Hi Carol,

Re: Books
By: Ruth Haffly to Carol Shenkenberger on Sat Jul 06 2024 11:48 am

Lots of differences but lots of similar too. Meantime, still chewing down the last of Lion of Senet. Not sure what next from my own library.

I grabbed one that was a give away from our American Legion post's
library a while back and am reading it now. Book is "Indianapolis",
about the ship that delivered parts for the Hiroshima bomb and then got torpedoed/sunk on the return trip.

Still working on that, on the attempts to clear the captain's name in
the late 90s.

Tommorrow is the last day then off at 6am for the airport on

Sunday.

I know you've enjoyed having

her home. I don't think we'll be getting > out west to see our
daughters and grandkids this year, still waiting on > the camper to be
fixed and just have a couple of trips planned, Tennesee > and western
NC. CS> >

Once I got help with the dyslexia, I hit my stance on reading and progressed rapidly but still had kid interests as expected. I showed
up for 3rd grade suddenly reading and at 3rd grade level. End of 3rd grade, was at 5th grade as I entered 4th grade. Not amazing really,
all 4 of us were waiting for 'next library day' and checking out max
books allowed.

I think I was a grade or 2 ahead of my reading after first grade. Don't
know how it was measured in grade school but sophomore year of high
school we (class) took a standardised test and the teachers gave us
results individually. In just about all areas I was reading, etc at a
college level sophomore (highest grading they went). I had unrestricted
library priviledges as a 2nd grader, also took advantage of the town
public library and bookmobile. We didn't get tv until I was in 4th
grade, then only one channel, which probably contributed to reading so
much.

Ah well, making stir fry veggies and a pasta alfredo dish with
kielbasa. I do that one often but we both like it a lot! Later, I'll make a pasta salad for munchies or lunch uses.

We're going to do another pita based pizza for supper, use up the pitas
and do it on the grill. I like pasta salad but Steve doesn't so will
make some for me if I have to take a meal somewhere (like our now
deceased quilting group). Had a high protein lunch--scrambled eggs with
cut up hot dogs and cheese, sort of an omelette--so supper doesn't need
to have as much protein.

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


... OH NO! Not ANOTHER learning experience!

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

Hi Carol,

Those books were good reads; I have the first 5 in paperback, last one
on my Nook. It would be interesting to try some of the cooking techniques; some of them (pit "oven" for rxample) are still in use
today.

I've done some of it over the fireplace in winter, Fun for a trial!

We have a gas fireplace so it wouldn't work out quite as well. However, Steve does have a charcoal grill, egg shaped but not the name brand
green one. Might be worth trying that for "campfire" cooking. He grilled
a pizza the other night but because of time constraints, did it on one
of our gas grills.

Got our fireplace cleaned today and agreed to some repairs. Not bad,
few here get annual cleanings and USE the fireplace much. He found
our well used truely functional fireplace really nice. The extended hearth is quite unique in a modern hearth but normal in the
1700-1800's.

We have a small hearth but don't use the fireplace that often, even in
winter. Can't really do any cooking in the fireplace but do have the
camper stove if our power goes out. It's a 3 burner top with a small
oven so we could do quite a bit of cooking, just can't use the microwave
unless we run the generator.

--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

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


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

Re: Books [1]
By: Ruth Haffly to Carol Shenkenberger on Tue Jul 09 2024 01:41 pm

Hi Carol,

Re: Books
By: Ruth Haffly to Carol Shenkenberger on Sat Jul 06 2024 11:48 am

Lots of differences but lots of similar too. Meantime, still chewin down the last of Lion of Senet. Not sure what next from my own library.

I grabbed one that was a give away from our American Legion post's library a while back and am reading it now. Book is "Indianapolis",
about the ship that delivered parts for the Hiroshima bomb and then got torpedoed/sunk on the return trip.

Still working on that, on the attempts to clear the captain's name in
the late 90s.

Tommorrow is the last day then off at 6am for the airport on

Sunday.

I know you've enjoyed having

her home. I don't think we'll be getting > out west to see our
daughters and grandkids this year, still waiting on > the camper to be
fixed and just have a couple of trips planned, Tennesee > and western
NC. CS> >

Once I got help with the dyslexia, I hit my stance on reading and progressed rapidly but still had kid interests as expected. I showed up for 3rd grade suddenly reading and at 3rd grade level. End of 3rd grade, was at 5th grade as I entered 4th grade. Not amazing really, all 4 of us were waiting for 'next library day' and checking out max books allowed.

I think I was a grade or 2 ahead of my reading after first grade. Don't
know how it was measured in grade school but sophomore year of high
school we (class) took a standardised test and the teachers gave us
results individually. In just about all areas I was reading, etc at a college level sophomore (highest grading they went). I had unrestricted library priviledges as a 2nd grader, also took advantage of the town
public library and bookmobile. We didn't get tv until I was in 4th
grade, then only one channel, which probably contributed to reading so
much.

Ah well, making stir fry veggies and a pasta alfredo dish with kielbasa. I do that one often but we both like it a lot! Later, I'll make a pasta salad for munchies or lunch uses.

We're going to do another pita based pizza for supper, use up the pitas
and do it on the grill. I like pasta salad but Steve doesn't so will
make some for me if I have to take a meal somewhere (like our now
deceased quilting group). Had a high protein lunch--scrambled eggs with
cut up hot dogs and cheese, sort of an omelette--so supper doesn't need
to have as much protein.

Grin, we had a test at the end of each year from 2nd grade on until HS (multiple states). They were used to assess the school I think.

When we moved to VA, my old records caused a problem as the dyslexia (mom hid it from me) lamded me in remedial finger paintin english. It was a great year as the teacher realized day 2 I was way past that! (1/2 the class couldn't read). She set me free in the library with projects. Wonderful year!

Love the pita pizza idea! I learned to make pitas but I still don't get much of a center hole. I'll keep trying!

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

Hi Carol,

Ah well, making stir fry veggies and a pasta alfredo dish with kielbasa. I do that one often but we both like it a lot! Later, I'll make a pasta salad for munchies or lunch uses.

We're going to do another pita based pizza for supper, use up the pitas
and do it on the grill. I like pasta salad but Steve doesn't so will
make some for me if I have to take a meal somewhere (like our now
deceased quilting group). Had a high protein lunch--scrambled eggs with
cut up hot dogs and cheese, sort of an omelette--so supper doesn't need
to have as much protein.

Grin, we had a test at the end of each year from 2nd grade on until HS (multiple states). They were used to assess the school I think.

We had various tests over the years, Iowa Test of Basic Skills in 3rd
thru 8th grades are the only ones I remember specific name for. The
English test in 10th grade was a one time test, probably to predict who
would be good college material. Regents Scholarship exam was senior
year, for money from state for college.

When we moved to VA, my old records caused a problem as the

dyslexia CS> (mom hid it from me) lamded me in remedial finger paintin
english. It CS> was a great year as the teacher realized day 2 I was
way past that! CS> (1/2 the class couldn't read). She set me free in
the library with CS> projects. Wonderful year!

We only had graded English classes my senior year, but they weren't
called such. Only 14 of us in the "honors" level; we read books the
other 3 classes didn't. We concentrated on British authors so read (only
one) Shakespear, Thomas Hardy and George Orwell, among others.

Love the pita pizza idea! I learned to make pitas but I still don't
get much of a center hole. I'll keep trying!

We've yet to try making pitas. These were some that were given to
us,supposed to be good for wraps as they didn't have a center hole. They
do make a good pizza but you have to use the double thickness, and even
then, the crust is a much thinner one than we usually make. They bake on
a grill (we have a small pizza oven, with a stone, grill topper) easily
but best to have a peel that's big enough to hold the whole pita, no
flopping over the edges, especially if the pizza is loaded. The pita
also makes a good toaster oven size pizza, good for hot days that you
don't want to heat up the big oven or the grill.

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


... Some are so educated they can bore you on almost any subject

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

Re: Books [1]
By: Ruth Haffly to Carol Shenkenberger on Fri Jul 12 2024 01:33 pm


We read a lot of sooks in AP english. Unfortunately the teacher hated me. I had the audacity to date a black student..... I barely survived with a C but locked in 780 SAT in English. A lot was early American authors but many other things. 20 books over summertime break before class started. She thought the sun rose over his ass or something.

On pita breads, give it a shot! Here's 2 recipes more inline with your style baking.

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

Title: WHOLE WHEAT PITA BREAD
Categories: Diabetic, Easy, Breadmaker
Yield: 12 Servings

1 pk Active dry yeast;
1 ts Honey;(needed 4 yeast action
1 c Plus 2 tbs warm water
(110-115) water
2 1/4 c All-purpose wheat flour;
1/2 c Whole wheat flour;
1 ts Salt

Add yeast and honey to warm water in a medium-size bowl; let stand
until foamy, about 5 minutes. Combine the fours and salt in a large
mixing bowl. Pour yeast mixture into center and stir until dough can
be gathered into a ball. Knead dough floured board until smooth.
Place dough in a large, lighty oiled bowl. Cover with a damp towel
and place in a dry, draft-free place until dough had doubled, 1 to 2
hours. Punch down dough; place on lightly floured board. Divide
dough into 12 equal pieces. Shape into circles and place on nonstick
cookie sheets. Allow to rest, covered with damp towel for 30 minutes.
On lightly floured board, roll out each piece of dough to a circle,
about 5 inches in diameter. Place on cookie sheets; let stand about
30 minutes. Bake on middle rack of preheated 500 oven for 5 minutes.
Remove pites from cookie sheets and let cool on rack. Store in
airtight container in refrigerator. To serve, reheat wrapped in
aluminum foil at 350 for 10 minutes.

Food Exchanges per serving: 1 1/2 STARCH EXCHANGES CHO: 21g; PRO: 3g;
FAT: 0g; CAL: 99 Low-sodium diets: Omit salt.

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,
M.S.

Brought you and yours via Nancy O'Brion and her Meal Master

MMMMM

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

Title: Easy Pita Bread
Categories: Breads
Yield: 16 Pockets

2 c Warm water
1 ts Sugar
1 pk Dry yeast (or 1 tb)
5 c All-purpose flour
1/4 c Vegetable oil
2 ts Salt

In mixing bowl, combine water and sugar; sprinkle yeast and let stand
for 10 minutes or until dissolved and creamy. Using electric mixer,
beat in 2 c. of the flour, oil and salt; beat for about 3 minutes or
until smooth, scraping down side of bowl from time to time. With
wooden spoon, beat in enough of the remaining flour to make stiff
dough. Turn out onto lightly floured surface and knead for about 10
minutes or until smooth and elastic. Place dough in lightly greased
bowl, turning to grease all over. Cover with plastic wrap and let
rise for 1 to 1 1/2 hours or until doubled in bulk. Divide dough into
16 or 32 pieces. On lightly floured surface, roll each piece into 7"
or 4" rounds. Cover and let rise for 15 minutes or until slightly
risen. Meanwhile, heat ungreased baking sheet on lowest rack in 500
degree oven (240 C). Using floured metal spatula, quickly transfer 2
or 3 pita rounds to heated baking sheet; bake for 3 or 4 minutes or
until puffed and light golden around edges. Repeat with remaining
pita rounds. Let cool between damp tea towels. Pitas will collapse
and soften slightly, but pocket will remain. (Alternatively, if crisp
pitas are desired, let cool on racks) Pitas can be stored in plastic
bags in freezer for up to 1 month. Makes 16 7" pitas or 32 4" pitas.

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

MMMMM

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

Ruth Haffly wrote to Dave Drum <=-

I don'r watch the boob tube (as I've said many times) so reading is
my form of infotainment. The last physical book I bought was a copy
of "Holy Blood, Holy Grail" a non-fiction tome.

Sounds interesting. I'll source my books any and every where, for
hard copy I try to get from thrift shops, ReStore, and so on.

I'm more likely to send books to the "op shop" than to buy from them.
My shelves are full - plus.

Did I tell you about Book Bub? I get at least on email a day listing
"free and reduced price" offerings. Here's the link:

I do get their e-mails; IIRC, you mentioned it when I got the Nook back
in 2012. I usually peruse the list for what may look interesting enough
to check into further before making a decision.

I thought I had. Got an updated "categories" listing from them a few
days ago. But, I'm sticking with my current mix of cozy mysteries,
crime fiction (detective stories), historical fiction, history, and
cooking is what I'm sticking with.

I read the brief description in the e-mail and, if interested, click
the link and check out the fuller description on the web page. I
remember plots and story lines better than titles - so sometimes
I'll click on a book that sounds like it's up my street on to be
informed that I already own it when I get to the Amazon page. Bv)=

I've not encountered an "oh, I already own it" experience yet. (G)

8<----- EDIT ----->8

Our waiting rooms mostly do have magazines, etc. available - but the
stuff is so out-dated ..........

Sometimes I've found interesting recipies in the magazines, especially
if it's a magazine I don't subscribe to. I'll snap a picture of the
recipe so I'll have it without tearing up the magazine. Or, if the magazine is really old, I'll ask if I can tear out the recipe and
usually get an OK. (G)

I sometimes get recipes is some of my "cozy mysteries" which are/can be intriguing. Those I will pound in to my Meal Monster software. But I've
also got on-line feeds from Taste of Home, New York Times, Cookpad (UK), Woolworth's TASTE (Australia) and Copycat Recipes (Stephanie Manley)

I'm going to have to start a second "ECHOMAIL" base in Meal Master as
I am at 21,000 recipes that I have entered for use in the echo. Wow!

Here's one - since I know you like Chick Filly whereas I have stood on
more than enough lines when I was in Unc's Yacht Club. Bv)=

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

Title: Copycat Chick Fil A Sauce
Categories: Sauces, Condiments
Yield: 6 servings

2 tb Honey
1 tb Yellow prepared mustard
2 ts Dijon mustard
1/4 c Mayonnaise
2 tb BBQ sauce *
2 ts Lemon juice

Place all ingredients in a small bowl.

Stir to combine.

Refrigerate the sauce when not serving

* Heinz Classic Original Barbecue Sauce is recommended

Author: Stephanie Manley

RECIPE FROM: https://copykat.com

Uncle Dirty Dave's Archives

MMMMM

... Every machine can be a smoke generator if you use it wrong enough.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

Sounds interesting. I'll source my books any and every where, for
hard copy I try to get from thrift shops, ReStore, and so on.

I'm more likely to send books to the "op shop" than to buy from them.
My shelves are full - plus.

Ours are mosly full, but usually room for one or 2 more. Thinking of tranferring my Jean Auel and James Clavell to the Nook; that'll free up
some room. Also do my Barbara Taylor Bradford and Bruce Catton; those 4
authors now occupy 2 shelves.

8<----- EDIT ----->8

Our waiting rooms mostly do have magazines, etc. available - but the
stuff is so out-dated ..........

Sometimes I've found interesting recipies in the magazines, especially
if it's a magazine I don't subscribe to. I'll snap a picture of the
recipe so I'll have it without tearing up the magazine. Or, if the magazine is really old, I'll ask if I can tear out the recipe and
usually get an OK. (G)

I sometimes get recipes is some of my "cozy mysteries" which are/can
be intriguing. Those I will pound in to my Meal Monster software. But I've also got on-line feeds from Taste of Home, New York Times,
Cookpad (UK), Woolworth's TASTE (Australia) and Copycat Recipes
(Stephanie Manley)

I'm going to have to start a second "ECHOMAIL" base in Meal Master as
I am at 21,000 recipes that I have entered for use in the echo. Wow!

I've cut way back on the recipies I want to save, thinking of "Will I
actually make it or not?" now.

Here's one - since I know you like Chick Filly whereas I have stood on more than enough lines when I was in Unc's Yacht Club. Bv)=

Title: Copycat Chick Fil A Sauce
Categories: Sauces, Condiments
Yield: 6 servings

2 tb Honey
1 tb Yellow prepared mustard
2 ts Dijon mustard
1/4 c Mayonnaise
2 tb BBQ sauce *
2 ts Lemon juice

Except I don't like sauce on a lot of things. For a C-F-A sandwich I'll
use just one packet of mayonnaise, no ketchup or bbq or especially no
honey mustard.

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


... Are you sure you really want to know that?

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

Ruth Haffly wrote to Dave Drum <=-

Sounds interesting. I'll source my books any and every where, for
hard copy I try to get from thrift shops, ReStore, and so on.

I'm more likely to send books to the "op shop" than to buy from them.
My shelves are full - plus.

Ours are mosly full, but usually room for one or 2 more. Thinking of tranferring my Jean Auel and James Clavell to the Nook; that'll free up some room. Also do my Barbara Taylor Bradford and Bruce Catton; those 4 authors now occupy 2 shelves.

I have read all of Clavell's novel output since King Rat. And watched
the first Version of "Shogun" in 1980 when I was still watching TeeVee.
He does/did great historical novels and since his day job was as a script writer in Hollywood - many of his yarns have been made into movies and babble-box shows. Some great like King Rat and Shogun and some eminently forgettable like Tai Pan which was adapted by someone not Clavell. They
should have let Clavell do the screenplay rather than the hack they used.

8<----- EDIT ----->8

I'm going to have to start a second "ECHOMAIL" base in Meal Master as
I am at 21,000 recipes that I have entered for use in the echo. Wow!

I've cut way back on the recipies I want to save, thinking of "Will I actually make it or not?" now.

I save them if they are interesting to me and if I think "I'd eat that"
after making the dish in my mind.

Here's one - since I know you like Chick Filly whereas I have stood on more than enough lines when I was in Unc's Yacht Club. Bv)=

Title: Copycat Chick Fil A Sauce
Categories: Sauces, Condiments
Yield: 6 servings

2 tb Honey
1 tb Yellow prepared mustard
2 ts Dijon mustard
1/4 c Mayonnaise
2 tb BBQ sauce *
2 ts Lemon juice

Except I don't like sauce on a lot of things. For a C-F-A sandwich I'll use just one packet of mayonnaise, no ketchup or bbq or especially no honey mustard.

I wouldn't pull a gun on you and make you use the stuff. My toppings are usually very basic. F'rinstance I'll do tomato, onion and mayo on a bacon cheezeburger.

I'm not a huge fan of ketchup - not even on my French fries. I'm more
likely to use mayo or tartar sauce if I use anything ... which is not
very often.

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

Title: Dave's Tartar Sauce
Categories: Five, Sauces, Citrus
Yield: 1 Cup

3/4 c Hellman's or Duke's mayo
4 tb Vlasic or Mt. Olive dill
- pickle relish
1 tb Real Lemon lemon juice
1 tb Fine chopped green olives

Put everything into into an appropriate container. Stir
or whisk until well blended. Serve with fish or other
seafood. Also good for dipping French fries.

Store leftovers (if any) in a closed container in the
ice box. Use within one week or bin the residue.

Uncle Dirty Dave's Kitchen

MMMMM
... "Disappointments are inevitable; discouragement is a choice" Charles Stanley
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: Books
By: Carol Shenkenberger to Ben Collver on Wed Jul 03 2024 14:38:47

You will like the Clan books I bet! She;s as accurate as possible on what was known of the times with only some additions to flesh out Neanderthals.

You were right, i liked Clan of the Cavebear quite a bit. Interesting that
it was pretty high up on the banned books list in the 90's. I loved the
themes of survival in the outdoors and shamanism. Ayla makes a good hero.
Now i have a new genre of book to seek out: Prehistoric Fiction.
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

You were right, i liked Clan of the Cavebear quite a bit. Interesting that it was pretty high up on the banned books list in the 90's. I loved the themes of survival in the outdoors and shamanism. Ayla makes a good hero. Now i have a new genre of book to seek out: Prehistoric Fiction.

Was it the shamanism that got it on the list?

Mike


* SLMR 2.1a * "Mmmmmmmm.....doughnuts."
--- SBBSecho 3.20-Linux
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Re: Books
By: Mike Powell to BEN COLLVER on Sat Jul 20 2024 12:39:00

Was it the shamanism that got it on the list?

I think it was the fictional prehistoric sexual practices not fit for
a sanitized, Disney-esque worldview.

Then again, neither are farms nor nature documentaries.
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hi Dave,

Ours are mosly full, but usually room for one or 2 more. Thinking of tranferring my Jean Auel and James Clavell to the Nook; that'll free up some room. Also do my Barbara Taylor Bradford and Bruce Catton; those 4 authors now occupy 2 shelves.

I have read all of Clavell's novel output since King Rat. And watched
the first Version of "Shogun" in 1980 when I was still watching
TeeVee. He does/did great historical novels and since his day job was
as a script writer in Hollywood - many of his yarns have been made
into movies and
babble-box shows. Some great like King Rat and Shogun and some
eminently forgettable like Tai Pan which was adapted by someone not Clavell. They should have let Clavell do the screenplay rather than
the hack they used.

The Shogun series has 6 books--Shogun,Tai-Pan, Gai-Jin, King Rat, Noble
House and Whirlwind. I've read/own them all, didn't really care for King
Rat but some of the characters showed up in Noble House. Never did watch
the series.

8<----- EDIT ----->8

I'm going to have to start a second "ECHOMAIL" base in Meal Master as
I am at 21,000 recipes that I have entered for use in the echo. Wow!

I've cut way back on the recipies I want to save, thinking of "Will I actually make it or not?" now.

I save them if they are interesting to me and if I think "I'd eat
that" after making the dish in my mind.

That's the way I was thinking when I first started with the echo but got
to the point where I was saving a lot more than I was making. Did
incorporate some things I'd read about into our way of eating, use of
balsamic vinegar for one.

Here's one - since I know you like Chick Filly whereas I have stood on more than enough lines when I was in Unc's Yacht Club. Bv)=

Title: Copycat Chick Fil A Sauce
Categories: Sauces, Condiments
Yield: 6 servings

Except I don't like sauce on a lot of things. For a C-F-A sandwich I'll use just one packet of mayonnaise, no ketchup or bbq or especially no honey mustard.

I wouldn't pull a gun on you and make you use the stuff. My toppings
are usually very basic. F'rinstance I'll do tomato, onion and mayo on
a bacon cheezeburger.

I'm not a huge fan of ketchup - not even on my French fries. I'm more likely to use mayo or tartar sauce if I use anything ... which is not
very often.

I don't put ketchup on fries either, prefer them plain. Hamburger (hold
the cheese) will get tomato (or ketchup), sometimes onion and or
lettuce, pickle (or pickle relish). But, like Michael, I like most meats unsauced.

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


... You learn something useless every day.

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

Ruth Haffly wrote to Dave Drum <=-

Ours are mosly full, but usually room for one or 2 more. Thinking of tranferring my Jean Auel and James Clavell to the Nook; that'll free up some room. Also do my Barbara Taylor Bradford and Bruce Catton; those 4 authors now occupy 2 shelves.

I have read all of Clavell's novel output since King Rat. And watched
the first Version of "Shogun" in 1980 when I was still watching
TeeVee. He does/did great historical novels and since his day job was
as a script writer in Hollywood - many of his yarns have been made
into movies and babble-box shows. Some great like King Rat and Shogun
and some eminently forgettable like Tai Pan which was adapted by someone not Clavell. They should have let Clavell do the screenplay rather than the hack they used.

The Shogun series has 6 books--Shogun,Tai-Pan, Gai-Jin, King Rat, Noble House and Whirlwind. I've read/own them all, didn't really care for
King Rat but some of the characters showed up in Noble House. Never did watch the series.

They're all connected. King Rat is semi-autobiographical as Clavell was
a P.O.W. in WWII.

8<----- EDIT ----->8

I'm going to have to start a second "ECHOMAIL" base in Meal Master as
I am at 21,000 recipes that I have entered for use in the echo. Wow!

I've cut way back on the recipies I want to save, thinking of "Will I actually make it or not?" now.

I save them if they are interesting to me and if I think "I'd eat
that" after making the dish in my mind.

That's the way I was thinking when I first started with the echo but
got to the point where I was saving a lot more than I was making. Did incorporate some things I'd read about into our way of eating, use of balsamic vinegar for one.

If nothing else it's a good research tool. I have to search the database
before banging a newly interesting recipe into MM format lest I wind up
with dupes.

Here's one - since I know you like Chick Filly whereas I have stood on more than enough lines when I was in Unc's Yacht Club. Bv)=

Title: Copycat Chick Fil A Sauce
Categories: Sauces, Condiments
Yield: 6 servings

Except I don't like sauce on a lot of things. For a C-F-A sandwich I'll use just one packet of mayonnaise, no ketchup or bbq or especially no honey mustard.

I'm not a fan of honey-mustard either. If I'm going to do honey - I'll
take it traight up. And my favourite mustard is Asian or DiJon style -
IOW zippy. Bv)=

I wouldn't pull a gun on you and make you use the stuff. My toppings
are usually very basic. F'rinstance I'll do tomato, onion and mayo on
a bacon cheezeburger.

I'm not a huge fan of ketchup - not even on my French fries. I'm more likely to use mayo or tartar sauce if I use anything ... which is not
very often.

I don't put ketchup on fries either, prefer them plain. Hamburger (hold the cheese) will get tomato (or ketchup), sometimes onion and or
lettuce, pickle (or pickle relish). But, like Michael, I like most
meats unsauced.

If one has to add sauce to make it interesting/edible it probably isn't
very tasty to begin with. Although if doing "BBQ" chicken on the grill
I'll caramelize the BBQ sauce routinely. If doing it in a smoker (which
I don't have any longer) I'll serve the sauce on the side for dipping.

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

Title: Mustard Chicken
Categories: Oriental, Poultry, Vegetables, Rice, Citrus
Yield: 6 Servings

1 lb Chicken in bite-size pieces
1/2 ts Salt; opt
1/4 ts Black pepper
2 ts Softened butter or oil
1 c Onion; chopped
1 cl Garlic; minced
1 1/4 c Chicken broth
2 tb Mild honey
2 tb Lemon juice
1/4 ts Salt; to taste (opt)
1 1/2 c Cauliflower florets
1 lg Carrot; scraped, thin sliced
1/4 c Water
1 tb Cornstarch
2 tb Dijon-style mustard
1 1/4 c Long-grain white rice; raw

Cut chicken into small bite-sized pieces. Sprinkle with
1/2 ts salt, if desired, and pepper. In large nonstick,
spray-coated skillet, cook chicken pieces over medium
heat, turning frequently with large wooden or plastic
spoon, 7-10 minutes or until they begin to brown and
are cooked through. Remove and set aside in medium bowl.

In same skillet, combine butter, onion, garlic, and 3
tb broth. Cook over medium heat, stirring frequently,
6-7 minutes or until onion is tender. If liquid begins
to evaporate, add a bit more broth.

Add honey and lemon juice to pan with onions, and stir
to combine well. Stir in remaining chicken broth and
salt, if desired. Stir in reserved chicken, cauliflower,
and carrot. Bring to a boil. Cover, reduce heat, and
simmer 20 minutes or until flavors are blended. *

Meanwhile, cook rice according to package directions.

Combine water and cornstarch. Stir into simmering sauce
and cook, stirring, until thickened. Stir in mustard.
Simmer an additional 1 or 2 minutes. Arrange rice on
large serving platter. Top with chicken and sauce.
Or serve individual portions over rice.

Judi's Notes: I have not tried this dish but cooking
cauliflower for 20 minutes is just too long. I would
advise 10 minutes tops to keep it's bright color and
not become mushy.

* UDD's note: I steam the cauliflower and carrot in my
rice steamer before steaming the rice. Hold the veggies
aside to add back into the mix with the chicken just
long enough to let the flavours marry.

Also noted: a wok will work well in place of the non-
stick skillet. This is an oriental dish, after all.

Shared and MM by Judi M. Phelps.

Amended slightly by Uncle Dirty Dave

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... Western Canada is too far from anywhere to be relevant.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Re: Books
By: Ben Collver to Carol Shenkenberger on Sat Jul 20 2024 10:33 am

Re: Books
By: Carol Shenkenberger to Ben Collver on Wed Jul 03 2024 14:38:47

You will like the Clan books I bet! She;s as accurate as possible on wh was known of the times with only some additions to flesh out Neanderthal

You were right, i liked Clan of the Cavebear quite a bit. Interesting that it was pretty high up on the banned books list in the 90's. I loved the themes of survival in the outdoors and shamanism. Ayla makes a good hero. Now i have a new genre of book to seek out: Prehistoric Fiction.

Banned? Probably somewhat graphic rape of an 11yo Ayla.

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

Hi Dave,

The Shogun series has 6 books--Shogun,Tai-Pan, Gai-Jin, King Rat, Noble House and Whirlwind. I've read/own them all, didn't really care for
King Rat but some of the characters showed up in Noble House. Never did watch the series.

They're all connected. King Rat is semi-autobiographical as Clavell
was a P.O.W. in WWII.

I know they're connected but just didn't care for King Rat as much.
Whirlwind was quite interesting, whole different setting than Asia.

I save them if they are interesting to me and if I think "I'd eat
that" after making the dish in my mind.

That's the way I was thinking when I first started with the echo but
got to the point where I was saving a lot more than I was making. Did incorporate some things I'd read about into our way of eating, use of balsamic vinegar for one.

If nothing else it's a good research tool. I have to search the
database before banging a newly interesting recipe into MM format lest
I wind up with dupes.

That probably takes some time. (G)

I'm not a huge fan of ketchup - not even on my French fries. I'm more likely to use mayo or tartar sauce if I use anything ... which is not
very often.

I don't put ketchup on fries either, prefer them plain. Hamburger (hold the cheese) will get tomato (or ketchup), sometimes onion and or
lettuce, pickle (or pickle relish). But, like Michael, I like most
meats unsauced.

If one has to add sauce to make it interesting/edible it probably
isn't very tasty to begin with. Although if doing "BBQ" chicken on the grill
I'll caramelize the BBQ sauce routinely. If doing it in a smoker
(which I don't have any longer) I'll serve the sauce on the side for dipping.

We like what's called the Cornell recipe marinade, salad oil, egg,
vinegar, salt (some people add pepper) and poultry seasoning. Marinade,
then grill. A restaurant in central NY has become regionally famous specialising in chicken done this way. Recently talked with somebody
from the Albany area; he said his family used to go there quite often
(probably an hour or so's drive away).

---
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.

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

Ruth Haffly wrote to Dave Drum <=-

The Shogun series has 6 books--Shogun,Tai-Pan, Gai-Jin, King Rat, Noble House and Whirlwind. I've read/own them all, didn't really care for
King Rat but some of the characters showed up in Noble House. Never did watch the series.

They're all connected. King Rat is semi-autobiographical as Clavell
was a P.O.W. in WWII.

I know they're connected but just didn't care for King Rat as much. Whirlwind was quite interesting, whole different setting than Asia.

Sadly, there won't be any more as Clavell felloff his twig in 1994.

I save them if they are interesting to me and if I think "I'd eat
that" after making the dish in my mind.

That's the way I was thinking when I first started with the echo but
got to the point where I was saving a lot more than I was making. Did incorporate some things I'd read about into our way of eating, use of balsamic vinegar for one.

If nothing else it's a good research tool. I have to search the
database before banging a newly interesting recipe into MM format
lest I wind up with dupes.

That probably takes some time. (G)

Less time than it would waste if it's a dupe.

I'm not a huge fan of ketchup - not even on my French fries. I'm more likely to use mayo or tartar sauce if I use anything ... which is not
very often.

I don't put ketchup on fries either, prefer them plain. Hamburger (hold the cheese) will get tomato (or ketchup), sometimes onion and or
lettuce, pickle (or pickle relish). But, like Michael, I like most
meats unsauced.

If one has to add sauce to make it interesting/edible it probably
isn't very tasty to begin with. Although if doing "BBQ" chicken on the grill I'll caramelize the BBQ sauce routinely. If doing it in a smoker (which I don't have any longer) I'll serve the sauce on the side for dipping.

We like what's called the Cornell recipe marinade, salad oil, egg, vinegar, salt (some people add pepper) and poultry seasoning. Marinade, then grill. A restaurant in central NY has become regionally famous specialising in chicken done this way. Recently talked with somebody
from the Albany area; he said his family used to go there quite often (probably an hour or so's drive away).

I don't know that I'd drive that far just for a meal. Although if I was already in the area for another purpose ........

If I marinade my chicken it's more likely to be something like this:

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

Title: Buttermilk Fried Chicken
Categories: Poultry, Vegetables, Dairy, Chilies, Herbs
Yield: 4 servings

MMMMM--------------------------MARINADE-------------------------------
2 c Buttermilk or plain yogurt
- thinned with a little milk
1 lg Onion; sliced
1/4 c Mixed fresh herbs; chopped
1/2 ts Paprika
1/2 ts Cayenne pepper
3 lb Chicken thighs & drumsticks,
- bone-in, skin-on

MMMMM---------------------TO FRY THE CHICKEN--------------------------
2 c Cooking oil
2 c A-P flour
1/2 ts Garlic salt
1/2 ts Onion salt
1 ts Cayenne pepper
Salt & fresh ground pepper

MARINATE THE CHICKEN IN BUTTERMILK MIXTURE: Combine the
buttermilk, sliced onion, herbs, paprika, and cayenne in
a large bowl. Place the chicken pieces in the buttermilk
mixture and coat completely. Cover and marinate
overnight (at least 8 hours).

DRAIN THE CHICKEN: Place chicken pieces in a colander
and drain the excess buttermilk mixture.

COAT THE CHICKEN PIECES WITH FLOUR: In a large sturdy
paper or plastic bag, mix flour with garlic salt, onion
salt, cayenne, salt and pepper. Place chicken pieces
into bag with flour mixture and shake until thoroughly
coated.

HEAT THE OIL IN THICK-BOTTOMED PAN: Heat 2 cups of oil
in a large, heavy-bottomed skillet (cast iron, stainless
steel, or anodized aluminum-something that can take the
heat) on medium high heat until a pinch of flour starts
to sizzle when dropped in the hot oil (but not so hot
that the pan is smoking), about 350oF/175oC. Remember
when working with hot oil, always have a pan lid close
by.

FRY THE CHICKEN: Working in batches, add the chicken
pieces to the hot oil in the pan and fry on one side for
10 to 12 minutes, until golden brown, and then use metal
tongs to turn the pieces over and fry for another 10 to
12 minutes, until golden brown. Cook about 5 pieces at a
time, making sure not to crowd the pan. Repeat until all
the pieces are cooked.

Be careful to keep the oil hot enough to cook the
chicken thoroughly, but not so high that it burns the
batter.

PLACE CHICKEN ON RACK TO DRAIN EXCESS OIL: Use tongs to
remove chicken from pan. Place on a rack over a cookie
sheet or broiling pan for the excess oil to drain. Add
more salt and pepper to taste. Let cool about 10 to 15
minutes before serving.

By: Elise Bauer

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

Uncle Dirty Dave's Archives

MMMMM

... "A poet more than 30 years old is simply an overgrown child" - H.L. Mencken --- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

I know they're connected but just didn't care for King Rat as much. Whirlwind was quite interesting, whole different setting than Asia.

Sadly, there won't be any more as Clavell felloff his twig in 1994.

I know, it makes me wonder what he and Michener would have written had
they lived longer.

If nothing else it's a good research tool. I have to search the
database before banging a newly interesting recipe into MM format
lest I wind up with dupes.

That probably takes some time. (G)

Less time than it would waste if it's a dupe.

True; some of my "savings" are on the old 5" floppies; I started with
the echo when we had the C-64. Don't know if Steve still has them or we
tossed them out with one of our moves after we went with PCs.

We like what's called the Cornell recipe marinade, salad oil, egg, vinegar, salt (some people add pepper) and poultry seasoning. Marinade, then grill. A restaurant in central NY has become regionally famous specialising in chicken done this way. Recently talked with somebody
from the Albany area; he said his family used to go there quite often (probably an hour or so's drive away).

I don't know that I'd drive that far just for a meal. Although if I
was already in the area for another purpose ........

It's an hour from where I grew up; my family's eye doctor was there and
it was a big enough place for more/better shopping than the little town
we lived in (population about 850). For the last almost 3 years of his
life, my dad was in a nursing home there & we'd visit him on our way
to/from VT. We'd always have a meal at Brook's while we were there.
Knowing that Nancy was going to host a picnic at the pond one year, we
bought a bottle of their sauce. I also made my version; the consensus
was that the home made beat the commercial in taste. (G)

If I marinade my chicken it's more likely to be something like this:

Title: Buttermilk Fried Chicken
Categories: Poultry, Vegetables, Dairy, Chilies, Herbs
Yield: 4 servings

That looks good but the way we do it keeps the kitchen cleaner and
cooler. (G)

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


... Computers run on smoke. They stop when it leaks out.

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

Ruth Haffly wrote to Dave Drum <=-

I know they're connected but just didn't care for King Rat as much. Whirlwind was quite interesting, whole different setting than Asia.

Sadly, there won't be any more as Clavell felloff his twig in 1994.

I know, it makes me wonder what he and Michener would have written had they lived longer.

Michener did great, if exhaustive, travelogues.

If nothing else it's a good research tool. I have to search the
database before banging a newly interesting recipe into MM format
lest I wind up with dupes.

That probably takes some time. (G)

Less time than it would waste if it's a dupe.

True; some of my "savings" are on the old 5" floppies; I started with
the echo when we had the C-64. Don't know if Steve still has them or we tossed them out with one of our moves after we went with PCs.

I still have a Commode Door 64 w/floppy. My 1702 moitor is at the fixit
shop. I've been going through my floppies and e-mailing anything I want
to save to myself on the "big" confuser. That way i can have it on hard
disk or USB drive.

We like what's called the Cornell recipe marinade, salad oil, egg, vinegar, salt (some people add pepper) and poultry seasoning. Marinade, then grill. A restaurant in central NY has become regionally famous specialising in chicken done this way. Recently talked with somebody
from the Albany area; he said his family used to go there quite often (probably an hour or so's drive away).

I don't know that I'd drive that far just for a meal. Although if I
was already in the area for another purpose ........

It's an hour from where I grew up; my family's eye doctor was there and
it was a big enough place for more/better shopping than the little town
we lived in (population about 850). For the last almost 3 years of his life, my dad was in a nursing home there & we'd visit him on our way to/from VT. We'd always have a meal at Brook's while we were there. Knowing that Nancy was going to host a picnic at the pond one year, we bought a bottle of their sauce. I also made my version; the consensus
was that the home made beat the commercial in taste. (G)

We had a Brook's Drive In (no relation I'm sure) in the town where I was
born. We used to go there about once a week and eat in the car - they
actually had car-hops back then. Even as a 6 y-o I could put away an
order of fries, burger andchocolate shake. Bv)=

If I marinade my chicken it's more likely to be something like this:

Title: Buttermilk Fried Chicken
Categories: Poultry, Vegetables, Dairy, Chilies, Herbs
Yield: 4 servings

That looks good but the way we do it keeps the kitchen cleaner and
cooler. (G)

My stove is well enough insulated that usig the oven does not heat the
house substantially. Although when my furnase quit last winter setting
the thermostat to 350ºF and leaving the door of the oven ajar while the
fan on the air handler was set to "RUN" kept it liveable if not toasty.

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

Title: Grilled Chicken Negro Mole
Categories: Poultry, Sauces, Chilies, Herbs, Nuts
Yield: 5 Servings

MMMMM-------------------------NEGRO MOLE------------------------------
1 tb Toasted sesame seeds
4 Dried ancho chilies; torn in
- pieces, some seeds left in
2 Dried guajillo chilies, torn
- in pieces, some seeds
- discarded
3 tb Blanched, slivered almonds
2 tb Raisins
1 c White onion; chopped
2 cl Garlic; minced
1/2 ts Cinnamon
1/2 ts Dried Mexican oregano
pn Ground cloves
1 tb Piloncillo Mexican cane
- sugar
3 c Chicken broth
1/4 c Lard
2 oz Dark Mexican chocolate; fine
- chopped or grated
1/2 ts Kosher salt

MMMMM--------------------------CHICKEN-------------------------------
5 lb Free range organic chicken;
- in 8 serving pieces
1 ts Ground ancho chile
1/2 ts Ground chipotle
1 ts Ground cumin
1 tb Granulated garlic
2 ts Kosher salt
1/2 ts Fresh ground black pepper
Cayenne pepper
1/4 c Scallions; fine sliced,
- garnish
1/4 c Cilantro leaves; chopped,
- garnish

Recipe Courtesy: Guy Fieri

PREPARE MOLE NEGRO: In a large saute pan over medium heat,
toast the chilies on both sides until they soften and
become fragrant, for 20 to 30 seconds, being careful not
to scorch them.

Add 1 cup of hot water just to cover and set aside to
reconstitute for 30 minutes.

Add the chilies and soaking water, toasted sesame seeds,
almonds, raisins, onion, garlic, cinnamon, oregano,
cloves, piloncillo Mexican cane sugar and 1/2 cup of
chicken broth to a blender or food processor. Puree the
ingredients until very smooth adding a little more broth,
if too thick.

COOK THE MOLE NEGRO: In a 6 quart Dutch oven over
medium-high heat, add the lard and pureed mole mixture,
and cook, stirring constantly, until most of the liquid
has evaporated and it becomes shiny, for 6 to 8 minutes.

Add the remaining broth and chocolate. Bring to a boil
for about 5 minutes then reduce to a simmer, uncovered,
until it is a thick consistency, for about 15 minutes.
Season with salt, to taste. Remove from heat, cover and
keep warm.

Preheat the oven to 350ºF/175ºC. Preheat grill to high.

PREPARE THE CHICKEN: In a small bowl, add the ancho,
chipotle, cumin, garlic, salt, pepper and cayenne. Mix
well to combine and set aside.

Season the chicken pieces all over with spice mixture and
set aside to briefly marinate while you set up grill.

Set grill to high and wipe down grates with an oil blotted
paper towel to clean and create a non-stick surface.

Place chicken pieces on grill skin side down first to
char. Cook for 3 to 4 minutes (moving the chicken if you
have any flare ups) on the first side then turn and cook
on the second side for another 3 to 4 minutes.

Once chicken is marked off well, transfer to a roasting
tray and finish cooking in the oven for 15 to 20 minutes.

TO SERVE, ladle the mole sauce on the bottom of a large
platter and arrange chicken pieces on the top so the
chicken skin stays nice and crispy. Garnish with scallions
and cilantro. Serve with extra mole sauce on the side.

Yield: serves 4 to 6

Source: Cocoa Loco Episode - Guy's Big Bite

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

Uncle Dirty Dave's Archives

MMMMM

... Where am I? And why am I in this handbasket?
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Ruth,
In a message to Dave Drum you wrote:

True; some of my "savings" are on the old 5" floppies; I started with
the echo when we had the C-64. Don't know if Steve still has them or
we tossed them out with one of our moves after we went with PCs.

Butting in here: Could you ask Steve if he has a way to copy a c64 floppy
to a image file one can use in an emulator? I found my c64 stuff and there
is a floppy I /really/ want to see again but I have trust issues sending things to a random company.

Thanks,
Shawn


* SeM. 2.26 * Don't eat the yellow snow!
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Hi Dave,
In a message to Ruth Haffly you wrote:

I still have a Commode Door 64 w/floppy. My 1702 moitor is at the
hard disk or USB drive.

Can you image a floppy if I mailed it to you?

Shawn


* SeM. 2.26 * BBS Tip #1: Vocabulary lessons at 3:00 am. Page Sysop for de --- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Hi Dave,

Sadly, there won't be any more as Clavell felloff his twig in 1994.

I know, it makes me wonder what he and Michener would have written had they lived longer.

Michener did great, if exhaustive, travelogues.

He'd concentrate on one place, from prehistory up to the time he was
there researching it.

True; some of my "savings" are on the old 5" floppies; I started with
the echo when we had the C-64. Don't know if Steve still has them or we tossed them out with one of our moves after we went with PCs.

I still have a Commode Door 64 w/floppy. My 1702 moitor is at the
fixit shop. I've been going through my floppies and e-mailing anything
I want to save to myself on the "big" confuser. That way i can have it
on hard disk or USB drive.

TBH, I've got a huge enough collection of recipies that I don't really
care if these are salvageable or not. Some, maybe but not the vast
majority.

Marinade, RH> then grill. A restaurant in central NY has become
regionally famous RH> specialising in chicken done this way. Recently
talked with somebody RH> from the Albany area; he said his family used
to go there quite often RH> (probably an hour or so's drive away).

I don't know that I'd drive that far just for a meal. Although if I
was already in the area for another purpose ........

It's an hour from where I grew up; my family's eye doctor was there and
it was a big enough place for more/better shopping than the little town
we lived in (population about 850). For the last almost 3 years of his life, my dad was in a nursing home there & we'd visit him on our way to/from VT. We'd always have a meal at Brook's while we were there. Knowing that Nancy was going to host a picnic at the pond one year, we bought a bottle of their sauce. I also made my version; the consensus
was that the home made beat the commercial in taste. (G)

We had a Brook's Drive In (no relation I'm sure) in the town where I
was born. We used to go there about once a week and eat in the car -
they
actually had car-hops back then. Even as a 6 y-o I could put away an
order of fries, burger andchocolate shake. Bv)=

I could do a regular burger, small fries, small drink at McD's when they
first came to our area. Whole thing cost me 45 cents. (G) I still don't
eat more than that but usually sub out chicken for the beef and salad
for the fries. Cost is a lot more tho.

If I marinade my chicken it's more likely to be something like this:

Title: Buttermilk Fried Chicken
Categories: Poultry, Vegetables, Dairy, Chilies, Herbs
Yield: 4 servings

That looks good but the way we do it keeps the kitchen cleaner and
cooler. (G)

My stove is well enough insulated that usig the oven does not heat the house substantially. Although when my furnase quit last winter setting
the thermostat to 350ºF and leaving the door of the oven ajar while
the fan on the air handler was set to "RUN" kept it liveable if not toasty.

Ours is fairly well insulated and we have central a/c but the kitchen
does get on the warm side. We use the toaster oven for small bake jobs,
like the chicken casserole I made last night or the raspberry scones
Steve made earlier in the week (from a mix).

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


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

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

Hi Shawn,

Hi Ruth,
In a message to Dave Drum you wrote:

True; some of my "savings" are on the old 5" floppies; I started with
the echo when we had the C-64. Don't know if Steve still has them or
we tossed them out with one of our moves after we went with PCs.

Butting in here: Could you ask Steve if he has a way to copy a c64
floppy to a image file one can use in an emulator? I found my c64
stuff and there is a floppy I /really/ want to see again but I have
trust issues sending things to a random company.

Thanks for the idea but as I told Dave in today's packet, I have enough
cook books, print outs, clippings, etc that I'm not interested any more
in the vast majority of the contents of the floppies. I think he does
have a C-64 emulator but it's just not worth the time/effort unless I
know I want a specific recipe posted by a specific person on a specific
date. We do have a good sized MM file of recipies saved from the echo
once we got a PC, plus the internet has a gajillion more so I don't lack
for ideas. (G)

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


... Computers run on smoke. They stop when it leaks out.

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

Ruth Haffly wrote to Dave Drum <=-

Sadly, there won't be any more as Clavell felloff his twig in 1994.

I know, it makes me wonder what he and Michener would have written had they lived longer.

Michener did great, if exhaustive, travelogues.

He'd concentrate on one place, from prehistory up to the time he was
there researching it.

I especially like Hawaii, Chesapeake, and Iberia. Ad he wrote "The Bridges
at Toko Ri" which was made into a pretty good movie.

True; some of my "savings" are on the old 5" floppies; I started with
the echo when we had the C-64. Don't know if Steve still has them or we tossed them out with one of our moves after we went with PCs.

I still have a Commode Door 64 w/floppy. My 1702 moitor is at the
fixit shop. I've been going through my floppies and e-mailing anything
I want to save to myself on the "big" confuser. That way i can have it
on hard disk or USB drive.

TBH, I've got a huge enough collection of recipies that I don't really care if these are salvageable or not. Some, maybe but not the vast majority.

Aw, jeez. I had a senior moment there. I can't locate my old 300 baud
modem for the 64. And I no longer have an Am,iga or Windoze box that can
be used to read *any* floppy discs.

8<----- NIP ----->8

We had a Brook's Drive In (no relation I'm sure) in the town where I
was born. We used to go there about once a week and eat in the car -
they actually had car-hops back then. Even as a 6 y-o I could put
away an order of fries, burger and MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Air Fryer Fried Chicken
Categories: Poultry, Dairy, Herbs
Yield: 5 servings

MMMMM--------------------------CHICKEN-------------------------------
4 lb Drumsticks or leg quarters;
- split
1 ts Kosher salt
1 ts Ground black pepper
2 c Buttermilk

MMMMM--------------------------COATING-------------------------------
2 c A-P flour
1 tb Lawry's season salt
1 ts Kosher salt
1 ts Ground black pepper
1 tb Garlic powder
1 tb Paprika
Spray olive oil for cooking

MARINATE THE CHICKEN: Season the chicken well with salt
and pepper and then add it to a bowl with buttermilk.
Chicken pieces should be covered with the buttermilk.
Let it sit for at least an hour or up to overnight.

BREAD THE CHICKEN: To prepare the breading mixture, stir
together flour, seasoned salt, salt, pepper, garlic
powder, and paprika.

Remove chicken pieces from buttermilk and shake off any
excess; then dip in the flour mix and coat well.
Transfer breaded chicken pieces to a clean plate or wire
rack to rest.

AIR-FRY THE CHICKEN: You will need to work in two
batches if you are doing a full chicken. Spray the
basket of your air fryer with nonstick spray. Place half
of the pieces in the basket of your air fryer. Try to
ensure the pieces don’t touch. Air needs to circulate
around them.

Spray the chicken pieces lightly with spray oil. Place
the basket in the air fryer and turn the air fryer to
350ºFF/175ºC. Cook for 14 minutes, then flip the fried
chicken with tongs, spray lightly with oil a second time
on the bottom side of the chicken, and cook for another
10 to 12 minutes, until chicken reaches 175ºF/80ºC.

SIMPLE TIP! During the air frying process, if you pull
out the chicken and notice any dry flour spots on the
chicken, spray those spots lightly with oil. The
breading will never crisp up if it doesn’t have a tiny
bit of oil to hydrate it. It will just burn.

SERVE: When the fried chicken is ready, let it rest on a
plate for a few minutes before serving. Serve
immediately with salad, coleslaw, mashed potatoes, or
your favorite fried chicken sides!

Cooked fried chicken can be stored in the fridge for 5
days and reheated in a 300ºF/150ºC oven for 8 to 10
minutes.

Makes: 4 to 6 servings

By: Nick Evans

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

Uncle Dirty Dave's Archives

MMMMM
chocolate shake. Bv)=

I could do a regular burger, small fries, small drink at McD's when
they first came to our area. Whole thing cost me 45 cents. (G) I still don't eat more than that but usually sub out chicken for the beef and salad for the fries. Cost is a lot more tho.

I remember those days well. When Mickey's D's came here burgers were 8c, w/cheese - 10c. Fries were 5c and a milkshake 15c. And the minimum wage
back then was 90c/hr.

If I marinade my chicken it's more likely to be something like this:

Title: Buttermilk Fried Chicken
Categories: Poultry, Vegetables, Dairy, Chilies, Herbs
Yield: 4 servings

That looks good but the way we do it keeps the kitchen cleaner and
cooler. (G)

My stove is well enough insulated that usig the oven does not heat the house substantially. Although when my furnase quit last winter setting
the thermostat to 350ºF and leaving the door of the oven ajar while
the fan on the air handler was set to "RUN" kept it liveable if not toasty.

Ours is fairly well insulated and we have central a/c but the kitchen
does get on the warm side. We use the toaster oven for small bake jobs, like the chicken casserole I made last night or the raspberry scones
Steve made earlier in the week (from a mix).

I would do likewise - if I had the counter space. My toaster oven is
also a convection oven (air fryer). I may toss my house-mates collection
of plastic food containers - or at least condense it down to a reasonable
size. He's badly infected with packrat-itis.

Then I'd have a spot for the toaster oven.


... Sometimes it takes a fool to rush in to get the job done.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Shawn Highfield wrote to Dave Drum <=-

I still have a Commode Door 64 w/floppy. My 1702 moitor is at the
hard disk or USB drive.

Can you image a floppy if I mailed it to you?

Probably not without buying/making soft and hardware to interface to a
Windoze box. I have a parallel to parallel cable which I used to interface with my Amiga. But all of my Amigas have gone to that great bit bucket
in the sky. And none of my current hardware has a parallel (printer) port.

And my TotalTel modem (300 baud screamer) was lent to a now deceased
friend some years ago - so I can't uven upload anything to a more up-
to-dats system.

Sorry. If I could I would. But .........

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

Title: Commodore
Categories: Five, Booze, Citrus
Yield: 1 Servings

1 oz Rose's Lime juice
1 oz Midori Melon liqueur
1 oz Triple sec
1 oz OVAL Vodka

Shake, serve over ice for smooth and tasty goodness.

FROM: http://www.idrink.com

Uncle Dirty Dave's Archives

MMMMM

... MS-DOS=suit & tie, Macintosh=cool shades, Amiga=high heels & leather
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,
On <Tue, 29 Jul 24>, you wrote me:

Can you image a floppy if I mailed it to you?

Sorry. If I could I would. But .........

It was worth asking. :) I'm going to run into someone one
day that will be able to do it for me. There is a service in
the US (RetroFloppy I think) but I'd have to mail the only
copy of this to someone I don't know....

I've got commodore hardware in storage, but I don't want
to use vintage equipment that hasn't been serviced in 40 years
because again... This is the only copy of the floppy.

Shawn


* SeM. 2.26 * Jargon is used as a means of succeeding by, not simplifying. --- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Hi Dave,

Michener did great, if exhaustive, travelogues.

He'd concentrate on one place, from prehistory up to the time he was
there researching it.

I especially like Hawaii, Chesapeake, and Iberia. Ad he wrote "The
Bridges at Toko Ri" which was made into a pretty good movie.

A Reader's Digest condensation of Hawaii got me intrigued, Centennial
got me hooked. (G)

True; some of my "savings" are on the old 5" floppies; I started with
the echo when we had the C-64. Don't know if Steve still has them or we tossed them out with one of our moves after we went with PCs.

I still have a Commode Door 64 w/floppy. My 1702 moitor is at the
fixit shop. I've been going through my floppies and e-mailing anything
I want to save to myself on the "big" confuser. That way i can have it
on hard disk or USB drive.

TBH, I've got a huge enough collection of recipies that I don't really care if these are salvageable or not. Some, maybe but not the vast majority.

Aw, jeez. I had a senior moment there. I can't locate my old 300 baud modem for the 64. And I no longer have an Am,iga or Windoze box that
can be used to read *any* floppy discs.

And I realised that we don't have a disc drive any more.

8<----- NIP ----->8

We had a Brook's Drive In (no relation I'm sure) in the town where I
was born. We used to go there about once a week and eat in the car -
they actually had car-hops back then. Even as a 6 y-o I could put
away an order of fries, burger and MMMMM----- Recipe via Meal-Master (tm) v8.06

I could do a regular burger, small fries, small drink at McD's when
they first came to our area. Whole thing cost me 45 cents. (G) I still don't eat more than that but usually sub out chicken for the beef and salad for the fries. Cost is a lot more tho.

I remember those days well. When Mickey's D's came here burgers were
8c, w/cheese - 10c. Fries were 5c and a milkshake 15c. And the minimum wage back then was 90c/hr.

My basic rates for babysitting were 75c/hour, $1./hour after midnight.

Title: Buttermilk Fried Chicken
Categories: Poultry, Vegetables, Dairy, Chilies, Herbs
Yield: 4 servings

That looks good but the way we do it keeps the kitchen cleaner and
cooler. (G)

My stove is well enough insulated that usig the oven does not heat the house substantially. Although when my furnase quit last winter setting
the thermostat to 350ºF and leaving the door of the oven ajar while
the fan on the air handler was set to "RUN" kept it liveable if not toasty.

Ours is fairly well insulated and we have central a/c but the kitchen
does get on the warm side. We use the toaster oven for small bake jobs, like the chicken casserole I made last night or the raspberry scones
Steve made earlier in the week (from a mix).

CONTINUED IN NEXT MESSAGE <<

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


... I am NOT burned out - just singed a little!

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

Ruth Haffly wrote to Dave Drum <=-

Michener did great, if exhaustive, travelogues.

He'd concentrate on one place, from prehistory up to the time he was
there researching it.

I especially like Hawaii, Chesapeake, and Iberia. Ad he wrote "The
Bridges at Toko Ri" which was made into a pretty good movie.

A Reader's Digest condensation of Hawaii got me intrigued, Centennial
got me hooked. (G)

Centennial was very good also. Looking at the bibliography I did not
realise that he had written so many novels

8<----- NIP ----->8

We had a Brook's Drive In (no relation I'm sure) in the town where I
was born. We used to go there about once a week and eat in the car -
they actually had car-hops back then. Even as a 6 y-o I could put
away an order of fries, burger and MMMMM----- Recipe via Meal-Master (tm) v8.06

I could do a regular burger, small fries, small drink at McD's when
they first came to our area. Whole thing cost me 45 cents. (G) I still don't eat more than that but usually sub out chicken for the beef and salad for the fries. Cost is a lot more tho.

I remember those days well. When Mickey's D's came here burgers were
8c, w/cheese - 10c. Fries were 5c and a milkshake 15c. And the minimum wage back then was 90c/hr.

My basic rates for babysitting were 75c/hour, $1./hour after midnight.

Title: Buttermilk Fried Chicken
Categories: Poultry, Vegetables, Dairy, Chilies, Herbs
Yield: 4 servings

That looks good but the way we do it keeps the kitchen cleaner and
cooler. (G)

My stove is well enough insulated that using the oven does not heat the house substantially. Although when my furnase quit last winter setting
the thermostat to 350.F and leaving the door of the oven ajar while
the fan on the air handler was set to "RUN" kept it liveable if not toasty.

Ours is fairly well insulated and we have central a/c but the kitchen
does get on the warm side. We use the toaster oven for small bake jobs, like the chicken casserole I made last night or the raspberry scones
Steve made earlier in the week (from a mix).

Toaster ovens are nice. In addition to my convection toaster oven I have
an air-fryer that I bought in a weak moment (succumbed to the hype).

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

Title: Air Fryer Parmesan Crusted Chicken
Categories: Five, Poultry, Sauces, Cheese, Breads
Yield: 2 Servings

2 Boned, skinned chicken
- breast halves
1 tb Garlic powder
1/2 c Mayonnaise
1/2 c Panko bread crumbs
1/2 c Parmesan; grated or shredded

Pound each breast with a meat hammer so they are even.

Sprinkle with salt.

Spread Mayo on both sides of each piece of chicken.

Mix panko, Parmesan, and garlic powder

Coat each piece of chicken in the panko/Parmesan mix.

Set the air fryer @ 390oF/199oC.

In a single layer, place in the air fryer.

Cook for 15 minutes, turning once after 10 minutes.

By Julian Barnes: Pedant In The Kitchen

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

Uncle Dirty Dave's Archives

MMMMM

... "You've got to take the bitter with the sour." -- Samuel Goldwyn
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Ruth Haffly wrote to Dave Drum <=-

I would do likewise - if I had the counter space. My toaster oven is
also a convection oven (air fryer). I may toss my house-mates
collection of plastic food containers - or at least condense it down
to a reasonable size. He's badly infected with packrat-itis.

I keep some plastic around for a while, then toss extras into recycle. Same with glass. Since Steve retired from the Army, I've bought more
glass for storage than plastic but still use plastic for some things.

A lot of what Dennis save is useful only for saving leftovers. Last time
I went through are re-arranged things in the icebox I found several of
his "science experiments" which I put in front of his computer monitor.

Doesn't seem to have worked, though. I found another of his con tainers
w/blue & green fur growing on the contents.

Then I'd have a spot for the toaster oven.

Our toaster oven is also a convection oven. We bought a larger one some years ago (able to hold a 13"x9" pan) but it hung over the fridge side
of the counter. Still miss it from time to time as we had to rehome it after buying a new (larger) fridge. The larger fridge is nice tho. (G) Donated our old one to our church kitchen; it still worked well and the kitchen needed a larger fridge than what it had.

I'm shopping for a self-defrosting upright freezer. And checking my
budget. Bv)= Best Buy has a nice 13 cu ft for about $450. Time to
get out the tape measure and do some measuring. Bv)=

Here's another pickle recipe. This one shows the mustard seed rather
than hiding it in the spice mix.

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

Title: Senfgurken - Ripe Cucumber Pickles
Categories: Squash, Herbs, Preserving
Yield: 3 Quarts

12 lg Cucumbers; very ripe
1/2 c Salt
4 1/2 c Water
6 c Sugar
1 qt Vinegar
2 tb Mustard seeds
1 tb Whole cloves
1 (1") cinnamon stick

Wash cucumbers; peel, cut in halves lengthwise and
scoop out seeds.

Let stand overnight in a brine made of the salt & water.

Drain very well and cut into pieces.

Tie spices into a cheesecloth bag.

Bring sugar, vinegar and spices to a boil; add cucumbers
and boil until cukes begin to look transparent but are
still crisp.

Fill sterilized jars and seal.

From the Pennsylvania Dutch chapter of the United States
Regional Cookbook, Culinary Arts Institute of Chicago,
1947. By Molly Paul

Yield: 3 quarts

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

Uncle Dirty Dave's Archives

MMMMM

... "Knowledge comes, but wisdom lingers." -- Alfred Lord Tennyson
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

A Reader's Digest condensation of Hawaii got me intrigued, Centennial
got me hooked. (G)

Centennial was very good also. Looking at the bibliography I did not realise that he had written so many novels

I've got a good number of them, mostly in paperback as they were
accumulated while Steve was in the Army. Found Alaska on the free table
at ReStore. Nook abridges them so I'm keeping my hard copy collection.

8<----- NIP ----->8

Title: Buttermilk Fried Chicken
Categories: Poultry, Vegetables, Dairy, Chilies, Herbs
Yield: 4 servings

That looks good but the way we do it keeps the kitchen cleaner and
cooler. (G)

My stove is well enough insulated that using the oven does not heat the house substantially. Although when my furnase quit last winter setting
the thermostat to 350.F and leaving the door of the oven ajar while
the fan on the air handler was set to "RUN" kept it liveable if not toasty.

Ours is fairly well insulated and we have central a/c but the kitchen
does get on the warm side. We use the toaster oven for small bake jobs, like the chicken casserole I made last night or the raspberry scones
Steve made earlier in the week (from a mix).

Toaster ovens are nice. In addition to my convection toaster oven I
have an air-fryer that I bought in a weak moment (succumbed to the
hype).

We've not bought one of those yet, intrigued, but not interested enough
to buy one. Plus, there's the storage space issue; I'd have to give up something else and don't want to do that.


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


... Multitask: make twice the mistakes in 1/2 the time.

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

Hi Dave,

to a reasonable size. He's badly infected with packrat-itis.

I keep some plastic around for a while, then toss extras into recycle. Same with glass. Since Steve retired from the Army, I've bought more
glass for storage than plastic but still use plastic for some things.

A lot of what Dennis save is useful only for saving leftovers. Last
time I went through are re-arranged things in the icebox I found
several of
his "science experiments" which I put in front of his computer
monitor.

I usually put left overs in glass now. Plastic is for the freezer, for
the most part. Still have plastic marinader, salad spinner, a few boxes
for cookie storage, etc.

Doesn't seem to have worked, though. I found another of his con
tainers w/blue & green fur growing on the contents.

Ask him when he's having a science fair? (G)

Then I'd have a spot for the toaster oven.

Our toaster oven is also a convection oven. We bought a larger one some years ago (able to hold a 13"x9" pan) but it hung over the fridge side
of the counter. Still miss it from time to time as we had to rehome it after buying a new (larger) fridge. The larger fridge is nice tho. (G) Donated our old one to our church kitchen; it still worked well and the kitchen needed a larger fridge than what it had.

I'm shopping for a self-defrosting upright freezer. And checking my budget. Bv)= Best Buy has a nice 13 cu ft for about $450. Time to
get out the tape measure and do some measuring. Bv)=

Sounds good. We got ours on sale; it had a (small) dent in it and Lowe's
marked it down, also gave us the military discount.

Here's another pickle recipe. This one shows the mustard seed rather
than hiding it in the spice mix.

Title: Senfgurken - Ripe Cucumber Pickles
Categories: Squash, Herbs, Preserving
Yield: 3 Quarts

Wash cucumbers; peel, cut in halves lengthwise and
scoop out seeds.

Let stand overnight in a brine made of the salt & water.

That's the kind of pickle recipe I prefer, just a couple of days to
make, not a couple of weeks.

From the Pennsylvania Dutch chapter of the United States
Regional Cookbook, Culinary Arts Institute of Chicago,
1947. By Molly Paul

That would be an interesting book to get hold of now.


... OH NO! Not ANOTHER learning experience!

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

Ruth Haffly wrote to Dave Drum <=-

A Reader's Digest condensation of Hawaii got me intrigued, Centennial
got me hooked. (G)

Centennial was very good also. Looking at the bibliography I did not realise that he had written so many novels

I've got a good number of them, mostly in paperback as they were accumulated while Steve was in the Army. Found Alaska on the free table
at ReStore. Nook abridges them so I'm keeping my hard copy collection.

So does Reader's Digress. AFAIK Kindle doesn't do that unless it tells
you up front.

8<----- NIP ----->8

Title: Buttermilk Fried Chicken
Categories: Poultry, Vegetables, Dairy, Chilies, Herbs
Yield: 4 servings

That looks good but the way we do it keeps the kitchen cleaner and
cooler. (G)

My stove is well enough insulated that using the oven does not heat the house substantially. Although when my furnase quit last winter setting
the thermostat to 350.F and leaving the door of the oven ajar while
the fan on the air handler was set to "RUN" kept it liveable if not toasty.

Ours is fairly well insulated and we have central a/c but the kitchen
does get on the warm side. We use the toaster oven for small bake jobs, like the chicken casserole I made last night or the raspberry scones
Steve made earlier in the week (from a mix).

Toaster ovens are nice. In addition to my convection toaster oven I
have an air-fryer that I bought in a weak moment (succumbed to the
hype).

We've not bought one of those yet, intrigued, but not interested enough
to buy one. Plus, there's the storage space issue; I'd have to give up something else and don't want to do that.

Swap out your current toaster oven for a convection toaaster oven and
put it in the same cunter space. Then send the old unit to your chruch's
or Habitat's op-shop. But, be warned, there is a learning curve on
air-frying. Bv)=

Late edit - disregard that paragraph. I see feom the following post that
your toaster over in a convection/air fryer already. Still good advice.

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

Title: Air Fryer Sweet Potato Tots
Categories: Five, Potatoes, Vegetables
Yield: 4 Servings

2 sm Sweet potatoes; peeled,
- 14 oz. total
1 tb Potato starch
1/8 ts Garlic powder
1 1/4 ts Kosher salt; divided
3/4 c Ketchup or Ketchup-Rooster
- Sauce mix
Cooking spray

Bring a medium pot of water to a boil over high heat.
Add potatoes, and cook until just fork tender, about 15
minutes. Transfer potatoes to a plate to cool, about 15
minutes.

Working over a medium bowl, grate potatoes using the
large holes of a box grater. Gently toss with potato
starch, garlic powder and 1 teaspoon salt.

Shape mixture into about 24 (1") tot-shaped cylinders.

Lightly coat air fryer basket with cooking spray. Place
1/2 of tots (about 12) in single layer in the basket,
and spray with cooking spray. Cook at 400°F/205°C until
lightly browned, 12 to 14 minutes, turning tots halfway
through cook time. Remove from fry basket and sprinkle
with 1/8 teaspoon salt. Repeat with remaining tots and
salt.

Serve immediately with ketchup.

Serves 4 (serving size: about 6 tots)

By: Paige Grandjean

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

Uncle Dirty Dave's Kitchen

MMMMM

... 3 out of 4 people make up 75% of the population.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Ruth Haffly wrote to Dave Drum <=-

to a reasonable size. He's badly infected with packrat-itis.

I keep some plastic around for a while, then toss extras into recycle. Same with glass. Since Steve retired from the Army, I've bought more
glass for storage than plastic but still use plastic for some things.

A lot of what Dennis save is useful only for saving leftovers. Last
time I went through are re-arranged things in the icebox I found
several of his "science experiments" which I put in front of his
computer monitor.

I usually put left overs in glass now. Plastic is for the freezer, for
the most part. Still have plastic marinader, salad spinner, a few boxes for cookie storage, etc.

The plastic containers I save stuff in are purpose bought - not single
use take-out stuff. I only have a couple Corningware covered casserole
dishes I could use for stashing leftovers in the fridge.

I do use some of his containers to parcel out chilli for others to take
with. Or to take something with me to work. Where the container bravely
jumps into the bin when it's empty. Bv)=

Doesn't seem to have worked, though. I found another of his con
tainers w/blue & green fur growing on the contents.

Ask him when he's having a science fair? (G)

And I'd get a blank look and possibly a "Huh?" Bv)=

Then I'd have a spot for the toaster oven.

Our toaster oven is also a convection oven. We bought a larger one some years ago (able to hold a 13"x9" pan) but it hung over the fridge side
of the counter. Still miss it from time to time as we had to rehome it after buying a new (larger) fridge. The larger fridge is nice tho. (G) Donated our old one to our church kitchen; it still worked well and the kitchen needed a larger fridge than what it had.

I'm shopping for a self-defrosting upright freezer. And checking my budget. Bv)= Best Buy has a nice 13 cu ft for about $450. Time to
get out the tape measure and do some measuring. Bv)=

Sounds good. We got ours on sale; it had a (small) dent in it and
Lowe's marked it down, also gave us the military discount.

Here's another pickle recipe. This one shows the mustard seed rather
than hiding it in the spice mix.

Title: Senfgurken - Ripe Cucumber Pickles
Categories: Squash, Herbs, Preserving
Yield: 3 Quarts

8----- ELIDED ----->8

From the Pennsylvania Dutch chapter of the United States
Regional Cookbook, Culinary Arts Institute of Chicago,
1947. By Molly Paul

That would be an interesting book to get hold of now.

Check the Internet Archives. They may have something you can download.
I'm a contributing ($$$) member.

My grandmother made a lot of these - my job was to horse the stoneware
crock over to the floor drain and discard the previous day's brine. Then wrestle to crock back into it's home.

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

Title: Virginia Chunk Sweet Pickles
Categories: Squash, Pickles, Preserving
Yield: 16 Pints

74 Cucumbers; 4" to 5" long
+=OR=+
2 ga Small (gherkin-sized) cukes

MMMMM------------------------FIRST BRINE-----------------------------
2 c Salt
+=TO=+
1 ga Water

MMMMM------------------------SECOND BRINE-----------------------------
2 c Salt
+=AND=+
1 tb Powdered alum
+=TO=+
1 ga Water

MMMMM---------------------------PICKLE--------------------------------
6 c Vinegar
1/3 c Pickling spice
1 tb Celery seed
3 c Sugar; divided

Make brine of 2 cups salt to 1 gallon water. Boil and
pour boiling water over cucumbers. Let stand 1 week in
hot weather. Skim daily. Drain and cut into chunks.

The next 3 mornings make a boiling hot solution of 1 gal.
water and 1 tablespoon alum and pour over pickles (fresh
hot bath for 3 mornings). The 4th morning, drain from
alum water and heat.

Make mixture of 6 cups vinegar, 5 cups sugar, 1/3 cup
pickling spice, and 1 tablespoon celery seed; pour over
pickles. The 5th morning, drain this liquid off and add
2 cups sugar; heat again to boiling point and pour over
pickles. The 6th morning, drain liquid off and add 1 cup
sugar; heat.

Pack pickles into jars; finish filling jars with liquid
and seal at once.

FROM: Uncle Phaedrus, Finder of Lost Recipes

From: http://hungrybrowser.com

Uncle Dirty Dave's Archives

MMMMM

... Without good stock, nothing can be done. -Escoffier
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Centennial was very good also. Looking at the bibliography I did not realise that he had written so many novels

I've got a good number of them, mostly in paperback as they were accumulated while Steve was in the Army. Found Alaska on the free table
at ReStore. Nook abridges them so I'm keeping my hard copy collection.

So does Reader's Digress. AFAIK Kindle doesn't do that unless it tells
you up front.

Nook tells you in its store that it is abridges, saves me money. I need
to transfer some of my other paperback to the Nook, clear off a shelf or
2. (G)

Toaster ovens are nice. In addition to my convection toaster oven I
have an air-fryer that I bought in a weak moment (succumbed to the
hype).

We've not bought one of those yet, intrigued, but not interested enough
to buy one. Plus, there's the storage space issue; I'd have to give up something else and don't want to do that.

Swap out your current toaster oven for a convection toaaster oven and
put it in the same cunter space. Then send the old unit to your
chruch's or Habitat's op-shop. But, be warned, there is a learning
curve on
air-frying. Bv)=

Late edit - disregard that paragraph. I see feom the following post
that your toaster over in a convection/air fryer already. Still good advice.

True, Steve took a quick look at an air fryer at Costco yesterday, told
him that we don't need it. Fine with him as he's used the toaster oven
on convection various times.

Title: Air Fryer Sweet Potato Tots
Categories: Five, Potatoes, Vegetables
Yield: 4 Servings

Easier just to buy a bag of sweet potato fries. That's what we do as I'm
not especially fond of sweet potatoes. My mom's mom used to do the
candied, with marshmallows every year for Thanksgiving and every year my parents made us take some. It was always the consistancy of baby food
and overly sweet; to this day I don't know if any of my siblings can
look at a sweet potato civilly. I can look at it, bake it, serve it, but
not eat it.

---
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)

Hi Dave,

I usually put left overs in glass now. Plastic is for the freezer, for
the most part. Still have plastic marinader, salad spinner, a few boxes for cookie storage, etc.

The plastic containers I save stuff in are purpose bought - not single
use take-out stuff. I only have a couple Corningware covered casserole dishes I could use for stashing leftovers in the fridge.

I've got some take out stuff that gets recycled into home use--for a bit
as it's a convenient size. Had to take a meal to a couple in need of a
few months ago; one of them worked well for a small meat loaf with
carrots and potatoes on the side. The couple was able to toss it, not be concerned with getting a dish back to us.

I do use some of his containers to parcel out chilli for others to
take with. Or to take something with me to work. Where the container bravely jumps into the bin when it's empty. Bv)=

We use them for give away also.

I'm shopping for a self-defrosting upright freezer. And checking my budget. Bv)= Best Buy has a nice 13 cu ft for about $450. Time to
get out the tape measure and do some measuring. Bv)=

Sounds good. We got ours on sale; it had a (small) dent in it and
Lowe's marked it down, also gave us the military discount.

Here's another pickle recipe. This one shows the mustard seed rather
than hiding it in the spice mix.

Title: Senfgurken - Ripe Cucumber Pickles
Categories: Squash, Herbs, Preserving
Yield: 3 Quarts

8----- ELIDED ----->8

From the Pennsylvania Dutch chapter of the United States
Regional Cookbook, Culinary Arts Institute of Chicago,
1947. By Molly Paul

That would be an interesting book to get hold of now.

Check the Internet Archives. They may have something you can download.
I'm a contributing ($$$) member.

Something like that I'd rather have hard copy so I can curl up with it
in my chair.

My grandmother made a lot of these - my job was to horse the
stoneware crock over to the floor drain and discard the previous day's brine. Then wrestle to crock back into it's home.

Grandmother was smart to take advantage of youn muscles. (G)

Title: Virginia Chunk Sweet Pickles
Categories: Squash, Pickles, Preserving
Yield: 16 Pints

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


... Growing old is mandatory... growing up is optional.

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

Ruth Haffly wrote to Dave Drum <=-

I usually put left overs in glass now. Plastic is for the freezer, for
the most part. Still have plastic marinader, salad spinner, a few boxes for cookie storage, etc.

The plastic containers I save stuff in are purpose bought - not single
use take-out stuff. I only have a couple Corningware covered casserole dishes I could use for stashing leftovers in the fridge.

I've got some take out stuff that gets recycled into home use--for a
bit as it's a convenient size. Had to take a meal to a couple in need
of a few months ago; one of them worked well for a small meat loaf with carrots and potatoes on the side. The couple was able to toss it, not
be concerned with getting a dish back to us.

I do use some of his containers to parcel out chilli for others to
take with. Or to take something with me to work. Where the container bravely jumps into the bin when it's empty. Bv)=

We use them for give away also.

Great minds think alike. Bv)=

I'm shopping for a self-defrosting upright freezer. And checking my budget. Bv)= Best Buy has a nice 13 cu ft for about $450. Time to
get out the tape measure and do some measuring. Bv)=

Sounds good. We got ours on sale; it had a (small) dent in it and
Lowe's marked it down, also gave us the military discount.

Just checked with B.B. yesterday and they had an "open box" going for
U$360 delivered. It will be here Tuesday.

Here's another pickle recipe. This one shows the mustard seed rather
than hiding it in the spice mix.

Title: Senfgurken - Ripe Cucumber Pickles
Categories: Squash, Herbs, Preserving
Yield: 3 Quarts

8----- ELIDED ----->8

From the Pennsylvania Dutch chapter of the United States
Regional Cookbook, Culinary Arts Institute of Chicago,
1947. By Molly Paul

That would be an interesting book to get hold of now.

Check the Internet Archives. They may have something you can download.
I'm a contributing ($$$) member.

Something like that I'd rather have hard copy so I can curl up with it
in my chair.

I'll bet you'd like this one: "THE UNITED STATES REGIONAL COOK BOOK (10
Cook Books in 1: New England, Southern, Pennsylvania Dutch, Creole,
Michigan Dutch, Mississippi Valley, Wisconsin Dutch, Minnesota
Scandinavian, Southwestern, Western, plus Cosmopolitan America)
Hardcover – January 1, 1947"

https://www.amazon.com/UNITED-STATES-REGIONAL-COOK-Books/dp/B000BRPEOO

My grandmother made a lot of these - my job was to horse the
stoneware crock over to the floor drain and discard the previous day's brine. Then wrestle to crock back into it's home.

Grandmother was smart to take advantage of youn muscles. (G)

We all had our "chores". If you don't work then you don't eat. Or so
they threatened. I never tested that, though.

Title: Virginia Chunk Sweet Pickles

... Growing old is mandatory... growing up is optional.

On of my mantras. Bv)=

I was looking for a "Joy of Cooking" recipe in my Meal Monster and this
popp[ed up. Since I know you are also a fan of Jeopardy ...

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

Title: Jeopardy! Borscht
Categories: Beef, Vegetables, Soups
Yield: 8 Servings

4 lg Beets; peeled, chopped
4 lg Carrots; peeled, chopped
1 lg Yellow onion; peeled,
- chopped
1 Beef soup bone
10 c Beef stock
1 lg White potato; peeled,
- chopped (opt)

Last year our terrific pal Tommy (who was such a delight
to hang out with this Christmas, btw) brought his nice
friend Ethan over for dinner and Catchphrase; we ate
this soup and Ethan went on to be a guest on Jeopardy!.

Peel and chop beets, carrots and onion; simmer in a rich
beef stock. Also throw in the pot some type of flavorful
soup-bone if you want. A cross-cut bone-in beef shank
slice would be ideal, but one time I used pigs feet,
which is completely non-traditional but lends a nice
thick heartiness to the soup which otherwise is thinner
and brothy.

One thing to do alternatively is start the soup by
sauteeing the chopped onion in the pot until it is
transparent, then add half or more of the broth and
the bone and simmer for awhile, THEN add the beets and,
about twenty minutes later, the carrots.

The beets will take at least a half an hour or so to
become tender, so allow time for them to get mostly
there before you add the carrots (and a potato if you
want to), then let it go another 5 minutes or so and
add 1-2 cups of chopped cabbage. Let all the veggies
cook until tender.

Periodically scrape off gross scum that collects on the
surface of the soup from having the bone in there (you
should start this early, but only have to do it a couple
of times).

Add: salt and pepper to taste; red-wine or another
vinegar to taste which I recommend as 3 tablespoons
or more depending how tangy you like it and I like it
quite tangy (but remember, you can always add more later,
or people can add splashes to individual servings, too).
Now is also the time to add fresh dill if you like fresh
dill. Russians like a lot of fresh dill on everything
and keep a large bunch of it in foil in the the freezer
for such occasions.

Serve hot with big dollops of sour cream or cold with
big dollops of yogurt and garnish with dill! Or mix and
match!

Or compare to a real recipe from an online resource!
Makes good eatin'! Take out the bone before serving!
Nice with pancakes, black bread or piroshki! Okay let
me know how it goes!

P.S. A few more things I would like to say about this
soup before you ream me about it:

1a. There are MANY DIFFERENT KINDS OF BORSCH.

1b. From what I understand traditional Russian borshch
is spelled with no "t" and is really more like meat soup
that happens to have a few beets thrown in. Some recipes
call for mushrooms, garlic, navy beans and many other
ingredients not included in Jeopardy! Borscht.

2. This "recipe" has its roots in The Joy of Cooking,
I didn't just totally make it up.

3. I believe the spelling with a "t" comes from Germany,
or from second-generation German-Americans who passed
recipes to Irma Rombauer early last century. Please
comment if you happen to know about the etymology of
"borscht."

4. PLEASE comment if this soup gets you on Jeopardy!.

Thanks.

From: http://lucysspleen.blogs.com

Uncle Dirty Dave's Archives

MMMMM

... 12 Politicians in sand to their necks: not enough sand.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

I've got some take out stuff that gets recycled into home use--for a
bit as it's a convenient size. Had to take a meal to a couple in need
of a few months ago; one of them worked well for a small meat loaf with carrots and potatoes on the side. The couple was able to toss it, not
be concerned with getting a dish back to us.

I do use some of his containers to parcel out chilli for others to
take with. Or to take something with me to work. Where the container bravely jumps into the bin when it's empty. Bv)=

We use them for give away also.

Great minds think alike. Bv)=

I'm shopping for a self-defrosting upright freezer. And checking my budget. Bv)= Best Buy has a nice 13 cu ft for about $450. Time to
get out the tape measure and do some measuring. Bv)=

Sounds good. We got ours on sale; it had a (small) dent in it and
Lowe's marked it down, also gave us the military discount.

Just checked with B.B. yesterday and they had an "open box" going for U$360 delivered. It will be here Tuesday.

Sounds like a winner to me. Just make sure there's nothing holding the
door even slightly open. A melt down is no fun to deal with. (G)

Here's another pickle recipe. This one shows the mustard seed rather
than hiding it in the spice mix.

Title: Senfgurken - Ripe Cucumber Pickles
Categories: Squash, Herbs, Preserving
Yield: 3 Quarts

8----- ELIDED ----->8

From the Pennsylvania Dutch chapter of the United States
Regional Cookbook, Culinary Arts Institute of Chicago,
1947. By Molly Paul

That would be an interesting book to get hold of now.

Check the Internet Archives. They may have something you can download.
I'm a contributing ($$$) member.

Something like that I'd rather have hard copy so I can curl up with it
in my chair.

I'll bet you'd like this one: "THE UNITED STATES REGIONAL COOK BOOK
(10 Cook Books in 1: New England, Southern, Pennsylvania Dutch,
Creole,
Michigan Dutch, Mississippi Valley, Wisconsin Dutch, Minnesota Scandinavian, Southwestern, Western, plus Cosmopolitan America)
Hardcover – January 1, 1947"

https://www.amazon.com/UNITED-STATES-REGIONAL-COOK-Books/dp/B000BRPEOO

That sounds good but Steve would probably make me get rid of some other
cook books if I went out and bought the set. I do need to sort thru
them, once I can easily access them.

My grandmother made a lot of these - my job was to horse the
stoneware crock over to the floor drain and discard the previous day's brine. Then wrestle to crock back into it's home.

Grandmother was smart to take advantage of youn muscles. (G)

We all had our "chores". If you don't work then you don't eat. Or so
they threatened. I never tested that, though.

Not worth testing.

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


... If your mind goes blank, remember to turn off the sound.

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

Ruth Haffly wrote to Dave Drum <=-

I'll bet you'd like this one: "THE UNITED STATES REGIONAL COOK BOOK
(10 Cook Books in 1: New England, Southern, Pennsylvania Dutch,
Creole, Michigan Dutch, Mississippi Valley, Wisconsin Dutch, Minnesota Scandinavian, Southwestern, Western, plus Cosmopolitan America)
Hardcover - January 1, 1947"

https://www.amazon.com/UNITED-STATES-REGIONAL-COOK-Books/dp/B000BRPEOO

That sounds good but Steve would probably make me get rid of some other cook books if I went out and bought the set. I do need to sort thru
them, once I can easily access them.

It's an anthology in one volume. As it says 10Coo Books in 1.

My grandmother made a lot of these - my job was to horse the
stoneware crock over to the floor drain and discard the previous day's brine. Then wrestle to crock back into it's home.

Grandmother was smart to take advantage of youn muscles. (G)

We all had our "chores". If you don't work then you don't eat. Or
so they threatened. I never tested that, though.

Not worth testing.

I do likes me food. Bv)=

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

Title: Sausage, Egg & Cheddar Farmers Breakfast
Categories: Pork, Potatoes, Vegetables, Cheese, Herbs
Yield: 4 servings

6 lg Eggs
1/3 c Milk
1/2 ts Dried parsley flakes
1/4 ts Salt
6 oz Pork sausage
1 tb Butter
1 1/2 c Diced hash brown potatoes;
- thawed
1/4 c Chopped onion
1 c Shredded Cheddar cheese

MMMMM--------------------------OPTIONAL-------------------------------
Cooked, crumbled bacon
Minced chives
Halved cherry tomatoes

Whisk eggs, milk, parsley and salt; set aside. In a
9-in. cast-iron or other heavy skillet, cook sausage
over medium heat until no longer pink; remove and drain.
In same skillet, heat butter over medium heat. Add
potatoes and onion; cook and stir until tender, 5-7
minutes. Return sausage to pan.

Add the egg mixture; cook and stir until almost set.
Sprinkle with cheese. Cover and cook for 1-2 minutes
until the cheese is melted. If desired, top with bacon,
chives and cherry tomatoes.

Bonnie Roberts, Newaygo, Michigan

Makes: 4 servings

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

Uncle Dirty Dave's Archives

MMMMM

... Telling a woman to "calm down" works about as well a baptizing a cat.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

I'll bet you'd like this one: "THE UNITED STATES REGIONAL COOK BOOK
(10 Cook Books in 1: New England, Southern, Pennsylvania Dutch,
Creole, Michigan Dutch, Mississippi Valley, Wisconsin Dutch, Minnesota Scandinavian, Southwestern, Western, plus Cosmopolitan America)
Hardcover - January 1, 1947"

https://www.amazon.com/UNITED-STATES-REGIONAL-COOK-Books/dp/B000BRPEOO

That sounds good but Steve would probably make me get rid of some other cook books if I went out and bought the set. I do need to sort thru
them, once I can easily access them.

It's an anthology in one volume. As it says 10Coo Books in 1.

OK, might be something I could get without too much trouble. (G)

My grandmother made a lot of these - my job was to horse the
stoneware crock over to the floor drain and discard the previous day's brine. Then wrestle to crock back into it's home.

Grandmother was smart to take advantage of youn muscles. (G)

We all had our "chores". If you don't work then you don't eat. Or
so they threatened. I never tested that, though.

Not worth testing.

I do likes me food. Bv)=

BTW, we're just starting to get rain from the latest tropical storm.
It's supposed to pass over just to the west of us, giving us rain from
now until Saturday. If power is down, I'll be off line.

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


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

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

Re: Books
By: Ruth Haffly to Dave Drum on Fri Aug 02 2024 02:43 pm


I'm not fond of sweet potatoes either. I've been somewhat set on never making them. Too sweet by far for me.

How's your breadmaking going these days? I've gotten better and better at it.

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

Ruth Haffly wrote to Dave Drum <=-

BTW, we're just starting to get rain from the latest tropical storm.
It's supposed to pass over just to the west of us, giving us rain from
now until Saturday. If power is down, I'll be off line.

I see on the NOAA and Weather Channel that Debby has Raleigh on her path.
You guys are pretty close to there so brace yourselves.

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

Title: Justin & Christine's Hurricane Pork
Categories: Pork, Curry, Vegetables
Yield: 6 Servigns

3 tb Butter
3 tb Maple syrup
2 ts Curry powder
2 ts Colman's ground mustard
2 c Ginger ale; divided
1 lb Pork tenderloin
16 oz Bag baby carrots
Salt & ground black pepper

Melt butter in a small saucepan over medium-low heat;
stir maple syrup, curry powder, and ground mustard into
butter until smooth. Pour 1/4 cup ginger ale into butter
mixture. Reduce heat to low and simmer for 2 minutes.

Place pork tenderloin into a slow cooker and spread
carrots over pork; pour remaining ginger ale over meat
and carrots. Pour the butter syrup over the top.

Cover and cook on Low for 8 hours. Season with salt and
black pepper.

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

Uncle Dirty Dave's Archives

MMMMM

... "In cooking you've got to have a what-the-hell attitude." -- Julia Child --- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

I'm not fond of sweet potatoes either. I've been somewhat set on never making >them. Too sweet by far for me.

I don't much care for them, either, at least not the way we Americans make them. I have had sweet potatoes in an Indian dish or two and they are not
bad the way they prepare them... they don't really seem too sweet at all.

Mike


* SLMR 2.1a * Oooo, Better run, Mr. Wino!!!
--- SBBSecho 3.20-Linux
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Carol,

I'm not fond of sweet potatoes either. I've been somewhat set on
never making them. Too sweet by far for me.

Same here, but I will bake one now and then for Steve, as long as
there's an Irish (white) potato to bake for myself.

How's your breadmaking going these days? I've gotten better and
better at it.

I've not done too much of it lately, need to clear away some of the
stuff that's accumulated in the corner of the counter where I keep my
mixer. Thought we had a lot more stowage in this kitchen than the rental
house, but really don't, so odds and ends that have no other place wind
up there, until I find a nook or cranny for them. Maybe try now, so that
when the weather cools off/drys out, I'll be able to access the mixer
easier.

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


... Mind... Mind... Let's see, I had one of those around here someplace.

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

Hi Dave,

BTW, we're just starting to get rain from the latest tropical storm.
It's supposed to pass over just to the west of us, giving us rain from
now until Saturday. If power is down, I'll be off line.

I see on the NOAA and Weather Channel that Debby has Raleigh on her
path. You guys are pretty close to there so brace yourselves.

Debby took a turn to the west so we're getting the dirty (as one
forecaster put it) side. Tornado watch in effect until 9 pm, so far
(since midnight) about 3.5" of rain, flash flood warnings for several
days but rain is supposed to end tomorrow afternoon. We're watching
closly as we don't have the camper right now.

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


... Are you sure you really want to know that?

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

Mike Powell wrote to CAROL SHENKENBERGER <=-

I'm not fond of sweet potatoes either. I've been somewhat set on never

aking

them. Too sweet by far for me.

I don't much care for them, either, at least not the way we Americans
make them. I have had sweet potatoes in an Indian dish or two and they are not bad the way they prepare them... they don't really seem too
sweet at all.

Sweet potatoes, I find, are not as sweet (without addtions in cooking) as carrots. Carrots have a *lot* of sugar. Bv)=

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

Title: Carrot Souffle
Categories: Vegetable, Eggs, Dairy
Yield: 3 Servings

4 lg Carrots; peeled, cooked,
- in cubes
3 lg Eggs
1 1/4 c Milk
1/2 c Cheddar cheese
3 tb Flour
3 tb Butter; melted
1 ts Salt

Set oven @ 375ºF/190ºC.

In a blender, mix everything together. Pour the mixture
into a greased casserole.

Bake, uncovered, in the pre heated oven until done,
approximately 1 hour.

Recipe: Kathleen Herold of the Richmond/Rosenburg area,
Texas

Uncle Dirty Dave's Archives

MMMMM

... Right-wingers shocked & horrified to discover that young people vote.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Sweet potatoes, I find, are not as sweet (without addtions in cooking) as carrots. Carrots have a *lot* of sugar. Bv)=

Back 20 years ago or so, a co-worker was trying to get me involved in the juicing craze. He may have been selling juicers as part of some scheme, I don't recall. I did watch a video or two about it and the pitchman
mentioned using either carrots or apples in your juice recipes in order to
add sweetness.

Mike

* SLMR 2.1a * On a clear disk you can seek forever
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Re: Books
By: Ruth Haffly to Carol Shenkenberger on Thu Aug 08 2024 12:27 pm


Ah I still bake breas once a week for us and Charlotte when she's home, Last bake was a nice butternilk bread, Made 1 freeform and 4 bagettes and some subs. It's just about out now. I turned come of it into shelf stable stuffing.

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)