, than we really are.

Sort of like he's balancing the problems of the world on the tip of his
nose. Other times he's a decent sort. Don't imagine for a minute that
his non participation is your fault. It's almost as if he has male PMS.

Some of us are able to solve the world's problems all by ourselves.
Others need help. But either way, all the world's problems get solved.
One way, or another.

Don't get me wrong, I like Jim. He's always supported me in here and even sent me a CD of his entire MM database. It was just off-putting to me when
he said there were no more "engaging" conversations in the echo. Sometimes
you have to start conversation to enjoy it...in any case, I'm here and not planning on leaving unless something terrible happens.

Who wants to live forever? Freddie Mercury certainly didn't. So why
should any of the rest of us? Death is a part of life. So embrace it.

I just feel bad since the echo has lost so many people recently due to death
and other unavoidable circumstances that someone would up and leave.

Why feel bad? Jimmy Carter chose hospice care rather than trying to
stay alive by staying in a hospital with few visitors allowed. Refusing hospital care and/or meds is a choice he made - a pro-life choice -
allowing him and his loved ones the time to be together during his last
days on earth.

I guess my having nearly died three times last year has made me acutely aware of some things.

One day you will succeed. So shall we all.

For Life,
Lee

--
Why not enjoy the go?

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

Sean Dennis wrote to Dave Drum <=-

I thought that was a UNIX bug.

It is; my memory is not good. The big problem is a lot of DOS programs used a 16-bit signed integer to store the date and that will overflow
soon enough.

My memory OTOH is excellent. I can remember anything - whether it has
happened or not. Bv)=

I zinged him last night for being a lurker and invited the others in
the Down Under wonders crew to join in also. Just learned that Glen Jamieson is in hospital. Kevin thinks the reason is connected with food that he fed Glen.

Oh no. :(

Glen is some older than me. And still (was) gong strong. I think he may
have passed 90 and headed for the century mark. And I think he still
flits about the Southern Hemisphere and occasionally gets involved in engineering projects. He used to come to echo picnics - which is where
I met and shared a pint with him.

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

Title: Squiddles
Categories: Seafood, Pasta, Herbs, Mushrooms
Yield: 4 Servings

250 g Squid rings; thin, young
300 g Egg noodles; cooked, drained
2 tb Fresh coriander; chopped
1/2 ts Ground coriander
1/2 ts Ground ginger
1 tb Chopped spring onion
- or chives
100 g Mushrooms; sliced
1/4 ts Pepper
2 tb Extra Virgin olive oil
3 tb Cream; opt
1/4 ts Nutmeg; opt
Salt

Pour 1 Tbsp of olive oil in a pan then add the chopped
spring onions or chives and cook for a couple of minutes.
Add the spices, then the mushrooms, cooking for a further
minute or two. (Add more oil if mixture is too dry).

Once cooked, remove from the pan and set aside. Add
remaining oil to the pan, turn up the heat and place in
the squid rings and cook for only two minutes. Do not
overcook.

Remove the squid from the pan. Add the mushroom and spice
mixture back to the pan, followed by the cooked noodles
and toss to warm through. Add the squid, with the
coriander or parsley, pepper and nutmeg (optional). Stir
through a little cream (optional).

Serve with a garden salad.

Wine - Sauvignon Blanc

-- 1997 Australian Broadcasting Corporation

Typed by Glen Jamieson February 2000

Uncle Dirty Dave's Archives

MMMMM

... We need to raise the bar on what an "alcoholic" is for a while.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Don't get me wrong, I like Jim. He's always supported me in here and even sent me a CD of his entire MM database. It was just off-putting to me when he said there were no more "engaging" conversations in the echo. Sometimes you have to start conversation to enjoy it...in any case, I'm here and not planning on leaving unless something terrible happens.

Maybe he was just offput by certain conversations. There are easy enough ways around that.

Mike


* SLMR 2.1a * Does anybody here remember Vera Lynn?
--- SBBSecho 3.14-Linux
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)